july 2013 coop news
DESCRIPTION
A monthly publication of the North Coast Co-op in Arcata and Eureka CA.TRANSCRIPT
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Co-op NewsA Publication of the North Coast Co-op • July 2013
1 July 2013
The Cooperative Principles:1. Voluntary & Open Membership 2. Democratic Member Control 3. Member Economic Participation 4. Autonomy & Independence 5. Education, Training & Information 6. Cooperation Among Cooperatives7. Concern for Community
Co-op News
.
www.northcoastco-op.com [email protected]
Editor Melanie Bettenhausen
Marketing & Membership Director(707) 826-8670 ext. 132
Graphics & CoordinationAmy Waldrip
Graphic Design Coordinator(707) 826-8670 ext. 120
Jeremy Smith-DanfordMarketing & Graphics Assistant
(707) 826-8670 ext. [email protected]
The Co-op does not officially endorse the services or products of any paid advertiser. All articles, col-umns and letters are the expressed opinion of the
author and not the Co-op News.
Arcata Location 811 I St., Arcata • (707) 822-5947
Kevin Waters, Store Manager [email protected]
Open daily: 6 am to 9 pm
Eureka Location25 Fourth St., Eureka • (707) 443-6027
Toby Massey, Store [email protected]
Open Daily: 6 am to 9 pm
Cooperative Offices 811 I St., Arcata • (707) 826-8670
General ManagerKelli Reese, ext. 124
Membership Coordinator Bella Waters, ext. 135
Human ResourcesLisa Landry, ext. 127
Accounting Kelli Costa, ext. 138
Board of DirectorsMelanie Cunningham, Tim Silva,
Kate Lancaster, Fred Moore, Steve Suttell, John Woolley
Open Seat-Employee Director
est. 1973
Volume 55
p. 2 40-for-40 giveawayp. 3 summer black-eyed pea saladp. 4 member commentsp. 5 disaster prep 101p. 6-8 community kitchen class &
workshop schedulep. 9 from the general manager
p. 10 board businessp. 11 local & in season calendarp. 12 fennel and peach saladp. 13 save the datep. 14 gmos in the newsp. 15 reference guidep. 15 calling all co-op kids
INSIDE
from the editor
Sigh. Genetically Modified Organisms (GMOs) are at the forefront of my
thoughts and my work lately, even more so than when we were in full swing with Prop. 37 (California’s proposition to label genetically engineered food last fall). Since that time, I have become more and more aware of how insidious GMOs really are in our food supply. I thought I was well-informed before, but what I am discovering lately is almost crushing.
As you read last month, the Co-op introduced a new GMO policy in which we will no longer bring in new products that are at high risk for containing GMOs. This has presented a challenge, since the demand for GMO-free products has outpaced our food system’s ability to supply them. Our own distributors are challenged by the GMO policies (similar to the Co-op’s) which
are cropping up (pardon the pun) all over the nation. Even if the producers of these products want to meet the demands of their consumers, they are hard-pressed to find the raw materials they need in GMO-free form. What’s worse, many companies are challenged simply by finding out the source of their raw materials. You see, no one outside of the organic industry has had to answer these questions until main-stream consumers became outraged about GMOs and the lack of transparency surrounding their insertion in food products. There is so little transparency, in fact, that we have had to modify our new GMO policy to be limited to products that are ingested—food and supplements—so that we can focus on what is most important to our members.
So while the process seems to be taking
a really long time (we’ve been talking about this for decades), and can seem overwhelming, we must keep our eye on the prize. The good news is that we are seeing the largest grassroots movement ever in this nation to address GMOs. You can read more about the fast pace and individual actions that are rapidly building momentum on p.14. The Co-op is doing its best to not only participate, but to lead in this process. We are looking for opportunities for you to be involved, as well as ways to keep you updated on all that is happening in the GMO world. We are also looking for ways for the Co-op to be involved.
Speaking of, I recently attended the meeting of a local grassroots group that would like to prohibit the cultivation, production and distribution of GMO crops in Humboldt County. I heard varied reasons amongst group members for wanting to do this, but the thing I heard in common was a desire to be inclusive in the process. This group is just getting going, so more stakeholders are needed at the table. If this is a topic that is of interest to you, you can follow meeting dates and times at GMO Free Humboldt on Facebook or attend a meeting at the Bayside Grange on Wednesday, July 10 or July 24 from 5-7p.m.
I really want to thank our members who are concerned about GMOs and who always want us to be doing more. You are the ones who are creating this grassroots movement to clean up our food supply. Labeling is just the first step in this process, and we’ve seen how difficult it is to get that done! In my mind, removing GMOs is the logical next step, not just locally, but everywhere. We would love to know if you think the Co-op should support a ban on GMOs in Humboldt County agriculture. We are looking forward to hearing from you and have thoroughly enjoyed all of the calls and emails we have received thus far. Thank you for your continued support of the Co-op!
I really want to thank our members who are concerned about GMOs and who
always want us to be doing more. You are the ones who are creating this grassroots movement
to clean up our food supply.
Photo by Ben BettenhausenFrom left: Mahina, Melanie, Kona
By Melanie Bettenhausen, Marketing & Membership Director
Labeling GMOs...Not Enough?
www.northcoastco-op.com 2
INSIDE
40 40 Giveawayfor
Did you know that plant-based beverages are
becoming more popular these days?
Reasons range from ethical to environ-
mental, health concerns, lactose
intolerance, and even just a
change of pace. This month,
we are giving away 40
quarts of various plant-
based Dream beverages!
These shelf-stable drinks
can be substituted for milk
in many recipes, enjoyed
with your cereal, or by itself
in a tall glass on a hot summer
day. If you have concerns about
GMO ingredients, rest assured —
all of the products in our give-
away are either certified organic
or participating in the Non-GMO
Project!
Win 40Cartons of Non-Dairy
Milk!
est. 1973
celebrating 40 years of cooperation
Celebrating 40 Years ofHungry Humboldt Hippies
Hoodies60% Organic Cotton
40% Recycled Polyester
In a Variety of Colors and StylesAvailable at both store locations.
Long & Short Sleeve Tees100% Organic Cotton
In celebration of our 40th year, we’ll be having monthly giveaways. In July, members have the opportunity to win 40 cartons of non-dairy milk. Enter to win in either store. Watch the Co-op News each month to find out what
we'll be giving away next. Deadline to enter: July 31.Thank you for 40 amazing years!
3 July 2013
T he North Coast Co-op’s Cook & Save Club hosts free monthly meetings to develop recipes that include items from our sales flyer. This month we used black-eyed peas from our bulk department.
Black-eyed peas are grown and eaten around the world, however they most likely originated in West Africa. They are popular in many different cuisines, including Indian, Indonesian and Brazilian dishes as well in Southern cuisine in the United States. Black-eyed peas were introduced to the Southern United States as early as the 17th century in Virginia and took firm hold in Florida and the Carolinas after the American Revolution. The good luck tradition of eating black-eyed peas for the New Year is practiced in many different cultures, although many people associate this tradition with the South. Try your hand at Summer Black-Eyed Pea Salad and maybe you’ll have good luck just for eating healthy!
Limited time special, July 2 thru July 15
$1.69 per lb Reg. $2.19
Preparation:
Ingredients (Serves 4-6)
COOk & SAVE
cook & save
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rganic olive oil
$8.99 25.4 oz BottleReg. $13.69
Limited time special,July 16 thru July 29
Looking for more great recipes? Check out past issues of the Co-op News online.
www.northcoastco-op.com
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est. 1973
A Publication of the North Coast Co-op • February 2013
Co-op News
the best turnipp. 3-4PLUS Longtime General Manager Says Goodbye p. 2
The Scoop on Teff p. 12 Giveaway p. 13 for40 40
By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Outreach Coordinator
Photo by Lauren Fawcett
1. Cover 1 cup dried black-eyed peas with 3 cups of water in a large pot and let stand in refrigerator overnight. Drain soaked bean and return to pot. Add 3 cups of fresh water. Bring to a boil, reduce heat and simmer partially covered for about 60 minutes. Add more water as beans cook if they look like they are getting dry. Beans are done when they can easily be smashed with the back of a spoon.In a medium bowl, stir together the black-eyed peas, green onion, cilantro, jalapeño, tomatoes, bell pepper, and garlic.
2. In a separate bowl, whisk together the olive oil, lime juice, and cumin. Pour over the black-eyed pea mixture. Stir to coat. Add salt and pepper to taste.
3. Let chill for 1-2 hours. Serve plain as a side salad, on a bed of salad greens for a main meal, or as a dip with tortilla chips.
The next free meeting of the Cook & Save Club takes place Monday, Aug. 12 at 6pm
in the Co-op Community Kitchen at our Eureka location.
Member Comment BoardWe love to hear from our Members! Below are some of the most recent comments that have been posted
to our Member Comment Boards in both of our store locations.
• 1 cup (½ pound) dried black-eyed peas (3 cups cooked)
• 8 green onions, just the green parts, thinly sliced
• ½ cup chopped cilantro
• 2 jalapeños*, finely chopped with stems and seeds removed (wear gloves or wash hands immediately & do not touch your eyes after handling jalapeños)
• 2 tomatoes, diced
• 1 yellow or red bell pepper diced, with seeds and stems removed
• 3 cloves garlic, minced
• 2 Tablespoons olive oil
• 2 Tablespoons lime juice
• 1 teaspoon cumin
• salt and pepper, to taste
* jalapeños are optional
www.northcoastco-op.com 4
you're invit-
Detach this entry form & return it to the Member Survey box located near the front entryway at either store location. Be sure to include your name, contact information, and member number so that we can contact you if your entry is drawn. You can also send your ideas to [email protected] 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 #: Phone #:
Member Name:
Deadline to enter: July 15
We're collecting photos for our 40th anniversary. Snapshots from the good old days, event photos; we want to see them all!
Help us Make History!
Thank you for 40 years of cooperation!
Photos can be sent via email to [email protected] or submitted by mail to Attn: Co-op News 811 I St. Arcata, CA 95521 or dropped off with
Customer Service in either Co-op location. Photos may be used in print materials and at our 40th Anniversary Celebration in October.
Member Surveywin a hungry humboldt hippie t-shirt!
SPECIAL EDITIONlast
month's
winner!
Eden Alyssa Joseph | Member # 24304
Member Comment BoardWe love to hear from our Members! Below are some of the most recent comments that have been posted
to our Member Comment Boards in both of our store locations.
How long have you been a Co-op Member & what is your favorite Co-op related memory?
5 July 2013
Previous articles in this series have touched on learning about your poten-
tial natural disaster hazards, identifying home and office hazards, and beginning to fix them. This month’s tip focuses on creating a disaster preparedness plan.
Plan how to be safe during an earthquake�Practice DROP, COVER and HOLD
ON�Identify safe spots in every room, such
as under sturdy desks and tables�Learn how to protect yourself no mat-
ter where you are when an earthquake strikes
Plan how to respond after an earth-quake or tsunami�Procure a fire extinguisher for your
home and learn how to use it; install smoke alarms and carbon monoxide detectors
�Learn where, when and how to turn off utilities
�Attend Community Emergency Response Team (CERT) training ─ learn how to help yourself, your fam-ily and your community when first responders may be overwhelmed after a major disaster (see www.humboldt.edu/rti for upcom-ing course schedule)
�Plan to communicate and recover after an earthquake or tsunami
�Identify an out-of-area emergency contact to call who can relay informa-tion to other friends and family
�Provide all family members with emergency contact list and telephone numbers
�Make copies of important documents, household inventory and financial records in a secure waterproof con-tainer or flash drive to take with you if you have to evacuate
To learn more, see www.humboldt.edu/shakyground.
Judith is a geographer who has created and taught community disaster prepared-ness courses for more than 30 years, and is one of the authors of "Living on Shaky Ground: How to Survive Earthquakes and
cooperative community
Thrill of the Grill, annual fundraiser for Food for People, raised $2,145
this year and included a generous dona-tion of $245 from Umpqua Bank in honor of Father’s Day. Funds raised go toward Food for People’s Child Nutri-tion Programs; including the Children’s Summer Lunch Program. In 2012 the program served 16,144 nutritious sum-mer lunches at 20 sites throughout Hum-boldt County.
Beautiful weather contributed to making the event well attended with over 400 community members. Music was provided by Dogbone, who gener-ously donated their time and played an
excellent selection of feral jazz/rock tunes.
We would like to thank the following for graciously donating the majority of food and beverages: Humboldt Grassfed Beef, Tofu Shop, Loleta Cheese, South Fork Mountain Spring Water, Mike Hudson Distributing, Lundberg Family Farms, Earl’s Organic Produce, Kettle Brand Potato Chips, Blue Sky, Rudi’s Organic Bakery, Annie’s Naturals, Late July, and Crystal Crystal Geyser Water Co. Extra thanks to the Food for People staff, board members and volunteers and the Co-op employees who helped throughout the event!
Thrill of the Grill 2013With Your Help, We Raised
Over $2,000 for Food For People!
cooperative community
Judith WarrenEmergency Preparedness
Guru
Celebrating 5 Years of Locally Delicious: New Projects Abound
Locally Delicious Inc., a non-profit organization dedicated to strengthen-
ing our local food systems, celebrates its fifth year. Beginning in 2008, six dedi-cated women calling themselves “The Heirloom Tomatoes,” believed that the way to a community’s heart was through its food. With the mission of helping peo-ple to enjoy the abundance of Humboldt County, they produced Locally Delicious: Recipes for Eating on the North Coast, which encouraged the preparation of deli-cious meals from the local bio-region. Full of valuable resources, the book was an instant sensation, selling more than 1,000 copies in the first few weeks.
As they developed their mis-sion, it became clear that gearing their message towards children and families was extremely important. This prompted the creation and development of their second publication, LunchBox Envy™.
The book, which includes simple reci-pes, shows readers how to plan and shop wisely for healthy food. The book was illustrated with the help of students from
the Arcata High School Art Institute.Locally Delicious has recently
received a substantial grant from the Cali-fornia Center for Rural Policy to create a
countywide pilot project titled, The Other Side of Eating™: Planning, Shopping and Cooking, which will use lesson plans from LunchBox Envy™. This project will help families find the healthiest, most cost effective foods through workshops, cooking classes, and speaker sessions, in an interactive learning environment. Participants will be given the opportu-nity to sign up for Cal-Fresh assistance as well. Another exciting project is a collaboration between the Open Door Clinic and the North Coast Growers Asso-ciation to adapt portions of Lunch Box Envy into engaging and bilingual reading materials that will be available in waiting rooms throughout clinics in Humboldt County.
If you would like more informa-tion or to schedule an interview please contact Caterina at 707-440-9326 or [email protected].
Editor’s Note: Books by Locally Deli-cious can be purchased at the North Coast Co-op.
Photo Courtesy of the Heirlom Tomatoes
By Ann Anderson Member # 1603
From left: Eureka Store Manager Toby Massey, Arcata Store Manager Kevin Waters & General Manager, Kelli Reese flip some burgers (& veggie burgers!) for the generous crowd.
Photo By Amy Waldrip
Monthly Tips for Life on a Rockin' Planet
Disaster PrepBy Lauren Fawcett, Outreach Coordinator
The Heirloom Tomatoes, pictured above, include (from top left to right): Carol “Pleated Zapotec” Moné, Suzanne “Brandywine” Simpson, Ann “Tabletalk” Anderson, Pat "Money Maker" Bitton, Ann “Jubilee” King, Kate "Green Zebra" Jamison-Alward, Lauren “Peacevine Cherry” Cohn-Sarabia, and Martha “Jersey Devil” Haynes.
www.northcoastco-op.com 6 www.northcoastco-op.com 6
Community KitchenSchedule of Cooking Classes & Workshops in Eureka & Arcata
Monday, July 1 from 6:00 to 8:30 pmVegan CuisineUdochi Skyers $30/$20 Co-op Members Learn some healthy and fun twists on delicious recipes using more fruits, vegetables, and whole grains. Coconut Mango Smoothie with Mint Pesto; Summer Jicama Fruit Salad; Tofu & Vegetable Spring Roll; Yellow Curry with Soya Protein and Vegetables; Crunchy Tofu & Vegetable Balls with Marinara Sauce; and Whole Grain Steamed Rice.
Tuesday, July 9 from 6:00 to 7:00 pmUncovering the Causes of Emotional Eating Rachel Payetta
W
FreeRachel is a Certified Holistic Health and Wellness Coach and author of the e-book “Turn Your Goals Into Your Reality.” Emotional eating is one of the contributing factors in the following areas: weight gain, low self-esteem with body image, yo-yo dieting, and lack of weight loss maintenance. This workshop will cover some of the causes of emotional eating and what’s behind these emotions. Discover some empowering ways to overcome emotional eating.
Tuesday, July 23 from 6:00 to 7:00 pmVisualization for HealthRachel Payetta
W
FreeRachel is a Certified Holistic Health and Wellness Coach and author of the e-book “Turn Your Goals Into Your Reality”. Albert Einstein said, “Imagination is more important than knowledge.” Can imagination and what we envision, be the key to health? Learn how visualization can be used in many areas of life, from goal setting to aiding in lowering blood pressure. Practice visualization techniques and become inspired for creating your own vision board.
Monday, July 29 from 6:00 to 8:30 pmFast, Easy and Fresh! Chef Jon Hoeschen $45/$35 Co-op Members This tantalizing menu is perfect for a summer soiree. Asian Rice Noodle Salad with Grilled Shrimp; Moroccan Chicken with Lemon and Green Olives served with Spring Greens, Bacon and Walnuts; and Raspberry White Chocolate Tart with Vanilla Crème.
Eureka Cooking Classes4th & B Streets
July thru August, 2013
Workshop
W
Kid-Friendly VegetarianWine ServedHands-OnGluten-Free
Please note: Most cooking classes (in both Arcata & Eureka) are demonstration only, meaning that the instructor demonstrates the recipe(s) and students eat the food that is prepared (usually a full course meal). Classes with a hands-on icon allow for student involvement in the creation of a meal.
Pita with Hummus in Leira Satlof's Mediterranean Warmth class| Photo by Lauren Fawcett
Wed., July 10 from 6:00 to 8:30 pmHumboldt-French Fusion I
with Chef Alex Begovic
Tues., July 16 from 6:00 to 8:30 pmPizza Four Ways
with Wannes Vandenbulcke
Wed., July 17 from 5:30 to 8:30Sourdough Wheat Bread
wtih Bill Funkhouser
Wed. July 24 from 6:00 to 8:30 pmHumboldt-French Fusion III
with Chef Alex Begovic
See the most up-to-date information on full and cancelled classes at www.northcoastco-op.com
Full Eureka Classes
7 July 2013
Eureka Cooking Classes...Tuesday, July 30 from 6:00 to 8:30 pmRoasted! A Summer Love Story with Your Oven Simona Carini $45/$35 Co-op Members Experience the enticing flavors of roasting the bounty of summer. Cherry tomatoes, sweet red peppers, peaches and strawberries are great au naturel. But with the help of your oven, they turn into exceptional ingredients for unique dishes that will take your summer meals to the next level. From appetizer to dessert, learn the nuances of roasting while dining on four distinctively delicious recipes.
Tuesday, August 6 from 6:00 to 7:00 pmEating for Energy Rachel Payetta, Free
WRachel is a Certified Holistic Health and Wellness Coach and author of the e-book “Turn Your Goals Into Your Reality.” Today’s society is fast paced and frenetic. Because of this, a large percentage of the population struggles with fatigue on some level. Rachel will share some of the main causes of fatigue and provide tips on how to increase your stamina. Learn how to incorporate tasty vitality boosting foods into your diet. Participants will receive a copy of “The Top Ten Ways to Increase Your Energy”.
Wednesday, August 7 from 6:00 to 8:30 pmHumboldt-French Fusion III Chef Alex Begovic $45/$35 Co-op Members Indulge yourself with this delightful seasonal dinner. Creamy Roasted Bell Pepper Soup with Parmesan Cheese; Summer Salad with Lettuce, Heirloom Cherry Tomatoes, Peaches, Arugula, Sweet Onions and Basil Vinaigrette; Grassfed Beef Meatballs with Garlic, Parsley, Mint and Basil; and a sublime dessert of Port Infused Strawberries with Orange Panna Cotta.
Thursday, August 8 from 5:30 to 8:30 pmUnconventional Pizza: Seasonal & UnexpectedBill Funkhouser$45/$35 Co-op Members Pizza can be light & healthy, innovative, and made right at home! Bill will guide the class through making no-knead dough, selecting cheese & vegetable combinations, and baking for the best results. The toppings will incorporate a variety of seasonal ingredients from local farmers based on availability and may include: arugula salad, asparagus, heirloom tomatoes, fava beans and artichokes. There will be a delightfully refreshing Lemon dessert pizza! You'll never want "take-out" pizza again.
Monday, August 12 from 6:00 to 7:00 pmCook & SaveCo-op Staff Instruction W FreeCooking at home instead of eating out is an easy way to save money, particularly if you focus your meals around ingredients that are on sale. Join in on the fun of creating recipes from items that will be on sale at the Co-op. Our Cook & Save Club is for anyone who is interested in learning how to use their food dollars more wisely.
Wednesday, August 14 from 6:00 to 7:00 pmMaster Food Preserver Demonstration ~ Tomatoes Free WWhether you’re a seasoned food preserver or new to the scene, join us for a fun and informative tomato packed session. Topics include choosing the right type of tomato for your recipe, water bath canning and safety procedures, the best way to freeze or dehydrate, approved recipe sources, and more. Tasty samples included.
Monday, August 19 from 6:00 to 8:30 pmBirthday Celebration for Julia ChildChef Jon Hoeschen $45/$35 Co-op Members Raise a glass of wine in honor of this icon, while enjoying some of her best recipes. Potato, Leek & Watercress Soup; Duo of Duck - roasted breast and confit of legs -served on a bed of Local Mixed Greens with Dried Cranberry Vinaigrette; Seasonal Vegetables; and a sumptuous dessert of Individual Caramel Custards with Crème Anglaise.
Tuesday, August 20 from 6:00 to 7:00 pmUncovering the Causes of Emotional Eating Rachel Payetta Free
WRachel is a Certified Holistic Health and Wellness Coach and author of the e-book “Turn Your Goals Into Your Reality.” Emotional eating is one of the contributing factors in the following areas: weight gain, low self-esteem with body image, yo-yo dieting, and lack of weight loss maintenance. This workshop will cover some of the causes of emotional eating and what’s behind these emotions. Discover some empowering ways to overcome emotional eating.Wednesday, August 21 from 6:00 to 8:30 pmHumboldt-French Fusion IVChef Alex Begovic $45/$35 Co-op Members Soak in the aromatic flavors of this satisfying menu. Spicy Tomato and Saffron Soup; Romaine Lettuce with Grapes, Croutons, Red Onions, Olives, Feta and Fresh Oregano Vinaigrette; Grilled Lamb and Bell Pepper Skewers with Tomato-Tarragon Aioli; and decadent Poached Apricots with Muscadet Sabayon for dessert.
Schedule of Cooking Classes & Workshops | July thru August, 2013
Jon Hoeschen's Raspberry-Blueberry Panna Cotta|Photo by Lauren Fawcett
1. 2. 3. 4.
Humboldt Light Opera Co.
www.northcoastco-op.com 8
Tuesday, July 2 from 6:00 to 7:00 pm Frozen Treats Co-op Staff Instruction $20/$10 Co-op Members Cool off your taste buds with some deliciously creative summer recipes. From flavorful popsicles to granita and more, we’ll inspire you with four tasty delights!
Monday, July 8 from 6:00 to 7:00 pmCook & SaveCo-op Staff Instruction W FreeCooking at home instead of eating out is an easy way to save money, particularly if you focus your meals around ingredients that are on sale. Join in on the fun of creating recipes from items that will be on sale at the Co-op. Our Cook & Save Club is for anyone who is interested in learning how to use their food dollars more wisely.
Tuesdays & Thursdays from July 9 thru July 25 11:00 am to 1:00 pm Summer Cooking Class Series for Families Kelley L. Kyle, Humboldt County Nutrition Program Free This is a six class series. Participants are encouraged to attend all six classes. Have fun cooking up food and developing kitchen skills together with your teen or tween. Learn about kitchen safety, creating a healthy plate of delicious food, menu planning, label reading, and smart shopping. Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian.
Monday, July 22 from 6:00 to 7:00 pm In-Season: Strawberries Co-op Staff Instruction $20/$10 Co-op MembersAre you looking for some new ideas and tasty recipes featuring fresh strawberries? Enjoy sampling four sure to please recipes featuring this summer favorite. Monday, August 5 from 12:00 to 1:00 pmLunch & Learn ~ Seasonal Salads Co-op Staff Instruction $20/$10 Co-op Members Enjoy some of our local bounty with fresh and tasty recipes. We’ll show how easy it is to incorporate more local produce and whole grains into everyday meals. Three salads and vinaigrettes will be sampled.
Monday, August 12 from 6:00 to 8:30 pmMore Dim Sum FunMaria Vanderhorst $45/$35 Co-op Members Enjoy this delightful menu of: Green Onion Pancakes; Chicken Bao (steamed bun with chicken, green onions, Shiitake mushrooms, hard boiled eggs & Chinese sausage); Steamed Chinese Greens with Oyster Sauce; Shrimp & Carrot Fried Wontons with Sweet & Sour Sauce; and Pork Spareribs in Black Bean Sauce.
Tuesday, August 13 from 6:00 to 7:30 pmSauerkraut 101Sara Borok $30/$20 Co-op Members Learn how to make basic sauerkraut (fermented cabbage) in the home kitchen without special equipment. The class will cover sterilization, fermenting, preserving the sauerkraut, and recipe variations. Please bring one quart jar with lid (available at the Co-op) to take some sauerkraut with you.
Thursday, August 15 from 6:00 to 7:30 pm Fresh Nut & Grain MilkSusan Anderson $30/$20 Co-op Members Do you enjoy drinking non-dairy milk, but don’t want to create more waste from the packaging? Learn how to make healthy and delicious milk at home…without adding to the landfill. Susan will demonstrate how to make two types of non-dairy milk: almond and brown rice. You’ll also learn how to create flavor variations: vanilla, maple, chocolate, and more!
Monday, August 26 from 6:00 to 8:30 pmVegan Cuisine ~ Summertime!Udochi Skyers $30/$20 Co-op Members Celebrate the season with bright, colorful, and deliciously healthy food. Learn some new recipes that are perfect for alfresco dining and a couple of salads that are just right for taking to a picnic. The menu includes: Summer Fruit Smoothie; Brown Stew Tofu served with Rice & Peas; Pasta Salad with Savory Tofu & Crunchy Vegetables in a Zesty Vinaigrette; Creamy Potato Salad; and No-Bake Chocolate Coconut Ice Cream Torte.
Tuesday, August 27 from 6:00 to 8:00 pmLow-Sugar Berry Jam Susan Anderson $40/$30 Co-op Members Do you love jam, but want to cut back on the sugar? Learn how to make low sugar, no sugar, and alternative sweetener jams. Based on local berry availability, the class will make two types of jam and take one jar of each home with them. No prior canning experience necessary.
Arcata Cooking Classes The Kitchen • 8th & I Streets
July thru August, 2013
Workshop
W
Kid-Friendly VegetarianWine ServedHands-OnGluten-Free
Please note: Most cooking classes (in both Arcata & Eureka) are demonstration only, meaning that the instructor demonstrates the recipe(s) and students eat the food that is prepared (usually a full course meal). Classes with a hands-on icon allow for student involvement in the creation of a meal.
Baklava and Pistachio Gelato in Leira Satlof's Mediterranean Warmth class| Photo by Lauren Fawcett
9 July 2013
cooperative community
Now when you shop at the Co-op, you'll see how many of your dollars were spent on local purchases, which directly contribute to creating
& sustaining jobs in our community.
One of the immediate tasks I’ve taken on as General Manager is working
out issues with our preferred share struc-ture. The process has taken me down many different roads and provided opportunities for conversations with longtime members of our Co-op. In addition, I spent a number of hours creating a timeline of the history of our share structure since our inception. I did this by reading through every single newsletter we have in our archives (that would be every one since 1975), reviewing bylaws changes, board motions, and our permit filings. What I’ve learned is that our Co-op has been on the cutting edge from the start with innovative programs, diverse endeavors, and a wide range of dedicated,
passionate members and employees who have kept our Co-op going strong. I’m a firm believer in "everything happens for a reason". While I would have loved to meander my way through our newsletter archive at some point in my career, I don’t know that it would have reached the top of my list of priorities anytime soon and this project gave me a fast and furious educa-tion in North Coast Co-op 101.
I’m hopeful that the preferred shares issues will be worked out in the next few months; in the meantime, this research project has given me the opportunity to gain a broad understanding of the rich his-tory of our Co-op and to have a deeper appreciation for how we arrived here, 40 years in the making. We have a growing member base, we’re a top employer in our community, and our Co-op has come through some very difficult times, emerg-ing stronger having done it together. It wasn’t always easy as we can be a vocal group, with lots of ideas about how things
should be done, but that’s democracy at its best and as we move into the next 40 years, we will continue to do our best to listen to our members and serve your needs.
On that note, a recent decision to stop serving bacon on the breakfast bar definitely disappointed our bacon loving shoppers. Due to popular demand bacon will return at the breakfast bars in both locations. We appreciate that you take the time to inform us when we’re doing well and when something needs to change and we evaluate each instance and give it the attention it deserves. I’m happy to report that we’re not just bringing bacon back; we took the opportunity to look at our pro-cess and our quality and made the decision to improve both. We hope everyone will be happy with the changes and we thank you for your input.
As we approach our 40th anniversary celebration in October, both stores are seeing solid sales growth over the previ-ous year. In May, Arcata was up 5.4% and
Eureka was up 8.7%. Our average bas-ket size has been holding steady around $24 for Eureka and $26 for Arcata. We’re exceeding our budget for sales slightly and looking forward to another great year. The response to our new GMO policy has been positive and we’ve been working hard to get the Non-GMO Project labels on the shelf to help you identify those products that have been verified GMO-free. We’re not done yet, but there are definitely many more butterfly logos around the stores.
Please save the date of Saturday, Octo-ber 19 to join us at our 40th Anniversary Celebration and Annual Membership Meeting. We have a fantastic party planned to thank each and every one of you for 40 incredible years. We hope you’ll join us (see p. 2 for more information)!
From the General Manager
kelli ReeseGeneral Manager
Contact [email protected]
Cruising Down Memory Lane: All 40 Years...Our Co-op has been on the cutting
edge from the start with innovative programs, diverse endeavors, and a wide range of dedicated,
passionate members and employees who have kept our Co-op going strong.
Look for the Non-GMO Project labels around our stores.
Recently, we mailed a letter to mem-bers who were out of compliance
with the North Coast Cooperative’s Articles of Incorporation and bylaws by not being a resident of California.
We understand that to some it may feel like we’re desert-ing you, but please be assured we are not; we are required to comply with our bylaws and our securities permit. We appreciate your patronage and investments in the Co-op over the years. We also know some of you may want to keep in touch with the hap-penings of the Co-op so we have some convenient ways for you to do that (see below).
If you find yourself as a resi-dent of California in the future, we hope that you’ll consider rejoin-ing the North Coast Co-op. Your membership number will not be recy-cled, so you’ll be able to request the same number when rejoining. If we have made a mistake and you do cur-rently have a California address, please contact us immediately so we may update our records.
If you have questions, contact Bella Waters, Membership Coordina-tor at (707) 826-8670 ext. 135 or [email protected]. She is available Monday 8:30-5pm and Tues-day through Thursday 8:30 to 3pm.
Stay in touchJoin our email list
by sending an email [email protected]
www.northcoastco-op.com/stores.htm#News.
(search for North CoastCo-op facebook).
follow us on facebook
read the Co-op News online at
10 www.northcoastco-op.com 10
board business
Strategic Planning Timeline
March – Dec. 2012Publicity for participation in Strategic
Planning process (Co-op News & in-store)
Spring/Summer 2012Member/Employee questions in monthly
Co-op News
September 2012 Publish Strategic Planning timeline in
Co-op News
October 2012 Co-op News articles highlighting
accomplishments of the last/current Strategic Planning timeline (see Message
from the Board)
October 21, 2012Participatory discussion at Annual
Membership Meeting
Oct./Nov./Dec. 2012 Explain and promote Strategic
Planning process in Co-op News
Nov. 2012 /Dec. 2012/ Jan. 2013
Co-op News articles & interviews by/with members & employees who participated
in the last Strategic Planning process
Dec. 2012 – Jan. 2013Call to members & employees for
Strategic Planning workshop in April
Jan. – Mar. 2013Sources for member & employee input
• Flip Charts in store• Member Forums• Employee Forums• Blog/Facebook
April 2013Strategic Planning Workshop • Ideally 40-50 participants
May & June 2013Strategic Plan is written by General
Manager
July 20131st draft of Strategic Plan presented
to Board of Directors
August 2013 2nd draft of Strategic Plan presented
to Board of Directors
September 2013Strategic Plan adopted by Board
of Directors
October 2013 The Strategic Plan will be available
to view and discuss at Annual Membership Meeting / 40th Anniversary
celebration
From the Board of Directors
I think it’s safe to say that a discussion of the bylaws
does not incite passion in our membership in the same way that GMO policy or increas-ing bike access does. The fact remains, however, that suc-
cessful bylaws are an essen-tial part of smooth operations at the Co-op. Bylaws, after all, are the written rules that govern the internal affairs of an organization. Our current bylaws, approved in October of 2009, state that the Board shall review the bylaws each year to ensure that they conform to the California Consumer Coopera-tive Corporations Code, and that the Board shall conduct a full review of the bylaws every five years to ensure that the bylaws continue to meet the needs of the Co-op.
For this reason, your Board, General Manager, key
staff members, and informed members of our community have joined forces since the start of the year to bring our 2009 edition of the bylaws into even greater compliance. Laws and regulations are constantly being revised and updated and our vigilance is required to ensure we keep up with the changes. The Bylaws Com-mittee has met monthly since the start of the year and made some great progress. Commit-tee members have essentially re-examined certain key por-tions with a fine-tooth comb, tightening up the language so that the bylaws ultimately
serve the Co-op and its mem-bers even better.
We hope to have updated bylaws on the final version of the ballot in September, when the Board will be asking for your approval, as well as your vote in our board elections. As a cooperative, member-owners must ultimately approve any bylaws. This is just one of the many ways in which members have a role to play in the run-ning of the Co-op. We hope that you will find our work is satisfactory.
Your Board Reviews the Bylaws...
Melanie CunninghamBoard Vice President
This is just one of the many ways in which members have a role to play in the running of the Co-op.
Contact the [email protected]
Catch up on Board BusinessFind meeting agendas and minutes at www.northcoastco-op.com in Board/Elections under the About Us tab or contact Bella Waters.
Attend a Board MeetingJuly 25 from 6-8pm in 'The Kitchen' (Plaza Point building across the street from our Arcata location
Check in with Our Membership Coordinator, Bella Waters (above)Contact Bella Waters via email at [email protected] or by phone (707) 826-8670 ext. 135
Stay Connectedto Your Board
There are three open seats this year: one open to employees and two seats open to the general membership. Intelligent,
open-minded, creative, innovative, financially savvy, committed participants are needed to lend their voice and vision to our cooperative process. This is an exciting time for the Board to work with the General Manager and her team to implement the new Strategic Plan.
Do you have questions for your future Board Candidates?
applications available at customer service
and online at northcoastco-op.com
Send your inquiries to [email protected] by August 10.
Candidates will answer your questions during the Candidate Video Forum, which will be posted on our website on August 28.
The North Coast Co-op's Guide to Regional Food
Trust Your Source provides information about the environmental and social values held by our local vendors and producers. View
profiles of the people who grow and produce our food locally, such as Willow Creek Farms (to the left), under the Healthy Choices drop
down menu on our website. www.northcoastco-op.com
11 July 2013
local produce calendar
What's "growing on" for the month of July. All produce is organic unless otherwise noted. Calendar based on best case scenario. Bad weather at the wrong time can change availability at a moment’s notice! Store selections may vary.
Local & in SeasonJuLY
Farmer KeyClaudia’s Herbs , Orleans Distance to: Arcata Store 78 mi.
Eureka Store 85 mi.
Feral Family Farm , Blue Lake Distance to: Arcata Store 9 mi.
Eureka Store 16 mi.
Honey Apple Farms, ArcataDistance to: Arcata Store 5 mi.
Eureka Store 14 mi.
Hunter Orchards, GrenadaDistance to: Arcata Store 176 mi.
Eureka Store 183 mi.
Little River Farm , Bayside Distance to: Arcata Store 2 mi.
Eureka Store 7 mi.
Luna Farm, Willow CreekDistance to: Arcata Store 40 mi.
Eureka Store 47 mi.
Mycality Mushrooms, Fairhaven & ArcataDistance to: Arcata Store 3-8 mi.
Eureka Store 5-11 mi.
Neukom Family Farm, Willow CreekDistance to: Arcata Store 40 mi.
Eureka Store 48 mi.
Organic Matters Ranch, FreshwaterDistance to: Arcata Store 9 mi.
Eureka Store 7 mi.
Pierce Family Farm, Orleans Distance to: Arcata Store 78 mi.
Eureka Store 85 mi.
Rain Frog Farm, Blue LakeDistance to: Arcata Store 9 mi.
Eureka Store 16 mi.
Swallowdale Farm, ArcataDistance to: Arcata Store 9 mi.
Eureka Store 16 mi.
Wild Rose Farm , Ferndale Distance to: Arcata Store 28 mi.
Eureka Store 20 mi. Willow Creek Farms, Willow Creek Distance to: Arcata Store 41 mi.
Eureka Store 48 mi.
FRUITMELONS
Ambrosia Annana Galia
PEARS Asian Bartlett D’Anjou
STONE FRUITS Peaches, Red Plums, Red Beauty
VEGETABLES ARTICHOKES
Artichokes Baby Artichokes
BEANS Fava Beans Green Beans
BEETS Chioggia-Bunch Chioggia-Loose Gold-Bunch Gold-Loose Mangel Red-Bunch Red-Loose White – Loose
BROCCOLI Broccoli Broccoli Florets Broccolini Romanesco
CABBAGES Green Green Savoy Napa Red
CARROTS 2# Bag 5# Bag Carrots, Bunch Carrots, Bunch Rainbow Carrots, Loose
CAULIFLOWER Cheddar Purple White
CORN White Yellow
CUCUMBERS Lemon Pickling Slicing
EGGPLANT Beatrice (RosaBianca) Calliope Chinese Globe Japanese Sicilian
FENNEL Fennel
HERBS Basil Catnip Chives Cilantro Dill, Baby Dill, Pickling Lemon Balm Oregano Parsley, Curly Parsley, Italian Peppermint Rosemary Sage Spearmint Tarragon Thyme Thyme, Lemon
GREENS, BUNCH Arugula Broccoli Raab Chard, Gold Chard, Green Chard, Rainbow Chard, Red Collard Greens Collards, Red Dandelion Greens
Escarole Frisee Greens, Mixed Kale, Flowering Kale, Green Kale, Lacinato Kale, Rainbow Lacinato Kale, Red Bor Kale, Red Russian Kale, Siberian Mustards, Green Mustards, Red Radicchio
GREENS, LOOSE Arugula Braising Mix Spring Mix Sweet and Spicy Mix
GREENS, PACKAGED (5 oz) Arugula Baby Lettuce Basil Salad Mache
North Coast Mellow Mix Spinach Spinach Salad Spring Mix Sweet and Spicy Mix Watercress
KOHLRABI Green Purple
LETTUCE Butter, Green Butter, Red French Crisp Iceberg Leaf, Green Leaf, Red Oakleaf, Green Oakleaf, Red Romaine
MUSHROOMS Lion’s Mane Oyster Shiitake
OKRA Okra
ONIONS Green Onions
PEAS Snow Sugar Snap
PEPPERS Bell, White
RADISHES Easter Egg French Breakfast Pink Beauty Red
RHUBARB Green Red
SPINACH Bunch, Green Loose, Baby
SPROUTS Pea Shoots Sunflower
SUMMER SQUASH Crookneck Mixed, Specialty Sunburst Zucchini Zucchini, Gold
TOMATILLOS Green Purple
TOMATOES Cherry, Black Cherry, Mixed Cherry, Red Cherry, Red Grape Cherry, Sungold Cherry, Yellow Pear Cherry, Yellow Pearl Mixed Heirloom Mixed Heirloom Mixed Heirloom Roma Slicing
WHEATGRASS Wheatgrass
www.northcoastco-op.com 12
local & in season recipe
Farmer Key
local & in season recipelocal & in season recipelocal & in season recipeBy Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Outreach Coordinator
Featuring Fennel from Pierce Family Farm and Peaches from Hunter Orchards
hh
Ingredients: • 1 fennel bulb with stalks and
fronds
• 1 or 2 peaches (if small use 2)
• 1 lemon – zested and juice
• 1 Tablespoon of the fronds, finely chopped
• ½ teaspoon extra virgin olive . oil
• salt and pepper to taste
*Flavor variations – fresh mint, basil or cilantro can be used in place of the chopped fennel fronds. Spice options – for a zippy twist, add coarsely ground yellow mustard seeds. For a slightly sweet note, add toasted, freshly ground coriander seeds.
2. The core is generally rather tough, so cut that out from each half by making an inverted “V”. Using a sharp knife thinly cut lengthwise.
4. Gently toss the peach wedges, extra virgin olive oil, and chopped fronds into the fennel and lemon juice mixture. Season with salt and pepper to taste.
3. Toss the fennel slices with the lemon juice, zest, and a dash of salt. Leave the skin on the peach, halve it, remove the pit and cut the peach into thin wedges. You can leave the wedges whole or halve them.
Directions:
1. Take the fennel bulb and slice off the root end and the top stalks (topped with feathery fronds). Cut the bulb in half lengthwise.
MAkE IT LOCAL
Photos by Jeremy Smith-Danford
Looking for another tried and true recipe? See what our Cook & Save Club
came up with this month!
Fennel has been a Mediterranean favorite since the time of the ancient Romans and has grown in California since the 1800s. In
Humboldt County locally grown fennel is available in July.
A fennel plant looks like a flattened bunch of celery with a large, white, bulbous base and feathery green fronds (leaves). The raw bulb is crunchy and celery-like in texture, both bulb and fronds have a slightly sweet, licorice-like taste. Fennel can be eaten raw or cooked and is rich in vitamin A, calcium and potassium.
To prepare fennel for use, rinse thoroughly and trim stalks to within ¾ to 1 inch of bulb; discard hard outside stalks and reserve fronds for seasoning and garnish. Cut away and discard bulb base. Cut bulb lengthwise into halves or quarters, cut into julienne strips or crosswise slices, or dice.
13 July 2013
community partners
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Find it at the Co-op
The Best Fed
Beef Find it at the Co-op
Save the Date
est. 1973
from the Co-op News Archiveby Phil ricord
We’re hosting the Co-op’s 40th Anniversary Celebration
and Annual Membership Meeting at the Arcata Com-
munity Center. Enjoy delicious organic food, local beer and
wine, DJ dance party and more! We’ll have a kid’s activity
room, photo blasts from the Co-op’s past, pin-a-leaf on the vi-
sion tree, special gifts for the first 40 members who attend, and
nifty raffle prizes! Meet the newly elected Board of Director, our
new General Manager and learn about our 5-year Strategic
Plan for 2014-2018. This event is free, but only open to Co-op
members.
Coming from out of the area?
We hope to see you! Make your travel plans now and let us
know you’ll be attending. Contact Bella Waters at
(707) 826-8670 ext. 135.
Saturday, October 19 from 5 to 10 pm
www.northcoastco-op.com 14
Save the Date
There is too much happening in the world of GMO labeling for us to cover
it all here-- that’s a good thing—so we invite you to check out these headlines and sign up to follow these stories online. The headlines give you a good impression of all of the activity around labeling GMOs, as well as other movements in proposed new GMO crops.
We are very pleased to announce the new non-GMO policy for the National Cooperative Grocers Association’s (NCGA) New Item Program. Effective January 2014, any new items introduced through the NCGA New Item program that contains “high risk” or “monitored” crops, or ingredients made from them, will be required to be Non-GMO Project verified before they will consider them for their program. This means that the national specials (Co+op Deals) will now be in line with our own GMO policy. We are very excited about this shift in their purchasing decisions since it will help ensure that new products introduced in our store through the Co+op Deals program align with our own GMO policy, and it will certainly put
much more pressure on national companies to label GMOs. You can pick up a free copy of The Organic & Non-GMO Report wherever you find the Co-op News in stores. This publication has a long history of providing the most current research in organic farming studies and GMO activity.
More Breaking GMO-Related News
• The Senate Appropriations Committee approved an agricultural spending bill, which included an amendment to require the labeling of genetically engineered salmon. Read the full article at www.agri-pulse.com/Senate-Appropriations-passed-agriculture-funding-bill-6-20-2013.asp• The California Moms Across America Nor Cal group is marching to label GMOs in Ferndale’s 4th of July Celebration Parade at noon. Everyone is welcome to join. Check in at Arlington & 5th Streets at 11am, wearing red, white and blue. Visit www.momsacrossamerica.com to coordinate another march or to find updated information about marches in our area.
Select Headlines from The Organic & Non-GMO Report:
Vermont’s GM Labeling Bill Wins House
Connecticut Senate Overwhelmingly Approves GMO Labeling Bill
Maine Labeling Bill Moves Forward
Federal GMO Labeling Bill Attracts 37 Co-sponsors
Washington GMO Labeling Initiative Launches with Strong Support and
Funding
GMO Food Labeling Bills Introduced in New York, New Jersey
GMO Fries? Idaho Company Seeks Potato Approval
Nearly 2 Million People Tell FDA Not to Approve GMO Salmon
USDA Opens Door to GMO Pineapple
USDA to Expand Review of Controversial GMO Crops
EU Suspends Bee-Harming Pesticides; US Avoids Taking Action
Chipotle Sourcing Non-GMO Corn for Salsa, Lists GMO Ingredients
food newsfood news
Carrageenan comes from seaweed and gets its name from a region of
Ireland where it was originally harvested for use as an ingredient in Irish home cooking. In the last 50 years, however, the use of carrageenan in commercial food processing has become big business. Though carrageenan adds no nutritional value or flavor to food or beverages, it is used in a wide variety of applications (including organic products): as a substitute for fat; as a thickener for non-fat or low-fat foods or dairy replacements; to recreate a fatty “mouthfeel” in products such as soy or rice ice cream; as a stabilizer for beverages that separate, such as almond milk or in beverages that can be consumed without first shaking or
stirring; as a binder in meats, especially deli meat and prepared chicken; or to improve tenderness in pre-cooked poultry (injected as a brine).
The Cornucopia Institute, a Wisconsin-based organic industry watchdog group recently released a report on carrageenan called “How a Natural Food Additive is Making Us Sick.” Research has linked the type of carrageenan used in food to gastrointestinal disease in laboratory animals, including ulcerative colitis-like disease, intestinal lesions, and colon cancer. The safety of carrageenan is hotly debated, but so far, studies involving human subjects have not been conducted.
Consumers and activists who are concerned about carrageenan are making an impact on their own by lobbying manufacturers directly to phase out the use of carrageenan. Some companies are removing carrageenan or looking at reformulating the products containing it. If you want carrageenan out of your food, let the companies know by contacting them directly. The Cornucopia Institute has a shopping guide to assist in purchasing products that do not contain carrageenan at www.cornucopia.org/shopping-guide-to-avoiding-organic-foods-with-carrageenan.
Carrageenan Linked to Bowel Disorders
Contact [email protected]
GMOs: Whoa! How to keep up with the Labeling Movement
FREEat the Co-op
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from the Co-op News Archive
fortuna Co-opby Phil ricord
Brenda HarperConsumer Education
Coordinator
North Coast Co-op is pleased to announce that we will be opening our
third retail outlet in October of this year! Located at the site of former Fortuna
Market, on Main Street in Fortuna, this completely remodeled full line grocery store will serve the needs of South County residents like never before.
Emphasizing a wholesome natural foods product line, the Fortuna Co-op will employ up to 30 local residents in positions throughout the store.
Thanks to a loan from the National Cooperative Bank, the Co-op was able to purchase the land and building on Main Street, as well as finance remodeling and equipment acquisition necessary to adequately serve our customers. This arrangement gives the Fortuna Co-op a
permanent home, free of the concerns commonly associated with leased facilities.
The 5,500 square feet of retail sales area will feature local produce attractively displayed in a spacious area at the front of the store. A full service meat department will emphasize fresh locally-raised Elderbrock beef, cut to customers’ specifications. A complete seafood selection will be available as well as an extensive variety of cheeses and deli items. Locally-produced specialties will be highlighted throughout the store. Bulk grains, nuts, seeds, flours and powders will be conveniently displayed in rear-loaded, gravity-fed dispensing bins to guarantee freshness and selection...
Read the full article on our website: www.northcoastco-op.com
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Board ActivitiesElectionJuly 15 Deadline to apply for General Election seat. General Candidate Application Packets avail-able at Customer Service in both stores and at www.northcoastco-op.com (see p. 10)
Board of Directors MeetingsCo-op members invited to attend.
July 25 | 6-8pm The Kitchen (Plaza Point building, across 8th Street from our Arcata store location)
Aug 22 | 6-8pm Co-op Community Kitchen, Eureka store location
Sept 26 | 6-8pm The Kitchen (Plaza Point building, across 8th Street from our Arcata store location)
Co-op Action CommitteeMeets at the Board’s request. No meetings scheduled at this time. Find meeting dates and times at www.northcoastco-op.com/about.htm
Finance CommitteeMeets quarterly. July 24 | 5:30pm Co-op Conference Room, upstairs in Arcata store location
Co-op Sponsored Events June 20 – July 20 Dell’Arte Mad River Festival in Blue Lake Performances of the-atre, music, comedy, storytelling, clown, puppetry from around the world and down the street. Find the full schedule of events and purchase tickets at www.dellarte.com.
July 13 - 20 Humboldt Folklife Festival Spans one week with all venues in Blue Lake, save for a Friday night gig in Arcata and includes the free day-long finale on Saturday. For more info and to buy tickets check www.humboldtfolklife.org.
Aug 10 Woofstock Sequoia Humane Society’s largest annual fundraising event with local music, vendors, dog contests, kids activities and more. Plus 18th annual Mutt Strut. For more information see www.woofstock.org.
DeadlinesJuly 15 Member Surveys due (see p. 4) July 15 Candidate Applications, Statements and Agreement due (see p. 10) July 19 Applications to be the next Co-op Kids star due (see ad above) July 31 40-for-40 Giveaway entries due (see p.2)
ELECTION TIMELINEJuly 15
Deadline to submit application packet for candidacy.
August 12Deadline to meet with Co-op videographer to film
video statement. These will be posted to the Co-op’s website during the election.
August 15 Candidate Forum, 7-8pm in Arcata. The event will be filmed for posting to our website. Please note:
there will be an opportunity for members to submit questions before the forum—we want to hear your questions! Keep an eye out for instructions in future
issues of the Co-op News.
September 3-October 15Candidate campaigning, if desired.
September 3 – October 15Election time, please vote!
October 1940th Anniversary Celebration and Annual
Membership Meeting. Election results announced and new Board Members seated.
Do you have a passion for produce? Do you want to be on TV and radio? If you think you have what it takes to educate our community about making healthy food choices, fill out the form below by July 19. Have we got a summer job for you!
Name:_____________________________ Age:__________________________
Parent/Guardian Name:_____________________________________________
Parent/Guardian Member #:________________________________________
Phone: __________________________________________________________
You and your parent/guardian will receive a call with further instructions. Depending on the number of Co-op Kids interested, we may or may not hold auditions. Co-op Kids and their parent/guardian must be available in August for production.
Return your form to Customer Service at either store by Friday, July 19 (before the stores close at 9pm).
Read the full policy in stores or on our websitewww.northcoastco-op.com