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A Publication of the North Coast Co-op • February 2013 Co-op News

the best turnipp. 3-4

PLUS Longtime General Manager Says Goodbye p. 2

The Scoop on Teff p. 12 Giveaway p. 13 for40 40

1 February 2013

from the editor

The Cooperative Principles:Voluntary & Open Membership 1. Democratic Member Control 2. Member Economic Participation 3. Autonomy & Independence 4. Education, Training & Information 5. Cooperation Among Cooperatives6. Concern for Community7.

board@northcoastco-op.com

Co-op News

.

www.northcoastco-op.com co-opnews@northcoastco-op.com

Editor Melanie Bettenhausen

Outreach Director(707) 826-8670 ext. 132

melanieb@northcoastco-op.com

Graphics & CoordinationAmy Waldrip

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

amywaldrip@northcoastco-op.com

Anna LindsayGraphics Assistant

(707) 826-8670 ext. 129annalindsay@northcoastco-op.com

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

Kelli Reese, Store Manager kellireese@northcoastco-op.com

Open daily: 6 am to 9 pm

Eureka Location25 Fourth St., Eureka • (707) 443-6027

Toby Massey, Store Managertobymassey@northcoastco-op.com

Open Daily: 6 am to 9 pm

The Cooperative Offices 811 I St., Arcata • (707) 826-8670

General ManagerKelli Reese, ext. 124

kellireese@northcoastco-op.com

Membership Coordinator Bella Waters, ext. 135

bellawaters@northcoastco-op.com

Human ResourcesLisa Landry, ext. 127

lisalandry@northcoastco-op.com

Accounting Kelli Costa, ext. 138

kellicosta@northcoastco-op.com

Board of DirectorsLoriAnn Asbury, Melanie

Cunningham, Kate Lancaster, Fred Moore, Tim Silva, Steve Suttell,

John Woolley

Volume 50

est. 1973

From left: Mahina, Melanie, Kona Photo by Benjamin Bettenhausen

I don’t often write about the people I work with at the Co-

op. Mostly I write about what’s happening at the Co-op or in the food world, not necessarily those that make it all happen. With the retirement of General Manager David Lippman, I feel I should take a moment to share with you the tremendous im-pact he had on the success of the Co-op.

A little background first: David Lippman came to

the Co-op as only one of many in a long line of general man-agers. There were still raw feelings over the expansion of the Eureka store man-ager and an interim general had been in place for months. I had only been at the Co-op a few months and things were, at best, tumultuous. I remem-ber being quoted in the Times Standard as saying, “We will right this ship,” when they cov-ered the protests outside of our Annual Membership Meeting. Let’s let that sink in a minute; protests at our Annual Mem-bership Meeting, an event that should be fun and informative. The media had much to cover regarding Co-op contraversies at the time.

Meetings with the Board of Directors went on for hours. Complaints about customer ser-vice, staff, management, poli-cies and practices were heard daily. Tensions were high, and frankly, people just weren’t nice to each other. On top of that, the economy was tanking and the Co-op was headed for financial disaster.

In walks David Lippman—cool, calm, and collected—not tied to any of the politics of the Co-op. David was nev-er reactionary. He chose to let things ride out until every-one simmered down. He didn’t take sides. He was always

available to listen. Any-one (members, employees, whoever) could walk into David’s office any time and vent about a problem. He did not try to solve everyone’s prob-lems. He simply listened. If a solution was needed, he would help that person find it. Rarely did he dictate what needed to be done.

Over time, that calm and cool listening approach allowed everyone to relax. He began to build the trust that was desper-ately needed. Morale began to improve. Customer Service be-gan to improve also, and with it sales. Simultaneously, David worked diligently with the man-agement team and the Board to cut expenses and balance the budget, and now here we are

having distributed patronage re-funds for the first time in more than a decade.

What’s more, David had a goal for himself of retiring in five years. He knew that he could achieve some great things, but that he would be ready to stop working. Know-ing that, he was able to prepare his team for his eventual depar-ture and leave the Co-op in the hands of those who have the energy to maintain it. He gave the Board a full year to find his replacement!

Everything I have described so far is what you look for in a leader, any leader, but Da-vid was more than that for the Co-op. He truly believes in the Cooperative Principles and running a democratic organi-

zation. He refused to censor when others were offended. He refused to allow profiling when others suggested it as a solution to the bathroom van-dalism problem. He treated ev-eryone equitably when it would have been much easier not to. David truly cares about peo-ple and the human condition. In a business that must meet the bottom line, David managed to maintain a triple bottom line that included the environment and the liveli-hood of its employees. For that, I thank him. We should all thank him.

Happy Retirement, David! You will be missed.

David truly cares about people and the human condition. In a business that must meet the bottom line, David managed to maintain a triple

bottom line that included the environment and the livelihood of its employees. “

Contact Melaniemelanieb@northcoastco-op.com

By Melanie Bettenhaussen, Outreach Director

“

Leadership Defined : David Lippman

p. 2 david lippman bids farewellp. 2 from the boardp. 3 local creamed turnipsp. 4 local & in season in producep. 4 share the spirirt raises $12,850p. 5 co-op kids drawing contest

p. 6-8 class & workshop schedulep. 9 food newsp. 10 cook & savep. 11 member commentsp. 12 the scoop on teffp. 13 40-for-40 giveaway!p. 14 be part of strategic planningp. 15 co-op news reference guide

www.northcoastco-op.com 2

Contact Melaniemelanieb@northcoastco-op.com

congratulations david!

Farewell…and thanks for all the fish!Longtime General Manager David Lippman Retires

Happiness, excitement and an-ticipation…with a touch of

sadness; those are my feelings as I sit down to put together my final report to the membership. The last five years have been wonderful, truly a blessing for me as I’ve had the opportunity to serve the Co-op and the community. I can look back with a great deal of satisfaction, knowing that we’ve accomplished a lot and that I can step away with the Co-op on firm financial footing and in good hands.

These last five years have been a time of great change for our Co-op. There has been a significant cultural change, driven by a greater understanding that we are here first and foremost to serve you, our members. We’ve done so many good things these last few years, but here are some of the accom-plishments that I’m most pleased about:

Improving customer service was our first imperative, and while we can always do better we’ve made great progress in this area. For many of our workers it must have been hard to hear that the way we’ve always done it wasn’t good enough anymore; most, however, have embraced change and have learned to be more customer cen-tered. I am very proud of how our staff has adapted and grown, and I’m appreciative for all their hard work.

The Arcata store was in great need of updating, and that process has begun with a general facelift and minor product re-set. The Ar-cata Deli in particular was a source of unhappiness for many members. It has been improved significantly in terms of the quality of the of-ferings as well as the presentation. Kind of under the radar has been

the consistent movement to more and more organic ingredients in the items that our delis prepare, another oft stated request from our members.

In Eureka we made some changes to improve flow through the store. The General Merchan-dise department was expanded and completed and the response has been great. The addition of poultry feed has been surprisingly popular and well received.

Last year, in partnership with Mermaid Sushi, we were able to put fresh sushi stations in both stores. This new service has proven incredibly popular, basically do-ing about twice the volume that we anticipated. This experience suggests that there might be more opportunities to create more stra-tegic partnerships to better serve our members.

While profits are not our pri-mary reason for being here, it is in-credibly satisfying to know that the Co-op has worked through many of our financial issues and that we are on a good, solid fiscal foun-dation. We have tightened up our operations, trimmed back wasteful spending and have gotten much more efficient. The Co-op is oper-ating at a modest profit and is well positioned to do even better mov-ing forward. This year we issued our first patronage refunds in more than a decade (small though they may have been) and look forward to providing even more meaning-ful returns to our members in the coming years.

I am very pleased that we are having a smooth transition in leadership so that the progress that we’ve started can continue to move forward. Your Board of Di-rectors was focused, professional

and thoughtful in the process of naming the next General Manager. A nationwide search was conduct-ed that brought us a broad variety of applicants for consideration. I believe that they made a great choice in Arcata Store Manager Kelli Reese. Kelli’s experience in various roles at two other co-ops, including as General Manager at Durango Natural Foods Co-op, plus her familiarity working here for the past three years makes her an ideal candidate. I hope that you’ll give her the same support and encouragement that you have given me.

As I “ride off into the sunset”

people ask me what I’m going to be doing. Linda and I are moving over the hill to Salyer on a full-time basis and plan to spend lots of time working in the garden, tending our 40+ tree orchard and challenging ourselves to see just how much of our food we can produce ourselves. We are also looking forward to bet-ter integrating ourselves with the Trinity River Valley community and making a contribution there. There are also all manner of build-ing and remodeling projects that we are working on, and hopefully at least a little time for enjoying and exploring and relaxing. So I’m expecting that I’ll stay pretty busy

(and hoping that I can actually af-ford it!).

Finally, I want to sincerely thank the Co-op staff for all the hard work that they do each and every day to make this a great place to shop and such a key hub for our community. I’d also like to thank the Board of Directors for giving me this opportunity; and you, the members, for all your kind words and your support for me and for the Co-op.

Sincerely,

By David Lippman, Outgoing General Manager

These last five years have been a time of great change for our Co-op. There has been a significant cultural change, driven by a greater understanding that we are here first and fore-most to serve you, our members.

Message From the Board Interview with the New General Manager

Hello, as a new Co-op Board member, I thank you for your

confidence and look forward to serving you and the Co-op for the next three years. It is an exciting time to be involved – an upcoming strategic planning process, the cel-ebration of forty years of serving members and the community, and a new General Manager – Kelli Reese. I recently sat down with

her to get to know her better and thought you’d be interested too.

Kate: What excites you about moving from the manager of the Arcata store to becoming the General Manager of our Co-op?Kelli: The people who shop the Co-op are amazing, the Board is very supportive, and there are so many creative people working in the stores. There has been a lot of transition in the last couple of years and we have a strong man-agement team in place with many new people who have exciting and positive ideas. I feel very fortunate that I get to work with them and help them mold their ideas for the benefit of all our stakeholders.

Kate: What qualities, skills, or experience do you feel you bring as General Manager?Kelli: I am passionate about co-ops and natural food. North Coast Co-op is the third food co-op where I’ve worked, most

recently I was General Manager at Durango Natural Foods Co-op. I believe it is important for each of us to have a say in where our consumables come from and how they are grown or produced. I am a strong communicator and I’m excited and happy to come to work every day. At heart, I’m a teacher; I love being able to help people grow and see the smile on someone’s face when they get it. I also have a strong commitment to the organization and its finan-cial strength – I don’t like debt, so we’re focusing on getting our debt paid off in a responsible way.

Kate: What does good customer service mean to you and what steps will you take to improve service at the Co-op?Kelli: I believe it’s the little things that matter. Having positive em-ployees who are happy in being of service to others is important. I love it when people walk out of the store with a smile on their face.

By Kate LancasterBoard Member

Continued on p. 11

“

“

3 February 2013

recipe box

5. Moisten the potato, turnip, garlic, & onion mixture with a little cream or half & half and scoop into the turnip cups. Place in a baking pan & bake for 25 minutes. Garnish with chopped flat leaf parsley & serve hot. See finished product above.

3 54

By Brenda Harper, Consumer Education Coordinator and Lauren Fawcett, Community Kitchen Coordinator

3. Hollow out each turnip from the bottom to form a cup.

4. Add the turnip flesh that you removed from the cups to the boiled potatoes, garlic & onions. Using a potato masher, mash the ingredients until well incorporated. Stir in the salt, pepper & Parmesan cheese.

Creamed Turnips with Garlic & OnionsFeaturing local turnips from Willow Creek Farms

Photos by Amy Waldrip

1. Preheat oven to 375° F. Place the garlic & onions in a small baking dish. Drizzle with olive oil. Bake for about 30 minutes or until garlic is soft & onions are browned. Remove from oven, and set aside to cool in a mixing bowl. Turn oven down to 325°.

2. While the garlic and onions are baking, cut a thin slice from the top of the turnips, so they will stand inverted. Peel the potatoes. Boil the turnips & potatoes in salted water until tender. Drain & set aside to cool. Add boiled potatoes to onions & garlic.

1 2

Ingredients:6 turnips, equal sized

from Willow Creek Farms

2 potatoes (same size as the turnips) from Warren Creek Farms

½ small onion, chopped

6 cloves of garlic, chopped

¼ teaspoon white pepper

½ teaspoon of cream or half & half

1 Tablespoon olive oil

4 Tablespoons Parmesan cheese

Flat leaf parsley for garnish

Directions:

Wintertime vegetables can

seem sparse, but if you

focus on root vegetables, you will be

pleasantly surprised. From creamy-

white parsnips and fennel to jewel-

colored beets, radishes, turnips and

carrots, root vegetables are rich

in flavor, low in calories, provide

vitamin C, potassium, folate, iron

and fiber, and they are economical.

Try this tasty recipe and impress your

friends at your next potluck. You’ll

want to post this one to Pinterest!

Make It Local

www.northcoastco-op.com 4

good food

If you shopped at the North Coast Co-op during the Share the Spirit

campaign, there’s a good chance you contributed to this fundrais-ing effort which ended up raising a total of $12,850 in donations for Food for People, the food bank for Humboldt County. The success of this effort is a great example of an involved and gen-erous community. In this case, cashiers at the Arcata and Eureka stores held a friendly competi-tion to see how much money they could raise for Food for People. They asked customers to round off their purchases or add a little

bit extra to their grocery total to donate to the food bank. In addi-tion to the amount donated at the registers and included in the total donation, the Co-op matched their customer donations with an additional $5,000. This money will be donated to Food for Peo-ple in support of their Local Food Resources Program.

Members of the staff, Board of Directors and volunteers at Food for People extend their warmest thanks to Co-op employees and shoppers who made this year’s Share the Spirit campaign such an amazing success!!

What's growing on for the month of February. All produce is organic unless otherwise noted.

Compiled by Alisha Stafford, Assistant Merchandiser

FeBruary Local & in SeasonCalendar based on best case scenario. Bad weather at the wrong time can change availability at a moment’s notice! Selection may vary.

FRUITCITRUS

Orange, Navel

GRAPES Green Red

KIWI Kiwi

VEGETABLESBEETS

Chioggia Gold Mixed Bunch Red

BRUSSELS SPROUTS Brussels Sprouts

CABBAGES Bok Choy Green Napa Red Red Savoy

CARROTS 5 lb. Bag 25 lb. Bag, Juice

HERBS Parsley, Curly Parsley, ItalianLOOSE GREENS Braising Mix Spring Mix Sweet and Spicy Mix

BUNCH GREENS Chard, Gold Chard, Green Chard, Rainbow Chard, Red Collards Dandelions Kale, Green Kale, Lacinato Kale, Red Bor Kale, Red Russian Kale, Siberian Kale, White Peacock Mixed Mustards, Green

GREENS, PACKAGED Arugula North Coast Mellow Mix Spinach Spring Mix Sweet and Spicy Mix Watercress

LEEKS Leeks

MUSHROOMS Lion's Mane Oyster Shiitake

POTATOES All Red Blue Devina Fingerlings, Ruby Cresecent Fingerlings, Russian Banana Kennebec Red Russet Variety Bag White Rose Yellow Finn Yukon Gold

RADISHES Daikon

ROOTS Parsnips Rutabaga Turnips

SHALLOTS Shallots

WHEATGRASS Wheatgrass

WINTER SQUASH Acorn, Green Blue Ballet Buttercup Butternut Carnival Delicata Kabocha, Grey Kabocha, Red Red Kuri Spaghetti

Feral Family Farm , Blue Lake Distance to: Arcata Store 9 mi.

Eureka Store 16 mi.

Greg Gebhart, OrlandDistance to: Arcata Store 202 mi.

Eureka Store 209 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 & Fickle HillDistance to: Arcata Store 3-8 mi.

Eureka Store 5-11 mi.

New Moon Organics, ShivelyDistance to: Arcata Store 52 mi.

Eureka Store 44 mi.

Pierce Family Farm, Orleans Distance to: Arcata Store 78 mi.

Eureka Store 85 mi.

Warren Creek Farms, Arcata & Blue LakeDistance to: Arcata Store 9 mi.

Eureka Store 16 mi.

Wild Rose Farm , Blue Lake Distance to: Arcata Store 9 mi.

Eureka Store 16 mi.

Willow Creek Farms, Willow Creek Distance to: Arcata Store 41 mi.

Eureka Store 48 mi.

Local Farmer Key

Trust your Source The North Coast Co-op's Guide to regional Food Trust Your Source provides information about the envi-ronmental and social values held by our local vendors and producers. View profiles of the people who grow and

produce our food locally under the Healthy Choices drop down menu on our website. www.northcoastco-op.com

Co-op raises $12,850 for Food for People

anne HolcombExecutive Director,

Food for People

Kelli reeseGeneral Manager,

North Coast Co-op

Creamed Turnips with Garlic & Onions

5 February 2013

cooperative community

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 co-opnews@northcoastco-op.com with “Member Survey” in the subject line. Must be a member to enter. Co-op employees and their families are not eligible to win.

Member #: Phone #:

Member Name:

Member Survey Where should we hold the Co-op’s

40th Birthday Bash?

WIN a $25

gift card!

The Co-op's 40th Birthday Bash will take place during the Annual Membership Meeting on Saturday, October 19, 2013.

Deadline to enter: February 15

What's for lunch? Draw your dream lunch in the lunch box to the left for a chance

to win a copy of LunchBox Envy, the locally authored kid's guide to fun and nutritious meals and activities. Be sure to list the items in your draw-ing and include the information below so that we can contact you if you

are the winner. Entrants must be 12 years old or younger. Bring your entry to Customer Service in either store.

Items in lunchbox:

rathlin Hemmingsen (left) was the winner of our Co-op Kid's Coloring Contest!

WINIT!

Deadline to Enter: Feb. 28

Photo by

Ann

a Lin

dsay

your Name

Full Name of Legal Guardian (must be Co-op member)

Legal Guardian's Member #

Phone #

www.northcoastco-op.com 6

your Name

Full Name of Legal Guardian (must be Co-op member)

Legal Guardian's Member #

Phone #

Community KitchenSchedule of Cooking Classes & Workshops in eureka & arcata

Monday, February 4 from 6:00 to 7:00 pmCook & SaveCo-op Staff Instruction

W

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

Tuesday, February 5 from 6:00 to 8:30 pmCheesecake!Krista Sappington $35/$25 Co-op Members Join baker extraordinaire Krista Sappington as we learn tips & techniques for making a trio of delicious cheesecakes. Marbled Chocolate Cheesecake on a Chocolate Wafer Crust topped with a Raspberry-Vanilla Bean Drizzle; Lemon-Ginger Cheesecake on a Pistachio Crust; and Fromage Blanc Cheesecake on a Pecan Crust topped with a Roasted Beet Reduction.

Wednesday, February 6 from 6:30 to 8:30 pmFood, Fun & FamilyColleen M. Ogle, BS, RD, Humboldt CountyPublic Health Nutritionist FreeThis is the first of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! 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, February 11 from 11:00 am to 12:30 pm Heart HealthMargaret Stevens, RN and Certified Diabetes Educator W FreeHistorically, women typically lagged behind men in numbers diagnosed with heart disease. But now they have not only caught up, but surpassed men in developing heart disease. At the same time, men are developing heart disease at even younger ages than ever before. Come learn why this is happening and how you can avoid becoming a victim.

Wednesday, February 13 from 6:30 to 8:30 pmFood, Fun & FamilyColleen M. Ogle, BS, RD, Humboldt CountyPublic Health Nutritionist FreeThis is the second of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! 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, February 18 from 6:00 to 8:30 pmFabulous Frugal Gourmet in the Home KitchenChef Jon Hoeschen $45/$35 Co-op Members Enjoy a sumptuous meal while learning how to create a gourmet meal without breaking the bank. Shrimp & Crab Bisque; Grilled Grass-fed Steak with Kalamata Olive Chimichurri; Oven Roasted Root Vegetables and Red Potatoes; and Meyer Lemon Custard Cakes with Chantilly Cream.

Eureka Cooking Classes4th & B Streets

February thru March, 2013

Cook & Save comes up with easy recipes using sale items and fresh ingredients. The next free meeting takes place Feb. 4 | Photo by amy Waldrip

register for Classes visit www.northcoastco-op.com or call Lauren Fawcett at (707) 443-6027 ext. 102

please note location when registering

French regional Cuisine: Nord & Picardie with Chef Alex Begovic

Thursday, Feb. 7 from 6:00 to 8:30 pm (full)

See the most up-to-date information on full and cancelled classes at www.northcoastco-op.com

Full Eureka Classes

Workshop

W

Kid-Friendly VegetarianWine ServedHands-OnGluten-Free

7 February 2013

Schedule of Cooking Classes & Workshops | February thru March, 2013

...Eureka Classes ContinuedWednesday, February 20 from 6:30 to 8:30 pmFood, Fun & FamilyColleen M. Ogle, BS, RD, Humboldt CountyPublic Health Nutritionist FreeThis is the third of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! 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.

Thursday, February 21 from 6:00 to 8:30 pmFrench Regional Cuisine: AlsaceChef Alex Begovic $45/$35 Co-op Members The Alsace region is rich with French and German influences and generously reflected in this menu. Red Cabbage & Potato Soup finished with Ham; Mixed Green Salad with Bacon, Munster Cheese, Croutons, Apples and Walnut Oil Vinaigrette; Poulet au Riesling (chicken breast with Riesling cream sauce); and Tarte Alsacienne (custard tart with apples and raisins).

Monday, February 25 from 6:00 to 8:30 pm Vegan Cuisine:Eating to Live Tastes So Good! Udochi Skyers $30/$20 Co-op Members Giving up fatty foods doesn’t mean giving up flavor! This menu features foods that are high in protein and nutritional value. Mixed Green Cobb Salad; Creamy Split Pea Soup; Grilled Seitan with Fresh Herbs, Organic Tofu with Vegetable Fried Brown Rice; and Sauté of Seasonal Greens.

Wednesday, February 27 from 6:30 to 8:30 pmFood, Fun & FamilyColleen M. Ogle, BS, RD, Humboldt CountyPublic Health Nutritionist FreeThis is the fourth of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! 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, March 4 from 6:00 to 8:30 pmHomemade CrackersSimona Carini $45/$35 Co-op Members Learn how to make three types of savory crackers. The recipes are: Lavash Crackers – thin & crisp using a yeasted dough; White Bean Wafers – made from puréed beans; and a savory version of Pasta Frolla – a buttery Italian tart dough. The crackers will be served with a variety of spreads, cheeses, and tapenades.

Tuesday, March 5 from 6:00 to 8:30 pmDesserts of the World Maria Vanderhorst $45/$35 Co-op Members Take your sweet tooth on a trip around the world with these four delicious desserts: Torta di Mele (Italian apple cake); Mango with Coconut Sticky Rice (a classic Thai dessert); Beignets (French doughnuts); and Brazilian Chocolate Truffles. Includes light appetizers, coffee and tea.

Wednesday, March 6 from 6:30 to 8:30 pmFood, Fun & Family Colleen M. Ogle, BS, RD, Humboldt CountyPublic Health Nutritionist FreeThis is the fifth of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! 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.

Thursday, March 7 from 6:00 to 8:30 pmFlavors of Germany Chef Alex Begovic $45/$35 Co-op Members Indulge your palate with this hearty and satisfying menu. Braised Red Cabbage and Apples with Dill and Caraway; Warm German Potato Salad with Bacon and Parsley; Wiener Schnitzel with Chasseur Sauce; and Spiced Cake with Orange Zest and Raisins.

Monday, March 11 from 6:00 to 8:30 pmItalian Supper Chef Dina Fernandez $45/$35 Co-op Members Enjoy the final days of winter with this regional Italian menu. Torta di Erbe (a delightful array of seasonal greens with Parmesan cheese and pancetta in a bread crumb crust); Sole Piccata (sautéed Petrale sole with a white wine lemon caper sauce); Fava and Pea Risotto; and Ricotta Almond Pudding with Kiwi and Lemon Syrup. Wednesday, March 13 from 6:30 to 8:30 pmFood, Fun & FamilyColleen M. Ogle, BS, RD, Humboldt CountyPublic Health Nutritionist FreeThis is the fifth of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! 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.

Tuesday, March 19 from 6:00 to 8:30 pmEast Meets West Maria Vanderhorst $45/$35 Co-op Members Latin and Asian cuisine each have unique flavors but share common ingredients. Enjoy a feast of scrumptious and innovative appetizers. Chinese Baked Buns stuffed with Chile Colorado; Panko Crusted Prawns with Two Dipping Sauces (cilantro lime aioli and mango-curry sauce); Carnitas Spring Rolls with Pineapple Mint Salsa; Yam & Ginger Samosas with Tamarind Coconut Sauce; Mini Hoisin Chicken Sopes (masa/corn meal cakes with avocado, sour cream and green onions); and Fried Wonton Poppers (cream cheese & jalapeño) with Sweet & Sour Sauce.

Monday, March 25 from 6:00 to 8:30 pmA New Twist on American ClassicsChef Jon Hoeschen $45/$35 Co-op Members This menu will inspire your springtime meal planning. Salad of Local Baby Greens with Local Artisanal Cheese and Charcuterie; Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad; Seasonal Vegetables; Double-Dutch Mac & Cheese with Swiss Chard; and Peanut Butter Banana Cream Pie.

Wednesday, March 27 from 6:00 to 8:30 pmFlavors of the North Coast I Chef Alex Begovic $45/$35 Co-op Members Treat yourself to a meal that embraces local flavors. Salmon Chowder with Red Potatoes and Bacon; Wild Mushroom Salad with Greens, Croutons, Blue Cheese and Balsamic Reduction; Duck Confit with Blue Corn Grits and Pear-Cranberry Chutney; and Vanilla Napoleon with Ganache Glaze.

In order to receive a refund on classes and work-shops for which you have registered, a notice of

at least 24 hours must be given.

Refunds will be given in the form of Co-op giftcards. Co-op gift cards will also be used as refunds for

classes and workshops the Co-op has had to cancel.

Please notify Lauren Fawcett of registration cancellations at (707) 443-6027 ext. 102.

Cooking Class & Workshop refund Policy

Please note: Most cooking classes (in both Arcata & Eureka) are demonstration only, meaning that the instructor demonstrates the recipe(s) and students eat the food that is prepared (usually a full course meal).

Classes with a hands-on icon allow for student involvement in the creation of a meal.

Workshop

W

Kid-Friendly VegetarianWine ServedHands-OnGluten-Free

www.northcoastco-op.com 8

Friday, February 8 from 6:00 to 8:30 pmVegan Cupcakes: Easy, Delicious and Dairy-Free!Kerri Cook $30/$20 Co-op Members Have fun baking two classic types of cupcakes without eggs or dairy ~ Vanilla and Chocolate Cupcakes. The class will create three scrumptious frostings & toppings that are sure to impress! Children 8 -12 are welcome to attend, but must be accompanied by an adult guardian.

Monday, February 11 from 6:00 to 8:30 pmVegan Cuisine: Mediterranean Meals Udochi Skyers $30/$20 Co-op Members This menu puts a healthy spin on traditional recipes & flavors for a delicious meal that doesn’t take all day to prepare. Collard Wraps with Hummus and Basil Pesto; Soy (Chicken Style) Noodle Soup; Roasted Pasilla Peppers Stuffed with Soy Sausage, Mushrooms and Soy Cheese Smothered in Marinara; and Organic Quinoa Taboulé. The meal will be accompanied with hot & cold steeped teas with natural sweeteners featuring Sorrel (Jamaican), Ginger, Mint and Lemon Grass.

Tuesday, February 12 from 6:00 to 8:30 pmFrench Regional Cuisine: Auvergne Chef Alex Begovic $45/$35 Co-op MembersJoin us for a culinary adventure to Central France. Wild Mushroom Soup finished with Croutons; Warm Potato Salad with Bacon, Hard Boiled Eggs and Dijon Vinaigrette; Potée Auvergnate (cabbage with ham, sausage and pork belly); and Apples Poached in Cider and Spices.

Saturday, February 16 from 1:00 to 2:30 pmRaw Chocolate for Lovers Dr. Pepper Hernandez, CNHP $45/$35 Co-op Members Make everyday Valentine’s Day with this fun and delicious class. Learn how to create raw chocolates featuring essential oils and herbal combinations that are not only delicious, but can enhance the aphrodisiac quality of your treats. Students will take home their luscious creations.

Tuesday, February 19 from 6:00 to 8:30 pmMore Filipino Favorites Maria Vanderhorst $40/$30 Co-op Members Explore the flavors of the Philippines with these traditional dishes. Sisig (roasted pork with caramelized onions); Lumpiang Ubod with Peanut-Soy Dipping Sauce (fresh vegetable & shrimp spring rolls); Caldareta (Filipino beef stew with vegetables and chickpeas); Pinakbet (vegetable sauté with a savory garlic sauce); and Turon served with Vanilla Ice Cream (bananas & brown sugar wrapped in pastry and fried).

Tuesday, February 26 from 6:00 to 8:30 pmCooking with Spices! Chef Monica Almond $40/$30 Co-op MembersLearn how spices give dishes their unique character. Enjoy a menu rich with complex flavors and visual appeal. Spiced Lentil Soup; Piri Piri Shrimp with Aioli (featuring a Portuguese chili sauce); Mediterranean Duck with Preserved Lemon, North African Harissa and Saffron; and a dessert of Pears in Mulled Red Wine.

Monday, March 4 from 6:00 to 7:00 pm Cook & 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, March 6 from 5:30 to 7:00 pmSeed Starting Tips & TechniquesRita Jacinto, Flying Blue Dog Farm & Nursery$25/$15 Co-op Members This workshop will cover all the basics of seed starting: soil, light, temperature, scarification, stratification and invocation! Rita will also demonstrate how to build a simple PVC light stand that will boost your seed starting success.

Tuesday, March 12 from 6:00 to 8:30 pmFlavors of the North Coast II Chef Alex Begovic $45/$35 Co-op Members Purple Potato and Caramelized Leek Gratin with Midnight Moon Cheese; Wilted Escarole Salad with Warm Bacon Vinaigrette, Croutons and Quail Eggs; Humboldt Grassfed Beef in Puff Pastry with Pomegranate Reduction; and Buckwheat Crepe Cake with Ganache, Honey and Toasted Almonds.

Wednesday, March 13 from 6:00 to 8:30 pmRestaurant Quality Pasta at Home Chef Owen Price $45/$35 Co-op Members Join us for a fun evening of pasta making! Owen, Head Chef at Folie Douce, will teach the techniques for creating three types of pasta by hand: Gnocchi; Linguini; and Tagliatelle. Learn sauce variations and plating techniques, too. Dine on a meal of fresh pasta and local wine. Students will take home fresh pasta.

Monday, March 18 from 6:00 to 8:30 pmMediterranean WarmthLeira Satlof $45/$35 Co-op Members Bring the flavors of a Tel Aviv falafel stand into your home kitchen. Leira (Chef/owner of Nature’s Serving: World Food, Fast!) will introduce you to some of the mainstays of a healthy Mediterranean meal. Fragrant spices like Cumin, Coriander, and Sumac will tantalize your palate. The menu includes: Fresh Pita Bread; Falafel; Israeli Salad; Tabouleh; and Baklavah.

Wednesday, March 20 from 12:00 to 1:00 pmSeasonal SidesCo-op Staff Instruction $20/$10 Co-op Members Are you looking for some fresh & tasty seasonal recipes? Enjoy sampling four dishes featuring produce and whole grains. Topics include how to incorporate more local produce into your everyday meals. More nutrition, more flavor, less money – what more could you want?

Thursday, March 21 from 6:00 to 8:30 pmOne Pot Meals: Dorm Dinners for a StealChef Justin McNutt $30/$20 Co-op MembersThis new series is perfect for students or anyone looking to utilize healthy, seasonal ingredients while stretching their food dollar as far as possible. We’ll start off with an appetizer of Tomato Salsa with Chips and the hearty entrée will be Pozole (a classic Mexican stew with pork, red chilies, and lots of add-ins like shredded cabbage, radishes, cilantro, and more). Join us for a fun evening of positive learning and fellowship with other like minded locals who love simple & delicious food.

Saturday, March 23 from 11:00 am to 12:30 pmNatural Easter Egg Dying & More! Co-op Staff Instruction $25/$15 Co-op Members For ages 5-8, with one adult guest. Have fun creating decorative hard-boiled eggs using natural dyes made from fresh produce, spices, and other organic ingredients. Kids will also make a healthy holiday snack. Each child will decorate and take home six eggs.

Tuesday, March 26 from 6:00 to 8:30 pmFresh Catch of the Day! Chef Bryan Hopper $45/$35 Co-op Members Looking for a delicious spring inspired seasonal dinner? Chef Bryan will choose fresh and local ingredients from the Co-op to prepare a four-star, four-course meal featuring local seafood, produce, wine and more!

Arcata Cooking Classes The Kitchen • 8th & I Streets

Photo by Lauren Fawcett

Vegan Chocolate Mousse from Veganlicious Meals with Kerri Cook and Bella Waters.

ayurvedic Introduction with Greta de la Montagne Monday, Feb. 4 from 6:00 to 8:00 pm (full)

See the most up-to-date information on full and cancelled classes at www.northcoastco-op.com

Full Arcata Classes

9 February 2013

Co-op Strengthens Community Through Grants

Photo by Anna LindsayRecipients collect their grants at the CCF Ceremony.

In the last issue of the Co-op News, I announced that our team would be

meeting to discuss labeling the compa-nies who were opposed to Prop 37. After lengthy discussions, we determined that the best course of action was to provide the Prop 37 posters and flyers (hopefully you’ve seen them at our stores) and move toward more education. Prop 37 will soon fade from our minds and there is much work happening to continue the effort to label genetically engineered foods.

The California Right to Know group,

which spearheaded the ballot measure for Prop 37 this past election, is holding a Global Day of Action on Saturday, Febru-ary 9 to rally against the pending approval of GMO (genetically modified organism) salmon by the U.S. Food and Drug Admin-istration (FDA). Without labeling, GMO salmon will silently slip into our food chain and we won’t be able to reverse it.

Senator Barbara Boxer (California) stated in a response to a letter (see above) written by the Co-op’s former General Manager David Lippman, “I am concerned that the FDA is using a regulatory frame-work for animal drugs to assess the safety and environmental consequences of this product. This drug approval process was not designed to regulate genetically modi-fied foods, and I am concerned that the process does not allow for the release of important health and safety information, nor does it provide adequate opportunities for public comment.” Based on her com-ments, we have good reason to rail against GMO salmon.

Everyone is encouraged to take part by planning rallies, holding honk-and-waves, handing out informational fly-ers on street corners, or anything that can be done to garner attention and support.

At a minimum, contact the FDA and

say no to GMO salmon before Monday, February 25. Here’s how:

Call the FDA Center for Veterinary Medicine at (240) 276-9300 or toll free at (888) 463-6332 between the hours of 9am to 5pm Eastern Standard Time. When prompted, press 3 “to speak with an FDA representative.” Then press 6 for “animal, drugs & feed.” Leave your message stating your concern about the approval of GMO salmon with a return number where you can be reached.

AND Send an email with the same mes-sage to AskCVM@fda.hhs.gov

To RSVP to these and other action day events, and to learn more about getting involved, visit the Facebook page for GMO Free World: Global Days of Action.

Locally, there will be a meeting on Sunday, February 24 at 4pm in the con-ference room at the Co-op in Arcata. For more information, contact Kay Schaser at (707) 443-5323.

Together we can do this!

GMO Salmon Slated for approval—Don’t Let It Happen!

Melanie BettenhausenOutreach Director

food news

You have to call the Center for Veterinary Medicine to say no to GMO salmon?

“

Senator responds to General Manager David Lippman's Concerns about GMOs

Thank you for expressing your concerns about genetic engineering and the safety of the food we consume. Ensuring the safety of the public food supply is one of my top priorities, and I appreciate hearing your views.

As you may know, on Decem-ber 21, 2012, the Food and Drug Administration (FDA) released a draft report indi-cating that geneti-cally engineered (GE) salmon would not have a significant impact on the environment. I have serious concerns about the introduction of GE fish into our food supply, and I believe FDA should not approve GE fish until more thorough research is conducted to determine its possible effects on public health and the envi-ronment.

I also agree with the major-ity of Americans who insist that they have the right to know which foods are genetically engineered to be able to make informed decisions about the

food they eat. Last year, I wrote to FDA Commissioner Margaret Hamburg to express strong sup-port for the required labeling of GE foods.

In the last Congress, I co-sponsored a bill that would have required labeling of genetically

engineered fish and an amendment to the

Farm Bill that would have reaf-firmed a state’s right to require labeling of GE food. Unfor-tunately, the 112th Con-gress did not enact this leg-

islation.As the 113th

Congress gets underway, please

be assured I will keep working to fight for a safe

and environmentally respon-sible food supply system that also protects consumers’ right to information.

Again, thank you for writing to me. Please feel free to contact me again regarding this or any other issue of concern to you.Sincerely, Dianne Feinstein. U.S. Senator

I have serious concerns about the

introduction of GE fish into our food supply, and

I believe FDA should not approve GE fish until more thorough research

is conducted to determine its possible

effects on public health and the environment. “

On January 10, 2013, the Co-op held a ceremony

for the most recent Co-op Community Fund (CCF) grant recipients. $15,500 was given to fifteen deserving community non-profits for the following programs:

arcata House Partnership Mobile Food Outreach

Program

Bayside Park Farm Equipment Enhancement

Program

Community alliance with Family Famers

Know Your Farmer Program

DreamQuest Demonstration Permaculture

Garden

Food for People Nutrition Education Program

Fortuna adventists Community Services

Fortuna Community Garden Project

Girl Scouts of Northern California

Global overnight Congress for Girl Scouts

Humboldt educare Preschool

Children’s Container Garden

Humboldt Seed and Plant exchange

Plant and Seed Exchange

Humboldt Senior resource Center

White Bag Program

LatinoNet LatinoNet Spanish-Language

Health Fair

Laurel Tree Charter School New Chicken Coop

Morris Parent Teacher Organization

Children’s Garden

Northern California Indian Development Council

Northwest Intertribal Gathering & Elders Dinner

Pacific union School Garden, Greenhouse and

Arboretum

Donations to the fund are obtained in a variety of ways. Members and shoppers can round-up or specify a specific amount to donate to the fund at the register. All sales of paper bags are donated to CCF. Also, when members close out their membership, they have the option of donating their invest-ment to CCF.

By increasing donations to the fund, we can increase the inter-est earned, thus returning more money to our local organizations that strengthen our community!

Learn more about CCF on our website at

www.northcoastco-op.com.

www.northcoastco-op.com 1010

COOK & SaveEach month the Co-op's Cook & Save Club meets to

create nutritious recipes that include items from our sales flyer. Join us! The next free meeting will take place in the Eureka Co-op's Community Kitchen on Feb. 4 from 6-7pm–everyone is welcome. This month's featured sale item is farro which can be found on sale in our bulk departments.

Farro is an ancient grain used for thousands of years in North Africa and the Middle East, where farro kernels have been found in Egyptian tombs. During the height of the Roman Empire, farro was used as a primary food and probably even as money.

Farro is not wheat, but a plant and grain all its own. A grain of farro looks and tastes somewhat like a lighter brown rice. It can be interchanged in recipes calling for barley, spelt or quinoa.

Because farro contains a starch similar to that found in Arborio rice, it behaves much like risotto, releasing a creamy, binding liquid when cooked. But unlike risotto, farro doesn’t become gummy; instead, it retains its tender, distinct bite, even if it sits awhile after cooking. Farro is rich in fiber, magnesium and vitamins A, B, C and E.

Organic Pearled FarrO

per lb

$2.59Reg. $3.49(bulk section)

month long special January 29 thru February 25

Farro & roasted acorn Squash with Fresh Greens and Parmesan

SALE ITEMS USED:INGREDIENTS:• 2 acorn squash• 2 cups farro•1 bunch local greens (we used kale)• 1 orange, zested and juiced (for 2 tea-spoons fresh squeezed juice, and zest)

• Parmesan cheese, shaved

• ½ cup walnuts• 4 Tablespoons olive oil, divided

• 2 Tablespoons white wine vinegar

• 2 teaspoons stone ground mustard

•1 teaspoon honey

• salt

• pepper

• parchment paper

Photo

by A

my W

aldr

ip

recipe boxBy Brenda Harper, Consumer Education Coordinator and Lauren Fawcett, Community Kitchen Coordinator

DIRECTIONS:1. roast the squash: Preheat the oven to 425°.

Cut the acorn squash in half and scoop out the seeds. Cut into ¼ inch slices. Line a bak-ing sheet with parchment paper. Toss the squash slices with 2 Tablespoons olive oil, several pinches salt, and fresh ground pepper and place on prepared baking sheet. Roast about 30 to 40 minutes.

2. Cook the farro: Meanwhile, in a medium saucepan, place 2 cups farro with 6 cups wa-ter. Bring to a boil, then simmer for about 15 minutes, until tender. When finished, drain and mix with a drizzle of olive oil and a pinch of salt.

3. Toast the walnuts: Crush or chop the wal-nuts (you can place them in a handkerchief

or plastic bag and pound with a rolling pin or other heavy item). In a small skillet, toast the nuts over medium to low heat, stirring occasionally, until they are brown and fragrant, taking care that they don’t burn.

4. Make the dressing: In a lidded jar, com-bine 2 Tablespoons olive oil, 2 Tablespoons white wine vinegar, 2 teaspoons stone ground mustard, 1 teaspoon honey, and 2 teaspoons fresh squeezed orange juice and zest. Shake vigorously to combine (alternatively, whisk the ingredients together in a small bowl). Season with a pinch of salt and fresh ground pepper. Taste, and adjust seasonings if needed.

5. assemble the salad: On each plate or bowl,

pile a bunch of greens. Top with roastedsquash, warm farro, Parmesan and toasted walnuts. Drizzle with dressing and season to taste with fresh ground pepper.

This salad is hearty enough to serve as a lunch or light dinner, with a generous amount of top-pings and some bread or rolls. Or, try it as a substantial side salad or first course for a special dinner. Whatever the case, it’s an excellent way to enjoy some nutrient-rich winter eating! You can substitute any type of winter squash (butternut, delicata, buttercup, or whatever you can find).

Next Meeting: Feb. 4 in the Eureka Co-op's Community Kitcehn

11 February 2013

Kate: I recently sat in on an open book management (OBM) training session and one of the Arcata manage-ment huddles. There appears to be a lot of enthusiasm and momentum. Why did the Co-op decide to implement OBM?Kelli: We had heard of successful OBM implementations at several other co-ops and we realized our staff was asking for OBM – they wanted information and want-ed input. They felt like things were hap-pening to them, rather than being a part of the decision-making process. OBM helps get everyone involved with the success of the store; everyone has a voice and they know how their job/performance affects the whole. They see that what they do matters and OBM supports entrepreneurial activi-ties. We all know that the best ideas often come from the people who are working in the job.

Kate: In five years looking back, what do you hope to have accomplished?Kelli: Financial stability. I also want other co-ops in the country to ask “What are

they doing over there?” I want our mem-bers to find value in being a member of the Co-op. I want the Co-op to contin-ue to be a leader in the community in a way that reflects the triple bottom line. We need to make a profit in a way that makes our people happy (employees, customers, members, suppliers, our community as a whole) and we need a healthy planet.

Kate: Enough about the co-op. I’ve heard you say you have to intentionally plan time away from your job because you so love what you do. What do you get excited about other than work?Kelli: I love to garden. If I couldn’t garden, I would be upset. We have vegetables, flow-ers, perennials and fruits. My husband and I have remodeled our home and al-most everything is found and/or reused. We love to take someone’s throwaways

and repurpose them. For ex-ample, our f loors are from the old Murrish Market in Hydesville. We tore the boards out of the old store and cleaned each one by hand and then used an environmentally friendly finish. While there is still a lot to do, it’s one of those ongoing projects, we have transformed our home; everywhere we look, it is us! I also love baking and cooking – peach galette is one of my favorites.

Kate: Thank you so much for giving our members and me the opportunity to get to know you better. In closing, do you have a favorite saying?

Kelli: “Live simply so others can sim-ply live.”

Please join me in welcoming Kelli into her new role. I also thank David Lippman

for his service as our GM for the last five years and wish him many years of engaged and fun-filled retirement.

....Message from the Board, continued from p. 2

We love to hear from our Members! Below are some of the most recent comments that have been posted to our Member Comment Boards in both of our store locations.

Member Comment Board

Please ask at Customer Service at either store

location to submit your member comment.

' I want the Co-op to continue to be a leader in the community in a way that reflects the triple bottom line.'

Contact the Board board@northcoastco-op.com

Photo by Anna Lindsay

Kelli Reese steps in as General Manager with more than 15 years of managerial experiece.

we our members

arcata StorePaCIFIC reDWOOD OrGaNIC WINeDear Bob, any chance we can see a few bottles of Pacific redwood Organic Pinot Noir? you already stock the red and Syrah. Thanks!

- roger

Look for it soon Roger. - Bob,

Wine Department Head

FreSH MuSSeLSPlease start carrying fresh mussels again. Thanks.

- Pam

Hello Pam. Because of slow sales on this item, we’re making it a special purchase item. Anytime you’d like to order them, just give us a call and tell us what you need. We order seafood on Sun-days and Wednesdays. We apologize for any inconve-nience we may have caused. Ps. we do have a great frozen mussel item on aisle 8.

- Meat Department

CuSTOMer ServICeSIGN IN arCaTaPlease consider placing a visible sign at the north entrance directing cus-tomers to the new Cus-tomer Service. It’s hard to see and find quickly when entering the store at that location. Thank you!

- Sara

Great Suggestion! We still have a few more changes coming to the entrance of the store, but will definitely have clear signs once we know where we can hang them. Thank you for your patience.

- Melanie Bettenhausen,Outreach Director

LarGer JarS OF PeaNuT BuTTerCan you please carry larg-er sizes of adams Smooth Peanut Butter? Like 2lb jars?

- Don

Our supplier only offers a 16 oz size. Sorry.

- Lisa,Grocery Department Head

eureka StoreXyLITOL TOOTHPaSTeSpry toothpaste and spry mouthwash – both fea-ture xylitol (arcata carries them). Thank you!

- rebecca

Hello, I’ve tried this brand sev-eral times in the past. It does not sell well here. But I do carry two brands of mouthwash with xylitol in them. Tom’s of Maine now has xylitol and the Natural Dentist brand. Thanks for the suggestion.

- Wellness Department

HIGH COFFee THerMaL PrICeSyou should carry some cheaper coffee thermals.

- CustomerI have been looking at coffee mugs and bringing in some new ones at a better price. The selection of stainless steel ones is mind-boggling! Check the coffee/tea display soon – I should have something great before long.

- Wendy, General Merchandise

Department Head

BONITO FLaKeSWould you carry Dashi and/or Bonito flakes please? Thanks. (One without MSG would be best).

- Laura

We currently carry bonito flakes. They are on aisle 5. I will look into getting Dashi. Thanks!

- Kelsie,Grocery Department Head

Our aMazING eureKa eMPLOyeeSMolly is awesome! you know the Doonesburry cartoon where the char-acters are shown as virtu-ally invisible to a checker in the store? Sometimes that happens to me at the arcata store. But Molly made me feel very visible, very there, and definitely valued as a customer.

- Laura

We think Molly is great too! Thank you for letting us know!

- Toby, Store Manager

Danny rocks! very help-ful!

- Jordan

Thank you for the positive comment! We strive for great service.

- Toby, Store Manager

THaNK yOu CO-OPThank you for offering fresh, local produce and products. It is always a joy to shop at both store locations. The staff mem-bers are friendly and help-ful. I appreciate the many gluten free choices and the sushi is an excellent addition.

- Carla

Well thank you very much! We love the positive feed-back! Thank you for being a member-owner!

- Toby, Store Manager

www.northcoastco-op.com 12

Bread has long been considered a culi-nary staple. “Lunch” is nearly synony-

mous with “sandwich.” However, in recent years we’ve come to realize that the glu-ten in wheat can cause enough physical discomfort (or serious complications for Celiac afflicted individuals) that it needs to be eliminated from many people’s diets. But what about the sandwich?!

“Gluten-free” has become a buzz-phrase, bringing with it a seemingly mixed blessing for many and a slew of new prod-ucts that are no picnic to sort through. Testing a new choice every week can be expensive, but ordering food can be even more daunting. When someone asks about gluten-free options their voice is laden with doubt, the bitter concern being that none of the options will be palatable or other-wise suit the array of dietary restrictions that person may have. It’s difficult to find gluten-free and sugar-free bread prod-ucts; or gluten-free and vegan, since many gluten-free products contain eggs as a binding agent.

When one considers the wondrous health improve-ments the removal of gluten can bring for many people, it’s difficult to accept that the “made-without-gluten” staple can’t be enjoyable. Why can’t a “gluten-free” option instead of wheat-based product be seen the way that substituting a yam for a baked potato is seen? It’s a healthy choice that can be delightful!

One delightful choice is teff! On this side of the At-lantic, teff is still the new kid on the block, but teff is actu-ally an ancient eastern Afri-can grain. Grown primarily in Ethiopia and Eritrea, it is a heat-loving plant, prefer-ring temperatures as high as the human body reaches, and becoming useful after a

relatively short growing season of about 12 weeks—unlike wheat which grows better in cooler climates and takes much longer to cultivate, although it requires less land and light. “Teffa” translates in Amharic as “lost” because of the size, about that of a poppy seed. Teff cannot be refined the same way that wheat can; because the grains are too small to hull, many of its nutritional ben-efits cannot be stripped away. It comes in a variety of colors and subtleties of flavor, just like rice and quinoa.

Being an essential component of the Ethiopian and Eritrean diet, Teff contains easily processed carbohydrates, protein, fiber, and some minerals. Suffice it to say that the marathon champions one associ-ates with Eastern Africa have often grown up eating this ancient grain. Eaten as cere-als, polenta, or bread, the flour that teff can be pounded into has an

array of uses just as wheat flour does.To crunch some numbers, eight ounces

of teff contains around 80 percent of the USDA recommended daily amount of iron, over 30 percent for calcium and just two ounces contains about seven grams of protein! Throw in some niacin, thiamin, riboflavin, zinc, magnesium, copper, man-

ganese, boron,

phosphorous and potassium, and teff is starting to look like THE choice, rather than the alternative!

It can even be the choice for those small, growing people. The types of car-bohydrates and water-soluble fibers in teff are ideal for strengthening a developing immune system and providing energy both instantly and over time after consumption. The expression “less is more” comes to

mind.We carry a few teff products in our

Co-op stores. We have teff flour in bulk (great for pancakes!) and teff wraps in the dairy cooler (best when gently heat-ed). Also containing teff flour, we fea-ture locally made wraps and bread rolls from Heartfire Bakery in our deli for both custom made and pre-made wraps and sandwiches. For a quick test, the next time you swing by the Arcata or Eureka deli for “lunch” try a teff wrap, whether you’re avoiding gluten or not—enjoy!

References:• The Teff company-Mascal. www.tef-

fCo.com, July 12, 2012• Piccinin, Dorris M.S.R.D. Depart-

ment of Nutrition and Food servic. Dec. 14, 2010 ethnomed.org/clinical/nutrition/more-about-ethiopian-food-teff/• “Teff Grain Presentation”

Ecosem with Royco Interna-tional, June 14th, 2011

• teff-grain-USA.com

Photo by Amy Waldrip

Why can’t a “gluten-free” option instead of wheat-based product be seen

the way that substituting a yam for a baked potato is seen? It’s a healthy

choice that can be delightful!

“

“Heather prepares a turkey sandwich on a gluten free Heartfire roll made with teff flour. Gluten free sandwiches are available custom made or in the grab and go case.

good food

Get to Know Teff: ancient Grain & Nutritious alternative to WheatBy Heather Millet, arcata Deli

“

made with

teff

featuring Heartfire gluten free rolls & wraps

40 years of good food!

13 February 2013

from the Archive: Arcata Passes Historic Ban on GMosBy Kimberly Wear, Newsletter Coordinator, 2005

est. 1973

Win 40Bars of

Chocolate!

Photo by Anna Lindsay

Bella, get out of the chocolate!

You’ve joined, you’ve shopped, and you’ve stuck with us through thick and thin for 40 years. Let’s face it, Co-op Members, you deserve some

serious chocolate. For the month of February the Co-op will be giving away 40 bars of chocolate courtesy of the lovely local chocolatiers below. Want more 40th Anniversary celebration? See below for this issue’s From the Ar-chive article which dates all the way back to 2005 and recounts the city of Arcata’s longstanding commitment to banning GMOs. Chocolate bars Courtesy of:

• Dick Taylor Craft Chocolate sources cacao from around the world and strives to bring the potential out of every bean. • venlo Chocolate specializes in European recipes including ganaches, truffles and specialty crèmes.

• Sjaak’s Chocolates aims to create the highest quality gourmet and organic choco-lates. Sjaak’s supports fair trade practices and encour-ages sustainable agriculture.

• Drake’s Glen Chocolates is a mother and son team specializing in fresh, locally made and carefully crafted chocolate.

from the Jan.-Mar., 2005 Co-op News

Arcata has become the first city in California

to ban genetically modi-fied organisms, or GMos. The City Council adopted the historic ordinance in November by a 4-0 vote. It went into effect 30 days later.

ordinance 1350 adds a chapter to the city’s Municipal Code that declares the sale, dis-tribution, propagation, cultivation, raising or growing of genetically engineered organisms a public nuisance subject to criminal enforcement after several violations.

“The City Council was totally behind this from the start,” said Jim fer-guson, former Campaign Manager of Measure M, the flawed Humboldt County anti-GMo initia-tive.

ferguson said he worked with City Attor-ney Nancy Diamond and

Sonoma based occidental Arts and Ecology Center Director Dave Henson to

craft the language of the ordinance.

“At the meeting…not

only did no one speak against it, but the ones who did thought the council hadn’t gone far enough,” ferguson said.

But some members of the community had spoken out against the measure at previous meetings, including Milt Boyd, chair of the HSU department of biological science.

Boyd, who also spoke out against Measure M because a series of flaws in the failed initia-tive’s language, said he thought the council had done a good job in craft-ing the ordinance.

But he also urged cau-tion in moving too fast with a GMo ban.

“Slow this down…we can always bring it back,” he said.

Humboldt State Uni-versity is exempt from the ban because it is state property. There are

also some exceptions for GMos.

As part of passing the ban, the city council also directed that a letter be sent, along with a copy of the ordinance, to the Humboldt County Board of Supervisors, urging them to implement simi-lar legislation.

Trinity County be-came the second county in California to have a GMo ban after its board of supervisors passed such an ordinance.

Marin County vot-ers approved a GMo ban during the Novem-ber election. In March 2004, Mendocino County became the first in the nation to exclude geneti-cally modified crops from its region.

INSIDEHarvest of the Month

Page 3GMO News

Page 4

Green Dot Program

Page 6New Store Update

Page 8Board Report

Page 10

Co-op

New

sletterN

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Co-opNews

ARCATA 6 a.m. - 10 p.m. 7days a weekEUREKA 6 a.m. - 9 p.m. 7days a week www.northcoastco-op.

January, February, March 2005 Twelve Pages

Locally Committed to Good Food

Cover of the Jan.- Mar., 2005 Co-op News.

In celebration of our 40th year, we’ll be having monthly giveaways. In February, members have the opportunity to win 40 bars of chocolate. Enter to win in either store.

Watch the Co-op News each month to find out what members can win.

Thank you for 40 amazing years!Deadline to enter: february 28

40 40 Giveawayfor

www.northcoastco-op.com 141414

Bella, get out of the chocolate!

The Co-op stands alone among those who sell natural food in our commu-

nity because we own it, we set its course, and we are all invited to do so now at the beginning of our Strategic Planning pro-cess. The input from employees, member-owners, and administrative staff will help us to better know who we are, what we do well, what we should do better, and how we can grow. Over the next few months, the Board and managers are actively solic-iting input; and those ideas, those images, and those needs will become the basis of our work for the next five years.

Ten years ago the Board asked the General Manager to draw up a plan to move the Co-op forward, but only a few people made contributions to that largely closed effort. About five years ago, one board member felt the time had come to open up the process. Former Board Chair Dave Feral insisted on a “big tent”, and

with staff support solicited opinions from every quarter. They pulled together 35 people for a day long working session, and hammered out the document which has proved effective in giving us direction for the last four years.

Well, we’re opening up that “big tent” again. Strategic Planning is about our core principles, revisiting what we stand for, and determining how we will remain faithful to that vision. This time around we have many ways to contribute. Look in both stores for large flip chart pads of paper where you can express your thoughts. You can write a letter, send an email (or two) to the Board, or drop off a note at one of the Customer Service desks. let us hear from you, whether it be while you run errands or just hang-ing out at home. We hope to hear “I’m glad the Co-op…” or “I’m proud we…,” but the “What if…” comments are also

encouraged. “I envision the Co-op…” is great; “Maybe we could…” is also what we’re looking for. We’ll be holding open forums at both stores in March to receive recommendations from member-owners and employees.

And then we need another 35 hardy, committed members — in addition to the Board members, managers, and em-ployees — to give a day to work all this over on April 20. Due to the nature of the Strategic Planning Workshop, we will need to use an application process to limit the number of participants. More than 50 people trying to do strategic planning in one day can be extremely challeng-ing. The application will be available in March. In the meantime, keep those let-ters and comments coming!

cooperative community

The November 13 Board meeting was called to order by President Silva at

6:05pm in The Kitchen. During the Mem-ber Forum, member Colin Fiske asked how to engage members in running the Co-op. General Manager Lippman responded that many members only want to be engaged economically. The discussion will be in-corporated into strategic planning.

Director Suttell chaired the Finance Committee Report. Director Woolley would like to discuss the Medical Trust Fund issue at the January Finance Com-mittee meeting. General Manager Lipp-

man explained that the inventory glitches for the 2nd quarter were due to a software problem with the computer program and should be resolved by now. Minutes from the October Finance Committee were ap-proved, as well as the approval of 2.00% APR dividend rate for “C” Shares (whole shares) for the 4th Quarter ending March 30, 2013.

President Silva reported that Com-mittee Chairs will not be decided at this meeting and that the Strategic Planning Workshop with Holly O’Neil is sched-uled for April 20, 2013. Director Woolley would like to have a Board retreat with the new GM and GM Lippman suggested they have a board retreat in February and possibly have a second one once the new GM is in place. The 2013 Board Calendar was then approved.

During the General Manager Report, GM Lippman noted that the customer base is different between the two stores, as is the size of department areas, which can explain why the product mix between the two stores differs. GM Lippman also reported that the customer service issues in Eureka have been addressed – some employees have returned from leave, as well as three new temps have been hired

and Eureka Store Manager Massey dis-cussed standards of service with the entire front end.

Meeting adjourned at 6:55pm and moved into Executive Session.

Fred MooreBoard Member

Co-op Strategic Planning Strives to Be Inclusive

your Board at Work for you! November Meeting Minutes

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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

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Contact Bella bellawaters@northcoastco-op.com

attend a Board Meeting

Thursday, February 28, 6-8 pm

The Community Kitchen in the Co-op's Eureka store

Thursday, March 28, 6-8pm

in 'The Kitchen' across the street from the Co-op's Arcata store

Thursday, april 25, 6-8 pm

The Community Kitchen in the Co-op's Eureka store

Contact the Board board@northcoastco-op.com

Get Involved in Strategic Planning attend a Member Forum

Monday, March 11 from 6-7pm Arcata Kitchen

Tuesday, March 12 from 6-7pm Eureka Kitchen

Monday, March 18 from 6-7pm Eureka Kitchen

Wednesday, March 20 from 6-7pm Arcata Kitchen

Over the next few months, the Board and managers are actively soliciting input; and those ideas, those images, and those needs will become the basis of our work for the next five years.“

“

Bella WatersMembership Coordinator

Board of Directors Board of Directors Meetings Co-op members invited to attend

Feb. 28 | 6-8pm Co-op Community Kitchen, Eureka store location

Mar. 28 | 6-8pm The Kitchen (Plaza Point building, across 8th Street from our Arcata store location

Apr. 25 | 6-8pm Co-op Community Kitchen, Eureka store location

Co-op Action Committee Meets at the Board’s request. No meetings scheduled at this time. Find meeting dates and times at www.northcoastco-op.com/about.htm

Finance Committee Co-op members invited to attend Mar. 27 | 5:30pm Co-op Conference Room, upstairs in Arcata store location

Co-op Events Mar. 11-14 North Coast Co-op Strategic Planning Member Forums See page 14 for details.

Mar. 14 North Coast Co-op St. Patty's Battle of the Homebrew Contest Drop off two unlabeled bottles at our Arcata location with application slips by store closing on March 14 for your chance to win. See details above.

Co-op Sponsored Events Feb. 2 Stitch in Public Day See the local Embroiderers Guild of America in action at our Eureka location from 11am to 2pm. For more information visit www.egausa.org.

Mar. 1-2 Bowl for Kid’s Sake A fundraiser for Big Brothers Big Sisters of the North Coast. The North Coast Co-op will compete to raise money towards Humboldt County youth in need. For more information, please visit www.ncbbs.org.

Mar. 21-24 Redwood Coast Music Jazz Festival Takes place in Eureka. Purchase tickets at the Co-op’s Customer Service counter in either store location. Ticket prices vary. Visit www.redwoodjazz.org for more information.

Co-op Deadlines Feb. 28 40-for-40 giveaway entries due (see p. 13)

Feb. 28 Draw My Lunch entries due (see p. 5)

Feb. 15 Member Surveys due (see p. 5)

Mar. 15 St. Patty's Battle of the Homebrew Contest entries due (see above)

Co-op News Reference Guide

(707) 725-9627

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Humboldt Roller Derby

wants youSkater bootcamp starting soon no skating experience necessaryvisit www.humboldtrollerderby.com to learn more

Did you receive a Patronage

Dividend check? If so, please cash your check by

March 1, 2013 Help the Co-op avoid paying taxes on non-redeemed checks. You can cash the check at either store or donate the amount to the

Co-op Community Fund. Contact Bella Waters at (707) 826-8670 ext. 135.

Deadline to enter: March 14at our Arcata store location

Categories: Pales and IPAs, Porters and Stouts, Fruit Beers and Ciders, Open Category

1st place prize: $20 co-op gift card 2nd place prize: beer brewing gift pack

Must be 21 to enter. One 1st place and 2nd place winner per category. Drop off two unlabeled bottles at our Arcata store location with application slips attached to the

bottles. Entry forms available at both store locations.

The Co-op News has limited advertising space available.Contact our Graphic Design Coordinator at co-opnews@northcoastco-op.com or call (707) 826-8670 ext. 120 for more details.

Information is also at www.northcoastco-op.com

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