co-op news | may 2015
DESCRIPTION
The Co-op News is a publication of the North Coast Co-op, a natural foods grocery store and cooperative with locations in Arcata and Eureka, CA. May is bike month! Celebrate with us. Win a bike, get to know the bike kitchen and much more.TRANSCRIPT
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CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op • May 2015
CO-OP NEWS
welcome to bike month
win
th
is bike! p. 3
welcome to bike monthwelcome to bike month
bike to work days p. 4
welcome to the bike kitchen p. 4
PLUS spring frittatas p. 5
win
th
is bike! p. 3
1 CO-OP NEWS • MAY 2015
| PAGE NAME | | WE OUR MEMBERS |
CO-OP NEWSIssue 77 | MAY 2015
www.northcoast.coop [email protected]
EDITOR Melanie Bettenhausen
Marketing & Membership Director(707) 502-3555 ext. 132
GRAPHICS & COORDINATIONAmy Waldrip
Graphic Design Coordinator(707) 502-3555 ext. 120
Jeremy Smith-DanfordMarketing & Graphics Assistant
(707) 502-3555 ext. [email protected]
ARCATA LOCATION 811 I St., Arcata • (707) 822-5947
Open daily: 6 am to 9 pm Kevin Waters, Store Manager
kevinwaters@nor thcoast.coop
EUREKA LOCATION25 4th St., Eureka • (707) 443-6027
Open Daily: 6 am to 9 pmToby Massey, Store Manager
tobymassey@nor thcoast.coop
COOPERATIVE OFFICES 811 I St., Arcata
GENERAL MANAGERKelli Reese (707) 502-3555 ext. 124
kellireese@nor thcoast.coop
MEMBERSHIP COORDINATOR Bella Waters (707) 502-3555 ext. 135
bellawaters@nor thcoast.coop
HUMAN RESOURCESLisa Landry (707) 826-8670 ext. 127
lisalandry@nor thcoast.coop
ACCOUNTING Kelli Costa (707) 502-3555 ext. 138
kcosta@nor thcoast.coop
BOARD OF DIRECTORSJeremy Cotton, Dave Feral,
Kate Lancaster, Fred Moore, Cheri Strong, Steve Suttell, Jessica Unmack
THE COOPERATIVE PRINCIPLES:Voluntary & Open Membership Democratic Member Control
Member Economic Participation Autonomy & Independence
Education, Training & Information Cooperation Among Cooperatives
Concern for Community
The Co-op does not officially endorse the services or products of any paid advertiser. All articles,
columns and letters are the expressed opinion of the author and not the Co-op News.
LETTERS TO THE EDITORLetters must include your name, address, mem-ber #, and telephone #. Letters should be kept to a maximum of 250 words and may be edited. We regret that we may not be able to publish all letters due to limited space. Email your letters to [email protected] or send them to: Co-op News, 811 I Street, Arcata, CA 95521. Deadline for letters is the tenth of each month.
Contents May 2015 2 Cooperative Community
3 Win a Bike!
3 Sallie’s Garden Picks
4 Celebrate Bike Month
5 Simple Spring Frittata
6 Community Partners
7 Gotta Have ‘Em Cheeses
8 From the Board
8 Invest in Your Co-op
8 Attend a Meeting
9 Celiac Awareness Month
9 Gluten-free Giveaway
10 Orange & Watercress Salad
11 Member Survey
11 Juice Bar in Arcata
11 Reference Guide
Member Survey Responses
1. Wash dishes once a day.2. Shorter showers.— Muriel
Turn off sprinklers. Don’t wash car.— Lisa
Normally my kitchen sinks take 5 gallons of H20 before it gets hot. But if I put a load of laundry on using part warm H20 it heats up with no waste since the H20 is already further in the line and closer to the sink.— Regina
I never wash my car! Also, I wash dishes after vacu-uming my carpet because it saves H20 in hand washing. Finally, I do a modified ver-sion of that classic, “If it’s yellow, let it mellow…” a little yuck but effective.— Dolores
I flush toilet every other visit instead of each visit. I eat vegan. Animal foods require more water.— Cindes
I always try to conserve water - don’t let it run, don’t let it drip, reuse it to water house plants, showers not baths. Drought or not, water shouldn’t be wasted, nothing should be wasted.— Mary Ella
We siphon extra faucet and shower water in jugs, and we have rain barrels to store roof water.— Mary Ann
Drink more wine, less water (that’s my story and I’m sticking to it).— Holly
Conserving water is a life-style choice in drought times or not. Filling containers with water while waiting for water to be hot enough for dishes and using it to water plants is one habit. Taking short showers. Using a water efficient washing machine and dishwasher are others.— Alan
In addition to the usual: repairing leaks on a running toilet promptly; not running water during tooth brush-ing; using a spray nozzle on my garden hose; not water-ing lawn grass; washing my car only every few months. (My neighbor washes his two full-sized trucks every week! This really upsets me.) I have been much more aware of the amount of water I use during hand washing (which I do often) and rins-ing dishes. I just don’t open the faucet as widely.— Cathy
We use regular trash bar-rels to catch water from a directed rain gutter and then water the garden with that water. It only takes half an hour to fill a giant barrel! Really useful for the big veg-gie pots.— Ron and Patty
The same way I do in non-drought conditions—reduce! All natural resources should be conserved at all times.— Billie
I conserve water all the time. Because tap water represents energy for pumping (both fresh water and sewage), dangerous toxic chlorine, removal of water from its natural flow, etc., I try to use it carefully and respectfully at all times.— Susan
“If it’s yellow, let it mel-low… If it’s brown, flush it down…”— Mark
I don’t eat meat or dairy. An-imal agriculture use ranges from 34 to 76 trillion gallons of water annually. It takes 660 gallons of water to pro-duce a 1/4lb hamburger—equivalent to 1 person show-ering for 2 entire months. It takes 2,500 gallons of water to produce 1lb of beef. Do-mestic water use in the U.S. is only 5% of all use. Animal agriculture uses 55% of all water used.— Laura
Answer this month’s Member Survey Question on the back page of this issue.
In the April issue of the Co-op News, we asked our members, “How do you conserve water during a drought?” We received lots of helpful responses,
many of which are inspiring and easy to implement. See how your friends and neighbors are reducing their water usage in the responses below.
Win It! p. 3
www.northcoast.coop 2
| COOPERATIVE COMMUNITY |
Photo courtesy of Sarah Burns
Co-op Employees Raise $1,801 for Kids’ SakeMember Survey ResponsesBy Sarah Burns, Administrative Assistant
The North Coast Co-op employees partici-pated in the Big Brothers Big Sisters of the
North Coast Annual Bowl for Kids’ Sake Event this past March at Harbor Lanes in Eureka. We had three teams between both stores and we had a blast! We raised a total of $1,801, which con-tributed to the more than $100,000 raised by by the event for Big Brothers Big Sisters. We hope to double or triple our numbers for next year’s Monster Bowl in April 2016. It feels good to be a part of an event that helps our community and I’m so thankful to my co-workers for making it such a success!
The Co-op Team: Bottom from left to right: Abby Quenzer with baby Mackenzie, Sarah Burns with son James Fike, Alisha Stafford, Pauli Gluckman, Kira Keleher. Middle from left to right: Rich Quenzer, New Xiong, Dustin Wiesner, Lisa Kristic, Lyndsi Reel, Karrie Law-son, Brandyn Greer Back row from left to right: Jose Viera, Diego Aguilar, Scott Kristic, Matt Schweickert-Stary, Aaron Reel, Tracy Vandiver-Gree, Correy Greer.
New Signs for OurEureka Store
Our Eureka store is looking good! Earlier in 2015 the building received a much needed coat of paint, and we’ve just recently had new signs installed. Now when you’re in need of a Co-op, whether you’re in Arcata or Eureka, all you need to do is just look for the sprout.
Bike Boulevard behind Arcata Store
New signs grace Eureka Store
Arcata Bike Boulevard Circumnavigates Co-op
The City of Arcata’s bike boulevard runs from Arcata High School to downtown Arcata on I Street, as well from the Arcata Intermodal Tran-sit Facility to Q Street on 10th Street. In order to keep bikes off of busy I Street in downtown Arcata, the bike boulevard jogs behind the Co-op on J Street between 8th and 10th Streets. The City’s long term goal is to connect residential areas with downtown businesses and to create a safe pedestrian and bike pathway from Q Street to the Arcata Marsh. The Co-op showed support for the bike boulevard last year, applauding the City’s efforts at making bicycles a safer and more viable transportation option.
Group Bike Ride on the New BoulevardMay 3 • Rides at 10 am, 11 am & 11:30 am
The Arcata Public Works Department is orga-nizing a ride on the new Arcata Bike Boule-vard on 10th Street. Sunday May 3 at 10am, 11am or 11:30am. Meet on the Plaza. To learn more about the bike boulevard, visit www.cityofarcata.org/ABB.
We are saddened to announce that our Arcata Meat Department Head Ralph Smith passed away on April 13. He was a bright light on this planet and in our Co-op. Ralph loved working with every-one and serving our shoppers—he loved every minute of the time he was able to spend at the Co-op during the four years he was here. He will be missed by many. May he rest in peace.
In Remembrance of Ralph Smith
1955 - 2015
3 CO-OP NEWS • MAY 2015
Bike to Work Days
3 CO-OP NEWS • MAY 2015
| BIKE MONTH |
Coastal Garden Picks
Win this BikeWin this Bike
Trek Chelsea 9
Early Wonder Tall Top Beets will produce the most quickly, while Rote Kugel Beet Seed from Sero provides a richer, denser beet for later in the season. Beet seeds need to be kept moist while they are sprouting and may be less likely to dry out if planted in an area that’s partly shaded through the dry season.
By Sallie Grover, Floral Department
Persian Baby Cucumbers: These cucumbers, also called “Green Fingers”, produce early and just keep on going. The fruit is thin skinned and excellent for fresh eating. They can also be brine pickled if picked young. I usu-ally plant seeds from Renee’s Garden. The plants need to be trellised but the effort pays off nicely!Berkeley Pink Tie Dye Tomatoes:
Planted outdoors in my yard in Arcata, starts produced a nice-tasting crop of heirloom-style red-with-green-stripe beefsteak tomatoes last year. This variety was developed by Wild Boar Farms in Napa and is actually recommended for marginal tomato climates. Our Arcata store carries 4-inch starts when they’re available from Annie’s Annuals and other suppliers.
Enter to win one of two Trek Chelsea 9 bikes at either Co-op location. This bike comes with a
front rack, front and rear fenders, and helmet.
Perfect for commuting to work, a weekend ride with
friends, or picking up groceries at the North
Coast Co-op!
Valued at over $800
Courtesy of Revolution Bicycles & the North Coast Co-op
www.northcoast.coop 4
| BIKE MONTH |
Celebrate Bike Month in May!
facebook.com/CommunityBikeKitchenAtJeffersonSchoolSee the full schedule of Bike Month events is at www.humbike.org.
Bike to Work Days Tips for Shopping by Bike
Bike to Work Day will be celebrated in Arcata on Thursday, May 14 and in Eureka on Thursday, May 21. The Bike to Work Days start with a morning energizer
station (7 – 9am) at the respective North Coast Co-ops. The Co-op will provide water, coffee and healthy snacks for your bike commute. Also, enter to win one of two com-muter bikes with helmets. Noon rallies happen at the Arcata Plaza and Old Town Gazebo. Local bike shops offer free mini tune-ups at Bike to Work Day energizer sta-tions and noon rallies! Find out more at www.humbike.org, or check out Bike Month Humboldt on Facebook.
free mini tune-ups
water
snacks
hot beverages
In ArcataMay 14, 7-9am
In Eureka May 21, 7-9am
1
2
3
You need something to pack your groceries in. A back-pack will work. Front baskets are available that do not require adding anything to your bike. A rear rack with some sort of attachment is necessary in order to carry extra items that can’t fit into your backpack or for carrying heavy, large or delicate items. Attachments to the rack could be a bun-gee net, plastic crate, basket or panniers that attach and hang
down the sides of the back wheel.
Know your limits to how much you can actually carry on your bike and still make it home. Extra weight can make
hills seem impossible!
When filling your backpack, baskets or panniers, put the heavy and largest items on the bottom. When there are no heavy and large items, the flattest items get stacked at the bottom. The lighter and more fragile items always go on top.
By Emily Sinkhorn, Member of the Bike Month Humboldt Coalition
By Brenda Harper, Consumer Education Coordinator
The bike mechanics put their heads together to tune up a bike in need. From left: Emily, Catherine and Cinthia.
Bike Month Humboldt is celebrated in May. While
every day hundreds of Hum-boldt County residents bike to work, school, the grocery store, or for exercise, Bike Month is an opportunity to support new people trying cycling and to cel-ebrate all things bicycle.
The Bike Month Humboldt Coalition is sponsoring many events in May for both adults and youth, including Bike to Work Day celebrations, two film nights, bike rodeos for families, a scavenger hunt bike ride, and more. So come ride your bike (or take your bike on the bus) to one or all of them!
Is a flat tire or a hanging chain keeping you off your bike? Our beloved local bike shops offer free mini tune-ups at Bike to Work Day energizer sta-tions and noon rallies! So push your bike to either one, and ride off happily to work or school (or play).
Speaking of fixing up your bicycle—for the past two years the Community Bike Kitchen has been providing bike main-tenance assistance and afford-able bicycles for all in our com-munity. The Community Bike
Kitchen, located at the Jefferson Community Center (1000 B Street) in Eureka, provides tools, resources and bike mechanics on duty for people who want to learn bicycle repair or build-up used bicycles.
The Community Bike Kitchen has grown to be a hub of learning and activity for all ages in the Eureka community. People can sign up to volunteer towards earning a bike or bike parts while others can choose to take home a restored used bicy-cle for a small donation. The Earn-a-Bike Program has given more than 150 community mem-bers the opportunity to volunteer in the Community Bike Kitchen, learning new skills while work-ing towards a new set of wheels.
The Community Bike Kitchen has had tremendous support from the Eureka com-munity. It is powered by vol-unteers, who assist with bike repairs, teach bike maintenance and help people find a bike that fits them and their needs. Bicycles and tools have been donated from across the com-munity including the Eureka Police Department, Humboldt State University Police Depart-
ment, local bike shops, Hum-boldt Transit Authority and many individuals.
So get ready for Bike Month in May by rolling by the Com-munity Bike Kitchen during open hours —Tuesdays and Wednesdays from 6:00 to 8:00 p.m. Follow what’s happening at www.facebook.com/Com-munityBikeKitchenAtJefferson-School.
Anyone can get involved in the Community Bike Kitchen and all the events of Bike Month Humboldt—contact Emily Sink-horn at (707) 269-2061. Or just roll up to a Bike Month event or to the Community Bike Kitchen.
The Bike Month Hum-boldt Coalition is comprised of dedicated cycling advocates, and representatives of the Humboldt Bay Bicycle Com-muters Association, Redwood Community Action Agency, Caltrans, Humboldt County, Humboldt County Association of Governments (HCAOG), Redwood Coast Mountain Bike Association, Making Head-way, BikesThere.com, City of Arcata, City of Eureka, the North Coast Co-op and our local bicycle shops! ■
5 CO-OP NEWS • MAY 20155 CO-OP NEWS • MAY 2015
| COOK & SAVE |
Spring Frittata
1. Heat oven to 400o degrees.
2. Measure out all ingredients. Wash baby spinach and let dry. Divide chevre cheese in half and set aside. Peel and cube parsnips.
3. Add olive oil to a hot 8 inch cast iron pan. Add parsnips. Turn often so all sides brown. Cook until almost done (15-20 minutes).
4. While parsnips are cooking, crack 6 eggs into a medium size bowl. Add the yogurt, half of the chevre, a 1/4 teaspoon sea salt, cracked pepper and water. Whisk until well blended and set aside.
5. Add butter to center of pan then add baby spinach and fold into parsnips, cook 2-4 minutes or until spinach is wilted. (It will look like too much spinach, but it will wilt down quickly.)
6. Remove pan from heat. Pour in egg mixture and stir lightly to evenly distribute ingredi-ents.
7. Put pan in 400o degree oven for 30 min-
utes.
8. While frittata is baking, thinly slice the radic-chio and wilt in a separate pan with a little
olive oil, 2-4 minutes. Set aside. 9. When frittata is done baking, remove from
oven and let rest for about 5 minutes. Cut into six pie style sections. Set a spoon of wilted radicchio onto plate and nestle frit-tata piece on top of radicchio. Top with a spoonful of chevre, sprinkle with coarse sea salt and cracked pepper. Serve immediately. Note: Ridicchio is bitter, and intentionally so for this recipe. If you do not like bitter, you can substitute dandelion greens or other hearty greens.
A frittata, an Italian-style flat omelet, is one of the world’s most perfect foods and is
baked in a skillet (a well-seasoned cast iron skillet works great). It’s relatively inexpensive, quick-cooking and an efficient use for leftovers – not to mention equally delicious at break-fast, lunch, or dinner. A frittata can make use of fully-cooked leftover vegetables like last night’s roasted potatoes or broccoli or this morning’s leftover sausage. But if you’re starting from scratch, it’s best to fully cook any additional ingredients that might extra re-lease moisture into the eggs. Frittatas are like quiches without crusts, and that makes them ideal for a fast and simple weeknight dinner.
Ingredients
Preparation
• 2 cups parsnips, cubed (roughly 2 medium parsnips) • 2 cups fresh baby spinach• 1 small head of radicchio (ra-`di-ke-o)• cup plain yogurt Co-op Special• ½ cup Cypress Grove Chevre – Ms. Natural® • 6 medium-large eggs • 1 Tablespoon butter Co-op Basics• 2-3 Tablespoons extra-virgin olive oil Co-op Special• ½ teaspoon coarse sea salt• 2 Tablespoons water
By Brenda Harper, Consumer Education Coordinator & Pamela Hawkins, Outreach Coordinator
Photos by Jeremy Smith-Danford
Ingredientsbasic goods at basic pricesbasicsco opco op CO-OP
SPECIALS
on sale Apr. 28 thru Jun. 1
IngredientsHumboldt Creamery
Organic Butter
$5.341 lb
StrauS
Organic Yogurt
$4.3932 oz
Napa Valley
Organic Extra Virgin Olive Oil
$9.9925.4 oz
* use local ingredients when possible
www.northcoast.coop 6
| COMMUNITY PARTNERS |
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advertise in the co-op news
We are currently accepting new, local advertisers
Affordable and package rates available. Limited space. Contact Amy Waldrip at [email protected] or (707) 382-3107 to request a sample contract.
The Co-op News is distributed monthly to over
10,000 readers
go paperless
CO-OP NEWS
WellnessWednesday
Save 10% off of our entire Wellness Department on the
first Wednesday of every month.
MAY6Next Wellness Wednesday
7 CO-OP NEWS • MAY 2015
| CHEESE PLEASE |
Gotta Have ‘Em Cheeses
1. Beemster Premium Dutch Cheese
This cheese is creamy and caramel-y. If you’re a person who likes cheese at all you’ll
be super into it. I don’t know anyone who wouldn’t like it. I use it to make spectacular
grilled cheese sandwiches.
3. Defendi FontinaThis is a hard-aged, washed rind
cheese. Kinda stinky. I sometimes use it instead of Gruyère cheese
to melt on the toast when I make French onion soup. I put the
toast and cheese in the toaster and I can’t step away because I’m
watching the cheese bubble up and look delicious. It’s also
great in a grilled cheese sandwich with caramelized onions.
2. Cypress Grove Truffle TremorThis goat cheese is similar in texture to Humboldt Fog but has
that special truffle flavor. It’s succulent. I like it by itself, but one time I made amazing barbecued stuffed lamb burgers with it.
5. Cypress Grove Midnight MoonEven people who hate goat cheese love this one—it’s a gateway goat cheese. I like it for snacking on, in a burger, to make fancy mac and cheese, and in sandwiches.
4. Cowgirl Creamery Red HawkThis is a wash rind cheese. Leave it out on the counter to warm up
and then eat it by itself or on bread or crackers. This is one of my top three favorite cheeses of all time, which is really saying something
because I love cheese SO much and have so many favorites.
7. Castello Soft BlueThis is a creamy cheese; spreads easily on water crackers. Bring it home and leave it on the counter until it softens and warms. I only buy it when I’m going to be having people over because otherwise it’s so easy to eat the whole thing.
8. Rogue Creamery Smokey Blue CheeseThis is the blue cheese for people who think they don’t like blue cheese (they just haven’t had really good blue cheese). This is the cheese that will help get people on the blue cheese train. Get some spring mix and toss it with dried cranberries or currents and Smokey Blue Cheese crumbles.
6. Fiscalini San Joaquin GoldThis is an aged cheddar asiago (a hard cheese). I sometimes use it in place of parmesan. It’s also fabulous when cubed and put on top of a salad.
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3
45
6
7
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By Veronica Rudolph, Arcata Cheese Department Head
Photos by Amy Waldrip
www.northcoast.coop 8
| MEMBERSHIP NEWS |
For more detailed information about C Shares, pick up a
brochure at Customer Service or view it online:
www.northcoast.coop
Summary of the April Board Meeting
The election to fill the vacant employee Board member seat was held in March. Jeremy Cot-
ton was elected as Employee Director for the term ending in November 2016. Welcome Jeremy!
Rachel Callahan gave a presentation on the Humboldt Business Challenge. She’s looking ahead for partnership and financial support. Board Chair Jessica Unmack reported favorably about her attendance at the Co-op Development Services Cooperative Café, a training session for coopera-tors.
Upcoming Board Education topics were set up for the summer. June’s topic is Business Develop-ment Corporations. July’s topic will be on com-municating across differences. August’s meeting will center around the Candidate Forum. Septem-ber’s topic will be sustainability.
There were 12 motions. All of them passed. These are the outcomes:
1) Jeremy Cotton approved as Employee Director for term ending November 2016;
2) the July Board meeting will be moved to July 9, in the Co-op Community Kitchen in Arcata;
3) on a monthly rotating basis, a Board member will include actions and observations of the Board meeting in the monthly Co-op News;
4) the Policies and Procedures Committee will be clarifying a process for general members to
become a members of Board committees;
5) the Board will publicize dates, times and loca-tions of future committee meetings in the Co-op News, on the website and at Customer Service;
6) the Policies and Procedures Committee was changed from an ad hoc committee to a standing committee of the Board;
7) after discussion about earthquake insurance, the General Manager was empowered to obtain earth-quake insurance;
8) the Fiscal Year 2016 Operational Plan was accepted as written by the General Manager.
The remaining motions were routine: the acceptance of the agenda, minutes, and various committee reports, as well as the General Man-ager’ report.
During the member comment period there was discussion about facilitation and whether or not an outside facilitator was needed for Board meetings.
Please try to make time to attend a Board meet-ing. We’d love to have you as a participant.
Note: Board education topics are subject to change depending on presenter availability.
Cheri StrongEmployee Board Member
The North Coast Co-op offers its Fair Share members the opportunity to purchase preferred non-voting shares of stock, also known as class C shares. Ownership of these preferred shares entitles members to dividends declared by the Board of Directors. Class C shares are limited to members of the Cooperative, who are Fair Share members (owning $300 in B shares).
C shares are sold in $10 increments and are currently earning a 2.00% APR on whole C shares ($10 increments).
If you’re interested in investing in your Co-op, please contact Membership Coordinator Bella Waters for more information:
(707) 502-3555 ext. 135 or
The Co-op Has Investment
Shares Available!
About Investing in the Co-op
Congratulations to Jeremy Cotton
for winning the employee director seat on the Co-op’s Board of Directors! Jeremy was appointed by the Board at their April 2 meeting and will be on the ballot this fall during the Co-op’s General Election in order to be ratified by our membership.
Attend a Board of Directors MeetingBoard of Directors Meeting
Thurs., May 7 • 6-8pm Co-op Community Kitchen, Arcata • 971 8th St.
Member Action Committee Meeting
Wed., May 20 6-8pm Co-op Community Kitchen, Eureka store location • 25 4th St.
Finance Committee MeetingWed., May 27 • 5:30-6:30pm Ten Pin Conference Room • 793 K St, Arcata
Policies and Procedures Committee Meeting
Wed., May 13 • 5:30-7pm Ten Pin Conference Room • 793 K St, Arcata
9 CO-OP NEWS • MAY 2015
| FOOD NEWS |
May is Celiac Awareness Month and a good time to understand
gluten-free diets. You may not have heard about celiac disease, but you’ve probably noticed that the gluten-free diet is one of the fastest growing trends, and many health-conscious consum-ers are choosing a gluten-free lifestyle. However, for those who have celiac dis-ease, being gluten-free is a medical neces-sity.
What is Celiac Disease?Celiac disease is a hereditary, chronic inflammatory disorder in which consum-ing gluten triggers an immune response that attacks the lining of the small intes-tine. The small intestine is part of the gut that digests and absorbs nutrients from food. When the small intestine is dam-aged, the rate of nutrient absorption from food is reduced. An estimated 1 in 133 Americans has celiac disease, yet most remain either undiagnosed or misdiag-nosed. Celiac disease can affect people in many different ways and symptoms vary in severity. Common symptoms include gas and bloating, changes in bowel move-ments, weight loss, feeling very tired and weakness. Misdiagnosis often leads to years of symptoms and damage to the small intestine. Currently, the only treat-ment is a strict, lifelong gluten-free diet.
What is Gluten?Gluten is the general name for one of the proteins found in wheat, barley and rye and cross-bred hybrids of these grains. Foods that typically contain gluten include breads, cakes, cereals and pastas, however gluten can be found in many ingredients, especially those used to make processed foods.
Gluten-Free Food LabelingIn 2004, Congress passed a law calling on the Food and Drug Administration (FDA) to set standards for how much
gluten could be in foods whose labels said they were gluten-free. Although it’s not the FDA’s job to tell people what they should and shouldn’t eat, it is their responsibility to make sure that people can trust what the labels say on the foods they do choose to purchase and eat.
In 2013, the FDA agreed upon a fed-eral definition that standardizes the mean-ing of “gluten-free” claims across the food industry. In order to use the term “gluten-free” on its label, a food must contain less than 20 parts per million of gluten. (Each kilogram of product must contain less than 20 milligrams of glu-ten.) The rule also requires food with the claims “no gluten”, “free of gluten,” and “without gluten” to meet the definition for “gluten-free.” Food manufacturers using gluten-free claims were given a year to make necessary changes to their products to meet the new standard.
Whether a food is manufactured to be free of gluten or by nature is free of gluten, it may bear a gluten-free labeling claim if it meets the FDA requirements. Food and beverages like bottled spring water, fruits, vegetables, and eggs are naturally gluten-free. However, because the ‘gluten-free’ claim isn’t required to be on a food package, it may not appear on naturally gluten-free items, which means there are many gluten-free products that do not have a gluten-free claim on the package or item.
The FDA’s new regulation applies to
all foods and beverages (including pack-aged foods, dietary supplements, fruits and vegetables, shell eggs, and fish) except for meat, poultry and certain egg products which are regulated by the U.S. Department of Agriculture (USDA) and most alcoholic beverages, which are reg-ulated by Alcohol and Tobacco Tax and Trade Bureau (TTB).
Gluten Sensitivity and Gluten IntoleranceThere are others who need to know about gluten in their food. Non-celiac gluten sensitivity (NCGS) is used to describe people with nonspecific symptoms such as nausea, abdominal cramps, or diar-rhea after eating gluten. Although NCGS involves an immune reaction to glu-ten, that reaction does not involve the production of damaging antibodies that cause intestinal damage. Gluten intoler-ance is used to describe those who, after eating gluten, have symptoms that may include nausea, abdominal cramps, or diarrhea. Although the small intestine is not damaged by gluten in these condi-tions, going gluten-free may eliminate problematic symptoms and improve over-all health.
Gluten-free in the MarketplaceA very diverse group of consumers pur-chase gluten-free products, although the main group includes those with celiac disease, for whom a strict gluten-
free diet is the only treatment for managing the disease and reducing the risk of other complications. Gluten-free products are also purchased by those with a wide variety of conditions such as wheat allergy, autism, ADHD, multiple sclero-sis, irritable bowel syndrome (IBS) and other gastrointestinal problems.
Consumer demand for products without gluten continues to rise and the sales of gluten-free food and drink have increased 68 percent over the last two years, according to research by Mintel, a market research firm. They say 22 per-cent of Americans follow a gluten-free diet and sales are expected to continue to increase since the new FDA regulations make it easier for consumers to purchase gluten-free products and trust the manu-facturers who make them.
Whatever the reason for choosing glu-ten-free products, the Co-op has plenty available, whether naturally gluten-free or manufactured to be gluten-free. To learn more about Celiac disease, gluten intolerance or gluten-free diets, try one of these resources:
• Celiac Disease and Gluten-Free Resource: www.celiac.com
• Gluten Intolerance Group: www.gluten.net
• Celiac Disease Foundation: www.celiac.org
• Gluten-Free Living: www.glutenfreeliving.com
Brenda HarperConsumer Education
Coordinator
May is Celiac Awareness Month
win all of this!
May is Celiac Awareness Month, and for people who have celiac disease, eating
gluten-free is mandatory. Some people may be sensitive to gluten, finding great relief when they eliminate it from their diet. In their natural states, fruits, vegetables and meats are all gluten-free, but what to do about pasta, sauces and dessert? There are many really great, flavorful products on the market right now, and we want to give one lucky member a taste of what is out there, even if you aren’t restricted to a gluten-free diet. In this giveaway, you’ll find everything needed to put together your three daily, gluten-free meals. We’ve even included snacks and desserts! En-ter to win at customer service in either location. Deadline to enter: June 1, 2015
We our members giveaway!
Gluten-free Edition
www.northcoast.coop 10
We our members giveaway!
| LOCAL PRODUCE RECIPE|
Orange andWatercress Salad
Watercress is a leafy vegetable that has been consumed since ancient times for its food and medicinal value.
Whether it’s eaten raw, used as a garnish, or added to salads, sandwiches, and soups, the dark green, peppery leaves of watercress are one of the most nutrient dense vegetables available and it is grown locally by Little River Farm. Watercress is a cruciferous vegetable, in the same vegetable group as broccoli and kale, and is rich in vitamins A, C and K. It also contains B-complex vitamins and plenty of minerals like copper, calcium, potassium, magnesium, manganese and phosphorus. Watercress has a spicier taste than spinach or kale but can be used in similar ways. Try it out in this delicious salad recipe.
1. Rinse and dry the spinach and water-cress thoroughly. Trim off the thicker pieces of the watercress stalks.
2. Make a dressing with the oil, lemon juice, and salt and pepper by whisking ingredients in a small bowl.
3. Scrub one of the oranges, grate the rind, and stir into the dressing.
4. Toast the pumpkin seeds lightly in a dry frying pan over moderate heat.
5. Peel both oranges, remove most of the pith (the white stuff), separate into seg-ments, and slice each segment in half.
6. Place trimmed watercress and spinach in a serving bowl. Add oranges and sprinkle with the parsley and pumpkin seeds.
7. Add the dressing and toss just before serving. See finished dish above.
With Locally Grown Watercress from Little River Farm
By Brenda Harper, Consumer Education Coordinator & Pamela Hawkins, Outreach Coordinator
• 1 large bunch, or container, watercress• 1 cup baby spinach leaves, about 2 ounces• 2 Tablespoons olive oil• 2 teaspoons lemon juice (½ lemon)• 2 large oranges, zest of 1 orange - 1 Tablespoon• 2 Tablespoons raw pumpkin seeds • 2 Tablespoons chopped fresh parsley• Salt and pepper, a pinch of each
Ingredients (serves 4)
Directions
By Brenda Harper, Consumer Education Coordinator & Jolie Harvey, Outreach Assistant
Photos by Jeremy Smith-Danford
1 2 5 6
Co-op News Reference Guide
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CO-OP NEWSA Publication of the North Coast Co-op • June 2014
CO-OP NEWS
members share their stores p. 2
p. 7
Introducing Our New Community
Kitchen Schedule
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PLUS
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CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op • Feb. 2015
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Co-op NewsA Publication of the North Coast Co-op • August 2012
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CO-OP NEWSA Publication of the North Coast Co-op • May 2013
be an awesome bike commuter
win this bike!
& much more
p. 15
p. 4
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CO-OP NEWSA Publication of the North Coast Co-op • April 2012
CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op •
CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op •A Publication of the North Coast Co-op •
Earth Day April 22, 2012Earth Day April 22, 2012
let’s
celebrate!
Bees, Mushrooms, Recycling, Prizes & More!
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CO-OP NEWSA Publication of the North Coast Co-op • Sept. 2013
CO-OP NEWSA Publication of the North Coast Co-op • Sept. 2013
VOTEVOTE
SPECIAL ELECTION SECTION
plus don't miss our
plus don't miss our
Submit a video sharing how you think the Co-op has helped build the Humboldt County food community.
See our website for more information: www.northcoastco-op.com
Deadline to Enter: Sept. 30
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CO-OP NEWSA Publication of the North Coast Co-op • Nov. 2013
CO-OP NEWSFREE
we’ll make it for you
Place your order by Nov. 23
DELI
Co-op NewsA Publication of the North Coast Co-op • January 2013
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CO-OP NEWS
yo
ur le
af inside, p. 2
A Publication of the North Coast Co-op • Aug. 2013
FREE
Submit Your Leaf for Our 40th Celebration
vision tree
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CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op • Mar. 2015
CO-OP NEWS
p. 5
Spring 2015 Community Kitchen Schedule
SPECIAL INSERT
PLUS
Meetings Board of Directors Co-op members are invited to attend board and committee meetings. Find meeting agendas and minutes at www.northcoast.coop/about.htm.May 7 • 6-8pm Co-op Community Kitchen, ArcataJun 4 • 6-8pm Co-op Community Kitchen, Eureka Jul 9 • 6-8pm Co-op Community Kitchen, Arcata
Member Action Committee MeetingMay 20 • 6-8pm Co-op Community Kitchen, Eureka Finance Committee MeetingMay 27 • 5:30-6:30pm Ten Pin Conference Room, 793 K St, Arcata
Policies and Procedures Committee MeetingMay 13 • 5:30-7pm Ten Pin Conference Room, 793 K St, Arcata
Co-op at EventsMay 10 •Atalanta’s Victory Run & Walk begins at 10am in the Co-op parking lot in Arcata. The 34th Annual women’s only 2 mile and 8K walk and run on Mother’s Day is presented by Six Rivers Running Club and the Co-op. For registration information visit www.atalanta-run.com.
May 14 • Bike to Work Day Energizer Station and bicycle tune-up at the Co-op’s Arcata location from 7-9am. See page 4.
May 21 • Bike to Work Day Energizer Station and bicycle tune-up at the Co-op’s Eureka location from 7-9am. See page 4.
Co-op Sponsored Events May 30 • Movies in the Park, presented by the Humboldt-Del Norte Film Commission, features free outdoor movie screenings at Sequoia Park in Eureka. Learn more about this family event at www.humboldt.filmhumboldtdelnorte.org.
Opportunities Jun 6 • Lemonade Day, presented by AEDC Small Business Lending Center and Decade of Difference, teaches kids to set goals, develop a business plan, establish a budget, seek investors, provide customer service and give back to their community. The Co-op hosts youth entrepreneurs at one or both of its store locations. To sign up for Lemonade Day visit www.humboldt.lemonadeday.org. To enquire about setting up your lemonade stand at the Co-op, contact Melanie Bettenhausen at (707) 382-3128.
DeadlinesMay 31 Member Surveys due June 1 (see above) May 31 Member Giveaway entries due June 1 (see p. 9)
Phone #: Member #:
Member Name:
Detach this entry form and return it to the Member Survey box located near Customer Service at either store location. Be sure to include your name, contact information, and member number so that we can contact you if your entry is drawn. You can also send your ideas to [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.
Describe the Co-op in three words... Ready? Go!
Member SurveyWin a $25 gift card!
DEADLINE TO ENTER: JUNE 1
Smoothies Fresh
JuicesKombucha
on Tap
COMING MAY 2015 TO THE ARCATA CO-OP
North Coast Co-op
Community Kitchens
Spring Cooking Classes
811 I St. in Arcata | 25 4th St. in Eureka | (707) 443-6027 ext. 102
View the schedulein stores or
online
Classes Taught in Both Arcata & Eureka
www.northcoast.coop