co-op news - nov. 2013

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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

1 November 2013

from the editor

p. 13 roasted sweet potato salad

p. 14 member comments

p. 15 reference guide

p. 15 the gobbler panini

The Cooperative Principles:

1. Voluntary & Open Membership

2. Democratic Member Control

3. Member Economic Participation

4. Autonomy & Independence

5. Education, Training & Information

6. Cooperation Among Cooperatives

7. Concern for Community

board@northcoastco-op.com

CO-OP NEWS

.

www.northcoastco-op.com

co-opnews@northcoastco-op.com

Editor

Melanie Bettenhausen

Marketing & Membership Director

(707) 826-8670 ext. 132

melanieb@northcoastco-op.com

Graphics & Coordination

Amy Waldrip

Graphic Design Coordinator

(707) 826-8670 ext. 120

amywaldrip@northcoastco-op.com

Jeremy Smith-Danford

Marketing & Graphics Assistant

(707) 826-8670 ext. 129

jeremy@northcoastco-op.com

or products of any paid advertiser. All articles, col-

umns and letters are the expressed opinion of the

author and not the Co-op News.

Arcata Location 811 I St., Arcata • (707) 822-5947

Kevin Waters, Store Manager

kevinwaters@northcoastco-op.com

Open daily: 6 am to 9 pm

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

Toby Massey, Store Manager

tobymassey@northcoastco-op.com

Open Daily: 6 am to 9 pm

811 I St., Arcata • (707) 826-8670

General Manager

Kelli Reese, ext. 124

kellireese@northcoastco-op.com

Membership Coordinator

Bella Waters, ext. 135

bellawaters@northcoastco-op.com

Human Resources

Lisa Landry, ext. 127

lisalandry@northcoastco-op.com

Accounting

Kelli Costa, ext. 138

kcosta@northcoastco-op.com

Board of DirectorsKelly Boehms, Kate Lancaster,

Fred Moore, Tim Silva, Steve Suttell,

Jessica Unmack, John Woolley

est. 1973

CO-OP NEWS

from the editor

Volume 59

By Melanie Bettenhausen, Marketing & Membership Director

p. 2 co-op happenings

p. 3 humboldt gmo ban

p. 4 from the board of directors

p. 5 from the general manager

p. 6-8 community kitchen class & workshop schedule

p. 9 roasted autumn cauliflower

p. 10 local & in season calendar

p. 11 disaster prep 101

p. 12 wellness department

INSIDE

By Melanie Bettenhausen, Marketing & Membership Director

Celebrating Co-op Month & 40 Years of the Co-op

From left: Kona, Melanie & Mahina

“

By the time you read this, I will have just returned from a trip to North Carolina with my family.

If you have never been, North Carolina is similar to California in that it has many geographic regions--ranging from sunny beachfront property to snowy, mountain-ous areas. Where these two states differ drastically is in their histories and cul-tures;; however, one thing that has seemed to make these two states more akin is their work in natural, organic and local food systems...and co-ops.I moved to North Carolina in the

late 1980s. At that time, in my experience, my California upbringing was fodder for my junior high classmates mak-ing fun of the fact that I came from “the land of fruits and nuts” (a.k.a. cra-zies). I learned that “vegetarian” was a bad word and that salad should al-ways have bacon on it (even if you were vegetarian). As a young adult I began to explore the state and discovered that there were pockets of natural food enthusiasts;; not everyone was a carnivore.In the early 2000s, I joined Tidal

Creek Co-op in Wilmington, NC. It was a tiny store in a two-story house. When I moved to Chapel Hill, I discovered Weav-er Street Market. Visiting the mountains to explore the Appalachian Trail, I dis-covered the French Broad Food Co-op in Asheville. Everywhere I went, it seemed,

natural and organic food could be found if I just looked in the right places— co-ops. Inevitably, where there was a co-op, there was a thriving farmers’ market and a desire to know where food comes from and the people who grow and pro-duce it. This most recent trip to North

new, bigger location and taking the time to visit each of Weaver Street’s now four locations-- basically geeking out on co-ops. One of the things that have allowed

natural foods co-ops to survive is the sup-port network of other co-ops. The demand for natural and organic food was evident by the success of chains like Wild Oats and Whole Foods, but the ability to keep up with that demand, open bigger or more stores, and become keen business people was not something that many co-ops could have done on their own. Even now, we are seeing cooperatives who take a huge hit (25% of sales immediately in some cases) when a store like Whole Foods moves in to their neighborhoods. Even if a co-op doesn’t want to grow, keeping its doors open in the face of competition that steep is nearly impossible. Without other co-ops

and advice), there would be far fewer co-ops. In light of that harsh reality, to see so much success for cooperatives is truly wonderful.Here at the North Coast Co-op, we

are thankful for the National Cooperative Grocers Association (NCGA) and the re-sources it provides to co-ops in the form of training and buying power. Areas that they cover are: operational and merchan-dising best practices (how the store runs, including marketing materials);; product sourcing and selection (large enough to

buy the products that major competitors have access to through larger distribu-tion companies);; competitive pricing (for co-ops to pass on to their members);; and, they are a powerful voice for advocacy food co-op issues (organic standards for body care products, GMO labeling, etc). We are also thankful for support provided by the Cooperative Development Servic-es group, which complements the work of NCGA by providing consultation and training for co-op boards and their direc-tors, strategic planning, market analysis, accounting systems, project development and more. In addition to these and other busi-

nesses that exist to support co-ops, co-ops themselves connect with each other, share stories, problems, ideas, laughter and suc-cesses. Cooperatives are unique in their structure and business practices, but the problems that face co-ops are not unique to individual co-ops. We work together, cooperatively, to ensure each other’s suc-cess. The more cooperatives there are, and the more people know about them, the more co-ops are sought out by consum-ers. Co-ops depend on the loyalty of their member-owners;; in return, co-ops work to meet the needs of their memberships and enhance their communities. Co-ops are a win-win for everyone!Now that I am back home enjoying the

best co-op in the nation (in my humble

things have changed (for the better), and the immense cooperative effort that is put forth to keep co-ops alive and thriving. This Thanksgiving, as my family and I enjoy free-range turkey, local and organic produce, I will be giving thanks for every-one, everywhere, who make co-ops pos-sible. Thank you!

“ We work together, cooperatively, to ensure each other’s success. The more cooperatives there are, and the more people know about them, the more

co-ops are sought out by consumers.

p. 6

www.northcoastco-op.com 2

cooperative community

Complete Meals Featuring

Diestel Roast Turkey or

Vegan Tofu Turkeymade with locally produced Tofu Shop tofu

Plus all your favorite holiday sides. View the menu at www.northcoastco-op.com

Place your order by Nov. 23

Meals for 2-25 available at $12.99 per person. Orders can be placed with our deli by calling 707.822.5000. Ask us about our gluten free options. A la carte Thanksgiving options will also be available by the pound in both of our deli locations Nov. 20-Nov. 27.

Co-op Happenings

40th Anniversary Celebration & Annual Membership MeetingWe had a blast at our 40th Anniversary Celebration and Annual Mem-bership meeting! 350 guests attended the party which featured fabulous food, great company and a 40th Anniversary cake cutting ceremony with cake and cupcakes made by our very own North Coast Co-op Bakery. During the Annual Membership Meeting portion of the night, the crowd welcomed newly appointed Board Members Jessica Unmack, Steve Sut-tell (returning) and Kelly Boehms (Employee Director). The Board also ap-proved and displayed the Strategic Plan. The Co-op would like to thank the following people, groups and companies for their contributions to the party’s success: The North Coast Co-op Deli and Bakery, Mermaid Sushi, Stacy Chatfield and the Fortuna High Culinary Club, John Shelter and New Directions, Humboldt Light Opera Company’s ‘The Babes’, Laura Jones, Jaimal Kordes, Ted Pecot, Charlie Fuentes, Moonstone Crossing Winery, Fieldbrook Winery, Violet Green Winery, Humboldt Beer Distribu-tors, Cypress Grove Chevre, Mike Hudson Distributors, Loleta Cheese Factory, Nonna Lena’s, Bien Padre and all of our Member volunteers and guests. Look for more coverage of our 40th Anniversary Celebration in the December issue of the Co-op News.

Pumpkin Patch In October close to 4,000 students from 40 Hum-boldt County schools visited the Co-op’s 27th An-nual Pumpkin Patch! Besides learning about the importance of native bees in the life cycle of pump-kin plants, students, teachers and parents learned about a newly found bee here in Humboldt, the squash bee. The Co-op provided snacks and water as well as the perfect pumpkin for each child to choose and take home. There were 27 varieties of pumpkins available this year. The Co-op has part-nered with Paul & Carla Giuntoli of Warren Creek Farms for over 10 years at their Mad River Road farm to provide one of the most exciting field trips of the school year.

Coastal CleanupDespite rain-threatening skies, the Co-op’s Coastal Cleanup crew picked up and removed around 300 pounds of trash around the Mad River Slough Bridge! We filled 10 large trash bags with discarded cups, Styrofoam pieces, bottle caps & pieces of wood. It’s amazing how many cigarette butts we picked up!

Do you have photos from Co-op events you’d like to share?We’d love to see them and we may even publish them in the Co-op News or on our facebook page! Email photos to [email protected] or send them to 811 I St. Arcata, CA 95521. Please be sure to include your name and member number so that we can provide proper credit.

The Co-op’s Coastal Cleanup Crew

Photo by Mark Larson

Julie Lynn Strait, Melanie Cunningham and Laura Jones light

the candles on the Co-op’s 40th Anniversary cake.

Photo by Brenda Harper

DELI

Megan Day & Nick Dedini’s 2nd & 6

th Grade Classes visit the Pumpkin Patch

Photo by Melanie Bettenhausen

3 November 2013

food news

To Ban or Not to Ban GMOs in Humboldt

Read the full policy in stores or on our website www.northcoastco-op.com

Detach this entry form & return it to the Member Survey box located at 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.

Member #: Phone #:

Member Name:

Member SurveyDEADLINE TO ENTER NOV. 30

WIN

A

$25

GIFT CARD

Would you support a ban on raising and growing genetically engineered organisms in Humboldt County?

Receive a digital copy of the Co-op News and say “no more” to paper newsletters. Send your request to

[email protected] with the subject line “Go Paperless.”

Please include your full name & member number.

go paperlessThe Co-op’s Board of Directors is considering support for the Humboldt Genetic Contamination Prevention

Ordinance put forth by GMO Free Humboldt and would like input from Co-op members. To learn more about this topic before responding to the survey, go to http://gmofreehumboldt.org/. Deadline to enter the survey

contest is Nov. 30. While there is a deadline to enter the drawing for a $25 gift card, member input on genetic engineering is welcome anytime. Send input to [email protected].

As we reported several months ago in the Co-op News, there is a group

locally working on an ordinance that would prohibit the cultivation and produc-

(GMOs) in Humboldt County agriculture. The group working on this ordinance, recently named the Committee for a GMO Free Humboldt,has attorney-reviewed language drafted and are prepared to sub-

mit it to the County for the November 2014 ballot. The Co-op’s Board of Directors has

been adamant that both the response from the agricultural community and the Co-op’s membership be taken into con-sideration before determining whether or not the Co-op will support this initia-tive. This month, our Member Survey question addresses this issue (see below). In addition, we will have survey boxes up in stores to help remind members to give their input. The Co-op’s Board will take a look at member survey results and responses from the agricultural community in the next month and poten-tially vote on this issue at its meeting in January.

You can read the entire draft lan-guage of the ordinance by visiting GMOFreeHumboldt.org. We look forward to hearing from you by November 30 so that your input can be include in the Board’s decisiomaking process. Thank you.

The stated goals of the committee for a GMO Free Humboldt are to: • To ensure fairness by allowing our coun-ty’s farmers and gardeners who choose not to plant GMO varieties to avoid the genetic contamination of their crops which would otherwise occur through no fault of their own.

• To contribute to our county’s prosper-ity by ensuring our organic farmers can

access for all our farmers to the growing markets for GMO-free food products.

• To protect our local environment from the potentially devastating and irreversible effects of genetic contamination or inva-sion of ecosystems by GMOs.

A few of the highlighted points about the ordinance, from their letter to stake-holders, are:

• Prohibits the cultivation, propagation, raising or growing of GMOs in the County.

• Provides a one-year grace period for anyone who may currently be growing GMOs.• Provides due process for anyone accused or suspected of violating the ordinance.• Requires that the County correct any ordinance violations which are discov-

violator after an opportunity to do so.• the sale of human food and animal feed, the provision of medical care, and any research contained within a laboratory.

By Melanie BettenhausenMarketing & Membership Director

“

“ The Co-op’s Board of Directors has been adamant that both the response from the agri-cultural community and the Co-op’s membership be taken into consideration before determining whether

or not the Co-op will support this initiative.


from the Board of Directors

From the Board of Directors

In accordance with the California Corporations Code, North Coast Co-op Bylaws, and the clear intent of the voting member-ship, the remaining four Board members of North Coast Co-op acted to fill three vacancies with the three candidates who ran in the recent Board of Directors election.

Due to the fact that a quorum was not achieved for the Octo-ber 2013 Directors election three seats on the Board were left vacant. The four continuing members of the Board of Directors, by unanimous written consent, appointed the candidates (to the right) to fill the vacant seats. The action was taken pursuant to section 4.17d and 5.21 of the Bylaws of North Coast Coop-erative, Inc., and section 12364 or the California Corporations Code.

North Coast Co-op Bylaw 5.21 provides that vacancies may be filled by a majority of the directors then in office, whether or not less than a quorum, or by a sole remaining Director.

Election Announcement Notice of Board Action

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Stay Connectedto Your Board

Catch up on Board BusinessFind meeting agendas and min-utes at www.northcoastco-op.com in Board/Elections under the About Us tab.

Attend a Board MeetingNov. 14 from 6-8pm in the Co-op Community Kitchen, Arcata location.

Check in with Our Member-ship Coordinator, Bella Waters Contact Bella Waters via email at [email protected] or by phone (707) 826-8670 ext. 135.

Your Board of Directors wel-comes two new members, Jessica Unmack and Kelly Boehms, and

returning Board member, Steve Suttell, who were appointed at the Annual Meet-ing on October 19th, 2013. Two hundred sixteen (216) members cast ballots in the recent election for the Board of Direc-tors. California Corporations Code, and our Bylaws, require a minimum of two

membership) to constitute a quorum for a valid election. Since this was an uncon-tested election, the Board decided it was in the best interest of North Coast Co-op to appoint the candidates to the Board of directors’ seats. The action was taken pursuant to section 4.17d and 5.21, of the Bylaws of North Coast Cooperative, Inc., and section 12364 of the California Cor-

porations Code. North Coast Co-op Bylaw

by a majority of the directors then in

or by a sole remaining Director. It’s unfor-tunate that we didn’t make the quorum in this election. We’d like to see as many members participating as possible going forward with important Bylaws revisions on the slate for next year.The Board appreciates the commitment

of the new directors and looks forward to their leadership on all the policies affecting your North Coast Co-op. The Board will be taking up the choice of

November 14, as well as the Commit-tee assignments. The November regular meeting date has been changed due to the Thanksgiving holiday period. Also, the

winter holidays, so the Board will be hold-ing a Board orientation in lieu of a regular meeting in early December. This orienta-tion greatly helps our Board get to know

our new board members, as well as pro-vide for review and discussion of its gov-erning codes. At the September regular Board

meeting, the Board determined the

-bers (those whose refund will total more than $2). The patronage refund is the maximum allowable for pay out, repre-

purchases. Of this amount, 40% will be paid in cash, B shares or a combination of the two, depending on your member-

The remaining 60% of the patronage refund will be retained as allocated patron-age. The Board believes patronage is key to honoring member investments, while at the same time providing the resources needed to maintain the two store assets, which we believe the members in general would expect. The Board’s decision was

improvements, especially in the Arcata

store. The Co-op will be distributing the patronage refunds on or before December 15, 2013. Please watch your mailbox for more information. Of the cooperatives nationwide, North

Coast Co-op is ranked in the “Extra-Large” category with over $30 million in sales. It is important to the Board, as we venture

that we do not forget how we achieved this status, remain mindful of the decisions to protect the assets, be strategic in how the Co-op will continue to be prof-itable, and at the same time be an institu-tion able to assist with developing a greater local, sustainable economy. All this repre-sents a very tall order, but one in which the Board is dedicated to achieving. Each year, the Board will review and approve

take into account what has been achieved, what conditions have changed, and where we need to adapt. Our overall guidance in each of these decision making junctures will be the Seven Cooperative Principles.I want to take this opportunity to thank

Melanie Cunningham, who has stepped down after three years on the Board. I am sure I speak for all of my Board colleagues when I say Melanie was an excellent stew-ard of the Co-op, providing crucial lead-ership on important decisions, and spent a good deal of dedicated time on the policies and Board directives needed for our team to succeed. We wish her, husband Kevin, and the Shakefork Community Farm all the best.

By John Woolley Board President

“ It is important to the Board, as we venture into the next five-year Strategic Plan, that we do not forget how we achieved this status, remain mindful of the decisions to protect the assets, be strategic in how the Co-op will continue to be profitable, and at the same time be an institution able to assist with developing a greater local, sustainable economy. “

5 November 2013

From the General Manager

As we move into the busy holiday season, I want to

take a moment to recognize the incredible 40th Anniversary Celebration we had in October. Close to 350 members showed up to enjoy a delicious meal and reminisce about 40 years of North Coast Co-op. The event was the culmination of a year-long effort by a small and mighty committee of talented staff members here at the Co-op. Led by Lauren Faw-cett this group came up with the theme, decorations, menu, and entertainment. They also went the extra step to make sure we had a Zero Waste event. Thank you to the committee for a great time. We heard stories from longtime members led by recently retired Laura Jones. The stories were my favorite part of the night with

a stand out statement from Syd-ney Larson, member #26, whose heartfelt story expressed her gratitude for all that North Coast Co-op has given to her and her family over the years while in the end saying, “the Co-op is home.”

a great deal of love for our Co-op and all it’s accomplished over the past 40 years.Thank you to all the ven-

food, and wine;; your generosity was greatly appreciated. If you weren’t able to attend, we plan to celebrate in another ten years for our 50th. It’s sure to be a great time!The Co-op recently spon-

sored the 27th annual Pumpkin Patch. Sallie Grover and Brenda Harper worked tirelessly to set up and organize the event. Many Co-op staff and volunteers helped facilitate farm tours, education, and pumpkin giveaways for close to 4,000 children from schools

throughout Humboldt County. Each student learned about organic farming and the impor-tance of bees and pollination. Thanks to Warren Creek Farms who partners with the Co-op and grows the pumpkins we purchase

so each child in atten-dance can go home with one free of charge. Thanks to all who had a hand in creating another successful year of the pumpkin patch. Working out the

details of a new Union contract is taking longer than anticipated. We continue to bar-gain in good faith and hope the Union gives serious consider-ation to our most recent presenta-tion of the economic comparison of the Co-op’s proposal and the

Union’s proposal and makes suf-

contract. At the time of this writ-ing we have two sessions sched-uled the last week of October. I look forward to providing further

of negotiations once the process is complete. Thanksgiving is right around

the corner and I’d like to take a moment to thank you for your continued support of North Coast Co-op. Here’s to eating too much and enjoying the holidays with family and friends. Enjoy.

By Kelli ReeseGeneral Manager

I want to take a moment to rec-ognize the incredible 40th Anniversary Celebration we had in October. Close to 350 members showed up to enjoy a delicious meal and reminisce about 40 years of North Coast Co-op.

“

“

Top: Laura Jones blows out the 40th Anniversary candles (Photo by Mark

Larson) Left: Lauren Fawcett led the planning for the 40th

Anniversary Celebration (Photo by Amy Waldrip)

Join our email listby sending an email to

[email protected]

(search for North Coast Co-op

on Facebook)


under the 'Stores' drop down menu.

Read the Co-op News online at

To comply with our bylaws and securities permit, we are only able to extend memberships to residents of California. We will be happy to refund the price of your membership (minus a $5 handling fee) and will save your membership number should you ever move back to California and choose to re-join the Co-op. We also offer plenty of ways to stay in touch (see below).

Questions? Contact Bella Waters at (707) 826-8670 ext 135

or [email protected]

See where we’ve been & where we’re going

Annual Reportand

Strategic Planavailable on our website


from the General Manager

www.northcoastco-op.com 6 www.northcoastco-op.com 6

Schedule of Cooking Classes & Workshops in Eureka & Arcata Schedule of Cooking Classes & Workshops in Eureka & Arcata

November thru December, 2013

Eureka Cooking Classes4th & B Streets

Workshop

W

Kid-Friendly VegetarianWine ServedHands-OnGluten-Free

Please note: Most cooking classes (in both Arcata & Eureka) are demonstration only, meaning that the instructor demonstrates the recipe(s) and students eat the food that is prepared (usually a full course meal). Classes with a hands-on icon allow for student involvement in the creation of a meal.

Monday, November 4 from 6:00 to 8:30 pm

Gluten-Free Southern Comfort Sweet Mama Janisse

$40/$30 Co-op Members

Take a look at this mouthwatering menu featuring some

Creole Corn Torte;; Buttermilk Corn Cakes;; Sweet Potato Soup with Coconut Milk;; Chicken Macque Chow;; and Louisiana Shrimp.


Cook & Save Co-op Staff Instruction

Free

W

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 spend their food dollars more wisely.

Tuesday, November 12 from 6:00 to 8:30 pm

Fall FlavorsChef Dina Fernandez


Traditional Spanish dishes lend inspiration to fresh combinations of classic autumn foods. Braised Chorizo and Apples in Cider;; Avocado Gazpacho with Moroccan Spices;; Baked Halibut with Potatoes;; and a deliciously intriguing dessert of Candied Spaghetti Squash and Persimmon Pastries.

Wednesday, November 13 from 6:00 to 7:00 pm

Master Food Preserver DemonstrationCanned Gifts ~ Condiments Free

Looking for creative edible gift ideas for the holidays? Join us for a fun evening learning some delicious condiment recipes for home canning. Topics include safe food preservation techniques, the importance of using recommended recipe sources, and more. The workshop is demonstration only with tasty samples included.


Italian Trio of Holiday SweetsSimona Carini


Music for the palate! Simona will share her version of three classic cookies from Italy that are perfect for gift giving or enjoying at home. The featured recipes are: Biscotti;; Croccanti (a family recipe that uses egg whites & walnuts);; and Frollini (classic everyday cookies that are perfect for making with little ones). Light appetizers, tea and coffee included.

Register for Classes

Visit www.northcoastco-op.com or call Lauren Fawcett at (707) 443-6027 ext. 102.Please note location when registering.

Tea smoked duck from Mary Tyson’s The Art of Entertaining class| Photo by Lauren Fawcett

7 November 2013

Schedule of Cooking Classes & Workshops | November thru December, 2013

Eureka Cooking Classes Cont’d...Wednesday, December 4 from 6:00 to 8:30 pm

December à la Française I Chef Alex Begovic


Enjoy a delectable meal featuring these hearty dishes.

Wilted Chard and Kale with Croutons, Garlic and Apple Cider Vinegar;; Roasted Pork Tenderloin with Maple Reduction, Caramelized Apples and Onions;; and Pecan Brown Sugar Ginger Cookies.

Thursday, December 5 from 6:00 to 8:30 pm

Homemade Tamales Betty Thompson


Celebrate the season with tamales! Betty will start off with Ensalada de Noche Buena (traditional Christmas Eve salad of Mexico consisting of oranges, jicama, beets, pomegranate, and more) and fast Pineapple Empanadas. Next, students will use prepared masa and soaked corn husks for making two types of tamales: large traditional Pork and small Vegetable. Betty will prepare the sauces from scratch and offer some ideas for a few sauce short cuts.

Monday, December 9 from 6:00 to 8:30 pm

Asian Appetizer Party Maria Vanderhorst


Mi (Vietnamese sliders with roasted pork, shredded carrot, cilantro, cucumber pickle and spicy mayonnaise);; Lumpia Shanghai (crispy Filipino spring rolls with pineapple sweet & sour sauce);; Malaysian Curry Noodles with Vegetables;; Cucumber Sunomono Salad with Raw Ahi Tuna, Tobiko and Sesame Seeds;; and Turon (bananas coated in brown sugar and wrapped in phyllo) served with Whipped Cream and Chocolate Sauce.

Thursday, December 12 from 6:00 to 8:30 pm

Holiday Southern ComfortSweet Mama Janisse


Delight your taste buds with these mouthwatering southern specialties. Buttermilk Spoon Bread;; Sweet Potato Grits;; Garlic and Sausage Stuffed Chicken;; Creole Smothered Cabbage;; and Creole Pork Chops.

Saturday, December 14 from 11:00am to 12:30 pm

Gingerbread House Decorating Co-op Staff Instruction


Create a magical holiday tradition in the Community Kitchen. We’ll provide the pre-baked & assembled gingerbread house, royal icing and plenty of edible goodies for customizing your very own house. Each workshop will be small & interactive. Tasty snacks & beverages are included. The price covers one child with one adult guardian and one gingerbread house.


Elegant Holiday Roasting Chef Jon Hoeschen


Pomegranate-Basil Beurre Blanc;; Oven Roasted Cider-Dijon Pork Loin with Roasted Sweet Potatoes and Apples;; Seasonal Vegetables;; and Egg Nog Crème Brulee with Spiced Brandy Cream.


Gingerbread House Workshop Co-op Staff Instruction



Eureka Class Announcements

Full: Masaki’s Kyoto~Hands-on Sushiwith Chef Eric Masaki


Full: Autumn á la Française Iwith Chef Alex Begovic


Full: Harvest Specialwith Betty Thompson

Thursday, November 14 from 6:00 to 8:30 pm

Full: The Art of Cooking with Herbswith Chef Jon Hoeschen


Full: Autumn á la Française IIwith Chef Alex Begovic


Cooking Class & Workshop Refund Policy In order to receive a refund on classes and workshops 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 gift cards. Co-op gift cards will also be used as refunds for classes and

workshops the Co-op has had to cancel.

Chef Alex Begovic’s Humboldt à la Française IV class | Photo by Lauren Fawcett


Sunday, November 3 from 1:00 to 3:30 pm

Intro to Paleo Cooking Holly Young


The Paleo Diet is a lifestyle eating plan, based on the foods our hunter-gatherer ancestors would have thrived on during the Paleolithic era. In this introductory Paleo cooking class we will explore the theory behind the diet, look at resources for recipes and make some basic Paleo favorites: Tilapia and Spinach Cakes;; Persian Stuffed Peppers;; Sweet Potato and Apple Salad;; and Almond Flour Chocolate Chip Cookies.

Thursday, November 7 from 6:00 to 8:30 pm

Improvisational CookingSteven Dugger


Learn how to cook with what’s in your kitchen! Steven will show how to break out of the recipe mold and create your own culinary masterpieces. This class will feature

and techniques. Join us for the discussion over pleasing appetizers and a hot drink.


Belgian Desserts and Sweets – Part IWannes Vandenbulcke


Join us for an introduction to these classic Belgian treats. Speculoos (traditional spice cookies);; Belgian-style Bread Pudding (with optional glazes);; and Sweet Rice Pudding. Of course, we can’t visit Belgium without

chocolate! Wannes will end the class with a scrumptious

appetizers, coffee and tea included.


Healthy Holiday SidesCo-op Staff Instruction


Are you looking for some tasty new vegetarian dishes that will complement your holiday meals? Join us as we demonstrate four versatile recipes that are chockfull of seasonal fruits, vegetables and whole grains.

Tuesday, December 3 from 6:00 to 8:30 pm

Belgian Desserts and Sweets – Part IIWannes Vandenbulcke


Join us for another journey through classic Belgian treats and learn some new recipes that will enchant your holiday guests. Rijsttaart (Belgian rice pie similar to

Light appetizers, coffee and tea included.

Friday, December 6 from 6:00 to 8:00 pm

Holiday Wine and Pairings Debbie Crassweller


Take a break from the busy holiday season! Come “un-wined” with seven exclusive world wines! Simple, yet creative pairings will be provided to enhance your tasting experience. Debbie works with Wines for Humanity, an organization that helps raise funds locally for families at risk of homelessness. Wines will be available for pre-order and delivered in time for the holidays!






Cook & Save Co-op Staff Instruction

Free

W

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 spend their food dollars more wisely.

Sunday, December 15 from 11:00am to 12:30 pm




Wednesday, December 18 from 6:00 to 8:30 pm

December à la Française IIChef Alex Begovic


Yam Soup with Bacon and Maple Syrup;; Roasted Beet Salad with Frisee, Chevre and Cranberry Vinaigrette;; Mushroom Charlotte;; and a classic dessert of Pears

Sauce.

Arcata Cooking Classes 8th & I Streets

November thru December, 2013

Workshop

W

Kid-Friendly VegetarianWine ServedHands-OnGluten-Free

Please note: Most cooking classes (in both Arcata & Eureka) are demonstration only, meaning that the instructor demonstrates the recipe(s) and students eat the food that is prepared (usually a full course meal). Classes with a hands-on icon allow for student involvement in the creation of a meal.

Arcata Class AnnouncementsFull: Ms. M’s Catering~Hands-on Sushi

with Maria VanderhostMonday, November 11 from 6:00 to 8:30 pm

Gingerbread House Workshop with Co-op Staff | Photo by Lauren Fawcett

9 November 2013

local produce recipe

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

Featuring Cauliflower from Organic Matters Ranch

1. Wash and chop cauliflower and apples. Juice and zest orange. Pre-heat oven to 375° F.

3. Add the apple cubes to the cauli-flower. Continue to roast until the cauliflower is fork tender and the apples have softened, about 10 minutes more, and remove from the oven.

2. In a medium size bowl, toss cauliflower florets with the olive oil, cayenne pepper, salt and pepper. Spread the cauliflower onto a sheet pan and roast for 15 minutes.

Directions (Serves 4)

Photos by Amy Waldrip

4. Pour cauliflower and apple mixture into a medium bowl and toss with the orange juice and zest. Serve im-mediately

4.

1. 2.Ingredients • 1 medium head of cauliflower,

cut into bite size florets

• 2-3 medium apples, cored and cut into ½” cubes

• 1 Tablespoon olive oil

• ½ teaspoon cayenne pepper

• salt and pepper to taste

• 1 orange, juice and zest re-served

You’ll want to make cauliflower a mainstay in your diet to benefit from the fantastic nutritients provided by

the cruciferous vegetable family. In addition to cauliflower, other locally grown mem-bers of the cruciferous family include cab-bage, broccoli, kale, turnips and Brussels sprouts (in-store selection may vary). Cru-ciferous vegetables are rich in antioxidants that protect cels in the body from damage caused by exposure to free radicals, which are considered a significant factor in ag-ing, heart disease, diabetes, and cancer. They are also loaded with Vitamins A & C, folate, calcium and plenty of fiber to keep your digestive system healthy.

3.

produce specials

New Specials every Tuesday

available in stores and onlinewww.northcoastco-op.com

10 www.northcoastco-op.com 10

local produce calendar

What's "growing on" for the month of November. All produce is organic unless otherwise noted. Calendar based on best case scenario. Bad weather at the wrong time can change availability at a moment’s notice! Store selections may vary.

FRUITAPPLES

Blushing Gold* Empire Fuji* Gala Granny Smith* Gravenstein* Ida Red* Jonagold* King* McIntosh Mutsu* Mutsu Pippin* Red Delicious* Sierra Beauty* Spartan Stayman’s Winesap* Waltana* Winesap

*Conventional

CITRUS Satsumas, 10 lb

GUAVAS Pineapple

PEARS D’Anjou

PERSIMMONS Fuyu Hachiya

QUINCE Quince

VEGETABLESARTICHOKES

Artichokes Baby Artichokes

BEANS Cannellini

BEETS Chioggia Gold Mangel Red White

BROCCOLI Broccoli Broccoli Florets Broccolini Romanesco

BRUSSELS SPROUTS Brussels Sprouts

CABBAGES Baby Bok Choy Bok Choy Green Napa Red Savoy, Green Savoy, Red

CAULIFLOWER Cheddar Green Purple White

CORN Decorative

HERBS Cilantro Lemon Balm Lemon Grass Oregano Parsley, Curly Parsley, Italian Peppermint Rosemary Sage Spearmint Tarragon Thyme Thyme, Lemon

GOURDS Decorative

GREENS, BUNCHED Arugula Chard, Gold Chard, Green Chard, Rainbow Chard, Red Collard Greens Collards, Red Dandelion Greens Greens, Mixed Kale, Flowering Kale, Green Kale, Lacinato Kale, Rainbow Lacinato Kale, Red Bor Kale, Red Russian Kale, Siberian Mizuna Mustards, Green Mustards, Red

GREENS, LOOSE Arugula Braising Mix Spring Mix Sweet and Spicy Mix

GREENS, PACKAGED - 5 oz. Arugula Baby Lettuce North Coast Mellow Mix Spinach Spring Mix Sweet and Spicy Mix Watercress

KOHLRABI Green Purple

LEEKS Leeks

LETTUCE Butter, Green Butter, Red French Crisp Iceberg Leaf, Green Leaf, Red Oakleaf, Green Oakleaf, Red Romaine

MUSHROOMS Lion’s Mane Oyster Shiitake

ONIONS Cipollini Red Walla-Walla Yellow

PEPPERS Anaheim Bell, Green Jalapeño Pimento Poblano

POTATOES All Red (red inside too!) Blue Devina Devina, 5 lb Fingerlings, French Kennebec Red Red, 5 lb Russet Russet, 5 lb Variety, 5 lb Yellow Finn Yellow Finn, 5 lb Yukon Gold Yukon Gold, 5 lb

PUMPKINS Cinderella Fairy Tale Mini Snack Jack Sugar Pie Winter Luxury

RADISHES Daikon Watermelon

ROOTS Burdock Celeriac Jerusalem Artichokes Parsnips Rutabaga Turnips Yacon

SHALLOTS Shallots

SPINACH Bunch Loose

SPROUTS Pea Shoots Sunflower

WHEATGRASS Wheatgrass

WINTER SQUASH Acorn, Green Acorn, White Banana Blue Ballet Blue Hokkaido Buttercup Butternut Carnival Delicata Honeyboat Jester Kabocha, Green Kabocha, Grey Kabocha, Red Kabocha, Speckled Long Island Cheese Marina de Chioggia Muscat de Provence Peanut Red Kuri Spaghetti Sweet Dumpling Sweet Meat Turban

Claudia’s Herbs , Orleans Distance to: Arcata Store 78 mi.

Eureka Store 85 mi.

Clendenen's Cider Works, FortunaDistance to: Arcata Store 26 mi.

Eureka Store 18 mi.

Earthly Edibles, Korbel Distance to: Arcata Store 11 mi.

Eureka Store 18 mi.

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

Eureka Store 16 mi.

Honey Apple Farms, Arcata Distance to: Arcata Store 5 mi.

Eureka Store 14 mi.

Hunter Orchards, Grenada Distance to: Arcata Store 176 mi.

Eureka Store 183 mi.

Little River Farm , Bayside Distance to: Arcata Store 2 mi.

Eureka Store 7 mi.

Luna Farm, Willow CreekDistance to: Arcata Store 40 mi.

Eureka Store 47 mi.

Mycality Mushrooms, Fairhaven & ArcataDistance to: Arcata Store 3-8 mi.

Eureka Store 5-11 mi.

Neukom Family Farm, Willow CreekDistance to: Arcata Store 40 mi.

Eureka Store 48 mi.

New Moon Organics, Shively Distance to: Arcata Store 52 mi.

Eureka Store 42 mi.

Organic Matters Ranch, FreshwaterDistance to: Arcata Store 9 mi.

Eureka Store 7 mi.

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

Eureka Store 85 mi.

Rain Frog Farm, Blue Lake Distance to: Arcata Store 9 mi.

Eureka Store 16 mi.

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

Eureka Store 13 mi.

Wild Rose Farm , Ferndale Distance to: Arcata Store 28 mi.

Eureka Store 20 mi. Willow Creek Farms, Willow Creek Distance to: Arcata Store 41 mi.

Eureka Store 48 mi.

Vic Cook, Orland Distance to: Arcata Store 202 mi.

Eureka Store 209 mi.

Farmer Key

Local & in SeasonNOV.

The North Coast Co-op's Guide to Regional Food

Trust Your Source provides information about the environmental and social values held by our local vendors and producers. View profiles of the people who grow and produce our food locally, such as Rain Frog Farms (to the left), under the Healthy Choices drop down menu

on our website. www.northcoastco-op.com

11 November 2013

Eureka Car StereoCar Audio • Mobile Video • Auto Security

Alpine • Focal • Pioneer

JL Audio • Kicker

Viper

www.eurekacarstereo.com

SEASON II

Wednesdays 7:30pm BEGINNING OCTOBER 2

LOCAL SPONSORS NORTH COAST CO-OP

COAST CENTRAL CREDIT UNION PIERSON BUILDING CENTER

LOVING HANDS INSTITUTE

State Licensed School for Holistic Massage Therapy

Since 1989

Private Massage Practice, Open Daily

www.lovinghandsinstitute.com

Find it at the Co-op

The Best Fed Beef

Find it at the Co-op


T his month I have been asked to an-swer the question: “If you could only

put five items in your emergency kit, what would they be?” For those of you who have taken my preparedness class “Living on Shaky Ground,” you have seen my “grab-n-go” kit, a rolling duffle bag filled with more than 50 items, so limiting my answer to five really is hard! Instead, here are categories of the most important things:

1. Food and water. My kit includes at least three 3,600 calorie packages of Datrex emergency rations—each package is enough food for one per-son for three days, tastes like Scottish shortbread cookies, and has a five year shelf life. In addition to several gallons and 6-packs of water in my vehicle, I also have a very reliable water filter that allows me to use the water from any stream or spring—it

filters out the nasties: Cryptosporidi-um, Giardia, and E. coli, as well as particulate matter.

2. Medications, first aid kit, spare glass-es. I carry at least a two-week supply of the medications I must take on a daily basis. I also include basic first aid supplies, as well as over-the-counter medications like Imodium and Aleve, insect repellant, etc., and a spare pair of glasses.

3. Emergency blanket. Emergency blan-kets are water-proof and reflect back 90% of body heat. They range in price of roughly $1 for the inexpen-sive version that does not last long, to around $9 for a much more durable version, big enough for two adults to huddle together (or for a parent to huddle with children).

4. Change of clothing and spare shoes. A complete change of clothes from the skin out, including several sets of underwear, outerwear, seasonal hat and sensible shoes.

5. NOAA Weather Radio. In times of emergencies having accurate, well-vetted information is critical. A NOAA Weather radio can be a life-saver!

Judith is a geographer who has created and taught community disaster prepared-ness courses for more than 30 years, and is one of the authors of “Living on Shaky Ground: How to Survive Earthquakes and Tsunamis in Northern California.

Disaster Prep101What Should I Put in my Emergency Kit?

Judith WarrenEmergency Preparedness

Guru


co-op communitywellness

6.

2.

1.

4.

7.

10.11.

9.

5.

Wellness Picks

8.

3.

Compiled by Nicole Tipple, Arcata Wellness Department Head and Nerrissa Holt, Eureka Wellness Department Head

13 November 2013

cook & save

T he North Coast Co-op’s Cook & Save Club hosts free monthly meetings to develop recipes that include items from our sales flyer. With Thanksgiving right around the corner we focused on a healthy

recipe using fall sweet potatoes and bulk sale items. Related to neither the potato nor the yam, a sweet potato is actually a tuberous member of the morning glory family. There are two main varieties of sweet po-tato: orange-fleshed and yellow-fleshed. The orange-fleshed sweet po-tato has sweet, bright-orange flesh that takes on a creamy texture when cooked and is sometimes labeled as a yam. The yellow-fleshed vari-ety is more mealy and less sweet compared to orange sweet potatoes, but are still delicious. Sweet potatoes are high in fiber and have Vita-mins A & E and the minerals potassium and iron, yet are low in fat and sodium. If you keep sweet potatoes in a cool dry place, they should last up to a month or longer. Don’t refrigerate sweet potatoes for any length of time or they will develop a hard core and an ‘off’ flavor.

COOK & SAVE

Roasted Sweet Potato Saladwith Spinach & Pecans

Dijon Mustard Vinaigrette• 1 shallot, peeled• 3 rounded tablespoons Dijon

mustard• 1 tablespoon red wine vinegar• 2 tablespoons fresh lemon juice• 1/2 teaspoon salt• 2 tablespoons brown sugar• 3/4 cup extra virgin olive oil

Toasted Pecans• 1cup pecan halves

Roasted Sweet Potatoes• 3 medium sweet potatoes, peeled

and chopped into ½ inch cubes • 2 tablespoons extra virgin olive oil• salt & pepper

Spinach Salad• 5 oz baby spinach• 1 cup dried cranberries

1. Spread pecans onto a sheet pan. Roast pecans in pre-heated 375° F oven for 5 minutes and then stir; roast an additional 5 minutes and stir again. They are done when they’re aromatic and a little darker in color. Remove from the oven and let cool. After pecans have cooled, roughly chop and set aside.

2. Turn the oven to 425° F to get it ready for the sweet potatoes.

3. Toss the cubed sweet potatoes with olive oil and a pinch of salt and pepper and spread over a large baking sheet. Roast 25 minutes until tender and a little caramelized.

4. While the sweet potatoes are roasting make the salad dressing. In a blender

or using a bowl and immersion blender, add peeled shallot—pulse to chop. Add mustard, vinegar, lemon juice, salt, and sugar. Slowly add oil to emulsify.

5. Combine the spinach, sweet potatoes, toasted pecans and cranberries. Toss with 1/4 cup of the vinaigrette at a time until the desired amount of dressing is reached and serve.

INSTRUCTIONS (serves 6-8)

Ingredients

cranberries per lb

$3.19 reg. $3.89

limite

d tim

e specia

l | Nov 19-Dec 2

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


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

Win 40Cans of Soups!

Autumn brings shorter periods of daylight and cooler evenings. It is

the perfect time to enjoy a walk and come home to a quick, tasty dinner of soup, salad and garlic bread. To help you with meal preparation, we’ll be giving away 40 cans of Amy’s vegetar-ian soups this month. All of the cans have BPA free liners and are made with organic ingredients. This family-owned business started out in 1987 and has created over 88 amazing products ranging from frozen foods, snacks, pasta sauce and soup. They also have many products that are cre-ated for people with food preferences including gluten-free, lactose-free, peanut-free, soy-free, vegan and low sodium options. Come by either store and enter by November 30th to win!

40 40 GiveawayFOR


open daily | 6 am-9 am

featuring organic ingredients

gluten free & vegan options available

North Coast Co-op Bakery

Board ActivitiesBoard of Directors Meetings

Co-op members invited to attend.Nov 14 | 6-8pm Co-op Community Kitchen, Arcata. (Plaza Point building, across 8th Street from our Arcata store location)Dec. No MeetingJan 23 | 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

Meets quarterly. No meetings scheduled at this time. Find meeting dates and times at www.northcoastco-op.com/about.htm

Co-op EventsNov 24-Jan1 Share the Spirit donate any amount at the register through January 1, 2014 and the Co-op will match your donation! Proceeds go to Food for People, our local food bank.

Co-op Sponsored Events!Nov 21 Taste of the Holidays at the Arcata Community Center from 5:00-8:00pm. The Co-op will be there with a sneak peak of their ready-made Thanksgiving meals, including gluten-free and vegan items and special

the Rotary Club of Arcata Sunrise Foundation. To purchase tickets visit website: www.arcatasunrise.org/toth or contact Ron Sharp at [email protected].

Nov-Jan Holiday Spirit and Food Fund Drive

schedule can be found at www.foodforpeople.org.

DeadlinesNov 30 Member Surveys due (see p. 3)Nov 30 40 for 40 Giveaway entries due (see p. 14)Jan 1 Last day to donate to Share the Spirit (see right)

RemindersNov 3 Daylight Saving ends. Set your clocks back one hourNov 16 Last Farmer’s Market, Arcata Plaza

Holiday HoursNov 28 closed all day for ThanksgivingDec 24 closed at 7pm for Christmas EveDec 25 closed all day for ChristmasDec 31 closed at 8 pm for New Year’s EveJan 1 open at 8am New Year’s Day

The SpiritShare

Nov. 24 - Jan. 1 Make a donation at the register to

support our local food bank.

The Co-op will match all donations up to $5000!

The Gobbler PaniniAll the Thanksgiving fixins’ in one sandwich

made with all natural Premiere Roast Turkey or Field Roast Celebration Loaf, North Coast Bakery sliced sourdough, house made vegan stuffing and more

$6.99each

Gift CardsNow made from

biodegradable, recyclable and Forest Stewardship

Council Certified materials. Available in values up

to $500.

for the foodies on your list

DELI

*see holiday hours

co-op news - nov. 2013

Documents

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