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Co-op NewsA Publication of the North Coast Co-op • December 2012

get to know

Housing

co-opsinnovative home

ownership

seep. 5

1 Co-op News, December 2012

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 Co-ops 6. Concern for Community7.

[email protected]

Co-op News Volume 48

A monthly publication of theNorth Coast Cooperative, Inc.www.northcoastco-op.com

[email protected]

Editor Melanie Bettenhausen

Outreach Director(707) 826-8670 ext. 132

[email protected]

Graphics & CoordinationAmy Waldrip

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

[email protected]

Anna LindsayGraphics Assistant

(707) 826-8670 ext. [email protected]

The Co-op does not officially endorse the services or products of any paid advertiser. All articles, col-umns and letters are the expressed opinion of the

author and not the Co-op News.

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

Kelli Reese, Store Manager [email protected]

Open daily: 6 am to 9 pm

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

Toby Massey, Store [email protected]

Open Daily: 6 am to 9 pm

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

General ManagerDavid Lippman, ext. 124

[email protected]

Membership Coordinator Bella Waters, ext. 135

[email protected]

Human ResourcesLisa Landry, ext. 127

[email protected]

Accounting Kelli Costa, ext. 138

[email protected]

Board of DirectorsLoriAnn Asbury, Melanie

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

John Woolley

Cover art from The Cornucopia Institute http://www.cornucopia.org/

By Melanie Bettenhausen | Outreach Director

The Co-op’s Top Ten of 2012

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

As a marketer, I must always remain in two worlds—the now, and a year

or more from now—all the while learning from the past. This year, I am honored to learn from the Co-op’s hard-earned ac-complishments, which have been more or less guided by our Strategic Plan. Let’s celebrate our Top Ten Successes in 2012 (these are in no particular order, but grouped according to the six areas defined in our Strategic Plan):

Serving Our Membership1. We have prioritized Consumer Educa-tion by moving to a monthly Co-op News (was quarterly). This has allowed us to provide more timely information regard-ing Co-op happenings and food activism, as well as provide more recipes using lo-cal and/or sale items (see our online ar-chive at www.northcoastco-op.com/stores.htm#News). 2. We have also put a heavy focus on celebrating co-ops with our In-ternational Year of the Co-op articles and giveaways to members (see page 5 for the last one). 3. Behind the scenes, we have been working to refine our membership policies and practices.

Developing Our Employees4. We have moved to Open Book Manage-ment, which requires the Co-op to provide all employees with training in the financials of the business and allows employees to participate in the budgeting and goal set-ting process. Employees have embraced this new culture of business and we are already seeing results (see the Board Re-port page 3).

Improving Financials5. We have not only stabilized the Co-op’s financial position and attained profitability through greater operational efficiencies, we have declared our first Patronage Refund in more than a decade (see the GM Report page 4).

Supporting the Environment6. We have greatly reduced our energy us-age by partnering with EnergySmart Grocer to modernize our equipment and install more energy efficient lights and fixtures…all at a small cost due to rebate programs (see the GM Report in the April 2012 issue of the Co-op News).

Enhancing the Co-op Experience7. We contracted with Mermaid Sushi to provide fresh sushi made using sustainably harvested fish, right in our stores. This has not only been a great healthy and conve-nient addition for our shoppers, it has also been a big financial boost. 8. We have also been working to cross-train employees to be able to work in other departments. This has improved customer service by allowing on-hand staff to cashier when needed, as well as increasing staff knowledge regard-ing all aspects of our stores, making them better able to meet our customers’ needs.

Serving Our Community9. We put lots of energy and resources into

passing Prop 37, which passed in Humboldt resoundingly, but not in California (see page 11 for more on the continuing effort to label genetically engineered foods). 10. We also opened a second teaching kitchen location in Arcata, which has increased acces to our cooking classes and workshops (see page 7 for the current schedule).

There are many more accomplishments not noted here; most of them are opera-tional and will go unnoticed by the average shopper, but some of them will begin to make headlines in the coming year. Please let us know what you think are the Co-op's top accomplishments for 2012.

The last five years at the Co-op have been exciting and fulfilling every step of the way, and the next five years look to be even better. Happy New Year!

Note: You can read the Strategic Plan from 2009 on our website by clicking on the About Us page and choosing the dropdown menu item called Board/Elections. You’ll see the Strategic Plan in the left hand column. You can also pick one up at Customer Service if you don’t want to read it online.

The last five years at the Co-op has been exciting and fulfilling every step of the way, and the next five years look to be even better. Happy New Year!

Contact [email protected]

inside

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p. 2 local & in season in produce

p. 10 co-op kids coloring contest

p. 3 from the board p. 11 just label it

p. 4 from the general manager

p. 12 local produce recipe

p. 5 housing cooperatives

p. 13 member comment board

p. 6-8 class & workshop schedule

p. 14 co-op financials

p. 9 cook & save club p. 15 co-op news reference guide

www.northcoastco-op.com 2

The Co-op’s Top Ten of 2012


inside

FRUITAPPLES

Blushing Gold * Empire Fuji * Gala Granny Smith * Mutsu * Pippin * Red Delicious * Waltana*C Winesap, Organic Winesap, Stayman’s *

CITRUS Satsumas, 10 lb. bag*

*non-organic

Persimmons Fuyu Hachiya

VEGETABLESBEETS

Chioggia Gold Mangel Mixed Bunch Red

BROCCOLI Romanesco

BRUSSELS SPROUTS Brussels Sprouts

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

CAULIFLOWER Cheddar Green Purple White

HERBS Parsley, Curly Parsley, Italian

GREENS Arugula Braising Mix Chard, Gold Chard, Green Chard, Magenta Chard, Rainbow Chard, Red Collard Greens Dandelion Greens Kale, Flowering Kale, Green Kale, Lacinato Kale, Red Bor Kale, Red Russian Kale, Siberian Mixed Mustards, Green Spring Mix Sweet and Spicy Mix

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

KOHLRABI Green Purple

LEEKS Leeks

MUSHROOMS Lion's Mane Oyster Shiitake

ONIONS Red Walla-Walla Yellow

POTATOES All Red Devina Fingerlings, Ruby Crescent Fingerlings, Russian Banana Kennebec Purple Red Russet Variety, 5 lb.

White Rose Yellow Finn Yukon Gold

PUMPKINS Sugar Pie Winter Luxury

RADISHES Daikon Watermelon

ROOTS Burdock Celeriac Jerusalem Artichokes Jerusalem Artichokes,Red

Parsnips Rutabagas Turnips Yacon

SHALLOTS Shallots

SPROUTS Pea shoots

WHEATGRASS Wheatgrass

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

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

See p. 12

What's growing on for the month of December. All produce is organic unless otherwise noted. Selection may vary.

Local & in SeasonDECEMbEr

Compiled by Alisha Stafford, Assistant Merchandiser

Local Farmer KeyClendenen's Cider Works, FortunaDistance to: Arcata Store 26 mi.

Eureka Store 18 mi.

Earthly Edibles, KorbelDistance to: Arcata Store 11 mi.

Eureka Store 18 mi.

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

Eureka Store 16 mi.

Hunter Orchards, GrenadaDistance to: Arcata Store 176 mi.

Eureka Store 183 mi.

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

Eureka Store 7 mi.

Lost Coast Farm, PetroliaDistance to: Arcata Store 57 mi.

Eureka Store 49 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.

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

Eureka Store 48 mi.

New Moon Organics, ShivelyDistance 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 LakeDistance to: Arcata Store 9 mi.

Eureka Store 16 mi.

Vic Cook, OrlandDistance to: Arcata Store 202 mi.

Eureka Store 209 mi

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

Eureka Store 13 mi.

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

Eureka Store 13 mi.

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

Eureka Store 48 mi.

TruST YOur SOurCE The North Coast Co-op's Guide to regional Food

What's Local


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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

From the Board

From the board of Directors

Contact the Board [email protected]

As one of two newly elected mem-bers of your Co-op board, I’d like to

thank so many of you for your support, and begin my term by offering some ob-servations on our financial health and our direction in upcoming years.

First, let me tell you that the Co-op is doing fine and our position seems to be improving with each fiscal quarter. That wasn’t always the case. Three or four years ago we faced a crisis in healthcare costs that rocked the boat. Management and the Board studied the issues and successfully implemented policies that resolved the problem. As recently as two years ago at the height of the Great Recession, we were running an operational deficit—we were using red ink on the balance sheet. And again, prudent management and wise

long-term decisions by your Board set us on the profitable course we’re following today. David Lippman, his team, and that Board deserve our thanks.

The next three fiscal years present a problem, and an opportunity. We are scheduled to retire nearly $650,000 in debt loaned to us by members and the bank by the end of 2016; our current schedule has the debt repayment front-loaded, which would put a strain on our cash reserves. Our team is looking at ways to “smooth out” the timing of those payments to better meet on-going cash demands—something that makes the payments a little more even over each quarter—like $54,000 per quar-ter spread fairly evenly over the next three years versus $90,000 per quarter next year and a sharp drop-off after that.

As we do in our families, we’re work-ing to keep the Co-op’s “household” bud-get in line. We need to be profitable to meet our liabilities, to meet our commit-ment to living wages for our employee members, and to continually maintain and upgrade our equipment and facilities. Our

management is up to the job. The opportunity of retiring nearly

$650,000 provides us with a three-year planning window to ask ourselves where we want to head next. The strategic plan adopted five years ago has proved to be a fine snapshot of who we are, what we be-lieve, how we want to operate. The ques-tion now becomes: without debt to weigh us down, what can we do better? How do we build reserves for a rainy day? In what directions might we expand? You can help us by participating in this month’s Mem-ber Survey question, “What is the most important thing the Co-op can do to im-prove our financial position?” Enter for a chance to win on page 4.

All of us are invited to help develop the next Strategic Plan. A series of meet-ings held over the next few months will distill the collective wisdom of the Co-op’s members. Get involved. Sit in on a few sessions and toss in your two-cents.

Co-op’s Financial Position Improved and Improving

Interviews with Our Past Strategic Planners

Fred MooreBoard Member

Season’s greetings! The Co-op’s holi-day season commenced in festive

fashion in the lead up to Thanksgiving, historically the busiest days of the year in our stores. It’s a lot of work for the Co-op’s staff, but it’s also a lot fun to help and be surrounded by everyone planning to prepare and share fabulous feasts with family and friends! Thank you!

Our planning for the upcoming Stra-tegic Planning session continues. We now have a tentative date for the session:

April 20, 2013. To gain some insight into what motivated and inspired past Strate-gic Planning participants, I asked Co-op member and past Co-op Board President Sarah Mora about her experience at the last strategic planning session four years ago:

Did you think the Strategic planning workshop in 2009 was fruitful and pro-ductive?What I liked personally about the day was that we came away with a sense that the items discussed weren’t just fluff but real tangible actions that would move the Co-op forward. To me that’s what a goal setting/strategic planning process is all about: coming up with a sustainable, at-tainable, and manageable goal. I person-ally feel that the process we went through that day did just that.

Do you think the resulting plan has helped the Co-op advance and progress?Goal setting needs to be done at the '30,000 foot level' looking at where we want to be, not how we’re going to get there and who will be driving the bus

(that’s done at the management/staff lev-el). It’s the Board’s job to keep the plan in the forefront of staffs’ minds when they are making management decisions. That really is the challenge. Strategic plans only work if they are followed through. If they become dusty documents in a drawer, the good feelings we all leave with on the planning day are for nothing. I feel that David Lippman really utilized the Strategic Plan to evaluate and manage the growth and health of both stores.

Co-ops are autonomous and independent—each co-op community determines the priorities and values of its co-op through democratic member control. A broad cross section of all members participating in strategic planning is one effective way for co-op owners to do this. Our North Coast Co-op’s success and sustainability is greatly enhanced by co-op owners peri-odically gathering to envision our market’s future together. Please lend your ideas and vision to this effort next April 20.

Tim SilvaBoard President

The question now becomes: without

debt to weigh us down, what can we do better? How

do we build reserves for a rainy day? In what directions

might we expand? You can help us by participating in

this month’s Member Survey question (p. 4)

Contact the Board [email protected]

““


Last month I reported that the Board of Directors had approved the plan to issue

patronage refunds for the last fiscal year (FY 2011-2012 ending 3/31/12). Since patronage refunds have not been distributed in many years, I have received several questions and comments about this. I thought I’d spend a little more time discussing patronage re-funds; how this past year worked, how they generally should work, what the outlook is for this next year and for future years.

First of all, patronage refunds are the mechanism by which cooperatives return any surplus (profits) to their member-owners, based upon the member-owner’s patronage (purchases) at the Co-op. Patron-age refunds can be paid out to members in cash or shares as determined by the Board of Directors in accordance with our bylaws. Last year, for the first time in quite a while, the Co-op generated a profit and is paying patronage refunds.

Patronage refunds This YearThe profit from which patronage refunds are being distributed was very, very small; the result is that the refunds are also very small, less than two tenths of one percent of sales to members. The vast majority of those refunds are under $10 and those are being paid out as “B” and/or “C” Shares in the Co-op (your membership is your “A” Share). The average patronage refund for roughly 10,000 members will be $1.80 in shares. Based upon our bylaws that were in effect last year (before being revised by a vote of membership this fall), distribution of patronage refunds is somewhat complicated this year.

What You Can Expect in the MailIf you spent $3.88 for the year, you will get a statement showing your one cent patron-age refund in the form of a share (“B” or “C” depending on the type and amount of shares you already own). If you spent more than $3.88, you will receive “B” and/or “C” shares up to the amount of $10. If you spent more than $7,700 last year (approximately 300 members did!) you will receive a check ($10 or more) along with your patronage refund statements. If you already own “C” Shares, and the combination of your “C” Share dividends and your patronage refund is greater than $10, you will receive a check

along with your patronage refund statement. If you spent less than $3.88 in the year, you will not get a patronage refund statement at all. Patronage refunds will be sent out to members around mid-December.

Future Patronage refundsIn the recent Co-op election, our by-laws were revised to give the Board more latitude in how refunds are paid out. The primary changes are these: Fair Share members (those with an invest-ment of $300 in “B” shares) are allowed to receive a higher percentage of cash than non-Fair Share members. The idea, subject to the Board’s determination each year and based upon the Co-op’s financial needs, would likely pay Fair Share members the refunds in cash while paying others in “B” Shares until they reach Fair Share status. Cash rebates under $10 are an option at the discretion of the Board, allowing--when appropriate--more members to receive cash rebates.

Tax breaksThe benefit of patronage refunds is that they are considered nontaxable to both the Co-op and its members; they are simply a refund of members’ overpayment for prod-uct. To qualify, though, at least 20 percent of the total patronage refund must be made in cash. This is very advantageous as op-

posed to paying up to 40 percent in corporate taxes. So the optimal goal, depending upon the specific financial needs of the Co-op, would be to pay out 20 percent in cash and 80 percent as shares. In so doing, the savings on taxes should cover the cost of issuing checks; member-owners get a meaningful economic benefit; and the Co-op retains as much or more cash (in the form of “B” Share investment) for needed operating capital.

As I wrote earlier, our profits for the last fiscal year (FY 2011-2012 ending 3/31/12) were very small and therefore patronage refunds were very small. This fiscal year (FY 2012-2013 ending 3/30/13), our financial results are looking much better and patronage refunds should actually show improvement. Management’s goal is to operate efficiently enough that we can ultimately generate profits of two percent.

I hope that this information is helpful in understanding how patronage refunds work, how to interpret the patronage refund letter you’ll get in the next few weeks and what to expect in the years to come.


Patronage refunds Are on Their Way!Message from the General Manager

David Lippman General Manager

Patronage refunds are the mechanism by which cooperatives return any surplus (profits) to their member-owners, based upon the member-owner’s patronage (purchases) at the Co-op. “

Questions? Contact [email protected]

The “Your Board at Work for You” section will return next month when we recap the minutes from the November Board of Directors meeting. There are no minutes to recap for October since the Board meeting occurred at the Annu-al Membership Meeting and was covered in our November issue of the Co-op News.

Your board at Work for You!

Attend a board Meeting

Thursday January 24, 6-8 pm

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

Deadline to enter: December 15

Member SurveyThe board wants to hear from you! What is the most important

thing the Co-op can do to improve our financial position?

Detach this entry form & return it to the Member Survey box located near the front entryway at either store location. Be sure to include your name, contact information, and member number so that we can contact you if your entry is drawn. You can also send your ideas to [email protected] with “Member Survey” in the subject line. Must be a member to enter. Co-op employees and their families are not eligible to win.

Member #: Phone #:

Member Name:

Your member survey submission will help to guide the Board as they move forward with the strategic planning proccess. Your submission will also be entered into a drawing to win a $25 gift card!

WIN a $25

gift card!

“

Cooperative Community


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Holiday

Owning your own home is deemed the "American Dream" and housing

cooperatives help make that a reality for more than 1.2 million American families! In America, cooperative housing develop-ments became popular during World War II and into the 1960s. Some of these co-operatives, like Atchison Village in Rich-mond, California, are still functioning as

successful housing cooperatives today. And new ones are being formed all the time as housing cooperatives offer an innovative solution for people to share costs of home ownership through a cooperative arrange-ment.

Housing co-ops exist in many forms from high rise apartments and single dwell-ings to track homes and mobile homes. The members of these cooperatives also vary from senior citizens and students to families and people with disabilities. Most housing co-ops are so popular that they have waiting lists of people who want to live in them.

Membership in housing co-ops differ depending on the needs of the members. Generally, co-op members each own shares in the building or property where they live. Some co-ops have their members/share-

holders buy and sell their homes at full market value. Others, like limited-equity co-ops, limit the value of resale to keep costs affordable for residents. Some co-ops are intentionally structured for members to contribute in positive ways to their housing community such as garden jobs or child care.

In Humboldt we have two official hous-ing cooperatives: River Community Homes, Inc. and Marsh Commons, both of which are located in Arcata.

River Community Homes, Inc. was formed in1984 and is a low-income apart-ment complex. Rent is based on income and members elect the Board of Direc-tors. There is a shared garden space, play-ground, community room and onsite laun-dry room.

Marsh Commons was built in 1998 on

an old industrial property adjacent to the Marsh Sanctuary. The 13 houses, and com-mon house, feature sustainable materials such as recycled newspaper insulation and recycled plastic bottle carpet. Vegetable garden space is available and members par-ticipate in work parties and movie night. Decisions are made by consensus and mem-bers must buy a share of the group building, as well as their own home.

So by using a democratic system for maintaining their properties, engaging in environmentally-friendly practices, and enhancing accessibility for all types of residents, housing co-ops are making a difference! To learn more about housing cooperatives, visit www.coophousing.org. Also, be sure to enter the last International Year of Cooperatives raffle to win a basket filled with home-cleaning supplies, as well as “Naturally Clean: a Guide to Safe & Healthy, Non-Toxic Cleaning, donated by Seventh Generation. Resources: www.strongertogether.coop

The End of the International Year of the Co-op

December wraps up the year-long Interna-tional Year of Cooperatives celebration and we hope you’ve enjoyed learning about the different types of cooperatives we’ve high-lighted. Thank you for being a member of our Co-op—you make a difference!

bella WatersMembership Coordinator

Innovative Homeownership, Get to Know

Clean up, Enter to win!Win a basket full of home cleaning supplies and a National Co-op Directory in our last International Year of the Co-op giveaway! Answer the cooperative question below to win. Return entry form to International Year of the Co-op Raffle Box in either store location to

win. Must be a member to win. Deadline December 31, 2012.

phone # email address

name member #

International Year of the Co-op Giveaway

Housing Cooperatives ...By using a democratic

system for maintaining their properties, engaging in environmentally-friendly

practices, and enhancing accessibility for all types of residents, housing co-ops

are making a difference!

“

“

Q: What was your favorite cooperative to read about in the Co-op News this past year and why?

IYC

Q: What was your favorite cooperative to read about in the Co-op News this past year and why?


Community KitchenSchedule of Cooking Classes & Workshops in Eureka & Arcata

Monday, December 3, 6:00 to 7:00 pmCook & Save Co-op Staff Instruction Free WCooking 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, December 5, 6:00 to 7:00 pmMaster Food Preserver Demo Edible Gifts from the Kitchen: Flavored

Vinegars & Gourmet Herb Blends FreeAre you looking for creative gift ideas for the foodies on your list? The Master Food Preservers of Humboldt County will teach methods for infusing vinegars with herbs, spices & more and how to create custom herb blends. Topics include the basic principles of food preservation, safety procedures, and what equipment is needed for the featured recipes. Tasty samples are included.

Monday, December 10, 6:00 to 8:30 pm Buon Natale! An Italian Christmas Mary Tyson $45/$35 Co-op Members Experience the rich and distinct flavors of this appetizing menu. The meal will begin with a traditional Antipasto Platter and continue with a holiday feast of Crab and Mascarpone Ravioli; Stuffed Duck with Roasted Seasonal Vegetables; and classic Panettone for dessert.

Tuesday, December 11, 6:00 to 8:30 pmSouthern Creole ComfortSweet Mama Janisse$40/$30 Co-op MembersSpice up the season with some authentic southern fare. Pork Tenderloin with Peaches and Pecan Sauce; Soulful Smothered Chicken; Pecan Rice Pilaf; Stuffed Sweet Potatoes; Plantation Green Beans; and Sweet Marie Bars.

Monday, December 17, 6:00 to 8:30 pmHoliday Roasting Techniques Chef Jon Hoeschen$45/$35 Co-op Members Learn techniques for roasting a variety of ingredients. Jon’s flavorful menu will be: Cream of Porcini Mushroom Soup with Quail Eggs; Mixed Green Salad with Blood Oranges, Dried Cranberries and Candied Pecans; Rosemary & Garlic Roasted Leg of Lamb; Oven-Roasted Fingerling Potatoes and Winter Root Vegetable Medley; and Chocolate Lava Cake with Espresso Cream.

Wednesday, December 19, 6:00 to 7:30 pmCo-op Cookie Exchange Co-op Staff Instruction$25/$15 Co-op Members Join us for a fun & delicious holiday cookie swap. Each person will bring seven dozen of their favorite homemade cookie. One dozen will be for tasting and the other six dozen will be traded among the other attendees. Please bring a copy of your recipe and containers to take your cookies home. Appetizers and beverages included.

Gingerbread House Decorating Saturday, Dec. 1 from 2:00 to 3:30 pm (full) Sunday, Dec. 9 from 1:00 to 2:30 pm (full)

French Humboldt Cuisine I with Chef Alex Begovic

Thursday, Dec. 6 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

Eureka Cooking Classes4th & B Streets

December 2012 thru January 2013

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

braised beef prepared by Chef John Hoeschen | Photo by Lauren Fawcett


It’s hard to believe that it’s been five months since the Co-op added a second

teaching kitchen location. In July the Co-op started hosting cooking classes & workshops in “The Kitchen” at Plaza Point (affordable senior housing complex) – 971 8th Street— across from our Arcata location. “The Kitchen” is on the main floor of Plaza Point next to Rita’s Market. The Co-op has access to this valuable community resource on a part-time basis. The Arcata teaching kitchen is in addition to the Community Kitchen at our 4th Street, Eureka location, which is why it is important to note which classes take place in Arcata and which take place in Eureka.

The cooking class & workshop selections have expanded and evolved over the course of almost six years, and now range from gourmet, to eating on a budget, to artisan cheese-making. We are so thankful for the participants who have contributed their time, money and feedback to making our cooking class & workshop program the success it is today!

Gourmet Instruction Now in Arcata

Lauren FawcettCommunity Kitchen

Coordinator

Photo by Anna Lindsay

Gianaclis Caldwell shared her cheesemaking expertise in 'The Kitchen's' special 2-day cheesemaking class held in Arcata.

Arcata Cooking Classes The Kitchen • 8th & I Streets

Schedule of Cooking Classes & Workshops | December 2012 thru January 2013

Monday, December 3, 5:00 to 6:30 pm Herbal Remedies for Common Ailments Greta de la Montagne WHerbalist & Ayurvedic Practitioner Free Prevention is the most cost-effective form of healthcare. Learn how inexpensive home remedies can help improve your health and ease minor ailments. Greta will share how to use medicinal herbs in food preparation and how basic ingredients found on the spice shelf or in the garden may help alleviate a variety of common conditions, such as: digestive complaints, seasonal colds & flu, the Humboldt crud, stress, and skin problems.

Wednesday, December 5, 6:00 to 8:30 pmHoliday Appetizer Party Maria Vanderhorst $45/$35 Co-op Members Celebrate the season with this fabulous feast of delectable appetizers. Fresh Spring Rolls with BBQ Pork or Tofu and Peanut Sauce; Beer Battered Shrimp Shooters with Remoulade Sauce; Sliced Filet Mignon, Arugula & Horseradish Cream Crostini; Savory Corn Cakes with Crème Fraiche & Chives; Moroccan Spiced Chicken Kebabs & Yogurt Garlic Sauce; Mini Lemon Drop Cupcakes; and Kahlua Espresso Truffles.

Gingerbread House Decorating Saturday, Dec. 8 from 11:00 am to 12:30 pm (full)

Holiday Hors d'Oeuvres with Chef Alex Begovic Wednesday, Dec. 12 from 6:00 to 8:30 pm (full)

Easy Elegant Entertaining with Yvette Troyna Thursday, Dec. 13 from 6:00 to 8:30 pm (cancelled)

See the most up-to-date information on full and

Full & Cancelled Arcata Classes

...Eureka Classes ContinuedThursday, December 20, 6:00 to 8:30 pmFrench Humboldt Cuisine II Chef Alex Begovic $45/$35 Co-op Members Take a break from the holiday rush and treat yourself to this delightful dining experience. Creamy Yam Soup with Cilantro; Braised Escarole and Endive (bacon optional); Goat Cheese Fritters on Frisée with Pomegranate Reduction; and Pumpkin Cake with Cranberry Crème Anglaise & Candied Ginger.

Wednesday, January 16, 6:00 to 7:00 pm Master Food Preserver Demo:CitrusFree Start off the New Year learning how to make marmalade and preserved lemons. The Master Food Preservers of Humboldt County will demonstrate how to make and use these versatile treats in a variety of ways. Topics include the basic principles of water bath canning and safety procedures. Includes samples of the featured recipes.

Thursday, January 17, 6:00 to 8:30 pm French Humboldt Winter I Chef Alex Begovic $45/$35 Co-op Members Looking for a little culinary inspiration? Look no further. Cream of Cauliflower Soup with Parsley Coulis; Frisée Salad with Quail Eggs, Roasted Leeks and Bacon Aioli; Beef Sirloin Roulade Stuffed with Butternut Squash and Caramelized Onions with Blue Cheese Cream Sauce; and Roasted Pears with Spiced Red Wine Syrup and Vanilla Bean Mousse.

Monday, January 21, 6:00 to 8:30 pm Chef Inspired Winter Meal: The Recipes of Alice Waters Chef Jon Hoeschen $45/$35 Co-op Members Enjoy these delightful dishes from Chez Panisse Café. Tuscan Bread, Bean and Vegetable Soup; Pan Seared Scallops with Prosciutto and Meyer Lemon Relish served with Mixed Greens and Seasonal Vegetables; and Warm Honey-Glazed Apple Tart with Cinnamon Ice Cream.

Monday, January 28, 6:00 to 8:30 pm Vegan Cuisine: The Main CourseUdochi Skyers $30/$20 Co-op Members A Vegan lifestyle is more than a few appetizers and side dishes put together. Learn how to create three main courses featuring frozen soy & vegetable protein and dry textured protein products available from the Co-op. Udochi will share tips & techniques for creating rich vegan sauces. Enjoy the following menu: Savory Garlic-Glazed Browned Organic Tofu with Fresh Raw Slaw; Crispy Fried Soy (chicken-style) smothered in Béchamel Sauce; and Soy Stew (beef style) with Braised Winter Vegetables.

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

Please note location when registering


Workshop

W

Kid-Friendly VegetarianWine ServedHands-OnGluten-Free

..Arcata Classes ContinuedMonday, December 10, 6:00 to 8:30 pmPasta by HandSimona Carini$40/$30 Co-op Members Have you always wanted to make fresh pasta? No mixer, no pasta machine and no eggs needed! Learn how to mix semolina dough and shape it into five to six different types of pasta. Students will take their pasta creations home. At the end of class, you’ll dine on a fresh pasta meal prepared by Simona.

Friday, December 14, 6:00 to 8:30 pmQuick Raw GourmetDawn Walker $45/$35 Co-op Members Learn how to transform raw veggies into delicious dressings, sauces, quick cheeses, and gourmet meals. Experience how amazing sauces can change the way you feel about raw veggies. The following recipes will be prepared and sampled in class: Carrot Salad served with Garlic Sunflower Seed Dressing; and Beet Ravioli filled with Cashew Tarragon Cheese accompanied with Red Pepper Marinara.

Tuesday, December 18, 6:00 to 7:30 pmCo-op Cookie Exchange Co-op Staff Instruction $25/$15 Co-op MembersJoin us for a fun & delicious holiday cookie swap. Each person will bring seven dozen of their favorite homemade cookie. One dozen will be for tasting and the other six dozen will be traded among the other attendees. Please bring a copy of your recipe and containers to take your cookies home in. Appetizers and beverages included.

Wednesday, December 19, 12:30 to 1:30pmHealthy Holiday SidesCo-op Staff Instruction $20/$10 Co-op Members Freshen up your traditional holiday meal with some tasty new dishes.The four featured recipes will highlight whole grains, seasonal vegetables, and fresh fruit.

Saturday, December 22, 11:00 am to 12:30pmGingerbread House DecoratingCo-op Staff Instruction $35/$25 Co-op Members W 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.

Monday, January 14, 6:00 to 8:30 pmVegan Cuisine: Let’s Get Rolling Udochi Skyers $30/$20 Co-op Members Learn how to create a variety of delicious raw and savory cooked rolls, along with accompanying dipping sauces. The menu features: Deep-Fried Spring Rolls with Sweet-n-Spicy Sauce; Raw Spring Rolls with Spicy Peanut Sauce; and Nori Soy Shrimp Rolls with Organic Pickled Ginger and Cocktail Sauce. There will be some hands-on participation.

Wednesday, January 23, 6:00 to 7:00 pmCo-op Kitchen Basics: Stocking the PantryCo-op Staff Instruction $20/$10 Co-op Members The key to preparing healthy, economical and great tasting food at home is having the right ingredients in your pantry. Learn tips for shopping the bulk department, taking advantage of sale items, and eating with the season. Three recipes will be featured and sampled.

Saturday, January 26, 11:00 am to 2:00 pmHard Cider 101: Home Brewing Sara Borok $50/$40 Co-op Members Learn the basics of turning apples and pears into hard (alcoholic) cider. Brewing cider is fun, takes minimal equipment, and with just a little bit of patience; you’ll be home brewing in no time. Each student will enjoy tasting a variety of ciders and will take home a quart of cider to continue fermentation (airlock included). The class will also explore the Arcata store's brew supply section. Light lunch will be included. Must be 21 or older to attend.

Tuesday, January 29, 6:00 to 8:30 pm French Humboldt Winter IIChef Alex Begovic $45/$35 Co-op MembersEnjoy a comforting meal of hearty classics. Savoy Cabbage and Butternut Squash Soup; Roasted Winter Vegetable Salad with Blue Cheese Vinaigrette; Humboldt-Style Cassoulet with Duck Confit, Lamb and Pork Belly; and Roué au Chocolat (rolled chocolate glazed cake with jam).

Schedule of Cooking Classes & Workshops | December 2012 thru January 2013

Photo by Anna Lindsay

Students from Gianaclis Caldwell's Cheesemaking class learned how to make feta, cottage, pressed, and even paneer cheese!

Photo by Lauren FawcettBella Waters co-hosts a vegan cooking class in the Arcata Teaching Kitchen.

www.northcoastco-op.com

To:

From:

a cooking class for you

www.northcoastco-op.comValue: Gift Certificate #:

To:

From:



To:

From:



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

Please note location when registering

Stop by Customer Service in either store location to purchase Cooking Class gift

certificates for friends & family.

For the Foodie on Your List!


Dried Sweetened Cranberries

$3.29 per lbReg. $4.49On sale

Dec. 4 - Dec. 17

INGREDIENTS: DIRECTIONS:7 firm pears (Starkrimson or Bosc work well)

2 oranges, zested and juiced

4 Tablespoons dried cranberries

2 Tablespoons chopped almonds or walnuts

2 Tablespoons brown sugar

½ cup sugar

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon kosher salt

1-2 Tablespoons fresh ginger, peeled and minced

2-4 Tablespoons butter or oil

Peel, core, and chop one pear into small pieces. Add the pear to a medium saucepan along with the cranberries, brown sugar, almonds or walnuts, ¼ tsp cinnamon (save the remaining cinnamon for later), nutmeg, salt, ginger, orange zest and orange juice. Bring to a boil. Reduce heat to medium-low; cook, stirring until mixture is soft and thickened, about 10-15 minutes. This mixture will be the pear stuffing. Let cool.

Heat oven to 350°. Grease a 9 inch glass pie dish with butter or oil. In a bowl combine the remaining cinnamon with sugar and set aside. Using a channel knife (used for garnishing), or the tip of a teaspoon, cut a spiral pattern in the skin of each remaining pear from top to bottom. Carefully core each pear from the bottom with a melon baller or a tablespoon, coring about 1½-2 inches deep. Divide stuffing among pears; brush outsides with butter or oil and roll in cinnamon-sugar mixture to coat. Stand pears upright in the prepared dish, and sprinkle with remaining cinnamon-sugar; bake until just tender when pierced with a paring knife, about 40 minutes. Let cool 10 minutes before serving.

The Co-op’s Cook and Save Club explores ways to make the best use of seasonal produce and items that are featured in our monthly sales flyer. by purchasing foods in season you can enjoy the health benefits of eating fresh, unprocessed fruits and vegetables. The best part is you have the opportunity to fall in love with foods you thought you didn’t like because you’ve never had them in season. Join us on the first Monday of each month to brainstorm recipes. The next meeting is December 3rd at the Co-op’s Community Kitchen in Eureka from 6 - 7 pm. Contact brenda Harper at 826-8670 ext. 123 for more information.

Recipe Box | Cook & SaveBy Brenda Harper, Community Education Coordinator & Lauren Fawcett, Community Kitchen Coordinator | Photo by Brenda Harper

ROASTED SUGAR GLAzED PEARS

Organic Sugar

$1.69 per lbReg. $2.19On sale

Dec. 4 - Dec. 31

Organic Walnuts

$8.29 per lbReg. $13.99

On sale Dec. 18 - Dec. 31

bulk sale items used:

Organic Almonds

$7.79 per lbReg. $11.19

On sale Dec. 18 - Dec. 31

grocery sale items used:Simply Organic

Organic Cinnamon2.45 Oz

$2.99Reg. $5.49On sale Dec. 18 - Dec. 31

WhOleSOme SWeetenerS

Organic Brown Sugar24 Oz

$3.79Reg. $5.99On sale Dec. 18 - Dec. 31

Who says stuffing is just a Thanksgiving thing? Our take on Saveur Magazine's decadent dessert features a sugar glazed organic pear stuffed with a spiced nut and berry mixture.

Cut a spiral pattern using the tip of a teaspoon or channel knife (find channel knives in our Eureka location).


Co-op Kids

An Adventure in Healthy Eating for Families and Kids LunchBox Envy is an invaluable resource to

help families change the course of their lives as they improve their relationship to food.

The US is experiencing an epidemic of childhood obesity directly related to poor nutrition. Statistics show that 1 in 3 children born today will have diabetes by the time they are 21.

Fortunately, the “Heirloom Tomatoes”, authors of the well-known book, Locally Deli-cious, are working toward a solution. Our latest book, LunchBox Envy, is a collabora-tive community effort designed to educate and inspire families across the nation to live healthier, happier, more delicious lives.

This creative approach to healthy food brings together the practicality of easy-to-use recipes, nutrition, and the thrill of an original graphic novel. It also gives the reader com-

mon sense information that makes marketing, cooking and healthy eating affordable. It’s straightforward and transformational, and will motivate families to have fun developing healthy eating habits.

Any family who encounters this inventive book will walk away empowered and ready to create enviable lunches that are tasty, healthy, affordable and easy to prepare. Thanks for your support!

Sincerely, The Heirloom Tomatoes Carol “Pleated Zapotec” Moné, Suzanne “Brandywine” Simpson, Ann “Tabletalk” Anderson, Pat “Moneymaker” Bitton, Ann ”Jubilee” King, Kate “Green Zebra” Alward-Jamison, Martha “Jersey Devil” Haynes, Lauren “Peacevine Cherry” Cohn-Sarabia

Be sure to include the following information so we can contact you if you are our winner. Entrants must be 12 years old or younger to enter. Bring your entry to Customer Service in either store.

Your Name

Full Name of Legal Guardian (must be member)

Legal Guardian's Member #

Phone #

Enter to win a $25

gift card!

refillable Gift Card | Add value at register

Illustration by Amy Waldrip

Visit www.locally-delicious.org to learn more.The North Coast Co-op is proud to be the publisher of Lunchbox Envy.

$24.95

at the Co-op


Food News

The U.S Food and Drug Administra-tion (FDA) has not yet established a

safe level for arsenic in food. Arsenic may be present in many foods including grains, fruits, and vegetables where it is present due to absorption through the soil and water. Because arsenic is naturally found in the soil and water, it is absorbed by plants regardless of whether they are grown under conventional or organic farm-ing practices.

Arsenic occurs naturally in rocks, soil, water, air, plants, and animals. It can be re-leased into the environment through natural activities such as volcanic action, erosion of rocks, forest fires, or through human actions. Arsenic has been used as a wood preser-vative, and is used in paints, dyes, metals, drugs, soaps and semi-conductors. Agricul-tural applications, mining, and smelting have also contributed to arsenic released into the environment. Burning coal, oil, gasoline and wood also add arsenic to the environment.

While most crops don’t readily take up

much arsenic from the ground, rice is dif-ferent. Rice is used in products like baby formula and as a substitute for wheat in gluten-free products. Rice is also the main grain for many cultures and countries around the world. The FDA has been monitoring arsenic levels in rice for more than 20 years, yet the FDA still has not established a safe level for long-term consumption.

In response to the investigation of arsenic in rice by the Consumers Union, which was reported in Consumer Reports, legislation was introduced in September of this year by Representatives from Connecticut, New Jersey and New York. Known as the R.I.C.E. Act (Reducing food-based Inorganic and or-ganic Compounds Exposure Act), H.R. 6509 would require the FDA to set a maximum permissible level of arsenic in rice and food containing rice.

In the meantime the FDA is conduct-ing its analysis of about 1,200 rice products and will consult with scientists to determine how much risk is associated with long-term consumption of low levels of arsenic from the food we eat. Regardless of the outcome of the study, it is recommended we all eat a balanced diet that includes a wide variety of grains, with plates half-filled with fruits and vegetables.

Most companies are aware of arsenic in their products and have issued statements based on their own studies. Check websites for statements, or contact the companies directly. Let us know what you find. We would love to share it with other members of the Co-op.

Natural Cycle of Arsenic from Arsenic: Medical

and Biological Effects of Environmental Pollutants

(National Academy of Sciences, 1997, Natl. Acad.

Press, Washington, DC).

Arsenic in FoodNo Safe Limit Set

brenda HarperConsumer Education

Coordinator

Food News

If you’re a wine drinker, you may have wondered if there is a way to keep the

spent corks out of the landfill. We have your answer. Last month we set up cork recy-cling stations in both of our store locations. The stations are provided on behalf of Cork

ReHarvest who works to educate the pub-lic about the importance of preserving and protecting the Mediterranean cork forests. Cork ReHarvest was founded in 2008 to help to collect and recycle some of the 13 billion natural corks that are produced each year. The collected corks are picked up by one of our wine vendors who returns them to regional distribution centers on trucks that would normally be returning empty.

Each cork recycling partner creates dif-ferent products from the corks provided, including mixing it with re-pulped news-paper and using it for packing in a wine

shipper, cork bobbers for the fishing indus-try, cork floor underlayment, cork coast-ers, cork squares, and more. They have

chosen partners who are committed to collecting and transporting the cork with no additional carbon footprint, and

a requirement to recycle the cork here in North America.

It’s important to note that the corks cannot be reused for wine bottle closure and therefore it doesn’t reduce the need for new cork production; however, it does keep them out of the landfill since they are ground up and used in other products. In addition, the program helps to educate the public about the negative en-vironmental impact that wine bottle screw caps and plastic closures have on our planet since they are not made from sustainable materials and there is no option to recycle them at this point. According to the Cork ReHarvest website, the production of wine bottle screw caps and plastic closures emits

10 times more greenhouse gasses than natu-ral cork.

Cork is 100% natural and a renew-able product. The cork forests are going strong since they are being managed more sustainably now than at any other time in our history. The trees are not cut down to harvest the cork; the bark is stripped by hand every nine years. The cork forest provides a livelihood for thousands of local family farmers, and it is home to endangered animals like the Iberian Lynx and Imperial Eagle. The roughly 6.6 million acres of Med-iterranean forests absorb millions of tons of CO2 each year and are a major provider of oxygen to our planet.

You can find the Arcata store cork station in the Wine Department and in Eureka look for it next to the wine display in the main atrium near the sushi counter.

For more information and a complete list of the Cork ReHarvest recycling partners, please visit www.corkreharvest.org.

recycle Your Wine Corks at the Co-op with Cork reHarvest

Kelli reeseArcata Store Manager

As you all know, Prop 37 did not pass in California, but it passed resound-

ingly in Humboldt County with a 65% yes vote. Thank you for voting!

The effort to label genetically engineered foods (commonly referred to as GMOs) has not died with Prop 37; quite the contrary. Because of Prop 37 there are now more than eleven million peo-ple—just in California—in conversation about GMOs, at least 21 other states

are working on similar initiatives, and the California Right to Know cam-paign leaders are meeting in San-ta Cruz in early December to plan for the future.

Additionally, the Just Label It national campaign is back in full swing. In March of this year, they announced that more than one million people petitioned the U.S. Food and Drug Administration (FDA) to label genetically engineered foods.

Just Label It currently has more than 600 partners (including the Co-op) and 1.4 million people signed their petition, but they will need more support—their goal is two million. “We need to show we have a major army be-hind us,” said Campaign Director David Bancroft. See the information box below to get involved.

At the Co-op, we are thinking of other ways to get involved. How do you think the North Coast Co-op can be a leader in labeling GE foods nationally? Remember, we have the power of more than 14,000 members, but it won’t happen without you. We’d like to hear your ideas!

Partners Needed for National Movement to Label GMOs

Melanie bettenhausen Outreach Director

become a Just Label It partner Go to www.justlabelit.org and click on Partners. No donation is necessary, but of course they are welcome.

Sign the petition Go to www.justlabelit.org and the petition will automatically pop up.

Get on the list Becoming a partner or signing the petition will put you on their email list and you will receive notifications for other ways to get involved.

Get Involved in Just Label It!

www.justlabelit.org


Ingredients1 pound Delicata squash or other dry

squash (about 1 large) | Warren Creek Farms

2 medium ripe but firm pears (Starkrimson & or bosc variety), sliced

2 teaspoons extra-virgin olive oil | Henry’s Olive Oil

¼ teaspoon salt

¼ teaspoon freshly ground pepper

2 teaspoons butter or oil

1 Tablespoon light brown sugar (optional)

1 teaspoon cayenne powder

Roasted Delicata Squash & Pears with Cayenne

Local & in Season

Directions

1. Preheat oven to 425°F. Cut the squash in half and scrape out the seeds.

1 2

5. In a medium saucepan, heat 2 teaspoons butter or 1-2 teaspoons oil. Add the brown sugar, cayenne powder, roasted squash and pears and toss to coat. Serve warm. See final product above.

3. Core and slice pears. Toss cut squash, pear slices, 2 teaspoons olive oil, salt and pepper in a large bowl, mixing gently. Spread out on a sheet pan.

4. Roast for 15– 25 minutes until tender but not mushy. Check tenderness with fork. Gently stir a couple of times during the roasting process.

3 4 5

Recipe courtesy of www.eatingwell.com & modified by Alisha Stafford, Merchandising Assistant & Lauren Fawcett, Community Kitchen Coordinator. Photos by Amy Waldrip

2. Cut squash crosswise into ¼ inch slices.

After this year’s Annual

Membership Meet-

ing, I heard many people

raving about the wonderful

food and wondering if they

could get the recipes. Wait

no more, for here is one of

them; the awesome roasted

squash and pear dish. As

always, feel free to alter ac-

cording to what suits your

taste buds.

Recipe Box | Local Recipe


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s YOur AD HErEThe Co-op News has limited advertising space available.

Contact our Coordinator at [email protected]

or (707) 826-8670 ext. 120for more details. Information is also at

www.northcoastco-op.com

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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 boardArcataDairyCan we carry low-fat hummus? (plain)

– Susan

Hello Susan, there are no options for low-fat hummus through our current vendors. I will be on the lookout. Thank you.

– Veronica,Cheese Department Head

GeneralKaydee has always been such a pleasant, courteous person to inter-act with at NCC.

– Kanton

Thank you for your kind words about Kaydee. We agree with you!

– Vince,Assistant Store Manager

Can we please place a bin out front to collect plastic bags for recycling? It would be great because many people don’t know they can be recycled and Co-op is a green leader. Thanks!

– Samuel

Thank you for the thoughtful suggestion. Because we do not offer plastic bags at the checkout we are not required to have a station set up to receive them for recycling. In California business-es that offer and use those bags at check out have to pre-setup recycling arrangements. Most often it requires having them shipped to a facility in southern California to be recycled with the shipping cost being paid by the business that used them. Because of this it would not be practical at this time. If you would like to speak with me more about this please feel free to stop by Customer Service and ask for Vince.


bob who helps at checkout is errific!

– Patsy

Thank you for the feedback. We will let Bob know how you feel!


EurekaGroceryJust wanted to request beck’s bakery bread! I know Wildberries has it but I don’t shop there… would love to get everything in one place! And she’s as local as can be – yum! Thanx!

– Cassie

We’re just days away! Finishing up the pro-cess to have everything all fixed up! We can’t wait too! Note: Beck's products are now

available in both store locations.

– Toby,Store Manager

GeneralNo baggers on Sundays anymore? For these prices we should not have to bag our own stuff or impose on cashiers.

– Tasha

You’re absolutely right. We are fixing this now to have the best service possible. Thank you for expressing your thoughts.


Please carry Fair Trade (Sunspire) semi-sweet chocolate chips in the Eureka store. And thanks for stock-ing beyond Meat – it’s great!

– Tamara

We’ll find a supplier as soon as we can. Great suggestion. If Arcata has it, we’ll get it that much sooner. We were the first store in the country to stock Beyond Meat! Thanks to our bulk buyer Heather!


DairyWhy do you not have Wildwood un-sweetened soymilk 95% of the time? I’ve seen this requested before and you responded that you would have two rows in the future – haven’t seen it yet!

– Jane

The soymilk section shrank a few weeks ago with the addition of soy and coconut nogs, and space has been an issue. But if we said you’ll get two rows of unsweetened Wildwood soymilk, I’ll make it so.

– Jason,Dairy Department Head

Suggestion Box


North Coast Cooperative Inc. unaudited Financial Statements NET SALES REVENUE 15,049,385 15,128,398 14,596,071 Cost of Goods Sold (COGS) 9,558,181 9,617,412 9,320,048 GROSS MARGIN 5,491,204 5,510,986 5,276,023 Payroll Expense 3,060,629 3,063,101 2,952,313 Payroll Taxes 239,248 1,003,320 238,796 Benefits 601,519 0 662,010 General & Admin Expense 700,348 640,017 617,603 Occupancy Expense 671,320 684,201 754,124 Total Operating Expenses 5,273,064 5,390,639 5,224,846 INCOME FROM OPERATIONS 218,140 120,347 51,177 Other (Income) Expense 19,030 0 8,779 INCOME BEFORE TAXES 237,170 120,347 59,956 Provision for Taxes 800 0 0 NET INCOME (LOSS) 236,370 120,347 59,956

$

$

$

$

$

$

balance Sheet

Quarter Ending September 29, 2012 (Q2)Income StatementQuarter Ending September 29, 2012 (Q2)

Q2 Q2 Assets: Cash and Cash Equivalents 1,298,165 1,009,394 Accounts Receivable 28,282 42,014 Inventory 1,302,891 1,276,086 Prepaid Expenses 85,296 80,730 Deferred Income Tax 280,797 253,816 Total Current Asset 2,995,431 2,662,041 Building and L/H Improvements 4,023,163 3,992,561 Equipment 2,348,076 2,275,640 Accumulated Depreciation (3,565,280) (3,464,768) Total Fixed Assets 2,805,959 2,803,434 Investments 210,597 387,508 Other Assets 69,682 63,509 Deferred Income Tax 6,218 6,218 Total Other Assets 286,497 457,236

Total Assets 6,087,887 5,922,710 Liabilities: Trade Accounts Payable 906,912 776,225 Current Portion - LT Debt 146,790 141,514 Current Portion - Member Debt 0 168,501 Other Accrued Expenses 617,949 604,034 Current Liabilities 1,671,651 1,690,274 Long Term Debt 373,696 523,047 Long Term - Member Debt 200,398 135,398 Deferred Income Tax 48,236 44,719 Long Term Liabilities 622,330 703,164

Total Liabilities 2,293,981 2,393,438 Member Equity: Preferred Stock 2,847,913 2,780,264 Common Stock 309,025 291,940 Additional Paid-In Capital 135,349 135,512 Escheated Shares (86,653) 0 Retained Earnings 588,271 321,555 Total Equity 3,793,905 3,529,272

Total Liabilities & Equity 6,087,885 5,922,710

Actual Budget Prior YTD YTD YTD Q2 FYE 2013 Q2 FYE 2013 Q2 FYE 2012

$

$

$

$

$

$

$ $

Actual Actual FY 2013 FY 2012

The second quarter (Q2) of Fiscal Year 2012-2013, covering July-August-

September, was one of the healthiest financial periods that the Co-op has enjoyed in a very long time, giving us Year-to-Date earnings of $237,000. This is almost $117,000 better than our budget and $177,000 better than last year. Improved performance over last year is attributable to modest sales growth (about $450,000 or 3.1%) and

tight expense controls (an increase of only about $50,000 or 1% over prior year). Improved performance over bud-get is attributed mostly to lower than budgeted health care costs.

The outlook for the rest of the year is bright. The third quarter (October-November-December) is usually our best sales period and, together with our con-tinued focus on expense controls, should generate another profitable quarter. It is expected to show a profit of $120,000. The fourth quarter (Q4) is difficult as this is our slowest sales period. While Q4 is projected to show a loss of $60,000, we will be working diligently to minimize the shortfall.

This healthy projected surplus sug-gests that we’ve turned the corner and are back on the road to solid financial footing. Thanks to all our loyal members for your continued support and patron-age. As I look forward to my retirement this spring, it is great to feel like I’ll be passing on a stronger and better Co-op that can serve us all well into the future.

David Lippman General Manager

Financial report

Co-op News Reference GuideBoard of Directors Board of Directors Meetings Dec. | No meeting Jan. 24 | 6-8 pm The Kitchen (Plaza Point building, across 8th Street from the Arcata store) Feb. 28 | 6-8 pm Co-op Community Kitchen, Eureka

Co-op Events December Share the Spirit Donate any amount at the register through January 1, 2013 and the Co-op will match your donation! Proceeds go to Food for People.

Co-op Sponsored Events November - January Holiday Spirit Food and Fund Drive A series of activities to benefit Food for People. A full schedule can be found at www.foodforpeople.org.

December 7 Warm & Fuzzy Clothing Drive with KSLG at the Co-op in Eureka

December 16 at 7pm Ferndale Lighted Tractor Parade Features local farmers and ranchers driving fancifully decorated tractors and wagons. More information at www.victorianferndale.com/events.htm

Deadlines December 15 Member Surveys due (see p. 4)

Holiday Hours Dec. 24 closed at 7pm for Christmas Eve

Dec. 25 closed all day for Christmas

Dec. 31 closed at 8pm for New Year’s Eve

Jan. 1 open at 8am New Year’s Day

Oktoberfest 2012

Congratulations Winners!

Homebrew Contest

Pales & IPAs1st: Hop Pig by Erin Davis & Kevin Reed

2nd: Just Another Pale Ale by Chris AlfordPorters & Stouts

1st: Oat of Your Mind Imperial Stout by Mark Jacobsen

Fruit beers & Ciders1st: Midas by Bonnie MacEvoy

2nd: Passionfruit Wheat Ale by Chris AlfordOpen Category

1st: Chocolate Cherry Kolsch by Erin Davis & Kevin Reed

2nd: Czech Yo Self by Mark Jacobsen

We'll make it for you.Featuring your choice of

Diestel roast Turkey or

Vegan Field roast Celebration Loaf

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

Available through Dec. 31. Please place your order 3 days in advance.

Meals for 2-25 available at $11.99 per person. Orders can be placed with our deli by calling (707) 822-5000.

Share

The Spirit Local Food BanksNov. 17-Jan. 1

Make a donation at the register to support

Gift Cards are available in any amount up to $500

refill • reuse • enjoy

youa gift for

A Happier Holiday

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