October 2015 magazine - Community Food Co-op

Transcription

AUTUMN 2015
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IN SIDE —
Sensational Smoked Tomatoes
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5 Autumn Essentials
In
Discover Your Perfect Cheese
Community Food Co-op • In Season • Autumn 2015
and local
What’s Fresh in the Produce Department
›
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October always gets me thinking about
the coziness of warm apple cider, simmering
photo by Matt Curtis
by Dave Sands,
Downtown Produce
Department Manager
Salmon Safe certified. Salmon Safe is a 501(c)3
consider making a donation at any Co-op reg-
nonprofit whose mission is to transform land
ister for fire relief work.
pots of homemade soup,
management practices so
and cranking up the oven for
Pacific salmon can thrive in
there is, of course, kale. You’ve seen it, you’ve
West Coast watersheds. In ad-
juiced it, maybe you’ve even massaged it. But
dition to a selection of their
we also have shelves bursting with a variety
delicious apples, pick up
of greens that’ll spice up any dinner menu.
some BelleWood Acres apple
Feeling adventurous and want to try some-
people with whom we have
cider. It’s made to order at
thing new like micro greens or dandelions?
long-standing relationships.
their farm specifically for the
Perhaps there are other unusual produce
some baking. Lucky for us, we
have dependable go-to’s for
fall cooking that are grown
right here in our area, by
I’ll never be
as delicious as
I am right now
We are dedicated to sourcing the best
possible produce from local farms pretty
Co-op from a blend of their own apples.
We are relieved to hear that our two main
Looking toward the vegetable section
items you want to know more about? Pull
aside one of our produce staff and pick our
much year-round, but there is a special glow
organic apple growers—Brownfield Orchard
brains. We’ll be your personal tour guide for
to fall-harvested crops—they have that extra
in Chelan County and the Okanogan Farmers
the areas surrounding Kale Mountain.
sweetness, that olfactory earthiness, and
Association based in Okanogan—made it
a certain patina that says, “I’ll never be as
through the major fires burning up those
lantern pumpkins from Hopewell Farm for
delicious as I am right now.”
areas. Both had scary days with fire coming
carving, and all the goodies you’ll need for
right up to the border of their orchards.
Thanksgiving and holiday meals. The Co-op
So, thank a firefighter today, if you can, and
produce team has got you covered.
Fresh Whatcom County-grown apples
make their much awaited return. Cloud
And don’t forget local organic Jack-o’-
Mountain Farm Center in Everson provides
certified organic goods to the Co-op most
FRESH BUCKS IS ALMOST OVER!
of the year—from strawberry season in May
through the heirloom apple harvest in late
fall. Everything they grow is top-notch, and
they do so much for our farming community.
We are lucky to have them as neighbors.
Farther north, BelleWood Acres in Lynden was
the first orchard in Washington state to be
EBT MATCH
The local fresh produce season is coming
to a close and Fresh Bucks will have
matched over $50,000 in produce for
shoppers using EBT at the Co-op.
Fresh Bucks will return in June 2016.
• www.communityfood.coop
COME ONE, COME ALL! JOIN US AT CORDATA!
face painting • chair massages • samples
communityfood.coop
360-734-8158
Everyone Can Shop—
Member or Not
Cordata Store
315 Westerly Road
Bellingham WA 98226
Open daily 7 am –9 pm
Saturday, October 10
noon to 3 pm at Co-op’s Cordata store
Live Music by Blues by Two
soulful grooves by vocalist John Carswell and drummer Jud Sherwood
R
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APPRE
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From the editor
by Laura Steiger,
Publications Editor
Downtown Store
1220 N Forest Street
Bellingham WA 98225
Open daily 7 am –10 pm
Co-op Bakery Café
405 E Holly Street
Bellingham WA 98225
Open daily 7 am – 8 pm
Welcome to our favorite month of the year—Co-op Month!
We’re feeling particularly festive this year after the successful opening of our beautiful new Co-op Bakery and
Connections building (pages 4-5). Work is progressing on the renovation that will introduce some exciting
improvements to our Downtown store (page 5) including a salad bar, hot bar, mezzanine deli seating, new
In Season, Autumn 2015
Editor, Laura Steiger
Design/Production, Habiba Sial
Published three times per
year. Printed on 30% PCW
recycled paper. Back issues at
communityfood.coop.
Send comments or
story suggestions to
[email protected]
or 360-734-8158 ext. 312.
bathrooms, and a safer parking lot. The slight inconvenience during construction will be but a momentary
Acceptance of advertising does
not indicate endorsement
by the Co-op of the product
or service offered.
fortunate to live in a community of exceptionally dedicated, generous, and caring individuals. Let’s show
Nutrition and health
information provided for
informational purposes only,
and is not a substitute for a
consultation with a licensed
health or dietary practitioner.
On the Cover—
Our friendly baristas—(from left)
Alice O’Donnell, Tyson Morgan, and
Charlotte Hadden—are ready to
welcome you to the Co-op’s newest
addition. The Co-op Bakery Café
on Holly Street features scratchmade bakery and deli goodies and
an organic, fair trade coffee and
smoothie bar. Relax inside or on our
lovely patio during your visit.
(See story on page 4.)
blip in your Co-op experience once you begin to enjoy the final results!
Co-op Month is also an opportunity for us to share our appreciation for you—our Co-op community. We
invite everyone to our annual Appreciation Day event (details above). We’ll be hosting Appreciation Day
only at the Cordata store this year, due to the ongoing construction Downtown, but look forward to a fun
celebration at the Downtown store upon the completion of our grand renovation.
If you’re a Co-op member-owner enter the Co-op Month prize drawing for a chance to win a $75 Co-op
gift card, and take advantage of the Member-Owner Appreciation Volume Discount Coupon (page 18).
During October everyone is welcome to submit nominations for the 2015 Cooperator Awards. We are
them how much we appreciate all they do! Nomination forms and details can be found in both stores.
Join us in celebrating Co-op Month and enjoy the festivities (and the savings). If you’re not already a
Co-op member-owner, simply ask any cashier about the benefits of joining the Co-op—Whatcom County’s
only community-owned grocer—and experience The Co-op Difference firsthand.
THIRD THURSDAY LOCAL MUSIC SERIES
Third Thursdays are on hold in October, due to the ongoing renovations in the Downtown deli. Stay tuned
for the return of local music at the Co-op. We are committed to supporting local musicians and are looking
forward to hosting live music performances in our newly renovated deli.
Co-op Board of Directors
Member Affairs Committee
Meetings are held on the second Wednesday of the month
(except July). Member-owners welcome. To share your suggestions
or concerns at the 10-minute member-owner forum at the
start of each meeting, call the Board administrator in advance,
by the first Monday of the month, if possible. Minutes from
Board meetings are available in both stores and on our website.
Meetings are held on the last Wednesday of the month
(except July). Member-owners welcome. The MAC is
a standing committee that advises the Board on the
relationship between the Co-op, its owners, and the
community. The MAC looks for ways to engage with
owners about our food, our health, our co-op, and more.
Next meeting
Next meeting
Wednesday, October 14, 7 pm, in the new
Connections Building at 405 E. Holly St., Suite 103.
Wednesday, October 28, 5:15 –7:15 pm, in the new
Connections Building at 405 E. Holly St., Suite 103.
Board Administrator
Board Administrator
Jean Rogers 360-734-8158
Jean Rogers 360-734-8158
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Beyond Great Food and Coffee
Building Community at the Co-op Bakery Café
by Tasha Kerr, Retail
Bakery Café Manager
For those of you that have not yet visited
our Co-op Bakery Café on Holly Street, I would
grab-and-go drink options like kombucha,
Tony’s Coffee, and Hammerhead Coffee
natural energy drinks, teas, and sodas, as
Roasters—every day from 7 am to 8 pm. If
like to personally
invite you to visit and
experience our stunning newly remodeled
eatery. This beautifully efficient building
is filled with light,
vibrant energy, and
a handcrafted espresso
beverage made with
organic beans that have
been locally roasted
and fairly traded
well as your favorite
you haven’t tried it yet, you should try our
Twin Brooks organic
Toddy cold brew coffee. Cold brew takes 24
chocolate milk. Along
hours to make and is worth every second.
with energy bars,
While you’re here, meet our talented,
chocolate bars, savory
experienced, and ridiculously friendly
snacks, chips, and so
baristas. You may recognize a few of us from
much more.
across the street at our Downtown store,
Let’s not forget
but there are some new faces to meet. We’ve
our delicious espresso
been having a good time getting to know our
high-quality baked
and smoothie drinks.
member-owners and customers over the past
goods and coffee. Not
At our cafe you’re not
few months and we look forward to seeing
most importantly, our
to mention the popular outdoor seating on
just buying a tall vanilla latte, you are buying
our deluxe patio with an amazing view of the
12 ounces of a handcrafted espresso bever-
heart of Bellingham.
age made with organic beans that have been
for providing a vibrant and healthy shop-
We proudly showcase our spectacular
even more new faces.
Your Community Food Co-op is known
locally roasted and fairly traded. We use Fresh
ping environment for our beautiful and
scratch bakery that produces some of the best
Breeze organic milk delivered from Lynden.
environmentally conscious community, and
pastries in town—freshly baked scones, sweet
And our house-made vanilla syrup is made
our new bakery café is no exception. In fact,
and savory brioche, muffins, cookies, maca-
with love. All of our syrups and specialty
we are one of the places where those impor-
roons, and the list goes on. For those of you
drinks, such as chai and ginger lemon tea, are
tant community-building conversations
that depend on us for plentiful gluten free and
all made in our very own kitchen. Dairy isn’t
happen. Not just between our customers
vegan goodies, we’ve got you covered.
your thing? That’s okay! We offer five dairy-free
and our friendly staff, but between our local
alternatives at no additional charge.
vendors, musicians, artists, and farmers. We
Our extremely popular deli supplies us
with fresh house-made salads and sandwiches every day. We carry a whole case of quick
We proudly brew up your favorite local
roasters— Bellingham Coffee Roasters,
absolutely love our new eatery, and we know
that you will too.
photos by Matt Curtis
Downtown Store
Renovation Update
by Jim Ashby,
General Manager
As changes continue to be afoot inside
the Downtown store, we’re happy to share
that work on the deli and meat department
remodel is nearing completion. Staff and
members have shown remarkable understanding during this noisy and disruptive
process. The staff particularly is to be commended for their flexibility and forbearance
during construction.
September saw a rolling wave of retail
case replacements which has just been completed. In the next few weeks we’ll be relocating the espresso/smoothie bar and installing
new check stands and the much anticipated
salad and hot bars. Everything should be up
and running in the kitchen and on the retail
sales floor, including the new mezzanine
seating area, by early November.
The permitting process for the parking
lot has taken longer than we had hoped. As I
write this, almost a month before publication,
we are awaiting design review comments
from City Planning after which the project
will enter the plan review stage by the Building Department, Public Works, and the Fire
Department. It is our hope that the permit will
have been issued by the time you read this.
The Community Sailing Center received
Baristas (from left) Tasha Kerr, Ciara Sana, and
Danica Paddock invite you to try a tasty treat from
the Co-op Bakery when visiting our new café on
Holly Street. Our organic coffee and smoothie bar
features fair trade and locally sourced ingredients.
approval from the Port of Bellingham to
relocate the former Connections Building
to a new site at the foot of Cornwall Avenue.
The Sailing Center will house the Bellingham
TI P F RO M TH E N UTR ITI O N I ST
Yacht Club’s Youth Sailing programs and
various other functions. The Co-op and the
Sailing Center organizers have built a strong
By Lisa Samuel,
Registered Dietitian
and Nutritionist
www.nourishrds.blogspot.com
Eat treats mindfully, savoring every
partnership and we’re very pleased to have
delicious bite. You'll be satisfied with less.
found a new home for the building.
With food portions, follow the Goldilocks
patience, and is looking forward to sharing
principle: not too much, not too little,
the newly improved Downtown store with
but just right.
you very soon!
The entire Co-op staff appreciates your
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photos by Matt Curtis
Cordata Chef Kurt Stauber
Downtown Kitchen Manager James Aikens
Downtown Cook Paul Manthe
R E VO LU TI O N A RY F O O D
from seasoned cook s
by Sara Young,
Prepared Foods Manager
I arrive groggy at 6 am, one hour after the
kitchen crew arrives. They have been busy mak-
he has still not used all of his recipes. Chef
entirely organic—it’s a distinction that we are
Kurt Stauber, a relatively new addition to the
quite proud of and one that we share with
ing sandwiches for all
Co-op, brings with him
you by highlighting every organic ingredient
three Co-op locations, in-
the skill and expertise
on our daily hot bar menus. On the hot bar
cluding the amazing new
of a trained chef, and
every Friday is the amazing Chef’s seasonal
the boundless energy
special, and this is where Chef Stauber works
of a puppy dog. He does
with his staff to create new and exciting
everything he can to
recipes under consideration for rotation in
mentor his team, while
our permanent offerings. I would go so far as
James Aikens provides a
to say that if you can try the Co-op hot bar any
steady, calm energy and
day, Friday is the day to do it. It is like getting
knowledge of the Co-op
a peak behind the kitchen door, to the heart
renovation of the
deli history to help drive
and soul of the food production operation.
Downtown store, and
menu selection.
space on Holly Street.
The Cordata kitchen
buzzes with activity an
incredible 17 hours a
day. The crew has been
preparing for months
for the transition and
an organic,
high-protein, veggie
table of delight that is
unlike any other hot
bar in the region
the roughly 45 people who share the Cordata
The three months in which the Down-
To be sure, this is not your typical hot
bar, usually laden with heavy carbohydrates
kitchen have all been pitching in and work-
town deli is being renovated are vital to the
and empty calories. This is an organic, high-
ing together amidst equipment problems,
improvement of the deli recipe catalog.
protein, veggie table of delight that is unlike
personnel shortages, and food supply issues
Over the next two months, the cooks will be
any other hot bar in the region.
to make the Community Food Co-op deli bet-
working with Kurt and James to improve
ter, more consistent, and more delicious.
and perfect the deli recipes and create new
to oversee this operation, this team of highly
recipes that will bring new life to the entire
passionate and skilled workers; a group
and Kitchen Manager James Aikins. The
menu. All of this while holding fast to the
of people whose standards have inspired
combined experience of the kitchen crew
deli’s values of organic, local, seasonal, GMO-
me to expect miracles. The new Downtown
numbers over 200 years and the result is a
free, and as always, free of the Dirty Dozen*.
store hot bar and eating area is our goal,
The kitchen is led by Chef Kurt Stauber
menu that is widely varied and delicious. Paul
The team is also working toward making
And I am the person who is lucky enough
our finished product. But our process, our
Manthe, a cook with the Co-op for over 20
the new hot bar at the Downtown store as rev-
method of getting there, is what will make
years, brings with him a recipe catalog so vast
olutionary as the one at Cordata. The food in
that product magic.
it is not a stretch to say that in those 20 years
the Cordata hot bar (and salad bar) is almost
*Learn about the Dirty Dozen at ewg.org/foodnews.
holding fast to the deli’s
values of organic, local,
seasonal, GMO-free,
and as always, free of
the Dirty Dozen*
Using quality ingredients and several healthy dashes
of creativity and dedication, our experienced team of
deli cooks makes all the delicious food in our deli case,
hot bar, soup bar, and grab-n-go cases from scratch in
our kitchens. Our goal is to offer something delicious
to satisfy most every Co-op shopper, regardless of
allergies or other dietary needs. Remember to ask for
a sample if you want to try something new!
October is
Non-GMO
Month
All house-made Co-op
deli food is GMO-free
every day of every month!
Fair Trade
The Co-op deli uses
fair trade products that
help create a sustinable
and healthy world.
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Dining with
the Directors
Working for a Fair and
Just Food System—
Dining with the Directors
Working for a Fair and Just Food System
by Jean Rogers,
Board Administrator
Every year the Co-op Board hosts several
by Rosalinda Guillen,
executive director of
Community to Community
Development and former
Co-op board member
How farm workers can benefit
from domestic fair trade
Thursday, October 22
6–8 pm
Co-op Connections
Classroom
405 E. Holly St.,
Suite 103
Free Event—Registration Required*
hear how community dialogue about climate
landscape and how the Co-op is preparing to
gatherings with member-owners to explore
change and fair trade could help us move
meet the challenges—and opportunities!
issues that are significant for our Co-op and
toward a more sustainable local food system.
our community. This October, Rosalinda
Co-op Board Chair Mariah Ross will also
Member-owners will enjoy a delicious
buffet catered by the Co-op deli while chat-
Guillen, Executive Director of Community
give an update on the Co-op’s current work
ting with Board members and Co-op staff
to Community Development, will update
to foster the development of domestic fair
about the implications of domestic fair trade
our Co-op community on the progress her
trade, and the Board’s work on the strate-
for the future direction of our Co-op.
organization is making on local food justice
gic plan goal of “Healthy Food Access—to
issues. She will provide a snapshot of some
embrace the diversity of our community and
forward to hearing your thoughts about
recent developments that have created a
take the initiative to make high-quality, nu-
how to ensure that our food system is fair
changing dynamic of current conditions and
tritious, culturally appropriate, and afford-
and sustainable for all the people working
emerging opportunities for farm workers
able food more accessible to all.” We’ll also
to provide the food we depend on.
in Whatcom and Skagit counties. Come and
hear briefly about the changing competitive
Your Co-op Board of Directors is looking
Hope to see you there!
* To reserve your seat, call or stop by the service desk at either store starting October 1. This event fills quickly. In the interest of hearing from as many member-owners as
possible, we give priority to those who did not attend the last forum. For more information, contact Jean at 360-734-8158 ext. 311, or email [email protected].
Co-op
fall is a great time to plant!
maple
tree sale
A Citizen Town Hall
to discuss the Trans-Pacific Partnership
with our representatives
community | education | sustainability
produce,
pumpkins &
cider at the
farm stand
The Co-op Board of Directors encourages you to attend this informational event.
hours: wednesday-saturday 10-5, sunday 11-4
6906 goodwin road, everson | (360) 966-5859
www.cloudmountainfarmcenter.org
Monday, October 12, 7–9 pm
Whatcom Community College Syre Center
237 W. Kellogg Road
Healthy
Connections
Classes
The Mexican Kitchen:
Fall Fiesta
with Ana Jackson
Thursday, Oct. 1, 6–9 pm
It’s a fall fiesta! Ana Jackson creates
volovanes rellenos de calabaza—puff
pastry “canapes” stuffed with roasted
herbed squash and pumpkin seed; pollo
a la reyna—moist chicken breasts in a
creamy white sauce with a hint of chipotle and roasted red peppers; empanadas
de dulce—sweet turnovers stuffed with
candied pumpkin and toffee.
Cordata • reg at WCC • $39 • = $5
Seasonal Affective Disorder
with Genevieve Wohlford, ND
Thursday, Oct. 1, 6:30–8 pm
As the hours of sunshine wane, many
people here in the Pacific Northwest
experience the emotional low known
as Seasonal Affective Disorder (SAD).
Learn the science behind SAD and
ways to prevent it. We will discuss
lifestyle practices that improve mood
and reduce stress, including meal
plans, exercise, sleep, and breathing
practices. We will also discuss the use
of light therapy and other naturopathic
therapies that promote emotional wellbeing through the changing seasons.
Dr. Wohlford is a naturopathic physician in private practice in Bellingham.
Downtown • register at Co-op • free
Make Your Own Soft Cheese
with Mark Solomon
Saturday, Oct. 3, 1–4 pm
Join Seattle cheese-maker Mark
Solomon for a hands-on class. We’ll
FALL CLASSES 2015
The Co-op offers cooking, nutrition, and wellness classes throughout the year at both the Downtown and
Cordata stores. Cooking classes feature local organic ingredients whenever possible. Since 2009, the Co-op
has partnered with Whatcom Community College on food and wine classes.
make yogurt cheese, ricotta, mozzarella,
and burrata in class. We’ll also talk
about making chevre, quark, and cream
cheese. Learn about cheese-making
equipment and how to get the best results in your kitchen. Plenty of samples.
Downtown • reg at WCC • $59
East Indian
Vegetarian Cuisine: Paneer
with Balabhadra
Monday, Oct. 5, 6:30–9 pm
Paneer is a versatile and delicious fresh
cheese, key to many of the most famous
dishes of Indian cuisine. Balabhadra
will demonstrate how to make paneer
and show it off in a range of dishes—a
healthy fall soup of paneer in seasoned
tomato stock, an opulent stuffed
eggplant supreme with paneer and
chickpeas, and last but not least, a
decadent rasgoola—sweet paneer
balls in orange flower syrup. Expand
your culinary horizons!
Juicy Joints
Chinese
Home-style Cooking
with Robert Fong
Tuesday, Oct. 6, 6:30–9 pm
Enjoy eating some of Chef Fong’s favorite Chinese home-style dishes: roast
chicken, Sichuan peppercorns & seven
spice soy sauce; wok stir fry greens;
gailan with fried fish; gai choy with red
berries; and hung siu tofu with oyster
sauce, mushrooms, and green onions.
Downtown • reg at WCC • $45 • = $8
Take Control
of Your Hormonal Health
with Jim Ehmke, CN
Wednesday, Oct. 7, 6:30–8:30 pm
Learn all about the body’s endocrine
system. We’ll discuss all the major
glands of the endocrine system and
how hormones interact, as well as hormonal therapies, fertility options, and
PMS. Certified Nutritionist Jim Ehmke
has been a practitioner of diverse
alternative therapies since 1976.
Cordata • reg at CO-OP • $5
with Carolyn Hallett
Learn how to remove the triggers that
cause joint inflammation and a holistic
strategy to reverse the inflammatory
process. If aching joints are bumming
you out or slowing you down, come to
this practical class to learn how to keep
your joints juicy, strong, and pain free
without drugs or surgery. Carolyn Hallett is a Certified Classical Homeopath
and wellness consultant, and has been
in practice since 1999.
Introduction
to Depth Hypnosis
with Christina Miglino
Wednesday, Oct. 7, 6:30–8 pm
Depth Hypnosis strives to go beyond the
treatment of symptoms, and to address
the root causes of undesirable patterns.
Depth Hypnosis draws on Buddhism,
shamanism, trans-personal psychology, and other forms of hypnotherapy.
This class will include a group guided
meditation and some discussion of our
experience. Christina Miglino is a certified hypnotherapist and reiki master.
Downtown • register at Co-op • $5 vegan
vegetarian
gluten free
hands on
Downtown = Co-op Connections Building, 405 E Holly St, Bellingham
Cordata = Roots Room at the Cordata store, 315 Westerly Rd, Bellingham
reg at CO-OP = register online at www.communityfood.coop
reg at WCC = register at 360-383-3200 or www.whatcomcommunityed.com
= wine or beer option payable at class. Please do not wear strong fragrances to class.
Contact Kevin Murphy at 360-734-8158, ext. 313, or [email protected].
The Art of Poaching
with Mary Ellen Carter
Thursday, Oct. 8, 6:30–8:30 pm
Let Mary Ellen Carter show you how to
master the art of poaching—a gentle
and delicious way to cook delicate
foods. We’ll enjoy a perfectly poached
egg on toasted rustic bread, salmon
poached in a classic “court bouillon,”
green olives poached in olive oil with
orange zest, and pear poached in sweet
wine. Add this classic cooking method
to your kitchen repertoire!
Cooking with Spices
with Jesse Otero
Give your dishes a distinctive exotic
vibrancy through the skillful use of
spice blends. In this class, Chef Otero
will explain and demonstrate how to
cook with three popular Middle Eastern
spice blends—chermoula, harrisa, and
dukkah. Learn to prepare chermoula
baked salmon, North African-style
sweet potatoes, and white bean puree
with broccoli and dukkah.
Autumn Soups
for the Body and Soul
with Karina Davidson
Take the edge off the autumn chill with
four fabulous soups: Cuban pork,
yam, and pinto bean stew; fire-roasted
tomato barley; turkey tortilla soup; and
finally, a warming beef, mushroom, and
orzo soup with chianti.
Make Your Own Kombucha
with Julie Kamin-Martin
Thursday, Oct. 15, 6:30–8:30 pm
Learn the steps of making kombucha
from Julie Kamin-Martin, founder of
Oly-Cultures. We’ll go over the specifics of the fermentation process, what
kind of bottle to use, temperature requirements, and how to add herbs, veggies, and fruit to create your own unique
kombucha drink. Samples of a number
of different blends will be available at the
end of the class. The class fee includes
an Oly-Cultures Kombucha Kit.
Downtown • reg at CO-OP • $40
(includes kombucha-making kit)
class listing continued on next page
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continued from previous page
The Six Tastes of Ayurveda
with Katrina Svoboda-Johnson
Monday, Oct. 19, 6:30–8:30 pm
Ayurveda uses a functional nutritional
model based on the “six tastes” found
in all foods. Each taste has specific
effects on the physical, mental, and
emotional bodies, and influences
overall health and wellness. Learn what
these six tastes are—and how you can
use them to help you maintain balance
and foster blissful health. Class will
begin with an introduction to ayurveda.
Recipes and handouts will be provided.
A Fine French Meal
Instructor Spotlight: Selva Wohlgemuth
by Kevin Murphy,
Outreach Team Member
with Robert Fong
and Karina Davidson
through the Co-op’s Healthy Connections series this fall. The first
In a salute to Julia Child, Karina
Davidson and Robert Fong present
classic French dishes with a few twists
to reflect their own tastes. Enjoy delicata
butternut bisque; mussels and champagne; bacheofe—Alsatian lamb and
root vegetables braised with riesling;
canard a l’orange—Julia’s classic duck;
and tarte chocolat poire. This is a meal
with recipes provided. Wine option will
include Sancerre and Alsatian riesling.
class, “Anti-Inflammation Diet,” is in the new Connections Building
Having just completed the journey from “nutrition nerd” to Registered Dietitian Nutritionist, Selva Wohlgemuth offers three classes
classroom on Tuesday, October 27. All of Selva’s classes combine delicious gluten-free treats, recipes, meal-planning tips, and hard science.
It’s been a journey in more ways than one. Selva was born in southern Germany and her family moved to the tiny village of Lyman in
Skagit County when she was a child. After high school, Selva enrolled
at Western Washington University. “My interest in nutrition began
as an undergraduate at Western,” said Selva. “In my free time I read
nutrition books, cookbooks, and simply fell in love with the subject.”
After college, Selva pursued a master’s degree in nutrition at Bastyr
University, passed her board exam, and is now officially a Registered
Dietitian Nutritionist.
Selva’s sense of mission was sharpened by a terrible event—the
early death of her father six years ago. “His death has motivated me
every step of the way. He died of a heart attack at age 47, and I wish I
could have helped or saved him then. Now, instead I put my energy
towards helping others prevent or slow the progression of chronic
disease through therapeutic nutrition.”
Selva runs a private practice in Bellingham called Happy Belly
Nutrition and works part-time at Providence Regional Medical Center
in Everett.
Of her upcoming classes she said, “I hope to give my acquired
knowledge and passion back to the community I care so much about.
If I can help people find health, then I am happy!"
Learn more at happybellynutritionist.com or poppiesandpapayas.com.
Change Your Habits,
Change Your Life!
with Jennavieve “JJ” Joshua
Chances are you have a habit you know
you’d be happier and healthier without,
but you just can’t kick it. Chances are
there’s a positive habit you’re trying to
get going but you just can’t make it stick.
Join Life Coach Jennavieve Joshua for a
fun and informative seminar to explore
habits as the architecture of our lives.
Get tips and tools to help you get rid of
the habits that hold you back and adopt
those that will move you forward.
Basic Nutrients
with Jim Ehmke, CN
Wednesday, Oct. 21, 6:30–8:30 pm
Learn about the basic nutrients on
which we all rely: not just protein, fats,
and carbohydrates, but air and water
as well. We’ll discuss how to balance
these nutrients for optimal health, why
so many people are drinking more water
but not truly hydrating, and the role of air
in proper nutrition. Certified Nutritionist
Jim Ehmke has been a practitioner of
diverse alternative therapies since 1976.
Elimination Diet 101
with Alissa Segersten
and Tom Malterre, MS, CN
Thursday, Oct. 22, 6–8:30 pm
An elimination diet is a way of identifying the connection between what
you eat and a wide range of physical
ailments—including but not limited to
digestive problems, autoimmune conditions, headaches and chronic fatigue.
Tom Malterre and Alissa Segersten—
co-authors of The Elimination Diet—
team up to explain the process while
sharing delicious recipes. Enjoy green
detox smoothie, plantain breakfast
hash, turkey-vegetable stew, detox
salad, easy roasted chicken with fennel
and herbs, roasted winter squash,
homemade coconut milk, and cherry
coconut pudding. The class menu is
all-organic and contains no gluten,
dairy, eggs, nuts, soy, or GMOs.
Cordata • reg at WCC • $39
Make Your Own Hard Cheese
with Mark Solomon
Saturday, Oct. 24, 1–4:30 pm
Mark Solomon of Seattle teaches how
to make cheddar and gouda—two
great cheeses that provide a window
into the production of many hard
cheeses. We’ll talk about cheese
chemistry, equipment, starter cultures,
and more. We’ll also taste and evaluate
the featured cheeses.
Reiki
with Darrin Randall and Beth Carr
Beth Carr and Darrin Randall of LoveLight Reiki provide an introduction to
this holistic healing technique for working with universal life force energy. We’ll
explore the history and symbology of
reiki, the way reiki energy can be directed
and amplified for the purpose of healing,
and the attunement process which
allows one to become a practitioner. Students will have the option of a hands-on
experience of receiving reiki energies.
Anti-Inflammation Diet
with Selva Wohlgemuth, MS, RDN
Tuesday, Oct. 27, 6:30–8:30 pm
Learn how diet and lifestyle changes
can reduce the inflammation at the
heart of a wide range of ailments.
Cooking demonstrations will highlight
easy and delicious ways to utilize
anti-inflammatory superstars. Samples
include seared salmon, lentil salad with
capers and parsley, warm beet salad
with Dijon vinaigrette, golden turmeric
latte, and walnut crusted chocolate
avocado treats. Registered Dietitian
Nutritionist Selva Wohlgemuth is the
owner of Happy Belly Nutrition.
Chinese Steamed Buns
with Mary Ellen Carter
Thursday, Oct. 29, 6:30–9 pm
Join Mary Ellen Carter for a fun
hands-on class. We will shape and
cook bao—a dumpling that is a soft
bread-like Cantonese delicacy. We will
make two delicious buns—steamed
bao filled with hoisin pork and shiitake
mushroom; and baked bao stuffed
with ginger chicken with oyster sauce,
and accompanied by “quick” pickled
veggies and a cup of hot and sour soup.
Sign up early—space is limited.
Small Plates
of the World: Meze
with Jesse Otero
Monday, Nov. 2, 6:30–9 pm
Meze encompasses the culinary culture
of the countries of the Eastern Mediterranean. It is a unique style of eating that
involves a vast array of small plates,
similar to the Spanish tapas tradition. In
this class we will enjoy some traditional
meze offerings like grilled haloumi
cheese with pomegranate and za’atar,
grape-leaf pie with mint-yogurt sauce,
and merguez lamb sausages.
The Caribbean Kitchen:
Classic Creole Cuisine
with Sarah Chan
Tuesday, Nov. 3, 6:30–9:30 pm
Enjoy a Caribbean culinary sojourn
as Trinidad native Sarah Chan creates
classic Caribbean Creole dishes. The
class menu includes fried plaintains
with Trinidad callalo soup, garlic cassava, and stew pork with red beans.
Detox and Fasting
with Jim Ehmke
Wednesday, Nov. 4, 6:30–8:30 pm
Nothing improves body chemistry
more dramatically or more quickly than
detoxification. We’ll discuss colon
cleansing, enemas, colonics, and other
gut-cleansing systems. Learn why
longevity is directly linked to calorie
restriction and the advantages of
intermittent fasting.
Clear Toxic Emotions for
Sound Sleep
with Santosha Nobel
Wednesday, Nov. 4, 6:30–8 pm
Join Certified Hypnotherapist
Santosha Nobel for a discussion of the
importance and impact of our subconscious and unconscious sides, and
their role in sound sleep. Experience
relaxation techniques, hypnotherapy,
and guided imagery journeys to learn
how to identify and clear old emotions
and beliefs for a better night’s rest.
Healthy Holiday Feast
with Alissa Segersten
Thursday, Nov. 5, 6:30–9 pm
Learn how to create a holiday menu
based on nutrient-rich whole foods.
Alissa Segersten of Whole Life Nutrition demonstrates recipes that will
boost your health and keep you balanced during holidays, including winter
quinoa salad, pumpkin soup, brined
turkey breast, raw chocolate truffles,
and dandelion root chai tea. The menu
is all organic and contains no dairy,
soy, eggs, sugar, or GMOs.
Brain Food 101:
Nutrition for a Healthy Mind
Monday, Nov. 9, 6:30–8:30 pm
Take care of your brain! Using evidencebased research, Selva will highlight
whole foods and supplements that
promote brain health. Enjoy samples of
beet berry blast smoothie, massaged
kale salad, spicy sweet potato soup,
Downtown classes are now in our
new classroom at 405 E. Holly Street!
toasted power bread, and more. Registered Dietitian Nutritionist Selva Wohlgemuth is the owner of Happy Belly
Nutrition, a private practice focused on
integrative and holistic nutrition care.
Fall in Provence
Tuesday, Nov. 10, 6:30–9 pm
The cuisine of the French region of
Provence is distinctive and delicious.
Karina takes you there with an appetizer
of goat cheese and tomato tartines,
endive and frisée salad with walnut oil
and grainy mustard vinaigrette topped
with Roquefort cheese; roasted chicken
Provencal; gratin dauphinoise (French
scalloped potatoes); and for dessert, a
flourless almond and fresh orange cake.
Eating with the Seasons:
A Traditional Chinese
Medicine Perspective
with Cadie Federmeyer, LAc
Wednesday, Nov. 11, 6:30–7:30 pm
The ancients taught that when we are in
rhythm and harmony with the cycles of
Nature and Cosmos, we will live long
and healthy lives. In this class we will
explore the different energies of the
seasons, foods, herbs, and recipes
through the lens of Chinese Medicine
and other cross-cultural traditions.
Cadie Federmeyer is a Licensed Acupuncturist in practice at Belllingham
Natural Family Medicine.
The Art of Wine:
A Tour of France
with Ryan Wildstar
Four Thursdays, Nov. 12–Dec. 10
vegan
vegetarian
(no class on Thanksgiving), 6:30–8 pm
Join Ryan Wildstar—wine tour guide,
sommelier, artist, musician and wine
ambassador—this is part two of his
class “The Art of Wine: France.” This
class will feature an in-depth exploration of four phenomenal, previously
unexplored wine regions in France:
Alsace, Northern Rhone, Cotes du
Jura, and Provence. Each class will
focus on an entire region and examine
the connections linking the terroir (the
unique combination of soil, climate and
environment) with the fine wines and
seminal works of art, literature, music,
and film from the same region. Each
session features four wines along with
food matched to the wine and art. Class
fee includes wine. You must be 21 or
older to attend this class.
Fungus, Mold, and Yeast
with Mystique Grobe, ND
Monday, Nov. 16, 7–9 pm
Dr. Grobe will discuss the relationship
of fungus, mold, and yeast to our health,
disease, environment, and medicine.
Nutritional benefit can come from some
of these organisms and yet some of the
most persistent illnesses can be caused
by their relatives. Dr. Grobe will discuss
how can we get the most benefit, avoid
the worst conditions, and treat the
problems that arise from our inevitable
contact with these organisms.
Fall Salmon
with Robert Fong
Tuesday, Nov. 17, 6:30–9 pm
Salmon fisherman extraordinaire Jeremy
Brown’s troll king salmon is prepared
and served with finesse and flair. The
evening will feature a meal of buttery,
class listing continued on next page
gluten free
hands on
11
12
full-flavored ivory or marbled king. Learn
all about salmon, including how to catch
and fillet them with respect and care.
Holiday Gifts
from the Kitchen
with Cindy McKinney
Saturday, Nov. 21, 11 am–1:30 pm
Have fun and save money with these
satisfying and easy-to-make gift ideas.
Cindy McKinney demonstrates the
creation of a wide array of gifts including bacon-onion jam, nut-crusted
cheeseball, chocolate and almond
toffee , peppermint bark (with both dark
and white chocolate), limoncello, apple
raisin muffin mix, cranberry-orange
pound cake, winter-fruit chutney, and
sweet and tangy mustard. Many of the
recipes can be customized with your
own personal touch.
vegan
Alaska Spot Prawns
with Robert Fong
Tuesday, Dec. 1, 6:30–9 pm
Tom Traibush, Robert Fong’s guest for
this class, sold his eatery, Fairhaven
Pizza, happily put out the “Gone
Fishing!” sign, and now shares his first
of the season catch. Come to eat and
hear about fishing in Alaska, and to
enjoy prawns with passion fruit sauce;
shrimp, scallop, and sockeye chirashi
sushi; and seafood soup.
Brain and Eye Health
with Jim Ehmke, CN
Wednesday, Dec. 2, 6:30–8:30 pm
Learn about proactive ways to enhance
memory, prevent Alzheimer’s, prevent
and stabilize macular degeneration,
avoid and treat cataracts, and enhance
eye health.
vegetarian
gluten free
hands on
Autumn
Kids
Corner
What’s in Your
Lunch Bag?
Beating the Adrenal
Fatigue Blues
Thursday, Dec. 3, 6:30–8:30 pm
If you feel tired in the morning and wired
in the evening, or if you experience very
low energy all day long, you may be
dealing with adrenal fatigue. Registered
Dietitian Nutritionist Selva Wohlgemuth
provides a natural perspective on how
to support adrenal health, combining
scientific info with kitchen know-how
including recipes and samples. Enjoy
samples of liver pâté with gluten-free
crackers, sweet and savory roasted
sweet potatoes, pesto marinated chicken
legs, harvest quinoa salad and more.
Bake Your Own
Holiday Cookie
Saturday, Dec. 5, 1–4:30 pm
Join Karina Davidson for a Saturday afternoon hands-on cookie baking party.
We’ll make Viennese Linzerhearts, oldfashioned gingerbread people, butter
cookie stars with marbled frosting,
cardamom-orange sandwich cookies,
and classic shortbread candy canes.
Bring a small plate to take home a small
assortment of samples.
Wine and Food Pairing
with Robert Fong
Tuesday, Dec. 8, 6:30–9 pm
Chef Fong joins forces with Vic
Hubbard, the Downtown Co-op wine
steward, to present a full, rich meal
to warm your heart. The menu pairs
oysters with champagne; sole with
chardonnay; braised lamb provencale
with syrah; roast duck, autumn squash,
and mushrooms with pinot noir; and
a dessert and wine surprise. Class fee
includes all wine. You must be 21 or
older to attend this class.
Take Control of
Your Heart Health
with Jim Ehmke, CN
Wednesday, Dec. 16, 6:30–8:30 pm
Certified Nutritionist Jim Ehmke
provides a detailed overview of cardiovascular health. Go beyond cholesterol
to understand the real causes of heart
disease, of which cholesterol is only one
aspect. Get useful tips on the role of exercise, diet, and stress as we discuss blood
pressure, the bacterial link to plaque in
arteries, antioxidants, and more.
Downtown • reg at WCC •$45
Sandwich? Veggie sticks and dip?
Fruit slices? Soup or salad?
What would you pack in your lunch bag?
Share your ideas in the entry box in the play area at either store.
Remember to include your name, age, and phone number to be
entered in a drawing to win a $5 Co-op gift card.
Congratulations!
Congratulations to the winners
of the Summertime Kids
Corner word scramble: Marcus
Roy Felmley, age 11, and
Christian Culmine, age 8.
Brittle Barn Farms
by Laura Steiger,
Outreach Team
(with significant
contributions from
Hannah Coughlin
of Brittle Barn Farms)
Zack Tyler of Brittle Barn Farms, a local free-ranged meat producer,
Karl Prisk (left), Zack Tyler, and Tarquin, Zack’s trusty Australian Shepherd, take a
break from tending their free-range turkey flock at Brittle Barn Farms in Ferndale.
The farm prides itself in buying local and used a Farm Fund loan to purchase
organic, Non-GMO Project Verified feed from Bellingham’s Scratch & Peck Feeds for
their poultry flock.
In 2014, Brittle Barn Farms moved to Cougar Creek Ranch in
has been interested in animal husbandry for as long as he can remem-
Ferndale, a 160-acre original homestead owned by the Prisk Family.
ber. Growing up on a half-acre in Arcata, California, with his younger
“Karl [Prisk] and I have been friends for a long time. After he moved to
brother and hobby-farm parents, Zack was inspired by his small com-
town to farm his grandfather’s land, it was an obvious partnership,”
munity of do-it-yourselfers and small farmers. “Every Saturday I got to
said Zack. They went into business together and grew Brittle Barn
see farmers and artisans pour into an empty street and make it come
Farms, increasing their overall production, and adding cows and
alive with their hard work and passions,” said Zack. His mom makes her
hogs to the farm.
living raising fiber animals (llama, sheep, and goats), spinning, and knit-
In the spring, the Co-op Farm Fund secured a low-interest loan
ting their wool into wares that she’s sold at the Arcata Farmers Market
for Brittle Barn Farms in partnership with Industrial Credit Union.
for over 25 years. His dad taught Zack how to slaughter Thanksgiving
The farm used the loan to purchase organic feed from Scratch & Peck
turkeys when he was six. “My parents taught me to be respectful and
Feeds. “It’s important to us to operate locally. That includes where we
compassionate to our animals from the beginning to the end,” said Zack.
purchase our feed,” said Zack. Purchasing organic, Non-GMO Project
After he moved to Bellingham to realize his dream as a small farmer,
Verified feed upfront from Scratch & Peck enables the farm to better
Zack and his partner, Hannah, rented a five-acre plot just outside of
control the price and quality of their free-range poultry, while keeping
Bellingham where Brittle Barn Farms was born. They raised meat
their money circulating in our local economy.
chickens, egg layers, goats, ducks, geese, turkeys, and Icelandic sheep.
Zack’s dream is to farm full-time. “I love caring for the animals,
Zack noted, “Neither of us had any capital to start with—no inheritance,
being connected to the seasons and natural life cycles, and I love
no wealthy relatives, and not much combined income.” Zack works
producing an important commodity for my community,” he said.
in the classroom with developmentally disabled or at-risk youth, and
You can purchase Brittle Barn Farms’ chicken at the Cordata store.
Hannah works for a local environmental nonprofit, RE Sources for
All their meats are available at both Bellingham Farmers Markets,
Sustainable Communities. “We had to start at square one—on a cheap
Carne, and on the farm.
rental with a falling down barn,” said Zack. They named their farm
after that barn to remind them of the virtue of small beginnings.
Learn more about Brittle Barn Farms at brittlebarnfarms.com, or
contact the farm at 360-610-7740 or [email protected].
13
14
Discover Your Perfect Cheese Today
local
goat’s milk cheese
cow’s milk cheese
Lower lactose levels make goat’s
milk cheese easier to digest
than cow’s milk cheese.
The most common type of
milk used to make cheese.
Usually pasteurized.
Produced and
distributed within the
nearest five counties:
Whatcom, Skagit,
Island, San Juan,
and Snohomish.
Rich in fat and
minerals, sheep
cheese flavor tends to
be nutty and sweet.
Contains more lactose
than cow’s milk cheese.
Looking for cheese
made from sheep’s milk? Prefer
vegetarian rennet? Want raw cheese?
Washington state
raw cheese
These snazzy graphic signs and labels will
help you navigate our product slection.
Grown or processed,
warehoused, and
shipped within
Washington state.
R
Similar signs and labels are coming soon to
the meat department to identify
products that are grass fed,
Non-GMO Project Verified, or offer
an array of other distinctions.
grass
fed
vegetable rennet
Uses enzymes from
purely vegetable or
microbial sources.
USDA organic
Dairy cows spend at least four
months a year grazing in pastures.
All feed is grown without
chemical fertilizers, pesticides,
or genetically modified seeds.
Hormone and antibiotic free.
Made from
non-pasteurized
milk and aged in
excess of 60 days to
avoid the transfer
of pathogens.
vegetarian
rennet
rBST
free
grass fed
During winter, diet
may be supplemented,
but never includes
grain rations.
sheep’s milk cheese
rBST free
Made from milk free of
artificial growth hormones
(also known as rBGH).
1
photo courtesy of Dorothy Place
Dorothy Place
Dorothy Place will use Community Shopping Day funds to spruce up this
somewhat forlorn play area to create a space that is more inviting and stimulating
for children and their moms by adding additional play structures, flowers, and other
landscaping. Funds will also help support art and animal-based therapy programs.
Community Shopping Day
Saturday, October 17
By Robin Elwood, Downtown
Deli Assistant Manager and
Co-op Staff Writer
The caterpillar at Dorothy Place is feeling a little lonely and blue,
and aesthetics make a difference in how people feel; we want DP
but staff members have a plan to cheer up the beloved caterpillar by
parents to feel the place belongs to them, and to have a nice, safe
adding more play equipment and sprucing up its
place to let kids be kids and for adults to sit, relax,
surroundings. “We are hoping to have benches for
process, and play.”
moms placed around the play area, and planters
with evergreens and bright flowers in the courtyard,”
said Margo Davis and Megan Feeny.
Both women work for Dorothy Place (DP), which
is a 22-unit Opportunity Council housing program
we want … to have
a nice safe place to
let kids be kids
that provides safe and supportive housing for
In addition to the play structure, the Opportunity Council plans to use October Community Shopping Day funds to offer two programs for children
at DP. Last year, Animals as Natural Therapy (ANT)
brought animals in to teach lessons on respect for
self and others, trust building, and clear communi-
women and children survivors of domestic violence
cation. It was a huge success with nearly 90 percent
in Whatcom County. On average, DP provides safe housing for 75
attendance from DP children. Gabriel’s Art also came to lead therapeu-
women and children a year.
tic music, dance, and art sessions, which for many DP kids offered new
Beyond being a safe transitional home for women and children, DP
and exciting ways for them to express their thoughts and feelings.
also functions as a resource and support center for residents. With week-
Margo and Megan’s goal of a greener, more outdoor-friendly play
ly case management, regular programming and classes, and connection
area sounded like the sort of thing that many Co-op member-owners
to mental health counseling and other social services, DP provides a
could get behind. As they said, “It’s in the middle of the residences.
nurturing space for these families to heal and rebuild their lives.
You can’t NOT see it!”
“What is great about being here full-time is that we get to share in
the community and help make it a supportive environment,” said Megan. “We are able to quickly help families and respond to their needs
in a timely way. It really makes a difference.”
The empty square that houses the blue caterpillar fills the central
As we finished our conversation, I asked them how volunteers or
donors could help.
“Well, whatever we install has to be up to code, so we have to
purchase the play equipment new,” said Megan. “But anyone who can
help with some benches, garden supplies, or planters big enough for
courtyard of the building. When the program was new, in the late
some azaleas or rho-
1990s, a wooden play structure was located there. But Bellingham
dodendrons, we’d love
weather took its toll and until last year, when a generous donation
to talk with you. And
made the purchase of the caterpillar possible, there had been a lack of
volunteers are always
outdoor play structures for the children.
very, very welcome.”
“What we want to accomplish is to make the center of the complex
more vibrant,” Margo explained. “We think families need some simple
To donate or volunteer,
play equipment, some comfortable benches to sit and rest on, and
call 360-734-5121,
some small trees and perennials. We really believe that environment
ext. 370.
donate the difference
Show your support for this valuable community
organization by rounding up your purchase
amount at any register. Just let your cashier know
that you’d like to Donate the Difference!
15
16
Let’s grow it!
Donate Today to Grow Local Farms for Tomorrow
By Laura Ridenour,
Farm Fund Chair and
Co-op Board Member
A rising consciousness about food has
swept our community and the world. GMOs.
Our Community Food Co-op is committed
to being a cornerstone of the local food
ture, and a need for resources to navigate the
various processes and learning curves related
Climate change. Farm-
economy, ensuring
to expansion into new markets. The Farm
worker rights. Organic
that our community
Fund helps small farms reduce these barriers.
and sustainable farming. Pollinator decline.
Local resilience and
sovereignty. These and
many other factors
Be a Farm Fund–er.
contribute at any Co-op
register, ICU branch, or
at communityfood.coop
and region is capable
of feeding itself. Collaborating in the de-
This fall, your donations to the Farm
Fund will be doubled.
Donating to the Farm Fund gives commu-
velopment of a vibrant
nity members the opportunity to invest in the
local and regional
future of the farms and farmers that provide
have caused people to
food production and
our food. For a limited time this fall, your
look more carefully
distribution system
donation will be matched by the Sustainable
at the food they eat—
is one of the six core
Whatcom Fund of the Whatcom Community
where it comes from,
goals of our Co-op’s
Foundation (up to $15,000 total). Through this
how it is grown, and
strategic plan.
generous donation match, the Co-op aims to
who is growing it.
The Farm Fund,
As a result, people
run by a Co-op staff
grow the Farm Fund grant by $30,000.
Want local food? Support local farms!
want to buy more local food. As farmers
member and a volunteer committee of
meet the increased demand for local food,
member-owners connected to the farming
become a “Farm Fund-er” today. Through the
the Community Food Co-op’s Farm Fund has
community, is a unique and powerful way to
Farm Fund, you have an opportunity to sup-
grown from humble beginnings to a nation-
meet the needs of beginning and small farm
port our local farming community and help
ally-recognized model. Since 2000, the Farm
businesses as we collectively work toward
to ensure viable small farm businesses are
Fund, with donations from the Co-op opera-
these goals.
able to thrive. Donate your patronage divi-
Make a donation to the Farm Fund and
dend, or contribute at any Co-op register,
tions budget and Co-op member-owners, has
For example, Whatcom County’s small
circulated over $204,215 for Farm Fund grants
farmers have reported that the barriers to
and revolving loans benefitting more than 60
reduce costs and compete in the wholesale
farms and food/farming organizations.
market include two main issues: access to
shop to support local farms
capital for equipment, land, or infrastruc-
and food producers.
The Farm Fund helps us live our values.
ICU branch, or at communityfood.coop.
And buy local whenever you
For more information about the Co-op Farm Fund, contact Jean Rogers, Farm Fund administrator, at [email protected]
or 360-734-8158, ext. 311, or click on the Farm Fund button at www.communityfood.coop.
S M O K E D T O M AT O E S
evoke the sensation of summer
S M O K E D T O M AT O E S
by Jeremy Meadows,
Cordata Deli Cook
These can replace (and will be much better than)
canned tomatoes in any recipe that would benefit
from a smoky fresh tomato flavor.
tomatoes (as many as you’d like) sliced
lengthwise in half
salt
The senses of taste and smell have an un-
I say it’s time we use the power of these
black pepper
canny ability to produce in us powerful and
senses to good effect. Winter is coming, and
vivid memories, an ability that is unrivaled by
before long we’ll be pining for sunshine
sprigs of fresh herbs (I use a combination
of thyme, rosemary, and oregano)
the other senses. Many of us have experienced
and feeling the effects of vitamin D with-
olive oil
a flurry of images and associations from our
drawal. But thankfully, there is a remedy—
past life when encountering a certain flavor
smoked tomatoes. The sweet and smoky
or aroma. For instance, anytime I catch a
tang of these tomatoes is the quintessence
whiff of Nag Champa incense I am immedi-
of summer, and one taste will remove you
ately transported back to my adolescence
from the perpetual gloom of our North-
with such intensity that I can almost hear
west winter right back into the halcyon
the Beatles’ White Album wafting through the
days of summer.
blacklight. Indeed, the author Marcel Proust
1 or 2 handfuls of fruitwood chips (I use
applewood)
1.Place the tomatoes cut side up on a grillproof tray (e.g., an aluminum foil grill tray).
Season each tomato with a large pinch of
salt and pepper and an herb sprig. Let sit
for 30 minutes or so.
So go out and snatch up what remains
famously credited the experience of tasting
of the local tomato harvest, fire up the
a Madeleine—a cookie he had enjoyed as a
barbecue one more time, and prepare your
child—with bringing on the flood of memo-
spirit for the dark days to come. Then, several
ries that inspired his opus, A Remembrance
months from now, pull this magical ingredi-
of Things Past. The scent of an ex’s fragrance
ent out of your freezer, stir it into your favor-
or the taste of your grandmother’s lasagna—
ite winter stew or tomato sauce, and prepare
they can make the past palpable.
to be transported.
Who benefits from the
Farm Fund? We all do!
Donations accepted at all registers,
by mail, or phone. For more info visit
www.communityfood.coop
2.Meanwhile, fire up your charcoal grill
with 3 or 4 handfuls of charcoal (or use
another smoking apparatus if you prefer).
Once the flame dies down add the wood
chips directly to the hot coals and replace
the grate. Drizzle a few drops of olive oil
over each tomato, then place the tomato
tray on the grill grate and close the lid.
Adjust the dampers on your grill so that
they are about 1/4 to 1/3 open.
3.Cook the tomatoes over low heat for
at least an hour, or until they shrink to
a little more than half of their original
size. Remove from the grill then pack
tomatoes, including herb sprigs, into
freezer-proof containers. Cover with olive
oil and let cool to room temperature.
4.Use immediately, refrigerate up to a
month, or freeze for up to six months.
17
18
Owner Appreciation Coupon
VOLUME DISCOunT
5
when you
spend
%
0 – 74
OFF
$
$
99
10
you
spend
% when
75 – 149
OFF $
$
99
15
when you
spend
% 150 and up
OFF
$
Valid October 1–31.
Must present coupon to receive discount. Limited to one coupon per owner. Must be presented at time of purchase to receive discount.
May not be combined with other coupons or discounts or be applied to special orders. Valid only for Co-op member-owners.
Not a Co-op
member-owner yet?
Everyone’s welcome
Shop our community-owned natural grocer.
5
%
OFF
when you
spend
$
30 or more
Valid October 1–31.
Not valid for Co-op member-owners. Must be presented at time
of purchase. May not be combined with other coupons or discounts.
The next volume discount Owner Appreciation Coupon will be offered in February.
photo courtesy of Acme Valley Foods
Acme Valley Foods
by Laura Steiger,
Publications Editor
R
O
D
N
VEPOTLIGHT
S
We love our local vendors. Working with
Acme Valley Foods and its affiliates
The Acme Farms cheesemakers—(from left) Mick
Bennett, Sarah Phillips, and Steve Hartman—use
fresh milk from Whatcom County cows to make their
gruyere, jack, and brie cheeses.
Whatcom Alliance for Health Advancement.
local businesses keeps more money circulat-
support a number of community and
ing in our local economy, provides local jobs,
charitable activities. Their major areas
raise money for the Co-op Farm Fund at
and supports the creativity, talent, and entre-
of commitment include end-of-life care,
our annual Community Party in August.
preneurial spirit of our local community. And
film and performance arts, drug policy
They donated their delicious ice cream
when a local vendor strongly aligns with our
reform and smart justice efforts in general,
sandwiches (people raved about them and
commitment to give back to our community,
restoration of wolf populations in the
some came back for seconds) and we raised
then that relationship is all the sweeter.
Northwest, and increased recognition of the
almost $400 to kick-start the “Let it grow”
reality and impacts of climate change, as
campaign to raise funds for the Farm Fund.
Such is the case with Acme Valley Foods.
Acme also partnered with us to help
Not only do they have a line of delicious, high-
well as practical resilience strategies. Their
quality local products—Acme Super Premium
community partners include Whatcom
“It’s Damn Good”! We agree. Acme Valley
As their ice cream label proudly declares,
Ice Cream, Acme Farms specialty cheeses, and
Land Trust, Conservation Northwest, Law
Foods' delicious local treats
Chuckanut Crunch Granola—when you pur-
Advocates, Whatcom Dispute Resolution
with an added dash of
chase products from Acme Valley Foods you
Center, Pickford Film Center, Whatcom
generous community
are also investing in our local community.
Hospice, Western Washington University, and
support—“It’s Damn Good”!
SOUP'S ON!
MULL IT
OVER
GRAB-N-GO
CO-OP DELI SOUPS
made from scratch, pre-chilled,
simply heat and devour
$1 off all sizes Sept. 30–Oct. 20
Fang’s Fab Coconut Curry,Thai Chicken,
Vegan Tomato Basil
BELLEWOOD ACRES
APPLE CIDER
straight from the tree to your mug
$4.79/half gallon • $6.98/gallon
5
AUTUMN
ESSENTIALS
KINDA
CHEESY
TOO HOT
TO HANDLE
APPEL FARM CHEESE
local grilled cheesy goodness
(perfect with soup—hint, hint)
Smoked Gouda $11.49/lb (reg. $12.99)
Paneer $6.99/lb (reg. $7.99)
(sale prices valid Oct. 21–Nov. 3)
by Laura Steiger, photo by Matt Curtis, styling by Habiba Sial
THE SWEET
SAUCE
CARAMEL SAUCE
the co-op bakery scratch-made
caramel sauce is delicious
drizzled on... well... everything
$4.99/16 oz. jar (reg. $5.99)
(sale price valid Oct. 21–Nov. 3)
KLEAN KANTEEN
stainless steel BPA-free insulated
cansiters keep your hot stuff hot
and your cold stuff cold
$24.95–$34.95 • assorted sizes
19
de
si
In
n
po
ou
C
thanksgiving
co-op style
BA K E RY
G RO C E RY
Cheesecake, pumpkin and
pecan pies, tempting cakes,
and more. Baked from scratch
in the Co-op Bakery kitchen.
M E AT D E PA RTM E NT
When we talk turkey,
we get serious. Choose
from free range, organic,
or heritage breeds.
M E RC A NTI LE
Style your table with local,
regional, environmentally
friendly, and socially responsible
tableware and decor.
From gluten-free pantry basics
to gourmet chocolates—
quality ingredients for
your holiday recipes.
PRO D U C E
The best produce in town?
Yep. We’ve got it. And
it’s fresh, organic, local,
regional, and delicious.
S PE C I A L O R D E R S
Family coming to town? Visit
the service desk to stock
up on family favorites at
15% off for case orders.
D E LI
House-made salads, side
dishes, and entrées made
with organic, local, seasonal,
and GMO-free ingredients.
S PE C I A LT Y C H E E S E
Yes, we have gourmet cheese,
and we also offer cateringto-go! Cheese, veggie, or
cookie trays anyone?
WINE & BEER
Our wine and beer
buyers are happy to make
recommendations for
your holiday feast.
Don’t see what you want? Need vegetarian, vegan, or gluten-free options? Just ask!

October 2015 magazine - Community Food Co-op

Transcription

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