July/August 2015 magazine - Community Food Co-op
Transcription
July/August 2015 magazine - Community Food Co-op
SUMMER 2015 Inside— Host a Summer Taco Party Discover Vin Italy Get Sustainable with the Co-op C www.communityfood.coop ou po n In si d e Feed Hungry Pets 2 Community Food Co-op • In Season • Summer 2015 From the editor by Laura Steiger, Publications Editor communityfood.coop We are proud to announce that the Cordata store is now LEED Certified! 360-734-8158 Everyone Can Shop— Member or Not Cordata Store 315 Westerly Road Bellingham WA 98226 Open daily 7 am –9 pm Downtown Store 1220 N Forest Street Bellingham WA 98225 Open daily 7 am –10 pm Co-op Bakery 405 E Holly Street Bellingham WA 98225 Open daily 7 am – 8 pm (Opening July 13) In Season, Summer 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. 129. Acceptance of advertising does not indicate endorsement by the Co-op of the product or service offered. 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— Mike Finger of Cedarville Farm has been supplying the Co-op with produce since 1988. Serving as the first president of the Bellingham Farmers Market, and one of the original farmer vendors, Mike initiated the beloved tradition of the opening day cabbage toss. (Learn more about Mike Finger and Cedarville Farm on page 8.) photo by Matt Curtis These are heady days at the Co-op. I write this greeting on the heels of two wonderful stories in the local press: the first about our Downtown Bellingham expansion that was featured in the spring issue of Whatcom Magazine and the second a front-page story in the Sunday, May 31, edition of The Bellingham Herald about our super-fantastic elementary school assembly program. It feels great to get recognition for the hard work, accomplishments, and commitment to education and community that are important aspects of The Co-op Difference. There’s also this other small project we’ve been working on—completing work at our beautifully renovated building at 405 E. Holly Street featuring a retail bakery, classroom, and bakery production kitchen. We hope to open the new retail bakery on July 13—fingers crossed! The retail space will offer bakery goodies, espresso and tea, and a selection of grab-n-go items. The Holly Street location provides a quick, easy stop for folks entering Downtown Bellingham. Of course, you’ll still be able to purchase all of our in-house baked goods, grab-n-go deli foods, and espresso/tea/smoothies in the Downtown store. The new space simply provides an additional convenience for folks on the run. Sometime in July, the Healthy Connections classes will move into the new building. The new classroom will accommodate more students than our current classroom and a video system will project all the action in the kitchen on flat-screen TVs, so students won’t miss a step as they easily follow along. Bakery staff is buzzing with excitement about their new digs. The new bakery kitchen will enable our talented bakers to cook up even more delectable goodies for all of you. And, you’ll have a view to all of the action as you stroll along Holly Street and peer through the large picture windows into the kitchen. Relocating the bakery will free up space in the Cordata kitchen for more deli production, which in turn frees up space in the very small Downtown kitchen for the meat and deli departments at that store (another aspect of the domino effect that General Manager Jim Ashby talks about in his story on page 16). Consequently, the deli cannot accommodate catering orders in August during the in-store kitchen remodeling process, but the bakery will be in full swing and will cheerfully accept any of your custom orders for baked goods. See you soon at the new and improved Downtown Community Food Co-op! In the next issue of In Season we’ll announce details of our grand opening celebration to be held in October. Co-op Board of Directors 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. Next meeting Wednesday, August 12, 7 pm, in the new Connections Building at 405 E. Holly St. Board Administrator Jean Rogers 360-734-8158 Member Affairs Committee 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 Wednesday, August 26, 5:15 –7:15 pm, in the new Connections Building at 405 E. Holly St. Board Administrator Jean Rogers 360-734-8158 • www.communityfood.coop Welcome (soon) to the Co-op Bakery! photo by Matt Curtis It’s been many months in the making, but our new Co-op Bakery grab-n-go is scheduled to open July 13! At least that’s the plan, so we’re optimistically announcing the opening in this issue of In Season. We can’t wait to share our beautifully remodeled building with you and thought you’d enjoying seeing some photos of the process. For hours and more info about the new building see page 2. photo by Laura Steiger photo by Matt Curtis photo by Sara Young photo by Matt Curtis Third Thursday Local Music Series at the Downtown Co-op Deli Quickdraw String Band Thursday, July 16, 6–8 pm With a repertoire of old-time, early bluegrass, country blues, and ragtime, Quickdraw’s energetic approach and innovative interpretations make it easy to see how the band has become one of the most distinctive acts around Whatcom County. Their sound consists of various configurations of mandolin, fiddle, guitar, dobro, and vocals. Join us for a great summer evening of home-grown music! Mike and Nakos Marker Dixie blues and Americana Thursday, August 20, 6–8 pm “Doc” and “Nak” play folk and blues with some swing mixed in, from a broad Americana repertoire, featuring banjo, dobro, and guitar. Bellinghamsters have enjoyed many wonderful performances by Mike Marker over the years. Now he is joined by his son Nakos. As a duo they are mixing up fantastic—and possibly unlikely—tunes, songs and musical styles, with a virtuosity that you won’t want to miss. 3 4 Community Food Co-op • In Season • Summer 2015 Sustainability in Action by Melissa Elkins, Sustainability Coordinator The Co-op Difference. We’ve been talking a lot about it this year, and will continue to do so because it is what truly differentiates us from other grocery stores. It’s our commitment to a triple bottom line that accounts for people, profits, and planet. Our commitment to give back to our community, with donations and free community-building events like our annual summer party. Our commitment to community education through our Healthy Connections cooking and wellness classes and The Real Food Show elementary school assembly program. Our commitment to support local, sustainable agriculture in our community via the Co-op’s Farm Fund. Our commitment to our 10-year strategic plan goals that keep us on track. And, our commitment to sustainability. The Co-op joined the Sustainable Food Trade Association (SFTA) in 2012. In doing so we are required to report annually on our sustainable business practices in 11 action categories. Our first full report covered the 2013 business year, and now that we have completed the 2014 report we are excited to share the measurable progress of our commitment to sustainability with you. Sharing these results informs Co-op staff and shoppers on ways to work even harder to improve our already strong environmental business practices. It takes all of us to make these changes. Much of our progress is driven by our shoppers’ conscious purchasing choices, like the fact that paper shopping bag use by Co-op shoppers averages only .13 bags per customer. Not sure how you all do that, but keep it up. These are some highlights from the 2014 report that particularly stand out as distinguishing The Co-op Difference. The next time you shop, look for posters and factoids scattered throughout the store, and if you really want to dig in and see how the Co-op has committed to sustainability read the full SFTA report on our website. Find the full report at www.communityfood.coop. $24 million $3 million After adding staff wages and local service contracts and applying the local multiplier effect, shopping at the Co-op kept more than $24 million circulating in our local economy in 2014. 14 percent of the products we purchased last year were from Washington state, representing just under $3 million in wholesale dollars. To find more information about local spending multipliers search for “local economy” at sustainableconnections.org. Our meat department guarantees that all meat products are: free of added nitrites, nitrates, and msg; never given antibiotics; and raised without added hormones or growth promoters. • www.communityfood.coop 90% $186,515 2,400 28% Our total waste diverted from the landfill rose to 90 percent in 2014. We recycled almost 318 tons of compostable food and packaging waste. Since 2000, the Co-op Farm Fund has granted and loaned more than $186,515 to local farms. Almost 150 classes were offered through our Healthy Connections series with more than 2,400 students in attendance. Emissions from workforce commuting decreased despite an increase in staff—28 percent of total commuting miles were attributed to alternative transportation. e introduction of approxim ately 747, liminated th e s e l a s r e t 432 16-ou Filtered wa nce water bottles to the environment. grass fed 42 percent of the beef, lamb, and bison products were grass fed. 84 percent of our meat products were free range and 27 percent were fed GMO-free diets. Our wellness departments carried 302 fair trade items. Co-op shoppers can look and feel good knowing that the people on the other end of these products are being treated fairly. We were the only Energy Star Certified grocery stores in Washington state in 2014. 88% 88 percent of our packaging and marketing materials were either recyclable or compostable. We are now using more recyclable to-go packaging and utensils, rather than compostable options that are at high risk of containing GMOs and are a no-no according to our product selection criteria. 29.5% 29.5 percent of electricity use was offset by Puget Sound Energy Green Power Program purchases and internally generated solar power. In June we switched to purchasing Renewable Energy Certificates from Arcadia Power to offset 100 percent of our electricity usage. Now, for every kWh of electricity we use, a kWh is produced and put on the grid exclusively by the Wild Horse Wind Farm in Vantage, Washington. Arcadia Power also offers a residential clean energy program. Learn more at arcadiapower.com. 5 6 Community Food Co-op • In Season • Summer 2015 Summer Lovin’ win a $50 CO-OP GIFT CARD! by Dave Sands, Downtown Produce Department Manager #coopgrown ST E CONT What a time to shop in the produce department. We are bursting with the bounty from Whatcom and Skagit farmers—fresh picked, tenderly cared for, and waiting for your summer salads and feasts! Grab some local veggies for your grilling adventures, such as sweet onions and green and yellow summer squashes. In late August, savor that sweet crunch of local Hopewell Farm corn—a perennial crowd pleaser. Fresh local herbs add an incomparable flavor that can make the difference from serviceable to seriously delicious. Bellingham’s own Growing Garden—one of the longest local farm relationships we’ve been privileged to have—takes care of all your fresh herb needs. Growing Garden’s basil in ¼-pound packs is perfect for pesto, and their fresh bunches of basil are just right for the finishing touch on bruschetta with peak-of-the-season local tomatoes and garlic. Speaking of local tomatoes, is there anything better? We have a large selection of red slicers and heirlooms of all colors. Ask a member of the produce team which variety will be just right for your needs, or throw culinary caution to the wind and dive in to discover the diverse flavors on your own. Savor the many varieties of Washingtongrown and farmer-delivered peaches and soft fruit as they arrive. Try some different varieties and keep track of your favorites. My favorite peaches in recent years were the Blazing Star from Brownfield Orchards and the Red Globe from JC Orchards, a member of the Okanogan Producers Association. Picked ripe and delivered weekly, we’ll have what your taste buds crave—sweet and juicy, just don’t forget the napkins! Speaking of grilling adventures, grilled soft fruits, like peaches, are a subtly sweet and tasty addition to appetizer plates. Or, serve with ice cream for a spectacular summer dessert. September is Eat Local Month, and it’s a treat to have such a strong and talented group of local farmers to engage with at the Co-op. Come on in and see their works of art here in the Co-op produce department. We’re excited to share the best of summer produce with you. With the lovely weather we enjoyed this year, plant starts really flew off the racks in our garden centers, and we’d love to see the results of your gardening efforts. Share your garden pictures with us on social media to be entered for a chance to win a $50 Co-op gift card. Simply upload your garden photos (remember to tag us and #coopgrown) on our Facebook, Twitter, Instagram, or our #coopgrown folder on Pinterest. Then have fun checking in throughout the summer to see what’s growing in gardens around Whatcom County. In October, we’ll announce the contest winner on social media (selected at random from all appropriate #coopgrown photos) and at the October Appreciation Day event celebrating the opening of our new building. Let’s get gardening and share the #coopgrown love! photo by Habiba Sial IN THE PRODUCE DEPARTMENT • www.communityfood.coop photos courtesy of Whatcom Humane Society Whatcom Humane Society Community Shopping Day: Saturday, July 18 By Robin Elwood, Downtown Deli and Co-op Staff Writer The Whatcom Humane Society (WHS) is the oldest nonprofit animal welfare organization in Whatcom County. That much I knew when I called Laura Clark, the executive director. What I didn’t know, however, was that they also run a food bank for pets. “How does a pet food bank work?” I asked her. “As an open-admission shelter, WHS cared for approximately 5,000 domestic and native wild animals last year,” said Laura. “We provide care and services for unwanted, abused, and abandoned animals in need; offer low-cost or free spay and neuter services; and provide ongoing humane education, 24-hour animal control and rescue services, an interactive adoption program, and much, much more. “But, there are many pets that have a good home and their owners find themselves facing difficult situations and can’t afford their care. That’s where the WHS Pet Food Bank comes in. We can help pet owners through tough times. Basically, we distribute donated pet food for free from our shelter at 2172 Division Street. “Over the years our pet food bank has assisted a wide variety of animals from hamsters to horses, birds and reptiles. Dogs and cats are the most common, but we also give out a surprising amount of grain and hay for livestock during the winter. Really, whatever animal you have, and whatever the situation you are in, if you need help come talk to us. We’ll do our best to help. “People’s pets are so important to them. It is devastating to have someone feel they must surrender their companion animal because they can’t care for it properly. If we’re able to bridge the gap, so they can take care of their pets until things stabilize in their life, then everyone involved comes out better. It is really a win-win situation. The pets stay in a loving home, which is the best place for them as long as they’re cared for. The owners can provide the care the animals need despite financial hardship,” said Laura. Pet owners who use the WHS Pet Food Bank commit to taking care of their current pets without adopting more animals, and are asked to follow up on low-cost spay or neutering. The Pet Food Band distributes food once a month, per client; the amount of food depends on need and availability. Laura was very clear, however, that responsibility doesn’t tend to be an issue. Community members caught in difficult economic times use the Pet Food Bank for a while, often just a few months, and then regain the stability to care for their pets on their own. In fact, Laura told me that a high percentage of clients come back with donations of food for the program within a year of using the Pet Food Bank. “It’s very rewarding when clients come back and pay it forward with donations. It happens all the time, and it warms our hearts,” said Laura. Community Shopping Day funds will provide a reserve of extra food when donations are down and demand is high. The WHS website warns that “Pet food that is distributed has been generously donated; therefore WHS cannot guarantee that food will always be available.” Having a budget to buy extra food during busy times will allow the WHS Pet Food Bank to supplement the donations. owners can provide the care animals need despite financial hardship Learn more at whatcomhumane.org. Community Shopping Day funds will help keep food on the shelves at the Whatcom Humane Society Pet Food Bank even when donations are slow. Donate— WHS accepts donations of any brand of dry or wet pet food, litter, treats, and toys. Small animal food and supplies are also needed. Open bags of food can be accepted. Donate at WHS, 2172 Division Street, Bellingham: Sunday–Monday, 11 am–5 pm Wednesday–Saturday, 10 am–6 pm 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! Apply for a 2016 Community Shopping Day The 2016 Community Shopping Day application period opens July 1. Remind your favorite local community organization to apply. Information and applications are available at www.communityfood.coop. Application deadline is September 1. Questions? Contact Kris Buettner at [email protected] or 360-734-8158, ext. 257. 7 8 Community Food Co-op • In Season • Summer 2015 Cedarville Farm by Laura Steiger, Publications Editor If you’ve lived in Whatcom County for any length of time, you have likely eaten food grown at Cedarville Farm. Since 1988, Mike and Kim Finger have been working the loamy soil at their farm along the banks of the Nooksack River just west of Deming, and the Community Food Co-op has been proud to sell their fine produce in our stores since that very first year. “Mike has been a pure joy to talk to and communicate with through the years. Mike and Kim have twice invited our entire produce Co-op The Cedarville Farm crew harvests and bundles spinach at the certified organic farm located near Deming. After bundling, the spinach will be washed and packed for delivery—perhaps to Cedarville’s 150+ CSA subscribers or to one of the farm’s many wholesale accounts. The final destination may even be the Co-op’s certified organic produce departments. team out to tour the farm and see how the things we sell are grown and harvested,” said Dave Sands, Downtown produce manager. In addition to supplying the Co-op, Mike has several retail and wholesale accounts, participates in the Bellingham Farmers Market, and runs a Community Supported Agriculture (CSA) program serving 150+ members. Among Cedarville Farm’s accomplishments is being one of the first of three Whatcom County farms to be certified organic (Cedarville is number 36 in the state) and, in 1992, estab- join us for Summer Harvest Day ! community | education | sustainability saturday august 1st 10am to 5pm SPOTLIGHT learn taste explore free admission open wednesday–saturday 10-5, sunday 11-4 6906 goodwin road, everson | (360) 966-5859 www.cloudmountainfarmcenter.org lishing the first CSA program north of Seattle (they still have a few original CSA members). Mike and his farm crew grow about 40 crops including a variety of salad and cooking greens, alliums (varieties of onion and garlic), vegetables galore, tomatoes, and herbs. They also raise broiler chickens, turkeys, and maintain a flock of pastured hens for eggs. In April, the Co-op Farm Fund secured a low-interest loan for Cedarville Farm in partnership with Industrial Credit Union (ICU). This is the third of six low-interest • www.communityfood.coop photos by Matt Curtis and Habiba Sial Mike Finger used a Farm Fund secured loan to purchase a 1970s International Cub cultivating tractor (above) and a Red Dragon bed flamer (at right). The Red Dragon burns out tiny weeds in recently tilled, fertilized, planted, and watered beds before the precious vegetable starts break the surface of the soil, allowing the tiny starts to begin growing in a relatively weedfree bed. It also shoots fire and is generally awesome. loans secured by the Farm Fund in partnership with ICU, building on the Farm Fund’s original revolving loan program. The new program allows farms to take out larger loans up to $12,000, build a credit history with ICU—another local, cooperatively run organization—and helps farms tackle impactful on-farm projects that increase resiliency and build the capacity to provide more local food for the Co-op. As any home gardener knows, weeds are your nemesis and whatever you can do to get ahead of them saves a lot of work in the long run. The same is true on an organic farm, only on a larger scale. Cedarville Farm used their Co-op Farm Fund secured loan to combat its weedy nemesis with the purchase of two pieces of cultiva- tion equipment that will dramatically improve the consistency and efficiency of weed control and free staff for the delicate hand labor that simply can’t be accomplished by machine. Mike purchased a well-cared-for 1970s International Cub cultivating tractor that was used by the Montana State University Extension Service to seed trial crops in Corvallis, Montana. Did you know there was a Corvallis in Montana? Neither did Mike, and he had originally made arrangements to pick up the tractor at the Corvallis that most of us are familiar with in Oregon, but that’s another story. The cultivating tractor, which hasn’t been manufactured since the early 1980s, is still popular with farmers for two reasons. 1. Its simple, straightforward design makes it easy to maintain and repair on the farm. 2. It is 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 specifically constructed to provide a direct view to the ground, so farmers can precisely navigate between rows without accidentally taking out any precious crops. Mike’s other purchase was a propane bed flamer aptly branded “Red Dragon” that annihilates weeds with fire. He is still on the lookout for one more addition to his weeding arsenal—a tractormounted inter-row cultivator. The Co-op’s Farm Fund is happy to play whatever role we can to help Cedarville Farm grow even more farm-fresh food. As Dave said, “Mike is very generous with his time and his smiles, and we love Cedarville Farm for that reason, among many.” Donate to the Co-op’s Farm Fund at any register to join us in growing local, sustainable agriculture and supporting local farmers like Mike Finger of Cedarville Farm. For more information about the Co-op Farm Fund, contact Jean Rogers, Farm Fund administrator, at [email protected] or 360-734-8158, ext. 217, or click on the Farm Fund button at www.communityfood.coop. 9 10 Community Food Co-op • In Season • Summer 2015 Healthy Connections Classes Advanced Medical Interventions with ICU nurses Maureen “Koala,” RN & Cathy RN, BSN Wednesday, July 1, 6:30–8 pm This presentation addresses, in frank terms, what Advanced Medical Interventions are. Actual outcomes for patients are discussed, for both the short and long term. CPR, mechanical ventilation, dialysis, and medicines to support blood pressure are detailed. During the presentation, the audience will see some of the actual equipment used. This is an interactive session, with time for questions and dialogue. Cathy and Koala work in an Intensive Care Unit. Downtown • register at CO-OP • free East Indian Vegetarian Cuisine with Balabhadra Wednesday, July 8, 6:30–9 pm Transport yourself to India with this exotic but easy-to-prepare four-course vegetarian meal. Balabhadra will demonstrate how to create pakoras—battered and deep fried spicy cauliflower, sambar—a sweet and sour vegetable soup, dosa (Indian-style crepes) with coconut mint chutney, and kahjur payasa—a date and rice pudding. Downtown • register at WCC • $39 Eat Your Weeds! with Terri Wilde Thursday, July 9, 6:30–8 pm Many plants often considered weeds are both nutritious and delicious, and SUMMER 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. some, like purslane—which contains more omega 3 fatty acids than any other leafy vegetable—could even be considered “superfoods.” In this class, we will identify local edible weeds and learn recipes for preparing these common garden weeds that add variety to our diet without putting agricultural strain on the planet. Samples will be provided. Terri Wilde is an organic farm worker, forager, and wild foods educator. Downtown • register at CO-OP • $10 Bastille Day Picnic with Karina Davidson Tuesday, July 14, 6:30–9 pm Celebrate Bastille Day in style! Let them eat asparagus salad with mustard vinaigrette; roasted beet, Gorgonzola, and walnut salad; quiche Lorraine; and salted caramel chocolate mousse. Class will start with a self-serve charcuterie plate featuring salted, cured, and dried meat. A $7 wine option is payable at class. Downtown • register at WCC • $39 • Berry Bliss with Karina Davidson Tuesday, July 21, 6:30–9 pm The dazzling berry abundance of the Northwest is on full display as Karina Davidson creates creamy strawberry con panna, a shimmering raspberry glacé and cream cheese tart, blackberry-apple crumble, and perfect blueberry-lemon muffins. Downtown • register at WCC • $39 Lively Summer Feast Main Course Salads The focus is on light, fresh summer foods as Ali Segersten presents an antioxidant-rich feast of wild salmon with cherry reduction sauce, summer vegetable quinoa salad, fresh garden salad with cherry herb vinaigrette, grain-free vegan lemon bars, and herb and fruit-infused water. All ingredients are 100% organic, non-GMO, and free of gluten, dairy, soy, and eggs! Cindy McKinney creates five fantastic salads, each one a meal unto itself. Enjoy Vietnamese banh mi with pork, rice noodles, veggies, and peanut sauce; mixed baby greens with goat cheese, beets, and pecans; quinoa bowl with green beans, black beans, and walnuts; Greek chicken and farro salad with garbanzos and feta; and Mexican avocado shrimp salad with a cilantro-jalapeno-lime dressing. A $7 wine option is payable at class. with Alissa Segersten Thursday, July 23, 6:30–9 pm Downtown • register at WCC • $39 East Indian Vegetarian Burrito Bar with Balabhadra Monday, July 27, 6:30–9 pm Balabhadra presents a new concept in fusion cuisine—East Indian burritos! Burrito stuffings include chickpeas and potato cubes in creamy coconut sauce, jasmine rice, cauliflower kofta balls with a spicy tomato sauce, and homemade chutney. A buffet-style burrito bar will allow students to customize their creations. Downtown • register at WCC • $39 Smoke and Fire with Robert Fong Tuesday, July 28, 6:30–9 pm Robert Fong provides great grilling and smoking tips with recipes for spicy Korean kalbi, charred Cantonese spare ribs, and boned chicken wings satay. Come ready to smack your lips and lick your fingers. It's a summer BBQ! An $8 wine option is payable at class. with Cindy McKinney Thursday, July 30, 6–8:30 pm Cordata • register at WCC • $39 • Tomatoes, Tomatoes, Tomatoes with Susy Hymas Wednesday, August 5, 6:30–8 pm Join food preservation specialist Susy Hymas of Daylight Harvest Foods for demonstrations and discussion on preserving tomatoes. Get a jump on tomato season and learn how to safely can tomatoes, salsas, and sauces for year-round enjoyment. Downtown • register at CO-OP • $19 Pressure Canning with Susy Hymas Wednesday, August 19, 6:30–8 pm Food preservation specialist Susy Hymas shows you all you need to know about preserving vegetables and meats safely with a pressure canner. Students will gain an understanding of how pressure canners work and what foods are preserved with this method. Downtown • register at CO-OP • $19 Downtown • register at WCC • $45 • We hope to be teaching in our new classroom at 405 E. Holly Street sometime in July! vegan vegetarian gluten free hands on Locations: Downtown —Connections Building at the Downtown store, 1220 N Forest St, Bellingham • Cordata—Roots Room at the Cordata store, 315 Westerly Rd, Bellingham Registration: CO-OP—register online at www.communityfood.coop or in store • WCC—register at 360-383-3200 or www.whatcomcommunityed.com —wine option payable at class • Please do not wear strong fragrances to class. Questions? Contact Kevin Murphy at 360-734-8158, ext. 220, or [email protected]. 11 • www.communityfood.coop Teen Chef Cooking Classes Taught by Jean Layton, ND, naturopath and chef designed for ages 13 –18 hands-on Teen Chef: Make the Most of Your Chicken! Teen Chef: Make It From Scratch! We’ll start by breaking down a chicken to its parts, perfect for grilling or frying. On Monday, we’ll grill the wings in our own teriyaki sauce (gluten- and sugar-free). Tuesday, we’ll start learning about knife skills while creating poached chicken Waldorf salad. Wednesday, we’ll make chicken thigh shish-kabobs with lemon oregano dip and grilled fruit kabobs. Students will learn knife skills, food sanitation, and multiple ways to season. For fun and for flavor, make it from scratch! On Monday, we’ll make mozzarella and feature it in Caprese salad skewers with balsamic dip. Tuesday, we’ll take the leftover whey and make ricotta cheese with herbs and seasonings, and then enjoy it in an herbed pasta salad. Wednesday, we’ll make a honey-sweetened citrus curd fruit tart from start to finish! July 13–15 (Monday–Wednesday, noon–2 pm) July 20–22 (Monday–Wednesday, noon–2 pm) Register at WCC: www.whatcomcommunityed.com or 360-383-3200 • $75 for each 3-class session (Monday–Wednesday, noon–2 pm) • held in our Downtown classroom Reprinted with permission. Copyright © Nourish Interactive, All Rights Reserved. Summertime Kids Corner Chef Solus Unscramble Worksheet Name:Age: Phone: Enter in the play area at either store. Two winners selected at random will each receive a $5 Co-op gift card. Congratulations to the winners of the Winter 2015 Kids Corner Detective Challenge: Cody Van Vyken, 10, and Lily Danke, 9. HTO Chef Solus has a special message for you. Unscramble each of the clue words. Then copy the letters in the numbered cells to other cells with the same number. 10 U PM J 26 30 WA E RT 1 F 2 3 22 23 24 11 33 F 4 G 3 17 15 25 28 M O R N E L E TAW 13 VAC ITE H AC B E RU M M E S 9 C E I TA E 24 6 Y 26 2 7 21 27 32 25 N E LO D M E A 31 CUNESSERN 1 5 5 7 8 9 10 11 16 27 28 13 20 29 12 13 14 30 31 32 22 12 33 19 6 18 16 14 29 23 4 15 16 17 18 19 20 20 8 20 ' 21 12 Community Food Co-op • In Season • Summer 2015 FRESH BUCKS is Coming to the Co-op! by Adrienne Renz, Outreach Manager ? GOT EBT (EBT C A unique partnership between the Bellingham Farmers Market, Community Food Co-op, Opportunity Council, Sustainable Connections, Whatcom Community Foundation, and Whatcom County Health Department will help families access local, healthy, and fresh food. Our collaborative group was just awarded a threeyear grant through the 2014 USDA Farm Bill, which will expand the already successful Fresh Bucks program piloted in 2014 by the Bellingham Farmers Market. The expanded Fresh Bucks program will further increase access to fresh fruit and produce at the Co-op and Bellingham Farmers Markets for participants in the Supplemental Nutrition Assistance Program (SNAP), also known as EBT or food stamps. Fresh Bucks will match the purchase amount (rounded off to the nearest dollar) of any EBT-eligible products up to $10 per day toward the purchase of fresh fruit and vegetables. In addition to increasing access to fresh produce for SNAP recipients, the Fresh Bucks program will also support and promote local farmers and the products they offer. The Co-op will officially start offering Fresh Bucks on July 1 at both of our grocery stores. If you receive SNAP benefits, simply pick out some fresh fruit and vegetables in the produce department when you shop at the Co-op. When checking out, present your EBT card to the cashier; they will enter the last eight digits of your card number, and your credit match will be applied to your produce purchase. Participants are eligible for up to a maximum $10 Fresh Bucks matching credit per day. A RD) ? WANT UP TO $30 0 MA TCHING PER MO NTH! GET (LOTS OF FRESH PRODUCE) EBT MATCH For even more savings, look for Co+op Essentials items throughout our stores that offer the very best everyday savings on more than 50 staple items, and use the Co+op Deals coupon program (coupons can be found throughout the store and at the customer service desk). Check the sales page on our website to see what’s currently on sale in our stores. Having identified Healthy Food Access as one of our six 10-year strategic plan goals and subsequently implementing the Co+op Essentials program helped make the Co-op’s participation in the Fresh Bucks program possible. Our strong track record of engaging in this topic helped build a successful grant proposal. In 2014, Coop shoppers saved $354,089 by utilizing the Co+op Essentials program, and the Fresh Bucks program will now allow us to increase availability of fresh whole foods to an even larger audience. Soon we will also offer cooking classes, through our Healthy Connections education program, about meal planning and preparing healthy, delicious meals on a budget. Our co-op is stepping up as a national leader and demonstrating how a grocery store can engage in promoting fresh, local food and increase access to healthy food. Thanks for identifying and supporting Healthy Food Access as a key issue for our community and for everything you do to make the Co-op a working example of what a cooperative business can achieve. Fresh Bucks will further increase access to fresh fruit and produce ! • www.communityfood.coop Photo by Habiba Sial. photos by Habiba Sial Host a Summer Taco Party by Jeremy Meadows, Cordata deli cook It’s summer! Abundance is everywhere! The markets are overflowing with seasonal delights from every corner of Kingdom Plantae. We’re up to our ears in corn, up to our knees in peas, and up to our heads in lettuce (I could go on, but don’t worry, I won’t). And not only are these botanical delicacies at their lowest prices of the year, they are also at peak deliciousness. So why, when all of this amazing produce abounds, does our typical summer gettogether fare consist mainly of hamburgers and hot dogs—including the “fruits of the season” only as an afterthought, if at all? The answer, counterintuitively, may be traced to the very abundance that we enjoy here in the U.S. While we are home to only 4.5 percent of the world’s population, we have 11.5 percent of the world’s farmland— more than any other country. And while that hardly seems like a problem, it has enabled us to devote a staggering 67 percent of our arable land to crops—mainly soy and corn— that feed livestock, not people. This, along with the alarming rise of factory farming, has led to an incredible abundance of cheap meat. It has also contributed to the development of a cuisine that is among the least sustainable and, forgive me for saying, least interesting in the world. Don’t get me wrong, some American food is great. I mean, southern barbecue has to rank up there with Beethoven’s Ninth as one of the supreme achievements of humankind. But, as renowned chef and farm-to-table pioneer Dan Barber points out in his terrific book, The Third Plate, most of the world’s great cuisines were born from hardship, not abundance. The relative scarcity of farmland in countries like Mexico, Italy, and Thailand has required people there to grow a greater proportion of their crops for human consumption, which is a far more efficient method of extracting calories from the soil than raising livestock. It has also encouraged their much more varied, plantheavy cuisines. And, let’s face it, if variety is the spice of life, then American life, at least culinarily speaking, is pretty bland in comparison. So, if we want to develop a truly sustainable, world-class American cuisine, we need to start giving plants their day in the sun. These zucchini tacos are a great way to celebrate the bounty of the season. And for a few more great taco recipes to round out your summer party, and recipes for some delicious accompaniments like red salsa, visit my blog at coopkitchennotes.wordpress.com. ZUCCHINI TACOS 1.Trim ends and slice zucchini lengthwise in half, continue halving lengthwise into eight equal spears. Slice each spear in half crosswise resulting in 16 thick wedges. In a bowl, combine zucchini with garlic, oregano leaves, ¼ cup oil, and a large pinch of salt. Marinate for about an hour. corn and smooth to an even layer. Let fry, without stirring, for 30 seconds or until corn begins to blacken slightly. Remove to a bowl and stir in lime zest. 1 large zucchini or summer squash 1 large ear of corn 2 cloves thinly sliced garlic 3 limes, 1 zested, 2 quartered for garnish 1 tablespoon oregano leaves ¼ cup olive oil, plus 1 teaspoon, divided salt tortillas ½ cup grated cotija cheese red salsa cilantro leaves for garnish 2.Meanwhile, remove corn husk and chop off the bottom stem end of the cob to make a flat surface. Holding the ear upright, carefully cut vertically down the ear to remove the kernels. Place in a bowl. Add 1 teaspoon of oil and a pinch of salt. Stir to combine. 3.Once zucchini has marinated, heat a heavy frying pan (preferably cast iron) over medium high heat until very hot. Add 4.In the same pan add about half of the zucchini (don’t overcrowd) cut side down. Cook for about 30 seconds, just until it takes on a little color, then flip to cook the other cut side the same way. You want the zucchini charred on the outside, but still firm on the inside. Remove to a plate. 5.Assemble the tacos. Add one or two pieces of zucchini to a tortilla. Top with corn, red salsa, some cotija cheese, and cilantro leaves. Squeeze a little lime juice over each and enjoy! 13 14 Community Food Co-op • In Season • Summer 2015 Community Shopping Day: Saturday, August 15 By Robin Elwood, Downtown Deli and Co-op Staff Writer As Duane Jager, executive director of ReUse Works, explained July’s Community Shopping Day (CSD) organization over the phone, the sounds of a busy store were buzzing in the background—voices, sewing machines, and footsteps all confirmed that business was good at Ragfinery. “What Ragfinery does, every day, is to rescue fabric and textiles that would otherwise end up in the landfill. Through job training programs and volunteerism, we take donated material and put it to use here in the community. Ragfinery employees and volunteers sort donations by color, fabric type, and so on. Through the store, we sell lots of fabric to local artists and businesses,” said Duane. “We’re also creating finished items. Volunteer artists and employees are upcycling, or creating new things, from donated material. What the artists make is just wide open. We have shopping bags made from the malt sacks local brewers use. Aprons, pin cushions, brandnew garments, rugs … it is creative work. Right now, we’re working on beer cozies for the July 4th “Yes, We CAN!” fundraiser hosted by RE Sources for Sustainable Communities. “Like ReUse Works’ other project, Appliance Depot, we’re a training business. We work with local job-training partners to offer transitional jobs for low-income clients. We teach our trainees the traditional skills of identifying fabric values, cutting, sewing, weaving, and creatively repurposing postconsumer textiles into products of value. “We opened in April 2014, and we’re right on track in terms of becoming a self-sustaining business. We’re hitting our projections for growth and revenue. Next, we’re hoping to make our monthly classes bigger. We’re expanding our inventory of finished items and keeping our supply of textiles current. And, of course, we want to increase foot traffic into our store. “What has been especially cool about Ragfinery is that because so many artists and creative people volunteer, the employees get amazing coaching and mentoring from the community. We’ll be using our CSD money to keep everyone busy. We have more volunteers than we have sewing machines. We need scissors, craft supplies, and more of all the tools that let us get work done. “We’re getting ready to kick off our Downtown Upcycle Throwdown. Anyone who wants to participate can sign up to create local style from recycled materials. Submissions are due July 31. The first Friday in August, we’ll have a show and party. There will be refreshments, prizes, and a chance to see what our community can make right here in town with our own hands. “All our events promote upcycling, reuse, environmental sustainability, and creative skill building. Why should multinational corporations dictate fashion when we have materials, artists, and everything we need right here? We can build a vibrant local economy based on sustainable reuse. “Our website is a good place to volunteer or find out more. Even better, though, is dropping by the Ragfinery retail space, right down Forest Street from the Co-op’s Downtown store. We’re open Tuesday through Saturday, and we have something for everyone,” said Duane. we can build a vibrant local economy based on sustainable reuse Ragfinery is a veritable treasure trove for textile DIYers—experienced or newbies. Visit or take a class to get your creative juices flowing. CSD funds will be used to purchase needed equipment and supplies. Donate— Ragfinery accepts clean and dry clothing, home linens, yardage, and sewing notions of all kinds at their 24-hour dropbox locations in Bellingham: Ragfinery, 1421 N. Forest St. Appliance Depot, 802 Marine Dr. Textile art supplies such as sewing machines or tables accepted at Ragfinery during open hours; Tuesday–Saturday, 10 am–5 pm. 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! Learn more about Ragfinery and see a schedule of upcoming workshops at ragfinery.com. photos courtesy of Ragfinery Ragfinery • www.communityfood.coop Vin Italy Disneyland for Wine Geeks photos by Tim Johnson (left) The view from the Pacherhof winery, established in 1142 in the Alto Adige region of Italy, overlooks its picturesque estate vineyard. (right) The barrel room at Maso Poli in Trentino would be the envy of most any vintner. With a blend of state-of-the-art and traditional wine-making techniques, the underground room assures optimal and consistent temperatures during the aging process. By Vic Hubbard, Downtown Wine Department Manager Verona, Italy, hosts the enormous wine exhibition, Vin Italy, annually in the spring. With more than 150,000 international wine professionals attending and more than 4,000 exhibitors, Vin Italy is considered one of the world’s largest and most important wine exhibitions. There are 11 huge exhibition halls displaying mostly Italian wines, along with halls devoted to olive oil and vineyard equipment. Along with friends and family, my counterpart in the Cordata wine department, Tim Johnson, and I made the trek to Verona for a personal vacation and scheduled it to coincide with this year’s show. Vin Italy is part wine Oktoberfest, part Disneyland for wine geeks, and part an amazing educational experience. Not to mention the excitement of spending a week in Verona, one of Italy’s most historic and fascinating cities. Verona is a thriving, friendly, and safe city. Walking the narrow streets through the heart of the ancient walled portion of the city one couldn’t help but be awed by the amazing ancient churches, the Roman Coliseum, and the many narrow pedestrian streets and plazas, not to mention the Adige River that runs through the center of the city. As for the show itself, it was a great opportunity for Tim and me to meet face to face with the folks behind wines we have been dealing with for many years, to reconnect with a few of the Italian winemakers that have visited us here at the Co-op, and to meet a few rock star winemakers who have almost legendary status in the wine world. Vin Italy is not the typical wine tasting with an array of wines lined up to just taste as you please. Most producers had elaborate booths and tasting was usually done by appointment. Often, just expressing interest or presenting a business card got you ushered to a table where you could sit down, taste, visit with the family or winemaker, and perhaps sample some cheeses or meats of the region. They would bring out their wines one by one, explaining what goes into each bottling. In conjunction with the four-day Vin Italy show, we also visited a biodynamic wine event at wine producer Alois Lagaeder’s facility in Magre, 50 miles north of Verona in the Alto Adige region. Close to 100 international producers of biodynamic wines were showcased. We also attended an evening dinner at a fifth-generation heritage risotto producer’s farm near Verona—this area produces risottos second to none in the world. After Vin Italy, we spent three days in the city of Trento in the Alps foothills north of Verona visiting wine producers in the Alto Adige as guests of a consortium of the region’s wine makers. Seeing Vin Italy, talking to wine producers, and sampling their wines, one can’t help but be impressed with how seriously wine production is taken in Italy. Built on history and traditions handed down over many generations, the culture of wine and food runs deep in Italian culture. We felt fortunate to be able to share at least a bit of it, and are looking forward to sharing what we learned with you. Ask us about Vin Italy and Italian wines the next time you’re in the Co-op wine department. one can’t help but be impressed with how seriously wine production is taken in Italy 15 16 Community Food Co-op • In Season • Summer 2015 Knocking Over the Next Domino by Jim Ashby, General Manager Reconfiguring the parking lot at the Downtown store is one of several improvement projects on the Co-op’s busy to-do list for this summer and fall. Our downtown projects are an example of the domino theory. The theory that once one domino falls over, the others will inevitably follow. In our case, dominoes one, two, and three—purchasing, remodeling, and moving into the new Connections Building—have fallen. The final two, sprucing up the Downtown store and improving the parking lot are starting to lean and should be down by early fall. Major improvements at the deli end of the store will include the addition of self-service salad and hot bars, a new mezzanine seating area, and new bathrooms. The deli and meat departments will get all new display cases. During the remodel, deli and meat production will shift to the Cordata store making it possible to keep the deli and meat departments up and running except for a few days when the cases are replaced. At the opposite end of the store we’ll be replacing the check stands, and in between we’ll be extending the drywall to the bottom of the roof trusses giving the store a more finished look. Contemplated changes to the entry way provide a nice segue to what’s going on with the parking lot. Creating a more pedestrianfriendly entry way is one of our goals. To that end we’re looking into moving the customer entry doors around the corner to the east side of the current vestibule. Our plans already included eliminating the parking adjacent to the building along there. Changing the entry location, which was a member suggestion, will not only make that area more inviting, it will move the point at which folks walk into the lot farther from the street entrance. Ah, the parking lot, that shining source of angst and embodiment of Co-op contradictions, what shall we do with ye? What hope have we, mere stewards of the Co-op’s financial health and values, of devising a plan that acknowledges the reality that 70 percent of our members drive to the store, while honoring green space, trees, and the reality of the current global climate catastrophe? Oh, for the wisdom of Job and the even-handedness of Hammurabi. But, perhaps I’m being overly dramatic. Creating a parking lot with more parking spaces and improved traffic and pedestrian flow is forcing some hard choices—including cutting back the hillside to build a retaining wall and removing or relocating the former classroom building. As I write this we haven’t figured out how to best balance maximizing the parking, which is important for the continued financial success of the business, with staying true to the Co-op’s stated values, which are very important for our continued success as an organization. What we do know is that however we achieve the balance there will be major work on the parking lot this summer. We’re not going to pretend we can do all this work both inside and outside the store without causing some inconvenience. Staging the work to cause as little disruption to your shopping experience is a major focus of our planning. We know it’s going to be great when it’s finished and we appreciate your patience and support as we get there. Now it’s time to get busy and knock over those remaining dominoes. the addition of self-service salad and hot bars, a new mezzanine seating area, and new bathrooms Check our Facebook and Twitter for updates during the remodeling process. • www.communityfood.coop photo by Lisa Dykstra Hopewell Farm by Dave Straub, Cordata Produce Department Recently a co-worker asked me, “If you could only eat one kind of fruit for the rest of your life, what would it be?” I was quiet for a moment, looked deep into my soul, and then said, “Blueberries.” Hypothetical questions don’t usually have correct answers, but we both knew I nailed that one. Blueberries are nutritious, taste amazing on everything from ice cream to salmon, and are historically one of the most local foods available. People in these parts have feasted on them for thousands of years, and if you’ve hiked the North Cascades in September when the trails are lined with ripe huckleberries then you’ve probably enjoyed this local bounty as well. These days we don’t have to brave the mountain wilderness for fresh produce, thanks to Pete Dykstra of Hopewell Farm and his 16 acres of blueberry bushes nestled at the base of Sumas Mountain. In May, I journeyed out to this picturesque field and walked the rows already abundant with dainty bell-shaped flowers M R HT FSPA G I OTL that will become my breakfast in little more than a month. While there I chatted with Lisa Dykstra, Hopewell’s sales rep and the youngest of four Dykstra generations to farm this land. As we talked I got a sense of how diversified Hopewell Farm has become over the years due largely to the prodigious efforts and entrepreneurial spirit of Pete. Besides their famous blueberries and carrots, they grow a variety of other vegetables, medicinal herbs, and seed crops. They operate a dairy farm and grow their own silage for the cows that in turn produce compost for the fields. They even maintain wild habitat for beneficial predators such as hawks, kestrels, and owls. The evidence of their holistic approach was all around me: honey bees buzzed in their hives at the end of every row, happy cows played beyond the fence line, and Lisa spoke glowingly about being on the forefront of progressive efforts. Hopewell is certified organic, GAP (Good Agricultural Practices) certified, Buckets of freshly harvested Hopewell Farm organic blueberries await their final destination—our produce departments and your tummies. and receives outstanding scores for worker satisfaction. In Pete’s own words this means, “The fields are healthy, they produce great crops, and there is life in the soil.” And if you’re wondering what all this means for you, my patient Co-op shopper, it means the most delicious blueberries you are likely to eat this summer—fresh, handpicked, and delivered farmer direct to our shelves for your culinary pleasure. TIP FROM THE NUTRITIONIST By Lisa Samuel, Registered Dietitian and Nutritionist www.nourishrds.blogspot.com Blueberries and blackberries are among the most nutritious foods you can eat. They are rich in vitamin C and anthocyanins (beneficial phytochemicals), and are high in fiber. 17 18 Community Food Co-op • In Season • Summer 2015 Owner Appreciation Coupon VOLUME DISCOunT 5 when you spend % 0 – 74 OFF $ $ 99 10 you spend % when 75 – 149 OFF $ $ 99 15 Not a Co-op member-owner yet? Everyone’s welcome Shop our community-owned natural grocer. 5 when you spend % 150 and up OFF % OFF $ Valid July 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. when you spend $ 30 or more Valid July 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 valid October 1– 31. Save the Bees with GloryBee by Laura Steiger, Publications Editor OTR D N E V POTLIGH S GloryBee Food started in the family garage of Dick and Pat Turanski in 1975 as a beekeeping supply company with a simple family honey stand. Forty years later, they are still family owned and operated in Eugene, Oregon, providing stores like ours across the Pacific Northwest with pure, raw honey. In 2012, concerned with the rapid decline of honey bee populations, GloryBee launched their Save the Bee campaign to donate a percentage of their sales revenue to organizations dedicated to saving the bee and bee health issues. In May, The Associated Press reported that more than 2 out of 5 honey bee colonies died in the past year. That is why now, more than 10% OFF all bulk honey & honey in jars ever, it is time to be diligent in conserving pollinator populations such as the honey bee. Colony Collapse Disorder, insect diseases, genetically modified organisms (GMOs), and other issues that affect bee health all add to the decline of bee populations. The loss of honey bees is an issue that every one of us should care deeply about. Not only do these industrious insects provide us with sweet golden honey, they also pollinate one-third of our food crops. Imagine a world without apples, cucumbers, blueberries, or a myriad of other fruits, nuts, and vegetables. How can you help the honey bee? Plant bee-friendly flowering plants in your yard, July 1–15 avoid the use of chemicals and pesticides on your lawn or garden, learn to be a beekeeper (see “DIY—Beekeeping 101” by Kate Ferry in the June 2015 issue of Co-op News), buy local organic produce, and support beekeepers like GloryBee by purchasing local, raw honey. In support of GloryBee, and all of our honey vendors, liquid honey in jars and in bulk is on sale for 10 percent off the regular price from July 1 to 15 in both of our stores. Stock up and help GloryBee Save the Bee! Learn more about GloryBee, the Save the Bees campaign, resources for beekeeping, and find current news about bees and pollinators at glorybee.com. with a bee-utiful cake from the Co-op bakery. This fluffy vanilla cake, with velvety custard filling and sliced almonds for added crunch, is adorned with honey buttercream frosting and charming chocolate bees with delicate almond wings. on sale July 1–15 $2.99/slice Whole cakes available by custom order. photos by Matt Curtis Celebrate bees • www.communityfood.coop Compost without the pesky fruit flies thanks to this scrap collector and freezer compost bin. $14.95 • Cordata store only • fullcirclehome.com SCRAP HAPPY COSMIC TREATS Three, two, one... blast off with rockets and stars popcicle molds from Tovolo. $12.95 • tovolo.com 5 SUMMER ESSENTIALS INSTANT PIZZAZZ S’MORES FOR ALL It’s not a campout without s’mores—traditional, vegan, or gluten free. $4.59 • Dandies Air-puffed Vegan Marshmallows • chicagoveganfoods.com $4.39 • Kinnikinnick Foods S’moreables Graham Style Crackers • kinnikinnick.com $3.29 • Theo Pure Dark or Milk Chocolate • theochocolate.com Mini spa treatment for meats & veggies. Try our Co-op deli in-house bbq sauce, Vietnamese bbq sauce, piri piri marinade, and teriyaki sauce. $5.99 • on sale July 1–21 ($6.99 reg) GRILL-ICIOUS photo by Habiba Sial 85% lean = juiciest burgers $6.79/lb • countrynaturalbeef.com 19 de si In n po ou C EVERYONE WELCOME! COME ONE, COME ALL! FREE! SUMMER PARTY WHAT WHEN WHERE YOGOMAN BURNING BAND! SUNDAY AUGUST 2 NOON - 5 PM MARITIME HERITAGE PARK KIDS CIRCUS ARTS PLAYSHOP FACE PAINTING & CREATIVE CRAFTS NON-PROFIT INFO FAIR $3 BURRITOS NOON–1 • MUSIC BY LUCAS HICKS 2–3 PM • CO-OPERATIVE CIRCUS SHOW & PARADE 3–5 PM • YOGOMAN BURNING BAND 500 W HOLLY STREET DOWNTOWN BELLINGHAM bBRING YOUR FAMILY & FRIENDS! THE MORE THE MERRIER! COME ONE, CO ME ALL!