Co-op Community - Community Food Co-op
Transcription
Co-op Community - Community Food Co-op
e Tak o a e n y! E F E R nd jo n e A monthly publication with your good health in mind FOOD CO OP Co-op Community In This Issue NEWS Co-op Grows Its Own—Page 3 Seaweed: The Forgotten Vegetable—Page 12 December 2011 Welcome 2012 Community Shopping Day Organizations Working together... Laura Steiger, Community Affairs Coordinator Back in 1997, the Co-op’s Member Affairs Committee had a great idea about how our Co-op could support our greater community, and the Community Shopping Day program was born. Since 1999, the Community Shopping Day (CSD) program has supported the work of 12 Whatcom County community organizations every year by donating 2 percent of one day’s sales to a designated organization (the 1998 pilot-year program included only six organizations). Now the Member Affairs Committee and the Co-op Board of Directors are happy to introduce the 2012 CSD recipients. Everyone involved is particularly excited about the diverse array represented in next year’s groups. Read on to discover more about each recipient and the exciting projects they plan to tackle in the upcoming year with the assistance of CSD funds. Then mark your calendars for a big Co-op shopping trip on the third Saturday of every month. Assistance League of Bellingham Founded in 1977, Assistance League of Bellingham is an all-volunteer organization providing services to children living in poverty, assistance for adult and child victims of violence and trauma, and summer enrichment scholarships for talented and motivated high-school and middle-school students. CSD funds will be used to support Operation School Bell, which provides new school clothing to lowincome Whatcom County students in kindergarten through middle school. Bellingham Books to Prisoners Established in 2005, Bellingham Books to Prisoners is an all-volunteer organization that sends free books on request to prisoners in state and federal prisons throughout the United States. These books are often the only materials available to prisoners to provide education, spiritual growth, and simple enjoyment. The group sent more than 10,000 books to prisoners last year. All CSD funds will be dedicated to the group’s largest expense, postage. Bellingham/Assumption Community Meal Program The Bellingham Community Meal Program was established in 1983 to provide one meal a month for 10 months of the year for anyone in need. In 2010 they served 5,937 meals at an average cost of $1.39 per meal. CSD funds will be used to purchase food and will almost fully fund two of the 10 meal services in 2012. Brigadoon Service Dogs Brigadoon Service Dogs (BSD) was established in 2004 for the purpose of acquiring, raising, and training service dogs to assist veterans, children, and adults with developmental and physical disabilities. They also provide area at-risk youth with the opportunity to participate in dog care and training, skill development opportunities for disabled adults, and special day camp opportunities for disabled children. CSD funds will provide 130 to 170 hours of focused service dog training to achieve the required skills for certification. It takes approximately 10 hours of training for each new skill that a dog must acquire. Ferndale Other Bank Since 2001 the all-volunteer Ferndale Other Bank has worked to provide basic hygiene and cleaning products for children and parents in the Ferndale School District who qualify for free or reduced lunch. Each month families receive laundry detergent, dish detergent, toilet paper, shampoo, bar soap, feminine hygiene products, razors, deodorants, toothbrushes (2 times a year), toothpaste, and diapers for baby siblings. CSD funds will be used exclusively to purchase items for distribution. C mmunity o Friendly Visitors—a Visiting Nurse Home Care program Since 2004, the Friendly Visitors program has helped people stay safe, independent, and healthy in their own homes while also addressing the isolation and loneliness experienced by many seniors living independently. The program recruits, trains, and matches volunteers with seniors who are at risk. These matches often become lifelong friendships. CSD funds will be used to provide training supplies and cover costs for initial training, the matching process, quarterly trainings, and ongoing support. Friends of the North Fork Community Library The Friends of the North Fork Community Library provide support for rural library services for the communities of Kendall, Maple Falls, Glacier, and the Columbia Valley. Their vision for the library is to provide a full range of library services to all community residents, with a focus on serving children and young adults, providing onsite economic resources, expanding Russian language materials, and addressing issues of rural isolation and limited transportation through increased internet access. CSD funds will be used to assist in maintaining the North Fork Community Library, and to support a wide range of community programming for teens and children, plus historical and informational programs. o Sh pping Day Grizzly Bear Outreach Project (GBOP) Since 2002, the Grizzly Bear Outreach Project (GBOP) had focused solely on outreach and education on grizzly bears and black bears. Today, because of the growing needs of the communities served, GBOP has expanded to include wolves and cougars. CSD funds will be used to create new educational and informational materials to inform communities about the ecology, behavior, and safety measures for grizzly bears, black bears, wolves, and cougars. Wildlife Safe brochures will be used in media packets, one-onone meetings, community presentations, and tabling events. Wildlife Safe door hangers will help reduce humanwildlife encounters—protecting both people and wildlife. Whatcom Dispute Resolution Center Since 1992 the Whatcom Dispute Resolution Center (WDRC) has been dedicated to providing and promoting constructive and collaborative approaches to conflict through mediation, training, facilitation, and community education on a free or low-cost sliding scale. They served more than 3,800 people in 2010 and conducted 190 mediations. With a housing crisis underway, WDRC launched a Foreclosure Mediation Program. CSD funds will help provide eight additional hours per continued top of page 11 1220 N. Forest St., Bellingham WA • 315 Westerly Rd., Bellingham WA • 360-734-8158 • www.communityfood.coop 1220 N. Forest St. Bellingham WA 98226 315 Westerly Rd. Bellingham WA 98225 360-734-8158 (both locations) Co-op Community News is published as a service for members. Letters from members are welcome (see guidelines below). The deadline for submissions of letters is 8 pm on the 5th of the month preceding publication. Editor: Diana Campbell Design/Production: Joanne Plucy Opinions expressed in the Co-op Community News are those of the authors and do not necessarily represent those of the Co-op Board, management, staff or members. Nutrition and health information is provided for informational purposes only and is not meant as a substitute for a consultation with a licensed health or dietary practitioner. Acceptance of advertising does not indicate endorsement by the Co-op of the product or service offered. Letters to the Editor Guidelines Letters must include your name, address, and a daytime phone number. Please respect a maximum of 150 words. Due to space considerations, we regret that we may not be able to publish all letters. Please send your letters to: Newsletter Editor Co-op Community News 1220 N. Forest St. Bellingham WA 98225 [email protected] November 9, 2011 Board of Directors Meeting Summary Jean Rogers, Board Administrator The meeting opened with a presentation on affordable access to farmland by Dean Fearing, Executive Director of Kulshan Community Land Trust (KCLT). The group discussed opportunities and challenges to increasing access to farmland in Whatcom County noting the high cost of land, difficulty in finding land for farming with adequate water rights, the importance of developing relationships with county farmers, the possible role of local and regional land trusts, long-term leases, and other ideas for collaborative efforts. The Board then discussed the process for selecting the Board chair and vice chair. The goal is to keep the process consistent with the Co-op’s bylaws while offering a comfortable experience for directors running for Board positions. The group agreed to add a policy interpretation noting that the Board decides by consensus to use a vote if more than one director wants to serve as chair or vice chair. A complete copy of the governing policies is available at the service desk. Complete minutes of the Board meetings are posted on the bulletin boards at both stores and on the Co-op website at www.communityfood. coop. The first 10 minutes of every Board meeting are reserved for member input. Our next meeting will be held December 14, 7 pm, in the Downtown Co-op Connection building. Hope to see you there. Co-op Now Seeking Board Candidates: Leadership for a Sustainable Future Do you want to help create the Co-op’s future? Do you care about healthy food, local farms, and a resilient community? Would you like to be part of guiding a local, democratically run, member-owned business? If so, please consider running for the Co-op Board of Directors. Our Board is a collaborative team that provides oversight, advice, and a sounding board for Co-op management. Board director Megan Westgate says, “I am sincerely enjoying the opportunity to support this cornerstone of our community with my time and energy. I feel like I’m getting a chance to help vision and shape the future not only of the Co-op, but for all of Whatcom County, and it is so inspiring. Not to mention that the other Board members are absolutely a pleasure to work with...it’s nice that it’s possible to be so productive and have so much fun at the same time.” The Co-op Board elections will be held in March 2012. Three positions for threeyear terms will be open. Stop by the service desk at either store and ask for a candidate packet. And of course you can always attend a Board meeting and see the process in action. Mark your calendar to attend one of the Candidate Orientation sessions (see announcement below). For information, contact Board Chair Deborah Craig at 360-441-1766 or 360738-9015 or Board Administrator Jean Rogers at 360-734-8158 or [email protected]. The deadline for applications is Wednesday, January 11. Co-op Board Candidate Orientations Thinking about running for the Board of Directors, but not quite sure? Come to one of the Co-op’s informal orientations and find out more about what’s involved in serving on the Board. The candidate orientation sessions will be held at the Cordata Co-op, Roots Room, 315 Westerly Rd. Refreshments provided. Please RSVP to Jean Rogers at 360-734-8158, ext 217 or [email protected]. Who benefits from the Co-op Farm Fund? We all do! Donations accepted at all registers, by mail, or phone. For more information, contact Farm Fund administrator Jean Rogers at 360-734-8158 ext. 217 or [email protected]. Thanks to the Bellingham Unitarian Fellowship for their generous donation to the Farm Fund. Co-op Community News, December 2011 The Co-op Board of Directors Meetings are on the second Wednesday of every month. Next Meeting: Wednesday, December 14, at 7 pm Downtown Co-op Connection Building 1220 N. Forest St. Members are welcome to attend. If there is something you want to discuss at the meeting, contact Jim Ashby, General Manager (360-734-8158) or Deborah Craig, Chair (360-738-9015) by the first Monday of the month so your item can be included on the agenda. Jim Ashby General Manager: 360-734-8158 Board of Directors: Deborah Craig, Chair 360-738-9015 Steven Harper, Vice-Chair 360-441-2728 Brent Harrison 360-398-7509 Brooks Dimmick 360-758-7610 Matt McBeath 360-510-6908 Megan Westgate 360-592-5325 Michael Elkins 360-305-4952 Rosalinda Guillen 360-381-0293 Beau Hilty-Jones 360-318-7517 ~~~~~~~~~~~~~~~ Store hours: Open 7 days a week Cordata—7 am to 9 pm Downtown—7 am to 10 pm Co-op Deli hours: Cordata—7 am to 8 pm Downtown—7 am to 9 pm Visit us on the Web at www.communityfood.coop Cooperative Principles • Voluntary and open membership • Democratic member control Thursdays: December 1 and December 15, 7–9 pm Roots Room, Cordata Co-op Farm Fund 2 The group concluded the meeting with a report from Board director Matt McBeath on the Provender Alliance Conference. Matt shared information from the conference workshops about innovative marketing, social media, and effective methods of conveying the Co-op’s value to shoppers and to the community. Matt also passed on information from a conference presentation on wheat, focusing on current efforts to decentralize the process of grain growing in Washington. • Member economic participation • Autonomy and independence • Education, training, and information • Cooperation among cooperatives • Concern for the community Third Thursday Local Music Series Mike & Nakos Marker Dixie Blues and Folk Thursday, December 15, 6–8 pm Downtown Co-op Swan Café “Doc” and “Nak” play folk and blues with some old jazz stuff mixed in, featuring banjo, dobro, and guitar. Bellinghamsters have enjoyed many wonderful performances by Mike Marker performing solo and with other local artists over the years. Now he is joined by his son Nakos, and as a duo they are mixing up fantastic tunes, songs, and musical styles with musical virtuosity that you won’t want to miss. Photo by Joanne Plucy Co-op Community News is a monthly publication produced by the Community Food Co-op www.communityfood.coop Megan Stilp (left) began her Co-op career six years ago in produce, did some part-time work for the Farm Fund and the Co-op Board, and recently moved to the position of Cordata assistant produce manager. Cordata Produce Manager Wynne Marks (right) also started as a produce clerk, moved through the ranks to manager, and in the process, trained Downtown Produce Manager Dave Sands. Photos by Joanne Plucy In 2000, Kimberly Johnson (left) began working as a Co-op cashier, then worked in the deli, moved to Wellness where she worked her way to assistant manager, and has now become the Cordata Wellness Manager. Five years ago, Christy King (right) started as a cashier, moved into the job of Wellness clerk, and today holds the position of assistant manager in Wellness. The Co-op Grows Its Own Renee Hover, Co-op Human Resources Manager Over the years the Co-op’s staff clerks, deli clerks, etc. They size and management structure has worked their way up by applying adapted to meet the needs of the for positions as they became availbusiness as it grows and changes. able and taking advantage of all Starting with just a few staff and the training opportunities offered managers, we now have 200 staff to them. We measure their success and 32 managers in two locations. by their ability to run a thriving When we were planning for the and financially secure department new Cordata Store, the manageand by the ongoing feedback we ment team realized it needed to get from their staff. create a succession plan that would One of the biggest benefits to allow us to train managers long growing our own managers is before the store was ready to open. that we already have experience We did this by creating assistant working with them and can demanager (AM) positions for all of velop training based on our existour operating departments a few ing knowledge of the individual years before the prohired. This expedites the jected opening date. We are also process of helping the This proved to be lucky that we manager get to a place very successful for the of doing what’s best for have so many Co-op since almost all employees who their team and the Coof the AMs became want to move to op much more quickly. department managAnother benefit is that positions with ers (DM) when we internal candidates tend became a two-store more responsito have a very broad operation. We went bility—there is knowledge of the Co-op’s from having one locanever a shortage culture, values, products, tion, six departments, and customers. Staff of internal and 12 managers, to members who move into applicants. having two locations, management positions get with 13 departments the satisfaction of knowand 26 managers. Although we did ing that their talent is noticed and hire two external DMs, most of appreciated, and that the Co-op is our managers grew into their posiwilling to invest in their skills and tions from first working in their abilities as a leader. It promotes a departments as assistants, stocking deep sense of loyalty and stability clerks, or customer service repamong our staff. resentatives. Since then we have Although we post externally for kept the same structure of a DM our open management positions, and an AM for each department to there has to be a pretty compelling maintain a viable succession plan. reason to hire an external candiAnd it turns out it was good that date for a management position we did. at the Co-op, assuming we have 2011 saw another big change in strong internal candidates. That is our management group. Ten mannot to say that we haven’t successagement positions opened up this fully hired external candidates, but year and we have filled them all often we find that the best person internally. We were able to do this for the job is an assistant manager because of our commitment to proor team member who has learned viding ongoing opportunities for the business and shown the motigrowth for our staff, and providing vation to do more. A lot of success them the training they need to be has come from promoting within successful in their new manageand we receive lots of interest ment positions. We are also lucky from our employees. that we have so many employees Our Co-op is proud to employ who want to move to positions with 200 employees and pay $4 million more responsibility—there is never in local wages. We routinely hire a shortage of internal applicants. for entry level positions, welcome Of all the current managers at the all applicants, and appreciate the Co-op, 78 percent of them were origisupport from our community to nally hired in entry-level positions— fill open positions when we have they started as cashiers, grocery them. Time to Change Our Change In early October, Co-op cashiers at both stores began offering $1 coins as change instead of paper bills. We will make them available for a six-month trial period to see how well they are received. We still offer $1 bills as change for those who prefer them. A Co-op staff member suggested this idea as a good thing to do for the environment and a way to save the government money. Our research showed that the environmental benefits of these coins fit with our Co-op values. After gathering input from Co-op cashiers, we arranged to get coins from our local credit union, WECU, and launched the program. There are many benefits to using these coins: • The lifespan of a $1 coin is about 34 years, while the $1 bill has an average life span of two to three years. • The $1 coin is recyclable. Each year 3 billion dollar bills are shredded and sent to landfills. • The U.S. is one of the few large countries that still have bills at such a low denomination. • The conversion to the $1 coin could save the U.S. government $184 million dollars a year. The only downside we have found so far is that the $1 coins are not accepted by the City of Bellingham parking meters and pay stations. We hope you’ll give them a try and encourage your friends to try them. We would like to continue offering these coins after our sixmonth trial period. It will be fun to see where they end up around town. Sources: www.gao.gov/products/ GAO-11-281 and dollarcoinalliance.org. Volunteer Thanks We want to express our gratitude to our volunteers. These folks helped out with various tasks in the stores, newsletter distribution, Owner Appreciation Day Cordata, nut farm harvest, and participated in the Member Affairs Committee. We appreciate you. Adam Garman Erika Jett Alex Strandberg Gabriella Andrews Lisa Dykstra Grant Renee Nadene Gurule Laurel Raposa Nathan Chapman Judy Prestella Robin Hammond Carol Waugh Ginger Oppenheimer Carrie Rolfe Joanne Kearney Dan Hauer John Lawler Carolyn Miklavic Katie Chugg Cynthia Ripke-Kutsagoitz Diane Blake Ellen Murphy Kate Birr Mike Straus Nancy Steele Richard Stout Shirley Jacobson Cooperative Enterprises Build a Better World That’s the theme for the International Year of Cooperatives 2012. Here are some ways that food co-ops help build a better world. • They provide healthy food. • They support the local economy, help preserve family farms, and help keep small farmers and ranchers in business by sourcing locally. The Nutritionist Is In Tuesday, December 13 11 am–1 pm Downtown store Wednesday, December 14 9:30–11:30 am Cordata store Bring your questions on nutrition and health to the Co-op’s nutritionist, Tom Malterre. Available at a table near the front of the store, he'll be ready to answer your questions about nutrition, healthy eating, and diet. • They keep money within the community. • They use environmentally sound practices including recycling and reduced packaging and energy. • They are committed to consumer education about food and food issues. • They are community gathering places and, in many rural areas, community focal points. • They have direct relationships with and buy from Fair Trade producers. • They provide satisfying jobs with good pay and better benefits than most retail jobs. • They hire and train local people and promote from within. • They give to the community: they make contributions to local causes and many food co-ops have cooperative community funds that support local non-profits. Courtesy of the Cooperative Development Foundation, www.cdf.coop. Co-op Community News, December 2011 3 December 2011 Community Shopping Day Organization Transition Whatcom Robin Elwood, CCN Staff Given the complexity of the issues, I took the opportunity to speak with two representatives of TW: Kate Clark, a member of the founding Initiating Group, and Warren Miller, part of the current Operating Committee. Their descriptions of TW’s structure and work helped guide me to a better understanding of December’s CSD group. First, TW isn’t a nonprofit. Rather, it is a grassroots movement, and part of an international Transition Towns template. The global movement is aimed at helping communities prepare for climate change and finite fossil fuel supplies. In structure, it’s akin to a localized, action-oriented Facebook; more than 1,000 Whatcom County residents have joined, and they share discussion, event listings, and knowledge on a decentralized user-driven web space. User-organized events happen all the time…often several events a week are posted on the website. According to Warren and Kate, the web-based interactions are in service to greater goals: connecting us to one another as we build community, share skills, and communally find solutions to the potential disasters of climate change and the end of affordable oil. TW’s history involves several episodes. They are the Transition Whatcom Initiating Group (TWIG), the Great Unleashing, and the Transition Whatcom Operating Group (TWOG). The TWIG did the initial organizing and structuring of the effort. Then they launched the movement at the Great Unleashing. In effect, they got the community involved and handed it off to a new committee of organizers, the TWOG. Kate was a founding member of the TWIG. I asked her what drew her into the issue and she explained, “I like how squarely the Transition movement focuses on the issue of energy resource depletion. Once one really lets the impact of ‘the end of cheap oil’ sink in, everything you took for granted is called into question—the future you In the spirit of building community, TW supporting the Center for Local Self-Reliance, a group working to revitalize an historic Fairhaven site to offer space for community members to practice and teach gardening and food preservation skills. What are Community Shopping Days? Each year the Co-op invites organizations to apply for a Community Shopping Day (CSD). This year organizations were selected for their service to our community in the following areas: Community Health and Social Justice, Ecological Issues, Education, Food & Sustainable Agriculture, Health and 4 Well-Being, and Peace and Human Rights. The Co-op’s Member Affairs Committee (MAC) reviews and recommends 12 organizations, and the Board of Directors gives final approval. For more information, contact Laura Steiger at 360-7348158, [email protected]. Co-op Community News, December 2011 Photos courtesy of Transition Whatcom Transition Whatcom (TW) exists to ease Whatcom County into a future where an ever-expanding, petroleumbased economy is no longer possible. Its members work to promote “Local food supply, sustainable energy sources, a healthy local economy, and a growing sense of vitality and community wellbeing.” Transition Whatcom provided funding and volunteers to assist in expanding the downtown Bellingham Food Bank garden plot. This project was part of the Transition U.S. and 350. org-sponsored Home and Garden Challenge in May 2011. imagined, your financial security, and the many large and small luxuries we enjoy simply because in most of our lifetimes we have always had the benefit of cheap oil. It is frightening, but it is also suddenly very liberating. For me, it was like finally feeling my feet on solid ground.” To Kate and others on the initial committee, the Transition model seemed like a good template to start from. The group began their initial work in 2008 and then organized the Great Unleashing in April 2010. That wildly named and well-attended event was also a time for the initial organizers to let go of their project in order to put control in the hands of the wider community. Participants chose eight people to comprise the new Operating Group—with a balance of representation including urban and rural, male and female, elders and youngsters. The current leadership organizes periodic public planning meetings, oversees the website, and facilitates the work of more than 40 volunteer workgroups, each working on a particular issue. They are also compiling an overall plan for the county. Warren provided more details saying, “Once you have a critical mass of people who are really thinking about these issues, you need to come up with a plan. Our workgroups are addressing different aspects of what’s called an Energy Descent Action Plan (EDAP).” In keeping with TW’s decentralized democratic goals, the form of the final EDAP is quite open; Warren told me it could be a document, a website, or an informal state of preparedness. “If the EDAP is always a work in progress, that’s OK. What’s important is the real- ity; we’re building networks of neighbors and fostering skills.” “TW is not intended to be a progressive, liberal nonprofit,” Warren told me. “We’re trying to reach out to a broad base. Peak Oil is definitely not an issue that one party has all the answers for, and the more people involved in the process, the better we’ll do.” Kate described how the rising costs and decreasing supplies are likely to affect everyone. Communities, businesses, and individuals who have worked to anticipate the challenges will be well-placed to transition gracefully and peacefully to whatever comes next. “It’s not that the world will run out of oil,” she said. “But the price will rise beyond what our current economy can absorb; either it won’t be profitable to drill for that oil, or oil will become a luxury. We’re just trying to set our community on solid ground. The future will be different from today, but if we prepare purposefully, we will benefit; we’ll be closer to our neighbors, more in control of our lives, and the experience can be rewarding and fulfilling.” Transition Whatcom Meeting Sunday, January 15, 3–5 pm Roots Room, Cordata Co-op To get more involved with Transition Whatcom, see www. transitionwhatcom.org or attend the next membership meeting on January 15 at the Cordata Co-op. 2011 Community Shopping Day Schedule January 15 February 19 March 19 April 16 May 21 June 18 July 16 August 20 September 17 October 15 November 19 December 17 Amy’s Place (Old Town Christian Ministries) River Farm of the Evergreen Land Trust Rainbow Recovery Center Traditional Foods and Plants Program (Northwest Indian College) Appliance Depot (ReUse Works) People For Puget Sound Food To Bank On (Sustainable Connections) Hearing Loss Association of Whatcom County Whatcom County Library Foundation United Blind of Whatcom County Local Food Works! Transition Whatcom www.communityfood.coop Year-Long Celebration of Cooperatives The October 2011 Hors d’Oeuvres with Directors Forum offered participants stimulating conversation, interesting information, and tasty food. Co-op Owners Envision a Resilient Future Co-op owners teamed up with the Board of Directors last month at the Hors d’Oeuvres with Directors Forum, to consider how we can plan for a resilient Co-op future. The Co-op Deli provided a gourmet feast, highlighting locally grown foods. After savoring meltin-your-mouth marinated portabella mushrooms, roasted beef brisket, potato pakoras, maple-glazed squash, and other delicacies, the group heard an update from board member Megan Westgate, chair of the Strategic Planning Committee, and proceeded to delve into seven strategic questions posed by the Board. As table groups engaged in conversation, a number of strong themes emerged. In looking toward the future, there was strong agreement that we want more people in Whatcom County to be eating local, healthy food, and that the Co-op can play a strong role in education and advocacy. Members felt that the Co-op was well-positioned to facilitate investment in the local food economy—securing farmland, supporting farmers, and getting the storage, processing, and transport systems in place. Another major theme was access for low-income families. We want to make sure that everyone can get the food they need in changing times. Members noted that we are already doing a lot of things right, and we just need to make our programs more visible and expand them—the Farm Fund, the green features of our stores, and signage to help shoppers make informed product choices. Looking ahead, members wondered whether the Co-op could have a role in promoting alternative currency and barter systems, and helping support the formation of more types of local co-ops. The question of how to increase access for people living in greater Whatcom County was also a topic. Members want their Co-op to continue reducing waste and packaging, and to reach out to more diverse groups about the benefits of local foods, good nutrition, and the power of investing in cooperatives. Throughout this winter and early spring, the Board will continue to seek member input for the strategic plan, using member forums, vision boards, surveys, focus groups and key informant interviews to build a long-range strategy that reflects the interests and inspiration of Co-op owners. Stay tuned for more opportunities to contribute to the strategic planning process over the winter, and thanks to everyone who participated in the Hors d’Oeuvres with Directors Forum for your enthusiasm and great ideas. Photos by Joanne Plucy Volunteer Opportunities Members who volunteer for Co-op activities or events receive one $5 coupon each time they volunteer for 1/2 hour or longer. We have very limited openings for ongoing volunteer jobs. Sign up for volunteer email alerts, look for volunteer sign-up sheets for special events, or stop by the service desk to fill out a volunteer application. Newsletter Routes Available We have two newsletter routes available: Lettered Streets/Fountain District and North Meridian. This is a once/ month commitment with some schedule flexibility. Contact Laura for details. Getting the newsletter out in the community is a vital job as it is our most effective communication and education tool. Help spread the word…Co-op! Get On Our Volunteer Email List If you’re not already on the volunteer email list, please send your preferred email address to lauras@community- food.coop. When you’re on the list, you’ll get an occasional update on volunteer activities with the Co-op. It’s a great way to get involved with your Co-op and meet other members. Mailing Party Email List If visiting with other interesting Coop members while stuffing envelopes sounds like a fun way to spend a few hours, contact Laura to add your name to the mailing party email list. This group gets together once every two or three months at the Cordata store, usually on a weekday. Join the MAC The Member Affairs Committee (MAC) meets every month, usually on the last Wednesday from 5:15–7:15 pm, to consider questions raised by our members and to work on board and community-based activities. If you are interested in joining the MAC, please call Jean Rogers at 360-734-8158. The United Nations General banking, services, and travel. In its Assembly has declared 2012 the 2008 Global 300 report on the largInternational Year of Cooperatives, est cooperatives in the world, the in recognition of the International Cooperative “Cooperatives contribution of coopAlliance, a non-profit eratives. The objectives are a reminder to group with 260 member of the year are to raise organizations from 96 public awareness of the the international countries representing invaluable contribucommunity that it some 1 billion individutions of cooperative als, indicated that the top is possible to pur- 300 cooperatives alone enterprises to poverty reduction, employment sue both economic had an aggregate turnover generation, and social of $1.1 trillion, compaviability and social rable to roughly one tenth integration. The Year will also highlight the of the gross domestic responsibility.” strengths of the cooperproduct (GDP) of the U.S. ative business model as Most of the 300 largest –United Nations an alternative means of Secretary-General Ban cooperatives are found in doing business and fur- Ki-moon the developed economies thering socioeconomic of France, Germany, Jadevelopment. pan, Netherlands and the Cooperatives are business enU.S., with 30 percent engaged in terprises owned and controlled by the agriculture and food sectors, 23 the members that they serve. Their percent in retailing, 22 percent in member-driven nature differentiates insurance and 19 percent in bankthem from other forms of business ing. in making decisions balanced by the pursuit of profit with the needs For more information, see the UN and interests of members and their website at social.un.org/coopsyear, communities. the International Cooperative AlliCooperatives are spread across a ance websites at www.ica.coop/alspectrum of sectors, such as agriculica, www.2012.coop, and usa2012. ture, fisheries, housing, insurance, coop. USDA Pushes Veggies But Subsidizes Meat The Washington Post recently ran a story pointing out that the USDA’s nutrition guidelines are seriously out of step with food subsidies. The government recommends people eat fruits and veggies as nearly half their daily intake, and protein as less than a quarter—but they subsidize meat in totally different proportions. Their graphic compares what they think people should eat with what they encourage farmers to produce. On Myplate, the federal food diagram published in June to show Americans a healthful diet, half of the plate contains fruits and vegetables, while roughly a third is made up of grains and about a fifth is reserved for “protein”: meat, eggs, Volunteer In the Community Co-op members who volunteer with the Bellingham Food Bank, Small Potatoes Gleaning Project, Whatcom Land Trust, Nooksack Salmon Enhancement Association, or The Food Bank Farm are eligible for a $5 Co-op coupon. These organizations determine how to distribute the set amount of coupons they receive each month. Check directly with the organization you’re interested in before volunteering. Contact Laura Steiger at 360-7348158, ext. 129 or [email protected]. beans and nuts. A separate, smaller circle is designated “dairy.” The designers of Myplate hope it will help lower obesity and related illnesses such as diabetes, high blood pressure and cancer. Animal fats contribute to these diseases and make up a much larger percentage of the diet in America than in other countries. “The chart, thankfully, shows very clearly what people should aim for,” says Marion Nestle, a professor of food science and public health at New York University. The food plate looks healthful enough, but federal incentives to farmers reflect an entirely different agenda. In large part, the government pays farmers who grow food for animals that become meat. For the full story, see www. washingtonpost.com/national/ health-science/us-touts-fruitand-vegetables-while-subsidizing-animals-that-becomemeat/2011/08/22/gIQATFG5IL_ story.html Co-op Community News, December 2011 5 Eating Local for the Holidays: A Tasty Challenge Sara Southerland Those of us living in Whatcom County are a hearty bunch. This time of year when the days are dark and the rain runs sideways, we carry on—perhaps caught up in the holiday bustle, picking up the last essential ingredient or gifts on our list. The first thing that comes to mind for me this season is the food. Dreaming about the fresh harvest I’ll find at the Farmers Market each week and what savory or sweet concoction I will create from the bounty. These dark, cold days also mean more wood on the fire and warm apple cider in our mugs. Lots of soups, hearty foods, and sweet baked goods and we know the full swing of the holidays is here. Though holiday meal planning can be a daunting task, incorporating local ingredients into your dishes is not. Whether you’re pulling out all of grandma’s recipes or just starting from scratch, there are so many ways to include more local foods, and the holidays are a great place to start. Local foods don’t have to be more expensive. A co-worker and her husband recently took the Hunger Challenge, which meant eating on a food stamp budget, around $5 a day/each for a week. Vowing to use only local and organic ingredients, she embarked on a week’s worth of delicious organic meals using whole foods and local ingredients. Sourcing from their Community Supported Agriculture (CSA) box, staple foods like rice and beans, gleaned apples from a neighbor’s tree, and enjoying fresh, local, and organic eggs and chicken, they were successful. To do so, though, they had to commit to cutting items they considered luxuries like sugar, alcohol, and even reduced their cheese and nuts for the week. All in all, they said they ate nutritiously and enjoyed their meals. With some practice, you’ll learn to maximize your money while supporting local farms and your values. Start with a few local ingredients and keep an open mind to creative cooking. Here are some easy tips to get started eating local for the holidays: • Get more local in your shopping bag. There is a bounty of local foods available, from baking ingredients like flour, butter, eggs and other dairy products, to harvest vegetables like winter squashes, root vegetables like potatoes, carrots, beets, and parsnips; from heritage pasture-raised meats like turkey, chicken, duck, beef, pork, and fresh seafood to locally produced wines, beers, cider, and more—there is much to choose from that is grown, raised, or caught in Whatcom County. • Build your menu based on what foods are in season and locally available from locally owned grocery stores, or just stick to your standby menu plan and add a local ingredient or two to each traditional dish. • Let your ingredients guide conversations around the table. Let your guests know where your ingredients came from, and that your purchases support local farms and the economy as well as having great taste and value. In our northwest corner of Washington, we are lucky that we have so many local farms, food purveyors, and artisans growing and producing an abundance of healthy and delicious foods—just for us. So during this holiday season, challenge yourself to include more locally grown and produced foods. You will taste the difference and know that you are contributing to a stronger local economy and supporting local farms. Here’s to a healthy and happy winter with your loved ones and family— from our local farmers to your holiday plate. Salut! For more information, check these resources: www.pugetsoundfresh.org/ eatlocal, www.slowfoodusa.org, eatlocalfirst.org, www.localharvest.org, www.eatinseason.wordpress.com. Sara Southerland is the Food & Farming Outreach Coordinator at Sustainable Connections. She loves to talk and write about, prepare, and preserve local foods. Sweet Potatoes Are Back Fall is sweet potato time, which makes me very happy. The sweet potato is one of my favorite vegetables and often my dinner. I’ve made more meals out of sweet potatoes than I can count, and I mean really simple ones: a sweet potato with tangy goat cheese or a pool of melting butter, smoked salt, and plenty of pepper. That plus a salad is a frequent winter meal. I’m relieved to know that sweet potatoes are considered nutritional powerhouses because I’d be hard pressed to give them up. Sweet potato time is also when people start asking about the difference between sweet potatoes and yams, a confusion that persists. The yam is a starchy, dry, tropical vegetable that grows in West Africa, the Caribbean, and Asia. Sweet potatoes grow here and are related to the morning glory. If you see them side by side you can see that they’re different, but the word “yam” has crept into the sweet potato nomenclature not only because of misuse, but also because there are two basic kinds of sweet potatoes. There are those that are “firm” (or dryfleshed) and those referred to as “soft” (or moist-fleshed). The firm, dry types were the first to be grown in the U.S., 6 Deborah Madison so when the soft ones were introduced, growers decided to use the word “yam” to distinguish their moist sweet potatoes from the others. This probably shouldn’t have happened, but it did, and the habit still persists. People have candied yams on Thanksgiving and Garnet and Jewel sweet potatoes are typically called yams, even though they’re not. My local co-op sells five kinds of sweet potatoes at any one time, but sadly, most shoppers see but two or three varieties—and only the soft kinds. So here are the names of some other varieties to look for and try. Dry Fleshed (Firm) Sweet Potatoes In general, Asian and East Indian cultures favor dry sweet potato varieties. Since they resemble chestnuts, their cooked flesh can be used where chestnut purees are called for. Being nuttier and less sugary than the moist varieties, I find the dries more versatile: good in a salad, compatible with curry spices, happy to be glazed with honey, ginger, and soy sauce, transformed into velvety custards or sweet potato pies but also delicious roasted. In Japan I’ve encountered vendors selling hot, roasted sweet potatoes as a snack—and what a great snack on a cold day! Kotobuki: A long, golden-skinned tuber with dry, straw colored, nutty-tasting flesh. Co-op Community News, December 2011 Hanna: These are short, stubby tubers with pointy ends, slightly darker skin and golden flesh. The chestnut flavor in this tuber is especially rich and good. Okinawa or Hawaiian: These tubers are generally small and, with grayish skin, not too attractive—at least on the outside. Their flesh, however, is a gorgeous magenta and the flavor rich and sweet. Try it as a base for ice cream or a custard. Yellow Jersey: Grown in the MidAtlantic states, these have orange skins and dry, sweet, yellow flesh. Moist (Soft) Sweet Potatoes In contrast to the dry sweet potatoes, the soft varieties are intensely sweet—essentially ready-made desserts (although we do eat them as vegetables). But if you’re going the dessert route, you can simply drizzle molasses and cream into their mashed flesh, or turn them into luscious winter puddings and pies. When making candied sweet potatoes for Thanksgiving, I like to use different varieties, with their skin on and sliced lengthwise and layered so you can enjoy their different shades of orange. Garnet: Deep purple skin, dark orange flesh, very sweet, well-balanced flavor. Grown in California, Garnet is usually widely available. Diana: Purple skin, orange flesh, moist and exceptionally sweet. Diana was developed to replace the Garnet because of shipping and storage problems due to the Garnet’s thin skin. Jewel: Another sweet, super-moist orange-fleshed sweet potato with a coppery, rather than red-orange skin. Jewel accounts for 75 percent of all the commercially produced varieties and can be held in storage (under controlled conditions; not your home refrigerator) for up to fifty weeks, which explains why it’s nearly always available. Beauregard: Similar to Jewel, with purple-rose skin and orange flesh, it matures early, but sweetens only after two months in storage. The sweetness of these vegetables can be tempered by pairing them with horseradish, ginger, cumin, curry spices of all kinds, coconut milk, coriander, chile, and so forth. If you fry leftover sweet potatoes in a little butter or oil, their sugars will caramelize and balance their sweetness as well; plus they’re really good this way. (continued on page 11) Note: The Co-op produce departments frequently have many of these varieties of sweet potatoes when they’re available. We also carry a dry fleshed (firm) variety called Japanese. For more information, ask any of our produce staff—they really know their spuds! www.communityfood.coop Wine Notes Sherries and Ports—Specialty Wines for the Holidays Vic Hubbard, Downtown Co-op Wine Buyer In the selection of wines available for the holidays, don’t overlook sherries and ports. They are well suited for rich holi- day foods and desserts, and make unique and practical gifts for wine lovers. These are strong, ripe, and concentrated wines that represent the power of the sun in these dark and cold months of the year. For this month we highlight some sherries and ports, however, be sure to check out the many fruit wines, meads, dessert wines, sparkling wines, and others from our specialty wine shelves at both stores. Hijos de Rainer Perez Marin, “La Guita” Manzanilla Sherry, Spain, $6.99 375 ml. or $11.95 750 ml. Dry sherry is not on most people’s shopping list. Its flavors are peculiar to our palates, and it’s not a classic match with most foods. Being fortified, people associate sherry with heavier style wines like port. However, what other category of wine can world-class examples of the best the world has to offer be purchased for $20 a bottle or less? Its flavors are stimulating, unique, and represent new tasting experiences bordering on ethereal when paired with certain foods, and it shines as an aperitif to whet the appetite. As to being heavy, sherry runs the gamut from light, fresh, and dry to thick and sweet, bordering on syrupy. Made from the traditional sherry grape, Palomino, the “La Guita” manzanilla is a light, fresh, dry style of sherry. Alcohol level is only modestly higher than table wines. Protected from oxidation by a layer of yeast (called flor) while stored in large casks of American oak, manzanilla is famous for its clean, saline character. The briny air of the hot coastal region of southern Spain where all sherry comes from is said to imbue manzanilla with the taste of the sea, and this clear-colored dry sherry certainly conveys plenty of saline character. In Spain, where sherry is king, the lighter-style sherries—fino and manzanilla—account for most of the sherry consumed. Traditionally it accompanies light appetizers, especially olives, cheeses (especially good with bleu cheeses), and salty fish such as anchovies. For us here in the Northwest, there is no better way to enjoy manzanilla than with oysters on the half shell. The mineral-sea flavors of oysters resonate with the chilled dry freshness of this sherry. Lustau Dry Amontillado Sherry, Spain, $14.95, 750 ml. Amontillado sherry develops higher alcohol content, dissolving the protective yeast cap, allowing this style of sherry to come into contact with air to become oxidized. This results in a sherry with more color and a nutty, caramel character. As with all sherries, a system of blending called solera combines the youngest wines with a series of casks holding progressively older sherries to make a consistent non-vintage style that shares a portion of all vintages dating back to the oldest original vintage. Although considered dry, this amontillado does show some sweetness. It is also more “weighty,” with plenty of caramel, tobacco, and walnut-like flavors and aromas. It’s good as an aperitif, but also with a light repast of nuts, chicken, or cheeses. For an ideal pairing, try this wine with caramelized walnuts and bleu cheese. Dow’s Late Bottled Vintage Port 2006, Portugal, $22.95, 750 ml. The hub of port wine production is located in Northern Portugal’s Douro Valley where 30,000 farmers grow grapes such as Touriga Nacional, Touriga Francesca, and Tinta Cão in ancient terraced hillside vineyards along the Douro River. These traditional varietals are blended into the various styles of port, mostly designated as ruby or tawny ports. Ruby port is protected from oxygen; its purple color belies its similarity to red wine in terms of flavor profiles. It is fortified with neutral brandy-like liquor, fermentation is stopped, sweetness is preserved, and alcohol levels are elevated to the 20-percent range. This Late Bottled Vintage from Dow’s is a ruby port from a 200-yearold iconic port producer. It is a reasonably priced, good introduction for the novice port drinker, or a fine quality, well-balanced port for the seasoned port drinker. Bottled unfiltered from casks at maturity, it has striking acidity balancing the sweetness, preventing the wine from being heavy or syrupy. Look for fruit aspects, bright cherry flavors seem to dominate, cola and chocolate powder provide more earthy tones. Consider this a dessert-style wine; traditionally it is matched with Stilton cheese after a meal. It’s also good with dark chocolate. Porto Rocha Fine Tawny Port, Portugal, $9.95, 375 ml. Tawny port is made in a similar manner to ruby, but is exposed to oxygen, turning brown or tawny, much like an apple exposed to air. Flavors are less fruity and more resemble caramel or nuts. The hand-stenciled label on this bottle hints at the traditional style of this old port house founded in 1850. While others may try to modernize the staid reputation of port, Rocha seems to cling to it. Their ports, coming from low-yielding 80-year-old vineyards, remain unchanged. This tawny represents the most basic and least expensive port. With its nutty sweetness and fine grained acidity, plus long shelf life after opening, it’s easy to see why tawnys are supplanting ruby ports as the most popular style of port. While vintage ports may be too heavy to serve before a meal, the lightness of a tawny makes it also suitable as an aperitif, perhaps served with figs, nuts, or cheeses. Don’t forget, for holiday gift giving, the 375 ml. half-bottle size makes a great stocking stuffer. Wine Questions? Co-op Wine Buyers Vic Hubbard and Tim Johnson invite your questions or comments. Send email to [email protected] or [email protected]. Sustainable Gift Ideas Have you seen our exciting “delicious revolution” logo? You can get it now on our own durable “revolutionary” stainless steel pint-size cup. It’s BPA-free, stackable, and dishwasher safe. Great for iced tea or coffee, juice, beer, or smoothies. Grab a new 100% recycled cotton shopping bag—also with our “delicious revolution” logo. This bag is from Ecorite—leaders in green thinking with environmentally friendly products. Join us in choosing products that help make our world a better, safer, and healthier place. Co-op Gift Cards In addition to being a handy way to pay for regular purchases, our Co-op Gift Cards make great holiday gifts. Do you have a family member or friend locally who would love to have some extra money to spend on good, healthy, nutritious food? Gift cards are an easy, no-frills way to give a gift that everyone appreciates. Call or stop by the service desk at either store to arrange for a gift card. We can mail them to your recipient for easy gifting. Happy Holidays! Co-op Community News, December 2011 7 Healthy Connections Cooking, health, and well-being classes offered by the Community Food Co-op All classes (unless noted) are held at either the Downtown Co-op’s Connection Building (on the south side of the parking lot on Forest Street) or the Local Roots Room, which is upstairs at the Cordata Co-op. Registration requires payment in full. Some classes are co-sponsored with Whatcom Community College. To register for these classes, call 360-383-3200 or go online to www. whatcomcommunityed.com For all other classes stop by the service desk at either store location, or call 360-734-8158 (credit card payment only). See each class listing for location and registration. For any other class information, contact Kevin Murphy at 360-734-8158 or email [email protected]. Robert Fong the body, and is therapeutic for the back, spine, and neck. Ruby will guide you through a dynamic blend of postures, breathing, mantra, music, and meditation. A mat and blanket will be provided, if needed, but bring your own if possible. For more information, see www.kokoroyoga.com. $12 members/$14 non-members/ Downtown Co-op/register at Co-op Manual Ligament Therapy with Arik Gohl Saturday, December 10, 1–3 pm Make Your Own Herbal Gifts with Sajah Popham Thursday, December 1, 6:30–8:30 pm Join herbalist Sajah Popham in a fun and practical class. Sajah demonstrates how to make wholesome herbal salves, lip balms, bath salts, tinctures, teas, and vinegars. Everybody knows the gifts you make yourself are the best—especially when they promote immunity, stress reduction, relaxation, deep dreaming, and general good health. Sajah is a Bastyr University graduate and is the owner of Organic Unity. For more information, see www.organic-unity.com. $19 members, $22 non-members/Downtown Co-op/register at Co-op Manual Ligament Therapy (MLT) is a cutting-edge clinical manual therapy developed by Arik Gohl, LMP, of Tacoma. Arik will demonstrate how MLT can be used to resolve both simple and difficult injuries and pathologies. With his learning, experience, and vision, Arik is working to create training programs that will change the face of bodywork. He hopes to empower therapists by providing tools to increase their longevity, productivity, and effectiveness, while enhancing clients’ health and healing. Free event--registration requested/Downtown Co-op/register with Susan Guttzeit (360-738-9800) Introduction to Ayurveda with Christian Czingula Wednesday, January 11, 6:30–8:30 pm Annie, Kerri, and Marilyn offer a chakra adjustment using sound healing with crystal bowls and guided meditation. Ground your energy and de-stress so that you can enjoy the holiday season. For more information, see illuminatedgrowth.com. All proceeds will be donated to the Food Bank. Ayurveda is a 5,000-year-old philosophy of healing from India—literally it means “the science of life.” Ayurvedic therapist Christian Czingula discusses how the principles of Ayurveda can be applied to a wide range of psycho-physiological issues. He will discuss the energetic qualities of food and how different approaches to diet are appropriate for different constitutional types. Christian will also relate Ayurvedic philosophy to contemporary modalities such as quantum physics and the work of Deepak Chopra and Dr. Emoto. $5 suggested donation/Downtown Co-op/ register at Co-op Free event—registration requested/Downtown Co-op/register at Co-op Make-Ahead Holiday Party Deep Winter Comfort Food Dazzle your holiday guests with festive foods you can prepare ahead of time. Registered Dietician Lisa Dixon demonstrates how to make smoked salmon pizza, bruschetta bars topped with garbanzo beans and served with Tuscan greens, and for gluten-free guests—polenta coins with mushroom sauté. Lisa is a recent graduate of Bastyr University’s Dietetic Internship program, and is the co-owner of Nourish RDs, a nutrition communications and consulting company that has the mission to inspire and teach others to eat and enjoy real food. A wine option is available at the door for $7. Are the dark days getting you down? Cozy up with chef Charles Claassen from the Book Fare Cafe with some off-season comfort food preparations. In this class we’ll prepare dishes with what’s available from our local farms and larders: Garlic & Leek Bisque, FennelCider Braised Chard & Kale, Roasted & Mashed Potatoes & Rutabagas, and Blackberry Buttermilk Biscuits. You can still eat locally in the deep winter. A wine option, payable at class, is $7. Seasonal Chakra Adjustment with Annie Reynolds, Kerri Burnside, and Marilyn Rinn Saturday, December 3, 10–11:30 am with Lisa Dixon Wednesday, December 7, 6:30–9 pm $29 members, $33 non-members/Downtown Co-op/register at Co-op Let Go of Holiday Stress with Kundalini Yoga with Ruby C. Koa Thursday, December 8, 6:30–8 pm Give yourself the tools to deal gracefully with the stress of the holidays with Kundalini Yoga as taught by Yogi Bhajan. This practice benefits all the systems of 8 with Charles Claassen Thursday, January 12, 6:30–9 pm $19 members, $22 non-members/Downtown Co-op/register at Co-op Year of the Black Dragon with Robert Fong Tuesday, January 17, 6:30–9 pm Ring in the Year of the Dragon with celebratory Chinese New Year dishes: Sichuan fragrant duck, scallops & shrimp rice noodles, Beijing hot sour soup, and Coconut Almond Pudding. Bring your appetite for this fun, educational event. A wine option, payable at class, is $8. $45 members and non-members/Downtown Co-op/register at WCC (360-383-3200) Co-op Community News, December 2011 Hawks, Eagles, and Falcons of Winter Improve Your Sleep Naturally Birds of prey or raptors are a diverse group of animals, ecologically important and prominent in popular imagination. Collectively, they help maintain a functioning energy flow and rich ecosystem in the farmlands and forests of the Northwest. Learn more about their natural history in this exciting multimedia presentation by David Drummond, Merlin Falcon Foundation raptor biologist. Bring your stories and your questions. So many of us are chronically sleep deprived. This can lead to low energy, depressed or anxious mood, sugar, carbohydrate, and caffeine cravings, and weight gain. Dr. Kimberly Sandstrom will discuss natural approaches to common sleep problems including nutrition, exercise, yoga, and calming herbs. with David Drummond Wednesday, January 18, 6:30–8:30 pm $10 members, $12 non-members/Downtown Co-op/register at Co-op Winter Roasting with Mary Ellen Carter Thursday, January 19, 6–8 pm Mary Ellen Carter demonstrates shrimp roasted on rock salt served with a roasted romesco sauce, as well as stellar recipes for roasted vegetables, including roasted root vegetable salad with ginger vinaigrette and toasted pumpkin seeds. Fill your kitchen with the sweet smells of roasting. A wine option, payable at class, is $7. $35 members and non-members/Cordata Co-op/register at WCC (360-383-3200) with Kim Sandstrom, ND Wednesday, January 25, 6:30–8:30 pm $5 members, $6 non-members/Downtown Co-op/register at Co-op Choosing Childcare with Darcie Donegan, MA Thursday, January 26, 6:30–8:30 pm This workshop is designed for parents looking for quality child care for their young children. We will talk about the types of care available, the pros and cons of each, and, most importantly, how to identify high-quality care. Licensing and accreditation, local resources, defining individual child and family needs, and advice on how to identify the key quality indicators will be also be covered. Darcie Donegan is a former child-care center director, current parent, and early childhood education instructor with 30 years experience. $5 members, $6 non-members/Downtown Co-op/register at Co-op Fire up Your Willpower with Kundalini Yoga Make Your Own Soft Cheese Make sticking to your New Year resolutions easier by working on your third chakra; the center of will power, energy, and commitment. You’ll be challenged and inspired through a dynamic sequence of ab strengthening movements, breathing, mantra, and a special meditation to help you overcome addictions. A mat and blanket will be provided if needed, but bring your own if possible. For more information, see www.kokoroyoga.com. Join Seattle cheese maker Mark Solomon for a hands-on class. We’ll make yogurt cheese, ricotta, mozzarella, and burrata in class. We’ll also discuss how to make at least three other cheeses— chevre, quark, and cream cheese. You’ll learn the basics, be introduced to simple soft cheese-making equipment, troubleshoot common mistakes, and discuss how to get the best results in your own kitchen. Samples of all varieties will be served. with Ruby C. Koa, RYT Thursday, January 19, 6:30–8 pm with Mark Solomon Saturday, January 28, 1–4 pm $12 members, $14 non-members/Downtown Co-op/register at Co-op $55 members and non-members/Cordata Co-op/register at WCC (360-383-3200) Ethiopian Cuisine Thai Classics Join Mulu Belay of Ambo Ethiopian Cuisine as she makes Ethiopian favorites including doro wat (a spicy chicken stew), gomen (stewed kale), ibe (cottage cheese made from buttermilk), and, of course, injera, the sourdough flatbread that accompanies traditional Ethiopian menus. Robert serves classic Thai dishes including tom yum goong, lemongrass shrimp and young coconut soup, red curry galangal duck, lightly fried fish cake with a sweet and sour peanut sauce. A wine option, payable at class, is $8. with Mulu Belay Monday, January 23, 6–9 pm with Robert Fong Tuesday, January 31, 6:30–9 pm $39 members and non-members/Downtown Co-op/register at WCC (360-383-3200) $35 members and non-members/Cordata Co-op/register at WCC (360-383-3200) Winter Soups Mulu Belay with Karina Davidson Tuesday, January 24, 6:30–9 pm Join Karina for a lively evening cooking warming winter soups. On the menu: Senegalese chicken and peanut soup; an Italian wild mushroom, marsala, and wild rice soup; a robust butternut squash bisque; and a healthy, hearty Cajun-inspired red bean and chicken sausage soup. And as a bonus soup, Greek avgolemono, a luscious and simple lemon scented chicken and rice soup. Come hungry. $35 members and non-members/Downtown Co-op/register at WCC (360-383-3200) www.communityfood.coop Debit Card vs. Gift Card: Choose Your Plastic You’re probably trying to save money on your household food expenses— most of us are. But did you know you can save yourself money and hassle and, at the same time, save the Co-op money by using a Co-op gift card for purchases versus using your bank debit or credit card? Co-op shoppers have increased their use of credit and debit cards substantially over the years. In fact, this year the Co-op will process considerably more than 500,000 debit and credit card transactions. Each debit card transaction costs the Co-op approximately 40 cents, and for credit cards the average is 83 cents. Because the Co-op tracks gift card transactions with our own internal system, our gift cards cost the Co-op only 5 cents to purchase and no fees to process when they are used. For example, if you loaded a gift card (using cash, check, debit or credit card) each month and then used the gift card to shop once a week, you would save the Co-op more than $15 a year. That may not sound like a lot for one person, but with more than a half million debit or credit card transactions each year, it adds up quickly. Too many costs are out of our control—here’s one that each of us can help control for ourselves and for the Co-op. There’s another benefit too—the Co-op reuses all of our gift cards. They aren’t thrown in the landfill after each use as many other retail stores do. All it takes is one simple step at any checkstand or at the service desk to “load” your Co-op gift card bi-weekly or monthly for the amount you typically spend during that period—it makes handling each shopping transaction quick and easy. It may even help you stay within your planned budget—and you don’t have to worry about having the right amount of cash. Your receipt shows the amount of the purchase as well as the remaining balance on the card. Co-op produce department worker, student, and part-time graphic artist Habiba Sial says, “I love using my Coop gift card. It helps me stick with my budget for in-store lunches and I eat healthier. When my card balance gets low, I focus on buying veggies instead of something prepared.” Cordata Coop cashier Crista Aberle-Devine loves the convenience of her gift card. She added, “It keeps me from spending over my budgeted amount in addition to saving the Co-op money.” The savings in processing fees for the Co-op really add up. Review this list of benefits for using a gift card and see if this idea might work for you. • Easy to load • Saves having cash available • Makes checkout quicker • Saves processing fees • Helps with budgeting • Cards are recycled Tips from a SNAP User A follower of Elizabeth Archerd’s (Wedge Community Co-op in Minneapolis MN) recent “What If” Food Challenge shared her strategies for thriving on a limited food budget. Having exhausted unemployment benefits and still jobless, she receives the monthly maximum SNAP for one person ($200) as her only “income.” During the decades that she was employed, she shopped for raw ingredients, cooked and saved up, so she was already a budget shopper. But now she’s honed it so that many months she has money left over. Her strategies may sound familiar. See which ones you might adopt for your situation. Shop the sales and stock up. Think in terms of the entire year (taking into account space limitations.) Buy lots of what’s in season. Clean, chop and put in a zipper bag. Store enough in the freezer to last the year—this is the cheapest, freshest, most flavorful way. Cook from scratch. Everything gets cheaper each step closer to cooking from scratch, and the ingredients in your recipes are totally wholesome and without added chemicals. Cook up large quantities of food on your days off. Portion out serving size containers, label and put them in the freezer. On days you come home late, tired or hungry you can simply choose a meal from the freezer. There is no such thing as freezer burn. Try your own experiment. Thaw out meat with freezer burn and cook it up. See if the freezer burn doesn’t disappear (rehydrate). You seldom need to throw out frozen meat. Mostly everything can be frozen. Bananas can be mashed with lemon juice, frozen and used later for banana bread or smoothies. Onions, green/red/yellow peppers, celery, carrots, and more can be cleaned and frozen (cheese too). They lose crunchiness but are good with stews and stir fries. Carry your own food and drink whenever you go out, to prevent situations when you might use a vending machine or be tempted to go out to eat. Buy food in as large a quantity as you have room for storage. It’s most cost effective. If needed, portion out useful sizes before freezing. Even potatoes can be frozen if they’re mashed first. Don’t be worried when they thaw out watery. They thicken up again when heated. For more details on Elizabeth’s “What If” Challenge, see www. wedge.coop/food-resources/my-whatif-food-challenge. Talking Turkey: A Poultry Primer Nutritious and versatile, poultry is an affordable staple in many omnivore households. Poultry lends itself to a variety of cooking methods— baking, grilling and stir frying, for example—and flavorings from sweet and savory to hot and spicy. As with other foods, knowing where and how your chicken, turkey, Cornish game hen, and other poultry have been raised can help you choose the products that are right for you and provide information about animal welfare and environmental impact. Understanding some commonly used poultry-producing terms can help put you in the know. However, it’s important to know that some of the terms are regulated, while others are not. When in doubt about poultry terms or what’s offered at your local grocery store, ask for more information at the meat counter. Free-range. This USDA regulation means that the animal has been allowed access to the outside. The government doesn’t specify that poultry must go outside, for how long, or the amount or kind of space that must be provided, but the idea is that poultry is free to roam outdoors and engage in natural behaviors (this is the way most poultry was raised before high-density confinement was introduced in the 1950s). And poultry that exercises produces leaner meat. Organic. Poultry that meets the requirements of the National Organics Program (NOP) has been raised in housing that permits natural behavior, with outdoor access, has been fed certified organic feed (including pasture), has not been given antibiotics or hormones and has been processed organically. The USDA organic label requires producers to follow production and handling practices in accordance with the national standards; certifying agents ensure compliance through annual inspections. “No hormones added” means just that, but keep in mind that Federal regulations prohibit the use of hormones in raising poultry, so this term should apply to all poultry anyway. Regulations also require that if a poultry label says, “no hormones added,” it must also say, “Federal regulations prohibit the use of hormones.” Natural. USDA allows this label to be used when a product contains no artificial ingredients or added colors and is only minimally processed. The label must explain what “natural” means, so be sure to read on. It might say “no added colorings or artificial ingredients; minimally processed,” for example. “No antibiotics added” means that the producer has provided documentation to the USDA that the animals were raised without antibiotics. Cage-free. Poultry that’s cage-free is allowed to roam, but not necessarily outdoors. This allows poultry to engage in some natural behaviors, such as walking, nesting, and perching. However, this term is not regulated by USDA nor by third-party certifiers for poultry, though it is regulated for eggs. Pastured poultry. This is a term coined for chickens raised on grass pasture all of the time after the initial brooding period. However, this term does not guarantee that poultry feeds only on pasture. Fresh. A “fresh” poultry label means that the temperature of the raw poultry has never been below 26 degrees F. (Frozen poultry, on the other hand, has a temperature of 0 degrees F or below.) A turkey could be kept at 27 degrees F for weeks or even months, though, and then sold as “fresh.” Buy from a grocer who can tell you how long the “fresh” poultry has been in storage. To locate local poultry sources (including farms and co-ops), check out the Local Harvest website. A Little Turkey Tutorial You might want to keep in mind when shopping for your holiday turkey that a plump, round shape means an abundance of tender meat. Other tidbits that might come in handy: • Fresh turkeys and heritage or heirloom turkeys cook faster than most commercial turkeys and turkeys that have been frozen. • A hen is a female turkey (smaller) and a tom or gobbler is a male turkey (larger). Neither is more tender than the other. • Brining (soaking) a turkey before cooking adds flavor and moisture. Sometimes brined turkeys have artificial ingredients, but you can (continued on page 10) Co-op Community News, December 2011 9 WSU Whatcom County Master Gardener 2012 Training Application Deadline: December 30 Applications are currently being accepted for the 10-week Master Gardener training beginning February 9, 2012. To become a certified Master Gardener, applicants must complete 60 hours of volunteer time as a Community Educator. Washington State University Whatcom County Extension provides home horticulture training to people interested in gardening and their community. In return for this training, Master Gardener Community Educators volunteer 60 hours during the same year helping home gardeners. Dan Pike, Alala Tate, and Pete Kremen (l to r). Master Gardener intern at the Master Gardener annual plant sale. The online training sessions and in-person workshops are led by local and state experts. The sessions cover introductory horticulture and botany, soils, garden management, weed control, plant pathology, insects, pesticide safety, landscape ornamentals, pruning, and vegetable and fruit crops. Cost for this training is $300, which includes materials and DVD, online curriculum, guest speakers and field trips. A rebate of $150 is returned after volunteer hours are completed. Scholarships are available for those who qualify. For more information contact Master Gardener Coordinator Beth Chisholm at [email protected] or 360-676-6736. See www.whatcom.wsu.edu and www.whatcom.wsu.edu/mastergardener. Bellingham Children’s Theatre The Wutcraker! December 15, 16, and 17, 7 pm; December 18, 2 pm WWU Performing Arts Center In this 2nd annual staging of “The Wutcraker!” several esteemed public officials set aside politics and law enforcement to become dungeon mates and are sentenced to sing and dance. You’ll laugh with them in all their humanness as they participate in this locally written, directed, and acted parody of that famous ballet. A cast of fifty, ranging in age from 7 to 70 co-star as “Booger Flung Scaries,” “Ice Gang rappers,” “A Lonely Cheese,” and more. $12 advance tickets are available at Village Books, the Community Food Co-op, and at www.tickets.wwu.edu $15 tickets available at the door. For more information, see www.bellinghamchildrenstheatre.com or call 360-7349999. Last year “The Wutcraker!” sold out! Get your tickets early! Non-GMO Progress Families and the Farm Bill Community Food Security Coalition (CFSC) hosted its 15th annual conference in Oakland CA in November. Hundreds of activists from across the U.S. heard from many inspiring speakers, and had the opportunity to take action on the Farm Bill. The conference also helped launch a new campaign by CFSC called Parent Earth, featuring videos on food for families. See how parents are standing up for food and food policy in three short videos at www.parentearth.com/action/farmbill/. Materials from the conference, slide shows, handouts, photos, and more are posted at www.communityfoodconference.org/15/materials. You can help keep the food system change momentum going by finding the CFSC Facebook page at www.facebook.com/communityfood. The Community Food Security Coalition catalyzes food systems that are healthy, sustainable, just, and democratic by building community voice and capacity for change. The coalition’s diverse membership includes more than 500 social and economic justice, anti-hunger, environmental, community development, sustainable agriculture, community gardening, and other organizations. Non-GMO Month was a resounding success from the 46 percent increase in retailer participation to the historic Right2Know March from New York City to Washington, D.C. Below are some of the Non-GMO Month highlights by the numbers. • 1,039 participating retailers • 54,000 Non-GMO Project Pocket Guides distributed • 50,000+ followers on Facebook • 40,000+ visitors to the websites (including the new nongmomonth.org) • 466,000+ overall “engagements” on Facebook (likes, shares, clicks) during October • 3,800+ followers on Twitter • 2,500+ mentions on Twitter during October • 8,000 Non-GMO Project tote bags handed out • 598 products verified in the 90 days prior to Non-GMO Month • 31 winners of our popular online Daily Giveaway Contest For more details, see Courtney Pineau’s blog at www.nongmoproject.org. Courtney is the new Communications Manager for the Non-GMO Project. Turkey Tutorial (continued from page 9) also find turkeys that are brined with just sea salt, spices, and water. Or you can brine your own. • Heritage or heirloom turkeys typically have denser, moister and more flavorful meat than most commercial turkeys. That’s because they have a higher proportion of dark meat, are customarily fed more diverse diets and are more active. It’s also because they take longer to reach maturity (about 26 weeks versus 14 weeks for commercial turkeys) and tur- 10 keys add fat as they age; heritage turkeys have an additional fat layer under their skin that keeps meat moister during cooking. Individual breeds have specific flavors (chat with your grower or grocer to find out more). • Wild turkeys have more dark meat and are more intensely flavored than domesticated turkeys. (Did you know that a wild turkey— which weighs half what a domestic turkey weighs—can actually fly?) Co-op Community News, December 2011 • An “oven-ready” turkey is ready to cook, while an “oven-prepared” turkey is fully cooked and ready to eat. • Basted turkeys are injected or marinated with liquid (like broth or water), fat (like butter), and seasonings. Commercial turkeys often include artificial ingredients, but they must be stated on the label, along with the total quantity of the injected solution (3 percent, for example). • What size turkey do you need? The rule of thumb is a half pound of turkey per person (this also allows for some leftovers). • For vegetarians, consider purchasing a Tofurky or other “mock turkey,” made from wheat protein or tofu. Source: strongertogether.coop. www.communityfood.coop 2012 CSD Organizations continued from page 1 week of case management, allowing WDRC to convene mediations and help more struggling homeowners. Whatcom Family and Community Network Since 1990, the purpose of the Whatcom Family and Community Network (WFCN) has been building the capacity of our community to support children, youth, and families to develop the skills and opportunities they need to lead healthy productive lives. Building on a successful pilot summer program in 2011 that linked youth at risk of substance abuse, dropping out of school, and gang violence with opportunities to experience and learn about the natural environment, CSD funds will be used to supplement program costs for 60 to 70 youth and adult mentors to explore hiking, climbing, biking, snowshoeing, camping, and kayaking outdoors this summer. Whatcom Food Network In April 2010, a small group gathered with the goal of increasing coordination among organizations working on various dimensions of the Whatcom County Food System. This group expanded, became the Whatcom Food Network (WFN) Planning Sweet Potatoes continued from page 6 Although they look tough and durable, sweet potatoes are thin skinned and not great keepers, so don’t buy more than you’ll eat in a week. For me it’s hard not to do that, so I end up with a lot of cooked sweet potatoes, which end up being very useful, in that mash for example. As for cooking, baking is a timehonored method. Scrub them, skip any wrappings, and bake in a 375º F oven until utterly yielding when pierced with a knife, an hour or more, depending on the size. Sometimes very fresh sweet potatoes can leak their sugar juices while baking, so you might want to bake them on a sheet pan. If you want a sweet potato for supper and don’t want to wait that long, pressure cook them for about 25 minutes. After a fast release of the pressure, check to make sure they’re soft throughout. If not, return the lid and cook another 5 minutes. You can also steam them, either whole or cut into chunks, and you can boil them, although I never like the idea of diluting their flavor. Not only are these tuberous vegetables very versatile, easy to like and prepare, they offer a lot in the nutrition department. With plenty of fiber, beta carotene, vitamins C and B6, iron, calcium, and protein, sweet potatoes made the Center for Science in the Public Interest’s top 10 best foods list—all the more reason for incorporating this versatile tuber into your repertoire. See Deborah’s recipes at strongertogether.coop/at-the-market/sweetpotatoes-are-back. Founding chef of San Francisco’s Greens Restaurant and author of Vegetarian Cooking for Everyone (and 10 other cookbooks), Deborah Madison lives, writes, and gardens in Galisteo NM. She loves her co-op, La Montañita, especially the beautiful, distinctive produce she finds there—vegetables that really feel like someone grew them with care on a small farm. Committee, and established the goal of “Working to build common understanding and facilitate collaborative efforts toward a healthy and equitable food system for all.” WFN’s CSD will provide much needed publicity to this new organization and also help fund a part-time program assistant to maintain communication with Food Network members and the Planning Committee, develop and maintain publications and marketing materials, and plan events. WSU Cooperative Extension Community First Garden Project The WSU Cooperative Extension Community First Garden Project, established in 2008, supports neighborhoods throughout Whatcom County in creating and maintaining community gardens. CSD funds will be used to provide supplies—such as wheelbarrows, tools, seed, compost bins, or starter kits for schools and churches—for five to 10 community gardens, and to print a bilingual garden guide currently in high demand at three community gardens where Spanish-speaking families will benefit from supportive resource materials for continued success. Co-op Community News Advertising Sign-up Dates EveryMonthly Other Month Ad Sign-up Schedule Issue JANUARY FEBRUARY MARCH Co-op Holiday Hours Christmas Eve—Close at 6 pm Christmas Day—Closed New Year’s Eve—Close at 8 pm New Year’s Day—Open at 10 am Sign-up Dates Nov 5–Dec 26 Dec 5–Jan 25 Jan 5–Feb 25 Ad space is limited. All ads are reserved on a first-come, first-served basis during designated sign-up times only, and must be prepaid. For ad forms and more complete info, stop by the service desk or call 360-734-8158. Information to place an ad is available online at www.communityfood.coop/ resources/newsletter.htm. 78 Percent of U.S. Families Purchase Organic Foods Consumers vote with their dollars despite economic difficulty. Seventy eight percent—more U.S. families than ever before—say they are choosing organic foods, according to a study published in November by the Organic Trade Association (OTA). “In a time when the severity of the economy means making tough choices, it is extremely encouraging to see consumers vote with their values by including quality organic products in their shopping carts,” said Christine Bushway, OTA Executive Director and CEO. The finding is one of many contained in OTA’s newly released 2011 U.S. Families’ Organic Attitudes and Beliefs Study. According to the study, four in 10 families indicate they are buying more organic products than they were a year ago. The findings are in line with those in OTA’s 2011 Organic Industry Survey, which re- vealed that the U.S. organic industry grew at a rate of nearly eight percent in 2010. Fueled by consumer choice and demand, the organic sector is one of the few components of the U.S. economy that continues to add jobs. Nearly half—48 percent—of parents surveyed revealed that their strongest motivator for buying organic is their belief that organic products “are healthier for me and my children.” Other motivators for purchasing organic included concern over the effects of pesticides, hormones, and antibiotics on children; and the desire to avoid highly processed or artificial ingredients. Nearly a decade after the federal rules for organic were implemented, 72 percent of parents are now familiar with the USDA Organic seal, up significantly from 65 percent in 2009. However, the study also found that three in 10 U.S. families are new entrants to the organic marketplace. This figure is consistent with prior years’ findings, and indicates a need for continued outreach and education on the verified benefits offered by organic agriculture and products. For the study, OTA, in partnership with KIWI Magazine, polled nearly 1,300 U.S. families about their attitudes and behaviors relating to organic foods. The total sample reflects the target population of U.S. households at a confidence interval of +/-3 percent at the 95 percent confidence level. This is the third year the study has been conducted. For more information, see the Organic Trade Association at www. ota.com. USDA Supports Research and Marketing of Organic Agriculture Agriculture Deputy Secretary Kathleen Merrigan recently announced 23 new grants to research and extension programs working to help organic producers and processors grow and market high quality organic agricultural products. The grants, totaling $19 million in all, are funded by the U.S. Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA) through two unique programs: the Organic Agriculture Research and Extension Initiative (OREI) and the Organic Transitions Program (ORG). “As more and more farmers adopt organic agriculture practices, they need the best science available to operate profitable and successful organic farms,” said Merrigan. “America’s brand of organic agricultural goods is world-renowned for its highquality and abundance of selection. These research and extension proj- ects will give producers the tools and resources to produce quality organic food and boost farm income, boosting the ‘Grown in America’ brand.” The grants include more than $15 million in 2011 grants through the OREI. Supporting the development of sustainable agricultural and forestry practices, including organic farming, to both reduce negative impacts on the environment and keep U.S. farmers competitive is a priority of USDA research. For more OREI information, visit www.nifa.usda.gov/fo/organicagricultureresearchandextensioninitiative. cfm. The grants also include nearly $4 million through the ORG. In FY 2011, the ORG focused on environmental services provided by organic farming systems that support soil conservation and contribute to climate change mitigation. Practices and systems to be addressed include those associated with organic crops, organic animal production (including dairy), and organic systems integrating plant and animal production. More information on the program can be found online at www.nifa. usda.gov/fo/organictransitionsprogram.cfm. Since the late 1990s, U.S. organic production has seen significant growth. U.S. producers are increasingly turning to certified organic farming systems as a potential way to decrease reliance on nonrenewable resources, capture high-value markets and premium prices, and boost farm income. Today more than two-thirds of U.S. consumers buy organic products at least occasionally, and 28 percent buy organic products weekly. Co-op Community News, December 2011 11 Farm Fund Supports Youth Garden Project Photos courtesy of Common Threads Farm Laura Plaut, Director, Common Threads Farm What does it take to turn an urban grass lawn into a fully functioning garden with a market stand in less than three months? In the case of Common Threads’ Youth Grown project, funded this year with a Coop Farm Fund grant, it took a hardworking crew of homeless youth, a core of dedicated volunteers, and the combined vision of three local nonprofits. Common Threads launched Youth Grown, a garden-based job and life skills training program, in collaboration with Northwest Youth Services and the Whatcom Volunteer Center. From July through October, Northwest Youth Services clients worked with Common Threads staff and volunteers to prepare soil, plant seeds, and bring their harvest to market. Patrons purchased veggies at the Youth Grown Farm Stand on State Street during the month of September. The garden isn’t the only thing that has grown though. Along the way participants and volunteers have grown too—finding pride in constructing an awesome bean trellis, working with a diverse group of people, or overcoming their fears of public speaking to help farm stand customers with a purchase. This successful pilot could not have happened without the support of the Farm Fund—look for more growth of good people and good food through the Youth Grown project in 2012. For more information on this project, see www.commonthreadsfarm.org or contact [email protected]. Donations to the Co-op’s Farm Fund are accepted at all Coop registers. Farewell, Co-op Month Your Co-op staff had a blast hosting a bevy of Co-op Month events in October and we hope that everyone joined in on the fun. What events, you may ask? Well, there were the Pickford Film Center documentaries, the fabulous “Land for Food, Food for People” event co-sponsored with Community to Community Development and Kulshan Community Land Trust, the cute Non-GMO Project-verified product displays at both stores, a lovely Co-op Month display at the Bellingham Public Library, the amazing giant pumpkins in front of both stores, the Cooperator Award nominations, and the Owner Appreciation Day prize drawing. Oh, what else was happening during Co-op Month you may wonder? Only the fabulous Owner Appreciation Days that were hosted at each store. Co-op owners were treated to a smorgasbord of treats from our favorite local vendors along with fun freebies, prize giveaways, and live music. We’d like to extend a heartfelt thanks to everyone who participated in the festivities including staff, vendors, volunteers, musicians, and YOU! Congratulations to Connie Kelly of Bellingham, the big winner in this year’s Owner Appreciation Drawing. Connie won a grab bag of gift cards to local restaurants and a Co-op gift card, too, of course. Runners up in the drawing each won a pair of tickets to the iDiOM Theater: Rick and Lisa Gigo, and David Balfour. Cooperator Award winners will be announced in the January newsletter. Photos by Joanne Plucy, Habiba Sial, Laura Steiger Seaweed: The Forgotten Vegetable Dan Hauer Sea vegetables occupy a curious place in the American culinary tradition. That place, namely, is the shelf at the store, because almost no one ever buys them. With the explosion of sushi into mainstream American culture over the past few decades, most Americans have come to be at least somewhat familiar with nori, the dried seaweed paper used to wrap maki rolls, but few of us consume any other varieties. If we even notice the sea vegetables for sale in the Co-op or elsewhere, we’re likely to pass them by with either squeamishness (“Ewww, I don’t want to eat that slimy ocean-goop!”) or bewilderment (“Hijiki? I think I’ll stick with good old American lettuce, thank you very much.”) It’s a shame, really, because sea vegetables are nutritious, delicious, and, for those of us who haven’t grown up with them, an interesting adventure of the very low-key variety. The Co-op sells four different kinds in the bulk section, dried and ready to be reconstituted in water. These seaweed are not the stringy tentacles that wrap around your toes when you go swimming at Padden, nor are they the amorphous glop that you slip on when scrambling across the rocks at low tide. Rather, they are varieties of kelp grown mostly in Asia, and they look not too dissimilar from the other plants we eat, except that they happen to grow underwater. The four sea vegetables carried in the bulk section are wakame, arame, hijiki, and kombu. The first three are great as salad ingredients, which I’ll detail later, while kombu needs a bit of cooking. Regarded by many in Japan as something of a superfood, kombu can be eaten after soaking and heating, but its most classic use is in the preparation of dashi. Dashi is the quintessential Japanese stock—the basis for nearly all Japanese soups, including the always popular miso. There are numerous detailed recipes for dashi online, so I leave it to you to Google them, but the basic process involves soaking and then gently heating kombu, briefly adding a healthy amount of bonito flakes (fermented, dried, shaved tuna), then carefully straining the liquid to leave a clear, fishy, kelpy broth. Very easy. You can buy dashi in instant granules, too, but you’ll certainly do more to impress any forthcoming Japanese houseguests by telling them the dashi they’re enjoying was made lovingly by you. After nori, wakame is probably the second most familiar sea vegetable to the average American. Sushi restaurants commonly serve a wakame salad as a first or second course. You might notice, though, that the wakame salad at one restaurant is suspiciously identical to that of another. That’s because your runof-the-mill sushi place actually buys a prefabricated, frozen, bagged salad that’s already been dressed and seasoned. The stuff isn’t bad, exactly, but to my taste it’s over-sweetened and not particularly Japanese in flavor. You can make a far better and more authentic wakame salad on your own. If you buy the full fronds at the Co-op, you’ll want to soak them in cold water for about ten minutes, then pull the leaves off the center rib, much the way you would do with a leaf of kale. The leaves are a dark, translucent green, and they have a very pleasant chewiness about them. Sliced daikon radish (also available at the Co-op) makes a tasty and pretty addition to a wakame salad. One of the beauties of making sea vegetable salads or any other Japanese salad is the simplicity of the dressing. You really shouldn’t try for anything too wild. Japanese cuisine is meant to be simple, with just a few choice ingredients standing out at center stage. Here are the basic ingredients you might use for a dressing: soy sauce, rice vinegar, miso, dashi, sesame oil, vegetable oil, wasabi, and sugar in very small amounts. Of course, you could find other things to include, but this list will get you started. Once you’re familiar with the basic taste of each ingredient, you can mix and match to your liking. These same dressing ingredients also work well for my two favorite sea vegetables: arame and hijiki. They are quite similar, although hijiki commands a higher price. Consisting of short, brownish-black strands, they could almost be mistaken for a type of pasta. After soaking for five to ten minutes in cold water, they will have a firm but un-chewy texture. They have a mild, earthy flavor, and I think they are decidedly the least “oceany” of sea vegetables. These two would probably be the best to start with if you’re new to sea vegetables or the best to serve to skeptical friends and family. My favorite way to enjoy them is to combine equal parts seaweed (soaked and drained) with grated carrot. The carrot should be the freshest you can possibly find. Japanese cuisine is all about freshness. Toss the vegetables well with a dressing of sesame oil, soy sauce, rice vinegar, and sugar in whatever proportions taste best to you. Serve by itself on a small plate and top with toasted sesame seeds. The result is beautiful, nearly effortless, and positively addictive. Give sea veggies a try sometime. They’re an ancient part of Asian cuisine, and they’re not nearly as weird and scary as they might first seem. Local writer Dan Hauer is unapologetic about his healthy eating habits. Vegetables make him happy, and he doesn’t think there’s anything wrong with that.