February 2016 magazine - Community Food Co-op

Transcription

COUPON
INSIDE!
In Season
WINTER 2016
315 Westerly Road
Bellingham WA 98226
Open daily 7 am –9 pm
communityfood.coop
360-734-8158
Everyone Can Shop
Anyone Can Join
Downtown Store
1220 N Forest Street
Bellingham WA 98225
Open daily 7 am –10 pm
Co-op Bakery Café
405 E Holly Street
Bellingham WA 98225
Open daily 7 am – 8 pm
In Season, Winter 2016
Editor, Laura Steiger
[email protected]
Design/Production, Habiba Sial
Printed on 30% PCW recycled paper.
Back issues on website.
Acceptance of advertising does not
indicate endorsement by the Co-op.
Nutrition and health information
provided for informational purposes
only; consult a licensed practitioner.
Board of Directors
The Co-op is Whatcom County’s only
member-owned grocer.
Member-owners are welcome at
Board of Directors and Member
Affairs Committee meetings.
Board Administrator, Jean Rogers
[email protected]
or 360-734-8158, ext. 311.
photo by Matt Curtis, styling by Habiba Sial
Meeting and event details
at communityfood.coop.
Cordata Store
Vote to Keep Your
Co-op Strong
Mariah Ross, Co-op Board Chair
Every year in March, Co-op memberowners have the opportunity to help shape
the future of the Co-op by voting in the
Board of Directors election.
All current member-owners will receive
voting materials in the mail, including a
description of each candidate and voting
instructions. The candidates will also be
introduced at the Annual Meeting and Party
on Saturday, March 5. You can then vote
either online or in person at the Annual
Meeting, or vote any time from March 1 to
March 31 at the voting kiosk at either store
or online from your home computer.
Your Co-op has become a $33-millionplus business with more than 250
employees. 2015 was a year of big change
with the purchase of a new downtown
building housing our brand new bakery,
cozy bakery cafe, classroom/community
meeting room, and expanded office
space. We also saw improvements in the
Downtown store with expanded upstairs
seating, addition of a hot/salad bar, and
updates to the bulk foods aisle with more
updates to continue into 2016.
The success of the Co-op directly
strengthens our ability to reach our goals
for diversity, sustainability, supporting local
suppliers, providing good local jobs, and
serving our community. Especially, it allows
us to continue providing access to healthy
food for all and a friendly and informative
shopping experience.
The role of the Board of Directors is
to watch over and govern the Co-op to
make sure everything is running smoothly.
Directors determine the Co-op’s long-term
strategic direction and monitor performance
toward our current Strategic Plan. Having
a knowledgeable and experienced Board of
Directors helps us continue to achieve our
financial, social, and environmental goals.
The Co-op has a unique and essential
role as the only member-owned grocery
store in our county.
Our strength comes from you—the
member-owner. Please vote to keep your
Co-op strong.
MARCH 5
SATURDAY
5
TO
9:30
PM
BELLINGHAM CRUISE TERMINAL
355 HARRIS AVENUE IN FAIRHAVEN
DOORS OPEN AT 5 PM
BUFFET STARTS AT 5:30 PM
CO-OP CATERED • UNTIL IT’S GONE
MEETING 6:15 TO 7:50 PM
BOARD CANDIDATE INTRODUCTIONS
THE STATE OF THE CO-OP
STEPPING UP FOR LOCAL AGRICULTURE
ZOO PATROL 5 TO 6:15 PM
& FUN KIDS SHOW FROM MEMBERS OF
BELLINGHAM CIRCUS GUILD 7 TO 8 PM
BABY CAKES 8
TO
9:30
PM
BRING YOUR MEMBER-OWNER CARD TO VOTE
ANNUAL MEETING & PARTY
our food • our farms • our future
On the Cover—
It’s citrus season! Enjoy
the sweet, tart, juicy,
best-of-the-season organic
citrus available in our
produce departments.
Need recommendations
(or a taste)? Just ask. We’re
happy to help!
photo by Matt Curtis, food
styling by Habiba Sial
Winter Kids Corner
Complete our fun citrus coloring
page, found in the play area at
either store, to be entered in a
drawing for a $5 Co-op gift card!
Congratulations to the winners
of the Autumn Kids Corner
lunch bag contest: Loralai
Worms-Trubenbach, age 9,
and Irene Dalrymple, age 9.
photos by Matt Curtis, styling by Habiba Sial
Charcuterie
NOW SLICED TO ORDER
IN THE CO-OP DELI
Mike in the Cordata deli will slice your charcuterie to order (with a smile!).
New to charcuterie?
Try these simple serving suggestions.
Add your favorite mustards or other condiments,
but keep it relatively simple to let the flavors of
these quality, handcrafted meats shine.
Fra’ Mani sopressata
+
Genepi Alpine tomme de savoie
+
hearty ale
+
Avenue Bread or
Breadfarm crusty baguette
Fra’ Mani mortadella
+
Mama Lil's pickled peppers
+
Cucina & Amore jarred
artichoke quarters
+
organic olive oil
+
crusty sweet roll
Robin Elwood, Downtown Deli Assistant Manager
The Co-op is proud to announce the arrival of Fra’ Mani and
agents, or meat by-products, and are raised on pasture or in
Creminelli charcuteries! Co-op deli staff sought out the highest
deeply bedded pens.
quality, artisan, handcrafted, additive-free
Creminelli, the other main supplier of the
meats for our shoppers, and we are excited
Co-op’s new charcuterie assortment, is at
to share them with you. Curious to learn
least a fourth-generation family producer of
the highest quality,
more about what makes these two purveyors
Salumi. The current generation moved from
artisan, handcrafted,
exceptional? Read on, and ask for a sample the
Italy to Utah in 2007, bringing the company
additive-free meats
next time you are in the deli.
with them, and searched for a landscape and
Fra’ Mani, based in Berkeley, California,
an heirloom breed of pig suitable for making
represents approximately a decade of artisanal,
their traditional recipes. Their Duroc-breed
hand-packed, naturally cured meat. Started by slow-food chef Paul
pigs are raised in open living conditions, with all-natural standards
Bertolli, their mission is to “keep old world traditions alive...using
similar to Fra’ Mani’s.
ingredients of the highest quality from sustainable sources.” Their
Many artisan producers pride themselves on the “story” that
meat, chiefly pork, comes from family farmers committed to the
goes with their food, and both Fra’ Mani and Creminelli’s websites
well-being of their animals and their land. The animals are never
put family origin and culinary vision front and center. However, any
given antibiotics, artificial growth hormones, growth-promoting
corporation can write a vague story to go with their product. What
Fra’ Mani capicollo
+
broccoli rabe
+
Jeff's Naturals pepperoncini peppers
+
anchovies
+
garlic
Creminelli prosciutto cotto
+
butter
+
Avenue Bread or
Breadfarm crusty baguette
or
use in any sandwich or recipe
calling for ham
Braise the broccoli rabe in olive oil
with anchovies, garlic, and a little salt
until tender. Slice focaccia through
the middle to create two sides. Toast
the bread to medium brown on its
cut side. Brush with extra virgin olive
oil and rub with garlic. Arrange the
broccoli rabe, anchovies, and garlic all
over the surface of the bread and top
with thinly sliced spicy capicollo and
Calabrian peppers. Serve open-faced.
sets these producers apart is a verifiable commitment to specific
animal welfare and sustainability practices. And, of course, by their
insistence that what they do creates an especially delicious product.
The real test comes when a room full of professional meat eaters
sits in a back room at the Co-op’s Cordata store passing around a
plate of charcuterie. Andy Adams, a representative from Peterson (one
of the Co-op’s distributors), was running the deli slicer and leading a
training on the vocabulary and variety of Italian-style preserved meats.
Andy led the group quickly through the definitions: salumi is
a general Italian term for salted, cured, meats including salami,
mortadella, sopressata, lardo, porchetta, cotta, etc. The cuts
of meat, spices added, and curing times vary, but all of them
originated as ways of preserving meat before refrigeration. They
have endured due to both their durability and their tastiness.
“One of the great things about salami calabrese is that, despite
the Calabrian pepper flakes giving it some heat, you also taste the
Creminelli Calabrese Italian salami
or
Milano Italian salami
+
Coastal cheddar (England)
or
Fromager D’Affinois brie (France)
Fra’ Mani salame rosa
+
Mediterranean Organic
roasted red and yellow peppers
+
Wildwood aioli
+
ciabatta roll
flavor of the heirloom pork. Unless a customer wants something
different, slice it about as thin as a dime,” said Andy.
At this point, Andy pauses and looks around the room.
Everyone is eating salami calabrese. No one is listening to him.
“Oh,” he said. “Should I slice some more of that and hand it
around again?”
The Cordata deli launched the new line of charcuterie first,
and customers have been wildly responsive. Additionally, the deli
team has some blockbuster sandwich suggestions utilizing slices
of the various offerings. Downtown, the deli remodel delayed the
arrival of these new products, but some of the smaller salami is
available in the specialty cheese case. If all goes as planned, the full
assortment will also be available in the Downtown deli by early
February—sliced to order, with descriptions and samples galore.
And, yes, it includes that salami calabrese that stops
all conversation.
Learn more at framani.com and creminelli.com.
photos by Dave Hanson
San Juan Island Sea Salt
VENDO
R
SPO
TLIGH
T
Laura Steiger, Outreach Team
What do you get when you combine
wonderfully wild and briny flavored salt.
sea water, greenhouses, and sunshine? San
An interesting by-product of this
Juan Island Sea Salt!
process is the production
That’s what Brady
of nigari, also called bittern.
Ryan discovered, long
Nigari is used as a coagulant
sea water,
after his less-successful
in the making of tofu, and the
greenhouses,
initial childhood attempts
salt farm sells it to people
and sunshine
at making sea salt on his
who want to make their own
parent’s stove. I’ve got
homemade tofu. Who knew?
to hand it to him—as a
After careful monitoring
kid growing up on San Juan Island and
to achieve the preferred moisture content,
pondering possible homemade gifts, sea
San Juan Island Sea Salt is ground to a
salt was a pretty brilliant idea.
consistency similar to fleur de sel. The
No longer relying on the kitchen stove,
irregular crystal size, lots of minerality, and
San Juan Island Sea Salt is produced using
a slight moisture content make it ideal as
solar energy. Seawater is filtered and
a finishing salt to sprinkle atop your baked
collected into 3-inch-deep ponds inside
goods, meats, vegetables, chocolates and
passive greenhouses. It takes 3 to 6 weeks
caramels, egg dishes, or pretty much anything
for the sun to finish a batch, and each
that would benefit from a pinch of salt. Of
greenhouse produces 200 to 300 pounds
course, you can also use San Juan Island Sea
of salt per batch.
Salt in recipes, just like any common salt.
Most brands of sea salt, produced by
Due to a combination of the trace
an energy-intensive process of boiling off
minerals in the salt and our wet climate
the water, are almost entirely pure sodium
(and steamy kitchens), it’s completely
chloride (NaCl), but the ocean is only
natural if your San Juan Island Sea Salt
about 80 to 85 percent NaCl. San Juan
gets a tiny bit clumpy. When needed, just
Island Sea Salt’s evaporative process retains
give the jar a quick whack to loosen and
the mineral wealth of the sea resulting in
sprinkle on the salty riches of the sea.
After Brady Ryan collects the harvest on his salt
farm (top), the salt is transferred to drying racks
where moisture levels are carefully monitored before
the salt is ground and packaged.
From the Salt Maker
Our theory in salting is plain:
The simpler the food, the more
powerfully our salt impacts your
experience of it. With that in mind,
here are some of our favorite ways
to harness the flavor of the sea.
1) Fresh cherry tomatoes
with salt and vinegar
2) Avocado on toast with salt
3) Salt on a fried egg
4) Salt on a fresh-out-of-theoven chocolate chip cookie
5) Salt with nutritional yeast
on popcorn
Take a virtual tour of the salt farm and be amazed by the wondrous beauty of salt crystal formations at sanjuanislandseasalt.com.
roasted chicken
WI TH
ROOT VEGETABLES
INGREDIENTS
1 3–5 pound chicken
Several sprigs of thyme
4 cloves garlic, smashed, peel
left on
6 tablespoons butter
6 tablespoons soy sauce
3-4 pounds assorted root
vegetables, cut into 1”–2”
chunks (see note)
8 cloves garlic peeled
3 tablespoons olive oil
Salt
Pepper
A RECIPE FOR ALL SEASONS
EVEN WINTER
Jeremy Meadows, Cordata Deli Cook
At the Co-op we are big fans of eating local, seasonal
produce whenever possible, which is in keeping with our status
as unabashed sustainable-food-movement warriors. We are
also crazy about local, seasonal produce simply because we like
food that, you know, tastes good. And a good rule of thumb for
determining how good (or bad) your produce is going to taste is to
determine how far it has travelled to reach your plate. Remember,
veggies get jet-lag too!
In the meager months of winter, eating seasonally is a little
more challenging. Many of the winter vegetables—especially the
root vegetables like parsnips, carrots, rutabagas, etc.—take a little
bit of coaxing and cajoling to bring out their full potential.
Not that this is hard. Indeed, a quick toss with some olive oil,
salt, and pepper and a little time in the oven is all it really takes
to bring out the sugary, savory deliciousness hidden within these
curious ground-dwellers.
But if you want to take things to the next level, try this
recipe. Through some wonderful symbiotic alchemy, the aromatic
vegetables help to flavor the chicken, and the chicken juices
impart incredible richness to the vegetables. It’s just delicious. It’s
also really easy to make, and adapts well to use most any sturdy
vegetables, which is good because rarely a month goes by when I
don’t make it at least once.
Note: This time of year I like
a mixture of carrots, parsnips,
and rutabagas, but use whatever
sturdy vegetables you prefer
(beets are especially good). Just
remember that cooking times
vary. The vegetables mentioned
cook evenly, but if you add
less-dense vegetables, like
potatoes, just cut them slightly
larger, so that they cook evenly
with the denser vegetables.
METHOD
1.Preheat the oven to 450˚ F.
2.Pat the chicken dry with
paper towels. Season the
cavity generously with salt
and pepper and place thyme
sprigs and smashed garlic in
the cavity. Truss the chicken.
Let sit at room temperature
while you prepare other
ingredients. (Alternatively,
you can use a combination
of bone-in chicken pieces
such as breasts, thighs, etc.,
placed on a wire rack over
the pan.)
3.Melt the butter in a small
saucepan over medium-low
heat. Stir in the soy sauce and
set aside.
4.Place the vegetables and
peeled garlic in an 8" x 13"
casserole, or other highwalled dish that will hold them
comfortably. Add the olive oil
and a large pinch of salt and
pepper and toss to coat.
5.Nestle the chicken on top
of the vegetables, breast side
up. Brush about half of the
butter/soy sauce mixture all
over the chicken.
6.Roast for about 50–60
minutes or until the chicken
registers 165 degrees in the
thickest part of the thigh,
basting with remaining
butter/soy sauce mixture
once or twice in between.
7.Remove the chicken to a
platter and let it rest for 10–15
minutes. Meanwhile, stir the
vegetables and return to the
oven while chicken rests.
8.Remove the vegetables
from the oven. Carve the
chicken and serve with
the vegetables.
how many items
COST MORE
plus how many additional
items were equal in price
at our competitors
TERRA ORGANICA
HAGGEN
80 94 39 60
OF
52 91 17 29
OF
OF
GROCERY
PRODUCE
items cost more
+ 5 cost equal
OF
GROCERY
WELLNESS
items cost more
+ 5 cost equal
items cost more
+ 6 cost equal
items cost more
+ 11 cost equal
Comparing Organic Apples to Organic Apples
Terry Parks, Merchandising Manager
Just like most price-conscious
shoppers, Co-op staff is always researching
to see how our selection and prices stack
up against the other grocers in town—
but with a slightly different purpose.
Our goal is to regularly survey prices in
our local marketplace to ensure that the
Co-op continues to provide good value
and competitive pricing for our shoppers.
Our price comparisons focus on identical
products across a variety of departments.
With Whole Foods Market entering
our community next summer, we are even
more committed to doing our pricing
homework, and therefore we are in the
process of a comprehensive pricing review
for all areas of the Co-op. We believe
this review will yield even more favorable
values for many products in our stores.
For this survey, we compared our pricing
with Haggen, Fred Meyer, Terra, Safeway, and
(for wellness products) Super Supplements.
We are still competing favorably against
low-price retailers Fred Meyer and Super
Supplements, and are optimistic that
we will gain even more ground on these
competitors in 2016. As compared to our
2015 survey, the overall price difference
on wellness products between Super
Supplements and the Co-op has remained
steady. The same is true of the price
difference on grocery items at Fred Meyer.
In the produce department, we gained
significant ground and are now only 5.6
percent over the total basket cost at Fred
Meyer, compared to 16 percent in 2015.
Safeway is a newcomer to our price
comparison survey, and while they have
fewer grocery items to compare (49 against
an average of 87 for all competitors) they
are certainly a competitor in the natural
and organic product marketplace. Our
grocery basket came in 6.9 percent higher,
but produce was just about even.
PRODUCE
SAFEWAY
31 items
CO-OP SAFEWAY
$78
$78
FRED MEYER
28 items
CO-OP
$71
FRED
$67
We performed well against Haggen
and Terra. In 2015, the price gap between
Haggen and the Co-op grew in our favor.
In grocery, the Co-op now beats Haggen’s
prices by 4.5 percent (compared to only
2 percent in 2015). Our produce prices
continue to be about 10 percent lower
than Haggen’s prices (similar in 2015). Our
prices as compared to Terra were very
good for both grocery and wellness (10
percent and 5 percent lower respectively).
The landscape for natural and organic
products continues to get more and
more crowded. This makes our work as
a cooperative to sustain and build value
for our member-owners even more
important. We will continue to research
and source products locally, regionally,
and nationally in order to maximize the
selection of quality goods that we are able
to offer at an affordable price for all.
GROCERY
HAGGEN
29 items
SAFEWAY
49 items
CO-OP
$76 HAGGEN
$84
CO-OP SAFEWAY
$246
$263
FRED MEYER
84 items
CO-OP
$399
WELLNESS
HAGGEN
91 items
TERRA
94 items
FRED MEYER
25 items
CO-OP
$525
FRED
$376
CO-OP
$492 HAGGEN
$514
CO-OP
$480
Price comparisons are based on identical products. Since product availability varies from store to store, the number
of identical products compared is shown in each shopping basket along the top of the illustration.
TERRA
$524
TERRA
60 items
SUPER SUPPLIMENTS
60 items
CO-OP TERRA
$1,510 $1,583
SUPER
CO-OP $1,549
$1,736
FRED
$509
YOU OWN IT!
20,000+
we’re community
owned by you
A GROUP OF
DEVOTED
PEOPLE
WITH
PASSION
AND
VISION
• CAN MAKE A •
DIFFERENCE
IN OUR
COMMUNITY
“I love this co-op. Awesome mix of local
foods, fresh deli, and essential oils. Also
amazing smoothies made fresh.”
–Parisa T. from Sunnyvale, CA on Yelp
Love us?
Yelp about it! If
anything is not to
your satisfaction
please tell us, so
we can improve.
Cascadia
Weekly 2015
Bellingham's Best
Grocery Store
“This weekend was the first time we hit
the new bakery and the goodies are great.
Wholesome quality ingredients and I am
liking this place.”
–Arthur S. from Bellingham on Yelp
American
Red Cross
Good Neighbor
Award 2015
$32,564 total 2015 donations
Community Food Co-op’s Farm Fund
contributions in 2015 for local food & farming
• Co-op shoppers—$9,564
• Whatcom Community Foundation—$15,000
• Community Food Co-op—$8,000
“This is my favorite place to get groceries.
The produce is all fresh & they support
local farmers. Everything is labeled clearly
& the prices are really good. I like how they
make you feel like family when you come
here. They learn your name & actually take
interest in your life. The deli area always
has good fresh food. I enjoy the Turkey
Basil Pasta Salad. They have a good salad
bar, fresh soups, made to order sandwiches,
& a hot already made option. I like how
they are always searching for new things to
bring in & always have an open mind about
new products. This is a great place to shop.”
–McGoats T. from Lynden on Yelp
Bellingham Alive!
2015 GOLD for
Best Health
Food Shop
&
Best Grocery Store
HAVE
PRIDE
• IN WHAT YOU •
CHOOSE
Eat Good Food
&
Save Money
at the Co-op
Adrienne Renz, Outreach Manager
photo by Matt Curtis
It is possible to eat well and save money! To make your dollars
Don’t worry, we aren’t paying our farmers or employees any
stretch further at the Co-op, we significantly lowered prices on
less. We’re working with food co-ops across the country, using the
more than 100 products throughout our stores
strength of our group buying power to negotiate
with our new Co+op Basics program.
lower prices for all co-op shoppers. The program
Co+op Basics offer our lowest prices, every
may look different at other co-ops, but in our
we have
day, on a variety of popular grocery and household
stores you’ll find more than 100 Co+op Basics
significantly
staples—the building blocks for hearty meals and
items, and the selection will continue to grow over
day-to-day living. Look for the purple Co+op Basics
lowered prices
the next few months. Look for Co+op Basics when
signs on products like pasta, beans, butter, cleaning
you shop, or ask a friendly staff member to help
supplies, baby formula, flour, milk, eggs, and more.
you locate these money-saving products.
Co+op Basics has now replaced Co+op Essentials—a similar
Every time you shop at the Co-op you vote with your dollars
program we introduced a couple of years ago. Both pricing
to support our local community and participate in our BIG goals to
programs offered everyday low prices throughout the store, but
grow the co-op economy, grow our local food system, and increase
Co+op Basics has some big advantages.
healthy food access. Thanks to money-saving programs like Co+op
• The number of low price items has significantly increased.
Basics we don’t need to sacrifice our budgets to live our values.
• Savings throughout our stores, look for the purple signs.
Co-op staff is always working to bring you the best prices on
• More people will have access to healthy food. The low price is
the quality products Co-op shoppers want and expect (read the
the same for everyone, whether they are members or not.
price comparison story on page 8 to see how we stack up against
• AND member-owners can save even more money when
other grocers). We look forward to serving you in 2016 and
they special order by the case at the new low price.
making your Co-op experience the best it can be.
FAQs
Our biweekly flyer focused
on packaged grocery. Look for
the DOUBLE SAVINGS deals.
Q: When are these deals available?
A: Every day! No sales dates or
other restrictions.
Q: Can I use manufacturer’s coupons?
A: Absolutely! If you find a manufacturer’s
coupon in the paper or online, feel free to
redeem it at either of our stores.
flash sale
Membership at the Co-op has
its perks! Look for red Flash Sale
signs to find great items at a
deeply discounted price.
a co-op owner benefit!
Q: Can I special order cases or use my
Member-Owner Appreciation Coupon?
A: Yes, and all purchases will count toward
your patronage rebate.
Q: How can I leave feedback about
Co+op Basics?
A: Leave a comment at the service desk. As
Whatcom County’s only communityowned grocer, your input matters!
SPECIAL
ORDERS
Order any product by the case
and get a minimum 15 percent
discount off the shelf price; save
even more by ordering when
products are on sale.
BULK
Save by buying just what you
need; buy a pinch or a pound.
Healthy
Connections
Classes
Eating with the Seasons:
A Traditional Chinese
Medicine Perspective
with Cadie Federmeyer, LAc
Monday, Feb. 1, 6:30–7:30 pm
The ancients taught that when we are in
rhythm and harmony with the cycles of
nature and cosmos, we will live long and
healthy lives. In this class we will explore
the different energies of the seasons,
foods, herbs, and recipes through the lens
of Chinese Medicine and other crosscultural traditions. Cadie Federmeyer is
a Licensed Acupuncturist in practice at
Belllingham Natural Family Medicine.
Downtown • reg at CO-OP • $5
Winter Soups
for the Body and Soul
with Karina Davidson
Tuesday, Feb. 2, 6:30–9 pm
To warm the body and soothe the soul,
Karina Davidson prepares four hearty
healthy soups: Greek chicken, rice, and
zucchini stew; classic beef and black bean
chili with yams and black kale; inimitable
Hungarian mushroom soup; and coconut
curry butternut squash soup.
Downtown • reg at WCC • $39
WINTER CLASSES 2016
The Co-op offers cooking, nutrition, and wellness classes throughout the year at the Downtown Co-op
Connections Building and the Cordata store. Cooking classes feature local organic ingredients whenever
possible. Since 2009, the Co-op has partnered with Whatcom Community College on food and wine classes.
Take Control of
Your Health: Q and A
dynamic stretching routine for the
shoulders that you can incorporate into
your daily routine. Susan Guttzeit is a
master teacher of AIS (Active Isolated
Stretching).
can take now to drastically reduce your
experience of seasonal allergies and to
even prevent them.
Bring your health questions for an open
discussion!
Cordata • reg at CO-OP • free
Cordata • reg at CO-OP • $5
Year of the Monkey
Healthy Treats
for Your Sweetheart
with Jim Ehmke, CN
Wednesday, Feb. 3, 6:30–8:30 pm
Make Your Own Mozzarella
with Julie Kamin-Martin
Thursday, Feb. 4, 6:30–8:30 pm
Learn how to create soft, creamy,
and delicious mozzarella in your own
kitchen! Julie Kamin-Martin (founder
of Oly-Cultures) will demonstrate the
process from start to finish. Students
will learn about the acidification of the
milk proteins, creation of the curds and
whey, the proper method for kneading,
how to store fresh mozzarella, and a
variety of recipes and ideas for serving
your homemade mozzarella. At the end
of the class, students will be able to
enjoy the fresh-made product.
(includes mozzarella-making kit)
Advanced Coffee
with Hayley Boothe
Saturday, Feb. 6, 10:30 am–noon
For the true enthusiast: an advanced
exploration of the fine arts of cupping
and tasting coffee. Co-op coffee
instructor Hayley Boothe, along with
guest presenter Sara Galactica, will
encourage students to think and taste
outside the box of traditional coffee
norms. We’ll explore novel and exciting
coffee and food pairings.
Pakistani Cuisine
with Azma Khan
Wednesday, Feb. 3, 6:30–9 pm
Pakistani native Azma Khan offers a
menu of Pakistani favorites—very
similar to North Indian cuisine but with
a stronger Persian influence. Enjoy
chicken palau, dal masoor, vegetable
curry, and cucumber salad, all
accompanied by spicy masala chai.
Why Stretch?
with Susan Guttzeit, LMP
Monday, Feb. 8, 6:30–8 pm
Do you find it challenging to find
time to stretch? What are the REAL
benefits of stretching and what’s
the best way to stretch? In this class
Licensed Massage Practitioner Susan
Guttzeit will demystify stretching and
discuss the pros and cons of different
stretching techniques. Learn a short
with Robert Fong
It’s the Year of the Green Monkey
and Robert Fong is in the kitchen to
celebrate. He’ll cook Buddhist Lohan
Jai (a traditional vegetarian stew);
Beijing duck and bean sprouts; double
steamed chicken, dragon eye, and
ginger soup; and winter melon braised
with dried scallops and bamboo
shoots. For dessert, tapioca coconut
pudding. Come to eat and enjoy a meal
with Fong’s family recipes.
with Alissa Segersten
Thursday, Feb. 11, 6:30–9 pm
Learn how to make raw organic
chocolates, strawberry white chocolate
hearts, chocolate lava cakes, raspberry
coconut ice cream, no-bake chocolate
custards, almond butter chocolate
chip cookies, and more! Menu is free
of grains, dairy, soy, refined sugar,
GMOs, and is organic.
Freedom from
Food Obsession
with Sharon Mayson
and Alicia Kochan, LAc
Tuesday, Feb. 9, 6:30–8:30 pm
Certified Health Coach Sharon Mayson
and Licensed Acupuncturist Alicia
Kochan present a class designed to
help you change your eating habits and
align with your true self. We’ll address
both the physical and emotional causes
for cravings and overeating. This class
and the corresponding guide book
will take you through the process of
learning new healthy habits, retraining
your brain, and changing your
relationship with food.
Spring Allergies—an
Ayurvedic Approach
with Katrina Svoboda Johnson
We are linked with nature and the
changes of the seasons. For some
people this shows up as harrowing
springtime allergies. If this describes
you—and you know who you are—
come to this class to learn the steps you
Spices of India
with Balabhadra
Journey with Balabhadra to the realm
of exotic spices and seasonings—
including some lesser-known spices
that make Indian food so seductive and
mysterious. We will make basmati rice
and cauliflower pilaf with black mustard
seeds and black cardamom, fried mung
dal croquettes in herbed yogurt with
ajwain and hing (asafoetida), and spicy
potato stuffed poblano peppers with
chat masala. Student participation
is encouraged!
Paleo Gourmet
Learn to make fabulous Paleo-style
meals that non-Paleo family and friends
THE WINE GLASS ICON
indicates that a glass of wine,
beer, or a non-alcoholic beverage
is included in course fee
will love. Starting with a Southwestern
vegetable soup, Karina Davidson will
produce two complete dinner menus:
roast chicken with root vegetables, and a
black kale and orange salad with sherry
vinaigrette; and baked salmon with a
sesame-garlic glaze, whipped yams with
coconut milk, and stir-fried broccoli. For
dessert, we will roast pears and apples
with cinnamon and cardamom.
Dumplings Three Ways
with Mary Ellen Carter
Wednesday, Feb. 17, 6:30–9 pm
Whether you’re familiar with pelmeni,
kreplach, or pierogis, they’re all Eastern
European variations on the dumpling.
In this hands-on class, we’ll try our
hand at three different fillings: meat,
cheese, and mushroom sauerkraut
with a sour cream dipping sauce. We
will serve the dumplings with another
earthy favorite: roasted beet borscht.
Registration is limited, so sign up early!
Take Control of
Your Own Intestinal Health
with Jim Ehmke, CN
Take control of your own intestinal
health. This class will cover all the
major organs of the digestive system as
well as strategies and holistic therapies
for digestive health. We’ll discuss
acid reflux, Crohn’s, IBS, colitis,
hemorrhoids, colon cancer, ulcers,
and much more. Certified Nutritionist
Jim Ehmke specializes in identifying
the causes of difficult conditions and
applying effective therapies.
Make Your Own Milk Kefir
with Julie Kamin-Martin
Monday, Feb. 22, 6:30–8:30 pm
Learn how to create your own milk
kefir, an age-old probiotic beverage.
Julie Kamin-Martin, founder of OlyCultures, provides a step-by-step
demonstration on how to ferment and
vegetarian
gluten free
hands on
= wine, beer, or non-alcoholic beverage included in course fee
Please do not wear strong fragrances to class.
Contact Kevin Murphy at 360-734-8158, ext. 313, or [email protected].
Co-op
our nursery opens february 1st !
get ready
for spring !
Sushi: Roll Your Own
with Robert Fong
workshops
begin
february
13th
beginning feb 1st hours: mon-sat 10-5, sun 11-4
6906 goodwin road, everson | (360) 966-5859
www.cloudmountainfarmcenter.org
management. Counselor Heather
Harmony will share the format and
contents for 10 sessions from her
“Monthly Mindfulness Sound Circle”
group. Feel free to use the material as
you wish; use ideas at home, school,
clubs, camp, etc. Heather will share tips
on using ideas individually as well as
offer support if you want to set up your
own group.
Make and eat temaki and futomaki
sushi. Use only your hands to form nori
rolls, and a bamboo mat for fat rolls.
Mix and match: albacore tuna, sockeye
salmon, spicy scallops, mango,
avocado, cucumber, shiso, and wasabi.
Masa Favorites
with Ana Jackson
Thursday, Feb. 25, 6:30–9:30 pm
Learn to make tamales, handmade
quesadillas, and salsas to go with
them! We’ll make rajas tamales (with
chile poblanos, cheese, and corn);
quesadillas made with handmade
tortillas, and stuffed with nopales and
chorizo; and a variety of salsas including
traditional salsa fresca, tatemada from
Sonora (roasted tomatoes and chiles),
verde tatemada Guadalajara style (with
tomatillos), and peanut salsa.
Brain Wave Training
Downtown = Co-op Connections building, 405 E Holly St, Bellingham
Cordata = Roots Room at the Cordata store, 315 Westerly Rd, Bellingham
reg at CO-OP = register online at www.communityfood.coop
reg at WCC = register at 360-383-3200 or www.whatcomcommunityed.com
community | education | sustainability
(includes kefir-making kit)
www.communityfood.coop
check our website for more classes
vegan
store your milk kefir. Julie will also lead
discussion on some of the numerous
ways milk kefir can be used in the home,
such as in baking, desserts, facials, and
even hair rinses. Participants will also
be invited to sample milk kefir products.
with Carolyn Hallett, CCH, and
Joan Cross
Learn how neurofeedback can be used
to address a wide range of mental
and neurological issues and how an
out-of-balance brain can be retrained
for optimal performance, clarity, and
vitality. Neurofeedback practitioners
Carolyn Hallett and Joan Cross use
innovative drug-free technology to help
individuals with conditions including
migraines, memory loss, insomnia,
and many others.
Anti-Inflammation Menu
with Selva Wohlgemuth, RDN
Wednesday, March 2, 6:30–9 pm
Nutritionist Selva Wohlgemuth
presents easy, delicious dishes
featuring anti-inflammatory superstars.
Enjoy samples of seared salmon, lentil
salad with capers and parsley, warm
beet salad with Dijon vinaigrette,
golden turmeric latte, and walnutcrusted chocolate avocado treats.
Take Control of Your
Immune System Health
with Jim Ehmke, CN
Wednesday, March 2, 6:30–8:30 pm
Learn all about the immune system and
how to keep yours effective. We’ll talk
about different strains of flu, viruses,
chronic fatigue, fibromyalgia, dental
infections, and more—and strategies
for dealing with them. We’ll consider
vaccines, antibiotics, and possible
alternatives. Certified Nutritionist Jim
Ehmke has been a practitioner of diverse
alternative therapies since 1976.
Mindfulness and Focus
for Conscious Kids
Parisian Bistro
with Heather Harmony, MSW, CC
Tuesday, March 1, 6:30–8 pm
Learn fun ways to teach kids
focus, mindfulness, and emotion
Thursday, March 3, 6:30–9 pm
Karina Davidson brings the flavors
of a Parisian bistro to Bellingham.
We’ll start with an endive and romaine
class listing continued on next page
salad with bacon and croutons,
followed by chicken Dijon served with
fabulously lush mashed potatoes
and sautéed broccolini. For dessert,
it’s a surprisingly simple-to-make
bittersweet chocolate tart with a
raspberry and red wine sauce.
bread. For dessert, enjoy chocolate
Guinness cake!
Clear Toxic Emotions
for Sound Sleep
with Santosha Nobel, CHT
Monday, March 21, 6:30–8 pm
Life Purpose
and Hand Analysis
with Robin Mayer
The real transformative power in
discovering one’s life purpose comes
when this information is brought
directly into day-to-day life. In this
free talk, we will explore how the
information contained in your specific
fingerprints can offer perspective
on current circumstances, and
relationships to the bigger picture of
where your life is heading. Robin Mayer
is an Advanced Hand Analyst with
Bellingham Hand Analysis.
Downtown • reg at CO-OP • free
Chef’s Choice
with Robert Fong
Join Chef Fong as he presents his
best take on quail, crab, and calamari.
Be surprised and delighted with his
culinary artistry. For adventurous
eaters only!
Elimination Diet 101
with Alissa Segersten
and Tom Malterre, CN
An elimination diet is a method
for identifying the links between a
wide range of physical ailments and
particular foods. Tom and Alissa,
co-authors of The Elimination Diet,
team up to explain this process and
share diet recipes that will expand
your culinary horizons. Enjoy creamy,
green detox soup; a pineapple green
smoothie; baked winter squash; turkey
and carrot hash; brown rice tortillas;
pomegranate chicken tacos; a simple
salad with green goddess dressing;
and pumpkin-seed butter energy bars.
The class menu contains no gluten,
dairy, eggs, nuts, soy, or GMOs.
Peruvian Table
with Jesse Otero
Peru’s ethnic and geographic diversity
is reflected in its fabulous cuisine.
Join Jesse Otero in an exploration
of the Peruvian kitchen as he creates
the unique vegetable salad known as
causa, traditional seafood ceviche, and
Chinese-style roasted chicken with
yucca root.
From Stress to Serenity
with Monique Arsenault, CCH
Join Certified Homeopath Monique
Arsenault for a holistic inquiry into the
importance of stress in our lives—how
we can manage it better and how to make
it work to our advantage. We will learn
simple techniques to help identify causes
of stress, as well as how to sustain a
sense of serenity in the midst of it.
Join Certified Hypnotherapist
Santosha Nobel for a discussion of
the importance and impact of our
subconscious and unconscious
sides, and their role in sound sleep.
Experience relaxation techniques,
hypnotherapy, and guided imagery
journeys to learn how to identify and
clear old emotions and beliefs for a
better night’s rest.
Korean Cuisine
with Robert Fong
Robert Fong prepares three spicy and
not-so-spicy old-school Korean dishes
with ease and care. Treat your taste buds
to bibimbap (lots of stir-fried vegetables
mixed with steamed rice and kimchee),
bulgogi (thinly sliced marinated grilled
sirloin wrapped with shiso), and fried
sweet-chili garlic chicken.
Wednesday, March 16, 6:30–9 pm
Learn how to make a robust deluxe
corned beef and cabbage dinner from
Karina Davidson. Karina will also make
classic Dublin lamb stew and Irish soda
In Vino Veritas
with Ryan O’Connell-Elston
Poet and historian Ryan O’ConnellElston leads a multi-media exploration
of the artistic dimensions of the Latin
phrase in vino veritas (in wine, there is
truth), as we delve into the myths, poetry,
art, and philosophy of ancient Greece
and Rome. Ryan Wildstar, instructor
in the popular “Art of Wine” series,
provides complementary wine and food
pairing. Class fee includes wine. You
must be 21 or older to attend this class.
Robert Fong presents the distinctive
comfort food from 1950s-era Hawaii.
We’ll feast on beef teriyaki burgers with
grilled onions, chicken long rice (actually
Hawaiian chicken noodle soup), and tako
poke (octopus salad).
with Jim Ehmke, CN
Wednesday, March 16, 6:30–8:30 pm
St. Patrick’s Day Feast
Learn to make luxurious and healing
skin and hair care products with
essential oils, herbal infused oils,
and hydrosols (such as rosewater).
With Michelle’s help, each student will
make a healing and age-defying oil
for their skin type or a hair treatment.
Demonstrations and recipes include
facial and eye treatment blends;
treatments for scars, psoriasis, hair
loss, and dandruff; and more. Class fee
includes supplies and notes/recipes.
with Robert Fong
Tuesday, April 5, 6:30–9 pm
Take Control of
Your Hormonal Health
with Michelle Mahler
Hawaiian Comfort Food
Learn all about the body’s endocrine
system. We’ll discuss all the major
glands of the endocrine system and how
hormones interact, as well as hormonal
therapies, fertility options, and PMS.
Certified Nutritionist Jim Ehmke has
been a practitioner of diverse alternative
therapies since 1976.
Organic Skin and Hair
Care with Essential Oils
A Good Night’s Sleep
with Genevieve Wohlford, ND
Come learn about why a good night of
sleep is one of the core foundations
of overall wellness. Dr. Wohlford will
discuss both the benefits of sleep and
ways to promote a good night of sleep.
Genevieve Wohlford is a naturopathic
physician in private practice in
downtown Bellingham.
Detox and Fasting
with Jim Ehmke
Wednesday, April 6, 6:30–8:30 pm
Nothing improves body chemistry
more dramatically or more quickly than
detoxification. We’ll discuss colon
cleansing, enemas, colonics, and other
gut cleansing systems. Learn why
longevity is directly linked to calorie
restriction and the advantages of
intermittent fasting.
The Art of Wine:
a Mediterranean Tour
simple salade verte with vinaigrette
moutarde. We’ll enjoy a main course
of salmon on a bed of creamy leeks
topped with a red wine compound
butter, with French green lentils and
roasted carrots on the side. Dessert
will be a Parisian favorite—espresso
éclairs. A glass of wine or a nonalcoholic beverage is included in
course fee.
with Ryan Wildstar
Thursdays, April 7–28,
6:30–8 pm
Join wine educator and artist Ryan
Wildstar for the latest offering in “The
Art of Wine.” This four-session multimedia Mediterranean tour features an
in-depth exploration of the art and wine
of Portugal, Greece, Corsica, and Sicily.
We’ll look at how the “terroir” of each
place—the unique combination of soil,
climate, and environment—manifests in
the fine wines and seminal works of art,
literature, music, and film of that locale.
Each session features four wines and
carefully chosen food accompaniments.
Class fee includes wine. You must be 21
or older to attend this class.
Spring Cleanse and Reboot
with Selva Wohlgemuth, RDN
Monday, April 11, 6:30–8:30 pm
Put the spring back into your step
with a gentle plant-based cleanse.
Learn why a seasonal reboot is vital
for optimal health and well-being and
how you can benefit from the seasonal
bounty to support your natural
detoxification system. Join nutritionist
Selva Wohlgemuth for science-based
nutrition information and a cooking
demonstration highlighting carrot soup
with asparagus spears, collard wraps
filled with spring’s best, and more.
Ahoy, Lummi Island!
Middle Eastern Flavors
with Emily Moore
Explore the delicious and diverse
flavors of the Middle East. We’ll make
herbed lavash crackers to spread with
baba ganouche, the famous Lebanese
roasted eggplant dip; and with
muhamara, an Armenian spread made
with roasted red peppers, pomegranate
syrup, walnuts and garlic. Also on the
menu: dugun tshorbashi, a traditional
Turkish wedding soup made with
chicken or lamb, and an egg and lemon
broth; and matsva khiar, a quick Persian
salad with cucumbers, sultana raisins,
yogurt, and herbs.
April in Paris
Monday, April 18, 6:30–9 pm
Bellingham becomes Paris for an
evening! The festivities begin with a
www.communityfood.coop
check our website for more classes
vegan
vegetarian
gluten free
with Robert Fong
Robert Fong joins forces with Nick
Green, sous chef of the nationallyacclaimed Willows Inn, to create
deliciously out-of-this-world food.
We’ll enjoy halibut skins wrapped around
clams and rolled in seaweed, chioggia
beets made to look like prosciutto, and
more. Watch Chefs Green and Fong
collaborate on a surprise entrée, and
taste the results.
How To Read
Blood Test Results
with Jim Ehmke, CN
Wednesday, April 20, 6:30–8:30 pm
The tests are back and you have the
numbers—but what do they mean?
Learn how to interpret your own blood
test results. Like all testing methods,
the blood test has its advantages
and disadvantages, its strengths and
weaknesses. This will be a detailed
discussion on the subject. Bring your
test to class.
hands on
Downtown = Co-op Connections building, 405 E Holly St, Bellingham
Cordata = Roots Room at the Cordata store, 315 Westerly Rd, Bellingham
reg at CO-OP = register online at www.communityfood.coop
reg at WCC = register at 360-383-3200 or www.whatcomcommunityed.com
= wine, beer, or non-alcoholic beverage included in course fee
Please do not wear strong fragrances to class.
Contact Kevin Murphy at 360-734-8158, ext. 313, or [email protected].
Attending class at the new
Co-op Connections building?
A small parking lot is available behind the building; enter from the alley.
From Holly Street enter the alley just past the Shell gas station; from Magnolia
Street enter the alley immediately past Aslan Brewing Company.
Natural Solutions for
Stress, Depression,
Anxiety, and Addiction
with John Donald, LAc
Thurs., April 21, 6:30–7:30 pm
Explore the underlying reasons for
these patterns and learn some tricks
you can do yourself to feel better, as
well as treatment options that deliver
sustainable results. John has 18 years
of experience practicing acupuncture
and functional medicine. Class time
will be split between lecture and Q&A.
Make Your Own Soft Cheese
with Mark Solomon
Saturday, April 23, 1–4 pm
Seattle cheese-maker Mark Solomon
leads a hands-on class. We’ll make
yogurt cheese, ricotta, mozzarella,
and burrata in class. We’ll also talk
about making chevre, quark, and
cream cheese. Learn about cheesemaking equipment and how to get the
best results in your kitchen. Plenty of
samples served.
Northwest Paella
with Jesse Otero
Monday, April 25, 6:30–9 pm
Paella is one of the iconic dishes of
Spanish cuisine, a rice-based meal
with endless variations. In this class we
will discuss the ancestral beginnings
of paella while creating two delicious
versions: a spicy sausage and shellfish
paella; and a mushroom, olive, winter
squash paella.
Non-toxic Home
and Body Care
with Terri Wilde
Household and body care products—
including laundry detergents,
shampoos, cleaning products, makeup,
and many others—frequently contain
dangerous chemicals that receive little
testing and oversight. Terri Wilde, local
naturalist, herbalist, and farm worker
talks about non-toxic alternatives to
these products, and how to identify
which products are dangerous and
which are not.
Diabetes Education:
X Marks the Spot
with Mira Swiecicki, OD
Wednesday, April 27, 6:30–8 pm
A discussion of target glucose levels
and more. Learn how to set reasonable
blood sugar, body mass index, weight
loss, and exercise goals. Optometrist
Mira Swiecicki has been running a
diabetes education program in Lynden
for eight years. She has been practicing
optometry in Lynden for 19 years and
in Bellingham for two years.
So Good, We Put Our Name on It
Walk down the aisles of the Co-op’s
wellness departments and you’ll notice
something new. Well, not exactly new but
a newly redesigned label for our in-house
supplements. Co-op brand supplements
offer Co-op shoppers a great deal on
high-quality products, manufactured to
current Good Manufacturing Practices,
by a company that is committed to
environmental sustainability and social
responsibility—just like the Co-op!
Before we put our line of supplements
on our store shelves, we searched for
suppliers that could meet our high
standards. Our supplement manufacturer
has been owned and operated by the same
family since 1924. Their 85-plus years
of manufacturing experience results in
consistent and safe products.
What's more, their facility is certified
organic by Quality Assurance International,
a leader in organic certification, as well as
third-party certified by the Natural Product
Association. All manufacturing procedures
and standards for cleanliness are periodically audited by the FDA. They are also a
member of the Organic Trade Association.
Our confidence in our supplements is
reflected in the clarity and completeness
of our labeling. Full disclosure labels list
the details of each product’s contents.
Labels disclose information about artificial
flavors, colors, and preservatives in
addition to gluten and common allergens.
In line with the Co-op’s commitment
to environmental sustainability and
social responsibility, our manufacturer is
dedicated to supporting green initiatives.
Supplements are shipped in boxes that use
partially-recycled materials and recyclable
crushed paper as packing material. The
fully recyclable amber glass bottles are
made from 35 percent recycled material,
and the white plastic caps are also fully
recyclable. All promotional materials also
utilize post-consumer fibers.
The manufacturing facility makes use
of natural skylights to save energy and
provide a pleasant work environment,
and all unusable computer hardware and
equipment is recycled.
Each year since 2006, our manufacturer
participates in donating 11 million children’s
multivitamins to Vitamin Angels—the only
nonprofit organization solely dedicated to
providing vital nutrition to those in need
internationally and domestically. Through
its “Operation 20/20” campaign, they plan
to eradicate childhood blindness caused
by vitamin A deficiency worldwide by the
year 2020. Over 30 percent of the world’s
population suffers from micronutrient
deficiencies. The Co-op, along with Vitamin
Angels and our manufacturer, believes
every person has a right to basic nutrition.
Co-op brand supplements do not
include extra costs for marketing and
advertising, and we pass those savings
directly to our shoppers. Additionally,
Co-op member-owners can save an extra
25 percent when they place an advance order
for three or more of any wellness item.
When searching for natural, premium
supplements to promote overall wellness
and global sustainability—look no further
than the Co-op’s own brand.
photos by Matt Curtis
VENDO
R
SPO
TLIGH
Erin Baker’s
T
™
WHOLESOME BAKED GOODS
photos courtesy of Erin Baker’s™ Wholesome Baked Goods
We’ve all been there, rushing out the door to work, school, an
appointment, or to catch the bus while neglecting breakfast in our
haste. In 1994 Erin Baker purchased her first Kitchen Aid mixer
and, inspired by her mother’s wholesome baking, set her sights on
creating a solution to this common situation—a healthy, grab-n-go
breakfast treat.
Erin set up shop in a rented 4-H kitchen, and from those
humble beginnings her business has grown to become an
impressive local success story. Erin Baker’s™ Oatmeal Raisin
Homestyle Granola was featured in Oprah magazine, the bakery
was profiled in an episode of Unwrapped on the Food Network,
and when flying Delta Air Lines you can nosh on an Erin Baker’s™
Breakfast Cookie included in the airline’s in-flight snacks.
Of course, the Co-op was way ahead of any of those highfalutin
accolades—we’ve been fans since the beginning, and you can still
buy the full assortment of breakfast cookies and granola (also in
bulk) in our stores.
Beyond the delicious, whole-grain treats Erin Baker’s™
Wholesome Baked Goods makes in its Ohio Street bakery in
Bellingham, there are plenty of other reasons to love this local
business—1 million of them in fact.
After learning that many children were arriving at the Whatcom
County chapter of the Boys and Girls Club without eating
breakfast, Erin established the “Help Feed 1 Million Kids Program.”
In 2015, the business delivered more than 8,300 Breakfast Cookie
Minis, in colorful kid-friendly packaging, to Boys and Girls Clubs
across Washington state and to Homeport Learning Center in
Bellingham—that’s 100,000 breakfasts for hungry kids!
But Erin didn’t stop there. Her company also partners with
the Mt. Baker Ski Area to provide a free Erin Baker’s™ Breakfast
Cookie or cup of Homestyle Granola and milk to kids of all ages
in Mt. Baker Ski Area’s Winter Ride Program. In addition, 100
percent of the proceeds of all Erin Baker’s™ Wholesome Baked
Goods sold at the ski area benefit the children of the Winter Ride
Program, providing scholarships and gear to kids who otherwise
might miss out.
Just like Erin Baker’s™, the Co-op is passionate about giving
back to our local community and increasing access to healthy food
for everyone. Next time you’re in the Co-op, stock up on some
Erin Baker’s™ Wholesome Baked Goods to help ease your morning
rush, and know that with every purchase you are supporting a local
business that in turn supports local kids.
From the Cookie Maker
Toast your favorite flavor
of breakfast cookie for a
delicious toasty treat.
A percentage of every purchase of an Erin Baker’s™ product is donated to the
“Help Feed 1 Million Kids Program” that provided 100,000 breakfasts to kids at
Boys & Girls Clubs in Washington in 2015. Below, Erin visits kids at the Bellingham club.
member-Owner
Appreciation
5
when you
spend
%
0 – 74
OFF
$
$
99
COUPON
10
you
spend
% when
75 – 149
OFF
$
$
99
15
Member-Owner Flash Sales
When we get screaming deals, we like to
pass on the savings to our member-owners.
Simply text THECOOP to 22828 to get
Co-op savings alerts via email.
when you
spend
% 150 and up
OFF
Look for the red Flash Sale signs.
$
Valid February 1–29.
flash sale
Must present coupon to receive discount. Limited to one coupon per owner. Must be presented at time of purchase to receive discount.
May not be combined with other coupons or discounts or be applied to special orders. Valid only for Co-op member-owners.
a co-op owner benefit!
The next volume discount Owner Appreciation Coupon will be offered in July.
Parking Lot Revamp
what to expect
construction Timeline
and how to make the best of it
how will it affect me?
• Construction begins in February
• Planned completion in May
HOW can i avoid it?
• Expect temporarily reduced parking
• Different parts of the lot will be
closed during different phases
of construction
thank you for your patience!
RESULTS!
• Busy parking lot times are 5 to 7 pm
• Shop at our convenient Cordata store
located at 315 Westerly Road
• Greater pedestrian safety
• Increased handicap access
• Easier entrance and exits
• Better stormwater management
• More bike parking
• More trees planted than lost
• 30 spaces added at store level
STORMWATER TREATMENT
TWO-WAY
ENTRANCE
TWO-WAY
ENTRANCE
STORMWATER TREATMENT
N. FOREST ST.
E. CHESTNUT ST.
SIX HANDICAP
SPACES
PEDESTRIAN WALKWAY
DOWNTOWN
STORE
IMPROVED LOADING DOCK ACCESS
(facing page) by Laura Steiger, photo by Matt Curtis, styling by Habiba Sial
EXISTING
HOLLY ST.
PARKING
LOT
NEW ENTRANCE
2 ELECTRIC CAR CHARGING SPACES
LET IT SHINE
SPREAD
THE LOVE
BIG DIPPER
WAX WORKS
BOODA BUTTER
blissfully soothing moisturizer
enlightened blend
$12.79/2.3 oz • $33.99/8.4 oz
two-inch pillars of pure,
hand-poured aromatherapy
$10.49 each
5
RAW
INDULGENCE
FLYING BIRD
BOTANICALS
CACAO
WINTER
ESSENTIALS
local, fair trade, organic,
drinking chocolate
chokola, lavender mint, vanilla
orange, especial, vanilla rose
$12.75/7.5 oz
SHARE
WITH LOVE
CO-OP BAKERY
BLEEDING HEARTS
vegan • raspberries and chocolate
on second thought—buy extra
$2.49 each (reg. $2.99)
(sale price valid Feb. 3–16)
FEELING
CRABBY?
CO-OP DELI THAI
SHRIMP CRAB CAKES
the chef recommends
a side of pesto aioli
to cure what ails you
$11.99/pound (reg. $12.99/lb)
(sale price valid Feb. 3–16)

February 2016 magazine - Community Food Co-op

Transcription

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