In Season - Community Food Co-op

COUPON
INSIDE!
In Season
SUMMER 2016
1
JULY
First Friday
at the Co-op!
FEED your
head
’S
YES, IT
JO I N
U S!
FIRST FRIDAYS
AT THE CO-OP
Music — Bob’s Your Uncle
An eclectic instrumental mix
of standards, movie themes,
Irish tunes, and kids’ music
featuring mandolin and guitar.
Art — Ciara Sana, whimsical
drawings and paintings
Food — Texas Fudge Cake,
housemade in our Co-op bakery
Apply for a
Community
Shopping Day
9
JULY
Downtown
Market Walk
Celebrate and explore Bellingham’s
local food scene! Taste samples at
15 businesses and play Market Walk
Bingo for the chance to win $200
in local food prizes. We’re planning
lots of fun at our Downtown store:
live music, coupons, goodies, and
more! Details at eatlocalfirst.org.
16
17
25
Celebrate with local, organic
flavors from your Co-op! Dairy
free? We've got you covered!
Join us for a
ballgame! We
have 300 free
tickets to give
away, first come
first served, beginning July 1. Just stop
by the Service Desk at either store
and ask for your tickets. Limit 5 tickets
per person. At Joe Martin Field.
JULY
National Ice
Cream Day
Community
Shopping Day
JULY
19th Annual
Summer Party
& Parade!
Make a shopping trip today and
support our community! Bellingham
Childcare & Learning Center
will receive 2% of the day’s sales
and all register donations made
during July through the Donate
the Difference program.
Meet at 11 am in the Co-op parking
lot to celebrate the conclusion of
our fantastic Downtown renovations.
After celebrating, we’ll march en
masse to Maritime Heritage Park and
arrive at noon for start of the party!
(see back cover for more info)
Information and application on our
website. Deadline is September 1.
4
Bellingham
Bells Game
31
JULY
JULY
JULY
Meeting and event details at communityfood.coop.
Cordata Store
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, Summer 2016
Board of Directors
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.
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.
5
AUGUST
First Friday
at the Co-op!
FEED your
head
’S
YES, IT
U S!
JO I N
8
AUGUST
Sneak Some
Zucchini on
Your Neighbor’s
Porch Day
20
Community
Shopping Day
Make a shopping trip today and
support our community! Friends of
the Nooksack Samish Watershed
will receive 2% of the day’s sales
and all register donations made
during August through the Donate
the Difference program.
31
AUGUST
National Trail
Mix Day
FIRST FRIDAYS
AT THE CO-OP
Choose your favorite from our bulk
department or make your own!
Music — Margaret Inez
Driscoll and Jan Peters
Superb fiddler Margaret Inez Driscoll,
of Puirt na Gael Scottish Band,
and Jan Peters, of Gallowglass Irish
Band and Puirt na Gael Band, will
play a fine mix of ripping Scottish
and gorgeous Irish pieces.
Art — Ruth Hesse,
monotype prints and more
Food — Tiramisu, a glutenfree specialty housemade
in our Co-op bakery
6
AUGUST
september
4
SEPTEMBER
4th Annual
Hootenanny
In the Boundary Bay Beer Garden.
Follow us on Facebook for details.
AUGUST
5
Cold Brew
Coffee Crawl
The Co-op Bakery Café is on
the crawl. Details on Facebook.
Labor Day
On the Cover—
Gobble up the juicy sweetness of our
local and farmer-direct organic fruits
and berries while they last.
Ah, summer!
photo by Habiba Sial
SEPTEMBER
No Dividend Declared for 2015
BY JON EDHOLM, CO-OP FINANCE MANAGER
Due to expenses associated with our expansion
and improvement projects, the Co-op did not
generate a surplus (profit) for the fiscal year
ended December 26, 2015. That means there will
not be a dividend this year.
In the second quarter of 2016, we have already
begun to build cash reserves. We are confident in
our ability to run a three-store operation and to
continue this positive trend.
If you haven’t visited our new Co-op bakery café
on Holly Street or the remodeled Downtown deli,
we urge you to check it out. Soon, you’ll also be
enjoying the new features of the Downtown store
parking lot including improved safety features and
alternative vehicle parking spaces.
We appreciate your ongoing support as we
continue to seek new and better ways to serve
you—our member-owners.
photo by Matt Curtis, styling by Habiba Sial
Welcome Back, LOCAL Produce!
BY DAVE SANDS, DOWNTOWN PRODUCE MANAGER
We love working directly with local farmers to bring you the best produce of the season.
I
t’s that time of year again when we happily
to do our part in keeping this community’s
stock our shelves with predominately
economy chugging along by putting a large
local vegetables.
chunk of our purchasing
We call it LOCAL if a
dollars back into the place
farmer in Whatcom, Skagit,
where we live. It makes
amazing local
Island, or Snohomish counties
sense on so many levels, and
growers to
grows it and delivers it to our
we are proud of our status as
stores. It feels so nice getting
a leader in the purchase of
partner with
deliveries from our friends
local produce and support of
and neighbors, whose farms
local farms.
we’ve seen grow and change right alongside
Luckily, we have some pretty amazing
our own growth and change, particularly
local growers to partner with who bring
after sourcing from places farther away
great vibrancy to our produce departments.
during the cold winter months.
In Everson, only 16 miles from our stores,
At least one of the constants at the
are Broad Leaf Farm, Terra Verde Farm,
Co-op is the commitment to choosing local
and Spring Time Farm, that all share
first: for the quality, for the freshness, and
the same certified organic acreage next
to the Nooksack River. Just a little down
the road are Hopewell Farm and Cloud
Mountain Farm Center in one direction,
and Cedarville Farm, Spring Frog Farm
at Holistic Homestead, and Moondance
Farm in the other direction. Even closer
to our stores are the Growing Garden
and Cascadia Mushrooms. Down south
a little way in the Skagit area are Rabbit
Fields Farm, Highwater Farm, and Hedlin
Farms, to name just a few of our suppliers.
Being surrounded by all this certified
organic acreage growing our food feels like
a storybook scenario, and we—farmers,
co-ops, and shoppers—are collectively
writing this story. I, for one, hope this is a
fairytale that never ends.
KENDALL
Ferndale Farmers Market
www.ferndalepublicmarket.org
Fridays, 1 pm–6 pm
Twin Sisters Market
2007 Cherry Street
www.twinsistersmarket.com
Saturdays, 10 am–2 pm
East Whatcom Regional
Resource Center
8251 Kendall Road
FERNDALE
DEMING
Saturdays, 9 am–3 pm
Nugents Corner
in the IGA Parking lot,
3705 Mt Baker Hwy
Bellingham Farmers Market
www.bellinghamfarmers.org
Saturdays, 10 am–3 pm
Downtown at the Depot
Market Square
Wednesdays, Noon–5 pm
Fairhaven Village Green
BELLINGHAM
Community Food Co-op
www.communityfood.coop
Downtown: Open daily, 7 am–10 pm
#FreshBucksWhatcom
Fresh Bucks is Back
Cordata: Open daily, 7 am–9 pm
when you shop at the Co-op. When checking out, present your
EBT card to the cashier; they will enter the last eight digits of your
card number, and your credit match will be applied to your produce
purchase. Participants are eligible for up to a maximum $10 Fresh
BY ADRIENNE RENZ, OUTREACH MANAGER
Bucks matching credit per day. The 2016 Fresh Bucks season opened
June 1 and will run while funds last. So make the best of the local
Our co-op is increasing access to local,
growing season.
healthy, fresh food in Whatcom County.
For even more savings, look for Co+op Basics items throughout
our stores that offer the very best everyday savings on more than 50
unique partnership between the Bellingham Farmers Market,
staple items, and use the Co+op Deals coupon program (coupons
Community Food Co-op, Opportunity Council, Sustainable
can be found throughout the store and at the customer service
Connections, and Whatcom County Health
desk). Check the sales page on our website to see
Department is expanding to increase access
what’s currently on sale in our stores.
to local, healthy, and fresh food throughout
Having identified Healthy Food Access as
last season, the
Whatcom County. In 2015, our collaborative
one of our six 10-year strategic plan goals, and
Co-op’s Fresh Bucks subsequently implementing the Co+op Basics
group was awarded a three-year grant through
match provided
the 2014 USDA Farm Bill to expand the already
program, helped make the Co-op’s participation
successful Fresh Bucks program piloted in 2014 by
in the Fresh Bucks program possible. Our strong
$40,000 in fresh
the Bellingham Farmers Market.
track record of engaging in this topic helped build
produce for local
The expanded Fresh Bucks program will further
a successful grant proposal. Last season, the
increase access to fresh fruit and produce at the
families using EBT Co-op’s Fresh Bucks match provided $40,000 in
Co-op, Bellingham Farmers Markets, Ferndale
fresh produce for local families using EBT.
Farmers Market, and Twin Sisters Markets, for
In the fall, the Co-op will be offering a cooking
participants in the Supplemental Nutrition Assistance Program
class based on the beautiful New York Times best-selling book Good
(SNAP), also known as EBT or food stamps. Fresh Bucks will match
and Cheap: Eat Well on $4/Day. Visit our website later in the summer
the purchase amount of any EBT-eligible produce up to $10 per day
for information and to register for this October 5 class.
toward the purchase of fresh fruit and vegetables. In addition to
Our co-op is stepping up as a national leader and demonstrating
increasing access to fresh produce for SNAP recipients, the Fresh
how a grocery store can engage in promoting fresh, local food
Bucks program will also support and promote local farmers and the
and increase access to healthy food. Thanks for identifying and
products they offer.
supporting Healthy Food Access as a key issue for our community
If you receive SNAP benefits and are new to Fresh Bucks, simply
and for everything you do to make the Co-op a working example of
pick out some fresh fruit and vegetables in the produce department
what a cooperative business can achieve.
AND EVEN BETTER
A 97% sustainable seafood
97 percent of seafood sold at our stores met the requirements for
Best or Good Alternative on the Monterey Bay Aquarium Seafood Watch list.
SUSTAINABILITY
It’s What We Do Every Day at the Co-op
BY MELISSA ELKINS, SUSTAINABILITY COORDINATOR
When it comes to sustainability, we're proud to be a community (and national!) leader.
C
onnection to community is something that has always attracted
people to Bellingham—we are lucky enough to live in one of
the most beautiful places on Earth, in my opinion, and a vast number
of us care deeply about our city for myriad reasons. The Co-op itself
is a direct reflection of our community, as its values and business
practices have always been shaped specifically by those who live and
work in Whatcom County. To that end, sustainability isn’t something
that requires any special consideration in our organization—it is
so ingrained in our structure that we live those values every day.
At the Co-op, local isn’t a buzzword, it’s an important part of the
framework that makes us who we are.
We have come to realize the value of sharing those practices,
so we are proud to say that our third annual sustainability report
was published in June for fiscal year 2015. It requires the collection
of data that encompasses our entire scope of business—from
labor practices to purchasing practices and from resource use to
education. The collected data is compiled into an extensive report
detailing our successes and areas for improvement.
Following are just a few highlights from 2015:
• Cordata store became LEED certified in June 2015
• LED lighting was installed throughout the Cordata store and
Downtown bakery cafe
• We started purchasing Renewable Energy Certificates (RECs)
to offset 100 percent of our electricity use organization wide
in June 2015
• As a result, we were named as a member of the EPA Green
Power Leadership Club, one of only about 400 businesses in
the entire country
• We eliminated plastic packaging from our deli counters in
December 2015, which we expect will remove over 25,000
plastic containers from the local waste stream in 2016
• We joined the Domestic Fair Trade Association—currently,
we are the only retail business in the DFTA north of Seattle.
Read the complete report at
www.communityfood.coop/learn/co-op-sustainability.
We track these numbers so we can work to improve.
Every year we set the bar, then we work to raise it.
92%
31%
We diverted 92
percent of our total
waste from the
landfill.
Co-op staff use
alternative transportation
for 31 percent of their
total commuting
miles.
We carried 587 fairly traded items
Co-op shoppers can feel good knowing that the people who work
hard to produce these products are being treated fairly. Look for fair
trade items in our grocery, wellness, and produce departments.
$30 million
14.3 percent
1,522 charges
After adding staff wages and local
service contracts and applying the
local multiplier effect, shopping
at the Co-op kept more than
$30 million circulating in our
local economy in 2015.*
We focused even more on
local and Washington state
suppliers in 2015, purchasing
a whopping 14.3 percent
of our products from
producers in our region.
Our electric car chargers at
the Cordata store made
1,522 electric car charges—
displacing 1,193 gallons of fuel.
Look for electric car chargers
at the Downtown store soon!
*To find more information about local spending multipliers search for “local economy” at sustainableconnections.org.
photo by Matt Curtis
VENDOR
SPOTLIGH
T
BROAD LEAF FARM
BY LAURA STEIGER, OUTREACH TEAM
If you’ve purchased fresh produce at the Co-op in the past 16 years or so, you’ve likely enjoyed
some of the organic veggies grown by Dusty Williams of Broad Leaf Farm in Everson.
D
usty has been selling his organic produce to the Co-op since
answer: yes. It seemed a daunting task. “It looks overwhelming, but
the turn of the century (yeah, we had one of those recently).
you just need to start working, and before you know it you look up
He began purchasing farmland back in 1987
and you’re at the end of the first row,” said Dusty.
at a price that would make new startup farmers
Dusty, or his staff, make deliveries to the
weep for the more attainable land values
Co-op three times per week to keep up with
Dusty is passionate
of bygone days. Luckily for those weeping
demand and to keep the produce as fresh as
about stewarding
beginning farmers, Dusty has been making his
possible. Some produce from Broad Leaf Farm
farmland available, and sharing equipment and
will be clearly labeled as such, but others may be
his land and farm
his invaluable expertise, for many years.
labeled as “assorted Whatcom County growers,”
He recently attained the enviable position of
particularly kale and other greens that have
head cider taster for Washington Hard Cider. In exchange for fixing
rapidly increased in popularity. To keep up with the demand from
up an outbuilding on the farm, the cider makers are using the space
Co-op shoppers, many local, organic farms are now also growing
to brew their tasty ciders.
these crops.
Additionally, two farms providing the Co-op are currently working
In keeping with Dusty’s love of farming, and his passion to
on the farmland —Spring Time Farm and Terra Verde Farm—and a
continually care for and improve his land, he is growing chestnut
Fairhaven College student is running a CSA for her senior project.
trees to enhance the property and a winter rye cover crop, the
Co-op shoppers will recognize several other alumni of the farmland:
seeds of which are also harvested for sale. He is experimenting with
Rabbit Field Farms, Backyard Beans and Grains, and Spring Frog
bamboo to use for poles. The bamboo was particularly beautiful
Farm at Holistic Homestead.
with a dark burnished appearance that was so shiny it looked as if it
Certified organic since 1996, the farm has an abundant diversity of
had been varnished. In 2014, solar panels were installed on the farm
crops including green and purple asparagus, snap peas, strawberries,
and are now producing about one-quarter of the energy needs.
napa cabbage, red and gold beets, lettuce, tomatoes, sweet and hot
Luckily for all of us, Dusty has no plans to stop farming any time
peppers, kale, chard, zucchini, onions, and garlic … lots of garlic.
soon. “The years between 60 and 80 can be the best working years.
As we looked out over the garlic field I asked Dusty if the garlic
In your 20s and 30s is when you should be traveling and trying out
scapes growing on each plant would need to be cut by hand. Short
different things. When you get older is the time to stay put and work.”
A Fresh Approach to Grilling
BY PAUL MANTHE, DOWNTOWN DELI COOK
A trio of summery sauces adds international flair and flavor to your grilling adventures.
T
he fine warm evenings of summer are
upon us, and the appeal of outdoor
grilling is at its height here in the Fourth
Corner. We are blessed with our longest
period of sunshine from July through
September, and many of us prefer to hold
our get togethers and family picnics in this
all too brief time.
To that end, I’m sharing a trio of useful
sauces specifically for grilled foods, which
feature locally available fresh herbs. These
sauces pair well with a wide variety of foods,
from vegetables to seafood and steaks to
poultry. They successfully meld with wines,
beers, kombucha, or soft drinks, and can
stand up to summer cocktails with bravado.
First, a few qualifications are in order.
These are not sauces which are meant to be
grilled onto the food. These are sauces to
accompany grilled food. The actual grilling
should be accomplished with the minimal
dressing, perhaps just a little oil and salt.
That way the fresh flavors can complement
one another without overwhelming.
Happy grilling!
CHIMICHURRI
Argentina
PEBRE
Chile
1/2 cup olive oil
1/4 cup sherry vinegar
2 cloves garlic
1/2 cup scallions or chives
1 medium bunch cilantro
2 serrano chiles
salt, to taste
photos by Habiba Sial
Do any necessary trimming and mincing
first, then simply puree the ingredients
in a blender or food processor until a
rough paste is achieved. Spoon this sauce
over your already grilled items for a fresh
peppery bite.
1 cup boiling water
2 cloves garlic
1/4 cup red wine vinegar
2 teaspoons salt
1 teaspoon black pepper
4 small sprigs fresh oregano
1 teaspoon red pepper flakes
1/2 cup olive oil
1 bunch parsley
Stem and chop your herbs; peel and mince
your garlic. Add all the ingredients, except
for the water, to your food processor or
blender. Pour in the water, allow to stand for
five minutes, then blend. Allow this sauce to
cool before using, which will also marry the
flavors into a harmonious whole.
In Argentina, this is commonly served with
grilled beef, but you can put it on whatever
you choose to marvelous effect.
SAUCE VERT
France
2 tablespoons olive oil
2 cloves shallot
1 bunch parsley
1 sprig chervil
1 bunch chives
1 bunch tarragon
2 cloves garlic
1/4 cup lemon juice
1 tablespoon capers
salt and pepper, to taste
Make the appropriate preparations to your
herbs, then combine in a blender or food
processor and process until a loose paste is
achieved. This is wonderful on lamb, amazing
on eggplant, and with fish it has no equal.
THE CO-OP DELI
BY ROBIN ELWOOD, DOWNTOWN DELI ASSISTANT MANAGER
build a
masterpiece!
craft a salad from
fresh organic
ingredients
Your Co-op deli makes it easy. Soup, salad bar, hot bar, or
grab-n-go. Join us for a healthy breakfast, lunch, or dinner.
O
We offer party platters, boxed lunches, deli salads
(by the pound), and custom orders to-go! Order
our delicious, healthy deli food to fuel your event or
gathering. Always made from scratch in the Co-op
kitchens. Menu at communityfood.coop.
Our deli never uses any ingredients from EWG’s
Dirty DozenTM list, unless they are organic. The
list ranks produce items with the highest levels of
post-harvest pesticide residue. Learn more and see
a comprehensive list at www.ewg.org, or pick up a
Dirty 12/Clean 15 card in our stores.
kitchen managers reviewed the salad bar,
hot bar, and deli case to assess the state of
our non-GMO and organic ingredients.
It turns out that our bar was already
almost entirely organic. “We basically have
the least-renowned organic salad bar in
Bellingham,” Joe told me with a grin.
Every fresh ingredient in the salad bar
is organic and non-GMO certified. The
few exceptions—black olives, housemade
Breadfarm croutons, and mandarin orange
slices—cannot be sourced as organic,
but are the cleanest available product the
kitchen staff can find.
“That is something we’re very proud
of,” Joe said. “What we serve is priced
affordably, and we are dedicated to absolute
photos by Matt Curtis
Downtown Deli Assistant Manager Robin Elwood
resupplies the salad bar fixin’s. The hot bar and
salad bar are the same low price per pound, so you
can mix and match the just-right amount of any
items you desire for your perfect plate.
ne of the best parts of my job in early
summer is watching the procession
of the species. I don’t mean the parade
in Downtown Bellingham, although that
is awesome too. I’m talking about the
procession of fresh produce boxes that
makes its way into the Co-op kitchens
every morning.
In winter, many of those boxes come from
places farther afield, such as California,
Canada, and Mexico. But around this time
of year, more and more of the boxes are
direct from the hands of local farmers.
When I ran into Joe Hill, assistant
manager in the Downtown deli kitchen, I
asked him what was new with the procession
of produce. Recently, Joe and the other
OUR COMMITMENT TO YOU
Behind the scenes and on the front line, our deli
team is ready to serve you with friendly customer
service and delicious food and smoothies made fresh
daily with the highest-quality, organic and
local ingredients available.
FRESH • ORGANIC • GMO FREE
transparency of sources and ingredients.”
butchering, and production standards. And,
Along with the organic produce flooding
intentionally make their workplace safe
into the kitchen, Prepared
and sustainable.
Foods Manager Nick Barrett
As Nick, Joe, and I finished
gave me good news about
talking,
I heard the background
the freshest,
another change. Both the
sound of a smoothie being
Cordata and Downtown deli tastiest organic blended. The all-organic, designkitchens have committed to
food in town your-own smoothie menu at
a new supplier of organic
all three Co-op locations has
chicken—Smart Chicken—for
been a hot seller. For example,
all the deli food we make from scratch in
more than 1,300 people bought a smoothie
our kitchens. That includes the hot bar,
at the Downtown store in March. As the
salad bar, and the chicken dishes and salads
weather heats up, we’re prepared to make
in the deli cases.
an absolutely ridiculous number of drinks.
Founded in 1998 in the Midwest, Smart
If you haven’t visited the Co-op
Chicken strives to be an alternative to the
deli, hot bar, salad bar, or organic
race-to-the-bottom horror show that is
smoothie and espresso bars lately, we
American poultry production. Not only
welcome you to stop by for the freshest,
are they certified organic, they are also
tastiest organic food in town made right
committed to verifiable humane raising,
here in the Co-op kitchens!
Staff pick
HOUSEMADE
Tropi-kale Smoothie
WITH A SHOT OF
WHEATGRASS
“I’m on the go all day
in the kitchen. The
Tropi-kale smoothie
with a shot of wheatgrass
tastes amazing and
keeps me healthy and
energized every day!”
order
your favorite!
nts
Choose your ingredie
ch
to create a sandwi
that satisfies
Bringing you the Best
All chicken used in the Co-op deli is certified organic
and certified humane. Smart Chicken is the only
chicken manufacturer in the U.S. to maintain both
USDA Certified Organic and Humane Farm Animal
Care Association Certified Humane status.
Learn more about Smart Chicken at
www.cafetecumseh.com/SmartChicken.
Made-to-order or grab-n-go, all of our deli
sandwiches are made fresh throughout the day.
The Co-op bakery café and Cordata store also have
pressed-to-order paninis.
Kurt Stauber
Cordata
Deli Kitchen
Healthy
Connections
Classes
SUMMER 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.
Bastille Day Celebration
Tasty Summer Fish
Vive la France! Celebrate Bastille Day
in style. Karina opens with a trio of
tartines—tapenade, garden tomato
and basil, and melted brie—followed
by a lush bisque de crevettes (shrimp
bisque), and a Pacific Northwest version
of salade Niçoise featuring white wine
poached salmon. The evening closes
with a glistening raspberry tart.
Local Registered Dietitian Nutritionist
Selva Wohlgemuth prepares halibut
ceviche, roasted miso and honey
black cod, and zesty rock fish tacos,
while highlighting the health and
environmental benefits of local and
sustainable seafood. Fuel your body
and expand your nutritional knowledge
as you enjoy tasty bites of these easyto-prepare seafood recipes.
with Karina Davidson
Thursday, July 14, 6:30–9 pm
Bountiful Berries!
with Karina Davidson
Thursday, July 7, 6:30–9 pm
Celebrate the berry bounty of the
Pacific Northwest with versatile recipes
that let you mix and match your fruits.
We will make a classic strawberryrhubarb pie with a lattice crust, a
blueberry glacé tart, raspberry polenta
cake, and a blackberry crumble (with
gluten-free alternate recipe provided).
A bonus recipe for perfectly simple
blueberry muffins will be included.
Downtown • reg at WCC • $39
Pakistani Cuisine
with Azma Khan
Tuesday, July 12, 6:30–9 pm
Azma Khan offers a menu of favorite
Pakistani dishes. Enjoy murgh cholay
(curried chicken with garbanzos),
vegetable pulao, dal massor (red
lentils), and mango lassi.
Downtown • reg at WCC • $39
Summer Main Course Salads
with Cindy McKinney
Wednesday, July 13, 6:30–9 pm
Cindy McKinney demonstrates the
creation of five salads, each worthy
of main course status. We’ll enjoy
curried chicken salad with yogurt lime
dressing, avocado and shrimp salad
with zesty lemon dressing, tortellini
salad with creamy pesto dressing,
Northwest Caesar salad with kale
chickpeas and smoked salmon, and
insalata rustica—suitable as a pizza
topping—with arugula, prosciutto,
pine nuts, and grapes.
Downtown • reg at WCC • $45
Downtown • reg at WCC • $59 •
Luscious Lemons!
with Cindy McKinney
Wednesday, July 20, 6:30–9 pm
Lemon is a quintessential flavor of
summer—lending a bright refreshing
quality to the recipes that feature it.
Cindy McKinney creates a lemon-rich
menu of chicken picatta with capers
and lemon, lemon and chive risotto,
and orzo salad with roasted vegetables
in a lemon vinaigrette. To round out the
meal, Cindy will make a lemon tart with
berry topping, lemon and rosemary
cookies, and strawberry lemonade.
Downtown • reg at WCC • $39
Eat Your Weeds!
with Terri Wilde
Thursday, July 21, 6:30—8 pm
Many plants often considered weeds are
both nutritious and delicious, and some,
like purslane—which contains more
omega 3 fatty acids than any other leafy
vegetable—could even be considered
“superfoods.” In this class, we will
identify local edible weeds and learn
recipes for preparing these common
garden weeds that add variety to our diet
without putting agricultural strain on the
planet. Samples will be provided. Terri
Wilde is an organic farm worker, forager,
and wild-foods educator.
with Selva Wohlgemuth, RDN
Monday, July 25, 6:30–9 pm
Downtown • reg at CO-OP • $35 •
East Indian
Vegetarian Burrito Bar
with Balabhadra
Tuesday, July 26, 6:30–9 pm
Balabhadra offers an exciting concept
in fusion cuisine—the East Indian
burrito! Fillings and fixings include
savory chickpeas in tangy tomato
sauce, curried greens and eggplant, dry
coconut chutney, fresh pineapple and
raisin chutney, banana and pomegranate
salad, and more. A buffet-style burrito
bar will allow students to customize their
creations. Other than one chutney that
contains yogurt, all food is vegan.
Downtown • reg at WCC • $35
Canning 101
with Susy Hymas
Three Tuesdays: August 9, 16 and
23; 6:30–8 pm
Learn how to stretch your food dollars
and enjoy seasonal flavors all year long
in this three-session demonstration
class. Course covers the techniques
and equipment you will need to safely
can fruit, quick pickles, salsa, and jams;
as well as pressure can vegetables,
seafood, and meats. Instructor Susy
Hymas has been a Certified Master
Food Preserver for over 15 years.
Downtown • reg at WCC • $59
www.communityfood.coop
check our website for more classes
vegan
vegetarian
gluten free
hands on
Downtown = Co-op Connections building, 405 E Holly St, Bellingham
Cordata = Roots Room at the Cordata store, 315 Westerly Rd, Bellingham
reg at CO-OP = register online at www.communityfood.coop
reg at WCC = register at 360-383-3200 or www.whatcomcommunityed.com
= wine, 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
join us for Summer Harvest Day !
learn
taste
explore
Downtown • reg at CO-OP • $10
community | education | sustainability
saturday
july 30th
10am to 5pm
free admission
please leave dogs
at home
open wednesday–saturday 10-5, sunday 11-4
6906 goodwin road, everson | (360) 966-5859
www.cloudmountainfarmcenter.org
Kids can cook!
cooking classes for kids ages 7 to 13
WITH
Annalee Dunn
Pastry Power!
Summer Specialties
Eat Local!
Explore the fun of making pastries,
both savory and sweet. On Monday,
we’ll make summer tomato and
herb pesto tarts, savory curried
vegetable hand pies, and cheesy star
“crackers.” On Thursday, we’ll make
fresh berry turnovers, Napoleons
with pastry cream, and chocolate
nut-butter twists. You’ll have samples
to share, and recipes to explore in
your own kitchen.
Super sauces and ice cold drinks! We
will make a finger-licking BBQ sauce, a
fresh herb lemon sauce to add zest to
any dish, honey mustard dipping sauce
for meats and veggies, and a sweet
berry sauce to use over ice cream
or any other summer dessert. In the
beverage department, we will make
infused fizzes, creative lemonades,
and some frozen smoothies to keep
us cool, happy, and healthy.
Celebrate the joys and flavors of
locally grown produce! We will make
chicken tacos, fresh fruit shortcakes,
cold summer soup, vegetable kebabs,
and funny face salads with our own
homemade salad dressings—all
featuring the bounty of local farms
and gardens. Learn basic cooking
techniques as we experience
Whatcom County’s wealth of
culinary delights.
Monday, July 11
& Thursday, July 14
noon–2 pm
Monday, July 18
& Thursday, July 21
noon–2 pm
Monday, July 25
& Thursday, July 28
noon–2 pm
Class location: Co-op Connections building, 405 E. Holly Street
$50 for each two-day session; $150 for all three sessions
Register at: 360-383-3200 or whatcomcommunityed.com
Hey Co-op Kids,
Have you ever wondered what happens on a farm?
Well, now you can ask a farmer and find out!
Do farmers really wake up before
sunrise every day?
Who takes care of all the animals
when the farmer goes on vacation?
Is it fun riding around on a tractor?
What happens to the animal poop?
ASK A FARMER
Submit your question in the play area
at either store. We’ll send your question to a
local farmer and post the answers in our stores,
so we can all learn more about farm life!
We Can Win
Because We Have You!
BY DIANA MEEKS, SUSTAINABLE CONNECTIONS COMMUNICATIONS & PROGRAM ASSISTANT
We're neck and neck! Sign up and help Bellingham win the Energy Prize and $5 million.
T
he Georgetown University Energy Prize competition is starting
good—but we’ve got one thing that makes us better. We have you.
to heat up. Over 50 cities across the country are competing to
Bellingham has a community with heart and soul and endless
see who can best engage residents and save the most energy, with
commitment. We have engaged residents who show up and
the winning city taking home a $5 million prize. Washington is doing
help spread the word. We’ve won many victories, and even just
an amazing job, as there are a number of local cities
six months into the community launch of the
that hold rankings in the top 10! Recently though,
Bellingham Energy Prize Campaign, we are taking
in a surprising twist—Bellingham and Bellevue have
the challenge by storm. In the first three months
we are taking
been tied and an official Mayoral challenge has been
alone we had 700 individuals sign up, and dozens
the challenge
decreed.
and dozens of homes install solar through the
Normally, it would be easy to say that
Solarize Whatcom Campaign. There is no doubt
by storm
Bellingham and Bellevue don’t have much in
we can keep this momentum up and continue
common, but when it comes to energy efficiency we
to move toward first place, and toward a future
might just be the perfect rivals. It’s clear that rivalry indicates one
where our actions and homes save energy, reduce pollution, and
party trying to win over the other, but it also signifies something or
contribute to the well-being of this wonderful place we call home.
someone that is as good or almost as good as its competitor.
Join in the effort to continue to make Bellingham a green and
Last year a national real estate firm ranked Bellevue’s
livable city (and beat Bellevue!), reduce your utility bills and carbon
downtown as having one of the greenest residential
footprint, and help us bring home the $5 million. Simply follow
neighborhoods; this year our Governor proclaimed Bellingham as
these three easy steps:
the Washington solar community. Both cities are working toward
1. Go to bellinghamenergyprize.org.
a total retrofitting of energy-efficient street lights. Millions have
2. Visit the Energy Center to create an account and get started.
and will go toward assessing and upgrading municipal buildings and
3. Share our story and success with one person who hasn’t
properties. Bellingham has Kilowatt Kitty; Bellevue, the Carbon
heard about the Bellingham Energy Prize.
Yeti. In many ways we are neck and neck, Bellevue is almost as
Go team Kilowatt Kitty!
New!
Ellenos Real Greek Yogurt
Handcrafted in Seattle.
Family recipe. Fresh, local ingredients.
ginger raspberry • marionberry • lemon curd
$3.99/8 oz
Dang Onion Chips
Crispy caramelized onion slices.
Dang, they are tasty and healthy!
sea salt • chipotle garlic • applewood bbq
$4.49/2.3 oz bag
Red Duck BBQ Sauces
Elevate your food!
Legit organic bbq sauce
you can yee-haw about.
smoked applewood molasses
sweet mustard peppercorn
hot honey chipotle
$6.99/17 oz
Rx Bars
No B.S. 12 g of protein in each bar from 3 egg whites.
No gluten, no soy, no dairy, no added sugar.
chocolate sea salt • mint chocolate • peanut butter • coffee chocolate
$2.75/each
photo by Matt Curtis, styling by Habiba Sial
Mike Long (right) is bringing new ideas to the farm: planning to extend the growing season, add more bunched and packaged herbs, and add a new line of dried culinary and medicinal
herbs. Brent Harrison (left) will continue to offer guidance and a veteran presence as the farm takes a leap in size and scale.
BY JEAN ROGERS, FARM FUND ADMINISTRATOR
The Growing Garden is preparing to continue its impressive legacy by combining
a solidly established farm with the innovative ideas of a young farmer,
backed by the Co-op Farm Fund and the community.
I
f you’ve ever brought home fresh, local basil, dill, mint, and other
Mike and his wife Molly recently purchased a 5-acre farm that is
herbs from the Co-op’s produce department, you know why the
certified organic as a second site for the Growing Garden. The Next
Growing Garden, one of the longest-operating
Step grant will be put to use at both sites to add a
organic farms in Whatcom County, is also one
greenhouse, upgrade the existing packing shed in
of the most beloved. Owner Brent Harrison—
preparation for the next 20 to 30 years, and to build
pivotal in local, organic market development for
a new, USDA-certified packing facility. A cooler and
the Co-op Farm
over 30 years—has been supplying the Co-op
possibly a solar dryer are also in the plans.
Fund Next Step
with herbs, tomatoes, and veggies since 1983.
Mike has observed an increased demand
Receiving a Next Step grant from the Co-op
grant couldn’t have over the last decade for herbs, tomatoes, and
Farm Fund couldn’t have arrived at a better
arrived at a better cucumbers. “We just need to zero in and boost
time for the future of the farm, as Brent is
our production a bit so we can meet those
time for the farm
turning over the business to young farmer Mike
demands,” he said. Adding dried herbs is a way
Long, who has been managing the farm for the
the farm can create a market for something they
last six years.
already have a lot of—herbs that need to get cut
Listening to Brent and Mike talk together, as
back anyway will now be marketable.
they surveyed the existing greenhouses and fields, it’s obvious that
Both Brent and Mike see the Next Step Project boosting the
there is a strong thread of continuity in their values and approach
vitality of small local farms. Brent stressed the need for farms to scale
to the land. Brent said, “Michael can keep the farm alive. It’s a lot of
up gradually, “I think this thing’s fabulous for the local producers and
work and you get compensated, but not to the level of a lot of other
some of those may jump to a larger scale. But first it’s designed to
occupations. You have to value the lifestyle, a lot, and then you’re
pick up the small producer to be an efficient local producer, and
well rewarded.” Mike agreed, “Just being able to come and hang out
that’s a big step.”
with plants and bees and really cool farmer owners that got me into
What we can be sure of is that we can look forward to all the
this, it’s like I’m just in my dream spot. Brent had the energy to build
wonderful produce we’ve been accustomed to from the Growing
all this from scratch. I couldn’t get to this level of trying new things if
Garden, and an exciting array of delicious and healthful new products
it weren’t for a really core, solid foundation.”
as the farm continues its journey as a mainstay of local organic farming.
photo by Habiba Sial
GROWING GARDEN
IN SUPPORT OF
Our Local Community
photo courtesy of Sean Humphrey House, photo by Habiba Sial
BY ADRIENNE RENZ, OUTREACH MANAGER
Thank you for joining us in supporting
local farms, nonprofits, arts, music, and
community organizations.
I
“I want to thank you for the donation from the CSD partnership! We are thrilled
to have been selected to participate this year. It provides such great exposure for
Sean Humphrey House. Your kindness means so much to all of us. Every bit of
support we receive has a positive impact on the daily lives of our residents. Many
thanks again from the residents, volunteer, Board of Directors and staff at SHH.
Your thoughtfulness greatly adds to our residents’ lives.”
–Jeanette Campagna, Sean Humphrey House Program Coordinator.
n alignment with the seventh co-operative principle—Concern
for the Community—the Co-op makes community giving
part of its annual budget. But when preparing to write about the
Co-op’s community giving it was not as easy as pulling up a
spreadsheet and writing down a line total, because the intention of
Concern for the Community is woven into many of our projects.
In our recent strategic planning process we clearly heard from
you, our community, that local food system development, healthy
food access, and community engagement are core issues you would
like your Co-op to take action on. With this in mind, I carefully
consider each request and opportunity to support our community
to ensure we are responsibly stewarding funds to meet these goals.
A few projects that exemplify this are the Farm Fund, The Real
Food Show, and Community Shopping Days.
The Farm Fund recently distributed $25,000 in Next Step grants
Frank and Beans—the colorful characters of The Real Food Show—are played by
Jason Quick and Della Plaster (also a co-writer) of the Bellingham Circus Guild. The
to six farms. The Next Step Project is an innovative new venture
show utilizes comedy, juggling, and other circus skills to inspire positive change in
of the Community Food Co-op Farm Fund, pairing grants with
the attitudes and behavior of elementary school kids.
low-interest loans to support local farmers in expanding their farms
to serve the wholesale market. The Next Step Project is designed to
In addition to giving back $103,000 in donations, grants, and
help farms reach a financially sustainable scale, and to increase the
sponsorships, the Co-op also offers member-owner use of the
quantity of organic and sustainably grown food in Whatcom County.
community rooms at both of our stores,
The Real Food Show is entering its third year
by donation, for a wide variety of purposes
and offering 10 free shows a year to Whatcom
too numerous to detail. The rooms totaled
County elementary schools. The shows are
choosing to spend
approximately 1,837 hours of community use
a hit and “Frank & Beans” have begun visiting
your valuable food
in 2015.
elementary schools in other co-op towns
And what about all of you? In 2015,
to share the fun of eating real food to fuel a
dollars at the Co-op
Co-op member-owners and shoppers not only
healthy body.
is what makes all of
chose to shop at the Co-op knowing that your
The Member Affairs Committee (MAC), which
this possible
purchases benefit the community, but you also
any Co-op member can join, awards 12 Community
generously donated more than $20,261 at the
Shopping Days annually. July 1 marks the release
register in support of your community.
of our Community Shopping Day applications for
Thank you for joining us in supporting local farms, nonprofits,
2017 awards. If you know of a worthy organization, encourage them
arts, music, and community organizations.
to visit the Co-op website and consider applying to be a CSD recipient.
Choosing to spend your valuable food dollars at the Co-op is
MAC takes this grant funding selection seriously and reviews,
what makes all of this possible. Thank you for fostering the Concern
discusses, and votes on each applicant to ensure that we have new
for Community principle that is a foundation of our Co-op business
organizations represented across diverse areas of our community
and a vibrant and strong piece of the Community Food Co-op.
every year. Applications are due by September 1.
member-Owner
%
5
COUPON
Appreciation
OFF
the more you spend,
the more you save
when you spend
up to $74.99
10%
15%
when you spend
$75–$149.99
when you spend
$150 and up
OFF
OFF
Valid July 1–31. The next volume discount Owner Appreciation Coupon will be offered in October. 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.
UPCOMING Flash Sale
a co-op owner benefit!
Flash Sales
s
organic seedle
s
waterm elon
2pe9¢
r lb
while supplies
last
AT THE CO-OP
Harness Your FLASH SALE Super Powers
for Super Savings at Your Super Co-op
sunday, july 3
flash
sale
GET CONNECTED
a co-op owner benefit!
e
v
a
S
&
AT YOUR CO-OP WITH
Sign up at communityfood.coop.
click, sign up, & save!
(facing page) by Laura Steiger, photo by Habiba Sial
There are many reasons people join the Co-op, like knowing
your shopping dollars support local farms and businesses, sound
buying practices, and community giving; and saving money with
special orders, dividends, and the member-owner appreciation
coupon (above). Now there is one more reason to love your Co-op
membership—Flash Sales!
On January 31, we hosted our first Flash Sale featuring organic
navel oranges at 49¢/pound. To say the response was enthusiastic
would be a massive understatement.
Since that initial success, Flash Sales have quickly become a
not-to-be-missed event for Co-op member-owners. And it is easy
to see why! Co-op member-owners have saved a total of $22,615.77
on our first 11 Flash Sales that featured bulk nuts, strawberries,
bacon, CBD oil, olive oil, lemonade, a variety of grocery items, and
the epic Cinco de Mango Flash Sale.
Bottom line: when we get a great deal on an item, we pass the
savings along to our member-owners. We often don’t have much
advance notice of these deals. The best way to ensure you don’t
miss out on Flash Sale savings is to sign up for our e-newsletter
and to regularly check our social media channels on Facebook,
Instagram, and Twitter.
See you at the next not-to-be-missed Co-op Flash Sale!
RECHARGE
TRACE MINERALS
ENDURE LIQUID
Performance electrolyte.
More energy, better
hydration, reduced
muscle cramps.
$4.99/1 oz (reg. $6.99)
$16.99/4 oz (reg. $22.49)
On sale through August 2.
GRAB IT & GO
CO-OP DELI
CASHEW
CHICKEN SALAD
Always made with
Organic Smart Chicken
(like all our deli food)!
$11.99/pound
5
SUMMER
ESSENTIALS
NO JITTERS
RUNA CLEAN
ENERGY DRINKS
Guayusa—clean energy
with antioxidants and
other healthy stuff.
$2.19/14 oz bottle
$2.69/12 oz can
FILL 'ER UP
MANGIA!
BELLINGHAM
PASTA CO.
Fresh, fast, tasty.
Add veggies and
dinner is ready!
$5.99/14 oz
CO-OP
TUMBLERS
Porcelain, double
walled. For hot or
cold beverages.
$13.95 each