CO OP FOOD - Community Food Co-op

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FOOD CO OP
Co-op Community
May 2013
NEWS
A publication with your good health in mind
Community
In This Issue
Food Co-op
1220 N. Fore
st St., Bellingh
am WA
315 Westerly
Rd., Bellingh
am WA
360-734-8158
www.commun
ityfood.coop
What’s Happ
Campaigns—ening with GMO Labelin
g
Page 4
Downtown G
oes Uptown
—Page 5
A Better Quinoa—Fair Trade and Organic
We know it’s good for us, but should
we still eat it? The recent controversy
surrounding the commoditization of
quinoa has left many of us scratching
our heads about this highly nutritious
and versatile gluten-free crop. Typically
grown in the Andean highlands, quinoa
(pronounced KEEN-wah) is actually an
edible seed related to beets, spinach, and
tumbleweeds, and was first cultivated by
the Incas more than 4,000 years ago.
Today, this “mother grain” is considered a super food; a high protein grain
alternative chock full of B vitamins,
essential amino acids, magnesium, iron,
and other important nutrients. Quinoa
is also convenient in the kitchen, cooking in about 15 minutes and versatile
enough to serve hot or cold in an endless
variety of tasty dishes.
Esther Guarachi (above), a quinoa farmer in the Bolivian Andes, is part of a Certified Fair Trade farmer-owned cooperative that
So, what could possibly be wrong
supplies Alter Eco Foods. Co-op workers harvest and transport bundles of red quinoa back to the farm (upper right) where it
with eating quinoa? In a nutshell, strong
will be winnowed (below right) and readied for sale. Thanks to Fair Trade practices, these quinoa farmers now earn a living wage.
demand for quinoa has spurred beneficial economic growth for some of the
one involved. That extends to the flora,
various causes and effects, good and bad.
by Alter Eco, which cooks up similar to
poorest areas on earth. However, higher
fauna, and fields as well: we work with
Still, U.S. consumers should continue
couscous. In addition to the white Fair
prices have had unintended consequencour co-op partners to preserve heirloom
to consume quinoa to help support
Trade quinoa available in bulk, both
es on the local populations that have tragrains, replenish and reforest the land.
economic growth in these poor commustores also offer other Alter Eco packditionally relied on quinoa as a staple.
And as a...Carbon Zero business, we offnities, and also because it tastes so good
aged quinoa varieties, including Royal
“These farmers have been growing
set more carbon than we emit.”
and is so good for us. The key to buying
Rainbow (a mix of white, red, and black
quinoa for thousands of years,” said
quinoa is to purchase
organic quinoa), which is one of Eric’s
2013 International Year of the
Michael Wood,
from
a
reputable
comfavorites
because
it
looks
so
cool.
Quinoa
Community Food
pany
which
supports
The
great
news
is
the
Fair
Trade
qui“With
higher
demand,
Quinoa is truly a remarkable food.
Co-op bulk food
sustainability.
“When
noa
now
available
in
bulk
is
priced
lower
The
United Nations has even declared
manager at the
quinoa prices have
you
buy
Fair
Trade
quithan
even
commodity
quinoa
under
the
2013 the International Year of the QuiCordata store. “With
gone
above
what
the
noa,
farmers
also
get
a
Co-op’s
new
Co+op
Essentials
program,
noa to “focus world attention on the role
higher demand,
good
price,”
Michael
which
offers
staple
food
items
at
greater
that quinoa’s biodiversity and nutritional
average
Bolivian
farm
quinoa prices have
said.
savings.
“It’s
really
a
no-brainer
to
buy
the
value play in providing food security and
gone above what
workers can afford, and
Fair
Trade
bulk
quinoa,”
Michael
said.
nutrition and the eradication of poverty.”
Alter Eco Quinoa
the average Bolivian
now
these
populations
Alter
Eco
works
directly
with
smallQuinoa may eventually become a
Now Available
farm worker can
scale
farming
cooperatives
in
Bolivia.
more
prevalent crop closer to home, as
The good news is
afford, and now
are transitioning to a
These
farmers
harvest
organic
quinoa
by
Washington
State University was recently
that both Co-op stores
these populations
Western diet.”
hand
in
some
of
the
harshest
conditions
awarded a $1.6 million grant from the U.S.
now offer Alter Eco
are transitioning to
in
the
world
and
now
benefit
from
a
livDepartment of Agriculture to study its crop
brand organic quinoa.
a Western diet,” he
ing
wage
thanks
to
Fair
Trade
practices.
potential here in the Pacific Northwest;
“Alter Eco is a great company that is truly
said. Higher income generated by such
Each
farmer
is
required
to
own
at
least
farmers have already begun testing varieties
committed to Fair Trade practices,” said
a valuable crop should be a good thing,
seven
llamas
per
cultivated
hectare
of
quiwhich may do well in our climate.
Eric Schuster, Downtown store grocery
but not when it pushes out sustainable
noa
to
provide
manure,
which
serves
as
In the meantime, as you continue to
manager. All Alter Eco foods are sourced
agriculture and shifts local diets to loweran
essential
organic
fertilizer.
In
addition,
watch
the quinoa story unfold both near
directly from farmer-owned cooperatives
cost and poorer nutritional staples such
each
family
is
able
to
keep
an
average
of
and
afar,
enjoy Certified Fair Trade Alter
that are Certified Fair Trade by Fair Trade
as rice and noodles—not to mention the
600
to
800
pounds
of
quinoa
a
year
for
Eco quinoa as one of the best options yet.
USA. “We now have a really good option
strong lure of Western fare such as soda
their
own
use
and
must
rotate
crops
evLearn more at www.alterecofoods.com
for buying quinoa,” Eric said.
pop and processed foods.
ery
other
year.
According
to
the
company
and
www.fairtradeusa.org.
Shoppers will notice the bulk bins
Indeed, the quinoa story is complex,
website:
“[Alter
Eco
and
co-op
farmers
Lisa
Heisey is a local freelance writer
are simply labeled “Fair Trade Quinoa,”
with a mix of cultural, environmental,
are]
creating
a
system
that
benefits
everyand community garden enthusiast.
but this is the white Royal Pearl variety
and economic issues creating a stew of
Photos courtesy of Alter Eco Foods
Lisa Heisey, Co-op Member-owner
New Directors Elected to Co-op Board
FOOD CO OP
The Co-op Board of Directors
Meetings are on the
second Wednesday of every month.
Next Meeting:
Wednesday, May 8 at 7 pm
Roots Room at the Cordata store
315 Westerly Rd. at Cordata Pkwy.
Member-owners are welcome to attend. If
there is something you want to discuss at the
meeting, contact Jim Ashby, General Manager
(360-734-8158) or Megan Westgate, Chair (360592-5325) by the first Monday of the month so
your item can be included on the agenda.
Jim Ashby, General Manager 360-734-8158
Board of Directors:
Megan Westgate, Chair
360-592-5325
Brooks Dimmick, Vice Chair 360-734-1351
Mariah Ross
360-820-5251
Steven Harper
360-650-9065
Brent Harrison
360-398-7509
Rosalinda Guillen
360-381-0293
Beau Hilty-Jones
360-318-7517
Melissa Morin
360-510-5382
Caroline Kinsman
360-224-9525
~~~~~~~~~~~~~~~
Co-op store hours— Open 7 days a week
Cordata—7 am to 9 pm
Downtown—7 am to 10 pm
Co-op deli hours—
Cordata—7 am to 9 pm
Downtown—7 am to 9 pm
Visit the Co-op website at
www.communityfood.coop
Cooperative Principles
•Voluntary and open membership
Congratulations to newly elected Board directors Melissa
Morin and Caroline Kinsman, and to re-elected directors
Megan Westgate and Brent Harrison. We also owe Nancy
Metcalf huge thanks for volunteering her many skills to the
Co-op as a Board candidate and for participating as a member-at-large on the Member Affairs Committee. Read on to
learn more about your newly elected and re-elected Board
directors and their committee assignments.
As a Community Health Specialist with the Whatcom
County Health Department, new director Melissa Morin
brings extensive knowledge of public health issues, resources,
and best practices related to healthy food access to the Board.
Melissa told us, “I am passionate about the health of my
community, not just in terms of physical health, but in all aspects of a vibrant, thriving, and empowered community. I am
excited to participate on the Board as a way to see this vision
through in a tangible way.” Melissa will begin her Board term
serving on the Member Affairs Committee.
Caroline Kinsman will contribute her financial skills, years
of community involvement, and a strong commitment to
sustainability to the Board. A Co-op member-owner for the
past 15 years and the mother of two young children, she has
a valuable perspective to contribute as a representative for
Co-op member-owners. Caroline says, “I strongly believe the
Co-op is a valuable community resource and foundational
to Whatcom County’s food system. I’m looking forward to
working alongside a dedicated and knowledgeable team of
community leaders.” Caroline will serve on the Finance Committee for her first year on the Board.
As the Executive Director of the Non-GMO Project, returning Board director Megan Westgate has strong connections
within the broader community of the natural and organic
products industry. She is excited about continuing to develop
Board of Directors Summary
•Democratic member control
•Member economic participation
•Autonomy and independence
April 10, 2013
•Education, training, and information
Jean Rogers, Board Administrator
•Cooperation among cooperatives
•Concern for the community
Co-op Community News is produced by the
Community Food Co-op and
published eight times per year.
Downtown
1220 N. Forest St. Bellingham WA 98225 Cordata
315 Westerly Rd.
Bellingham WA 98226
360-734-8158 (both locations)
Co-op Community News is published as a service for
member-owners. Letters from owners are welcome (see
guidelines below). The deadline for submission of letters
is 8 pm on the 5th of the month preceding publication.
Editor:
Laura Steiger
Design/Production:
Habiba Sial
Opinions expressed in the Co-op Community News are those of
the authors and do not necessarily represent those of the Co-op
Board, management, staff or member-owners. Nutrition and health
information is provided for informational purposes only and is not
meant as a substitute for a consultation with a licensed health or
dietary practitioner.
Acceptance of advertising does not indicate endorsement by the
Co-op of the product or service offered.
Letters to the Editor Guidelines
Letters must include your name, address, and a daytime
phone number. Please respect a maximum of 150 words.
Due to space considerations, we regret that we may not be
able to publish all letters.
Please send letters to:
Newsletter Editor, Co-op Community News
1220 N. Forest St., Bellingham WA 98225
or email editor: [email protected]
Third Thursday Local Music Series
•The Board hosted board directors and managers from Central Food Co-op and the Tacoma Food Co-op.
•Study and engagement session: Domestic Fair Trade, presented by Co-op Board director Rosalinda Guillen. Overview of the domestic fair trade movement, and national
and global efforts to create domestic fair trade standards for
farm workers in North America.
•Approved: proposed slate of Co-op corporate officers—Jim
Ashby, President; Jon Edholm, Vice President and Treasurer; and Jean Rogers, Secretary.
•Approved: committee designations for all directors and
selected Megan Westgate as Chair, and Brooks Dimmick
as Vice-Chair. The Board will delegate some of the Chair’s
duties to the Vice-Chair, and will split the Board Chair’s
monthly stipend of $150 between the two positions ($100
for the Chair and $50 for the Vice Chair).
•Evaluation of the Co-op Annual Meeting and Party, and review of results from the table survey conducted at the event.
Complete minutes for this, and all Board meetings, and the
governing policies are available at the service desk. Complete
minutes are also posted at www.communityfood.coop.
The first 10 minutes of every Board meeting are reserved
for member input.
Next meeting: May 8, 7 pm, Cordata Roots Room, 315
Westerly Road.
May Study & Engagement (begins 7:25 pm): Co-op Growth
and Expansion by Megan Westgate. Member-owners welcome to
attend the session or full meeting. Hope to see you there.
Hot Damn Scandal
Thursday, May 16, 6–8 pm
Downtown deli
We are absolutely delighted to host Hot Damn Scandal at the
Co-op again. Scott Casey of What’s Up magazine gives a feeling
for what you will hear from the band when he says, “Hot Damn
Scandal performs music that seems to have been carved out of the
broken heart of the American dream…you feel like you have heard
these songs all your life. These are your favorite boots, your lucky
hat, your Saturday night shirt, your old dog that disappeared after
the rain.” This is an amazing local band and we look forward to enjoying their music along with you. See you there!
2
Co-op Community News, May 2013
Photo by Joanne Plucy
Jean Rogers, Co-op Board Administrator
Newly elected and re-elected Co-op Board Directors, from left: Melissa Morin,
Megan Westgate, Caroline Kinsman, and Brent Harrison.
the potential of the Co-op’s new strategic plan and engaging
member-owners in the process of creating the Co-op’s future.
Megan noted, “We have a solid core of member-owners who
really value what the Co-op stands for. Co-ops by nature reflect
the community they serve, and our co-op is strong because of
the values and passion of our member-owners.” Megan is the
current Board Chair, along with serving on the Board Development and Strategic Planning committees.
Brent Harrison will add another three years to his 26 years
of service to the Co-op Board. Brent has worked for the last
25 years as a local, organic farmer, and says the development
of a vibrant local food system is “dear to my heart.” He chairs
the Farm Fund Committee, and has been the anchor of the
Board’s Finance Committee for many years. When asked to
describe the Co-op’s greatest strength, Brent answered, “Put
simply, it is us, the member-owners. We have a powerful
mission to share, and the co-operative business model is the
vehicle to achieve this.” Our current group of directors will
undoubtedly continue to put his financial expertise and familiarity with the local farm community to good use.
Overall our new Board appears to have an excellent balance
of skills, experience, expertise, and a deep commitment to the
Co-op community. As the new term starts we are well-positioned to start realizing the goals set forth in the Co-op’s new
10-year Strategic Plan. All of these folks are volunteering their
time on the Board to represent the interests of Co-op member-owners, and they look forward to hearing from you.
Letter to the Editor
Dear Editor,
The current issue of MaryJanesFarm magazine addressed the recent failure of Prop 37, the California Right
to Know GMO Labeling initiative. Large corporations
collectively led a $46 million advertising campaign against
the initiative. The article listed some of the small brands
that are now corporate owned, which contributed. It was
disheartening to see some of my favorites mentioned. I encourage you to go to www.organicconsumers.org/articles/
article_26638.cfm and view the complete list of brands
that participated. The Organic Consumers Association is
calling for boycotts of these products. Keep up to date on
who owns what at www.cornucopia.org/who-owns-organic. Please take the time.
Rosemary Meintel, Deming
Editor’s response:
We encourage everyone to accept Rosemary’s invitation to
learn more about the organic food industry. We also encourage everyone to think deeply about what to boycott, what to
support, and why. For example, Dagoba chocolate, owned by
Hershey. Dagoba’s entire product line is made with cacao from
Rainforest Alliance Certified farms and is USDA Certified
Organic, meaning it contains no GMOs. Strong consumer demand for this miniscule portion of Hershey’s immense product
line may send a stronger message to the parent company than
boycotting Dagoba. Boycott Hershey’s other product lines? I’d
say yes! There are many reasons to boycott Hershey, beyond the
GMO issue. Boycott Dagoba? Not necessarily. Educate yourself
and vote with your dollars, as you see fit.
Learn more about Dagoba at www.dagobachocolate.com
and www.rainforest-alliance.org/agriculture/certification.
www.communityfood.coop
Area Farmers Convene at Sustainable Agriculture Conference
On a cool day in late January, more
than 60 farmers, researchers, and agricultural suppliers came together to
participate and learn at the 2nd annual
Northwest Washington Sustainable Agriculture Conference held in Lynden.
The conference was designed to provide
advanced level education to current
farmers in order to increase on-farm
productivity and marketability. Farmers
valued the high level of information offered and the time provided for presenters to speak in depth on each topic.
The morning started with a keynote
address from Jim Ashby, general manager of the Community Food Co-op,
presenting data on local and regional
market trends and suggestions for
farmers to work toward increasing their
market share. Jim’s presentation was
followed by Jennifer Shelton and Eric
Grimstead offering tips for success in
small business management; as we all
should remember that successful farmers
are successful businesses.
Then the group split into two topic
areas: crop production or animal production. The crop production group
focused on weed, disease, and insect pest
management with speakers from WSU
Mt. Vernon Research and Extension
Center. Pathologist Dr. Lindsey du Toit
explained how to determine if symptoms seen in a crop are caused by disease
or by a non-biological source such as
irrigation, weather, or fertilizer concentrations. She was followed by Marianne
Powell who discussed using crop rotation
to manage disease. Dr. Tim Miller presented methods to identify weeds and
make management decisions based on
weed type and growing habit.
The animal production group heard
presentations on manure management
and composting on the small farm from
Andy Bary, soil scientist from WSU Puyallup Research and Extension Center. We
were fortunate to bring in Melissa Barker
from Lincoln Creek Ranch in Centralia,
Wash., who is an expert poultry farmer
and on-farm processor, to discuss some of
their management tricks and techniques.
Two local farmers, Craig Mayberry and
Paul Chudek, also shared some innovative
ideas on pasture management and new
sprout production for feed methods.
Once again in 2013, participants enjoyed an excellent lunch catered by Ciao
Thyme, and time for farmer networking
and discussion with researchers and other presenters.
Growers left the conference with
plans to make changes to their farming
practices based on what they learned.
Farm Fund
Who benefits from the
Co-op Farm Fund?
We all do!
Donations accepted at all
registers, by mail, or phone.
For more information,
contact Farm Fund
administrator Jean Rogers
at 360-734-8158 ext. 217 or
[email protected].
FRee AdMiSSion
11: am –4: pm • SAtuRdAY, MAY 18
2224 Yew Street Road
Bellingham, WA 98229
Meet…
HeAR… tASte…
Local Wedding Live
Food & Drink
360.734.4160
Professionals! Bands! from Caterers!
www.csl-bellingham.org
Win…
See…
For info:
a Bridal Fashion Show
Fabulous
and a Live Style Shoot! Door Prizes!
[email protected]
Preschool
Kindergarten
Now
enrollin
g
for Fall
2013!
Announcing a new program for 3- to 5-year-olds
1326 N. Garden Street (Garden Street United Methodist Church)
360-714-1762 or www.cedar-tree.org
Did you know?
Our Co-op contributed more than
$98,000 to our community in 2012.
Photo courtesy WSU Whatcom County Extension
Colleen Burrows, Agriculture Special Projects Coordinator, Washington State University, Whatcom County Extension
Jim Ashby, Co-op general manager, shares tips and
suggestions with local farmers about regional market trends and how to increase their market share.
Ask a farmer you buy from about the innovative farming practices they use.
Event organizers were fortunate to
have some great sponsors to help make
this event a success. Thank you to the
Community Food Co-op Farm Fund,
Whatcom Community Foundation Sustainable Whatcom Fund, Washington
State Department of Agriculture Organic
Program, Drammatic Organic Fertilizers,
and Sustainable Connections. For more information about the event or
other agriculture programs at WSU Whatcom
County Extension go to whatcom.wsu.edu/ag.
Antibiotic Use Banned
Laura Steiger, CCN editor
At their April meeting in Portland, Ore., the U.S.
Department of Agriculture’s National Organic Standards
Board voted to ban the use of two common antibiotics—
streptomycin and oxytetracycline—in USDA Certified
Organic apple and pear orchards as of October 2014.
Orchardists use the antibiotics as a tool to fight fire blight,
caused by bacteria that attack the blossoms, twigs, and
branches of fruit trees. Fire blight gets its name from the
burnt appearance of affected trees. It is deemed one of the
most destructive diseases of apple and, particularly, pear
trees, and can devastate an orchard.
Growers have been using the antibiotics for the past
decade and the October 2014 deadline will allow continued
development and testing of new methods of control. Even
though antibiotic use by fruit tree orchardists is miniscule,
as compared to the widespread use in the meat industry, the
ban was approved due to growing concerns about antibacterial resistance and the resultant decreasing effectiveness in
fruit orchards.
The ban presents a greater challenge to orchardists in the
wetter regions of western Washington and Oregon, which are
more susceptible to the disease than the more arid regions east
of the mountains. With only 18 months to test alternatives, organic orchardists are hopeful that new methods to control the
disease, already in development, will prove effective.
Learn more about the history of antibiotic use in fighting fire blight, and promising alternates in development
at the NPR blog The Salt at http://www.npr.org/blogs/
thesalt/2013/04/08/176606069/surprise-organic-apples-and-pears-aren-t-free-of-antibiotics.
Don’t Miss Out on Co-op E-news
Sign up for our monthly e-newsletter to keep up with
the latest Co-op and community events, and find links to
interesting stories and fun stuff, too.
How to sign up—
1. Facebook or Website
2. Text THECOOP to 22828
3. Scan this QR code
Organic Dairy
Moo-vement
Stronger Together
A little low-fat cream cheese on
your morning bagel, strawberry yogurt
for lunch, a sprinkling of cheddar
cheese on that burrito for dinner…
dairy is a mainstay in many American
diets. Maybe you prefer a little more
adventure, like thick, creamy Greekstyle yogurt with fruit. Or Gruyere in
your mac ‘n cheese, on your burger, or
in your omelet. While many value the
staple status of dairy products, their
prevalence in our diet has implications
beyond our culinary enjoyment.
For example, the dairy products that
nourish your body can also help support the health and ethical treatment
of the environment, dairy farmers, and
dairy cattle.
Organic dairy products are produced sustainably, without the use of
antibiotics, pesticides, or synthetic
hormones. Animals are fed certified
organic feed, and the pastures they’re
raised on are certified organic. The
absence of pesticides and antibiotics
means that organic dairy farmers
typically pay closer attention to
their cattle to keep them healthy. In
many cases, this means smaller herds
that can be more easily monitored
so that any potential health issues
can be immediately addressed. And
organic production practices require
that dairy cattle have access to the
outdoors to engage in normal cattle
behavior (like grazing on pasture).
In addition, some studies indicate
that pastured cows produce milk
higher in Conjugated Linoleic Acid
(an omega 6 fatty acid) than cows
that eat grain. Their milk is also higher in beta-carotene, vitamin A and vitamin E (grass contains more of these
nutrients than grain, after all). Avoidance of antibiotics, pesticides, and
synthetic hormones is another reason
many consumers choose organic dairy
products. No wonder organic dairy
products have seen 20 to 30 percent
growth in the past few years.
By the way, if you or someone
you know happens to be vegan or
lactose intolerant, you can now find
an assortment of non-dairy options
for butters, yogurts, milks, cheeses,
and sour creams in (or very near) the
dairy case.
Reprinted with permission from
Co+op Stronger Together. Find more
stories, recipes, and videos at strongertogether.coop.
Co-op Community News, May 2013
3
What’s Happening
with GMO Labeling
Campaigns
Courtesy Non-GMO Project
No matter how you feel about genetic engineering, the odds are good
you agree that we have a right to know
what’s in our food. Surveys regularly
show that more than 90 percent of
Americans think genetically engineered
foods should be labeled. Over 60 countries around the world now protect their
citizens with laws requiring labeling of
genetically modified organisms (GMOs)
and their byproducts. Some have banned
GMOs outright. In the U.S. and Canada, no such regulations exist, but with
more than 30 states now working to
require GMO labeling, and thousands of
Non-GMO Project Verified products on
the market, defending our right to know
what’s in our food—and making reliable
non-GMO choices—is both easier and
more important than ever.
When California’s “Right to Know
GMO” initiative, Proposition 37, came
up for a vote in November 2012, biotech
and big food interests spent $46 million
on a campaign to defeat
it. Outspent more than
five to one, the Right
to Know GMO initiative lost at the polls by
a slim few percentage
points, creating a solid foundation for
future efforts.
Though Prop. 37 didn’t pass, the
campaign has catalyzed a broad grassroots
effort for mandatory labeling, and a huge
increase in public awareness. The Just Label It campaign has helped more than 1.2
million Americans petition the FDA for
meaningful labeling of GMOs in 2012,
yet there has been no substantive progress
at the federal level to date. Washington
State’s Initiative 522 represents the next
people’s initiative in support of mandatory labeling. Conceived by a Tacoma
couple, Chris and Leah McManus, the
Label It Washington team is working
closely with key organizers from Prop. 37,
to ensure that this campaign effectively
I-522 gathered more than 350,000 signatures to label
GMO foods. Please vote YES on 522 in November!
takes into account the lessons learned in
California. The ballot language is clearer
on key points, and the campaign is off to
a strong start. The 2013 election will be
an exciting one in Washington!
You can help I-522 along the road
to victory with a donation. Five dollars
or $500, every little bit helps, and campaigns always need volunteers. The Coop will continue to keep you up-to-date
on the campaign as we approach the
November election. Meanwhile, continue to discuss the issue with your friends,
co-workers, and family members and
share your reasons to label GMOs.
Donate or contact Label it WA at is.gd/
LabelItWA/.
Join the Human Race!
The Community Food Co-op will host a
team in the upcoming Human Race on June 1.
The Human Race is a fun 5K walk, or 5K/10K
run, sponsored by the Whatcom Volunteer
Center to raise funds for nonprofits.The Co-op
team will raise funds for the Bellingham Food
Bank. Please support this very worthy cause by
joining the team or making a donation.
Sign up or just make a donation to the Co-op
team at www.humanracewvc.org. To sign up, click
on the “Individuals” tab and follow prompts. To
make a donation, click on Community Food Coop in the pop-up list under the “Business/Teams”
tab. Contact Karl at karlm@communityfood.
coop or 360-734-8158 ext. 160 if you have any
questions.
Master Gardener Plant Sale
16th annual Bike to Work
and School Day
Join the 16th annual Bike to Work and
School Day and celebrate the most energy-efficient form of transportation ever devised—the bicycle (or your feet).
Bikers and walkers can stop in at any of
the nearly 30 public Celebration Stations to
be counted, enter a free raffle drawing, and
get some fun rewards. Last year, 10,400 people of all ages—from toddlers in bike trailers
to seniors in their 80s—participated in this
popular rite of spring. Additional festivities
include the annual City Hall Tricycle Race at
noon, and the evening celebration at Chuckanut Brewery & Kitchen, 601 W. Holly St.,
starting at 5 pm.
See a map of Celebration Stations and learn
more about Bike to Work and School Day and special Bike Month events happening in May at biketoworkandschoolday.org and everybodybike.com.
Cascade Cuts Plant Sale
Friday, May 17, 7–10 am
In front of the Cordata store
(and throughout Whatcom County)
The WSU Whatcom County Extension
Master
Gardener Foundation annual plant
Saturday, May 11, 9 am–2 pm
sale features perennials, native trees/shrubs,
Hovander Homestead Park, Ferndale vegetable starts, herbs, tomato plants, ornamentals, info booths, food and craft vendors, and a fun kids art and garden table. Of
course, veteran Master Gardeners will be
available to answer your gardening questions.
WSU Whatcom County Extension Community Horticulture program hosts a series
of free gardening workshops through August
at Hovander Park. Topics range from proper
transplanting and planting techniques to
watering, pruning, and growing tips. No registration required.
Additional information at whatcom.wsu.edu/
ch or 360-676-6736.
Photo courtesy WSU Whatcom Cty Extension.
The popular Cascade Cuts Plant Sale is
back
again. The wholesale nursery opens its
Saturday, May 18, 9 am–4 pm
doors to the public just one day every year
632 Montgomery Road
to host a fundraiser for Sustainable Connec(King Mountain neighborhood)
tions’ Food & Farming Program, which supports projects that connect people to local
farms including the Whatcom Food & Farm
Finder and the annual Whatcom County
Farm Tour.
The plant sale is a fun-filled event with
live music, local plant experts and master gardeners, and greenhouses full of familiar and
unique ornamental plants, hanging baskets,
annual and perennial flowers, vegetable and
herbs starts, and intriguing oddities including
coffee trees, hops, and compost tea machines.
Details at sustainableconnections.org or 360647-7093.
Photos courtesy Sustainable Connections.
Learn to Use Tunnels and
Hoop Houses for Productive
Gardening
Saturday, May 18,
10:30 am–noon
Cloud Mountain Farm Center
6909 Goodwin Road, Everson
Free, donations gladly accepted to
support community workshops and
farmer education
4
Co-op Community News, May 2013
It can be easy to get lost in the hustle and bustle, so while you’re busy doing
all this good, remember to pause now
and then to share a good meal with your
friends and family. The Non-GMO Project has verified more than 8,000 nonGMO products to its rigorous standard,
so you can be sure that the corn in your
tortillas, the yogurt in your raita, or the
pork in your pork chop is non-GMO.
We only vote once a year at the ballot
box, but we vote every day with our
forks, and choosing Non-GMO Project
Verified at the store sends a clear message to manufacturers about what you
want in your pantry.
Choose products with the NonGMO Project Verified seal, and support
manufacturers that have committed to
providing reliable non-GMO
choices. For a complete listing of Verified products, visit
is.gd/nongmofood.
Workshop will include discussion on
hoop house construction, planting, pruning
and training, and management issues.
Offered as part of Cloud Mountain’s 2013
workshop series, which continues through
early November and is targeted to serious
home gardeners, as well as aspiring and
experienced farmers.
More information at cloudmountainfarmcenter.org or 360-966-5859.
Photo courtesy Dave Maczuga.
www.communityfood.coop
Photos by Habiba Sial and Brooks Dimmick
Downtown Goes Uptown
Beth Andrews, Outreach Intern
You may have noticed some changes at
the Downtown store over the past several
months. In the fall, the store received a
much anticipated lighting facelift with
approximately 400 bulbs replaced by more
energy efficient fixtures. In the upgrade,
metal halide lights were replaced with
fluorescent strip fixtures, and some track
lighting was replaced with LED lights. The
improvements are expected to reduce kWh
usage for lighting by half and generate
nearly $8,000 in savings for the Co-op annually. The project resulted “in a brighter
and more cheerful ambiance throughout
the store,” according to Store Manager
Denise Black. So much so that some areas
throughout the store, which were initially
brighter and therefore not included in the
upgrade, now appear dim in contrast. Produce, bakery, and deli departments—along
with some space near the registers—are
being assessed for lighting improvements
in the near future to create more consistent
lighting throughout the store.
The dairy case also received some TLC
including brighter LED lights, new doors
and frames, and heater controls on all cooler doors that automatically turn on or off,
as needed, to balance temperatures and reduce fogging. All of these changes not only
make the dairy case brighter and more
inviting, but use the newest technologies to
increase energy efficiency. Facilities Manager Aaron Longstreth was surprised by
the dramatic difference these small changes
made to the dairy case, stating that, “when
the project was halfway done, people were
amazed to see how dark the old half of the
section looked in comparison. With all of
the lighting upgrades in the store people
can now easily read labels, even on the
bottom shelves, and see even the tiniest
ingredient lists on items in the dairy cooler.” Upgrades are expected to continue and
include the freezer case.
But perhaps the most visible change
Downtown is the brand new cabinetry
and bin display in the bulk foods, coffee,
and tea department. New aspects in the
design include an expansion of the bulk
tea section, and a work station for shoppers to mix, weigh, and label personalized
tea blends. The woodwork, design, and
installation of the display were completed
by local artisans Wes Smith and Andrew
Vallee of Smith and Vallee Wordworks,
located in Edison, Wash. Smith and Vallee
pride themselves on utilizing sustainably
harvested resources for their woodwork
and cabinetry that is locally sourced whenever possible. The wood used in the bulk
Michael Golden, grocery team member (left), stocks bulk teas in the newly completed display. Co-op Facilities Manager Aaron Longstreth (center) joins the Smith and Vallee team during installation of the new bulk food display. The
updated dairy case (right) shines a bright light for easy visibility of our plentiful dairy (and non-dairy) selections.
display was “sustainably sourced, managed,
has certain ideals, and they really put their
and harvested locally out of western big
philosophy to work in using local, sustainleaf maple,” according to Smith, who also
able products and resources. We are really
noted that “not only were the trees locally
honored that they asked us to work on this
harvested in Whatcom County, but the
project with them,” said Smith.
wood was milled on our band saw, and
If you haven’t been Downtown to see
kilned here in our kiln.” The display was
the new bulk display, or the other recent
then personally constructed and installed
improvements, it’s worth stopping by to
by Smith and Vallee, with
take a peek. The craftsmanship
“The wood used by local artisans Wes Smith
the result being that “the
cabinetry is 100 percent
in the bulk display and Andrew Vallee is second
locally sourced and proto none, and the local wood is
was
sustainably
duced,” said Smith.
truly beautiful.
sourced, managed,
Smith and Vallee
What’s next for the DownWoodworks’ committown
store? Other than the
and harvested
ment to local and susfew upgrades already menlocally.”
tainable woodworking
tioned, we are also planning
practices falls in line with
to repave the parking lot,
the Co-op’s stated value to, “Promote a
most likely in August. This will entail a
sustainable economy by supporting organone- or two-day closure of the parking lot,
ic and sustainable food production and
but the results will be well-worth the temother environmentally and socially responporary disruption. As August approaches,
sible businesses locally, regionally, and nacheck our website and look for signs in the
tionally.” Downtown Bulk Foods Manager
store for information about the parking lot
Brooks Dimmick attests to this value being
closure.
put into practice as he describes “a real
Learn more about Smith and Vallee
cooperation between the Co-op, the bulk
Woodworks at smithandvallee.com.
coffee and tea vendors, and the woodworkBeth Andrews is a Communication and
ing team in developing the new design and
Environmental Studies student at Western
criteria for this project.” This sentiment is
Washington University and a busy mom who
mirrored by Smith and Vallee. “The Co-op
enjoys hiking and gardening.
Fresh Spring Feast to Please any Mom
Organic Roses for Mom
Lisa Dixon, Registered Dietician and Nutritionist
The Co-op’s floral buyers have been
searching high and low for organic flowers,
and finally—just in time for Mother’s
Day—Biogarden’s beautiful USDA
Certified Organic roses will be available
in our stores. If they prove popular,
Wynne Marks, Cordata produce manager,
hopes to have the organic flowers in
our stores on a more regular basis. Until
then, Biogarden organic flowers will be
available for those special occasions often
celebrated with floral bouquets.
This Mother’s Day, give Mom a break
from the kitchen and pamper her with
a healthy, delicious brunch featuring
the best of spring’s seasonal foods, like
asparagus, fennel, leeks, spring greens,
lavender and raspberries.
Mom will feel nourished with this
roasted asparagus soup topped with a
poached egg, and served with a simple
raspberry salad. Asparagus is packed
with inflammation-fighting antioxidants
and phytochemicals like glutathione,
one of the most powerful antioxidants
for healthy aging. Raspberries are another nutrition powerhouse, packed with
phytochemicals like anthocyanins and
ellagic acid, both of which reduce inflammation and help us age gracefully.
And no festive brunch is complete
without a sparkling beverage. So, pour
Mom a little bubbly and let her know
how much you appreciate her!
Lavender-Raspberry Salad
Roasted Asparagus Soup
with a Poached Egg
Serves 6
2 pints fresh raspberries
¼ teaspoon culinary lavender, crushed
to a powder
4 tablespoons champagne vinegar
1 teaspoon honey
½ cup extra virgin olive oil
Sea salt & freshly ground pepper
6 cups mixed garden greens
To a blender, add about 4 fresh raspberries, lavender, champagne vinegar,
honey, oil, salt, and pepper. Blend until
emulsified and taste for seasoning. Adjust
ingredients if necessary. Balance will depend upon sweetness of raspberries and
strength of lavender. Toss greens with ½
of the vinaigrette, reserving remaining
vinaigrette to drizzle on the plate as a
garnish or to serve as extra dressing at the
table, and sprinkle raspberries over top.
Serves 6
2 bunches fresh asparagus, trimmed
and sliced into 3-inch pieces
Sea salt and freshly ground black
pepper
Extra virgin olive oil
2 tablespoons butter
1 large leek, cleaned and chopped
1 teaspoon fresh thyme, chopped
6 cups chicken stock
½ cup crème frâiche
Zest of one lemon
1 tablespoon fresh lemon juice
Freshly ground black pepper
Sea salt
6 fresh eggs
White vinegar
3 tablespoons chopped chives
Preheat oven to 425 degrees.
Lisa Dixon is a Registered Dietitian and Nutritionist and founding partner of NourishRDs, specializing in real
foods nutrition counseling and communications. Find Lisa’s recipes and articles at www.nourishrds.blogspot.com.
1.Toss asparagus with salt, pepper and
olive oil. Place on sheet pan and roast
in oven for 10 to 15 minutes, or until
asparagus begins to caramelize. Remove from oven and set aside. Reserve
about 12 to 16 of the asparagus tips.
2.Heat a large, heavy-bottom stock pot
over medium-low heat. Melt butter
in pot. Add leeks and thyme, cooking
about 10 to 15 minutes until leeks
are very soft, but not browned. Add
chicken stock. Bring mixture to a boil
and then reduce heat to low.
3.To a blender, add about 1/3 of the
asparagus with approximately 1 cup of
the chicken broth mixture. Puree until
smooth and add back into the chicken
stock mixture. Repeat with remaining
asparagus, until all of the asparagus has
been pureed (except for the reserved
tips). Note: Be very careful when pureeing hot liquids. Only fill the blender
1/3 to ½ full of liquids and cover the lid
with a towel when pureeing. Hot liquids
expand and can push off the lid and
splatter, potentially causing burns.
4.Lower heat to low and stir in ½ cup of
crème frâiche, lemon juice, lemon zest,
and black pepper. Taste for seasoning
and add additional salt, if necessary.
5.To poach eggs: Bring about 2 inches of
water to a simmer in a large, shallow
pan. Add a splash of vinegar (which
helps to bring the egg white together).
Break each egg into a small ramekin
and then drop into the simmering
water. Spoon simmering water over the
top of each egg, to set the tops. Poach
about 3 minutes, or to desired doneness. As each egg is done, remove with
a slotted spoon and drain on a plate
lined with paper towels.
6.To plate, divide soup between six shallow bowls. Gently place one poached
egg in the center of each bowl and
garnish with a few roasted asparagus spears, chives, and a little freshly
ground black pepper.
Co-op Community News, May 2013
5
Working together...
May 2013 Community Shopping Day Organization
What are
Community Shopping Days?
Friends of the Nooksack
Samish Watershed
Each year the Co-op invites
organizations to apply for a Community
Shopping Day (CSD). This year
organizations were selected for their
service to our community in the following
Robin Elwood, CCN Staff
Anna Martin, Friends of the
Nooksack Samish Watershed
president
social justice, peace, and human rights;
ecological issues; education; health and
well being; and community health. The
Co-op’s Member Affairs Committee
(MAC) reviews and recommends 12
organizations, and the Board of Directors
gives final approval. For more information,
contact Karl Meyer at 360-734-8158,
ext. 160, or [email protected].
2013 Community Shopping
Day Schedule
Photos courtesy FNSW
In preparation for writing the March
Community Shopping Day profile of
the South Fork Valley Community
Association, I explored the Van Zandt
Community Hall and learned about the
communities who live, love, and farm
along the South Fork of the Nooksack
River. During that process, the association’s representative emphasized that although the area is rural, it is by no means
a cultural backwater.
“We’re not hicks or rubes,” he
stressed. “We’re as cosmopolitan and
complex as residents of Whatcom County’s larger communities, and we’re fiercely
protective of our homes.”
This month’s Community Shopping
Day recipient, Friends of the Nooksack
Samish Watershed (FNSW), is based a
few miles south of Van Zandt. When I
emailed a short list of questions to Anna
Martin, president of FNSW, I got a taste
of the self-determination of the South
Fork. In between planting spring crops,
parenting, construction projects, and
making chili, Anna somehow found time
to send an entire polished article back to
me. Without further ado, I hand the authorial voice over to FNSW.
areas: food and sustainable agriculture;
Geoff and Joel working in the field at Osprey Hill
Farm with Eddys Mountain—the proposed site
for the 400 acre gravel operation—in the background. Osprey Hill is one of the three farms adjacent to the proposed site (above). A cherished view
from the Nooksack Samish Watershed of Eddys
Mountain—the site of the proposed gravel pit—and
the Twin Sisters in the background (left).
Learn More
at fnsw.org, follow Friends of the
Nooksack Samish Watershed
on Facebook, or email
[email protected]
forever jeopardize the delicate watershed,
On April 1, 2009, The Bellingham
the salmon spawning grounds below, and
Herald ran an article about the potential
the underground water table that feeds
for a “major gravel pit expansion just
the wells of residents and nearby farms ina Land Use Petition in Skagit County
south of Acme.” Turns out they weren’t
cluding Sunseed Farm, Osprey Hill Farm,
Superior Court and has also appealed the
kidding when they said ‘major.’ The proand Uprising Organics.
decision-making process of the Whatcom
posal on the table was to expand upon an
Before a gravel mining project could
County Council to the Growth Manageexisting Mineral Resource Lands (MRL)
begin, a zoning change would first have
ment Hearings Board. From this point forzoning designation by an additional 280
to be approved. Our community quickward we required the assistance of an attoracres. In total, this would create an MRL
ly banded together, formed a nonprofit
ney. Due to the proficiency of our lawyer,
area that was nearly 400 acres. To put
group, and set out to stop this proposal.
in September 2012, we received word that
that into perspective, that’s about 350
At a local level, we voiced our opposition,
these appeals were denied.
football fields worth of land that potenwrote letters, and appealed at every posOnce again, Concrete Nor’west has
tially could be blasted into tiny bits of
sible opportunity. Two years and nearly a
appealed the ruling and we will need to
crushed rock leaving behind huge craters
dozen appeals in, we were making some
defend our position. The appeal will be
amid a moonscape.
noise but not having
heard in Superior Court on June 21 and
The area just south
much success. Our
the Friends group will be represented by
“This could forever
of Acme turns out to be
first big break came
our attorney, David Mann. The Co-op’s
jeopardize the delicate when we were finally
my home, my family’s
donation, generated by the CSD, will be
farm, and my commu- watershed, the salmon
able to secure a Public
used to pay for past due and future attornity. There are no gravel
Hearing on the matter.
defense fees.
spawning grounds below, The Whatcom County neyInterested
pits in operation here,
in helping? Not only is the
only a cluster of family and the underground
Council listened for
Friends group working hard to oppose
farms, small homehours as a packed room
this 400-acre rezone, we are also trying
water table that feeds
steads, and forested hills
of county residents,
to amend the approval process for MRL
the wells of residents
with seasonal forestry
business owners, and
zoning designations. Please email Whatactivity. Our commufarmers cited concerns
com County Council members and ask
and nearby farms.”
nity believes that a 400and opposition to the
them to increase the requirement for
acre gravel pit would
project. After lengthy,
environmental review prior to issuing a
quite literally destroy our rural village, wipe
anxiety-inducing debate, the council was
MRL zoning designation.
out the natural landscape and wildlife, and
hung in a 3-3 tie with
interfere with the watershed.
one recused vote.
As I learned more about the proposFortunately, the MRL
al, I was convinced that this was a poor
rezone did not have
location for mining. This 400-acre site
the majority vote it
The second issue of our new
is adjacent to my farm and it’s perched
needed to pass and so
Co-op magazine, In Season,
on a steep slope above the South Fork of
no action was taken.
will arrive in Co-op memthe Nooksack River. It contains several
Since the rezone was
ber-owners’ mailboxes on June
environmentally sensitive areas called
not approved, the min1. If you have had a change of
Critical Area Ordinances: one for wetaddress since joining the Coing proposal could not
lands, another for historic salmon runs,
op, please update your mailmove forward.
ing address at either service
yet another for endangered animal speSince the time of
desk to receive the June issue
cies, and a final Critical Areas Ordinance
this decision, Concrete
MAIL Co-op
Owne
including the ever-popular
TO: 1010 Sunshiners Jane & John Doe
for an aquifer recharge area. Gouging
Nor’west, the project
Ave.
Bellingham
WA
Volume Discount Coupon.
into the earth in a location like this could
applicant, has filed
In Season arrives in June
6
Co-op Community News, May 2013
1/19
KMRE Radio—102.3 FM
2/16
Northwest Wildlife
Rehabilitation Center
3/16
South Fork Valley
Community Association
4/20
YWCA of Bellingham
5/18
Friends of the Nooksack
Samish Watershed
6/15
Friends of the Lynden Public
Library
7/20
Whatcom Peace & Justice
Center
8/17
La Leche League of Bellingham/
Whatcom County
9/21
Whatcom County Re-entry
Coalition
10/19
Bellingham Childcare &
Learning Center
11/16
Washington Sustainable Food &
Farming Network
12/21
Make.Shift Art Space
Volunteer Thanks
We want to express our gratitude
to our volunteers. These folks helped
out with various tasks in the stores,
proofread and delivered the newsletter,
and participated in the Member Affairs
Committee. We appreciate you!
Adam Garman
Kate Birr
Carol Waugh
Katie Chugg
Carrie Lewis
Kevin Lee
Colleen Wolfisberg
Lisa Heisey
Cynthia
Ripke-Kutsagoitz
Mike Straus
Nathan Chapman
Dan Hauer
Richard Stout
Diana Campbell
Robin Hammond
Erika Jett
Seth Mangold
Gabriella Andrews
Shirley Jacobson
Grant Renee
True Monahon
Jennie Dennis
Zachary Robertson
John Lawler
Co-op member-owners who volunteer
receive one $5 coupon each time they
volunteer for half an hour or longer.
Opportunities include limited in-store
tasks, cooking class assistance, newsletter
distribution, participation in the Member
Affairs Committee, and helping out at
events and mailings. Co-op member-owners who volunteer at pre-selected nonprofit organizations may also be eligible
for a Co-op volunteer coupon.
For information, contact Karl Meyer at
360-734-8158, ext. 160, or
[email protected].
www.communityfood.coop
Healthy Connections
Cooking, health, and well-being classes
offered by the Community Food Co-op
Full class descriptions on our website • New! Online class registration now available • Full class descriptions on our website
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
12
3
4
Mexican Kitchen:
Baked Chiles Rellenos
Ana Jackson
6–9 pm
COR • WCC • $39
M ay
56789
10
11
Around
Superior
Wine Terroirs
Soup Stocks
Paul Manthe
6:30–9 pm
DT • WCC • $29
the World
Robert Fong
6:30–9 pm
DT • WCC • $65 •
of the Yakima Valley
Tim Johnson
6:30–8:30 pm
COR • CO-OP • $25
Fast
Spring Brunch
1213141516
17
18 , easy
Better
Muscle
Rustic Italian
c
o
Lisa Dixon, RD
n
veni ,
Than Fresh
Testing 2
Feast
6–8:30 pm COR•WCC•$35•
Jesse Otero
Shela Shirtcliff
Karina Davidson
onlin ent
Coal Train without Shouting
6–8:30 pm
6:30–8 pm
6:30–9 pm
Daniel Solomons/Mialee Jose
e
regis
COR • WCC • $35 •
DT • CO-OP • $5
DT • WCC • $39 •
6:30–8:30 pm DT•CO-OP•$5
trat
ion.
Spring in Paris
1920212223
2425
Ethiopian
Season
The Art of Gnocchi
Karina Davidson
Cuisine
Your Halibut
Mulu Belay
6–9 pm
COR • WCC • $35
Robert Fong
6:30–9 pm
DT • WCC • $45 •
Mary Ellen Carter and
Lisa Dixon
6–8:30 pm
COR • WCC • $39 •
6:30–9 pm DT• WCC•$39•
Take Control: Cancer
Jim Ehmke, CN
6:30–8:30 pm COR•CO-OP•$5
262728293031
Season
Medicine
Your Halibut
Robert Fong
6:30–9 pm
DT • WCC • $45 •
Wheel Wisdom
Deb Zucker, ND
6:30–8:30 pm
DT • CO-OP • $5
1
J une
2345678
Healthy Aging
Good Eats,
Good Eats,
Cooking with
Strategies on Stress
Richard Tran, DC
6:30–8 pm
DT • CO-OP • FREE
Hawaiian Style
Robert Fong
6:30–9 pm
DT • WCC • $39 •
Hawaiian Style
Robert Fong
6:30–9 pm
DT • WCC • $39 •
Make Your
Own Soft Cheese
Mark Solomon
1–4 pm
COR • WCC • $55
Fresh Herbs
Mary Ellen Carter
6–8 pm
COR • WCC • $39 •
9 101112131415
Delaying
Food Changes
Brown
How to be
Healthy on a Vegan Diet
Doug Walsh
6:30–8:30 pm
DT • CO-OP • FREE
Diabetes
Lisa Dixon, RD
6–8 pm
COR • CO-OP • $15
Everything
Demetree Robinson
6:30–8:30 pm
COR • CO-OP • $10
Bag It!
Lisa Dixon, RD
12–1:30 pm
DT • WCC • $29
East Indian
16171819202122
Natural
Natural
Fermentation
Sonja Max, RD
6:30–8:30 pm
DT • WCC • $29
Fermentation
Sonja Max, RD
6:30–8:30 pm
DT • WCC • $29
Vegetarian
Ayurvedic Cuisine
Christian Czingula
6:30–9 pm
DT • WCC • $35
Small Plates
23242526272829
Summer
Grilling With
Picnic Basket
Lisa Dixon
6:30–9 pm
DT • WCC• $35 •
of the World:
Eastern Mediterranean
Jesse Otero
6–8:30 pm
COR • WCC • $39 •
Make Your
Own Hard Cheese
Mark Solomon
1–4 pm
COR • WCC • $55
Fresh Herbs
Paul Manthe
6:30–9 pm
DT • WCC• $39
Full class descriptions on our website • New! Online class registration now available • Full class descriptions on our website
HC Class Legend­
Healthy Connections
Instructor Spotlight
Locations:
DT = Connection Building at the Downtown store, 1220 N Forest St, Bellingham
COR = Roots Room at the Cordata store,
315 Westerly Rd, Belllingham
Tim Johnson
Cordata Store
Wine Department Head
Photo by Habiba Sial
On May 9, Tim Johnson, wine steward at the Cordata store presents “Wine
Terroirs of the Yakima Valley.” In addition
to a thoughtful analysis of the topic, this
class will include wine tasting and a spread
of appetizers, courtesy of the Co-op Deli.
This will be Tim’s first time leading
a Co-op class, but he’s well prepared for
the task. Tim has managed the Cordata
wine department since the Cordata store
opened, after having assisted wine manager Vic Hubbard at the downtown store
for several years prior to that.
“I started to really get interested in
wine around [the year] 2000,” says Tim.
“I cut my teeth on Washington wines,
Registration:
CO-OP = register online at www.
communityfood.coop; click on Co-op
Calendar, then click on class title. (Need
help registering? Service desk staff can
guide you.)
particularly merlot and riesling. But the
universe that is wine demands exploration, so my wine tastes have evolved,
and continue to do so.” Anyone who has
read the descriptive tags in the Cordata
wine department knows that Tim is a
master at discerning the subtle components of a given wine’s taste and bouquet.
“Fortunately,” says Tim, “I was blessed,
some fellow tasters say cursed, with
pronounced sense memory; making the
journey of tasting endlessly fascinating.”
As for the class topic, “terroir,”
says Tim, “is a somewhat enigmatic
term that can be loosely translated as
‘sense of place.’ In the wine world, it’s
a set of unique characteristics found
in site-specific wines imparted by the
topography, geology, climate, and even
surrounding flora of that particular area.”
Three guest winemakers from the
Yakima region will be on hand to talk
WCC = co-sponsored by Whatcom
Community College, register at 360-3833200 or www.whatcomcommunityed.
com.
= additional fee for wine option, payable
at class.
Please do not wear strong fragrances to class.
Financial aid is available for some classes.
For info on this, and for other class questions,
contact Kevin Murphy at 360-734-8158,
ext. 220, or [email protected].
about their wines and to pour samples:
Matthew Rawn of the Two Mountain
Winery from Yakima’s Rattlesnake Hills
sub-region; Christian Griebis, assistant
winemaker at Treveri Cellars, which is
Yakima Valley’s sparkling wine specialist;
and Scott Southard of Southard Winery,
the maker of Tim’s favorite Washington
white wine of 2012.
The class runs from 6:30 to 8:30
pm in the Roots Room at the Cordata
store. You must be at least 21 years old
to attend.
Co-op Community News, May 2013
7
Wine Notes
Rosé: A Wine for Anytime
La Spinetta Il Rosé
di Casanova 2012
($17.95, reg. $19.95)
Tim Johnson, Cordata Store Wine Manager
Gilbert Cellars Bandol-style rosé is crafted largely from their vineyard on the Wahluke Slope in the Columbia Valley appellation. Photo courtesy www.gilbertvineyards.com.
Cloth Diapering 101
Kate Ferry, Co-op Owner and Blogger
With two small children, one of them
still in diapers and nowhere near the potty
training stage, I have logged a lot of time
in recent memory changing diapers. We
spent the greater part of our first child,
Beckett’s, baby years using disposable
diapers. When Beckett was around a year
old, we made the shift to a more eco-conscious lifestyle and made the switch to
cloth diapers. I firmly believe that it was
one of the best decisions we ever made.
And, truly the biggest bang-for-our-buck
transition of our greener lifestyle—it was
both easy-peasy and incredibly beneficial
for the environment.
This article is intended to give you a
basic introduction to cloth diapering. It is
both an encouragement to give it a try and
an outline of where to begin and what the
lingo is when it comes to cloth diapers.
Basic Cloth Diapering
Vocabulary
Prefolds: What I refer to as the
“good ol’ basics”—what my parents used
for me. They are fabric rectangles with a
multi-layered portion down the middle.
Prefolds work with a variety of different
diaper covers and are easy to double-up
and layer for heavy wetters.
Diaper covers: In its most basic
form, the diaper cover is for keeping
leaks and messes in and containing what
the insert is absorbing. Options vary
from one-size-fits-all to fitted by weight,
waterproof-lined to all-natural wool,
and Velcro* to snap closures. I think
Gilbert Cellars Rosé
of Mourvèdre 2012
($12.95, reg. $13.95)
Probably the driest
Washington rosé I’ve
come across. Mourvèdre
is the primary grape
used in Bandol, an
appellation in Coastal
Provence that arguably
produces the world’s
greatest (and most
expensive) rosés. But
you don’t have to shell
out Bandol prices for
this savory Washington
version. Expect soft
and balanced notions of
salmonberry, white pepper,
grapefruit, and sage. A hint of white
peach chimes in on the finish. Pair this
unique rosé with grilled vegetables.
that these are the best investment and
the easiest way to find an option that fits
your lifestyle and material preference.
*Aplix are off-brand Velcro closures and
you’ll see this term pop up a lot if you start
looking for cloth diapers.
All In Ones (AIO): Both a diaper
cover and absorbent lining in one, but
an expensive investment. Available options and manufacturers abound.
Pocket diapers: A diaper cover with
a preformed absorbent lining that can be
removed, either from a pocket or with
snaps. Investment cost and available options are similar to AIOs.
Snappis: Glorified safety pins that
pull the prefold or fitted diaper together
in front. These come in handy when you
have a squirmy toddler wrestling with
you during a diaper change like her life
depends on escape, and the last thing you
want to happen in the mêlée is an accidental stabbing with a three-inch safety pin.
Tips—Tried & True
Cloth wipes: Seriously one of the
cheapest and best investments we made
after we finally used up our warehouse-sized box of disposable wipes.
Cloth wipes are a cinch to use, great for
messy cleanups and easily thrown in the
wash bin with the diapers.
Wet bag: A reusable and washable
wet bag is worth getting for stowing dirty,
soiled diapers that happen on the road, at
the doctor’s office, or out at the park.
Disposable diapers: They still play
a small role in how we diaper our second
daughter, Camden Rose. We use them for
weekend road trips when I don’t want to
lug around stinky, soiled cloth diapers.
Domaine de Nizas
Rosé 2012 ($12.95, reg.
$13.95)
A traditional blend of
syrah, grenache, and mourvèdre; this is textbook
rosé from the Languedoc
region of Mediterranean
France. Perhaps the most
extracted rosé of the
bunch, it’s crisp and dry
with notes of dusty lavender, spicy red berries,
dried fennel, and wild
cherry. Perfect with Salad
Niçoise or Moroccan fare.
Wine Questions?
Co-op Wine Buyers Vic Hubbard and
Tim Johnson invite your questions or
comments. Send email to
[email protected] or
[email protected].
Disposable liners: A great option for
newborns and their tar-like meconium
poops. They are flushable liners (similar
to heavy duty toilet paper) that lie inside
the cloth diaper and can be tossed down
the toilet.
Dollars and Cents
Disposable diapers: At an average of
$35 per month over a 30-month span of
diapering per child = $1,050 per child.
Cloth diapers: I was budget conscious and put together most of our stash
from gently used collections for a total of
$220. A completely brand new stash will
cost you approximately $450 and can be
used for multiple children.
The health benefits of cloth diapering can result in fewer diaper rashes
and smoother potty-training transitions
for some children. When you consider
the drastic decline in landfill waste and
budget-friendly nature of reusable cloth,
it all adds up to a win-win choice worth
considering.
A follow-up article will publish in the
July/August issue of the Co-op newsletter. Cloth Diapering 102 will go into
more depth on the ins and outs of cloth
diapering including cloth wipe solutions,
cloth-diaper-safe rash creams, which
laundry detergents to avoid and which
to use, and regular diapering maintenance including stripping, sun-drying,
and bleaching.
Find Kate Ferry’s blog at sacredbee.net
to follow the Ferry family’s effort to buy
organic and local, reduce their waste, and
eliminate artificial and harmful products
from their home.
Photo courtesy Kate Ferry
Ah, rosé…rosado…rosato! Sounds
lovely in any language. When I speak of
rosé I’m talking flavorful, fresh, and dry
(or at least mostly dry). This is not the
Kool-Aid-like white zinfandel or cloying
Lancers you may recall from youthful
(over)indulgences. Most quality rosés are
vibrant and delicious. Some of the best,
like their red brethren, have depth and
complexity.
There are several different ways to
make rosé. The most common method
involves removing the skins of red wine
grapes from the juice, after pressing and
the first few days of soaking, thereby
creating the ubiquitous pink hue we
associate with rosé. The longer the skin
contact; the deeper the color. The tinted
skinless juice then continues fermentation like any other wine. This is the process by which all of this article’s featured
rosés are produced.
La Spinetta is a storied
producer of Barbaresco in
Nothern Italy’s Piedmont
region. The family also
owns vineyards in Tuscany. This 50/50 blend of
sangiovese and prugnolo gentile (a variety of
sangiovese grown in
Tuscany’s Montepulciano commune) is from
those holdings. This is
a very elegant rosé that
just seems to get more
interesting as the bottle
approaches room temperature. The hue
is a delicate pink. The aromas and flavors
are as complex as they are beguiling:
cardamom, melon, dried rose, mineral,
red huckleberry, cumin, and kumquat.
Most rosés are meant to be consumed
while youthful, within the first year or
two of the vintage. La Spinetta has made
a rosé that will age gracefully up to a half
decade or so. It is so delectable, however,
that it may be difficult to defer gratification for any length of time. Consider
pairing with fresh Northwest salmon.
When I think of rosé, I see sunshine in a glass. Musings of sun-soaked
Mediterranean climes, induced by my
sipping a crisp Provence rosé, bring a
little light to those oft bleak Northwest
winter days. But, my thoughts also turn
to food. While delightful on their own,
most rosés will shine even brighter with
food. When unsure of what wine to
serve with your next meal, open a bottle
of rosé. In fact, any time could be the
right time for sunshine in a glass.
Beckett helps her mom Kate Ferry hang cloth diapers
on the clothesline. Line drying saves energy and can
also naturally lighten stains.
The Ferry family system
Options for cloth diapers abound and
the combinations are endless. Here is
our personal system. It works for us, but
every family and child’s needs are different and there is an option for each of us.
Remember that you will be laundering
every 48 to 72 hours, and the quantity of
diapers in your collection should reflect
this schedule and the stage of life of your
child.
Our general stash of cloth diapers
includes:
•14 bumGenius pocket diapers with
microfiber inserts
•10 Thirsties diaper covers
•24 prefolds for use with the diaper
covers and for additional absorbency
•36 Kissaluvs unbleached cloth wipes
and a wipes warmer
•5 Sustainable Babyish organic cotton
inserts plus Thirsties hemp/cotton
inserts ensure leaks are kept to a minimum for heavy overnight wetters
Our disposable diaper of choice is Seventh Generation, for a variety of reasons.