Community Food Co-op

FOOD CO OP
Bellingham’s Natural Grocer
Summer 2013
Best of
Summer—
www.communityfood.coop •
Co
In up
si on
de
Farm fresh, breezy,
delectable
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Community Food Co-op • In Season • Summer 2013
From the editor
communityfood.coop
360-734-8158
by Laura Steiger,
Publications Editor
Everyone Can Shop—
Member or Not
Cordata
315 Westerly Road
Bellingham WA 98226
Open daily 7 am–9 pm
Downtown
1220 N Forest Street
Bellingham WA 98225
Open daily 7 am–10 pm
In Season, Summer 2013
Editor, Laura Steiger
Design/Production, Habiba Sial
Published three times per year.
Back issues at communityfood.coop.
Send comments or story suggestions to lauras@communityfood.
coop or 360-734-8158 ext. 129.
Acceptance of advertising does not
indicate endorsement by the Co-op
of the product or service offered.
Nutrition and health information
provided for informational purposes
only, and is not a substitute for
a consultation with a licensed
health or dietary practitioner.
On the Cover— Produce team
members (from left) Josh Schmidt,
Megan Stilp, Dylan Jones, and Paige
Heinen, journeyed to Portland, Ore., to
learn about all things organic. Go along
for the ride in “Getting Schooled at
Organicology” on page 4.
Below: C-O-O-P!
Photos by Habiba Sial.
Do you have to be a member to shop? Is everything organic? How can I save money? Do you
have food from local farms? Since joining the Coop’s outreach team in 2008, these are some of
the questions that I’ve been asked over and over
again. Welcome to the second issue of In Season,
the magazine from your Community Food
Co-op. In Season was created to answer many of
these questions, and to give you a peek behind
the scenes of our co-op.
In this issue, we celebrate summer!
If, like me, you can hardly wait for the return
of local summer produce, Wynne Marks, Cordata produce manager, provides a summer season
timeline to whet your appetite in anticipation
of your seasonal favorites. Kristin Edwards from
the Downtown deli shares her crowd-pleasing
kale salad recipe. Co-op experts in the meat,
beer, grocery, and mercantile departments offer
recommendations to add some extra flair to your
summer barbecues and picnics.
Adrienne Battis, outreach manager, introduces the Co-op’s exciting new Co+op Essentials
program that offers all of our shoppers money-saving deals on everyday pantry items. And,
Co-op Board of Directors
Meetings are held on the second Wednesday of the month
(except July).
Member-owners welcome. To share your suggestions or
concerns at the 10-minute member-owner forum at the
start each meeting, call the Board administrator in advance,
by the first Monday of the month, if possible. Minutes from
Board meetings are available in both stores and on our
website.
Next meeting
Wednesday, June 12, 7 pm, in the Connection Building at
the Downtown store
Study and Engagement Topic (7-7:30 pm)
Local Food System Development Work in Skagit County
Board Administrator
Jean Rogers 360-734-8158
by the way, you DON’T have to be a member to
shop, but our member-owners do get a few extra
perks. Speaking of which, remember to clip and
redeem the ever-popular Volume Discount Coupon (see page 15) to rack up the savings while
stocking up on all your summer essentials.
Take a trip to Organicology—the place to
learn about all things organic—with your tour
guide Megan Stilp, Cordata produce assistant
manager.
Learn how the Co-op’s innovative, nationally recognized Farm Fund program has been
supporting local farmers for 13 years from Farm
Fund Administrator Jean Rogers. The Farm
Fund is just one of many ways the Co-op gives
back to our community.
Kids can have fun with the Kids Corner
activity and enter a drawing to win a $5 Co-op
gift card. And kids can get cookin’ at a series of
cooking classes offered this summer just for them.
Lastly, learn about Acme Ice Cream in
Bellingham, because no summer day is complete
without ice cream!
We didn’t answer your question about the Coop? No problem. Just stop by the service desk or
ask any Co-op employee. We love talking about
what makes the Co-op great.
I hope you enjoy reading In Season. The next
issue will arrive in October and we’ll be talking
about Co-op Month and the upcoming winter
holidays; but, let’s not go there now.
Enjoy the summer,
Member Affairs Committee
Meetings are held on the last Wednesday of
the month (except July).
Member-owners welcome. The MAC is a
standing committee that advises the Board
on the relationship between the Co-op, its
owners, and the community. MAC looks for
ways to engage with owners about our food,
our health, our co-op, and more.
Next meeting
Wednesday, June 26, 5:15-7:15 pm, in the
Connection Building at the Downtown store
Board Administrator
Jean Rogers 360-734-8158.
• www.communityfood.coop • Bellingham’s Natural Grocer
What’s Fresh in Produce?
by Wynne Marks,
Cordata Produce
Manager
June is the beginning of the best in
produce! This is the month we get our first
taste of sunshine and see real change in our
fresh produce selection at the Co-op. Gone
is the produce from far away that sustained
us all winter; we are headlong into summer
goodness and abundance. Here is a look at
the splendor you can expect to see in the
coming months.
June
While many local produce crops are
still sizing up in the field, California and
Oregon come through for us big time with
the arrival of abundant vibrant organic
produce. Peaches, plums, nectarines,
grapes, cantaloupe, berries, watermelon,
green beans, lettuce, bunched greens, and
more will fill our shelves.
From Washington, we say good bye to
Washington asparagus and hello to local
strawberries, herbs, and bunched greens—
lettuce and baby bok choy, to name a few. If
predictions hold true, the first Washington
cherries will arrive by the third week of June.
July
You want it, we’ve got it! Local produce
is plentiful, fruit is outstanding, and, if the
sun does its job, we’ll have local tomatoes
and blueberries by the end of the month.
July favorites: pint cherry tomatoes in
every color, Washington cherries by the
truck load, and more juicy plums, pluots,
peaches, and nectarines from California.
Local favorites—carrots and blueberries
from Hopewell Farm—arrive mid-month.
Stone fruit from eastern Washington also
arrives mid-month with apricots, followed
by more amazing farmer-direct fruit including our favorite peaches and nectarines from
both Brownfield Orchard and the Okanogan Producers Marketing Association.
Third Thursday Local Music Series
Pretty Little Feet
Thursday, June 20, 6–8 pm
Live at the Downtown deli
Expect a wonderful night of progressive
old-time family-style song and tune, and
traditional-tinged contemporaries from
local duo Pretty Little Feet. Pretty Little Feet is innovative while remaining grounded in the American old-time music tradition. You’ll hear a wide-ranging selection
from the traditional canon and some originals by the talented duo. Join us for a
great evening with two of Bellingham’s favorite home-grown musicians.
August
The Pacific Northwest harvest season
begins and all the gastric glories of our
region converge upon the Co-op’s produce
department simultaneously.
Look forward to Whatcom County
blueberries, peaches, plums, late strawberries, sweet corn, carrots, summer squashes, fresh garlic, and sweet onions. New
potatoes, greens of every color, a rainbow
of tomatoes, hot peppers, and simply too
many things to list. A chock-full produce
department in all its summer glory.
You just might want to stop in every
week to find the latest arrivals of quality
produce at the peak of freshness. Eat well,
do good work, and keep in touch.
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Community Food Co-op • In Season • Summer 2013
Behind the Scenes in Produce
Getting Schooled at Organicology
by Megan Stilp,
Cordata Assistant
Produce Manager
In February, four members of the Coop’s produce team had the opportunity
to “get schooled” at Organicology. I love
working at the Co-op, and one reason
is that I get to learn cool stuff, and that
helps me keep up on the latest trends and
information of importance to Co-op
shoppers. In the produce department we
tour local farms, make connections with
farmers during deliveries, and attend great
educational events.
The biennial Organicology conference
is the premier event of its kind in the
Pacific Northwest. Hosted by leaders in the
organic industry, the gathering is a venue
for developing skills and gaining exposure
to all areas of the organic trade movement
with a focus on a sustainable food future.
On the drive to Portland we ( Josh
Schmidt and Paige Heinen from the
Downtown store and Dylan Jones and
myself from the Cordata store) chatted
about our respective produce departments
and the events scheduled for the upcoming
conference. There were so many interesting
topics, we had to strategize how to best
split up the sessions for a comprehensive
experience.
At the Lexicon of Sustainability opening
reception and social we admired and
exclaimed over
the beautiful
posters (the
same as were
on display in
March at our
Annual Meeting and Party)
and chatted
with other
produce workers attending
the conference.
That evening
Paul Stamets,
legendary mycologist, presented the discoveries he has
made with mushrooms and mycelium, they
are incredible (and sometimes edible!). He
has achieved ground-breaking advances in
ecological restoration through mushroom
cultivation, and is active in researching
the medicinal properties of mushrooms,
including studies on cancer and HIV
treatments using mushrooms as supportive
therapies.
We were up early the next morning
to hop a bus for a tour of the brand new
produce warehouse at the employeeand grower-owned Organically Grown
Company. They are the largest wholesaler
of organic fruits, vegetables, and herbs
in the Pacific Northwest, and one of our
main produce
suppliers. The
scope of the place
was immense; the
banana storage
and ripening area
alone consisted
of seven bays capable of holding
multiple tiers of
pallets, which
seemed to tower
several stories
high. It was
fascinating to see
that the storage
systems weren’t so different from our own
backrooms—at an exponential scale.
Upon returning to the hotel we attended
a panel discussion titled “Beyond Organics.” We heard Bob Scowcroft speak
on the history of the organic movement,
through his involvement in the expansion
of California Certified Organic Farmers in
the late ’80s and formation of the Organic Farming Research Foundation. The
discussion progressed from the history of
the movement to the ideals, and ideas, we
“The whole experience
was a whirlwind
of illuminating
information. Through
it all I couldn’t shake
the exciting feeling that
I was surrounded by
celebrities.”
Photos courtesy of Trav Williams, Broken Banjo Photography.
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From left: A smorgasbord of citrus from a California
organic orchard awaits Organicology conferencegoers for tasting at the vendor fair. Attendees also
participated in tastings of organic winter greens and
root vegetables, and relished a sampling of wine,
beer, and spirits. Mycologist Paul Stamets dons a hat
made from mushroom fiber while sharing information
about an unusually large alien-like mushroom at his
presentation. Stamets does much of his cutting-edge
research on the medicinal properties of mushrooms in
the Pacific Northwest.
• www.communityfood.coop • Bellingham’s Natural Grocer
are working toward today. Many organic
producers incorporate aspects of social
justice, animal welfare, soil remediation,
and carbon sequestration, even though
they are not currently included in the
USDA-defined term “organic.” Up next
were workshops on building brand loyalty,
protecting organic integrity in the face of
genetically engineered (GE) crops, responsible packaging, and marketing “organics”
as a brand.
In the afternoon Curt Ellis talked about
creating the film King Corn, and his experience founding and directing FoodCorp, an
AmeriCorps project that connects kids to
real food by placing motivated leaders in limited-resource communities for a year of public service. The social that evening focused
on a local wine, beer, and spirits tasting, and
a buffet with accompanying survey of local
winter greens and root vegetable varieties.
The following day Tom Philpott, food
politics blogger and former editor and
columnist for Grist, spoke about the true
cost of the fertilizer used in industrial
agriculture. Nitrogen, phosphorous, and
potassium, commonly known as N-P-K,
are essential nutrients for plants. They
are extracted from soil after every harvest
and need to be replenished. Sourcing and
Did you know?
processing these nutrients on an industrial
scale as additives—rather than maintaining a healthy balance in the soil through
thoughtful management systems—contributes to a huge ecological deficit.
At the Organic Exhibition trade show
we met with representatives of many brands
that we work with every day to sample
products, see new offerings, and ask questions. Paige artistically added our company
logo to a mural that now hangs in Organically Grown Company’s Portland office.
On our way out of town we stopped to
check out a few local produce departments,
and even ran into a former co-worker.
At last, we all piled back in the rental
van for the trip home. The whole experience was a whirlwind of illuminating information. Through it all I couldn’t shake
the exciting feeling that I was surrounded
by celebrities. These celebrities are activists, agricultural suppliers, seed producers,
policy-makers, retailers, and farmers—
they are the people who are shaping the
future of my industry, and the future of
the food and farms we all depend on. After
our trip, we return filled with such fire and
conviction. I get to walk into work each
day with enthusiasm, knowing I am part of
something important.
Upper left: Co-op produce team members (from
left) Megan Stilp, Dylan Jones, Josh Schmidt and
(front) Paige Heinen crowd around our Organically
Grown Company sales rep, Lucas Crawford (center)
at Organicology. Above: Paige’s rendition of the
Community Food Co-op logo added an artistic
flair to a mural showcasing the diversity of the
businesses attending the 2013 Organicology
conference. The mural now adorns the Portland, Ore.,
office of Organically Grown Company, one of the
conference hosts.
Learn about the 2013 conference
speakers and topics, and
the history of Oganicology at
organicology.org. Maybe you’ll be
tempted to “get schooled” at the
2014 Organicology conference.
In 2012, 80% of the produce sold in our stores was organic,
resulting in $3,373,220 total organic produce sales for the year.
5
6
Community Food Co-op • In Season • Summer 2013
Projects funded by the
Co-op’s Farm Fund since
being founded in 2000
Grants:
by Jean Rogers, Farm
Fund Administrator
ing costs for farmers, and created a low interest,
revolving loan for sustainable farms. A new
partnership with the Industrial Credit Union
will substantially increase the funds available to
local farmers, with the Farm Fund providing up
to $72,000 in revolving loan guarantees.
The results have been tangible. Low interest
In 2000 the Community Food Co-op Farm
loans have helped Misty Meadows Farm triple egg
Fund set up shop with a modest $3,000 contribuproduction, Osprey Hill Farm install an irrigation
tion from the Co-op and two ambitious goals—
system, and Matheson Farms purchase calves to
to strengthen local, sustainable
beef up their production. Loans
agriculture, and to build a thrivhave also been used to build
If everyone donated
ing local food system. The Fund
greenhouses, renovate barns, cover
just 10 cents each
quickly gained support from
start-up costs, and to purchase
time they shopped at
Co-op member-owners and the
fencing, feed, tillers, and tractors.
the Co-op, we’d have
community, and has been busy
Farm Fund grants have contributmore than $100,000
initiating new farm programs
ed to the farmers markets; funded
within
a
year
to
and supporting local food and
the Bellingham Food Bank’s Seed
strengthen local farms. Money program; launched the
farming projects ever since.
Thirteen years later, the Farm
Food to Bank On project; funded
Fund has given out more than $122,000 to eslocal seed, grain, bean, produce, and fruit trials;
tablish food and farming programs and develop
and supported numerous other nonprofit food and
infrastructure that benefits Whatcom (and a
farming projects.
few Skagit) County farms. The Fund has offered
The Farm Fund owes its success entirely to the
grants, sponsored workshops, subsidized traincommunity—folks sharing their resources and
knowledge to make sure that everyone in Whatcom County can enjoy healthy, local food for years
to come. Co-op member-owners, shoppers, and
community organizations have joined the Co-op
in supporting the Farm Fund with donations at the
register, fundraisers, and grants.
Soon, it will be easier than ever to participate
Saturday, August 24
by using a “donate now” button on our website
Firehouse Performing Arts Center
at communityfood.coop. Until then, consider
Save the date and join us for a festive evening
rounding up your purchase at the register. If everyto benefit the Farm Fund featuring local band
one donated just 10 cents each time they shopped
Hot Damn Scandal, a square dance with some of
at the Co-op, we’d have more than $100,000
the best local fiddle tune musicians and callers, a
within a year to strengthen local farms. And it’s
silent auction, and more. Details in the July/August
a good deal, since we get to enjoy the fruits (and
newsletter, online, and in our stores.
veggies) of our local farmers’ labor and skill!
Farm Fund
Hootenanny—
Fund Our Farms
•Backyard Beans and Grains
•Bellingham Farmers Market
•Bellingham Food Bank
•Bellingham Urban Gardens
•Bow Hill Blueberries/iPick Blueberry
Camp
•Bulk Buying Project for local farms
•Cloud Mountain Farm Center
•Common Threads Farm
•Community-to-Community
Development/Cooperativa Jacal
•Farmer Focus Groups and Survey
•Ferndale Public Market
•Food Bank Farm
•GAP (Good Agriculture Practices)
training subsidies for local farmers
•Growing Veterans
•Growing Washington
•Inspiration Farm
•Kulshan Community Land Trust/
Access to Land for Farming Program
•Local Food Works
•Lynden Farmers Market
•Sage and Sky Farm
•Sustainable Connections/Food To
Bank On
•Uprising Seeds/Organic Seed Alliance
•Whatcom Community Television and
Communications (radio documentary
on local farms)
•Whatcom Food Network
•Whatcom Fresh Label
•WSU—Whatcom County
Extension/2013 & 2014 NW
Sustainable Agriculture Conference
•York Neighborhood Association
Low-interest revolving loans:
funded by the Sustainable Whatcom
Fund of the Whatcom Community
Foundation
•El Rancho Jacal
•Heritage Lane Farm
•Matheson Farms
•Misty Meadows Farm
•Neighborhood Harvest
•Osprey Hill
•Roll Organic Farm
•Sumas River Farm
•Tailwind Farm
•Terra Verde Farm
Did you know?
Register donations to the
Farm Fund, since 2001,
total nearly $23,000.
• www.communityfood.coop • Bellingham’s Natural Grocer
7
essentials
quality food • value prices
by Adrienne Battis,
Outreach Manager
At the Co-op we have been working on
something new and are pretty excited to
share it with you. As part of our 10-year
Strategic Plan, we are addressing our commitment to make high quality, nutritious, and
affordable food more accessible to all. This
commitment, and resulting conversations,
led to the creation of the Co+op Essentials
program. Co+op Essentials includes a line of
50 to 60 deeply discounted, everyday, basic
products throughout the store. Discounts are
available to all Co-op shoppers, but member-owners receive the lowest marked price
(which reflects an additional 5 percent off the
already discounted non-member price). This
program is not just a two-week promotional
deal, but a permanent program in which the
Co-op will maintain low pricing on these
core products. Just look for the Co+op
Essentials logo on shelf signs throughout the
store to find these everyday foods.
If you want to receive the full benefit of the
Co+op Essentials program, join the Co-op.
Investing in the Co-op is a great way to get
the most out of your Co-op experience. The
investment is quite affordable at only $3 per
month for full member-owner benefits. If you
are 62 or older, your membership is free. To
learn more, ask at the service desk or the register, or find full details on our website.
What’s Included?
Bulk—a variety of beans, quinoa, brown
rice, gluten-free baking flour, white flour,
gluten-free oats, rolled oats, raisins, nuts, and
nut butters
Dairy and grocery cooler—eggs, cheese,
yogurt, butter, tofu, gluten-free tortillas, and
flour tortillas
Shelf-stable grocery—gluten-free bread,
whole wheat bread, tuna, variety of canned
beans, broth, variety of cereals, pastry flour,
baking mixes, and peanut butter
Meat—ground Country Natural Beef
Wellness—soap, shampoo, conditioner,
deodorant, toothbrush, toothpaste, oral
rinse, fish oil capsules, vitamin D3, and basic
multivitamins
Produce—rotating seasonal selection of
organic fruits and vegetables
Look for Co+op Essentials signs throughout our stores.
Did you know?
1,784 new member-owners
joined the Co-op in 2012.
8
Community Food Co-op • In Season • Summer 2013
Healthy
Connections
Classes
The Co-op offers cooking, nutrition, and wellness classes
throughout the year at both the Downtown and Cordata
stores. Cooking classes feature local organic ingredients
whenever possible. Since 2009, the Co-op has partnered with
Whatcom Community College on Food and Wine classes.
Healthy Aging
Strategies on Stress
Make Your Own Soft
Cheese
with Richard Tran, DC
with Mark Solomon
Monday, June 3, 6:30–8 pm
Saturday, June 8, 1–4 pm
Discover the specific impact stress plays
on digestive issues, weight management,
and chronic pain. This workshop will
cover specific strategies to address stress,
and is also customized to address participant questions.
Join Seattle cheese-maker Mark Solomon
for a hands-on class. We’ll make yogurt
cheese, ricotta, mozzarella, and burrata in
class. We’ll also talk about making chevre,
quark, and cream cheese. Learn about
cheese-making equipment and how to get
the best results in your kitchen. Plenty of
samples will be served.
DT • CO-OP • Free
Good Eats, Hawaiian
Style
with Robert Fong
Tuesday, June 4 or Wednesday,
June 5, 6:30–9 pm
Robert Fong gets back to his roots with
tasty everyday Hawaiian comfort food.
Enjoy ahi poke, barbecued spare ribs, and
Honolulu beef tomato and rice. Get Fong’s
hometown recipes and come to eat! An $8
wine option is payable at class.
• DT • WCC• $39
Cooking with Fresh
Herbs
with Mary Ellen Carter
Thursday, June 6, 6–8 pm
Lend a healthy sparkle to your meals with
garden-fresh herbs. Mary Ellen Carter’s
menu features creamy pea soup with
mint, poached scallops with an herbed
compound butter, and spring greens with
roasted baby potatoes with tarragon aioli.
Learn how to concoct herbed compound
butters, and how to assemble your own
bouquet garni. A $7 wine option is
payable at class.
• COR • WCC• $39
COR • WCC • $55
How to be Healthy on a
Vegan Diet
preventing or delaying diabetes. Snacks,
recipes, and handouts provided.
COR • CO-OP • $15
Food Changes
Everything
with Demetree Robinson
Wednesday, June 12,
6:30–8:30 pm
Certified Holistic Health Coach Demetree
Robinson discusses the effects of your
food choices. Learn which choices will
work to lower your weight, blood pressure, cholesterol, and glucose numbers.
She will also discuss foods that add
energy and curb food cravings, fats to
boost your metabolism, recommendations
for natural sweeteners, and low impact
exercise. Recipes and snacks provided.
COR • CO-OP • $10
Brown Bag It!
with Lisa Dixon, RD
Thursday, June13, 12–1:30 pm
Tired of the same ol’ PB&J? Registered
Dietitian and Nutritionist Lisa Dixon will
help you spice up your lunchbox with easy,
make-ahead lunch ideas. We’ll sample a
roasted vegetable quinoa salad, chipotle
tomato soup, and a homemade granola/
yogurt parfait with fresh raspberries.
DT • WCC• $29
with Doug Walsh
Natural Fermentation
Monday, June 10, 6:30–8:30 pm
with Sonja Max, RD
The vegan diet is becoming more and
more popular as a path toward vibrant
health. While adding more vegan and/or
raw foods into your diet is a fabulous step
toward maximizing your health potential,
just because your meal is “raw” or “vegan”
doesn’t mean it is good for you. Join Doug
Walsh, 17-year raw foodist, 25-year vegan, and HealthForce Nutritionals National
Educator, as he shares the secrets to creating vibrant health, and being successful
long term on a high-percentage raw food
vegan diet.
DT • CO-OP • Free
Delaying Diabetes
with Lisa Dixon, RD
Tuesday, June 11, 6–8 pm
If you have been diagnosed with pre-diabetes, high blood sugar, or are at-risk
for diabetes or other chronic health conditions, this class is for you. Registered
Dietitian and Nutritionist Lisa Dixon will
discuss lifestyle and diet strategies for
Monday, June 17, 6:30–8:30 pm
East Indian Vegetarian
Ayurvedic Cuisine
with Christian Czingula
Wednesday, June 19, 6:30–9 pm
Ayurvedic therapist and vegan chef
Christian Czingula presents simple yet
elegant dishes based on ayurveda, the
5,000-year-old healing modality from
India. The menu: vegan rose yogurt lassi;
fragrant rice with curried tempeh; coconut
chutney with cilantro; and samosas,
the flaky vegetable-stuffed triangular
pastries that are everyone’s favorite Indian
appetizer.
DT • WCC• $35
Summer Picnic Basket
with Lisa Dixon, RD
Tuesday, June 25, 6:30–9 pm
Join Registered Dietitian and Nutritionist
Lisa Dixon to create a casual but elegant
picnic, perfect for enjoying during the
warm days of summer. We’ll enjoy a
sparkling lime-basil agua fresca, shrimp
and tomato salad with tarragon vinaigrette,
chilled currant-beet soup, fingerling potato
salad, and spicy dark chocolate brownies.
A $7 wine option is payable at class.
• DT • WCC • $35
Small Plates of the
World: Eastern
Mediterranean
with Jesse Otero
Wednesday, June 26, 6–8:30 pm
Fermented foods are good for you, and
they’re safe and easy to make at home. In this
demonstration class, learn how to make enzyme-rich sauerkraut, kimchee, and tempeh
from dried beans. Also learn to prepare, feed,
and use a sourdough starter for easy waffles
and more. Registered Dietitian Sonja Max
has been fermenting food for six years.
Experience the small plates of “meze,”
similar to the tapas of Spain but
indigenous to the Eastern Mediterranean
region. Chef Jesse Otero presents grilled
lamb with pistachios, spicy oven-roasted
tomatoes with fried herbs, potatoes stuffed
with salt cod and garlic, and several other
seasonal dishes. A $7 wine option is
payable at class.
DT • WCC• $29
• COR • WCC $39
Strictly Sockeye
with Robert Fong
Tuesday, June18, 6:30–9 pm
Experience three fun and easy ways to
cook sockeye salmon: seared crisp, simmered moist, and flavored with seasonal
garden flowers and herbs; fillets poached
with wine, whisky, bouquet garni, and
aromatic root vegetables; and Hawaiian
salt-cured sockeye nuggets served with
juicy fruits and vegetables. An $8 wine
option is payable at class.
• DT • WCC• $45
FOOD CO OP
Register
Online
www.communityfood.coop
• www.communityfood.coop • Bellingham’s Natural Grocer
Taught by Co-op Expert
Grilling with Fresh
Herbs
with Paul Manthe
Thursday, June 27, 6:30–9 pm
Showcasing fresh herbs from the garden,
Co-op Deli Chef Paul Manthe creates
grilled meat dishes bursting with flavor.
Learn how to use herb-based marinades,
pastes, and rubs to make your beef, chicken, seafood, and lamb dishes exceptional.
The proof will be in the sampling.
DT • WCC • $39
Make Your Own Hard
Cheese
with Mark Solomon
Saturday, June 29, 1–4 pm
Mark Solomon of Seattle teaches how
to make cheddar and gouda—two great
cheeses that provide a window into the
production of many hard cheeses. We’ll
talk about cheese chemistry, equipment,
starter cultures, and more. We’ll also taste
and evaluate the featured cheeses.
COR • WCC • $55
No-Diet Weight Loss
with Lisa Dixon, RD
Monday, July 1, 6–8 pm
Diet is a four-letter word. Learn to become
the healthiest version of yourself without
falling for fad diets. Registered Dietitian
and Nutritionist Lisa Dixon will share
specific strategies for achieving a healthy
weight by eating real, whole foods. Samples and recipes provided.
COR • CO-OP • $15
Summer Baking:
Berries and Cherries
with Karina Davidson
9
niques to bring out the best in summer
veggies. Dazzle your taste buds with
Japanese izakaya-style grilled eggplant,
shiitake mushrooms, and summer squash;
rustic South Indian vegetable curry;
and Best of Market summer stir-fry with
greens, garlic, chiles, and aromatic herbs.
An $8 wine option is payable at class.
• DT • WCC •$39
Summer Greek Feast
with John Kotsogeanis
Wednesday, July 10, 6:30–9 pm
John John Kotsogeanis, long-time
owner and chef at downtown Bellingham’s
Café Akroteri, as he provides tips and
recipes for classic Greek dishes. Enjoy
melitzanosalata (eggplant dip) with pita
bread, vegetarian dolmathes (stuffed grape
leaves), a traditional Greek village salad
with Café Akroteri’s signature dressing,
and a main course of spanikopita (feta
and spinach pie wrapped in filo). For
dessert—baklava!
DT • WCC • $39
Chado: the Way of Tea
with Shelley Thomas
Thursdays, July 11, 18 and 25,
6:30–8:30 pm
The Japanese Tea Ceremony, or the “Way
of Tea,” is centuries old, and is based upon
the principles of harmony, respect, purity,
and tranquility. Involving the ceremonial
preparation and presentation of matcha,
powdered green tea, it teaches us how to
live in balance with fellow human beings,
nature, and objects. This 3-session course
will provide a glimpse into the history and
practice of the Way of Tea. Shelley Thomas
has studied the Way of Tea for 15 years,
including time in Japan.
DT • WCC • $59
Instructor Spotlight: Paul Manthe
If you’re looking for ways to
add a little sizzle to your life, you
might want to plan on spending
the evening of Thursday, June 27, at
the Downtown store Connection
Building. That’s when Paul Manthe,
Downtown deli chef, offers “Grilling with Fresh Herbs,” a Healthy
Connections cooking class.
Paul has worked at the Co-op
since 1996, and is the longest-serving deli chef. He was the deli manager at the Cordata store when it
opened, but later opted to leave
his managerial post to concentrate
on what he really loves—cooking. If you’ve eaten in the Co-op
deli, you’ve no doubt sampled
Paul’s handiwork, and he has
been responsible for developing
many of the deli’s signature dishes
including Piri Piri Chicken, Beef
and Chicken Kebabs, Chipotle
Grilled Catfish, and the deli’s own
variation of teriyaki.
In the grilling class, Paul will
emphasize subtlety and lightness,
bringing out natural flavors, rather
than smothering them. He’ll take
a Mediterranean approach to create marinades, dipping sauces, and
dry rub preparations that feature
combinations of locally available
fresh herbs, olive and grape seed
oils, wine, and lemon juice. Recipes and grilling techniques will
reflect various international cuisines—Lebanese, Italian, Greek,
Argentine, and Southern French
traditions will all be represented.
Bring your appetite—hearty
samples will be provided.
Join us for an evening both
educational and delicious!
by Kevin
Murphy,
Outreach
Team
Member
Tuesday, July 2, 6:30–9 pm
Karina Davidson showcases the summer
fruit harvest as she shares her baking
secrets. Who doesn’t marvel at a beautiful
lattice-topped cherry pie? Learn how to
make a perfectly flaky crust and wow your
friends. Karina also shares the secrets of
quick and delicious blackberry crumble,
blueberry glace tart, and a raspberrystreusel coffee cake.
DT • WCC • $35
Spicy, Sassy Vegetarian
with Robert Fong
Tuesday, July 9, 6:30–9 pm
Chef Robert Fong presents tips and tech-
Bastille Day Picnic
with Karina Davidson
Monday, July15, 6–8:30 pm
Celebrate Bastille Day with iconic French
recipes that highlight summer vegetables.
Karina Davidson will prepare tapenade and
provençal tomato crostini, flamiche aux
porieaux (leek tart) with haricots verts à
l’ail (green beans with garlic), and salad
composée (melange of shredded summer
vegetables) drizzled with lemon-mustard
vinaigrette. For dessert, we’ll enjoy tarte
au citron (lemon tart). A $7 wine option is
payable at class.
• COR • WCC • $39
class listing continued on next page
Did you know?
1,498 students attended 127 Healthy
Connections classes in 2012.
Locations: DT = Connection Building at the Downtown store, 1220 N
Forest St, Bellingham • COR = Roots Room at the Cordata store, 315
Westerly Rd, Bellingham • Registration: CO-OP = register online at
www.communityfood.coop; click on Co-op Calendar, then click on class
title. (Need help registering? Service desk personnel can guide you.) • WCC
= co-sponsored by Whatcom Community College, register at 360-3833200 or www.whatcomcommunityed.com. • = 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].
10
Community Food Co-op • In Season • Summer 2013
Summer Main Course
Salads
Burritos with Green and Red
Salsas
with Lisa Dixon, RD
Kids Can Cook
Tuesday, July 16, 6–8:30 pm
Monday, July 8 10 am–noon
Lisa Dixon demonstrates summer salads
as perfect one-dish meals; light enough
for the summer heat but substantial
enough to satisfy the heartiest appetite.
We’ll enjoy a charred corn and fresh tomato salad with grilled steak and cilantro
chimichurri, roasted potato and arugula
salad with wild salmon and creamy avocado salsa, and spicy Southwest quinoa and
black bean salad with grilled prawns. A $7
wine option is payable at class.
Learn how to make tempting burritos filled with potatoes,
peppers, and homemade green and red salsas.
• COR • WCC • $39
From the Kitchen
Bookshelf: Chez
Panisse Menu
Cookbook
with Jesse Otero
Wednesday, July 17, 6–8:30 pm
Chef Jesse Otero draws inspiration from
the recipes of the Chez Panisse Menu
Cookbook by Alice Waters. Enjoy a menu
of seasonal offerings including beets with
walnut orange vinaigrette, seared duck
breast with “pommes Anna,” and honey
poached figs with goat cheese. A $7 wine
option is payable at class.
Vegetarian Sushi
Kids
Can
COOK
Join Dr. Jean Layton, naturopathic physician, chef,
and cookbook author, in these hands-on cooking
classes for kids ages 8–18.
$29 each, or take all three for $72
All classes held at the Downtown store. All
recipes are gluten free and vegan optional.
Register at www.communityfood.coop or at the
service desk at either store.
Kids Corner
Kids Can Cook
Thursday, July 11 10 am–noon
Learn how to make sushi rolls, beginning with how to
make the perfect rice, chopping the freshest vegetables, and
creating the perfect dipping sauce.
Snacking Rice Paper Rolls
Kids Can Cook
Tuesday, July 16 10 am–noon
Learn how to make Vietnamese rice paper rolls for snacks or
lunch. Using a fun technique, we’ll create miniature rolls for
two-bite tastes, and larger lunch-sized rolls. We’ll have both
peanut and peanut-free sauces for dipping as well.
Return this completed activity to the play area at either
store by July 1 to enter a random drawing for a $5 Co-op
gift card. More fun activities at nourishinteractive.com.
First Name:________________ Age:___ Phone:___________
Where Do Fruits and Vegetables Grow?
Fruits and vegetables are plants that grow in different ways. Draw
a line from the fruit or vegetable to the place where it grows.
• COR • WCC • $39
banana
Raw Wraps
with Sonja Max, RD
Monday, July 22, 6:30–9 pm
Enjoy summer’s bounty in the raw! Perfect
as an appetizer or a whole meal, raw wraps
are easy and fun to make, healthy, and delicious. We’ll make a sprouted nut or seed
spread, add a complementary combination
of raw vegetables, wrap it up in a leaf, and
finish it off with a dipping sauce.
raspberry
Tree
potato
apple
Bush
DT • WCC • $35
red onion
Debunking Diet Myths
with Lisa Dixon, RD
Wednesday, July 24,
6:30–8:30 pm
Confused about the conflicting nutrition
messages in the media? Registered
Dietitian and Nutritionist Lisa Dixon will
compare popular diets, sharing the science about what works and doesn’t work.
Samples and recipes provided.
DT• CO-OP • $15
Vine
grapes
blueberry
Underground
pumpkin
Visit us for more free kids holiday printables and healthy classroom worksheets
www.chefsolus.com free nutrition games, interactive puzzles and healthy food printables!
Reprinted with permission. Copyright © Nourish Interactive, All Rights Reserved.
• www.communityfood.coop • Bellingham’s Natural Grocer
11
Hoist a Frosty Lager
by James Weddle,
Cordata Beer
Department Head
If you enjoy an ice cold beer this
summer, it is likely to be a lager—the best
selling beer in the world.
There are two primary types of beer, ales
and lagers, with one simple difference—
yeast. Ale yeast is most productive at higher
temperatures and rises to the top during
fermentation. Lager yeast works best at lower
temperatures and sinks to the bottom during
fermentation.
The word lager comes from the German
word “lagern,” which means “to store.” The
first lagers had to be stored or lagered in
caves. An inconvenient lack of available
caves made ales—porters, stouts and IPAs—
the most produced beers until World War
II. After the war, refrigeration became more
abundant, and even breweries without caves
could lager beer. In the U.S., with advancements in refrigerated distribution, pale
lagers like Budweiser, Miller, and Rainier
became available anywhere, all year round.
Later, other lagers started to gain popularity. Bocks are a darker, malty lager with
a touch of sweetness. Sub-categories of the
James recommends...
Pale Lagers
• Kona Longboard Lager
• New Belgium Shift
Pale Lager
• Full Sail Sessions Lager
• Stella Artrois Lager
Bocks
• Shiner Bock
• Spaten Optimator
• Paulaner Salvator
• Lakefront Bock
with grilled
meats
with BBQ
bock include the doppelbock, an extra-strong,
rich bock, and the eisbock, a doppelbock that
is frozen and then the ice is removed resulting
in increased alcohol content.
Pilsners are lagers originated in the Czech
Republic. They are well-carbonated, use
Czech or floral hops, and have a bitter, crisp
finish. The dunkel, or dark lager, is dark in
color, with dry chocolate and licorice notes
associated with the use of dark roasted
malts. The Vienna style or Marzen has a
Pilsners
• Trumer Pilsner
• Lammsbrau Organic Pilsner
• Oskar Blues Mama’s
Little Yella Pils
• Lagunitas Pilsner
with grilled
veggies & fish
malty sweetness and toasted rich flavor—it’s
better known as an Oktoberfest.
Lagers are popular because they are refreshing and go well with all food. This summer
try a pale lager with grilled meats; a bock with
your next barbecue, as the malty sweetness
pairs well with hearty barbecue sauces; and a
pilsner with fish or grilled veggies.
After your meal, raise a stein of eisbock
and toast the invention of refrigeration.
Cheers!
Ready for Mama Jay’s Face Meltin’ Hot Sauce?
By Chuck Marston,
Downtown Grocery
Assistant Manager
What makes Mama Jay’s Lip Smackin’ Good
barbecue sauces so darn good? To begin with,
there are no preservatives, no added salt,
low sugar content, and no meat by-products
other than anchovies in the Worcestershire
sauce. Besides, it is made right here in Bellingham. What else makes it so good? Mama
Jay! Her childhood memories of piping hot
barbecue ribs inspired her to make her own
sauce for family and friends. After encouragement from her kids, she started selling her lip
smackin’ sauces in 2005.
Once you have a bottle of Mama Jay’s in
your kitchen you’ll find many uses other than
ribs—seafood dip, steak sauce, or served over
rice, vegetables, tofu, salmon, or scrambled
eggs.
Choose your level of heat: Mildly Warm, Tip
of the Flame, or Face Meltin’ Hot.
Mama Jay’s kitchen is a warm gathering place for
friends and family. “I don’t think there is anything so
rewarding as seeing people truly enjoying the labor
of my hands, and the desire of my heart to please,”
says Mama Jay.
Community Food Co-op • In Season • Summer 2013
Friends of the Lynden Public Library
Community Shopping Day: Saturday, June 15
by Robin Elwood
Downtown Deli and
Co-op Staff Writer
There is nothing more fun than bragging
on your friends—especially when your
friends are doing fabulously good work.
So when I spoke with
Sarah Foster, the
branch manager of
the Lynden Public Library, I got a glowing
review of June’s Community Shopping Day
group, the Friends of
the Lynden Public
Library (FLPL).
Her enthusiasm was
contagious, and as we
talked I found myself
pretty fired up about
the ways FLPL helps to make Lynden one
of Whatcom County’s coolest communities. I hope you get fired up, too!
“Whatcom County is so lucky to have the
friends of the library organizations,” Sarah
told me. “Every branch has its own ‘Friends,’
including the Bookmobile. We don’t take it
for granted at all. We truly appreciate such a
great group of volunteers, and their support
makes things possible at our library.”
Sarah told me that the FLPL raises
about $20,000 annually. Most funding
comes from book sales. In addition to
recurring 3-day sales, there is an ongoing
book sale right inside the door of the
library. The money FLPL receives supports
the Lynden library in many ways. Their
Community Shopping
Day (CSD) application
offers a succinct list:
“The purpose of the
Friends of the Lynden
Public Library is to
maintain an association
of persons interested in
books and libraries; to
focus public attention on
Lynden Library services,
facilities, and needs; to
support and cooperate with the library in
developing library services and facilities
for the community; to lend legislative
support where needed; and to receive and
encourage gifts, endowments, and bequests
to the library. The organization is also
dedicated to increasing the patronage of
the library and to providing financial and
Día de los Niños
is a national event
that emphasizes
the importance
of literacy for all
children from all
backgrounds.
Clockwise: Aliana Boersma swings at the piñata. The organizing committee, from left,
Brenda Ramirez, Sandra Rameriz, Tina Bixby, Amelia Martinez, and in front Alma Hernandez. Volunteer Dolores Esquivel helps kids choose a free book.
Photos courtesy of Lynden Public Library.
12
volunteer support to the library in every
way possible.”
So FLPL does exciting work, and the
funds they raise all go straight to supporting the library. But what will they do with
funds raised on their Community Shopping Day? I learned from Sarah that the
Lynden library holds an event every year in
late April. The event is the Lynden Library
Día de los Niños/Día de los Libros, and
funds from the June shopping day will be
applied to costs from the 2013 event.
Día de los Niños is a national event that
emphasizes the importance of literacy for
all children from all backgrounds. It fosters
a daily commitment to linking children
and their families to diverse books,
languages, and cultures. For the Lynden
library it is a chance to celebrate Lynden’s
multicultural heritage, and to strengthen
ties with the local Hispanic community.
In 2012, the library’s Día celebration
was planned and hosted by teen volunteers,
their families, and library staff. More than
250 people enjoyed bilingual story times,
snacks, ethnic crafts, and Latino music.
Free children’s books were available for all
ages—board books and up—in Spanish,
English, and bilingual. A piñata ended the
event with a flurry of festivity.
I asked Sarah how the event has grown,
and how she thinks the 2013 celebration
will turn out, since the event had not taken
place at the time of our interview. “It has
definitely increased our outreach to the Hispanic community, and all these connections
get made. Everyone, from every culture, gets
involved. It really is an event for all Lynden,”
she exclaimed. “This year we’re adding
community resource booths, more healthy
food choices, and planning to acquire more
books in Spanish for the library and for
families. Also, it seems strange to say it,
To get involved with Friends of the
Lynden Public Library contact Sarah.
[email protected] or 360-354-4883.
• www.communityfood.coop • Bellingham’s Natural Grocer
but it’s an event that doesn’t even fit in our
library anymore. It’s been so successful the
past few years that we are holding it in the
elementary school this year.”
FLPL’s CSD application makes a strong
case for the event’s importance. Beyond
being a fun time for the whole community,
the organizers set the bar high for creating
an inclusive event.
“The goals of our Día project are to honor children, promote literacy and cultural
diversity, to honor home languages, to
promote library collection development and
programming that reflects our plurality, and
to involve parents as valued contributors to
their children’s literacy. Many of the Latino
parents who attended the event are local
agricultural workers. Supporting these families, especially the literacy of their children,
improves the lives of the families that grow
and harvest food in our county.”
FLPL is an all-volunteer organization.
They are always on the lookout for new
recruits, both short- and long-term. Several
volunteer opportunities are currently
open, and Sarah encouraged anyone in the
Lynden area with an interest in supporting
the library to get involved. If you love your
library, there’s no better way to get behind
a fabulous cause!
Editor’s addendum: More than 180
people attended the 2013 Dia de los Libros,
and the FLPL gave away 105 children’s
books in Spanish and English.
Community Shopping Day (CSD) organizations
receive 2 percent of sales on the third Saturday
of their designated month. Organizations were
selected for their service to our community in
the following areas:
•community health
•ecological issues
•education
•food and sustainable agriculture
•health and well being
•social justice, peace and human rights.
Every year the Co-op invites local community
organizations to apply for a CSD. The Co-op’s
Member Affairs Committee reviews applications
and recommends 12 organizations for final
approval by our Board of Directors. For more
information, see the Give Back page at www.
communityfood.coop or contact Karl Meyer at
360-734-8158 or [email protected].
Vibrant & Crisp
Perfect for Summer
by Kristin Edwards,
Downtown Deli
Several months ago, I decided to shift my focus to a mostly plant-based diet.
Armed with some good nutritional advice from a dear friend Hollie Levine,
who also happens to be a naturopathic doctor, I created this kale salad. Vegan,
raw, and grain free, it is one of my favorite dishes, and is now in the salad rotation at both Co-op delis.
Kristin’s Kale Salad
Servings: 4 to 6
For the dressing:
For the salad:
2½ heaping tablespoons minced fresh
ginger
6 cups shredded kale, packed
1 ounce water
1¼ cup sliced green onion
2/3 cup lemon juice
1 cup diced red bell pepper
2 tablespoons minced peeled garlic
1½ cup shredded carrot
½ cup sliced shiitake mushrooms
½ teaspoon sea salt
¼ cup nutritional yeast
½ cup extra virgin olive oil
1. Combine first six dressing ingredients. Slowly add olive oil, whisking vigorously to
emulsify.
2. Combine salad ingredients in a large bowl, mixing well.
3. Add the emulsified dressing and toss to fully coat the salad with the dressing.
About kale: Kale is one of the healthiest vegetables on the planet. What
makes kale so exceptional? One cup of kale contains 36 calories, 5 grams of
fiber, and 15 percent of the daily requirement of calcium and vitamin B6 (pyridoxine), 40 percent of magnesium, 180 percent of vitamin A, 200 percent of
vitamin C, and 1,020 percent of vitamin K. It is also a good source of minerals
copper, potassium, iron, manganese, and phosphorus. Bonus—it’s delicious!
Source: webmd.com
13
Community Food Co-op • In Season • Summer 2013
Grass-fed Beef:
In-store
tastings!
What Beef Was Meant To Be
by Matt Bernstein,
Downtown Meat
Assistant Manager
Photos courtesy of Matheson Farms.
Cows are ruminant animals, naturally
adapted to digest grass, yet most American
cattle are fed a supplemental diet of corn
and soy. When presented with a grainfed diet, cattle can face serious health
problems, including the development of
harmful bacteria. As a result, they are often
administered antibiotics, and lots of them.
Grass-fed cattle, on the other hand, live a
much healthier, more natural life, and are
much less likely to experience bacterial
infection as they graze on native grasses in
open fields that are generally pesticide free.
Feedlot cows are fed grain and soy in
order to develop more marbled fat in their
meat. In contrast, grass-fed beef is leaner
and is much higher in omega-3 fatty acids,
which have been shown to promote better
cellular and cardiovascular health, just to
name a few of the many health benefits of
choosing grass-fed beef. For omnivorous
Saturday, June 15
Cordata: 11 am–2 pm
Downtown: 3–6 pm
Meet Shelly Muzzall, one
of the three sisters from
3 Sisters Family Farm, and
sample their juicy grass-fed
beef hot dogs.
Grass-fed cattle at Matheson Farms in Bellingham
enjoy grazing native grasses in open fields. The farm’s
philosophy is to “make holistic decisions that are socially, ecologically, and economically sound and balanced—
and to help others do the same.”
people who are avoiding Genetically Modified Organisms (GMOs), eating grass-fed
meat is a great way to go, as the vast majority of feed contains GMO corn and soy.
The Community Food Co-op is proud
to carry two excellent local options for
grass-fed beef that would be a great addition to your summer grilling line-up.
For a great summer burger try ground
beef from Matheson Farms, located on
Smith Road in Bellingham. In addition to
their delicious ground beef, we also carry
a number of steak options from Matheson
Farms in our freezer section.
Style your
Summer
by Sandy Hanson,
Downtown Mercantile
Department Head
Add beauty to your
outdoor space with a wind
chime from Woodstock
Chime, a family-owned
business located in New
York’s Hudson Valley, and
enjoy the sound sensation
of a gentle summer breeze.
Chimes shown: Grapes Capiz (left) and Victorian Garden (right). Available Downtown only.
No summer barbecue would be complete without a juicy beef frank. 3 Sisters
Family Farms, located on Whidbey Island,
has been providing the Co-op with juicy
grass-fed beef hot dogs for the last two
years. They come in both regular and quarter-pound sizes.
When you light up the grill this summer,
remember to do your taste buds, your
body, and the environment a favor and go
grass fed.
Learn more about the farms at
mathesonfarms.com
3sistersbeef.com
Courtesy photos.
14
Available at both stores.
Whether you are going on a picnic, heading to the
beach, taking a day trip to your favorite getaway, or
shopping at the local market, why not carry your essentials in a beautiful one-of-a-kind hand-woven basket
from Baskets of Africa. Not only a piece of functional
artwork, these Fair Trade baskets contribute to the preservation of African culture and help the weavers, mostly
women in rural Africa, become financially independent.
• www.communityfood.coop • Bellingham’s Natural Grocer
Owner Appreciation Coupon
VOLUME DISCOunT
5
when you
spend
%
OFF 0 - 74
$
$
99
10
%
when you
spend
OFF $75 - $14999
15
%
when you
spend
OFF $150 and up
Valid June 1–15.
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.
Not a Co-op
member-owner, yet?
Everyone’s welcome
Shop our community-owned natural grocer.
5
%
OFF
when you spend
$
30 or more
Valid June 1–September 30.
Not valid for Co-op member-owners. Must be presented at time
of purchase. May not be combined with other coupons or discounts.
Acme—The Height of Delicious
by Laura Steiger,
Publications
Coordinator
Being of a certain generation, when I
think “Acme,” I used to think Wile E. Coyote, and all those ingenious Acme products
he purchased that invariably backfired
on him. But, now when I think “Acme,” I
think ice cream!
Although Acme Ice Cream is now made
in Bellingham, its birthplace was the small
town of Acme. Their website explains
that, “acme means the highest or summit
of achievement, and we think Acme is the
perfect name for our ice cream.”
Though in business for little longer than
one year, Acme Ice Cream has already
developed a devoted following—our stores
alone sell nearly 100 pints of Acme Ice
Cream every week—and deservedly so.
Gabe Tucker, general manager, explained
that Acme strives to include “as many
local ingredients as humanly possible,” and
that includes milk from
hormone-free Whatcom
County cows, strawberries
from local grower Curt
Mayberry, and coffee
from Hammerhead
Coffee, among many
others local suppliers.
Additionally, it is made
in small batches of only
50 to 100 pints at a time,
so the ice cream in the
store today was guaranteed
to have been made in the past
month, or more likely the past
week or two. That freshness results
in peak flavors that are fresh on the
palate.
When you’re talking to an ice cream
maker, you just have to ask how much ice
cream he eats in a typical day, right? Gabe
says he eats a spoonful of each flavor every
day, as quality control (uh-huh). With
about a dozen flavors, and new flavors
always in development, that seems like
a sensible RDA (Recommended Daily
Allowance) of ice cream.
15
The newest Acme flavor to hit the freezer case is Boundary Bay Oatmeal Stout—
rich and smooth. By the way, you can
submit a suggestion for a new ice cream
flavor at Acme’s rather adorable website
(acmeicecream.com). No guarantees, but
perhaps Acme Ice Cream can make your
ice cream fantasy come true!
Save the date
Community Food Co-op’s
16th annual
Community Party
July 28 at Maritime Heritage Park
The location has changed, but the good time will stay the same. Due to a major
renovation project at Boulevard Park this summer, the party will move to the site
of many great community events—Maritime Heritage Park.
We are extremely fortunate to have The New Old Time Chautauqua lined up to
entertain us. A knock-yer-socks-off show by nationally known and talented upand-coming performers featuring acrobatics, juggling, music, dance, magic, comedy,
and more. Chautauqua tours annually with an ever-changing troupe of approximately 60 members (many of them local), bringing a brand of new vaudeville to
entertain, inspire, educate, and support local community organizations. They will
also host workshops on juggling, acrobatics, mask-making, magic, clowning, and
health education.
The ever-popular kids parade, $3 burritos, and RE Store Recycled Art Station will be
part of the event as always. And, dance to hot gypsy blues by Hot Damn Scandal.
Sharing the love at last year’s community party…
www.communityfood.coop •