LoCAL ProduCe?
Transcription
LoCAL ProduCe?
R on E F Ta ke E ea nd en joy ! A monthly publication with your good health in mind Co-op Community NEWS June 2011 FOOD CO OP In This Issue A Worker Cooperative—Page 3 Spring Frog Farm—Page 6 When Will We See Local Produce? Photo by Joanne Plucy Habiba Sial, Cordata Co-op Produce Assistant Manager The sun is peeking through the clouds, the days are getting longer, and you may ask yourself, where is all the local produce? From member surveys and conversations with Co-op shoppers, we know that many of you are interested in purchasing local produce whenever it is in season. Here in Whatcom County, summer and fall are the most abundant times for local fruits and vegetables. It is interesting to note that our local growing season is somewhat short. According to the Let’s Grow Veggies website (letsgrowveggies.com/washington/98225/frost_dates), our approximate last frost date in the Bellingham area is May 10. That leaves home gardeners and farmers roughly 150 frostfree days before freezing temperatures arrive again in late September. With a short growing season, we depend on the rains and the sun equally to provide us with an abundant harvest which begins in June and July and continues to its peak in mid-September, right before the first frost. The Co-op is proud that we buy produce directly from farms in Whatcom County as well as elsewhere in Washington state. For crops that thrive in Eastern Washington’s climate, we have direct buying relationships with various organic orchards that supply us with cherries, apples, and pears. From Whatcom County, we buy directly from a number of farms, many of whose names you will recognize from shopping at the Co-op: Hopewell Farms, The Growing Garden, Highwater Farm, Terra Verde, Dominion Organics, Rabbit Fields Farm, BroadLeaf Farm, Cedarville Farm, Sunseed Farm, Moondance Farm, and Spring Frog Farm at Holistic Homestead, just to name a few. In spite of our short growing season, we enjoy a variety of high quality, delicious produce items that are vigorous and abundant in our climate. Over this harvest season, keep an eye on the Coop’s produce departments’ changing selection of seasonal items. Early season veggie crops start to trickle into the Co-op’s produce departments’ as early as May. These items include quick-growing cool-season crops like arugula, mustard greens, radishes, and bunches of fresh herbs. As the season progresses into mid-July, start looking for longer-harvest veggies such as kales, chards, lettuces, and broccoli. Although these longer-season vegetables become available later, their harvest season lasts longer, often into early October. For example, Hopewell Farm’s delectable carrots make their way on to our shelves in late July, but are hardy enough to stay with us through the fall and into winter. Some years we get to enjoy those crisp sweet carrots all the way into the New Year. Many seasonal items, like berries, peas, and even corn, are best enjoyed in abundance when available locally. These delicious taste-of-the-season crops have a narrow harvest window and are often only available locally for three to six weeks, depending on the specific weather conditions of each year’s growing season. Strawberries have a notoriously short and fickle harvest window ranging from mid-June to early July. Raspberries are more reliable, starting in mid-July followed by blueberries in early August. Start looking for corn in late August and eat as much as you can until it slows down in late September. The local produce season reaches its peak in September. In that blissful window of local produce perfection before the first frost hits, more items are ripe for harvest simultaneously than any other time of year. Although you won’t find any local strawberries or sugar snap peas at the Co-op in September, you will find raspberries, blueberries, apples, peaches, pears, plums, and tomatoes. In the vegetable arena, enjoy summer squashes, basil, cucumbers, beans, chards, kales, lettuces, onions, potatoes, garlic, hot peppers, sweet peppers, cauliflower, broccoli, cabbages, and the first of the winter squashes. In September, both Co-ops’ produce departments are bursting with fresh, local abundance. The fruit selection begins to narrow in late September as the berries and stone fruits begin to drop off, but the apple season more than makes up for it. Early transparent apples like Gravensteins, Golden Delicous, and Ginger Golds find their way to the Co-op first, followed quickly by Galas, Honeycrisps, and Sonatas. A bit later, in early October, apples like Pink Ladies, Braeburns, and Fujis come rolling in along with a wide variety of unique heirloom apples. The Co-ops are also briefly revisited by the same short cool-season crops that we started off the season enjoying—the local tender greens like arugula, mustards, radishes, and herbs. Vegetables that store well like potatoes, onions, and winter squashes, combined with frost-hardy greens, keep locavores well fed through the late fall and early winter. To make the most of the local season, enjoy all the produce our unique growing region has to offer while it is ripe and ready to eat. As each delicious crop comes into season, plan meals around what is available for that week or month. Many people also like to can, freeze, and preserve our local harvest to be able to continue enjoying it into the cold winter months. If you’re wondering if something is local, take a look at our produce signs to find out. All of our produce signs indicate a place of origin and local items are marked accordingly. If you want a recommendation or have any questions about any of the local items we carry in the produce department, feel free to ask any of our friendly produce stockers or submit a customer comment. 1220 N. Forest St., Bellingham WA • 315 Westerly Rd., Bellingham WA • 360-734-8158 • www.communityfood.coop Co-op Community News is a monthly publication produced by the Community Food Co-op 1220 N. Forest St. Bellingham WA 98226 315 Westerly Rd. Bellingham WA 98225 360-734-8158 (both locations) Co-op Community News is published as a service for members. Letters from members are welcome (see guidelines below). The deadline for submissions of letters is 8 pm on the 5th of the month preceding publication. Editor: Diana Campbell Design/Production: Joanne Plucy Opinions expressed in the Co-op Community News are those of the authors and do not necessarily represent those of the Co-op Board, management, staff or members. Nutrition and health information is provided for informational purposes only and is not meant as a substitute for a consultation with a licensed health or dietary practitioner. Acceptance of advertising does not indicate endorsement by the Co-op of the product or service offered. Letters to the Editor Guidelines Letters must include your name, address, and a daytime phone number. Please respect a maximum of 150 words. Due to space considerations, we regret that we may not be able to publish all letters. Please send your letters to: Newsletter Editor Co-op Community News 1220 N. Forest St. Bellingham WA 98225 [email protected] May 11, 2011 Board of Directors Meeting Summary Jean Rogers, Board Administrator The meeting began with a presentation by Derek Long, Executive Director of Sustainable Connections, about the organization’s current and upcoming projects. Sustainable Connections is launching an Eat Local First campaign this summer, and Jim Ashby, the Co-op’s GM, is participating on the advisory committee. The campaign will help restaurants and retailers source local food and attempt to increase consumption of local food. Derek also suggested a potential to develop the Co-op’s triple-bottom line report and share it with the community on a wider scale. Another area for potential collaboration could be finding ways to connect local businesses with local investors. The Board approved two proposals by the Finance Committee. The first was to allocate profits to members and non-members based on the percentage of sales to each group. Secondly, the board decided that a patronage would not be declared for 2010. While the Co-op generated a small profit in 2010, it was not enough to offset the significant net operating losses the Co-op experienced in 2009, a necessary condition for declaring patronage. Based on current projections, the 2009 net operating loss will have been offset by 2013, at which time the Board will make a decision whether to declare patronage. The Board agreed to establish a standing Strategic Planning Committee. The Complete minutes for this, and all Board meetings, and a complete copy of the governing policies are available at the service desk. You can also find complete minutes of the Board meetings posted on the Co-op website at www.communityfood.coop. The first 10 minutes of every Board meeting are reserved for member input. Our next meeting will be held June 8, 7 pm at the Downtown Co-op Connection Building. Hope to see you there. New York Times columnist Mark Bittman, who specializes in writing about the nation’s food system and nutritional issues, has published an online piece arguing for the mandated labeling of products that contain genetically modified organisms (GMOs). Some excerpts from his article that were featured on Morningnewsbeat.com: “…the USDA has approved three new kinds of genetically engineered (GE) foods: alfalfa (which becomes hay), a type of corn grown to produce ethanol, and sugar beets. And super-fast-growing salmon—the first genetically modified animal to be sold in the U.S. but probably not the last—may not be far behind. “It’s unlikely that these products’ potential benefits could possibly outweigh their potential for harm. But even more unbelievable is that the Food and Drug Administration and the USDA will not require any of these products, or foods containing them, to be labeled as genetically engineered, because they don’t want to ‘suggest or imply’ that these foods are different. “In the long run, genetic engineering may prove to be useful. Or not. The science is adolescent at best; not even its strongest advocates can guarantee that there aren’t hidden dangers. So consumers are understandably cautious, and whether that’s justified or paranoid, it would seem we have a right to know as much as Europeans do. 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]. Co-op Community News, June 2011 The Co-op Board of Directors Meetings are on the second Wednesday of every month. Next Meeting: Wednesday, June 8, at 7 pm Downtown Co-op Connection Building 1220 N. Forest St. Members are welcome to attend. If there is something you want to discuss at the meeting, contact Jim Ashby, General Manager (360-734-8158) or Deborah Craig, Chair (360-738-9015) by the first Monday of the month so your item can be included on the agenda. Jim Ashby General Manager: 360-734-8158 Board of Directors: Deborah Craig, Chair 360-738-9015 Steven Harper, Vice-Chair 360-441-2728 Brent Harrison 360-398-7509 Brooks Dimmick 360-758-7610 Matt McBeath 360-510-6908 Megan Westgate 360-592-5325 Michael Elkins 360-305-4952 Rosalinda Guillen 360-381-0293 Beau Hilty-Jones 360-318-7517 ~~~~~~~~~~~~~~~ GMO Food Labeling Farm Fund 2 committee would coordinate the Board’s strategic planning process, helping to ensure that the Co-op’s long-term trajectory meets member needs. The Board agreed that the SPC will join the GM and the Member Affairs Committee in monitoring the Board’s ends policies. Finally the group discussed whether to make a change from using the term “member-owner” to simply using the word “owner.” There are other stores with memberships that are very different from Co-op membership, and we want to continue to be able to differentiate ourselves and empower member-owners. The group expressed a range of views about the concepts of membership, ownership, and investing in the Coop, as well as how best to present the Co-op to current and potential member-owners. The Board will get more information about what other food co-ops are doing and revisit the issue at a future meeting. Store hours: Open 7 days a week Cordata—7 am to 9 pm Downtown—7 am to 10 pm Swan Café & Deli hours: Cordata—7 am to 8 pm Downtown—7 am to 9 pm Visit us on the Web at www.communityfood.coop “Even more than questionable approvals, it’s the unwillingness to label these products as such—even the GE salmon will be sold without distinction—that is demeaning and undemocratic, and the real reason is clear: producers and producer-friendly agencies correctly suspect that consumers will steer clear of GE products if they can identify them, which may make them unprofitable. Where is the free market when we need it? “A majority of our food already contains GMOs, and there’s little reason to think more isn’t on the way. It seems our regulators are using us and the environment as guinea pigs, rather than demanding conclusive tests. And without labeling, we have no say in the matter whatsoever.” To read Bittman’s full article, see opinionator.blogs.nytimes.com/2011/02/15/whyarent-g-m-o-foods-labeled. Cooperative Principles • Voluntary and open membership • Democratic member control • Member economic participation • Autonomy and independence • Education, training, and information • Cooperation among cooperatives • Concern for the community Third Thursday Local Music Series Vibram Souls Thursday, June 16, 6–8 pm Downtown Co-op Swan Café The Vibram Souls are a North Cascades acoustic music group. Their earthy folk rock sounds are a rich mix of vocal harmonies sparkling with upbeat rhythms and evocative lyrics. Amy Mann, Tristan Currin, and Tom Chisholm voice song styles ranging from high energy alt-country to oldtime blues to traditional ballads. Inspired by the rich natural beauty of the Pacific Northwest, the Vibram Souls bring their music down from the mountains to the unamplified café stages of their beloved hometown—Bellingham. Photo courtesy of Vibram Souls www.communityfood.coop A Worker Cooperative: Bellingham Bay Builders Volunteer Thanks The local construction industry, a major driver in the local economy, has seen better days. According to the Washington Employment Security Department, local construction employment in 2006 peaked at 7,877 jobs in Whatcom County and dropped to 5,433 at the beginning of 2011—a 31 percent drop. While it might seem that the construction industry in Whatcom County has slowed to a near halt, Bellingham Bay Builders (BBB), a worker-owned construction co-op in Bellingham, is running out of office space due to the demands of their growing business. In June, BBB will be moving into their new home, conveniently located on State Street in downtown Bellingham, giving them a much larger office area and a connected 1,200-square-foot staging and shop space. Ross Grier, one of three BBB member-owners said, “We wanted more exposure with signage and convenience for our customers and subcontractors. Our business volume is growing, and we need more space, too.” In many ways, BBB and other worker-owned cooperatives are businesses like any other—they produce goods or services in a competitive market. However, in cooperatives, unlike traditional businesses, the members producing the goods or providing the services do so as owners and managers of the operation, instead of as employees. Being a worker-owned co-op, BBB enjoys a unique business structure in the contractor world. Currently consisting of three worker-owners and two apprentices, the co-op provides the structure for all members to be equal partners in the business, sharing in the responsibilities of the organization as well as sharing in the profits. At BBB, members take turns serving in the administraOne of Bellingham Bay Builders member-owners, Ross Grier, tion of the busiadjusts the arrow on the large blue, green, and orange sign at their new ness; learning the location on S. State Street. business from all angles. New has LEED-accredited professionals on members join the co-op as apprentices staff and has worked on many green and, based on the skill set they bring projects. to the table, make their way through a Worker-owned co-ops have an intrintrial period to become member-owners. sic local and democratic nature. Being Profits from the co-op are distributed to worker-owned increases the likelihood the member-owners through patronage that the business, along with its revbased on hours worked. enues, will remain in the community Established in 2004, BBB started where the workers live. The democratic with a mission that set them apart from decision-making processes related to other local construction companies: personnel, finances, and other business “to be non-exploitive of others and decisions are built into the structure of provide our clients with an honest, a worker-owned cooperative creating a good value.” From the beginning, the pure form of democracy—one person, member-owners also shared the goal of one vote. construction with a low environmental footprint. Using cost-effective green For more information about this building strategies, BBB specializes local worker-owned co-op, see www. in eco-friendly remodels and new bellinghambaybuilders.com. construction and has a special interest in the craft of timber framing. BBB Photo by Joanne Plucy Deborah Craig, Co-op Board Member Significant Changes Likely in 2012 Farm Bill a better safety net.” “A safety net for 21st-century American agriculture must be more publicly accountable, more market oriented, and it must focus on risk management,” says Scholl. He says that one measure of public accountability is to require producers to suffer an actual loss before they receive payments from the government. “Within Title I of the farm bill, only one program makes such a requirement—the Average Crop Revenue Election, or ACRE program, first introduced in the 2008 Farm Bill.” “The biggest problem we have on the farm is extreme economic volatility. Factors totally beyond our control can have a devastating impact on our ability to keep our farm in operation. It also makes it much more difficult for farmers and ranchers to invest in the long term practices necessary to protect the productivity of our land and the quality of our environment,” Scholl adds. “It is a legitimate role for government to provide an effective safety net that helps producers manage such risk to assure a productive agricultural system and a clean environment.” “Moving away from pre-determined, fixed, immovable target prices such as those in the current counter-cyclical and marketing loan programs will bring market orientation to farm support programs,” Scholl says. “Most important, the real role of the government in the private business of agriculture Adam Garman Carol Waugh Carolyn Miklavic Carrie Rolfe Cynthia Ripke-Kutsagoitz Diane Blake Diana Swann Edith Dahl Elizabeth Thielicke Ellen Murphy Erika Jett Erin Thompson Gabriella Andrews Ginger Oppenheimer John Lawler Kate Birr Katie Chugg Lynn Marek Nancy Steele Robin Hammond Sharon Souders Photo by Joanne Plucy “Changes in the 2012 Farm Bill appear both likely and may be significant, if not radical,” says Jon Scholl, President of American Farmland Trust (AFT). “Our country’s economic situation will be the most significant driver and agent of change in the 2012 Farm Bill.” The Wall Street Journal recently reported that Standard & Poor’s has lowered its outlook on the government’s debt level to negative, the first time for such a rating. The article also notes the federal government is close to hitting its $14.2 trillion debt ceiling authorized by Congress. “This news is a significant warning bell,” says Scholl. “It makes clear that our country must address the national debt level—with no options left off the table. Indeed, politicians like Senator Chuck Grassley, R-IA, and farmer leaders like National Corn Growers Association Committee Chairman Tony Bush have already made the connection that agriculture will have to take its fair share of cuts.” In recent days these farm leaders have noted, for example, that the direct payments program first authorized in the 1996 Farm Bill as a temporary measure is likely to be cut. “The direct payments program—in which farmers receive payments without regard to need—has long been a staple in farm policy, but appears likely to change,” Scholl says. “Numerous producers across the country have told AFT that they would welcome change in farm programs, and I believe the 2012 Farm Bill represents an opportunity to create We want to express our gratitude to our volunteers. These folks helped out with various tasks in the stores, newsletter distribution, a new member mailing, and participated in the Member Affairs Committee. We appreciate you. must be to help producers manage risks that are beyond their control, not to manage every single risk a farmer faces. As an added benefit, making these changes creates a less distorting support system which will benefit producers, taxpayers, and the environment. “I believe the reality of the extenuating federal budget situation offers American agriculture an opportunity— to create a better safety net that will allow us to produce the food, fiber, and fuel to feed ourselves and the world for decades to come, while we are also doing our fair share in addressing the budget,” says Scholl. Source: American Farmland Trust www.farmland.org. Originally appeared in the Southwest Farm Press. Shirley Jacobson The Nutritionist Is In Tuesday, June 14 4–6 pm Downtown store Thursday, June 16 4–6 pm Cordata store Bring your questions on nutrition and health to the Co-op’s nutritionist, Tom Malterre. Available at a table near the front of the store, he'll be ready to answer your questions about nutrition, healthy eating, and diet. Co-op Community News, June 2011 3 June 2011 Community Shopping Day Organization People For Puget Sound Robin Elwood, CCN Staff “Spartina grass-removal work parties were one of a kind. We’d be out there breaking our backs making sure the whole plant was removed so it couldn’t re-root. Volunteers did great work, but we never got the same volunteers to come back for a second Spartina party. It was all new faces, every time!” Mike Sato is the regional communications director of People For Puget Sound. The organization, based in Seattle and Olympia, is active throughout the Puget Sound area. Mike, who lives in Bellingham, helped me learn more about People For Puget Sound and we enjoyed a wide-ranging conversation that touched on invasive species like Spartina, the importance of collaboration, and the challenges of being the biggest environmental group in the room. People For Puget Sound works to protect and restore Puget Sound. They mix educational campaigns with lobbying and habitat restoration. Founded in 1991, they have been instrumental in such victories as stationing an oil-spill response tug at Neah Bay, restoring hundreds of miles of degraded shoreline, and creating boat-free safety zones around resident Orca pods. With about 30 employees on staff and nearly 2,000 volunteers last year, they have the clout to take on many of the challenges facing Western Washington’s inland coastlines. 2011 is People For Puget Sound’s 20th anniversary; in May, supporters and organizers sailed throughout Puget Sound on the schooner Adventuress to celebrate 20 years of saving Puget Sound and to re-dedicate themselves to future work. A big Pier Peer is a popular education program in which marine naturalists drop a light into the dark waters of Puget Sound and talk about the critters that appear. Citizen activists from around the state descend on Olympia every year to meet with legislators (right). Restoration Ecologist Rachel Benbrook trains volunteer paddlers in monitoring the invasive weed Spartina in the shallow waters of north Puget Sound (below). Photos courtsey of People For Puget Sound two-masted schooner was a great way to take stock of the organization’s accomplishments, but much of the work of this organization takes place from smaller craft—kayaks and small motor boats. Mike told me about People For Puget Sound’s Spartina eradication program. Spartina is an invasive grass which colonizes mudflats and tidal zones. It’s extremely hard to get rid of and it affects the ecosystem in negative ways. Throughout the Sound, however, eradication seems possible; most infestations are under control and will recede with on-going monitoring and removal. People For Puget Sound educators train boaters to record sightings of remaining clumps of grass; volunteers and county agencies can then remove the threat. Since 2007, volunteer kayakers have surveyed more than 250 miles of shoreline in Puget Sound, locating unknown infestations in every county they have worked—including Whatcom County, which is threatened from seed drifting down from a growing infestation in BC. “One of the absolute best ways of mapping invasive species is What are Community Shopping Days? Each year the Co-op invites organizations to apply for a Community Shopping Day (CSD). This year organizations were selected for their service to our community in the following areas: Community Health and Social Justice, Ecological Issues, Education, Food & Sustainable Agriculture, Health 4 and Well-Being, and Peace and Human Rights. The Co-op’s Member Affairs Committee (MAC) reviews and recommends 12 organizations, and the Board of Directors gives final approval. For more information, contact Laura Steiger at 360734-8158, lauras@communityfood. coop. Co-op Community News, June 2011 from a bunch of small boats out enjoying nature. Kayaks and small boats get to hard-to-reach areas,” Mike said. “There are many people who go out on the water for recreation, and they are happy to do some good at the same time by mapping invasive weeds like Spartina. The group plans to use the proceeds from their community shopping day to help offset the cost of training kayakers and mapping Spartina infestations. Sometimes kayakers and motor boaters end up on opposite sides of the environmental debate; but programs like this spin on an entirely different pivot; everyone on the water is the eyes and ears of the Sound—boaters can all be on the same side because we all love the Sound.” Mike’s words about finding common ground illuminated another aspect of People For Puget Sound’s work. As an organization trying to garner broad support for their goals, they try to get as many people on board as possible. Mike described the importance of education and finding common ground. “You can win in the short term by passing a regulation. But it really takes a shift in belief and resulting behavior to achieve change. You can pass a law, but it’s really hard to get compliance if there’s not a common agreement on the basics. There are times where we’ll end up on the opposite side of the table from an industry or group. But there’s no need for us to start there. We look for the ways improving our Sound is in everyone’s long-term interest, and start from there.” People For Puget Sound has many employees who work region-wide, but no local office. I asked Mike to comment about what makes the group’s work compelling locally. He said, “We’re a regional organization, and we don’t have a North Puget Sound office anymore; but I work from my home in Bellingham, and we’ve had a lot of discussion about what we can offer this community. We held a meeting with local organizations working on environmental issues locally and identified three important roles People For Puget Sound can fulfill in harmony with local groups. They are 1) don’t duplicate things already being done locally, 2) use state influence to move local issues, and 3) help raise money for local groups. To end our interview, I asked Mike what he’d like everyone to do to improve Puget Sound. His response was: “Write a check, write a letter, plant a tree…donate, activate, restore.” Anyone interested in taking part in the Spartina Survey can contact program coordinator Rachel Benbrook at 360-333-0651, [email protected], or see www. pugetsound.org. Trainings begin in June and more volunteers are needed. 2011 Community Shopping Day Schedule January 15 February 19 March 19 April 16 May 21 June 18 July 16 August 20 September 17 October 15 November 19 December 17 Amy’s Place (Old Town Christian Ministries) River Farm of the Evergreen Land Trust Rainbow Recovery Center Traditional Foods and Plants Program (Northwest Indian College) Appliance Depot (ReUse Works) People For Puget Sound Food To Bank On (Sustainable Connections) Hearing Loss Association of Whatcom County Whatcom County Library Foundation United Blind of Whatcom County Local Food Works! Transition Whatcom www.communityfood.coop More Conversations with Co-op Managers Shop at the Co-op—Make a Difference Kate Nichols If there is a crop loss, Dave explained, then he calls around to find a different local producer. Early spring is the slowest season for local crops, after Downtown Co-op Produce Manager stored root crops are gone and Dave Sands— the fresh produce that members always enthusiastic are eager for isn’t available about local. yet. But, starting in April, early crops start coming into the Coop. Crops such as wild-crafted fiddlehead ferns, salad mixes, and shallots. In June and July produce “really starts popping.” Dave said he gets at least 10 calls per day from farmers and during the summer he will talk to some farmers daily. His department is also responsible for flowers, plants, and seeds. He said they use Washington Floenvironmentally friendly card comral Service for safe, clean flowers. Over pany, Tree-Free. Valentine’s Day, the florist asked for What if you could wear only one pair roses with smell, even though they were of socks your entire life? “With Darn a higher price, members got the real deal. Tough Vermont socks, their lifetime Plant starts and seeds are local. guarantee would allow you to do that,” Local farmers “start out with someErica said. In addition to the guarantee, thing amazing and it only gets better,” the socks are really made in Vermont. Dave said. Although he is very enthusiSmartwool socks come in a rainbow astic about the crops the local farmers of colors and the Merino wool used in bring in, he said that he tries to give his making the socks is helping farmers in “over-the-top comments sparingly” so New Zealand maintain a sustainable they take his compliments seriously. lifestyle. And the socks are so wonderI went out to the Cordata store to fully soft, my teenage daughter adopted meet with Erica Dudrow, mercantile the pair I brought home. manager. She walked me through the Erica believes she is responsible to store pointing out colorful products and the membership, so she pays attention telling me the stories behind them. to what sells and what doesn’t. She The walk around the Co-op revealed orders books on edible gardens, permaa world market: brooms from Uganda; culture, and raising chickens because Onno’s socially responsible T-shirts people ask for them. Most of the kitchmade from hemp, bamboo, and organic en utensils are made in China, but only cotton; bowls made from sustainably because when Erica brought in good grown bamboo. Erica found a source of quality from Switzerland, she found soccer balls from Pakistan that are Fair that members wouldn’t pay the higher Trade Certified. price for those utensils. If there are loKiondos are hand-woven bags crecal utensils, she hasn’t found them. ated by Kenyan mothers to pass on to As I walked out of the Co-op, I read their daughters. Now these wonderful the tags on the One Mango Tree bags one-of-a-kind bags are available at the hanging near the door with stories of Co-op because two Bellingham women helping women in Uganda. Next time formed the Tembo Trading Co. to bring you walk into the Co-op, think of the these bags to the U.S. They hope to stories behind the products. Who made help the women who make them beit? Who are your dollars helping? Who come self-reliant and they donate all grew it? What I learned from talking to net profits to the education of children the store managers is that shopping at in those communities. Erica said that the Co-op does make a difference. usually there is a 50 percent markup on products, but with Fair Trade ProdKate Nichols is a freelance writer ucts, they are one-of-kind and she can’t who is passionate about food and commark it up that high. munity. She strives to eat organically She gets cards that people create and locally, but sometimes eats chocolocally from photographs, paintings late, bananas, and drinks coffee this is and letterpress, and some from the not grown locally—but is Fair Trade. Volunteer Opportunities Members who volunteer for Co-op activities or events receive one $5 coupon each time they volunteer for half an hour or longer. We don’t have openings for ongoing volunteer jobs at the present time, but sign up for volunteer email alerts, look for volunteer sign-up sheets for special events, or stop by the service desk to fill out a volunteer application. Summer party at Boulevard Park The summer party will be Sunday, July 31. Keep your eyes open for signup sheets at the service desks in both stores, or email [email protected] if you want to be on the party crew. Backup crew for newsletter distribution Get on the list for on-call newsletter distributors, in case of sickness or vacations. Getting the newsletter out in the community is a vital job as it is our most effective communication and education tool. Help spread the word… Co-op. Get on our volunteer email list If you’re not already on the volunteer email list, please send your preferred email address to [email protected]. After you’re on the list, you’ll get an occasional update on volunteer activities with the Co-op. It’s a great way to get involved with your Co-op and meet other members. Join the MAC The Member Affairs Committee (MAC) meets every month, usually on the last Wednesday from 5:15–7:15 pm, to consider questions raised by our members and to work on board and community-based activities. If you are interested in joining the MAC, please call Jean Rogers at 360-734-8158. Mailing party list If visiting with other interesting Co-op members while stuffing envelopes sounds like a fun way to spend a few hours, contact Laura to add your name to the mailing party email list. We get together once every 2-3 months at the Cordata store, usually on a weekday. Organic Industry Survey Photo by Joanne Plucy Last month I shared my conversations with Co-op managers Brooks Dimmick (bulk), Lucinda Bédard (wellness), and Eric Schuster (grocery). This month I had more conversations with managers Dave Sands (produce) and Erica Dudrow (mercantile). I learned that one of the most interesting aspects of the Community Food Co-op is the stories behind not only getting the products, but who creates them. Spring is a busy season for Dave, downtown produce manager, because he is talking to farmers about their incoming crops, but Dave took a break to talk with me in the deli. He explained that he works with Wynne Marks, Cordata produce manager, to plan for their first choice of produce—local, certified, organic. To achieve that goal, in November they review their records of what they sold during the year. They discuss about 150 items and decide what worked and what didn’t. They ask questions such as, “Were the bunches big enough? Did the product keep well? How much did they sell?” The produce that sold well they reorder adding an additional 15 to 18 percent. Produce sales at the Cordata store are increasing a whopping 15 to 25 percent a year, compared to a regular grocery store’s two to four percent. After fine tuning their list, they write letters to the farmers to let them know their findings and what they will be buying. “We meet some people in person to project out what we want to see next year,” Dave explained. “It’s a jumble to organize.” They buy the majority of produce from eight or nine farms. These farmers are making their living at farming. The Co-op buys enough to make a difference for them. Although a farmer can’t survive only selling to the Co-op, the Co-op buys enough to be a major part of their business plan. Dave and Wynne also order from an additional fifteen farms, including newer farms. Dave said now he works with two farmers who started out as interns, but now own their own farms. Sometimes there will be a “straggler” crop and he’ll call a new farmer and ask them to grow it for the Co-op, for example, 1,200 pounds of green beans. They make growing agreements with the farmers so the farmers will plant what Dave and Wynne think Coop members will buy. Although there is not an actual contract, Dave says, “We’ve never been burned,” using the agreements. In this way, the Co-op is a partner with some of the local farmers. The Organic Trade Association recently released their 2011 Organic Industry Survey revealing that the industry has grown from $3.6 billion in 1997 to $29 billion in 2010. Despite the nation’s worst economic downturn in 80 years, the organic industry has come out of the recession hiring employees, adding farms, and increasing revenue. Among the findings from the survey: • The organic sector grew by 8 percent in 2010, dramatically outpacing the food industry as a whole which grew at less than 1 percent in 2010. • The organic industry supports 14,540 organic farms and ranches across the country. A total of 4.1 million acres of land are currently in organic management, and there are organic farms in all 50 states. • Since 78 percent of organic farms report planning to maintain or increase organic production levels over the next five years, the organic sector will continue to play a contributing role in revitalizing America’s rural economy through diversity in agriculture. • Forty percent of organic operations added jobs in 2010. In addition, 96 percent of organic operations are planning to maintain or increase employment levels in 2011, and 46 percent of them are planning to increase employment levels three times the rate of businesses as whole. At the OTA 2011 Policy Conference in April, Secretary of Agriculture Tom Vilsack told participants, “Organic producers are very entrepreneurial in nature. They’re in a position to create value-added products that provide a wealth of opportunities in rural America.” Vilsack further noted, “Organic farming is an important part of the U.S. agricultural landscape. The USDA is creating financial assistance for organic because we recognize organic as a part of the strategy to rebuild rural America.” For further information about the survey, see www.ota.com. Volunteer in the community Co-op members who volunteer with the Bellingham Food Bank, Small Potatoes Gleaning Project, Whatcom Land Trust, Nooksack Salmon Enhancement Association, or The Food Bank Farm are eligible for a $5 Co-op coupon. These organizations determine how to distribute the set amount of coupons they receive each month. Check directly with the organization you’re interested in before volunteering. Contact Laura Steiger at 360-734-8158, ext. 129 or [email protected]. Co-op Community News, June 2011 5 Spring Frog Farm at Holistic Homestead Same Farm, New Land, New Name Wynne Marks, Cordata Co-op Produce Manager Local farm Holistic Homestead has moved to new ground. After years of searching for the right piece of property, local organic farmer Gretchen Woody is starting her seventh year farming in Whatcom County on new land. Moving from the Everson area to near Nugent’s Corner, Gretchen is starting out the new season on new ground with a new name: Spring Frog Farm at the Holistic Homestead. The Co-op is really excited to see this longtime growing partner make the move and expand her acreage. Land is one of the main struggles for small growers. When space is an issue it can be tough for small farms to dedicate space to crops for wholesale accounts like the Co-op. Spring Frog Farm is starting out the 2011 season as both certified organic and certified transitional. “The farm had partial acreage that was already certified organic,” says Gretchen, “and the rest of the land will be in transition to organic until 2012 when it will become 100 percent organic.” This has been a big move for Gretchen and Holistic Homestead. Supporting farms like Spring Frog is how we create our own food security. We wanted to get the word out about Spring Frog Farm and what transitional means so that when you see it on a sign at the Coop you can pick up a head of Gretchen’s romaine lettuce and know that you are supporting the growth of organics and the future of a family farm. What does transition to organic mean? Transition describes the time period between the last prohibited-material application and when the land becomes eligible for organic status. The National Organic Standards require that all land used to produce organic crops and livestock must have had no prohibited substances applied to it for a period of three years immediately preceding harvest of the product. Holistic Homestead offers a picturesque setting for Spring Frog Farm (above). A family affair—Gretchen Woody with her husband and son check out the greenhouse (above). Gretchen ties off potato sacks bound for market (right). To learn more about new additions to Spring Frog Farm, CSA, and farm stand, see their website at www.holistichomestead.net. Photos by Wynne Marks Cooking with Fresh Herbs Robin Asbell There are a few things that distinguish a great dish and the cook behind it. Of course, the quality of the ingredients, the energy of the cook, and the inspiration of the recipe will all come to bear on the finished dish. But in the course of putting food on the table there are a few things that will lift your food from the mundane to the sublime. One of those things is a skillful use of herbs. In fact, I’d say that using fresh herbs is one of the easiest and most natural ways to make everything you prepare taste just a little bit better. Dried herbs have their place, but most of them are pale shadows of their fresh counterparts. When fresh herbs are available, they are undeniably more flavorful, more nuanced, and even more nutritious. Don’t be intimidated. Over the years, I can’t tell you how many people have come to cooking classes, and confessed that they “don’t know anything about herbs.” Instead of enjoying the flavors, they worry that they aren’t doing it right. Well, one step to doing it right is to use fresh, and with a few concepts, you don’t have to worry about anything. There is a general rule about substituting fresh for dried and vice versa. Three 6 times the amount of fresh to dried, so a tablespoon of fresh stands in for a teaspoon dry. It’s just a suggestion, and in many cases, wrong. In herb-centered dishes, like say, basil pesto, you just can’t do dried. Maybe you could use parsley and add a bit of dried basil for flavor, but a mouthful of basil flakes doused with oil is missing the whole point. In looking at herbs, it is illustrative to divide them into two groups. There are the leafy herbs, which are delicate and tender, and then there are the twiggy herbs, which are resinous and sturdy. In the leafy category fall all the ones you eat raw or just barely cooked, like basil, cilantro, parsley, dill, chervil, tarragon, arugula and mint. These are the most fleeting and delicate, and you don’t want to simmer them in a long-cooking stew. Leafy herbs are the ones you can be the most liberal with. Many of them are associated with summertime, although good old parsley is a year round standard. If you have ever made pesto, you have seen a big pile of fresh herb turn into a small amount of sauce, and it is so delicious that you can eat it with a spoon. Just about any of the leafy herbs can jump into that pesto-like mode. These herbs can be added by the handful to green salads, although you might want to start slow with some of the more intense ones, like dill and tarragon. Just take a bite and see if you think it might overwhelm. The twiggy herbs are the most assertive, with their decidedly strong scents Co-op Community News, June 2011 and tastes. We associate them more with cold weather cooking, where they hold their own with rugged roasts and long simmered pots of beans. The twiggy herbs include rosemary, thyme, sage, lavender, and to some degree, oregano. These are the ones that are almost too much when eaten raw, and that really sing when they are sautéed in a copious amount of olive oil before adding to a dish. They can be thrown into a pot of beans and cooked along with them, perfuming the beans and broth. All flavors are carried within the plant in small amounts of oil, and then released as the oils of the plant spread throughout the dish. Twiggy herbs are a little more oily and their flavors hold up to cooking. Once you have that part down, the best thing to learn about herbs is what cuisines they are used in and which foods complement them. In general, light herbs are used with milder foods. Rich and creamy foods are often accented and offset by a spark of herbiness, whether a handful of parsley or a teaspoon of thyme. A spark of tarragon cuts the richness of a creamy cheese or white sauce. These general guidelines are a start for choosing herbs to add to your favorite cuisines, so start there and see where it takes you! Robin Asbell is a longtime contributor to the Mix newspaper (from the Twin Cities co-ops) and as the former head chef of the Wedge Deli in Minneapolis (www. wedge.coop), she developed many recipes for popular foods still sold today. She is the author of The New Whole Grains Cookbook and The New Vegetarian Cookbook. Robin also writes for magazines like Vegetarian Times, Better Homes and Gardens, Heart Healthy Magazine, Experience Life, and Health Magazine. For more about Robin, see www.robinasbell. com. Herbal Flavors from Around the World • South of the border—cilantro, mints, oregano, made often with citrus, chiles, and garlic • France—tarragon, basil, thyme, rosemary, chervil, parsley, with olive oil or butter, wine • Italy—fennel, basil, thyme, oregano, sage, tarragon, with olive oil, garlic, wine • Northern Europe—dill, marjoram, combined with sour cream or vinegar • Southeast Asia— Asian basils, cilantro and exotic herbs, with lime, chiles, fish sauce, soy sauce, coconut • Japan—shiso/perilla/beefsteak leaf, in pickled ginger or with sushi • India—cilantro, mint, with yogurt, coconut milk, spices www.communityfood.coop Wine Notes Looking at Summer through Rosé-filled Glasses Vic Hubbard, Downtown Co-op Wine Manager Nothing says summer like rosé wine. Although suitable for yearround consumption, most rosé is drunk during the warmest days of the year. There is something about the chilled fresh zesty lightness of a good rosé, along with its affinity for summer foods and picnics that make it an ideal summer wine. And, with the warmest days of our summer still ahead, this is the time to remember this uniquely delicious category of wines. Even though rosé has been a bit slow to catch on here in the U.S., with domestic rosé sales increasing at 15 to 20 percent a year, the times are changing. More and more wine drinkers are discovering this most beautifully colored of beverages. Every major wine region in the world makes rosé. It is made the same way as red wine, except the skins of the grapes are removed after only brief contact with the wine during fermentation, resulting in extraction of less color and less in terms of flavor profiles. Rarely do you find the dark fruit aspects of red wine in rosé. Instead, flavors lean toward bright red fruit, raspberries, strawberries, or maybe crisp watermelon. Rosé is considered one of the most difficult of wines to make. As with any wine, there are many variables to deal with, and in rosé, any flaws or missteps are accentuated. These are not big forward reds or oak-driven whites; the beauty of rosé is in its subtle lightness and delicate purity. Rosé and food? Try it with cold cuts, fresh berries and whipped cream, raw foods, burgers, Caesar salad, potato salad, fruit salad, salmon, spicy foods, and cheeses. In other words, rosé is an easy match with almost any summer fare. The following wines are good representative rosés to amaze and delight you. But, don’t forget the plethora of rosés that will grace the Co-op wine shelves throughout the summer. These are the go-to wines of summer. Moulin de Gassac, Guilhem Vin de Pays de Herault Rosé 2010, $11.95 Aimé Guibert is an iconoclastic winemaker in the Languedoc region of Southern France, home base to benchmark rosés that set the standard for the rest of the world. This outspoken 75-year-old winemaker makes no bones about his opposition to the commoditization of wine and led the fight against the California corporate wine producer Mondavi trying to locate a huge vineyard in the region adjacent to his family vineyard (see the documentary movie “Mondovino” for more on this). This rosé from Mr. Guibert’s Moulin de Gassac represents incredible value, a classic artisan rosé from the heart of what is historically the womb of rosé production in the world. It is very dry with striking pink-reddish color that looks almost too good to drink. Transparent flavors of fresh strawberries and bing cherries lead to tropical flavors, orange peel, and lemon peel notes, with a clean, dry finish that lingers. In addition to the foods mentioned above, the Guibert family particularly recommends this wine with the classic Mediterranean dish couscous. Charles & Charles Rosé 2010, Columbia Valley, Washington, $9.95 This wine represents a collaboration between Charles Smith (of Walla Walla-based K Vintners, Magnificent Wine Co., and Charles Smith Wines) and Charles Bieler (Three Thieves wines, Bieler Pere & Fils). These guys wondered why 75 percent of rosés consumed in the U.S. were imports from France, Spain, and Italy. They decided it was a matter of quality—domestic rosé was usually made as an afterthought, drawn off fermenting red wines to further concentrate the finished red wine. With Charles Bieler’s years of experience coming from his French winemaking family, the two Charleses set out to make a high-quality domestic rosé at a price that would wow. And, this 100 percent syrah-based Washington rosé delivers. This pale pink colored wine has a bit more body and viscosity than the Gassac rosé, still it is pretty dry, but maybe more quaffable and easy drinking than the French version. Look for red berry and cherry flavors melded with watermelon and tropical fruit notes. Secco Italian Rosé Sparkling Wine Brut. $10.95 Sisters Ginerva and Olivia Casa created this sparkling rosé in the traditional manner of Italian Prosecco, but with a difference. Instead of using 100 percent Prosecco grapes, they blended theirs with about 40 percent pinot noir (called pinot nero in Italy), left on the skins just enough to develop a nice bright crimson-pink color and add plenty of fruity notes to their wine. It is just called Secco— according to Italian wine law, they aren’t allowed to call it prosecco. This is a low alcohol, low budget, delicious and festive sparkler. Although called brut (the driest version of sparkling wine), it comes across with a bit more fruity sweetness than the last two wines. Very easy to like, this wine is a crowd pleaser. Serve it in a bucket of ice alongside fresh berries, melons, Asian foods, sushi, or try with chocolate-covered cherries. Cloud Mountain Farm Opens New Doors Cloud Mountain Farm is opening new doors to the farm and garden community. Tom and Cheryl Thornton are working with local nonprofits to create the new Cloud Mountain Farm Center (CMFC) which will focus on providing hands-on learning opportunities for beginning and existing farmers and gardeners. For more than three decades Tom and Cheryl have been growing, selling, researching, and teaching about plants best suited to our region. These services and activities will be enhanced through the operation of the CMFC. “Our dream has always been to provide a place where people can learn about growing plants and experience the processes that food goes through to get from farm to table,” said Tom Thornton. “Our focus has Fresh Cherry Picnic Salad Photos courtesy of Cloud Mountain Farm always been education and this new center will allow us to develop programs even further for growers as well as consumers,” added Cheryl Thornton. On the outside, Cloud Mountain Farm may look and feel the same: the retail nursery will continue to sell the varieties of plants best suited to our region, groups will gather for important classes and workshops, on-site dinners and celebrations will bring friends and families to the farm, fruits and vegetables will continue to be grown for sale, and the Annual Fruit Festival will feature more varieties of fruit and vegetables than ever before. New and exciting opportunities will be offered as the CMFC works with market farmers, Sustainable Connections, Kulshan Community Land Trust, WSU Cooperative Extension, and other nonprofits to build an even stronger “growing” community. They encourage everyone to come by and share your thoughts and ideas and hear about the exciting new Cloud Mountain Farm Center. Cloud Mountain is located at 6906 Goodwin Road in Everson. For more information, see www.cloudmountainfarm.com. • 1 c. sugar snap peas • 2 c. pitted Northwest fresh sweet cherries • 1 medium cucumber, halved, seeded and sliced 1/2-inch thick • 1 c. red radishes, cut into wedgeshaped pieces • 3 Tbsp. white wine vinegar • 2 Tbsp. Balsamic vinegar • 1/2 tsp. sesame oil • 3/4 tsp. salt • 1/2 tsp. each toasted sesame seeds and grated fresh ginger root • 1/8 tsp. ground pepper Blanch peas in boiling salted water 1 minute; plunge into iced water to cool. Drain. Mix cherries, cucumber, radishes, and peas. Combine remaining ingredients and mix well. Pour over cherry mixture and toss to coat. Marinate in the refrigerator at least one hour. Makes 4-6 servings Recipe from the Northwest Cherries, Washington State Fruit Commission. Co-op Community News, June 2011 7 Healthy Connections Cooking, health, and well-being classes offered by the Community Food Co-op All classes (unless noted) are held at either the Downtown Co-op’s Connection Building (on the south side of the parking lot on Forest Street) or the Local Roots Room, which is upstairs at the Cordata Co-op. Registration requires payment in full. Some classes are co-sponsored with Whatcom Community College. To register for these classes, call 360-383-3200 or go online to www. whatcomcommunityed.com For all other classes stop by the service desk at either store location, or call 360-734-8158 (credit card payment only). See each class listing for location and registration. For any other class information, contact Kevin Murphy at 360-734-8158 or email [email protected]. Canning 101 with Susy Hymas Wednesdays: June 1, 8, and 15 6:30–8 pm Learn how to stretch your food dollars and enjoy seasonal flavors all year long in this three-session demonstration class. Course covers the equipment you will need to safely can fruit, quick pickles, salsa, jams, vegetables, seafood, and meats. Instructor Susy Hymas has been a Certified Master Food Preserver for 14 years. The harvest is coming. $49 members and non-members/Cordata Co-op/register at WCC (360-383-3200) Spiritual Activism with Marcia MacLean Thursday, June 2, 6:30–8:30 pm Join Marcia and guests for an interactive evening of dialogue and exploration into the ways we can each be a positive force for good. Topics will include unity in diversity, re-framing and forgiveness, affirmative communication, collaboration, meditation, and more. A portion of the proceeds from the evening will be allocated to charitable organizations and projects chosen by those attending. Summer Songbird Walk with David Drummond Saturday, June 11, 7–9:30 am at the Stimpson Reserve Meet at 6:30 am to carpool (location to be determined) Join ace birder David Drummond in a bird watching and listening outing. Enjoy the peak song time of resident and migrant singing birds, and learn to recognize these colorful neighbors by voice and sight. Subtle cues to family, genus, and species identification will be conveyed. Bring your curiosity, notebook, and binoculars. The class takes place at the Stimpson Reserve on Lake Louise Road, carpools to be arranged. $20 members, $24 non-members/register at Co-op by noon, Friday, June 10 with Kim Haustedt, DC Monday, June 6, 7–9 pm This workshop is for everyone who wishes to understand and master the science and art of fundamental change. The central focus of this workshop is the application of the Epstein Triad of Change. Knowledge of your personal Triad—your use of behavior, structure, and perception—will help support, encourage, and optimize your personal success strategy for progress in your health, wellness, relationships, business, play, and life. Free Event—Registration Requested/Downtown Co-op/register at Co-op Smoke and Fire: The Art of Barbecue with Robert Fong Tuesday, June 7, 6:30–9 pm The season of sizzle approaches. Enjoy guava-smoked chicken, grilled Korean Kalbi ribs, and barbecued king salmon with pineapple and berries. Stove-top grilling followed by smoking outside-the-back-door—barbecue is Chef Fong’s forte. Optional $8 wine fee is payable at class. $39 members and non-members/Downtown Co-op/register at WCC (360-383-3200) Asian Leafy Greens with Mary Ellen Carter Thursday, June 9, 6–8 pm Mary Ellen Carter, author of Accent on Asia and At Joe’s Garden, serves up leafy green vegetables with flair, emphasizing greens associated with the cuisines of Asia. Recipes include spinach and spring onion dumplings, shrimp and crunchy vegetables rolled in a mustard leaf with a sweet and sour sauce, and stir-fried bok choy and mizuna with sesame seeds. In addition we will discuss the choices of wine that pair well with vegetables. Everyone knows we don’t eat enough greens—these recipes will leave you wanting more. $7 wine option, payble at class. $35 members and non-members/Cordata Co-op/register at WCC (360-383-3200) 8 Improve Your Sleep Naturally with Mystique Grobe, ND Monday, June 20, 6:30–8:30 pm Can’t sleep? Is your snoring keeping you or your partner awake? Do you wake up in the morning feeling unrefreshed? Dr. Mystique Grobe, ND, LAc, will discuss the multiple causes of sleep disorders and healthful treatments available to us as alternatives to nightly sleep prescriptions. Childhood and Spinal Development with Barney Roca, DC Tuesday, June 21, 6:30–8:30 pm Jennifer Hahn Wild Seaweed Cuisine with Jennifer Hahn Monday, June 13, 6–8:30 pm Join author and adventurer Jennifer Hahn in a culinary exploration of our local wild sea vegetables. After a slide show on seaweed identification and harvesting, Jennifer will demonstrate the creation of Sunomono (cucumber/seaweed salad), Cream of Sea Veggie Chowder, Kelpwrapped Baked Salmon, Ginger-sesame Rice with Wakame, and Chocolate Ocean Pudding (thickened with red Turkish Towel seaweed). You won’t believe your taste buds. Jennifer is the author of Pacific Feast: A Cook’s Guide to West Coast Foraging and Cuisine. $35 members and non-members/Cordata Co-op/register at WCC (360-383-3200) Olive Oil: Gift from the Gods with Robert Fong Tuesday, June 14, 6:30–9pm Taste, evaluate, and eat delicately prepared Mediterranean-style dishes graced with the oil from the gods as Robert Fong uses specially selected olive oils with summer vegetables, fish with lemon and capers, and seared steak. Enjoy a fun, blind tasting of six carefully chosen extra virgin olive oils from Spain and Italy. Special guest Eric Stone, purveyor of exquisite olive oil, will provide further insights into this most special ingredient. The wine option, payable at class, is $8. $39 members and non-members/Downtown Co-op/register at WCC (360-383-3200) Hot Topics in Women’s Health with Elan Keehn, ND and Kim Sandstrom, ND Thursday, June 16, 6:30–8:30 pm Making sense of changing women’s health recommendations is really challenging. Join us for a discussion on issues including treatment options for menopausal symptoms, HPV vaccines (for cervical cancer prevention), management of abnormal pap smears, contraceptive options, preconception care, infertility, chronic pelvic pain, and anything Co-op Community News, June 2011 Susy Hymas $5 members, $6 non-members/Downtown Co-op/register at Co-op $5 members, $6 non-members/Cordata Coop/register at Co-op Donations accepted at time of class—Registration Requested/Downtown Co-op/register at Co-op Mastering Your Triad of Change else about women’s health that interests you. Elan Keehn, ND, ARNP; and Kim Sandstrom, ND, LMP; of Bellingham Natural Family Medicine will provide their perspectives and answer questions. Dr. Barney Roca, of IN8 Family Chiropractic in Bellingham, gives a chiropractic perspective on skeletal development in early childhood, providing insight on how to foster spinal health in a child’s first years. The pros and cons of different types of birthing will be discussed. He will also touch on the health of the mother and the effect of hormones on her body, childhood vaccinations, and a holistic approach to caring for your baby. Free Event—Registration Requested/Cordata Co-op/register at Co-op Sports and Chiropractic: A Hands-on Approach with Robert Curtis, DC Wednesday, June 22, 6:30–8 pm Muscle and joint problems commonly disrupt work, sleep, health, and athletic pursuits. Soft-tissue treatments coupled with chiropractic can deliver a rapid drop in pain or discomfort, and offer better, long-lasting results. Learn specifically about the Active Release Technique. We may have time to offer treatment to one or two attendees. If you are interested in treatment, please come five to 10 minutes early to fill out paperwork. Robert Curtis, DC, practices at Advanced Sports Chiropractic. Free Event—Registration Requested/Downtown Co-op/register at Co-op Birthing in Bellingham with Deborah Craig and Mary Burgess Saturdays: June 25, July 16, and August 6, 1–4 pm Ethiopian Cuisine with Mulu Belay Monday, June 27, 6–9 pm Join Mulu Belay of Ambo Ethiopian Cuisine as she makes Ethiopian favorites including doro wat (a spicy chicken stew), misir (spicy red lentils), spinach Ethiopian style, and, of course, injera, the sourdough flatbread that accompanies traditional Ethiopian menus. $35 members and non-members/Cordata Co-op/register at WCC (360-383-3200) Fermented Drinks and Natural Sodas with Daravan Marith, Carla Witham, and Tanja Kanoa Wednesday, July 6, 6:30–8:30 pm Cool yourself off this summer with old-fashioned, healthy soft-drinks. Fermented drinks can boost energy and immunity, aid in digestion, stop sugar cravings, improve your skin, ease digestion, and cleanse your liver. Taste-test and see how to make kombucha, ginger ale, root beer, beet kvass, orangina, punch, and coconut keifer. $19 members, $22 non-members/Downtown Co-op/register at Co-op Wild Hawaiian Fish with Robert Fong Thursday, July 7, 6:30–9 pm Robert Fong provides a lesson on the delectable fish of his home state of Hawaii. Get expert tips on preparing and eating ono, opah (moon fish), mahi mahi, and ahi, all flown in direct from the Honolulu Fish Auction by Vis Seafood. Grilled, pan-fried, seared, steamed, or made into poke, these Pacific ocean fish are especially tasty. Optional $8 wine fee payable at class. $49 members and non-members/$8 wine option/Downtown Co-op/register at WCC (360-3833200) A Summer Feast—Eat Local Learn about choices and with Charles Claassen services related to pregnancy, Charles Claassen Tuesday, July 12, 6–8:30 birth, baby care, and breastpm feeding with specific informaMenu includes roasted whole chicken tion about what the Bellingham comfrom Osprey Hill with herbs and garlic, munity has to offer. Class 1 deals with carmelized sweet onions from K&M Red choices for childbirth education, midRiver Farm, sautéed sweet peas and carwifery, doulas, prenatal yoga, and masrots from Alm Hill Gardens, and samples sage. Class 2 is devoted to information of the acclaimed Ladysmith Cheese from about breastfeeding, and Class 3 covers Samish Bay Cheese. It adds up to an allinfant massage, mom and baby yoga, local mid-summer feast prepared by Chef cloth diapering, baby-wearing options, Charles Claassen of the Book Fare Café. and making your own baby food. $10 per class members and non-members Optional $8 beer and wine fee, payable or $25 for all three/Downtown Co-op/register at Co-op (continued on page 9) www.communityfood.coop Healthy Connections Continued from page 8 at class, entitles you to samples of local beer and wine from Boundary Bay and Mount Baker Vineyards respectively. $35 members and non-members/Cordata Co-op/register at WCC (360-383-3200) Sustainable Outdoor Cooking: An Evening with the Phoenix with Tim Flores Wednesday, July 13, 6:30–9 pm Join wilderness educator Tim Flores in a class combining delicious food, fire-crafting, and storytelling. Tim will demonstrate how to start a cooking fire using primitive friction fire techniques. Students will then have the opportunity to cook their own plank-grilled salmon or chicken, and local berries and vegetables using skewers and various coal cooking techniques. Sustainable wood gathering and clean air cooking practices will also be discussed, and throughout the demonstrations, stories related to fire lore and cooking from cultures all over the globe, will be shared. feta; white bean salad with fresh-off-thevine tomatoes; country-style tart with tomatoes and basil; a classic onion tart; chocolate mousse and lemon tart. Optional $7 wine fee payable at class. $35 members and non-members/Downtown Co-op/register at WCC (360-383-3200) Birthing in Bellingham #2: Breastfeeding with Deborah Craig and Mary Burgess Saturday, July 16 1–4 pm with Charles Claassen Tuesday, July 26, 6–8:30 pm Learn about choices and services related to pregnancy, birth, baby care, and breastfeeding with specific information about what the Bellingham community has to offer. This class, the second of three, is devoted to information about breastfeeding. Learn how to preserve food through both fermentation and hot-pack canning techniques from Charles Claassen, chef and owner Mary Burgess of the Book Fare Cafe. We’ll taste cured sour dill cucumber pickles, process spicy cabbage kimchi, put up tomatoes, make balsamic golden beet pickles, and create a batch of berry preserves. Save money and enjoy the fruits of the harvest year-round. $10 members and nonmembers/Downtown Co-op/ register at Co-op Bastille Day Picnic Menu Berry Bliss Celebrate Bastille Day with a Frenchaccented picnic menu. Karina Davidson shows how to make Gruyere cheese puffs; green bean salad with pine nuts, olives and Summer in the Pacific Northwest is berry heaven. Karina Davidson demonstrates some of her most luscious berry desserts including raspberry clafoutis, Deborah Craig with Karina Davidson Wednesday, July 20, 6–8:30 pm 10 Things You Can Do About GMOs There has been a lot in the news about GMOs and how bad they are for us and for our environment. Recently three GM crops were partially or completely deregulated: alfalfa, sugar beets, and a type of corn used for ethanol production. GE salmon are awaiting a decision by the FDA next. It may seem confusing and overwhelming and unclear about what to do. According to the GoodFood World network (www.goodfoodworld.com) there are many things each of us can do. Check this list to see what you can do in your own home, neighborhood, and community to learn and share information about GMOs. • Get smart—Read as much as you can about the issue. See a list of books of interest on the GoodFood World reading list at www.goodfoodworld.com/category/good-reads/. Get to know about the issues on both sides of the fence. • Get political—Contact your congress reps and senators and tell them how you feel. Let the President know by calling the President Obama comment line at 202-456-1111 or fill out the email form at www.whitehouse. gov/contact/. • Get active—Comment on all the blogs, Facebook pages, and websites you can find that are even closely related; and tweet away. Make your voice heard. • Get legal—Donate as much as you comfortably can to the Center for Food Safety—those folks are working hard on the legal front. There are several lawsuits in action right now and for a small group they are making a big difference (www.centerforfoodsafety.org). $35 members and non-members/Cordata Co-op/register at WCC (360-383-3200) Canning and Pickling: Putting Up with Summer $25 members, $29 non-members/Downtown Co-op/register at Co-op with Karina Davidson Thursday, July 14, 6:30–9 pm strawberry crumble bars, blackberry lattice pie, blueberry cream tart, strawberry mousse, and berry smoothies. Karina will also share her favorite recipes for berry crisp, strawberry shortcake, and blueberry muffins. It’s a berry bonanza. • Get cooperative—Many food coops are certified organic retailers for one or more departments. Many coops have signed on to the Non-GMO Project (www.nongmoproject.org). • Get apps—Here are three iPhone/ iPad apps that you can use while shopping to select products that are GMO-free. Search for: NonGMO Project Shopping Guide, True Food—the Center for Food Safety Non-GMO Shopping Guide, and ShopNoGMO. • Get labeled—The USDA and FDA do not require labels on GMOs or products containing GMOs. Talk to your political representatives and support the Center for Food Safety in their effort to use the legal system to require labeling of GMOs. It worked for BGH in milk. You can now buy conventional milk that does not come from cows treated with bovine growth hormone and is labeled as such. • Get organic—To date, the best way to ensure that you are not consuming GMOs is to buy organic food. The National Organic Program does not allow any GMOs in fresh or processed foods. • Get planting—Grow your own. There are dozens of seed companies across the U.S. that offer organic seeds to farmers and consumers. When you grow your own food— even if it’s just lettuce in a patio pot—you control your own food. • Get together—Find other people who feel the same way you do. Learn more. Teach more. When faced with insurmountable opportunities, grab one and get going. $29 members and non-members/Cordata Co-op/register at WCC (360-383-3200) The Art of Live Desserts with Julia Corbett Thursday, July 28, 6–8:30 pm Julia Corbett of Port Townsend demonstrates how to make delectable sweets with raw ingredients supplemented with nutritious superfoods. The menu includes Berry Cream Mandala Pie made with local berries, walnuts, coconut, raw honey, and maca; Raw Chocolate and Vanilla Ice Cream Bars layered with raw cacao fudge and vanilla coconut cream, enrobed in a white chocolate glaze; and Strawberry Lucuma Shake, made with local strawberries, the South American superfood lucuma, and Brazil-nut mylk. Julia is the author of Sweet & Raw Pie Mandalas. $35 members and non-members/Cordata Co-op/register at WCC (360-383-3200) Birthing in Bellingham #3: Babies, Babies, Babies with Deborah Craig and Mary Burgess Saturday, August 6, 1–4 pm Learn about choices and services related to pregnancy, birth, baby care, and breastfeeding with specific information about what the Bellingham community has to offer. This class, the third of three, covers infant massage, mom and baby yoga, the ins and outs of cloth diapering, baby-wearing options, and making your own healthy baby food. $10 members and non-members/Downtown Co-op/register at Co-op Non-GMO Speaker Training Webinar June 14, 21, 28, July 12, 5–7 pm PST $80 Individual, $140 Couple Join international bestselling author and filmmaker Jeffrey M. Smith to learn how to speak about genetically modified organisms (GMOs) and to organize effective activism on the issue. Whether you want to give complete presentations or simply add a GMO section to your current lecture, whether you’re planning to discuss GMOs in a professional setting with clients or just with friends in a casual way, or whether you want to be a leading anti-GMO campaigner or simply want to help out where you can, don’t miss this unique opportunity to learn from the leading spokesperson on GMO health dangers. You will learn: • The five components of a GMO presentation, and the studies, quotes, statistics, and concepts to convey each • Why genetically engineered foods are dangerous for our health and environment • How to customize PowerPoint slides (provided) for desired length and focus • Proven ways to motivate people to change their diets on-the-spot • How to facilitate an “activist circle,” converting a first meeting into an organized campaign in as little as 30 minutes. During the workshop you will: • Receive a scripted PowerPoint, sample recorded lectures, a facilitators’ guide, and comprehensive list of reference materials • Practice presenting in small groups • Have plenty of time for questions and answers to gain confidence in the material. Workshop graduates can: • Join a GMO Speakers Bureau for increased presentation opportunities • Participate in ongoing teleconferences and webinars • Team up with others in your area and join the network of active campaigners reclaiming a nonGMO food supply. The webinar is presented by the Institute for Responsible Technology. For more information and to register, see www.responsibletechnology.org/speaker-training-calendar. Partial scholarships are available by contacting scholarships@ responsibletechnology.org. Co-op Community News, June 2011 9 Hosted by Sustainable Connections Tuesday, June 14—Friday, June 17, at WWU We know that people in Bellingham and Whatcom County like to Think Local First. We know that 72 percent of the people in our community recognize Sustainable Connection’s Think Local logo and report that they’ve changed their shopping behavior to prioritize independent, locally owned businesses. We also know that so many of you make a great effort to support one another when making choices every day. We have a great opportunity to learn what next steps we can take to deepen our local living economy and to be inspired by others doing this same important work at this year’s BALLE Business Conference to be held in Bellingham. BALLE is a national network of socially responsible businesses working to connect organizations like Sustainable Connections and our best ideas. The conference, themed “Place Matters,” will include more than 80 speakers, 16 plenaries, 24 interactive sessions, three intensive pre-workshops, four local living economy Photos courtesy of Sustainable Connections Business Alliance for Local Living Economies (BALLE) Conference tours, and a variety of networking and social events. This don’t-miss event brings together more than 600 independent business owners and innovators, local living economy entrepreneurs, community investors, government economic development professionals, and sustainability leaders to spotlight the most innovative and entrepreneurial approaches to growing healthy, resilient local economies. The conference will give participants the inspiration, guidance, and tools needed to address issues facing communities and to encourage local economic development. For more information and to register, see www.livingeconomies.org/ conference-2011. Spring Sustainability Conference in Mexico Engineers without Borders, The Center for Appropriate Technology and Indigenous Sustainability-Mexico (CATIS-Mexico), and the Earth and Lime Institute are hosting a monthlong spring workshop in San Miguel de Allende, Mexico. The Organic Consumer Association’s (OCA) sister organization, Via Orgánica, has been invited to teach during the Small Scale Sustainable Farming week, June 20–24. A solution-based course, this program teaches skills in smallscale organic food production for both urban and rural dwellers. Participants will have the opportunity to link Organic Transitions “As I travel, I meet young people in every part of this country who are taking up the challenge of building a postpetroleum future: a 25-year-old farmer in New Jersey who plows with horses and uses no chemicals; the operator of a biodiesel co-op in Northampton; a solar installer in Oakland, California. The energy transition will require new thinking in every field you can imagine, from fine arts to banking. Companies everywhere are hiring sustainability officers to help guide them through the challenges and opportunities. At the same time, many young people are joining energy and climate activist organizations like 350.org and Transition 10 practical skills in a variety of locales, as well as analyze how overarching global issues like climate change and food scarcity can be confronted. OCA extends an invitation to participate in this exciting course. Combine your spring vacation with an enlightening and authentic educational experience in the outskirts of beautiful San Miguel. Meet OCA Director Ronnie Cummins and the Vía Orgánica staff. For more information, see www.organicconsumers.org/ VO_CATISposter.pdf, www.iCATIS. org, or viaorganica.org. Initiatives. So here is my message to you in a nutshell. Fossil fuels made it possible to build the world you have inhabited during your childhood and throughout your years in the education system. Now it’s up to you to imagine and build the world after fossil fuels.” Richard Heinberg, senior fellow of Post Carbon Institute. For the full article “Building a World That Can Run Without Fossil Fuels Will Be the Challenge of Our Lifetimes,” see www.organicconsumers.org/articles/article_23235.cfm. Co-op Community News, June 2011 Home & Landscape Tour June 25–26 10 am–5 pm Admission $12 Photo courtesy of Sustainable Connections The 9th annual Home & Landscape Tour brings you the best in sustainable materials, affordable design, and eco-friendly construction. Tour beautiful, innovative, and sustainable Northwest homes and landscapes. See brilliant design from the ground up and old-fashioned-meets-contemporary evolutions. Meet Whatcom County’s finest pioneering green builders, creative garden designers, and aesthetical gurus. Get the inspiration and ideas you need to launch into your own home, lawn, or do-ityourself ventures with ease. Admission includes access to all tour stops, and a detailed tour map and resource guide to all about the products and services featured by local design enthusiasts. Come see why this is NW Washington’s favorite eco-home tour. Tickets are available at sustainableconnections.org, or at Village Books, Community Food Co-op, RE Store, Garden Spot Nursery, and Bakerview Nursery & Garden Center. For more information, see sustainableconnections.org, or call 360-647-7093. Prenatal Pesticide Exposure and Brain Development Three independent studies just published found that children whose mothers are exposed to common agricultural pesticides are more likely to experience a range of deleterious effects in their cognitive development, including lower IQ, as well as impaired reasoning and memory. Organic agriculture prohibits the use of these pesticides, and all other toxic and persistent chemicals. “Less pesticide exposure during the maternal life stage means less risk to your babies for a variety of diseases that will only manifest years later. Since women eat more during their pregnancy, one significant way to reduce their pesticide exposure is to eat organic foods,” said Dr. Chensheng (Alex) Lu of the Department of Environmental Health at the Harvard School of Public Health. Dr. Lu led previous research that found that pesticide residues, which show up in the urine of children eating conventionally produced fruits and vegetables, disappeared from children’s urine when they switched to organic produce. The peer-reviewed studies, all funded by grants from the National Institutes of Health and published online in Environmental Health Perspectives (http://ehp03.niehs.nih.gov/ home.action), found links between delayed cognitive development and both dietary and environmental exposure to some of the most widely used agricultural pesticides. The studies examined individuals from a range of ethnic backgrounds, and those who lived in both rural and urban settings. The lead researcher of one of the studies, Professor Brenda Eskenazi of the University of California at Berkeley, likened the effects of prenatal pesticide exposure to that of high lead exposure. Lead has been shown to disrupt brain function in young children. “Consumers should know that organic practices prohibit toxic and persistent chemicals being applied on the farm. For those seeking to minimize their exposure to these chemicals, it’s worth it to seek out foods with the USDA Organic label,” according to Christine Bushway, CEO and Executive Director of the Organic Trade Association (OTA). “Label claims abound, but organic is the only system that uses certification and inspection to verify that these chemicals are not used on the farm all the way to our dinner tables,” added Bushway. For more reasons why it’s worth it, see www.organicitsworthit.com. Organic production is based on a system of farming without the use of toxic and persistent pesticides and synthetic fertilizers. Organically produced foods also must be produced without the use of antibiotics, synthetic hormones, genetic engineering, and other excluded practices. Organic foods are minimally processed without artificial ingredients, preservatives, or irradiation to maintain the integrity of the food. The full studies are located on the Environmental Health Perspectives online journal at http://ehp03.niehs. nih.gov; search for articles by title. The three studies are: Prenatal Exposure and Cognitive Development in Childhood, Prenatal Exposure and IQ in 7-Year Old Children, and 7-Year Neurodevelopmental Scores & Prenatal Exposure to A Common Agricultural Pesticide. Source: Organic Trade Association, www.ota.com. www.communityfood.coop New Farmers Face Unique Challenges New farmers account for about 10 small- and mediumpercent of the value of domestic prosize family farms and duction, according to a report from reverse a long-standing the USDA’s Economic Research Sertrend toward fewer and vice. While their share of production larger farms. Also, in varies significantly by agricultural some regions farmland commodity, principal operators that could be converted for are beginning farmers make up a development. There is fifth of all farms in the U.S. But bean old saying that you ginning farmers often face obstacles can only sell the farm that can make it difficult for them to once. Having farmstick with farming for the long haul. ers ready to take over Since 1992, USDA has provided farmland will keep it special assistance to beginning farmproducing crops iners and ranchers, due to congresstead of condos. Of sional concern about the increasing course, having a sysage of U.S. farmers and ranchers. tem where farmers can The average age of principal farm make a good living is operators in 2007 was 57, compared a fundamental part of with an average of 50 years in 1978. this,” says Stephenson. Farmers over 55 own more than half OSU’s successof the country’s farmland, and apful beginning farmer proximately a third of beginning education program is farmers are also 55 and older. called Growing Farms: However, young farmers are startSuccessful Whole ing to make their Farm Managemark as well. In ment. Like ...we will 2002, there were their program, 106,097 farmers programs see continued most in the 25 to 34across the growth in the country that are receiving age range; in 2007 that figure rose to government funds have a fonumbers of 106,735. Though cus on the business aspects young farma small increase, of farming to better prepare at half a percent, it young farmers for managing ers and he demonstrates that stronger farm businesses. It expects to see is not just about growing a government-sponsored programs, like of course the more women crop—though the one at Oregon crop matters too. and minorState University New farmers and ranchers (OSU), are helping face two primary obstacles— ity farmers new and young farmhigh startup costs and a lack among them. of available land for purchase ers stake their claim. The 2008 Farm Bill or rent. Since farmland is a distributed $18 milfixed and critical input into lion to educate young growers across agriculture, land costs can be high. the country last year. In fact, the national average value Dr. Garry Stephenson is coordinaof an acre of farm real estate is now tor for the Small Farms Program at in excess of $2,300. That’s the bad Oregon State University (OSU). He news. The good news is that the old says that, for small farms, starting up conventional wisdom that “you have is like starting any small business. to marry it or inherit it” doesn’t necCapital is a hard necessity to come essarily apply to farming anymore. by. Also, since many new farmers Many young farmers are willing to do not have direct connections to a start small and bootstrap their way family farm, access to training may into farming. also be a challenge. Additionally, it Challenges for new farmers vary is important to remember that much with geography. Access to land can of the transfer of farmland will ocbe very difficult and expensive in cur in multi-generation farms. This is some regions. New farmers in these another pathway into the business as regions depend on rented land until a young farmer. they can afford to purchase. There “The transfer of farmland in the is a similar issue with mentors. In coming decades will be a subtle communities with a critical mass but important process. It is an opof farmers and farm business inportunity to expand and strengthen frastructure (implement sales, farm suppliers, and so on) there are more opportunities for engaging more experienced individuals. On the other hand, in communities where competition between farms is high this may be harder. On average, beginning farmers work on farms that are smaller than established farms—174 acres compared with 461 acres. The most common way beginning farmers acquire land is to purchase it from a non-relative, rather than inherit it or receive it as a gift. Interestingly, new farmers are less likely than established farmers to rent farmland, and they are just as likely as established farmers to own all of the land they operate. The USDA considers a “beginning farmer” as one operated by a farmer who has operated a farm or ranch for 10 years or less. Photos by Joanne Plucy Stephenson says that we will see continued growth in the numbers of young farmers and he expects to see more women and minority farmers among them. For many young farmers, having access to the tools to build their farm businesses will help with the growth in numbers. To this end, the OSU program facilitates networking between groups of beginning farmers and with more experienced farmers. “The greatest challenges are the riskiness of starting a new enterprise and the incredibly long hours needed to make it successful. The big reward is creating something that is yours. To many, that is worth a lot more than a big paycheck working for someone else. Also, one of the good things about the time we live in is that most farmers and ranchers are held in high regard,” says Stephenson. “That may help make the long hours more satisfying.” This is part one of a two-part article on new farmers from Food, Nutrition, & Science from the Lempert Report, www.foodnutritionscience. com. The May 2011 issue of Food, Nutrition & Science features Part II of this story, including interviews with two dynamic, young farmers who are making important strides in agriculture. Classified Ads Gentle Tai Chi And Japanese stretches to improve balance, breathing, and general wellbeing. Fridays, 1 pm, Bellingham Unitarian Fellowship. $10, sliding scale. Contact Lee Seaman, 360527-2585. Co-op Community News Advertising Sign-up Dates EveryMonthly Other Month Ad Sign-up Schedule Issue Sign-up Dates July-August May 25–June 5 SEPTEMBER July 25–Aug 5 OCTOBER Aug 25–Sept 5 Ad space is limited. All ads are reserved on a first-come, first-served basis during designated sign-up times only, and must be prepaid. For ad forms and more complete info, stop by the service desk or call 360-734-8158. Information to place an ad is available online at www.communityfood.coop/ resources/newsletter.htm. Co-op Community News, June 2011 11 How Inconvenient is Your Food? Pam Mehnert making tortillas from scratch. Diana Campbell, CCN Editor “A s Outpost’s general manager my work responsibilities keep me at the office, in meetings, or in front of my computer more than a simple 40 hours each week. My passion, however, as a foodie has driven me to take on a challenge… a culinary experience of a lifetime—to live without the convenience of convenience foods. For one year I will cook most all of my meals from scratch, shopping primarily the fresh departments of my co-op. So this is it. Goodbye cheese puffs. See you later frozen pizza. Catch you in a year canned beans. This girl is making it all herself.” —Pam Mehnert further commented that her mother did a lot of cooking from scratch. “We had four kids in our family. We joked she could stretch a chicken further than anyone else we knew,” said Pam. Growing up in the 1960s, I recall my own mother using every part of a whole chicken and making it last for many meals. But we also used canned tomatoes, canned soup, and lots of frozen veggies. With that same childhood background, Pam decided to use some of her Mom’s recipes, but adapt them to be completely made-from-scratch. She developed guidelines for her project—no canned or frozen food and no boxed mixes. She purchased a few exceptions—things that were not available fresh—like canned tuna and frozen peas. Making her own cheese turned out to be one of the biggest challenges, but Pam soon discovered that it was easier than she thought. She commented, “The more reading I did, and watching videos online…I learned that you can make cottage cheese, cream cheese, ricotta cheese— and it’s not that hard to do.” Nancy reported that Pam had a eureka moment about the 18th week. “What makes this whole thing work,” Pam said, “is to create your own convenience foods.” With a freezer stocked with homemade chicken and beef stocks, tomato sauce and diced tomatoes, and extra servings of homecooked meals, she found getting dinner on the table much easier. Pam knew she would save money on some things but didn’t realize just how much. Big money savers included bread, lunch meat (such as real turkey sliced from a whole roast bird), and salad dress- Photo by Kristyna Wentz-Graff, Milwaukee Journal Sentinel ings. But, time, of course, is the tradeoff. Nancy noted that, with a stocked up freezer and pantry, Pam estimated she spent six hours more in food preparation each week than she did before starting the project. Sometimes it meant giving up other things she enjoyed. In order to do what she was doing, Pam acknowledged, “You have to love to cook.” Here’s a sampling of Pam’s posts: Week 8 (June 13): I’m in a food routine now. Sunday is my production day for the week…I get up early Sunday morning, start a pot of coffee and then begin preparing for the week baking a loaf or two of bread, and perhaps granola bars or crackers. Week 27 (Oct. 25): Warning: side effects of living inconveniently may include frequent cooking, baking, freezing, blending, slicing, sautéing, simmering, frying and chopping. These symptoms may be accompanied by pots, pans, spatulas, colanders, measuring cups, spoons, bowls, baking sheets, and more measuring cups. These may all be signs of a more serious condition. Call your friends for support if symptoms recur. Week 42 (Feb. 9): Here I am now with 42 weeks behind me and only 10 more weeks to finish the year. My freezer is pretty well stocked and I have my regular routine…I’m feeling pretty good about managing my time around food preparation, other than totally forgetting I had a bread rising in the warm bathroom last night. Pam wraps up her year of living inconveniently, saying, “What I absolutely loved about this year was the discovery, although I feel like I still haven’t discovered what I need to know about dough, and flavors, and techniques, and canning, and growing food. I discovered for instance, that a lot of the food processing we take for granted really takes a lot of time (like turning a bushel of tomatoes into future ingredients). While others, such as making corn tortillas from scratch really aren’t a bother at all. But the discovery doesn’t really end here, does it?” To read all of Pam’s posts along with the made-from-scratch recipes she produced at every step of this project, see her blog site at http://outpostcoop.wordpress. com. It’s a fascinating read and a year of amazing achievement. Congratulations, Pam. For Nancy Stohs February 2011 article in the Journal Sentinel, see www.jsonline. com/features/food/116624068.html. Leslie Williams and Orion Polinski of Wildroot Botanicals (3rd year Food To Bank On farmers). Farm Fund Spotlight 2011: Food To Bank On Week 52 (Apr. 23): I’ve been putting off writing this post all week. I guess it was too hard to envision some 52 weeks, 365 days ago that I would be lamenting the end of an experiment that at times brought me to tears and frustration. But I actually am a little bit sad. There’s a routine I think I’ll miss, and other parts that I hope will stick, like the discipline I learned in planning out our food options each week. Photos courtesy of Sustainable Connections This is how in April 2010 Pam Mehnert signed herself up for a year of inconvenience—that’s an amazing 365 days of breakfast, lunch, and dinner for herself and her partner, Lisa Malmarowski. At first, I thought, well sure, I’d be okay with giving up chips and canned soup and especially frozen pizza. I mean I don’t buy much of that kind of thing anyway. But then when I realized that she was talking about making her own bread and crackers, canning her own fresh veggies, and even making her own cheese and yogurt, that sounded like a much bigger commitment. Now I was curious and intrigued. As general manager of a thriving threestore operation—Outpost Natural Foods Co-op—in Milwaukee, Pam works long days and, like most working people, often picked up convenience food—including take-out. Pam admits to being inspired by the Julie & Julia blog, then book, and finally movie about a blogger cooking every recipe in the famous Mastering the Art of French Cooking by Julia Child. I was inspired by that too—but, in my case, it only led to buying an old copy of the cookbook. Pam felt compelled to actually make the commitment. In addition to cooking what I envisioned would be every moment of her free time for this adventure, she also found time to record the entire experience in a weekly blog (http://outpostcoop. wordpress.com). My curiosity led me to sign up and follow her progress. Nancy Stohs recapped Pam’s progress in a February 2011 article in the Journal Sentinel in Milwaukee. She quoted Pam saying, “I have a lot of customers who have this commitment to cooking—I thought I should to try to be an example here.” Pam Sara Southerland, Food & Farming Outreach Coordinator, Sustainable Connections One of the first projects the Farm Fund has helped this year was yet another brainstorm by Sustainable Connections’ Food To Bank On (FTBO) program. Founded in 2003 by the Community Food Co-op Farm Fund, FTBO is a training program for beginning sustainable farmers that offers business training, mentorship, and fundraising to pay farmers to deliver a portion of food to a local food bank or shelter. In the three-year project, participants create and refine a business plan, get marketing and promotional assistance, and receive valuable feedback as a part of a close-knit peer group with mentor support to help grow their enterprises. Sustainable Connections embarked on a new partnership this year, linking the FTBO business-planning workshop series with the WSU Whatcom County Extension’s Cultivating Success Agricultural Entrepreneurship class. Workshop topics ranged from financial and Mary Liz von Krusenstiern owner Neighborhood Harvest Farm (FTBO and a 2011 farm fund loan recipient) budget planning to marketing strategies and insurance options. The Farm Fund grant specifically helped fund classes for farmers on Quickbooks and Cashflow Analysis. “A lot of time, as farmers, we focus on farming and production, when we also need to have the business side of things rolling smoothly, too,” said FTBO farmer Mary Liz von Krusenstiern. “The entrepreneurship classes were extremely valuable to my business. We learned about business structures, how to read financial statements and plan for the future. It’s affected what crops I grow, and how I market—it’s kind of been like farmer grad school.” Direct market farming is not easy. Farmers work hard to grow and produce their food, but they also have to figure out how to best promote themselves and make the business viable at the same time. Our goal is to help farmers with the community resources they need to be successful from the start. Currently ten beginning farmers are participating in the program, offering a fantastic mix of vegetables, beef, and poultry: • Nooksack Delta Cattle Co., Bellingham—grass-fed beef sold in quarters, halves, or whole • The Sandy Spade Farm, Concrete— pasture-raised chicken, turkey, lamb, eggs, and mixed vegetables • Rustic Moon Farm, Bellingham—pastured pork, chicken, turkey, lamb, and eggs • Neighborhood Harvest, Bellingham— mixed vegetable CSA, farm stand • The Carrot and Stick, Bellingham— mixed vegetable CSA, workshops/ events, farm stand • Heritage Lane Farm, Lynden—heritage-breed pork, lamb, turkey, goose, duck, and chicken • Misty Meadows Farm, Everson—organic eggs • Jordan Creek Farm & Gardens, Ferndale—mixed vegetables, farm stand • Bellingham Urban Gardens, Bellingham—urban farming organization whose mission is to promote, sustain, and advocate for urban agriculture in Bellingham • Wildroot Botanicals, Bellingham— artisan teas, tinctures, salves, lotions, products for the childbearing years and babies FTBO has supported 34 fledgling farms since 2003. Seventy-five percent of program graduates have gone on to become strong, viable operations grounded in sustainable business practices, and many are now Co-op suppliers. In 2010, nine participating farms provided $7,214 worth of food to area food banks and shelters, and this year Sustainable Connections expects this amount to exceed $10,000. To date, local hunger relief agencies have received more than $50,000 worth of fresh, high-quality local food through FTBO, and many have developed strong relationships with local producers who will bring them good food for years to come. Thanks to all the Co-op shoppers and members who have supported Food To Bank On from its early days to the present. You can donate to the Farm Fund at any Co-op register. For more info about the Farm Fund contact Jean Rogers at 360-734-8158 or jeanr@communityfood. coop. For more information on FTBO or to donate, call 360-647-7093 or see www. sustainableconnections.org.