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A monthly publication with your good health in mind
FOOD CO OP
Co-op Community
In This Issue
NEWS
Chia Shortage—Page 5
Multi-use Bags, Baskets, and Jars—Page 12
September 2012
Eat Local Barbecues
Celebrate Eat Local Month
with delicious local barbecue lunch
specials at both Co-op stores!
Burger BBQ
Eating Local at the Co-op
• Look for our Eat Local tags identifying produce, dairy, egg, and meat
products that are grown locally (within 50 miles).
• Stop by either Co-op Deli to try any of our featured local salads.
• Look for the Harvest of the Month sign in our produce department. The Farm
2 School Harvest Item for September is locally grown cherry tomatoes.
• Pick up your Eat Local Month Localicious Passport at either Co-op service
desk. To get your passport stamped, simply identify a local item in our store
to service desk staff. Collect at least eight stamps from Eat Local Month
campaign participants to enter a big prize drawing from Eat Local First. Details at www.eatlocalfirst.org and the Eat Local First Facebook page.
• Take home a copy of the 2012/2013 Whatcom Food & Farm Finder to learn
about more opportunities to purchase local food direct from the farm.
Downtown Co-op
Kabob BBQ
Cordata Co-op
Saturday, September 1
11 am–2 pm
Saturday, September 15
11 am–2 pm
Menu features:
$
8—choice of beef or
Menu features:
$
8­­—choice of beef or veggie
portabella mushroom
burger with two small
sides
$
1—raspberry lemonade
Live music provided by
Hot Damn Scandal
kabobs with two small
sides
$
3—berry crisp with vanilla
ice cream
$
1—peach iced tea
Live music provided by
Kuungana Marimba Band
10 Ways for Kids to Go Local
NCGA Stronger Together
“Eat your veggies!” “Clean your
plate!” “You don’t know what’s good
for you!” When it comes to eating
healthy foods, these might be some
parents’ daily mantras. At the peak of
the local food season, there’s no better
time to engage your kids in enjoying
good food.
Encouraging kids to get excited
about local foods is a great way to
increase their appetite for nutritious
foods like tomatoes, broccoli, eggs,
and carrots as well as healthy grains,
dairy and meats.
Check out these 10 tips for getting
children interested in local foods:
1. Take your family on a farm tour.
Encourage your kids to take pictures and make a photo book or
poster about the farm to share
with friends and classmates during
show-and-tell or a similar time.
2. Let your kids play with their food.
Make an art project out of local
foods, such as seed art or veggie
sculptures.
3. Planting a back yard garden or
container garden? Don’t just share
in the duties. Designate one row or
one type of vegetable or fruit that
is your child’s to plant, weed, and
harvest throughout the season.
4. Encourage your child to pick out
an item at the farmers market or
co-op, then prepare a meal with
them using their chosen local food.
5. Make freezer jam out of their favorite berries. By making freezer
jam, kids can learn about food
preservation and enjoy their favorite fruit into the fall season.
There’s always room for jam.
6. Declare your food independence.
Make homemade ice cream featuring locally sourced milk, cream,
fruit, and nuts.
7. Throw a local-food pizza party.
Devote a Saturday afternoon to
baking a pizza with as many local
foods as possible. Let your kids
roll the dough while you chop and
shred local ingredients that they
can sprinkle on top.
8. Sip cider and jump in the
hay at the local orchard. Pick
apples with your kids and talk
about the yearlong work it
takes to produce an array of
apples.
9. Pick the perfect pumpkin for
Halloween. Take your kids to
a local pumpkin patch to enjoy the festivities. Then, bring
home an extra pumpkin and
make a holiday pie, and don’t
forget to roast the seeds.
10. Prepare a meal based on your
heritage. Were your grandparents farmers? Prepare a meal
based on the food they once
grew. Is your ancestry Italian?
German? West African? Make
a meal based on their native foods
with as many local ingredients as
possible. Share stories about your
family over the dinner table.
Food co-ops nationwide are participating in Eat Local, America, to help
nurture local food appreciation for
people of all ages. Learn more about
this initiative that encourages individuals to commit to eating local foods
and provides guidance on keeping that
commitment—see strongertogether.
coop/fresh-from-the-source/eat-localamerica-celebrates-local-foods.
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 98225
315 Westerly Rd.
Bellingham WA 98226
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.
August 15, 2012
Board of Directors Meeting Summary
Jean Rogers, Board Administrator
A Co-op owner attended the member forum
to provide background on the City’s bag reduction ordinance. She expressed her appreciation
for the Co-op’s support of the ordinance, and
the organization’s longstanding efforts to minimize plastic and paper bag use. She would like
to see the Co-op rescind its current exemption
from the $0.05 paper bag fee. Charging the fee,
in her opinion, would provide a stronger level
of support for the ordinance and further reduce
use of paper bags.
The Board then heard reports by director
Beau Hilty-Jones, who attended the Consumer Cooperative Management Association
(CCMA) conference, and by Mariah Ross,
who participated in a workshop on local investing.
Directors approved a proposal to increase
the 2012 capital budget by $50,000 in order to
complete several projects ahead of schedule.
The budget increase will allow the Co-op to
save energy with new overhead lighting at the
Downtown store, and to receive a better price
on a software upgrade originally planned for
2013.
The group had a lengthy discussion about
the $0.05 bag fee for the bag reduction ordinance. Directors voiced enthusiastic support
for the ordinance. The Board acknowledged
management’s preference to offer positive
incentives for re-using bags and our uniqueness as an environmental leader but felt that it
would be a stronger expression of support for
the ordinance to implement the bag fee. The
Board relayed their thoughts on the issue to the
management team and requested a response in
the next few weeks.
Board directors unanimously approved a
long range strategic planning document for the
Co-op. Both the Board and managers present
at the meeting were very pleased with the process of developing the plan, and felt that the
group had created a very strong document.
The meeting concluded with the endorsement of Initiative 522, The People’s Right to
Know Genetically Engineered Food Act/Label
GMO Foods.
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 on September 12 at 7 pm in
the Roots Room at the Cordata Store. Hope to
see you there.
Save the Date
Thursday, October 18, 6–8 pm
YWCA Ballroom, 1026 N. Forest Street
Free Event—Sign-up begins Monday, October 1
Dining with the Directors
Got local veggies? Who does and doesn’t
in Whatcom County, and why?
Special Guests:
Mike Cohen, Executive Director and Max Morange, Agricultural
Programs Coordinator, Bellingham Food Bank
To reserve your seat, call or stop by the service desk at either store. This event fills
quickly. In the interest of hearing from as many owners as possible, we will give priority to those who did not attend the last forum. For more information, contact Jean at
360-734-8158 ext. 217 or email jeanr@communityfood.coop.
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
dianac@communityfood.coop
We’re Here to Help
Two of the many ways
the Co-op is proud to differentiate ourselves from other
grocery stores is by offering outstanding customer
service and top-notch staff
expertise to every customer.
Have a question about
membership? Need help locating products in the store,
bagging your groceries,
or carrying them out to your car? We’re
here to help. The customer service desk
provides frontline support for basically
everything. But you can also ask any staff
person in the store for assistance, and if
we can’t answer your question, we’ll find
someone who can.
Need detailed information about a product, vendor, farm, or other issue? Co-op
Farm Fund
Who benefits from the
Co-op Farm Fund?
We all do!
Donations accepted at all
registers, by mail, or phone.
For more information, contact
Farm Fund administrator Jean
Rogers at 360-734-8158 ext. 217
or jeanr@communityfood.coop.
2
Co-op Community News, September 2012
staff are up-to-date on
all the latest news and
info about their departments. We visit farms,
read the latest industry
news, and are really
knowledgeable about
our areas of expertise.
So if you’re wondering where a product
is from or how it is
grown, what it means when something is
labeled Fair Trade, or simply which pickles will best complement your barbecue,
we’ve got an answer for you.
We pride ourselves on providing the
best customer service in town. So, next
time you are in the Co-op, let us know
how we can help. After all, if you’re a
Co-op owner, you own the place.
The Co-op Board of Directors
Meetings are on the
second Wednesday of every month.
Next Meeting:
Wednesday, September 12, at 7 pm
Roots Room at the Cordata Co-op
315 Westerly Rd. at Cordata Pkwy.
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
Megan Westgate, Chair (360-592-5325)
by the first Monday of the month so your item
can be included on the agenda.
Jim Ashby
General Manager:
360-734-8158
Board of Directors:
Megan Westgate, Chair
360-592-5325
Brooks Dimmick, Vice Chair 360-734-1351
Cynthia Powers
360-714-8460
Deborah Craig
360-738-9015
Mariah Ross
360-820-5251
Steven Harper
360-650-9065
Brent Harrison
360-398-7509
Rosalinda Guillen
360-381-0293
Beau Hilty-Jones
360-318-7517
~~~~~~~~~~~~~~~
Store hours:
Open 7 days a week
Cordata—7 am to 9 pm
Downtown—7 am to 10 pm
Co-op Deli hours:
Cordata—7 am to 9 pm
Downtown—7 am to 9 pm
Visit us on the Web at
www.communityfood.coop
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
Beau Borrero and his Mom
Thursday, September 20, 6–8 pm
Downtown Co-op
Beau Borrero and his mom, Gretchen Gubelman,
are an acoustic singer-songwriter duo from Friday
Harbor WA. They play their own unique brand of original acoustic-folk-funk-funny that will put a smile on
your face and make you dance in your seat. If one of
their ballads hits you in just the right place, they may
even get you to shed a tear. They both play guitar and
sing in the beautiful harmonies that only family members can. You can see and hear
Photo courtesy of Beau Borrero
more at beauborrero.com.
www.communityfood.coop
Volunteer
Thanks
Welcome to the eighth installment of the yearlong look at co-ops during the 2012
United Nations International Year of Cooperatives. In the July/August newsletter
we looked at the role of financial cooperatives, more commonly known as credit
unions. This month we take a look at how food co-ops compare to conventional
grocery stores.
We want to express our gratitude to
our volunteers. These folks helped
out with various tasks in the stores,
newsletter distribution, and participated in the Member Affairs Committee. We appreciate you.
Food Co-ops—
Doing Well While Doing Good
Laura Steiger, Publications Coordinator
The National Cooperative Grocers
Association (NCGA) recently released
Healthy Foods Healthy Communities:
The Social and Economic Impacts of
Food Co-ops, a quantitative study on
food co-ops compared to conventional
grocery stores. The study’s compelling
results demonstrate the many ways that
cooperative businesses like our co-op
do well while doing good.
Unlike their conventional counterparts, co-ops are owned and governed
by member-shoppers and rooted in
principles such as community, voluntary and open membership, economic
participation, and cooperation. Because
of these principles and practices, food
co-ops inherently serve and benefit the
communities where they are located.
For example, the study finds that for
every dollar spent at a food co-op, $0.38
is reinvested in the local economy compared to $0.24 at conventional grocers.
“A quantitative assessment like this
that shows the impact of food co-ops
has never been done,” said Robynn
Shrader, chief executive officer for
NCGA. “We wanted to put numbers to
what we’ve known for decades,” Shrader continued, “that food co-ops generate
tangible social and economic benefits
for the communities they serve in ways
that conventional grocers just can’t.”
Our co-op is one of NCGA’s
128-member and associate co-ops that
operate 165 stores, generate more than
$1.4 billion in annual revenue, and
are owned by 1.3 million consumers.
Individually, co-ops serve the distinct
needs of communities like those in
Whatcom County. Together, co-ops
have the purchasing power to rival
conventional grocery chains and the
good business practices to truly make
the world a better place.
Supporting Local Food Systems
and Sustainable Foods
Though “local” has popped up in
conventional grocery stores in recent
years, retail food co-ops are leaps and
bounds ahead of the pack. Where
conventional grocers work with an
average of 65 local farmers and other
local producers, food co-ops work
with an average of 157. Likewise,
locally sourced products make up an
average of 20 percent of co-op sales
compared to six percent at conventional stores.
Years after creating the market
for organic foods, co-ops are still
the place to find them. Of produce
sales at food co-ops, 82 percent are
organic, compared to 12 percent for
conventional grocers. Organics make
up 48 percent of grocery sales in food
co-ops, compared to just two percent
in conventional grocers.
Local Economic Impact
The economic impact that a grocery
store has on its local economy is greater than just the sum of its local spending because a portion of money spent
recirculates locally. Food co-ops purchase from local farmers who, in turn,
buy supplies from local sources, hire
local technicians to repair equipment,
and purchase goods and services from
local retailers. To some extent, conventional grocers do too, but the gap is still
significant. For every $1,000 a shopper
spends at their local food co-op, $1,604
in economic activity is generated in
their local economy—$239 more than
if they had spent that same $1,000 at a
conventional grocer.
Employee Benefits
The average co-op earning $10 million per year in revenue provides jobs
for more than 90 workers. In total, 68
percent of those workers are eligible
for health insurance, compared to 56
percent of employees at conventional
grocers. Co-op employees also earn
an average of nearly $1 more per hour
than conventional grocery workers
when bonuses and profit sharing are
taken into account.
Co-op Recycles the Most
CFL Bulbs
Melissa Elkins, Co-op Staff
On Wednesday, July 25, eight Community Food Co-op staff traveled to
Safeco Field in Seattle for a very special
occasion. We accepted an award on behalf of our staff, owners, and shoppers
from Puget Sound Energy (PSE) for
recycling the most CFL light bulbs in
Western Washington—even more than
any collection site in Seattle. Our shoppers and staff recycled more than 2,500
bulbs, just in the last three months. PSE
invited Colin Clark, Aaron Longstreth and
six other Co-op staff to accept the award
alongside staff from Eco Lights (who actually recycle the bulbs) on Safeco Field
before a Mariners/Yankees game.
We met in the Mariners lobby and
were pleasantly surprised when we went
into the Press Room to take photos and
sat in the chair Ichiro Suzuki sat in just
two days before to announce his trade to
the Yankees.
Environmental Stewardship
Grocery stores—co-ops and conventional alike—generate a significant
amount of waste. What sets retail food
co-ops apart is what they do with that
waste. Co-ops recycle 96 percent of cardboard, 74 percent of food waste, and 81
percent of plastics compared to 91 percent, 36 percent, and 29 percent, respectively, recycled by conventional grocers.
To view results from the complete report, visit www.strongertogether.coop/
food-coops/food-co-op-impact-study.
Stats from Our Co-op
Our workplace:
In 2011 we provided $4.5 million
in wages and more than $1.3 million
in benefits to our staff, which averaged about 200 employees.
Our commitment to community:
In 2011 the Co-op supported our
local community by giving back
$87,388 in donations, grants, and
sponsorships to more than 190 local
organizations and hosted several fun
and educational community events.
Our commitment to sustainability:
• In 2011 we purchased $1,917,600 of
product from Whatcom County and
$2,248,982 of product from a 100mile radius (including Whatcom
County purchases). And 85 percent
of the produce we purchased was
organic.
• In 2012 the Co-op took steps to
reduce our energy consumption by
installing the largest solar array in
Whatcom County at the Cordata
store and replacing lighting in the
downtown store (see full story in
July/August 2012 newsletter).
• In August, we received an award
from Puget Sound Energy (PSE)
for being a leader in their energy efficiency programs by collecting the
largest number of CFL light bulbs
for recycling in PSE’s entire service
area, including Seattle (see below).
• We recycle, reuse, compost, and repurpose everything we possibly can.
Aaron Longstreth (far right)
raises a hand to acknowledge the announcement of
his name at Safeco Field.
Next to Aaron, other Co-op
staff (r to l) are Colin Clark
and Michael Elkins. Other
participants (r to l): Laurel
LaFata (EcoLights), Craig
Lorch (EcoLights Owner),
Michael Arbow (EcoLights),
and Pinky Vargas (PSE).
Photo by Melissa Elkins
After that, it was straight to the field.
I’ll never forget the view as we walked
out—we traveled down a long hallway
and then suddenly burst out into blue sky
and the green of the field. We all walked
around a little dazed for a few moments.
Most of us had been to the ballpark before, but never thought we’d get to see
it from this perspective, especially on a
game day.
The big moment came for Co-op staff
Aaron, Colin, and Michael Elkins to
step in front of home plate to receive the
award just before the game started—not
only did the Mariners stadium announcer
read all their names, but they were also
broadcast on the jumbo screen. After
some quick photos with the Mariner
Moose, we were ushered off the field
and found our seats behind home plate
for the third game in the tied series.
Alas, the Mariners lost, but it was a
day that none of us will ever forget. We
are extremely grateful to PSE and Eco
Lights for affording us this opportunity,
and to our awesome staff and shoppers
who care so much for our beautiful environment.
Adam Garman
John Lawler
Carrie Lewis
Katie Chugg
Charles Law
Mike Straus
Diane Blake
Seth Mangold
Carol Waugh
Carrie Rolfe
Kate Birr
Lisa Heisey
Cynthia Ripke- Nathan Chapman
Kutsagoitz
Peggy Thomas
Dan Hauer
Richard Stout
Ellen Murphy
Erika Jett
Gabriella
Andrews
Grant Renee
Jason
Wurdinger
Shirley Jacobson
Troy Kyles
True Monahon
Zachary
Robertson
Proposed GE
Labeling Initiative
Initiative I-522, “The People’s
Right to Know Genetically Engineered Food Act,” is a chance to
make your voice heard. Label It
WA, the sponsoring organization,
is dedicated to making labeling of
GMO foods a requirement in Washington through the statewide initiative process. This is a petition to the
legislature, which is different than
going to the people for a vote. If the
legislature chooses not to adopt the
initiative, they will send it out for a
vote in the 2013 election year.
Teams are out all over the state
collecting signatures for I-522.
Their goal is to gather at least
320,000 signatures before the end
of 2012. See labelitwa.org to learn
all the ways you can help raise
awareness and accomplish the goal
by using social media, collecting
signatures, and donating. Petitions
can be signed at the service desk at
our Downtown Co-op or on top of
the library return box in the Cordata
entryway.
Initiative Measure No. 522 concerns labeling of genetically-engineered foods.
This measure would require foods
produced entirely or partly with
genetic engineering, as defined, to
be labeled as genetically engineered
when offered for retail sale in Washington, beginning in July 2015.
The labeling requirement would
apply generally to raw agricultural
commodities, processed foods, and
seeds and seed stock, with some
exceptions, but would not require
that specific genetically-engineered
ingredients be identified. The measure would authorize state enforcement and civil penalties, and allow
private enforcement actions.
For more information about the
campaign, see www.labelitwa.org.
For more about the initiative, see
www.sos.wa.gov/elections/initiatives/Initiatives.aspx?t=l&y=2012.
For the full text of the initiative, see
sos.wa.gov/_assets/elections/initiatives/FinalText_285.pdf.
Co-op Community News, September 2012
3
September 2012 Community Shopping Day Organization
Working together...
Assistance League of Bellingham
Robin Elwood, CCN Staff
A few years ago when my partner
worked for Head Start, I remember
hearing about the Assistance League
of Bellingham (ALB). I vaguely
knew that they ran a thrift shop
downtown, and that they were responsible for an annual coat drive in
local elementary schools. In general,
however, they seemed to be one of
the best-kept secrets of Whatcom
County social work. So I was very
pleased have this opportunity to
learn more about them. ALB is more
active than ever, and they’re now
getting the recognition to go with the
good work they do.
The Assistance League is a national organization consisting of 120 local chapters—Bellingham has hosted
an official branch since 1982. It has
always been an all-volunteer organization. They describe themselves as
“an active group of volunteers working to meet the needs of local people.
We have five community programs
that serve a variety of ages. To help
fund our programs, we run a great
Thrift & Gift Shop in downtown
Bellingham on Cornwall. All the
money we raise stays right here in
Whatcom County.”
ALB provides a broad range of
services to Whatcom residents including aid to children in need, assistance for adult and child victims
of violence and trauma, and summer
enrichment scholarships for talented
and motivated high school and middle school students.
When I spoke with ALB public relations chairperson Charlotte Knodt,
she was able to fill me in on some
of ALB’s recent accomplishments,
changes, and plans for the future. To
start the conversation, I asked her
what she found most compelling as
an ALB volunteer.
“Everything is exciting about it,”
she told me. “We all love to volunteer, and we just get to do such
exciting things. It feels good that all
the funds we raise stay right here in
the county. I’ve been involved for 10
years, but we have charter members
still active who have been here for
ALB from the beginning in 1982.
We’ve been working all that time,
and we’ve seen some changes. We’re
New clothes—exactly
what every child wishes
for and needs to begin
school each September
(left).
A little help with finding the right size and
students are more prepared to fit in and learn
(below).
all dedicated, committed, and looking
for ways to improve.”
ALB’s programs
all reflect that possibility of improvement. Their Community Shopping Day
application describes
their motivation, and
their analysis of the
situation in Whatcom
County. “This terrible
recession continues
to affect the lives
of many families in
our community, and
the unemployment rate in Whatcom
County remains high. At this time,
the need for social services for lowincome families is simply without
precedent. We are proud to be a
member of the network of local organizations serving vulnerable children
and families,” Charlotte said.
Although ALB provides a variety
of programs, September’s CSD funds
are designated for what is probably
their best-known program—Operation School Bell® (OSB)—which
provides new school clothing to lowincome Whatcom students in grades
K to 8. The purpose of their program
is to enhance the education of lowincome students. Charlotte said,
“Education and poverty are statistically linked. New school clothing
helps to prevent low-income boys
and girls from being stigmatized as
‘poor kids,’ leaving scars that can affect every aspect of a child’s life.”
As Charlotte explained it to me,
children come in to meet with volunteers. They receive full sets of
clothing and a voucher for shoes,
toiletries, and winter clothes. The
selection varies with age and need,
but I liked hearing that most middle
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 and
4
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 360-7348158, lauras@communityfood.coop.
Co-op Community News, September 2012
schoolers get a hoodie sweatshirt.
Charlotte explained, “Middle
schoolers love hoodies. Yes they do.
And when they go to school with the
clothing we give them, they fit right
in. Many volunteers join specifically
to be part of OSB; it’s some of the
most heartwarming volunteer work
out there.”
The ALB website and other promotional materials lay their mission
out very clearly. I asked Charlotte
how they managed to do such a great
job getting the word out about their
programs. She replied, “Last year,
we got a significant grant from the
Medina Foundation, specifically to
spread the word about the work we
do. That grant has allowed us to really work on our publicity, which
makes our other work possible. Our
website is being redesigned, we have
new multimedia equipment in our
meeting rooms, and we have new
banners and signs. Best of all, we’ve
been able to bring in a consultant to
help us make a difference most effectively.”
As we finished our interview,
Charlotte also encouraged interested
Co-op members to get involved with
ALB either by attending fundraising
events or by volunteering. She told
me, “Running a thrift shop requires a
large volunteer staff. That is an area
where we are always looking for
good volunteers. Our meeting room
is full of boxes of clothing waiting to
be sorted, tagged, and shelved right
now. But the opportunities to get
involved are varied; most of our programs and events need volunteers.
We need people who can help out
one time and we need people who
can commit to longer-term work.
There’s something for everybody.”
Contact ALB:
360-738-2803
www.assistanceleaguebellingham.org
Photos courtesy of the Assistance League of Bellingham
2012 Community Shopping Day Schedule
January 21
February 18
March 17
April 21
May 19
June 16
July 21
August 18
September 15
October 20
November 17
December 15
Bellingham Books to Prisoners
Ferndale Other Bank
Whatcom Family & Community Network
WSU Cooperative Extension Community First Garden
Grizzly Bear Outreach Project
Bellingham/Assumption Community Meal Program
Friends of the North Fork Community Library
Brigadoon Service Dogs
Assistance League of Bellingham
Whatcom Dispute Resolution Center
Friendly Visitors—a Visiting Nurse Home Care Program
Whatcom Food Network
Community Shopping Day
What are Community Shopping Days?
For eligible Whatcom County students in grades K to 8, the Assistance League of
Bellingham’s Operation School Bell® (OSB) provides full sets of clothing, a voucher
for shoes, toiletries, and winter clothes (above).
www.communityfood.coop
Bring On the Good Bugs
A mother watches her toddler play in
the sandbox. She is digging and pouring
sand, grabbing piles of it and letting it slip
through her fingers. She puts a tiny hand
up to her mouth and licks the dirt.
“No, no, no,” the mother shouts.
“Dirty, dirty, dirty!” She runs over and
scolds the child. And she’s right, especially when she remembers that the sandbox
was left uncovered many nights when
cats freely roam looking for a soft place
to poop.
Sound like a familiar scenario? Every
time our child comes into contact with
dirt, or something like it, we reach for the
hand sanitizer, the anti-microbial, antibacterial, anti-viral, or anti-fungal. We
feel the need to protect ourselves from
germs and super germs that might make
us sick—or worse, make our children
sick. The need to keep our children safe
and healthy has been a parent’s instinct
since the beginning of time.
However, somehow we have gone
too far. Our lives can be too safe and too
healthy. We need some dirt and germs
to build our immunity, and we need to
eat more foods that contain probiotics—
micro-organisms that help the process of
digestion.
The healthiest kind of food is live food,
like sprouts and living lettuces (varieties
sold with their roots intact). The most
truly live food is the kind that is populated by microbes and enzymes that are
helpful to our digestive systems. This is
where cultured or fermented food takes
the starring role. Cultured foods are living foods—colonies of tiny microbes that
preserve nutrients while breaking down
food sugars into more easily digestible
forms, like amino acids.
In many cultures around the world, live
foods are part of a daily diet. Our most
commonly used fermented or cultured
food product is yogurt. But there are
many other ways to get probiotics as well.
Cultured vegetables are growing in popularity because of their fabulous health
benefits. Cultured vegetables are made
by shredding cabbage or a mix of cabbage and other vegetables and packing
them tightly into an airtight jar to ferment,
eventually softening them in the process.
Most traditionally, we experience cultured vegetables as sauerkraut or kimchi.
A simple food like sauerkraut involves a
procession of several different microbial
species. It is like a mini ecosystem in
which different plants follow each other
as the dominant species, creating conditions that allow for the evolution of new
species. This is why cultured vegetables
like sauerkraut improve over time.
Often, however, the commercial preparations of sauerkraut and kimchi have
chemical preservatives and do not contain
the wealth of probiotics you will get in a
natural, homemade preparation.
For this reason, do-it-yourself fermentation is a burgeoning movement within
the larger movement towards more traditional foods and away from processed,
mass-produced foods. With cultured
vegetables, you find the polar opposite of
Cha Cha Cha Chia Shortage?
Michael Golden, Downtown Co-op Grocery Clerk
Remember about 15 years ago when
chia was just a way to grow some sprouts
on a ceramic animal’s back by adding
water? The chia seed has made quite an
impact since its release as “Chia Guy” in
1977, but it seems to be getting put to better use ever since then.
The organic chia seed is an ancient
healing ingredient: it is the plant world’s
number-one source of omega-3, has more
antioxidants than blueberries, and is a
good source of fiber. Many people have
known of chia’s dietary benefits for years.
But in the past few years—especially in
recent months—chia has seen a dramatic
increase in popularity. The increased demand for chia seeds during the past three
years may be partly due to consistent
reference to the “Ancient Super-Seed
Secret” on the Dr. Oz TV show. So it is
no wonder that in the past year alone,
demand for certain brands of organic chia
seed have increased fivefold.
The cultivating countries for chia seeds
are mainly located in Mexico and South
America (Argentina, Peru, and Paraguay),
where the history of this seed has been
strong in many cultures. Chia seeds were
recognized as an important food item as
long ago as 3500 BC. In Mayan, the word
“chia” means strength, and these ancient
people recognized the invigorating qualities of the chia seed. The Aztecs found
chia to be so important that they used it as
currency for some time. The seeds were
also used in religious rituals as offerings
to their gods. The Aztecs used chia flour
mixed with other ingredients to treat
sore throats, colds, and as a poultice for
wounds.
In today’s market, the question arises:
What happens when this relatively small
production of seeds is suddenly introduced and demanded by the mainstream
market? Farming chia seeds has not
only jumped to full time work, but even
pushed workers into overtime. Then
imagine what happens when you add a
drought, a killing frost, and a 30-day-plus
rainstorm to this year’s crops combined
with the soaring demand for this product.
Sadly for chia farmers as well as chia lovers, it has produced a sudden worldwide
shortage.
In South America, about 400 hectares
(one hectare equals 2.47 acres) of Peruvian chia crops were wiped out in the past
few months due to a once-in-120-year
deluge that lasted more than 30 days.
Concerned parties working to solve the
shortage visited other farm regions and,
as recently as last December, found them
dry and desolate, relying heavily upon irrigation from the mountains.
Paraguay is also part of this problem
with last year’s crop devastated by a
Volunteer Opportunities
Members who volunteer for Co-op activities or events receive one $5 coupon each
time they volunteer for 1/2 hour or longer.
Ongoing volunteer jobs in the stores are
currently filled and become available only
on occasion. 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.
Healthy Connections
Cooking Class Assistant
Position varies from class to class, but
generally involves food prep, serving food
to class participants, and clean-up during
and after class. Cooking class assistants
attend class for free and receive a coupon
for store credit. Interested? Contact Kevin
Murphy at 360-734-8158, ext. 220 or email
kevinm@communityfood.coop.
Newsletter Routes Available
Routes are in Blaine and Bellingham. This
is a once/month commitment with lots of
schedule flexibility. Contact Laura for details. Getting the newsletter out in the community is a vital job as it is our most effective communication and education tool.
Get On Our Volunteer Email List
If you’re not already on the volunteer email
list, please send your preferred email address to lauras@communityfood.coop.
You’ll get an occasional update on volunteer
killing frost and this year’s crop yield
hanging in the balance because of a possible freeze within the next 45 days. The
bottom line is that the nascent organic
chia industry in South America is struggling to meet demand.
Some larger companies supplying chia
seeds, like Nutiva, have suspended all
sales of their organic bulk 3-lb. and 10-lb.
chia sizes until further notice, and will
focus efforts on their 14-oz. size allowing
direct sales to consumers to remain intact.
The Co-op is currently out of bulk chia
seeds and we expect this to last until the
end of summer. We have recently brought
in a back-up supply of white chia seeds,
which offer the same nutrient values, but
even these sources are being depleted
fast. Chia seeds are still available on the
shelves and we will continue to try to
maintain a supply.
“fast food.” All the time spent preparing
this food is actually just waiting. It is the
slowest food there is. During the fermentation process, you simply sit back and
wait for the microorganisms to do all the
work.
The process is nothing short of a magical art and a serious science. The Charoti
people of South America believe that fermentation creates a spirit in the food. It is
a good spirit and it is the fermenter’s job
to make the spirit feel at home by creating
a favorable environment for the microorganisms. This is said to make the food
happy, transferring its goodness to people
who consume it.
Simple Steps to Make Homemade
Cultured Vegetables
Chop up one head of cabbage and
sprinkle with salt (about 3 tablespoons
salt for 1 medium cabbage). You can also
use half a head of chopped cabbage with
diced carrots, onions, beets, and apples.
The cabbage is essential. The salt pulls
water out of the cabbage creating the
brine in which the cabbage can ferment
and sour without rotting.
If you don’t want to use salt, you can
also use wine seasoned with caraway, celery, and dill seed.
Mix and pack the chopped vegetables
into a quart or half-gallon sized mason jar.
Press down the veggies with a pounder,
meat hammer, or even your fist until the
brine (salted water) comes to the top. The
top of the cabbage mixture should be at
least 1 inch below the top of the jars.
Press the veggies down three or four
times in 24 hours. The brine should come
up and over the veggies. If it doesn’t, add
enough salt water (1 teaspoon salt mixed
in 1 cup of water) to bring the brine level
above the vegetables.
Now leave it to ferment at room temperature for several days. During this time
friendly bacteria will multiply, converting
natural sugars and starches to lactic acid
and softening the veggies. You can eat
from the batch after just a few days, but it
gets better if you let it ferment for a few
weeks. Check every few days and remove
any surface mold. Longer fermentation
translates to a tangier flavor.
When it is tart or tangy to your liking,
move it to the refrigerator. Fermented
vegetables can keep in your refrigerator
for up to 6 months.
Repack the veggies after you scoop
some out. The juice is also good for you.
This article is courtesy of the Community Food Co-op in Bozeman, Montana
and originally appeared in FoodEnews,
the Co-op’s weekly e-newsletter. Sign-up
for FoodEnews at www.bozo.coop/getupdates. For more articles, recipes, and
information, see www.bozo.coop.
activities with the Co-op. It’s a great way
to get involved with your Co-op and meet
other members.
activities. If you are interested in joining
the MAC, call Jean Rogers at
360-734-8158.
Mailing Party Email 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. This group gets together once
every two or three months at the Cordata
store, usually on a weekday.
Volunteer In the Community
Co-op members who volunteer with the
Mount Baker Chapter of the American
Red Cross, Bellingham Food Bank, Small
Potatoes Gleaning Project, 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.
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
Contact Laura Steiger at 360-734-8158,
ext. 129 or lauras@communityfood.coop.
Co-op Community News, September 2012
5
The Glory of Ghee
Dan Hauer
I want to share some delightful
news (which you may have already
heard): butter is back. After decades
of vilification at the hands of corporate health concerns, butter from
grass-fed cow’s milk is finally being
rehabilitated as a wholesome food.
It’s packed with vitamins A and K2,
it has well-balanced fatty acids, and
it’s downright delicious. You can find
butter from pasture-raised cows at the
Co-op (Organic Valley Pasture Butter), Trader Joe’s, and farmers’ markets around Whatcom County.
But my purpose here is not to write
a treatise on butter’s merits (get acquainted with Weston A. Price, Sally
Fallon, or Mark Sisson for that).
Instead, my purpose is to let you in
on one of the most wonderful things
you can do with butter, which is make
your own ghee.
Ghee is a form of clarified butter
originating in India. If you’ve ever
gone out for Indian food, you’ve
almost certainly eaten ghee—just
without knowing it. Ghee is made by
simmering butter at a very low temperature until all the water cooks off
and the milk solids precipitate to the
bottom of the pot and caramelize.
What’s left is pure butterfat, which
will keep for a year without refrigeration and can be used at much higher
cooking temperatures than regular
butter. It also has a sweet nuttiness
imparted by the caramelized milk solids (which get
strained out before storage).
I’ve been making my own ghee for
two years, and it has become an indispensable part of my kitchen. Here’s
how to do it yourself.
First, it’s important to be in the
right mindset. Making ghee takes 45
minutes to an hour, and although it
isn’t difficult, it does require your attention. Don’t try to multitask. Put on
any good music you haven’t listened
to in a while and prepare to quietly
meditate over your ghee.
Once that’s done, grab one or two
pounds of unsalted grass-fed butter.
The grass-fed stuff is pricier, but ghee
is a treasure, so don’t skimp. Put the
butter in a heavy-bottomed three-quart
saucepan and set on the stove at very
low heat. If your stove dial had gradations from 1 to 10, you would want
the heat at about 2.
Keep the saucepan uncovered, and
use a wooden spoon to stir occasionally as the butter melts. For about 10
minutes it will look like golden cream,
with no activity. Be patient, and don’t
turn the heat up. Eventually, the butter
will begin to bubble vigorously and
produce a light foam. Keep stirring
occasionally.
About 10 minutes after the vigorous
bubbling starts, the milk solids will
begin clumping together and falling
Photos by Dan Hauer
to the bottom of the saucepan, while
the bubbling slows. It’s crucial at this
stage to stir regularly (at least once a
minute). If you leave it too long without stirring, the solids on the bottom
will scorch.
In 15 to 20 minutes, you’ll notice
the solids beginning to brown lightly.
As you stir, be sure to scrape the bottom of the saucepan and keep all the
solids in good circulation.
The next thing to watch for is a
thick foam of tiny bubbles forming
on the surface. It will look like beer
foam, and it won’t disperse when
you stir it. This is your signal that it’s
nearly time to turn off the heat. Scoop
up some of the solids and inspect their
color. If they’re a rich golden-brown,
remove the saucepan from the heat.
As you get more experienced, you can
try letting the solids get darker (for a
richer flavor), but for your first few
batches, I recommend erring on the
side of lightness.
Now you need to strain out the milk
solids. I find the easiest way is to line a
metal sieve with a coffee filter (cheesecloth will suffice) and place it over a twoquart Pyrex measuring cup. Gently pour
the liquid through the sieve. If you pour
slowly enough, you can actually keep
most of the solids settled in the bottom of
Stocking a Healthy Pantry
Lisa Dixon and McKenzie Hall
As a Registered Dietitian and Nutritionist, I often get the question, “How can I make it easier to cook for myself and my family?”
One of my answers: stock a healthy pantry. Here is my go-to shopping list. Keep these items on hand and you can have easy, nutritious
meals in minutes.
Beans. Canned beans are a great
source of fiber, protein, and nutrients
like magnesium, selenium, and copper. Eating beans three or more times
a week may help to prevent cancer and
heart disease. Beans are a great addition to salads, side dishes, soups, and
dips.
Broth. Prepared stocks have come a
long way—just make sure you choose
the organic, boxed varieties. Some of
the canned brands still contain MSG
and other preservatives. Keep chicken,
beef, and vegetable stock on hand for
making soups, poaching vegetables and
meats, and making sauces.
Cheese. In small quantities, cheese
is good for you since it is a good source
of calcium. Just don’t overdo it. Keep
an assortment of cheeses on hand for
last-minute guests or for a quick grilled
cheese sandwich for dinner.
Citrus Fruits. Cooking with lemons,
limes, grapefruits, oranges and other
citrus fruits—using both the juice and
the zest—adds a lot of flavor to food
and drinks with very few added calories.
Citrus fruits are also high in Vitamin C
and other antioxidants. Substitute citrus
juice for vinegar in your salad dressings,
or just squeeze some into your ice water
for an early-morning pick-me-up.
Eggs. The quintessential go-to fast
food. Poached, boiled, fried, over-easy,
over hard—they’re all good. Poached
eggs over spring greens makes a perfect
summer supper.
6
Flaxseed. Really good for you, with
micronutrients that may lower blood
cholesterol, prevent heart attacks and
reduce the risk of cancer. Choose ground
flaxseed instead of whole—it’s more
easily absorbed by the body. Sprinkle on
fruit and yogurt, blend into smoothies, or
sneak it into baked goods.
Fruit. Frozen berries and other frozen
fruit make eating a variety of fruit easier
and more affordable. Keep fruit in the
freezer and you’ll always have a healthy
snack available, without the waste of
spoiled fruit. Fruit is high in fiber and
full of vitamins and phytochemicals that
provide numerous health benefits. Blend
frozen fruit with yogurt or soy milk into a
fruit smoothie for an instant breakfast.
Greens. Rich in flavor and full of nutrients, dark greens like kale, beet greens,
collard greens, dandelion greens, and
swiss chard are versatile and delicious.
And they may protect against cancer.
Honey. Actually contains antioxidants
and other micronutrients that are good for
your health. Research suggests the darker
honeys, like buckwheat, are the healthiest. Honey may help the body to absorb
calcium, improving bone health; raw
honey may also help relieve allergies.
Olive Oil. A monounsaturated fat that
has been shown to reduce LDL, or the
“bad” cholesterol. Be sure to choose a
great-quality, cold pressed extra virgin
olive oil.
Onions, Garlic, Carrots, and Celery.
If you have these basic vegetables on
Co-op Community News, September 2012
hand, you can have a simple soup, sauce,
or stew simmering on the stove in no
time.
Nuts. A healthy, satisfying snack or a
crunchy, flavorful addition to salads and
side dishes. While nuts are high in fat, it is
the “good” kind of fat that can help to reduce blood cholesterol and protect against
heart disease. Eat a small handful of nuts
each day to add to your heart health.
Peanut Butter or Other Nut Butters. Peanut butter is high in protein and
energy, and contains elements that can
help reduce “bad” cholesterol, heart disease, and cancer. Spread it on whole grain
bread and you’ve got a complete protein
and a filling snack. Mix it with some soy
sauce and vinegar and other ingredients
and you have an outstanding peanut dipping sauce. Just buy the natural peanut
butter without added sugar or fillers.
Tomatoes. Jam-packed with nutrients,
filled with Vitamins C, A, and K and
a precious source of lycopene, which
research suggests prevents cancer and
heart disease. Since ripe, fresh tomatoes
are perishable and not always available,
canned tomatoes are a good substitute. Be
sure to choose BPA-free cans.
Whole Grains. Choose whole grains
and your heart will thank you—they have
been shown to reduce the risk of heart
disease, stroke, cancer, diabetes, and obesity. And be adventurous—try amaranth,
barley, brown rice, buckwheat, bulgur,
millet, oatmeal and whole oats, popcorn,
and quinoa.
the saucepan.
This is the
best way to do
it, since you’ll
then have
fewer solids
clogging up
the filter.
Once all the liquid is decanted and
filtered, pour it from the Pyrex cup
into a glass jar. Cover the jar with a
clean towel and let cool completely
at room temperature (may take up to
twelve hours). Once cool, cover with
an airtight lid and store in a cupboard.
Refrigeration is unnecessary and will
make the ghee very hard. It will keep
for a year in your cupboard.
Use your ghee for the type of higher-heat cooking that typically calls for
vegetable oil or canola oil (which are
heavily processed and distinctly undelicious). Ghee is great for pan-searing meat or caramelizing vegetables.
I also like roasting almonds or pecans
in a thin coating of it. Go crazy and
experiment. Once you try it, you’ll
wonder how you ever lived without it.
Local writer Dan Hauer is unapologetic about his healthy eating habits.
Whole foods make him happy and he
doesn’t think there’s anything wrong
with that.
White Bean & Kale Soup
Serves 6–8
• 2 Tbsp. olive oil
• 1 onion, finely diced
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1/4 tsp. red pepper flakes
• 1 stalk rosemary
• 3 or 4 springs of thyme, leaves
only
• 1 bay leaf
• 1/2 tsp. sea salt
• 1 15-oz. can cannellini beans (or
about 2 c. dried beans, soaked and
cooked)
• 1 bunch kale, stripped of tough
stems and roughly chopped
• 8 c. chicken stock
• sea salt and freshly ground pepper
• extra-virgin olive oil
• grated Parmesan cheese
Heat a large heavy pot over medium heat. Add olive oil, onion, carrots, and celery and sauté three to
four minutes, or until the vegetables
are soft but not brown. Add garlic,
red pepper flakes, rosemary stalk,
thyme, bay leaf, and sea salt and
sauté another minute.
Add cannellini beans, kale, and
chicken stock. Simmer for 15 to 20
minutes, or until kale is tender. Season with freshly ground pepper and
additional salt, if necessary. Ladle
into soup bowls and garnish with a
drizzle of extra virgin olive oil and
grated Parmesan cheese, if desired.
Lisa Dixon and McKenzie Hall are
Registered Dietitians & Nutritionists
and owners of NourishRDs, a nutrition
communications and counseling company. They also teach for the Co-op’s
Healthy Connections program. Visit
their website at www.nourishrds.com.
www.communityfood.coop
Wine Notes
Effect of Liquor Privatization on Wine
Vic Hubbard, Downtown Co-op Wine Manager
The same law that brought privatization of liquor sales to Washington has also brought some changes to the way wine is marketed
in Washington. As of June 1, distributors who formerly just handled
beer and wine (liquor distribution was done through state-owned
warehouses) are now in the business of liquor distribution also.
Huge national distributors are finding Washington a more attractive
place to do business, and are using their muscle to consolidate almost all widely distributed wines under their auspices. We are seeing some dramatic increases in pricing on certain brands, along with
upcharges for ordering in smaller quantities.
As the landscape has
changed, Cordata wine manager Tim Johnson and I are
making adjustments. You
may see some changes in our
wine departments. Please ask
us if you don’t see one of
your favorites.
It’s not all bad news,
however. The Co-op has a
tremendous amount of buying power and can continue
to offer competitive pricing.
With our flexibility, we can
work with small lots of wine
that would be lost in the big chains. We
also have good relations with many of
the smaller producers, especially in the
Northwest, but also in California, and
even internationally.
We are fortunate here in our part
of the world to have access to many
suppliers other than the big corporate
distributors, including many locally
and regionally owned distributors
we’ve had relationships with for
many years. We will continue to
work with them to supply us with
wines that “bring the thunder,” are
fairly priced for both consumer
and producer, and represent some
of the best quality wines available
anywhere in the world, including
a large selection of artisan and
small-production producers.
With this in mind, for this
month we offer special pricing on
several of our favorite northwest
Mercantile Highlights
Mt. Baker Winery—a familiar landmark in Deming (above). Downtown Co-op Wine
Manager Vic Hubbard checks out grapes at Mt. Baker Vineyards (left).
Photos by Joanne Plucy
wines from family-owned winemakers and growers.
Mt. Baker Barrel Select Chardonnay, 2010 Yakima Valley,
Washington, $12.95
No problems with huge distributors here; this Whatcom Countybased winery delivers their wine
direct to our doors from their
winery in Deming. Founded in
1982, Mt. Baker has been under the direction of owner (and
Co-op owner) Randy Finley
for almost 20 years. Randy is
not only the dean of Whatcom
County winemakers, but has
pretty good seniority even
statewide. He makes wines
from the traditional varietals
and is unafraid to work with a
few you don’t see too often. For
What’s New & Noteworthy in
Mercantile at the Co-op
Check out our newest blog: a great place to
learn about the latest new
products in our mercantile
department—cooking and
kitchen items, dishware,
candles, apparel, kids’ toys
and games, art supplies,
bags, and other amazing
things.
Look for us at mercantilehighlights.wordpress.com.
example, check out Mt. Baker’s estate
grown Siegerrebe—if you can find it.
It’s a sensational dry-style white from
this Swiss-derived varietal and one of
the few truly local wines (wines made
on this side of the state usually use
grapes from Eastern Washington). It
has been selling out as fast as it hits the
shelves.
Mt. Baker’s 2010 Barrel Select
Chardonnay may be its best chardonnay yet. It is a delicious juxtaposition
of buttery richness and lemony tropical
elements. While being full bodied and
concentrated, it lightens up for a refreshing finish that leaves you wanting
more. Try this one with roasted chicken
and fresh Yukon Gold potatoes.
Novelty Hill Stillwater
Creek Vineyard, Sauvignon
Blanc 2011, Columbia Valley, Washington, $13.95
Stillwater Creek Vineyard
is a 235-acre vineyard on the
south facing slopes of the
Frenchman Hills region of
central Washington, north
of Royal City. Owned by
the Alberg family, this
vineyard provides grapes
to some of Washington’s
top wineries, and serves as
the estate vineyard of the
Alberg’s Novelty Hill winery, based in Woodinville.
Novelty Hill’s winemaker
Mike Januik has been
making wine in Washington as long as anybody, dating
back to his days at Ste. Michelle in the
1980s.
This is not the steely and lean style sauvignon blanc found in New Zealand or the
Loire Valley. The Novelty Hill version has
the addition of 20 percent semillon, adding richness. Aged in French oak barrels,
it doesn’t show overt oak influence but the
oak seems to add a creamy, viscous quality. Tangy acidity holds flabbiness in
check. Its flavors and aromas of green
figs and ripe apples give this wine a
distinctively Washington personality. Try with Northwest seafood and
cheeses.
Bookwalter Notebook Red
Blend, Columbia Valley,
Non-vintage, $8.99
Wine blending is a “nearly
religious experience” relying
on the winemaker’s taste, experience, and skill to make a
wine greater than any of its
parts. And John Bookwalter
at Bookwalter Winery in
Richland has some pretty
good raw material to work
with.
Well known for their
premium bottling of top
Washington varietals,
Bookwalter blends wine
from various recent vintages (vertical blending)
and all the top Washington
red varietals (horizontal blending).
The result is a full and fruit-driven
red that maybe we could call a Washington version of a French vin de
pays—a wine that represents the typical wine of the region and is priced
for everyday consumption.
And while vin de pays is usually
associated with simple and basic
wines, this wine shows amazingly
complex and subtle flavors and aromas. Look for sweet bing cherry,
cinnamon, raspberry, and cocoa. Fine
tannins and acidity lead to a lingering finish. This is a “drink now” wine
that offers plenty of pleasure and
bang for the buck.
Wine Questions?
Co-op Wine Buyers Vic Hubbard
and Tim Johnson invite your
questions or comments. Send email
to vich@communityfood.coop or
timj@communityfood.coop.
Co-op Community News, September 2012
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 kevinm@communityfood.coop.
visual focus, toning, and intention. We’ll
discuss diverse elemental worksites with
specific healing energies. Ella is author
of three 500-page textbooks of Healing
Through Nature. She owns Stanwood
Eco-Center (www.healingthroughnature.
org).
Eating for Energy
with Demetree Robinson
Tuesday, September 11, 6:30–8 pm
Learn how to naturally increase your
energy by adding and eliminating particular foods from your diet. Beyond vitamins, minerals, fats, and carbohydrates
each food has its own unique energy.
Learn about super foods, lifting foods,
and grounding foods. By exploring the
top 10 ways to increase your energy, you
can also find out what could be causing your headaches, food cravings, or
fatigue.
Free/Downtown Co-op/register at Co-op
Classic Sauces of
Southeast Asia
with Mary Ellen Carter
Thursday, September 27, 6–8 pm
The classic sauces of Southeast Asia
use a simple array of ingredients to highlight hidden flavors. Mary Ellen serves
dishes featuring three essential sauces—
gingered vegetables with Vietnamese
caramel sauce (stewed in an authentic
clay pot), sticky chicken wings coated
with a sweet and spicy chili sauce, and
sautéed rice noodles and a medley of garden veggies with coconut peanut sauce.
Free/Cordata Co-op/register at Co-op
Simply Cantonese
with Robert Fong
Wednesday, September 12
6:30–9 pm
Robert Fong serves favorite old family dishes prepared with a professional
touch. Enjoy rock cod fried with tangerine and orange sauce, garlic minute
chicken splashed with aromatic scotch,
and autumn squash stir-fried and steamed
with black bean sauce.
$35/Cordata Co-op/register at WCC (360383-3200)
Mark Solomon (in apron, center) instructs class members in
cheese making techniques.
$39/Downtown Co-op/register at WCC (360383-3200)
Real Foods 101
with Lisa Dixon, RD
Monday, September 17, 6:30–8 pm
Confused by the conflicting nutrition
messages in the media about how to eat
for health and disease prevention? Registered Dietitian & Nutritionist Lisa Dixon
will clear up the confusion with the
simple facts about fats, carbohydrates,
and proteins. She’ll discuss strategies for
developing a balanced, sustainable way
of eating based on real foods. Snacks and
handouts provided.
$10/Downtown Co-op/register at Co-op
David Drummond
River of Raptors:
Hawks, Eagles and Falcons
with David Drummond
Thursday, September 13
6:30–8:30 pm
Enjoy a program on this exciting
order of predatory birds during a time
when they are flowing over the Northwest landscape or returning to establish
wintering territories. Refine your hawk
ID skills, and learn about their amazing
survival adaptations, habitat associations,
and intriguing bio-ecology. Through
superb images, literature, field insights,
and lively discussion we will delve into
their fascinating realm. Bring your raptor
stories and questions for our show-andtell sharing.
$10/Cordata Co-op/register at Co-op
How to Thrive on a
Raw Foods Diet
with Doug Walsh
Thursday, September 13
6:30–8:30 pm
Come join Doug Walsh, 16-year raw
foodist and HealthForce Nutritionals National Educator, as he shares the secrets
to creating vibrant health, and being successful long-term on a high percentage
raw foods diet. Adding more raw foods
into your diet is a fabulous way to support maximizing your health potential,
but just because your meal is “raw”
doesn’t mean it is good for you.
Free/Downtown Co-op/register at Co-op
8
Spanish Tapas
with Robert Fong
Tuesday, September 18, 6–8:30 pm
Robert teams up with Jesse Otero,
head chef of the Lummi Island Beach
Store Café, to present Spain’s famous
super tasty small dishes. They’ll serve
mussels, calamari, clams, chicken, and
some surprise creations. Enjoy these
two high-powered chefs improvising on
iconic dishes. A wine option, payable at
class, is $8.
$49/Cordata Co-op/register at WCC (360383-3200)
Cardiovascular Health
with Jim Ehmke, CN
Wednesday, September 19
6:30–8:30 pm
Certified Nutritionist Jim Ehmke provides a detailed overview of cardiovascular health. Go beyond cholesterol to understand the real causes of heart disease,
of which cholesterol is only one aspect.
Get useful tips on the role of exercise,
diet, and stress as we discuss blood pressure, the bacterial link to plaque in arteries, antioxidants, and more.
$5/Downtown Co-op/register at Co-op
Make Your Own Soft Cheese
with Mark Solomon
Saturday, September 22, 1–4 pm
Join Seattle cheese-maker Mark Solomon for this hands-on class. We’ll make
yogurt cheese, ricotta, mozzarella, and
burrata in class. We’ll also talk about
making chevre, quark, and cream cheese.
Co-op Community News, September 2012
Learn about cheese-making equipment
and how to get the best results in your
kitchen. Samples of all varieties will be
served.
$55/Cordata Co-op/register at WCC (360383-3200)
Make Your Own
Skincare Products
with Michelle Mahler
Monday, September 24
6:30–8:30 pm
Learn to make luxurious and healing
skin care oils with essential oils, jojoba
oil, vitamin E oil, and more. Bring out
your natural beauty by treating your skin
to healing essential oils and gentle, natural ingredients. Each student will make a
1/3-oz. smoothing, healing, and age-defying oil for their skin type. Demonstrations and recipes include: cleansers, clay
masks, sea salt and sugar scrubs, and
toners. Customize your skincare oil with
organic rose, chamomile, sandalwood,
jasmine, and more. Michelle Mahler is
the owner of Circle of Healing Essential
Oils.
$30/Downtown Co-op/register at Co-op
Delaying Diabetes
with Lisa Dixon, RD
Tuesday, September 25, 6–8 pm
If you have been diagnosed with prediabetes, high blood sugars, or are at risk
for diabetes or other chronic health conditions, this class is for you. Registered
Dietitian & Nutritionist Lisa Dixon will
discuss lifestyle and diet strategies for
preventing or delaying diabetes. Recipes
and handouts provided.
$15/Cordata Co-op/register at Co-op
Self-Healing Practice
with Nature
with Ella Hope
Wednesday, September 26
6:30–8:30 pm
This gentle and subtle self-healing
practice with nature unfolds in seven
easy phases. The class alternates between
intellectual components, shared as a
PowerPoint presentation with hand-outs;
and experiential components—weaving
Make Your Own Hard Cheese
with Mark Solomon
Saturday, September 29, 1–4 pm
Mark Solomon of Seattle teaches how
to make cheddar and gouda—two great
cheeses that exemplify different hardcheese-making techniques and provide
a window into the production of many
cheeses. We’ll talk about cheese chemistry, equipment, starter cultures, and
more. We’ll also taste and evaluate the
featured cheeses.
$55/Cordata Co-op/register at WCC (360383-3200)
Simple Cooking:
Healthy Fast Food
with Lisa Dixon, RD
Monday, October 1, 6:30–9 pm
If you or your children are fast food
junkies, let Registered Dietitian & Nutritionist Lisa Dixon teach you to make
healthier and still delicious versions of
your fast food favorites in your own
kitchen. We’ll tackle burgers and French
fries, chicken fingers, and milkshakes.
Enjoy juicy turkey burgers with apple
chutney, baked rosemary potato fries,
crispy chicken strips with homemade yogurt ranch dressing and a peanut butterbanana milkshake.
$29/Downtown Co-op/register at Co-op
Make Your Own
Raw Chocolates
with Bruce Horowitz
Tuesday, October 2, 6–8:30 pm
Learn to create sweet, chocolate
sensations that are full of antioxidants,
vitality, and flavor but without the sugar
and dairy found in most chocolate. All
creations made with organic, fair-trade,
unroasted cacao. Raw chef extraordinaire Bruce Horowitz will give you new
insight into why the ancient Maya and
Aztecs considered chocolate the “food of
the gods.”
$39/Cordata Co-op/register at WCC (360383-3200)
Bone Health
with Jim Ehmke, CN
Wednesday, October 3, 6:30–8:30
Understand bone chemistry, bone
building, and bone health. Jim Ehmke
will give details on a comprehensive
continued on page 9
www.communityfood.coop
Healthy Connections
Continued from page 8
program for increasing bone density.
He’ll discuss the role of calcium and
other minerals and vitamins, the pros
and cons of bone density testing, the
effectiveness of hair tissue analysis,
and more.
and dietary choices, we live in a precancerous culture. Jim Ehmke will talk
about a wide range of cancer prevention
and therapeutic strategies including diet,
herbs, nutrients, chemo, radiation, and
more.
Healing Pain with Yoga:
Upper Body
Healing Pain with Yoga:
Lower Body
Learn to unite body-mind-spirit to
heal the causes of upper body pain
non-medically in this class focused
on the head, neck, back, shoulders,
arms, and hands. Whether your pain
is chronic or acute, try a practice that
both provides immediate relief and
supports restoration of the body’s design function. Dress in comfortable
clothes, bring a blanket or mat, and
two pillows. The only prerequisite is
the desire to heal your pain or posture
problems. Kathleen Grimbly has been
a certified Kripalu Yoga Teacher since
1995.
See description for October 4 class.
This class is focused on the lower back,
hips, knees, and feet.
$5/Downtown Co-op/register at Co-op
$5/Downtown Co-op/register at Co-op
with Kathleen Grimbly
Thursday, October 4, 10–11:15 am
$15/Downtown Co-op/register at Co-op
Festive Mexican Dishes:
Mole and Tamales
with Ana Jackson
Thursday, October 4, 6–9 pm
Ana Jackson demonstrates two authentic Mexican dishes suitable for
holiday feasts and special occasions.
The first is turkey with red mole. In
this classic Mexican mole, ingredients
like chocolate, garlic, chilies, and
cumin come together to create a taste
that is complex, earthy, and spectacular. By Mexican standards, this is a basic mole, but still includes more than
20 ingredients. Ana will also demonstrate a special “easy” tamale recipe
that can be prepared with different fillings and sauces.
$39/Cordata Co-op/register at WCC (360383-3200)
Ethiopian Cuisine
with Mulu Belay
Monday, October 8, 6–9 pm
Join Mulu Belay of Ambo Ethiopian
Cuisine as she makes Ethiopian favorites including doro wat (a spicy chicken
stew), gomen (stewed kale), ibe (cottage
cheese made from buttermilk) and, of
course, injera, the sourdough flatbread
that accompanies traditional Ethiopian
menus.
$35/Cordata Co-op/register at WCC
(360-383-3200)
Core Control and Pain
with Juliana Bohn, PT
Tuesday, October 9, 6:30–8 pm
Have you ever wondered why all
your sweat equity in core control classes
hasn’t changed your chronic pain? Is it
just hype? Juliana Bohn answers your
questions on core control and pain. Juliana is the owner of Bellingham Sports
and Spine Physical Therapy Clinic and
can be found trail running with a fluid
and dynamic core in the Cascade foothills.
Free/Downtown Co-op/register at Co-op
Gluten-free Baking
for Dummies
with Jean Layton, ND
Wednesday, October 10, 6–8:30 pm
Join Dr. Jean Layton, co-author of
Gluten-free Baking for Dummies, to
create vegetable-filled calzones with
gluten-free whole-grain pizza crust
dough (both with and without cheese),
apple turnovers with vegan pie crust,
with Kathleen Grimbly
Thursday, October 18, 10–11:15 am
$15/Downtown Co-op/register at Co-op
Putting the Health Back in
Healthcare
with Monique Arsenault, CC
Thursday, October 18, 6:30–8:30 pm
Jean Layton
and cinnamon pull-apart bread. Each
recipe will use whole grains rather
than gums to create the desired fluffy
and firm texture. Bring your baking
questions, and Dr. Jean will bring the
answers.
$35/Cordata Co-op/register at WCC
(360-383-3200)
Japanese Izakaya
Monique Arsenault leads an exploration of our options for maximizing
health and well being, and provides
suggestions on what to do when
supplements or getting off of wheat
and dairy are not enough. In this talk
we will be re-examining historical and
contemporary philosophies of health
and disease, as well as learning some
simple techniques to bring quality
healthcare back into our own hands.
Monique Arsenault is a homeopathic
practitioner at The Natural Health Clinic
in Bellingham.
Free/Downtown Co-op/register at Co-op
with Robert Fong
Thursday, October 11, 6:30–9 pm
Breathe to Heal and Prevent
Chronic Illness
$39/Downtown Co-op/register at WCC (360383-3200)
Dr. Deb Zucker offers an introduction of how to retrain our breath (quality and pace) to optimize the nourishment of our body. She will explore the
nature of stress, somatic intelligence,
and how the breath and other biofeedback tools can help us to consciously
regulate our physical bodies and prevent many prevalent chronic health
conditions.
In Japan casual neighborhood eateries
known as “izakaya” feature traditional
home-style dishes accompanied by a
drink. Robert shares favorite izakaya
dishes: chicken karaage (super crispy
fried chicken); freshly handmade ramen
with shrimp, seaweed, and spicy pickled
cabbage; and yaki shiitake ponzu (grilled
autumn mushrooms). A premium sake
option, payable at class, is $9.
Nutrition for Active Lifestyles
with Gene Kelly
Monday, October 15, 6:30–8:30 pm
Learn how to support a physically active lifestyle with nutrient-rich whole
foods. Gene Kelly of Switchback Fitness
will demonstrate how to make energy
drinks and energy bars that are delicious,
nutritious, and effective. We’ll discuss
how to design a personal diet, when and
how much to eat, and 10 foods to avoid.
Don’t rely on sugar and supplements to
do what whole foods do better.
$20/Downtown Co-op/register at Co-op
Autumn Soups for the
Body and Soul
with Karina Davidson
Tuesday, October 16, 6:30–9 pm
Drive away those dark-weather blues
with hearty soup. Karina presents an
autumn tour of soups from around the
world, including classic French onion
with gruyère crostinis, Italian minestrone
with arborio rice, Moroccan chickpea
soup with greens, and Greek lemony
chicken with orzo.
$35/Downtown Co-op/register at WCC
(360-383-3200)
Take Control of Your Health:
Cancer
with Jim Ehmke, CN
Wednesday, October 17
6:30–8:30 pm
Between the prevalence of environmental carcinogens and of risky lifestyle
with Deb Zucker, ND
Monday, October 22, 6:30–8:30 pm
$5/Downtown Co-op/register at Co-op
Korean Tacos
with Mary Ellen Carter
Tuesday, October 23, 6–8 pm
It all started with Kogi BBQ, the
Los Angeles taco truck with a cult
following. Now, Korean tacos—using Mexican-style corn tortillas and
Korean fillings—are taking other cities by storm. Mary Ellen Carter will
make marinated short-rib
tacos and miso-marinated
chicken tacos topped
with a spicy sesame slaw
with cabbage and jicama
in a chili-soy vinagrette.
Enjoy this fusion phenomenon in your own
kitchen. A wine option,
payable at class, is $7.
for Washington wine producers, and
more. You must be 21 or older to attend this class.
$35/Cordata Co-op/register at WCC (360383-3200)
Festive Mexican Dishes II
with Ana Jackson
Thursday, October 25, 6–9 pm
Ana Jackson presents three festive
recipes with the spotlight on mancha
manteles (literally “tablecloth stainer”) a
luscious dark red mole-like stew featuring pork, root vegetables, and fruit. Ana
fills out the menu with mushroom-corn
tortilla soup, and almond flan, a Spanishstyle baked custard made with almond
meal.
$39/Cordata Co-op/register at WCC
(360-383-3200)
Cooking Ahead
with Kathleen Bander
Saturday, October 27, 10 am–3 pm
By keeping your freezer stocked
with meals prepared ahead, you can
revolutionize your family’s meal plan,
and save time and money while maximizing taste and nutrition. Kathleen
Bander takes you through the whole
process from planning and shopping to
constructing the meals while sharing
creative tips for every step. The class
will prepare spinach lasagna, stuffed
shells, vegetable soup, chicken parmesan with marinara sauce, and Kathleen’s Catch-All Casserole. Bring your
own lunch and take home two or three
servings of each of these dishes.
$49/Cordata Co-op/register at WCC
(360-383-3200)
Make Your Own Gluten-free
Raw Crackers
with Elizabeth Moonrose
Monday, October 29, 6:30–8:30 pm
Join Elizabeth Moonrose as she demonstrates how to make raw, gluten-free
flax crackers using a food dehydrator.
The basic recipe can be varied to make
crackers that are thin (like chips) or
thick (like cookies), with flavor possibilities ranging from spicy to sweet
to pure and simple. Easy-to-make and
delicious, these crunchy raw crackers are
an inspiring addition to any food spread.
Hands-on experience and taste treats are
provided.
$15/Downtown Co-op/register at Co-op
Foods for Aging Gracefully
with Lisa Dixon
Tuesday, October 30, 6:30–8 pm
While there’s really no such thing
as anti-aging lotions
or potions—we’re
all going to age
through the years
whether we like it
or not—you can age
gracefully and feel
beautiful through
$35/Cordata Co-op/register
those years. And
at WCC (360-383-3200)
food can help. Registered Dietitian and
Washington Wines
Nutritionist Lisa
with Laurent Martel
Dixon will discuss
Wednesday,
“beauty foods”—
October 24, 7–8:30 pm
those foods that
Veteran wine educator
help give us glowLaurent Martel invites
Laurent Martel
ing skin, healthy
you on a taster’s tour
hair, and strong
of the nation’s secondnails.
The
class
will
include
sample
largest wine-producing state. We will
beauty
food
recipes
and
Lisa
will give
sample as many regions and varieties
you
tools
to
create
an
eating
plan
to help
as time will allow, while discussing
you
age
gracefully.
Samples
and
handWashington’s eight wine appellations
outs provided. A wine option, payable at
(soon to be nine), the particular qualiclass, is $6.
ties of Washington merlots, the poten$10/Cordata Co-op/register at Co-op
tial for Syrah in this state, what’s next
Co-op Community News, September 2012
9
Gluten: ZERO Global
Bellingham Gluten Information Group
Sunday, September 16, 2 pm
Christ the King Community Church
4173 Guide Meridian
Free admission
Rodney Ford, MD says, “Gluten is bad for us
all.” By implication, this means that the whole
world should avoid gluten. This is a bold statement to make. But he believes there is now
enough evidence to demand massive changes to
everyone’s diet, our farming practices, and the
food manufacturing industry.
The Bellingham Gluten Information Group (BGIG) is sponsoring Dr.
Ford at their 11th annual Community Awareness Event. Ford will present
evidence that gluten is potentially harmful to everyone. He is not alone in endorsing this idea. Many other medical/health professionals have also reached
this conclusion, supported by growing research evidence of gluten-illnesses.
The widespread adoption of gluten-free life is a food revolution based on
the personal experience of millions. Dr. Ford predicts that in another generation, gluten will be rejected by most reputable food processing companies.
For more information about Dr. Ford, see drrodneyford.com/extra/zeroglobal.html. An internationally known pediatric physician, Ford runs an allergy clinic specializing in gluten issues in Christchurch, New Zealand. For
more information about BGIG, see www.glutenfreeway.info.
Freeing Your Events from Bottled Water
Move over plastic water bottles,
there’s a new kid in town! The Zip2Water system is an innovative new
product with a solution to one of the
most prevalent issues for outdoor
event organizers—how to provide
water to event goers. The old solution
often included individual plastic water
bottles. But, now anyone in Whatcom
County can offer an unlimited supply
of cool, filtered water at events without using a single plastic water bottle.
All you need is a water faucet.
Then, easily connect the Zip2Water
system and provide cool, filtered
water to any crowd. Zip2Water was
first used at this year’s Ski to Sea and
proved so popular that the units never
left town. The Community Food
Co-op was the first organization to
rent a Zip2Water unit for use at our
Community Party at Boulevard Park.
We are so happy
to have this
environmentally responsible
system available and will
continue to use
it for our events.
Family celebrations? Concerts?
Fun runs? It’s
the perfect solution for any event.
Read more about Zip2Water, winner of the 2012 Washington State
Recycling Association’s Recycler of
the Year Innovation Award, at www.
zip2water.com. To rent Zip2Water
units for your event, contact info@
skitosea.com or call Whatcom Events
at 360-746-8861.
Growing Power
Urban & Small Farm Conference
Friday–Sunday, September 7–9
Milwaukee, Wisconsin
Growing Power’s mission is to support
people from diverse backgrounds, and the
environments in which they live, by helping to provide equal access to healthy,
high-quality, safe and affordable food for
people in all communities. A successful
2010 farm conference inspired them to convene again in 2012 to measure their progress in
building a “good food revolution.”
In 2010 Growing Power hosted its first National-International Urban & Small
Farm Conference at the Milwaukee State Fair. Nearly 1,500 farmers, aspiring
farmers, renewable energy experts, urban planners, corporate executives, politicians, academics, chefs, microbiologists, and others attended. With folks from
nearly every state in the union and from several countries across the globe,
founder and CEO of Growing Power, Will Allen, remarked, “I was especially
happy to look out on a crowd that was black and white, young and old, rich and
poor.”
They anticipate more than 3,000 participants will attend and 200 of the nation’s most well-known food-system experts will share their knowledge. The
conference will provide guidance on how to plan, develop and grow small
farms in urban and rural areas.
For more information, see www.growingpowerfarmconference.org.
10
Co-op Community News, September 2012
Whatcom Harvest Dinner
Sunday, September 23, 4 pm
Bellewood Acres Orchard & Distillery
The 10th Whatcom Harvest Dinner will celebrate the bounty of Whatcom
County farms and fisheries with a highlight on school and community gardens.
A major focus of the dinner is Whatcom Farm-to-School programs that educate families and children about healthy and locally produced food.
The dinner is organized by Fourth Corner Slow Food Chapter with volunteer support from four local groups that will benefit from the proceeds:
Exploration Academy, Sustainable Connections, Common Threads Farm, and
Nooksack Salmon Enhancement Association.
Adult tickets $50, child (5-12) tickets $15. Available at the Community
Food Co-op, Village Books, and online at brownpapertickets.com. Limited reduced price and scholarship tickets available online.
For more information, see www.whatcomharvestdinner.com. To get the latest updates, find us on Facebook and share with your friends and neighbors.
Jamesapalousa
Fundraiser
Saturday, September 8, 3–8 pm
Mt. Baker Rim Clubhouse
10315 Mt. Baker Highway
Co-op friends are invited to participate in this fun family event to
benefit former Co-op employee and
community organizer Jamesa Noelle. She has a disabling traumatic
brain injury but hopes to alleviate
her symptoms and heal during
scheduled sessions of neurofeedback therapy. A $15 donation
gives you entrance to the event
and a veritable circus of delights.
All proceeds will benefit Jamesa
Noelle.
Wild Whatcom Awarded Grant by Co-op
Randy Leventhal
The Community Food Co-op Member Affairs Committee recently awarded
Wild Whatcom a professional development grant. This grant supports “innovative, timely community projects benefiting the health, well-being and sustainability of our community.” Wild Whatcom is grateful to the Community
Food Co-op for recognizing and supporting their work promoting confidence
and competence in community and environmental stewardship among adolescent boys in Whatcom County.
The Wild Whatcom Boys Explorers’ Club leaders used this grant to attend
the Washington State University Extension 4-H Rites of Passage Program.
This program will help them expand their support for growing adolescent
males as well as implement new practices that will empower young men
through their transformative processes. Wild Whatcom is already seeing participants forge a deeper relationship with themselves and others, as well as
deeper connections to our ecosystems.
Together, the Co-op, Wild Whatcom, and Washington State University are
encouraging local youth to make informed choices on the environment while
also modeling effective community relationships for a strong local economy.
Many thanks to the greater community of Bellingham who inspire, create, and
support these opportunities.
For more information about Wild Whatcom, see www.wildwhatcom.org.
For more information about the Co-op’s Member Affairs Committee, see www.
communityfood.coop/participate/board-of-directors/478-2/. For more information about the WSU Extension 4-H Rites of Passage program, see www.4h.
wsu.edu/challenge/rite/adultleadership.html.
www.communityfood.coop
Benefits of Ancient Whole Grains
5th Annual
Photo courtesy of Sustainable Connections
Whatcom County Farm Tour
Saturday, September 8, 10 am–5 pm
Locals and visitors alike won’t want
to miss this annual event. Always set for
the second Saturday of September, the
Farm Tour is a free, self-guided tour of
the bounty that Whatcom has to offer and
a premier event of September Eat Local
Month. Tour goers have a chance to explore Whatcom County’s diverse familyowned farms and the rich agricultural
history in Washington’s northwest corner,
all with a backdrop of stunning Mount
Baker.
Visitors will find exciting educational
and interactive activities at each tour
stop including guided tours at Edelweiss
Dairy, train rides, and new vodka tasting
at BelleWood Acres, a compost demo at
Farmer Ben’s, and a chance to win prizes
with a day-of-Farm-Tour passport.
“The Farm Tour is a fantastic day. We
love seeing new faces, meeting our neighbors, and being able to show folks what
we do—raise animals in a responsible
and healthy way,” Jessica Elenbaas of
Farmer Ben’s says. “We’re proud to be a
part of the tour again this year and hope
you’ll come out for this great community
event.”
Go Green—explore the Farm Tour on
two wheels. Three self-guided bicycle
routes will be available at eatlocalfirst.
org. Ride your bicycle on the Farm Tour,
but please leave dogs at home. Visitors
are encouraged to bring cash for farm
products, and a cooler to keep purchased
foods fresh throughout the day.
For descriptions of all the Farm Tour
stops, pick up The Farm Tour/Eat Local
Month Guide, available at Co-op stores,
area farmers markets, visitor centers,
Village Books, and at eat localfirst.org.
The Guide includes details for Farm Tour
Farms, an Eat Local Month calendar of
events, featured farm to table restaurants,
and more.
2012 Tour Stops include—
nine farms, one winery, and one
fabulous farmers market:
• Back In Thyme—Herb farm that
makes herbal salves, teas, lotions, and
more
• BelleWood Acres—Apples, a new artisan distillery, deli and more
• Bellingham Country Gardens—U-pick
strawberries, veggies and flowers
• Bellingham Farmers Market—Local
farms, food vendors, crafters and musicians
• Cloud Mountain Farm Center—Nursery, ornamental plants, rare fruits, organic vegetables
• Edelweiss Dairy—Organic Valley Cooperative dairy farm
• Farmer Ben’s—Grass fed Angus cows,
Berkshire pigs, free range laying hens,
and chickens
• Nooksack Delta Ranch—Grass fed
beef
• Outer County Nut Farm—Hazelnut
orchards
• Silver Springs Creamery—Cheese
• Vartanyan Estate Winery—Boutique
winery from E. Washington grapes
For more information see www.eatlocalfirst.org.
What are amaranth, emmer, and teff?
Along with millet, quinoa, and rye,
they’re part of a class of food commonly
referred to as “ancient grains.” Although
they represent some of the oldest plants
consumed by humans, for many Americans, they’re a new and healthier way to
eat.
While many are true cereal grains, several—such as amaranth, buckwheat, and
quinoa—actually originate from broadleaf plants. But they offer the same health
benefits, such as helping to prevent cancer, heart disease, and high blood pressure. And when eaten as a whole grain,
most are high in fiber.
According to the U.S. Department of
Agriculture’s dietary guidelines, at least
half of all grains eaten each day should be
“whole”—that means the intact, ground,
cracked, or flaked grain. Most of us limit
our grains to barley, corn, oats, rice, and
wheat, but you can add variety to your
diet by including some ancient grains.
And it could make it easier to eat the recommended three ounces of whole grains
daily. Additionally, several varieties are
sources of high-quality protein.
Below are listed eight of the more
widely available ancient grains—all are
available at the Co-op. Most can be found
in whole-grain form (find tips on eating
whole grains at www.choosemyplate.gov/
food-groups/grains-tips.html).
Amaranth. One of the earliest known
food plants, it was cultivated by the Aztecs and the Incas (one of the best-known
varieties is called Inca wheat). High in
protein and a range of nutrients including calcium, folic acid, magnesium, and
potassium, it’s as simple to make as rice.
Traditionally eaten as a breakfast porridge, it can also be cooked and added to
salads, pancake batter, and soups, or eaten
as a side dish.
Buckwheat. Despite its name, it’s not a
type of wheat, but provides lots of protein as well as calcium, iron, manganese,
potassium, and zinc. Native to Southeast
Asia, buckwheat is common in Eastern
Europe and Asia. The flour is used to
make various foods including pancakes
and soba noodles. The grains, or groats,
can be tricky to cook, so follow directions
carefully. Cooked groats are a great addition to side dishes and salads.
Farro (or emmer). One of the first crops
domesticated in the ancient Near East,
whole kernels and flour are full of fiber,
iron, magnesium, niacin, and zinc. It
can be served in salads, side dishes, and
baked goods.
Millet. One of the earliest cultivated
crops, it is a staple in Africa, China, and
India. High in magnesium, whole cooked
millet can be served as a side dish or
added to soups. When popped, it can be
eaten as a snack. Millet flour can be used
in baking.
Quinoa. Grown in the Andean region
of South America, this ancient seed was
named the “mother of all grains” by the
Incas. It provides high levels of complete
protein and is rich in iron, phosphorus,
and potassium. Quinoa may require a
thorough rinse before cooking to wash off
its naturally bitter coating (called saponin). It cooks in about 15 minutes and can
be served as a side dish or added to soups
and salads.
Rye. Don’t expect this grain to taste like
rye bread, which often takes on the distinct flavor of the added caraway seeds.
While rye flour is used to make breads
and crackers, rye grains can be served
hot as a side dish or added to soups and
salads. Soaking overnight shortens the
cooking time. Rye is high in nutrients,
including folic acid, iron, magnesium,
phosphorus, potassium, riboflavin, and
zinc.
Sorghum. Widely popular in Africa, it’s
high in fiber, niacin, and phosphorus. In
India it is used to make chapatis (a type
of flatbread). In the U.S. it is most often ground into flour and used in baked
goods.
Teff (or tef). One of the tiniest grains
with seeds smaller than a pinhead, it’s
high in calcium and vitamin C. In Ethiopia teff is ground into flour and made into
a soft, spongy bread called injera. Teff
can also be found in cereals and can be
sprinkled on salads or added to soup.
Adapted from the July 2012 Consumer
Reports on Health newsletter.
Co-ops Really Rock
Grocery poetry, a singing guitarplaying strawberry, and bulk dancing
to original lyrics are just an idea of
the entertainment provided by the
six winners of the My Co-op Rocks
Video + Photo Contest, a nationwide
competition calling all co-op fans to
get videotaping or snapping to share
all the reasons why their co-op rocks.
The event hosted by the National
Cooperative Grocers Association
(NCGA), in partnership with National Cooperative Business Association,
National Association of Housing
Cooperatives, and U.S. Federation
of Worker Cooperatives, attracted
videos and photos from across the
country celebrating how co-ops of all
types help build a better community
and world.
“We’re continually impressed with
the energy and creativity that co-op
members, employees, and shoppers
bring to the My Co-op Rocks Video
+ Photo Contest,” said Robynn
Shrader, chief executive officer for
NCGA. “The passion people have for
their co-ops is contagious and inspiring.”
So what inspiring videos won this
year? First place was awarded to The
Skagit’s Got the Stuff video from the
Skagit Valley Co-op in Washington—
a great poem about the store’s stock
and employees. Second place went to
Onion River Rock from City Market in
Vermont, which featured a guitar playing strawberry, and third place to Wild
Oats Co-op Rocks from Wild Oats in
Massachusetts, featuring an original
catchy song.
What’s the incentive, beyond just
loving your Co-op? First place winners receive a $1,500 co-op gift card
or donation to an eligible non-profit,
second place winners receive a $750
co-op gift card or donation, and third
place winners receive a $250 gift card
or donation.
The next round of My Co-op Rocks
contest starts September 1. Get those
cameras rolling and clicking now to
capture even more ways that co-ops
build a better world. Check out the
winning entries in the last round at
mycooprocks.coop and find out how
to enter your video of My Co-op
Rocks.
Source: www.supermarketguru.
com. For more information about the
contest, see mycooprocks.coop.
Co-op Community News, September 2012
11
Multi-use Bags, Baskets, and Jars
Kate Ferry, Co-op Owner and Blogger
The Plastic Bag Ban that went into
effect in Bellingham on August 1 seems
to be the buzz phrase of late. It’s been a
big shift for some, but Co-op shoppers
are enjoying very little change because
we are in a league of our own. On average, only one in four shoppers actually
uses a large paper bag. Woo hoo! I think
that we are all familiar with the reusable grocery bags that advertise each
store’s name, but there are four reusable
products I consider a must-have for our
family with little kids, a budget in mind,
and a focus on items that serve multiple
functions.
Envirosax: Organic Series
I am a big fan of reusable grocery bags,
but I think that the market has become
a bit flooded with the lookalike to the
standard paper bag. Our favorite bags
are part of the Organic Series by Envirosax. The bags are made of natural
materials, including organic cotton,
bamboo, hemp, and linen. The bamboo
is supremely soft and I would seriously
consider wearing the bag if it wouldn’t
be considered such a fashion faux pas.
The bags are the perfect size for a load
of groceries and are easily portable because they can be scrunched up, folded,
or tossed into the storage pockets behind
your front seat.
I appreciate these bags, because they
serve a dual purpose and are so much
more than just a reusable grocery bag.
They are just the right size to hang
over your shoulder, and they have become our go-to bag for swim gear at
the pool, picnic lunches, and miscellaneous potluck contributions. They
are machine washable and stay true
to their shape. The bags are adorned
with beautiful artwork and one has a
sweet tongue-in-cheek message that I
am proud to display: “Sowing Seeds of
Change.”
3B Produce Bags
We eat a lot of fresh vegetables and
fruits in our family. We try to buy local
and in season as much as possible and the
Co-op is a great source for produce that
fulfills both these requirements. Our family adopted reusable grocery bags years
ago, but I was bit late to the game when
it came to produce bags. I couldn’t find a
brand that I particularly liked and I was
notoriously bad at remembering to bring
the bags with me to the store.
I stumbled upon the 3B Produce Bags
while they were displayed in the checkout lane shelves that tend to suck me in
as I wait for my turn to pay. They are an
affordable solution to disposable plastic
produce bags. They are made of a tough
but extremely fine mesh that makes it
possible to see the produce inside, including the numerical code that checkers
occasionally need. They come in a set of
three and are less than $7 for the set. The
sizes allow for more than a dozen apples
and their drawstring closures keep everything inside. And like anything I allow in
my house with two small children, they
are machine washable.
As far as remembering to grab the
bags, I now keep them stored inside the
grocery bags that are
always in the car. I
might not need them,
but I know I’ll never forget them.
Folding Baskets
Folding baskets seem to be a trendy
item of late and I’m no exception to the
growing fan base. The different brands
with their variety of features abound, but
the basic design is the same: a lightweight
aluminum frame with a nylon basket
designed to fold into a more compact
shape. Our basket never leaves the car
and is my go-to item for outings. I use it
at the grocery store for both my shopping
basket and a reusable bag for bringing
the haul home. It’s one of the most useful
multi-purpose items we own, and its slim,
portable design makes it convenient and
easy to keep in a compact car.
Mason Jars
Mason jars are an old school multipurpose item. Most people consider them
solely a canning container, but they are
so much more than that. When it comes
to grocery shopping, they make buying in
bulk easy. All of our dried beans, noodles,
grains, and baking additions are stored in
jar sizes ranging from half-gallon to pint.
I use removable painter’s tape on top of
the lid to label the contents.
We also use mason jars as our primary
leftover container. The glass jar makes it
easy to identify at first glance what’s for
dinner or lunch and they are microwave
safe for warming up a meal. You can’t go
wrong with a reusable food storage container that is affordable, recyclable, and
fills so many different niches.
Reusable and eco-friendly are monikers that ring true with Co-op shoppers.
As an eco-conscious family with two
small children and an uphill battle against
the constant reminder of consumerism
in our society, we strive to fill our home
with items that are multi-purpose. I don’t
have the time, space, or budget for products that only fit one niche. Any of these
products would be a welcome addition to
your home and provide a reusable alternative to the plastic bag.
Find Kate Ferry’s blog at sacredbee.
net to follow the Ferry family’s effort to
buy organic and local, reduce their waste,
and eliminate artificial and harmful products from their home.
Farm Fund Spotlight
Bellingham Food Bank’s Seed Money Project
Jean Rogers, Co-op Farm Fund Administrator
Max Morange, Bellingham
Food Bank Agricultural
Programs Coordinator
(left) and organic farmer
Roslyn McNicholl.
Photos by Joanne Plucy
If you could get a ticket for speeding
on a tractor, Roslyn McNicholl would
have been in trouble the day we arrived at
Rabbit Fields Farm to talk about the Food
Bank’s new Seed Money Project. From
harvesting and packing produce at the
washstands to Roslyn dashing through
the fields preparing new vegetable beds,
the farm was hopping with activity. We
happened to arrive on the first harvest
day for the Seed Money Project, and it
certainly appeared that the project was off
to a great start.
Three relatively new, fast-growing
organic farms owned by young farmers
are receiving money through a Co-op
Farm Fund grant to participate in the
Bellingham Food Bank’s Seed Money
Project—Terra Verde Farm, Rabbit
Fields Farm, and Spring Frog Farm. In
exchange for the early season funding
($500 per farm), the farms expect to grow
$1,200 to $1,400 worth of fresh, organic
produce for the Food Bank. As the project embarks on its debut season, the mix
of produce will reflect what the farmers
naturally grow well, and the items popular with Food Bank clients.
Max Morange, the Bellingham Food
Bank’s Agricultural Programs Coordina-
tor, explained how the project came about
as we toured the fields brimming with
vegetables. “We surveyed our clients and
found that everyone really enjoyed having a lot of fresh produce. It is something
that many of our clients are unable to
afford, and something we have made a
commitment to as an emergency food
provider. We’d had great success with
other purchasing programs and Seed
Money was a really neat way to do something innovative.”
The project is designed to increase
community access to healthy, local food
while building the market for local
farmers. Max stressed, “What we are
doing along with the Co-op Farm Fund
is investing in a relationship, because
we know very clearly that without the
existence of these farms we’d have no
access to fresh local produce. We’re
most interested in making sure the relationship is strong in supporting the
farms and we know they’re going to be
really good to us.”
Connections with local farmers are already creating more opportunities for the
Food Bank to glean and get donations.
Max said, “Tuesday was the first day our
cooler was totally packed. It was so wonderful to see—it happens every summer
but you kind of forget it will happen. It
was all gone yesterday. We used everything.” Max is finding that farmers are
very interested in working with the Food
Bank, and that local produce is in high
demand. The Food Bank currently has
about 10,000 client visits every month,
and visits have gone up almost 50 percent in the last five years. He noted, “It’s
an incredible need we’re seeing. We’d
like to invest in local farms and look for
ways to partner with them rather than just
being a charitable
recipient.”
The Seed Money
Project will hopefully serve as a
stepping stone for
farms to grow even
more produce for
Food Bank clients. Both Rabbit Fields
and Terra Verde Farm participate in an
additional program called Food Bank
Fresh, which contracts with farms to
grow for a number of Whatcom County
food banks. Max noted, “One of the
reasons that we had utter confidence in
working with Amy and Sküter Fontaine
(Terra Verde Farm) for Food Bank Fresh
was that we already had an established
relationship through the Seed Money
Project.”
Roslyn, Amy, and Sküter were all enthusiastic about their experience with the
project so far. Roslyn explained, “Working together, we are able to donate food.
It gives us an opportunity to connect with
the Food Bank and the local community
and get our product out to different customers. And it also helped us at the beginning of the season this year because we
were able to buy seeds and other supplies
that we needed for the farm. It’s pretty
exciting. Today is our first day actually
supplying product for the program—the
volunteers are going to be harvesting
radishes and turnips. We’re also hoping
to give the Food Bank carrots, beets,
hopefully some peas, some green beans,
and we’ll see what fall brings as far as
leeks and other things.” She added, “If
it’s available again next year, I’d really
like to be involved with the program.
It would be great to spread around that
early season seed money and to see
Sküter and Amy Fontaine, owners of Terra
Verde Farm.
other farmers have an opportunity to be involved
as well.”
After visiting Rabbit
Fields we walked over
to adjacent Terra Verde
Farm, where Amy and
Sküter are growing cabbage and beets
for the Food Bank. Amy heartily
agreed with Roslyn about the value of
the project, saying, “We were super
thrilled that Max called and asked if
we were interested. Any early seed
money is just absolutely essential to
getting your season formed from the
get go. It’s always been a goal of ours
to spread the food around and service a
lot of different communities, and we’re
finally able to do that.”
With one in six Bellingham residents
relying on the Food Bank, more and more
fresh produce will likely be needed and
local growers will continue to have a
critical role in addressing hunger in Whatcom County. The Food Bank is taking the
lead in creating programs and relationships that strengthen the entire local food
system, from building healthy farm businesses to making sure everyone in our
community has access to healthy food.
Max observed, “We’re realizing that
when people think of emergency food or
food banks they typically think of canned
goods and ramen. What we’re really trying to do by way of projects like Seed
Money is re-educate the public about
what food banks can be. We hope by
working with local farmers that we’ll
actually be able to change people’s
perceptions of what food banks are and
what is a basic human right—and that’s
fresh, healthy food.”