July/August 2015 magazine - Community Food Co-op

SUMMER 2015
Inside—
Host a Summer
Taco Party
Discover Vin Italy
Get Sustainable
with the Co-op
C
www.communityfood.coop
ou
po
n
In
si
d
e
Feed Hungry Pets
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Community Food Co-op • In Season • Summer 2015
From the editor
by Laura Steiger,
Publications Editor
communityfood.coop
We are proud to
announce that the
Cordata store is now
LEED Certified!
360-734-8158
Everyone Can Shop—
Member or Not
Cordata Store
315 Westerly Road
Bellingham WA 98226
Open daily 7 am –9 pm
Downtown Store
1220 N Forest Street
Bellingham WA 98225
Open daily 7 am –10 pm
Co-op Bakery
405 E Holly Street
Bellingham WA 98225
Open daily 7 am – 8 pm
(Opening July 13)
In Season, Summer 2015
Editor, Laura Steiger
Design/Production, Habiba Sial
Published three times per year.
Printed on 30% PCW recycled paper.
Back issues at communityfood.coop.
Send comments or
story suggestions to
lauras@communityfood.coop
or 360-734-8158 ext. 129.
Acceptance of advertising does not
indicate endorsement by the Co-op
of the product or service offered.
Nutrition and health information
provided for informational purposes
only, and is not a substitute for
a consultation with a licensed
health or dietary practitioner.
On the Cover—
Mike Finger of Cedarville Farm has
been supplying the Co-op with produce
since 1988. Serving as the first
president of the Bellingham Farmers
Market, and one of the original farmer
vendors, Mike initiated the beloved
tradition of the opening day cabbage
toss. (Learn more about Mike Finger
and Cedarville Farm on page 8.)
photo by Matt Curtis
These are heady days at the Co-op.
I write this greeting on the heels of two wonderful stories in the local press: the first about
our Downtown Bellingham expansion that was
featured in the spring issue of Whatcom Magazine
and the second a front-page story in the Sunday,
May 31, edition of The Bellingham Herald about
our super-fantastic elementary school assembly
program. It feels great to get recognition for the
hard work, accomplishments, and commitment
to education and community that are important
aspects of The Co-op Difference.
There’s also this other small project we’ve been
working on—completing work at our beautifully renovated building at 405 E. Holly Street
featuring a retail bakery, classroom, and bakery
production kitchen.
We hope to open the new retail bakery on
July 13—fingers crossed! The retail space will offer
bakery goodies, espresso and tea, and a selection of
grab-n-go items. The Holly Street location provides
a quick, easy stop for folks entering Downtown
Bellingham. Of course, you’ll still be able to purchase
all of our in-house baked goods, grab-n-go deli
foods, and espresso/tea/smoothies in the Downtown store. The new space simply provides an
additional convenience for folks on the run.
Sometime in July, the Healthy Connections
classes will move into the new building. The new
classroom will accommodate more students than
our current classroom and a video system will
project all the action in the kitchen on flat-screen
TVs, so students won’t miss a step as they easily
follow along.
Bakery staff is buzzing with excitement about
their new digs. The new bakery kitchen will enable
our talented bakers to cook up even more delectable
goodies for all of you. And, you’ll have a view to all
of the action as you stroll along Holly Street and peer
through the large picture windows into the kitchen.
Relocating the bakery will free up space in the
Cordata kitchen for more deli production, which
in turn frees up space in the very small Downtown
kitchen for the meat and deli departments at that
store (another aspect of the domino effect that General
Manager Jim Ashby talks about in his story on page
16). Consequently, the deli cannot accommodate
catering orders in August during the in-store
kitchen remodeling process, but the bakery will be
in full swing and will cheerfully accept any of your
custom orders for baked goods.
See you soon at the new and improved Downtown Community Food Co-op! In the next issue
of In Season we’ll announce details of our grand
opening celebration to be held in October.
Co-op Board of Directors
Meetings are held on the second Wednesday of the
month (except July). Member-owners welcome. To
share your suggestions or concerns at the 10-minute
member-owner forum at the start of each meeting,
call the Board administrator in advance, by the first
Monday of the month, if possible. Minutes from
Board meetings are available in both stores and on
our website.
Next meeting
Wednesday, August 12, 7 pm, in the new
Connections Building at 405 E. Holly St.
Board Administrator
Jean Rogers 360-734-8158
Member Affairs Committee
Meetings are held on the last Wednesday of the
month (except July). Member-owners welcome. The
MAC is a standing committee that advises the Board
on the relationship between the Co-op, its owners,
and the community. The MAC looks for ways to
engage with owners about our food, our health, our
co-op, and more.
Next meeting
Wednesday, August 26, 5:15 –7:15 pm, in the new
Connections Building at 405 E. Holly St.
Board Administrator
Jean Rogers 360-734-8158
• www.communityfood.coop
Welcome (soon) to the Co-op Bakery!
photo by Matt Curtis
It’s been many months in the making, but
our new Co-op Bakery grab-n-go is scheduled
to open July 13! At least that’s the plan, so
we’re optimistically announcing the opening
in this issue of In Season. We can’t wait to
share our beautifully remodeled building with
you and thought you’d enjoying seeing some
photos of the process.
For hours and more info about the new
building see page 2.
photo by Laura Steiger
photo by Matt Curtis
photo by Sara Young
photo by Matt Curtis
Third Thursday Local Music Series at the Downtown Co-op Deli
Quickdraw
String Band
Thursday, July 16, 6–8 pm
With a repertoire of old-time,
early bluegrass, country blues,
and ragtime, Quickdraw’s energetic approach and innovative
interpretations make it easy to
see how the band has become
one of the most distinctive acts
around Whatcom County. Their
sound consists of various configurations of mandolin, fiddle, guitar,
dobro, and vocals. Join us for a
great summer evening of
home-grown music!
Mike and Nakos Marker
Dixie blues and Americana
Thursday, August 20, 6–8 pm
“Doc” and “Nak” play folk and
blues with some swing mixed in,
from a broad Americana repertoire, featuring banjo, dobro,
and guitar. Bellinghamsters have
enjoyed many wonderful performances by Mike Marker over
the years. Now he is joined by
his son Nakos. As a duo they are
mixing up fantastic—and possibly
unlikely—tunes, songs and musical styles, with a virtuosity that
you won’t want to miss.
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Community Food Co-op • In Season • Summer 2015
Sustainability in Action
by Melissa Elkins,
Sustainability Coordinator
The Co-op Difference. We’ve been talking a lot about it this year,
and will continue to do so because it is what truly differentiates us from
other grocery stores.
It’s our commitment to a triple bottom line that accounts for people,
profits, and planet. Our commitment to give back to our community,
with donations and free community-building events like our annual
summer party. Our commitment to community education through
our Healthy Connections cooking and wellness classes and The Real
Food Show elementary school assembly program. Our commitment to
support local, sustainable agriculture in our community via the Co-op’s
Farm Fund. Our commitment to our 10-year strategic plan goals that
keep us on track. And, our commitment to sustainability.
The Co-op joined the Sustainable Food Trade Association (SFTA) in
2012. In doing so we are required to report annually on our sustainable
business practices in 11 action categories. Our first full report covered
the 2013 business year, and now that we have completed the 2014
report we are excited to share the measurable progress of our commitment to sustainability with you.
Sharing these results informs Co-op staff and shoppers on ways to
work even harder to improve our already strong environmental business practices.
It takes all of us to make these changes. Much of our progress is
driven by our shoppers’ conscious purchasing choices, like the fact that
paper shopping bag use by Co-op shoppers averages only .13 bags per
customer. Not sure how you all do that, but keep it up.
These are some highlights from the 2014 report that particularly
stand out as distinguishing The Co-op Difference.
The next time you shop, look for posters and factoids scattered
throughout the store, and if you really want to dig in and see how the
Co-op has committed to sustainability read the full SFTA report on
our website.
Find the full report at www.communityfood.coop.
$24 million
$3 million
After adding staff wages and local
service contracts and applying the
local multiplier effect, shopping
at the Co-op kept more than $24
million circulating in our local
economy in 2014.
14 percent of the products
we purchased last year
were from Washington
state, representing just
under $3 million in
wholesale dollars.
To find more information about local spending multipliers search for “local economy” at sustainableconnections.org.
Our meat department
guarantees
that all meat products are: free
of added nitrites, nitrates, and
msg; never given antibiotics; and
raised without added hormones
or growth promoters.
• www.communityfood.coop
90%
$186,515
2,400
28%
Our total waste diverted
from the landfill rose to
90 percent in 2014. We
recycled almost 318 tons
of compostable food and
packaging waste.
Since 2000, the Co-op
Farm Fund has granted
and loaned more than
$186,515 to local farms.
Almost 150 classes were
offered through our
Healthy Connections
series with more than
2,400 students
in attendance.
Emissions from workforce
commuting decreased
despite an increase in
staff—28 percent of total
commuting miles were
attributed to alternative
transportation.
e introduction of approxim
ately 747,
liminated th
e
s
e
l
a
s
r
e
t
432 16-ou
Filtered wa
nce water bottles to the environment.
grass
fed
42 percent of the beef, lamb, and
bison products were grass fed.
84 percent of our meat products were free range
and 27 percent were fed GMO-free diets.
Our wellness departments
carried 302 fair trade items.
Co-op shoppers can look and feel good knowing
that the people on the other end of these
products are being treated fairly.
We were the only Energy Star
Certified grocery stores in
Washington state in 2014.
88%
88 percent of our packaging
and marketing materials
were either recyclable
or compostable.
We are now using more recyclable to-go packaging and
utensils, rather than compostable options that are at high
risk of containing GMOs and are a no-no according to our
product selection criteria.
29.5%
29.5 percent of electricity use
was offset by Puget Sound
Energy Green Power Program
purchases and internally
generated solar power.
In June we switched to purchasing Renewable Energy
Certificates from Arcadia Power to offset 100 percent of
our electricity usage. Now, for every kWh of electricity we
use, a kWh is produced and put on the grid exclusively by
the Wild Horse Wind Farm in Vantage, Washington. Arcadia
Power also offers a residential clean energy program. Learn
more at arcadiapower.com.
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Community Food Co-op • In Season • Summer 2015
Summer Lovin’
win a $50 CO-OP GIFT CARD!
by Dave Sands,
Downtown Produce
Department Manager
#coopgrown ST
E
CONT
What a time to shop in the produce
department. We are bursting with the bounty
from Whatcom and Skagit farmers—fresh
picked, tenderly cared for, and waiting for
your summer salads and feasts!
Grab some local veggies for your grilling
adventures, such as sweet onions and green
and yellow summer squashes. In late August,
savor that sweet crunch of local Hopewell
Farm corn—a perennial crowd pleaser.
Fresh local herbs add an incomparable flavor that can make the difference from serviceable to seriously delicious. Bellingham’s own
Growing Garden—one of the longest local
farm relationships we’ve been privileged to
have—takes care of all your fresh herb needs.
Growing Garden’s basil in ¼-pound packs
is perfect for pesto, and their fresh bunches
of basil are just right for the finishing touch
on bruschetta with peak-of-the-season local
tomatoes and garlic.
Speaking of local tomatoes, is there
anything better? We have a large selection of
red slicers and heirlooms of all colors. Ask a
member of the produce team which variety
will be just right for your needs, or throw
culinary caution to the wind and dive in to
discover the diverse flavors on your own.
Savor the many varieties of Washingtongrown and farmer-delivered peaches and
soft fruit as they arrive. Try some different
varieties and keep track of your favorites. My
favorite peaches in recent years were the Blazing Star from Brownfield Orchards and the
Red Globe from JC Orchards, a member of
the Okanogan Producers Association. Picked
ripe and delivered weekly, we’ll have what
your taste buds crave—sweet and juicy, just
don’t forget the napkins!
Speaking of grilling adventures, grilled soft
fruits, like peaches, are a subtly sweet and tasty
addition to appetizer plates. Or, serve with ice
cream for a spectacular summer dessert.
September is Eat Local Month, and it’s
a treat to have such a strong and talented
group of local farmers to engage with at the
Co-op. Come on in and see their works of
art here in the Co-op produce department.
We’re excited to share the best of summer
produce with you.
With the lovely weather we enjoyed
this year, plant starts really flew off the
racks in our garden centers, and we’d
love to see the results of your gardening
efforts. Share your garden pictures with
us on social media to be entered for a
chance to win a $50 Co-op gift card.
Simply upload your garden photos
(remember to tag us and #coopgrown)
on our Facebook, Twitter, Instagram, or
our #coopgrown folder on Pinterest.
Then have fun checking in throughout
the summer to see what’s growing in
gardens around Whatcom County. In
October, we’ll announce the contest
winner on social media (selected at random from all appropriate #coopgrown
photos) and at the October Appreciation Day event celebrating the opening
of our new building.
Let’s get gardening and share the
#coopgrown love!
photo by Habiba Sial
IN THE PRODUCE DEPARTMENT
• www.communityfood.coop
photos courtesy of Whatcom Humane Society
Whatcom Humane Society
Community Shopping Day: Saturday, July 18
By Robin Elwood,
Downtown Deli and
Co-op Staff Writer
The Whatcom Humane Society (WHS) is
the oldest nonprofit animal welfare organization in Whatcom County.
That much I knew when
I called Laura Clark, the
executive director. What I
didn’t know, however, was
that they also run a food
bank for pets.
“How does a pet food
bank work?” I asked her.
“As an open-admission shelter, WHS cared
for approximately 5,000 domestic and native
wild animals last year,” said Laura. “We provide care and services for unwanted, abused,
and abandoned animals in need; offer low-cost
or free spay and neuter services; and provide
ongoing humane education, 24-hour animal
control and rescue services, an interactive
adoption program, and much, much more.
“But, there are many pets that have a good
home and their owners find themselves facing
difficult situations and can’t afford their care.
That’s where the WHS Pet Food Bank comes
in. We can help pet owners through tough
times. Basically, we distribute donated pet food
for free from our shelter at 2172 Division Street.
“Over the years our pet food bank has assisted a wide variety of animals from hamsters
to horses, birds and reptiles. Dogs and cats
are the most common, but we also give out
a surprising amount of grain and hay for
livestock during the winter. Really, whatever
animal you have, and whatever the situation
you are in, if you need help come talk to us.
We’ll do our best to help.
“People’s pets are so important to them. It
is devastating to have someone feel they must
surrender their companion animal because
they can’t care for it properly. If we’re able to
bridge the gap, so they can take care of their
pets until things stabilize in their life, then
everyone involved comes out
better. It is really a win-win
situation. The pets stay in a
loving home, which is the
best place for them as long as
they’re cared for. The owners
can provide the care the
animals need despite financial
hardship,” said Laura.
Pet owners who use the WHS Pet Food
Bank commit to taking care of their current
pets without adopting more animals, and are
asked to follow up on low-cost spay or neutering. The Pet Food Band distributes food
once a month, per client; the amount of food
depends on need and availability.
Laura was very clear, however, that responsibility doesn’t tend to be an issue. Community members caught in difficult economic times
use the Pet Food Bank for a while, often just
a few months, and then regain the stability to
care for their pets on their own. In fact, Laura
told me that a high percentage of clients come
back with donations of food for the program
within a year of using the Pet Food Bank.
“It’s very rewarding when clients come back
and pay it forward with donations. It happens all
the time, and it warms our hearts,” said Laura.
Community Shopping Day funds will provide a reserve of extra food when donations
are down and demand is high. The WHS
website warns that “Pet food that is distributed has been generously donated; therefore
WHS cannot guarantee that food will always
be available.” Having a budget to buy extra
food during busy times will allow the WHS
Pet Food Bank to supplement the donations.
owners can
provide the care
animals need
despite financial
hardship
Learn more at whatcomhumane.org.
Community Shopping Day funds will help keep food
on the shelves at the Whatcom Humane Society Pet
Food Bank even when donations are slow.
Donate—
WHS accepts donations of any brand of dry or wet
pet food, litter, treats, and toys. Small animal food
and supplies are also needed. Open bags of food
can be accepted. Donate at WHS, 2172 Division
Street, Bellingham: Sunday–Monday, 11 am–5 pm
Wednesday–Saturday, 10 am–6 pm
donate the difference
Show your support for this valuable community
organization by rounding up your purchase
amount at any register. Just let your cashier know
that you’d like to Donate the Difference!
Apply for a 2016
Community Shopping Day
The 2016 Community Shopping
Day application period opens July 1.
Remind your favorite local community
organization to apply. Information and
applications are available at
www.communityfood.coop.
Application deadline is September 1.
Questions? Contact Kris Buettner at
krisb@communityfood.coop or
360-734-8158, ext. 257.
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Community Food Co-op • In Season • Summer 2015
Cedarville Farm
by Laura Steiger,
Publications Editor
If you’ve lived in Whatcom County for
any length of time, you have likely eaten food
grown at Cedarville Farm.
Since 1988, Mike and Kim Finger have
been working the loamy soil at their farm
along the banks of the Nooksack River just
west of Deming, and the Community Food
Co-op has been proud to sell their fine produce in our stores since that very first year.
“Mike has been a pure joy to talk to and
communicate with through the years. Mike
and
Kim have twice invited our entire produce
Co-op
The Cedarville Farm crew harvests and bundles spinach at the certified organic farm located near Deming.
After bundling, the spinach will be washed and packed for delivery—perhaps to Cedarville’s 150+ CSA
subscribers or to one of the farm’s many wholesale accounts. The final destination may even be the Co-op’s
certified organic produce departments.
team out to tour the farm and see how the
things we sell are grown and harvested,” said
Dave Sands, Downtown produce manager.
In addition to supplying the Co-op, Mike
has several retail and wholesale accounts, participates in the Bellingham Farmers Market,
and runs a Community Supported Agriculture (CSA) program serving 150+ members.
Among Cedarville Farm’s accomplishments
is being one of the first of three Whatcom
County farms to be certified organic (Cedarville
is number 36 in the state) and, in 1992, estab-
join us for Summer Harvest Day !
community | education | sustainability
saturday
august 1st
10am to 5pm
SPOTLIGHT
learn
taste
explore
free admission
open wednesday–saturday 10-5, sunday 11-4
6906 goodwin road, everson | (360) 966-5859
www.cloudmountainfarmcenter.org
lishing the first CSA program north of Seattle
(they still have a few original CSA members).
Mike and his farm crew grow about 40
crops including a variety of salad and cooking
greens, alliums (varieties of onion and garlic),
vegetables galore, tomatoes, and herbs. They
also raise broiler chickens, turkeys, and maintain a flock of pastured hens for eggs.
In April, the Co-op Farm Fund secured
a low-interest loan for Cedarville Farm in
partnership with Industrial Credit Union
(ICU). This is the third of six low-interest
• www.communityfood.coop
photos by Matt Curtis and Habiba Sial
Mike Finger used a Farm Fund secured loan to purchase
a 1970s International Cub cultivating tractor (above)
and a Red Dragon bed flamer (at right). The Red
Dragon burns out tiny weeds in recently tilled, fertilized,
planted, and watered beds before the precious
vegetable starts break the surface of the soil, allowing
the tiny starts to begin growing in a relatively weedfree bed. It also shoots fire and is generally awesome.
loans secured by the Farm Fund in partnership with ICU, building on the Farm Fund’s
original revolving loan program. The new
program allows farms to take out larger loans
up to $12,000, build a credit history with
ICU—another local, cooperatively run organization—and helps farms tackle impactful
on-farm projects that increase resiliency and
build the capacity to provide more local food
for the Co-op.
As any home gardener knows, weeds are
your nemesis and whatever you can do to get
ahead of them saves a lot of work in the long
run. The same is true on an organic farm,
only on a larger scale.
Cedarville Farm used their Co-op Farm
Fund secured loan to combat its weedy nemesis with the purchase of two pieces of cultiva-
tion equipment that will dramatically improve
the consistency and efficiency of weed control
and free staff for the delicate hand labor that
simply can’t be accomplished by machine.
Mike purchased a well-cared-for 1970s
International Cub cultivating tractor that was
used by the Montana State University Extension Service to seed trial crops in Corvallis,
Montana. Did you know there was a Corvallis
in Montana? Neither did Mike, and he had
originally made arrangements to pick up the
tractor at the Corvallis that most of us are familiar with in Oregon, but that’s another story.
The cultivating tractor, which hasn’t been
manufactured since the early 1980s, is still
popular with farmers for two reasons. 1. Its
simple, straightforward design makes it easy
to maintain and repair on the farm. 2. It is
Who benefits from the
Farm Fund? We all do!
Donations accepted at all registers,
by mail, or phone. For more info visit
www.communityfood.coop
specifically constructed to provide a direct
view to the ground, so farmers can precisely
navigate between rows without accidentally
taking out any precious crops.
Mike’s other purchase was a propane bed
flamer aptly branded “Red Dragon” that annihilates weeds with fire.
He is still on the lookout for one more
addition to his weeding arsenal—a tractormounted inter-row cultivator.
The Co-op’s Farm Fund is happy to play
whatever role we can to help Cedarville Farm
grow even more farm-fresh food. As Dave
said, “Mike is very generous with his time
and his smiles, and we love Cedarville Farm
for that reason, among many.”
Donate to the Co-op’s Farm Fund at any
register to join us in growing local, sustainable agriculture and supporting local farmers
like Mike Finger of Cedarville Farm.
For more information about the Co-op Farm Fund,
contact Jean Rogers, Farm Fund administrator, at
jeanr@communityfood.coop or 360-734-8158, ext.
217, or click on the Farm Fund button at
www.communityfood.coop.
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Community Food Co-op • In Season • Summer 2015
Healthy
Connections
Classes
Advanced Medical
Interventions
with ICU nurses Maureen “Koala,”
RN & Cathy RN, BSN
Wednesday, July 1, 6:30–8 pm
This presentation addresses, in
frank terms, what Advanced Medical
Interventions are. Actual outcomes for
patients are discussed, for both the
short and long term. CPR, mechanical
ventilation, dialysis, and medicines to
support blood pressure are detailed.
During the presentation, the audience
will see some of the actual equipment
used. This is an interactive session,
with time for questions and dialogue.
Cathy and Koala work in an Intensive
Care Unit.
Downtown • register at CO-OP • free
East Indian Vegetarian Cuisine
with Balabhadra
Wednesday, July 8, 6:30–9 pm
Transport yourself to India with this
exotic but easy-to-prepare four-course
vegetarian meal. Balabhadra will demonstrate how to create pakoras—battered and deep fried spicy cauliflower,
sambar—a sweet and sour vegetable
soup, dosa (Indian-style crepes) with
coconut mint chutney, and kahjur
payasa—a date and rice pudding.
Downtown • register at WCC • $39
Eat Your Weeds!
with Terri Wilde
Thursday, July 9, 6:30–8 pm
Many plants often considered weeds
are both nutritious and delicious, and
SUMMER CLASSES 2015
The Co-op offers cooking, nutrition, and wellness classes throughout the year at
both the Downtown and Cordata stores. Cooking classes feature local organic
ingredients whenever possible. Since 2009, the Co-op has partnered with
Whatcom Community College on food and wine classes.
some, like purslane—which contains
more omega 3 fatty acids than any
other leafy vegetable—could even be
considered “superfoods.” In this class,
we will identify local edible weeds
and learn recipes for preparing these
common garden weeds that add variety
to our diet without putting agricultural
strain on the planet. Samples will be
provided. Terri Wilde is an organic
farm worker, forager, and wild foods
educator.
Downtown • register at CO-OP • $10
Bastille Day Picnic
with Karina Davidson
Tuesday, July 14, 6:30–9 pm
Celebrate Bastille Day in style! Let
them eat asparagus salad with mustard
vinaigrette; roasted beet, Gorgonzola,
and walnut salad; quiche Lorraine;
and salted caramel chocolate mousse.
Class will start with a self-serve charcuterie plate featuring salted, cured,
and dried meat. A $7 wine option is
payable at class.
Downtown • register at WCC • $39 •
Berry Bliss
with Karina Davidson
Tuesday, July 21, 6:30–9 pm
The dazzling berry abundance of
the Northwest is on full display as
Karina Davidson creates creamy
strawberry con panna, a shimmering
raspberry glacé and cream cheese tart,
blackberry-apple crumble, and perfect
blueberry-lemon muffins.
Downtown • register at WCC • $39
Lively Summer Feast
Main Course Salads
The focus is on light, fresh summer
foods as Ali Segersten presents an
antioxidant-rich feast of wild salmon
with cherry reduction sauce, summer
vegetable quinoa salad, fresh garden
salad with cherry herb vinaigrette,
grain-free vegan lemon bars, and herb
and fruit-infused water. All ingredients
are 100% organic, non-GMO, and free
of gluten, dairy, soy, and eggs!
Cindy McKinney creates five fantastic
salads, each one a meal unto itself.
Enjoy Vietnamese banh mi with pork,
rice noodles, veggies, and peanut
sauce; mixed baby greens with goat
cheese, beets, and pecans; quinoa
bowl with green beans, black beans,
and walnuts; Greek chicken and farro
salad with garbanzos and feta; and
Mexican avocado shrimp salad with a
cilantro-jalapeno-lime dressing. A $7
wine option is payable at class.
with Alissa Segersten
Thursday, July 23, 6:30–9 pm
Downtown • register at WCC • $39
East Indian Vegetarian
Burrito Bar
with Balabhadra
Monday, July 27, 6:30–9 pm
Balabhadra presents a new concept in
fusion cuisine—East Indian burritos!
Burrito stuffings include chickpeas and
potato cubes in creamy coconut sauce,
jasmine rice, cauliflower kofta balls with
a spicy tomato sauce, and homemade
chutney. A buffet-style burrito bar
will allow students to customize their
creations.
Downtown • register at WCC • $39
Smoke and Fire
with Robert Fong
Tuesday, July 28, 6:30–9 pm
Robert Fong provides great grilling
and smoking tips with recipes for spicy
Korean kalbi, charred Cantonese spare
ribs, and boned chicken wings satay.
Come ready to smack your lips and lick
your fingers. It's a summer BBQ! An $8
wine option is payable at class.
with Cindy McKinney
Thursday, July 30, 6–8:30 pm
Cordata • register at WCC • $39 •
Tomatoes, Tomatoes, Tomatoes
with Susy Hymas
Wednesday, August 5, 6:30–8 pm
Join food preservation specialist Susy
Hymas of Daylight Harvest Foods for
demonstrations and discussion on
preserving tomatoes. Get a jump on
tomato season and learn how to safely
can tomatoes, salsas, and sauces for
year-round enjoyment.
Downtown • register at CO-OP • $19
Pressure Canning
with Susy Hymas
Wednesday, August 19, 6:30–8 pm
Food preservation specialist Susy
Hymas shows you all you need to know
about preserving vegetables and meats
safely with a pressure canner. Students
will gain an understanding of how pressure canners work and what foods are
preserved with this method.
Downtown • register at CO-OP • $19
Downtown • register at WCC • $45 •
We hope to be teaching in our
new classroom at 405 E. Holly
Street sometime in July!
vegan
vegetarian
gluten free
hands on
Locations: Downtown —Connections Building at the Downtown store, 1220 N Forest St, Bellingham • Cordata—Roots Room at the Cordata store, 315 Westerly Rd, Bellingham
Registration: CO-OP—register online at www.communityfood.coop or in store • WCC—register at 360-383-3200 or www.whatcomcommunityed.com
—wine option payable at class • Please do not wear strong fragrances to class. Questions? Contact Kevin Murphy at 360-734-8158, ext. 220, or kevinm@communityfood.coop.
11
• www.communityfood.coop
Teen Chef Cooking Classes
Taught by Jean Layton, ND, naturopath and chef
designed
for ages
13 –18
hands-on
Teen Chef: Make the Most of Your Chicken!
Teen Chef: Make It From Scratch!
We’ll start by breaking down a chicken to its parts, perfect for grilling or frying. On Monday, we’ll grill the wings in our own teriyaki sauce (gluten- and sugar-free). Tuesday, we’ll
start learning about knife skills while creating poached chicken Waldorf salad. Wednesday, we’ll make chicken thigh shish-kabobs with lemon oregano dip and grilled fruit
kabobs. Students will learn knife skills, food sanitation, and multiple ways to season.
For fun and for flavor, make it from scratch! On Monday, we’ll make mozzarella and
feature it in Caprese salad skewers with balsamic dip. Tuesday, we’ll take the leftover
whey and make ricotta cheese with herbs and seasonings, and then enjoy it in an
herbed pasta salad. Wednesday, we’ll make a honey-sweetened citrus curd fruit tart
from start to finish!
July 13–15 (Monday–Wednesday, noon–2 pm)
July 20–22 (Monday–Wednesday, noon–2 pm)
Register at WCC: www.whatcomcommunityed.com or 360-383-3200 • $75 for each 3-class session (Monday–Wednesday, noon–2 pm) • held in our Downtown classroom
Reprinted with permission. Copyright © Nourish Interactive, All Rights Reserved.
Summertime Kids Corner
Chef Solus Unscramble Worksheet
Name:Age:
Phone:
Enter in the play area at either store. Two winners selected at random will each receive a $5 Co-op gift card.
Congratulations to the winners of the Winter 2015 Kids Corner Detective Challenge: Cody Van Vyken, 10,
and Lily Danke, 9.
HTO
Chef Solus has a special
message for you.
Unscramble each of the
clue words. Then copy the
letters in the numbered
cells to other cells with
the same number.
10
U PM J
26
30
WA E RT
1
F
2
3
22
23
24
11
33
F
4
G
3
17
15
25
28
M O R N E L E TAW
13
VAC ITE
H AC B E
RU M M E S
9
C E I TA E
24
6
Y
26
2
7
21
27
32
25
N E LO D M E A
31
CUNESSERN
1
5
5
7
8
9
10
11
16
27
28
13
20
29
12
13
14
30
31
32
22
12
33
19
6
18
16
14
29
23
4
15
16
17
18
19
20
20
8
20
'
21
12
Community Food Co-op • In Season • Summer 2015
FRESH BUCKS is Coming to the Co-op!
by Adrienne Renz,
Outreach Manager
?
GOT EBT
(EBT C
A unique partnership between the Bellingham Farmers Market, Community Food
Co-op, Opportunity Council, Sustainable
Connections, Whatcom Community Foundation, and Whatcom County
Health Department will help
families access local, healthy, and
fresh food. Our collaborative
group was just awarded a threeyear grant through the 2014
USDA Farm Bill, which will
expand the already successful
Fresh Bucks program piloted in
2014 by the Bellingham
Farmers Market.
The expanded Fresh Bucks
program will further increase access to fresh fruit and produce at the
Co-op and Bellingham Farmers Markets
for participants in the Supplemental Nutrition Assistance Program (SNAP), also
known as EBT or food stamps. Fresh Bucks
will match the purchase amount (rounded
off to the nearest dollar) of any EBT-eligible
products up to $10 per day toward the purchase of fresh fruit and vegetables. In addition to increasing access to fresh produce for
SNAP recipients, the Fresh Bucks program
will also support and promote local farmers
and the products they offer.
The Co-op will officially start offering
Fresh Bucks on July 1 at both of our grocery
stores. If you receive SNAP benefits, simply
pick out some fresh fruit and vegetables in
the produce department when you shop at
the Co-op. When checking out, present your
EBT card to the cashier; they will enter the
last eight digits of your card number, and
your credit match will be applied to your
produce purchase. Participants are eligible
for up to a maximum $10 Fresh Bucks
matching credit per day.
A RD)
?
WANT
UP TO $30 0 MA
TCHING PER MO
NTH!
GET
(LOTS OF FRESH PRODUCE)
EBT MATCH
For even more savings, look for Co+op
Essentials items throughout our stores that
offer the very best everyday savings on more than
50 staple items, and use
the Co+op Deals coupon
program (coupons can
be found throughout the
store and at the customer
service desk). Check the
sales page on our website
to see what’s currently on
sale in our stores.
Having identified Healthy Food Access
as one of our six 10-year strategic plan
goals and subsequently implementing the
Co+op Essentials program helped make the
Co-op’s participation in the Fresh Bucks
program possible. Our strong track record
of engaging in this topic helped build a
successful grant proposal. In 2014, Coop shoppers saved $354,089 by utilizing
the Co+op Essentials program, and the
Fresh Bucks program will now allow us to
increase availability of
fresh whole foods to an
even larger audience.
Soon we will also
offer cooking classes,
through our Healthy
Connections education
program, about meal
planning and preparing
healthy, delicious meals
on a budget.
Our co-op is stepping up as a national
leader and demonstrating how a grocery store
can engage in promoting fresh, local food
and increase access to healthy food. Thanks
for identifying and supporting Healthy Food
Access as a key issue for our community and
for everything you do to make the Co-op a
working example of what a cooperative business can achieve.
Fresh Bucks
will further
increase access
to fresh fruit
and produce
!
• www.communityfood.coop
Photo by Habiba Sial.
photos by Habiba Sial
Host a Summer Taco Party
by Jeremy Meadows,
Cordata deli cook
It’s summer! Abundance is everywhere!
The markets are overflowing with seasonal
delights from every corner of Kingdom
Plantae. We’re up to our ears in corn, up to
our knees in peas, and up to our heads in lettuce (I could go on, but don’t worry, I won’t).
And not only are these botanical delicacies at
their lowest prices of the year, they are also
at peak deliciousness.
So why, when all of this amazing produce
abounds, does our typical summer gettogether fare consist mainly of hamburgers
and hot dogs—including the “fruits of the
season” only as an afterthought, if at all?
The answer, counterintuitively, may be
traced to the very abundance that we enjoy
here in the U.S. While we are home to only
4.5 percent of the world’s population, we
have 11.5 percent of the world’s farmland—
more than any other country. And while that
hardly seems like a problem, it has enabled
us to devote a staggering 67 percent of our
arable land to crops—mainly soy and corn—
that feed livestock, not people. This, along
with the alarming rise of factory farming,
has led to an incredible abundance of cheap
meat. It has also contributed to the development of a cuisine that is among the least
sustainable and, forgive me for saying, least
interesting in the world.
Don’t get me wrong, some American food
is great. I mean, southern barbecue has to rank
up there with Beethoven’s Ninth as one of the
supreme achievements of humankind. But,
as renowned chef and farm-to-table pioneer
Dan Barber points out in his terrific book, The
Third Plate, most of the world’s great cuisines
were born from hardship, not abundance.
The relative scarcity of farmland in countries
like Mexico, Italy, and Thailand has required
people there to grow a greater proportion of
their crops for human consumption, which is a
far more efficient method of extracting calories
from the soil than raising livestock. It has also
encouraged their much more varied, plantheavy cuisines. And, let’s face it, if variety is the
spice of life, then American life, at least culinarily speaking, is pretty bland in comparison.
So, if we want to develop a truly sustainable, world-class American cuisine, we need
to start giving plants their day in the sun.
These zucchini tacos are a great way to
celebrate the bounty of the season. And for a
few more great taco recipes to round out your
summer party, and recipes for some delicious
accompaniments like red salsa, visit my blog
at coopkitchennotes.wordpress.com.
ZUCCHINI TACOS
1.Trim ends and slice zucchini lengthwise
in half, continue halving lengthwise into
eight equal spears. Slice each spear in half
crosswise resulting in 16 thick wedges.
In a bowl, combine zucchini with garlic,
oregano leaves, ¼ cup oil, and a large pinch
of salt. Marinate for about an hour.
corn and smooth to an even layer. Let fry,
without stirring, for 30 seconds or until
corn begins to blacken slightly. Remove to
a bowl and stir in lime zest.
1 large zucchini or summer squash
1 large ear of corn
2 cloves thinly sliced garlic
3 limes, 1 zested, 2 quartered for garnish
1 tablespoon oregano leaves
¼ cup olive oil, plus 1 teaspoon, divided
salt
tortillas
½ cup grated cotija cheese
red salsa
cilantro leaves for garnish
2.Meanwhile, remove corn husk and chop off
the bottom stem end of the cob to make a
flat surface. Holding the ear upright, carefully cut vertically down the ear to remove
the kernels. Place in a bowl. Add 1 teaspoon
of oil and a pinch of salt. Stir to combine.
3.Once zucchini has marinated, heat a heavy
frying pan (preferably cast iron) over
medium high heat until very hot. Add
4.In the same pan add about half of the
zucchini (don’t overcrowd) cut side down.
Cook for about 30 seconds, just until it
takes on a little color, then flip to cook the
other cut side the same way. You want the
zucchini charred on the outside, but still
firm on the inside. Remove to a plate.
5.Assemble the tacos. Add one or two
pieces of zucchini to a tortilla. Top with
corn, red salsa, some cotija cheese, and
cilantro leaves. Squeeze a little lime juice
over each and enjoy!
13
14
Community Food Co-op • In Season • Summer 2015
Community Shopping Day: Saturday, August 15
By Robin Elwood,
Downtown Deli and
Co-op Staff Writer
As Duane Jager, executive director of
ReUse Works, explained July’s Community Shopping Day
(CSD) organization
over the phone, the
sounds of a busy
store were buzzing in the background—voices,
sewing machines, and footsteps all confirmed
that business was good at Ragfinery.
“What Ragfinery does, every day, is to rescue fabric and textiles that would otherwise
end up in the landfill. Through job training
programs and volunteerism, we take donated
material and put it to use here in the community. Ragfinery employees and volunteers
sort donations by color, fabric type, and so
on. Through the store, we sell lots of fabric to
local artists and businesses,” said Duane.
“We’re also creating finished items. Volunteer artists and employees are upcycling, or
creating new things, from donated material.
What the artists make is just wide open. We
have shopping bags made from the malt sacks
local brewers use. Aprons, pin cushions, brandnew garments, rugs … it is creative work.
Right now, we’re working on beer cozies for
the July 4th “Yes, We CAN!” fundraiser hosted
by RE Sources for Sustainable Communities.
“Like ReUse Works’ other project,
Appliance Depot, we’re a training business.
We work with local job-training partners to
offer transitional jobs for low-income clients.
We teach our trainees the traditional skills
of identifying fabric values, cutting, sewing,
weaving, and creatively repurposing postconsumer textiles into products of value.
“We opened in April 2014, and we’re right
on track in terms of becoming a self-sustaining business. We’re hitting our projections
for growth and revenue. Next, we’re hoping
to make our monthly classes bigger. We’re
expanding our inventory of finished items
and keeping our supply
of textiles current. And,
of course, we want to
increase foot traffic into
our store.
“What has been
especially cool about
Ragfinery is that because so many artists and
creative people volunteer, the employees get
amazing coaching and mentoring from the
community. We’ll be using our CSD money
to keep everyone busy. We have more volunteers than we have sewing machines. We need
scissors, craft supplies, and more of all the
tools that let us get work done.
“We’re getting ready to kick off our
Downtown Upcycle Throwdown. Anyone
who wants to participate can sign up to
create local style from recycled materials.
Submissions are due July 31. The first Friday
in August, we’ll have a show and party. There
will be refreshments, prizes, and a chance to see
what our community can make right here in
town with our own hands.
“All our events promote upcycling, reuse,
environmental sustainability, and creative
skill building. Why should multinational
corporations dictate fashion when we have
materials, artists, and everything we need
right here? We can build a vibrant local
economy based on sustainable reuse.
“Our website is a good place to volunteer or
find out more. Even better, though, is dropping
by the Ragfinery retail space, right down Forest Street from the Co-op’s Downtown store.
We’re open Tuesday through Saturday, and we
have something for everyone,” said Duane.
we can build a vibrant
local economy based
on sustainable reuse
Ragfinery is a veritable treasure trove for textile
DIYers—experienced or newbies. Visit or take a class
to get your creative juices flowing. CSD funds will be
used to purchase needed equipment and supplies.
Donate—
Ragfinery accepts clean and dry clothing, home
linens, yardage, and sewing notions of all kinds at
their 24-hour dropbox locations in Bellingham:
Ragfinery, 1421 N. Forest St.
Appliance Depot, 802 Marine Dr.
Textile art supplies such as sewing machines or
tables accepted at Ragfinery during open hours;
Tuesday–Saturday, 10 am–5 pm.
donate the difference
Show your support for this valuable community
organization by rounding up your purchase
amount at any register. Just let your cashier know
that you’d like to Donate the Difference!
Learn more about Ragfinery and
see a schedule of upcoming
workshops at ragfinery.com.
photos courtesy of Ragfinery
Ragfinery
• www.communityfood.coop
Vin Italy
Disneyland for Wine Geeks
photos by Tim Johnson
(left) The view from the Pacherhof winery, established in 1142 in the Alto Adige
region of Italy, overlooks its picturesque estate vineyard. (right) The barrel room
at Maso Poli in Trentino would be the envy of most any vintner. With a blend of
state-of-the-art and traditional wine-making techniques, the underground room
assures optimal and consistent temperatures during the aging process.
By Vic Hubbard,
Downtown Wine
Department Manager
Verona, Italy, hosts the enormous wine exhibition, Vin Italy, annually
in the spring. With more than 150,000 international wine professionals
attending and more than 4,000 exhibitors, Vin Italy
is considered one of the world’s largest and most important wine exhibitions. There are 11 huge exhibition halls displaying mostly Italian wines, along with
halls devoted to olive oil and vineyard equipment.
Along with friends and family, my counterpart in
the Cordata wine department, Tim Johnson, and I
made the trek to Verona for a personal vacation and
scheduled it to coincide with this year’s show. Vin Italy
is part wine Oktoberfest, part Disneyland for wine geeks, and part an
amazing educational experience. Not to mention the excitement of spending a week in Verona, one of Italy’s most historic and fascinating cities.
Verona is a thriving, friendly, and safe city. Walking the narrow
streets through the heart of the ancient walled portion of the city one
couldn’t help but be awed by the amazing ancient churches, the Roman
Coliseum, and the many narrow pedestrian streets and plazas, not to
mention the Adige River that runs through the center of the city.
As for the show itself, it was a great opportunity for Tim and me
to meet face to face with the folks behind wines we have been dealing
with for many years, to reconnect with a few of the Italian winemakers that have visited us here at the Co-op, and to meet a few rock star
winemakers who have almost legendary status in the wine world.
Vin Italy is not the typical wine tasting with an array of wines lined
up to just taste as you please. Most producers had elaborate booths
and tasting was usually done by appointment. Often, just expressing
interest or presenting a business card got you ushered
to a table where you could sit down, taste, visit with
the family or winemaker, and perhaps sample some
cheeses or meats of the region. They would bring out
their wines one by one, explaining what goes into
each bottling.
In conjunction with the four-day Vin Italy show,
we also visited a biodynamic wine event at wine
producer Alois Lagaeder’s facility in Magre, 50 miles
north of Verona in the Alto Adige region. Close to 100 international
producers of biodynamic wines were showcased. We also attended an
evening dinner at a fifth-generation heritage risotto producer’s farm
near Verona—this area produces risottos second to none in the world.
After Vin Italy, we spent three days in the city of Trento in the Alps
foothills north of Verona visiting wine producers in the Alto Adige as
guests of a consortium of the region’s wine makers.
Seeing Vin Italy, talking to wine producers, and sampling their wines,
one can’t help but be impressed with how seriously wine production is
taken in Italy. Built on history and traditions handed down over many
generations, the culture of wine and food runs deep in Italian culture.
We felt fortunate to be able to share at least a bit of it, and are looking
forward to sharing what we learned with you. Ask us about Vin Italy
and Italian wines the next time you’re in the Co-op wine department.
one can’t help
but be impressed
with how seriously
wine production is
taken in Italy
15
16
Community Food Co-op • In Season • Summer 2015
Knocking Over
the Next Domino
by Jim Ashby,
General Manager
Reconfiguring the parking lot at the Downtown store is one of several improvement
projects on the Co-op’s busy to-do list for this summer and fall.
Our downtown projects are an example of the domino theory. The
theory that once one domino falls over, the others will inevitably follow.
In our case, dominoes one, two, and three—purchasing, remodeling, and moving into the new
Connections Building—have fallen. The final two,
sprucing up the Downtown store and improving
the parking lot are starting to lean and should be
down by early fall.
Major improvements at the deli end of the store
will include the addition of self-service salad and
hot bars, a new mezzanine seating area, and new
bathrooms. The deli and meat departments will
get all new display cases. During the remodel, deli
and meat production will shift to the Cordata store making it possible
to keep the deli and meat departments up and running except for a
few days when the cases are replaced. At the opposite end of the store
we’ll be replacing the check stands, and in between we’ll be extending
the drywall to the bottom of the roof trusses giving the store a more
finished look.
Contemplated changes to the entry way provide a nice segue to
what’s going on with the parking lot. Creating a more pedestrianfriendly entry way is one of our goals. To that end we’re looking into
moving the customer entry doors around the corner to the east side of
the current vestibule. Our plans already included eliminating the parking adjacent to the building along there. Changing the entry location,
which was a member suggestion, will not only make that area more
inviting, it will move the point at which folks walk into the lot farther
from the street entrance.
Ah, the parking lot, that shining source of angst and embodiment
of Co-op contradictions, what shall we do with ye? What hope have
we, mere stewards of the Co-op’s financial health
and values, of devising a plan that acknowledges
the reality that 70 percent of our members drive
to the store, while honoring green space, trees,
and the reality of the current global climate
catastrophe? Oh, for the wisdom of Job and the
even-handedness of Hammurabi. But, perhaps I’m
being overly dramatic.
Creating a parking lot with more parking
spaces and improved traffic and pedestrian flow
is forcing some hard choices—including cutting
back the hillside to build a retaining wall and removing or relocating
the former classroom building. As I write this we haven’t figured out
how to best balance maximizing the parking, which is important for
the continued financial success of the business, with staying true to
the Co-op’s stated values, which are very important for our continued
success as an organization.
What we do know is that however we achieve the balance there will
be major work on the parking lot this summer. We’re not going to pretend we can do all this work both inside and outside the store without
causing some inconvenience. Staging the work to cause as little disruption to your shopping experience is a major focus of our planning. We
know it’s going to be great when it’s finished and we appreciate your
patience and support as we get there. Now it’s time to get busy and
knock over those remaining dominoes.
the addition of
self-service salad
and hot bars, a new
mezzanine seating
area, and new
bathrooms
Check our Facebook and Twitter for updates
during the remodeling process.
• www.communityfood.coop
photo by Lisa Dykstra
Hopewell Farm
by Dave Straub,
Cordata Produce
Department
Recently a co-worker asked me, “If you
could only eat one kind of fruit for the rest of
your life, what would it be?” I was quiet for a
moment, looked deep into my soul, and then
said, “Blueberries.” Hypothetical questions
don’t usually have correct answers, but we
both knew I nailed that one.
Blueberries are nutritious, taste amazing on
everything from ice cream to salmon, and are
historically one of the most local foods available. People in these parts have feasted on them
for thousands of years, and if you’ve hiked the
North Cascades in September when the trails
are lined with ripe huckleberries then you’ve
probably enjoyed this local bounty as well.
These days we don’t have to brave the
mountain wilderness for fresh produce, thanks
to Pete Dykstra of Hopewell Farm and his 16
acres of blueberry bushes nestled at the base of
Sumas Mountain. In May, I journeyed out to
this picturesque field and walked the rows already abundant with dainty bell-shaped flowers
M
R
HT
FSPA
G
I
OTL
that will become my breakfast in little more
than a month. While there I chatted with Lisa
Dykstra, Hopewell’s sales rep and the youngest
of four Dykstra generations to farm this land.
As we talked I got a sense of how diversified Hopewell Farm has become over the
years due largely to the prodigious efforts and
entrepreneurial spirit of Pete. Besides their
famous blueberries and carrots, they grow a
variety of other vegetables, medicinal herbs,
and seed crops. They operate a dairy farm
and grow their own silage for the cows that
in turn produce compost for the fields. They
even maintain wild habitat for beneficial
predators such as hawks, kestrels, and owls.
The evidence of their holistic approach was
all around me: honey bees buzzed in their
hives at the end of every row, happy cows
played beyond the fence line, and Lisa spoke
glowingly about being on the forefront of progressive efforts. Hopewell is certified organic,
GAP (Good Agricultural Practices) certified,
Buckets of freshly harvested Hopewell Farm organic
blueberries await their final destination—our
produce departments and your tummies.
and receives outstanding scores for worker
satisfaction. In Pete’s own words this means,
“The fields are healthy, they produce great
crops, and there is life in the soil.”
And if you’re wondering what all this
means for you, my patient Co-op shopper,
it means the most delicious blueberries you
are likely to eat this summer—fresh, handpicked, and delivered farmer direct to our
shelves for your culinary pleasure.
TIP FROM THE NUTRITIONIST
By Lisa Samuel,
Registered Dietitian
and Nutritionist
www.nourishrds.blogspot.com
Blueberries and blackberries are among the
most nutritious foods you can eat. They are
rich in vitamin C and anthocyanins (beneficial
phytochemicals), and are high in fiber.
17
18
Community Food Co-op • In Season • Summer 2015
Owner Appreciation Coupon
VOLUME DISCOunT
5
when you
spend
%
0 – 74
OFF
$
$
99
10
you
spend
% when
75 – 149
OFF $
$
99
15
Not a Co-op
member-owner yet?
Everyone’s welcome
Shop our community-owned natural grocer.
5
when you
spend
% 150 and up
OFF
%
OFF
$
Valid July 1–31.
Must present coupon to receive discount. Limited to one coupon per owner. Must be presented at time of purchase to receive discount.
May not be combined with other coupons or discounts or be applied to special orders. Valid only for Co-op member-owners.
when you
spend
$
30 or more
Valid July 1–31.
Not valid for Co-op member-owners. Must be presented at time
of purchase. May not be combined with other coupons or discounts.
The next volume discount Owner Appreciation Coupon will be valid October 1– 31.
Save the Bees with GloryBee
by Laura Steiger,
Publications Editor
OTR
D
N
E
V POTLIGH
S
GloryBee Food started in the family
garage of Dick and Pat Turanski in 1975 as
a beekeeping supply company with a simple
family honey stand. Forty years later, they are
still family owned and operated in Eugene,
Oregon, providing stores like ours across the
Pacific Northwest with pure, raw honey.
In 2012, concerned with the rapid decline of
honey bee populations, GloryBee launched their
Save the Bee campaign to donate a percentage
of their sales revenue to organizations dedicated
to saving the bee and bee health issues.
In May, The Associated Press reported that
more than 2 out of 5 honey bee colonies died
in the past year. That is why now, more than
10% OFF
all bulk honey
& honey in jars
ever, it is time to be diligent in conserving
pollinator populations such as the honey bee.
Colony Collapse Disorder, insect diseases,
genetically modified organisms (GMOs), and
other issues that affect bee health all add to
the decline of bee populations.
The loss of honey bees is an issue that
every one of us should care deeply about. Not
only do these industrious insects provide us
with sweet golden honey, they also pollinate
one-third of our food crops. Imagine a world
without apples, cucumbers, blueberries, or a
myriad of other fruits, nuts, and vegetables.
How can you help the honey bee? Plant
bee-friendly flowering plants in your yard,
July 1–15
avoid the use of chemicals and pesticides on
your lawn or garden, learn to be a beekeeper
(see “DIY—Beekeeping 101” by Kate Ferry in
the June 2015 issue of Co-op News), buy local
organic produce, and support beekeepers like
GloryBee by purchasing local, raw honey.
In support of GloryBee, and all of our
honey vendors, liquid honey in jars and in
bulk is on sale for 10 percent off the regular
price from July 1 to 15 in both of our stores.
Stock up and help GloryBee Save the Bee!
Learn more about GloryBee, the Save the
Bees campaign, resources for beekeeping, and
find current news about bees and pollinators
at glorybee.com.
with a bee-utiful cake from the
Co-op bakery. This fluffy vanilla
cake, with velvety custard filling and
sliced almonds for added crunch,
is adorned with honey buttercream
frosting and charming chocolate
bees with delicate almond wings.
on sale July 1–15
$2.99/slice
Whole cakes available
by custom order.
photos by Matt Curtis
Celebrate bees
• www.communityfood.coop
Compost without the pesky fruit flies thanks to
this scrap collector and freezer compost bin.
$14.95 • Cordata store only • fullcirclehome.com
SCRAP
HAPPY
COSMIC
TREATS
Three, two, one... blast
off with rockets and stars
popcicle molds from Tovolo.
$12.95 • tovolo.com
5
SUMMER
ESSENTIALS
INSTANT
PIZZAZZ
S’MORES
FOR ALL
It’s not a campout
without s’mores—traditional,
vegan, or gluten free.
$4.59 • Dandies Air-puffed Vegan Marshmallows • chicagoveganfoods.com
$4.39 • Kinnikinnick Foods S’moreables Graham Style Crackers • kinnikinnick.com
$3.29 • Theo Pure Dark or Milk Chocolate • theochocolate.com
Mini spa treatment for meats
& veggies. Try our Co-op deli
in-house bbq sauce, Vietnamese
bbq sauce, piri piri marinade,
and teriyaki sauce.
$5.99 • on sale July 1–21 ($6.99 reg)
GRILL-ICIOUS
photo by Habiba Sial
85% lean = juiciest burgers
$6.79/lb • countrynaturalbeef.com
19
de
si
In
n
po
ou
C
EVERYONE WELCOME! COME ONE, COME ALL! FREE!
SUMMER PARTY
WHAT
WHEN
WHERE
YOGOMAN
BURNING BAND!
SUNDAY AUGUST 2
NOON - 5 PM
MARITIME
HERITAGE PARK
KIDS CIRCUS ARTS PLAYSHOP
FACE PAINTING & CREATIVE CRAFTS
NON-PROFIT INFO FAIR
$3 BURRITOS
NOON–1 • MUSIC BY LUCAS HICKS
2–3 PM • CO-OPERATIVE CIRCUS
SHOW & PARADE
3–5 PM • YOGOMAN BURNING BAND
500 W HOLLY STREET
DOWNTOWN BELLINGHAM
bBRING YOUR FAMILY & FRIENDS! THE MORE THE MERRIER!
COME ONE, CO ME ALL!