June 2014 - Community Food Co-op

FREE TAKE ONE! FREE TAKE ONE! FREE TAKE ONE! FREE TAKE ONE! FREE TAKE ONE!
Community Fo
In This Issue
FOOD CO OP
od Co-op
1220 N. Forest
St., Bellingham
WA
315 Westerly Rd
., Bellingham W
A
360-734-8158
www.commun
ityfood.coop
Ask the Nutr
itionist—Sug
ar—Page 4
Farm Fund S
uccess Storie
s—Page 8
Co-op Community News
June 2014
A publication with your good health in mind
Put Your Money Where Your Heart Is
Laura Steiger, Publications Coordinator
We eat local. We buy local. We play local.
So, why not invest local?
The Whatcom Investment Network
(WIN) is a loosely organized group that
provides a venue for local businesses
to meet potential investors. Sort of a
financial match.com—the organization
itself does not make any loans or
investments.
Judith Culver, one of the founding
members and an active investor, explained
how WIN got started: “The idea for WIN
originated [in March 2010] at the Great
additional research, he discovered there
Unleashing. Some people gathered to
were no local dairies bottling milk in
talk about the importance of personal
finance in building a resilient community, glass bottles, and that presented a market
especially moving our resources from Wall niche that he could fill. What Larry
didn’t know, was that adding the bottling
Street back to Whatcom County. We
line “introduced more complications
became the Transition Whatcom Personal
than I ever expected.”
Finance Workgroup. After a Move Your
In 2007, Twin Brook
Money campaign, we
People gathered
Creamery’s bottling line
formed the Whatcom
was born. The first two
Investing Network, which to talk about the
is completely independent importance of personal stores to carry Twin
Brook Creamery milk
of Transition Whatcom.”
finance in building a
in glass bottles were the
WIN held its first
Community Food Coinformational meeting in resilient community,
op and The Green Barn,
June 2011, and shortly
especially moving
and Larry said he “will
thereafter the first match
our resources from
be forever grateful” for
was made between 10
his first two customers.
Wall Street back to
local investors and Twin
In subsequent years, after
Brook Creamery in
Whatcom County.
Larry pounded the streets
Lynden.
to market his product,
Twin Brook Creamery
is a family dairy farm established in 1910, Haggen and other regional grocers
slowly followed suit.
and Larry Stap is the fourth generation
In 2009 milk prices collapsed
to work the family farm. Larry’s dream?
nationwide, while feed prices escalated
Make certain the fifth generation has
due to the rapidly increasing demand for
the opportunity to carry on the family
crops used in ethanol production. “No
tradition.
dairy farm in the U.S. was operating in
To keep the farm sustainable for future
the black, everybody was in the red,”
generations Larry realized he needed to
make some changes. Given rising expenses said Larry. Twin Brook was no exception.
Larry knew he needed to expand
and fluctuating milk prices, simply
the bottling facility and invest in
continuing to sell the milk from his herd
more efficient equipment to make
to the Darigold cooperative just wasn’t
the operation profitable. The original
going to cut it. Neither was buying more
bottling line was a two-bottle, hand-fed,
land and expanding his herd. Larry had
labor-intensive setup—only capable of
a better idea—bottle his own milk right
processing milk from about 30 of the
there on the farm, thereby adding value
approximately 125 cows on the farm.
and cutting out the middle man. After
Back in 2007, Larry had used his good
line of credit with his bank and a small
real estate loan to launch the original
bottling business, which required a hefty
initial capital investment. But when it
came time to refinance for the expansion
needed to make the business profitable,
bank lines of credit had dried up because
of the nation-wide real estate collapse.
Even though Larry had plenty of equity,
and demand for his product was steadily
increasing, bankers weren’t loaning.
“I was getting more nervous all the
time, and wondered what was going to
happen,” Larry said. That’s when the
Whatcom Investing Network and Jeff
Voltz, project manager at the Northwest
Agriculture Business Center (NABC),
came into the picture.
Jeff Voltz was invited to attend WIN’s
first informational meeting in June
2011, and seeing a potential match he
invited Larry Stap to join him. Together,
Jeff and Larry crafted a carefully detailed
proposal that disclosed the past history
of the farm, where the farm was at
currently, and what they wanted to
achieve. After presenting the proposal at
the WIN meeting, Larry began to meet
potential investors individually at the
farm. “Everyone that we met with knew
the past history of operating in the red,
and everyone still invested in this. Ten
investors. It was absolutely amazing—it
just blew us away,” said Larry.
With the investment from WIN
The Stap/Tolsma family at the family farm established in 1910 by Larry Stap’s great-grandfather:
(from left) Jacob, Debbie Stap, Samantha, Makenna
held by Larry Stap, Levi, Michelle Tolsma, and
Mark Tolsma.
members, Larry started the bottling
line expansion and by the end of the
October 2011 he was able to meet his
priority goal, which was to have the new
bottling line ready for eggnog season.
Ever since, the demand for Twin Brook
milk in glass bottles has taken off. Larry
no longer needs to pound the streets
marketing his milk; these days stores
are lining up to carry his product. Larry
reports that both the farm and the
bottling line broke even in 2011 and
2012, and had the first profitable year
in 2013. As a result of being back in
the black, Larry was able to refinance
his debt through his bank and repay the
private investors he met through WIN.
“Those investors took me to the next
level. I couldn’t have done it without
them,” said Larry. “Every one of the
private investors came to the farm, saw
what they were investing in, sat in our
corporate office—that is the kitchen
table—and wrote the check. How could
you ever default on an investment like
that?”
(continued on page 3)
Twin Brook Creamery is a farm-to-store dairy, complete with its own bottling line. The two center photos show the upgraded rotary bottling line, installed in 2011 with funds from local investors, which is a big improvement
in efficiency from the original two-bottle, hand-fed bottling line that was installed in 2007. The new efficient bottling line took the farm from running in the red to profitability.
Photos courtesy of Twin Brook Creamery
FOOD CO OP
The Co-op Board of Directors
Meetings are on the
second Wednesday of every month.
Next Meeting:
Wednesday, June 11 at 7 pm
Connection Building at the Downtown store
1220 N. Forest St.
Member-owners are welcome to attend. To share
your suggestions or concerns at the 10-minute
member-owner forum at the start of each meeting,
contact Board Administrator Jean Rogers in
advance, at 360-734-8158 or jeanr@communityfood.coop, by the first Monday of the month, if
possible.
Jim Ashby, General Manager 360-734-8158
Board of Directors:
Steven Harper, Chair
Brooks Dimmick, Vice Chair
Brent Harrison
Caroline Kinsman
Jade Flores
Laura Ridenour
Mariah Ross
Megan Westgate
Melissa Morin 360-650-9065
360-734-1351
360-398-7509
360-224-9525
360-734-8158
970-372-8344
360-820-5251
360-592-5325
360-510-5382
~~~~~~~~~~~~~~~
May 14, 2014
Board of Directors Summary
Jean Rogers, Board Administrator
• The Board reviewed the agenda and plans for the spring
strategic planning retreat.
• The Board approved a patronage refund to member-owners
for fiscal year 2013. The dividend is scheduled to be mailed
in August, or sooner if possible.
• The group made a final review of member input for the
initial phase of the downtown expansion project (plans for
the 405 E. Holly Street property) and discussed plans for
member involvement during the second phase of the project
(improvements to the Downtown store).
• The meeting concluded with an update on the progress of
the expansion project to date.
Complete minutes for all Board meetings and our governing
policies are available at the service desk. Complete minutes are
also posted at www.communityfood.coop.
The first 10 minutes of every Board meeting are reserved for
member input.
Next meeting: June 11 at 7 pm in the Connection Building at
the Downtown store, 1220 N. Forest St.
Member-owners welcome to attend the meeting. Hope to see
you there.
Co-op store hours— Open 7 days a week
Cordata—7 am to 9 pm
Downtown—7 am to 10 pm
Co-op deli hours—
Cordata—7 am to 9 pm
Downtown—7 am to 9 pm
Visit the Co-op website at
www.communityfood.coop
Cooperative Principles
•Voluntary and open membership
Photo courtesy of To the Moon
•Democratic member control
•Member economic participation
•Autonomy and independence
•Education, training, and information
•Cooperation among cooperatives
•Concern for the community
Co-op Community News is produced by the
Community Food Co-op and
published eight times per year.
Downtown
1220 N. Forest St. Bellingham WA 98225 Cordata
315 Westerly Rd.
Bellingham WA 98226
360-734-8158 (both locations)
Co-op Community News is published as a service for
member-owners. Letters from member-owners are welcome
(see guidelines below). The deadline for submission
of letters is 8 pm on the 5th of the month preceding
publication.
Editor:
Design/Production:
Laura Steiger
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 memberowners. Nutrition and health information is provided
for informational purposes only and is not meant as a
substitute for a consultation with a licensed health or
dietary practitioner.
Acceptance of advertising does not indicate endorsement
by the Co-op of the product or service offered.
Letters to the Editor Guidelines
Letters must include your name, address, and a daytime
phone number. Please respect a maximum of 150 words.
Due to space considerations, we regret that we may not be
able to publish all letters.
Please send letters to:
Newsletter Editor, Co-op Community News
1220 N. Forest St., Bellingham WA 98225
or email editor: lauras@communityfood.coop
Save the date!
August 17
Community Food Co-op’s
17th annual
Community Party
Sunday, August 17
Maritime Heritage Park
2
The 2012 Co-cycle team at Markko Winery in Conneaut, Ohio. Watch a
trailer for “To the Moon,” a film about the 2012 Co-cycle Tour at
www.tothemoonfilm.com.
Co-cycle Kick-off Event and
Holly Street Building Tours
Saturday, June 21, 10 am to noon
We’re still working on the details, but we are very
excited to announce a fun event coming in June.
We’ll be gathering in the parking lot of the Co-op’s
new building at 405 E. Holly Street to host the 2014
Co-cycle team and offer tours of our new building.
Watch for details on our website, Facebook page,
and in our stores.
The Co-cycle bike team will be kicking off their
third annual bike tour from Bellingham in June, and
we’re going to send them off in style. The idea for
Co-cycle was born on a bike ride during the summer
of 2011 when a group of friends began thinking
about cycling across the country in celebration of
the United Nations-declared International Year of
Cooperatives—visiting cooperatives and raising
awareness about the cooperative movement along the
way. After months of planning, Co-cycle became a
reality and in 2012 the tour went from San Francisco
to Amherst, Mass. The 2013 tour rode from Seattle
to Boston. In 2014, the Co-cycle route is Bellingham
to San Diego. Join us as we meet this year’s riders
and learn how we can help them achieve their
mission to support the cooperative movement in
the U.S. Co-cycle hopes to organize a ride, so local
cyclists can ride along with the Co-cycle team as
they prepare for the start of their journey. Find more
about Co-cycle at www.co-cycle.coop.
The Co-op is also very excited to open the doors
of our new building at 405 E. Holly Street to the
community for the first time. You will be invited
to stop by for a tour to see the “before” state of
the space, get a peek at the renovation plans, and
then watch the plans become a reality during the
subsequent months. After the renovation, the old
Better Than New building will finally live up to its
former promise!
Co-op Community News, June 2014
Before (top photo) and after (artist concept,
below). Tour the building on Saturday, June 21,
to see the design plans.
Member-Owners Help
Shape the Holly Street
Building Design
Holly O’Neil, Member Involvement Facilitator
and Adrienne Renz, Outreach Manager
First off—thank you! Through the January Dining
with the Directors forum, March Annual Meeting,
and the survey on the Co-op website, we have received
hundreds of comments to help us in the design process
for the Holly Street building, and to make this project
a success. Here’s a snapshot of the input we heard, and
what you can expect to see. You can also go to the
Co-op’s website for more details.
In terms of our process: we submitted permits for the
Holly Street building remodel in May, and by June we
should know the results of the Design Review process.
Keep your fingers crossed. In late June we will hold an
open house so everyone can tour the building before it
is remodeled, see the final plans, and have some fun.
Here are the common themes from member-owner
input that were incorporated into the final design.
• Ample bike parking all around the building and easy
parking for grab-and-go breakfasts and lunches.
• A beautiful patio in front of the bakery for sitting
and soaking up the sun as you nibble your almond
brioche.
• A fantastic bakery that is carefully designed to
separate gluten and non-gluten baking.
• A community classroom that can be divided into two
spaces, with a state-of-the-art teaching kitchen.
• More mercantile and other retail to create a thriving
downtown corner.
And then we fill it in—with art, music, kids, elders,
shoppers, and all of us Co-op member-owners creating
a great community together. Don’t miss the open house
in June (see story at left), and get ready for the next
round of member-owner input on the Downtown store
improvements. We will be tabling in the stores over the
next few months to collect feedback, and will continue
to have the online survey option on the homepage of
the Community Food Co-op’s website.
Current menus for
Downtown Deli Hot Specials
and
Cordata Hot Bar
at
www.communityfood.coop
On the run?
Look for a variety of tasty new items in the
grab-n-go cases
at both stores!
www.communityfood.coop
Online Customer Comment System
Laura Steiger, Publications Coordinator
Question? Suggestion? Complaint?
Kudos? One simple way to share
feedback with Co-op staff is to
use the comment system on our
website. From the homepage at www.
communityfood.coop, just click on
the light purple “comments?” button
and you’re on your way. If you want
a direct response to your comment,
use the option to include an email
address. Otherwise, check back
after a few days for a reply from a
department manager. There is also
a search function on the comment
system, so you can see if someone else
has already submitted the information
you’re looking for.
Of course, you can also feel free
to chat with staff whenever you are
in the store. Service desk staff is
super knowledgeable about nearly
everything to do with the Co-op. If
they can’t answer a question, they’ll
connect you with a person who
can. We appreciate your questions,
product suggestions, appreciation for
staff, and even your complaints and
suggestions for areas of improvement.
Your feedback helps us continue to
grow and improve in order to meet
the needs of our membership and
shoppers.
Most of the comments in our system
are specific product requests. To give
you an idea of the kind of interaction we
offer on our comment page, following
are a few samples of comments received
in the past two months.
Comment:
My wife and I want you to know
how very much we appreciate having
the newly installed EV Charging
Stations! This is a wonderful customer
service that now allows us to drive
from Birch Bay to the Community
Food Co-op, to do our weekly
shopping, and return home using only
electric energy. It just feels good to be
buying our food from the best possible
source and treating our environment
responsibly.
Response:
Thank you so much for your kind
words. We are thrilled to be able to
add another level of service to our
customers and community. We will
continue to strive to redefine what
“full service” means in the grocery
industry.
Terry Parks - Cordata Store Manager
Comment:
A Seattle company called “My Chi
Delights” makes some delicious gluten
free, vegan, food bars. Can you carry
them!
Response:
Looks really great! We have
contacted the company and hope to
receive samples for evaluation soon.
Thank you for the suggestion.
Eric Schuster - Downtown Grocery
Manager
Put your money where your heart is
continued from page 1
Since its inception in July 2011,
WIN’s approximately 25 active members
have invested more than $800,000 in
12 local businesses. What motivates
WIN members to invest? Judith, one of
the Twin Brook investors said, “Most
of us are totally committed to investing
money locally. We wanted to support
local agricultural a​ nd other resiliencerelated b​ usinesses that were unable to
get bank loans. I loved [Twin Brook’s]
chocolate milk and eggnog. I am
delighted that we helped them, because
they are an asset to our community.”
Judith has since gone on to invest in five
other businesses.
Why invest local? As Larry Stap
concluded, “Local people, invest in
local businesses, and stimulate the local
economy. Because they invested in me,
I hire more people, pay more taxes, and
work with more local repair people. If
they invest nationally, it wouldn’t benefit
Whatcom County.” So, the next time
you purchase a bottle of Twin Brook
Creamery milk at the Co-op, think of
the local investors who supported Larry
Stap’s dream to keep his family farm in
the family for generations to come.
If you are interested in local investing,
either as a potential investor or potential
recipient, find more information and
the date of the next WIN meeting at
WIN’s very informational website, www.
whatcominvesting.org. To contact WIN,
email info@whatcominvesting.org.
Third Thursday Local Music Series
Mike Marker
Blues and Roots Americana
Thursday, June 19, 6–8 pm
Downtown Co-op Deli
Mike Marker has performed with Malvina
Reynolds, Utah Phillips, and Pete Seeger, and
has played at festivals and clubs across North
Photo courtesy of Mike Marker
America, England, Scotland, and Ireland.
He is a songwriter and arranger of country
blues, old-time southern mountain music, and modern songs from the
folk tradition. Also performing on guitar, Victory Folk and Jazz Review
describes Mike as a “top flight banjo picker, storyteller, and rambler,” and
the late Pete Seeger said, “Mike Marker is one of the best songwriters I
know and a damn good singer.”
This newsletter is printed on 20% post-consumer waste paper with soy inks.
Comment:
I would like to
change my address.
How and who? Rob
Response:
It’s easy. Next time
you come in the store
stop by the service
desk, and we have
an easy form for you
to fill out and sign.
Either store will
work.
Nate Wright Cordata Front End
Assistant Manager
Comment:
Comment:
Response:
Response:
I almost went to another store
today because I thought the Coop didn’t carry sparkling water. We
walked all over and didn’t see it with
the rest of the water. Only at the
last minute, while we were checking
out, did one of your staff let us know
it was available. Why aren’t all the
beverages in one spot?
Thank you for the feedback. We
have never liked how that ended up
either. We do have plans to fix this
issue, however it is going to be a
couple of months until we can reset
that aisle. Thank you for the feedback.
Eric Schuster - Downtown Grocery
Manager
My sister was shopping at your
Cordata location recently, and realized
as she was checking out that she had
forgotten her wallet. Lacy, “a cute redheaded cashier” (her words), paid for
her lunch, and set off a flurry of pay-itforwards since. Awesome job making
‘community’ such an important part of
the Community Co-op!
Aw, that is so cool!! Thanks for taking
the time to appreciate Lacee! We think
she is pretty awesome too! I’ll be sure to
pass this on to her and our team. Thanks
again!
Rena Ibarra - Cordata Front End
Manager
Coming
in July…
The summer
issue of
In Season
magazine
will arrive
in memberowner
mailboxes on
July 1. Not only will it be chock-full of
great stories and information from Coop staff experts, but it will also have the
ever-popular Volume Discount Coupon,
valid July 1–15. The volume Discount
Coupon is offered to Co-op memberowners three times a year, and savvy Coop members take advantage of the great
savings—from 5 to 15 percent off—by
stocking their pantries with their favorite
Co-op goods.
To ensure you receive the magazine,
and other important Co-op mailings
like the upcoming Patronage Dividend,
update your address at the service desk.
STAFF
We are memberowners and Co-op
customers, too!
There is no doubt that Co-op staff is
committed to the Co-op, our mission,
and appreciates our products. In 2013,
Co-op staff spent $1,188,955 in our
stores, which amounts to 3.8% of total
Co-op sales for the year. Clearly, Co-op
staff love being Co-op member-owners
and shoppers.
(PS: Think it is challenging not to snack
throughout the day at your workplace?
Try working in a grocery store surrounded
by the best deli, bakery, produce, and
grocery products in Bellingham. Constant
temptation!)
Special Offers from
Co-op Business
Partners
Were you aware that one of the
benefits of being a Co-op memberowner is receiving discounts from
our local business partners? Nearly
40 local businesses offer special
deals for Co-op member-owners—
ranging from professional services,
such as marketing or wellness
care, to discounts on specialty
retail items. Find information
about all of our business partners
at www.communityfood.coop,
under the “Participate” tab, and
take advantage of this great Co-op
member-owner benefit.
The Business Partner program is
just one way the Co-op works to
fulfill our Strategic Plan Goal #3—
Community Engagement. If you are
a local business owner and a Co-op
member-owner and would like to
extend an offer to your fellow Coop member-owners through the
Business Partner program, simply
fill out the required information
online. We love to cooperate with
the local business community.
After all—Food is our middle
name, but Community comes first!
Co-op Community News, June 2014
3
Ask the Nutritionist
,
tritionist
Dear Nu
! Is
et things
e
w
s
e
v
I lo
for me?
that bad
lly
sugar rea
—Co-op
Dear Member,
A recent study published in the
journal JAMA Internal Medicine found
that eating too much added sugar not
only increases our waist size—it also
increases our risk for heart disease. This
does not mean sugar is inherently bad,
or that you can’t ever eat sugar again.
It’s just important to be aware of the
amount of added sugar you’re eating.
And, you may not even realize it.
Sugars in your diet can be naturally
occurring or added.
• Naturally occurring sugars are found
in foods such as fruit and fruit juice
(fructose) and milk products (lactose).
Naturally occurring sugars are good
sources of carbohydrates, for energy.
When you eat naturally occurring
sugars from whole foods, you’re
also consuming the inherently good
properties from those foods, such as
fiber and phytonutrients from fruits or
protein from dairy products.
member
Lisa Samuel,
Registered Dietitian
and Nutritionist
• Added sugars are sugars and syrups
put in foods during preparation or
processing, or added at the table
(like when you add sugar to your
tea or oatmeal). Sugars like honey,
molasses, maple syrup, rice syrup, and
agave count as added sugars. Even
many “healthy” products have sugar
hidden among their ingredients—like
crackers, breads, and flavored yogurts.
Added sugars have no nutritional
value, other than a source of energy.
For example, just one 12-ounce can of
regular soda contains eight teaspoons
of sugar, or 130 calories, and zero
nutrition.
Most people consume more sugar
than they realize. To figure out if a food
contains added sugars, and how much
it contains, you have to look at the
nutrition label and the ingredient list.
After you’ve determined whether the
food has added or naturally occurring
sugars, then you can make an informed
decision about whether it’s a good
choice.
Look at the nutrition label
Under the total carbohydrates, you’ll
find a line for sugars, and the number of
grams of sugar per serving in this item.
This number is the total grams of sugars
in this food—both naturally occurring
sugars and added sugars.
Look at the ingredient list
To determine whether the food has
naturally occurring sugars, added sugars,
or both, read the ingredient list. Sugar
has many other names. Besides those
ending in “ose”—such as maltose,
sucrose, or fructose—other names for
sugar include high fructose corn syrup,
molasses, cane sugar, corn sweetener,
raw sugar, syrup, honey, maple syrup,
or fruit juice concentrates. If the sugar
ingredient is in the first three or four
ingredients on the label, it means it’s a
big proportion of that product.
The American Heart Association
(AHA) recommends eating not more
than 6 teaspoons (24 grams) of added
sugar per day for women, 9 teaspoons
(36 grams) for men, and 3 teaspoons (12
grams) for children. This does not count
fruit, dried fruit, fruit juice, or dairy
products, all of which have naturally
occurring sugars. But check those labels
for added sugars.
Tips for Reducing Added Sugar
• Read labels! Choose products with the
least amount of added sugars.
• Cut back on the amount of sugar
added to things you eat or drink
regularly like cereal, pancakes, coffee,
or tea. Try cutting the usual amount of
sugar you add by half. Your taste buds
will get used to the difference.
• Buy fresh fruits or fruits canned in
water or natural juice. Avoid fruit
canned in syrup, especially heavy
syrup.
• Instead of adding sugar to cereal or
oatmeal, add fresh fruit or dried fruit.
• When baking cookies, brownies, or
cakes, cut the sugar called for in your
recipe by one-third to one-half. Often,
you won’t notice the difference.
Introducing the
Fruit and Nut Granola Bars
Stronger Together
Servings: 16 bars
Total Time: 20 minutes active, 45 minutes total
Packaged snacks may contain a lot of added sugar; making your own snacks
allows you to control the quantity of added sugar. Try this simple recipe for
a homemade granola bar that is perfect for a quick, nutritious, on-the-go
summertime snack.
Ingredients
1/2 cup flaxseed meal
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup honey
2 ripe bananas, mashed
1/2 cup peanut butter
1 cup dried apples, diced
1/2 cup almonds, chopped
1/2 cup vegetable oil
3 cups rolled oats
1. Preheat oven to 350 degrees F.
Grease a 9 x 13 inch glass casserole
dish.
2. In a large bowl, mix together
all of the ingredients except the oats.
Add the oats and mix together well.
Spread the mixture evenly into the
casserole dish, pressing down firmly
to create a smooth top.
4
3. Bake in the oven on the middle
rack for about 25 minutes. Let cool for
about 10 minutes before cutting into
16 even bars.
Serving Suggestion
Add your favorite dried fruits,
like raisins, dates, or cranberries,
or substitute almond, cashew, or
sunflower nut butter for peanut butter
in this high-energy breakfast and
snack-time staple.
Nutritional Information
Per Serving—Calories 220, Fat 15
g, Cholesterol 0 mg, Sodium 90 mg,
Carbohydrate 20 g, Dietary Fiber 3 g,
Protein 4 g
Reprinted by permission from
StrongerTogether.coop. Find more
recipes and information about your
food and where it comes from at www.
strongertogether.coop.
Co-op Community News, June 2014
2014 Dirty
Dozen
Every year, the Environmental
Working Group (EWG) tests
pesticide residue levels on
conventionally grown produce
and publishes the results in the
very useful Shoppers Guide to
Pesticides in Produce—more
commonly known as the Dirty
Dozen and Clean Fifteen lists.
The Dirty Dozen are the produce
items that contain the highest levels
of post-harvest pesticide residue;
conversely, the Clean Fifteen
contain the lowest levels. EWG
also includes a Plus section that
lists two produce items—hot peppers
and kale/collards—that contain trace
levels of highly hazardous pesticides
and were frequently contaminated
with insecticides believed to be toxic
to the human nervous system. The
organization strongly urges consumers
to buy organic, if they are eating a lot
of these two food groups.
By the way, you should know
that the Co-op deli has made a
commitment to not use any produce
item on the Dirty Dozen list in any
of their in-house recipes unless it is
certified organic. Thanks, deli staff, for
keeping it organic and healthy in the
Co-op kitchens!
Pick up one of these handy walletsized guides in either of our stores,
and use it when making produce
purchasing decisions. The list can
be particularly useful to minimize
exposure to pesticides when traveling,
or anytime when it is difficult to find
organic produce. It is also useful when
weighing the costs of purchasing
organic versus conventional produce.
Of course, it is good to keep in mind
that there are many reasons to buy
organic produce beyond pesticide
residue levels—most namely, the
health of our environment and the
health of farm workers who are
exposed to pesticides and other
chemicals used in conventional
agriculture.
Learn more about the issues associated
with pesticides, and see a comprehensive
list of test results at www.ewg.org.
www.communityfood.coop
Peak of the Season—Berries
Kate Ferry, Co-op Member-Owner and Blogger
The end of spring and transition to
summer brings with it the best of our
county’s bounty—berries! If there’s
ever been a question of whether or not
seasonal food is best at its peak, let
berries be the tipping point that sends
you into tasty bliss. By focusing on the
seasonality of food and enjoying fruits
and vegetables at their prime freshness,
the consumer enjoys big cost savings and
can fully appreciate the superior taste
and quality. Picking, gorging on, and
preserving the bounty when it arrives in
full force is also a way to ensure that the
dollars stay in our local economy.
Strawberries are the first sweetness
to arrive, and start showing up in early
June with some everbearing varieties
continuing long into summer and
early fall. The beginning of July brings
the familiar hum of berry pickers to
the North County to pick raspberries
around the clock. Raspberry season
arrives with a bang and is relatively
short. Blueberries arrive in mid-July
and have a longer season as the different
varieties ripen throughout its four- to
five-week season. Blackberries and
huckleberries finish off the berry season
in August and September.
The Co-op’s produce department is
a great place for pints of local berries
that are picked at their freshest. You can
even call ahead for a bulk order if you
need enough to preserve for continued
enjoyment after the summer bounty.
I have a few favorite spots around the
county for getting my hands dirty and
my back warmed by the sunshine while
I pick my haul and fill up the buckets.
Each farm I support is exclusively nospray and although they might not be
certified organic, the farmers practice
organic methods.
For strawberries, I like to support
Bellingham Country Gardens and
Kate’s favorite berry
farms—
Bellingham Country Gardens
2838 E. Kelly Road, Bellingham;
360-223-3724; www.
bellinghamcountrygardens.com
Breckenridge Blueberry
Farm stand
enjoy their everbearing fruit from June
to August. Breckenridge Blueberries
is where I stop for easy picking, good
company, and unbelievably delicious
blueberries. The farm has a variety
of different blueberries and enjoys a
long season from mid-July to midAugust. Blackberries, huckleberries, and
raspberries are where I rely on both the
Co-op produce department and other
hidey-holes around the county, including
my own backyard, to get my fill of nospray goodness.
The three months of berry season
are arguably best enjoyed with berries
going straight from bush to hand to
mouth. The overflowing bounty can also
be easily preserved and enjoyed yearround. My first method of preservation
is freezing. I lay the berries out on
large sheet pans, so that once frozen
the individual berries can be put into a
plastic bag or other container without
becoming a solid mass. These frozen
berries can be savored in a smoothie of
plain Greek yogurt, hardy greens (kale
and/or spinach), chia seeds, and fresh
juice. This smoothie recipe also transfers
perfectly to a popsicle mold (available
in the Co-op mercantile department)
Breckenridge Blueberries
3595 Breckenridge Road,
Everson; 360-220-4102; www.
breckenridgeblueberries.com
Photos by Kate Ferry
to beat the heat of summer. Or, move
the frozen berries into the pantry when
summer is over and you’re ready to warm
your bones in the kitchen over a boiling
water bath of jams or jellies. If you’re
looking for a foolproof and easy-to-alter
recipe for your berry harvest, check out
the crumble recipe below.
I hope you find time to enjoy berries
at the peak of fresh sweetness—whether
a pint from the produce department,
handpicked bucketfuls in the fields,
or showcased in your favorite treat.
Whatcom County is a treasure and the
bountiful berries we enjoy come summer
are just one of our remarkably delicious
gems. Bring on summer!
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.
Strawberry
Rhubarb Crumble
(gluten free)
Kate Ferry
Substitute berries to suit
what is in season or on hand
in your pantry. If omitting
rhubarb, adjust the total
quantity of berries to four cups.
I’ve had success experimenting
with alternate sweeteners
and reducing the quantity of
sweeteners (particularly if you
are not using rhubarb).
2 cups strawberries, hulled and
sliced
2 cups rhubarb, sliced ½ inch
thick crosswise
1 cup granulated sugar
¾ cup almond meal*
½ cup cold unsalted butter, cut
into pieces
Organic Valley
Farm Discovery
Tour
½ cup packed light-brown sugar
1 cup gluten-free rolled oats*
½ teaspoon ground cinnamon
Saturday, June 28, 11 am to 2 pm
Edelweiss Dairy
Photos courtesy of Burt’s Buzz
Burt’s Buzz—a documentary film
Tuesday, June 17, 6:30 pm or Sunday, June 22, noon
Pickford Film Center
Co-sponsored by Community Food Co-op
“Burt’s Buzz” takes an intimate look at the world of Burt Shavitz, the face and
co-founder of Burt’s Bees, exploring his fascinating and unique life. Wise and
wry, ornery and opinionated, the reclusive Shavitz is committed to living off the
land and keeping true to his humble beginnings despite his celebrity status. The
film chronicles Burt’s life as a photographer, beekeeper, and brand spokesman,
following his complicated relationship with the company, his fans, and the world
around him. Exposing the collision between business and personal values, “Burt’s
Buzz” is a compelling and fascinating portrait of this highly idiosyncratic pioneer,
and a revealing study of what it means to be a living icon.
Tickets: $10 general admission, $7.25 Pickford Film Center members, $8
children under 12 and students with valid ID; $8.50 Sunday bargain show
More: pickfordfilmcenter.org, burtsbuzzdoc.com
This newsletter is printed on 20% post-consumer waste paper with soy inks.
1519 Timon Road, Everson
(from Guide Meridian or Hannegan,
head east on Front Street in Lynden,
then south/east on Hampton, turn
south onto Northwood to Timon)
Free
Meet your local Organic Valley
dairy farmer. Nestled along the
Nooksack River with views of Mount
Baker and surrounding agricultural
lands, Edelweiss was the first certified
organic dairy in Whatcom County.
See our Jersey cows and various
other animals, tour the farm, and
learn about organic and sustainable
agricultural practices. Read more
about farm owners Hans and Colleen
Wolfisberg and their family at www.
organicvalley.coop/who-is-yourfarmer/northwest/wolfisberg-wa.
Vanilla ice cream or whipped
cream (optional)
*If you don’t need a gluten-free
recipe use regular rolled oats
and all-purpose flour in place of
almond meal.
1.Preheat oven to 400 degrees.
In a 9-by-13-inch baking
dish, combine strawberries,
rhubarb, sugar, and 1/4 cup
almond meal.
2.Combine remaining 1/2 cup
almond meal and butter in
the bowl of a food processor.
Pulse until pea-sized. Add
brown sugar, oats, and
cinnamon. Pulse to combine,
and sprinkle over fruit
mixture.
3.Bake 35 to 40 minutes until
bubbly and golden, and
rhubarb is tender.
4. Serve warm with optional ice
cream or whipped cream.
Co-op Community News, June 2014
5
Working together...
June 2014 Community Shopping Day Organization
What are
Community Shopping Days?
Catholic Community Services
Robin Elwood,
CCN Staff
Filmmaker Fredrick Dent shared these frame grabs of Fred, one of
the people interviewed for Dent’s “Homeless in Bellingham” film
project. Mike Parker, supervisor of the Chronically Homeless Housing
program, said that Fred’s was a beautiful story. Although Fred
recently passed, he was finally living
in his own apartment “after being
homeless forever and a day.” The
photo at left was taken at a park
before he was housed; the photo at
right shows Fred in his apartment.
Watch the first three segments of
“Homeless in Bellingham” at www.
whatcomhsc.org.
Photos Copyright 2014 Fredrick Dent
It was a fabulous sunny day when
Mike told me how CCS makes their
I called Mike Parker of Catholic
program successful. “We take a proactive
Community Services (CCS). Mike
approach at bringing services to people,
supervises the Chronically Homeless
rather than having them
Find more information or
Housing program. “Sure,”
come to us. We pair clients
he said, “this afternoon
with a case manager, who
make a financial donation to
We believe
would be great for an
works with them intensively.
CCS programs at
housing—having We ask them what their
interview. Where should
www.ccsww.org.
we meet?” I started to say
goals are, what their barriers
somewhere to
•
we could just do it over the
are, just generally what their
call
home—is
a
Get involved in ending
phone when he jumped in
situation is. And we work
with an enthusiastic, “or we
with
them
collaboratively
homelessness in Bellingham,
right.
could meet outside in the
to create a service plan. We
www.whatcomhsc.org.
sunshine.” That exchange
arrange for housing subsidies
•
set the tone for a great
and act as a facilitator
Donate
material
goods
interview, and provided a good sense of
with landlords and other community
at Hope House,
how the Chronically Homeless Housing
providers.
program works to make lives brighter.
“Once clients are housed, their case
www.bellinghamhopehouse.com.
“We have a housing-first philosophy,”
manager meets with them weekly, and
Mike explained. “That means we believe
acts as their personal advocate. CCS staff
housing—having somewhere to call
focus on harm reduction and helping
home—is a right. We don’t make it
clients achieve their goals. Those goals
conditional on being clean and sober,
vary, but most of them can be loosely
or dealing with other problems first. We
gathered under the banner of ‘getting my
Round up your purchase
believe that clients can better deal with
life back and creating a sense of home
amount
at the register and
their problems if they have a place to
and community.’”
Donate
the
Difference to
live. I mean, we all probably make better
Describing a typical experience, Mike
benefit the CSD organization
decisions when we’re not in unsecure,
re-enforced what we all know already:
unsafe situations.”
of the month.
“Homeless people are shunned pretty
The Chronically Homeless program
When we all Donate the
often. Many are very isolated from
was founded in 2008, here in Whatcom
community, extended family, their
Difference, our spare change
County. There are different measures for
own children. So once they’re housed,
adds up to big cash.
homelessness, but many of the program’s
recovering a positive sense of identity
clients have been living outside for as
is a common theme. And that
long as 20 years. They currently have
starts with some very basic
they’re hung up over a specific
We have
67 clients and more than 90 percent
items. If you’ve been living
cost. If we help them get past
of them have disabling conditions.
out of a backpack, you are
clients who
that, it becomes a win for
Those can be mental health, addiction,
not likely to have things like
that person. I think it can be
are amazed
physical disability, or some
a birth certificate,
really helpful to build their
combination.
medical records, or
at their own
confidence,” said Mike.
Many
of
“Our project is a team of
valid I.D. Getting those
“We have clients who are
ability to
four staff,” Mike clarified.
documents is part of
the program’s
amazed
at their own ability
“CCS has a long history,
getting the pieces of
succeed.
to
succeed.
Intensive case
clients
have
and supports many
your life back. And of
management,
housing first,
different programs and
course, those forms cost
been living
harm
reduction,
collaborative
services. We serve a specific
money.”
goal
setting—these
outside
for
population, and we get
That is where the
strategies are successful
great results with getting
Community Shopping Day
as long as 20
with the population
long-term homeless clients
funds come in. June’s CSD will
we serve, and they
years.
successfully housed. In the
go to a fund that case managers
also recognize clients’
larger social service picture,
can use for small expenses
dignity as human
we get to collaborate with
not covered by other grants.
beings.”
other awesome service
Whether for bridging a gap in coverage
Heading back to
organizations like Whatcom Homeless
for medical devices or glasses, helping
our
respective indoor
Service Center and Hope House. This
folks buy basic staple items, or paying
employments,
I asked
town works hard to give opportunity to
for housing application fees, the client
Mike
for
a
few
final
people who are trying to get their lives
needs fund allows caseworkers to say
thoughts
about
the
together.”
“yes” when clients encounter unexpected
work
he
and
CCS
are
As Mike explained the program to
bills or fees.
engaged
in.
“Without
me, I thought of homeless people I’ve
“Most of these costs are small, but
doubt, seeing people in
known in Bellingham. Some were couch
for someone just off the streets, they
stable housing makes
surfers or living in vans or RVs while
create discouraging barriers. And,
the day brighter. We’re
they tried to sort out their lives. Some
despite what you might think, helping
accompanying them
were chronically homeless, staying
with unforeseen costs like these actually
on their journey as
in homeless camps or shelters. Many
fosters independence. We’re supporting
they rebuild their lives:
of them have been Co-op customers
clients on actions they are taking for
It’s a wonderful day
through the years, some on a daily basis.
themselves: they are taking steps, and
when that happens.”
CCS
6
Co-op Community News, June 2014
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: food and
sustainable agriculture; social justice,
peace, and human rights; ecological
issues; education; health and well
being; and community health. The
Co-op’s Member Affairs Committee
(MAC) reviews and recommends
12 organizations, and the Board of
Directors gives final approval. For
more information, contact Karl Meyer
at 360-734-8158, ext. 160, or karlm@
communityfood.coop.
2014 Community Shopping
Day Schedule
1/18 Growing Veterans
2/15
Sterling Bike Works
3/15
Bellingham High School Band
Boosters
4/19
Friends of Island Library
(FOIL)
5/17
Pails-n-Trails 4-H Club
6/21
Catholic Community
Services Homeless
Housing Program
7/19 LAW Advocates
8/16 Community to Community
Development
9/20 Common Threads Farm and
School Garden Collective
10/18 Conservation Northwest
11/15 Domestic Violence and Sexual
Assault Services
12/20 Futurewise Whatcom
Volunteer
Thanks
The Co-op thanks all of our
volunteers for their contributions.
Volunteers assist with cooking
classes, newsletter distribution,
events, mailings, and participate in
the Member Affairs Committee.
Ongoing opportunities in our stores
are currently full. Co-op memberowners receive one $5 coupon each
time they volunteer for 1/2 hour
or longer. For updates on volunteer
opportunities, join our volunteer
email list. Contact Karl Meyer at
karlm@communityfood.coop or
360-734-8158 ext. 160.
www.communityfood.coop
Healthy Connections
Cooking, health, and well-being classes
offered by the Community Food Co-op
Full class descriptions on our website • Online class registration available • Full class descriptions on our website
2
9
Canning 101
Part 2
(See June 9)
Springtime
in Paris
Karina Davidson
6:30–9 pm
DT • WCC •
$39 •
Ayurvedic
4 Face & Tongue
Juliet Jivanti
6:30–8 pm
DT • CO-OP •
free
Under Pressure
5 Mary Ellen Carter
6–8 pm
COR • WCC •
$35 •
10
Wild Edible
Berries
Vanessa Cooper
6–8:30 pm
COR • WCC •
$29
Stress Buster
Workshop
Erika Flint
6:30–8 pm
COR • CO-OP •
free
17
Farm Bill 101
Ariana
Taylor-Stanley
6:30–8 pm
DT • CO-OP •
free
Summer Salmon
Robert Fong
6:30–9 pm
DT • WCC •
$45 •
Chicken 3 Ways
Robert Fong
6:30–9 pm
DT • WCC •
$39 •
19
6
13
3
11
12
14
7
Monday
7
1
Summer Greek
Feast
Karina Davidson
6:30–9 pm
DT •WCC •
Make Your Own
Soft Cheese
Mark Solomon
1–4 pm
COR • WCC • $59
Wednesday
Friday Thursday
2
3
4
Fast, Cleanse,
& Detox
Jim Ehmke
6:30–8:30 pm
COR • CO-OP
• $5
Raw Feast
Sonja Max
6:30–9 pm
DT • WCC •
$35
9
Kids Can Cook I
Part 1 (2 sessions)
Jean Layton
10 am–noon
COR • CO-OP
$49 for both classes
Locations:
DT = Connection Building at the Downtown store, 1220 N Forest St,
Bellingham
COR = Roots Room at the Cordata store,
315 Westerly Rd, Belllingham
Registration:
CO-OP = register online at
www.communityfood.coop;
click on Co-op Calendar, then click
on class title. (Need help registering?
Service desk staff can guide you.)
WCC = co-sponsored by Whatcom
Community College, register at
360-383-3200 or
www.whatcomcommunityed.com.
= additional fee for wine option,
payable at class.
•
Please do not wear strong fragrances
to class.
•
Financial aid is available for some
classes. For info on this, and for other
class questions, contact Kevin Murphy
at 360-734-8158, ext. 220, or
kevinm@communityfood.coop.
Canning 101
Part 3
(See June 9)
24
Natural
Fermentation
Sonja Max
6:30–9 pm
DT • WCC • $29
25
Understanding
Test Results
Jim Ehmke
6:30–8:30 pm
COR • CO-OP
• $5
21
28
Kids Can Cook II
Part 1 (2 sessions)
Jean Layton
10 am–noon
DT • CO-OP •
$49 for both classes
15
Thyroid Health
Mystique Grobe,
ND
7–9 pm
DT • CO-OP •
$5
16
17
June Week #5
30 Ethiopian Cuisine
Mulu Belay
6–9 pm
DT • WCC • $35
Make Your Own
Hard Cheese
Mark Solomon
1–4:30 pm
COR • WCC • $59
JULY Week #3
14
Tasty & Easy
Summer Dinners
Lisa Samuel
6:30–9 pm
DT • WCC •
$35 *
26
27
11
HC Class Legend­
Your Health:
Basic Nutrients
Jim Ehmke
6:30–8:30 pm
COR • CO-OP
• $5
June Week #4
23
20
Kids Can Cook I
Part 2
(see July 9)
Full class descriptions on our website
Online class registration
now available
Green Burial
Jodie Buller and
Brian Flowers
6:30–8 pm
DT • CO-OP •
free
WA Spirits
Tony Vernon &
Matt Howell
6:30–8 pm
DT • CO-OP •
free
JULY Week #2
8
10
18
Cooking with
Edible Weeds
Esther Faber
6:30–8 pm
DT • CO-OP •
$5
$39 •
June Week #3
16
Week #1
JULY
Tuesday
June Week #2
Canning 101
Part 1 (3 sessions)
Susy Hymas
6:30–8 pm
COR • WCC •
$59
Homeopathic
Allergy Solutions
Monique Arsenault
6:30–8:30 pm
DT • CO-OP •
free
Bastille Day
Picnic
Karina Davidson
6:30–9 pm
DT • WCC •
$39 •
Kids Can Cook II
Part 2
(see July 14)
Caribbean
Summer
Sarah Chan
6–9 pm
COR • WCC •
$39
3 Steps to Heal
Aching Joints
Carolyn Hallett
6:30–8 pm
DT • CO-OP • $5
18
JULY Week #4
21
E. Indian Veg.
Burrito Bar
Brent Pyeatt
6–8:30 pm
COR • WCC •
$39
JULY Week #5
28
22
29
23
30
Fresh from the
Farmers Mkt
Robert Fong
6:30–9 pm
DT • WCC •
$39 •
24
Berry
Extravaganza
Karina Davidson
6:30–9 pm
DT • WCC • $39
31
25
Healthy Connections Instructor Spotlight
Mark Solomon
In the course of his cheese-making
career Mark Solomon has made
hundreds of wheels of hard cheese—
cheddar, gouda, parmesan, and many
other varieties—and countless batches
of various soft cheeses. He has shared
his knowledge with well over 1,000
students. His own initiation into
the ranks of cheese makers, however,
was almost accidental. “I originally
wanted to make yogurt, but when it
didn’t come out as good as I expected,
I ended up on Fankhauser’s Cheese
Page—a well-known source of
cheese-making information—and my
curiosity was aroused.”
“Soft cheese was easy,” said Mark,
“but hard cheese was much more
challenging. I noticed that the recipes
varied a lot, and some of them
contained erroneous information—
some advised using homogenized milk,
others said the opposite. I did about
20 wheels before I got a cheddar I
was really happy with.” What kept
him going was the sense that “this was
something I could do—and I wanted
This newsletter is printed on 20% post-consumer waste paper with soy inks.
to keep trying until I proved it.”
Cheese making is both an art
and a science, and Mark doesn’t
skimp on the science—keeping
meticulous records on every batch,
and experimenting with ingredient
proportions and timing. This
experimentation allows him to
provide the sort of guidance that a
book or online recipe doesn’t. As for
the artistic aspect, Mark said you
have to tune into how the cheese
feels, looks, and smells at each step in
the process—and once again, there’s
no comparison between reading a
recipe and having an experienced
mentor in the room.
Mark, who lives in the Seattle area,
has been teaching at the Community
Food Co-op since 2011, and his
classes regularly fill to capacity.
He also teaches at Cooks World,
Dish It Up, and Cellar Homebrew,
all in Seattle, and at Bella Kitchen
Essentials in Gig Harbor, and has
lately started teaching in Olympia.
Mark has been expanding his subject
Photo by Laura Steiger
Saturday
Friday
Thursday
Wednesday
Tuesday
Monday
Week #1
June
Instructor Mark Solomon helps a Healthy
Connections class member determine the
amount of water to add in making cheese.
matter as well, and will soon start
teaching how to make bloomy rind
cheeses, a category which includes
such soft cheeses as brie and
camembert.
Mark said that unless a batch of
cheese is exceptionally good, he only
keeps a small wedge from each wheel.
“I love making all kinds of cheese,” he
said, “but when it comes to eating it,
I’m definitely a connoisseur.”
Co-op Community News, June 2014
7
Success Stories
Laura Steiger, Publications Coordinator
Matheson Farms increased their herd size
using a Farm Fund loan, which enabled them
to open a successful farm stand at their Smith
Road farm.
Photos courtesy of Matheson Farms
The Co-op Farm Fund Secured Loan program was established in 2010, and
in 2013 the Co-op partnered with Industrial Credit Union (ICU) to expand
opportunities to fund worthy projects for even more local farmers. To date, the
revolving loan program has loaned $41,190 to fund 10 local, sustainable, food
and farming projects. Read on to learn about two recent success stories.
Sandra Matheson—
Matheson Farms in Bellingham
Matheson Farms has provided the
Co-op with grass-fed beef since 2010,
and Sandra was the first farmer to secure
a loan in partnership with ICU. The
Farm Fund loan helped Sandra overcome
the limiting factor to expanding her
business—herd size—by enabling her to
purchase additional animals at auction.
Although the animals at Matheson
Farms graze outside basically every day,
the 40 to 50 calves born on the farm
every year, along with their moms,
cannot be outside in poor weather or
grazing in muddy pastures with the rest
of the herd—and the vulnerable calves
also need protection from predators,
mainly cougars. These factors limit the
number of calves Sandra can raise in her
barn.
After expanding her herd with the
purchase of animals at auction, Sandra
opened a farm stand in July 2013.
Sandra said she had no idea if anyone
would stop at the stand, and in the
first week many of her customers were
her neighbors and friends. But, by the
second week the farm stand was already
garnering additional traffic, and several
of the farm stand customers were so
impressed with the quality of her grassfed beef that they returned the following
week asking if they could purchase a
quarter or half side of beef. By the third
week of farm stand operation, Sandra
had filled all available reservations for
bulk orders and built enough demand to
generate a wait list.
Sandra said, “The loan allowed me to
have more animals to work with later
in the season, which was a really good
thing. And, the extra business generated
from the farm stand was a nice byproduct of the Farm Fund loan.” She
only has a few more payments left on her
loan, and the farm stand is open again
this summer. Of course, the Co-op will
also continue to sell her high quality,
grass-fed beef year-round.
On his newly converted electric tractor,
Sküter Fontaine weeds lettuce, cilantro, and
dandelion greens. Without the need for ear
protection, Sküter said he can more easily
communicate with his co-workers when they
are working in the fields.
Photo courtesy of Terra Verde Farm
Sküter and Amy (and baby Rudy) Fontaine—
Terra Verde Farm in Everson
In 2013, Sküter started working to
convert one of Terra Verde Farm’s gaspowered cultivating tractors to run on
electricity—thanks to an infusion of
cash from a Co-op Farm Fund loan.
“We were able to build infrastructure
during winter when we don’t have a lot
of money laying around, but we did
have time to research how to do the
conversion and implement the project.
That’s what was really helpful about
the Farm Fund loan,” said Sküter. Not
only will the electric tractor decrease
gas consumption, but it will also cut
emissions on the farm and help to keep
the soil as healthy as possible. And,
renewable electricity from PSE’s Green
Power program is used to charge the
tractor.
Sküter reports that the tractor has
gotten some action this spring. “The
electric motor is much quieter than the
gas motors on our other tractors, so I
can work with zero ear protection. I
never have to gas it up, check the oil, or
the antifreeze—ever. Just turn on the
switch, hit the throttle, and it’s ready to
go. It’s also easier to train other people
to use the electric tractor, since it’s not
noisy, and is very easy to operate. It
took a total of 10 minutes to train my
employee how to use it.”
Sküter said he was happy to pay off
his loan early and make that money
available to other farmers and other
projects. “This year we’ll see the return
on the investment—and, in each year
to come, because that initial capital
investment will continue to pay
dividends in the long run.”
For more information about the Co-op
Farm Fund Secured Loan program, contact
Jean Rogers, Farm Fund administrator, at
jeanr@communityfood.coop or 360-7348158, ext. 129, or click on the Farm Fund
button at www.communityfood.coop.
Butterfly Garden Takes Flight
Kathleen Bander, Master Gardener and Co-op Member-Owner
It was
the perfect
solution: turn
an unused grassy
area at a nursing home in the Cordata
neighborhood into a garden that
both residents and staff could enjoy.
Even better, it would help our many
pollinators—butterflies, bees, and
birds—challenged more every year by
lack of habitat, food sources, and too
many pesticides. Presently, native habitat
is being lost at the rate of 6,000 acres a
day, or nearly 2.2 million acres per year.
The vision for the garden came from
a Master Gardener who was visiting her
mother-in-law at the North Cascades
Health and Rehabilitation Center
(NCHRC). She recruited a group of
Whatcom County Master Gardeners
and together they spent a year planning,
obtaining funds, and installing a 90-by90-foot wheelchair-accessible garden.
The result is a sanctuary designed to
benefit the pollinators, the residents, and
the community. School groups and the
general public will be welcome. Plants
will be identified to help visitors learn
which are especially loved by butterflies,
bees, and hummingbirds.
As well as providing mental
and physical benefits to the
residents and staff of NCHRC,
the garden will serve as a
demonstration garden to the
public and school groups by
providing inspiration and
ideas for sustainable gardening
Master Gardeners (at left) volunteered
more than 3,500 hours to build the fence,
benches, tables, and all the garden beds
(right) to create a healing and educational
Butterfly Garden.
methods. Interpretive signs will
inform visitors how essential our local
pollinators are, and how everyone can
help in the effort to protect them.
Many of the pollinator-attracting
plants were donated by local gardeners.
Donations of plants are always welcome.
New plants are being added weekly.
Many people gladly donated their time,
expertise, and labor to bring this vision
into reality; their names are gratefully
displayed at the garden, which couldn’t
have been built without their help.
To date, nine Master Gardeners have
volunteered more than 3,500 hours,
and are looking forward to the grand
opening of the Butterfly Garden on July
26. In the meantime, stop by for a visit.
Butterflies and bees are discovering their
new safe haven, and seem to be enjoying
finding all the plants they love.
Photo courtesy of Whatcom County Master Gardeners
Kathleen Bander is a dedicated Master
Gardener, occasional cooking and craft
teacher, and founder of Bats Northwest.
Visiting the Butterfly Garden—
Location: North Cascades Health and
Rehabilitation Center, 4680 Cordata
Parkway, Bellingham
Contact: 360-398-1966
Summer hours: 9 am to 9 pm