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Co-op NewsA Publication of the North Coast Co-op • April 2013

est. 1973

1 April 2013

Earth Day has significant meaning for me; it happens to be the day I

stumbled upon Humboldt County more than a decade ago. Since that time, I have learned to incorporate environ-mental awareness into everyday actions and thinking. As the now popular phrase goes—every day is Earth Day!

Earth Day is more than a time to celebrate the Earth and find ways to improve the environment; it is also a time to be humbled by our planet and the natural disasters that can occur with-out a moment’s notice. That’s why this month we are introducing Judith Warren (p. 2), an emergency preparedness guru who actively works to bring awareness to the community of the need to have

emergency kits and action plans in place. Judith will be writing a monthly tip to help you take the steps necessary (however small they may be at first) to prepare for a natural disaster. As I’ve heard Judith repeatedly say, “It is not a matter of IF, but a matter of WHEN”.

For many of us—I’d adventure to say most—putting an emergency kit together is on a to-do list somewhere. We’ll get to it when we have the time or the money or both. Just knowing what to put in a kit can be an obstacle, but the bigger challenge comes when you see all that needs to be done to prepare for an emergency. Frankly, it is a daunt-ing task to not only be that organized, but to think in terms of potential trag-

edy affecting you and/or your family and friends. At the end of a long work or school day, with households to run, families to feed, or tests to take, it is easier to say, “I’ll deal with that later.”

The North Coast Co-op is asking you to deal with it now. Two of the main things that people need during a natural disaster (assuming they do not need immediate medical care) are clean water and food, both of which can be found at the Co-op. However, the Co-op is not immune to earthquakes and other catastrophic events. It is pos-sible that we would have to close our doors (as we saw in the most recent quake in 2010), making those items that are needed unavailable. The Co-op is susceptible to power outages, products being smashed to the floors and tsuna-mis. We want to be able to meet your nutrition needs during a disaster, but can only do that if you take the time to prepare now.

No one can ever be fully prepared for everything that can possibly hap-pen, but if we strive to meet the basics, we can greatly improve the odds of survival. Please check in every month for Disaster Prep 101 tips from Judith Warren and begin to build your emer-gency kits and knowledge about what to do during a natural disaster. Also keep your eyes on our cooking class and workshop schedule for upcoming trainings. One step at a time, we can build our resilience together. Thank you for doing your part. Happy Earth Day to this rockin’ planet!

from the editor

The Cooperative Principles:1. Voluntary & Open Membership 2. Democratic Member Control 3. Member Economic Participation 4. Autonomy & Independence 5. Education, Training & Information 6. Cooperation Among Cooperatives7. Concern for Community

board@northcoastco-op.com

Co-op News

.

www.northcoastco-op.com co-opnews@northcoastco-op.com

Editor Melanie Bettenhausen

Outreach Director(707) 826-8670 ext. 132

melanieb@northcoastco-op.com

Graphics & CoordinationAmy Waldrip

Graphic Design Coordinator(707) 826-8670 ext. 120

amywaldrip@northcoastco-op.com

Anna LindsayGraphics Assistant

(707) 826-8670 ext. 129annalindsay@northcoastco-op.com

The Co-op does not officially endorse the services or products of any paid advertiser. All articles, col-umns and letters are the expressed opinion of the

author and not the Co-op News.

Arcata Location 811 I St., Arcata • (707) 822-5947

Kevin Waters, Store Manager kevinwaters@northcoastco-op.com

Open daily: 6 am to 9 pm

Eureka Location25 Fourth St., Eureka • (707) 443-6027

Toby Massey, Store Managertobymassey@northcoastco-op.com

Open Daily: 6 am to 9 pm

The Cooperative Offices 811 I St., Arcata • (707) 826-8670

General ManagerKelli Reese, ext. 124

kellireese@northcoastco-op.com

Membership Coordinator Bella Waters, ext. 135

bellawaters@northcoastco-op.com

Human ResourcesLisa Landry, ext. 127

lisalandry@northcoastco-op.com

Accounting Kelli Costa, ext. 138

kellicosta@northcoastco-op.com

Board of DirectorsLoriAnn Asbury, Melanie

Cunningham, Kate Lancaster, Fred Moore, Tim Silva, Steve Suttell,

John Woolley

Volume 52

est. 1973

By Melanie Bettenhausen, Outreach Director

Contact Melaniemelanieb@northcoastco-op.com

p. 2 new arcata store managerp. 3 savory rice pilafp. 4 enter our member surveyp. 4 member commentsp. 5 40-for-40 giveaway!p. 6-9 community kitchen class &

workshop schedulep. 9 local produce calendar

p. 10 tagine with local cilantrop. 11 isla vista food co-op is

amazing!p. 12 community partnersp. 13 from the general managerp. 14 board businessp. 15 reference guidep. 15 drunken botanist garden kits

Life on a Rockin’ Planet Disaster Prep 101

Photo by Benjamin BettenhausenFrom left: Kona, Melanie, Mahina

. ..Earth Day is also a time to be humbled by our planet and the natu-ral disasters that can occur without a

moment’s notice “

“

www.northcoastco-op.com 2

cooperative community

What's in your disaster kit?Tell us in 200 words or less what you would

bring with you in case of a disaster. Help from a parent or guardian is allowed!

Enter to win a

$25 gift card!

Entries may be returned to Customer Service in either store loca-tion or sent to: Co-op News 811 I St. Arcata, CA 95521. Entrants

must be 12 years of age or younger. Please include your full name, phone number, email address & the member number of

your legal guardian. Deadline to enter: April 30, 2013

Longtime Co-op Roadie Returns Home

It has been three weeks since I threw away my ties, and

made the move from corpo-rate grocery back to my first grocery job, the Arcata Co-op. I was only nine or ten when I last worked here, and may have violated a few child labor laws, but I do have memories of donning an apron and get-ting covered in flour in the bak-ery, and taking part of a store inventory at the old 13th and G location, among other things. My mother, Maureen, was a bookkeeper here in the 70’s

and 80’s, so I grew up around the Co-op and was fortunate to spend time around some of the talented people who pioneered this amazing business.

Since then, for an actual paycheck, I have worked in a variety of grocery and/or natu-ral foods businesses, includ-ing Murphy’s Markets, Living Foods (Berkeley), Wildberries Marketplace, and for the last 14 years, Safeway. I was assis-tant manager for six years, and spent my last six years as a store manager, in both Arcata, and for the last two years in Fort Bragg. While the Men-docino coast is one of the most beautiful places to live, I am ecstatic to be back in Hum-boldt County, and I am thank-ful to be working for such a positive, dynamic organization like the Co-op. Times have changed, but the Co-op is still an amazing place.

My family is happy to be returning as well. My wife Nicole, and children Oliver (14), Sam (11), Faye (11), and Patrick (7) are all excited about our return. My oldest, Ariana

(19) , is away at UC Santa Cruz, but she is excited as well. In fact, she worked at the Co-op’s Eureka location last sum-

mer (third generation Co-op?). We are all settled in, and I am attacking the learning curve in my new role. Ingrained in me

is the simple philosophy that a clean, well-organized, well-stocked store that provides excellent customer service will always be the basis for a suc-cessful operation. I can see that this is already well in place here at the Co-op, and I will do my best to maintain it.

Since starting here I have been asked, “What motivated the change after so many years with one company?” Well, as a wise man once said, “Yes there are two paths you can go by, but in the long run, there’s still time to change the road you’re on.” Then again, he also said “oooh baby, ooh ooh baby, baby”. At any rate, the opportunity to learn, grow, and be part of an organization that lives up to its values was the motivation. The cooperative philosophy, as well as educa-tion, community, and health, are all things I am happy to be a part of.

*Editor’s Note: For those of you too young to remember, the lyrics referenced are those of Led Zeppelin’s Stairway to Heaven. Google it.

Welcome Kevin Waters as Our New Arcata Store Manager

The original Co-op Roadie; Kevin Waters at age 7 in 1976.Photo by Maurine McGarry, Member # 966

I grew up around the Co-op and was fortunate to spend time around some of the talented people who pioneered this amazing business.

““

Kevin WatersArcata Store Manager

Monthly Tips for Life on a Rockin' Planet

Disaster Prep

Have you noticed that we hear a lot about disasters

these days? Perhaps there is more media coverage, or maybe there are more disasters. But the possibility of being affected by earthquakes, tsunamis, wildfires and floods becomes more prob-

able each day. What will you do if you are

traveling, if your children are at school and you’re at work, or if you can’t get home after an earthquake?

We'd like to help you answer those questions. This is the first in a series of articles about our most likely natural disas-ters and practical steps to take beforehand to prepare, protect and recover. Future articles will discuss sensible ways to make disaster preparedness a reality.

In the meantime, training is available from local experts in the field of disaster preparedness to help North Coast residents prepare and protect themselves during a disaster and recover more readily afterwards. In-depth and introductory classes are offered by Humboldt State University’s Regional Training

Institute – Community Disaster Preparedness (www.humboldt.edu/rti). The Co-op will also be hosting preparedness classes in our Community Kitchen in the near future. Tune in to Disaster Prep 101 each month for easy steps to improve your emer-gency preparedness knowledge.

Judith is a geographer who has cre-ated and taught community disaster preparedness courses for more than 30 years, and is one of the authors of “Living on Shaky Ground: How to Survive Earthquakes and Tsunamis in Northern California.”

Judith WarrenEmergency

Preparedness Guru

3 April 2013

CooK & save

sale Items Used

By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Community Kitchen Coordinator

This past month, the Co-op’s Cook and Save Club learned about different types of rice and experimented

with ingredients to make a pilaf. A pilaf is a rice side dish that is cooked in a seasoned broth or water, and often with sautéed onion.

Rice is a wholesome, nutritious and affordable food that has supported half the world’s populations for hundreds of years. There are hundreds of different varieties of rice grown worldwide and this month Jasmine rice is on sale at the Co-op.

Jasmine is an aromatic long grain rice originally grown only in Thailand. While cooking, this exotic rice fills your kitchen with a delicate scent. The grains cook up moist and tender with a soft texture and delicious flavor. Just one cup of raw rice yields about three cups of cooked rice.

Ingredients: • 1 cup jasmine rice• 2 thoroughly rinsed leeks, sliced

(white part only)• 2 stalks celery, diced• 1 carrot, diced• 2 garlic cloves, peeled & diced• ½ cup dried cranberries• orange zest, 1-inch by 2-inch pieces• 1 tablespoon extra virgin olive oil• ¾ teaspoon salt• 2 cups boiling water

Directions 1. In a 3-quart saucepan, heat 1 tablespoon olive oil over medium heat.2. Add sliced leeks, minced garlic, diced carrots and celery, and cook until

tender, about 7 minutes.3. Stir in 1 cup of rice and cook 1 minute. 4. Stir in boiling water, ¾ teaspoon salt and orange zest, and return to a boil.5. Reduce to a simmer, cover tightly, and cook until tender, about 20 minutes for

white rice and 30-45 minutes for brown rice. 6. Stir in dried cranberries when rice is done and let stand 5 minutes.7. Fluff with a fork before serving. Serves 3-4.

The Co-op’s Cook and save Club explores ways to make the best use of seasonal produce and items that are featured in our monthly sales flyer. By purchasing foods in season you can enjoy the health benefits of eating fresh, unprocessed fruits and vegetables. The best part is you have the opportunity to discover and fall in love with new dishes. Join us on the first Monday of each month to brainstorm recipes. Contact Brenda Harper at 826-8670 ext. 123 for more information.

At the Community Kitchen in our Eureka store location. Please join us!

Photo by Anna Lindsay

Napa Valley Naturals

Organic Extra Virgin Olive Oil25.4 ozSelected Varieties

$9.99Reg. $13.69 prices valid april 2 - april 29

luNdberg

Organic Riceper lbSelected Varieties

$1.99Reg. $2.99

prices valid april 16 - april 29

recipe box

www.northcoastco-op.com 4

We love to hear from our Members! Below are some of the most recent comments that have been posted to our Member Comment Boards in both of our store locations.

Member Comment Board

Detach this entry form & return it to the Member Survey box located near the front entryway at either store location. Be sure to include your name, contact information, and member number so that we can contact you if your entry is drawn. You can also send your ideas to co-opnews@northcoastco-op.com with “Member Survey” in the subject line. Must be a member to enter. Co-op employees and their families are not eligible to win.

Member #: Phone #:

Member Name:

Deadline to enter: april 15

Member survey

Member survey Winner, Laura Jones #381

In the next strategic planning process, how do you think the Co-op should solicit

member involvement?

5 April 2013

est. 1973

Maybe you’ve heard the quote, “Life is like a roll of toilet paper; the closer you get to the end the faster it goes”. Well, with our

40-for-40 April giveaway you may feel as though you are well-stocked for the next 40 weeks.

This month we’ve compiled 40 individual rolls of our recycled toilet paper in celebration of Earth Day. You will receive 10 rolls of TP each from the following producers:

• seventh Generation – 100% recycled bathroom tissue, minimum 50% Post-Consumer Recycled Paper, whitened without chemicals containing chlorine and no added dyes or fragrances.

• Natural value – 100% recycled bathroom tissue, 80% Post-Consumer Recycled Content, recycled without chlo-rine bleaching.

• Tork Universal – Made from 100% recycled fibers. EcoLogo Certified. Delivers quality, value, and perfor-mance.

• Livi vPG – Made from rapidly renewable fiber that is 100% virgin plantation grown (VPG).

All these fine products are safe for septic systems and the planet. You probably have more information about toilet paper than you ever wanted, but we want to wipe away any concerns you have about receiving 40 rolls of toilet paper. Enjoy!

Win 40 rolls of toilet

paper!

40 40 Giveawayfor

In celebration of our 40th year, we’ll be having monthly giveaways. In April, members have the opportunity to win 40 rolls of recycled toilet paper from eco-friendly producers. Enter to win in

either store. Watch the Co-op News each month to find out what we'll be giving away.

Thank you for 40 amazing years! Deadline to enter: April 30

By Helene rouvier, May/June 1993

from the Archive: 17 Years of Loafin' Around

www.northcoastco-op.com 6

By Helene rouvier, May/June 1993

Community Kitchenschedule of Cooking Classes & Workshops in eureka & arcata

Monday, April 1 from 6:00 to 7:00 pmCook & SaveCo-op Staff Instruction W FreeCooking at home instead of eating out is an easy way to save money, particularly if you focus your meals around ingredients that are on sale. Join in on the fun of creating recipes from items that will be on sale at the Co-op. Our Cook & Save Club is for anyone who is interested in learning how to use their food dollars more wisely.

Wednesday, April 3 from 6:00 to 8:30 pmFrench Regional Cuisine: Rhône-Alpes Region Chef Alex Begovic $45/$35 Co-op Members Hazelnut Crusted Baked Chevre with Frisée and Roasted Shallot Vinaigrette; Salade au Fromage et Croutons (greens, cheese, tomatoes and olive oil- mustard vinaigrette); Apples & Potatoes au Gratin with Bacon, Gruyere and Chives; and Biscuit de Savoie (sponge cake).

Saturday, April 6 from 12:30 to 3:00 pmGrits, Grinds and Steels Harvey II $45/$35 Co-op Members W Join the owner/operator of Harvey’s Sharpening and learn proper techniques for sharpening knives and keeping them sharp. Topics include: knife handling care & safety during sharpening, cleaning and storage.Bring one straight bladed, inexpensive knife (wrapped or with knife guard) to learn on. Students are welcome to bring additional knives (wrapped or with knife guards) and sharpening tools/equipment to learn more about.

Tuesday, April 9 from 6:00 to 8:30 pmBelgian Cuisine: Classic Comfort Food Wannes Vandenbulcke $45/$35 Co-op Members The flavors of Belgium are varied and reflect the cuisines of France and Germany. Tomato Soup with Petite Meatballs; Hearty Flemish Beef & Beer Stew; Braised Brussels Sprouts and Duchess Potatoes; and Rice Pudding with Brown Sugar.

Wednesday, April 10 from 6:00 to 7:00 pmMaster Food Preserver Demonstration Pickled Spring Vegetables FreeWhether you’re a seasoned food preserver or new to the scene, join us for a fun and informative pickling demo. Topics include choosing seasonal produce, water bath canning and safety procedures, approved recipe sources, and more. Tasty samples included.

Thursday, April 11 from 6:00 to 8:30 pmDim Sum: To Please the Heart Betty Thompson $45/$35 Co-op Members Treat yourself to this delicious menu: Prawn Toasts; Shanghai Style Chicken Wings; Szechwan Cucumber Pickle; Two Sides Browned Noodles with Beef and Leeks; and Steamed Pearl Balls with Sticky Rice.

Monday, April 22 from 6:00 to 8:30 pm Pacific Northwest: Comforts of HomeChef Jon Hoeschen $45/$35 Co-op Members Fresh Local Oyster Stew with Roasted Garlic Crostini; Grilled Steak & Mushroom Pot Pie with Mixed Green Salad and Herb-Champagne Vinaigrette; Seasonal Vegetables; and Maple Crème Brulee Tart with Cinnamon Spiced Chantilly Cream.

Eureka Cooking Classes4th & B Streets

april thru May, 2013

Leira satlof's Israeli salad from her class Mediterranean Warmth | Photo by anna Lindsay

april in Paris with Chef Alex Begovic

Wed., April 17 from 6:00 pm to 8:30 pm

See the most up-to-date information on full and cancelled classes at www.northcoastco-op.com

Full Eureka Classes

Workshop

W

Kid-Friendly VegetarianWine ServedHands-OnGluten-Free

Please note: Most cooking classes (in both Arcata & Eureka) are demonstration only, meaning that the instructor demonstrates the recipe(s) and students eat the food that is prepared (usually a full course

meal). Classes with a hands-on icon allow for student involvement in the creation of a meal.

7 April 2013

schedule of Cooking Classes & Workshops | april thru May, 2013

...Eureka Classes continued

Tuesday, April 23 from 6:00 to 7:00 pm Thriving With Plant Based Foods Presented by VegaElizabeth Inpyn, Holistic Sports Nutritionist at Vega

W

FreeLearn how plant-based foods can help us feel better and create optimal energy balance. Learn to incorporate alkalizing foods into your favorite meals to feel your best and thrive. You’ll go home with lifestyle tips and Elizabeth’s favorite smoothie recipes for people on the go! www.myvega.com and www.thriveforward.com

Tuesday, April 30 from 6:00 to 8:00 pmSauerkraut 101Sara Borok $30/$20 Co-op Members Learn how to make basic sauerkraut (fermented cabbage) in the home kitchen without special equipment.The class will cover sterilization, fermenting, preserving the sauerkraut, and recipe variations. Please bring one quart jar with lid (available at the Co-op) to take some sauerkraut home with you.

Wednesday, May 1 from 6:00 to 8:30 pmFrench-Humboldt Fusion I Chef Alex Begovic $45/$35 Co-op Members Start the month out right with this flavorful menu.Creamy Roasted Garlic and Spinach Soup; Pan Seared Asparagus with Bacon, Dijon and Tarragon Aioli; Lamb Fricassee with Spring Vegetables; Cypress Grove Chevre and Vanilla Bean Mousse with Caramelized Orange Sauce.

Monday, May 6 from 6:00 to 8:30 pmVegan Cuisine: Classic SouthernUdochi Skyers $30/$20 Co-op Members Are you looking to liven up meal time? Udochi will share tips on how to infuse rich flavors into southern style dishes. Salad Stuffed Pita with Tofu Paté; Vegan Baked Mac-n-Cheeze; BBQ Beef - Vegan Style; and Garlic Toasted Brussell Sprouts.

Wednesday, May 15 from 6:00 to 8:30 pmFrench-Humboldt Fusion IIChef Alex Begovic $45/$35 Co-op Members Relish the flavors of this late Spring meal. Creamy Pea Soup with Mint Sour Cream; Pan Seared Green Bean Salad with Spring Onions, Hazelnuts, Croutons and Bacon Vinaigrette (vegetarian option available); Risotto with Spring Vegetables and Cypress Grove Chevre; andPistachio Lemon Cookies.

Thursday, May 16 from 6:00 to 8:30 pm Not by Curry Alone Betty Thompson$45/$35 Co-op Members Tempt your taste buds with this aromatic menu featuring curry from scratch. Stuffed Kofte Curry - meatballs in a deliciously seasoned sauce; Baingan Bharata - a smoky roasted eggplant and tomato dish; and Lemon Rice with Cashews and Moong Dal – a delightful curry made from roasting small green mung beans. Dishes will be served with raita, chutney and fruit.

Monday, May 20 from 6:00 to 8:30 pm The Finer Points of Roasting Chef Jon Hoeschen $45/$35 Co-op Members Incorporate some new techniques into your mealtime repertoire. Roasted Beet Carpaccio Salad with Orange-Basil Vinaigrette, Toasted Pine Nuts, and Crumbled Herb Goat Cheese; Roasted Whole Chicken with Meyer Lemon Shallot Sauce served with Roasted Garlic Potato Gratin; Roasted Seasonal Vegetables with Gremolata; and Raspberry-Blueberry Panna Cotta.

Thursday, May 23 from 6:00 to 7:00 pmWhat’s in a Label?Co-op Staff Instruction

W

FreeNavigating the grocery aisles and finding the right food option for yourself and your family can be confusing at times. Gaining a better understanding of the importance of product labeling, what the terms actually mean, and the importance of knowing what’s in our food can help us make better informed grocery decisions. Find out what some of the frequently used “key” words and phrases mean: organic, Non-GMO verified, natural, fair trade, gluten-free, free range, and more.

Wednesday, May 29 from 6:00 to 8:30 pmRawesome Delights Bequin Lapwing $45/$35 Co-op Members Do you want to incorporate more “live” food into your meals, find alternatives to bread and replace dairy in your diet? Learn how to make: Sprouted Dehydrated Crackers and Biscuits (gluten-free); Hemp Seed Hummus; Fermented Vegetables; and Seed Cheese. Also learn how to make delicious salad dressings, an all-purpose seasoning, and tips for creating colorful meals with edible flowers and brightly colored vegetables.

Photo by Lauren Fawcett

Ricotta Almond Pudding with Kiwi and Lemon Syrup from Italian Supper with Chef Dina Fernandez.

Photo by Lauren Fawcett

Endive Salad with Apples and Bacon in French Regional Cuisine: Nord and Picardie with Chef Alex Begovic.

Interested in teaching a class or workshop?

Email proposals to our Community Kitchen Coordinator:

laurenfawcett@northcoastco-op.com

Register for Classes and WorkshopsVisit www.northcoastco-op.com or call Lauren Fawcett at (707) 443-6027 ext. 102.

Please note location when registering.

Cooking Class & Workshop Refund PolicyIn order to receive a refund on classes and workshops for which you have registered, a notice of at least 24 hours must be given. Refunds will

be given in the form of Co-op gift cards. Co-op gift cards will also be used as refunds for classes and workshops the Co-op has had to cancel.

www.northcoastco-op.com 8

Tuesday, April 2 from 6:00 to 7:00 pmSeasonal SaladsCo-op Staff Instruction $20/$10 Co-op Members Enjoy fresh and tasty recipes while learning how to incorporate more local produce and whole grains into everyday meals.Three salads with vinaigrettes will be sampled.

Thursday, April 4 from 6:30 to 8:30 pmFood, Fun & FamilyColleen M. Ogle, BS, RD, Humboldt CountyPublic Health Nutritionist FreeThis is the first of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian.

Monday, April 8 from 6:00 to 8:30 pmSeafood 101Chef Arin McBlaine $45/$35 Co-op Members This class will feature preparation and cooking techniques such as deboning, filleting, poaching, pan roasting, and more. There will be two fish courses and one crab course demonstrated and served.

Thursday, April 11 from 6:30 to 8:30 pmFood, Fun & FamilyColleen M. Ogle, BS, RD, Humboldt County Public Health Nutritionist FreeThis is the second of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian.

Monday, April 15 from 6:00 to 8:30 pmVegan Cuisine: Latin Flavors Udochi Skyers $30/$20 Co-op Members Enjoy these authentic flavors while learning how to use all-natural seasonings to enhance your vegan meals. Classic Soft Tacos (TVP beef & chicken-style) with Pico de Gallo; Cactus Salad; Fresh Salsa; Spanish Rice & Beans; Baked Savory Tofu; and Soya Ice Crème with Warm Berries.

Tuesday, April 16 from 6:00 to 8:30 pmMore Great Thai with Pai!Chef Pailin Butterfield $45/$35 Co-op Members Experience the exotic flavors of Bangkok and beyond! This tantalizing menu features: Miang Kham (classic Thai appetizer with roasted coconut sauce and Thai herbs, wrapped in green leaves); Nam Phrik Ong (Thai dish similar to chili con carne); Larb Gai (Laotian chicken salad); Tom Yam Pla (sour & spicy fish soup); and Khanom Maw Gaeng (Phetchaburi-style savory mung bean custard).

Thursday, April 18 from 6:30 to 8:30 pmFood, Fun & FamilyColleen M. Ogle, BS, RD, Humboldt CountyPublic Health Nutritionist FreeThis is the third of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian.

Sunday, April 21 from 12:00 to 4:00 pmUsed Book Exchange FreeLooking to free up some space on your bookshelf and add some new-to-you treasures? The Co-op is hosting its first book exchange. Bring books to swap and take away as many books as you bring. Don’t forget to bring your reusable bags to carry them home. Remaining books will be donated to local thrift stores.

Monday, April 22 from 6:00 to 7:00 pm Thriving With Plant Based Foods Presented by VegaElizabeth Inpyn, Holistic Sports Nutritionist at Vega W FreeLearn how plant-based foods can help us feel better and create optimal energy balance. Learn to incorporate alkalizing foods into your favorite meals to feel your best and thrive. You’ll go home with lifestyle tips and Elizabeth’s favorite smoothie recipes for people on the go! www.myvega.com and www.thriveforward.com

Tuesday, April 23 from 6:00 to 8:30 pmPasta by HandSimona Carini $45/$35 Co-op Members Have you always wanted to make fresh pasta? No mixer, no pasta machine and no eggs needed! Learn how to mix semolina dough and shape it into five to six different types of pasta. Students will take their pasta creations home. At the end of class, you’ll dine on a fresh pasta meal prepared by Simona.

Wednesday, April 24 from 6:00 to 8:30 pmKnife Skills and Basic Prep Techniques Steven Dugger $45/$35 Co-op Members Knives are the most versatile tools in the kitchen. Learn professional techniques for improving your knife skills. This hands-on class and presentation will focus on basic knife handling, classic cuts, and specific prep and garnishing techniques for working with various types of produce. Bring a chef's knife and cutting board to practice on and a couple of reusable containers to take your handiwork home in. Light dinner is included.

Thursday, April 25 from 6:30 to 8:30 pmFood, Fun & FamilyColleen M. Ogle, BS, RD, Humboldt CountyPublic Health Nutritionist FreeThis is the fourth of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian.

Saturday, April 27 from 9:00 am to 3:00 pmIntermediate CheesemakingGianaclis Caldwell $85/$75 Co-op Members Are you are ready to take your cheesemaking skills to the next level? Join Gianaclis Caldwell, author of “Mastering Artisan Cheesemaking” (and cheesemaker/co-owner of Pholia Farm Creamery) as she reveals tips & techniques for making pressed and aged cheeses at home using any type of milk.The featured cheeses are: Feta, Queso Fresco, and a simple Tomme-style cheese. Light lunch with cheese and wine pairing included.

Monday, April 29 from 6:00 to 8:30 pm Ayurvedic CookingGreta de la Montagne and Amy Aiello $45/$35 Co-op MembersFood is medicine and Ayurveda teaches us to eat according to individual body type and season of the year. The health benefits can be remarkable when the correct spices and ingredients are used in cooking. We will create and consume ghee, kitchari, chai and a seasonal dish for the spring.

Thursday, May 2 from 6:30 to 8:30 pmFood, Fun & FamilyColleen M. Ogle, BS, RD, Humboldt CountyPublic Health Nutritionist FreeThis is the fifth of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian.

Arcata Cooking Classes The Kitchen • 8th & I Streets

Photo by Lauren Fawcett

Chef Owen Price taught his class how to make Egg Yolk Raviolis in Restaurant Quality Pasta at Home.

Please note: Most cooking classes (in both Arcata & Eureka) are demonstration only, meaning that the instructor demonstrates the recipe(s) and students eat the food that is prepared (usually a full course

meal). Classes with a hands-on icon allow for student involvement in the creation of a meal.

9 April 2013

make it local

schedule of Cooking Classes & Workshops | april thru May, 2013...Arcata Classes continued

Friday, May 3 from 6:00 to 8:30 pmRaw Energy Bars & Desserts Dawn Walker $45/$35 Co-op Members Learn how to prepare healthy, delicious and kid-friendly treats using nuts, seeds, and dried fruit. Trick your sweet tooth with good fats and sugars and feel satisfied every time. The following recipes will be prepared and sampled in class: Raw Protein Nuggets; Everyday Energy Bars; and Ultimate Cacao Mousse with Seasonal Berries.

Sunday, May 5 from 11:00 am to 2:00 pm Hard Cider 101: Home Brewing Sara Borok $50/$40 Co-op Members Learn the basics of turning apples and pears into hard (alcoholic) cider. Brewing cider is fun, takes minimal equipment, and with just a little bit of patience you’ll be home brewing in no time. Each student will enjoy tasting a variety of ciders and will take home a quart of cider to continue fermentation (airlock included). The class will also explore the Arcata store’s brew supply section. Light lunch will be included.

Monday, May 6 from 6:00 to 7:00 pmCook & SaveCo-op Staff Instruction W FreeCooking at home instead of eating out is an easy way to save money, particularly if you focus your meals around ingredients that are on sale. Join in on the fun of creating recipes from items that will be on sale at the Co-op. Our Cook & Save Club is for anyone who is interested in learning how to use their food dollars more wisely.

Wednesday, May 8 from 6:00 to 8:30 pm The Perfect Omelette Chef Shammah Sulouff $45/$35 Co-op Members Enjoy breakfast for dinner while learning techniques for making restaurant-quality omelettes. This class will cover both rolled and open-face omelettes, as well as the steps for adding a variety of delicious fillings. Some hands-on practice included.

Thursday, May 9 from 6:30 to 8:30 pmFood, Fun & Family Colleen M. Ogle, BS, RD, Humboldt CountyPublic Health Nutritionist FreeThis is the last of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian.

Tuesday, May 21 from 6:00 to 8:30 pmSpanish TapasMaria Vanderhorst $45/$35 Co-op Members Enjoy a delightful evening dining on these small dishes bursting with flavor. Mushroom and Olive Salad; Cauliflower Fritters; Artichoke, Prawn and Potato Salad with Greens and Lemon Tarragon Vinaigrette; Albondigas - meatballs in a savory saffron tomato sauce; Solomillitos de Cerdo al Vino – pork loin in red wine sauce; and Torrijas - miniature French toast served with fruit & whipped cream.

Wednesday, May 22 from 6:00 to 8:30 pmSpring Tea PartySteven Dugger $30/$20 Co-op Members Spend an evening tasting and learning about the world of fine loose leaf teas with Planet Chai tea master Steven. Also included are appetizers that highlight the range of flavors and aromas that fine teas can offer.

Thursday, May 30 from 6:00 to 7:00 pmThe Wonderful World of Bulk GoodsCo-op Staff Instruction $10/$0 Co-op Members WThere are so many advantages of shopping in the bulk section at the Co-op. Besides being budget friendly, bulk shopping reduces packaging, and makes it possible to purchase just the right amount of an ingredient. We’ll tour the bulk aisles, share time-saving cooking ideas, and sample some tasty recipes.

Photo by Lauren Fawcett

The Natural Easter Egg Dying & More class was a huge success! Participants experimented in dying eggs with fresh produce, spices, and other organic ingredients.

Compiled by Alisha Stafford, Assistant Merchandiser

What's "growing on" for the month of april. all produce is organic unless otherwise noted.

aPRIL Local & in seasonVEGETABLESBEETS

Chioggia Gold Mangel Red White

HERBS Chives Cilantro Oregano Parsley, Italian Rosemary Spearmint Tarragon Thyme Thyme, Lemon

GREENS Arugula Braising Mix Chard, Gold

Chard, Green Chard, Rainbow Chard, Red Collard Greens Dandelion Greens Greens, Mixed Kale, Flowering Kale, Green Kale, Lacinato Kale, Rainbow Lacinato Kale, Red Bor Kale, Red Russian Kale, Siberian Mustards, Green Mustards, Red Spring Mix Spinach, Bunch Green Sweet and Spicy Mix

GREENS, PACKAGED Arugula Baby Spinach North Coast Mellow Mix

Spinach Spring Mix Sweet and Spicy Mix Watercress

LETTUCE Leaf, Green Leaf, Red Romaine

MUSHROOMS Lion’s Mane Oyster Shiitake

SPROUTS Pea Shoots Sunflower

WHEATGRASS Wheatgrass

Claudia’s herbs , orleans Distance to: Arcata Store 78 mi.

Eureka Store 85 mi.

Feral Family Farm , Blue Lake Distance to: Arcata Store 9 mi.

Eureka Store 16 mi.

Little river Farm , Bayside Distance to: Arcata Store 2 mi.

Eureka Store 7 mi.

Mycality Mushrooms, Fairhaven & Fickle hillDistance to: Arcata Store 3-8 mi.

Eureka Store 5-11 mi.

Pierce Family Farm, orleans Distance to: Arcata Store 78 mi.

Eureka Store 85 mi.

rain Frog Farm, Blue LakeDistance to: Arcata Store 9 mi.

Eureka Store 16 mi.

Wild rose Farm , Ferndale Distance to: Arcata Store 28 mi.

Eureka Store 20 mi.

Farmer key

The North Coast Co-op's Guide to Regional Food Trust Your Source provides informa-tion about the environmental and social values held by our local ven-dors and producers. View profiles of the people who grow and produce our food locally, such as Feral Family Farm (left), under the Healthy Choices drop down menu on our website. www.northcoastco-op.com

Trust Your Source

make it local

Calendar based on best case scenario. Bad weather at the wrong time can change availability at a moment’s notice! Store selections may vary.

www.northcoastco-op.com 1010

Tagine (tah-zheen) is a stew from

North africa that is slow-cooked

in a special cone-shaped ceramic pot

also called a tagine. You don’t need

an authentic tagine pot to create this

wonderfully spiced stew – a saucepan

or other pot with a tightly-fitted lid will

work just fine.

since tagines rely heavily on root

vegetables, the end of winter—before

new harvests of spring crops arrive—is

a great time to try your hand at making

a tagine.

make it local

By Brenda Harper, Consumer Education Coordinator and Lauren Fawcett, Community Kitchen Coordinator

Ingredients (makes 4 servings)

• 2 medium turnips, each cut into 6 wedges

• 2 large carrots, about ½ pound, cut into 2-inch pieces and halved lengthwise

• ½ pound Yukon Gold potatoes, peeled, and cut into 1-inch pieces

• ½ cup finely chopped onion

• 2 garlic cloves, finely chopped

• 3 (2-inch x 1-inch) strips of orange peel

• 3 tablespoons chopped cilantro, (from Wild Rose Farm)

• 12 pitted green olives, preferable sicilian-style

• ½ teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground coriander

• ¼ teaspoon ground turmeric

• 1 cup water, plus ¼ cup

Directions:

1. Place onion, garlic, cinnamon, ginger, co-riander, turmeric, carrots, orange peel and 1 cup of water in pan, and stir to distribute ingredients.

3. Add turnips, potatoes and olives and cook until potatoes are easily pierced with fork, about 10 minutes.

4. If pot is getting dry, add an additional ¼ cup water.Transfer contents of the pot to a serving bowl and top with locally grown cilantro...the more the better!

2. Cover with a tight-fitting lid and set over medium-high heat until liquid boils, 2-3 minutes. Reduce heat and simmer for 8 minutes.

Photos by Amy Waldrip

recipe box

make it local

11 April 2013

Food Cooperative Uses Crowd Funding To Buy Its PropertyCommunity Rallies to Preserve a Historical Hub of Conscious Consumption

A lot of people told us this was impossible, but we never doubted for a second that a strong community will always support the greater good.

NoNGmoPRoJect

+ THE CO-OPThe North Coast Co-op is enrolled in the Non-GMO Project as a Supporting Retailer, which means we have access to educational materi-als that will help our members avoid GMOs while shopping. You can expect to see posters, brochures, and more arriving in our stores in the coming months. You can also expect to see the list of Non-GMO Project verified products continue to grow as companies find ways to let their consumers know how dedicated they are to the original meaning of natural foods. Visit www.nongmoproject.org for a current list of companies and their Non-GMO Project veri-fied products.

Learn more: www.nongmoproject.org

Isla vista Food Co-op

Photo courtesy of Isla Vista Co-op

From left: Melissa Cohen, General Manager & Abby Wolff, Project We Own It campaign manager

Isla Vista, CA—In January, on the tails of the United Nations

declaring 2012 the International Year of the Cooperative, the Isla Vista Food Co-op became the first cooperative in history to use crowd funding to purchase its property. More than 1,000 people contributed to raise $200,000 for a down payment to purchase the building, securing its future in Isla Vista for generations to come.

Last October, the Isla Vista Food Co-op was notified of the pending sale of their property of 32 years. Due to the gentri-fication of Isla Vista, the threat

of losing the building to a larger grocer became a reality. The Isla Vista Food Co-op General Man-ager, Melissa Cohen, knew there was no choice but to purchase the property to secure the future of the cooperative forever. She secured financing to meet the $1.625 million asking price, but still needed to raise $200,000 for a down payment on the loans.

To reach the $200,000 goal, Cohen and campaign manager Abby Wolff, launched a crowd funding campaign, “Project We Own It,” asking community members to pull together to pre-serve the invaluable community

resource. The effort proved to be a tremendous success. Over 75 volunteers, most of whom are students at UC Santa Barbara, ral-lied the community around ben-efit events and an online pledge platform to successfully raise the

down payment, and purchase the Isla Vista Food Co-op building.

“A lot of people told us this was impossible, but we never doubted for a second that a strong community will always support the greater good,” said Wolff.

The Isla Vista Food Co-op, began 40 years ago in the cre-ative aftermath of students burning down of the Bank of America, and has come to represent conscious consump-tion, ethical business and sustain-able living for students and Isla Vista residents, serving as a hub of education, and a cornerstone of a vibrant, tight-knit commu-nity. For many in this community, the Isla Vista Food Co-op is the sole access to local, organic, and

natural food. During the campaign, Cohen

explained, “We’re truly tak-ing it to the community. If they want to have a food coopera-tive, the money will come. If the community does not care, the business will fall through the cracks. Either way, it is exciting to have the future of the Isla Vista Food Co-op in the hands of this community. If we succeed, we will make worldwide cooperative history.”

For more information contact cam-paign manager, Abby Wolff, at (314) 941-5863 or abbymwolff@gmail.com. See documentation of the project at www.projectweownit.wordpress.com.

www.northcoastco-op.com 12

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YoUR aD HeReThe Co-op News has limited

advertising space available.

Contact our Coordinator at co-opnews@northcoastco-op.com

or (707) 826-8670 ext. 120for more details. Information is also at

www.northcoastco-op.com

Eureka Car StereoCar Audio • Mobile Video • Auto Security

Alpine • Focal • Pioneer

JL Audio • Kicker

Viper

15th & Broadway ▼ 707-445-3283 ▼ Mon-Sat 8:30-6:00

www.eurekacarstereo.com

Monday, April 22 from 6:00 to 7:00 pmAt The Kitchen, across the street from Arcata store location

withpresented by

FReeview class descriptions

on pages 6 & 7

To register visit www.northcoastco-op.com or call Lauren Fawcett at (707) 443-6027 ext. 102.

From left: Melissa Cohen, General Manager & Abby Wolff, Project We Own It campaign manager

cooperative community

We're collecting photos for our 40th anniversary. snapshots from the good old days, event photos;we want to see them all! Photos can be sent via email to co-opnews@northcoastco-op.com or submitted by mail to Attn: Co-op News 811 I St. Arcata, CA 95521 or dropped off at Customer Service in either Co-op location. Photos may be used in print materials and at our 40th Anniversary Celebration in October.

help us Make history!

thank you for 40 years of cooperation! Larry Crabb

13 April 2013

celebrating 40 yearscelebrating 40 years

strategic planning

Most of us have learned of the law of unintended consequences—

actions we take which bring generally unexpected results. The Co-op board and management held six open forums for employees and members to listen to what was on your minds, to take the pulse of our nearly 40 year old experiment in shared ownership and purpose. We were in for a surprise.

What we expected was a turnout of folks who would propose new directions, affirm or decry current practices in our two stores, or advocate for matters close to their hearts. That was pretty much what had happened five years ago when we engaged in the same process: well-attended forums, impassioned opinions, and a workshop which was nearly a full house.

Well that’s not what happened this month. Only four members and work-ers came to those half-dozen meetings. That’s right, just four. Now, their input was insightful and reasoned (and will be summarized below), but the empty tables left us wondering. Did your silence mean that the overwhelming majority of those who work, or shop, at the Co-op are satis-fied with our success and our direction? Does what you read in our monthly news-letter about our return to profitability and our involvement in issues surrounding healthy foods please you? If so, does that mean that you feel a certain trust in the Board’s direction, and in our Manage-ment Team? If so, we thank you. If not, we need to hear from you.

Another surprise for us was that the Bike Parking Forum we hosted on March 13 morphed into part of our strategic planning process. That session opened ideas about parking and safety—for pedestrians as well—which we hadn’t anticipated. We were thinking food, buildings, products, and were suddenly awakened to issues of accessibility. If our towns are becoming increasingly “bicycle friendly”, what will that look like? How do we ensure that those whose transport isn’t “car first” are part of the plan for the next five years?

Several themes were mentioned mul-tiple times in this process and will likely make it into the final strategic plan (see right). These themes are just a snapshot of the issues that were brought to the table by those who gave input during our strategic planning process thus far. There is also the work that has been done by the Board and General Manager to define four strategic planning categories (above) and long-range goal statements. You’ll be hearing more about those in the coming months after the Strategic Plan-ning Workshop takes place on April 20

and as pieces of the strategic plan are finalized.

In the meantime, please don’t hesitate to contact us with your ideas and input. Thank you again!

Common Themes Gathered at Member Forums:

• The Co-op should provide ways for members to be more involved.

• The Co-op should provide more education around food and food issues in its stores.

• The Co-op should be a great place for natural food enthusiasts to work.

• The Co-op should have a clearly stated purchasing policy with criteria for product selection in day-to-day operations (i.e. products with GMOs, affordable price points, etc.).

• The Co-op should make coming to the Co-op by bike and foot more attractive.

strategic Planning Input summarized

Have you had a chance to see the posters hanging in both stores pre-

senting how cooperatives impact their communities? This information was drawn from a study conducted last year by the ICA Group, a not-for-profit con-sulting firm with expertise in coopera-tives, economic development, and busi-ness research. The group was interested in finding out not only how cooperatives impact their communities, but also how they differ from conventional grocers.

I have to say I wasn’t surprised to see that co-ops outperformed conventional grocers in categories that included Sup-porting Local Food Systems, Employ-ment & Job Quality, Economic Impact, Environmental Stewardship, and Pro-

moting Healthy & Sustainable Foods. The study found that, “cooperatives pro-vide greater access to healthy food, cre-ate more jobs per square foot, return less material to the waste stream, are more energy efficient, and source a far greater proportion of product locally than their conventionally structured competitors.” Healthy Food, Healthy Communities, ICA study, 2012*. The study is impres-sive and details what contributes to mak-ing cooperatives amazing.

This month we embark on the Stra-tegic Planning process for the next five

years at North Coast Co-op. It’s the per-fect time to take a deeper look at our co-op and decide what we’d like the next five years to look like.

For six months we’ve been working behind the scenes to gain input and ideas for moving forward. The Board and I spent a good amount of time at the recent Board Retreat discussing in depth what we learned from the five year Strategic Plan written by David Lippman in 2009 and what we felt were important themes for the next five years. These are the four main categories that arose out of the

Board Retreat:

• Develop Our Local Foodshed• Investing in Our Future• Education and Advocacy• Enhancing the Co-op Experience

Following the Board Retreat, these cat-egories were introduced during six sepa-rate member and employee forums held in March and will be used as a guide during the Strategic Planning Workshop where members, employees, and the Board will work together to collaborate on how we accomplish objectives within the four categories. The Strategic Plan-ning workshop is a collaborative all-day session on April 20, for which members applied to participate. I’m looking for-ward to the process and I’m excited to write, and help implement, the plan over the next five years. Working together, I believe we can make North Coast Co-op even stronger, build upon our established leadership in the community and provide more value to our members. I hope to see you there.

* You can watch a short video about the results of the study, or read the full study at http://stron-gertogether.coop/food-coops/food-co-op-impact-study/ (bottom of the web page).

From the General ManagerStrategic Planning Strengthens Our Co-op Community

Fred MooreBoard Member

Kelli ReeseGeneral Manager

I wasn’t surprised to see that co-ops outperformed conventional grocers in categories that included Supporting Local Food Systems, Employment & Job Quality, Eco-nomic Impact, Environmental Stew-ardship, and Promoting Healthy & Sustainable Foods.

“

“

Contact Kelli kellireese@northcoastco-op.com

Contact the Baordboard@northcoastco-op.com

www.northcoastco-op.com 14

board business

What better time to gaze into my crys-tal ball and take a look at the future

of our Co-op than on the eve of our 40th anniversary and the next round of strategic planning. With the tremendous changes over the last 40 years one can reasonably hypothesize there are significant changes in store for our next 40 years. After all, the first widely used personal computer, the Commodore PET, was introduced in 1977; 36 years ago. The cell phone became com-mercially available in 1983; 30 years ago.

How we shop in 40 years will inevi-tably change. I imagine a section of our Co-op will be devoted to information technology based shopping. Advanced robotics will “walk the warehouse” gath-ering our requests. Bulk purchases will

become more prevalent as the selection, packaging, weighing and pricing becomes automated, followed by delivery to your checkout module.

I see packaging not only being edible in the future, but also an integral part of the food itself. I can imagine putting a package in a “cooking machine”, where it dissolves and mixes with the ingredients inside the package to make a nutritious, tasty entree. Perhaps the package would convert into dessert. Perhaps the package would be pet food, livestock feed or even farmed fish feed.

The future of food preservation will include Pascalization. The process pre-serves food with extreme pressure without heat. The benefit is a minimal degrada-tion of the food with structure and nutri-ents left intact. Food shelf life is extended and for Co-op members, this means better access to fresh, local foods year round. The current barrier to entry is cost; a commercial Pascalization machine runs about $750,000 and that is down from the $1,000,000 price tag from a few years ago. I see the price continuing to fall and the machines improving over time. In my mind’s eye, the Co-op will eventually own several Pascalization machines.

I see a time when food producing land is too valuable to even consider alterna-tive uses. Housing density will increase with homes closer together, yards smaller and buildings higher. I see U.S. Forest

Service and private industrial forest land owners leasing property to farmers to produce food. I see a revitalization of the family garden. I see a society where the cost of transporting food across the globe is price prohibitive and local land use for food production is not only essential but a cherished normal.

One of the biggest issues we will be facing is Genetically Modified Organisms (GMOs). I see it as highly likely that our Co-op will continue to actively oppose GMO proliferation. I predict the catalyst for change is more likely to be biologi-cal versus political. The narrowing of the gene pool is dangerous, and over time will make homogeneous crops susceptible to catastrophic failure. When this happens, a political solution will follow. I envision that the Co-op will develop and main-tain seed banks because we recognize the threat.

Despite advanced mechanization, I see our Co-op continuing to be a hub of social activity. Cooking classes, food demon-strations, discussion forums, book clubs, think tanks, Board/member interaction opportunities; the possibilities are endless. I am looking forward to strategic plan-ning this spring and our 40th anniversary Annual Membership Meeting in the fall. I can just imagine the possibilities.

By steve suttellBoard Treasurer

From the Board of DirectorsThe Mechanization of Food in the Next 40 Years

strategic Planning Timeline

March – Dec. 2012Publicity for participation in Strategic

Planning process (Co-op News & in-store)

spring/summer 2012Member/Employee questions in monthly

Co-op News

september 2012 Publish Strategic Planning timeline in

Co-op News

october 2012 Co-op News articles highlighting

accomplishments of the last/current Strategic Planning timeline (see Message

from the Board)

october 21, 2012Participatory discussion at Annual

Membership Meeting

oct./Nov./Dec. 2012 Explain and promote Strategic

Planning process in Co-op News

Nov. 2012 /Dec. 2012/

Jan. 2013 Co-op News articles & interviews by/with members & employees who participated

in the last Strategic Planning process

Dec. 2012 – Jan. 2013Call to members & employees for

Strategic Planning workshop in April

Jan. – Mar. 2013Sources for member & employee input

• Flip Charts in store• Member Forums• Employee Forums• Blog/Facebook

april 2013Strategic Planning Workshop • Ideally 40-50 participants

May & June 2013Strategic Plan is written by General

Manager

July 20131st draft of Strategic Plan presented

to Board of Directors

august 2013 2nd draft of Strategic Plan presented

to Board of Directors

september 2013Strategic Plan adopted by Board

of Directors

october 2013 The Strategic Plan will be available

to view and discuss at Annual Membership Meeting / 40th Anniversary

celebration

Ca tch up on Board businessFind meeting agendas and minutes at www. northcoastco-op.com in Board/Elections under the About Us tab or contact Bella Waters at (707) 826-8670 ext. 135.

att end a Board meeting april 25 Eureka Community Kitchen

from 6-8pm May 23 The Kitchen, across from Arcata store

from 6-8pm

Ch eck in with BellaQuestions, concerns, optimistic enthusiasm? Contact our Membership Coordinator, Bella. bellawaters@northcoastco-op.com | (707) 826-8670 ext. 135.

Contact the Board board@northcoastco-op.com

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Board of DirectorsBoard of Directors Meetings Co-op members invited to attend.

April 25 | 6-8pm Co-op Community Kitchen, Eureka store location

May 23 | 6-8pm The Kitchen (Plaza Point building, across the Street from our Arcata store location) Co-op Action Committee Meets at the Board’s request. No meetings scheduled at this time. Find meeting dates and times at www.northcoastco-op.com/about.htm Finance Committee Meets quarterly. No meetings scheduled at this time.Members are invited to attend. Find meeting dates and times at www.northcoastco-op.com/about.htm

Co-op Events April 20 | 8:30am-4pm Strategic Planning Workshop Full day event. Applications were due March 24; applicants notified April 4.

Co-op Sponsored Events  April 6 Drunken Botanist Book Launch Party Free at the Eureka Theater from 5-9pm. Author Amy Stewart will present a lecture & slide show. Cocktails from the book & book sales will ben-efit the restoration of the historic Eureka Theater. Find more information at www.amystewart.com April 6 Walk a Mile in Her Shoes Put on by the North Coast Rape Crisis. Men literally walk one mile in women’s high heeled shoes to pro-test sexualized violence, educate their communities and raise money for sexualized violence prevention and recovery services. Contact 443-2737 for more information. April 13 First Farmers’ Market On the Arcata Plaza from 9am-2pm with live music starting at 10am. Hosted by the North Coast Growers Association. See more information at www.humfarm.org April 13-21 Humboldt Green Week Showcases local businesses, supports nonprofits, and celebrates Humboldt’s passion for gardening, the arts, and live music. See more information at www.humboldtgreenweek.com

April 18-21 Godwit Days Educational eco-tour event. Find more information and a schedule at www.godwitdays.org

April 20 Olde Time Earth Day Hoedown Family friendly Earth Day celebration at Friends of the Dunes Nature Center at 3pm with Striped Pig String Band lined up to play. For more information contact madriveralliance@suddenlink.net

April 20 Humboldt Roller Derby Bout The Redwood Rollers will take on the Junction City Roller Dolls at 6pm at Redwood Acres Franceschi Hall. Tickets and more information available at www.humboldtrollerderby.com

April 27 12th Annual Klamath River Clean-up From 9am-1pm with the Yurok Tribe & AmeriCorps Watershed Stewards. For more information contact mhangington@yuroktribe.nsn.us

Deadlines April 15 Member Surveys due (see p.4)

April 30 Atalanta’s Victory Run & Walk registration due (www.66rc.com)

April 30 40-for-40 Giveaway entries due (see p.5)

811 I Street in arcata | 25 Fourth Street in eureka

Local author Amy Stewart guides you through the how-to's of the perfect homegrown cocktail in the Drunken Botanist. Pick up the book, mixed drink plant collections, and bewitching organic options for the savvy gardener’s cocktail hour.

* liqueurs only available in our Arcata location.

Saturday, April 65pm Talk, 6-9pm Party

Eureka Theater • 612 F Street Free AdmissionAll Ages • Door Prizes

an event sponsored by the north coast co-op

book signing

& cocktail party

with local author Amy Stewart

Reusable shopping bags featuring the statistics of social and economic ben-efits that co-op's have on their local communities.