Co-op News | Dec. 2014

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CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op • Dec. 2014

read

non-gmovictory p. 1

give

gettinggifty p. 2

winter squashpie p. 3

eat

Special Insert

Cooking Classes • WorkshopsCommunity Kitchen

1 CO-OP NEWS | Dec. 2014

INSIDE DECEMBER

CO-OP NEWSIssue 72 | Dec. 2014

www.northcoast.coop [email protected]

EDITOR Melanie Bettenhausen

Marketing & Membership Director(707) 502-3555 ext. 132

[email protected]

GRAPHICS & COORDINATIONAmy Waldrip

Graphic Design Coordinator(707) 502-3555 ext. 120

[email protected]

Jeremy Smith-DanfordMarketing & Graphics Assistant

(707) 502-3555 ext. [email protected]

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

Open daily: 6 am to 9 pm Kevin Waters, Store Manager

kevinwaters@nor thcoast.coop

EUREKA LOCATION25 4th St., Eureka • (707) 443-6027

Open Daily: 6 am to 9 pmToby Massey, Store Manager

tobymassey@nor thcoast.coop

COOPERATIVE OFFICES 811 I St., Arcata

GENERAL MANAGERKelli Reese (707) 502-3555 ext. 124

kellireese@nor thcoast.coop

MEMBERSHIP COORDINATOR Bella Waters (707) 502-3555 ext. 135

bellawaters@nor thcoast.coop

HUMAN RESOURCESLisa Landry (707) 826-8670 ext. 127

lisalandry@nor thcoast.coop

ACCOUNTING Kelli Costa (707) 502-3555 ext. 138

kcosta@nor thcoast.coop

BOARD OF DIRECTORSKelly Boehms, Dave Feral,

Kate Lancaster, Fred Moore, Cheri Strong, Steve Suttell, Jessica Unmack

[email protected]

THE COOPERATIVE PRINCIPLES:Voluntary & Open Membership Democratic Member Control

Member Economic Participation Autonomy & Independence

Education, Training & Information Cooperation Among Cooperatives

Concern for Community

The Co-op does not officially endorse the services or products of any paid advertiser. All articles,

columns and letters are the expressed opinion of the author and not the Co-op News.

LETTERS TO THE EDITORLetters must include your name, address, mem-ber #, and telephone #. Letters should be kept to a maximum of 250 words and may be edited. We regret that we may not be able to publish all letters due to limited space. Letters are due on the 10th of each month. Email your letters to [email protected] or send them to: Co-op News, 811 I Street, Arcata, CA 95521.

Voters Approve Measure P!Raising and Growing of GMOs Banned in Humboldt County

Bill SchaserSpokesperson for Committee for a GMO Free Humboldt -

Yes on Measure P

1 Measure P Victory

2 Co-op Gift Guide

2 Share the Spirit

3 Winter Squash Pie

4 Member Giveaway

4 Member Comments

5 Co-op Kids

6 Sparkling Wine Picks

7 From the General Manager

7 Patronage Refunds

8 Crock Pot Oatmeal

9 Meet Your Board

10 Financials

10 Co-op Action Committee

11 Special Holiday Hours

11 Reference Guide

Winter Squash Pie, p. 3

The Humboldt County Genetic Con-tamination Prevention Ordinance, better known as Measure P, has been approved resoundingly by Humboldt County vot-ers. According to final election-night returns posted by the county Elections Office, Measure P received support from more than 59% of voters. The measure bans the raising or growing of geneti-cally modified organisms (GMOs) in Humboldt County.

During the campaign, proponents (including the Co-op) argued that Mea-sure P is necessary to support local organic and non-GMO farmers. A large portion of the county’s agricultural sector specializes in those types of higher value

products. But farmers can lose access to those markets if GMOs grown nearby contaminate their fields with stray pol-len or seeds. Measure P will protect these farmers and has been supported by a large number of local farmers and farm groups. They see it as an opportunity to protect the high-value markets and support the growing economic success of small-scale, sustainable agriculture in the county. Measure P also gained support from groups con-cerned about the increased use of the agricultural chemi-cals associated with the cultivation of GMOs.

The ordinance takes effect imme-diately, although any farmer who has a GMO crop in the ground as of election night will be granted a grace period of about one year to harvest or remove it. Enforcement of the ordinance will be the job of Hum-boldt County Agricultural Commissioner Jeff Dolf.

We’re extremely pleased with this result. We’ve said all along that Measure P will be good for Humboldt County – good for our local farmers, good for our environment, good for our economy. Clearly, the voters agreed! We have received an incredible level of support throughout the course of this all-volun-

teer, grassroots campaign. Nearly 600 farms, ranches, businesses, organizations and individuals publicly endorsed the campaign. Close to 100 volunteers col-lected more than 8,500 signatures to get Measure P on the ballot. Many of them continued to work tirelessly in the months leading up to the election to make sure it passed. Many others supported Measure

P by making dona-tions, by displaying yard signs, bumper stickers, t-shirts and buttons, and in a lot of other ways, too.

In the long list of supporters, the North Coast Co-op is one of the real stand-outs. With overwhelming sup-port from its mem-bers, the Co-op pro-vided space for us to gather signatures

to get Measure P on the ballot and later to turn out voters in November. Co-op staff worked with us in the design of campaign materials and advertisements, helped us get those advertisements on the air, sold and gave away Yes on P materials in the stores, and contributed in countless ways to getting the word out about Measure P. The Co-op and its members were a big part of the reason for Measure P’s success!

For more information about Measure P, visit www.yesonp2014.org.

We’ve said all along that Measure P will be good for Humboldt

County – good for our local farmers, good for our environment,

good for our economy. Clearly, the voters

agreed! “

“

www.northcoast.coop 2

| EMPLOYEE FAVORITES |

Getting Gifty at the Co-op

Flip Cap

Water BottlesLifeFactory flip cap bottles

in a rainbow of colors. These silicone encased bottles are a great eco-

friendly alternative to bot-tled water. 16oz or 22oz

size, made in France.

Fun Scarves

and HatsAndes Gifts hats, scarves, gloves and hair accesso-ries. Fantastic Fair Trade, and handmade in Peru. Most are an Acrylic and Alpaca blend. Sized for

kids and adults.

Stemless Wine

GlassesNew from LifeFactory are stemless beverage glass-es. These come in sets of two, and are encased in

silicone. Dishwasher safe, in red and pearl white.

Nov. 23 thru Jan. 1 Make a donation at the register to support

our local food bank.

The Co-op will match all donations up to $5,000!

Employee FavoritesBy Wendy Davis, General Merchandise Buyer

Locally Designed

Holiday CardsHoliday cards by local artist Annette Makino are 10%

off through Dec. 31.

Tea Pots

London Pottery Teapots come in a rainbow of col-ors! Some have included stainless steel filters for

easier brewing. Available in 2, 4 and 8 cup sizes.


6. Place 1 cup milk in a blender and add the squash, a little at a time, blending until smooth. 7. Add the eggs and spices and blend. 8. Pour the mixture into a large bowl, and add the remaining 1 cup milk, brown sugar and honey. 9. Stir until well blended.

10. Pour into the unbaked pie crust and bake at 425°F for 10 minutes. Lower the heat to 325°F and bake for 30 more minutes. To check for doneness, insert knife near center of pie, if it comes out clean, pie is done. 11. Cool. Serve with whipped cream or your favorite vanilla frozen dessert product!

Ingredients:

• 2 North Coast Co-op Bakery 9 inch pie shells, unbaked (gluten free or wheat flour)

• 2 cups winter squash, cooked• 2 cups milk, whole or lowfat • 3 eggs• 1/2 teaspoon ground cinnamon• 1/2 teaspoon ground ginger• 1/2 teaspoon ground nutmeg• 1/2 teaspoon salt• 1/2 cup brown sugar• 1/2 cup honey • Whipped Cream (optional)• Maple Syrup for topping

Winter Squash Pie Directions:1. Wash squash, then use a sharp, heavy knife to cut one end off bottom.2. Place squash flat side down and cut squah in half. 3. Remove the seeds and fibers with a spoon. 4. Place squash halves on an ungreased baking pan or dish. 5. Bake at 350°F for 45 to 60 minutes till fork tender. Set aside to cool. Remove squash flesh with fork or spoon.

Pie Directions:

By Brenda Harper & Pamela Hawkins. Photos by Jeremy Smith-Danford.

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Find Co-op Bakery Pie Shells in the Frozen aisle at either store!

| LOCAL PRODUCE RECIPE |


We our members giveaway!

Winner can choose from:• Almond Doubles • Biscotti • Chocolate Dipped Biscotti • Brownies • Ganache Brownies • Cream Cheese Brownies • Salted Chunky Chocolate Chip • Espresso Almond • Chocolate Dipped Espresso Almond • Vegan Oatmeal Chocolate Chip • Vegan Raspberry Almond Bar

The Wheat Free options include the following:• Coconut Macaroons • Chocolate Dipped Macaroons • Chocolate Dipped Granola Bars • Granola Bars (Vegan, but contains Honey)

We ask that the winner order their cookie tray 72 hours in advance.

Win a North Coat Co-op Bakery Tray of Cookies!

If you’ve come to the Arcata store when the bakery has cookies in the oven you may have stopped right in your tracks to enjoy the de-

lightful aroma of our delicious cookies drifting through the air. We have to admit, many of us (employees) have been lured from our desks on more than one occasion. If you’re a cookie per-son, (let’s face it who isn’t), then have we got the member giveaway for you this month.

This December, all members can enter to win a custom cookie tray. The winner will choose from our incredible assortment of freshly baked cookies; from Espresso Dipped to Ginger. You can choose to sample a variety or just one par-ticular flavor, whatever you choose our talented bakers will ensure it’s prepared with quality in-gredients and love. Our cookie trays have three dozen cookies on them. It might seem like a lot, but you can always share with a friend or two. Although it’s the season for giving, we certainly wouldn’t blame you if you decided to keep them all for yourself. We won’t tell. As cookie monster says, “C is for cookie and cookie is for me”.

Enter to win at both Co-op locations at Customer Service. Deadline to enter: Dec. 31, 2014.

Member Comment Board| WE OUR MEMBERS |


| CO-OP KIDS |

Eureka Car StereoCar Audio • iPod and Bluetooth Solutions • Auto Security

Alpine • Focal • Pioneer

JL Audio • Kicker

Viper

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

Find us on facebook

Member Survey

basicsbasic goods at basic prices

UrielAge 5

We know our customers love the Co-op produce department and the wide variety of products available. But can you name this produce item from just these facts below?

• It was first cultivated around 8,000 BCE to 5,000 BCE by the Incas in the Andes

• The 4th largest food crop after rice, wheat, and maize

• The average American eats 137.9 pounds per year

• Marie Antoinette wore the blossoms in her hair

• All 50 states & 125 countries world-wide grow this

Think you have the correct answer? Find out on the back page!

“ Esto es brócoli! Mmmm...es delicioso! “


| EMPLOYEE FAVORITES |

Detach this entry form & return it to the Member Survey box located near Customer Service at either store loca-tion. 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 [email protected] with “Member Survey” in the sub-ject line. Must be a member to enter. Co-op employees and their families are not eligible to win.

Phone #: Member #:

Member Name:

Member SurveyWhat factors go into your meat and/or seafood purchasing decisions? Examples: price, source, local, wild, pastured,

organic, free range, air chilled, etc. We’d love to hear your thoughts and give you a chance to win a $25 gift card!

DEADLINE TO ENTER: DEC. 31

By Bob Stockwell, Arcata Wine Buyer

Full Espresso Bar

8th & I in Arcata • 4th & B in Eureka Open Daily 6am-9pm

organic produce specials


|COOPERATIVE COMMUNITY |

LOVING HANDS INSTITUTE

State Licensed School for Holistic Massage Therapy

Since 1989

Private Massage Practice, Open Daily

www.lovinghandsinstitute.com

LOVING HANDS INSTITUTE

State Licensed School for Holistic Massage Therapy

Since 1989

Private Massage Practice, Open Daily

www.lovinghandsinstitute.com

Kelli ReeseGeneral Manager

Patronage Refunds

Arriving to Mailboxes Mid-December

Thanks to your support and the ef-forts of our staff, fiscal year 2014 (April 2013 – March 2014) was a profitable year for our Co-op. The

North Coast Co-op Board of Directors voted to distribute 40% of the profits from member-owner sales for FY14; the re-maining 60% will be retained as allocat-ed patronage. Member-owners receiving a patronage refund in FY14 will have the retained portion held in their name. This retained portion helps contribute toward building the Co-op’s financial stability.

A patronage refund is the cooperative way of sharing the profits with member-owners based on their purchases. Coop-eratives are required to distribute at least 20% of the profit from member-owner sales. In FY14 nearly 55% of the sales were to member-owners.

Qualified member-owners should re-ceive patronage refund letters in the mail in mid-December 2014. Fair Share mem-bers receive their refund as a voucher, which must be redeemed by March 15, 2015. Non-Fair Share members receive their refund as B shares. Further details are included in the letters.

Please look for letters to arrive after December 15, 2014.

If you don’t receive a letter it could be due to a number of reasons:

• We do not have a current mailing address for you – contact [email protected] to update your address

• Your patronage refund was less than $2.00

• You joined the Co-op after March 2014, thus not having made any qualified purchases in FY14

Thanks for your patronage and the con-tinued success of our Co-op!

From Our General Manager

New specials each Tuesday, in stores and online

www.northcoast.coop

Organic Walnuts$12.69 per lb

valid Dec. 2 through Dec 15, 2014

Organic Sweetened Cranberries$4.69 per lb


My career in food co-ops began in 2001 at a small co-op in North Carolina where I was the market-

ing and membership director. During the four years I worked there I spent a great deal of time participating in conversations about how to engage members.

Even though I had the pleasure of planning events for the membership, I felt I was missing something when it came to member engagement since it didn’t always seem like people were rushing to participate in the coopera-tive.

It wasn’t until many years later when I was the general manager at a co-op in Colorado that I read an article in Cooperative Grocer enti-tled, Appreciating the Diversity of Member Needs and Motivations, by Marilyn Scholl. In this article Scholl used Maslow’s hierarchy of needs to develop a model of member involve-

ment in food co-ops in order to look at the diversity of people’s needs. In the article she noted the first basic need in the hierarchy was the store itself, mean-ing the store was required to provide products and services that appealed to the members. If the store wasn’t succeeding on that level people most likely wouldn’t return to look for a deeper involvement by join-ing the co-op. The hierarchy included additional levels which offered an opportunity for a further involve-ment in the co-op up to and includ-ing suggestions, running for the board of directors and applying for a job.

The most important thing I learned from the article was there was no wrong level of participation. It was up to the member to choose. Scholl wrote, “The co-op’s job is to serve people’s needs rather than to try to change them. We should welcome and be grateful for all levels of participation.”

All those years I spent trying to figure out how to get members more excited about their co-op and it turned out that just because they weren’t choosing a deeper level of participation it didn’t mean they weren’t excited. I learned to stop looking at it through my own lens and the level at which I wanted to be involved.

We are thankful for whatever level members are willing to participate in the co-op. It’s important to have those who choose to apply for jobs, run for a seat on the board, vote and offer input; however without the member participa-tion of shopping we wouldn’t be here. All the levels are important in their own right.

The recent bylaws vote was a great example of a deeper choice in mem-ber participation and democracy in

action. When we say members have a voice at the Co-op, we mean it. Coop-erative Principle #4 – Autonomy and Independence states, “Cooperatives are autonomous, self-help organizations controlled by their members.” I firmly believe in the cooperative principles and the cooperative business model. We may not all agree at all times and it’s important for us to work together to create the co-op we envision at the level of participation in which we choose.

Our board of directors is extremely thoughtful and has done an incredible job of working on governance sys-tems, visioning for the future, keep-ing the best interests of the Co-op in mind, transparency and offering guid-ance. The board and management have members and/or employees in mind with every decision. Not everyone will agree with all the decisions, however it’s important to note we don’t arrive at them lightly. At times it can slow down the process to weigh all our options, but when it’s necessary, the time and thought is taken to ensure the most pru-dent decision possible.

I’ve had the pleasure of work-ing with former board members John Woolley and Tim Silva who decided to step down from the board after their terms were completed. I thoroughly enjoyed the experience and learned a great deal from each of them. I look forward to working with the new board members, Cheri Strong and Dave Feral; both are returning to the board and I’m excited about having their knowledge and input.

We have an incredible co-op and vision for our future. Thank you for your continued patronage and participation at whatever level you choose.

Congratulations to All Our Employees!Our employees recently received gain sharing as part of our Open Book Management (OBM) program. They succeeded in meeting the budgeted net income goal for Game 1, which includes the first six months of the fiscal year. OBM is a program which helps create greater employee engagement and understanding of how the Co-op operates. We achieve this by fully sharing financial information with employees and giving them the tools so they know where their departments and the business stand. We are proud of the hard work of our employees and their achievements.


| COOK & SAVE |

COOK & SAVE

Easy Crock Pot Oatmeal

The North Coast Co-op’s Cook & Save Club hosts free monthly meetings to develop reci-pes that include items from our sales flyer.

This month we are featuring rolled oats which are also known as old fashioned oats. The oat plant is a cereal grain grown for its seeds, or kernels of grain. Oat groats is the name for grains of oats that have had their inedible husks removed. Rolled oats are created when oat groats are steamed and then rolled into flakes. This process stabilizes the healthy oils in the oats, so they stay fresh longer, and helps the oats cook faster. Nutritionally speaking, rolled oats are low in saturated fat, and very low in cho-lesterol and sodium. They are also a good source of dietary fiber, phosphorus and selenium, and a very good source of manganese. By choosing ad-ditional ingredients to add to or top with, there are many ways to dress up a bowl of oatmeal.

1. Combine the oats, water, cinnamon, vanilla extract, Medjool dates and walnuts in a small, 1 or 2 quart slow cooker (crock pot). The size of the pot is very important!

2. Cook on high for 1 hour.

3. Stir in the cranberries and maple syrup when serving.

4. For a more decadent bowl of oatmeal that can be eaten as a dessert, add 1-2 teaspoons of sweetened or unsweetened carob chips at the end and lightly stir for some chocolatey goodness.

Organic Rolled Oats$1.19 per lb


Organic Medjool Dates$6.69 per lb


SunSpire Carob Chips$5.39 per lb


Organic Cane Sugar$1.69 per lb


Organic Walnuts$12.69 per lb


Organic Sweetened Cranberries$4.69 per lb


Organic Roasted Pistachios$8.69 per lb


Bulk Sale Items

Next Cook & Save: Monday, Dec. 8, 6 pm in Arcata.

Register at www.northcoast.coop just like you would for any

other cooking class of-fered by the Co-op.

• ½ cup rolled oats• 1½ cups water• ½ teaspoon cinnamon• 1 teaspoon vanilla extract• ½ cup Medjool dates, chopped• ½ cup walnuts, chopped• ½ cup dried cranberries• Pure maple syrup, to taste• Cane sugar – optional

Ingredients:

Directions:

By Brenda Harper, Consumer Education Coordinator & Pamela Hawkins, Outreach Coordinator

Photo by Jeremy Smith-Danford

FESTIVE FAVORITES for the Holidays The First Nowell Suite, Christmas at the Movies and “Night Before Christmas” plus Carols Sing-a-long Friday and Saturday, December 5 & 6 at 8 pm (Free lecture at 7 pm)Arkley Center , Eureka

Kids 12 and under FREE with a paid adult! Student rush $10 each with i.d. one hour before curtain, at the door.More info www.eurekasymphony.org or by phone (707) 845-3655

HEALTHY HOLIDAY LISTENING! Full Orchestra & Choir

CLUB

Editors note: While oats are technically gluten-free, there is a potential for contamination during processing. For a truly Gluten free alternative, try Bob’s Redmill Steel Cut Oats.


| BOARD BUSINESS |

BOARD OF DIRECTORS20151

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Get to Know Your Board of Directors

Cheri Strong, Employee Director

I’m a long time Co-op employee. When I’m not at work or spending time with my clan, my personal topics of interest are understanding the intersection of classism and organizational behavior and how that affects social justice. In my spare time I ponder what the end of the illicit marijuana boom will mean for the Co-op, as well as our community as a whole. I’m most looking forward to revitalizing community interest in partici-patory democracy at our Co-op.

Jessica Unmack, Board President

Having not served on a board of direc-tors before, I didn’t know what to expect when I was elected last year. I certainly didn’t expect a picket line at my first meeting, but I also didn’t expect to be so welcomed into such a well-functioning group of people dedicated to serving our Co-op’s interests. This coming year I look forward to new challenges and working with even more great people that make our Co-op amazing!

Dave Feral, Secretary

I came to Humboldt to work on my Mas-ter’s degree in biology at HSU in 1998.That same year I also became

a member of the Co-op. After complet-ing my degree, I worked for Redwood Community Action Agency doing stream restoration. Currently, I’m the owner and manager of Feral Family Farm, an organic farm located in the Mad River Valley near the city of Blue Lake. I’m also the director of Mad River Alli-ance, a community driven group organized to protect clean water and recover the ecological integrity of the Mad River. As a board member I look forward to working as a team mem-ber to serve the community, the environment, and the employees in a fiscally responsible manner.

Kate Lancaster, Treasurer

I am entering my third year as a Co-op board member. I have learned a lot in the last two years, as I served as treasurer, chaired the nominating committee, and served on the General Manager evaluation committee. I am an associate professor at Humboldt State University where I teach accounting and sustainable business. I serve on the HSU sustainability committee, practice permaculture at home, and am an avid reader. One of my priorities for the com-ing year is to support the Co-op as we make progress on goals laid out in our strategic plan.

Kelly Boehms, Employee Director

I have worked for the North Coast Co-op for 3 years, and have spent my time here serving a number of roles. I was hired in 2011 as a produce clerk in the Eureka Store, started as the Admin-istrative assistant to Human Resources in 2012, and currently serve as the Ten Pin warehouse manager. I am incredibly thankful to spend my time surrounded by talented and thoughtful co-workers at all three Co-op outposts, and am regularly inspired by what Co-op employees con-tribute to the Co-op and community at large. Since late summer I have worked part-time for a community non-profit called True North, and would love to continue to merge my passion for food and people. I am hopeful that in the spirit of the cooperative principles we will see more member engagement, and increased outreach and education in the community this year. Let’s celebrate the important role the Co-op serves in this community, and appreciate the farmers and producers that make our stores a cornucopia of healthy food!

Steve Suttell, Vice President

If all goes as planned, my eighth year on our Co-op board will be my last. It has been a pleasure and a challenge. I have a natural resources and financial

background. My background cultivated an interest in localizing food sources. Our Co-op has given me exposure to local food opportunities and risks. In my mind, everything I do within our Co-op’s governance has an impact on local-izing our food sources. Everything from self-insured healthcare to union negotia-tions to analyzing financial statements to shopping has an impact. I have every confidence my last year on the board will be just as challenging as the previous seven years.

Fred Moore, Director

After 25 years as a teacher, it’s not sur-prising that our board self-education has been a priority for me this year. Work-ing to keep our Co-op fiscally healthy requires more than a little knowledge of balance sheets and income state-ments, and we’ve been lucky to have two directors who are professionals in the field. They’ve taught us to look at what keeps our business vigorous, all the while staying close to our coopera-tive principles. This coming year? Let’s improve relationships with our local producers and integrate the wholesale capacity of our Ten Pin warehouse.

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Photo by Amy Waldrip


| CO-OP FINANCIALS |

We’ve finished closing the second quarter of our fis-cal year. Combined sales were $7,985,327 for the

second quarter bringing the year to date sales to $16,076,571. The sales are 1.7% above last year at this time and .9% bet-ter than budget. The Arcata store sales ended the second quarter better than budget by $7,787 and the Eureka store sales fell short of budget by $81,498.

In the second quarter we had $124,600 higher in expenses than bud-geted. Some of the larger variances were repair and maintenance along with a few expenses falling into a different quarter than what was budgeted. Keeping our buildings and equipment safe and main-tained can get costly.

In the second quarter we received a patronage refund from the National Cooperative Grocers Association (NCGA). This refund was distributed from prior retained patronage from 2005 and patronage from 2013. It included a combination of shares and cash. We received $13,749 in cash and $41,823 in shares.

Our current member-owner shares value has grown by $114,483 since last quarter. This is the growth of equity investment from new member-owners and current member-owners purchas-ing sustaining B shares and investment C shares. We currently have C shares available for sale so if you’re a Fair Share member-owner or are interested in finding out how to be more invested in the Co-op, please give our Member-ship Coordinator a call at (707) 502-3555 ext. 135. We currently pay a 2% dividend on C shares and if you have checked around that’s a pretty good rate. Investing in your Co-op is important for the growth and maintenance of the busi-ness itself.

North Coast Cooperative, Inc. Unaudited Financial Statements

Second Quarter Review

By Kelli CostaChief Financial Officer

The Board has re-convened the Co-op Action Committee to explore ways of increasing member participation and to review the Annual Membership Meeting

structure. Interested Co-op members are invited to attend.

First Meeting Date

Thursday, Dec. 18 at 6pm Co-op’s Community Kitchen in Arcata • 971 8th Street, Arcata

First Meeting AgendaWe will select a Chair for the committee as well as set regular meeting dates

and times. Contact staff liaison Melanie Bettenhausen at [email protected] or (707) 502-3555 ext. 132.

Co-op Action Committee Reconvenes — Join Us

Income StatementQuarter Ending September 27, 2014 Fiscal Year 2015 Qtr 2 FY 2015 NET SALES REVENUE 7,985,327 Cost of goods sold 5,183,590 GROSS MARGIN 2,801,737 Payroll Expense 1,499,958 Payroll Taxes 120,247 PersonnelExpenses&Benefits 336,025 General & Admin Expense 374,127 Occupancy Expense 387,155 Total operating expenses 2,717,513 Otherincome(expense) 60,967 NET INCOME (LOSS) 145,190

Balance Sheet Quarter Ending September 27, 2014 Fiscal Year 2015 Qtr 2 FY 2015 Assets: CurrentAssets 3,376,966 Property&Equipment 2,625,395 Other Assets 393,421

Total Assets 6,395,781 Liabilities: Current Liabilities 2,058,343 LongTermLiabilities 112,621

Total Liabilities 2,170,964 Member Equity: Current Owner Shares 3,244,324 Retained earnings 980,494

Total Member Equity 4,224,818

Total Liabilities & Equity 6,395,781

* Does not apply to case discounted items.

DELI

SAVORYVegan & Gluten-free Friendly, Hot Bar, Custom Sandwiches, Sushi

SWEETBreads, Cookies, Full Espresso Bar

Self Serve Coffee, Vegan & Gluten-free Friendly

Co-op News Reference Guide

Co-op News | Dec. 2014

Documents

Transcript of Co-op News | Dec. 2014