Co-op News - January 2014

Co

-op

New

s

P

res

or

ted

Sta

nd

ard

No

rth

Co

ast

Co

-op

U.S

. Po

stag

e PA

ID81

1 I

Str

eet

Eur

eka,

CA

955

01A

rc

ata,

CA

955

21

Per

mit

No

327

Co

-op

New

s

P

res

or

ted

Sta

nd

ard

No

rth

Co

ast

Co

-op

U.S

. Po

stag

e PA

ID81

1 I

Str

eet

Eur

eka,

CA

955

01A

rc

ata,

CA

955

21

Per

mit

No

327

CO-OP NEWS CO-OP NEWSC

o-o

p N

ews

Pr

eso

rte

d S

tan

dar

dN

or

th C

oas

t C

o-o

p

U

.S. P

ost

age

PAID

811

I St

ree

t

Eu

rek

a, C

A 9

5501

Ar

cat

a, C

A 9

5521

P

erm

it N

o 3

27

Co

-op

New

s

P

res

or

ted

Sta

nd

ard

No

rth

Co

ast

Co

-op

U.S

. Po

stag

e PA

ID81

1 I

Str

eet

Eur

eka,

CA

955

01A

rc

ata,

CA

955

21

Per

mit

No

327

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

CO-OP NEWS

Report from Our General Manager

1 Co-op News | January 2014

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

[email protected]

.

www.northcoastco-op.com [email protected]

Editor Melanie Bettenhausen

Marketing & Membership Director(707) 826-8670 ext. 132

[email protected]

Graphics & CoordinationAmy Waldrip

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

[email protected]

Jeremy Smith-DanfordMarketing & Graphics Assistant

(707) 826-8670 ext. [email protected]

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 [email protected]

Open daily: 6 am to 9 pm

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

Toby Massey, Store [email protected]

Open Daily: 6 am to 9 pm

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

General ManagerKelli Reese, ext. 124

[email protected]

Membership Coordinator Bella Waters, ext. 135

[email protected]

Human ResourcesLisa Landry, ext. 127

[email protected]

Accounting Kelli Costa, ext. 138

[email protected]

Board of DirectorsKelly Boehms, Kate Lancaster,

Fred Moore, Tim Silva, Steve Suttell, Jessica Unmack, John Woolley

from the editor

CO-OP NEWSVolume 61

By Melanie Bettenhausen, Marketing & Membership Director

INSIDE

Empowering Kids to Make Healthy Choices

From left: Kona, Melanie & Mahina

Jan. 2014

Back in July, we announced in the Co-op News that we were looking for Co-op kids to be in our TV,

radio and print ads. Well, we found them, and they did an excellent job. Hopefully you’ve seen them on TV, but if not you can watch them on our You Tube page at (see p. 12) or by simply searching North Coast Co-op Kids. I’d like to thank Elliot, Keena, Lotus, Slate, Corbin, and their caregivers for taking time out of their busy schedules. I’d also like to tell you more about the Co-op Kids project.

One of the cooperative principles is Concern for Community. A part of my job is community outreach and community building. In my work, I have learned that our nation is experiencing an obesity epi-demic, and our county in particular has a higher rate of obesity among children than other parts of our state. More con-cerning than generally being overweight are the chronic diseases associated with obesity. Chronic diseases, such as heart disease and diabetes, are appearing in kids at an alarming rate. There are many organizations locally working to reduce obesity and associated health issues, and many people who work tirelessly to iden-tify the multifaceted sources of the prob-

lem and approach it from many angles. I consider myself one of those people.

Back in May, I was stuck on a long flight back east and decided to use that time to watch a free documentary on the plane—HBO’s Weight of the Nation. I was both horrified and inspired by what I saw in that four-part series. It seems the entire nation is struggling with obesity, from individuals to medical providers to political leaders. Equally, the entire nation is coming up with innovative ways to combat the issue, from changing individual behavior to altering the built environment (sidewalks, parks, etc.) to changing policies (what can be served in school meals, allowing workers to take walking breaks, etc.).

According to anyone who works in nutrition, one of the major contributors to this obesity epidemic is excess sugar and insufficient fruit and vegetable con-sumption. The documentary Weight of the Nation identifies sugary processed foods marketed to children as a major culprit. As I sat on the plane absorbing all of this information, it occurred to me that the Co-op had a giant opportu-nity to play a positive role in this effort to reduce obesity and it could be done using resources we already have; we just needed to use them differently—if other companies were using their resources to market unhealthy food to children, then the Co-op could use its resources to mar-ket healthy foods to children.

I took this idea back to my phenom-enal team at the Co-op and they agreed. We came up with a commercial concept

whereby kids would talk about fruits and vegetables to other kids. We weren’t sure what it would look like, but we knew we needed the kids to be authentically enthu-siastic or other kids wouldn’t believe them. In order to do that, we had to cap-ture the kids on camera in their natural state—no scripts, no lights and no offi-cial set. It’s hard to write a commercial when you don’t know what you are going to get, but we found local videographer, Matt St. Charles (I daresay a former Co-op kid himself), who was willing to play along and see how things developed. We also found an amazing group of kids and caregivers who were willing to come to the Co-op without any real instruction and see what happened.

I cannot thank everyone enough for being so open to the process. The out-come was overwhelmingly successful. Every adult who sees these videos is immediately smitten, and every child who has seen them wants to watch them over and over again. The authenticity that is captured conveys these kids’ enthusi-asm for fresh fruits and vegetables in a way that is sure to inspire interest in their peer groups and adults alike.

We plan to create more of these com-mercials until we have broad demo-graphic representation for our county. If you know of a Co-op kid who would like to participate, please have them contact me at (707) 826-8670 ext. 132 or fill out the form on p 15.

Together, we are empowering kids to make healthy choices!

Special Hours NoticeThe Co-op will close at 7pm on

Fri., Jan. 10 for our Annual Employee Celebration.

...if other companies were using their resources to market unhealthy food to children, then the Co-op could use its

resources to market healthy foods to children.

““

2 from the general manager

3 member comments

4 food news

5 member news

6-7 community kitchen class & workshop schedule

8 winter squash & lentil salad

9 local & in season calendar

10 roasted garlic rubbed cabbage

11 save-bees.org

12 co-op kids

13 cooperative community

14 community partners

15 vision tree winner

15 reference guide

www.northcoastco-op.com 2

from the general manager

Kelli ReeseGeneral Manager

Happy New Year! We’re looking forward to a busy 2014 with a bylaws re-write on the agenda

and the beginning stages of implement-ing our five-year Strategic Plan. The strategic planning process began in Feb-ruary of 2013 at the annual leadership retreat, where the Board of Directors and I reflected upon what we had learned from the five-year strategic plan written in 2009. In addition, we started look-ing ahead to the next five-year planning cycle. In considering the future of the North Coast Co-op, exciting possibili-ties emerged for how we could advance our mission and uphold the seven coop-erative principles. To test these ideas and begin drafting a plan for 2014-2018, a committee was selected to work out the framework and logistics for a Strategic Planning Workshop, to involve members and staff in the process.

The Planning Committee spent several meetings developing draft cat-egories and goal statements that were presented in six separate member and employee forums in the month of March 2013. Feedback from the forums was

compiled and presented at the Strategic Planning Workshop in April 2013, with 24 Co-op members, board, and staff par-ticipating in a day-long, participatory process. We explored the Co-op’s mis-sion and vision, further developed long-range goal statements, and identified strategies for achieving our goals.

The Strategic Planning Workshop led to the crafting of the 2014-2018 Strategic Plan, which serves as a living document to guide our Co-op towards the future.

There was a sigh of relief when we completed the process of planning and writing the Strategic Plan, not surprising since it was more than a yearlong process for arriving where we are today; however, it’s just the first step. The next steps include imple-mentation, execution and mapping out our approach to what we will tackle in the next 12-18 months and how we will hold ourselves accountable.

I’m very cognizant of the fact that the Co-op has seen a large amount of change over the last few years. Through hard work by employees from all levels of the organization we have made strides in our level of service, staff efficiencies, and a reduction in our expenses. We’re a tighter organization than we were two years ago and for that we have seen a turnaround and positive net income. Our members and shoppers have supported us through it all and we are grateful. While we’ve managed to continue to grow at modest levels we are entering a place where we can begin to think about our ability to implement the goals of our strategic plan over the next year.

The 2014-2018 Strategic Plan

includes the following categories: Develop Our Local Foodshed, Invest in Our Future, Educate and Advocate, Enhance the Co-op Experience and Pro-mote Environmental Responsibility. Our next step is to breakdown the strategies into manageable actions to create a road map we can follow that corresponds to our daily work in the Co-op and prepares us for the larger vision of the organiza-tion. We’re looking forward to this next phase of the process and will report back regularly to our members on how we are

achieving our Strategic Plan goals. In the meantime, if you’d like to see a copy of our 2014-2018 Strategic Plan, please visit our website www.northcoastco-op.com or alternately you can request a copy at Customer Service.

Negotiations UpdateAt the time of this writing the bargain-ing unit is in the process of voting on the tentative agreement reached between the Co-op and the Union. The Union plans to count the ballots on Monday, December 23. We will have gone to press by that time, but will include an update on the outcome in the next Co-op News. The Union and their bargaining committee recommend the agreement and we hope to have it ratified before the New Year. We thank you for your patience and sup-port during this process.

BylawsAs we embark on the process of review-ing the proposed bylaws changes, we will have an in depth look at the pro-posed revisions in the next few issues of the Co-op News. In June we will have member forums where the Board wel-comes any questions or concerns about the proposed changes. The Board will incorporate feedback and the bylaws will have one final review. The Board is scheduled to approve the final revision in August with a vote going to the mem-bers in October. It seems like a long way away right now, but it will sneak up on us quickly and it’s important that mem-

bers participate in the process by voting in the election, especially with important bylaws updates on the ballot.

The bylaws are being updated to correspond with what we actually do at the Co-op, gain con-sistency in compliance with regulations and our

securities permit, and to stay current with cooperative law. Voting is one of the benefits of your Co-op membership and 5% of the membership or 250 votes cast is required to pass the bylaws changes. You’ll be hearing about this a lot during the next few months until we reach the voting period. Please make your voice heard. Read the newsletter articles, attend the forums, ask questions and most importantly VOTE in Octo-ber. We know bylaws aren’t the most exciting topic to discuss, but we firmly believe these updates help to simplify our current bylaws and make us more effi-cient.

Thank you for supporting the North Coast Co-op and helping to make us a successful organization.

Final for newsletter

Develop Our Local Foodshed


Educate and Advocate


Promote Environmental Responsibility

Our goal is to engage our members to make positive changes

around essential local and national issues which affect our community’s future, and

advance our mission, principles and cooperative values.

Our goal is to continue to improve the environmental practices in our day-to-day

operations.

Our goal is to collaborate in sustainable, local, and regional

food system development that addresses gaps in food production, storage and/or

distribution.

Our next step is to breakdown the strategies into manageable actions to

create a road map we can follow that corresponds to our daily work in the Co-op

and prepares us for the larger vision of the organization. “

“Final for newsletter

View the full Strategic Plan at www.northcoastco-op.com

Invest in Our Future

Our goal is to strengthen our leadership position in the community by investing in

opportunities that significantly serve our members to ensure a viable co-op for our future.


Contact [email protected]


Enhance the Co-op Experience

Our goal is to foster and develop talent, leadership, engagement and passion,

creating an inspiring environment at our Co-op.


Local Melo n Popsi-

WIN

A

$25

GIFT C

ARD

we our memberswe our members

NOVEMBER’S

WINNER!

we our members

Letters must include your name, address, member number, and telephone number (so that we can contact you should any questions arise). 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.

Please send your letters to: Co-op News

North Coast Co-op 811 I Street

Arcata, CA 95521 or email [email protected]

Letters to the Editor

Member Comment BoardWe 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.

Cynthia Packard, Member # 11463She won a $25 Gift Card!


Local Melo n Popsi-

Detach this entry form & return it to the Member Survey box located at Customer Service 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 response to [email protected] with “Member Survey” in the subject line. Must be a member to enter. Co-op em-ployees and their families are not eligible to win.

Member #: Phone #:

Member Name:

Member SurveyDEADLINE TO ENTER JAN. 31

Is it important to you that the Co-op remains a certified organic retailer? Why? (see article above)

WIN

A

$25

GIFT C

ARD

You’ve probably heard that the North Coast Co-op is the only certified organic gro-

cery store in Humboldt County, but what does that really mean?

How can we be an organic retailer if we sell both organic and non-organic products? In the simplest terms, it means we ensure the organic integrity of your organic product from the time it comes in our back door to the time it makes it into your shopping basket. It sounds simple but it is a huge commitment.

Ensuring organic integrity is a complex multi-step process. First, everyone who works at the Co-op is fully trained on what constitutes a certified organic product. Each staff member signs an affidavit stating

they have read and understand the definition of certified organic.

In addition to this all staff mem-bers that work in departments that handle organic product are trained to maintain the integrity of the organic product they are handling. We ensure organic and conventional products never touch or are “co-mingled” either on a retail display or in back-stock storage.

When we sanitize a surface that touches food—like cutting boards, sinks, and knives—we are required to com-pletely remove any sani-tizer residue and we are required to document when we do so.

Along with this we maintain extensive records (our certification binders are massive!). We keep updated cop-ies of organic certificates from all vendors that sell us organic products. We maintain our California organic registration. We also fully detail our “Organic System Plan”, which includes things like how each department handles organic products, what approved pest control practices

we have in place, as well as examples of price signs we use to represent organic products to our shoppers.

We can only be a certified organic retailer if we are accredited by an independent third party certifier. California Certified Organic Farmers (CCOF) is the certifier we have cho-sen. Like all certified farmers or cer-tified food makers we pay the certi-fier to audit our operation and declare we have complied with organic regu-lations. CCOF schedules an organic

inspector to visit our stores once a year and the inspector thoroughly reviews all of the ways we maintain organic product integrity. The inspector then reports back to CCOF. Once CCOF is certain we are maintaining that integrity they renew our certifica-tion. We are now in our eighth year as a certified organic store!

This month we are asking our members how important it is that the Co-op remains a certi-fied organic retailer. Find the member survey below and enter to win a $25 gift card!

Maintaining Organic Integrity

Unfortunately, Washington’s labeling initiative 522 failed in the November election—49% in

favor and 51% against. It was another close race, very similar campaigning as when California’s Prop 37 to label genetically engineered foods was on the ballot in 2012, in which opponents pumped billions of dollars into making the initiative seem to have too many exemptions and high costs for consumers. The Grocery Manufacturers Association continues to push for federal regulations that only require voluntary labeling (as in Non-GMO Project verification). Entire agricultural industries based on organic and natural products continue to push for mandatory labeling in an effort to preserve the integrity of their products. The concern is that unregulated and unlabeled raw products (such as apples, wheat and salmon) will find their way into organic farms and natural populations of fish, in essence killing the lifestyles and economic viability of organic and natural products. For more information about I522 visit www.yeson522.com.

Keeping You in the Know

About GMOs

Stop by Customer Service in either store loca-tion to pick up educational materials regarding

GMOs and the Co-op’s GMO Policy.

food news

By Ron Sharp Merchandising Manager

It sounds simple but it is a huge commitment. Ensuring organic integ-rity is a complex multi-step process.

The Co-op is certified organic by California

Certified Organic Farmers (CCOF)

Labeling Initiative Defeated in Washington

Educational Resourcesat the Co-op

The Co-op’s Board of Directors is set to

review feedback and mate-rials around the GMO Free Humboldt ordinance that would ban the cultivation and production of GMOs (Genetically Modified Organisms) in Humboldt County. The Board will be taking action at their board meeting on Thursday, January 23 at 6pm in the Co-op’s Community Kitchen in Eureka. The Board may or may not be ready to take a vote in support, but they do appreciate every-one who took the time to respond to our member survey last month—87 of you—and will continue to work toward making the best decision for the Co-op. More information about the proposed ordinance can be found at www.gmofreehumboldt.org. If you have comments for the Co-op’s Board of Directors, email [email protected] or direct your letters to: Attn: Board / North Coast Co-op / 811 I St., Arcata, CA 95521. Your comments will be included in the Board meeting packet.

GMO Ban in Humboldt County

““


Patronage Refund Vouchers – Use ‘Em or Lose ‘Em! VOUCHERS EXPIRE MARCH 15, 2014

Bella WatersMembership Coordinator

Patronage refunds are a way of return-ing some of our profits to our owners. Last month, North Coast Co-op mailed refund

letters with vouchers to all Fair Share members who qualified to receive their refund in cash. Patronage Refund vouchers can be used right at the register. The amounts of the refunds/vouch-ers are based on each owner’s purchases for the period of April 1, 2012 through March 30, 2013.

Receiving the patronage refund in cash/voucher is just one benefit of being a Fair Share member. Fair Share members are Co-op mem-bers who own $300 in “B” Shares and help the Co-op sustain its on-going commitment to provid-ing top quality goods and services at reasonable prices. Plus, they can invest in dividend-earning “C” Shares.

Patronage Refund FAQs

Q: Why didn’t I get a refund letter? A: Your letter may have been lost in the mail, so stop by Customer Service to make sure we have your current address. Other reasons why you may not have received a refund letter: • You joined the Co-op after March of 2013 • You are no longer a resident of California • You spent less than $213.44 during the fiscal

year, resulting in a refund that was less than $2

Q: I can’t find my refund letter. How do I go about getting my refund? A: Just call or email our Membership Coordina-tor for a replacement letter at (707) 826-8670 ext. 135 or [email protected].

Q: Can I get cash instead of using my refund for store purchases? A: Yes! Just ask to redeem your voucher for cash at Customer Service before March 15, 2014.

Q: Can I donate my refund? A: Yes! Ask Customer Service to donate your refund to the North Coast Co-op’s Cooperative Community Fund (CCF), a fund whose appre-ciation/earnings are gifted to local non-profit organizations annually.

Q: I’m not sure whether my family used my refund voucher. How can I check on this?A: Just call or email our Membership Coordina-tor to see if your voucher has been used (707) 826-8670 ext. 135 or [email protected].

Q: How do I check whether I should have received a refund? A: Just ask at Customer Service.

Q: How can I find out how much my refund is? A: Just ask at Customer Service.

Q: I want my refund in cash/voucher next year, so how do I become a Fair Share member? A: You can purchase “B” Shares in $10 incre-ments at Customer Service. Once you reach $300, you are a Fair Share member. Future patronage refunds will be distributed to you in cash/voucher.

‘Twas the first month of the year and all through the storeThe people were stirring because they wanted more

They were sad to think the members prizes were goneAs each month they hoped their name would be drawn

They loved the TP, bars, and soup they wonEven though sometimes 40 prizes seemed like a ton

Never wanting to disappoint, the Co-op team gathered roundTo put their heads together and come up with a plan that was sound

The monthly giveaways would continue with gifts for the fewA lucky member would continue to win something to chewThis month is no exception as we’ve come up with a prize

That will surely be coveted and make people cry Four cooking class is what can be had

Only one will win, so enter and be glad

Win Cooking Class gift certificates, good for four community kitchen classes of

your choice! See schedule p. 6-7.

a cooking class for you

www.northcoastco-op.com

To:

From:Value: Gift Certificate #:

member news

Monthly Member GiveawayWe our members!

Enter to win at either store location.Deadline to enter: January 31

Membership allows you to have a hand in the future of the Co-op, as well as exclusive member discounts, promotions and investment opportunities.

Pick up an application at Customer Service in either store, or call

(707) 826-8670 ext. 135 for more information.

Interested in becoming a member?

Be sure to include your name, contact information, and member number so that we can contact you if your entry is drawn. Must be a member to enter. Co-op employees and their families are not eligible to win.


Schedule of Cooking Classes & Workshops in Eureka & Arcata

Eureka Cooking Classes4th & B Streets

Kid-Friendly VegetarianWine ServedHands-OnGluten-Free

W

Workshop

Citrus Salad Recipe p. 7

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.

Registration Information p. 7

January thru February 2014

6 week series!

Wed., Jan. 8 from 6:00 to 7:00 pmMaster Food Preserver Demonstration ~ Fermented FoodsMFP Instruction Free WLearn different methods for fermenting fresh produce and more. Topics include safe food preservation techniques, the importance of using recommended recipe sources, and more. The workshop is demonstration only with tasty samples included.

Thurs., Jan. 16 from 6:30 to 8:30 pmFood, Fun & FamilyColleen M. Ogle, BS, RD, Humboldt Co. Public Health Nutritionist FreeSign up one time for all six classes. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and more! Prepare and sample recipes and take home a binder of recipes and resources.

Mon., Jan. 27 from 6:00 to 8:30 pmNew Year & New BasicsChef Jon Hoeschen$45/$35 Co-op Members Time to jump start 2014 with some new favorite recipes! Jon’s delectable menu includes: Smoked Salmon Soufflé; Pasta Carbonara with Pancetta; Seasonal Vegetables; and Mocha Mousse.

Tues., Jan. 28 from 6:00 to 8:30 pmGluten-Free Southern Comfort Sweet Mama Janisse $40/$30 Co-op Members This mouthwatering menu features some full-flavored down home favorites…without the gluten! Creole Corn Torte; Buttermilk Corn Cakes; Sweet Potato Soup with Coconut Milk; Chicken Macque Chow; and Louisiana Shrimp.

Wed., Feb. 5 from 6:00 to 8:30 pmFrench Winter I Chef Alex Begovic $45/$35 Co-op MembersThis delicious meal is perfect for a chilly evening. Cream of Cauliflower Soup with Nutmeg; Eufs en Cocotte (individual baked eggs with cream, Gouda and chives); Roasted Beet Salad with Apples, Bacon, Frisée, Hazelnuts and Balsamic Vinaigrette; and Chocolate Custard Tart.

Tues., Feb. 11 from 6:00 to 8:30 pmOven-Roasted Vegetable Delights Simona Carini $30/$20 Co-op MembersThink outside the box with these intriguingly scrumptious recipes. Roasted Red Beets - Three Ways (risotto, scones, and chocolate covered beet hearts) and tasty Roasted Brussels Sprouts with Avocado.

Wed., Feb. 19 from 6:00 to 8:30 pmFrench Winter II Chef Alex Begovic $45/$35 Co-op MembersEnjoy this satisfying meal while learning tips & techniques from Chef Alex. Savoy Cabbage Soup with Sausage, Dill and Caraway; Honey Balsamic Roasted Carrots with Parsley Coulis and Toasted Almonds; Endive, Pear and Gruyere Tart; and Vanilla-Chocolate Panna Cotta.

Mon. Feb. 24 from 6:00 to 8:30 pmRegional Cuisine of the Northwest Chef Jon Hoeshen $45/$35 Co-op MembersExperience this tantalizing menu featuring local ingredients and products. Oysters Two Ways (grilled with barbecue sauce and raw on the half shell with mignonette sauce); Wild Mushroom Soup; Grilled Salmon with Teriyaki and Grilled Mango-Pineapple Salsa; Ginger-Coconut Sticky Rice; Seasonal Vegetables; and Blueberry Tart with Meyer Lemon Cream.


January thru February 2014

Arcata Cooking Classes 8th & I Streets

Thurs., Jan. 23 from 6:00 to 8:30 pmImprovisational CookingSteven Dugger $30/$20 Co-op MembersLearn how to cook with what’s in your kitchen! Steven will show how to break out of the recipe mold and create your own culinary masterpieces. This class will feature tasty demonstrations about topics including: flavor profiles, food & beverage pairing, basic food chemistry and techniques. Join us for the discussion over pleasing appetizers and a hot drink.

Thurs., Jan. 30 from 6:00 to 7:00 pmEat for PeaceJuliet Ferri W$10/$0 Co-op Members January is the perfect time to take better care of ourselves…anytime is! This workshop focuses on how stress negatively affects the mind and body. Discussion includes which foods can aggravate and relieve stress. Find out simple ways to feel calmer and deal with life’s bumpy road. Juliet is an exercise physiologist and owner of Inspire Wellness.

Sat. Feb. 8 from 1:30 to 3:00 pmRaw Chocolate for ValentinesDr. Pepper Hernandez $40/$30 Co-op Members Now is the perfect time to make simple & nutritious raw chocolates for family, friends and you! This hands-on class includes recipes, nutritional information, yummy samples and decadent truffles for taking home. Pepper is a naturopath, nutritionist and raw food chef.

Mon., Feb. 10 from 6:00 to 7:30 pmCook & Save Co-op Staff Instruction FreeAre you looking for creative, economical and nutritious new recipes for 2014? This interactive class focuses on creating healthy & delicious recipes from scratch with ingredients on sale at the Co-op. Participants will have fun preparing and sampling the recipes in class.

Mon., Feb. 17 from 6:00 to 8:30 pmSatisfying SoupsTeri Smolens $30/$20 Co-op Members Learn culinary tricks of the trade with three versatile and appetizing soups that are easily adapted to your dietary needs (vegan & gluten-free): Roasted Red Pepper-Red Lentil; Creamy Mushroom; and Thai Garlic. This class includes demonstration and hands-on interaction. Teri is the owner/chef of Teri’s Custom Catering.

Thurs., Feb. 27 from 6:00 to 8:30 pmLovely LegumesRachael Patton $30/$20 Co-op Members Find out just how diverse lentils and beans can be! From savory bean & vegetable pies to lentil salad wraps to sweet bon-bons filled with sweet bean paste. Legumes are an excellent food to emphasize as a main course for any meal. They’re easy to work with and are complemented by a surprising variety of other flavors. This demonstration ends with a buffet sampler of all the dishes and then some. The focus of this class is to inspire creative ways to prepare nutritious, affordable foods.

Full Class: Ms. M’s Catering Hands-on Sushi

with Maria Vanderhorst • Tues., Jan.21

Arcata Class Announcements

Ingredients:

• ½ cup honey

• ½ cup water

• 3 cardamom pods, broken open

• ½ teaspoon coriander seeds

• 1 bay leaf

• 1 teaspoon black peppercorns (pink peppercorns can be used, too)

• ¼ teaspoon dried crushed red pepper

• 3 medium-size navel oranges

• 3 mandarin oranges

• 2 Ruby Red grapefruit

• 2 limes (if you don’t like limes, add more mandarins)

• Drizzle of olive oil

• 5 mint leaves or 3 basil leaves, cut into thin strips

• Sea salt to taste

Directions:

1. In a small pot, bring first 7 ingredients to a boil over medium-high heat. Boil for 1 minute, stirring often. Remove from heat, and let stand 30 minutes or until cool.

2. Meanwhile, peel the citrus and make sure not to leave any of the bitter white pith. Slice horizontally into thin rounds (about 1/8 inch). Arrange the citrus slices (alternating citrus colors will liven up the design) on individual plates or on a serving platter.

3. Pour the spiced honey through a fine wire-mesh strainer, discarding solids. Drizzle citrus with the spiced honey until you have the desired amount (the leftover spiced honey can be used in tea, or as a topping for oatmeal or pancakes). Drizzle with olive oil. Garnish the salad with mint or basil and a little sea salt to taste. This salad can be made up to 24 hours in advance of serving.

Community Kitchen

Register for Classes

Visit www.northcoastco-op.com or call Community Kitchen Coordinator,

Lauren Fawcett at (707) 443-6027 ext. 102.

Please note location when registering.

Community Kitchen Recipe

Citrus Salad with Spiced Cardamom HoneyMakes 6 to 8 servings


Citrus Salad with Spiced Cardamom Honey

1. Cook the lentils Boil them in water until tender but firm, about 30 minutes. Drain, rinse under running cold water to stop the cooking process, and set aside. While the lentils are cooking, preheat oven to 375°F.

Sale Items prices valid

Jan 21 thru Feb 3

Ingredients

Salad • 3/4 cup green lentils • 6 cups winter squash (we used Red Kuri), peeled, seeded, and cut into 1 inch cubes• 2 Tablespoons olive oil • 1 teaspoon paprika • Salt and Pepper • 4 cups baby greens • ½ cup crumbled feta cheese (optional)

Apple Cider Vinaigrette • ½ cup olive oil • ¼ cup maple syrup • ¼ cup apple cider vinegar • 2 teaspoons Dijon mustard • Salt and pepper

By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Outreach Coordinator

COOK & SAVE

2. Cook the squash In a large bowl, toss squash with oil, paprika, and a generous amount of salt and pepper. Arrange in single layer on a large baking sheet, and roast in preheated oven for 30-40 minutes or until tender and lightly caramelized, flipping over the squash cubes about halfway through. Remove from oven and set aside to cool.

3. Make the dressing In a small bowl, whisk together olive oil, maple syrup, cider vinegar and mustard until combined. Season to taste with salt and pepper.

4. Assemble In a large mixing bowl, toss the roast-ed squash and cooked lentils togeth-er. Add the dressing a little at a time until you have the desired amount. Arrange the greens on four small sal-ad plates, or on a single large serv-ing platter. Spoon the dressed squash and lentils over the greens, and then sprinkle with crumbled feta (if using). Serve immediately.

Napa Valley Organic Extra Virgin Olive Oil25.4 oz

$8.99 Reg. $13.69

Bulk

Organic Green Lentils per lb

$1.59 Reg. $2.19

The North Coast Co-op’s Cook & Save Club hosts free monthly meetings to develop recipes

that include items from our sales flyer. This month we are featuring green lentils from our bulk depart-ment.

Lentils are legumes, just like dried beans and peas, and are an affordable, easy-to-prepare and highly nutritious food. They are rich in protein, fiber,

vitamins and minerals. They have been cultivated for 8,000 years, and are a dietary staple in many parts of the world. They are a must to keep handy in the pantry.

This hearty salad can be served with crusty bread as a light vegetarian meal, or pair it with a main dish like roast chicken or grilled salmon for a more substantial supper.

Winter Squash Lentil Salad&

Photos by Jeremy Smith-Danford

cook & save club


What's "growing on" for the month of January. All produce is organic unless otherwise noted. Calendar based on best case scenario. Bad weather at the wrong time can change availability at a moment’s notice! Store selections may vary.

FRUITCITRUS

Orange, Navel Orange, Navel 8 lb bag

KIWIFRUIT Kiwifruit Kiwifruit, 2 lb bag

VEGETABLESBEETS

Chioggia Gold Red

BRUSSELS SPROUTS Brussels Sprouts

CABBAGES Baby Bok Choy Bok Choy Green Napa Red Savoy, Green Savoy, Red

CARROTS Carrots, 5 lb bag Juice Carrots, 25 lb bag

FENNEL Fennel

HERBS Parsley, Italian

GREENS, BUNCHED Chard, Gold Chard, Green Chard, Red Collard Greens Dandelion Greens Kale, Green Kale, Lacinato Kale, Rainbow Lacinato Kale, Red Bor Kale, Red Russian Kale, Siberian Mustards, Green

GREENS, LOOSE Braising Mix Spring Mix Sweet and Spicy Mix

GREENS, PACKAGED - 5 oz. Arugula Baby Lettuce North Coast Mellow Mix Spinach Spring Mix Sweet and Spicy Mix Watercress

KOHLRABI Green Purple

LEEKS Leeks

MUSHROOMS Lion’s Mane Oyster Shiitake

POTATOES Devina Devina, 5 lb bag Kennebec Purple Majesty Red Red, 5 lb bag Russet Russet, 5 lb bag Variety, 5 lb bag Yellow Finn Yellow Finn, 5 lb bag Yukon Gold Yukon Gold, 5 lb bag

RADISHES Daikon Watermelon

ROOTS Parsnips Rutabaga Turnips Yacon

SHALLOTS Shallots

SPROUTS Pea Shoots

WHEATGRASS Wheatgrass

WINTER SQUASH Acorn, White Blue Ballet Buttercup Butternut Carnival Delicata Honeyboat Kabocha, Green Kabocha, Grey Kabocha, Red Long Island Cheese Marina de Chioggia Muscat de Provence Red Kuri Sweet Dumpling Sweet Meat Turban

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

Eureka Store 16 mi.

Greg Gebhart, Orland Distance to: Arcata Store 197 mi.

Eureka Store 189 mi.

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

Eureka Store 7 mi.

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

Eureka Store 5-11 mi.

Neukom Family Farm, Willow CreekDistance to: Arcata Store 40 mi.

Eureka Store 48 mi.

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

Eureka Store 85 mi.

Rain Frog Farm, Blue Lake Distance to: Arcata Store 9 mi.

Eureka Store 16 mi.

Warren Creek Farms, Arcata & Blue LakeDistance to: Arcata Store 9 mi.

Eureka Store 13 mi.

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

Eureka Store 20 mi. Willow Creek Farms, Willow Creek Distance to: Arcata Store 41 mi.

Eureka Store 48 mi.

Farmer Key

Local & in SeasonJAN.

The North Coast Co-op's Guide to Regional Food

Trust Your Source provides information about the environmental and social values held by our local vendors and producers. View

profiles of the people who grow and produce our food locally, such as Warren Creek Farms (to the left), under the Healthy Choices drop

down menu on our website. www.northcoastco-op.com

Honeybees and bumble bees are closely related but their winter behavior is

very different. In the midst of winter, honeybee colo-

nies are already busily making preparations

for the coming spring. In cold weather, the bees cluster quietly in the hive; relying on the honey and pollen they stored the previ-ous season to sustain them. In winter, the main job of the bees in the hive is to take care of the queen bee. This means they must keep her safe and warm. In order to do so, worker bees surround the queen and form a cluster with their bodies. The work-er bees flutter their wings and shiver. This constant motion and continuous use of en-ergy is how the bees keep the inside tem-perature of the hive warm. Deep within the

cluster, the queen lays thousands of eggs; the beginning of a massive population boom that will peak in the late spring and early summer, when flowers full of pollen and nectar are plentiful.

Bumblebees do not maintain colonies throughout the winter. Instead, the last brood of the summer colony will contain a number of queens. Each of these queens will mate and then find a nest in which to overwinter, often just a hole in the ground. She alone will hibernate until spring. While the bumble bee queen hibernates she is nei-

ther eating nor working. Her depressed rate of metabolism allows her to live for long periods while burning very little fuel. On warm and sunny winter days you may spot a queen bumble bee foraging for food. She needs to be careful to not get caught out in the cold before she can return to her winter hideout. When too cold she’s not able to fly and protect herself against other insects and will not survive.

Whatever their winter activity, we rely on bees to survive the cold season in order to pollinate food crops in the spring.Brenda Harper

Consumer Education Coordinator

“

“ In cold weather, the bees cluster quietly in the hive; relying on the honey and pollen they stored the previous season to sustain them. In

winter, the main job of the bees in the hive is to take care of the queen bee.

we’re with the farmers

Where Do Bees Go in the Winter?

See how you can help save the bees, p. 11


By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Outreach Coordinator

Farmer Key

Featuring Green Cabbage from Willow Creek Farms in Willow Creek

Abundant and relatively inexpensive, cabbage is one of the oldest

vegetables in existence and continues to be a dietary staple throughout the world. There are at least one hundred different types of cabbage grown throughout the world, but the most common types in the United States are the green, red, and Savoy varieties. Cabbage belongs to the Brassica family of vegetables, along with broccoli, collards, kale and Brussels sprouts. It is typically round and is made up of leafy layers. Cabbage is an excellent source of antioxidants, vitamins K and C. It is also a good source of fiber, manganese, folate, vitamin B6 and potassium.

Here is a healthy and delicious recipe that features green cabbage from Willow Creek Farms as well as garlic from Pierce Family Farm.

Serves 4-6

• 1 head of green cabbage (approx. 2 lbs)

• 1 ½ Tablespoons olive oil • 4 large garlic cloves,

chopped

• Sea salt & freshly ground black pepper, to taste

1. 2.

Instructions

1. Preheat oven to 400° F. Remove a couple of the outer leaves of the cabbage and discard. The cabbage can be cut either vertically or horizontally into 1inch thick slices. If cutting vertically, start at the top and cut down towards the core. If the cabbage is not tightly formed, the slices won’t stay together well.

2. Place the cabbage slices onto a bak-ing sheet. Using a pastry brush, brush both sides of the cabbage slices with olive oil. Rub chopped garlic, salt and pepper onto both sides.

3. Roast on the middle rack for about 15 minutes. Carefully flip the cabbage slices and roast for an additional 15 minutes or until tender and edges are brown and crispy. Serve hot.

3.


Photos by Jeremy Smith-Danford

local produce recipe


The following are in support of the U.S. EPA joining with 15 other countries in imposing an immediate moratorium on the use of neonicotinoids:

American Bird ConservancyAmy’s KitchenAppetite for ChangeAvaazAvedaBeyond ToxicsCalifornians for Pesticide ReformCalifornia State GrangeCalvert InvestmentsCenter forro Biological DiversityCenter for Environmental HealthClif BarCREDOCUESA Defenders of WildlifeDr. Bronner’s Magic SoapsEarthjusticeEqual ExchangeEwe4ic Ecological ServicesFarm & Ranch Freedom AllianceFarmworker Association of FloridaFood & Water WatchFood Democracy Now!Franciscan Action Network Frey VineyardFriends Committee on National LegislationFriends of the Earth - US Goat GreenGreen Century Capital ManagementInstitute for Agriculture and Trade PolicyMa ine Organic Farmers and

Gardeners AssociationMaryknoll Office for Global ConcernsMaryland Pesticide NetworkMi dwest Organic Sustainable Education

ServiceMissionary Oblates of Mary ImmaculateNational Family Farm CoalitionNational Organic CoalitionNational Organic Dairy Producers AllianceNa tional Organic Farming

Association - Interstate CouncilNatural GrocersNature’s PathNe w Evangelical Partnership for

the Common GoodNorthwest Center for Alternatives to Pesticides Natural Resources Defense CouncilNutivaNYR OrganicOregon TilthOrganic Consumers AssociationOrganic Seed AllianceOrganic ValleyOsborne OrganicsRachel Carson CouncilRural Advancement Fund International - USARural Coalition Sierra ClubSlow Food USA StonyfieldSumOfUsThe Cornucopia InstituteThe Endocrine Disruption ExchangeThe Sustainability GroupLoring, Wolcott & Coolidge Trust, LLCTrillium Asset Management, LLC United Methodist Caretakers of God’s Creation United Natural Foods, Inc.Women, Food and Agriculture Networkw

Rep Madeleine Z. BordalloRep Judy ChuRep Yvette D. ClarkeRep Wm. Lacy ClayRep Gerald E. ConnallyRep Susan A. DavisRep Peter A. DeFazioRep Suzan K. DelBeneRep Lloyd DoggettRep John J. Duncan, Jr.Rep Keith EllisonRep Elizabeth H. EtsyRep Colleen W. Hanabusa

Rep Steven A. HorsfordRep Jared HuffmanRepo William R. KeatingRep Ann M. KusterRep Rick LarsenRep Barbara LeeRep Zoe LofgrenRep Michelle Lujan GrishamRep Ben Ray LujanRep Jim McDermottRep James P. McGovernRep Gregory W. Meeks Rep Jerrold Nadler

Rep Richard M. NolanRep Beto O’RourkeRep Mark PocanRep David E. PriceRep Mike QuiqleyRep Charles B. RangelRep Lucille Roybal-AllardRep Janice D. SchakowskyRep Carol Shea-PorterRep Louise McIntosh SlaughterRep Jackie SpeierRep Nydia M. Velazquez

To protect bees, Congressmen John Conyers and Earl Blumenauer introduced the Saving America’s Pollinators Act [H.R. 2692]. Co-sponsors are:

save-bees.org

Ad courtesy of save-bees.org. Images copyright Pan Xunbin(bee) & oksana2010(blossom), used under license from Shutterstock.com.

basicsbasic goods at basic prices


co-op kids

Slate Age 10

LotusAge 10

KeenaAge 9

ElliotAge 6

““


I think my favorite type of tomato would be the cherry tomatoes, these ones here. So much good

flavor…and healthy flavor! I don’t really pay attention to how many are in the basket, I

just eat cuz they’re so good!

“

“

“

“ This is the Galia Melon. This is a really healthy fruit, it’s full of

antioxidants. How you test it is you press this little button thing right here,

and if it pushes down enough then you smell it, and if it smells good,

then that’s a good melon!

It’s fun to eat giant ones cuz there’s different ways to make them—slicing them, eating them

whole…It’s good!“

“

I think that it will taste clean and good…a little bit crunchy.

It is a good food!

Do you love your produce? We’re looking for kids ages 6-16 to join

Co-op Kids Crew! Co-op Kids may appear in TV and print advertisements.

Application on p. 15.


““

See our Co-op Kids TV commercials on our YouTube page (search for North Coast Co-op on YouTube). For more information about this ad see p. 2.


DISASTER PREP 101

cooperative community

From the Board of Directors: New Year, New Opportunities

With the New Year now upon us I’m drawn to my usual thoughts of transition and change. As

a gardener and fairly new homeowner I think about how I’m going to next transi-tion my vegetable gardens for the coming season and what perennials and natives I want to implement for long term benefit. I get excited thinking about the variety and unexpectedness of the next harvest and how to use what we grow in useful and creative ways. I get especially excited about the increase in birds, bees, frogs and other beneficial insects in my garden. Planning out new structures and ameni-ties, like a beehive and a new chicken coop, occupy the spaces of my brain not

already filled with other (obviously-not-so-important) daily tasks. I try not to be hard on myself when things don’t grow as planned right away; there are so many factors involved in learning a new piece of land and planning for the long term use of our small property. However, seeing the overall progress we’ve made in just over a year and the growing interest my kids have in the garden boosts my morale and keeps me working at it and excited for what’s to come.

As in my garden, I try to take on tran-sition and change in my personal life with the same enthusiasm and excitement. With every job change, new volunteer opportu-nity or educational endeavor I find myself taking on, I’m always excited to meet the people already involved and take on the challenges of new tasks and environ-ments. From working with Alaska Native elders preserving traditional knowledge and oral traditions passed down for mil-

lennia to being welcomed into a group of local cattle ranchers actively engaged in improving their working landscapes to unexpectedly finding myself on my Co-op’s Board of Directors, I’ve been fortu-nate enough to find myself in the com-pany of some remarkable people doing amazing things. Had I not felt the need for some kind of change or transition in my life and taken it, I would have missed out on some awesome experiences.

Times of transition and change that are thought out and planned are usually the result of some kind of forethought into what our true desires and interests are and the extent of ourselves that we can give to any new endeavors. I’m currently in the process of transitioning out of a great part-time job in a growing prenatal clinic because as time goes on that work pulls me away from time with my children and my garden which is really where my heart lies. It’s not an easy choice to give up

good employment with great co-workers; however, knowing that I only have a lim-ited amount of time with my kids while they’re young and my increasing desire to be part of a larger local gardening com-munity helps me transition out of cer-tain tasks and into others. Being able to embrace change and transition gives us the potential to grow and to broaden our own knowledge base and experiences. I, for one, look forward to what the New Year has to offer; in my garden, my per-sonal life, and especially as a new mem-ber of our Board of Directors! Happy New Year!

Jessica UnmackBoard Member

Stay in Touch with Your Board

Send Us an email: [email protected]

Catch up on Board Business:Find meeting agendas and minutes at

www.northcoastco-op.com in Board/Elections under the

About Us tab.

Attend a Board Meeting:Jan. 23 from 6-8pm in the Co-op Community Kitchen,

Eureka location.

“

• Vehicle Emergency Kit• Windshield scraper and small broom• Flashlight• Emergency flares and reflectors• Water• First aid kit • Snack food including high energy

snack food• Blankets or winter weight

sleeping bags• Cell phone with adapter to plug into

lighter socket• Multipurpose tool

• Jumper cables• Shovel and road salt, sand, or cat litter• Portable radio – battery-powered or

hand-crank, preferably NOAA Weather Radio capable (with extra batteries)

• Fluorescent distress flag, LED emer-gency beacon and whistle to attract attention

• Tow chain or rope• Warm winter clothing: coats, winter

hats, boots, socks, mittens• Necessary medications and

medical items• Sanitation and personal hygiene items

Disaster Prep101Winter Weather and Road TravelDuring the winter, travelers who venture beyond the immediate confines of their com-munity are wise to prepare their vehicle and update their vehicle emergency kit for safe winter weather travel – before they begin their trip.

Remember: be easy to find ─ tell someone where you are going and the route you will take. Also, winterize your vehicle. Ask your mechanic to do it, or learn how in the owner’s manual of your car. Update the emergency kit in your vehicle. It’s best to store emergency items in the passenger compartment in case your trunk gets jammed or frozen closed.

Welcoming a New Co-op KidCongratulations to our former Co-op Board

Vice President, Melanie Cunningham, and her husband Kevin on their new baby boy!

Special Announcement

“

Being able to embrace change and transition gives us the potential to grow and to broaden our own knowledge base and

experiences. I, for one, look forward to what the New Year has to offer; in my garden, my

personal life, and especially as a new member of our Board of Directors!


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

LOVING HANDS INSTITUTE

State Licensed School for Holistic Massage Therapy

Since 1989

Private Massage Practice, Open Daily

www.lovinghandsinstitute.com

Organizing garages, closets, papers, packing, unpacking and even grocery shopping.

$17/HR 707-441-1709

Facebook: SimplyOrganizedEureka

Local Sponsors: Premiere Financial Group Wildberries Marketplace David Kelley Woodworking Pierson Building Center

r

The most-watched drama in PBS history returns

Sundays 9:00pm Starting January 5

Encore Saturdays 3:00pm

GO PAPERLESS

DISASTER PREP 101

community partners

Special Announcement

Co-op gift cards available in values up to $500

Trade in your paper newsletter subscription for a digital subscription. Send your request to [email protected] with the subject line “Go Paperless.” Please include your full name and Member number.

AdvERtiSE in thE cO-OP nEwS

Affordable and package rates available Limited space

Contact Amy Waldrip at 707.826.8670 ext. 120or email [email protected]

Community Kitchen!Keep up-to-date with your

For more informationVisit www.northcoastco-op.com

or call Community Kitchen Coordinator, Lauren Fawcett at (707) 443-6027 ext. 102.

Sign up for the Cooking Class email list • Get special email-only deals on classes• Recieve the most up-to-date information

on full & canceled classes• Read about new & noteworthy classes

Want to sign up? Send an email to [email protected] with the

subject line “Community Kitchen Email”

A redesigned Co-op building. Dug into the ground so the earth acts as insulation. A garden on top!

Gentle ramps leading to the entrance so all could walk or roll down. Helpers for those needing help to get up with their groceries. Maybe skylights too.

vision tree winner

Last fall we asked our members to share their vision for the North Coast Co-op’s future. Below is Douglas’s vision for the Co-op:

Douglas Dickson | Member #1279

““


Do you have a passion for produce? Do you want to be on TV and radio? If you think you have what it takes to educate our community about making healthy food choices, fill out the form below. Have we got a job for you!

Name:__________________________________________ Age:_______

Parent/Guardian Name:____________________________________________

Parent/Guardian Member #:________________________________________

Phone: _________________________________________________________

You and your parent/guardian will receive a call with further instructions. Depending on the number of Co-op Kids interested, we may or may not hold auditions. See our current Co-op Kids Crew on p. 12 of this newsletter.

Return your form to Customer Service at either store location by January 31, 2014.

Board ActivitiesBoard of Directors MeetingsCo-op members invited to attend.Jan 23 | 6-8pm Co-op Community Kitchen, Eureka store location Feb 27 | 6-8pm Co-op Community Kitchen, Arcata store locationMar 27 | 6-8pm Co-op Community Kitchen, Eureka store location

Co-op Action CommitteeMeets at the Board’s request. No meetings scheduled at this time. Find meeting dates and times at www.northcoastco-op.com/about.htm

Finance CommitteeMeets quarterly. Next meeting Wed., Feb. 5, 2014 5:30-6:30pm Co-op Conference Room, Arcata store location (NOTE date change)

Co-op EventsJan. 21 | 2pm Co-op Community Fund 2013 Grant Recipients check Ceremony. Co-op Community Kitchen, Eureka store location.

Co-op Sponsored Events Jan. 1-31 Coats for the Cold Drop off gently used warm coats at either Co-op location during January. Coats are then distributed to local schools and organizations. More information at www.coatsforthecold.org.

Jan.-Mar. Jazz Festival Tickets Available for purchase at the Co-op’s Customer Service counters. Only $75 if purchased before Feb 1. Jazz Festival takes place March 27-30 at the Eureka waterfront. Visit www.redwoodjazz.org for individual shows and ticket prices.

DeadlinesJan. 31 Member Surveys due (see p. 4) Jan. 31 Giveaway entries due (see p. 5)Ja n. 31 Co-op Kids Crew applications due (see

ad above).

Special Hours NoticeThe Co-op will close at 7pm on

Fri., Jan. 10 for our Annual Employee Celebration.

Co-op News - January 2014

Documents

Transcript of Co-op News - January 2014