Co-op News | July 2015

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CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op • July 2015

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Easy PrepLocal Artichokes p. 5

andShopper Survey Results p. 6-13

CO-OP NEWSIssue 79 | JULY 2015

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 DIRECTORSJeremy Cotton, 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. Email your letters to [email protected] or send them to: Co-op News, 811 I Street, Arcata, CA 95521. Deadline for letters is the tenth of each month.

Contents JULY 2015

2 Run for the Board

2 Report from June Board Meeting

3 Member Survey

4 Another Great Thrill of the Grill!

5 Easy, Nutritious Artichokes

6-13 Shopper Survey Results

14 Saving on Hamburgers

15 Give Your Smoothie A Boost

16 Ice Cream Giveaway!

17 Kids’ Cooking Classes

13 Summer Hamburgers

18 Financials

19 Reference Guide

19 Take the Bus

growler tumbler

mason

NEW juice bar cups

Glass64 oz. - $7.9932. oz. - $5.99For kombucha only

Glass16 oz. - $5.89

INSIDE JULY

Insulated BPA-free plastic with screw-top lid and straw.16 oz. - $6.99

Drink up and reuse your cup! Purchase a reusable growler, tumbler, or mason jar and save 10¢ at the register every time you enjoy a juice, smoothie, or kombucha from our juice bar.

www.northcoast.coop

mailto:[email protected]












www.northcoast.coop 2

| FROM THE BOARD |

15 Give Your Smoothie A Boost

16 Ice Cream Giveaway!

17 Kids’ Cooking Classes

13 Summer Hamburgers

18 Financials

19 Reference Guide

19 Take the Bus

The June Board of Directors meeting was another productive meeting fea-

turing education, problem-solving, and a number of different viewpoints which were discussed and debated. The meeting opened with comments from the member-audience showing support for employees of the stores, acknowledgment of better communication within the organization and request to keep striving for excel-lence, and a strong show of support for board member Cheri Strong for reaching out to employees.

We then dived into this month’s board

education segment taught by board mem-ber Steve Suttell. Steve presented on Business Development Corporations and how this might lead us into a future where the Co-op could expand in many ways, while still maintaining our cooperative principles. The concept seemed intriguing to a lot of people, but most agreed that we should table the topic for further discus-sion.

A heated topic of this month’s meeting was that of the Board’s role in gathering input from employees. Many people felt that it is not indi-vidual Board members’ roles to solicit input from employees/members outside of Board direction, while a lot of opinions from other people were quite the opposite. Some people felt that it was healthy to air concerns, and having any vehicle to do so is a good thing. Others felt that soliciting more opinions beyond the Employee Satisfaction Survey—conducted earlier this year—was merely a way of creating negativity around an already sensitive issue. There were comments from both sides of the debate on whether this kind of solicitation would benefit the Co-op, or if it was just making things worse. The management present at the meeting stressed that they were taking the results from the Employee Satisfaction Survey

very seriously, and were starting to imple-ment new things at both stores in direct response to it. I would say that the discus-sion was a healthy debate, and all sides were heard. Throughout the discussion, I think everyone agreed that to have more participation by members and employees would be greatly welcomed!

The Board proceeded to commit-tee business. Firstly, it was agreed that the C share dividend rate would continue at the current interest rate of 2.00% APR for the quarter ending September 26, 2015 via the Finance Committee. Secondly, the Finance Committee, Member Action Committee (MAC), and the Policies and Procedures Committee (PPC) all had their charters approved by the board by unanimous vote—way to go committees! They all worked very hard on the charters, and are now ready to move forward.Our June meeting closed with the General Manager’s report which included next steps being taken with the Employee Survey, one of which is various trainings at both stores. The first Sustain-ability Committee meeting was reported as a success, and people are excited to get started. They will report at the September Board meeting. It was also reported that there will be an update on the Arcata Improvement Project at the July Board

meeting. In finality, consensus was reached in

Executive Session to keep John Woolley as facilitator on a month-to-month basis.

Thanks to everyone who attended and worked on committees!

Attend a Co-op Meeting

Board of Directors Meeting

July 9 • 6:00-8:00 pm Co-op Community Kitchen,

Arcata at 971 8th Street

Policies and Procedures Committee MeetingJuly 8 • 5:30-7:30pm

Ten Pin Conference Room at 793 K St, Arcata

Member Action Committee Meeting

July 15 • 6:00-8:00pm Co-op Community Kitchen,

Eureka at 25 4th Street

Report from June Board of Directors Meeting: Committee Charters Approved and More!

Jeremy CottonEmployee Director

Greetings once again from the Nominat-ing Committee. The Co-op Board of

Directors election is rapidly approaching. If you are interested in running for one of the two Board of Directors’ seats that will be open, now is the time to pick up, or down-load, an application. Packets are available at Customer Service or from our website www.northcoast.coop.

Join five other Board members and our

General Manager in guiding the Co-op into the future. A term on the Board is a three year commitment. The Board meets the first Thursday of each month from 6-8pm. The meetings rotate between Arcata and Eureka. If you want to be a voice for our 15,000 members please run for the Board.

The ability to look at issues, big and small, related to food supply and coopera-tion, as well as the ability to listen and to communicate clearly are all a plus.

The election begins on September 1 and ends on October 14. The election process includes a candidates’ forum on August 6. Members are encouraged to submit ques-tions to be asked of the candidates (see right for instructions.) The deadline to turn in applications is 5pm on July 19. This is also the deadline for members to submit ques-tions for the candidates’ forum. The seating of the new Board members takes place at the Co-op’s Annual Membership Meeting on October 17.

The Nominating Committee will meet on Monday, July 20 at 1:15 until 2:00 at the Ten Pin Building to review the applica-tions. Members are welcome to attend any open meeting of the Board of Directors and its committees.

Applications to Run for the Board of Directors Due July 19

Cheri StrongNominating

Committee Chair

July 19 Candidate Appli-cation Packets due by 5pm to Customer Service and state-ments due to Nominating Committee Chair via email: [email protected]

Aug. 6 Candidate Forum and Board Meeting, 6-8pm, Co-op Community Kitchen, Eureka

Sept. 1-Oct. 14 Candi-date campaigning, if desired, and election time—please vote!

Oct. 17 Annual Mem-bership Meeting: Election results announced and new board members become official

Election Timeline

Questions for the Candidates?To submit questions to be answered by the candidates during our candidate forum on Aug. 6, email them to [email protected] or turn questions in to Customer Service in either store to Attn: Bella Waters. Questions are due by July 19.

www.northcoast.coop

forward.Our

http://www.northcoast.coop



3 CO-OP NEWS • JULY 2015

| MEMBER NEWS |

Phone #: Member #:

Member Name:

Detach this entry form and return it to the Member Survey box located near 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 ideas to [email protected] with “Member Survey” in the subject line. Must be a member to enter. Co-op employees and their families are not eligible to win.

What are your favorite smoothie ingredients?

Member SurveyWin a $25 gift card!

DEADLINE TO ENTER: AUG. 2

We’d love for you to keep us updated on any address changes so that we can be in touch with important Co-op information such as patronage refunds, Co-op happenings and member-owner opportunities.

Moved out of the area and won’t be shopping at the Co-op for a while? We’d be happy to refund your membership and you’re welcome to rejoin should you return to the area.

To update your information or request a refund on your member-ship, contact our Membership Coordinator at (707) 382-3109 or email [email protected]

Describe the Co-op in Three Words...Ready? Go!In our May Member Survey, we asked our membership to describe the Co-op in three words. We couldn’t be more thrilled with the responses we received! See what your fellow members had to say about the Co-op below, and then answer this month’s Member

Survey question at the bottom of this page for your chance to win a $25 gift card to the Co-op.

Healthy, Tasty, Commmunity-Oriented

— Karen

Smell Like Home— Adrienne

Community, Conversation Piece— Dolores

The Best Sandwiches— Mary

Fresh, Quirky, Educational— Cathy

Courteous, Outshines, Optimal— Elisa

Vegan, Love, Nature— Jonathan

Community, Healthful, Progressive

— Dana

Local, Fresh, Delicious— Michael

Super, Happy, Fun— Nickolas

Fresh And Fabulous— Shara

Fresh, Sweet, Savory— Peggy

Community, Healthy, Eco-Friendly— Amanda

Green, Celestial, Crispy— Barbara

Fantastic, Friendly, Amazing— Phoebe

Friendly, Fresh, Flavorful— Plato

Friendly, Organic, Economical— Rita

Fresh, Friendly, Fair— Sharon

Delicious, Pennythrifting, Exciting— Angelsea

Friendly, Convenient, Big—Emily

Healthy, Friendly, Trustworthy— Peggy

What I Need— Ron And Patty

Local, Healthy, Fresh— Patricia

Local, Organic, Wholesome— Blake

Everything I Need— Leslie

Traditional, Organic, Fun— Scott

Contemporary, Educational, Wholesome

— Robene

Local, Organic, Fair— Nicole

Great Organic Selection— Emille

Healthy, Tasty, Ours— Carolyn

Pleasing, Produce, Plentiful— Megan

Customer-Service, Comfortable, Knowledgeable

— Alison

Community, Abundant, Thriving— Lorraine

Healthy, Fresh, Fabulous— Sarah

Organic, Healthy, Community— Eden

Sustainable Common Sense— Leonard

My Happy Place— Donna

Food That Heals— Jessica

Caring, Community, Cooperation— Paul

Yum, Fun, Food— Linn




| CO-OP COMMUNITY |

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Thanks for Coming Out and Supporting

THRILL OF THE GRILL 2015This past June’s celebration marked the 10th year of the Thrill of the

Grill Barbecue and Benefit! Each year the Co-op teams up with Food for People, our local food bank, to serve up burgers and all the fixins’ to a hungry crowd. We charge just $5, with 100% of the pro-ceeds going to fund Food for People’s Child Nutrition Program. This year was our most successful Thrill of the Grill Yet, with over $2,300 being raised to benefit Food for People!

The Co-op and Food for People are grateful to you, our caring community, for coming out to support a great cause. A special shout out goes to New Directions for providing much appreciated help with set up at a reduced cost. We’d also like to thank the following vendor-partners for their generous donations, which help to make the Thrill of the Grill possible: Amy’s Kitchen, Annie’s Naturals, Blue Sky, Canyon Bakehouse, Don’s Rent-All, Earl’s Organics, Humboldt Grassfed Beef, Kettle Chips, Late July Chips, Loleta Cheese, Lundberg Family Farms, Mike Hudson Distributors, Organic Valley and the Tofu Shop.

(1.) Hungry attendees pack the parking lot in front of our Eureka store (2.) Humboldt Grassfed beef patties cooking on the grill (3.) A decked out plate filled with fresh greens, a hamburger, and chips (4.) Dogbone delighted the crowd with tunes (5.) Co-op employees enjoy their grilled meals (6.) Ron Sharp, Merchandising Manager, and Kelli Reese, General Manager, tend to the grill (7.) People move quickly through the line, building their custom burgers. Photos by Jeremy Smith-Danford

www.northcoast.coop


| LOCAL PRODUCE |

1. Wash artichokes under cold, running water. 2. Using a soft kitchen brush or cloth, brush down the

artichokes to remove the natural film an artichoke produces while it is growing. This can give the artichoke a bitter taste if not removed.

3. Pull off lower petals and cut off the stem, even with the bottom of the artichoke.

4. Cut about an inch off the top of the artichoke – straight across the top of the petals (a serrated knife works great).

5. Using a pot that is large enough to accommodate the artichokes in a single layer, arrange them in bottom of pot. Add water to a depth of 1 to 2 inches. Bring water

to a boil and turn down heat so that the water remains at a low simmer. Cover pot and cook for 25-45 min-utes, depending on the size of the artichokes. Check occasionally to be sure the water is not boiling away, and add more if necessary. The test for doneness is to pull out a leaf. If it comes away from the artichoke easily, it’s done.

6. Serve on a plate with a small bowl of melted butter or a dipping sauce. (See sauce ideas below.)

7. To eat artichokes, pull off outer petals, one at a time and dip the white, fleshy end in melted butter or sauce. Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to

remove the soft, pulpy portion of the petal. Discard remaining petal. As you get near the center, the leaves become more and more tender, and a greater portion of each leaf is edible. Continue until all the petals are removed.

8. With a knife or spoon, scrape out and discard the ined-ible fuzzy part (called the “choke”) covering the arti-choke heart. The remaining bottom of the artichoke is the heart. Cut it into pieces and dip into sauce to eat.

TIP: Always use a stainless-steel knife and a stainless-steel or glass pot. Iron or aluminum will turn arti-chokes an unappetizing blue or black.

Easy, Nutritious ArtichokesFeaturing Artichokes from Earthly Edibles and Organic Matters Ranch

European immigrants brought artichokes to the United States in the nineteenth century, first to Louisiana and later to the coastal regions

of northern California, where the cool, foggy climate has proven ideal for their cultivation. More than two-thirds of the domestic artichoke crop is sold fresh, with much of the rest being canned or frozen, usually in the form of artichoke hearts or bottoms.

A single artichoke is actually an unopened flower bud from a thistle-like plant. Each cone-shaped bud consists of several parts: overlapping outer leaves that are tough and inedible at the tip, but fleshy and tender at the base; an inedible choke, or thistle, which is enclosed within a light colored cone of immature leaves; and a round firm-fleshed base. Although this latter part is often referred to as the “heart” of an arti-choke, it is more accurately called the bottom.

Artichokes vary greatly in size. Differences are not related to quality or maturity, but are determined by the part of the stalk the buds grow on – the large ones are on the center stalk, smaller ones on side branches, and ‘baby’ artichokes at the base.

Nutritionally speaking, artichokes are low in calories and full of nutrients such as fiber, vitamin C, folate and magnesium. They also con-tain some of the highest levels of disease-fighting antioxidants among fresh vegetables.

Preparing, Cooking and Eating Artichokes

By Brenda Harper, Consumer Education Coordinator & Jolie Harvey, Outreach Assistant

Photos by Jeremy Smith-Danford

• Melted butter, plain or with a bit of minced garlic, chopped parsley or mint.

• Mixture of olive oil, white wine, lemon juice, garlic and cracked black pepper.

• Plain yogurt with pesto mixed in, as little or as much as you like.• Plain mayonnaise, or ½ Greek yogurt and ½ mayonnaise, with

salt and pepper or other herbs as desired.• A mixture of maple syrup, mustard, and tamari.

Sauce Ideas

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62 0 1 5 S H O P P E R S U R V E Y R E S U LT S - N O R T H C O A S T C O - O P

In November of 2014, the North Coast Co-op part-nered with Humboldt State University (HSU) to con-

duct a shopper survey. The Co-op wanted to gather demographic and shopping habits data from its member-owners and shoppers in order to determine if improve-ments had been made in key areas identified in the member survey from 2008, as well as to identify areas where energy should be focused going forward. Addition-ally, the Co-op wanted to con-tribute to the national database of food co-op research at the Survey Research Center at the Univer-sity of Wisconsin at River Falls

(SRC). SRC gathers data from food co-ops in order to compare food co-ops against other major natural foods retailers. Hum-boldt State University wanted to provide a real-world research project for students in the Master of Business Administra-tion program.

The Co-op’s 2015 Shopper Survey consisted of questions provided by the National Co-op Grocers (NCG), in conjunction with SRC, combined with a few questions from the Co-op’s 2008 member survey. The survey con-sisted of three standard modules: shopping habits, satisfaction, and personal characteristics. The questions added by the Co-op were geared toward dietary pref-erences, as well as differentiat-ing the Co-op’s two locations—Arcata and Eureka.

I worked with HSU’s School of Business Assistant Professor & M.B.A. Coordinator David Sleeth-Keppler to adapt the NCG/SRC survey to match the North Coast Co-op’s offerings. I also worked with the Director of Survey Research Center David Trechter to ensure that the sur-vey data would meet the criteria for submission into the national database.

The 2015 Shopper Survey was printed in the January Co-op News, which was mailed to more

than 10,000 Co-op member-own-ers. The 2015 Shopper Survey was promoted in stores as well as in advertising promotions with the incentive to enter a drawing to win one of five $100 North Coast Co-op gift cards. Shoppers were given the option of filling out the survey online through Survey Monkey. In addition, a reminder postcard was sent to all Co-op member-owners living in the geographic region deemed close enough to have access to shop at the Co-op.

Our original goal was to receive 440-500 valid surveys, or five percent of the mailing list (within a certain geographic region)—roughly 8,800. With 815 responses, we exceeded that expectation by several hundred, making our response rate nine percent. Our original budget for data entry was $2,500. Since more than half of

the surveys were filled out elec-tronically, the amount of data that needed to be hand-entered was greatly reduced, creating a savings of nearly $1,900. Our original budget for the postcard reminder was $3,225. We used less postage than anticipated, saving nearly $500. Total cost for conducting the survey was $4,465, compared to the budgeted amount of $6,725.

The graduate students in HSU’s Social Marketing class, under David’s supervision, con-ducted analysis of the data and prepared a report* for the Co-op’s Board of Directors, which was presented at its May meet-ing. I am thankful for the work of David and his students. The Co-op benefits by gaining access to important and costly shopper data—a typical survey of this scale costs upwards of $10,000—and HSU benefits by gaining real-

world experience for its students. While we are thrilled to have

gotten such a good response, it is important to keep in mind that this is not a ran-dom sample survey. Those who responded were more likely to be a Co-op member-owner, more likely to be a Co-op News reader, and more likely to fill out a survey in general. You will see in the data that survey respondents were heavily skewed toward senior, long-term, female member-owners of the Co-op. Because the method of dispers-ing the survey and collecting data was not a random sample, we can-not with confidence extrapolate information out and assume that it applies to shoppers in general. We can, however, assume that we have a large number of member-owners telling us what they want from the Co-op and we can work to meet those needs. Overall this will be an effective tool for mak-ing improvements to the shop-ping experience at the Co-op.

The unanalyzed data is pre-sented here in the Co-op News for your perusal. Please don’t hesi-tate to ask questions. Thank you to everyone who participated!

*If you would like to see the analyzed data presented to the Co-op’s Board, give me a call (707) 382-3128 or send an email to [email protected].

0%

5%

10%

15%

20%

25%

Farmers' Market 0%

Murphy's Markets 3%

Wildberries Marketplace 4%

No response 4%

Eureka Natural Foods 5%

Safeway 7%

Costco 10%

Other 17%

North Coast Co-op 50%

Corresponds to Question 1

How much does your household spend in an average week on groceries? (Select one)


Where do you spend most of your grocery dollars? (select one)

Melanie Bettenhausen Marketing & Membership

Director

Shopper Survey Results2015

| 2 0 1 5 S H O P P E R S U R V E Y R E S U LT S |

op50%

The 2015 Shopper Survey was printed in the January Co-op News , which was mailed to more than 10,000 Co-op member-owners.


7 2 0 1 5 S H O P P E R S U R V E Y R E S U LT S - N O R T H C O A S T C O - O P

0% 10% 20% 30% 40% 50% 60% 70% 80%

Hours of operationKnowledgeable staff

Atmosphere/ambiance of storeAvailability of brands I/my family likes

Cleanliness of storeCooperative ownership

Location of store/convenienceFriendly/courteous staff

Product selection/varietyAvailability of local foods

PricesAvailability of natural/organic foods

Quality/freshness of products


From the list below, please choose the top five factors you consider when choosing where to shop for groceries:

0%5%

10%15%20%25%30%


How much of your grocery dollars does your household spend at North Coast Co-op in an average week?


On average, how often do you shop at North Coast Co-op?

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10%15%20%25%30%35%40%


How well does the store meet your needs overall?

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5%

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40%


Where do you regularly purchase the following types of products?


8




Please rate North Coast Co-op in terms of how well it is meeting your needs with respect to the following store characteristics:


Please rate North Coast Co-op in terms of how well it is meeting your needs in the following product categories:

Shopper Survey Fun Facts (from analyzed data)

Shoppers who spend more (versus less) of their weekly grocery budget at the Co-op tend to agree with the following statements:

Nutritional value is more important to me than price when buying food.

Organic foods are very important to me and my family.

I buy local foods when available.

I shop in places where I feel a sense of community.

Co-op has a positive influence on my community.

Co-op is meaningful in my life.



Not a member 6%

Co-op Member 88%

No response 5%


Are you a North Coast Co-op member-owner?


Please mark up to three social issues that you think North Coast Co-op should champion:

0% 10% 20% 30% 40% 50% 60% 70% 80%

Supporting other co-ops

North Coast Co-op should not champion social orenvironmental issues

Other

Support developing of other small businesses

Making charitable donations to community orgs.

Providing education on food safety issues

Supporting efforts to protect/improve environment

Addressing local hunger problems

Promoting recycling

Providing nutrition education

Supporting local, sustainable agriculture


If you are a North Coast Co-op member-owner, how important are these features for shopping at North Coast Co-op?

Shopper Survey Fun Facts (from analyzed data)

Shoppers who spend more (versus less) of their weekly grocery budget at the Co-op tend to:

Spend more (versus less) in an average week on groceries overall.

Make more Co-op store visits. Agree that the store meets their needs better

(versus worse) overall. Tend to shop for a wider (versus narrower) range of

products at the Co-op versus at competitors. Be member-owners of the Co-op.

Have been member-owners longer (versus shorter). Independently of the above, be younger (versus

older). Want the Co-op to champion sustainable local

agriculture. Want the Co-op to champion improving/protecting

the environment.

10




Please indicate the extent to which you agree that North Coast Co-op:


How likely is it that you would recommend North Coast Co-op to a friend or colleague?


How would you rate your overall satisfaction with North Coast Co-op?

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60%

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50%


Please indicate your level of agreement with the following statements:




How long have you been a member-owner of North Coast Co-op?

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5%

10%

15%

20%

25%

30%

35%


What is your age range?

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5%

10%

15%

20%

25%

30%

35%


Including you, how many of the following live in your household?

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10%

20%

30%

40%

50%

60%

70%

80%

None 1 2 3+

Children

Adults


How long have you been shopping at North Coast Co-op?

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10%15%20%25%30%35%40%45%


What is your gender?


What is your zip code?

Male 21%

Female 71%

Other/ Transgender

1%

No response 7%

Petrolia 1%

Ferndale 1% Fortuna 2%

Blue Lake 3%

Trinidad 3%

McKinleyville/ Fieldbrook 12%

Eureka 31%

Arcata/ Bayside 29%

Other 9% (less than 1% per

zip code) No

response 8%

Number of Children

Number of Adults

Petrolia 1%

Ferndale 1% Fortuna 2%

Blue Lake 3%

Trinidad 3%

McKinleyville/ Fieldbrook 12%

Eureka 31%

Arcata/ Bayside 29%

Other 9% (less than 1% per

zip code) No

response 8%

12




How far do you travel (one way) to shop at the North Coast Co-op?


What is your highest level of education?

0%5%

10%15%20%25%30%35%40%45%

0%5%

10%15%20%25%30%35%40%


What is your approximate annual household income?

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10%

15%

20%

Native American/ Alaskan Native 0.0%

Black or African American 0.1%

Asian American 1.5%

Hispanic or Latino(a) 1.5%

Two or more/ multiple race 4.9%

Other 5.0%

No response 9.4%

White or Caucasian 77.5%


Please tell us your ethnicity:

If you would like to see the analyzed data presented to the Co-op’s Board or Directors, contact our Marketing and Membership Director at (707) 382-3128 or [email protected].




What are you/your family’s dietary preferences (choose all that apply):


How important are the following criteria when considering products for you and/or your family?


Which North Coast Co-op location do you shop at most?

Arcata 46%

Eureka 37%

Equal 7%

No response 10%

Note: Question 29 was incorrect in the printed survey and repeated question 23 “How far do you travel (one way) to shop at the North Coast Co-op?” with response options of “Arcata” “Eureka” or “Equal”. Respondents may have inferred that the question was wrong and responded according to which store shopped at most, but we do not know; therefore, we cannot use that data to compare stores. Question 29 was correct online, so we can compare stores using just the electronic data, but that would be biased toward those who use technology.

A big thanks to the MBA Students who assisted with the survey!


0% 10% 20% 30% 40% 50% 60% 70%

Nut Free

None

No Seafood/Shellfish

Soy Free

Paleo

Raw

Vegan

Dairy Free

Gluten Free

Vegetarian

No Sulfate/Sulfites

GMO Free

Omnivore

Whole foods

Local

Organic

Erin AndersonChrissie AndersonJessica AyalaRyan BoucherBoyan BoyanovCory BusherKrista CarrollTristan CaswellIan ChanAngela ChaoJose De AlbaJulius EvansByran Fuhrmann

Scott Harris-WernerTimothy HawesKelly KimePaul LubitzWeiting LuoKrista MartinesMeniru OfoduAmie RodriquezLacey ThomasLaura VogelsangKatherine WeaverSheri Woo


| COOK & SAVE |

1. Divide 10lbs of ground beef into two parts, approximately 5 pounds each. No need to weigh, just divide in two by looking. Five pounds will make 16 to 20 patties, depend-ing on how large you want the burgers.

2. Divide 5 pounds into 5 equal amounts. For larger burgers divide the 5 pounds into 4 equal parts. Do the same for the other 5 pounds of ground beef.

3. Divide those portions into four parts and form equal sized balls.

4. Press the balls into patties sized a bit larger than the buns you plan to use.

5. Place the patties on a sheet pan lined with parchment or wax paper.

6. Place in the freezer for 4-6 hours, or over-night. (A layer of wax paper on top helps prevent excessive drying while freezing.

7. Once frozen, remove and stack frozen pat-ties in a ziptop freezer bag with the date writ-ten on the bag and store in the freezer.

8. When it’s time to grill the patties you can place them on a cookie sheet to thaw or you can cook them frozen. As for the optimal doneness of the burgers, well, that’s up to you. The FDA recommends nothing short of well done. However, that said, below are the average grilling times for burgers when grill-ing with the tried-and-true method of direct, high heat (450-650 degrees F).

By Brenda Harper, Consumer Education Coordinator & Jolie Harvey, Outreach Assistant

Summer Savings in the Meat DepartmentMaking and Freezing Hamburgers in Bulk Can Save You Time and Money

SAVE Buy 10 lbs. or more of ground beef and

save 10%

With summer in full swing it’s time to get your grill out. Whether you’re at home, at the park or out camping, hamburgers are popular this time

of year and purchasing Humboldt Grassfed Beef ground beef in bulk at the Co-op’s meat department can save you money.*

When you purchase 10 pounds or more of Humboldt Grassfed Beef ground beef you get a 10% discount. So, when you’re planning for cook outs this summer consider buying meat in bulk!

Humboldt Grassfed Beef provides the North Coast Co-op’s meat depart-ments with beef products from local cattle that are raised without hormones or antibiotics, while being allowed to graze naturally on perennial grassland. The ranchers maintain the strictest of quality assurance standards and the care and treatment of their animals is their highest priority.

The ground beef available at the Co-op is ground on-site from the left-over trimmings from steaks, roasts and other beef cuts. The three types of ground beef for sale are based on the amount of lean meat compared to the amount of fat in the product: 80% lean means 20% of the product is fat, while 90% has 10% fat, and 95% has 5% fat. The best lean-to-fat ratio for the juiciest hamburgers is 80/20, or 80% lean.

Ten pounds is a lot of ground beef, but with a little preparation you can have hamburger patties to feed a crowd or just one. By portioning the ground beef into patties and freezing them you’ll have a good supply for any occa-sion. Ground beef should be used or frozen within 2 days of buying it.

The easiest method you can employ to make burger patties for the freezer is freezing individual patties. Once frozen, the patties can be stored in the freezer up to 4 months. Be sure to put the date on the freezer package.*Ground beef discount available year-round.

Guide to Portioning 10 Pounds of Ground Beef into Hamburger Patties

Average Grill Times for Your Perfect BurgerTemperatures below refer to the internal temperature of the meat, not the grill.

WELL DONE(165 degrees F +)

Grill for 3 minutes, flip, grill for 7 more

minutes.

MEDIUM WELL(150-165 degrees F)


minutes.

MEDIUM RARE(130-135 degrees F)


minutes.

MEDIUM(135-150 degrees F)


minutes.

3 4

5

7 8

Photos by Jeremy Smith-Danford

www.northcoast.coop


| JUICE BAR |

The Arcata Bakery’s newly opened juice bar has several categories of drinks: juices, smoothies and kombucha.There are 6 taps of kom-

bucha, rotating 12 flavors; you can have them mixed together if you’d like. You can bring your own container and we now have Co-op logo growlers available for purchase. The freshest organic fruits and veg-

gies are used in the made-to-order juices. You can even choose your own mix of ingredients. The smoothies are absolutely awesome. Organic fruits, vegetables, juices and milks are used in these delicious treats. And now you can choose to include healthy ‘additions’ for your smoothies. Below is a synopsis of the benefits of the additions.

AlmondsThese nuts are a very good source of vitamin E, manganese, biotin, and copper. They are a good source of magnesium, molybdenum, riboflavin (vitamin B2), and phosphorus. They also contain the minerals calcium, zinc and copper. Almonds reduce heart attack risk, lower ‘bad’ choles-terol, protect artery walls from dam-age as well as help build strong bones and teeth. They provide healthy fats and nourish the nervous system.

Echinacea This herb has a complex mix of active substances, some of which are said to be antimicrobial; while others are believed to possibly have an effect on the human immune system. It con-tains phenols, which are substances that control the activity of a range of enzymes and cell receptors and have high antioxidant properties. Several laboratory studies suggest that Echi-nacea contains active substances that enhance the activity of the immune system, relieve pain, reduce inflam-mation, and have hormonal and anti-viral effects.

Hemp SeedsRaw hemp seeds provide a perfect balance of omega-3 and omega-6 essential fatty acids. These fatty acids promote heart health, lower triglycer-ides, work to reduce inflammation, promote brain health, and support the immune system. They contain all of the essential amino acids, which make them a complete source of pro-tein, and are an easily digestible pro-tein.

MatchaMatcha literally means “powdered tea” and is made from finely ground, high-quality green tea leaves. In addition to providing small amounts of vitamins and minerals, matcha is rich in antioxidants called polyphe-nols, which have been tied to protec-tion again heart disease and cancer, as well as better blood sugar regu-lation, blood pressure reduction and anti-aging. Matcha also contains antioxidants called catechins, which counteract the effects of free radicals from the likes of pollution, UV rays, radiation, and chemicals.

Mesquite Powder Raw mesquite powder is ground from the pods of the mesquite plant, and has a sweet, nutty, caramel-like flavor. It does not taste like barbeque! Mes-quite is high in protein and is a good source of soluble fiber. It is also a good source of calcium, iron, lysine, manga-nese, zinc and potassium. It is digested slowly, giving a long-lasting energy boost.

Pea ProteinPea protein comes from the yellow split pea, therefore it’s great for vegetarians and vegans and those allergic to other forms of protein powders. Yellow peas supply a unique array of amino acids, the building blocks of protein. Pea protein powder is packed with branched chain amino acids which help your body build muscle, lose fat, and keeps you feeling full.

Pumpkin SeedsPumpkin seeds are nutritional power-houses, having a wide variety of minerals ranging from magnesium and manganese to copper, protein and zinc. They also contain a diversity of plant compounds known as phytosterols and free-radical scavenging antioxidants. They are a good quality protein source and are an excellent source of B-complex vitamins such as thiamin, riboflavin, niacin, pan-thothenic acid, vitamin B6 and folates.

SpirulinaSpirulina is a microalgae and has been consumed for centuries due to its high nutritional value and health benefits. It’s a type of blue-green algae that flourishes in warm climates and warm, alkaline water. It contains significant amounts of calcium, nia-cin, potassium, magnesium, B vita-mins and iron. It also has essential amino acids, the compounds that are the building blocks of proteins. Spi-rulina may strengthen the immune system, contains anti-inflammatory agents and eases the passage of waste through the digestive system. It has been shown to be effective at helping remove toxins from the body, and it binds to heavy metals and radioactive isotopes. It helps the body to detox naturally.

TurmericTurmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Multiple studies have shown that turmeric can help prevent or treat the symptoms of a wide spectrum of cancers, inflammatory conditions, autoimmune problems, neurological aliments, cardiovascular disease, dia-betes and diabetes neuropathy. You won’t taste turmeric in your smoothie, however it is bright yellow and it may alter the color of your drink.

By Brenda Harper, Consumer Educati

on C

oord

inat

or

Get An Extra Boost in Your SmoothieFrom Essential Amino Acids to Vitamin Powerhouses, Our Juice Bar Additions Pack a Nutritional Punch

Juice Bar Additions - Benefits Revealed

juice barsmoothies • kombucha • juices

NOW in Arcata, Coming Soon to Eureka

Classes for EveryoneFrom wine tastings to free demonstrations, the Co-op Community Kitchen has a class to suit almost everyone. We offer a variety of classes to suit a span of age groups, skill levels and dietary needs. Pick up the summer class and workshop schedule in stores, or see it online at www.northcoast.coop

kombucha.There

www.northcoast.coop

www.northcoast.coop


JuneFun in the

Kitchen!

| COMMUNITY PARTNERS |

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

jaysooter.com707.444.8001

3750 Broadway, Eureka

Pure Water SpasJay Sooter’s

- Factory certified technicians- Saltwater, Non-chlorine, Non-bromine systems- Spas and saunas to fit any price range- Sponsors of many local non-profits- Discounts for Northcoast Co-Op Members

Serving Humboldt County since 1986

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


July is National Ice Cream Month and we’re pretty excited about it! In celebration, we’re giving you the inside scoop on our July member giveaway. It’s ice cream in all its glory, along with some delicious toppings, cones, a scoop and bowls to enjoy it in. You may need to create some space in your freezer to stock your winnings as we have twelve different pints of ice cream up for grabs!

In case you’re willing to share your winnings, here are some fun ice cream facts* you can use to impress your friends:• Ice cream was first sold in grocery stores in the 1930s. • Today, it is estimated that over 1.6 billion gallons of ice cream and related

frozen dairy products are produced annually in the United States alone. • Americans consume on average about 4 gallons of ice cream per person

per year.• Most doctors suggest simply pressing your tongue against the roof of your

mouth if you want to make an ice cream headache go away faster.• 87% of Americans have ice cream in their freezers.• A cow gives enough milk to make two gallons of ice cream per

day.• 1 in 5 people let their pet lick the ice cream bowl clean. *Fun facts courtesy of www.todayifoundout.com and www.icecream.com.

Now go forth, enter the member giveaway, win and enjoy! Entry boxes available in both store locations. Deadline to enter: July 31. Win all this!

We Our Members Giveaway

Advertise in the Co-op NewsEmail [email protected] or

call (707) 502-3555 ext. 120 for rates and information.

www.northcoast.coop



http://www.todayifoundout.com

http://www.icecream.com



| COMMUNITY KITCHEN |

Co-op Kids Classes

Keep your child or teen learning this summer, while having a blast! The Co-op offers cooking classes created just for your child’s age group. Kids will have fun in the kitchen while learning about food and cooking techniques.

Classes are held in our Arcata & Eureka Community Kitchens. Register for classes online at www.northcoast.coop, at Customer Service in either store location, or call (707) 443-6027 ext. 102.

Held in Our Eureka Community Kitchen • 25 4th Street

Sun., July 19 from 11:00am to 12:00pm Sweet and Savory Sushi RollsCo-op Staff $10 For ages 6 to 10, accompanied by one adult guest. We will prepare the rice and fillings before you arrive. Using sushi mats the children will create a sweet or savory Sushi. Sweet ingredients might be berries or apples and some savory ingredients might be avocados or cucumber and spinach or celery bites. Class price includes one child and one adult helper.

Sat., August 29 from 11:00am to 12:00pm Watermelon PizzaCo-op Staff $10 For ages 6 to 10, accompanied by one adult guest. Kids will start with a watermelon crust and fresh local fruit for juicy, colorful toppings. Learn how to wash and chop fruit for their very own pizza pie. Add a little coconut shavings for a cheesy effect and you have a sweet pizza treat. Class price includes one child and one adult helper.

Sat., September 12 from 1:00 to 3:30pm Classic Beef TacosChef Belem Espitia $15 For ages 11 to 17, accompanied by one adult guest. In this hands-on class teens will learn how to make their own fresh Corn Tortillas for classic Ground Beef Tacos with black beans and Garden-Fresh Sauce. We will tour the produce section of the Co-op and learn about all the veggies used in class. For dessert we will make Mini Chocolate Chimichangas. Class price includes one teen and one adult guest.

Sat., September 26 from 1:30 to 3:30pm Kids Gone RAW – Summer Freshness! Dr. Pepper Hernandez $25 For ages 6 to 10, accompanied by an adult guest. Come and Join Dr. Pepper Hernandez, Raw Food Chef and Naturopath, in an afternoon of fun with raw food. This workshop is centered around our young ones eating healthy and actually “playing with their food”. There will be stations set up for hands-on experience, samples, laughs and loads of fun. Bring your child and learn to make easy, fun snacks for them. Price includes one child and one adult helper.

Held in Our Arcata Community Kitchen • 971 8th Street

Sat., July 11 from 1:00 to 3:30pm Teen Knife Skills and Basic Prep TechniquesSteven Dugger $15 For ages 11 to 17, accompanied by an adult guest. Your knives are the most versatile tool in the kitchen. Come and learn safe and proper techniques in knife skills. This lecture and hands-on class will feature basic knife handling, basic cutting, as well as specific prep techniques for working with different fruits and veggies. After learning to slice, dice, peel and julienne, the results of your hard work become dinner. Class price includes one teen and one adult guest.

Bike Month Winners!The Co-op celebrated Bike Month this past May. We hosted Bike to Work Days in both of our store locations in which bike commuters were invited to stop by for free, healthy snacks, drinks and fellow bike commuter camaraderie, and we also teamed up with Revolution Bicycle Repair to give away two commuter bikes (with helmets) worth over $800 each! Congratulations to our lucky bike winners Carolyn (left) and Eileen (right). We hope to see you two on your new bikes during next year’s Bike Month!

Photos by Amy Waldrip & Jeremy Smith-Danford

See the Full Schedule

Community KitchensClass and Workshop Schedule

North Coast Co-op

JUNE // JULY // AUG // SEPT

Summer2015

Summer class and workshop schedule

available now, online and in stores.

www.northcoast.coop

www.northcoast.coop

www.northcoast.coop


| FINANCIAL NEWS |

North Coast Cooperative, Inc. Unaudited Financial Statements

Balance SheetQuarter Ending March 28, 2015Fiscal Year 2015

Qtr 4 FY2015

Assets:

Current Assets 3,428,783

Property & Equipment 2,598,661

Other Assets 393,421

Total Assets 6,420,864

Liabilities:

Current Liabilities 2,678,821

Long Term Liabilities 32,941

Total Liabilities 2,711,761

Member Equity:

Current Owner Shares 3,253,291

Retained earnings 455,812

Total Member Equity 3,709,103

Total Liabilities & Equity 6,420,864

By Kelli CostaChief Financial Officer

We recently completed the close of fiscal year 2015 which ended on March 28, 2015 and

unfortunately we are taking a loss for the year. Com-bined store sales were slightly above budget by .21% and payroll costs were within budget; however, benefit costs of health insurance were much higher than bud-get by 70.92%. Other contributing factors included higher than expected legal fees, contract labor, some unplanned repair and maintenance expenses, along with higher than expected power bills; however, these line items combined were low compared with our health insurance expenses. All in all we ended up with a loss of $63,106.98, which really is a testament to the great year we had. The fact that we had unforeseen

expenses in some areas and our final loss wasn’t enor-mous is really remarkable.

As a reminder, the North Coast Co-op has a self-insured employee health plan. The Co-op has been self-insured for decades because we believe it is a benefit to the Co-op as well as our employ-ees. As a self-insured organization the Co-op is responsible for paying the medical claims of every individual participating in the health insurance plan. Self-insurance means we don’t have fixed costs so being self-insured has some financial risk for the organization because some years will have higher costs than others, with the hopes of yielding lower costs over time. To take some of the risk away, we purchase a “Stop Loss” insur-ance policy, which means once an individual’s claims hit $80,000, the Stop Loss insurance kicks in and reimburses the Co-op for the expenses in excess of $80,000. If we have a lot of high claims, we see a costly year like this past year. For the past three years we have been working towards having a cash reserve in place for medical costs, so that a year like this wouldn’t necessarily hit our bottom line and we continue working towards that goal.

We are recovering from our fourth quarter loss and feel optimistic about fiscal year 2016 as sales have started strong. Please look for the annual report in October for a recap of the entire year which includes accomplishments, financials and an over-view of the fiscal year. Thank you for your con-tinued support of our great Co-op community. If you have questions, please don’t hesitate to get in touch with me at [email protected] or (707) 502-3555 ext. 138.

Health Care Costs Affect Entire Fiscal Year

Income StatementYear to Date (Unaudited)Fiscal Year 2015

Income StatementQuarter Ending March 28, 2015Fiscal Year 2015

Qtr 4 Total Annual (unaudited) FY 2015 FY 2015 NET SALES REVENUE 8,163,046 NET SALES REVENUE 32,691,850 Cost of goods sold 5,180,116 Cost of goods sold 20,918,249 GROSS MARGIN 2,982,929 36.54% GROSS MARGIN 11,773,601 36.01% Payroll Expense 1,532,531 Payroll Expense 6,097,965 Payroll Taxes 201,253 Payroll Taxes 574,699 PersonnelExpenses&Benefits 967,055 PersonnelExpenses&Benefits 2,001,876 General & Admin Expense 447,001 General & Admin Expense 1,679,330 Occupancy Expense 382,150 Occupancy Expense 1,528,454 Total operating expenses 3,529,990 Total operating expenses 11,882,324 Other income (expense) (12,151) Other income (expense) 45,615 NET INCOME (LOSS) (559,211) -6.85% NET INCOME (LOSS) (63,107) -0.19%

www.northcoast.coop



| PAGE NAME |

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

CO-OP NEWS

members share their stores p. 2

p. 7

Introducing Our New Community

Kitchen Schedule

SPECIAL INSERT

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CO-OP NEWSA Publication of the North Coast Co-op • May 2013

be an awesome bike commuter

win this bike!

& much more

p. 15

p. 4

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

CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op •A Publication of the North Coast Co-op •

Earth Day April 22, 2012Earth Day April 22, 2012

let’s

celebrate!

Bees, Mushrooms, Recycling, Prizes & More!

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CO-OP NEWSA Publication of the North Coast Co-op • Sept. 2013


VOTEVOTE

SPECIAL ELECTION SECTION

plus don't miss our

plus don't miss our

Submit a video sharing how you think the Co-op has helped build the Humboldt County food community.

See our website for more information: www.northcoastco-op.com

Deadline to Enter: Sept. 30

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CO-OP NEWSA Publication of the North Coast Co-op • Nov. 2013

CO-OP NEWSFREE

we’ll make it for you

Place your order by Nov. 23

DELI

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

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CO-OP NEWS

yo

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af inside, p. 2

A Publication of the North Coast Co-op • Aug. 2013

FREE

Submit Your Leaf for Our 40th Celebration

vision tree

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CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op • Mar. 2015

CO-OP NEWS

p. 5

Spring 2015 Community Kitchen Schedule

SPECIAL INSERT

PLUS


Co-op News Reference Guide

Miss something?Check out our online archive

www.northcoast.coopR E C I P E S • N E W S • M E M B E R S H I P

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CO-OP NEWS CO-OP NEWS

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

CO-OP NEWS

members share their stores p. 2

p. 7

Introducing Our New Community

Kitchen Schedule

SPECIAL INSERT

PLUS

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CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op • Feb. 2015

CO-OP NEWS

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Co-op NewsA Publication of the North Coast Co-op • August 2012

Annual

5th

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CO-OP NEWSA Publication of the North Coast Co-op • May 2013

be an awesome bike commuter

win this bike!

& much more

p. 15

p. 4

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CO-OP NEWSA Publication of the North Coast Co-op • April 2012

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

CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op •A Publication of the North Coast Co-op •

Earth Day April 22, 2012Earth Day April 22, 2012

let’s

celebrate!

Bees, Mushrooms, Recycling, Prizes & More!

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VOTEVOTE

SPECIAL ELECTION SECTION

plus don't miss our

plus don't miss our

Submit a video sharing how you think the Co-op has helped build the Humboldt County food community.

See our website for more information: www.northcoastco-op.com

Deadline to Enter: Sept. 30

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CO-OP NEWS CO-OP NEWSFREE

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CO-OP NEWSA Publication of the North Coast Co-op • Nov. 2013

CO-OP NEWSFREE

we’ll make it for you

Place your order by Nov. 23

DELI

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

Co

-op

Ne

ws

Pr

eso

rt

ed

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CO-OP NEWS

yo

ur le

af inside, p. 2

A Publication of the North Coast Co-op • Aug. 2013

FREE

Submit Your Leaf for Our 40th Celebration

vision tree

Co

-op

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CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op • Mar. 2015

CO-OP NEWS

p. 5

Spring 2015 Community Kitchen Schedule

SPECIAL INSERT

PLUS

Run for the

2015

See p. 3 for more information.

Applications Due July 19, 2015

BOARD OF

DIRECTORS

BOARD OF

DIRECTORS

Board of Directors ActivitiesCo-op members are invited to attend board and committee meetings. Find meeting agendas and minutes at www.northcoast.coop/about.htm.

Board of Directors ElectionJul 19 General Candidate Application Packets due by 5pm. Packets available at Customer Service in both stores and at www.northcoast.coop (see p 2)

Aug 6 • 6-7pm Candidate Forum, Co-op Community Kitchen, Eureka

Board of Directors MeetingsJul 9 • 6-8pm Co-op Community Kitchen, Arcata

Aug 6 • 7-8pm Co-op Community Kitchen, Eureka

Sept 3 • 6-8pm Co-op Community Kitchen, Arcata

Member Action Committee MeetingJul 15 • 6-8pm Co-op Community Kitchen, Eureka Finance Committee Meets quarterly. No meetings scheduled at this time.

Policies and Procedures Committee MeetingJul 8 • 5:30-7:30pm Ten Pin Conference Room, 793 K St, Arcata.

Nominating Committee MeetingJul 21 • 1:15-2:00pm Ten Pin Conference Room, 793 K St, Arcata.

Co-op Sponsored EventsJuly 11–18 • The Humboldt Folklife Society’s 37th annual Humboldt Folklife Festival. Locations throughout Blue Lake. Details at www.humboldtfolklife.org.

July 25 • Movies in the Park, hosted by Humboldt Del Norte Film Commission, will be showing My Neighbor Totoro at the Eureka Theater, 7pm. Details at www.filmhumboldt.org.

DeadlinesJul 19 General Candidate Application Packets due

by 5pm

Jul 31 Member Surveys due (see p.3)

Jul 31 Member Giveaway entries due (see p.16)

trade in your paper copy and

go paperless

CO-OP NEWSTrade in your paper subscription for a digi-tal version to reduce paper usage. Send your request to [email protected] with the subject line “Go Paperless.” Please include your full name and member number.

25 4th Street, Eureka

For Easier Access to Healthy Food,

Take the Bus!

Bus stop now available outside our Eureka Store

location

www.northcoast.coop

www.northcoast.coop

http://www.northcoast.coop

http://www.humboldtfolklife.org

http://www.filmhumboldt.org


Co-op News | July 2015

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