Co-op News | March 2014

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

CO-OP NEWS

You’ll be Entered to Win One of Ten

$50 Co-op Gift Cards!See p. 1 for details

Take Our Co-op Survey

But before we do...

We’re going mobile...

We want to hear from you!

Take our online survey

1 Co-op News | March 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.northcoast.coop [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 63

Mar. 2014

2 Raspberry Chia Seed Jam

3-4 Bylaws Review & Revisions

4 Member Survey, Bylaws Edition

5 Co-op Wellness Committee

5 Atalanta's Victory Run & Walk

6-7 Community Kitchen Class & Workshop Schedule

8 Member Comments

9 Community Partners

10 Paprika & Rutabaga Bisque

11 Sero Biodynamic Seeds

facebook.com/northcoastcoop

youtube.com/thenorthcoastcoop

FIND US ON...

INSIDE

Take Our Co-op Survey

We have been a little slow to adopt new technology around here, but we can see the writing on the media landscape—lots of you are shopping with your smartphones and it’s no longer taboo to talk on your cell at

the Co-op. If it’s true that everyone is moving to mobile, we thought we should find out where our shoppers rank among those who check their phones 110 times a day on average. If you all are on your devices, and that’s where you want to hear from us about savings, new products and events, we want to know about it!

Because we are interested in how our shoppers use technology, our survey is exclusively online. Follow this link https://www.surveymonkey.com/s/northcoast-coopsurvey. Your answers stay anonymous and the survey takes just minutes to complete. Because we value your time and your feedback, we will enter your name into a drawing for a chance to win one of ten $50 gift cards from the Co-op. In case we don’t get to tell you after the fact: Thank You! Thank You! Thank You!

www.surveymonkey.com/s/northcoastcoopsurvey

12 Member Giveaway

12 Prep Your Chicken Safely

13 GMO Ban

14 Quarterly Financials

14 Beer & Wine Tastings

15 Reference Guide

15 Do You Cycle to Shop?

you’ll be entered to win one of ten

$50gift cards

deadline to enter

March 31st

survey takes just

minutes

TAKE THE SURVEY HERE

www.northcoast.coop 2

cook & save

INSIDE

deadline to enter

March 31st

• 1 Tbsp. chia seeds + 2 Tbsp. water • 1 cup raspberries - fresh or frozen• 2 Tbsp. honey

1. Soak chia seeds in water for 10 minutes.

2. Place all ingredients in a blender, food processor or use an immersion blender and pulse until combined.

3. Store in a glass jar or container in the fridge for up to 7 days.

Try this on biscuits or toast. It’s great as a topping on yogurt too!

Instructions

Sale IngredientLocated in the Bulk Department

Organic Black Chia Seeds

On Sale Mar. 4 thru Mar. 17

$8.99 per lb Reg. $10.99

Join us Mar. 10 for the next free meeting of our Cook & Save Club.

Details on p. 6.

Cook &

SaveRecipe

IngredientsThe North Coast Co-op’s Cook & Save Club hosts free monthly meetings to de-velop recipes that include items from our sales flyer. This month we are featuring

chia seeds from our bulk department.

Chia seeds are versatile enough to use in sal-ad dressings, cookie mixtures, crackers and ice creams. Chia seeds are used whole or ground in many products: chia bars, chia snacks and chia drinks. Chia seeds are so popular that more chia seed products are in the works. Chia seeds have been around for thousands of years, originating in South America. They were a staple food of the Aztecs and Mayans and were considered a ‘magi-cal food’ since they helped people gain strength, energy and stamina, and sustained them for great lengths of time.

The tiny chia seeds can be eaten right out of the bag, sprinkled on hot cereal, used in baking or in smoothies for a nutritional boost of Omega 3 and dietary fiber. Chia seeds keep you feeling fuller longer, which can prevent overeating. Chia seeds have plenty of protein and also provide cal-cium, phosphorus, magnesium, manganese, cop-per, iron, molybdenum, niacin, and zinc.

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

Photo by Jeremy Smith-Danford

Find more great deals in our

March Sales Flyer!


Local Melo n Popsi-

Proposed Bylaws ChangesArticles I and II 2014

co-op bylaws

As you may know, last year the Board of Directors appointed a committee to review and update the Co-op’s bylaws with the intent to correspond to best

practices for food co-ops, gain consistency in compliance with regulations and our securities permit, and to stay current with cooperative law. Making these changes requires a vote by our membership. We will be asking you to approve the proposed changes in our General Election in October. In order to pre-pare you for that task, we will cover the proposed changes in what we hope is a digestible form by breaking them down into their various Articles and Sections in the next few issues of the Co-op News. This month we will be covering the proposed changes to Articles I – Identity and Mission as well as Article II – Membership. Next month we’ll discuss Article III – Member-ship Shares and Article IV – Membership Meetings and Voting, so stay tuned. In addition, our Board of Directors will hold three separate member forums in June to gather additional input and answer questions; however, we welcome your comments, questions, and feedback on these proposed changes at any time. We appreciate your review of these documents as they are important to the functioning of your Co-op!

Article I - Identity and Mission Bylaw Language: Section 1.01 – Name and Mission North Coast Co-op is a member-owned organization guided by the cooperative principles. As a leader in our community we emphasize a diverse selection of products while engaging members through consumer education, community building, and environmental responsibility.

Rationale for changes: In the current bylaws, Article I covers Membership; however, we feel it is better legal prac-tice, and is more common, to start the proposed bylaws with our name and mission.

__________

Bylaw Language: Section 1.02 – Cooperative PrinciplesIn order to fulfill the above mission, the following principles shall be embodied in every Cooperative func-tion, including the dispensing and production of goods and services, the working conditions of the employees, and the organizational structure of the Cooperative. The North Coast Co-op will abide by the seven international cooperative principles:

• Voluntary and open membership• Democratic member control• Member economic participation • Autonomy and independence • Education, training and informa-

tion • Cooperation among cooperatives • Concern for community

Rationale for changes: We feel it’s important to include the seven inter-national cooperative principles that we follow.

__________

Article II – MembershipBylaw Language: Section 2.01 – Qualification of Membership Any person whose bonafide residence is in and remains in the State of Cali-fornia and any organization having its principal place of business and opera-tion or activity in California, who or which is in sympathy with the identity and mission of the North Coast Co-op may become a member of the North Coast Co-op by:

a. Complying with such uniform conditions as may be prescribed by the Board of Directors or as may be set forth in these bylaws,

b. Full payment of any nonrefund-able administrative fee set by the Board of Directors,

c. Full payment for one (1) Class A Membership Share and purchase of additional shares in an amount as set by the Board of Directors to reach Fair Share membership status, as defined in these bylaws.

Rationale for changes: In order to stay in compliance with our securities permit and Articles of Incorporation, members must be and remain a resi-dent of the State of California. Previ-ously our bylaws did not explicitly state that members must remain resi-dents of California.

We have consolidated and simpli-fied several sections—such as Owner-ship, Share Issuance, etc.—into Qual-ification of Membership in order to more easily understand membership. This section also clarifies that mem-bers have long-been expected to work toward Fair Share Status.

__________

Bylaw Language: Section 2.02 – Application for Mem-bershipAny applicant eligible for and desir-ing admission to membership in the Cooperative shall file a written appli-cation for admission in whatever form and containing whatever information the Board of Directors shall prescribe.

Rationale for changes: No Change.

__________

Bylaw Language: Section 2.03 – Acceptance of Appli-cations. Applications for membership shall be reviewed by the Board of Direc-tors or by a Membership Committee duly authorized by resolution to admit members. The application shall be accepted unless rejected in writing within thirty (30) days for reasons sat-isfactory to the Board. If accepted, the applicant shall be admitted to mem-bership and shall be allowed to vote and hold office. If rejected, the appli-cant shall be entitled to a refund of any amounts paid for administrative shares.

Rationale for changes: No Change.

Bylaw Language:Section 2.04 – Membership Compo-sition A membership may consist of up to two (2) and only two (2) persons who reside at the same physical address. If a membership consists of two people, both members have equal rights and responsibilities, though only one vote will be counted for the membership and only one may serve in an elected capacity in the cooperative at any one time.

Rationale for changes: We felt it was important to include clarify-ing details to help prevent misuse of membership benefits, as well as stress the importance of who is chosen to share a membership. Both persons on the membership share equal rights and responsibilities, which means that both members must sign change of address forms, requests to add or remove members, patronage refund checks, etc.

__________

Bylaw Language: Section 2.05 – Rights and Responsi-bilities a. Members may attend any open meeting of the Board and its com-mittees; and may become a member of committees duly chartered by the Board of Directors. b. Members have the right to vote at all general or special membership meetings at which there is a quorum. c. Members are responsible for elect-ing the Board of Directors in the man-ner set forth by these bylaws. d. Members agree to abide by these Bylaws, and the Articles of Incorpora-tion. e. Each person, upon becoming a Member, shall receive a copy of the Articles of Incorporation, bylaws, and disclosure document of the coopera-tive.

Rationale for changes: No Change.__________

Bylaw Language: Section 2.06 – Nontransferability Ownership rights and interest, includ-ing shares and deferred patronage dividends, may not be sold, assigned, or otherwise transferred. Following termination of ownership the Co-op will upon request of the owner trans-fer the carrying value of such rights


Local Melo n Popsi-

and interest, net of any authorized offsets, to the credit of another person designated by the requesting owner, provided that the transfer is for a price that does not exceed the carry-ing value of such rights and interests and that the person so designated is or becomes an owner of the Co-op. Any attempted transfer contrary to this section shall be wholly void and shall confer no rights on the intended transferee.

Rationale for changes: Nontrans-ferability must be included to meet our securities permit and co-op law requirements; however, we did not want to limit the Co-op from trans-ferring shares from one Co-op mem-bership to another Co-op member-ship (upon written request from both members listed on the membership from which the transfer has been requested).

__________

Bylaw Language: Section 2.07 – Inactive Status A member shall be placed into inac-tive status who becomes delinquent by 90 days in meeting the Fair Share purchase requirement. When inactive membership status happens, the mem-bership rights of such member shall then be suspended. A member in inac-tive status may re-attain good stand-ing only upon full payment of their share purchase requirement. Refer-ences in these bylaws to the rights and entitlements of members shall be understood to refer only to members

in good standing. The Board shall cause a notice of a member’s inactive status to be mailed to each member being placed in inactive status. Such notice shall be effective if mailed to the address of the membership being changed to inactive status last appear-ing on the records of the North Coast Co-op. Said notice shall state the date the inactivation is to be effec-tive, which shall be twenty-five (25) days from the date such Board action was taken.

Rationale for changes: Our current bylaws combine inactive status with expulsion. We believe the two are very different and wanted to clarify the circumstances for each. Expulsion is now covered in Section 2.09 -Ter-mination.

__________Bylaw Language: Section 2.08 – Death or Dissolution Upon notification to the Cooperative of a death of a member, all rights and interests in the North Coast Co-op shall be transferred by the coopera-tive to the other member, in the case of a two person membership. If no second member is listed, all rights and interests of the deceased member in the North Coast Co-op shall cease, except for any rights of redemption under these bylaws. Upon notification of the dissolution of a member that is an organization, the membership shall be immediately terminated and all rights and interests in the North Coast Co-op will cease except for any rights of redemption under these bylaws.

Rationale for changes: Our current bylaws do not allow for the rights and interests in the North Coast Co-op to be transferred to the other mem-ber on the membership upon death of one of the members. Additionally, this section needed to be modified in order to align with changes to Section 2.04-Membership Composition and Section 2.06-Nontransferability.

__________

Bylaw Language: Section 2.09 – Termination Upon termination of membership, all rights and interests in the North Coast Co-op shall cease except for any rights of redemption under these bylaws. a. Voluntary termination. Members may terminate their membership in the North Coast Co-op at any time by written request.b. Termination for cause. The North Coast Co-op may remove a mem-ber from membership for cause, which shall include but not be lim-ited to theft, embezzlement, violence on North Coast Co-op property or at North Coast Co-op functions, or acts of significant damage to the North Coast Co-op. Memberships may be terminated provided the accused member is first accorded an adequate opportunity to respond to the charges in person or in writing and such ter-mination shall be approved by a two-thirds vote of the Board of Directors.

When a membership is terminated, regardless of the reason for termina-tion, the Cooperative shall repurchase

the membership shares in the Cooper-ative, including Class B and Class C, subject to the same terms and limita-tions governing all share repurchases of that particular class or series, including availability of replace-ment capital and the discretion of the Board to determine terms of repur-chase. In any case, the Class A share of the member shall be cancelled and refunded (less an administrative fee) and he or she shall no longer have vot-ing rights in the Cooperative.

Rationale for changes: Our cur-rent bylaws combine expulsion with inactive status. We believe the two are very different and wanted to clarify the circumstances for each. Inactive status is now covered in Sec-tion 2.07 – Inactive Status.

Our current bylaws include word-ing that expels members for not patronizing the Co-op, which we felt was unnecessary.

We felt it was important to specify examples of “Termination for cause”.

Detach this entry form & 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.

Phone #: Member #:

Member Name:

WIN A $25 GIFT CARD

Member SurveyDEADLINE TO ENTER MAR. 31

To help the Board with their Bylaw updates, what questions or concerns do you have regarding the proposed language for Section I and Section II of the bylaws as detailed in this issue of the Co-op News (see article on previous page).

Torm Oakey, Member # 974He won a $25 Gift Card!

January’s Member Survey

Winner!

co-op bylaws

We want to hear from you!

Give your input in the Member Survey below. Questions? Contact the Board at [email protected] or con-tact our Membership Coordinator at (707)826-8670 ext. 135.


Here at the North Coast Co-op we are committed to the well-being of our employees. As health care

costs are a concern for everyone, we want to make every effort to ensure our staff

is educated on the importance of healthy living. We are very excited to be imple-menting a Wellness Program in an effort to incorporate fitness and health education into our culture.

Recently, employees participated in a Wellness Survey. It was clear from the data that we could all do a better job at creat-ing life balance. Unfortunately, in today’s world a number of people are suffering from stress, sleep deprivation and poor eat-ing habits. To ensure that employees have tools they can use to improve their life on a daily basis, we will offer wellness work-shops and a variety of classes including yoga, Zumba and meditation taught by our own employees.

According to the Wellness Council of America, workplace health and wellness programs can yield major savings—a three to six dollar return on investment (ROI) within two to five years. Studies have shown that worksite health promotion pro-grams improve health knowledge, health behaviors, and underlying health condi-tions.

A Wellness Program offers a number of benefits for both employees and the orga-nization:• Improved Employee Morale: A fun, social and supportive environment for employees to improve their health while building relationships in the workplace.• Increased Employee Savings: Providing a reduced-cost program for supplements in our Wellness Department.• Improved Retention: Employee turn-over is hard on an organization and an employee wellness program has proven to

be an added benefit to encourage employee retention.• Reduced Absenteeism: It has been shown healthier employees spend fewer days away from work due to illness, mean-ing no loss in wages.• Reduced Health Care Costs: As a self-insured organization we have a vested interest in health-related issues and reduc-ing unnecessary medical costs which can have a financial impact on the organization as a whole. • Improved Productivity: While it is not as easily measured as the increase in health care costs, improved employee morale and productivity plays a big role in the success of the Co-op.• Improved Presenteeism: Presentee-ism is a new phenomenon occurring when employees are at work but do not feel as productive as usual due to stress, depres-sion, injury or illness.• Reduced Injuries: Healthy employees are at a lower risk for injury.

To help implement these great pro-grams we have a fabulous Wellness Team that consists of nine employees from all areas of our stores, as well as a consultant, Peggy Farmer, Ph.D. This is a team full of enthusiasm and great ideas; they are eager to make positive change. We look for-ward to our employees being able to reap the overall benefits of an effective Well-ness Program.

Co-op Implements Employee Wellness Program

Atalanta’s Victory Run & Walk Mother's Day • Sunday, May 11 • 10am

Get ready for the 33rd Annual Ata-lanta’s Victory Run and Walk, an all

women’s 2-mile & 8K event on Mother’s Day, Sunday, May 11 at 10am at the North Coast Co-op’s Arcata location.

In Greek mythology, Atalanta the Hunt-ress was a beautiful young woman who was the swiftest runner of her day. She was also an excellent wrestler, swordsman and archer. She shattered the Grecian "glass ceiling" by questing for the Golden Fleece with Jason and the Argonauts and by tak-ing the leading roll in killing the huge and terrible Calydonian Boar.

The brave Melanion won Atalanta’s hand in marriage by beating her in a foot-race. Though very swift, Melanion was no match for Atalanta, and only won by dropping golden apples for her to pick up. Atalanta, being no dummy, realized that she could have the golden apple and her man too, so she obligingly picked up the golden apples, lost the race and won her man.

See the registration form to the right to sign up and visit www.6rrc.com for all the race details. We’ll see you there!

Mail registration, fee and T-shirt order (if applicable) to: Atalanta, c/o SRRC, PO Box 214, Arcata CA 95518-0214

Last Name________________________________________ First Name________________________________________________

Address________________________________________________City____________________________________State__________

Zip Code______________ Email Address____________________________ Phone(_____)_______________________________

Age on Race Day:__________________

Please circle which race: Individual 2mi. or 8KSpecialty? Please circle one: Stroller: 2mi. or 8K. 2 Generations: 2mi. or 8K 3 Generations: 2mi. or 8KFees: Girls 12 years & under: $5 Women 13 years & older: $10 Women Registered After April 30th: $15

WAIVER: Intending to be legally bound, I do hereby certify that my training and health are adequate for me to safely compete. I will waive and release any claims for damages or injuries as a result of my participation in, or my traveling to, the following entities: City of Arcata, County of Humboldt, North Coast Co-op’s, Six Rivers Running Club, Event Sponsors, Event Volunteers, from any and all liabilities and claims made by other individuals or entities as a result of my actions during the 2014 Atalanta’s Victory Run & Walk. **ADA Accommodation Requests must be sent to USATF 6 weeks prior to event for evaluation**

Signature:_________________________________________________________ Date:____________________________________

Signature:_________________________________________________________ (of Parent or Guardian if runner is under 18 years old.)

T-Shirts: Pre-registration only—no race day orders. T-shirts are $15 each. Order your T-shirt by April 1st. Women's cut is true to size. Safety Yellow, "tec" shirt, 100% polyester, short sleeve.

Circle one: Youth: XS(4) S(6-8) M(10-12) L(14-16) XL(18-20)Circle one: Women: XS S M L 2X and 3X (add $2)

XL

Total Fee Enclosed: $___________ (Make Checks Payable to: SRRC)

cooperative community

By Lisa Landry, Human Resources Director

Wellness Committee Members from left: Back row: Kelli Reese, Lisa Landry, Kelly Bohems, Lauren Fawcett, Janet Prentiss; Front Row: Alisha Stafford, Peggy Farmer, Kaydee Savage. Not pictured: Jason Davenport and Joey Beasley. Photo by Amy Waldrip.


Schedule of Cooking Classes & Workshops in Eureka & Arcata

March thru April 2014

Eureka Cooking Classes4th & B Streets

Kid-FriendlyVegetarianWine ServedHands-OnGluten-Free

W

Workshop

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.

Register for Classes

Visit www.northcoast.coop to register or call Outreach Coordinator, Lauren Fawcett at (707) 443-6027 ext. 102.

Classes are held in our Arcata or Eureka Community Kitchen locations. Please note location when registering.

Monday, March 10 from 6:00 to 7:30 pmCook & Save Co-op Staff Instruction Free Are you looking for creative, economical and nutritious new recipes? 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.

Wednesday, March 12 from 6:00 to 7:00 pmMaster Food Preserver Demonstration: Pressure CanningMFP Instruction Free WAre you curious about pressure canning, but don’t know where to start? Learn the science and safety behind this valuable preservation method. Topics include: pressure canning basics, different types of gauges, maintenance, and the importance of knowing which foods must be pressure canned. This workshop is demonstration only with tasty samples included.

Wednesday, March 19 from 6:00 to 8:30 pmFrench Winter IVChef Alex Begovic$45/$35 Co-op Members Spend the last day of winter enjoying this satisfying meal: White Bean Soup with Pork Belly, Thyme and Marjoram; Warm Beet Salad with Spinach, Hard Boiled Eggs, Croutons and Apple Cider Dijon Vinaigrette; Wild Mushroom Flan; and Vanilla Mousse with Chocolate Sauce.

Wednesday, April 2 from 6:00 to 8:30 pmFestive Filipino FareChef Dina Fernandez$45/$35 Co-op Members Spring clean your regular meal repertoire by adding some delicious new recipes. Shrimp, Sweet Potato and Vegetable Stuffed Lumpia (Filipino style egg roll) with Spicy Garlic Dipping Sauce; Chicken and Pork Adobo (tender simmered pork and chicken in a savory sauce) served with Jasmine Rice; Pomelo and Crisp Lettuce Salad with Sweet Thai Chile-Sesame Dressing; and Pineapple Pie with Coconut Meringue.

Sunday, April 6 from 11:00am to 1:30 pmBaking with Local Whole WheatLisa Ponci Hindley & Rhonda Wiedenbeck $30/$20 Co-op Members Want to learn about Humboldt County wheat farming and eat delicious whole grain treats? Local farmer, Lisa (Hindley Ranch, Mattole Valley) and baker Rhonda (Beck’s Bakery) will discuss local wheat varieties, ways to use them, and the nutritional benefits of stone ground grains. The following baked goodies will feature “Foisy” (a soft white wheat): Zucchini Bread; Lemon-Blueberry Bread; Chocolate Chip Cookies; 100% Whole Wheat Buttermilk Pancakes; and Whole Wheat Dog Biscuits.

Wednesday, April 9 from 6:00 to 8:30 pmFrench Spring I Chef Alex Begovic $45/$35 Co-op Members Enjoy the fresh flavors of this enchanting menu. Creamy Carrot & Coconut Curry Soup; Pea Salad with Shallots, Toasted Almonds, Mint Crème Fraiche and Bacon (optional); Spinach Soufflé with Gruyere; and Chocolate Tapioca Pudding with Caramelized Bananas.

Avocado, Chocolate & Chia Seed Pudding


Thursday, March 6 from 6:00 to 8:30 pmSeafood Techniques:How to Cook FishChef Owen Price $45/$35 Co-op Members Are you looking for tips and techniques on how to cook fish perfectly? Chef Owen of Folie Douce will discuss what to look for when buying seafood, the best storage methods, substituting one fish for another, flavor profiles, garnishing and more. Demonstrations include three fish preparations (grilled, seared, and raw) paired with wine and sides. The focus is simple, light and seasonal.

Friday, March 7 from 6:00 to 8:30 pmClassic Ashkenazi Friday Night Dinner Leira Satlof $30/$20 Co-op Members Every Friday night, observant Jewish families gather to enjoy one another and celebrate Shabbat. Experience this favorite menu of Leira’s Grandmother. Roasted Chicken with Mashed Potatoes and Gravy; Seasonal Veggies; beautiful & delicious braided Challah Bread; and Pomegranate Custard for dessert.

Thursday, March 13 – Thursday, April 17 from 6:30 to 8:30pmFood, Fun & Family – Six Week SeriesColleen M. Ogle, BS, RD, Humboldt Co.Public Health Nutritionist Free 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. Children must be at least 8 years old and accompanied by an adult guardian.

Monday, April 7 from 6:00 to 8:30 pmGluten-Free Asian DinnerMaria Vanderhorst $45/$35 Co-op Members Mango & Shrimp Summer Rolls (includes cucumber & cilantro in rice paper) with Lime Brown Sugar Dipping Sauce; Mixed Vegetable Pakoras (chickpea flour fritters with potato, carrot, cauliflower & onion) with Mint Yogurt Sauce; Bibimbap (Korean rice & vegetable bowl with seared steak strips and topped with a fried egg) with Spicy Chili Paste; Pad Kee Mao (Thai drunken noodles); Wide Rice Noodles (chicken, garlic, bell pepper, chilies & basil); and Filipino Leche Flan.

Saturday, April 12 from 1:30 to 3:00 pmRaw Food – Savory Style Dr. Pepper Hernandez $30/$20 Co-op Members Indulging in raw foods doesn’t mean only having sweet treats or juices. Join naturopath, nutritionist and passionate raw foodie, Pepper as she shares wholesome, savory recipes, nutrition info and the added benefits of the raw lifestyle. Students will work together to create a few recipes to enjoy in class. All recipes are free of sugar, dairy and gluten.

Sunday, April 13 from 1:00 to 3:30 pmHealth & Wellness: HerbalTincture Making Bethany Staffieri $45/$35 Co-op Members Learn how to craft your own herbal tinctures. Tinctures are concentrated alcohol-based plant medicine extracts. This class covers: How to make standard & folk method tinctures • How to prepare the herbs • Understanding alcohol as a menstruum • Dosing for adults & children • Personalizing a formula • and Tincture health benefits. Hands-on and students will take home samples. Bethany is a trained and certified Western Herbalist.

Monday, April 14 from 6:00 to 7:30 pmCook & Save Co-op Staff InstructionFree Are you looking for creative, economical and nutritious new recipes? 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.

Monday, April 21 from 6:00 to 8:30 pm Vegan Cuisine: Savory Vegan Toppings & SpreadsCathy Deyo $30/$20 Co-op Members Are you looking to add a little more flavor or protein to your vegetable dishes? Learn how to make quick, nutritious and delicious toppings for vegetables, pasta and more. Cathy’s menu includes: Cauliflower Rotini with “Parmesan” Sprinkle (includes almonds); Prappu (similar to a walnut pesto); Savory Tofu Topping; Cashew Cheeze Sauce; Coconut Bacon; Fakin’ Bacon; and Santa Fe Spread.

Arcata Cooking Classes 8th & I Streets

Full Class: French Winter IIIwith Chef Alex Begovic • Wed., Mar. 5

Full Class: Advanced Sushi Techniqueswith Chef Eric Masaki • Mon., Mar. 18

Full Class: Middles Eastern Soups, Breads & More!

with Betty Thompson • Wed., Mar 25

Eureka Class Announcements

Full Class: Field of Greenswith Chef Jon Hoeschen • Mon., Mar. 24

Full Class: Let’s Go to Brazilwith Maria Vanderhorst • Mon., Mar. 31

Arcata Class Announcements

Eureka classes continued...

Wednesday, April 23 from 6:00 to 8:30 pmFrench Spring IIChef Alex Begovic $45/$35 Co-op Members Join us for another French inspired meal in the community kitchen. Spring Carrot Soup with Fennel and Parsley; Baked Asparagus with Pino Gris Sabayon, Chives and Tarragon; Spring Lamb Fricassee; and Paris-Brest (classic French dessert of choux pastry with almonds and cream filling).

Monday, April 28 from 6:00 to 8:30 pmChef Jon’s Culinary Inspiration: Cuisine of the SouthwestChef Jon Hoeschen $45/$35 Co-op Members Liven up your mealtime as Chef Jon shares some of his favorite regional cuisine of the Southwest. Black Bean Soup with Chili Lime Cream; Fried Avocado Tacos with Refried Beans and Rice; Fresh Fruit Sangria; and Vanilla Caramel Flan.

Every Tuesday In Eureka

1:00 to 3:00 pm

In Arcata 3:00 to 5:00 pm

Every FridayIn Eureka

3:00 to 5:00 pm

Every Saturday In Arcata

1:00 to 3:00 pm

T uesdays F ridays S aturdays

Free Tastings at the Co-opCheck out our weekly

tastings in our stores. We’ll be serving up a variety of new products, as well as

familiar favorites, seasonal produce and more.

Want to get your product in front of our shoppers? Contact Lauren Fawcett at (707) 443-6027x102


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.

member feedback

Show your support for your local farms with

this new line of t-shirts, longsleeves, & hoodies

made with 100% organic cotton.

Available in Women’s sizes S-XXXL & Men’s S-XXL

$15.69

back side of t-shirt, long sleeve, & hoodie

Note: list of farmers is not representa-tive of all local farms, only those from which the Co-op purchases produce


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

community partners

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

FEbruary 15 • 7pm

GET YOUR TICKETS AT www.humboldtrollerderby.com

Redwood Rollers vs. Oakland Outlaws

redwood acres • franceschi hall

$13 in advance $15 at the door

A benefit for Humboldt Domestic Violence Services

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

advertise in the co-op news

Affordable & package rates available

Limited space

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


community partnerscooperative communitylocal & in season

Ingredients:

• 3 Tbsp. olive oil

• 1 medium yellow onion, coarsely chopped

• 2 medium celery stalks, coarsely chopped

• 1 ½ lbs. rutabaga, peeled and coarsely chopped (about 4 cups)

• 4 cups water

• 2 tsp. smoked paprika

• 1 tsp. ground black pepper

• 1 tsp. salt (or to taste)

Smoked Paprika & Rutabaga BisqueThe rutabaga is a root vegetable that looks very

much like a turnip with yellow flesh and ridges at its neck. Although this vegetable has been grown and marketed in our country for nearly 200 years, it remains an uncommon food for most people. Rutabagas have a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip. Rutabagas are members of the cabbage family called cruciferous vegetables and have nutrients that may be cancer-fighting and are loaded with vitamins C and A, the mineral potassium as well as dietary fiber.

Enjoy this soup recipe using rutabagas from Willow Creek Farms with fresh baked bread from the North Coast Co-op Bakery!

3. Remove from heat and add the smoked paprika, black pepper and salt. Blend with an immer-sion blender until smooth. *If consistency is too thick, add water a little bit at a time until desired consistency. Serve immediately.

1. Coarsely chop the rutabaga, onion, and celery. Warm the oil in a large pot over medium heat. Add the onion and celery. Cook until tender, stirring occasionally, about 5-8 minutes.

Instructions:

2. Add the rutabaga and water. Bring to a boil, then reduce heat to low and simmer until rutabaga is tender when pierced with a fork, about 30 minutes.

See what’s local and in season in our stores each week:www.northcoast.coop

1.

3.2.

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

Photos by Jeremy Smith-Danford

Rutabaga from Willow Creek Farms


Sallie GroverFloral Department

By Judith Warren, Emergency Preparedness Guru

101Disaster PrepAfter an Earthquake, Evacuate, Then Check for Injuries & Damage

cooperative community

An Interview with Tom of Sero Biodynamic Seed

“Sero Biodynamic Seed was created by Tom & Julie Johns, owners of Territorial Seed Company, as a way to help establish and promote Biodynamic agriculture in the US. Intrigued by the fact that Biody-namic seed performed exceedingly well in Territorial’s vegetable trials, Tom traveled to Europe to visit large and small Biody-namic seed growers that had implemented Biodynamic practices. The Biodynamic farms produced bountiful crops, and the seeds harvested from these crops had exceptional vigor. These farms were able to produce crops and seeds in a way that was much more ‘whole farm’ sustainable than current organic practices. In fact, they were light years beyond. Tom often refers to Biodynamic as ‘beyond organic’.” – www.seroseed.com

Sallie: How is your bioreserve set up in relation to your farmed acreage? What effects do you notice from the bioreserve? Tom: Our farm shares the upper reaches of the Coast Fork River for about a mile as the river flows (near Cottage Grove, Ore-gon). Our fences are set back, not just at the high water mark, but clear back on the flat of the fields. This allows the wildlife to have lots of habitat clear around the farm,

and they can easily move up and down the river. We leave this section up and down the river pretty much wild, and many ani-mals, including deer and fox (who help us with rodents), live there year-round. We can co-exist quite well as long as we main-tain a sturdy and tall deer fence.

Sallie: How much space is devoted to com-posting versus livestock?Tom: We have about a half-acre in the center of our farm that is rather rocky that makes for a fine location for our compost piles. We also have a commercial 5 foot by 30 foot worm bin that is home to probably millions of worms. They love to eat all the leftover trial material, such as ground-up summer and winter squash, and pump-kins. The harvested vermicompost is used in our organic and biodynamic soil mixes and compost teas.

Sallie: How is livestock integrated into the farm?Tom: The four-legged kind of livestock will be newly introduced to the ‘old’ por-tion of our farm with our new fencing sys-tem. This is a combination of field fencing for deer on the inside and regular cattle fencing on the outside rim. The distance between the two fences is pretty wide at its narrowest points and will allow cows to turn around very comfortably as they wan-der to larger grazing areas outside the main

row crop fields. You might find it interest-ing that we have avoided building corners in our fence line. Cow whisperer wisdom says cows are fond of walking around a curve rather than having to face a square angle.

Sallie: What is the over-all rotation scheme?Tom: We like to grow and plow down at least two cover crops before plant-ing another row crop, and then ide-ally three years between like-row crops, such as tomatoes and peppers.

Sallie: Thanks for taking the time to answer these questions. Is there anything else you would like our readers to know?Tom: We have been certified organic for many many years, but our recent biodynamic cer-tification brings new commit-ments to organic agriculture. Biodynamics looks at certify-ing the entire farm, and views the farm itself as an organ-

ism rather than simply certifying a single crop or field on the farm. We are not yet biodynamic experts, but students of bio-dynamics and we are going to share with everyone what we learn as we go down the path. So check in from time to time at Seroseed.com.

WIN S

ero

Biod

ynamic Seeds, p. 11

WIN

The Sero Biodynamic Seed farm in Oregon. Photo Courtesy of Sero Dynamic Seed.

“ We have been certified organic for

many many years, but our recent biodynamic

certification brings new commitments to organic agriculture. “

Previously this series has discussed how to prepare to mitigate earthquake hazards, and how to protect yourself during an earthquake.

Now let’s look at what you should do following an earthquake.

If you are at the beach and feel any earthquake, big or small:• Gather family members

• Immediately move to high ground or inland

• Evacuate no matter how small the earthquake feels [it’s hard to gauge how big an earthquake is when you are on the sand]

If you are in the tsunami hazard zone and the earthquake lasts 20 or more seconds, it is large enough to generate tsunamis, which may arrive within 5-15 minutes in the Humboldt Bay area:• Gather family members

• Grab your disaster kit• Immediately go on foot to high ground, outside of

tsunami hazard zone – don’t waste time trying to drive to safety through earthquake debris

• If evacuation is impossible go as high as possible – to an upper floor or roof of a building; climb a tree as a last resort

Once you are safe:• Check for injuries – check yourself first, so you

can help others• Remember your emergency plan• Check for damage

Judith is a geographer and is one of the authors of “Living on Shaky Ground: How to Survive Earthquakes and Tsunamis in Northern California." For more pre-paredness tips see http://humboldt.edu/shakyground. You can also find Judith's past Disaster Prep articles in the Co-op News archive, located on our website, www.northcoast.coop.


food news

WIN • Organic Ocean

Forest potting soil

• Gloves

• Sero Biodynamic Seed

•Redwood Organic Seeds

• Jumbo packs of plant starts

MONTHLY MEMBER GIVEAWAYWe our members!

“The first day of spring is one thing, and the first spring day is another. The difference between them is sometimes as great as a month.” ~Henry Van Dyke

It is difficult to predict what the weather will be on the first day of spring for us here in Humboldt. Whether the sun is shining or

the clouds are bringing rain, the daylight hours are getting longer. What better way to celebrate than by getting your hands dirty? We love that our members love to garden and we know that you are itching to get out there, so…

One lucky Co-op member will win a bag of Organic Ocean Forest potting soil, a pair of gloves, 3 packets of Sero Biodynamic Seed (see pg 11), 3 packets of Redwood Organic Seeds, and 3 jumbo packs of plant starts.

Enter in either store locationDeadline to enter: Mar. 31

Safe Poultry Handling Prevents Foodborne Illnesses

recent article from Consumer Reports titled The High Cost of Cheap Chicken reports the results

of analyzing over 300 raw chicken breasts that were purchased at stores across the U.S., testing for six different types of bacteria.

There were 252 samples from conven-tionally produced chickens and 64 from brands that use no anti-biotics in raising chick-ens, including 24 organic samples.

The results indicate that there are many types of bacteria on chicken sold in grocery stores, with 97% of the samples harboring dangerous bacteria. Almost none of the brands were free from bacteria and they found no significant dif-ferences in the average numbers of types of bac-teria between conven-tional samples and those labeled ‘no anti-biotics’ or ‘organic’ .

So what about chicken sold in natural food stores such as the North Coast Co-op? Although none of the brands the Co-op sells were included in the research by Con-sumer Reports, it can be deduced that even chicken sold here harbors bacteria, regard-

less of what label it has.So how do you protect yourself from

getting sick from the bacteria if you are a chicken consumer? Safe food handling and proper cooking meth-ods are critical. Most foodborne illness out-breaks are a result of improper handling or contamination when meals are prepared. Sanitary food handling and proper cooking and refrigeration should prevent foodborne ill-nesses. Bacteria must be consumed on food

in order to cause foodborne illness—they cannot enter the body through a skin cut; however, raw poultry must be handled carefully to prevent cross-contamination.

Rinsing or soaking chicken does not destroy bacteria. Washing raw poul-try before cooking it is not recommended because bacteria in raw meat and poultry

juices can be spread to other foods, uten-sils, and surfaces. This is called cross-con-tamination.

Cross-contamination occurs if raw poultry or its juices come in contact with cooked food or foods that will be eaten raw, such as salad. An example of this is using a cutting board to chop raw chicken and then using the same board to chop toma-toes without washing the board first. Bac-teria multiply rapidly at temperatures between 40 °F and 140 °F (4.4 °C and 60 °C, which is anytime out of refrigeration and before thorough cooking occurs.

Freezing does not kill bacteria. Only cooking will destroy any bacteria that might be present on fresh chicken.

Whole poultry should be cooked to a safe minimum internal temperature of 165°F (73.9°C) as measured using a food thermometer. Check the internal tempera-ture in the innermost part of the thigh and wing and the thickest part of the breast. The same holds true for individual pieces.

Always remember to wash your hands and anything that the raw meat or its juices touch to avoid cross-contamination.

Brenda HarperConsumer Education

Coordinator

A

WIN

“ Safe food han-dling and proper cook-ing methods are critical. Most foodborne illness outbreaks are a result of improper handling or contamination when meals are prepared. “


Keli Reese, General Manager of the North Coast Co-op, presents Anne Holcomb, Executive Direc-tor of Food for People, with the Co-op’s donation of $10,000.

food news

In the last issue of the Co-op News we asked if it was important to you for

the Co-op to remain a certified organic retailer. Out of 26 respondents, 20 of you responded with a resounding “Yes!” Only three responded “No” and three needed more information. Here are the answers to the questions submitted with survey responses:

How much does it cost?Annually, the cost of certification is roughly $2,500, depend-ing on how far the certifying agent has to travel.

What are the advantages and benefits of maintaining our certification? It is a bonafide way to guarantee the organic integrity of the product from our backdoor to the customer’s shopping cart. Most of our survey respondents said they count on the added security that organic practices are verified by a third party.

What would we lose by giving it up? We would continue our commitment to com-plying with organic certification standards regardless of the third party certification, but we would be giving up third-party oversight, yearly recertification and the right to say we are a third party certified organic retailer.

How much food is wasted due to acciden-tally touching unconventional product, the floor, a shopper’s hand? We have not quantified this as it goes into general spoil-age tracking. We feel that the percentage is very small based on feedback from depart-ment heads.

What is done with contaminated product? We give this food to the food bank after we have recorded the loss.

Example of “no” response: Not so much. Seems like a lot of work and money. We trust you guys to do a good job without certification.

Example of “yes” response: Yes, it is important. It is a matter of trust. We mem-bers, and other consumers, have learned to trust that Co-op choices are truly “cer-tified” organic. As Ron Sharp said in his article, “we maintain organic integrity”. This is important! P.S. The employees are trained. The paperwork is done and filed.

Why go “backward”? By the way- thank you for doing this work!

While we suspected that our organic certification was important to many of you, we wanted to put it out there and see what type of response we received. Thank you for you feedback.We will continue to main-tain our organic certification at this time.

Results of Member Survey—Should the Co-op Remain Certified Organic?

By Ron Sharp Merchandising Manager

At their meeting on February 27, the North Coast Co-op Board of Direc-

tors unanimously agreed to formally endorse GMO Free Humboldt’s proposed ordinance to ban the cultivation and production of GMOs in Humboldt County. Here is what the Board had to say:

The North Coast Co-op has a long history of being involved in education and advocacy around GMO (geneti-cally modified organism) issues, espe-cially in the area of providing alternatives

to GMOs. Organic food became popular in part because it was a way to avoid eating GMOs as well as supporting sus-tainable farming practices. Before we labeled Non-GMO Project products, we labeled organic products with a green dot so our shoppers could avoid GMOs. In addition, the Co-op supported the attempt to ban GMOs in Humboldt in 2004 and hosted forums to educate the community about GMOs. In 2000, the Board adopted a formal statement warning against the potential health and environmental hazards of GMOs (it was updated in 2009). In 2012, the Board formally backed Prop 37 (the CA initiative to label GMOs). Fol-lowing the defeat of Prop 37, the Board continued to advocate for labeling and in 2013 approved our purchasing policy in regards to GMOs.

When looking at how our commu-nity could be affected by the cultivation and production of GMO crops, our pri-mary concern is the potential for GMO contamination of organic crops in our foodshed, and the potential threat to our farmers’ livelihoods and organic certifica-tions. We believe that supporting a ban on

GMOs is imperative to the development of sustainable food systems in Humboldt County, as reflected in our current Strate-gic Plan.

Of the more than 25 farmers from whom the Co-op currently purchases, roughly 80% are certified organic (the rest are mindful of organic practices,

but for financial or other reasons have not pursued certification) and more than 75% are members of the North Coast Growers Association (NCGA). The NCGA consists of 100 members, is opposed to GMO seeds and crops, and has stated in their formal endorsement of GMO Free Humboldt that “GMO technology goes against the very foundations of sus-tainable agriculture.” The NCGA believes that to be truly sustainable “agriculture has to meet the needs of the present with-out compromising the ability of future generations to meet their own needs.” As the largest purchaser of local, organic produce, we believe it is our responsibil-

ity to stand with our farmers and support a ban on the produc-tion and cultivation of GMOs in Humboldt County.

Soon you will see GMO Free Humboldt volunteers tabling inside

of our stores, gathering signatures for the petition that will put the proposed ordinance on the ballot for the county’s election in November.

There are only a few weeks left to gather signa-tures, so if you would like

to assist, email [email protected] or attend one of their regular signature gathering training and coordination meet-ings from 6-7pm at the Co-op Community Kitchen in Arcata (971 8th Street, right across the street from our Arcata loca-tion) on Wednesday, March 5 and March 19. For more information about GMO Free Humboldt and the proposed ban, visit www.gmofreehumboldt.org.

We would like to thank everyone for their patience while we worked through the democratic process of gathering input from our members and our organic farming community. We thank you for participating!

Co-op Endorses Proposed GMO Ban

Responses to January's Member Survey: Q: Is it important to you that the Co-op remains a

certified organic retailer? Why?

Yes

No

Need More Info

Melanie Bettenhausen Marketing & Membership

Director

As the largest purchaser of local, organic

produce, we believe it is our responsibility to stand with our farmers...

‘‘


Now that the busy holiday season is behind us, I’d like to fill everyone in on how

we did financially. The third quarter sales came in at $23,868,370. We budgeted to be at $23,715,644 so I’m happy to report that we came in at $152,726, up .6% better than budget. Cost of Goods (COGS) were 1.5% higher than budget due to increased purchases for the holiday season. All this brings us to a gross margin of 36.37%, or $8,680,792. Payroll totals were .8% under budget. We received a nice patronage refund from the National Cooperative Gro-cers Association (NCGA)* in the third quarter, which helped boost our net income. We closed the third quar-ter with a net profit of $388,462, or 1.63% of sales.

We started preparing our budgets for the next fiscal year in the third quarter, and as I’m writing this they are completed with final approval from the Board of Directors. The budget for next year reflects mod-est growth with a positive outlook for debt reduction and some in-store improvements. The budget came together with help from everyone in the organization--it was truly a team effort!

*NCGA is a co-op for which our co-op is a member. We build patronage from our purchases through NCGA, just as you earn patronage when you shop at the Co-op.

By Kelli CostaChief Financial Officer

North Coast Cooperative, Inc. Unaudited Financial Statements

Income Statement Quarter Ending December 28, 2013 Quarter 3, Fiscal Year End 2014 Qtr 3 FYE 2014 NET SALES REVENUE 8,067,682 Cost of Goods Sold (COGS) 5,126,902 GROSS MARGIN 2,940,780 Payroll Expense 1,561,045 Payroll Taxes 129,476 Personnel Expenses & Benefits 364,595 General & Admin Expense 450,293 Occupancy Expense 356,578 Total Operating Expenses 2,861,987 INCOME FROM OPERATIONS 78,794 Other Income (expense) (4,623) INCOME BEFORE TAXES 74,170 NET INCOME (LOSS) $74,170

Balance Sheet December 28, 2013 Quarter 3, Fiscal Year End 2014

Qtr 3 FYE 2014 Assets: Current Assets 3,375,976 Property & Equipment 2,607,862 Other Assets 296,539

Total Assets 6,280,377 Liabilities: Current Liabilities 2,056,534 Long Term Liabilities 241,141

Total Liabilities 2,297,675 Member Equity: Current Owner Shares 3,091,733 Retained earnings 890,969 Total Member Equity 3,982,702 Total Liabilities & Equity 6,280,377

Third Quarter Results

Friday, April 11 in Arcatawith Bob Stockwell

from 5:00 to 6:30 pm

Join our knowledgable wine specialists as they pour a selection of

delicious wines available for purchase in our stores. Light snacks will be included.

Must be 21+ and able to present valid I.D. upon arrival in order to partcipate in tastings.

$10/$5 Co-op Members

financials

Friday, April 25 in Eurekawith Guy Boardmanfrom 5:00 to 6:30 pm

Number of Patronage Refund Vouchers Yet to Be Redeemed:

DEADLINE: March 15, 2014Of the 507 vouchers mailed out in mid-December 2013, 233 vouch-ers are yet to be redeemed, resulting in $2,175.84 yet to be claimed. If yours is one of these unused vouchers, don’t miss out on this great benefit of being a Fair Share member! Make sure to use your refund voucher by March 15, 2014.

Patronage refunds are a way of returning some of our profits to our owners. Patronage Refund vouchers can be used right at the register. The amounts of the refunds/vouchers are based on each owner’s pur-chases 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 members who own $300 in “B” Shares and help the Co-op sustain its on-going commitment to providing top quality goods and services at reasonable prices. Plus, they can invest in dividend-earning “C” Shares.

Questions? Call or email our Membership Coordinator at (707) 826-8670 ext. 135 or [email protected].

basicsco opco opbasic goods at basic prices

basic goods at basic prices

www.northcoast.coop

Commercial/Individual & Nonprofit Rates Available

More informationCall 707.443.6027 ext. 102 or

email [email protected]

Community KitchenNORTH COAST CO-OP

ARCATA

Now renting Commercial

Kitchen Space by the hour

8th & I St. in the Plaza Point building

Have You Claimed Yours Yet?

Board ActivitiesBoard of Directors MeetingsCo-op members invited to attend.Mar 27 | 6-8pm Co-op Community Kitchen, Eureka store location Apr 24 | 6-8pm Co-op Community Kitchen, Arcata store locationMay 22 | 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.northcoast.coop/about.htm

Finance CommitteeMeets quarterly. No meetings scheduled at this time. Find meeting dates and times at www.northcoast.coop

Co-op Sponsored Events Jan.-Mar. Jazz Festival Tickets Available for purchase at the Co-op’s Customer Service counters. Jazz Festival takes place March 27-30 at the Eureka waterfront. Visit www.redwoodjazz.org for individual shows and ticket prices.

March 7-8 Bowl for Kid’s Sake, hosted by Big Brothers Big Sisters of the North Coast. For more information visit www.ncbbbs.org/events/bfks.php.

Mar 27 Taste of Main Street The Co-op will be one of many stops on this tasting tour of Old Town Eureka. Tickets are $25 before March 14, $30 after. Buy tickets at www.eurekamainstreet.org.

March 28 Blues Night 5pm at the Eureka Theater. Tommy Castro & The Painkillers, Twice As Good 2XG, Tom Rigney & Flambeau, Dave Bennett & The Memphis Boys. Doors open at 4pm. Tickets are $25 and can be purchased at either Co-op location. Visit http://www.redwoodjazz.org/jazz_festival_events.php.

Mar 29 Seed and Plant Exchange 11am to 4pm at the Arcata Community Center. Contact Jared Zystro at [email protected].

DeadlinesMar 15 Bike stories due (see right)Mar 31 Member Surveys due (see p. 4) Mar 31 Giveaway entries due (see p. 12) Mar 31 Online surveys must be complete (see p. 2)

Inspire your fellow Co-op members by sharing your tech-niques. You and your bike may be featured in our May issue of the Co-op News, just in time for Bike Month. Please send comments, stories and photos (we’ll take

some of you at the Co-op, too) to [email protected] or call

(707) 826-8670 ext. 123 no later than March 15.

If so, we’d like to know how you pack your groceries for the ride home and so would our readers.

Co-op News | March 2014

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Transcript of Co-op News | March 2014