Cooopnews feb

www.northcoastco-op.com

basic goods at basic prices

basicsbasic goods at basic prices

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

CO-OP NEWS

1 Co-op News | February 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 Cooperatives

7. Concern for Community

board@northcoastco-op.com

.


co-opnews@northcoastco-op.com

Editor

Melanie Bettenhausen

Marketing & Membership Director

(707) 826-8670 ext. 132

melanieb@northcoastco-op.com

Graphics & Coordination

Amy Waldrip

Graphic Design Coordinator

(707) 826-8670 ext. 120

amywaldrip@northcoastco-op.com

Jeremy Smith-Danford

Marketing & Graphics Assistant

(707) 826-8670 ext. 129

jeremy@northcoastco-op.com

or products of any paid advertiser. All articles, col-

umns and letters are the expressed opinion of the

author and not the Co-op News.

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

Kevin Waters, Store Manager

kevinwaters@northcoastco-op.com

Open daily: 6 am to 9 pm

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

Toby Massey, Store Manager

tobymassey@northcoastco-op.com

Open Daily: 6 am to 9 pm

811 I St., Arcata • (707) 826-8670

General Manager

Kelli Reese, ext. 124

kellireese@northcoastco-op.com

Membership Coordinator

Bella Waters, ext. 135

bellawaters@northcoastco-op.com

Human Resources

Lisa Landry, ext. 127

lisalandry@northcoastco-op.com

Accounting

Kelli Costa, ext. 138

kcosta@northcoastco-op.com

Board of DirectorsKelly Boehms, Kate Lancaster,

Fred Moore, Tim Silva, Steve Suttell,

Jessica Unmack, John Woolley

from the editor

CO-OP NEWS

Volume 62

By Melanie Bettenhausen, Marketing & Membership Director

INSIDE

Feb. 2014

“

2 Save on Everyday Basics

3 From the Board

3 Claim Your Patronage Refund

4 From the General Manager

4 Union Contract Ratified

5 Member Comments

6-7 Community Kitchen Class & Workshop Schedule

8 Introducing Co-op Tastings

8 Member Survey

9 Recipe | Quinoa Pudding

It’s hard to believe we are already through one month of the New

you are having fun, as they say, and we seem to be hav-ing LOTS of fun around here. As you saw in the last issue of the Co-op News, we have

op Kids commercials and are working on the next round in which kids speak excitedly about their favorite fruits and vegetables. You also saw that

-gic Plan in place and now we are working on the measur-able objectives that will focus and guide our work for the next 18 months. In this issue,

2), designed to bring you low prices on every day products,

15), and the ways in which we do our part for the community

project in the works for many

-ing when members wanted to bring back the People’s Pantry

People’s Pantry was a collec-

rice, beans, tuna, etc.) that had

op more affordable. It seems quite simple, but in a business with two stores that were hurt-

-nomic downturn, it has taken us quite a while to get back on our feet in order to be able to “eat” the margin loss from a program like this...but we persevered and we did it! We know you all have been en-joying the new lower prices as

increases on those products. See page 2 for the full list and prices.Our new t-shirt was in-

credibly fun to develop and

op shoppers everywhere soon

one on p. 12). We based them on a band tour concept, but instead of tour locations, we inserted our farmers and their farm locations. While the list of farmers is not representa-tive of all farmers in Hum-

list of the farmers with whom

year to bring you the best in fresh, local, and organic pro-duce. The statement “I’m with the farmers” rings true for many of us without any ex-planation, but we thought you would like to know that it is a play on “I’m with the band.” Whatever your reason for wearing one, this t-shirt will

op history and document our relationship with our farmers. We are so very thankful for our farmers!Speaking of local produce

and farmers, you will see some changes coming to the Co-op News in the next few months. For instance, our Lo-cal & in Season calendar will no longer be printed in the Co-op News, but it will still be available in our stores and online at www.northcoastco-op.com/specials.htm, called What’s Local This Week. You may not see an editorial from

me every month and we may alternate articles from the

-er. We are trying to minimize the impact of a monthly publi-cation on our regular contrib-utors, as well as make room for more new and interesting information. We are not quite

be, but we are always open to hearing any feedback. What are your favorite parts of the Co-op News -

welcome your input via our

One thing we always like to include is how we have contributed to our com-munity. This year we raised $10,765 for Food for People, our local food bank, through

all donated $5,765 at the reg-ister—thank you!—and we matched it with $5,000. We also hosted a check ceremony in which local community groups were awarded a total

-

See how much fun we are having and how it makes the

of this without all of you, so thank you!

Lots Accomplished Already in the New Year

Time flies when you are having fun, as they say, and we seem to be having LOTS of fun around here. “

From left: Kona, Melanie & Mahina Photo by Ben Bettenhausen

10 Community Partners

11 Recipe | Roasted Beet Hummus

12 Member Giveaway

13 Co-op in the Community

14 Community News

15 New Crop of Co-op T-shirts

15 Reference Guide

facebook.com/northcoastcoop

youtube.com/thenorthcoastcoop

FIND US ON...

www.northcoastco-op.com 2

co-op basics

ITEM CO!OP BASICS PRICE ITEM CO!OP BASICS PRICE

basicsbasic goods at basic prices

Baby ProductsToddler Formula, Dairy / Baby’s Only O $8.95Toddler Formula, Soy / Baby’s Only O $9.41 BulkAlmonds $6.78/lbBlack Beans O $1.61/lbBrown Rice, Short Grain O $1.62/lbCornmeal O 98¢/lbFlax Seeds O $1.97/lb Whole Wheat Elbow Pasta O $2.92/lbWhole Wheat Pastry Flour O 87¢/lb

Bulk, Co"eeCo-op 40th Anniversary Co!ee / Equal Exchange O $8.93/lb

Bulk, FrozenBlueberries O $7.46/lbPeas O $2.46/lbBread/TortillasSliced Sourdough Bread / North Coast Co-op Bakery $4.37 Corn Tortillas / Mi Rancho O $2.70

Canned Goods Albacore Tuna / Wild Planet $3.45Coconut Milk / Natural Value O $2.74Pasta Sauce, Tomato Basil / Field Day O $3.34Pinto Beans / Natural Value O $1.66

CerealsFlax Plus Raisin Bran / Nature’s Path O $4.31Heritage Flakes Eco Pac / Nature’s Path O $8.84Condiments Ketchup / Organicville O $4.37

CheeseMonterey Jack Cheese, Vegetarian Enzyme / Rumiano $2.76CrackersSaltines / Suzie’s O $3.86Fresh Produce (Items may vary by season)Bananas O $1.17/lb DairyButter (Salted or Unsalted) / Humboldt Creamery O $5.34Mi l k, 1/2 gallon (Fat Free, 1%, 2%, or Whole) /

Humboldt Creamery O $2.87Mi l k, Gallon (Fat Free, 1%, 2%, or Whole) /

Humboldt Creamery O $5.68

Home ProductsKitchen Bags / Natural Value $3.54Laundry Powder / Biokleen $16.92Liquid Laundry Detergent / Biokleen $10.92Paper Towels / Natural Value $1.12Toilet Paper / Natural Value $5.52JuiceApple Juice / North Coast Co-op O $7.98

MeatChicken, Free Range / Rocky Junior $2.58/lb

Non-Dairy BeveragesCo conut Milk (Original, Vanilla or Unsweetened) /

So Delicious O $2.52Nut ButtersCrunchy Peanut Butter / Maranatha O $7.38

OilsCoconut Oil / Dr. Bronner’s O $8.54PastaBrown Rice Spaghetti / Tinkyada, Gluten Free $3.11Spaghetti / Bionaturae O $2.71

Personal HygieneDeodorant, Lavender / Tom’s of Maine $5.84Lip Balm, Selected Varieties / Dr. Bronner’s O $2.57Powersmile Toothpaste / JASON $5.01TeaEarl Grey / Choice O $3.81

Tofu To fu, Water Pack (Regular, Firm Traditional Nigari) /

Tofu Shop O $2.58To fu, Vacuum Pack (Regular, Firm Traditional Nigari)

Tofu Shop O $2.23

WaterWater, Bulk (H2O machine) 34¢/gal

SupplementsEvery Woman’s One Daily Multivitamin/ New Chapter $39.87Every Man’s One Daily Multivitamin / New Chapter $39.87

START YOUR SHOPPING LISTS. . .

SAVE

MO

RE

O = ORGANIC

Co-op Basics offers lower prices on a select list of staple items in order to save you money every day. These are low prices, all the time; not temporary price reductions. You can expect to pay 5%-25% under our regular prices on the list below; and you’ll only find GMO-free products on our list. As you

shop the Co-op, look for the Co-op Basics tags in our aisles. When you see one, you can be sure you’re getting a better value.


Board Business

T-

des,” meaning “trust,” in current parlance the word implies stewardship of resourc-es, protection of interests, and vigilance

board is the watchdog and the caretaker of what so many have struggled to build.

interests of all our stakeholders: our shopping members, the staff in both our

stores, our management team, and even in a larger sense, farmers and ranchers, the health and well-being of this commu-nity on the North

live out the coop-erative principles enunciated long ago, principles that emphasize the in-terconnected nature of our lives and our world. To some, the

act in contradictory -

ters, we must often behave in a con-servative manner, wary of overextending ourselves, and our dollars-and-cents. If we don’t, we might not be here in a half dozen years. We know national competitors are com-ing, and we must prepare. We will need reserves and we must diversify.

our produce departments with healthy, organic food long before it became fash-ionable. We are, and remain a progressive

“traditional” retail grocery businesses. We have lost some customers because we wouldn’t sell industrial food just to make

-etary concerns took second place to our mission. Our role in the

next few months will be challeng-ing in several areas. First, we must re-examine our policy

-

consider our stand on the proposal to ban their cultivation and production in

issue is more complicated than it appears. We’ve read the comments of an informal survey we conducted, and look forward

-sidering the sponsorship of a public fo-rum to discuss the issue before we take

board@northcoastco-op.com.Second, we have slogged through

a line-by-line revision of our bylaws to eliminate redundancies, resolve contra-dictions, and ensure compliance with cur-rent state statutes. We will be holding a

discuss changes and solicit member com-

in August, and will put it to the member-ship for approval in the autumn during elections.Finally, we will begin the implemen-

tation of our Five Year Strategic Plan by writing measurable objectives for the up-

months looking at what we’ve achieved and where we—collectively—hope to go by 2018. Plans can gather dust, or they can become living documents at the cen-ter of change. We intend to set targets in operations and policy that are derived di-rectly from the guide we wrote for our-

We’re a co-op, and we rely on ev-eryone. So don’t just stay tuned;; get in-volved! Let your voices be heard.

Board Takes Fiduciary Responsibilities Seriously

Fred MooreBoard President

264 Patronage Refund Vouchers Yet to Be Redeemed

As of February 1, there are 43 days left before the patronage refund voucher expires. Of the 507 vouch-

ers mailed out in mid-December, 264 vouchers are yet to be redeemed, resulting in $2,609 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 mem-ber! Make sure you 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/vouch-ers are based on each owner’s purchases for the period of April 1, 2012 through March 30, 2013.

Receiving the patronage refund in cash/voucher is just one benefit of being a Fair Share member. Fair Share members are Co-op 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.

...Have You Claimed Yours Yet?

Q: Why didn’t I get a refund letter? A: Your letter may have been lost in the mail, so stop by Customer Service to make sure we have your current address. Other reasons why you may not have received a refund letter: • You joined the Co-op after

March of 2013 • You are no longer a resident

of California • You spent less than $213.44

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

• You are not yet a Fair Share Member.

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

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

Can I donate my refund? A: Yes! Ask Customer Service to donate your refund to the North Coast Co-op’s Cooperative Com-munity Fund (CCF), a fund whose appreciation/earnings are gifted to local non-profit organizations annually. Learn more about CCF on p. 13.

How can I find out whether someone else on my mem-bership used my refund voucher? A: Just call or email our Member-ship Coordinator at (707) 826-8670 ext. 135 or [email protected].

How do I check whether I should have received a re-fund and how can I find out how much my refund is? A: Just ask at Customer Service.

I want my refund in cash/voucher next year, so how do I become a Fair Share mem-ber? A: You can purchase “B” Shares in $10 increments at Customer Service. If you reach $300 by Mar. 29, 2014 future patronage refunds will be distributed to you in cash/voucher.

The Board exists to rep-resent the interests of all our stakeholders: our shopping members, the staff in both our stores, our management team, and even in a larger sense, farmers and ranch-ers, the health and well-be-ing of this community on the North Coast. “

“

Attend the next Board Meeting Feb 27 from 6-8pm

Co-op Community Kitchen, Arcata Location

REFUNDFAQs


cooperative community

North Coast Co-op Employees Ratify Contract

From the General Manager

I -

ceremony where grants were awarded to this year’s recipients. I love this event since we have the opportunity to hear from each project and the work they’re doing in

for $9,000 to the

-

continue a seg-ment of their Har-

program for the

year. In addition, they awarded thirteen grants

to community or-

Those grants ranged from $400 - $1,000 and they went to support projects such as demonstration gardens, mobile food out-reach, native grassland education, and on-

work for the sustainable development of

more than 20 years ago through the Hum-boldt Area Foundation. It grew at a re-

markable rate due to contributions from

and matching funds. Since its inception,

nearly $400,000 to local organizations to improve the quality of life in Humboldt

-pressive and kudos go out to all who helped start the fund with generous donations of time and money. In addition, a huge

thanks to those of you who “round up” your purchases at the register and/or do-nate your patronage refunds. I can tell you the smiles on the faces of the grant recipi-ents and the incredible work they are doing is a wonderful return on your investment.

The Co-ops are Coming!

I’m excited to announce that in Febru-

from natural food cooperatives who are

-cated throughout the western portion of the

-

During their stay they will tour both of our

close and personal--in addition to attend-ing a two-day meeting/workshop.

-

the buying power of all its members to negotiate purchasing agreements with suppliers. In short, this means lower prices from our primary distributor

recyclable bags, deli/bakery to-go containers and more. They also provide training opportunities, peer support and many program opportunities such as

to see some out of town co-op gen-eral managers, be sure to say hello and welcome them to our amazing stores and community.

Silver Plan Bronze Plan

$25 per paycheckDeductible $1000

$6000

We are proud to announce that -

ing Agreement in December with 81% voting in favor. After seven months of

were able to come to an agreement that provided for our employees while main-

The Union and the committee, comprised of workers from both North

op management to reach a mutually ben--

balance between taking care of employ-

sustaining the business. We are happy we’ve been able to reach a compromise that does just that. There were a num-ber of minor agreements regarding time off, attendance, safety and the night time premium. Some of the larger agreements

Wages

We’re pleased to be able to continue to of-fer our employees a fair and livable wage

-ployees within the wage scale will con-tinue to receive annual 5% increases until they reach the top of scale. At the same time, this contract includes provisions and changes to our wage structure that

will help ensure the long term success of

an increase of 1.5% over the life of the -

to keep their current high quality health

All full-time and part-time employees have a choice between two plans and both include medical, dental, vision and life in-surance. Our plan also allows employees to seek alternative care if desired. We also provide very affordable cov-

erage to dependents of our full time em-ployees.As a self-insured organization, our

-tential increases to employees after year one are based on actual plan costs using an 18 month look back at our medical costs. We will divide the cost with either

a 75%/25% split or an 80%/20% split depending on the employee’s chosen plan. In other words, if our costs increase the employee’s will as well and if our costs decrease the employee’s will as well.

includes: medical, dental and vision cov-erage;; affordable dependent health in-

match up to 5%;; paid time off;; winter sol-stice bonus;; discounted gym membership ,as well as free food in the break rooms.

a 15% discount on their purchases from

As you may know, negotiating a new contract was challenging. We greatly appreciate your patience and feedback throughout the process. We look forward to continuing to serve our members and

We are looking forward to an exciting year ahead.

Throughout the pro-cess, our goal had been to find a workable bal-ance between taking care of employees, pro-viding benefits for mem-bers, and sustaining the business. We are happy we’ve been able to reach a compromise that does just that.

The Co-op now offers two healthcare plan options for employees: the Silver Plan and the Bronze Plan.

Lisa Landry Human Resources

Director

Kelli ReeseGeneral Manager

“

“

“

“

Since its inception, CCF has awarded nearly $400,000 dollars to local organizations to improve the quality of life in Hum-boldt County.


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.

we our members

Letters must include your name, address, member number,

and telephone number (so that we can contact you should

any questions arise). Letters should be kept to a maximum

of 250 words and may be edited. We regret that we may

not be able to publish all letters due to limited space.

Please send your letters to: Co-op News

North Coast Co-op

811 I Street

Arcata, CA 95521

or email [email protected]

Letters to the Editor

New specials every Tuesday

Find them online www.northcoastco-op.com


Schedule of Cooking Classes & Workshops in Eureka & Arcata

February thru March 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.northcoastco-op.com to register or call Community Kitchen 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.

Tuesday, Feb. 11 from 6:00 to 8:30 pm

Oven-Roasted Vegetable Delights Simona Carini $30/$20 Co-op MembersThink outside the box with these intriguingly

Thursday, Feb. 27 from 6:00 to 8:30 pm

Lovely LegumesRachael Patton $30/$20 Co-op Members Find out just how diverse lentils and beans can be! From savory bean & vegetable pies to lentil salad

Legumes are an excellent food to emphasize as a main course for any meal. They’re easy to work with and are

This demonstration ends with a buffet sampler of all the dishes and then some. The focus of this class is to inspire creative ways to prepare nutritious, affordable foods.

Wednesday, March 5 from 6:00 to 8:30 pm

French Winter III Chef Alex Begovic $45/$35 Co-op Members

Monday, March 10 from 6:00 to 7:30 pm

Cook & Save Co-op Staff Instruction Free Are you looking for creative, economical and nutritious

healthy & delicious recipes from scratch with ingredients

and sampling the recipes in class.


Master Food Preserver Demonstration: Pressure CanningMFP Instruction Free WAre you curious about pressure canning, but don’t know

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.

See this month’s Cook & Save recipe, p. 9


Saturday Feb. 8 from 1:30 to 3:00 pm

Raw Chocolate for ValentinesDr. Pepper Hernandez $40/$30 Co-op Members Now is the perfect time to make simple & nutritious raw chocolates for family, friends and you! This hands-on class includes recipes, nutritional information, yummy

is a naturopath, nutritionist and raw food chef.

Monday, Feb. 17 from 6:00 to 8:30 pm

Satisfying SoupsTeri Smolens $30/$20 Co-op Members Learn culinary tricks of the trade with three versatile and appetizing soups that are easily adapted to your

Thursday, March 6 from 6:00 to 8:30 pm

Seafood Techniques:How to Cook FishChef Owen Price $45/$35 Co-op Members Are you looking for tips and techniques on how to

discuss what to look for when buying seafood, the best

paired with wine and sides. The focus is simple, light and seasonal.

Friday, March 7 from 6:00 to 8:30 pm

Classic Ashkenazi Friday Night Dinner Leira Satlof $30/$20 Co-op Members

Thursday, March 13 – Thursday, April 17

from 6:30 to 8:30pm

Food, 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

least 8 years old and accompanied by an adult guardian.


Field of Greens – Vegetarian Class Chef Jon Hoeschen $45/$35 Co-op Members

Tomatoes and Pine Nuts accompanied by Roasted


Let’s Go to BrazilMaria Vanderhorst $45/$35 Co-op Members

shrimp stew with coconut milk, tomatoes, onions,

Arcata Cooking Classes 8th & I Streets

Tuesday, March 18 from 6:00 to 8:30 pm

Advanced Sushi Techniques Chef Eric Masaki $45/$35 Co-op Members

focusing on intermediate to advanced techniques.

specialty topped rolls, nori alternatives, presentation and recipes for sushi roll ingredients, such as spicy tuna and shrimp/crab salad.


French Winter IVChef Alex Begovic$45/$35 Co-op Members Spend the last day of winter enjoying this satisfying


Middle Eastern Soups, Breads & More! Betty Thompson $45/$35 Co-op Members

vegetables and aromatic spices);; Persian Pomegranate

Full Class: French Winter Iwith Chef Alex Begovic • Web., Feb. 5

Full Class: French Winter IIwith Chef Alex Begovic • Wed., Feb. 19

Full Class: Regional Cuisine of the Northwest

with Chef Jon Hoeshen • Mon., Feb. 24

Eureka Class Announcements

Each time you bring a reusable container to class for leftovers, your name will be entered into a monthly drawing to win a free cooking class of your choice!

Now renting Commercial

Kitchen Space by the hour

Community KitchenARCATA

8th & I St. across the street from our Arcata store location

Commercial/Individual & Nonprofit Rates Available

More informationCall 707.443.6027 ext. 102 or

email [email protected]

Full Class: Cook & Savewith Co-op Staff Instruction • Mon., Feb.10

Arcata Class Announcements

Eureka classes continued...



Allison Riemer, Member # 22316She won a $25 Gift Card!

Detach this entry form & return it to the Member Survey box located at Customer Service at either store location. Be sure to include your name, contact information, and member number so that we can contact you if your entry is drawn. You can also send your 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.

Member #: Phone #:

Member Name:

DEADLINE TO ENTER FEB. 28

WIN A $25 GIFT CARD December’s Member Survey

Winner!

Check 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. We’ll also be hosting special

tastings on occasion, such as this February’s wine and cheese tasting, listed below.

FREE TASTINGS SPECIALTY TASTINGS

Cypress Grove Chevre Tasting & Pairing

Friday, February 7 in Eurekafrom 6:00 to 7:30 pm

Friday, February 28 in Arcatafrom 6:00 to 7:30 pm

Join us for a fun evening of cheese, wine and beer!

Bob McCall, of Cypress Grove Chevre, will guide you

through the nuances of pairing four types of their

chevre with two local wines and beers. Drop in any

time between 6:00-7:30 pm for a tasting. $10 per

person and must be 21 and over to attend. Please

check-in at Customer Service to pay prior to tasting.

$10

Member Survey

Every Tuesday In Arcata

3:00 to 5:00 pm

In Eureka 1:00 to 3:00 pm

Every FridayIn Eureka

3:00 to 5:00 pm

Every Saturday In Arcata

1:00 to 3:00 pm

In Our Stores In Our Stores

What are your favorite parts of the Co-op News? What is missing that you’d like to see?


Cook &

Save

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

department. Quinoa Pudding is delicious as a warm breakfast cereal, as a chilled dessert similar to rice pud-ding, or as an anytime snack.

All About QuinoaQuinoa (pronounced KEEN wah) was originally cultivat-ed over 3,000 years ago in the South American Andes. Quinoa was a food that could survive in a wide vari-ety of growing conditions. Scientists in the United States have found evidence of its cultivation in the Mississippi Valley dating back to the first millennium AD. Currently, commercial quinoa production takes place in Washing-ton, Oregon, Colorado and California. We even have quinoa growing right here in Humboldt County at Wild Rose Farm in Blue Lake.

Quinoa is a perfect food to include on a gluten-free diet, since it not only lacks gluten but doesn’t even be-long to the same plant family as wheat, oats, barley, or rye. Quinoa is commonly referred to as a grain because of its similar texture and versatility. It’s actually a member of the same plant family as spinach and beets. Quinoa contains quality protein and iron, phosphorus, manga-nese, magnesium, calcium and vitamins A, E and B, as well as plenty of fiber. Its kernels have a waxy protective coating called saponin, which will leave quinoa bitter unless rinsed off under running water before cooking. When cooking is complete, the grains become translu-cent, and the white germ partially detaches, appearing like a white-spiraled tail.

cook & save

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

Photo by Amy Waldrip

Ingredients (Yields about 3 ½ cups)

• 1 ½ cups water

• 3/4 cups quinoa (yields two cups cooked)

• 2 cups apple juice • 1 cup dried cranberries • 1 cup chopped walnuts• juice of 1 lemon (about 2

tablespoons)• juice and zest of 1 orange

(about 2-4 tablespoons)• cinnamon and/or nutmeg

to taste • 1/8 teaspoon salt or to taste • 2 teaspoons vanilla

Instructions 1. Wash quinoa in sieve under cold running water. Drain.

2. Place quinoa in medium saucepan with 1 ½ cups cold water. Bring to boil, cover, lower heat and boil gently for about 15 minutes or until water is absorbed.

3. With the saucepan still on the burner, add the apple, lemon and orange juice, orange zest, dried cranberries, walnuts, cinnamon and/or nutmeg and salt. Simmer, covered for 15 min. more or until the juice is absorbed.

4. Remove from heat and add the vanilla. Serve warm or chilled. Store in the refrigerator for up to three days.

Topping suggestions: Fresh berries, citrus or sliced banana.

Organic Quinoa

Organic Walnuts

$11.99 per lb Reg. $15.99

On Sale

Feb. 4 thru Feb. 17

Organic Dried Cranberries

$4.99 per lb Reg. $6.79

On Sale

Feb. 4 thru Feb. 17

On Sale

Feb. 18 thru Mar. 3

$4.99 per lb Reg. $6.99

Sale IngredientsLocated in the Bulk Department

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

Club. Details on p. 6.

www.northcoastco-op.com 10 www.northcoastco-op.com 10

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

r

The most-watched drama in PBS history returns

Sundays 9:00pm Encore

Saturdays 3:00pm

community partners

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

Alpine • Focal • Pioneer

JL Audio • Kicker

Viper

Find us on facebook

LOVING HANDS INSTITUTE

State Licensed School for Holistic Massage Therapy

Since 1989

Private Massage Practice, Open Daily

www.lovinghandsinstitute.com

GO PAPERLESS

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

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

ADVERTISE IN THE CO-OP NEWS

Affordable and package rates available

Limited space

Contact Amy Waldrip at 707.826.8670 ext. 120

or email co-opnews@northcoastco-op.com


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

2. Toss beets with 1 teaspoon of olive oil.Season with salt and pepper to taste.

3. Place beets in a single layer on a baking sheet. Roast for 30-40 minutes, or until tender when fork is inserted. Allow to cool slightly.

4. Transfer roasted beets to a food processor and add all remaining ingredients. Blend until creamy, scraping down sides as needed. For a slightly thinner consistency, add 1 teaspoon of water at a time, until it’s just right. Serve room temperature or chilled. Serve with assorted sliced veggies. Store in the refrigerator for up to three days.

local & in season

Roasted Beet

HummusWe’re All About the Beets!Beets are a root vegetable, often de-scribed as having an earthy flavor. Fresh beets are truly delicious! We have plenty of locally grown beets from Wild Rose Farm in Ferndale. An interesting fact about beets is that they belong to the goosefoot plant family, also known as chenopods, along with spinach, chard and quinoa.

Beets contain sodium, magnesium, cal-cium, iron and phosphorous. They are also considered a fiber food and contain vitamins A and C as well as niacin and folate. You can’t beat that! This recipe for Roasted Beet Hummus makes a great dip for vegetables, apples slices or crackers and is great as a spread for bread or wraps.

Ingredients

• 1 pound red beets (comes to about 1¾ cups diced beets)

• salt and pepper to taste

• 1/3 cup tahini (toasted or raw)

• 2 Tablespoons + 1 teaspoon olive oil

• 2 Tablespoons lemon juice (one lemon)

• 1 clove garlic

Instructions:

Featuring local beets from Wild Rose Farm in Ferndale Win 5lbs of Wild Rose Farm beets! See p. 12

Photos by Amy Waldrip

See what’s local and in season in our stores each week:www.northcoastco-op.com

1.

3. 4.

2.

1. Wash, peel and cut beets into 1 inch cubes. TIP: To prevent your hands from staining when peeling and cutting uncooked beets, wear gloves. The beet’s red juice may stain wooden cutting boards and some countertops.


We our members!

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

Win the shirt above and 5 pounds of local beets from Wild Rose Farm

in Ferndale!

t-shirt backEnter in either store locationDeadline to enter: Feb 28th

Can’t wait to win one? Pick up a t-shirt, long sleeve, or

hoodie at either store! See p. 16 for more information

on sizes, styles, & prices.

we our members


Keli Reese, General Manager of the North Coast

The SpiritShareMore Than $10,000 Donated to Local Food Bank

Photo by Jeremy Smith-Danford

North Coast Co-op General Manager, Kelli Reese and Food for People Executive

Director, Ann Holcomb.

Co-op members and shoppers “Shared” the Spirit this year and very generously! The Co-op’s Share the Spirit campaign took place during the recent holi-

day season. Cashiers at both of our locations asked shoppers if they would like to round up purchases or add a little bit extra to their gro-cery total as a donation to the food bank. In addition to the amount donated at the registers, the Co-op matched register donations with an additional $5,000. A total of $10,764.89 was raised and donated to Food for People! The donation will be used to address the greatest need impacted by hunger in our community.

“Food for People’s staff, Board of Directors and volunteers extend their warmest thanks to Co-op employees and customers who made

this year’s Share the Spirit campaign an amaz-ing success,” said Anne Holcomb, Executive Director of Food for People.

Food for People is the major hunger relief organization and official food bank of Hum-boldt County. Last year, they distributed 2.1 mil-lion pounds of food countywide through their 14 programs (and one third of that food was fresh produce!). For more information, go to www.foodforpeople.org.

Co-op Community Fund Grant Recipients at the Co-op’s Annual Check Signing Ceremony. Photo by Jeremy Smith-Danford

The next opportunity to apply for CCF grants will be in the fall of 2014. Find more information about CCF on our website under the donations drop down menu.



CCF Grants $16,350 to Local Community

following programs:

Arcata Bottoms 4-H Sustainable Agriculture Tools

equipment to provide a venue for youth members to learn sustainable agriculture skills.

Arcata House Partnership Mobile Food Outreach Program

Food Outreach Program in operation—preparing and serving lunch to at least 50 hungry people four days/week at pre-arranged sites throughout the community.

Community Alliance with Family

Farmers (CAFF) Know Your Farmer Program

-tional program which includes farmer visits to classrooms, local food system

DreamQuest Demonstration Permaculture Garden Phase Two

of the garden which is used for ongo-ing youth education in sustainable food production, environmental stewardship, permaculture, vocational, healthy choices and self reliance.

Food for People Senior Brown Bag Program

operation of the program which provides

seniors each month at 17 sites countywide.

Fortuna Adventists Community

Services Fortuna Community Garden Project

which provides fresh, organic produce to

Fuente Nueva Charter School

School Garden

garden, which will be utilized as an outdoor classroom. Through the garden, students will learn about sustainable agri-culture, food security and nutrition.

Healy Senior Center

Congregate Meal Program

meals and nutrition to older adults and those in need in the region of Southern Humboldt.

Harvest of the Month

curriculum materials and produce for

-nects school children to fresh produce with an educational aspect of where the produce was grown, how it grows and serving ideas.

Plant & Seed Exchange-

ing of our local seed system through the hosting of the annual Seed and Plant

the availability of information on organic seed performance.

Humboldt Senior Resource Center

(HSRC)

White Bag Program-

gram, delivering holiday food to Seniors

Title III nutritional guidelines, supplying at least one third of the Recommended Dietary Allowance.

Northern California Indian

Development Council Northwest Intertribal Gathering & Elders Dinner

honors all elders and the friendship of all

The event focuses on nutrition education and food security.

Plan It Green

Transition Humboldt Project

a series of community gardens which will provide food security education, training and hands-on activities.

Tahoe Foundation

Native Grasslands Education

they educate Ferndale High School Future

how to grow native grass lands and the

and perennial native feedstock.

Fund are obtained in a variety of ways.

the register. All sales of paper bags are

close out their membership, they have the option of donating their investment

-bers who earned a patronage refund were offered the option to donate their refund


DISASTER PREP 101

Protect yourself during an earthquake if you are outside or away from home.

Do not run into a building while the ground is shaking. • If you are outdoors, stay outdoors!

trees, signs, building, vehicles and other hazards

Driving

• P ull over to the side of the road, stop and set the parking brake • Avoid overpasses, bridges, power lines, signs and other hazards • Stay inside the vehicle until the shaking is over • If power lines fall on your vehicle, stay inside until a trained per-

son removes them

If you are in a theater or stadium

your head and upper body under the seat • If you can’t get under the seat, duck down and protect your head

and neck with your arms

watching for fallen debris or anything that could fall on you in the aftershocks

If you are in the mountains

• Avoid unstable slopes or cliffs, watch for falling rock and debrisFor more preparedness tips see http://humboldt.edu/shakyground

101

Back in November, we conducted an informal survey of our membership to

-

Humboldt to ban the cultivation and production

printed in the Co-op News, as well as made avail-able in our stores. The results of the survey showed that of the 86 respondents, 65 were in support

members did not indicate support one way or the other on their survey form. Thank you to everyone who took the time to let us know your thoughts!Survey question: Would you support a ban

on raising and growing genetically engineered

while I respectively and adamantly favor non-

to implement by pushing onto others without complementing their need to “make ends meet.” I believe it is in the best interest of our community as a whole to instead of intimidation and bullying - to cohesively attain thru mutual advantageous

this, or else’. We can learn from this! We are not them. We can be better and have proved so - that

for the common good of all!” Sample Quote in Favor: “I would absolutely

support a ban on raising and growing genetically

very strongly about this issue, and I think that

negated by the increased pesticide use, failure to resist the diseases they are engineered to be resis-

and damage to the environment from the high levels of pesticide/fertilizer/etc. that are required to grow them.”

Humboldt ordinance and determining whether or

-back regarding this issue is welcome anytime.

Contact Melanie: [email protected]

or (707) 826-8670 ext. 132.

Members Respond to GMO Ban Survey

Note: GMO Free Humboldt promoted the Co-op’s survey to its follow-ers on their Facebook page, their website and other avenues. Survey data may be skewed toward members who are already in support of GMO Free Humboldt and the proposed ban. Additionally, the survey is skewed toward readers of the and does not represent our

community news

Calling All Electric Vehicle Owners!

Melanie Bettenhausen Marketing & Membership

Director

NOT INDICATED

17%

YES

76%

NO

7%

By Judith Warren, Emergency Preparedness Guru

If you are an Earth-friendly shopper who comes to the Co-op to shop in an electric vehicle (EV), we want to hear from you. We have plans for a Co-op News Earth Day article featuring members with their EVs, so con-tact Brenda Harper, Consumer Education Coordinator with your story. Pho-tos are welcome, but we would love to take photos of you and your EV (and groceries) at the Co-op. Please send comments, stories & photos to [email protected] or call (707) 826-8670 ext. 123 no later than February 28.

We want to hear

from you!

Disaster Prep

Brenda Harper’s electric van.

Responses to November’s Member Survey:Q: Would you support a ban on raising and growing genetically engineered organisms in Humboldt County?

The SpiritShare

Community Kitchen!Keep up-to-date with your

For more informationVisit www.northcoastco-op.com

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

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

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

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

subject line “Community Kitchen Email”

Board ActivitiesBoard of Directors Meetings

Co-op members invited to attend.

Feb 27 | 6-8pm Co-op Community Kitchen,

Arcata store location

Mar 27 | 6-8pm Co-op Community Kitchen,

Eureka store location

Apr 24 | 6-8pm Co-op Community Kitchen,

Arcata store location

Co-op Action Committee

Meets at the Board’s request. No meetings scheduled at

this time. Find meeting dates and times at

www.northcoastco-op.com/about.htm

Finance Committee

Meets quarterly. Next meeting Wed., Feb. 5, 2014

5:30-6:30pm Co-op Conference Room, Arcata store

location

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 1 Big Night Dinner & Auction, hosted by

CASA of Humboldt. Starts at 5:30pm at The Lodge on

Herrick Avenue in Eureka. Visit www.humboldtcasa.org

for ticket prices and other info.

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.

Deadlines

Feb. 28 Member Surveys due (see p. 8)

Feb. 28 Giveaway entries due (see p. 12)

Feb. 28 Electric Vehicle shopping stories due (see p. 14)

Show your support for your local farms with this new line of t-shirts, longsleeves, & hoodies made with 100% organic cotton.

See p. 12 for a chance to win a t-shirt and 5 lbs

locally made soaps

locally made candles

organic fair trade unique locally made completely delicious

scented candles

Arcata | Eureka | www.northcoastco-op.com

fair trade chocolate

fair trade roses

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

$41.69

$18.49

$15.69

back side of t-shirt,

longsleeve, & hoddie

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

ARCATA ONLY!

We are replacing our meat services cases in Arcata Friday evening (Feb. 7) and all day Saturday and Sunday (Feb. 8 & 9).

Someone will be on hand to answer your questions and we will have meat packaged for sale in a nearby cooler. We

appreciate your patience while we make this much needed renovation.

Cooopnews feb

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