From the Co-op News Archive

Spring 2006 Co-op News 1April, May, JuneCo-op News1

Spring 2006 Sixteen Pages

Arcata 6 am - 10 pm dailyEureka 6 am - 9 pm daily

www.northcoastco-op.com

CO-OPCO-OP

NEWSNEWS

April, May, JuneCo-op News2

North Coast Co-op is a Certifi ed Organic

Retailer

A cooperative is a business organization that is owned and controlled by the people who use its products, supplies or services. Although cooperatives vary in type and membership size, all are formed to meet the specifi c objectives of members and are structured to adapt to members’ changing needs. Cooperatives are formed by individuals who coordinate among themselves (horizontal coordination) to achieve vertical integration in their business activities. Although people have been working together for their mutual benefi t throughout human history, the cooperative form of business organization began during the Industrial Revolution. Cooperatives were useful for promoting the interests of the less powerful members of society. Farmers, producers, workers,

and consumers found that they could accomplish more collectively than they could individually. Most simply, cooperatives can be categorized by their purpose; their members procure from and/or provide goods and services to the cooperative. For example, members of grocery cooperatives procure grocery items from their cooperatives while members of worker cooperatives provide their labor to their cooperative. Sometimes, members provide goods and/or services to the cooperative as well as procuring goods and/or services. For example, members of an arts and crafts cooperative can purchase supplies from the cooperative and provide their artwork and labor to market their crafts through a cooperative store.

Rural Cooperatives CenterUniversity of California, Davis

Woodside Preschool, Inc. is a nonprofi t cooperative corporation established over 31 years ago by parents who were interested in developing a preschool program that encourages hands-on experiences and problem-solving while utilizing parent volunteers and teacher experiences to create a bridge between home and school. The permanent staff of the school consists of the Teacher/Director who is hired by the Board of Directors. The members rotate regularly on specifi c days to provide assistance in the classroom. The Teacher/Director decides the educational policies and the members carry out the administration of the school. A Board of Directors elected annually by the membership meets monthly to discuss the operation of the corporation. Members are required to attend fi ve general

meetings during the year. Each family is expected to take part in the operation of the school by fulfi lling at least three jobs per child enrolled: teacher’s aide 13 days a year, school job (e.g. Art Assistant, Book Orders, Equipment Maintenance, Field Trip Coordinator, Gardener, etc.), or a board position. Participation in Woodside’s main annual fundraiser, The Wine Gala is also helpful. The willingness of members to volunteer their time is essential to the function of the school and in doing so keeps tuition affordable. Woodside Preschool is currently accepting applications. For more information, please call 445-9132 or visit woodsidepreschool.com.

...a different type of co-op It’s offi cial! On February 1st and 2nd, California Certifi ed Organic Farmers (CCOF) inspected both stores as part of the process to be approved as a certifi ed organic retailer. CCOF is a well respected, 3rd party certifi cation agency that has been certifying farmers for over 30 years. They provide certifi cation services to all stages of the organic food chain from farms and processors, to restaurants and retailers. CCOF certifi es to standards set by the USDA National Organic Program as well as other international standards. As such, North Coast Co-op customers now have more reason to be confi dent in what they purchase. Our practices protect the integrity

A Cooperative is...

of the organic products we sell. The certifi er reviewed our practices and documentation to ensure that all our certifi ed organic products remain free of contamination. From the farmer/producer to your shopping cart, the quality of organics is strictly maintained. How we handle, store, and sell certifi ed organic products is crucial. Your North Coast Co-op has been locally committed to good food for over 30 years. We do our best to provide our community with healthy food, nutritional education, and demonstrate environmental responsibility through the products we sell and the services we provide. Being a certifi ed organic retailer reinforces our commitment.

The application period for the Co-op’s Register Donation Program is April 1st through June 1st. Tax-exempt organizations currently providing services in Humboldt County are eligible for consideration. Pick up an application at either store or download a copy from the Co-op’s website: www.northcoastco-op.com . All applications must be mailed to CCF by the June 1st deadline, no applications will be

accepted at the stores. Up to 30 groups will be selected to receive donations at the registers from July 1, 2006 through June 30, 2007. Applicants approved to be featured at the registers allow the Co-op to collect an additional 1% of their supporter’s grocery transaction. All donations are disbursed directly to that group. For more information contact Len Mayer at 826-8670 #124.

Apply Now For the Co-op’s Register Donation Program

Over 800 million people are members of cooperatives worldwide...

International Cooperative Alliance•

Spring 2006 Co-op News 3

Perhaps the single most contentious issue I have heard about since I arrived here three years ago has been the issue of tabling in front of the stores. As most of you know, we allow bona fi de not-for-profi t groups to use the front of the stores to gather signatures, sell cookies, sell raffl e tickets, share information; generally we allow them access to all of you. We have standards of behavior that tablers must adhere to at the risk of losing the privilege but we rely on you all to report the scoffl aws. What do you think? Should tablers be allowed to address shoppers at the front of the stores? Yes or no, why or why not? I’d love to hear what you think. Send me an e-mail, leave me a note the next time you are in the store, or send me a letter. I’d like to hear your thoughts.

Len MayerGeneral ManagerNorth Coast Cooperative, [email protected] I StreetArcata, CA 95521

Can you recall a time when you considered touching the unbelievably smooth surface of a mirrored lake early in the morning, at an hour when it was cold enough and still enough that nothing dared disturb it? Maybe boating or on a climbing trip or just an early morning drive through mountains somewhere? That’s an interesting moment, when the calculus in our psyche is being worked out; whether to touch the surface or not? No matter how carefully or softly you touch, you know change will be the inevitable

result. Is the disturbance you’ll cause worth it, is it selfi sh? Kerry and I and our two young sons fl oated the Green River in Utah and Colorado in our raft last summer. On that trip, close to the take-out, you pass the confl uence of the Green and the Yampa Rivers at a place called Echo Park. On river right, there’s a sheer sandstone cliff, it’s one of those natural phenomena that’s just so big that scale becomes impossible. It’s too large for me at least, to really get a read on

Yampa...

by Len Mayer, General Manager

how big it is. So, instead of trying, we all slipped out of the raft and just drifted in the water on our backs, quiet, looking up at the perfect sky and the perfect rocks, “rocks from basement of time.” (Norman MacLean) Listening to nothing except our breathing, the breathing that you hear from inside your body. It’s the sound we all heard when we laid back in our baths as kids. So instead of getting at the exact features we just drifted and loved the perfection of the surface without touching it. The calculus is interesting because a change doesn’t necessarily mean things will turn one way or another but things have to be right to try it, to see what will happen next. Some day we all get the chance though, don’t we? (If we take it.) To set everything we don’t need any longer by the side of the river for whoever to use next. We get to wade in and lay back, and let it all wash over us. We have the chance to drift over the rocks and through the canyons and by the willows and all the way to the ocean and simply let it all wash over us. We get to touch that beautiful smooth surface and see what will happen next. Have a wonderful Spring. - Len

Question???

The time is soon approaching to begin hiring employees for our beautiful new Eureka store.

We will need clerks and cashiers in various departments, as well as some department heads. We know that some of our current Arcata employees may choose to work at the new store, so we expect to have openings in Arcata as well.

The Co-op is a great place to work. We pay well and have excellent benefi ts! Currently we have a contract with UFCW #101 and we pay our bargaining unit employees according to the scale agreed to in our contract dated

9/1/05. Our benefi ts include health, dental and life insurance; a generous 401(K) plan; an employee discount; paid holidays and vacation; and a workplace full of good food and friendly people.

Employees of the Co-op are committed to always providing members and customers with the best service possible; for that reason we are looking for enthusiastic employees who love working with people! We want our shoppers to be served by friendly and helpful people each moment they are in either the Eureka or the Arcata store.

We ask our employees to

Looking for a Great Job?

For an appointment call: (707) 268-0885

Surroundedby

Calmness,Immersed

in Tranquility.

~in Freshwater

Experience Aquatic Massage

Temple of Plum Blossom Special!Special!Espressos6-8 a.m. Daily 5050 %

OFF

put the customer fi rst in every way.If you are interested in a full-

time position working at the Co-op, starting this summer, please complete

an application at either store’s customer service desk. We look forward to working with you!

Source-National Park Service•


North Coast Cooperative, Inc. Co-op News~ Volume 14

April, May, June [email protected]

EditorKaren Brooks,

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

CoordinatorAnthony Welch

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

The Co-op does not offi cially endorse any advertiser.

Arcata Co-op 811 I St., Arcata • (707) 822-5947 Alan Workman, Store Manager

[email protected] Open daily: 6 am -10 pm

Eureka Co-op 1036 Fifth St., Eureka • (707) 443-6027

Larry Crabb, Store [email protected]

Open Daily: 6 am -9 pm

Corporate Offi ce811 I St., Arcata, CA 95521 • 826-8670

General ManagerLen Mayer, ext. 124

[email protected]

MembershipValerie Davis, ext. 135

[email protected]

Human ResourcesTerri Clark, ext. 127

[email protected]

Accounting Offi ceJeff Peacock, ext. 138

[email protected]

MarketingKaren Brooks, ext. 139

Cooperative Community FundLen Mayer, ext. 124

Board of DirectorsPresident Tim Silva, Mo Burke,

Pauli Gluckman, Mark Loughmiller, Wayne Hawkins, Carl Ratner and Cheri

Strong

North Coast Cooperative Principles:

1. Voluntary & Open Membership 2. Democratic Member Control 3. Member Economic Participation 4. Autonomy & Independence 5. Education, Training & Information 6. Cooperation Among Co-ops 7. Concern for Community

One constant coops are known for is information beyond the label. What differentiates a cooperative grocery from a traditional grocery is that one of its seven principles calls for “education, training, and information.” Take this principle in the context of the dynamic world of food and you have an infi nite list of topics to educate, train and inform. Consumer education is at the top of this Co-op’s “to do” list. So you ask, “just what does the Co-op do to educate, train and inform me?” While you may be familiar with the monthly ads to inform members about Member Day and other specials, the Co-op also provides educational ads. You may recall, “green dot equals organic” or “the Co-op is a certifi ed organic retailer.” Then there is the website that is essentially an electronic bulletin board of what the Co-op is doing. Now take into account the Co-op’s classroom education where we deliver fresh produce and teach in 24 classrooms each month. Layer onto that our two week pumpkin patch where we introduce organic farming and educate about 4,000 kids on the origin and lifecycle of pumpkins. Additionally several of us share information while we sit on nutrition, farming or food safety committees or work groups. Co-op Community Fund (CCF), an extension of the Co-op, provides grants and scholarships in support of projects that support agriculture, food security or community building. Much of the $15,000 given last fall

went to support direct education, such as Campus Center for Appropriate Technology (CCAT), community gardens, and more. As for education inside the stores, briefl y, the Co-op offers:

Local, organic and good nutrition • information along the pricing shelf.Reference area in the Health and • Beauty department.Product use and description • information in the produce and meat departments. Food information inside the • Co-op Advantage fl yer and a corresponding display.Product education from the weekly • food demonstrations.Store and food information • compiled in the Co-op News and sent to nearly 6,800 members.An assigned area for health/• nutritional handouts as well as community, and food information.Cooperative education on the Co-• op’s private label products.

First and foremost is the passion and knowledge on the retail fl oor. Co-op staff educates, informs and trains every day. If you have a question and a clerk can’t answer it chances are someone else in the store can. Co-op employees seem to share a common trait of being lifelong learners. The longer you work here the more knowledgeable you become. Back to defi ning consumer education, according to Merriam-Webster’s defi nition of the nouns

consumer and education; consumer is defi ned as, “one that utilizes economic goods.” Education is defi ned as “the action or process of educating or of being educated; a stage of such a process or the knowledge and development resulting from an educational process.” Putting both defi nitions together, consumer education could be defi ned as “providing knowledge to someone who purchases goods.” Knowledge applies to facts or ideas acquired by study, investigation, observation, or experience. This is the heart of what we do, providing knowledge that is unbiased facts and ideas derived by study, investigation, observation, or experience. Sekerak and Danforth, authors of Consumer Cooperation: The Heritage and the Dream, 1980, believe that all outstanding cooperative leaders have placed a strong emphasis on the principle of continuous education. They stress a two-fold nature of education; the principles, practice, and goals of consumer cooperation, and to supply consumers with relevant and honest product information. Don’t confuse knowledge with the persuasive focus of advertising, advocacy journalism, or propaganda. A great lesson to “test” your understanding of the difference between knowledge and persuasive information is learning more about the Coke Boycott. Look for more information on consumer education in our next issue and come learn at your Co-op.

Defi ning:

con·sum·er ed·u·ca·tionby Karen Brooks, Marketing Director

Tofu ThursdaysBulk Organic Tofu $1.80/lb. 15th & Br15th & Br15th & Br15th & Br15th & Broadwayoadwayoadwayoadwayoadway, Eur, Eur, Eur, Eur, Eurekaekaekaekaeka 707-445707-445707-445707-445707-445-----32833283328332833283 Mon-Sat 8:30-6:00Mon-Sat 8:30-6:00Mon-Sat 8:30-6:00Mon-Sat 8:30-6:00Mon-Sat 8:30-6:00

Alpine • Eclipse • Pioneer Premier

Alumapro • Infinity • JL Audio • Kicker

Boston Acoustic • MB Quart • Zapco • Viper

Eureka Car StereoCAR AUDIO • MOBILE VIDEO • AUTO SECURITY

wwwwwwwwwwwwwww.eur.eur.eur.eur.eurekacarsterekacarsterekacarsterekacarsterekacarstereo .comeo.comeo.comeo.comeo.com

CO OP EUREKA

Locally Committed to Good Food

ARCATA


The North Coast Co-op has always put members fi rst. From its humble beginnings as a buying club, to its present 2-store incarnation, you’ve always been able to fi nd foods chosen because you asked for them. Over the years, your vision has been for foods that were both healthy for you and healthy for the environment. Today, we’ve extended this vision into the construction of our new Eureka store. Literally from the ground up we have incorporated materials

• 49% of the old Big Loaf building shell itself is being reused.

• The old concrete that was demolished from the site has been crushed and re-used.

• The steel and wood from the old building was recycled.

• Casework will be made from previously discarded wheat straw fi berboard.

• Fencing will be made from recycled wood.

• Flooring will be made from reclaimed tropical hardwoods.

• The countertops will be hemp-based paper with eco-friendly phenolic resins.

• Toilet partitions will be made from recycled plastic.

• Marmoleum fl ooring is made from "green" linseed oil, rosins,

The New “Green”

Eureka Co-opand designs that represent the best of “green construction”. As you watch it take shape at 4th and B, and as you walk through the doors during the Grand Opening, summer 2006, you can be proud that environmental health is part of the new building itself. We believe that it’s a precedent in Humboldt County, and as the materials and construction methods become more available and affordable, we’ll see a revolution in building techniques.

wood fl our, and jute backing.• Floor mats will be made from

recycled rubber tire product.• Ceiling tile will contain 33-52%

recycled content.• Main retail fl oor will be eco-

friendly stained concrete without any glues or plastics.

• Refrigerated equipment will be the most energy effi cient in the industry.

• We will use exhaust hot air to heat the store and water, exhaust cool air will be recaptured to cool the store, skylights and windows will allow day-lighting.

• The indoor lights are energy effi cient that will automatically dim as more sunlight comes through the skylights.

Here is how your new building is being built:

The Cyber Suggestion

Box

It is almost that time, we will soon be opening the doors of the big, new Eureka Co-op. The groundwork is laid and the infrastructure already designed and being implemented, but there is plenty of time for your suggestions about how the new store is run on a day-to-day basis. Employees, members, Co-op shoppers…we want to hear

s u g g e s t i o n s @ n c c m a i l . o r g

from you. Use the email address to send your ideas, suggestions, brainstorms, likes, dislikes, brilliant thoughts, and goofy notions to the Cyber Suggestion Box. We will respond to every e-mail and take all ideas and suggestions into consideration as we move forward. Send to: [email protected]

½ lb. mixed salad greens, washed and dried

1 c. dried cranberries½ c. crumbled feta cheese½ c. coarsely chopped

toasted walnuts2 Tbsp. balsamic vinegar1 Tbsp. honey1 tsp. Dijon mustard¼ tsp. ground black pepper¼ c. extra virgin olive oil

Place salad greens, cranberries, cheese, and walnuts in shallow salad bowl. Whisk vinegar, honey, mustard, and pepper in a separate bowl. Slowly add oil to vinegar mixture in a thin stream, whisking constantly until well blended. Pour the mixture over the salad and toss gently.Serves 4

Cranberry, Feta and Roasted Walnut Salad

Grindables“Working together to bringdumping to a grinding halt”

Construction WasteManagement

For information call: 707-496-4748or go to: www.grindables.com

Recycling Committed to Good Food Since 1973


My husband and I go to the dump once every 2 months. We go to the Recycling Center every other month. We spend $4 at the dump and donate all our aluminum, tin, glass, plastic, newsprint, mixed paper, cardboard, and chipboard to the recycling center. I buy a 25 pound bag of beans, a 25 pond bag of rice and a 10 pound box of noodles once every 18

months. I split a case of toilet paper with a friend every 12 months. We receive a 10% discount on all these bulk/case purchases. Organic canola oil and olive oil are my favorites and can be purchased either from the bulk department by refi lling your own bottle or purchasing a glass bottle off the shelf or in a case with the 10 % discount. I refi ll my old 32 oz. “Bubbles” dish soap bottle once every month and a half. I save more plastic and more money.

By Laura Eaton Jones, member #381

Why I Shop at the Co-op

I cut down on my intake of landfi ll. • I reuse my containers, bags, and • sacks. I buy as little or as much as I can • afford. I save money. • I save resources. •

Bulk!!!

My old “Nature’s Gate” shampoo bottles refi ll nicely with more “Nature’s Gate” products. No more plastic! In the Bulk department, in the Beer department, in the Grocery department, in the Health and Beauty department (HABA) … Buy a case of something you use over and over! Reuse your container for oils, soy sauce, or vinegar!Buy bulk dog biscuits, laundry soap, dish soap, tofu, shampoo, and hand lotion. In the freezer, you can buy frozen blueberries, strawberries, tropical fruit and frozen peas or corn. The Arcata Cheese Department has grated parmesan in bulk. The Co-op Deli has local “Tofu Shop” tofu in bulk … bring your own container and save even more.

Saving money when grocery shopping is something which everyone can benefi t from. By planning ahead and managing your money wisely, you can still serve meals which are appetizing and nutritious. Here are some tips to help save you a little money on your next shopping trip:

Always plan ahead. Try to • consider all the food groups in creating your grocery plan. Maintain a healthy balance in every meal.Make a list. Impulse buying is the • most expensive mistake shoppers make. Do not shop while hungry. • Shopping on an empty stomach is an easy way to buy all sorts of junk that you would be able to otherwise resist. Develop a budget. Allot a specifi c •

amount of money to be used each month for groceries, and stick to it. Use coupons. In the quarterly Co-• op Advantage Coupon Book there are great ways to get discounts.Buy a case and save 10%• Buy items from the monthly Co-• op Advantage Flyer. Buy produce in season. Fruits • and vegetables that are not only healthier in season but less expensive.Stock up monthly during Member • Appreciation Days!

It takes some effort. But with planning, and the willingness to do some additional preparation, you really can save quite a bit of money at the grocery store. By taking time to improve your purchasing habits - your pocketbook, and your health are sure to be enriched.

Trying to Save Money?

We know good food and we know good deals too! As a Co-op member, you can look forward to another great coupon book this spring featuring offers that deliver big value on your favorite products. Receive savings on products from Health Valley, Annie’s Homegrown, Kiss My Face and many more! Also, look for recipes from Nancy’s Organic Yogurt and Spectrum, as well as special features on socially and environmentally responsible food manufacturers. This coupon book is just one small way for us to say “thanks” to you, our Co-op member-owners. Your continued member support makes your co-op more than just another grocery store. Your investment and patronage help your Co-op be successful as an independent grocery store and as a positive community force. Your coupon book awaits you at either store and you must present the coupon to receive the special offer.

Spring 2006/FREE

Money-Saving Coupons Inside!

Co-op Advantage

Discover great offers on natural and organic brands:Ancient Secrets, Country Choice, Gluten Free Pantry, Golden Temple,Peace Cereal, Traditional Medicinals, Wholesome Sweeteners and more!

SAVINGS

Take Advantage of Coupon Savings from Co-op Advantage

Coupons are valid through May 31, 2006

MemberApprectiation

DAY2nd Wednesday of every month

SAVE 10%


locally for most of the year from Little River Farm, in Bayside.

Our cool coastal climate provides us with an amazing array of local salad greens to choose from. At the Co-op, we try to carry as many different varieties as our farmers can grow. The selection can be a bit overwhelming, so here’s a short guide to the salad greens you can expect to fi nd at the coop.Lettuce- Johnny G, from G Farms in Blue Lake starts bringing us lettuce in the spring with the season

continuing through till late fall. He grows a multitude of varieties, from the traditional romaine, butter, and leaf lettuces to the more exotic red oak leaf and my favorite: French crisp. If you’ve never tried French crisp lettuce (also called magenta) I suggest you give it a try. It combines the satisfying crunch of iceberg or romaine with the vitamin content and beautiful red color of red leaf lettuce. Arugula-A delicious green, whose pungent earthy fl avor adds an unmistakable bite to your spring salad. We are able to get a steady supply almost all year round from Claudia’s Herbs, in Orleans, and Little River Farm in Bayside. Arugula is especially high in calcium and folic acid.Dandelion Greens- While some may think of these plants as mere weeds, they are actually edible and amazingly nutritious. They are a great source of calcium, potassium, and vitamins A and C. The dandelion greens sold in our store have been bred to be longer, and tenderer than the ones in your back yard. They have a strikingly bitter taste, so you may want to combine them with some milder greens to create a balanced salad. Blake Richards, in Blue Lake ,grows them and has a good supply throughout the spring and summer.

Fresh, Local Greens...A Springtime Delight

A medley of springtime greens in the produce department

Mâche- Looking for something to add some sophistication to your salad? Try mache! Mache (pronounced mosh,) is a spring green that is extremely popular in France. It has a delightful mild nutty fl avor that is an excellent compliment to the more spicy greens.Mizuna- Mizuna is a member of the mustard family that is native to Japan. It has spikey, jagged leaves, and a mild, sweet fl avor with just a touch of spice.Spinach- Yes, Popeye was right! Spinach is a wonderfully nutritious green. It is especially high in beta-carotene and lutein, and provides an excellent supply of many other vitamins, minerals, and antioxidants. Blake Richard’s, in Blue Lake, provides us with fresh spinach all spring, summer, and even part of the winter! Tat-Tsoi- Similar to mizuna, but with a rounded leaf. Claudia’s Herbs, in Orleans grows beautiful tat-tsoi that is available in the spring and fall. Watercress- Another extremely nutritious green that contains a large amount of antioxidants as well as Vitamin C, A, Beta-Carotene, folic acid, iodine, protein, and calcium. Watercress is a member of the mustard family, and has a potent spicy fl avor. We are lucky to have watercress available Lettuce like this has been cultivated

for more than 2,500 years.

by Megan BlodgettProduce Manager

1 head romaine lettuce, torn in bite-sized pieces½ lb. fresh spinach leaves, torn in bite-sized pieces2 c. fresh strawberries, hulled and quartered¼ c loosely-packed, coarsely- chopped fl at-leaf parsley1 Tbsp. balsamic vinegar, or to taste2 Tbsp. extra-virgin olive oilSalt and freshly ground pepper

In a large bowl, toss together the lettuce, spinach and strawberries, or arrange them on 6 individual plates. Sprinkle the parsley on top. Whisk vinegar and olive oil in a small bowl to blend. Drizzle the dressing over the salad. Season salad to taste with salt and pepper and serve.

Spinach, Romaine and Strawberries

with Balsamic Vinaigrette

Eat Fresh...

Eat local...

eat organic...

SOURCE-ACRI•

Source- American Cancer Research Institute•

SOURCE-USDA•


AnnualSweet Alyssum, nemophila

(baby blue eyes), bachelor’s buttons, borage, clarkia, coleus, cosmos, dianthus, echium, impatiens, linaria, lobelia, nicotiana, nigella, phlox, California poppies, forget-me-not, snapdragons, sweet William, mature squashes, overwintered alliums.Biennials and Perennials

Aconitum, agapanthus, ajuga, allium, anchusa, fall-blooming anemones, aquilegia, arabis, armeria, artemisia, astilbe, astrantia, aubretia, begonias, bergenia, cerastium, chinodoxa, crocosmia, daylily (hemorcallis), diascia, dicentra, echinacea, echinops, epimedium, euphorbia, ferns, feverfew (matricaria), foxglove, geum, hardy geraniums, hellebore, heuchera, hyssop, iberis, lady’s mantle (alchemilla mollis), lamb’s ears (stachys), lamium, lantana, lavender, lemon balm, lysimachia, limnanthesmarguerites, mint, mullen (verbascum), nepeta, oregano, pelargonium, penstemmon, polemonium, polygonatum, potentilla, pulmonaria, rosa, rudbeckia, salvia, santolina, saxifrage, scabiosa, sedum, Shasta daisy, solidago, lunaria, schizostylis, scabiosa, tanacetum, thyme, valerian, veronica, vinca minor, wallfl owers (erysimum and cheiranthus)

There are hundreds of species of terrestrial slugs and snails west of the Rockies, some native and most introduced. These frequently maligned members of the mollusk phylum play a part in decomposing material and spreading spores and seeds. While humans have been instrumental in the success of introduced mollusks, gardeners of the northwest struggle to reduce their populations, particularly in areas planted with seedlings.

Strategies for control can include cultural practices like reducing habitat, trapping, building barriers, encouraging natural predators and planting resistant varieties. While each practice is effective in its own way, here are some details to help you decide which might be effective for youPopulation reduction through physical removal

Make a date after dark to go out in the garden and hunt for snails. Take a fl ashlight, gloves, and your chosen means of disposal: torch, poker, dry or water vacuum, scoop, a bucket of diluted ammonia, salty or soapy water or a plastic bag. Avoid handling. Wipe the mucous off before washing as it absorbs water. Collected snails and slugs may be released at a different location at least 20 yards away. Poultry will eat them. Dead snails may also be used as bait for other snails. Gardeners swear that handpicking is extremely effective. Hunt nightly until there is a decrease in numbers and then check weekly. Trapping

Daytime refuges may include the undersides of pots, stones, bricks, tables or any structure. Boards may be set out between these refuges and seedbeds. Gastropods collect on the underside and are then easily removed during the day.

More lethal, more fuss, and not as effective are containers of fermenting sugar or beer. Recycled containers may be sunk to ground level or set on the soil with holes cut in the side so the critters can crawl in and then descend down to the liquid where they drown. Cover traps to prevent dilution from the rain but leave a gap or hole at the base of the cover to allow entry. One trap per square meter has been suggested. Replace the fl uid every few weeks. To make fermented sugar stir together 1 Tbsp. sugar, 1 tsp. yeast, and 300 ml. water.

O t h e r a t t r a c t a n t s i n c l u d e h o l l o w e d out melon rind, turnip, potato, squash, orange skin or grapefruit skin placed with the hollow side down. Piles of leaves of cabbage, lettuce, comfrey or rhubarb may also be used as lures. Trap cropping would involve growing a desirable plant like marigolds along the edge of susceptible seedlings. A weak beer spray on a weed patch may attract these plant eaters away from more prized plantings.Barriers

Copper reacts with slug/snail mucous and produces a kind of electrical shock as a deterrent. Copper strips may be attached with one edge bent perpendicular to the vertical surface around the legs of benches, edges of raised beds or trunks of trees.

Other types of barriers that are minimally effective include irritants

like eggshells, sand, cocoa hulls, bark, cinders, holly leaves, cotton wool and hair. Lime, ash and diatomaceous earth work but need to be reapplied if they get wet. Oak leaves, pine needles and caffeine in coffee grounds are distasteful for the mucous makers.

Clear plastic water bottles with tops and bottoms removed and grease around the upper rim provide some protection. Seeds may also be started indoors until they fi ll a 4 inch container or when they are big enough to withstand munching.Habitat Reduction

Areas where susceptible seedlings are planted should be as free of weeds and kept as dry as possible. Rototilling keeps soil free of weeds and disrupts subsurface slugs and batches of eggs. Watering with drip irrigation or covering surrounding soil while watering keeps the area drier. The greater the distance the seedlings are from slug and snail refuges like hedges, ground covers, grass, boards, bricks, rocks and other structures that provide moisture and shade, the better. Mulches should be irritant material or well-composted. Predators

Natural predators include turtles, frogs, toads, birds, snakes,

spiders, newts, c e n t i p e d e s , some beetles, small mammals and humans. Unfo r tuna t e ly some of these predators require the same habitat that snails like and that gardeners try to reduce. There is a predatory n e m a t o d e available in Britain. Bacillus thurigenensis has been suggested

as a potential parasite. Decollate snails eat other snails and have been released in southern California. They aren’t allowed in northern California due to concerns that they would decimate native gastropod populations. Slug Poisons

Iron Phosphate or “Sluggo” was approved for use by the EPA in 1997. It has been used as a dietary supplement for many years. Iron phosphate has tested successfully as a slow release fertilizer for iron defi cient plants. Because the EPA considers iron phosphate to be “generally regarded as safe” it isn’t considered to be a hazard to drinking water, earthworms, pets or people. Based on the lack of toxicity to birds, fi sh and non-target insects;

insolubility in water; low conversion to less soluble forms in soil, and its use pattern; many ecological effects toxicology data requirements were waived during approval.

Iron binds with phosphate when soil pH is less than 5 and the nutrients are most available when soil pH is between 6 and 7. Plants need more phosphorus than iron and excess iron in the soil can make phosphate unavailable to plants. Low application rates are best to minimize the effects on plants, soil, water and wildlife. Follow the directions.

When compared with concerns about using carbamate-based slug baits, which are toxic to many organisms, iron phosphate seems to be a great alternative. It can be costly in larger quantities but for the home gardener, with limited time to get seeds started, this is a quick, easy solution to getting plants big enough to where they can survive slug or snail browsing.

Happy hunting! Taking a little time to remove pests can help to ensure that you have a garden to enjoy.

In the Garden

Defense Against Slugs and Snailsby Sallie Grover, Floral Manager

More lethal, more fuss,

and perhaps not as effective are containers of

fermenting sugaror beer.

Slug Resistant Plant Varieties


The next time you bake your famous cranberry bread or try a new recipe, invite the children you know to help you. Besides creating memories, you can also teach them about nutrition and introduce them to new foods. Cooking with children can instill healthy eating patterns that will last a lifetime. Learning how to follow step-by-step instructions, measure ingredients, wash produce and follow kitchen safety rules are valuable lessons that will create future cooks who are capable of making nutritious and safe meals at home. Research shows teaching healthy eating at a young age can help encourage a child to learn good habits that may reduce the risk for obesity, cancer, diabetes and heart disease later in life. You’ll also be spending quality time together.

“Try It - You Might Like It!” First, disregard the myth that kids don’t like vegetables. When children watch adults enjoying healthy foods they develop a willingness to try these foods too. Also, seeing each ingredient as it goes into a recipe - perhaps a soup or casserole - makes them more willing to eat the fi nished product. Kids love adventure, so experiment with different kinds of vegetables and fruits such as jicama, snow peas, starfruit, kiwifruit, kale,

Portobello mushrooms, tomatillos and pomegranates. It’s okay if they don’t like an item. Just try something different next time. Try introducing new items with old favorites, perhaps mixing half white and half brown rice or combining chopped green vegetables with corn. Cut foods into small pieces to make them more appealing. A broccoli fl oret is less daunting to eat than a stalk.

Getting Started Look for kid-friendly cookbooks that focus on vegetables, fruits, whole grains, and beans, particularly those endorsed by registered dietitians or reliable health organizations. Check www.aicr.org and other health websites for recipes. Read recipes carefully beforehand to decide which tasks are appropriate for your future chefs. Involving children in deciding which foods they would like to eat and which recipes they want to make gives them a sense of ownership in the meal. Let older children prepare breakfast and pack

Cooking with Kids: A Recipe for Lifelong Health

their own lunches. Bringing the kids to the grocery store, visiting a farm or local farmers market, or even starting a small vegetable garden will inspire their curiosity in foods. Talk to them about the nutrition of the foods you see.

2 c. cake fl our½ c. packed light brown sugar½ Tbsp. ginger¼ tsp. cinnamon¼ tsp. nutmeg¼ tsp. ground cloves1½ tsp. baking soda½ tsp. salt½ c. dark molasses½ c. unsweetened applesauce6 Tbsp. canola oil1 large egg½ c. boiling waterNonstick cooking spray

Instructions: Preheat oven to 350ºF. Coat inside of a 10-inch sponge-cake type deep pan (12-cup capacity) with canola oil spray. Sift together fl our,

sugar, spices, baking soda and salt into a medium bowl. In a separate, large bowl, whisk together molasses, applesauce, oil and egg until well blended. Add dry ingredients and stir until well blended. Whisk in boiling water. Pour batter into baking pan. Bake until cake begins to pull away from pan and tester inserted near center comes out clean, about 35 minutes. Transfer to a baking rack and cool in pan 30 minutes. Invert cake onto a platter and cool to lukewarm warm, about 15 minutes. Cut into squares and serve warm or at room temperature, with apple sauce, if desired, or whipped cream or vanilla ice cream.

Here is a classic, easy to prepare recipeto get you and the kids started.

Gingerbread

Expect a Mess Naturally, cooking with children involves more spills and requires more patience. You may want to double the recipe’s usual preparation time to

allow for teaching, assisting and clean-up. Have young children stand on a sturdy chair and measure ingredients over the sink. Photocopy recipes or cover with clear plastic wrap to avoid food stains on your cookbooks or recipe cards.-American Institute for Cancer Research

SOURCE-USDA•

SOURCE-USDA•

Children who work directly with plants or in a garden are more likely to understand the important role plants play in our lives. During National Garden Month take time to learn and discuss how plants contribute to our society

April is National Garden Month Harvest of the Month links the classroom, cafeteria, home, and community to support students in making healthy food choices.


We’ve known for years that breakfast is a very important meal. It gives our bodies the fuel we need to start the day. Recent studies also suggest that for children the benefi ts of having a nutritious breakfast are even more pronounced. These benefi ts include:

Higher Test Scores• -Youth at nutritional risk who eat breakfast are more alert and ready to learn. They tend to be better learners and score higher on tests. More Positive Attitude• . Breakfast eaters have more

An Important Meal for Children...

Nonstick cooking spray1¼ c. unbleached fl our¾ c. ground fl axseed¾ c. sugar1 tsp. baking soda½ tsp. cinnamon¼ tsp. nutmeg¼ tsp. salt2 eggs2 Tbsp. canola oil½ c. unsweetened applesauce1 c. nonfat buttermilk½ c. golden raisins Instructions: Preheat oven to 375 degrees. Spray 12-c. muffi n tin with cooking spray or line with paper cups. In large bowl, blend fi rst seven ingredients together; set aside. In separate bowl, mix together eggs, oil, applesauce, buttermilk, and raisins. Add to dry ingredients, mixing until combined. Scoop batter into muffi n cups. Bake 30-35 min. or until a toothpick inserted in center comes out clean. Cool muffi ns in tin for 5 minutes, then transfer to wire rack to fi nish cooling.

Flaxseed Raisin Muffins

positive attitudes and are less likely to cause problems in the classroom. More Energy• . Breakfast eaters take in needed calories for sustained activity and play. They also have calories on reserve for endurance. Overall Better Diet.• Breakfast eaters generally meet requirements for nutrients - vitamins and minerals. Children who miss breakfast do not make up for lost nutrients later in the day.

2 c. fresh fruit (strawberries, blueberries, etc.)

½ c. fat free plain yogurt 3 Tbsp. honey ½ tsp. ground cinnamon 1 Tbsp. butter 1 c. egg substitute ½ c. cheddar cheese, grated Instructions: Preheat the broiler, positioning the oven rack 6-8 inches above. Melt half the butter in a skillet over medium heat. Pour in half the beaten eggs. As the eggs cook, use a spatula to lift the edge, letting the uncooked egg run underneath. When loose egg can move to the edge, remove the pan from the heat and sprinkle on half the cheese. Place the pan under the broiler until the cheese is melted and the egg is completely set. Spread half the fruit on one side of the omelet. Top the fruit with a generous dollop of yogurt which has been blended with the cinnamon and honey. Fold the other side of the omelet over the fruit and slide it onto a plate. Garnish with more yogurt mixture and fresh chopped mint.Serves 4

Fresh Fruit Omelet

1 Tbsp. butter 3 eggs ½ c. skim or low fat milk 3 Tbsp. sugar, divided ¼ tsp. salt, optional 1½ c. fresh or frozen

blueberries (thawed and drained if frozen)

¼ tsp. ground cinnamon ½ c. sliced bananas

Instructions: Preheat oven to 450ºF. Place butter in a 9-inch pie plate or a 9 or 10-inch ovenproof skillet*. Melt butter in oven, about 5 min; tilt plate to coat evenly with butter. Meanwhile, in a medium bowl combine eggs, milk, fl our, 1 Tbsp. of the sugar and the salt until smooth. Pour batter into skillet; bake for 8 min. Reduce heat to 375ºF; bake until pancake is golden brown and sides are puffy, about 8 to 10 min. longer. While that is baking, combine blueberries with the remaining 2 Tbsp sugar and the cinnamon in a small bowl. Remove pancake from oven; scatter bananas over pancake. Spoon blueberries over bananas. Cut into wedges; serve immediately. *To make handle ovenproof, wrap completely with aluminum foil.

Blueberry Dutch Pancake

Healthier Body Weight.• Children and teens who eat breakfast are more likely to have healthier body weights. Breakfast skippers tend to have more body fat.Source: Univ of MN Extension Service •

SOURCE-USDA•

SOURCE-ACRI

Consumer Affairs MeetingsNorth Coast Cooperative

April 11, May 9, June 13All meetings start at 6:00pmin the Arcata meeting room.

Co-op Members are welcome to attend.

Look for the New Eureka Store

in the Summer of 2006


Slow cooking is one of those often forgotten cooking techniques used for preparing good food. It involves allowing food to cook at a very low temperature for an extended period of time. This allows ingredients to melt into one another; cuts of meat become tender and delicious, while fruits and vegetables turn into veritable bursts of fl avor. For those who do not know, a slow cooker is a countertop appliance which cooks foods slowly at a low

4 c. fresh or frozen blueberries½ c. sugar2 Tbsp. sugar, optional½ c. water2 Tbsp. instant tapioca2 c. all purpose fl our2½ tsp. baking powder½ tsp. salt4 Tbsp. unsalted butter; chilled½ c. milk1 large egg2 Tbsp. light brown sugar

In a 3 ½ qt. slow cooker, combine blueberries, ½ c. sugar, water and tapioca. Cover and cook until the berries have formed a thick sauce, 5-6 hours on low. In a medium bowl, whisk

4 lbs. lean beef short ribs1 large tomato, chopped1 c. beef broth¼ c. red wine1 small onion, sliced2 Tbsp. horseradish 1 tsp. salt¼ tsp. pepper½ tsp. powdered ginger3 Tbsp. cornstarch3 Tbsp. water

Slow cooker dishes rarely require stirring, and they work more effi ciently if the lids are not removed during cooking. Additionally, the temperature

drops 10 - 15 degrees when the lid is raised or removed and a slow cooker can take up to 30 minutes to regain the heat lost when the

cover is removed.

temperature—generally between 170° and 300° F. It consists of a metal container that holds a ceramic insert. A heating element within the metal container wraps around the ceramic insert but does not directly touch it. Indirect heat from the heating element in the slow cooker cooks food gently and slowly. There are no hot spots in the pot so stirring is not needed. As the food heats, steam is created, which is an important factor in slow cooking. Since the slow cooker

2 lb. beef for stew, cut into 1-inch pieces

¼ c. all-purpose fl our 1 tsp. salt ½ tsp. pepper ½ tsp. dried thyme leaves, crushed 1 Tbsp. vegetable oil¾ c. beef broth ¼ c. tomato paste ¼ c. dry red wine 2 cloves garlic, minced 1 lb. red-skinned potatoes, cut

into quarters ½ lb. assorted mushrooms, cut into

quarters 1 c. baby carrots Fresh parsley (optional)

is covered during cooking, the steam cannot escape and it condenses to form liquid. This liquid returns to the food, keeping it moist and infusing it with fl avor while helping tenderize tough cuts of meat and vegetables. The process also allows the fl avors of the meat and vegetables to develop and blend, ensuring that foods retain many of their nutrients, and preventing them from burning and scorching in the process. This makes using a slow cooker a fantastic way for people on-the-go to have healthy meals waiting when they get home. Busy home cooks can quickly place all the ingredients in one pot in the morning, turn it on, leave it unattended for hours, and come home to the aroma of a ready-to-eat hot meal for dinner. Classics like beef stew, barbequed short ribs, chicken noodle soup, and casseroles, as well as delightful desserts such as apple cobbler or blueberry dumplings. Each can be made using a slow cooker. This summer take some time to discover, or rediscover the joys of slow cooking.

Testing Your Slow Cooker

If the slow cooker in your house has been banished to the back of the cabinet for a few years, it may be a good idea to test it for accuracy. The University of Minnesota Extension Service offers the following directions for testing slow cooker accuracy:

1. Fill the slow cooker with 2 quarts (8 cups) of water.

2. Heat the water on low for 8 hours.

3. Check the water temperature with an accurate food thermometer. Do this quickly since the temperature in the slow cooker drops 10 to 15° once the lid is removed.

4. The temperature of the water should be at least 185°.

If the water temperature is less than 185 °, the slow cooker is not safe to use and should be replaced.

Slow Cooked Short Ribs

Wild Mushroom Beef Stew In a bowl or plastic bag combine fl our, salt, pepper, and thyme. Add beef to seasoned fl our and toss to coat. In a large non-stick skillet, heat oil over medium-high heat. Add beef in batches and cook for 5-7 min. or until browned on all sides; drain. Place potatoes, mushrooms, and carrots in slow cooker and add beef on top of vegetables. Combine broth, tomato paste, wine, and garlic in a small bowl and pour this mixture into the slow cooker. Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef and vegetables are tender. Stir well before serving. Garnish with parsley, if desired.Serves 4

Blueberry Dessert Dumplings

In slow cooker, combine ribs, tomato, onion, broth, wine, onion, horseradish, salt, pepper, and ginger. Cover and cook on low 6-7 hours. Remove meat from cooker, cover and keep warm. Turn slow cooker temp. control to high. Disolve cornstarch in water in a small bowl. Stir cornstarch mixture into cooker. Cover and cook on high 15-20 min. or until sauce is thickened. Spoon sauce over meat.Serves 6

fl our, the remaining 2 Tbsp. granulated sugar, baking powder, and salt until combined. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. In small bowl, beat milk and egg together. Stir into fl our mixture to form a soft dough. Turn your slow cooker setting to high. Drop the dough by tablespoonfuls on top of the blueberries. Cover and cook until the topping is fi rm and a toothpick inserted in the center comes out clean, about 30 min. Sprinkle the dumplings with the brown sugar. Let the dumplings stand for 5 min. before serving, then spoon into individual bowls.

Keep a Lid on It!

Slow Cooking


The Union of Concerned Scientists released a study that confi rms that beef and milk from animals raised entirely on pasture have higher levels of omega-3 fatty acids than conventionally raised beef and dairy cattle. The study also shows that grass-fed meat is often leaner than most supermarket beef, and raising cattle on grass can reduce water pollution and the risk of antibiotic-resistant diseases. “When you eat grass-fed meat, you’re getting beef with benefi ts,” said report author Dr. Kate Clancy, a nutritionist and senior scientist in the Food and Environment Program at UCS. “There are no losers in producing cattle entirely on pasture. Farmers win, consumers win, the environment wins, and even the cattle win.” Greener Pastures: How Grass-fed Beef and Milk Contribute to Healthy Eating compares the amounts of total fats, saturated fats, omega-3 fatty acids, and conjugated linoleic acid (CLA) in both pasture-raised and conventionally raised beef and dairy cattle. The report also combines analyses on the nutritional, environmental, and public health benefi ts of grass-based farming

techniques. The report found that grass-fed beef and milk contain higher levels of omega-3 fatty acids, the so-called benefi cial fats. Grass-fed milk tends to be higher in an omega-3 fatty acid called alpha-linolenic acid (ALA) that scientists have demonstrated reduces the risk of heart disease. Both grass-fed milk and ground beef are also higher in CLA, a fatty acid shown in animal studies to protect against cancer. “Raising cattle on pasture is essential to maintaining higher levels of good fats,” said Clancy. Pasture-raised cattle fertilize the land with their manure in amounts that the soil can safely absorb. In contrast, thousands of beef cattle crammed in industrial feedlot operations generate many tons of manure that can harm local water supplies and fi sh populations. Confi ned cattle, which are fed large amounts of grain (especially corn), are also prone to disease, which leads most feedlot operators to routinely administer antibiotics to prevent illness and accelerate growth. Cattle that are allowed to eat their natural diet, on the other hand, are healthier and need

fewer antibiotics, which protects the human population from antibiotic-resistant diseases. “Buying grass-fed meat and milk is like driving a hybrid car,” said Dr. Margaret Mellon, director of UCS’s Food and Environment Program. “Not

only is it good for you, it’s better for your neighbors and better for the country. We encourage families to seek out pasture-raised meat and milk.”

Union of Concerned Scientistswww.ucsusa.org March 7, 2006

Study Finds More Good Fats

in Grass-fed Beef and Dairy

A natural source of omega 3 fats •

High in CLA Full of beta carotene •

Loaded with vitamins A and E •

Virtually devoid of risk • of Mad Cow Disease

Grass Fed Beef Is:

SOURCE-USDA•


The North Coast Cooperative is governed by a volunteer Board of Directors drawn from the community of Co-op owners through a democratic process. Oversight of the Co-op’s community services and grocery business is vested in the Co-op’s Board of Directors, who by extension speak for the Co-op’s owner-members. The current Board believes seeking owner input on what services and products

the Cooperative presents to the community is an essential element in the cooperative business model. The recent consumer survey on whether to boycott Coca-Cola products in the Co-op, and the Board’s action, illustrates the challenges of directing the Co-op in a manner that respects

the diverse expertise and interests of the entire Co-op community. The survey revealed a strong majority advising the Board to vote to boycott Coca-Cola products. In doing so the Co-op as an organization would take a stand in solidarity with national and international organizations protesting the Coca-Cola Corporation’s actions contributing to the suppression of

organized labor and water grabs at the expense of local communities. The survey also revealed a minority advising not to boycott. One argument put forth by this group is that so long as Co-op customers show an inclination to buy a product the Co-op should recognize this as an owner request and provide the product. In other words, people vote with their dollars. Another minority argument is that the Co-op should not boycott, but should provide prominent consumer information detailing the position of those advocating for boycott so that Co-op customers can make their own informed choice to buy, or not buy, Coca-Cola products. Adding complexity to the Board’s consideration of a boycott was that past Co-op Board Members and most Co-op staff - some with decades of service to the Co-op - strongly advised us not to boycott. Add to this mix the fact that a vast silent majority of Co-op owners customarily opt out

“I would get rid of Oscar Meyer also.”

“… review everything you sell by the same standard

and decide what to sell based on that.”

“Each person can make their own choice!”

“Let people decide with their dollars...”

“Don’t choose my battles for me!”

“I Boycott Boycotts!”

“... educate members/shoppers and then let them

decide for themselves as individuals.”

“EDUCATE, EDUCATE, EDUCATE!”

“CHOICE, CHOICE, CHOICE!”

“As an informed consumer, I simply buy an alternative…”

“The Co-op is for shopping with each of us free to choose what we

do and what we do not buy.”

“If a majority of shoppers ignore/avoid/refuse to

purchase Coca- Cola products then that will be a far more

effective statement.”

Members Outloud: Excerpts on the Coke Boycott

Board Report Spring 06

Tim Silva, Board President

of participating in Co-op surveys or Board elections and you might see that this matter is not as easy as simply honoring the will of owners responding to this survey. Ultimately the Board opted not to boycott Coca-Cola. Since most of the Board sees merit in specifi c claims of the Coca-Cola boycott movement, and because the Board strongly believes in encouraging informed, responsible consumption, we have directed Co-op staff to prominently display information relating to issues involving Coca-Cola. This information will be determined by the Board of Directors in collaboration with Co-op members and displayed where “red-can” coke is sold.

To Contact the Board email: [email protected]


In response to the Co-op’s consumer survey, the Board of Directors has decided to implement an education

campaign about Coca Cola rather than remove the soft drinks from the shelves. The education campaign will consist of signage encouraging members to learn more about the practices of the Coca Cola Corporation. Look for a way to learn more and an opportunity to write to Coca-Cola in both stores in early April. The results of the survey advised the Co-op to pull Coke from the shelves (66% to 30%) and join the International Coke Boycott (63% to 33%). In addition, many members wrote letters both for and against sanctions against Coca-Cola. (See the “Members out Loud” section on the opposite page.) “Comments on both sides had one thing in common to me; they sought consumer education at the point of sale” said Board President, Tim Silva. “We’ve been hearing that request for years,” said Mo Burke, Co-op Affairs committee chair and board member. “The board has approved point-of–sale consumer education about Coke, not only in the soda

sales area, but near all brands owned by Coca-Cola, such as Odwalla and Minute Maid.” “This is not the Co-op I joined in 1990,” notes Lisa Butterfi eld, member of the Co-op Affairs committee. “In the past 10 years, education has atrophied to the point of non-existence. I hope this Coke decision marks a reversal in education policy that will be applied to other issues as well.” Marketing Director, Karen Brooks, disagrees with the assessment that consumer education is lacking. “My department devotes 90% of our time to consumer education,” states Brooks. “The Co-op provides more health, nutrition and product education than any other grocery store in Humboldt County.”

Turning the Tide inConsumer Education

at the Co-op While that may be true, the Co-op Affairs committee is recommending to the board that they signifi cantly increase consumer education, to include information about GMO’s (genetically modifi ed organisms), organics and special diets, such as gluten-free. According to Silva, “our 06-07 budget calls for $30,000 to be earmarked for consumer and cooperative education.” “I can appreciate the current guidelines that education not alarm shoppers, that information be positive, and that it is factual,” said Burke, “but I think that has severely reduced the benefi ts of consumer education to our members and shoppers. The current program has gone too far in its avoidance of potential alarm. Labels do not address things like GMO content

and many consumers do not take the time to read food labels. Putting up a “consider this” sign is shopper-friendly.” Signs will outline the three most signifi cant reasons not to buy Coca-Cola products and recommend that you learn more about this issue. The wording, in the process of being approved by the Board, lists the top reasons to not buy Coke as 1) that Coca-Cola markets a potentially harmful product, 2) is charged with causing environmental damage near its bottling plants, and 3) has been found guilty of human rights violations including the use of child labor and discrimination. “I’ve been asked why we don’t just let people buy their Coke anywhere else, like we do cigarettes,” said Burke. “I believe education is far more powerful, in that, the consumer carries this information with them everywhere they are faced with the decision of whether to buy Coke”. Website references to information about charges against Coke and a postcard to tell the Coca-Cola Corporation your opinion will be at an informational display. Installation is expected in early April.

According to new research, many of our nation’s vegetables don’t pack the nutritious punch they once did. Nutrient levels in fruits, vegetables and some food crops have dramatically declined in the past 50 years, something that could further push consumers to opting for more organic goods. The primary reason for the decline in nutrient content and quality of several foods is the way the food is grown, processed and prepared, according to Donald Davis, a biochemist at the University of Texas. “High-yield crops grow bigger or faster, but are not necessarily able to make or uptake suffi cient nutrients to maintain their nutritional value,” said Davis at a recent meeting of the American Association for the Advancement of Science (AAAS) in St Louis. Recent studies of vegetables, fruits and wheat have revealed a 5 to 35 percent decline in concentrations

of some vitamins, minerals and protein over the last half-century, a phenomenon that has come to be known as ‘the dilution effect.’ Other changes in agriculture during the last 50 years include the widespread use of pesticides, plant growth regulators, and highly soluble sources of plant nutrients, along with decreased use of humus-containing fertilizers. Recent studies, which have tested the effects on antioxidant levels of different farming practices, have revealed that several organic growing methods can increase the broad antioxidant content of produce. “On average, antioxidant levels increased by about 30 percent in carefully designed comparative trials,” said Davis. “Organically grown produce offers signifi cantly enhanced health-promoting qualities, contributing to the achievement of important national public health goals.”

The House of Representatives has passed a controversial “national food uniformity” labeling law that would take away local government and states’ power to require food safety labels such as those required in California and other states on foods or beverages that are likely to cause cancer, birth defects, allergic reactions, or mercury poisoning. This bill would also prevent citizens in local municipalities and states from passing laws requiring that genetically engineered foods and ingredients such as Monsanto’s recombinant Bovine Growth Hormone (rBGH) be labeled.

The Senate will soon be voting on this bill which would gut state food safety and labeling laws. The “National Uniformity for Food Act,” lowers the bar on food safety by overturning state food safety laws

that are not “identical” to federal law. Hundreds of state laws and regulations are at risk, including those governing the safety of milk, fi sh, and shellfi sh. The bill is being pushed by large supermarket chains and food manufacturers, spearheaded by the powerful Grocery Manufacturers of America.

Big food corporations and the biotech industry understand that consumers are more and more concerned about food safety, genetic engineering, and chemical-intensive agriculture, and are reading labels more closely. They understand that pesticide and mercury residues and hazardous technologies such as genetic engineering and food irradiation will be rejected if there are truthful labels required on food products.

Conventional Produce:Becoming IncreasinglyLess Nutritious

The “National Uniformity for Food Act”

Organic Consumers Association•

Organic Consumers Association•

North Coast Cooperative Board of Directors Meeting Dates

April 25, May 23, June 27All meetings start at 6:00pmin the Arcata meeting room.

Co-op Members are welcome to attend.


Humboldt county is a great place for outdoor activities, especially as summer approaches. Clear days offer the opportunity to hike through the majestic redwoods, explore the picturesque beaches, be lazy by one the many rivers, go camping, or do any of a list of other things. The fresh air and exercise are a great way to revive the spirit and calm the mind. In many cases, these activities can last all day and involve barbecuing, picnicking, or snacking away from home. If the food you bring is handled improperly, foodborne illness may ruin your day. To protect yourself, your family, and friends from foodborne illness, be sure to practice safe food handling when eating outside. Here are some tips to keep in mind when preparing food in the outdoors. Keep Everything Clean

One of the easiest ways to avoid food illness when eating outdoors is to keep everything clean. Make sure that your utensils and plates are clean before you use them. Also, always be sure to wash your hands with soap and water before and after handling food. In areas where running water is unavailable, set up a make-shift hand wash station using hand soap and a container with a spigot, fi lled with water. As a last resort, use waterless hand sanitizers or disposable hand wipes. “Keep Hot Foods Hot & Cold Foods Cold” Another important thing to remember outdoors is to keep hot foods hot and cold foods cold. Most bacteria do not grow rapidly at temperatures below 40°F. or above 140°F. However, between these two

Bacteria that is present on raw meat and poultry products can be easily spread to other foods by juices dripping from packages, hands, or utensils. This is called cross-contamination. When transporting raw meat or poultry, double wrap or place the packages in plastic bags to prevent juices from the raw product from dripping on other foods. Always wash your hands before and after handling meat, and don’t use the same platter and utensils for raw and cooked meat and poultry.

Outdoor Food Safety temperatures, bacteria multiply rapidly and can reach dangerous levels in as little as two hours. Hot foods need be kept above 140º F to prevent the growth of harmful bacteria. Cold foods need to be kept below 40º F. With hot foods, since it is very diffi cult to keep foods hot without a constant heat source, it might be best to cook foods before leaving home, cool them, and then transport them cold. When it is time to eat you can reheat them using a hot camp fi re or portable stove. For perishable foods or foods that need to be kept cold, bring a cooler packed with ice or freezer packs. A good idea is to pack perishable foods directly from the refrigerator or freezer into the cooler; in that way items will stay colder longer. In some cases you might even want to consider bringing two coolers, one for drinks and one for perishable foods. This way the food cooler will be opened less and stay at a lower temperature longer. Use a Food Thermometer If you are planning to prepare any type of meat outdoors it is important to have a food thermometer. Whether you are cooking meat or poultry you’ll need a way to determine when it is done and safe to eat. Color is not a reliable indicator of doneness, and it can be especially tricky to tell the color of a food if you are cooking in a wooded

area in the evening. When cooking hamburger patties on a grill or portable stove, use a digital thermometer to measure the temperature. Digital thermometers register the temperature in the very tip of the probe, so the safety of thin foods -- such as hamburger patties and boneless chicken breasts -- as well as thicker foods can be determined. A dial thermometer determines the temperature of a food by averaging the temperature along the stem and, therefore, should be inserted 2 to 2½ inches into the food. If the food is thin, the probe must be inserted sideways into the food. It is critical to use a food thermometer when cooking meat. The possibility of contamination from E. coli, a particularly dangerous strain of bacteria, is very high in meat products. Illnesses have occurred even when meat is cooked until there is no visible pink. The only way to insure that meat is safely cooked is to use a food thermometer. Cook beef until it reaches 160 °F. For chicken, cook breasts or cutlets to 170 °F; legs and thighs to 180 °F. Pork should be cooked to 160 °F. Heat hot dogs and any leftover food to 165 °F. Be sure to clean the thermometer between uses.

If preparing meat remember:

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