co-op news | september 2014
DESCRIPTION
A monthly publication of the North Coast Co-op in Arcata and Eureka CA.TRANSCRIPT
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
Co
-op
New
s
P
res
or
ted
Sta
nd
ard
No
rth
Co
ast
Co
-op
U.S
. Po
stag
e PA
ID81
1 I
Str
eet
Eur
eka,
CA
955
01A
rc
ata,
CA
955
21
Per
mit
No
327
CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op • Sept. 2014
It’s Back! Take the Eat Local Challenge P. 6
Come Vote, We’ll Bring the Beer! P. 3
Register for Fall Cooking Classes SPECIAL INSERT
September 2014
LOCAL FOOD MONTHLOCAL FOOD MONTHHumboldt County
CO-OP NEWS
P. 5
| FOOD NEWS |
1 CO-OP NEWS | Sept. 2014
2 Roasted Cherry Tomatoes
3 From the Board
3 Election Kick-off: Beers, Brats & Bylaws!
4 Member Comments
5 Local Food Month
5 Member Survey
5 Local Beet Sandwiches
6 It’s Back! Take the Eat Local Challenge
7 Financial Report
8 Flourless Oatmeal Cookies
9 Community Partners
10 GMO Speaker Series
11 Apply for a CCF Grant
11 Reference Guide
The Supreme Court recently ruled in favor of companies seeking exemption from a provision in the Affordable
Care Act (ACA) that would require them to include contraceptive coverage if they offer health insurance to their employees. While Eden Foods was not a plaintiff in the Supreme Court case, the organic foods manufacturer does have a similar case pending (Eden Foods v. Bur-well). On March 21, 2013, Eden Foods filed suit against Health & Human Ser-vices (HHS), which administers the Affordable Care Act, for the right to opt out of contraceptive coverage for
its employees. The Supreme Court has ordered the lower courts to reconsider Eden Foods v. Burwell. Eden Foods is among roughly sev-enty companies who have filed court cases object-ing to contracep-tive coverage based on religious objec-tions. According to the president of the company,“This lawsuit is about pro-tecting religious freedom and stopping the government from forcing citizens to violate their conscience. We object to the HHS mandate and its government overreach.”
Eden Foods is a 46 year old, independent food company that took a stand against Genetically Modified Organisms (GMOs) 21 years ago. They have been an industry leader in main-taining organic standards and bringing BPA-free packaging to the U.S. market. They purchase directly from farmers in the U.S. and pay the farmers directly, nurturing more than 370 family farms.
Eden employee benefits include health, dental, vision, life, and a fifty percent 401k match. However the ben-efits have not funded “lifestyle drugs,” an insurance industry drug classifica-tion that includes contraceptives, Viagra, smoking cessation, weight-loss, infertil-ity, impotency, etc.
The North Coast Co-op serves a very diverse customer base and there are individuals on both sides of any issue,
however we have received above average correspon-dence from mem-bers requesting that we no longer stock Eden Foods prod-ucts at our stores. The Co-op’s Board of Directors dis-cussed this issue
at their July 24 meeting to determine a stance on the situation.
The Co-op’s policy is to first provide education and informa-tion, rather than boycotting, allowing consumers to make their own choices. Some shoppers will choose not to purchase Eden Foods because of the health care issue. Some shoppers will choose to purchase Eden prod-ucts because of Eden’s commitment to organics, GMO labeling and using BPA-free cans. The Co-op honors the rights of individuals to make personal purchasing choices based on their own priorities. We encourage customers to vote with their dollars by making buying decisions based on their own personal values.
For more information contact Brenda Harper at (707) 502-3555 ext. 123 or [email protected].
Brenda HarperConsumer Education
Coordinator
Eden Foods Boycott Considered
INSIDE SEPTEMBER
CO-OP NEWSIssue 69 | Sept.2014
www.northcoast.coop [email protected]
EDITOR Melanie Bettenhausen
Marketing & Membership Director(707) 502-3555 ext. 132
GRAPHICS & COORDINATIONAmy Waldrip
Graphic Design Coordinator(707) 502-3555 ext. 120
Jeremy Smith-DanfordMarketing & Graphics Assistant
(707) 502-3555 ext. [email protected]
ARCATA LOCATION 811 I St., Arcata • (707) 822-5947
Open daily: 6 am to 9 pm Kevin Waters, Store Manager
kevinwaters@nor thcoast.coop
EUREKA LOCATION25 4th St., Eureka • (707) 443-6027
Open Daily: 6 am to 9 pmToby Massey, Store Manager
tobymassey@nor thcoast.coop
COOPERATIVE OFFICES 811 I St., Arcata
GENERAL MANAGERKelli Reese (707) 502-3555 ext. 124
kellireese@nor thcoast.coop
MEMBERSHIP COORDINATOR Bella Waters (707) 502-3555 ext. 135
bellawaters@nor thcoast.coop
HUMAN RESOURCESLisa Landry (707) 826-8670 ext. 127
lisalandry@nor thcoast.coop
ACCOUNTING Kelli Costa (707) 502-3555 ext. 138
kcosta@nor thcoast.coop
BOARD OF DIRECTORSKelly Boehms, Kate Lancaster,
Fred Moore, Tim Silva, Steve Suttell, Jessica Unmack, John Woolley
THE COOPERATIVE PRINCIPLES:Voluntary & Open Membership Democratic Member Control
Member Economic Participation Autonomy & Independence
Education, Training & Information Cooperation Among Cooperatives
Concern for Community
The Co-op does not officially endorse the services or products of any paid advertiser. All articles,
columns and letters are the expressed opinion of the author and not the Co-op News.
LETTERS TO THE EDITORLetters must include your name, address, mem-ber #, and telephone #. Letters should be kept to a maximum of 250 words and may be edited. We regret that we may not be able to publish all letters due to limited space. Email your letters to [email protected] or send them to: Co-op News, 811 I Street, Arcata, CA 95521.
Plus This Special Insert:
Community Kitchen
CLASS & WORKSHOP SCHEDULE
We’re looking for enthusiastic Co-op Members to volunteer at an upcoming early October event! Re-sponsibilities will include directing traffic and parking. Shifts will take place from 8:30am-12:00pm on weekdays. Contact Brenda Harp-er at (707) 502-3555 ext. 123 or [email protected] for more information or to apply.
Get Involved with Your Co-op!
The Co-op’s policy is to first provide education and information, rather
than boycotting, allowing consumers to make their
own choices.
“
“
www.northcoast.coop 2
Eden Foods Boycott Considered
| LOCAL PRODUCE |
Quick Version 1. Preheat oven to 350° F. In a medium
bowl, toss all of the ingredients together. You can leave the stem caps on the cherry tomatoes.
2. Pour onto a baking sheet and roast for 20 – 40 minutes, depending on your oven. They are done when they have shriveled some and are a little oozy.
3. Serve warm or at room temperature on whole grain crackers with chevre and a splash of balsamic vinegar as an appe-tizer. They can also be tossed into pasta or enjoyed on their own as a tasty treat.
Slow Roasted Version Preheat the oven to 225° F. Use the same ingredients and instructions as in the quick version, but leave the garlic cloves whole and bake for about two hours.
Note: Both versions are delicious. The main difference is that the tomatoes retain their shape a little better when they are slow roasted.
Ingredients• 1 pint basket cherry tomatoes, any color
(about 1 ½ cups or 25 individual)
• 4 cloves of garlic, finely diced or left whole
• 5 sprigs of fresh thyme, leaves stripped from stems
• 1 Tablespoon olive oil
• ¼ teaspoon salt, or to taste
• ¼ teaspoon pepper, or to taste
Make it Quick or Try Slow Roasting
The earliest tomatoes can be traced back to the Andes in Peru where they grew wild as cherry-sized berries. Today there are many varieties of mini tomatoes known collectively
as cherry tomatoes. Cherry tomato varieties vary by color, shape, flavor, aroma and taste. They come in red, deep ruby, golden yellow, chocolate brown and pale orange. They can look like a big gum ball or a plump olive. The varieties and flavors change throughout a growing season. Cherry tomatoes are often eaten raw, but they can be sautéed, grilled or roasted. Like all tomatoes, they have no fat or cholesterol, and they provide several nutrients, including vitamins A and C, potassium, and lycopene, an antioxidant that helps prevent cancer. Refrigeration damages tomatoes and alters their texture and flavor, so they should be stored at room temperature.
We are so lucky to have talented, local farmers growing an abundance of amazing tomatoes for us to enjoy! Whether you slice heirlooms to add to a sandwich, top
your scrambled eggs, or cook them down into sauce you can’t go wrong. Did you know that the various varieties of cherry tomatoes all have their own unique taste? While they are great on their own as a fresh, tasty snack, they also make a colorful salsa and can be roasted to add a gourmet touch to your meals. We want to help you explore the wonderful world of cherry tomatoes by giving away the ingredients to make our local produce recipe.
One lucky Co-op member will receive: 2 pints of cherry toma-toes, 2 heads of garlic, a bottle of Henry’s Extra Virgin Olive Oil, a 4” Thyme Plant and a disc of Cypress Grove chevre. Enter to win at customer service in either store. Deadline to enter: Sept. 29.
We our membersgiveaway!
By Brenda Harper & Lauren Fawcett. Photos by Amy Waldrip.
1 2
3
3 CO-OP NEWS | Sept. 2014
| MEMBERSHIP |
Stay Connectedto Your Board
Co-op Founded on Community Involvement and Investment
For those of us who have been around the Co-op since its in-ception over 40 years ago, we have witnessed the changes it
has accomplished in the comparative realm of our community changes. In the 1970’s, the height of our economic mainstay, the old growth logging econ-omy was reached; leaving issues and a changed timber-based economy. The na-tional focus on the Vietnam War created an interest in community involvement on a scale the area had not witnessed
since the Great Depression. Together, these major social phenomena are two of the many reasons the region’s demo-graphic conditions started to change, and by which many other changing social values became instilled in our local communities.
In the scheme of things, 40 years isn’t very long, but as with other longstanding com-munity institutions, the years reflect a legacy of achievement and the in-terest to build a vision for serving the future.
Your Co-op was founded with an interest in community change, and a desire to serve the community; not just as a grocery store, but an outlet with greater meaning. Member investment was the key in the beginning and has remained so through-out various stages of the Co-op’s past. As an example, in the August issue of the Co-op News, General Manager Kelli Reese wrote about the history of member investment and its critical importance.
Your Co-op has ridden out business swings, adapted to member investments, taken on risks and expansion to become the institution it is today. One of the larger
consumer cooperatives in the country, North Coast Co-op has a continuing re-sponsibility to reflect a societal interest in locally produced goods. Its 15,000
members, with an annual $34 million operation, is a tes-timony to keeping an eye on the seven guiding Cooperative Principles, creating outlets for our local-ly-based economy. Like any institution taking on change, there are rough times. But when measured in the long term, the Co-op is meeting its mission, and will continue to provide
greater future endeavors.I absolutely enjoyed my term as a
Board member, and in choosing to step down, am pleased Dave Feral is step-ping up, again. He was a board mem-ber when I first came on, and was a good board member then. Overall, the Board is well tuned to continue pro-viding guidance and decisions respec-tive to the values the Co-op has estab-lished. All of us, as member-owners, can enjoy and take pride in what we establish together.
John WoolleyBoard of Directors
Vice-Chair
Your Co-op was founded with an
interest in community change, and a desire
to serve the com-munity; not just as a grocery store, but an outlet with greater
meaning.
Catch up on Board BusinessFind meeting agendas and min-utes at www.northcoast.coop in
Board/Elections under the About Us tab.
Attend a Board MeetingSept. 25 from 6-8pm in the Co-op
Community Kitchen, Eureka.
Check in with Our Membership Coordinator
Contact our Membership Coordinator via email at
[email protected] or by phone
(707) 502-3555 ext. 135.
Join the Co-op for an election kick-off party at the Morris Graves Museum of Art. Cast your ballot early, enjoy free beer (non-alcoholic drinks will also be on hand), brats (vegetarian/vegan options also available), music from Lizzy and the Moonbeams (a Co-op employee) and the monthly art exhibits at the museum. Members of the Board and Bylaws Committee will be on hand to answer any questions you may have in regard to the proposed bylaws that are up for member vote this year. In order for a vote to be valid, we need at least 250
members to vote. So help us kick off this year’s voting cycle in style at Morris Graves! RSVP by Sept. 22 at Customer Service for this member-only event!
“
“
www.northcoast.coop 4
| WE OUR MEMBERS |
Member Comment Board
Letters must include your name, address, member number, and telephone number. Letters should be kept to a maximum of 250 words and may be edited. We regret that we may not be able to pub-lish all letters due to lim-ited space.
Email your letters to [email protected]
or send them to: Co-op News, 811 I Street,
Arcata, CA 95521.
LETTERS TO THE EDITOR
5 CO-OP NEWS | Sept. 2014
| CELEBRATING LOCAL FOOD |
Ingredients• 2 medium beets, peeled
• 6 oz feta (look for sheep’s feta if avoiding cow dairy)
• 6 oz cream cheese (substitute with chevre/goat cheese if desired)
• 1 Tablespoon olive oil
• 1 Tablespoon balsamic vinegar
• 1 sprig rosemary
Instructions
Once again, it is time to celebrate that which nour-ishes us — locally produced food. For the eighth year, friends of food and agriculture have part-nered with the County Board of Supervisors and the
Eureka, Arcata and Fortuna City Councils to have September declared Local Food Month.
Local Food Month is a county-wide celebration of local food, local farmers, and local abundance, intended to raise awareness of agriculture and healthy food systems in Humboldt County. Throughout September, a series of events provide opportuni-ties to enjoy and learn about local foods and the people who produce them. Many of the events are free. Each event brings people together to share food and fun in support of Humboldt County agriculture.
Many food and farm events are already scheduled through-out the county for Local Food Month, including farm tours and workshops. For event details and updated event listings, visit www.localfoodmonth.org.
Celebrate Local Food Month!
Detach this entry form & return it to the Member Survey box located near Customer Service at either store loca-tion. 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 sub-ject line. Must be a member to enter. Co-op employees and their families are not eligible to win.
Phone #: Member #:
Member Name:
Member SurveyHow will you celebrate Local Food Month?
DEADLINE TO ENTER: SEPT. 29Win a
$25 gift card!
Local Beet SandwichesSubmitted by member Patty Hoffman in response to Member Call Out for local recipes
Photo by Amy Waldrip.
1. Cook whole beets in simmering water on stove top for around 40 minutes, until tender crisp, not too soft. Good sized beets will need more time.
2. While waiting, mix together half the feta cheese and half the cream cheese to start, and add one or the other until it is the flavor that you like.
3. Cool the beets by removing them from the water. Cut the beets into uniform slices of equal thickness, about the thickness of sand-wich bread. (Put aside the ends and botched pieces for a salad using all the same ingredi-ents except the cream cheese.)
5. Divide the feta cheese mixture between 6 or 7 “sandwiches”, depending on the slice diam-eters and how thick you like the end product. Put the mix between two beet slices and push down slightly to form a “sandwich”. At this point, you can arrange on a plate, cover and save for 2-3 days, or arrange on lettuce leaves to serve immediately.
6. Drizzle with olive oil and balsamic vinegar. The vinegar is a must. Sprinkle the tops with rosemary.
Tip: Slicing the beets before cooking will reduce cooking time.
September’s Member Call Out
Do you shop in our Bulk Foods Depart-ment? Do you purchase large quantities or just enough for specific recipes? Do you purchase staple items for your pantry or specialty items for an ethnic recipe? What is your favorite item? We’d like to hear how you shop in bulk, such as the types of reus-able containers you bring to fill. Contact Brenda Harper at (707) 382-3103 or [email protected] by Sept. 20.
www.northcoast.coop 6
| CELEBRATING LOCAL FOOD |
It’s Back! Take the Eat Local Challenge
Employee FavesFresh and Local Produce Picks for the Month of September
TIM SILVAARCATA PRODUCE DEPARTMENT HEAD
Local Peppers“Sweet, mild or hot...take your pick from the colorful array available from our abun-dance of awesome local farmers!” - TIM
In partnership with the North Coast Coop, the North Coast Growers’ Association is offer-ing the 2014 Eat Local Challenge! In celebra-tion of Local Food Month, take the chal-lenge and be a “Local-vore” at whatever level is comfortable for you (see chart below). Take the 2014 Eat Local Challenge at the Info Booth at the Farm-ers’ Markets in Eureka, Arcata and McKinleyville or at the Customer Service Desks at the Co-op starting August 30! Celebrate Local Foods and Local Agriculture!
Portia BrambleExecutive Director
North Coast Growers’ Association
SIGN UPS START AUG. 30
SPONSORED BY
Little River Farm Sweet and Spicy Mix
“This is the most flavorful salad mix I have ever tried. All you need is a good dressing and you are good to go.” - JOEY
Neukom Family Farm Heirloom Tomatoes
“The varieties they grow and the care they take with them really shows. They are so good with just salt and pepper, but my favorite way to have them is on a BLT.” - JOEY
Wild Rose Farm Greens“Wild Rose does so many varieties of greens so well. The bunches are big and right now the chards are the best that we will have all season. But, I eat a lot of their kale and the lacinato kale is my favorite.” - JOEY
JOEY BEASLYEUREKA PRODUCE DEPARTMENT HEAD
Willow Creek Farm and Warren Creek Farm Winter Squash“Tasty roasted or as a superb base for creamy Autumn soups!” - TIM
Local Apples“Local apples are in the house! Try Septem-ber Fuji from Swallowdale Farm, Spygold from Honey Apple Farms, and Mutzu and King apples from Clendenen’s Orchards among many others! Time for pie!” - TIM
RELAXED One local meal per week.
LIFESTYLE One local meal per day.
EXTREME Local food for every meal, with a few exceptions for locally produced foods
HARDCORE Local food for every meal, with no exceptions
* Selection may vary due to weather and/or circumstances.
7 CO-OP NEWS | Sept. 2014
| CO-OP NEWS |
It’s hard to believe we are almost at the end of the second quarter of the year and finishing up with our year end audit already. Time flies when you’re having fun. Everyday gets better
and better at the Co-op. I’m so happy to have the opportunity to work with such amazing people and such a great organization. The first quarter was busy with sales of $8,091,244. The Arcata store sales were 3.5% above last year but fell short by 1.15% of budgeted sales. The Eureka store sales were 1.36% lower than last year’s sales and fell short of their budget by 4.48%.
The trend for the west coast National Coopera-tive Grocers Association (NCGA) co-ops’ showed lower sales in Qtr. 1 year over year. Many co-ops’ are facing tough competition from the expanding natural foods sector. Our Co-op saw one store up and the other down which shows the different fac-tors each store faces, such as competition and loca-tion. We are always monitoring and watching to see if we can change the trend. We are staying on track for our expenses such as payroll and general operat-ing costs compared to the budget with some catego-ries being lower than budgeted.
In summary, our sales were lower than budget by $101,809 and our expenses were lower than bud-get by $101,175. Our net income for the end of the quarter came in at $223,495, compared to last year’s first quarter end net income of $190,596. That’s a 17.3% increase in net income.
We are planning to offer a patronage refund again this year so be sure to always use your mem-ber number when shopping. Using your member number at the cash register helps track your patron-age and assures your refund includes all of your shopping from the year. If you are not sure how the patronage refund member benefit works, check in with Customer Service or me for more details. Having a patronage refund come back to you as a member is something you don’t get at any other gro-cery store in our area. This is just one of the many benefits of belonging to the Co-op.
We have completed our year end audit and will be publishing all the information in our Annual Report, which will be inserted in the October issue of the Co-op News. Last year was a good year for the North Coast Co-op.
Plan on attending our Annual Membership Meet-ing on Saturday, October 18. It’s going to be a fun event and, as usual, the food should be exceptional. In my opinion there’s nothing better than sharing a meal with great friends.
By Kelli CostaChief Financial Officer
Financial Review Quarter 1, FY15
North Coast Cooperative, Inc. Unaudited Financial Statements
Income Statement Quarter Ending June 28, 2014 Quarter 1, Fiscal Year 2015 Qtr 1 FY 2015 NET SALES REVENUE 8,091,244 Cost of Goods Sold 5,142,844 GROSS MARGIN 2,948,400 Payroll Expense 1,479,872 Payroll Taxes 121,369 PersonnelExpenses&Benefits 331,214 General & Admin Expense 404,699 Occupancy Expense 377,402 Total operating expenses 2,714,556 Other Income (expense) (10,348) NET INCOME (LOSS) 223,496
basicsbasic goods at basic prices
SaigeAge 10Kyra
Age 10
They have meat and milk on the inside. You can crack them with a hammer but most people drill
a hole on the bottom and then crack them. I think they look like a bowling ball!
““
I like watermelons because most of the time they’re juicy and sweet and I like them and they taste really good… You should not be worried
about swallowing the seeds.
““
See our Co-op Kids TV commercials on our YouTube page www.youtube.com/thenorthcoastcoop
Balance Sheet Quarter Ending June 28, 2014 Qtr 1, Fiscal Year 2015 Qtr 1 FY 2015 Assets: Current Assets 3,401,840 Property & Equipment 2,621,471 Other Assets 348,997
Total Assets 6,372,308 Liabilities: Current Liabilities 1,865,357 Long Term Liabilities 163,591
Total Liabilities 2,028,948 Member Equity: Current Owner Shares 3,129,841 Retained Earnings 1,213,519
Total Member Equity 4,343,360 Total Liabilities & Equity 6,372,308
www.northcoast.coop 8
Balance Sheet Quarter Ending June 28, 2014 Qtr 1, Fiscal Year 2015 Qtr 1 FY 2015 Assets: Current Assets 3,401,840 Property & Equipment 2,621,471 Other Assets 348,997
Total Assets 6,372,308 Liabilities: Current Liabilities 1,865,357 Long Term Liabilities 163,591
Total Liabilities 2,028,948 Member Equity: Current Owner Shares 3,129,841 Retained Earnings 1,213,519
Total Member Equity 4,343,360 Total Liabilities & Equity 6,372,308
| COOK & SAVE |
BULKOrganic Thompson Raisins$2.19per lb
BULKOrganic Rolled Oats$1.19per lb
BULKOrganic Sweetened Cranberries$4.99per lb
COOK & SAVE Flourless Oatmeal Cookies
The North Coast Co-op’s Cook & Save Club hosts free monthly meetings to develop recipes
that include items from our sales flyer. This month we are featuring items from our Bulk Department.
Buying in bulk is economical. When you shop the bulk section of the Co-op you can purchase the amount of product you need, rather
than predetermined amounts. Most products are much less expensive per ounce than their prepackaged versions; after all, you’re not paying for all that packaging and advertising. It takes enormous resources and energy to produce all of those cans and boxes and cartons and labels. You’re making a significant environmental difference by buying in
bulk, especially when you reuse your own containers and bags. There’s no need to pay for what you won’t use. Instead, you can choose exactly what you need—as little or as much as you want—without any waste.
In this month’s recipe all the ingredients, except for one (bananas*), can be purchased from the Bulk Department.
1. Preheat oven to 325° F.2. Have two mixing bowls ready to use.3. In one bowl mix together the bananas, honey
or maple syrup and almond butter.4. In another bowl mix together the oats, raisins,
dried cranberries and salt.5. Mix the wet ingredients into the dry ingredients.6. Lightly oil two baking sheets to prevent cook-
ies from sticking.
7. Scoop out about 2-3 tablespoons worth of the mixture onto the baking sheet for each cookie. Gently press down to form cookie. The cookies will not spread or rise, so they will stay in the same shape.
8. Put the cookies in the oven for 15-20 minutes. Do not over-bake.
9. Transfer the cookies to a cooling rack. The longer they cool, the firmer they become. Store in an airtight container for up to one week.
Join us Monday, October 13, 6pm in Arcata for the next free meeting
of our Cook & Save Club Please register online, just as you would a cooking class at www.northcoast.coop.
Choose Cooking Classes from the dropdown menu and click on register. Or call the Out-
reach Coordinator at (707) 443-6027 ext. 120.
By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Outreach Coordinator Photo by Amy Waldrip
Directions
Sale Ingredients
1 cup very ripe banana, mashed well (approximately 2 bananas)
¼ cup honey or maple syrup
1 cup almond butter
2 cups rolled oats*
½ cup Thompson raisins
½ cup dried cranberries
¼ teaspoon salt, or to taste
Additional ingredient options: cup chopped almonds (on sale this month) or pecans, ¼ teaspoon ground cinnamon or cardamom (all available in the Bulk Department!)*Use gluten free oats (in the Grocery Department) to make this recipe gluten free friendly.
Ingredients Makes about 20 cookies
3
3
*only 98 cents/lb everyday thru Co-op Basics
9 CO-OP NEWS | Sept. 2014
| COMMUNITY PARTNERS |
Eureka Car StereoCar Audio • iPod and Bluetooth Solutions • Auto Security
Alpine • Focal • Pioneer
JL Audio • Kicker
Viper
15th & Broadway ▼ 707-445-3283 ▼ Mon-Sat 8:30-6:00
Find us on facebook
LOVING HANDS INSTITUTE
State Licensed School for Holistic Massage Therapy
Since 1989
Private Massage Practice, Open Daily
www.lovinghandsinstitute.com
LOVING HANDS INSTITUTE
State Licensed School for Holistic Massage Therapy
Since 1989
Private Massage Practice, Open Daily
www.lovinghandsinstitute.com
contact amy waldrip [email protected] // 707.826.8670 ext. 120
COASTAL CLEANUP DAY
Join Our Crew
Sat., Sept. 20th
from 9am - NoonVolunteers receive a free lunch
provided by the Co-op!
Meet us at the Arcata store to fill out sandwich forms at 8:45.
The North Coast Co-op cleanup team will be cleaning up the area around the Mad River Slough
bridge on Highway 255.
Contact Brenda Harper (707) 502-3555 ext. 123 for more information.
advertise in the co-op news
Affordable and package rates available Limited space. Contact Amy Waldrip at (707) 382-3107
www.northcoast.coop 10
| CO-OP COMMUNITY |
We’re the Best!
Voted Best Grocery Store 2014 by North Coast Journal Readers
Learn more about GMOsat the GMO Fall Speaker Series at Humboldt State Universty,
presented by GMO Free Humboldt – Yes on P“Are Genetically Engineered Foods Safe to Eat? What Are the Risks, and Who Insures Safety”September 5th 2014Presented by Dr. Michael HansenMichael K. Hansen Ph.D., a Senior Staff Scientist with Consumers Union (CU), publisher of Consumer Reports, currently works primarily on food safety issues. He has been largely responsible for developing CU positions on safety, testing and labeling of genetically engineered food and “mad cow” disease. Since 2003, he has worked on a multi-state effort to ban the use of food crops to produce pharmaceutical drugs and industrial chemicals.
“GMOs: Who Wins-Who Loses?”September 12th 2014Presented by Dr. Ignacio ChapelaDr. Chapela has worked as a biologist at various levels of commitment with a large range of institutions including: indigenous communities in Latin America, public education and public research institutions (in Mexico, Wales, the US, Norway, Costa Rica and Venezuela), private industry (in Switzerland), public policy, national and multinational bodies (United Nations Deveopment Programme, Panamerican Health Organization, World Bank), and multiple foundations and think-tanks.
Both presentations will be held on Fridays, 7-9 pmin the Native Forum (BSS 162), Humboldt State University
For more information contact:Dr. Noah Zerbe, Chair of Politics, HSU
707-826-391, [email protected] Schaser, GMO Free Humboldt
707-443-5323, [email protected]
Co-op News Reference Guide
Quinoa Protein Bars• 1 cup quinoa, uncooked• 2 cups whole rolled
oats• ¼ cup flax seeds• ¼ cup hulled sun-
flower seeds• 2 tsp. cinnamon
• ½ tsp. salt• ¾ cup honey• ¾ cup almond butter• 2 ½ tsp. vanilla extract• coconut oil spray
(other oil sprays will work)
IngredientsMakes 12 bars
1. Preheat oven to 350°F2. Spread the oats out on a cookie sheet in a thin
layer. Toast in the oven at 350°F for 15 minutes.
3. While you’re waiting for the oats to turn a toasty
brown, grind the raw qunioa and flax seeds using
a spice grinder, food processor, or blender. In a
large bowl, add the toasted oats and ground qui-
noa and flax seeds. Then add the cinnamon, salt
and sunflower seeds. Mix well to combine.
4. In a saucepan, use low-medium heat to
melt the almond butter and honey together
until they have a nice smooth consistency. Add in
the vanilla and stir again.5. Take the honey-almond butter mixture and pour
it into the bowl of dry ingredients and start mixing
them together. The consistency will be very thick. It
might work best to wet your hands slightly and mix
the ingredients thoroughly with your hands.
6. Lightly spray the pan with coconut oil and press the
mix into the pan, using your fingers to apply pres-
sure so that the surface is moderately even. Use a
smaller pan (8 X 8) for thicker bars and a larger
pan (9 X 12) for thinner bars.7. Refrigerate for 20-30 minutes and then cut into
squares or rectangles. Store in an airtight con-
tainer and keep up to one week.
Instructions
Quinoa Protein
Bars
Find our archive of the Co-op News, including more recipes,
at northcoast.coop
Recipe from theJuly 2014
Co-op News
• 4 medium heirloom tomatoes (the more color variety the better)
• 1-2 jalapeno and/or Serrano chilies, finely chopped (leave the seeds and ribs in for higher heat—wash hands well after han-dling, or wear gloves, and do not touch your eyes)
• 1-2 garlic cloves, minced
• ¼ cup cilantro, finely chopped
• ¼-½ tsp. cumin seed, toasted and roughly chopped
• 1 tsp. fresh lime juice• 1 tsp. extra virgin
olive oil• salt & pepper to taste
1. Toast cumin seeds: heat a small pan (no oil) over medium high heat. Add the cumin seeds and toast for about 3-4 minutes, stirring often. They’re done when they become aromatic. Remove from heat and chop roughly with a knife. Set aside and prepare the rest of the salad.
2. Slice the Heirloom tomatoes to about ¼ inch thickness and place in a medium to large bowl.
3. Add the chopped jalapeno and/or Serrano chil-ies, garlic, cilantro, lime juice, salt and pepper (to taste). Gently fold all of the ingredients together, careful not to crush the tomatoes. Let stand for 5-10 minutes, then drain excess juice.
4. Plate the salad, drizzle with the extra virgin olive oil and serve right away.
IngredientsMakes 4 servings
Directions
Heirloom Tomato Salad
Find our archive of the Co-op
News, including more recipes,
at northcoast.coop
Recipe from the
August 2013
Co-op News
HeirloomTomatoSalad
Your favorite Co-op News recipes are now available in stores!
pick up our new double-sided recipe cards for your next meal or homemade snack
find them at Customer Service at
both of our store locations
Apply for a
CCF GrantLocal non-profit groups have until November 1, 2014 to mail in pro-posals for the Cooperative Community Fund (CCF) 2014 grant fund-ing cycle. Grants will range from $300-$2,000 for projects focused on the following: Sustainable Agriculture, Food Security (defined as access to a safe supply of quality food to all aspects of a commu-nity), Food Nutrition and Education. Visit www.northcoast.coop for Granting Guidelines or pick them up at Customer Service in either store.
For more information, contact Bella Waters at (707) 502-3555 ext 135
Coupons expire Oct. 31, 2014
$5 off a $50 purchase
Members, look for a special edition of the Sept/Oct Co+op Deals Coupons in the mail!Including a storewide
coupon! Plus many more great deals.
CO-OP NEWS