march 2013 co-op news
DESCRIPTION
The Co-op News is a monthly publication of the North Coast Co-op in Arcata and Eureka California. Pick up a copy in stores or read it here to get the latest on local recipes and our Northern California coopeartive community.TRANSCRIPT
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A Publication of the North Coast Co-op • March 2013 Co-op News
LET'S GET
STRATEGICget involved in the future of the Co-op, p. 5
PLUS Cook & Save with Us! Curry Popcorn Recipe p. 2
Savvy Shopping p. 10 Giveaway p. 13 for40 40
1 March 2013
from the editor
The Cooperative Principles:Voluntary & Open Membership 1. Democratic Member Control 2. Member Economic Participation 3. Autonomy & Independence 4. Education, Training & Information 5. Cooperation Among Cooperatives6. Concern for Community7.
Co-op News
.
www.northcoastco-op.com [email protected]
Editor Melanie Bettenhausen
Outreach Director(707) 826-8670 ext. 132
Graphics & CoordinationAmy Waldrip
Graphic Design Coordinator(707) 826-8670 ext. 120
Anna LindsayGraphics Assistant
(707) 826-8670 ext. [email protected]
The Co-op does not officially endorse the services or products of any paid advertiser. All articles, col-umns and letters are the expressed opinion of the
author and not the Co-op News.
Arcata Location 811 I St., Arcata • (707) 822-5947
Kevin Waters, Store Manager [email protected]
Open daily: 6 am to 9 pm
Eureka Location25 Fourth St., Eureka • (707) 443-6027
Toby Massey, Store [email protected]
Open Daily: 6 am to 9 pm
The Cooperative Offices 811 I St., Arcata • (707) 826-8670
General ManagerKelli Reese, ext. 124
Membership Coordinator Bella Waters, ext. 135
Human ResourcesLisa Landry, ext. 127
Accounting Kelli Costa, ext. 138
Board of DirectorsLoriAnn Asbury, Melanie
Cunningham, Kate Lancaster, Fred Moore, Tim Silva, Steve Suttell,
John Woolley
Volume 51
est. 1973
By Melanie Bettenhaussen, Outreach Director
Photo by Anna Lindsay
Co-op's Role in Local Food Distribution
Contact [email protected]
For those of you who have been reading the
Co-op News for years, you may remember when the discussion around local food distribution was in almost every issue; the idea being that the Co-op could somehow lend itself to build-ing a food distribution hub locally. We were side-tracked a bit by our work on Prop 37 (labeling genetically engi-neered foods), but with the Co-op’s strategic planning in full swing, it’s time we pick it up again.
As we think about strate-gic planning, it is necessary for us to address the topic of growth. For some, growth is a bad word—it is indicative of mega-corporations and greed—but when growth is approached within the context of meeting member needs and serving our community and environment, we begin to see opportunities other than open-ing another store location. Imagine that growth occurs in the form of new services and/or branches of our current busi-ness model. Just as we do with city infilling, we build on what we are already doing rather than sprawling out. Working within a confined footprint requires imagination, creativ-ity and innovation—and we have plenty of that in our com-
munity!From what I hear discussed
at the Co-op Board level, to conversations I have with members of the Co-op com-munity, I get the sense that a regional food hub is still a top priority for many of you. The National Good Food Network defines a regional food hub as “a business or organiza-tion that actively manages the aggregation, distribution, and marketing of source-identified food products primarily from local and regional producers to strengthen their ability to satisfy wholesale, retail, and institutional demand.” We know the demand is there, and we know we have producers who would like to increase their sales locally, as well as those who would like to ship out of the area. We also know the Co-op does most of this work already, just not on a regional or institutional level.
I personally get excited about the subject, especially when I relate it to the work that is being done in other parts of the state, as well as locally. For example, the Community Alliance with Family Farmers (CAFF) is currently document-ing the barriers, challenges and opportunities in market-ing, transporting and distribut-ing local produce within Hum-boldt County*. Their work is
one piece of a larger study being conducted by the Cali-fornia Center for Rural Policy at Humboldt State University. They’ve been very busy talk-ing with various players—farmers, distributors, facili-ties, organizations (including the Co-op), and food service establishments—and are find-ing promising opportunities and possibilities.
In addition, CAFF chapters in other parts of the state have been successfully tapping into existing food distribution systems to bring local prod-ucts to institutions and food service establishments. What is needed, and often times is missing in each of these sce-narios, is “a business or orga-nization that actively manages the aggregation, distribution, and marketing of source-identified food products”. The obvious question is, “Could the Co-op fill that role?”
Timing is everything, and the last time we asked this question the answer was no. But here we are again in the process of strategic planning. It’s time to ask this and other questions about where the Co-op will focus its energy
and resources for the next few years. If not food distribution, what? We need YOU to help answer these questions. Please join us for a Member Forum (see page 5) in March, write your letters and apply to par-ticipate in the Co-op’s Stra-tegic Planning Workshop on April 20 (see page 5). You and your ideas are what shape the Co-op. Let us hear them!
*CAFF’s work is NOT a feasibility study on a particular site; rather, it is a compilation of information that will enable the community to look at options and inform next steps. They will be sharing their findings this spring.
Editor’s note: If you would like to review what the Co-op has done in the last few years regarding food distribution, visit www.northcoastco-op.com and view archive issues of the Co-op News from 2008 to 2010. You can also click on the Healthy Options menu tab. Click on Food Advocacy. There you will find the documents from the Food Security Forum 2010 hosted by the North Coast Co-op and the Community Alliance with Family Farmers (CAFF).
Photo by Benjamin BettenhausenFrom left: Mahina, Melanie, Kona
From what I hear discussed at the Co-op Board level, to
conversations I have with mem-bers of the Co-op community, I get the sense that a regional food hub is still a top priority
for many of you.
p. 2 cook & save curry popcornp. 3 smoked paprika veggie chipsp. 4 what's local & in seasonp. 4 meet our prepared foods
managerp. 5 from the general managerp. 5 attend the strategic planning
workshopp. 6-9 community kitchen class &
workshop schedulep. 10 member commentsp. 10 labels for the savvy shopperp. 11 board businessp. 12 atalanta's victory run & walkp. 13 we're turning 40!p. 14 financial reportp. 15 reference guidep. 15 attend our bike parking forum
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www.northcoastco-op.com 2
recipe box
GM REPORT
The North Coast Co-op’s Cook and Save Club hosts free monthly meetings to develop recipes
that include items from our sales flyer. This month we learned about popcorn. Popcorn is a whole-grain treat that contains “good for you” antioxidants called polyphenols. Polyphenols are a type of natural chemical found in plant foods that help neutralize free radicals that may cause damage to your cells. Popcorn has one of the highest levels of polyphenols of any plant food, and plenty of fiber too!
The healthiest popcorn is made yourself on the stovetop or with a popcorn maker. If you have one, using a hot-air popper eliminates the need for oil and is quick and easy. By putting together popcorn seasonings right in your own kitchen the flavor possibilities are endless. Try this stovetop Curry Popcorn recipe to start, then explore on your own. It only takes10 minutes and makes 6 cups of popped popcorn.
Cook & savecurry popcornBy Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Community Kitchen Coordinator
Photo by Anna Lindsay
sale Items Used Valid March 19 thru April 1SPECTRUM NATURALSorganic extra virgin olive oil25.4 oz
$10.99Reg. $16.79
organic Yellow Popcornper lb
$1.29Reg. $1.79
FRONTIER
Curry Powder2.19 oz
$2.89Reg. $5.29
Ingredients:2 Tablespoons oil (canola, peanut, grapeseed, olive or coconut
oil can be used)
¼ cup organic yellow popcorn kernals (find it in bulk)
3-quart covered saucepan
1 teaspoon curry powder
¾ teaspoon turmeric
¾ teaspoon ginger
Pinch of cayenne pepper (or more if you like it hotter)
salt (to taste)
spray oil or 2 Tablespoons butter or olive oil (optional)*
Contact [email protected]
Directions:Mix spices together. Set aside.1.
Heat the oil in a 3-quart saucepan on medium high heat.2.
Put 3 or 4 popcorn kernels into the oil and cover the pan.3.
When the kernels pop, add the rest of the ¼ cup of popcorn kernels in an even layer. 4. Cover, remove from the heat for about 30 seconds (this heats up the kernels evenly and when they are put back on the heat they begin to pop at the same time).
Return pan to the heat. Once popping has begun, gently shake the pan by moving it 5. back and forth over the burner. Keep the lid ajar to let the steam release for drier and crisper popcorn. When the kernels stop popping, or have 5 seconds between pops, remove popcorn from pan and pour into a large bowl.
Immediately sprinkle spice mixture onto popcorn. Add salt to taste. Shake popcorn 6. gently in the bowl to distribute butter or oil more evenly.
* To improve how well the spices stick, melted butter and/or oil can be added to the popcorn before the spices are sprinkled, however this increases the fat content. Using a spray oil with butter flavoring instead of butter reduces the amount of fat. Olive oil or coconut oil in a spray dispenser can also be used.
SAVE THE DATEfor the next Cook & Save Meeting
At The Kitchen in the Plaza Point building across the street from the
Co-op’s Arcata location. Please join us!
3 March 2013
recipe box
3 4
By Brenda Harper, Consumer Education Coordinator and Lauren Fawcett, Community Kitchen Coordinator
Photos by Amy Waldrip
3. Lay in a single layer on baking sheet. Bake for 12 to 15 minutes, until golden brown and starting to crisp around the edges. Tip: parchment paper can be used to line the pan.
4. Remove from oven and transfer to a platter to cool. The chips will be best if eaten while still warm.
1. Preheat oven to 350° F. While the oven preheats, scrub, peel and slice carrots and parsnips as thin as possible (about 1/16 inch). A mandolin works best (pictured above).
2. Place veggie slices in a large bowl and toss with olive oil and spices until coated.
1 2
Directions:Ingredients:4 medium carrots, peeled and
sliced on the diagonal, paper-thin from Pierce Family Farm
2 medium parsnips, peeled and sliced on the diagonal, paper-thin from Willow Creek Farms
2 Tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon smoked paprika* (find it in bulk spices)
aBoUT PaprikaPaprika is a powder made from ground, dried red chili peppers, a spice used for flavor and color. Smoked paprika is a Spanish paprika made from chilies that have been dried over an oak wood fire, giving it a distinct smoky flavor similar to barbecue. Regular paprika or chipotle chili powder can be used in place of smoked paprika. Both varieties can be found in our bulk department in either store location.
Got the winter squash blahs? Root vegetables are plentiful this time of
year, so why not try a new recipe using them? Make some homemade baked veggie chips!
Root vegetables are the roots of plants that are eaten as vegetables. These roots grow into the ground from the base of the plant stem. They anchor the plant, absorb water and nutrients, and store energy.
Root vegetables are rich in nutrients, low in fat and calories, and affordable. They have wildly varying characteristics and most are suitable for chip mak-ing. Radishes, sweet potatoes, parsnips, carrots, beets, turnips or rutabagas are great options.
Make It Local
Smoked Paprika Carrot & Parsnip Chips
www.northcoastco-op.com 4
good food
What's "growing on" for the month of March. All produce is organic unless otherwise noted.
Compiled by Alisha Stafford, Assistant Merchandiser
MaRCH Local & in SeasonCalendar based on best case scenario. Bad weather at the wrong time can change availability at a moment’s notice! Store selections may vary.
FRUITKIWIFRUIT
Kiwifruit
VEGETABLESBEETS
Chioggia Gold Red
BRUSSELS SPROUTS Brussels Sprouts
CABBAGES Green Red Red Savoy
CARROTS 5 lb. Bag 25 lb. Bag, Juice
LOOSE GREENS Arugula Braising Mix Spring Mix Sweet & Spicy Mix
BUNCH GREENS Chard, Gold Chard, Green Chard, Rainbow
Chard, Red Collard Greens Dandelion Greens Greens, Mixed Kale, Green Kale, Lacinato Kale, Red Bor Kale, Red Russian Kale, Siberian Mustard Greens
GREENS, PACKAGED (5 oz.) Arugula North Coast Mellow Mix Spinach Spring Mix Sweet & Spicy Mix
LEEKS Leeks
MUSHROOMS Lions Mane Oyster Shiitake
POTATOES Devina Blue Variety, 5 lb. bag
PUMPKINS Sugar Pie
ROOTS Parsnips Rutabaga Turnips
SHALLOTS Shallots
SPROUTS Pea shoots
WHEATGRASS Wheatgrass
WINTER SQUASH Carnival Kabocha, Grey Kabocha, Speckled
The North Coast Co-op's Guide to Regional Food
Trust Your Source provides information about the environ-mental and social values held by our local vendors and producers. View profiles of the people who grow and pro-duce our food locally, such as Little River Farm (left), under the Healthy Choices drop down menu on our website.
www.northcoastco-op.com
Feral Family Farm , Blue Lake Distance to: Arcata Store 9 mi.
Eureka Store 16 mi.
Little River Farm , Bayside Distance to: Arcata Store 2 mi.
Eureka Store 7 mi.
Mycality Mushrooms, Fairhaven & Fickle HillDistance to: Arcata Store 3-8 mi.
Eureka Store 5-11 mi.
Pierce Family Farm, Orleans Distance to: Arcata Store 78 mi.
Eureka Store 85 mi.
Warren Creek Farms, Arcata & Blue LakeDistance to: Arcata Store 9 mi.
Eureka Store 16 mi.
Wild Rose Farm , Blue Lake Distance to: Arcata Store 9 mi.
Eureka Store 16 mi.
Willow Creek Farms, Willow Creek Distance to: Arcata Store 41 mi.
Eureka Store 48 mi.
Local Farmer Key
Get to know our Prepared Foods Manager, Carol sciarra
Greetings! I have been the North Coast Co-op’s Prepared Food
Manager for almost a year now, and I am so pleased to be here! This is a new position for the Co-op so I have been navigating through some new waters: getting to know the deli and bakery staff; getting to know our products; and understanding what we already have that works and what we need to do to improve our service to all of you.
I come from southwestern Penn-sylvania about 20 minutes outside of Philadelphia, where for 18+ years I worked as the head chef, organic garden manager and teacher at a beautiful retreat and conference cen-ter called Pendle Hill. I am proud of the fact that we were ahead of our time incorporating organic, local and fair trade food items into our menus whenever we could. As Direc-tor of Operations at Pendle Hill, my responsibility expanded beyond food service to also include maintenance
and grounds, and housekeeping and hospitality. The experience that I gained as the Director of Operations and later as the General Manager of Selene Whole Foods Co-op in Media, Pennsylvania prepared me to become the Prepared Food Manager at North Coast Co-op.
So how did I get here 3,000 miles from my home base? In 1989, my son moved to Humboldt County. I began visiting almost every year. I fell in love with the area and while I worked at Pendle Hill, Humboldt became my place for rest, renewal
and educational support…and finally my home.
The coming year is going to bring some exciting new improvements to Prepared Foods. I look forward to working with the Prepared Foods staff, our new General Manager and hearing feedback from all of you. My goal is to provide you with the best deli food in all of Humboldt County, as well as being your destination for incredible locally produced bread and bakery products.
Contact [email protected]
My goal is to provide you with the best deli food in all of Humboldt
County, as well as being your destination for incredible locally produced bread
and bakery products.
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Photo by Amy Waldrip
Trust Your Source
5 March 2013
cooperative community
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strategic Planning Timeline
March – Dec. 2012Publicity for participation in Strategic
Planning process (Co-op News & in-store)
spring/summer 2012Member/Employee questions in monthly
Co-op News
september 2012 Publish Strategic Planning timeline in
Co-op News
october 2012 Co-op News articles highlighting
accomplishments of the last/current Strategic Planning timeline (see Message
from the Board)
october 21, 2012Participatory discussion at Annual
Membership Meeting
oct./Nov./Dec. 2012 Explain and promote Strategic
Planning process in Co-op News
Nov. 2012 /Dec. 2012/ Jan. 2013
Co-op News articles & interviews by/with members & employees who participated
in the last Strategic Planning process
Dec. 2012 – Jan. 2013Call to members & employees for
Strategic Planning workshop in April
Jan. – Mar. 2013Sources for member & employee input
• Flip Charts in store• Member Forums• Employee Forums• Blog/Facebook
april 2013Strategic Planning Workshop • Ideally 40-50 participants
May & June 2013Strategic Plan is written by General
Manager
July 20131st draft of Strategic Plan presented
to Board of Directors
august 2013 2nd draft of Strategic Plan presented
to Board of Directors
september 2013Strategic Plan adopted by Board
of Directors
october 2013 The Strategic Plan will be available
to view and discuss at Annual Membership Meeting / 40th Anniversary
celebration
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I’m thrilled to be writing my first article as the General Manager. Although I’m
not new to the Co-op, there are many members and shoppers I haven’t had the pleasure to meet so I thought I’d let you know a little bit about myself.
For the last three years I’ve been working as the Arcata Store Manager. I returned to California after spending 18 years living and working in other areas of the country. Originally, I left California in the early ‘90s after graduating from San Jose State University. I moved to New York City where I eventually owned a vegetarian natural food restaurant; cook-ing, baking and organics were my passion and I had some successes and challenges in that endeavor. I learned a great deal about restaurants and what a tough busi-
ness it is to build from the ground up.After close to 10 years in NYC, I
moved to North Carolina where I got my first co-op job as the Marketing Director at the Hendersonville Community Co-op. I spent 4.5 years there before the West was calling. My husband and I moved to Kalispell, Montana, where I was the Store Manager of an independent natural foods store for 2.5 years. We LOVED the area, but it was hard to make it financially and I missed working in the co-op world, so I searched for a position that would al-low me to use the skills I’d gained over the years.
I applied for the General Manager position at Durango Natural Foods Co-op and was hired. We moved to Durango, Colorado knowing that it may not be a place we would stay long term, since we didn’t love snow and my passion for gardening would not be met there; at 6,500 feet in elevation and a short growing season it was a big chal-lenge for me, but more importantly the feet of snow became too much for us to handle and we made the difficult deci-sion to leave.
We decided to move closer to my fam-ily in California about the same time that the Store Manager position at Arcata came open. I applied and haven’t looked back. I’m excited to be here at this time. We’re celebrating our 40th anniversary, in the next few years we will have completely
paid off loans received during the Arcata expansion, and we’ve worked hard over the last few years to tighten our opera-tions and move toward a more profitable Co-op.
We still have room for improvement and lots of great ideas for our future. The plan is to capitalize on our recent suc-cesses and continue to be a leader in our community. In truth our successes are due to you, our members and shoppers. You continue to support us and give us input, and we thank you for your patronage; without you we wouldn’t be here.
I’m happy to report that the Arcata store has a new Store Manager. We wel-come Kevin Waters, who joins us with 20+ years of grocery experience. Kevin’s mother, Maureen, worked at the Co-op in the early 70’s and some of you may recognize him. Please help welcome him to the Co-op when you see him.
I love working at the North Coast Co-op. The Co-op team, board of directors, members, and shoppers are great and I look forward to an excit-ing future working together. I hope to see many of you at our Strategic Planning session in April (see be-low), the Annual Membership Meet-ing and 40th celebration in Octo-ber, and in the aisles of our stores.
kelli ReeseGeneral Manager
From the General ManagerPassion for Natural foods Leads to North Coast Co-op
Applications for the Strategic Planning Workshop are available online
www.northcoastco-op.comor at Customer Service in either store location.
Deadline to apply: March 24
Participate in Strategic Planning
Contact [email protected]
Get Involved in the Future of the Co-op
Questions? Contact Membership Coordinator Bella Waters at (707) 826-8670 ext. 135
Be Heard in a Member Forumat the Co-op's Community kitchen
Put Your Ideas to action in the strategic Planning Workshop
April 20 • All Day Event
• Mon., March 11 from 6-7pm arcata • Tues., March 12 from 6-7pm eureka • Mon., March 18 from 6-7pm eureka• Wed., March 20 from 6-7pm arcata
www.northcoastco-op.com 6
Community Kitchenschedule of Cooking Classes & Workshops in eureka & arcata
Monday, March 4 from 6:00 to 8:30 pmHomemade CrackersSimona Carini $45/$35 Co-op Members Learn how to make three types of savory crackers. The recipes are: Lavash Crackers – thin & crisp using a yeasted dough; White Bean Wafers – made from puréed beans; and a savory version of Pasta Frolla – a buttery Italian tart dough. The crackers will be served with a variety of spreads, cheeses, and tapenades.
Tuesday, March 5 from 6:00 to 8:30 pmDesserts of the World Maria Vanderhorst $45/$35 Co-op Members Take your sweet tooth on a trip around the world with these four delicious desserts: Torta di Mele (Italian apple cake); Mango with Coconut Sticky Rice (a classic Thai dessert); Beignets (French doughnuts); and Brazilian Chocolate Truffles. Includes light appetizers, coffee and tea.
Thursday, March 7 from 6:00 to 8:30 pmFlavors of Germany Chef Alex Begovic $45/$35 Co-op Members Indulge your palate with this hearty and satisfying menu. Braised Red Cabbage and Apples with Dill and Caraway; Warm German Potato Salad with Bacon and Parsley; Wiener Schnitzel with Chasseur Sauce; and Spiced Cake with Orange Zest and Raisins.
Monday, March 11 from 6:00 to 8:30 pmItalian Supper Chef Dina Fernandez $45/$35 Co-op Members Enjoy the final days of winter with this regional Italian menu. Torta di Erbe (a delightful array of seasonal greens with Parmesan cheese and pancetta in a bread crumb crust); Sole Piccata (sautéed Petrale sole with a white wine lemon caper sauce); Fava Bean and Pea Risotto; and Ricotta Almond Pudding with Kiwi and Lemon Syrup.
Tuesday, March 19 from 6:00 to 8:30 pmEast Meets West Maria Vanderhorst $45/$35 Co-op Members Latin and Asian cuisine each have unique flavors but share common ingredients. Enjoy a menu including the following: Chinese Baked Buns stuffed with Chile Colorado; Panko Crusted Prawns with cilantro lime aioli and mango-curry sauce; Carnitas Spring Rolls with Pineapple Mint Salsa; Yam & Ginger Samosas with Tamarind Coconut Sauce; Mini Hoisin Chicken Sopes (masa/corn meal cakes); and Fried Wonton Poppers (cream cheese & jalapeño) with Sweet & Sour Sauce.
Monday, March 25 from 6:00 to 8:30 pmA New Twist on American ClassicsChef Jon Hoeschen $45/$35 Co-op Members This menu will inspire your springtime meal planning. Salad of Local Baby Greens with Local Artisanal Cheese and Charcuterie; Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad; Seasonal Vegetables; Double-Dutch Mac & Cheese with Swiss Chard; and Peanut Butter Banana Cream Pie.
Eureka Cooking Classes4th & B Streets
March thru april, 2013
Maria vanderhorst prepared Lumpiang Ubod spring Rolls in her class More Filipino Favorites | Photo by Lauren Fawcett
Food, Fun & Family with Colleen M. Ogle Wed., Mar. 6 from 6:30 to 8:30 pm &Wed., Mar. 13 from 6:30 to 8:30 pm
Flavors of the North Coast I with Chef Alex Begovic
Wed., Mar. 27 from 6:00 pm to 8:30 pm
See the most up-to-date information on full and cancelled classes at www.northcoastco-op.com
Full Eureka Classes
Workshop
W
Kid-Friendly VegetarianWine ServedHands-OnGluten-Free
Please note: Most cooking classes (in both Arcata & Eureka) are demonstration only, meaning that the instructor demonstrates the recipe(s) and students eat the food that is prepared (usually a full course meal).
Classes with a hands-on icon allow for student involvement in the creation of a meal.
Register for Classes visit www.northcoastco-op.com or call Lauren Fawcett at (707) 443-6027 ext. 102
please note location when registering
7 March 2013
schedule of Cooking Classes & Workshops | March thru april, 2013...Eureka Classes continued
Monday, April 1 from 6:00 to 7:00 pmCook & SaveCo-op Staff Instruction
W
FreeCooking at home instead of eating out is an easy way to save money, particularly if you focus your meals around ingredients that are on sale. Join in on the fun of creating recipes from items that will be on sale at the Co-op. Our Cook & Save Club is for anyone who is interested in learning how to use their food dollars more wisely.
Wednesday, April 3 from 6:00 to 8:30 pmFrench Regional Cuisine Rhône-Alpes Region Chef Alex Begovic $45/$35 Co-op Members Hazelnut Crusted Baked Chevre with Frisée and Roasted Shallot Vinaigrette; Salade au Fromage et Croutons (greens, cheese, tomatoes and olive oil- mustard vinaigrette); Apples & Potatoes au Gratin with Bacon, Gruyere and Chives; and Biscuit de Savoie (sponge cake).
Saturday, April 6 from 12:30 to 3:00 pmGrits, Grinds and Steels Harvey II $45/$35 Co-op Members W Join the owner/operator of Harvey’s Sharpening and learn proper techniques for sharpening knives and keeping them sharp. Topics include: knife handling care & safety during sharpening, cleaning and storage.Bring one straight bladed, inexpensive knife (wrapped or with knife guard) to learn on. Students are welcome to bring additional knives (wrapped or with knife guards) and sharpening tools/equipment to learn more about.
Tuesday, April 9 from 6:00 to 8:30 pmBelgian Cuisine Classic Comfort Food Wannes Vandenbulcke $45/$35 Co-op Members The flavors of Belgium are varied and reflect the cuisines of France and Germany. Tomato Soup with Petite Meatballs; Hearty Flemish Beef & Beer Stew; Braised Brussels Sprouts and Duchess Potatoes; and Rice Pudding with Brown Sugar.
Wednesday, April 10 from 6:00 to 7:00 pmMaster Food Preserver Demonstration Pickled Spring Vegetables FreeWhether you’re a seasoned food preserver or new to the scene, join us for a fun and informative pickling demo. Topics include choosing seasonal produce, water bath canning and safety procedures, approved recipe sources, and more. Tasty samples included.
Thursday, April 11 from 6:00 to 8:30 pmDim Sum: To Please the Heart Betty Thompson $45/$35 Co-op Members Treat yourself to this delicious menu: Prawn Toasts; Shanghai Style Chicken Wings; Szechwan Cucumber Pickle; Two Sides Browned Noodles with Beef and Leeks; and Steamed Pearl Balls with Sticky Rice.
Wednesday, April 17 from 6:00 to 8:30 pmApril in ParisChef Alex Begovic $45/$35 Co-op Members Enjoy the flavors of France: Spring Carrot Salad with Green Beans, Toasted Almonds, Fennel and Tarragon Vinaigrette; Spinach Soufflé with Sheep Milk Cheese; Seared Chicken with Orange and Tarragon Beurre Blanc; and Chocolate Dipped Madeleines.
Monday, April 22 from 6:00 to 8:30 pm Pacific Northwest Comforts of HomeChef Jon Hoeschen $45/$35 Co-op Members Fresh Local Oyster Stew with Roasted Garlic Crostini; Grilled Steak & Mushroom Pot Pie with Mixed Green Salad and Herb-Champagne Vinaigrette; Seasonal Vegetables; and Maple Crème Brulee Tart with Cinnamon Spiced Chantilly Cream.
Tuesday, April 30 from 6:00 to 8:00 pmSauerkraut 101Sara Borok $30/$20 Co-op Members Learn how to make basic sauerkraut (fermented cabbage) in the home kitchen without special equipment.The class will cover sterilization, fermenting, preserving the sauerkraut, and recipe variations. Please bring one quart jar with lid (available at the Co-op) to take some sauerkraut home with you.
Cooking Class & Workshop Refund PolicyIn order to receive a refund on classes and workshops for which you have registered, a notice
of at least 24 hours must be given. Refunds will be given in the form of Co-op gift cards. Co-op gift cards will also be used as refunds for classes and workshops the Co-op has had to cancel.
Please notify Lauren Fawcett of registration cancellations at (707) 443-6027 ext. 102.
An Interview with Leira Satlof of Nature's Serving
Although Leira Satlof has years of experience in the culinary world, March will be her first time
teaching a class in the Co-op's instructional kitchen in Arcata. Her specialty is in Mediterranean food. See the description for her first class, Mediterranean Warmth on March 18 in Arcata (see p. 8). Leira is also the chef/owner of Nature’s Serving: World Food, Fast! You may have seen her mobile food truck in various locations around Arcata and Blue Lake*.
Recently, I had the opportunity to ask Leira some questions:
What is your background and how did it lead you on this new culinary path?
My background is in theater and music. My mother and stepfather founded Dell’Arte right here in Humboldt. I have a degree in vocal per-formance from the Manhattan School of Mu-sic and a Master of Fine Arts degree in directing from Humboldt State University. In my college years I was chef/manager of a kosher cater-
ing company in Manhattan. The culinary skills I learned as a caterer, coupled with a great love of cooking and gardening have meant that I have always found myself feeding large crowds and lov-ing it.
What is your inspiration behind your business Nature’s serving?
I am an avid gardener and love cooking with whatever is fresh from my garden. I also love the Mediterranean diet which is full of fresh, bold fla-vors. I wanted to create a garden-to-plate business that would allow me to be both farmer and chef.
If you could translate your food philosophy into words, what would it be?
As a person with type 2 diabetes, and a very short attention span, I find Michael Pollan’s quote, “Eat food, not too much, mostly plants.” to be very helpful. And if you watch that plant/egg/animal grow and thrive before you eat it, all the better!
*Lunch and dinner locations for Nature’s Serving can be found at www.naturesserving.com.
By Lauren Fawcett | Photo by Anna Lindsay
Meet our Chefs
www.northcoastco-op.com 8
Monday, March 4 from 6:00 to 7:00 pm Cook & SaveCo-op Staff Instruction
W
FreeCooking at home instead of eating out is an easy way to save money, particularly if you focus your meals around ingredients that are on sale. Join in on the fun of creating recipes from items that will be on sale at the Co-op. Our Cook & Save Club is for anyone who is interested in learning how to use their food dollars more wisely.
Wednesday, March 6 from 5:30 to 7:00 pmSeed Starting Tips & TechniquesRita Jacinto, Flying Blue Dog Farm & Nursery
W$25/$15 Co-op Members This workshop will cover all the basics of seed starting: soil, light, temperature, scarification, stratification and invocation! Rita will also demonstrate how to build a simple PVC light stand that will boost your seed starting success.
Tuesday, March 12 from 6:00 to 8:30 pmFlavors of the North Coast II Chef Alex Begovic $45/$35 Co-op Members Purple Potato and Caramelized Leek Gratin with Midnight Moon Cheese; Wilted Escarole Salad with Warm Bacon Vinaigrette, Croutons and Quail Eggs; Humboldt Grassfed Beef in Puff Pastry with Pomegranate Reduction; and Buckwheat Crepe Cake with Ganache, Honey and Toasted Almonds.
Wednesday, March 13 from 6:00 to 8:30 pmRestaurant Quality Pasta at Home Chef Owen Price $45/$35 Co-op Members Join us for a fun evening of pasta making! Owen, Head Chef at Folie Douce, will teach the techniques for creating three types of pasta by hand: Gnocchi; Linguini; and Tagliatelle. Learn sauce variations and plating techniques, too. Dine on a meal of fresh pasta and local wine. Students will take home fresh pasta.
Monday, March 18 from 6:00 to 8:30 pmMediterranean WarmthLeira Satlof $45/$35 Co-op Members Bring the flavors of a Tel Aviv falafel stand into your home kitchen. Leira (Chef/owner of Nature’s Serving: World Food, Fast!) will introduce you to some of the mainstays of a healthy Mediterranean meal. Fragrant spices like cumin, coriander, and sumac will tantalize your palate. The menu includes: Fresh Pita Bread; Falafel; Israeli Salad; Tabouleh; and Baklavah.
Wednesday, March 20 from 12:00 to 1:00 pmSeasonal SidesCo-op Staff Instruction $20/$10 Co-op Members Are you looking for some fresh & tasty seasonal recipes? Enjoy sampling four dishes featuring produce and whole grains. Topics include how to incorporate more local produce into your everyday meals. More nutrition, more flavor, less money – what more could you want?
Thursday, March 21 from 6:00 to 8:30 pmOne Pot Meals: Dorm Dinners for a StealChef Justin McNutt $30/$20 Co-op MembersThis new series is perfect for students or anyone looking to utilize healthy, seasonal ingredients while stretching their food dollar as far as possible. We’ll start off with an appetizer of Tomato Salsa with Chips and the hearty entrée will be Pozole (a classic Mexican stew with pork, red chilies, and lots of add-ins like shredded cabbage, radishes, cilantro, and more). Join us for a fun evening of positive learning and fellowship with other like minded locals who love simple & delicious food.
Saturday, March 23 from 11:00 am to 12:30 pmNatural Easter Egg Dying & More! Co-op Staff Instruction $25/$15 Co-op Members For ages 5-8, with one adult guest. Have fun creating decorative hard-boiled eggs using natural dyes made from fresh produce, spices, and other organic ingredients. Kids will also make a healthy holiday snack. Each child will decorate and take home six eggs.
Tuesday, March 26 from 6:00 to 8:30 pmFresh Catch of the Day! Chef Bryan Hopper $45/$35 Co-op Members Looking for a delicious spring inspired seasonal dinner? Chef Bryan will choose fresh and local ingredients from the Co-op to prepare a four-star, four-course meal featuring local seafood, produce, wine and more!
Tuesday, April 2 from 6:00 to 7:00 pmSeasonal SaladsCo-op Staff Instruction $20/$10 Co-op Members Enjoy fresh and tasty recipes while learning how to incorporate more local produce and whole grains into everyday meals.Three salads with vinaigrettes will be sampled.
Thursday, April 4 from 6:30 to 8:30 pmFood, Fun & FamilyColleen M. Ogle, BS, RD, Humboldt CountyPublic Health Nutritionist FreeThis is the first of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian.
Monday, April 8 from 6:00 to 8:30 p.m.Seafood 101Chef Arin McBlaine $45/$35 Co-op Members This class will feature preparation and cooking techniques such as deboning, filleting, poaching, pan roasting, and more. There will be two fish courses and one crab course demonstrated and served.
Thursday, April 11 from 6:30 to 8:30 pmFood, Fun & FamilyColleen M. Ogle, BS, RD, Humboldt County Public Health Nutritionist FreeThis is the second of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian.
Monday, April 15 from 6:00 to 8:30 pmVegan Cuisine: Latin Flavors Udochi Skyers $30/$20 Co-op Members Enjoy these authentic flavors while learning how to use all-natural seasonings to enhance your vegan meals. Classic Soft Tacos (TVP beef & chicken-style) with Pico de Gallo; Cactus Salad; Fresh Salsa; Spanish Rice & Beans; Baked Savory Tofu; and Soya Ice Crème with Warm Berries.
Tuesday, April 16 from 6:00 to 8:30 pmMore Great Thai with Pai!Chef Pailin Butterfield $45/$35 Co-op Members Experience the exotic flavors of Bangkok and beyond! This tantalizing menu features: Miang Kham (classic Thai appetizer with roasted coconut sauce and Thai herbs, wrapped in green leaves); Nam Phrik Ong (Thai dish similar to chili con carne); Larb Gai (Laotian chicken salad); Tom Yam Pla (sour & spicy fish soup); and Khanom Maw Gaeng (Phetchaburi-style savory mung bean custard).
Arcata Cooking Classes The Kitchen • 8th & I Streets
Workshop
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Kid-Friendly VegetarianWine ServedHands-OnGluten-Free
By Lauren Fawcett | Photo by Anna Lindsay
9 March 2013
schedule of Cooking Classes & Workshops | March thru april, 2013
...Arcata Classes continued
Thursday, April 18 from 6:30 to 8:30 pmFood, Fun & FamilyColleen M. Ogle, BS, RD, Humboldt CountyPublic Health Nutritionist FreeThis is the third of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian.
Sunday, April 21 from 12:00 to 4:00 pmUsed Book Exchange FreeLooking to free up some space on your bookshelf and add some new-to-you treasures? The Co-op is hosting its first book exchange. Bring books to swap and take away as many books as you bring. Don’t forget to bring your reusable bags to carry them home. Remaining books will be donated to local thrift stores.
Tuesday, April 23 from 6:00 to 8:30 pmPasta by HandSimona Carini $45/$35 Co-op Members Have you always wanted to make fresh pasta? No mixer, no pasta machine and no eggs needed! Learn how to mix semolina dough and shape it into five to six different types of pasta. Students will take their pasta creations home. At the end of class, you’ll dine on a fresh pasta meal prepared by Simona.
Wednesday, April 24 from 6:00 to 8:30 pmKnife Skills and Basic Prep Techniques Steven Dugger $45/$35 Co-op Members Knives are the most versatile tools in the kitchen. Learn professional techniques for improving your knife skills. This hands-on class and presentation will focus on basic knife handling, classic cuts, and specific prep and garnishing techniques for working with various types of produce. Bring a chef's knife and cutting board to practice on and a couple of reusable containers to take your handiwork home in. Light dinner is included.
Thursday, April 25 from 6:30 to 8:30 pmFood, Fun & FamilyColleen M. Ogle, BS, RD, Humboldt CountyPublic Health Nutritionist FreeThis is the fourth of six weekly classes to help your family eat better. Learn about kitchen safety, creating a healthy plate of food, menu planning, label reading, smart shopping, and having fun with food! Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian.
Saturday, April 27 from 9:00 am to 3:00 pmIntermediate CheesemakingGianaclis Caldwell $85/$75 Co-op Members Are you are ready to take your cheesemaking skills to the next level? Join Gianaclis Caldwell, author of “Mastering Artisan Cheesemaking” (and cheesemaker/ co-owner of Pholia Farm Creamery) as she reveals tips & techniques for making pressed and aged cheeses at home using any type of milk.The featured cheeses are: Feta, Queso Fresco and a simple Tomme-style cheese. Light lunch with cheese and wine pairing included.
Monday, April 29 from 6:00 to 8:30 pm Ayurvedic CookingGreta de la Montagne and Amy Aiello $45/$35 Co-op MembersFood is medicine and Ayurveda teaches us to eat according to individual body type and season of the year. The health benefits can be remarkable when the correct spices and ingredients are used in cooking. We will create and consume ghee, kitchari, chai and a seasonal dish for the spring.
Register for Classes visit www.northcoastco-op.com or call Lauren Fawcett at (707) 443-6027 ext. 102
please note location when registering
Co-op employee attends ecoFarm
This past January I was astounded to learn that I had been chosen
and sponsored by the North Coast Co-op and Earl’s Organic Produce (one of our major distributors) to at-tend the 33rd Annual Eco Farm Con-ference in Monterey, CA. I was also fortunate enough for my conference
companion to be our Co-op’s own Consumer Education Coordinator, Brenda Harper. Brenda’s experience working with holistic food systems and sustainable agriculture along with her lifelong dedication to education made her a treasure to attend the conference with.
Everything at the conference was truly worthy—from the local organic meals to all of the workshops, ple-naries* and discussion groups. With so many great activities taking place all at the same time, deciding which to attend took some serious choos-ing. While I could have gone to eight other workshops all with important topics like “Attracting Pollinators to the Farm” or “Food Hubs: Drivers for a Healthier Food System” (which Brenda attended) I chose “Seed Sav-ing Art & Practice: Preserving our Veg-
etable Heritage.” The speakers were Diane Ott Whealy (who started Seed Savers Exchange and Harold Horen (the Director of Biodynamic Education at Rudolph Steiner College.”
Everything at the Eco Farm Con-ference held significant meaning for my life’s work and study—the seed swap, hard cider workshop, and a wonderful plenary called “Shifting the Balance to Feed the World We all Want to Live In” in which Wenonah Hauter, the Director of Food and Water Watch, discussed her latest book called “Foodopoly: The Battle over the Future of Food and Farm-ing in America.” The plenary also featured Jim Riddle, who founded the International Organic Inspectors Association.
The event I felt most moved by was the presentation of the movie “Sym-
phony of the Soil” directed by Debo-rah Koons Garcia. The movie is an artistic exploration of the importance of soil. Filmed on four continents, Garcia depicted soil as a precious resource that needs to be taken care of—not abused like it is so often. You can learn more about the movie at www.symphonyofthesoil.com.
While at the conference, I re-flected on my co-workers and the accomplishments we make by our commitment to service and partici-pation in the organic whole foods industry. Attending the Eco Farm Conference was a great way to vali-date our hard work and to share in the celebration of life maintained.
*A plenary is a session in a conference which is open to all (or a large number) of attendant speakers, who may each contribute prepared or ad-hoc material.
By Christy Meisner (left)Produce Clerk
Christy Meisner (left) & Brenda Harper (right)
While at the conference, I reflected on my co-workers and the accomplishments we make by our commitment to service and
participation in the organic whole foods industry. “
“
www.northcoastco-op.com 1010
newite
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We love to hear from our Members! Below are some of the most recent comments that have been posted to our Member Comment Boards in both of our store locations.
Member Comment Board
11 March 2013
board business
Bella WatersMembership Coordinator
It was a packed board meeting on January 24, 2013 in The Kitchen. President Silva called
the meeting to order and the Board approved the minutes of the November meeting. During the Member Forum, member Peter Olsen presented a letter of concerns regarding management, member Carl Ratner asked clarifying ques-tions of the General Manager hiring process and member Colin Fiske asked the Board to show their support for the UNFI workers strike.
Director Suttell reviewed the Finance Com-mittee minutes and the Board approved the committee’s recommendation to continue the “C” Share dividend rate at 2.00% APR for the 1st Quarter ending June 29, 2013. The Board also approved a $50,000 cap on “C” Share in-vestments per membership. Director Moore will write a newsletter article announcing the cap (see left).
Director Lancaster will be the Nominat-ing Committee Chair for this year’s election and will work with previous Chair, Director Cunningham.
Director Moore reported that the Strategic Planning Committee is going along smoothly. Applications for participating in the workshop are being drawn up and member forums have been scheduled (see page 5).
President Silva announced he was stepping down as Board Chair. The Board then approved a new officer slate of John Woolley as President, Melanie Cunningham as Vice President, LoriAnn Asbury as Secretary, and Steve Suttell as Treasurer to take effect Febru-ary 28, 2013.
General Manager Lippman presented his last Board Report. If sales continue their current route, 4th quarter could break even, resulting in profits for fiscal year 2012-2013 exceeding a quarter of a million dollars. The Board reaf-firmed the change in Fair Share status as one who has $300 in "B" Shares. General Manager Lippman also reported that there are a number of members who are no longer residents of California, which is a membership requirement listed in the Co-op’s bylaws. Letters will be sent to those members. As for the Golden Discount, the Board tabled the decision to rescind the discount.
The meeting moved into Executive Session at 7:38pm.
we our members
Contact Bella [email protected]
Most Co-op members don’t think much about our three levels of
membership. Truth be told, many mem-bers don’t know we have levels of mem-bership. Even among co-ops across the country, few structure their ownership as we do. So let’s walk through it.
Most of us discovered the Co-op one day, looked around, and decided to make ourselves part of something special. We laid down $25 ($10 if it was decades ago), and became “A” Share members, with full rights not just to shop, but to vote on our leadership and direction, and to receive patronage refunds based on how much we spend. And many of us stopped there. At other co-ops around the nation, prospec-tive members pay far more (often several
hundred dollars) for these benefits.If we felt a stronger connection, or as
we earned more money, many of us con-tributed up to $300 more in “B” Shares. We received no greater privileges, yet a deeper sense of buy-in to what is truly “our” Co-op. What happens if we move away, out of the area or out of the state? Every penny of our investment is returned to us. In the meantime though, our dol-lars build equity in our locally owned grocery store.
As personal finances allow, many of us make a third sort of investment in the Co-op; we buy “C” Shares, which are interest-paying shares. If we’ve purchased $300 in “B” Shares, we’re eligible to buy “C” Shares. Currently the Board has au-thorized 2.2 million dollars in such shares paying 2% interest, much better than our local banks and credit unions. Does the Co-op write dividend checks every year? Yep. Many folks are waiting in line to buy “C” Shares because they’re such a good deal, and they provide the Co-op with working capital at a rate far below that of a bank loan. They are so popular that we have reached our 2.2 million dol-lar limit!
But in a recent review of policies and procedures, we have discovered a problem--approximately 48 percent of “C” Share investments are held by less than a dozen members of the Co-op. That creates two unintended outcomes:
because we are at our 2.2 million dollar limit in “C” Shares, other Co-op members don’t have the opportunity to buy “C” Shares; and the Co-op is at risk for cash flow problems if any one of those dozen members decides to pull their very large investments from the Co-op. The Board wants to reduce risk and simultaneously extend investment opportunity to a greater number of members, so we have adopted a new policy.
“C” Share investments are now capped at $50,000 for any one member-ship. Those who already owns more than that may keep them, but if some are re-deemed, they won’t be able to buy more until they fall below the $50,000 cap. When shares become available, we’ll sell to members on the waiting list, with 50 percent of those shares reserved for members who currently don’t own “C” Shares.
We want to encourage more, and younger, members to participate in the financial rewards. To that end, we are democratizing our investment structure and keeping our Co-op open for the next generation. If you have questions, or would like to put your name on the waiting list, please contact Membership Coordinator Bella Waters at (707) 826-8670 ext. 135.
Meeting Minutesfrom the January Board Meeting
The February issue of the Co-op News featured articles from our newest
Board members Kate Lancaster and Fred Moore. Both were great in provid-ing information about our new General Manager and highlighting the upcoming strategic planning process and demon-strating the Board’s excitement, interest and commitment to continue improving upon the Co-op experience.
For many of you reading this, and I can attest to this, the Co-op’s 40th birthday means a lot to the folks who have joined
and been loyal shoppers over these many years. That’s not to say there haven’t been challenges, growing pains, and all the messy attributes that come with a demo-cratically run institution. And that’s right, the Co-op has reached the threshold of be-ing labeled an “institution”, but the Co-op is stronger, more resilient, and now better able to handle new challenges because of all the hard work by many throughout these past years.
While our Co-op sprung from anti-institutional roots, we can now appreciate the evolutionary process as we begin a new stage with the entry of a new General Manager and a planning process lead-ing us into the next five years; Kate and Fred’s articles were those exact points. The Co-op’s commitment to better food for better health will continue with proven leadership at the helm.
Part of my excitement stems from our recent Board retreat. Your Board is a composite of many life experiences and skills. With assistance from national co-op leaders, and with the current reports of the Co-op’s positive financial health, the Board shared an all day session discussing their individual thoughts and interests.
To me it was amazing to see how much we were all similarly focused; looking at how the Co-op could build on its present abilities and build an even more sustain-able future for both our stores and the greater community.
Also in February’s newsletter was an article written by Melanie Bettenhausen about just retired General Manager Da-vid Lippman. She noted how David’s demeanor and style of leadership was so critically important during his tenure, his steadiness and inclusiveness was the basis of the positive changes through which the Co-op grew. The Board does greatly ap-preciate and understand his contributions, and wish him the best as he tills up his next stage in life (literally tilling the soil in his garden), leaving us a sound basis by which the Co-op will thrive.
Please note the strategic planning member input forums coming up this month and try to attend where you can. Hope to see you there! Find dates and information pertaining to Member forums on p. 5.
By John WoolleyBoard President
Contact the Board [email protected]
Board Retreat Generates ExcitementFrom the Board President
Co-op Board adopts Cap on “C” share Investments
Contact the Board [email protected]
Fred MooreBoard Member
www.northcoastco-op.com 12
cooperative community
Eureka Car StereoCar Audio • Mobile Video • Auto Security
Alpine • Focal • Pioneer
JL Audio • Kicker
Viper
15th & Broadway ▼ 707-445-3283 ▼ Mon-Sat 8:30-6:00
www.eurekacarstereo.com
(707) 725-9627
739 12th Street, Fortuna, CA 95540
L o v i n g h a n d s i n s t i t u t e
state Licensed school for holistic Massage therapy
since 1989
open enrollment for Beginning & advanced Classes
www.lovinghandsinstitute.com
Find it at the Co-op
The Best Fed
Beef Find it at the Co-op
Meeting Minutesfrom the January Board Meeting
atalanta’s victory Run & Walk Making the Move Back to Mother’s Day, May 12, 2013
Get ready for the 32nd Annual Atal-anta’s Victory Run and Walk, an all
women’s 2-mile & 5-mile event on Moth-er’s Day, Sunday, May 12 at 10am at the North Coast Co-op’s Arcata location.
In Greek mythology, Atalanta the Hunt-ress was a beautiful young woman who was the swiftest runner of her day. She was also an excellent wrestler, swordsman and archer. She shattered the Grecian "glass ceiling" by questing for the Golden Fleece with Jason and the Argonauts and by tak-ing the leading roll in killing the huge and terrible Calydonian Boar.
The brave Melanion won Atalanta’s hand in marriage by beating her in a foot-race. Though very swift, Melanion was no match for Atalanta, and only won by drop-ping golden apples for her to pick up. Atalanta, being no dummy, realized that she could have the golden apple and her man too, so she obligingly picked up the golden apples, lost the race and won her man.
See the registration form to the right to sign up and visit www.6rrc.com for all the race details. We’ll see you there!
Last Name________________________________________ First Name________________________________________________
Address________________________________________________City____________________________________State__________
Zip Code______________ Email Address____________________________ Phone(_____)_______________________________
Age on Race Day:
Mail registration, fee and T-shirt order (if applicable) to: Atalanta, c/o SRRC, PO Box 214, Arcata CA 95518-0214
Please circle which race: Individual 2mi. or 5mi.specialty? Please circle one: stroller: 2mi. or 5mi. 2 Generations: 2mi. or 5mi. 3 Generations: 2mi. or 5mi.Fees: Girls under 12 years: $5 Women 12 years & older: $10 Women Registered after May 1: $15
WaIveR: In consideration of your acceptance of this entry, I hereby, for myself and my heirs, waive any and all rights and claims for damages I may have against coordination groups and will hold them harmless for any and all injuries any other form of aggravation in connection with said events. I have been warned I must be in good health to participate in said event.
signature:_________________________________________________________ Date:____________________________________
signature:_________________________________________________________ (of Parent or Guardian if runner is under 18 years old.)
T-shirts: Pre-registration only—no race day orders. order your T-shirt by april 1st. Women's cut is true to size. Red scoop neck, "tec" shirt, 100% polyester, short sleeve.
Total Fee enclosed: $___________Make Checks Payable to: sRRC
Circle one: Youth: XS(4) S(6-8) M(10-12) L(14-16) XL(18-20)Circle one: Women: XS S M L 2X and 3X (add $2)
XL
est. 1973
celebrating 40 years
Win 40Local Plant
Starts!
40 40 Giveawayfor
In celebration of our 40th year, we’ll be having monthly giveaways. In March, members have the opportunity to win 40 plant starts
from local farmers. Enter to win in either store. Watch the Co-op News each month to find out what we'll be giving away.
Thank you for 40 amazing years! Deadline to enter: March 31
www.northcoastco-op.com 141414
North Coast Cooperative Inc. Unaudited Financial statementsBalance sheet
Quarter ending December 29, 2012 (Q3)Income statementQuarter ending December 29, 2012 (Q3)
Actual Budget Prior YTD YTD YTD Q3 FYE 2013 Q3 FYE 2013 Q3 FYE 2012
NET SALES REVENUE 22,864,956 22,692,598 22,161,871 Cost of goods sold 14,395,858 14,426,118 14,119,525 GROSS MARGIN 8,469,098 8,266,480 8,042,346 Payroll Expense 4,624,403 4,594,652 4,447,711 Payroll Taxes 651,558 1,504,980 352,949 Benefits 623,715 - 1,042,533 General & Admin Expense 1,044,614 985,609 956,159 Occupancy Expense 996,173 1,041,066 1,104,377 Total operating expenses 7,940,463 8,126,307 7,903,729 INCOME FROM OPERATIONS 528,635 140,173 138,617 Other (income) expense 9,477 0 11,935 INCOME BEFORE TAXES 538,112 140,173 150,552 Provision for taxes 800 0 0 NET INCOME (LOSS) 537,312 140,173 150,552
Actual Actual FY 2013 FY 2012 12/29/2012 12/29/2011
Assets: Cash and cash equivalents 1,617,142 1,298,165 Accounts receivable 38,180 28,282 Inventory 1,331,828 1,302,891 Prepaid expenses 56,913 85,296 Deferred income tax 280,797 280,797 3,324,860 2,995,431 Building and L/H Improvements 4,023,163 4,023,163 Equipment 2,357,959 2,348,076 Accumulated depreciation (3,619,124) (3,565,280) 2,761,998 2,805,959
Investments 210,597 210,597 Other assets 69,681 69,682 Deferred income tax 6,218 6,218 286,497 286,497 6,373,355 6,087,887 Liabilities: Trade accounts payable 871,939 906,912 Current portion - LT Debt 150,730 146,790 Current portion - member debt - - Other accrued expenses 706,636 617,949 1,729,305 1,671,651 LT debt 332,880 373,696 LT - member debt 200,398 200,398 Deferred income tax 48,236 48,236 581,514 622,330 2,310,819 2,293,981 Member Equity: Preferred stock 2,841,625 2,847,913 Common stock 313,125 309,025 Additional paid-in capital (97,469) (86,653) Escheated Shares 135,349 135,349 Retained earnings 869,906 588,271 4,062,536 3,793,905
6,373,355 6,087,885
Financial ReportNew CFO & Profits Continue to Rise
kelli CostaChief Financial Officer
First of all I would like to introduce myself to the Co-op community. My
name is Kelli Costa and I have been with the Co-op since May 2012 in the position of Chief Financial Officer (CFO). Prior to the Co-op I worked for the Trinidad Rancheria Cher-Ae Heights Casino for nearly 10 years as the Casino CFO. I have lived in Humboldt County for 30 years and together my husband Ross and I have helped raise five children and will be expecting our
eleventh grandchild this year. Working at the Co-op has been so
refreshing for me. The staff is wonderful and so welcoming I can’t even tell you how eas-ily my transition into the Co-op has been. David Lippman allowed me some time to get my feet under me in the beginning so he has been taking care of the financial report for the Co-op News. He handed over the honor of writing the financial article with his recent retirement.
I’m happy to report that the third quar-ter (Q3) of Fiscal Year 2012-2013, covering October - November - December of 2012 was very nice for the Co-op. Our year to date net income is $534,033. Last year at this same time our net income was $150,553. This shows growth of $383,480 year over year. This was accomplished by sales being up 3.3% over last year and monitoring all of our expenses very closely. We are working on the budgets for this upcoming fiscal year and it’s very exciting. With Open Book Manage-ment (OBM) all of the Department Heads and Management Team are very active in setting the budgeting process for the depart-ments and stores. This is such a great time at the Co-op and I’m so happy to be part of it.
Deadline to enter: March 14at our Arcata store location
Categories: Pales and IPAs, Porters and Stouts, Fruit Beers and Ciders, Open Category
1st place prize: $20 co-op gift card 2nd place prize: beer brewing gift pack
Must be 21 to enter. One 1st place and one 2nd place winner per category. Drop off two unlabeled bottles at our Arcata store location with application slips attached to
the bottles. Entry forms available at both store locations.
C-share Changesas of Jan. 24, 2013
As of January 24, 2013 the Board of Directors has issued a $50,000 cap on “C” Share investments.
Members currently over this amount will be able to continue owning more than the $50,000 cap, but will not be able to purchase additional “C” Shares
while their investment remains above the cap.see p. 11 for more information.
WIN a $25
gift card!
Detach this entry form & return it to the Member Survey box located near the front entryway at either store location. Be sure to include your name, contact information, and member number so that we can contact you if your entry is drawn. You can also send your ideas to [email protected] with “Member Survey” in the subject line. Must be a member to enter. Co-op employees and their families are not eligible to win.
Member #: Phone #:
Member Name:
Deadline to enter: March 15
Member Survey What kind of activities should the Co-op host at
our 40th Birthday Bash?
help us brainstorm
bike parking possibilities
BIKe PARKIng FORUM