may co-op news 2013
DESCRIPTION
A monthly publication of the North Coast Co-op in Arcata and Eureka California.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 NewsA Publication of the North Coast Co-op • May 2013
be an awesome bike commuter
win this bike!
& much more
p. 15
p. 4
est. 1973
1 May 2013
The Cooperative Principles:1. Voluntary & Open Membership 2. Democratic Member Control 3. Member Economic Participation 4. Autonomy & Independence 5. Education, Training & Information 6. Cooperation Among Cooperatives7. Concern for Community
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 DirectorsMelanie Cunningham, Tim Silva,
Kate Lancaster, Fred Moore, Steve Suttell, John Woolley
Open Seat-Employee Director
est. 1973
By Melanie Bettenhausen, Outreach Director
Bike Awareness is a Collaborative EffortVolume 53
May is Bike Month, which is a good time to
assess all that we have here on the North Coast and appreci-ate the people who work tire-lessly to create communities that are conducive to biking. We have paid planners and volunteer citizens alike work-ing on policies that make our roads safer to travel by non- motorized transportation. Policies at the city, county, state and national level are important, but so are the pol-icies of non-profit organiza-tions, government agencies and private businesses.
Each year, the Co-op joins with the Bike Month collab-orative to bring awareness to bicycle commuting, safety
and advocacy work on bike trails and safe routes. The Bike Month collaborative consists of a fluid group of organizations who either par-ticipate in the coordination of Bike Month events or contrib-ute time and/or money. This type of collaboration exists throughout Humboldt County for many purposes, and it is always amazing to see what they accomplish. You can find more Bike Month activ-ities, like the Co-op’s own energizer stations on Bike to Work Days, on p.4.
Another collaborative to note this month is Humboldt CAN, or the Humboldt Com-munity for Activity and Nutri-tion, for which the Co-op is a
member. This group is com-mitted to building a unified movement towards increas-ing physical activity, healthy eating and active and public transportation. They empha-size policy in creating a built environment that not only allows, but inspires individu-als to eat well and move more. Every other month Humboldt CAN hosts a Tea & Talk. This month’s topic, no surprise, is around bike friendly prac-tices. For part of the presen-tation, the Co-op, along with Bikesthere.com will debut a video that showcases the work that the Co-op has done to become a bike friendly business. More details about the presentation are on p.10.
Tea & Talks are free and open to the public. Please join us.
For the last five years the Co-op has worked to bring awareness to Bike Month and to incorporate bike friendly practices, but this year we have included bike access in our strategic planning pro-cess. We have taken a step toward creating and institut-ing policies that embed bike friendly practices into the very fabric of how we con-duct our business. We know we still have a lot of work to do, but we would like to thank those of you who have given us the opportunities, the guid-ance and the support to be a leader in bike friendly busi-ness practices. We couldn’t do it without you. Now, let’s get on our bikes and ride!
Bike Month Sponsors Include:
• North Coast Co-op (of course!)
• Humboldt Bay Bicycle • Commuters Association • Humboldt Partnership for
Active Living• Natural Resources Ser-
vices of RCAA• Humboldt County Public
Health• City of Arcata• City of Eureka• Humboldt County Asso-
ciation of Governments• Caltrans• BikesThere.com• Adventures Edge• Pacific Outfitters• Eureka Natural Foods• Henderson Center
Bicycles Green Wheels • Revolution Bicycles
Photo by Benjamin BettenhausenFrom left: Kona, Melanie, Mahina
p. 2 new gmo policy in the worksp. 3 member commentsp. 4 become an awesome bicycle
commuterp. 5 fiesta farro salad with pinto
beansp. 6-8 community kitchen class &
workshop schedule
p. 9 roasted rhubarb saladp. 10 local produce calendarp. 11 board businessp. 12 from the general managerp. 13 40-for-40 giveawayp. 14 welcome our new cfop. 15 reference guide
Contact [email protected]
Inside This Issue
For the last five years the Co-op has worked to bring awareness to Bike Month and to incorporate bike
friendly practices, but this year we have included bike access in our strategic planning process. “
“
from the editor
www.northcoastco-op.com 2
Disaster Prep
Judith WarrenEmergency
Preparedness Guru
It’s not terribly practical to spend time, money and
energy preparing for disasters without first identifying exactly what are the likely disasters that may affect where you live, work or play!
Recent innovations imple-
mented by the Humboldt County Planning Department and the California Emergency Manage-ment Agency (CalEMA) provide websites where you can glean a wealth of disaster hazard infor-mation specific to your area.
Humboldt County Plan-ning Department. Access http://gis.co.humboldt.ca.us then select Hazard Mitigation, then zoom in to any area in the county – you can go down to a scale that shows individual par-cels. Select what type of disaster for which you want a printable map. You can chose wildfire, dam inundation, seismic ground shaking, tsunami evacuation, earthquake faults, or floods.
CalEMA. Access http://myhazards.calema.ca.gov then input any address in California to find out what natural hazards exist in that area. The site pro-
vides maps and discusses spe-cific earthquake, flood, wildfire and tsunami hazards.
For additional information on how to plan, prepare and recover, check out the work-shop schedule on page 7 for two upcoming training opportunities in June for “Living on Shaky Ground: How to Survive Earth-quakes and Tsunamis in North-ern California”.Judith is a geographer who has cre-ated and taught community disaster preparedness courses for more than 30 years, and is one of the authors of “Living on Shaky Ground: How to Survive Earthquakes and Tsunamis in Northern California.”
Identify Your Disaster Hazards
It's almost here!
Still haven't registered? 6 Rivers Running Club will be at the Co-op's Arcata Store location accepting registration forms on
May 10 from 3-6pm.
Race takes place on May 12.
Atalanta's Victory Run & Walk
May 12, 2013
cooperative community
BREAKING NEWS
April 24, 2013—U.S. Senator Barbara Boxer (D-CA) and Congressman Peter DeFazio (D-OR) introduced the Geneti-cally Engineered Food Right-to-Know Act, bipartisan legis-lation that would require the Food and Drug Administration (FDA) to clearly label genetically engineered (GE) foods so that consumers can make informed choices about what they eat.
Co-sponsors of the Senate bill include Senators from Alaska, California, Connecticut, Hawaii, Montana, New Mexico, New York, Oregon and Vermont. Don’t see your state represented? Take a moment to contact your Senator and let them know you support this bill. Find your Senators and con-tact information at www.senate.gov/general/contact_informa-tion/senators_cfm.cfm
Co-sponsors of the House bill include Representatives from Alaska, Arizona, California (5 districts!), Colorado, D.C., Hawaii, Illinois, Maine, New Hampshire, New York, Oregon, Rhode Island, Virginia, Virgin Islands, Vermont, and Washington. Find your Representatives at www.house.gov/representatives/find.
The North Coast Co-op already supports this bill and is included in the lengthy list of broad supporters through the National Cooperative Grocers Association (NCGA). A link to the list can be found at Senator Boxer’s website www.boxer.senate.gov.
Contact your representatives and let them know you support this bill!
Genetically Engineered Food Right-to-Know Act Introduced!
By Melanie Bettenhausen, Outreach Director
You may have already heard that Whole Foods
Markets have declared that they will require labeling of GMO (genetically modified organism) ingredients for all products on their shelves by the year 2018. Whole Foods is putting the onus on their vendors to source GMO-free ingredients, or iden-tify when GMO ingredients have been used. This is a big deal and we are so happy that they are taking the lead as they have a massive influence in the industry. Taking this step truly will help to elicit changes. It’s good to know we're all on the same side, looking for the same outcome—labeling.
Many of you have made your voices heard and requested that the Co-op take action as well. We are happy to report that we have a new GMO pol-icy in the works which we will be rolling out next month in the Co-op News. In addition, we are banding together with other natural foods co-ops across the nation to influence the labeling practices of our vendors and distributors. We are doing this
by creating policies that pro-hibit bringing in NEW products that are likely to contain GMOs. The overarching goal of all of these policies is to force vendors to label their GMO ingredients voluntarily; if they don’t want to do that, then they would need to take GMOs out of their products in order to be on our shelves.
On a similar front, the National Cooperative Grocers Association (NCGA), of which our Co-op is a member, is put-ting pressure on vendors to dis-close the source of their ingre-dients and any that may contain GMOs. NCGA brings us the monthly Co+op Deals available in our sales flyer and the Co+op Coupons in our coupon book. NCGA is aware that promoting products owned by companies that spent money to defeat Prop 37 is a problem for our members, as well as co-op members across the nation. Prop 37 was the California ballot measure that would have required companies to label GMO ingredients. Prop 37 did not pass, however label-ing efforts are underway in more
than 20 states. At this time, the only
way to truly avoid GMOs is by buying organic or by buying Non-GMO Project veri-fied products. The Non-GMO Project is a non-profit organi-zation which offers third party verification and labeling for non-GMO food. The North Coast Co-op is enrolled in the Non-GMO Project as a Support-ing Retailer. You can find their butterfly logo on many of the products throughout our stores. We will continue to add products that are Non-GMO Project veri-fied and will work to improve our education around GMOs and how to avoid them.
In the meantime, we are diligently working to finalize a policy implementation plan for the North Coast Co-op’s new GMO policy. We are so excited to share it with you next month! As always, we will con-tinue to advocate for labeling and share with you opportuni-ties to influence policy around GMOs. Thank you for making your voices heard in regards to GMOs!
Co-op to Introduce New GMO Policy
3 May 2013
Member Comment Board
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: May 15
Member SurveyWhat can we do to improve the parking situations for cyclists
at both of our Co-op locations?
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.
Mary Ella Anderson #22532refill • reuse • enjoy
youa gift for
refill • reuse • enjoy
youa gift for
We're collecting photos for our 40th anniversary. Snapshots from the good old days, event photos;
we want to see them all!
Help us Make History!
Thank you for 40 years of cooperation!
Photos can be sent via email to [email protected] or submitted by mail to Attn: Co-op News 811 I St. Arcata, CA 95521 or dropped off with
Customer Service in either Co-op location. Photos may be used in print materi-als and at our 40th Anniversary Celebration in October.
www.northcoastco-op.com 4
Fitting that much-needed exercise into your work-day morning crunch can be
daunting to say the least. But what if your choice of exercise not only got you moving outdoors in the fresh air, but also provided trans-portation to work and saved you thousands of dollars a year in gas money? That’s right, it’s time to get cycling. That’s why, during the month of May, the Co-op is team-ing up with Humboldt Bay Bicycle Commuters Association to bring
you tips on how to become an awesome bicycle commuter. We are also co-conspirators with Revolution Bicycles to give away a couple of commuter bikes to get you rolling (see back page).
Assistance, encouragement, and a brand new circle of cycling friends is awaiting you this Bike Month! Join us at one of the many Bike Month activities during the month of May. See the full calen-dar of events at www.humbike.org.
Keep your bike locked and secured when you park it. You can borrow a lock at Customer Service to use while you are
shopping at the Co-op.
Protect your brain with a properly fitted helmet and attach a
rearview mirror to it. Then you can change the view behind you by slightly turning your
head from side to side.
Make yourself visible with a headlight, a flashing rear red light, and a brightly colored vest, day or night.
Rear rack for carrying things like a briefcase, bag lunch, groceries, changes of clothes,
etc. (you might need saddle bags or a container secured to your rack)
Keep brake pads, rims and chains clean. Using lightweight oil on the chain will keep it quiet and help it last longer. Put an old towel under the chain as you spray to keep the oil off your rims.
Find the right seat! When buying a bike, bike
shops will often switch seats to meet your needs.
Be sure to ask.
bike to work days at the co-op
celebrate bike month
Pick up a copy of the Humboldt Bike Map at most bike shops to
choose a safe route for your commute.
Carry a spare tube or tube patching materials, tire levers, and a pump. Patching a flat or changing a tube is easy to learn. See this two minute tutorial on YouTube: http://www.youtube.com/watch?v=zFB_PyoOrt4 Energizer Stations
from 7-9 amMay 9 in Arcata
May 16 in Eureka
The Co-op will be hosting Energizer Sta-tions in front of our stores, serving free hot drinks and snacks to bicyclists who roll by on their commute. Adventure’s Edge will be providing free mini tune-ups, so, if you limp into the Co-op on a bike with a flat tire or a chain falling off, you can get it fixed before completing your ride to work.
Don’t forget to enter to win a Kona Afrika bike (courtesy Revolution Bicycles) at the Co-op while there!
5 May 2013
recipe box
COOK & SAVE
Ingredients: • 1 cup pearled farro (2 cups cooked) • 2 cups dry pinto beans (2 15-ounce cans of pre-cooked beans can be
used in place of dry beans)• ½ onion, minced (red or yellow) • 1 tomato, diced • 2/3 cup bell peppers, green and/or red, diced (optional) • 1 large red apple, diced • ½ cup walnuts, toasted and chopped • ½ cup coarsely chopped flat leaf parsley • 2-3 Tablespoons olive oil • 2-3 Tablespoons vinegar (apple cider, wine or golden balsamic) • ½ teaspoon sea salt, or to taste
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 learned about pinto beans. Classified as a legume, pinto beans are high in fiber, calcium and iron and are a great source of protein.
When purchased in the bulk department, dry pinto beans are much less expensive than canned. Sealed in an airtight container and stored in a cool dark place (like your cupboard), dry pinto beans will keep for at least two years. We recommend making a pot of pinto beans that can be used in more than one recipe for meals throughout the week. We’ve provided instructions for how to cook dry beans. Once you’ve done that, try this recipe using farro and pinto beans, then explore on your own. Serves 6-8.
Organic Pearled Farroper lb
$2.59Reg. $3.59
month long specialApril 30 - June 3
Organic Pinto Beansper lb
$1.59Reg. $2.29
limited time specialApril 30 - May 20Directions:
Cook the Beans (skip this step if using pre-cooked canned beans): To make 6 cups of cooked beans (not just pintos), cover 2 cups dry beans with 3 times their volume of water and let stand in refrigerator for 12 hours or overnight. Then in a large saucepan, cover drained, soaked beans with 3 times their volume of fresh water. Bring to a boil, reduce heat and simmer, partially covered, adding more water if necessary for about 45 minutes. Beans are done when they can easily be smashed with the back of a spoon or between your thumb and finger. Separate 2-3 cups of beans and let the remaining portion (3-4 cups) cool before store in refrigerator.
Cook the Farro: Fill a 6-quart pot ¾ of the way full of water and add ½ teaspoon salt. Bring to a boil. Rinse farro in a strainer under cold running water. Drop in the farro, stir and get water to a steady, lively simmer. Partially cover the pot and cook 20-30 minutes, or until tender. Drain the farro in a colander.
Mix the Salad: Toss cooked farro with minced onion, chopped tomato, chopped apple, peppers, olive oil and vinegar. Let stand at room temperature for 30 minutes. Fold in 2-3 cups of the drained, cooked pinto beans and parsley. Top salad with toasted walnuts.
By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Community Kitchen Coordinator
Photo by Brenda Harper
www.northcoastco-op.com 6
Community KitchenSchedule of Cooking Classes & Workshops in Eureka & Arcata
Monday, May 6 from 6:00 to 8:30 pmVegan Cuisine: Classic SouthernUdochi Skyers $30/$20 Co-op Members Are you looking to liven up mealtime? Udochi will share tips on how to infuse rich flavors into southern style dishes. Salad Stuffed Pita with Tofu Paté; Vegan Baked Mac-n-Cheeze; BBQ Beef - Vegan Style; and Garlic Toasted Brussels Sprouts.
Monday, May 20 from 6:00 to 8:30 pm The Finer Points of Roasting Chef Jon Hoeschen $45/$35 Co-op Members Incorporate some new techniques into your mealtime repertoire. Roasted Beet Carpaccio Salad with Orange-Basil Vinaigrette, Toasted Pine Nuts, and Crumbled Herb Goat Cheese; Roasted Whole Chicken with Meyer Lemon Shallot Sauce served with Roasted Garlic Potato Gratin; Roasted Seasonal Vegetables with Gremolata; and Raspberry-Blueberry Panna Cotta.
Thursday, May 23 from 6:00 to 7:00 pmWhat’s in a Label?Co-op Staff Instruction
W
FreeNavigating the grocery aisles and finding the right food option for yourself and your family can be confusing at times. Gaining a better understanding of the importance of product labeling, what the terms actually mean, and the importance of knowing what’s in our food can help us make better informed grocery decisions. Find out what some of the frequently used “key” words and phrases mean: organic, Non-GMO verified, natural, fair trade, gluten-free, free range, and more.
Wednesday, May 29 from 6:00 to 8:30 pmRawesome Delights Bequin Lapwing $45/$35 Co-op Members Do you want to incorporate more “live” food into your meals, find alternatives to bread and replace dairy in your diet? Learn how to make: Sprouted Dehydrated Crackers and Biscuits (gluten-free); Hemp Seed Hummus; Fermented Vegetables; and Seed Cheese. Also learn how to make delicious salad dressings, an all-purpose seasoning, and tips for creating colorful meals with edible flowers and brightly colored vegetables.
Monday, June 3 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.
Eureka Cooking Classes4th & B Streets
May thru June, 2013
Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad | Photo by Lauren Fawcett
French Humboldt Fusion I with Chef Alex Begovic
Wed., May 1 from 6:00 to 8:30 pm
French Humboldt Fusion II with Chef Alex Begovic
Wed., May 15 from 6:00 to 8:30 pm
Not by Curry Alone with Betty Thompson
Thurs, May 16 from 6:00 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.
7 May 2013
See p. 2 and future issues of the Co-op News to view Judith Warren's disaster preparedness tips.
Schedule of Cooking Classes & Workshops | May thru June, 2013
...Eureka Classes continued
Wednesday, June 5 from 6:00 to 8:30 pm French Regional CuisineProvence-Alpes-Côte d’AzurChef Alex Begovic $45/$35 Co-op Members This area of Southern France is a popular holiday region and is rich in the flavors of the Mediterranean. Pesto Soup with Anchovy Pesto Crostini; Ratatouille (succulent dish of colorful vegetables); Aubergine au Gratin (eggplant); and Cookies with Pine Nuts and Lime Zest.
Monday, June 10 from 6:00 to 8:30 pm Mediterranean Small PlatesLeira Satlof $45/$35 Co-op Members Enjoy this palette of beautiful & delicious dishes. Baba Ganoush - a velvety eggplant dip; Labne - luxurious soft cheese made from yogurt; Suzme - labne & feta rolled in savory herbs; Eggplant Carpaccio - roasted and topped with Tahini & Pine Tuts; Bean, Feta and Za’atar Spread with Pita Toast; Feta & Caramelized Leek Purses – delightfully salty & sweet; Avocado & Sumac Dip - beautiful to the eye and the palate; and Turkish Pastries with Cheese, Coriander & Spring Greens.
Tuesday, June 11 from 6:00 to 8:30 pmBlue Ribbon CurdLee Ann Duclo $45/$35 Co-op Members Back by popular demand! Learn the secret to making delicious, creamy award winning curd and how to water bath can it. The featured flavors will be: Lemon, Lemon-Lime, and Triple Berry Curd. Lee Ann will also demonstrate how to use curd in two tasty desserts: Lemon Curd Cheesecake Bars and Lemon Curd Trifle with Blackberry Sauce. Everyone will take one jar of curd home with them.
Wednesday, June 12 from 6:00 to 7:00 pmMaster Food Preserver W DemonstrationPressure Canning Produce FreeWhether you’re a seasoned food preserver or new to the scene, join us for a fun and informative pressure canning demo. Topics include choosing seasonal produce, pressure canning safety procedures, how often the pressure gauge should be checked, recommended recipe sources, and more. Tasty samples included.
Thursday, June 13 from 6:00 to 8:30 pmDivinely, Delectable DessertsCo-op Staff Instruction $30/$20 Co-op Members Spend a sweet evening dining on Chocolate Mousse, Crème Brûlée, and decadent Baked Donuts. Light appetizers of cheese and fruit included with coffee and tea.
Monday, June 17 from 6:00 to 8:30 pm Entertaining at Home Easy & Elegant Appetizers Chef Jon Hoeschen $45/$35 Co-op Members Break out the party invites and whip up these tasty recipes for your next gathering. Roasted Red Pepper Soup Shots; Baked Parmesan Cheese Crisps; Caramelized Onion and Shallot Dip (you’ll never use the boxed dip again); Seared Steak and Lettuce Cups; and Mocha Custard with Java Spiced Almond Cream.
Tuesday, June 18 from 6:00 to 7:00 pmThe Wonderful World of Bulk Goods Co-op Staff Instruction W $10/Free Co-op Members There are so many advantages to shopping in the bulk section at the Co-op. Besides being budget friendly, bulk shopping reduces packaging, and makes it possible to purchase just the right amount of an ingredient. We’ll tour the bulk aisles, share time-saving cooking ideas, and sample some tasty recipes.
Wednesday, June 19 from 6:00 to 8:30 pm French-Humboldt Fusion IIIChef Alex Begovic $45/$35 Co-op Members Enjoy the end of Spring with these fresh flavors. Asparagus and New Potato Soup; Spring Lettuce with Spring Onions, Cured Olives, Croutons, Olive Oil and Lemon Juice; Roasted Pork Tenderloin Stuffed with Cilantro, Mint Pesto and Cypress Grove Chevre; and Citrus with Sabayon au Gratin.
Thursday, June 20 from 6:00 to 8:30 pmGrilled SaladsBetty Thompson $45/$35 Co-op Members Get a jump on the grill season with three scrumptious and beautifully arranged do-ahead main courses. Mandarin Chicken Salad - Chinese five-spice grilled chicken layered with match-cut vegetables, cellophane noodles and spicy mustard dressing; Thai Grilled Beef Salad - marinated flank steak with chili-lime dressing and fresh herbs served with assorted vegetables and sticky rice balls; and Vietnamese Lemon Grass Pork Chops & Grilled Vegetables – eggplants and leeks with rice noodles.
Monday, June 24 from 6:00 to 8:00pm Living on Shaky Ground: How to Survive Earthquakes & Tsunamis in Northern California Judith Warren
WFree This two-hour class provides a detailed introduction to the region’s most destructive hazards, and ways residents can mitigate those hazards, save lives, reduce injuries and recover more quickly afterwards. The class is a basic introduction to disaster preparedness for the region.
Wednesday, June 26 from 6:00 to 8:30 pm Tempting Thai Betty Thompson $45/$35 Co-op Members Experience this aromatic and pleasing menu. Spicy Garlic-Fried Rice with Mixed Seafood and Spinach; Prawn Soup - with lime leaves, lemon grass and straw mushrooms; Bamboo Salad - with lime, roasted rice powder and seasonal vegetables; and Sweet and Colorful Sticky Rice Balls with Coconut Cream.
Photo by Lauren Fawcett
Maria Vanderhorst prepares Turon (deep fried pastry-wrapped bananas) in her class More Filipino Favorites.
Register for ClassesVisit www.northcoastco-op.com or call
Lauren Fawcett at (707) 443-6027 ext. 102.
Please note location when registering.
This two-hour class provides a detailed introduction to the region’s most destructive hazards, and ways residents can mitigate those hazards, save lives, reduce injuries and recover more quickly afterwards. The class is a basic introduction to
disaster preparedness for the region.
FREE Monday, June 10 from 6 - 8pm in Arcata Monday, June 24 from 6 - 8pm in Eureka
See p. 2 and future issues of the Co-op News for disaster preparedness tips in Disaster Prep 101.
To register visit www.northcoastco-op.com or call Lauren Fawcett at (707) 443-6027 ext. 102.
www.northcoastco-op.com 8
Thursday, May 2 from 6:30 to 8:30 pmFood, Fun & FamilyColleen M. Ogle, BS, RD, Humboldt CountyPublic Health Nutritionist FreeThis is the fifth 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.
Friday, May 3 from 6:00 to 8:30 pmRaw Energy Bars & Desserts Dawn Walker $45/$35 Co-op Members Learn how to prepare healthy, delicious and kid-friendly treats using nuts, seeds, and dried fruit. Trick your sweet tooth with good fats and sugars and feel satisfied every time. The following recipes will be prepared and sampled in class: Raw Protein Nuggets; Everyday Energy Bars; and Ultimate Cacao Mousse with Seasonal Berries.
Monday, May 6 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, May 8 from 6:00 to 8:30 pm The Perfect Omelette Chef Shammah Sulouff $45/$35 Co-op Members Enjoy breakfast for dinner while learning techniques for making restaurant-quality omelettes. This class will cover both rolled and open-face omelettes, as well as the steps for adding a variety of delicious fillings. Some hands-on practice included.
Thursday, May 9 from 6:30 to 8:30 pmFood, Fun & Family Colleen M. Ogle, BS, RD, Humboldt CountyPublic Health Nutritionist FreeThis is the last 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.
Tuesday, May 21 from 6:00 to 8:30 pmSpanish TapasMaria Vanderhorst $45/$35 Co-op Members Enjoy a delightful evening dining on these small dishes bursting with flavor. Mushroom and Olive Salad; Cauliflower Fritters; Artichoke, Prawn and Potato Salad with Greens and Lemon Tarragon Vinaigrette; Albondigas - meatballs in a savory saffron tomato sauce; Solomillitos de Cerdo al Vino – pork loin in red wine sauce; and Torrijas - miniature French toast served with fruit & whipped cream.
Wednesday, May 22 from 6:00 to 8:30 pmSpring Tea PartySteven Dugger $30/$20 Co-op Members Spend an evening tasting and learning about the world of fine loose leaf teas with Planet Chai tea master Steven. Also included are appetizers that highlight the range of flavors and aromas that fine teas can offer.
Thursday, May 30 from 6:00 to 7:00 pmThe Wonderful World of Bulk GoodsCo-op Staff Instruction $10/Free Co-op Members WThere are so many advantages of shopping in the bulk section at the Co-op. Besides being budget friendly, bulk shopping reduces packaging, and makes it possible to purchase just the right amount of an ingredient. We’ll tour the bulk aisles, share time-saving cooking ideas, and sample some tasty recipes.
Monday, June 3 from 6:00 to 8:30 pmVegan Cuisine: Bean StyleUdochi Skyers $30/$20 Co-op Members These flavorful dishes are inspired by the rich bean stews of Jamaica and feature organic seasonal produce. Coconut Broad Bean and Tofu Stew; Red Pea Stew with Soya-bites; Raw Green Salad with Tofu and Garbanzo Beans; and Whole Grain Steamed Rice.
Monday, June 10 from 6:00 to 8:00 pmLiving on Shaky Ground: How to Survive Earthquakes & Tsunamis in Northern CaliforniaJudith Warren
WFree This two-hour class provides a detailed introduction to the region’s most destructive hazards, and ways residents can mitigate those hazards, save lives, reduce injuries and recover more quickly afterwards. The class is a basic introduction to disaster preparedness for the region.
Wednesday, June 12 from 6:00 to 8:30 pmMore Dim Sum Fun Maria Vanderhorst $45/$35 Co-op Members Enjoy these delightful dishes prepared using a variety of cooking methods. Green Onion Pancakes; Chicken Bao (steamed bun filled with chicken, green onions, Shiitake mushrooms, hard boiled eggs and Chinese sausage); Steamed Chinese Greens with Oyster Sauce; Shrimp & Carrot Fried Wontons with Sweet & Sour Sauce; and Pork Spareribs in Black Bean Sauce.
Tuesday, June 25 from 6:00 to 8:30 pm Canning with Italian FlavorLeeAnn Duclo $45/$35 Co-op Members Learn how to water bath can two flavorful and versatile items: Garlic Jelly and Antipasto Relish. Garlic Jelly is a great flavor enhancer for proteins and vegetables. It’s perfect in a stir fry or just spread over cream cheese for a spread. Antipasto Relish is full of great Italian flavorings and is just right on hot dogs, burgers, tofu and more. It’s also a great salsa substitute. Sample two recipes for each item and take a jar of each home.
Sunday, June 23 from 11:00 am to 12:30 pm Picnic Time! Co-op Staff Instruction $20/$10 Co-op Members This class is for children 4 to 7 years old. The cost includes one child and one adult guardian. Each pair will work on creating three healthy and yummy recipes that feature seasonal produce. Pairs will also make their very own picnic basket out of recycled items.
Arcata Cooking Classes The Kitchen • 8th & I Streets
May thru June, 2013
Hard Cider 101: Home Brewing with Sarah Borok
Sun., May 5 from 11:00 am to 2:00 pm
See the most up-to-date information on full and cancelled classes at www.northcoastco-op.com
Full Arcata Classes
Cooking Class & Workshop Refund Policy In 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.
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.
9 May 2013
make it local
You know spring has sprung when rhubarb
shows up in our produce department! Rhu-
barb is a spring and summer vegetable that can
be eaten raw, but is generally cooked with other
ingredients to produce a fruit dish of some type.
Rhubarb enhances the flavor of other fruits, such
as strawberries, and makes a delicious pie filling
or can be used to make jellies, jams, cakes, muf-
fins, and other desserts. If you are feeling adven-
turous, you can use it in a savory dish, or turn it
into a sauce to serve with meats and fish.
Take caution when using rhubarb from your
garden, as the green leaves of the rhubarb con-
tain a large amount of oxalic acid and other toxic
components that are poisonous if consumed in
large amounts. Most rhubarb in grocery stores is
sold as stalks only. Rhubarb is low in calories and
full of fiber, potassium and vitamin C.
We recommend trying it in a salad to really
appreciate the flavor. Photos by Amy Waldrip
By Brenda Harper, Consumer Education Coordinator
Featuring Sweet & Spicy Greens Mix from Little River Farm in Bayside
Ingredients Serves 4–6
• ¾ pound rhubarb, chopped into ½ inch pieces
• 2 Tablespoons granulated sugar
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon olive oil
• 1 Tablespoon minced green onion
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 8 cups mixed salad greens (5 ounces) from Little Rive Farm
• ½ cup crumbled feta cheese
• ¼ cup chopped, toasted walnuts
• ¼ cup raisins
make it local
recipe box
1. Wash and slice rhubarb into 1/2 inch pieces. In a medium size bowl, toss rhubarb with sugar. Let the rhubarb and sugar mixture stand for about 10 minutes, stirring a couple times.
3. Meanwhile, in a large bowl, whisk together the balsamic vinegar, olive oil, green onion, salt, and pepper.
Directions
2. Spread the rhubarb and sugar mixture in an even layer on a baking sheet. Roast the rhubarb in the oven at 450°F for about 5 minutes, or until the rhubarb is just beginning to soften. Allow rhubarb to cool for about 10 minutes.
4. Add the mixed salad greens to the bowl and toss to coat. Top with the roasted rhubarb, feta cheese, toasted walnuts, and raisins. Serve immediately.
Looking for another tried and true, wholesome recipe? See the Cook & Save recipe on p. 5.
Celebrating Bike Month with Bike Friendly Policies
www.northcoastco-op.com 1010
local & in season
What's "growing on" for the month of May. All produce is organic unless otherwise noted. Calendar based on best case scenario. Bad weather at the wrong time can change availability at a moment’s notice! Store selections may vary.
Claudia’s Herbs , Orleans Distance to: Arcata Store 78 mi.
Eureka Store 85 mi.
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.
Organic Matters Ranch, FreshwaterDistance to: Arcata Store 9 mi.
Eureka Store 7 mi.
Pierce Family Farm, Orleans Distance to: Arcata Store 78 mi.
Eureka Store 85 mi.
Rain Frog Farm, Blue LakeDistance to: Arcata Store 9 mi.
Eureka Store 16 mi.
Wild Rose Farm , Ferndale Distance to: Arcata Store 28 mi.
Eureka Store 20 mi. Willow Creek Farms, Willow Creek Distance to: Arcata Store 41 mi.
Eureka Store 48 mi.
Farmer Key
MAY Local & in SeasonVEGETABLESARTICHOKES
Artichokes Baby Artichokes
BEETS Chioggia Gold Red Mangel White
HERBS Chives Cilantro Oregano Parsley, Italian Peppermint Rosemary Sage Spearmint Tarragon Thyme Thyme, Lemon
GREENS, BY THE BUNCH Arugula Dandelions Mixed Chard, Gold Chard, Green Chard, Rainbow Chard, Red Collard Collards, Red Kale, Flowering Kale, Green Kale, Lacinato Kale, Rainbow Lacinato Kale, Red Bor Kale, Red Russian Kale, Siberian
Mustards, Green Mustards, Red
GREENS, LOOSE Arugula Braising Mix Spring Mix Sweet & Spicy Mix
GREENS, PACKAGED 5 oz. Arugula Baby Spinach North Coast Mellow Mix Spinach Spring Mix Sweet & Spicy Mix Watercress
LETTUCE Butter, Green Butter, Red
Leaf, Green Leaf, Red Romaine
MUSHROOMS Lion’s Mane Oyster Shiitake
ONIONS Green Onions
SPINACH Bunch Spinach, Green Loose Spinach, Baby
SPROUTS Pea Shoots Sunflower
WHEATGRASS Wheatgrass
The North Coast Co-op's Guide to Regional Food
Trust Your Source provides information about
the environmental and social values held by
our local vendors and producers. View profiles
of the people who grow and produce our food
locally, such as Rain Frog Farm (left), under the
Healthy Choices drop down menu on our web-
site. www.northcoastco-op.com
Trust Your Source
make it local
Directions
Celebrating Bike Month with Bike Friendly Policiestea & talk
Tea, coffee and fruit will be provided by the North Coast Co-op.
11 May 2013
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
I was fortunate to join Kelli Reese, our General Man-
ager, in representing our Board of Directors and some 16,000 North Coast Co-op members at the National Cooperative Grocers Association (NCGA) spring meeting in St. Paul, Min-nesota. Attending was an honor, as well as very educational.
NCGA was founded in 1999 as a business services coop-erative for retail food co-ops located throughout the United States. NCGA has member and associate co-ops which oper-ate 165 stores, generate $1.4 billion in annual sales, and are owned by 1.3 million consumer owners.
According to their website, www.ncga.coop, NCGA helps unify food co-ops in order to optimize operational and mar-keting resources, strengthen purchasing power, and ulti-mately offer more value to natural food co-op owners and
shoppers everywhere. In 2012, NCGA became a Certified B Corporation, a rigorous certifi-cation that recognizes business standards of social and environ-mental performance, account-ability and transparency.
At the conference, there were several general session presentations, as well as break-out sessions where we gained a larger perspective on the role of consumer cooperatives throughout the United States. We enjoyed hearing from Bob Burlton, a leader in the United Kingdom national cooperative movement.
Marilyn Scholl from CDS Consulting Co-op, who helps co-ops with their efforts, reminded us of the history of the cooperative beginnings, which remain similar in today’s challenging economic times. We also heard from experi-enced NCGA staff, some who have managed and/or worked in co-ops and now provide train-ing and other programs for helping the cooperative move-ment gain more of a sustaining
foothold in our local communi-ties.
The many breakout ses-sions were centered around informative presentations by individual co-ops who were working at expanding, meet-ing new competition, and even going through some contrac-tion. Two co-ops, Weaver Street Market in North Caro-lina and La Montañita, a multi-store operation in New Mexico, discussed the process they went through in adding new stores, as well as warehouse/distribu-tion facilities and other types of services. Both indicated their commitment to change through the strategic planning pro-cess, which strengthens the entire co-op resolve and ability to enhance their local com-munities, meanwhile securing their co-op's assets.
Later, two other co-ops, Community Food Co-op in Bozeman, Montana and Mis-sissippi Market Co-op located down the street from where we were staying in St. Paul, pro-vided their history and insight
in developing and maintaining a healthy board/management relationship. This is key to ensuring our local membership that well-designed responses to changes in the marketplace are being carefully and thought-fully defined and are being made with the overall commu-nity in mind.
Overall, the information Kelli and I were able to glean from this intensive and inspir-ing conference will definitely assist the Strategic Planning process. Your Co-op is getting stronger and recognizes the marketplace is fluid and ever changing. Receiving informa-tion from co-ops who have experienced change, as well as assistance from NCGA, will help guide our efforts into the next five years and beyond. As Terry Bowling, General Manager of La Montañita Co-op iterated: “If you don’t like change, you will like irrel-evancy even less.”
From the Board PresidentNCGA Conference Pays Tribute to Strength of Cooperatives
Contact the [email protected]
Ca tch up on Board businessFind meeting agendas and minutes at www. northcoastco-op.com in Board/Elections under the About Us tab or contact Bella Waters at (707) 826-8670 ext. 135.
Att end a Board meeting May 23 The Kitchen, across from Arcata store
from 6-8pm June 27 Eureka Community Kitchen
from 6-8pm Ch eck in with Bella
Questions, concerns, optimistic enthusiasm? Contact our Membership Coordinator, Bella. [email protected] | (707) 826-8670 ext. 135.
Stay Connected to Your Board
√
√
√
√
√
√
√
√
√
√
Your Co-op is getting stronger... Receiving information from co-ops who
have experienced change, as well as assis-tance from NCGA, will help guide our efforts
into the next five years and beyond.
board business
By John Wooley Board Chair
““
12
Kelli ReeseGeneral Manager
www.northcoastco-op.com
from the General Manager
LEADERSHIP CONFERENCEI recently attended a three day conference with the National Coopera-tive Grocers Association (NCGA) in St. Paul, MN, specifically designed for co-op General Managers. This was the first time in NCGA history where board chairs were invited to attend for one of those days. Titled the Co-op Leader-ship Conference, this one-day work-shop helped board chairs achieve a
greater understanding of what NCGA is working on and how they support our individual co-ops. Feedback from the session with board chairs was very positive. The next two days of meetings included the NCGA Annual Meeting and professional development. The NCGA does a great deal of work on behalf of their cooperative members located throughout the country. The NCGA member and associate co-ops operate 171 stores, generate $1.5 billion in annuals sales, and are owned by 1.3 million consumer owners.
ZERO WASTE CELEBRATIONI returned just in time to attend the Eureka Chamber mixer where North Coast Co-op hosted the first Zero Waste mixer at our Eureka location. This event featured deli-cious food from our deli, our Mermaid Sushi station, and participating local ven-dors who came out to support the Co-op and offer samples. Thanks to Mermaid Sushi, Humboldt Grassfed Beef, Cypress Grove Chevre, Fieldbrook Winery, Win-nett Vineyards, Mad River Brewery, and Konaloha Coffee for donating their prod-uct and their time to help make the night a huge success. We had a fantastic turnout and truly made our mark with what will be the first of many Zero Waste events from our Co-op.
STRATEGIC PLANNINGOn Saturday, April 20, I participated in the Co-op's Strategic Planning Workshop with attendees representing the board, management team, employees and mem-bership. I can’t tell you how inspired I was coming out of that workshop. Everyone in attendance offered great insight and ideas as to how our organization would move forward in the next five years. I look forward to writing the Strategic Plan which will be presented at the 40th Anni-versary Celebration & Annual Member-ship Meeting in October. Thanks to all the participants who gave up a sunny Sat-urday to participate in the process.
LOCAL TOTAL ON RECEIPTSFor years the Co-op has wanted to be able to print the total amount of local purchases at the bottom of our receipts. First we had to buy a new Point of Sale (POS) system, then we had to work out the kinks, and finally we had to have a special component built by our POS com-pany that would allow us to do that. Our pricing department has worked to flag all items in our system that are labeled local (within 250 miles) on our shelves, and our IT department has worked with our POS service to make everything function as it should. We are so happy to say that you can now find the total of local prod-
ucts you purchased at the bottom of your receipt. It was a long process to get here, but completely worth it to continue our long standing commitment to local pro-ducers and help spread the word.
LOOKING AHEADWe will be negotiating our contract with Unified Food and Commercial Workers Union (UFCW); ratification is scheduled for June. The Co-op’s employees have been unionized since 2001 and we work very hard to ensure we have open com-munication amongst all employees and that North Coast Co-op is a top employer in our community. This year five employ-ees will celebrate 30 plus years with the Co-op. Congratulations to Michael Turner, Larry Crabb, Sallie Grover, Ron Sharp and Bob Stockwell. In addition, 13 more employees are past the 20 year milestone. We thank all of our employees for their incredible service and dedication to the North Coast Co-op.
We recently became aware of some technical issues with our share structure, mostly affecting “C” Shares. None of the issues affect new member sign ups at our stores or “B” Share purchases; however, until we have them resolved, we will be unable to sell “C” Shares. All members with “C” Shares will receive their state-ments and dividend payments as sched-uled, as this temporary issue does not affect payout on “C” Shares, just new purchases. These changes will require updates to our bylaws. On the recom-mendation of our lawyer, we’re going ahead with a complete rewrite of our cur-rent bylaws in order to bring them in line with current practices and with all appli-cable state and federal laws. We hope to have the bylaws ready for our 2013 election in September. Through this rewrite, we’ll be able to return to bylaws provisions that codify how memberships were originally structured and handled during the first 30 years of North Coast Co-op’s existence. At the time I’m writing this, we don’t have details on the bylaws rewrite, but we’ll keep you informed on specific details as they emerge. We are mostly concerned with using a thorough, timely, and delib-erate process for this big, but important task, and to getting our systems lined up with how they operated for many years.
I’ve now been in my new position for three months and time is flying. I really enjoy the work I get to do as General Manager of the North Coast Co-op. It is rare that people get to live their personal values through their work. I am very for-tunate. Thank you.
Have a new address or phone number? Update your information to get the latest in
• Co-op happenings • Patronage refunds
• Member opportunities
Moved out of the area & not coming back? We can refund your membership.
Contact our Membership Coordinator (707) 826-8670 ext. 135 or
From the General ManagerA Busy and Fulfilling First Few Months as GM
Contact [email protected]
I can’t tell you how inspired I was coming out of that [Strategic Planning] workshop.
Everyone in attendance offered great insight and ideas as to how our organization would
move forward in the next five years. “
“
“
13 May 2013
celebrating 40 years
est. 1973
Win 40 chunks ofcheese!
40 40 Giveawayfor
In celebration of our 40th year, we’ll be having monthly giveaways. In May, members have the opportunity to win 40 chunks of local cheese. 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: May 31
from the Co-op News Archive: featuring Local Producers
celebrating 40 years
We’ve been having a lot of fun with our 40-for-40 giveaway, and this month is no exception. We will be giving away
40 chunks of cheese generously donated by the following local legenDAIRY award-winning cheese companies:
• Cypress Grove Chevre – A variety of fresh, ripened, and firm cheeses from goats' milk. You’ll love their Midnight Moon, made with sheeps' milk.
• Loleta Cheese Factory – Made in small batch-es from cows' milk, Loleta has many flavors of Cheddar, Monterey Jack, and Havarti cheeses, just to give you a taste of what to expect.
• Rumiano Cheese Company – California’s oldest family-owned cheese business, Rumia-no’s organic cheeses are the first to be verified non-GMO through the Non-GMO Project.
You will have to WHEYt until the end of the month to win, so if you have ideas on what to do with so much cheese, feel free to RENNET by us! In QUESO you are unfamiliar with the rules, you must be a Co-op member, and employees and their families are not eligible. Unless you don’t eat cheese, I’d BRIE surprised if you don’t enter today!
By rex Stewart, May/June 1984
www.northcoastco-op.com 14
Mayhem
Co
MM
uN
ity
p
ar
tN
er
s
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
LOVING HANDS INSTITUTE
State Licensed School for Holistic Massage Therapy
Since 1989
Private Massage Practice, Open Daily
www.lovinghandsinstitute.com
Find it at the Co-op
The Best Fed
Beef Find it at the Co-op
After having worked 10 years for Cher-Ae Heights Indian Commu-
nity of the Trinidad Rancheria (Cher-Ae Heights Casino)—a business that never closes—I am still getting used to the Co-op world.
I started out in the casino world when the lumber mill I worked for was closing and I was going to need a new job. At the time, Blue Lake Casino was hiring in preparation of their grand opening so I decided I would start
there. I had no idea about anything in the casino world but was will-ing to try something new with my main priority being to have an income. I was hired as a Revenue Auditor and started right away. After about six months the Payroll Clerk posi-tion came open and I was given the opportunity to learn a new skill, which I’m always willing to do.
Later that year, I heard about a job opening at Cher-Ae Heights Casino
in the Accounting department and decided to see if the pastures were any greener. Fortunately for me, they were. I accepted the position as the casino Controller, which meant I had staff to oversee and financials to produce.
During my years at Trinidad Rancheria I wore many hats at differ-ent times. I oversaw accounting for the Casino, Tribal Operations, Seascape Pier and Restaurant and North Coast Inn. Over time I moved to strictly over-see the casino, which was what I loved the most—the people in it and its ever changing days, events and excitement. My family enjoyed the change, too, as I was able to come home at more reasonable times and be part of the household again.
Last year, someone approached me about applying for the Co-op’s Con-troller position. I wasn’t really look-ing for a job, but after many days of soul searching I decided that when an opportunity knocks I should at least
open the door and see what’s there. The Co-op welcomed me with open arms. Even though I had never worked in grocery, I was excited to apply my skills to this new area.
I have to admit I wasn’t a Co-op member prior to working here. Now that I am, I am sad it has taken me so long to discover this wonder-ful place. I tell everyone I know about all the great things we carry. If you have not tried honey roasted peanut butter that you grind yourself, well don’t wait any longer. Every time I shop I find new beautiful, interest-ing and enticing products to try and explore.
It has been almost a year, and I still find myself working in the mode of 24/7 (thinking work all the time), but I know that I will eventually adjust to the Co-op world. I am so happy to be at the Co-op; being part of such a great team is rewarding and wonderful.
I am so happy to be at the Co-op; being part of such a great team is rewarding and wonderful.
Kelli Costa joins the Co-op with nearly 30 years of accounting experience | Photo by Anna Lindsay
cooperative community
Mayhem
Co
MM
uN
ity
p
ar
tN
er
s
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
LOVING HANDS INSTITUTE
State Licensed School for Holistic Massage Therapy
Since 1989
Private Massage Practice, Open Daily
www.lovinghandsinstitute.com
Find it at the Co-op
The Best Fed
Beef Find it at the Co-op
After having worked 10 years for Cher-Ae Heights Indian Commu-
nity of the Trinidad Rancheria (Cher-Ae Heights Casino)—a business that never closes—I am still getting used to the Co-op world.
I started out in the casino world when the lumber mill I worked for was closing and I was going to need a new job. At the time, Blue Lake Casino was hiring in preparation of their grand opening so I decided I would start
there. I had no idea about anything in the casino world but was will-ing to try something new with my main priority being to have an income. I was hired as a Revenue Auditor and started right away. After about six months the Payroll Clerk posi-tion came open and I was given the opportunity to learn a new skill, which I’m always willing to do.
Later that year, I heard about a job opening at Cher-Ae Heights Casino
in the Accounting department and decided to see if the pastures were any greener. Fortunately for me, they were. I accepted the position as the casino Controller, which meant I had staff to oversee and financials to produce.
During my years at Trinidad Rancheria I wore many hats at differ-ent times. I oversaw accounting for the Casino, Tribal Operations, Seascape Pier and Restaurant and North Coast Inn. Over time I moved to strictly over-see the casino, which was what I loved the most—the people in it and its ever changing days, events and excitement. My family enjoyed the change, too, as I was able to come home at more reasonable times and be part of the household again.
Last year, someone approached me about applying for the Co-op’s Con-troller position. I wasn’t really look-ing for a job, but after many days of soul searching I decided that when an opportunity knocks I should at least
open the door and see what’s there. The Co-op welcomed me with open arms. Even though I had never worked in grocery, I was excited to apply my skills to this new area.
I have to admit I wasn’t a Co-op member prior to working here. Now that I am, I am sad it has taken me so long to discover this wonder-ful place. I tell everyone I know about all the great things we carry. If you have not tried honey roasted peanut butter that you grind yourself, well don’t wait any longer. Every time I shop I find new beautiful, interest-ing and enticing products to try and explore.
It has been almost a year, and I still find myself working in the mode of 24/7 (thinking work all the time), but I know that I will eventually adjust to the Co-op world. I am so happy to be at the Co-op; being part of such a great team is rewarding and wonderful.
I am so happy to be at the Co-op; being part of such a great team is rewarding and wonderful.
Kelli Costa joins the Co-op with nearly 30 years of accounting experience | Photo by Anna Lindsay
cooperative community
By rex Stewart, May/June 1984
Co-op Welcomes New Chief Financial Officer
WIN A PATAGONIA BACKPACK STUFFED WITH CLIF PRODUCTS!
SUSHI PLATTERS FOR GRADUATION
courtesy of
May is Bike Month—enter to win one of two Kona Afrika bikes at either Co-op location & don’t forget to check out the May issue of the Co-op News for a month’s worth of bike related events and happenings.
Already have a bike? Bring this ad in to Revolution Bicycles for $20 off tune-up labor.
win this bike!
Revolution Bicycles & the North Coast Co-op
win this bike!
Revolution Bicycles & the North Coast Co-op
Board of DirectorsBoard of Directors Meetings Co-op members invited to attend.
May 23 | 6-8pm The Kitchen (Plaza Point build-ing, across the Street from our Arcata store location)
Jun 27 | 6-8pm Co-op Community Kitchen, Eureka store location
Co-op Action Committee Meets at the Board’s request. No meetings scheduled at this time. Find meeting dates and times at www.northcoastco-op.com/about.htm
Finance Committee Meets quarterly.
July 24 | 5:30pm Co-op Conference Room, upstairs in Arcata Store Location
Co-op Events May 9 Arcata Bike to Work Day May is Humboldt Bike Month! Stop by our Arcata location from 7-9am at the Co-op's “Morning Ener-gizer Station” for free hot drinks and snacks. See p. 4.
May 12 Atalanta Victory Run & Walk an all women’s 2 mile & 5 mile event at 10am at the Co-op’s Arcata store.
May 16 Eureka Bike to Work Day Stop by our Eureka location from 7-9am at the Co-op's "Morning Energizer Station" for free hot drinks and snacks. See p. 4.
Co-op Sponsored Events May 4 May Day Festival Campus Center for Appropriate Technology’s free, family-friendly celebration with live music, DIY and eco-living demonstrations. Find more information at www.ccathus.com
May 10 Dairy Princess Contest Representatives of California’s dairy districts will elect a young woman from District #1 to become ambas-sadors for the dairy industry at the River Lodge in Fortuna. Find more information at www.realcaliforniamilk.com/about/dairy-princesses
May 12 Mother’s Day Brunch Emma Center’s 5th Annual Mother’s Day Brunch at the Bayside Grange from 9am-2pm. May 28th - May 31 Creek Days Environmental Education Fair Weeklong watershed festival that educates school children and community members about the impor-tance of watersheds through the use of nature hikes, wildlife exhibits and hands-on demonstrations. Find more information at www.erwig.org
June 2 Humboldt Tri-Kids Triathlon 23rd year anniversary. Find more information at www.trikids.com
Deadlines May15 Member Surveys due (see p.3) May 31 40-for-40 Giveaway entries due (see p.13) May 31 Clif Giveaway entries due (see above)
Kevin Reed - Whomp Ass Wheat IPA
Gustin Dumler - Winter Solstice Moon Landing
Gustin Dumler - 2012 Christmas Stout
Brandon & Lisa Schmoele - Brown Porter
Alisha Stafford - Fall’in Under a Truck Cider
Unknown - 2012 Kelly Orchard Champagne Cider
Brian Bauman - 2012 Humboldt Harvest
Bill Becker - B Wit
Congratulations to the winning brewers and thanks to all who entered!
Cheers! -Scotty the Beer Guy