november 2012 co-op news

Co-op NewsA Publication of the North Coast Co-op • November 2012

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label Genetically Engineered foods

The North Coast Co-op supports the labeling of Genetically Engineered foodssee how, p. 10

VOTE yes | November 6

1 Co-op News, November 2012

sale items used

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 Co-ops 6. Concern for Community7.

[email protected]

Co-op News Volume 47

A monthly publication of theNorth Coast Cooperative, Inc.www.northcoastco-op.com

[email protected]

Editor Melanie Bettenhausen

Outreach Director(707) 826-8670 ext. 132

[email protected]

Graphics & CoordinationAmy Waldrip

Graphic Design Coordinator(707) 826-8670 ext. 120

[email protected]

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

Kelli Reese, 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 ManagerDavid Lippman, ext. 124

[email protected]

Membership Coordinator Bella Waters, ext. 135

[email protected]

Human ResourcesLisa Landry, ext. 127

[email protected]

Accounting Kelli Costa, ext. 138

[email protected]

Board of DirectorsLoriAnn Asbury, Melanie

Cunningham, Kate Lancaster, Fred Moore, Tim Silva, Steve Suttell,

John Woolley

Cover art from The Cornucopia Institute http://www.cornucopia.org/

Contact [email protected]

By Melanie Bettenhausen | Outreach Director

From left: Mahina, Melanie, Kona Photo by Benjamin Bettenhausen

insidep. 2 cook & save club

p. 3 from the board

p. 3 member survey

p. 4 from the general manager

p. 5 around the co-op

pp. 6-9 class & workshop schedule

p. 10 the co-op & gmos

p. 11 member comment board

p. 12 eat local challenge potluck

p. 13 butternut apple curry bisque

p. 14 local & in season in produce

p. 15 co-op news reference guide

It’s difficult to write about labeling ge-netically engineered foods (commonly

referred to as GMOs) when the Co-op News goes to print before we go to the polls to vote on Prop 37, yet you will likely be reading this after we go to the polls on November 6.

Until recently, I was fairly confident that Humboldt County, at least, would pass Prop 37; however, I have received two mailers in opposition to Prop 37. Both claimed that Prop 37 was written by a lawyer who stands to make a lot of money on the lawsuits that will arise out of the proposed labeling law. The first mailer focused on the language of Prop 37 and how it is designed to confuse the consumer. The second claims that “Pro-ponents for Prop 37 only have one thing on their mind” and shows a photo of a wad of money on top of someone’s head.

Excuse me while I step up on my soap box: I don’t know about you, but this makes me angry! I’m insulted that anyone would suggest that a grassroots movement started by a concerned citizen is a ploy to make money. They are trivializing what I consider to be the most important issue facing the future of food and the health of our fami-lies, our environment and our planet. I’m vexed that the only way I can currently avoid GMOs is to buy organic—the most expen-sive option. Now you tell me, wouldn’t you be saving money if there were labels on Genetically Engineered foods? You could choose to buy non-organic, non-GMO foods. If that’s the case, why are so many organic companies backing this initiative, an initiative that would allow consumers to stray from organic? BECAUSE IT’S NOT ABOUT THE MONEY!

I worry that our local residents will buy into the highly funded ad campaign against Prop 37, but am even more concerned that the rest of the state will be caught hook, line and sinker. It only takes a little bit of doubt for someone to decide not to vote on an is-sue. Not voting on Prop 37 is equal to a no vote on Prop 37. I am crossing my fingers that this doesn’t happen.

The good news is that Prop 37 is slated to pass with 66 percent yes vote--I can only hope that all of those who were assumed

would go to the polls actually do—which means we can celebrate!

Either way, our work doesn’t stop after November 6. We have lots of work to do to achieve a national labeling mandate, and that’s what this is really about. California has the best chance of leading the charge, and 17 US states are lined up behind us with similar initiatives--all demonstrating the demand for the consumer’s right to know what’s in their food.

Fortunately for us, the Just Label It coalition has been working diligently to demand that the US Food and Drug Ad-ministration require labeling for genetical-ly engineered foods on all food products throughout the nation—this is the group

that garnered one million signatures to pe-tition the FDA. While I don’t know what they are up to other than supporting Prop 37, I will be participating in a conference call on November 2 to find out more. I am excited and encouraged by the work they have done in the past, and look for-ward to sharing upcoming opportunities with you.

I truly appreciate all of the work that has been put in by everyone volunteering and using their resources to get Prop 37 passed. We couldn’t do any of it without you! Thank you.

Pass or No Pass—We Move to Just label It

I’m insulted that anyone would suggest that a grassroots movement started by a con-cerned citizen is a ploy to make money. They are trivializing what I consider to be the most important issue facing the future of food and the health of our families, our environment and our planet.

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www.northcoastco-op.com 2

yields 32 bars

Cook & save Club recipeBy Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Community Kitchen Coordinator | Photos by Amy Waldrip

Pumpkin Mousse fillingIngredients:

• 1 15 oz. can pumpkin (Farmer’s Market brand on sale Nov. 13-Dec. 3)• 1 cup Medjool dates, pitted (soaked in water if very dry)• 4 Tablespoons raw coconut butter* (store-bought or homemade, see recipe below)• 2 teaspoons cinnamon• 1 teaspoon freshly grated ginger• 1 teaspoon ground nutmeg

* Coconut butter is not the same thing as coconut oil. It is made from ground coconut meat so it retains all of the important nutrients found in a whole coconut. Make your own using the recipe below or buy it pre-made at the Co-op.

Preparation: Drain dates (if soaked). Place all ingredients in a food processor and blend until smooth and creamy. (The Mousse is good enough to eat all by itself, but should be chilled for at least 30 minutes before serving.)

Homemade Coconut butter (optional, makes 1 small jar)Ingredient: • 2 cups dried, shredded, unsweetened coconut (Let’s Do Organic brand on sale Oct. 30-Nov. 12)

Preparation:Put the dried coconut in the food processor. Mix on high speed, scraping down the sides often for approximately 15 minutes. After 3 minutes the coconut should break down into clumps. After5-8 minutes the coconut will start to look sandy and paste-like. Scrape down the sides of the processor as often as necessary and continue processing the coconut. After 11-15 minutes the coconut should start to pull together into a buttery paste. Continue to scrape down the sides of the processor regularly. Coconut butter is ready when it has been ground to the consistency of creamy peanut butter—thick and spreadable. Store the coconut butter in a small jar in the refrigerator.

Try this simple pumpkin pie recipe as a healthy, gluten-free and vegan alternative that is also free of processed sugar and flour. No cooking is required.

Step 1.raw Pecan date CrustIngredients:

• 2 cups raw pecans• 1 cup pitted Medjool dates (produce department)• 1 teaspoon sea salt

Preparation: Place all ingredients in a food processor and blend until nuts are finely chopped and incorporated with the dates to create a dough-like consistency. The dough will stick together when pinched. Press dough into bottom of a pie pan or individual ramekins. Set aside.

Dough will stick together when pinched.

gluten-free & vegan

Let’s Do...organic

Organic Shredded Coconut8 oz

$2.49Reg. $3.69

On sale Oct. 30-Nov. 12

Farmers market

Organic Pumpkin Purée15 oz

$1.79Reg. $2.79

On sale Nov. 13-Dec. 3

sale items used

Cook & Save

Putting it all together Fill crust(s) with Pumpkin Mousse Filling. Chill for at least 30 minutes before serving. The mousse will be somewhat soft (it does not firm up like traditional pumpkin pie); however it can still be sliced through clean enough to create pie slices. Add whipped topping if you must!Step 3.

Step 2.

The Co-op’s Cook and save Club comes up with ideas on how to use items that are on sale in our sustainable savings flyer. Join us on the first Monday of each month to brainstorm recipes that will cost less by using sale items. It’s free and you’ll meet others who are interested in saving money on good food. Join us and have a taste of what is created! Next meeting: Mon, Nov. 5 @ 6pm at the Co-op’s Community Kitchen in the eureka store.



Only by finding the time to sit down and work together can we ensure

the Co-op reflects the ideals and values of its community of owners. Taking our mutual responsibility for the Co-op’s fu-ture sustainability seriously is an impor-tant first step toward putting into practice the cooperative principles of democratic member control and cooperative autono-my and independence. An inclusive and

transparent Strategic Planning workshop is one way to accomplish this.

In my honest opinion, the last stra-tegic planning session in 2009 was an extraordinarily positive experience. In a workshop facilitated by Holly O’Neil, who has extensive experience working with co-ops, approximately sixty Co-op member-owners, both members-at-large and employees, spent part of a day sharing ideas and ideals in small and large group exercises. By the end of the session a handful of clear priorities were discerned from this process, providing the Co-op Board and its General Manager clear direction about where to focus energy and resources in the ensuing five years. The resulting Strategic Plan was has been

successfully implemented in part and is still in progress. The overall impact has been to give concrete touchstones for the Co-op’s service to its community.

Due to the relative success of the pre-vious strategic planning effort, the cur-rent Co-op Board leans toward a plan to try and recreate the same process for an upcoming workshop in April 2013—the process starts now so that we can have a finished Strategic Plan approved by the Co-op Board at the Annual Membership Meeting in 2013. As we enter the North Coast Co-op’s fourth decade of service to the community this is an auspicious moment to cast a new plan for the Co-op’s immediate future. The Co-op needs a cross section of its owners hearing and sharing input to do this effectively. Please consider dedicating part of one day this coming spring to join the next strategic planning process. Due to planning practi-calities there is limited space available, so please notify Bella Waters, Membership Coordinator, or myself of your interest in participating sooner rather than later.

The strategic planning process is a reminder that an overarching vision, which reflects all Co-op stake-holders’ ideals and priorities, is a vital guide for those hired to manage the Co-op’s operations. There will always be room for improvement in our operations and community service, and working to-gether with intention through the proccess of strategic planning is so very important in insuring that our community-owned, local business continues to thrive.

As a Co-op owner, employee, and Board member (past and current), I thank you for your interest and support of our Co-op. You have helped build our com-munity-owned cooperative grocery into a thriving hub and leading resource for the citizens of Humboldt County.

Building on that, the Board would like to know what you think is the most im-portant thing the Co-op can do to develop its employees (see survey to left).

Thanks to the cooperative business model, we as Co-op owners have the unique opportunity to actually dream and plan for the Co-op’s future together. We own it! Let’s keep the ball rolling for another five years.

Message from the boardFrom the Board

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WIN a $25

gift card!

Q:

Your member survey submission will help to guide the Board as they move forward with the strategic planning proccess. Your submission

will also enter you in a drawing to win a $25 gift card!

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

Member survey

deadline to enter: November 15

be a Part of the strategic Planning Process

Tim silvaBoard President

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The Board wants to hear from you! What is the most important

thing the Co-op can do to develop its employees?

Member Name:

Member #: Phone #:

Contact the Board [email protected]

Detach this entry form & return it to the Member Survey box located near the front entry ways in either store location. Be sure to include your name, contact informa-tion, 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.

The strategic planning process is a re-minder that an overarching vision, which reflects all Co-op stakeholders’ ideals and priorities, is a vital guide for those hired to manage the Co-op’s operations.

www.northcoastco-op.com 4 www.northcoastco-op.com 4

Cooperative Community

david lippman General Manager

store security Fall brings many things to our community. In many ways it is the nicest weather of the year here on the coast, and the harvest from our local farmers is bountiful and beautiful. Fall also brings an influx of new folks into the community

that is cause for concern for the Co-op and our Members.

This past month we’ve seen a large number of travelers coming to Hum-boldt looking for, I’m told, employment in the cannabis industry. We are, historically, a welcoming community and the Co-op tries to be true to the spirit of “anyone can shop, everyone can join.” It gets difficult, though, to feel wel-coming when theft at the stores (especially in Arcata) gets totally out of control. Our Loss Preven-tion Officers are constantly stop-ping shoplifters while feeling like they are barely scratching the sur-face of the criminal activity taking place in our stores.

Our basic approach has been not to judge people by their ap-pearance, but rather to judge them by their behavior. Gener-

ally I think that works okay for everyone. The current situation is problematic, though; how in-trusive do we need to be in order to protect the assets of the Co-op and make it a comfortable en-vironment for our community? I don’t yet have an agreed upon plan to share with you, but we’re looking at various options includ-ing:

• Additional floor staff, perhaps checking cash register receipts at the door

• Additional plainclothes security • Making the north doors in Ar-

cata (by the plants) one way—in only

These measures all have plusses and minuses. Some would cost significant amounts of money; others would make shopping less convenient for our regular shoppers. If you have thoughts

or ideas for what could be done to make things better, please let me know.

Current FinancialsThe Co-op’s second quarter ended at the end of September and we’ll have quarterly state-ments to report to you in the next edition of Co-op News. I can tell you though, that sales were good in Quarter 2; at $7,558,000 sales increased almost $250,000 or 3.3% over the prior year. We have contin-ued to work very hard to keep expenses under control and I think that we can expect another profitable quarter.

Patronage Refunds At their September meeting, the Co-op’s Board of Direc-tors approved sending out patronage refunds to our members for the first time

in many, many years. While this year’s distribution is very small, it represents a big step in a positive direc-tion. With operational profits of about $38,000—51% coming from sales to members—we are distributing a little over $20,000 in cash (20%) and the rest in “B” and “C” Shares (80%) to members in accordance with our bylaws. Most of us will receive small amounts (less than $10) in the form of “B” Shares. These returns will hopefully be more substan-tial this coming year as we are budgeted to make a significantly greater profit… and the good news is that we are tracking along well to our budget. Stay tuned for updates as the year progresses.


your board at Work for you! September Meeting Minutes

The September 27 Co-op Board meeting started off with Au-

gust meeting minutes being ap-proved and Member Fred Moore reporting that Prop 37 is up 2:1 in the polls.

The next Finance Committee meeting is scheduled for October 18 at 5:30pm in Arcata. Ballot counting will occur on October 16 and Director Silva is willing to observe the process.

Director Coronado-Brown presented the updated Adminis-trative Code and all were appre-ciative of the hard work put into revising it. A motion to adopt the Administrative Code 2012-2013, as revised, passed.

Outreach Director Betten-hausen announced that the Co-op will be showing Genetic Rou-lette at the Annual Membership Meeting and on November 2 at the Arcata Theater Lounge. The Board approved a motion to ac-cept October 19, 2013 as the An-nual Membership Meeting date for the 40th Annual Membership meeting.

President Suttell asked if Member Penn’s letter had been ad-dressed. General Manager Lipp-man reported that Store Manager Massey’s letter largely addresses the issue. Management will check into the situation.

The Board approved a motion to nominate the following slate of officers for the 2012-2013 Board: Tim Silva: President; Melanie Cunningham: Vice-President; Steve Suttell: Secretary; and John Woolley: Treasurer. The Board also approved motions for approving the patronage refund for 2011-2012, authorizing issu-ances of certificates of debt in the form of promissory notes payable by the Co-op in an amount not to exceed $1.1 million; authorizes the issuance of stock in the form of “A” Shares in an amount not to exceed a total of $300,000, “B”Shares not to exceed $2 mil-

lion and “C” Shares not to exceed $3 million.

Employee-Member Eli Trabue voiced his concern about the letter from Member Penn and lack of backup in the Eureka Front End. Board will make sure Manage-ment is instructed to address the issue in the way they see best.

Meeting was adjourned at 7:34pm.

bella WatersMembership Coordinator

Message from the General Manager

Contact Bella [email protected]

Co-op Continues to Grow Financially, Store Security Still an Issue

attend a board Meeting

Thursday, November 8, 6-8 pmin 'The Kitchen' across the street from the Co-op's

Arcata Store

Thursday, december 13, 6-8pm The Community Kitchen in the Co-op's Eureka Store

Congratulations!

2012 Winners of the

Board of direCtors

fred MooreMember # 461

Kate LancasterMember # 23697

Current board Members and officers:Tim silva

President and Employee Director

Melanie Cunningham Vice President

steve suttellSecretary

John WoolleyTreasurer

loriann asburyEmployee Director

Kate lancaster fred Moore

Proposed Bylaws Revisions Passed.√

Thank you for voting!


What are Steel Cut Oats?

Scrapbook

Diestal Roast Turkey, gravy, mashed potatoes, stuffing, pumpkin mousse, fresh baked biscuit, cranberry sauce, & Brussels sprouts with sliced almonds

Vegan option includes all of the above with the exception of turkey & gravy which is replaced with Field Roast Celebration Loaf & vegan gravy. Ask us about our gluten free options.

* Meals for 2-25 available at $11.99 per person. orders can be placed with our deli by calling (707) 822-5000. a la carte Thanksgiving options will also be available by the pound in both of our deli locations Nov. 16-Nov. 21.

We'll make it for you.Place your order by Nov. 17*

Just $11.99

per dinner

We've been busy! Take a peek at what we've been up to below.Pumpkin Patch The wonderful early October sunshine made the Co-op’s 26th Annual Pumpkin Patch an amazing place to be for 3,600 students! Over a period of eight days the students, teachers and parents had tours of the pumpkin patch at Paul & Carla Giuntoli’s Warren Creek Farm on Mad River Road in Arcata. They learned about the early inhabitants of the area and history of the Arcata Bottom, the life cycle of the pumpkin plant, as well as the importance of pollinators. Best of all, each student picked out a pumpkin to take home. Thanks go to Sallie Grover for coordinating this awesome event!

Annual Membership Meeting This year's Annual Membership Meeting was a huge success. Over 70 guests enjoyed a plethora of gourmet foods, including numerous house-made dishes courtesy of Community Kitchen Coordinator Lauren Fawcett and her crew. But the real highlight of the afternoon was meeting our two new Board Members, Fred Moore and Kate Lancaster. They bring with them a wealth of knowledge in the cooperative business field. Welcome aboard Fred and Kate!

Coastal Cleanup Day Thanks go to Brenda Harper, our Consumer Education Coordinator, for organizing a crew of Co-op volunteers for California Coastal Cleanup Day. Brenda’s crew cleaned up Mad River slough and won the award for Most Entertaining Item found during Coastal Cleanup Day. They found a “big booby holder”. Thanks again to everyone who spent their Saturday cleaning our coastal areas!

Photos by Dayton GriffithClockwise from top left: Brenda Harper, Sallie Grover, Mara Segal, and Jennifer Callen pose with Warren Creek Farm owner Paul Giuntoli. Angie Dean's first grade class from Jacoby Creek School show off their their pumpkins. Catherine Coontz and son Sean pose for the camera.

Photo by Amy WaldripFrom left: Board Members Dave Feral, Fred Moore, Melanie Cunningham, Steve Suttell, Tim Silva, Cynthia Coronado-Brown, LoriAnn Asbury, and Kate Lancaster.

around the Co-op

Photos by Brenda HarperFrom left: Sage and Orion Waters, Daniella Opalach, Terrance Dahlin, and Bella and Solan Waters were part of Brenda's cleanup crew at Coastal Cleanup day.


Please note location when registering | Register for classes at www.northcoastco-op.comor call Community Kitchen Coordinator Lauren Fawcett at (707)443-6027 ext. 102

Photo by Lauren Fawcett

Chef Alex Begovic's bacon-wrapped pork tenderloin with orange cranberry sauce.

Workshop | Gluten-Free | Hands-On | Wine Served | Vegetarian | Kid-Friendly

W

• Eureka | Saturday, November 3, 10:00 to 11:30 am Creative recycling for Kids with Sandra Benz (cancelled)

• Arcata | Saturday, November 17, 9:00 am to 2:00 pm and Sunday, November 18, 9:00 am to 1:00 pm Cheesemaking with Gianaclis Caldwell (full)

See the most up-to-date information on full and cancelled classes at www.northcoastco-op.com

Full & Cancelled Classes

Eureka Cooking Classes • 4th and B Streets/ 25 4th Street

The NorTh CoasT Co-op

Community KitchenSchedule of Cooking Classes & Workshops | November thru December 2012

Thursday, November 1 from 6:00 to 8:30 pm Parisian Café Chef Alex Begovic $45/$35 Co-op Members Treat yourself to the flavors of seasonal French cuisine. Potage de Légumes ~ winter vegetable soup; Endive and Frisée Salad with Gruyere, Bacon, Croutons and Dijon Vinaigrette; Classic French Lamb Stew; and Vanilla-Triple Sec Pot de Crème.

Saturday, November 3 from 1:00 to 2:30 pm Thanksgiving Treats: Seasonal Baking for Kids Co-op Staff Instruction $20/$10 Co-op Members This fun & creative class features three recipes that are ideal for young chefs to make. Spiced Pumpkin Bread; Orange Cranberry Muffins; and Maple Cookies. Kids will take their creations home with them. For ages 3-7, with one adult guest.

Monday, November 5 from 6:00 to 7:00 pm Cook & Save Co-op Staff Instruction WFree Cooking 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, November 7 from 6:00 to 7:00 pm Master Food Preserver Demo: Fermenting Sauerkraut Free The Master Food Preservers of Humboldt County will teach the basic principles of fermentation. Topics include safety procedures and what equipment is needed. Includes demonstration and tasting samples.

Thursday, November 8 from 6:00 to 8:30 pm Southern Creole ComfortSweet Mama Janisse$40/$30 Co-op Members This collection of flavorful southern dishes is the epitome of down home comfort food! Southern Chicken & Greens; BBQ Shrimp on Corn Bread; Pumpkin Soup; Creole Mellow Turnip Bake; Creole Bean Cakes; and Sawdust Pie.

Sunday, November 11 from 1:00 to 3:30 pm Introduction to Artisan Pizza Bill Funkhouser$40/$30 Co-op Members Learn how to make incredible pizza at home. Acquire the techniques needed to prepare Neapolitan pizza, Calzone, California style and dessert pizza! The class will dine on many tasty & tantalizing pizzas including traditional Pizza Margherita; Caramelized Onion, Gorgonzola & Pecan Pizza; innovative Asparagus Pizza; and Lemon Pizza for dessert. Tips include how to make no-knead dough and selecting cheese and sauce combinations.

Monday, November 12 from 6:00 to 8:30 pm Tofu Can Be Tempting! Udochi Skyers $35/$25 Co-op Members Learn how to make flavorful tofu recipes that will make your vegan lifestyle come alive! Techniques include handling and preparing tofu, as well as methods for draining, marinating, and cooking tofu in a variety of ways. Sweet Crispy BBQ Tofu; Spicy Tofu Fajitas; Lasagna with Tofu Ricotta; and Tofu Ranch Salad Dressing over Romaine & Cauliflower.

Tuesday, November 13 from 6:00 to 8:30pm Healthy Holiday Delectables Yvette Troyna $30/$20 Co-op Members Contrary to common belief, traditional Thanksgiving fare can be quite healthy. Join us in a gastronomical exploration of delicious dishes that are good for you. Pumpkin Pinwheels; Sweet Potato Casserole; Wild Rice Dressing; and Cranberry Pudding Cake with Warm Cream Sauce.

Cooking Classes Make Great Gifts!Looking for creative gift ideas? The North Coast Co-op offers

cooking class gift certificates. Pick one up at Customer Service at

either store location.

Most cooking classes are demonstration only, meaning that you watch the instructor cook and then you eat the food that is prepared (usually a full course meal).

Classes with a hands-on icon allow you to participate, then eat the food you prepare.

Workshops vary.


...Eureka Classes Continued

Wednesday, November 14 from 6:00 to 8:30 pm Holiday Baking Betty Thompson $40/$30 Co-op Members Learn how to ‘bake’ for the holiday season in this fun & informative class focusing on yeasted dough. The three featured recipes are: Dinner Rolls ~ so good they melt in your mouth!; Sweet Bread filled with Apricot & Almond Paste ~ demonstration includes how to form the bread into festive shapes; and Old-Fashioned Glazed Cinnamon Rolls ~ chock-full of raisins, brown sugar and spices. Betty will share tips for ensuring holiday baking & gift giving success. Includes light appetizers, coffee and tea.

Thursday, November 15 from 6:00 to 8:30 pm Regional French Cuisine: Centre Chef Alex Begovic $45/$35 Co-op Members Take your taste buds on a culinary journey to the Loire Valley region of France. Creamy Pumpkin Soup with Gruyere; Salad Berrichonne with Mâche, Bacon, Goat Cheese, Walnuts, Croutons, Hard Boiled Eggs and Apple Cider Vinaigrette; French Lentil Stew with Duck, Sausage and Ham; and Classic Tarte Tatin for dessert.

Monday, November 19 from 6:00 to 8:30 pm Classic Culinary Techniques: Braising Chef Jon Hoeschen $45/$35 Co-op Members Are you looking to expand your culinary knowledge? This class will examine the art of braising and how to apply this versatile technique to a variety of ingredients. The menu includes: Broccoli Soup with Leeks and Thyme; Honey-Roasted Onion Tart served with Mixed Greens and Citrus Vinaigrette; Braised Local Beef Short Ribs served with Fresh Herb Polenta and Lemon Gremolata.

Wednesday, November 28 from 6:00 to 8:30 pm Holiday Goodies: Edible Gifts Betty Thompson $40/$30 Co-op Members Share your love of cooking with family & friends with these delightfully delicious recipes. English Toffee ~ layered with chocolate & pecans; Almond Anise Anicini ~ crisp biscotti; Double Chocolate Mocha Drops with Cacao Nibs; German, Belgian, Dutch Speculaas ~ spiced cookies with sliced almonds (demonstrated using traditional wooden molds); and Raspberry Hazelnut Ribbons. In addition, Betty will share creative ideas for packaging these tasty treats. Includes light appetizers, coffee and tea.

Friday, November 30 from 6:00 to 8:00 pm Creative Recycling: Winter Wonderland Sandra Benz $15/$5 Co-op Members W Make unique gifts & cards with materials you already have on hand! Transform recyclable glass & plastic bottles, containers, cardboard and more with rubber stamped winter images and other creative items. Bring recyclable items to use and share in class: bottles, containers, ribbons, buttons, string, holiday theme paper and more. Other materials will be available for embellishing your works of art.

Saturday, December 1 from 2:00 to 3:30 pmGingerbread House DecoratingCo-op Staff Instruction $35/$25 Co-op Members W Create a magical holiday tradition in the Community Kitchen. We’ll provide the pre-baked & assembled gingerbread house, royal icing and plenty of edible goodies for customizing your very own house. Each workshop will be small & interactive. Tasty snacks & beverages are included. The price covers one child with one adult guardian and one gingerbread house.

Monday, December 3 from 6:00 to 7:00 pmCook & Save Co-op Staff Instruction Free WCooking 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, December 5 from 6:00 to 7:00 pmMaster Food Preserver Demo Edible Gifts from the Kitchen: Flavored Vinegars & Gourmet Herb Blends FreeAre you looking for creative gift ideas for the foodies on your list? The Master Food Preservers of Humboldt County will teach methods for infusing vinegars with herbs, spices & more and how to create custom herb blends. Topics include the basic principles of food preservation, safety procedures, and what equipment is needed for the featured recipes. Tasty samples are included.

Thursday, December 6 from 6:00 to 8:30 pmFrench Humboldt Cuisine I Chef Alex Begovic $45/$35 Co-op Members This appetizing menu is perfect for a comforting winter meal. Creamy Beet Soup finished with Cinnamon Whipped Cream; Shredded Duck Salad with Greens, Croutons and Cranberry Vinaigrette; Risotto with Cypress Grove’s Midnight Moon Cheese; and Pears Poached in Red Wine and Spices with Scharffenberger Chocolate Sauce.

Sunday, December 9 from 1:00 to 2:30 pmGingerbread House DecoratingCo-op Staff Instruction $35/$25 Co-op Members WCreate a magical holiday tradition in the Community Kitchen. We’ll provide the pre-baked & assembled gingerbread house, royal icing and plenty of edible goodies for customizing your very own house. Each workshop will be small & interactive. Tasty snacks & beverages are included. The price covers one child with one adult guardian and one gingerbread house.

Monday, December 10 from 6:00 to 8:30 pm Buon Natale! An Italian Christmas Mary Tyson $45/$35 Co-op Members Experience the rich and distinct flavors of this appetizing menu. The meal will begin with a traditional Antipasto Platter and continue with a holiday feast of Crab and Mascarpone Ravioli; Stuffed Duck with Roasted Seasonal Vegetables; and classic Panettone for dessert.

Tuesday, December 11 from 6:00 to 8:30 pmSouthern Creole ComfortSweet Mama Janisse$40/$30 Co-op MembersSpice up the season with some authentic southern fare. Pork Tenderloin with Peaches and Pecan Sauce; Soulful Smothered Chicken; Pecan Rice Pilaf; Southern Stuffed Sweet Potatoes; Plantation Green Beans; and Sweet Marie Bars.

Monday, December 17 from 6:00 to 8:30 pmHoliday Roasting Techniques Chef Jon Hoeschen$45/$35 Co-op Members Learn techniques for roasting a variety of ingredients. Jon’s flavorful menu will be: Cream of Porcini Mushroom Soup with Quail Eggs; Mixed Green Salad with Blood Oranges, Dried Cranberries and Candied Pecans; Rosemary & Garlic Roasted Leg of Lamb; Oven-Roasted Fingerling Potatoes and Winter Root Vegetable Medley; and Chocolate Lava Cake with Espresso Cream.

Wednesday, December 19 from 6:00 to 7:30 pmCo-op Cookie Exchange Co-op Staff Instruction$25/$15 Co-op Members Join us for a fun & delicious holiday cookie swap. Each person will bring seven dozen of their favorite homemade cookie. One dozen will be for tasting and the other six dozen will be traded among the other attendees. Please bring a copy of your recipe and containers to take your cookies home in. Appetizers and beverages included.

Thursday, December 20 from 6:00 to 8:30 pmFrench Humboldt Cuisine II Chef Alex Begovic $45/$35 Co-op Members Take a break from the holiday rush and treat yourself to this delightful dining experience. Creamy Yam Soup with Cilantro; Braised Escarole and Endive (bacon optional); Goat Cheese Fritters on Frisée with Pomegranate Reduction; and Pumpkin Cake with Cranberry Crème Anglaise & Candied Ginger.

Schedule of Cooking Classes & Workshops | November thru December 2012

Workshop

W

Kid-Friendly VegetarianWine ServedHands-OnGluten-Free

Interested in teaching a class?Email proposals to our Community Kitchen

Coordinator: [email protected]


Friday, November 2 from 6:00 to 8:30 pmVegan Raw Snacks and DessertsDawn Walker $40/$30 Co-op Members Everyone needs something sweet in their lives! Learn how to prepare healthy, satisfying, kid-friendly snacks using nuts, seeds, and dried fruit. You’ll learn how to make the naughtiest, healthiest chocolate mousse ever! 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 Berries.

Monday, November 5 from 6:00 to 8:30 pm Vegan Jamaican CuisineUdochi Skyers $35/$25 Co-op Members For most vegan diets it’s challenging to include popular dishes from other cultures. In this class you will learn how to create dishes from the Caribbean island of Jamaica. This cuisine depends heavily on all natural foods and seasonings vegans are already familiar with. Coconut Rice & Red Peas; Jerk Tofu; Yellow Curry Tofu with Potatoes & Carrots; Vegan Potato Salad; and Red Pea Soup with Dumplings.

Tuesday, November 6 from 6:00 to 8:30 pmSeven Course Meal on a One Course Budget Yvette Troyna $30/$20 Co-op Members Heading into the holiday season, are you looking for ways to stretch your meal budget…without sacrificing nutrition and flavor? Learn how to cook seasonal meals that are delicious, economical and guaranteed to please.

Wednesday, November 7 from 6:00 to 8:30 pmOde to Chef David ChangMaria Vanderhorst $45/$35 Co-op Members One of today’s most innovative and inspiring chefs is David Chang of Momofuku. His cuisine combines Korean flavors, Japanese style cooking and modernist cuisine technique. Join Maria as she pays tribute to this creative chef by preparing four of his signature dishes. Momofuku Steamed Pork Buns with Pickled Cucumbers & Sriracha; Cured Hamachi with Horseradish-Edamame Puree & Nori Powder; Marinated Hanger Steak Ssäm (lettuce wrap) with Red Kimchi & Ginger Scallion; and Momofuku Shortcakes with Macerated Strawberries & Whipped Cream.

Tuesday, November 13 from 7:00 to 9:00 pmHerbal Gift GivingJane Bothwell, Herbalist, Dandelion Herbal Center $35/$25 Co-op Members WLearn how to create your own bath salts, body scrubs, lip balms, lotions, decorative herbal vinegars and more in this fun filled evening of crafting with herbs. We will use inexpensive, easy to find ingredients, purchased from the store or harvested from your own back yard! Leave with samples of products we make, a handout of recipes, and a sparkle of enthusiasm for creations to come!!

Tuesday, November 20 from 6:00 to 8:30 pm Regional French Cuisine: Brittany & Normandy Chef Alex Begovic$45/$35 Co-op Members Enjoy an evening experiencing the enticing flavors of Northwestern France: Cabbage and Apple Soup; Buckwheat Crepes with Cheese and Mushrooms; Chicken with Bacon and Cider Cream Sauce; and Far Breton with Pears for dessert ~ custard-like cake.

Thursday, November 29 from 6:00 to 8:00 pm Make & Take: Sweet & Savory Edible Gifts Co-op Staff Instruction $35/$25 Co-op Members Get ready for the holidays with these creatively scrumptious recipes. Chocolate-Pomegranate-Ginger Bark; Chocolate Port Sauce; Caramelized Onion Jam with Maple and Thyme; and Fresh Basil Salt. Please bring four (1-2 cup) containers to take your creations home in.

Friday, November 30 from 6:00 to 8:30 pm Sur America Dulces de Navidad! South American Christmas Sweets! Chef Monica Almond $40/$30 Co-op Members Experience a Southern hemisphere holiday with this exquisite dessert menu. Pionono ~ a wonderful pastry roll with chantilly cream & strawberries; creamy Passion Fruit Maracuyá Mousse; Rabanada ~ Brazilian-style French toast; and Tres Leches Cake ~ topped with whip cream & fresh fruit. Includes light appetizers, coffee and tea.

Monday, December 3 from 5:00 to 6:30 pm Herbal Remedies for Common Ailments Greta de la Montagne WHerbalist & Ayurvedic Practitioner Free Prevention is the most cost-effective form of healthcare. Learn how inexpensive home remedies can help improve your health and ease minor ailments. Greta will share how to use medicinal herbs in food preparation and how basic ingredients found on the spice shelf or in the garden may help alleviate a variety of common conditions, such as: digestive complaints, seasonal colds & flu, the Humboldt crud, stress, and skin problems.


Arcata Cooking Classes • The Kitchen • 8th and I Streets/ 971 8th Street

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

class of your choice!

Our Community Kitchen Coordinator, Lauren Fawcett, plays an instrumental role in planning menus and preparing foods for Co-op events such as our recent Annual Membership

Meeting. Lauren leads a crew of both staff and member volunteers who are dedicated to making Co-op events delicious. Their focus is on local, seasonal foods that meet the

dietary needs of everyone in our community--whole grains, plant-based protein, gluten-free, meat and cheese when appropriate and always fresh! Thank you to Lauren for being

an invaluable member of our Co-op team and our community!

lauren fawcett goes the extra Mile for Co-op excellence

Photos by Amy WaldripTop left: Annual Membership Meeting tables at Portuguese Hall in Arcata. Bottom left: local roasted cauliflower & mushroom salad. Bottom right: local fruit and veggie platters.



Please note location when registering | Register for classes at www.northcoastco-op.comor call Community Kitchen Coordinator Lauren Fawcett at (707)443-6027 ext. 102

...Arcata Classes Continued

Wednesday, December 5 from 6:00 to 8:30 pmHoliday Appetizer Party Maria Vanderhorst $45/$35 Co-op Members Celebrate the season with this fabulous feast of delectable appetizers. Fresh Spring Rolls with BBQ Pork or Tofu (rice noodles, lettuce, mint and carrots) with Peanut Sauce; Beer Battered Shrimp Shooters with Remoulade Sauce; Sliced Filet Mignon, Arugula & Horseradish Cream Crostini; Savory Corn Cakes with Crème Fraiche & Chives; Moroccan Spiced Chicken Kebabs & Yogurt Garlic Sauce; Mini Lemon Drop Cupcakes; and Kahlua Espresso Truffles

Saturday, December 8 from 11:00 am to 12:30 pmGingerbread House DecoratingCo-op Staff Instruction $35/$25 Co-op Members W Create a magical holiday tradition in the Community Kitchen. We’ll provide the pre-baked & assembled gingerbread house, royal icing and plenty of edible goodies for customizing your very own house. Each workshop will be small & interactive. Tasty snacks & beverages are included. The price covers one child with one adult guardian and one gingerbread house.

Monday, December 10 from 6:00 to 8:30 pmPasta by HandSimona Carini$40/$30 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, December 12 from 6:00 to 8:30 pmHoliday Hors d’Oeuvres Chef Alex Begovic$45/$35 Co-op Members These scrumptious appetizers are perfect for either a party or a relaxing dinner at home. Gorgonzola Stuffed Portobello Mushrooms; Pork Confit Crostini with Red Wine Onions & Dijon; Arancini di Riso (risotto balls); Gougères with Gouda & Cumin (baked savory pastry); and Ginger Snaps with Chocolate Centers.

Thursday, December 13 from 6:00 to 8:30 pmEasy Elegant Entertaining Yvette Troyna$35/$25 Co-op Members Parties should be fun for everyone…including the host! Yvette, owner of Sweet Basil Catering, will share how to throw delightful & delicious dinner parties that you’ll enjoy as much as your guests. Tips include menu planning and how to assemble platters. Enjoy a menu of three appetizers: Baby Potato Bites, Endive Finger Salads, and Stuffed Strawberries; and three entrées: Fresh Catch of the Day, Fool-Proof Moist Chicken, and Satisfying Vegetarian White Bean & Kale Soup.

Friday, December 14 from 6:00 to 8:30 pmQuick Raw GourmetDawn Walker $45/$35 Co-op Members Learn how to quickly transform raw veggies into gourmet meals. Discover simple techniques for making delicious raw dressings, sauces, and quick cheeses. Experience how amazing sauces can change the way you feel about raw veggies. The following recipes will be prepared and sampled in class: Simple Carrot Salad served with Garlic Sunflower Seed Dressing; and Beet Ravioli with Cashew Tarragon Cheese and Red Pepper Marinara.

Tuesday, December 18 from 6:00 to 7:30 pmCo-op Cookie Exchange Co-op Staff Instruction $25/$15 Co-op MembersJoin us for a fun & delicious holiday cookie swap. Each person will bring seven dozen of their favorite homemade cookie. One dozen will be for tasting and the other six dozen will be traded among the other attendees. Please bring a copy of your recipe and containers to take your cookies home in. Appetizers and beverages included.

Wednesday, December 19 from 12:30 to 1:30 pmHealthy Holiday SidesCo-op Staff Instruction $20/$10 Co-op Members Freshen up your traditional holiday meal with some tasty new dishes.The four featured recipes will highlight whole grains, seasonal vegetables, and fresh fruit.

Saturday, December 22 from 11:00 am to 12:30pmGingerbread House DecoratingCo-op Staff Instruction $35/$25 Co-op Members W Create a magical holiday tradition in the Community Kitchen. We’ll provide the pre-baked & assembled gingerbread house, royal icing and plenty of edible goodies for customizing your very own house. Each workshop will be small & interactive. Tasty snacks & beverages are included. The price covers one child with one adult guardian and one gingerbread house.

Photos by Lauren Fawcett and Amy Waldrip

Class participants enjoy creative family fun in last year's Gingerbread House Decorating workshop.


Many of you are aware that the Co-op has been working diligently to

pass Prop 37, the ballot measure to label genetically engineered food (commonly referred to as GMOs) but what you may not know is how much collaboration and cooperation went into both getting the Label GMOs initiative on the ballot in the first place, and then getting the masses out to vote Yes on Prop 37 once it was officially on the ballot.

Something else you may not be aware of is the fact that the Co-op has been involved in labeling (or trying to label) GMOs for nearly two decades. When GMOs first came on the market, Co-op members wanted to be assured that they were not consuming GMOs. At that time, most companies were not yet claiming to be organic, or even GMO-free, because the technology was so new and the de-mand had not yet reached the fever-pitch it has today.

From labeling products with the Go Green Organics tag to hosting a GMO forum with Jeffrey Smith to ban the pro-duction of GMOs in Humboldt County (2004), the Co-op has been working to meet the needs of its members around GMOs. Support for the Label GMOs ballot initiative, and later Prop 37, came directly from the Co-op’s Board of Direc-tors who were elected to represent you, the membership.

Here is what we’ve done just this year:

• Provided information and updates in every issue of the Co-op News in which there was something to report (over the summer we were waiting to find out if the initiative made it onto the ballot and what the proposition number would be), including putting the Cornucopia Institute’s poster of which natural food companies were con-tributing money for and against Prop 37 on the cover.

• Provided space for, and participated in, a meeting for Label GMOs every first Sunday of the month, then every first and third Sunday for the CA Right to Know Meetings.

• Provided special tabling space within our stores for volunteers to collect signatures for the ballot initiative.

• Hung banners in front of our stores and put up posters indicating support for and information about the Label GMOs initiative, and then did the same for Prop 37.

• Collaborated with other natural foods stores and interested businesses to have reusable shopping bags and t-shirts made with the Label GMOs logo and website on them.

• Used Facebook, to keep our followers updated regarding the ballot initiative and then Prop 37 local activity.

• Collaborated with Eureka Natural Foods and Chautauqua Natural Foods in Garberville to pay for advertising in sup-port of the ballot initiative (before it was Prop 37). Advertising included collabora-tive print ads in the North Coast Journal (at a special rate) and collaborative radio commercials on Lost Coast Communica-tions stations (also at a special rate). We are now doing the same for Prop 37.

• Allowed staff to be paid for time spent working on Label GMOs and Prop 37; this included Farmers’ Market tabling, tabling at events, graphic design work and coordinating and implementing

staff training around labeling and Prop 37.

• Purchased and made available yard signs for Prop 37, as well as bumper stickers and buttons for free (at first we charged $10 for yard signs, but quickly made them free and now they are gone).

• Interviewed on the KHSU EcoNews report with Kay and Bill Schaser, Northern Humboldt coordinators for the CA Right to Know campaign.

• Used our advertising space in the Senior News, the Lumberjack, the North Coast Journal and the Times Standard to promote Prop 37.

• Hung banners in front of our stores and put up posters indicating support for and information about Prop 37.

• Contributed to a billboard sign on High-way 101 promoting Prop 37, along with Eureka Natural Foods and others.

• Showed Genetic Roulette at the Co-op’s Annual Membership Meeting.

• Hosted a free showing of Genetic Roulette at the Arcata Theater Lounge (Nov. 2 at 7pm if you get this before then!).

• Collaborated with the Northern Hum-boldt CA Right to Know group to create

a mobile educational display to engage the community in dialog about the need for GMOs to be labeled. The files were shared with Eureka Natural Foods so the display could be recreated. The education display went to many events in Humboldt County.

All throughout the year, we have checked in with our collaborative partners to identify areas where we can convey the same message and avoid the duplicate efforts.

While there were many, many volunteers and businesses working to support, promote and pass Prop 37, we’d like to especially thank the following:

Kate ThurstonNorthern Humboldt Label GMOs

Isis austin Southern Humboldt Label GMOs

Juan Guagne Eureka Natural Foods

rio andersonChautauqua Natural Foods

Mike Herring The North Coast Journal

brett McKayLost Coast Communications

Kay and bill schaser Northern Humboldt CA Right to Know

Mark KastelCornucopia Institute

Geoff Wills Allpoints Outdoor Signs

dan ehresman Northcoast Environmental Center

vote

yes

We'd like to stay in touch so we can keep you updated on Co-op happenings, patronage

refunds & other member opportunities.

Contact our Membership Coordinator (707) 826-8670 ext. 135 or [email protected]

Vote YES on Prop 37

Melanie bettenhausen Outreach Director

We Our Members

Moved out of the area & not coming back? That's okay, you can have your membership refunded by

contacting our Membership Coordinator.

Co-op Collaborates to label GMos

Volunteers with the Northern Humboldt California Right To Know campaign interacted with visitors to the Farmers’ Market in Arcata to see if they could guess which foods in the exhibit contained genetically engineered ingredients.


GMo Controversy akin to Tobacco Industry Cover-up

If you can free yourself up midweek next September, put The National Heir-

loom Exposition on your radar. Held at the Sonoma County Fairgrounds in Santa Rosa, it’s a food-related extravaganza. My husband and I spent three full days there and still probably took in only half of what was offered. There were displays of giant pumpkins weighing over 1,000 pounds, tables laden with scores of heir-loom veggies, ongoing lectures, movies

and demos, three halls full of vendors, and food purveyors of all kinds (ever tried coconut-ginger popcorn?).

The lectures started early, not finishing until 8pm, an intense schedule but particu-larly valuable as, this year, the focus was on genetically engineered food. We were able to meet and hear those in the fore-front of the controversy: folks like Don Huber, Jeffrey Smith, Ronnie Cummings, and Percy Schmeiser. Our conclusion? If you care about your health, the health of future generations and the health of the soil which underlies it all, you will run, not walk, away from genetically engi-neered food. This may sound strong, but I believe those responsible for unleashing this disaster-in-the-making should be tried for crimes against humanity!

The GMO/genetically engineered food controversy is very much like the one initially surrounding tobacco and smok-ing. As the connection between smoking and cancer continued to build, the tobacco companies did everything in their power to discredit, obfuscate, and cast doubt until the weight of evidence became incontrovertible. I believe the same thing is happening with genetic engineering; the chemical companies haven’t just taken a page out of the tobacco playbook, they have even hired some of the same PR firms. So when you hear that Prop 37 will increase food costs, that it’s confusing, that it will hurt farmers, that it will create a new bureaucracy, that it will spawn nuisance lawsuits, don’t believe it. Their claims are fabricated out of whole cloth

with no supporting evidence – except for the “evidence” that $34 million will buy.

So vote YES on 37; it’s your funda-mental right to know if your food has been genetically engineered.

Editor’s Note: Kay is a local coordi-nator for the CA Right to Know campaign for Yes on 37.

As the connection between smoking and cancer continued to build, the tobacco companies did everything in their power to discredit, obfuscate, and cast doubt until the weight of evidence became incontrovertible. I believe the same thing is happening with genetic engineering...

““

Write to the Co-op News

email or mail letters to our administrative office:

811 I Street, Arcata, CA [email protected]

arcata GeneralI’ve been fielding a lot of questions as to where Cus-tomer service is. any word as to when we’ll have a sign? We certainly need it! also, being such an artsy town maybe we could showcase some local art? Perhaps a mural above the wellness department?

– Nels

Nels, thanks for your concern. A sign is in the works. We’ve had lots of projects going at once and this one has been in the mix of hanging lights, etc. A mural is a fabulous idea. We have plans for that wall that I think you’ll like!

– Melanie,Outreach Director

We should post “No smok-ing” signs along the front of the store exterior. People may or may not comply, but it is the least we can do to prevent smokers from polluting the air inside the store. Thanks.

– erik

Erik – we’ve noticed an uptick in the number of smokers outside of both stores. While it’s not per-mitted, people do it anyway and we don’t always see them. In the works are sidewalk stencils to indicate our “smoke-free zone” areas for both stores. Thanks for the suggestion!


ProduceMichael in the produce de-partment was extremely helpful and gave service to the point I needed to give credit where credit is due. Thank you for his awesome service at the Co-op!

– Chris

Thank you, Chris, for taking the time to let us know. Michael is great and we’re happy to hear he was awesome with you today.

– Kelli,Store Manager

Meatorganic chicken livers (won’t buy non-organic).

– serge

The chicken livers we sell are Mary’s Organic. They’re in stock.

– Ralph,Meat Department Head

dairyPlease reconsider label-ing non-local Humboldt Creamery products (cheese from Utah & butter from fresno) as local. They have great milk products that actu-ally are local, but not those things. let’s give loleta & rumiano the support they deserve.

– Jackie

Jackie, at the moment we are basing local on geographic location of the business. A top-ic as complicated as this one could use the collective minds of our Co-op members. Please contact the Board of Directors if you are interested in conven-ing the Co-op Action Commit-tee around this issue. Thanks for bringing it up!


eurekaGeneralWhy can’t I pay for my drink when I check out my grocer-ies? I buy it to drink while I am shopping. I can pay for my drink when I check out in arcata.

– Kathleen

We have that policy in place here as a barrier to the amount of theft we were experiencing. I have a great suggestion for you though…purchase one of our pre-paid coffee cards. You get $25 worth of coffee drinks for only $20! The deli employ-ee marks off the drinks right there at the counter with no waiting.

– TobyStore Manager

Please consider re-arranging your “sustainable savings” ad so that the shorter period (two week ads) are easily lo-cated in the front and easy to find.

– Carol & Judy

That’s a great suggestion Carol and Judy! We recently switched to a monthly sales flyer from a bi-monthly sales flyer, and we’re still working out the quirks. Noth-ing is more helpful than hearing back from customers that use the flyer regularly - we really appreci-ate your input. We’ll take it into consideration moving forward.

– AmyGraphic Design Coordinator

Please label brands that are supporting the anti GMo labeling campaign! yes on 37, thanks!

– Mariah

That is an excellent suggestion and something for our Marketing department to work on. Thanks for the great idea!

– TobyStore Manager

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

To submit your member comments, just ask at

Customer Service.

by Kay schaser, Member #11226

Member

lette

r

We our Members


Local Recipe BoxLocal Recipe BoxEat Local Challenge Potluck Recap

Thanks for Attending Our

Celebration PotluckWith over 200 challenge-takers this year, 2012 marks

another successful Eat Local Challenge! The Eat Local Challenge Celebration Potluck attracted localvores from all over the county to enter their local dishes into the competitive potluck. This year's winning Tri-County Chili comes courtesy of Melanie Cunningham of Shakefork Community Farm, whose recipe can be found below. Melanie, along with the runners-up, took home limited edition localvore aprons. Thanks to all of you localvores who made this Eat Local Challenge a great one. We'll see you next year!

back row (from left): Pat Bitton, Suzanne Crothers, Cyndi Freitas, Lauren Fawcett, Colin Fiske | front row (from left): Kay Schaser, Melanie Cunningham, Bill Nowels | Not pictured: Toby Massey

Preparation:

from Northern Humboldt • Olive oil (Henry’s Olives) • 3 red & yellow bell peppers, diced

(Green Fire Farm)• 1 quart canned tomatoes (Willow

Creek Farm)

from Middle Humboldt• 1 large sweet onion (Shakefork

Community Farm)• 1 cup pinto beans, soaked & cooked

(Shakefork Community Farm)• 1 teaspoon coriander seed, ground

(Shakefork Community Farm)• 1 quart chicken stock (Shakefork

Community Farm)

from southern Humboldt• ½ pound Anaheim peppers, roasted

(Garberville Community Farm)• 2 pounds ground grass-fed beef

(Bear River Valley Beef)• Salt to taste • Cumin seed, ground, to taste • 1 quart water

1. In a two gallon stock pot, sauté diced onion in olive oil until golden. Add diced bell peppers and sauté three to five minutes.

2. In a separate pan (cast iron), sauté ground beef over medium heat in its own juices until evenly brown.

3. While the beef cooks, hold the Anaheim peppers (using metal tongs) over an open flame of a gas burner or BBQ until they crackle and pop and the skin turns black. The peppers may smoke a bit, so this step may be best attempted outside. If you don’t want the blackened pepper skin in your soup, place the peppers in a mason jar or other airtight container while still hot and seal the

lid tight. Let the peppers cool in the jar long enough to touch them without burning your fingers. The blackened portion of the skin will then peel off easily.

4. Roughly chop Anaheim peppers and combine with beef, onions and bell peppers in the two gallon stock pot. Add water, canned tomatoes (with liquid) and chicken stock. Rinse beans and add to stock pot. Add herbs and salt to taste.

5. Simmer gently for 2-4 hours, or until desired thickness is achieved. Adjust seasonings to taste.

Ingredients:

Melanie Cunningham's

first Place Winning Tri-County Chili

Photos by Anna Lindsay & Amy Waldrip

Thanks to Delta Phi Epsilon for volunteering at the potluck!

Stephanie, Cyndi, Sue & Don enjoy their local dinners.

Potluck goers try a little of everything before voting.

Pat's award winning Pepper Poppers.

Lauren's award winning Rosemary Shortbread.

Thanks to the Potluck planning crew! From left: Jolie Harvey, Alisha Stafford, Brenda Harper, Chris Waters, Lauren Fawcett, Amy Waldrip, HelenAnn Reid, & Nate Wiesner.


Local & in Season

See if you can tell what these items all have in common—

other than being on my shopping list for the upcoming holidays—bottled vanilla and almond extract; cinnamon and allspice in bulk, vegetarian gravy and spinach dip packets, bottled Balsam Fir Needle essential oil and packets of Relaxing Sweet Orange miner-al bath salts. Answer: they are all produced by one cooperative – Frontier Natural Products Co-op! Frontier Natural Products Co-op offers products under the Frontier, Simply Organic, Aura Cacia and Aura Cacia Organics brands. You could say they’ve been very busy over the past 36 years.

North Coast Co-op sources 95% of its spices from Frontier, so it’s fair to say that if you’ve purchased bulk spices from the Co-op, they would have come from Frontier.

Why does the Co-op carry so many of Frontier’s spices? With a 400 word limit, I’m hard pressed to fit in all the amazing things Frontier does. To start, Frontier is a fellow co-op, and one of the Coopera-tive Principles is “Cooperation among Cooperatives”. Frontier is a wholesale consumer cooperative, meaning that Frontier is owned by its wholesale customers, who take responsibility as member-owners by patronizing the business, as well as electing the Board of Directors. The North Coast Co-op has been a member of Frontier since 1987!

Started in 1976 as a two-per-son operation in a cabin along the Cedar River in eastern Iowa, Fron-tier has remained firmly committed to their founding values – integ-rity, openness, social responsibility and respect for the environment. In viewing their website, it’s quite

apparent that they walk their talk. As a family-friendly business, they have childcare, an organic café and at-work haircuts. They were the first business to offer organic herbs and spices, and the first to be a certified organic processor, thus demonstrating leadership and innovative ideas.

a few other impressive highlights include:

• Launched the first line of certi-fied organic essential oils.

• Founded the National Center for the Preservation of Medic-inal Herbs, a 68-acre herb preserve and research farm.

• Adopted a mission “To convert the world to natural and organic products.”

• Helped fund the digging of 49 water wells in 38 vanil-la-growing communities in

Madagascar.• Established the Well Earth

program to develop high qual-ity and socially responsible suppliers around the world.

You can read more infor-mation about Frontier at

www.frontiercoop.com. Also, don’t miss out on the Co-op member raffle for an assortment of goodies, provided to us by Frontier in a basket cooperative-ly-made basket by El Bosque Cooperative in Guatemala.

Courtesy of National Cooperative Grocers Association, ammended by Alisha Stafford, Assistant Merchandiser | Photo by Amy Waldrip

featuring butternut squash from Warren Creek farms

As our days get shorter and cooler, I find soup to be a

wonderful and comforting food to nestle into the night with. Locally, winter squash is plentiful and our apples are abundant! Here is a quick and easy soup to enjoy with family and friends. A rustic loaf of French bread and a green salad round out the meal! Serves 6, prep time 45 minutes.

Ingredients • 1 medium onion, diced• 1 two-inch pieces of fresh ginger,

peeled & chopped• 1 Tablespoon vegetable oil or butter• 1 Tablespoon curry powder (or more, to taste) • 1 butternut squash (about 1.5 pounds)

seeded, peeled, & cubed. save seeds for roasting.• 1 Granny Smith apple, cored, peeled, & cubed • 5 cups low-sodium vegetable stock• Italian parsley, chopped • Sea salt to taste

by bella Waters | Membership Coordinator

International year of the Co-op: Celebrating frontier Co-op

Butternut Apple Curry BisqueButternut Apple Curry BisqueLocal & in Season

Preparation

DeaDline to enter: november 30

Peel squash, apple, ginger and 1. onion. Dice onion and ginger.

In a 4-quart pot, heat the butter or 2. oil and sauté the onion and ginger over medium heat until soft, about 5 minutes. While the onion and ginger are cooking, finish cutting squash and apple.

Add curry powder to pot and sauté 3. for 3 more minutes, being careful not to burn. Add a small amount of broth to, remove any pieces on

the bottom and sides of pot. Add cut squash, apple, and the rest of the vegetable stock to the pot and bring to a boil.

Reduce to a simmer, cover, and 4. cook 20-30 minutes, or until the squash is tender. Purée the soup in a food processor or blender and add salt to taste. Take extra care if the soup is hot!

Serve with chopped parsley and 5. roasted butternut seeds.

Win it!answer the cooperative question in either store location for your chance

to win a gift basket packed full of frontier

Co-op products!Raffle open to Members Only.

Employees & their families are not eligible to win.


Local & in Season

Local Farmer Key

Claudia’s Herbs , orleans Distance to: Arcata Store 78 mi.

Eureka Store 85 mi.

Clendenen's Cider Works, FortunaDistance to: Arcata Store 26 mi.

Eureka Store 18 mi.

earthly edibles, KorbelDistance to: Arcata Store 11 mi.

Eureka Store 18 mi. Feral Family Farm , Blue Lake Distance to: Arcata Store 9 mi.

Eureka Store 16 mi. Honey Apple Farm, ArcataDistance to: Arcata Store 5 mi.

Eureka Store 14 mi.

Hunter orchards, GrenadaDistance to: Arcata Store 176 mi.

Eureka Store 183 mi.

Little River Farm , Bayside Distance to: Arcata Store 2 mi.

Eureka Store 7 mi.

Lost Coast Farm, PetroliaDistance to: Arcata Store 57 mi.

Eureka Store 49 mi.

Luna Farm, Willow CreekDistance to: Arcata Store 40 mi.

Eureka Store 47 mi.

Mycality Mushrooms, Fairhaven & Fickle HillDistance to: Arcata Store 3-8 mi.

Eureka Store 5-11 mi.

Neukom Family Farm, Willow CreekDistance to: Arcata Store 40 mi.

Eureka Store 48 mi.

New Moon organics, shivelyDistance to: Arcata Store 52 mi.

Eureka Store 42 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.

Warren Creek Farms, Arcata & Blue LakeDistance to: Arcata Store 9 mi.

Eureka Store 13 mi.

Wild Rose Farm , Blue Lake Distance to: Arcata Store 9 mi.

Eureka Store 13 mi.

Willow Creek Farms, Willow Creek Distance to: Arcata Store 41 mi.

Eureka Store 48 mi.

Trust your source, The North Coast Co-op's Guide to regional food Trust Your Source provides informa-tion 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 under the Healthy Choices drop down menu on our website. www.northcoastco-op.com

What's growing on for the month of NovemberAll produce is organic unless otherwise noted. Selection may vary.

Local & in seasonFRUITAPPLES

Blushing Gold* Empire Fuji* Fuji Gala Galarina Granny Smith Granny Smith* Gravenstein* Honeycrisp Ida Red* Jonagold* Jonathan King* Macintosh Mutsu* Mutsu Pippin Pippin* Red Delicious* Spartan Waltana Waltana* Winesap Winesap*

* not organic

PEARS D'Anjou

PERSIMMONS Fuyu Hachiya

QUINCE Quince

VEGETABLESARTICHOKES

Artichokes Baby

BEANS Cannellini

BEETS Chioggia Gold Mangel Mixed Bunch Red

BROCCOLI Broccoli Broccolini Broccoli Florets Romanesco

BRUSSELS SPROUTS Brussels Sprouts

CABBAGES Baby Bok Choy Bok Choy Green

Napa Red Savoy, Green Savoy, Red

CAULIFLOWER Cheddar Green Purple White

CORN Decorative

FENNEL Fennel

HERBS Catnip Cilantro Lemon Balm Lemon Grass Marjoram, Savory Marjoram, Sweet Oregano Parsley, Curly Parsley, Italian Peppermint Rosemary Sage Spearmint Tarragon Thyme Thyme, Lemon

GOURDS Decorative

GREENS Arugula Braising Mix Dandelion Mixed, Bunch Chard, Gold Chard, Green Chard, Magenta Chard, Rainbow Chard, Red Collard Kale, Flowering Kale, Green Kale, Lacinato Kale, Red Bor Kale, Red Maribor Kale, Red Russian Kale, Red Ursa Kale, Siberian Kale, White Peacock Mizuna Mustards, Green Spring Mix Sweet & Spicy Mix

GREENS, PACKAGED Arugula Baby Lettuce Baby Spinach

North Coast Mellow Mix Spring Mix Sweet & Spicy Mix Watercress

KOHLRABI Green Purple

LEEKS Leeks

LETTUCE Butter, Green Butter, Red French Crisp Iceberg Leaf, Green Leaf, Red Red Oakleaf Romaine

MUSHROOMS Lions Mane Oyster Shiitake

ONIONS Cipollini Red Walla-Walla Yellow

PEPPERS Anaheim Bell, Green Bell, Orange Bell, Purple Bell, Red Bell, White Bell, Yellow Carmen Cayenne Cubanelle Hot Paper Lantern Italian Sweet Jalapeño Pepperoncini Pimento/Lipstick Poblano Serrano Yellow

POTATOES All Red Devina Fingerlings, Ruby Crescent Fingerlings, Russian Banana Kennebec Purple Red Russet Variety White Rose Yellow Finn Yukon Gold

PUMPKINS Cinderella Mini Snack Jack Sugar Pie Winter Luxury

RADISHES Daikon Easter Egg French Breakfast Pink Beauty Red Watermelon

ROOTS Burdock Celeriac Horseradish Jerusalem Artichokes Jerusalem Artichokes, Red Parsnips Rutabaga Turnips Yacon

SHALLOTS Shallots

SPINACH Bunch Spinach Loose Baby Spinach

SPROUTS Pea Shoots

WHEATGRASS Wheatgrass

WINTER SQUASH Acorn, Green Acorn, White Banana Blue Ballet Blue Hokkaido Buttercup Butternut Carnival Delicata Kabocha, Green Kabocha, Grey Kabocha, Red Long Island Cheese Muscat de Provence Marina de Chioggia Peanut Red Kuri Spaghetti Sugarloaf Sweet Dumpling Sweet Meat Turban

Compiled by Alisha Stafford | Assistant Merchandiser

Gift Cards are available in any amount up to $500

Co-op News Reference GuideBoard of Directors Board of Directors Meetings Nov. 8 | 6-8 pm The Kitchen (Plaza Point building, across 8th Street from the Arcata store).

Dec. | No meeting

Jan. 24 | 6-8 pm The Kitchen (Plaza Point building, across 8th Street from the Arcata store).

Co-op Events Nov. 17 Share the Spirit Donate any amount at the register through January 1, 2013 and the Co-op will match your donation! Proceeds go to Food for People.

Co-op Sponsored Events

Nov. 15 Taste of the Holidays At the Arcata Community Center from 5:00-8:00 pm. The Co-op will be there with a sneak peak of their ready-made Thanksgiving meals, including gluten-free and vegan items. Tickets are $25 and proceeds go to benefit the Rotary Club of Arcata Sunrise Foundation. Contact Ron Sharp at [email protected] or visit the Rotary Club of Arcata Sunrise Facebook page.

Nov. - Jan. Holiday Spirit and Food Fund Drive A series of activities to benefit Food for People. A full schedule can be found at www.foodforpeople.org.

Deadlines Nov. 6 Vote YES on Prop 37!

Nov. 15 Member Surveys due (see p. 3)

Nov. 30 International Year of Co-ops raffle entries due (see p.12)

Reminders Nov. 4 Daylight Savings ends. Set your clocks back one hour.

Nov. 17 Last Farmers’ Market, Arcata Plaza

Nov. 17 Willie Bird Turkeys arrive!

Holiday Hours Nov. 22 closed all day for Thanksgiving

Dec. 24 closed at 7pm for Christmas Eve

Dec. 25 closed all day for Christmas

Dec. 31 closed at 8pm for New Year’s Eve

Jan. 1 open at 8am New Year’s Day

Member

surve

y Winner

!

amy lynn faul, Member # 21868She won a $25 gift card! You can

too, see p. 3

Just Around TheCorner from

The Eureka Co-op37 West 2nd St., Eureka | (707) 443-3161 | www.livingstyles.net

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refill • reuse • enjoy

youa gift for

Share

The Spirit Local Food BanksNov. 17-Jan. 1

Make a donation at the register to support

november 2012 co-op news

Documents

coop newsa publication

melanie cunningham

arcata location

member survey

op news volume

news reference guideits

member comment boardp

democratic member control