november co-op news
DESCRIPTION
A monthly publication of the North Coast Co-op, a natural foods grocer with stores in Arcata and Eureka, CA. Everyone can shop, but we would love for you to join!TRANSCRIPT
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CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op • Nov. 2014
1 CO-OP NEWS | Nov. 2014
2 From the Board
3 Member Giveaway
3 Introducing Our New Coffees
4 Wellness Department Favorites
4 Wellness Wednesdays - Save 10%
5 Own It! A Co-op Art Show
6 Pumpkin and Black Bean Soup
7 Gluten-Free Labeling
8 Community Partners
9 Know Your GMOs
10 Letters to the Editor
11 Co-op News Reference Guide
11 Share the Spirit Starts Nov. 23
INSIDE NOVEMBER
CO-OP NEWSIssue 71 | Nov. 2014
www.northcoast.coop [email protected]
EDITOR Melanie Bettenhausen
Marketing & Membership Director(707) 502-3555 ext. 132
GRAPHICS & COORDINATIONAmy Waldrip
Graphic Design Coordinator(707) 502-3555 ext. 120
Jeremy Smith-DanfordMarketing & Graphics Assistant
(707) 502-3555 ext. [email protected]
ARCATA LOCATION 811 I St., Arcata • (707) 822-5947
Open daily: 6 am to 9 pm Kevin Waters, Store Manager
kevinwaters@nor thcoast.coop
EUREKA LOCATION25 4th St., Eureka • (707) 443-6027
Open Daily: 6 am to 9 pmToby Massey, Store Manager
tobymassey@nor thcoast.coop
COOPERATIVE OFFICES 811 I St., Arcata
GENERAL MANAGERKelli Reese (707) 502-3555 ext. 124
kellireese@nor thcoast.coop
MEMBERSHIP COORDINATOR Bella Waters (707) 502-3555 ext. 135
bellawaters@nor thcoast.coop
HUMAN RESOURCESLisa Landry (707) 826-8670 ext. 127
lisalandry@nor thcoast.coop
ACCOUNTING Kelli Costa (707) 502-3555 ext. 138
kcosta@nor thcoast.coop
BOARD OF DIRECTORSKelly Boehms, Dave Feral,
Kate Lancaster, Fred Moore, Cheri Strong, Steve Suttell, Jessica Unmack
THE COOPERATIVE PRINCIPLES:Voluntary & Open Membership Democratic Member Control
Member Economic Participation Autonomy & Independence
Education, Training & Information Cooperation Among Cooperatives
Concern for Community
The Co-op does not officially endorse the services or products of any paid advertiser. All articles,
columns and letters are the expressed opinion of the author and not the Co-op News.
LETTERS TO THE EDITORLetters must include your name, address, mem-ber #, and telephone #. Letters should be kept to a maximum of 250 words and may be edited. We regret that we may not be able to publish all letters due to limited space. Email your letters to [email protected] or send them to: Co-op News, 811 I Street, Arcata, CA 95521 by the 10th of the month.
Holiday Hours Nov. 27
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
Happy Holidays from the Co-op! Please note our special holiday hours.
Traditional plates we are going to offer Roasted TurkeyMashed potatoes Traditional stuffingHome-style gravyCranberry sauceMaple glazed yamsBrussel sprouts
Vegan/vegetarianTofurkeymashed potatoesCorn bread stuffing( still unsure who we are getting the stuffing mix from) Cranberry sauceBrussel sprouts Vegan gravyMaple glazed yams
Order by Nov. 24th
DELI
811 I St. Arcata, CA (707) 822-5000 • 24 4th St. Eureka, CA (707) 443-2968
Place your order by Nov. 24 at either Co-op Deli location or call (707) 822-5000. Dietary accommodations are available, please call for details. Ask us about our gluten-free options.
Orders will be available for pick up Nov. 25 and Nov. 26.
www.northcoast.coop 2
| FROM THE BOARD |
BylawsRarely do we get a chance to personally witness democracy in action, but that was exactly what we saw at our North Coast Co-op’s Annual Membership Meeting. On the ballot was a motion to adopt proposed updates to the bylaws. The bylaws measure went down in defeat with 560 no votes and 162 yes votes. I am not going to get into the particulars of what objections were raised and their validity. I will, however, note there was a lot of misinformation, some voting irregularities, and misjudged exter-nalities. It is fascinating, and we should be proud of a process where we can have a true impact on how our Co-op functions.
Hand in hand with that well deserved pride is the responsibility to become involved in the process. Representatives for changes should attend the Bylaws Committee and Board meetings, work with accountants, attorneys and staff and ultimately submit updated bylaws for ratification. When all the facts, figures, constraints and oppor-tunities are reevaluated, I predict ratified bylaws are in our near future and our Co-op membership will see Cooperative Prin-ciples prevail (read our principles on p. 1). The Board will discuss the next steps for the Bylaws at its November meeting (see back page for meeting date and location ). Board MembersCongratulations to Cheri Strong and Dave Feral. Cheri, a Co-op bakery clerk, was put forth by our Co-op’s employee members as a Board candidate representing all Co-op members, and was ratified in the election with 597 Yes votes and 43 No votes. Dave, a local organic farmer, won the election for his general membership seat on the Board with 589 votes. Both Dave and Cheri have been on our North Coast Co-op Board of Directors in the past. Their experience and insight will be valuable. Saying goodbye to valued, thoughtful, intelligent and re-sourceful board members is never easy. Tim Silva and John Woolley have served diligently and well. They have helped our Board meet our fiduciary responsibility in a professional and dignified manner. Thank you both, you will be missed.
On a side note regarding the election,
I do want to thank all of you who voted in this election. While it was an uncontested election for the candidates, they did have some intriguing write-in competition such as Jerry Garcia, Victor (no last name) and Michael Dimock.
Guest SpeakerWhat a treat to have Michael Dimock, Executive Director of Roots of Change (ROC), as our Annual Membership Meet-ing guest speaker.
Michael commented that he was im-pressed with the Co-op’s Strategic Plan, specifically three of the goals stated in it: Develop our Local Food Shed, Educate and Advocate, and Promote Environmen-tal Responsibility. Michael called on at-tendees to speak to our local representa-tives on the need to create food and farm policies, vote with our forks and eat foods we believe in from farms and retailers that we want to exist. He went on to say that throughout his travels around the nation he believes Humboldt County is already ahead of the curve when it comes to food security and policies. Our local food policy councils are working to build a strong lo-cal and equitable food system by working on topics such as land use, food processing and distribution, healthy food access and food waste. We’re quite fortunate to have so much interest in Humboldt County’s food system.
Roots of Change just released the sec-ond-ever (first one was released earlier this year) Report on California Food and
Farming Legislation. You can find it at www.rootsofchange.org. This document tracks food and farm policy voting records by the California Legislature. It will be an effective tool for California residents and food policy advocates, as well as a model for other states, to track how their elected officials vote on bills that address a much needed food system reform.
Pretty heady stuff... Thank you, Mi-chael. If there is any truth in the old adage, “you are the company you keep”, then we are indeed fortunate to have Michael as our friend and guest.
From the Board of Directors
Steve SuttellBoard Member
1. Prepared Foods Manager, Lauren Fawcett, serves ice cream to former Co-op General Manager, Da-vid Lippman. 2. Humboldt Fog chevre, generously donated by Cypress Grove. 3. Board President Fred Moore, leads the annual meeting 4. Michael Dimock, guest speaker, discusses food policy. 5. Whipped cream at the sundae bar. 6. Organic carrots, cabbage, tofu, and more cover the salad bar table.
Roots of Change works to develop and support a collaborative network of leaders and institutions in California with interest in establishing a sustain-able food system in our state by the year 2030. This network involves food producers, businesses, nonprofits, communities, government agencies, and foundations that share a commit-ment to changing our food thinking, food markets, and food policies. The resulting system will provide healthy and affordable food, benefits and wealth to workers and farmers, and will help restore the soil, water, species diversity, and climate upon which food production depends.
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3 CO-OP NEWS | Nov. 2014
We’ve partnered with Equal Exchange to bring you two new coffees at a fabulous new price! So fabulous that they will now be featured in our Co-op Basics program,
where you can save 5-25% on basic products everyday. We know coffee is a staple in many households!
To make this even more exciting, we asked our tal-ented employees to name the coffees and hosted a coffee naming contest. Our winners were Sinei Moreno-Botano and Ryan Nakano, both cashiers at our Arcata location. They both won two pounds of coffee each.
We couldn’t have done this without the continuous support from Equal Exchange, who we find to be an exceptional company.
Here’s what Equal Exchange has to say about them-selves…
“Some roasters boast about bouncing around the world buying the best beans they can find for a one-time purchase. At Equal Exchange, we can boast we have been trading fairly with the same democratically organized farmers for a quarter century. The relation-ship between Equal Exchange and the farmers in north-ern Nicaragua has survived war, embargo, revolution, counter-revolution, and epic hurricanes. We supported the farmer members of PRODECOOP from a time before there was USDA Organic, before Fair Trade certifica-tion, before cell phones existed.
PRODECOOP is a second-level cooperative organi-zation that brings together 38 village-level cooperatives comprised of about 1,000 small farmers, 30 percent of whom are women. Growers and producers are located in different communities and coffee areas of the depart-ments of Esteli, Madriz and Nueva Segovia in northern Nicaragua.
The cooperative provides services such as marketing, agricultural extension services, training, credit, capacity building of cooperatives, coffee quality programs, and social development projects. Continuous education of members to expand each member’s ability to be a strong farmer and a leader in her or his co-op and community is a hallmark of PRODECOOP’s wonderful history.
PRODECOOP is a leader in the international Fair Trade movement. All of their coffee is sold into the Fair Trade market. Equal Exchange purchased members’ coffee through the state-owned export agency from 1986 through 1991. Since 1992, PRODECOOP has exported directly to the international market and cur-rently has 18 clients in Europe, the United States, and Japan. In an average year they export 30,000 150-lb bags of green coffee, of which 50 percent of the total volume is organic.”
We think that’s impressive and want to share their hard work with you in this month’s giveaway!
Two New Coffee Blends at Low Prices!
We our membersgiveaway!
Nicaraguan Pure French Roast $7.99/lb whole beans in bulk
or a 5lb bag for only $35
Peruvian Decaf, Vienna Roast $8.99/lb whole beans in bulk
*Co-op Mellow Buzz is not available in 5lb bags
+ =
Enter to win at both Co-op locations at Customer Service. Deadline to enter: Dec. 1, 2014.
| WE OUR MEMBERS |
www.northcoast.coop 4
| WELLNESS |
From Our Wellness Department HeadsBy Nicole Tipple, Arcata Wellness Department Head and Nerrissa Holt, Eureka Wellness Department Head
Nordic Naturals Vitamin D GummiesGummies are a delicious way to take Vitamin D. Just one gummy equals 1000 mg of D3. Vitamin D can be especially important in our area since we are so far north of the equator; however, Vitamin D dosage requirements are highly individual, as your Vitamin D status is
dependent on numerous factors, such as the color of your skin, your location, and how much sunshine you’re exposed to on a regular basis. The only way to know for sure
is to have your blood level tested by your doctor.
Chakra FoodsEmptiness Cleanse
“Emptiness is a revolutionary enzyme cleanse that empowers the body to remove toxins and nourish
our cells with vital nutrients and water. Formulated by slow-fermenting 10 herbs with probiotics and enzymes, Emptiness delivers the best of Korea’s natural healing traditions. Once liberated from toxins, our body can fully absorb and benefit from the food we eat, open-
ing the doors to true nutritional healing.” –Danny Yoo, Emptiness creator and formulator
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Destiny Boutique Charcoal Face Wash
This state-of-the-art facial detox leaves your skin feeling smooth and supple with a healthy,
radiant glow. Charcoal facial detox is formulated to clarify the skin with the best that nature has to offer. Destiny Boutique Charcoal Face Wash
contains: activated charcoal (a naturally derived gentle and mild cleanser that offers smooth-
ness and hydration); aloe vera (to soothe and nurture); green tea and chamomille extract (for anti-oxidant protection); lactic and tannic acid
(alpha hydroxy acids).
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Skinny Raw Coconut OilSkinny Coconut Oil uses an extraction
process which involves no heat to extract the oil, always keeping the oil at room tem-perature. This system extracts the moisture out of the fruit while leaving 100% of the
raw nutrients from the coconut intact which can help the beneficial medium chain fatty acids and Lauric Acid get to you completely
intact. Not only does the extraction pro-cess lock in vitamins and minerals, but it
prevents oxidation of the oil.
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Pacifica Coconut Water
Face WipesCoconut water infused natural towelettes gently cleanse your face while removing
toxins, oil, pollutants and make-up from your skin without water. Papaya, a natural exfoliant, helps revive skin and
remove dead cells. Aloe vera and calen-dula soothe and calm. These skin-loving
wipes can be an indispensable part of your daily routine for healthy skin.
Anytime, anywhere.
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Evanhealy Lavender HydrosoulThis hydrating spray is lightly herbaceous with honey sweet notes. Frequent spraying throughout the day can hydrate the skin while
calming redness and soothing sensitive skin. Daily use can restore pH balance, relax facial muscles, promote cell repair, maintain soft and
smooth skin and significantly increase hydration.
Soaptopia Soap All-natural and 100% junk-free, these soaps are made with all
natural oils—Olive Oil (Italian pomace), Shea Butter (wild-crafted from Senegal), Hemp Seed Oil (organic), Coconut Oil, Palm Oil, Avocado Oil and the finest Pure Essential Oils (40+ scents) and LOVE! Animal friendly + eco-friendly + synthetic-free + petro-
leum-free. Most are vegan—check ingredients for honey or beeswax.
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* Does not apply to case discounted items.
10% OFF
5 CO-OP NEWS | Nov. 2014
| CO-OP CREATIVES |
Detach this entry form and return it to the Member Survey box located near Customer Service 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.
Phone #: Member #:
Member Name:
Member SurveyWhat is your favorite holiday gift to receive?
DEADLINE TO ENTER: NOV. 30Win a
$25 gift card!
By Margaret Uemura. Photos by Brenda Harper and Jeremy Smith-Danford.
Thank you to all 18 Co-op employees who participated in the Employee Art Shown at the Ink People Center for the Arts back in September. It was a lovely success with over 200 community members coming through to show their appreciation for our coworkers. We are so proud of our creative employees! A special thank you to Brenda Harper, Hernan Perez, and Kelly Boehms for volunteer-ing their free time to setting up the gallery. Congratu-lations to Mark Thompson and Angie Valetutto on the sales of their artworks!
Own It! A Co-op Employee Art Show
1. Jewelry by Cindy Eggel-White (Cindy works in the Arcata Deli and has been with the Co-op since 2007). 2. Attendees admire “Space Deva” by Christine Brockway (Chris-tine is the Co-op’s Payroll Coordinator and has been with the Co-op since 2009). 3. Scott Chadek poses with his sculpture “De-partment Cheese Head” (Scott works in the Eureka Wellness Department and has been with the Co-op since 2004). 4. Margaret Ue-mura with her silk screen print “Blossom Ban-dana” (Margaret is the Bakery Manager and has been with the Co-op since 2007). 5. Mi-chael Morris stands in front of his handcrafted paddles (Michael works in the Arcata Bakery and has been with the Co-op since 1988). 6. Gregg Devaney performs with his band Medicine Baul during the art show (Gregg works in the Arcata Grocery Department and has been with the Co-op since 1992).
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www.northcoast.coop 6
| LOCAL PRODUCE RECIPE |
Directions1. Heat a large pot over high flame on
the stove top. Add the oil. When the oil is hot, stir in the onions and cook until soft and translucent. Stir in the garlic and cook until golden. Pour in the sherry, stirring until liquid is reduced.
2. Add the pumpkin and water. Bring to a boil, reduce heat and let simmer until pumpkin is soft but not mushy. Remove from heat and process with an immersion blender until smooth, add the black beans and set aside.
3. Combine sour cream, lime juice and cilantro together in a mixing bowl. Ladle Pumpkin Black Bean Soup into bowls. Add a dollop of Cilantro-Lime Sour Cream to each bowl. Serve immediately.
By Brenda Harper & Lauren Fawcett. Photos by Jeremy Smith-Danford.
Soup:
• 8 cups fresh pumpkin, peeled, seeded and cut into large pieces
• 1 large yellow onion, finely diced• 3 to 6 cups black beans, cooked• 2 Tablespoons dry sherry or
Madeira• 1 Tablespoon garlic, minced• 1 ½ Tablespoons olive oil
• 1 teaspoon salt, or to taste• Black pepper, to taste• Enough water to cover
Topping:• 1 cup sour cream or Greek yogurt• Lime juice (from ½ of a lime)• ¼ cup fresh cilantro, finely
chopped
Ingredients (serves 6 – 8)
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7 CO-OP NEWS | Nov. 2014
| FOOD NEWS |
The market for gluten-free foods has skyrocketed over the past five years as more and more people are cutting down on or
eliminating gluten from their diets. Restau-rants have developed gluten-free menus, big food compa-nies have jumped onto the gluten-free bandwagon, and even beers and body care products are being labeled glu-ten-free. Gluten-free claims, however, are not health claims. They do not mean that gluten-free food is any healthier, but for those that wish to go gluten-free or must go gluten-free for health reasons, a gluten-free label is handy.
In August 2013, the U.S. Food and Drug Administration (FDA) issued a final rule that established a federal definition of the term “gluten-free” for food manufacturers that vol-untarily label FDA-regulated foods as “gluten-free”. The deadline for compli-
ance with this ruling was August 5, 2014, which means all products with a “gluten-free” label must now contain less than 20 parts per million (ppm) of gluten. This does not mean, however, that the products are tested routinely by a regulatory agency before being put on the shelf.
Gluten is the protein that occurs natu-rally in wheat, rye, barley, and crossbreeds of these grains. For the estimated 3 million Americans suffering from celiac disease, consuming gluten can have serious health consequences. For those who have celiac disease, an autoimmune digestive condi-tion that can be effectively managed only by eating a gluten-free diet, this new defi-nition will help them make food choices with confidence and allow them to better manage their health.
Many gluten-intolerant shoppers are surprised to learn that gluten-free foods are allowed to contain trace amounts of gluten. Limited research suggests that those with celiac disease can safely tolerate up to 10 mg of gluten each day without measurable problems. Con-suming 12 servings each day of food con-
taining the maximum 20 ppm (0.002 per-cent) would still be safe and below the 10 mg per day threshold.
Meat and poultry are exempt from these guidelines because they are regulated by the U.S. Department of Agriculture, not the FDA. Alcohol also is exempt. Meat, eggs and dairy are consid-ered gluten-free, even if the animals are fed g l u t e n - c o n t a i n i n g grains. But gluten-free labels are still useful for packaged meats,
which can contain gluten from seasoning mixes, stabilizers, or other added ingredi-ents. Dairy products are gluten-free natu-rally, but potentially could contain gluten from added ingredients, such as malted barley syrup or modified food starch.
New FDA Regulations for “Gluten-free”
Brenda HarperConsumer Education
Coordinator
North Coast Co-op highlights gluten-free foods with special gluten-free shelf tags (see right). Please note that if a prod-uct lacks a gluten-free tag, that doesn’t automatically mean the food contains gluten; the Co-op only highlights items that are proclaimed gluten–free by the manufacturer. For example, apples are naturally gluten-free, but no label is applied identifying it as such.
Bulk FoodsNorth Coast Co-op does not label anything in the bulk section as gluten-free because of the potential for unintended contact with gluten ingredients resulting in more than 20 ppm gluten. Shoppers with celiac disease or glu-ten intolerance should be aware of the possibility of cross-contamination with gluten containing items.
Deli/Bakery North Coast Co-op Bakery will continue to produce items with gluten-free ingredients, but we will NOT label anything in our Prepared Foods Depart-ments (Deli and Bakery) as gluten-free because we do not test to confirm our prepared food items are below 20 ppm. Staff can help you find items that are made with gluten-free ingredients but please be aware of the potential for cross-contamination with gluten in our kitchens.
Beer/Hard CiderSome gluten-free beers are made from gluten-free grains, such as rice and sorghum, while other beers are made by a process of removing the gluten from barley. Many gluten-free hard cider products are available in the beer cooler. Look for our gluten-free shelf tags, but beware that the gluten-free labeling regulation does not apply to alcohol. Manufacturers can make claims without regulation.
Dietary SupplementsIt is becoming more common for supplements and body care products to be labeled gluten-free, although the majority of dietary supplements are gluten-free naturally. The gluten-free labeling regulation does not apply to Supplements. Manufacturers can make claims without regulation.
Body CareMost shoppers with gluten intolerances can safely use topical products containing gluten because it never enters the digestive system. It is pos-sible (but rare) to have an allergic reaction to topical gluten exposure. The gluten-free labeling regulation does not apply to body care products. Manufacturers can make claims without regulation.
How We Label Gluten-Free
...all products with a “gluten-free” label must now contain
less than 20 parts per million (ppm) of gluten.
This does not mean, however, that there is a regulatory agency testing the validity of
the label.
NORTH COAST CO-OP
Community Kitchens
Weather will determine when. Watch for signs.
“
“
Thanks to our landlord, our Eureka Store is getting a paint job
www.northcoast.coop 8
| PAGE NAME |
LOVING HANDS INSTITUTE
State Licensed School for Holistic Massage Therapy
Since 1989
Private Massage Practice, Open Daily
www.lovinghandsinstitute.com
LOVING HANDS INSTITUTE
State Licensed School for Holistic Massage Therapy
Since 1989
Private Massage Practice, Open Daily
www.lovinghandsinstitute.com
Eureka Car StereoCar Audio • iPod and Bluetooth Solutions • Auto Security
Alpine • Focal • Pioneer
JL Audio • Kicker
Viper
15th & Broadway ▼ 707-445-3283 ▼ Mon-Sat 8:30-6:00
Find us on facebook
NORTH COAST CO-OP
Community Kitchens
Read the Annual Report 2013-2014See what we accomplished together this past year • available online www.northcoast.coop
go paperless
CO-OP NEWS
9 CO-OP NEWS | Nov. 2014
| FOOD NEWS |
What are the concerns?Labeling: The mandatory labeling of GMOs is not required. Threat to local and organic growers: GMO seeds can drift from one field and con-taminate another, including non-GMO crops. GMO companies can also sue small local and organic farmers whose crops are contaminated by the compa-ny’s GMO seeds. Weeds gone wild: Herbicide resistant crops can create her-bicide resistant super-weeds and spawn pesticide-resistant super bugs. Safety: The long-term safety of GMOs for hu-mans, animals and the environment has not been determined.
What can you do?Buy organic food:Certified organic foods are not allowed d to contain GMOs.
Avoid at-risk ingredients: Corn, soybeans, canola, cottonseed and sugar beets are the most common GMO crops. The safest bet is to either avoid foods containing these ingredi-ents or ensure that they are the organic version.
Look for the Non-GMO Project seal: Products with the Non-GMO Project seal are independently verified with North America’s only third party standard for GMO avoidance.
Know Your GMOsWhat is a GMO?
A genetically modified organism (GMO) is a plant or animal that’s DNA has been manipulated by the
insertion of genetic material in an attempt to obtain a desired trait or characteristic.
80% of processed food prod-ucts in the U.S. contain
GMO ingredients
You deserve the right to know.Your Co-op supports the mandatory label-ing of GMOs by man-ufacturers. We believe that consumers should have the right to know what they are feeding themselves and their families.
In order to influence the regulation of GMO labeling, your Co-op will no lon-ger knowingly accept new non-organic products that include GMO high-risk items in their ingredient list, unless they are verified by the Non-GMO Project or can provide to us a detailed descrip-tion of the measures they have taken to avoid GMO contamination. See our full GMO Policy, in stores or online: www.northcoast.coop
Pick up the Co-op’s GMO Policy in
brochure format in stores.
Arcata | Eureka | www.northcoastco-op.com
INSIDE
The Co-op’s Official GMO Policy
High-Risk GMO Ingredients
The Non-GMO Project
& Organic Labels
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www.northcoast.coopR E C I P E S • N E W S • M E M B E R S H I P
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CO-OP NEWSA Publication of the North Coast Co-op • June 2014
CO-OP NEWS
members share their stores p. 2
p. 7
Introducing Our New Community
Kitchen Schedule
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Co-op NewsA Publication of the North Coast Co-op • August 2012
Annual
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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
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CO-OP NEWSA Publication of the North Coast Co-op • April 2012
CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op •
CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWS CO-OP NEWSA Publication of the North Coast Co-op •A Publication of the North Coast Co-op •
Earth Day April 22, 2012Earth Day April 22, 2012
let’s
celebrate!
Bees, Mushrooms, Recycling, Prizes & More!
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CO-OP NEWSA Publication of the North Coast Co-op • Sept. 2013
CO-OP NEWSA Publication of the North Coast Co-op • Sept. 2013
VOTEVOTE
SPECIAL ELECTION SECTION
plus don't miss our
plus don't miss our
Submit a video sharing how you think the Co-op has helped build the Humboldt County food community.
See our website for more information: www.northcoastco-op.com
Deadline to Enter: Sept. 30
Affordable and package rates available. Limited space. Contact Amy Waldrip at [email protected] or (707) 382-3107 to request a sample contract.
The Co-op News is distributed monthly to over
10,000 readers
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CO-OP NEWS CO-OP NEWSFREE
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CO-OP NEWSA Publication of the North Coast Co-op • Nov. 2013
CO-OP NEWSFREE
we’ll make it for you
Place your order by Nov. 23
DELI
Co-op NewsA Publication of the North Coast Co-op • January 2013
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CO-OP NEWS
yo
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af inside, p. 2
A Publication of the North Coast Co-op • Aug. 2013
FREE
Submit Your Leaf for Our 40th Celebration
vision tree
www.northcoast.coop 10
Know Your GMOs| WE OUR MEMBERS |
Join in the Dialogue Dear Members,
I appreciated speaking with hun-dreds of you while campaigning for a No Vote on the proposed Bylaws. 744 eligible ballots were cast, about triple of any election in at least a decade. 560 (75%) voted against the proposed Bylaws, sending a strong message that we are extremely opposed to the dra-matic policy changes proposed in those revisions.
Our Co-op is owned entirely by its members. Democratic control is a primary principle of all cooperatives. For 41 years every one of our mem-bers has had an equal vote on our most significant policy decisions, regardless of the shares we own, or the position we hold. Had these Bylaws passed we would have given over our most significant voting rights to seven Board members, who mostly concur with the recommendations of our General Man-ager. Not only would membership fees have increased to $325, but we would have given up our rights to vote on future fee increases, other membership requirements, share issues and patron-age refunds. Maintaining these voting rights ensures an important check on the power of our General Manager and Board. And it is an essential distinction between a cooperative and a corpora-tion.
Thanks to a few members who dug deeper to understand the full implications of the proposed Bylaws and worked rapidly to encourage the circulation of this information among our membership, we all preserved the integrity of our democratic control. Why didn’t we understand sooner what was being proposed? We trusted that we received accurate, transparent compari-sons of the differences between the cur-rent and proposed Bylaws as presented in the Co-op News between March and June 2014. Yet we now know that the
“Rationale for Changes” provided after each revised section were selective and did not present a transparent explanation of the significant policy changes being proposed.
Many of you asked similar ques-tions. Who proposed these changes? Why? What do opponents of these Bylaws propose we do differently? Many of you shared your concerns and suggestions. I want to answer these questions and summarize your hundreds of comments, yet space is very restricted in this editorial. I hope to be allowed to continue this in next month’s newslet-ter. Until then I invite you to engage in dialogue with us, whatever you point of view, as we intend to continue to work together and provide our input as a group to our Management and Board. We all share the same desire to see our Co-op thrive; working together we can assure that goal. Thanks to all who exer-cised our democratic rights by voting, now let’s continue that by expressing our views throughout the entire year. If you want to join our conversation con-tact us at (707) 840-9250 or [email protected]. We are stronger working together.In Solidarity,Jodie Ellis, Member #21314
Grow Your Own BeansIn the June 2014 Co-op News there is a recipe for Fava Beans with Caramel-ized Onions. It referred to the producer of the fava beans as Little River Farms. I wanted to remind my fellow Co-op members that fava beans grow like weeds here on the coast. They are often used as a winter cover crop to keep down weeds and get an area in your yard ready for a spring crop. This is the time of the year to plant fava beans. Buy the dried beans in the Bulk section of the Co-op--that is where my starts began. Plant them about 3-6 inches apart in the area where you want to control
weeds during the winter. They will be ready to harvest as fresh fava beans in early spring. They will be ready to be harvested as dried beans a few months later.
Although Fava beans are used a lot in Middle Eastern cooking, they are also something that some people are allergic to. From what I have read, the allergy problem is rarely brought up since they are used so little in cooking in this country.Kathleen Pelley, Member #1157
Community InvolvementI’d like to take the time to thank every-one who took the time to vote. There was an impressive turnout. Let this be the first step in revitalizing community involvement in the Co-op.
During the election quite a few of you shared your concerns and ideas with me. I’d like to encourage everyone to begin sending emails or letters to the Board about these matters. Engage the Board in dialog, attend Board meetings; become involved.
This is a community Co-op. We all have a voice, please begin to use yours. Your opinions and ideas matter. Change is in the air at our Co-op, on campus, in our community, in our world. Be a part of that change; get involved in pushing the Co-op forward. Why not take the time to write a letter to the Board or the newsletter today?Thank you for your time.Cheri Strong Employee Board Director
Who are these GMA Guys? Currently the Grocery Manufacturer’s Assoc (GMA) is working hard to push through a congressional bill that would overturn the right of individual states to enact GMO labeling laws. These are the same folks that spent millions and millions of dollars to defeat GMO labeling ballot initiatives in California
and Washington and are doing the same in attempt to defeat similar upcoming ballot initiatives in Oregon and Colo-rado. Fearful that labeling will dissuade the public from buying GMO products the multimillion dollar corporations that make up the 300+ members of the GMA claim that requiring manufacturers to label their food products will drive up food costs. Unfortunately the decep-tive ads which succeeded in defeating California and Washington’s initiatives could very well do the same in Oregon and Colorado.
Who are these GMA guys? I think Co-op shoppers would be surprised to know that a number of foods that are sold at the Co-op include brands whose parent companies are attempt-ing to block our right to know what is in our food. The list below includes the products, the parent company and how much they spent to defeat GMO labeling initiatives in California and Washington.
• Honest Tea, Odwalla (Coca Cola 3.2 million)• RW Knudsen, Santa Cruz Organics (Smuckers 900K)• Cascadia Farms, Lara Bar, Annies, Muir Glen (GenMills 2.1 million)• Boca Burgers (Kraft 2.4 million)• IZZE, Naked Juice (PepsiCo 4.8 mil-
lion)• Alexia (ConAgra Foods 2 million)• Dagoba (Hersheys 800K)• Kashi, Bear Naked, Morning Star,
Garden Burger (Kellogs 1.1 million)
If you would like to know more about this issue, the Organic Consum-ers Association has an excellent website loaded with information about the GMA and their “traitor brands”. They are call-ing for a boycott of products made by these companies in the GMA. Included are links to boycott apps, wallet sized boycott guide, phone numbers of corpo-rate offices, etc.Jennie Brown, Member #13863
Letters to the Editor
LETTERS TO THE EDITORWe welcome letters to the editor. Letters must include your name, address, member #, and telephone #. Space is limited; please be concise (preferably 250 words or less). We regret that we may not be able to publish all letters due to limited space. Email your letters to [email protected] or send them to: Co-op News, 811 I Street, Arcata, CA 95521 by the tenth of the month.
please place your orders by Monday, Nov. 24
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organic produce specials
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www.northcoast.coop 11
Co-op News Reference Guide
Nov. 23 thru
Jan. 1 Make a donation at the
register to support our local food bank.
The Co-op will match all donations up to $5,000!
Free-Range Willie Bird Turkeyuncooked$3.29 per lb
Organic Free-Range & Free-Range
These award winning turkeys are raised and allowed to roam free on Willie Bird ranch in beautiful Sonoma County, California. Organic Free-Range Turkeys are fed a diet of organic grains and are certified by Oregon Tilth to be free of artificial pesticides and chemicals. Free-Range Turkeys are
not certified organic, but are fed an all natural diet.
Organic Free-range Willie Bird Turkeyuncooked$4.19 per lb
It's Willie Bird Season!
Available for pick up beginning Nov. 22Available for pick up beginning Nov. 22
Pumpkin Barsfrom the North Coast Co-op Bakery
$2.50 each
Member Call-out