Co-op Community - Community Food Co-op by zhouwenjuan

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    A monthly publication with your good health in mind
                                                                                                                FOOD CO OP
  Co-op Community                                                                                      In This Issue
                                      NEWS                                                             Co-op Grows Its Own—Page 3
                                                                                                       Seaweed: The Forgotten Vegetable—Page 12
  December 2011

Welcome 2012 Community Shopping Day
Organizations
Laura Steiger, Community Affairs Coordinator                                                             Working together...
     Back in 1997, the Co-op’s Member Affairs Committee had a great idea about                              C mmunity
   how our Co-op could support our greater community, and the Community
   Shopping Day program was born. Since 1999, the Community Shopping Day                                     o
   (CSD) program has supported the work of 12 Whatcom County community or-
   ganizations every year by donating 2 percent of one day’s sales to a designated
   organization (the 1998 pilot-year program included only six organizations).
     Now the Member Affairs Committee and the Co-op Board of Directors are
   happy to introduce the 2012 CSD recipients. Everyone involved is particularly
                                                                                                                                     o
   excited about the diverse array represented in next year’s groups. Read on to
   discover more about each recipient and the exciting projects they plan to tackle
                                                                                                                                   Sh pping
   in the upcoming year with the assistance of CSD funds. Then mark your calen-
   dars for a big Co-op shopping trip on the third Saturday of every month.                                                          Day
Assistance League of Bellingham               and will almost fully fund two of the    Friendly Visitors—a Visiting Nurse          Grizzly Bear Outreach Project
   Founded in 1977, Assistance League         10 meal services in 2012.                Home Care program                           (GBOP)
of Bellingham is an all-volunteer                                                         Since 2004, the Friendly Visitors           Since 2002, the Grizzly Bear Out-
organization providing services to            Brigadoon Service Dogs                   program has helped people stay safe,        reach Project (GBOP) had focused
children living in poverty, assistance           Brigadoon Service Dogs (BSD)          independent, and healthy in their own       solely on outreach and education on
for adult and child victims of violence       was established in 2004 for the          homes while also addressing the iso-        grizzly bears and black bears. Today,
and trauma, and summer enrichment             purpose of acquiring, raising, and       lation and loneliness experienced by        because of the growing needs of the
scholarships for talented and moti-           training service dogs to assist veter-   many seniors living independently. The      communities served, GBOP has ex-
vated high-school and middle-school           ans, children, and adults with devel-    program recruits, trains, and matches       panded to include wolves and cougars.
students. CSD funds will be used to           opmental and physical disabilities.      volunteers with seniors who are at risk.    CSD funds will be used to create new
support Operation School Bell, which          They also provide area at-risk youth     These matches often become lifelong         educational and informational materi-
provides new school clothing to low-          with the opportunity to participate      friendships. CSD funds will be used         als to inform communities about the
income Whatcom County students in             in dog care and training, skill devel-   to provide training supplies and cover      ecology, behavior, and safety measures
kindergarten through middle school.           opment opportunities for disabled        costs for initial training, the matching    for grizzly bears, black bears, wolves,
                                              adults, and special day camp oppor-      process, quarterly trainings, and on-       and cougars. Wildlife Safe brochures
Bellingham Books to Prisoners                 tunities for disabled children. CSD      going support.                              will be used in media packets, one-on-
   Established in 2005, Bellingham            funds will provide 130 to 170 hours                                                  one meetings, community presenta-
Books to Prisoners is an all-volunteer        of focused service dog training to       Friends of the North Fork                   tions, and tabling events. Wildlife Safe
organization that sends free books on         achieve the required skills for certi-   Community Library                           door hangers will help reduce human-
request to prisoners in state and federal     fication. It takes approximately 10         The Friends of the North Fork Com-       wildlife encounters—protecting both
prisons throughout the United States.         hours of training for each new skill     munity Library provide support for ru-      people and wildlife.
These books are often the only materi-        that a dog must acquire.                 ral library services for the communities
als available to prisoners to provide                                                  of Kendall, Maple Falls, Glacier, and       Whatcom Dispute Resolution
education, spiritual growth, and simple       Ferndale Other Bank                      the Columbia Valley. Their vision for       Center
enjoyment. The group sent more than             Since 2001 the all-volunteer           the library is to provide a full range of      Since 1992 the Whatcom Dispute
10,000 books to prisoners last year.          Ferndale Other Bank has worked to        library services to all community resi-     Resolution Center (WDRC) has been
All CSD funds will be dedicated to the        provide basic hygiene and cleaning       dents, with a focus on serving children     dedicated to providing and promoting
group’s largest expense, postage.             products for children and parents        and young adults, providing onsite          constructive and collaborative ap-
                                              in the Ferndale School District who      economic resources, expanding Rus-          proaches to conflict through mediation,
Bellingham/Assumption                         qualify for free or reduced lunch.       sian language materials, and addressing     training, facilitation, and community
Community Meal Program                        Each month families receive laun-        issues of rural isolation and limited       education on a free or low-cost sliding
   The Bellingham Community Meal              dry detergent, dish detergent, toilet    transportation through increased inter-     scale. They served more than 3,800
Program was established in 1983               paper, shampoo, bar soap, feminine       net access. CSD funds will be used to       people in 2010 and conducted 190 me-
to provide one meal a month for 10            hygiene products, razors, deodorants,    assist in maintaining the North Fork        diations. With a housing crisis under-
months of the year for anyone in need.        toothbrushes (2 times a year), tooth-    Community Library, and to support a         way, WDRC launched a Foreclosure
In 2010 they served 5,937 meals at an         paste, and diapers for baby siblings.    wide range of community program-            Mediation Program. CSD funds will
average cost of $1.39 per meal. CSD           CSD funds will be used exclusively       ming for teens and children, plus his-      help provide eight additional hours per
funds will be used to purchase food           to purchase items for distribution.      torical and informational programs.
                                                                                                                                                   continued top of page 11
                         1220 N. Forest St., Bellingham WA • 315 Westerly Rd., Bellingham WA • 360-734-8158 • www.communityfood.coop
Co-op Community News
is a monthly publication
                                     November 9, 2011
     produced by the                 Board of Directors Meeting Summary
Community Food Co-op                 Jean Rogers, Board Administrator
    1220 N. Forest St.
  Bellingham WA 98226                   The meeting opened with a presentation                    The group concluded the meeting with a
                                     on affordable access to farmland by Dean                  report from Board director Matt McBeath             The Co-op Board of Directors
    315 Westerly Rd.
  Bellingham WA 98225                Fearing, Executive Director of Kulshan                    on the Provender Alliance Conference.                         Meetings are on the
                                     Community Land Trust (KCLT). The group                    Matt shared information from the confer-
       360-734-8158                                                                                                                                   second Wednesday of every month.
                                     discussed opportunities and challenges to                 ence workshops about innovative market-
      (both locations)               increasing access to farmland in Whatcom                  ing, social media, and effective methods of
                                                                                                                                                             Next Meeting:
                                     County noting the high cost of land, dif-                 conveying the Co-op’s value to shoppers
 Co-op Community News                                                                                                                                Wednesday, December 14, at 7 pm
                                     ficulty in finding land for farming with                  and to the community. Matt also passed on
 is published as a service           adequate water rights, the importance of de-              information from a conference presenta-             Downtown Co-op Connection Building
for members. Letters from            veloping relationships with county farmers,               tion on wheat, focusing on current efforts to                1220 N. Forest St.
  members are welcome                the possible role of local and regional land              decentralize the process of grain growing in
  (see guidelines below).            trusts, long-term leases, and other ideas for             Washington.                                              Members are welcome to attend.
 The deadline for submis-            collaborative efforts.                                                                                        If there is something you want to discuss
                                                                                                  A complete copy of the governing policies
sions of letters is 8 pm on             The Board then discussed the process for                                                                       at the meeting, contact Jim Ashby,
                                                                                               is available at the service desk. Complete
    the 5th of the month             selecting the Board chair and vice chair. The
                                                                                               minutes of the Board meetings are posted               General Manager (360-734-8158) or
  preceding publication.             goal is to keep the process consistent with
                                                                                               on the bulletin boards at both stores and on          Deborah Craig, Chair (360-738-9015)
                                     the Co-op’s bylaws while offering a com-
                                                                                               the Co-op website at www.communityfood.           by the first Monday of the month so your item
          Editor:                    fortable experience for directors running for
                                                                                               coop.
      Diana Campbell                 Board positions. The group agreed to add a                                                                          can be included on the agenda.
                                                                                                  The first 10 minutes of every Board meet-
                                     policy interpretation noting that the Board
                                                                                               ing are reserved for member input. Our next
   Design/Production:                decides by consensus to use a vote if more                                                                              General Manager:
                                                                                               meeting will be held December 14, 7 pm, in
      Joanne Plucy                   than one director wants to serve as chair or                                                                Jim Ashby                  360-734-8158
                                                                                               the Downtown Co-op Connection building.
                                     vice chair.
                                                                                               Hope to see you there.                                         Board of Directors:
     Opinions expressed in
                                                                                                                                                 Deborah Craig, Chair          360-738-9015
   the Co-op Community
 News are those of the au-                                                                                                                       Steven Harper, Vice-Chair     360-441-2728
thors and do not necessar-           Co-op Now Seeking Board Candidates:                                                                         Brent Harrison                360-398-7509

                                     Leadership for a Sustainable Future
 ily represent those of the                                                                                                                      Brooks Dimmick                360-758-7610
  Co-op Board, manage-                                                                                                                           Matt McBeath                  360-510-6908
  ment, staff or members.               Do you want to help cre-                                              nice that it’s possible to be so   Megan Westgate                360-592-5325
  Nutrition and health in-           ate the Co-op’s future? Do                                               productive and have so much        Michael Elkins                360-305-4952
 formation is provided for           you care about healthy food,                                             fun at the same time.”             Rosalinda Guillen             360-381-0293
  informational purposes             local farms, and a resilient                                                The Co-op Board elections       Beau Hilty-Jones              360-318-7517
only and is not meant as a           community? Would you                                                     will be held in March 2012.
                                     like to be part of guiding a                                             Three positions for three-                     ~~~~~~~~~~~~~~~
 substitute for a consulta-
tion with a licensed health          local, democratically run,                                               year terms will be open. Stop                    Store hours:
   or dietary practitioner.          member-owned business?                                                   by the service desk at either                 Open 7 days a week
                                     If so, please consider run-                                              store and ask for a candidate               Cordata—7 am to 9 pm
Acceptance of advertising
                                     ning for the Co-op Board                                                 packet. And of course you                  Downtown—7 am to 10 pm
does not indicate endorse-
                                     of Directors. Our Board is a                                             can always attend a Board
 ment by the Co-op of the            collaborative team that pro-                                             meeting and see the process                   Co-op Deli hours:
product or service offered.          vides oversight, advice, and                                             in action. Mark your calendar               Cordata—7 am to 8 pm
                                     a sounding board for Co-op management.                    to attend one of the Candidate Orientation                Downtown—7 am to 9 pm
                                        Board director Megan Westgate says, “I                 sessions (see announcement below).
                                                                                                                                                           Visit us on the Web at
                                     am sincerely enjoying the opportunity to
                                                                                                                                                         www.communityfood.coop
                                     support this cornerstone of our community                    For information, contact Board Chair
                                     with my time and energy. I feel like I’m get-             Deborah Craig at 360-441-1766 or 360-
                                     ting a chance to help vision and shape the                738-9015 or Board Administrator Jean
                                     future not only of the Co-op, but for all of              Rogers at 360-734-8158 or jeanr@com-                           Cooperative
                                     Whatcom County, and it is so inspiring. Not               munityfood.coop. The deadline for applica-                      Principles
                                     to mention that the other Board members                   tions is Wednesday, January 11.
                                     are absolutely a pleasure to work with...it’s                                                                 • Voluntary and open
  Letters to the Editor
       Guidelines                                                                                                                                    membership
 Letters must include your                  Co-op Board Candidate                                                                                  • Democratic member control
   name, address, and a
  daytime phone number.
                                            Orientations                                                                                           • Member economic
                                            Thursdays: December 1 and December 15, 7–9 pm
Please respect a maximum                                                                                                                             participation
   of 150 words. Due to                     Roots Room, Cordata Co-op
 space considerations, we                                                                                                                          • Autonomy and independence
                                              Thinking about running for the Board of Directors, but not
regret that we may not be                   quite sure? Come to one of the Co-op’s informal orientations                                           • Education, training, and
able to publish all letters.                                     and find out more about what’s involved                                             information
                                                                 in serving on the Board.
Please send your letters to:                                       The candidate orientation sessions will be held at                              • Cooperation among
    Newsletter Editor                                            the Cordata Co-op, Roots Room, 315 Westerly Rd.                                     cooperatives
 Co-op Community News                                            Refreshments provided.
    1220 N. Forest St.                                             Please RSVP to Jean Rogers at 360-734-8158, ext                                 • Concern for the community
  Bellingham WA 98225                                            217 or jeanr@communityfood.coop.
dianac@communityfood.coop




                                                         Farm Fund                              Third Thursday
                                                                                                Local Music Series
                                                   Who benefits from the
                                                    Co-op Farm Fund?                            Mike & Nakos Marker
                                                                                                Dixie Blues and Folk
                                                            We all do!                          Thursday, December 15, 6–8 pm
                                                      Donations accepted at all                 Downtown Co-op Swan Café
                                                    registers, by mail, or phone.
                                                     For more information, contact              “Doc” and “Nak” play folk and blues with some old jazz stuff mixed in, featuring
                                                                                                                                                                                            Photo by Joanne Plucy




                                                    Farm Fund administrator Jean                banjo, dobro, and guitar. Bellinghamsters have enjoyed many wonderful performances
                                                    Rogers at 360-734-8158 ext. 217             by Mike Marker performing solo and with other local artists over the years. Now he is
                                                    or jeanr@communityfood.coop.                joined by his son Nakos, and as a duo they are mixing up fantastic tunes, songs, and
                                                                                                musical styles with musical virtuosity that you won’t want to miss.
 Thanks to the Bellingham Unitarian Fellowship for their generous donation to the Farm Fund.

 2       Co-op Community News, December 2011                                                                                                                  www.communityfood.coop
                                               Megan Stilp (left) began her Co-op
                                               career six years ago in produce, did
                                               some part-time work for the Farm Fund
                                                                                            Time to Change Our Change
                                               and the Co-op Board, and recently
                                               moved to the position of Cordata as-
                                               sistant produce manager. Cordata                In early October, Co-op cashiers
                                               Produce Manager Wynne Marks (right)
                                               also started as a produce clerk, moved
                                                                                            at both stores began offering $1
                                               through the ranks to manager, and in         coins as change instead of paper
                                               the process, trained Downtown Pro-           bills. We will make them available
                                               duce Manager Dave Sands.
                                                                                            for a six-month trial period to see
                                                                                            how well they are received. We                • The U.S. is one of the few large
                                                                  Photos by Joanne Plucy    still offer $1 bills as change for              countries that still have bills at
                                                                                            those who prefer them.                          such a low denomination.
                                                                                               A Co-op staff member suggested             • The conversion to the $1 coin
                                                                                            this idea as a good thing to do                 could save the U.S. government
                                                                                            for the environment and a way to                $184 million dollars a year.
                                                                                            save the government money. Our
                                                                                            research showed that the environ-               The only downside we have
                                                                                            mental benefits of these coins fit            found so far is that the $1 coins
In 2000, Kimberly Johnson (left) be-
gan working as a Co-op cashier, then                                                        with our Co-op values. After gath-            are not accepted by the City of
worked in the deli, moved to Wellness                                                       ering input from Co-op cashiers,              Bellingham parking meters and
where she worked her way to assis-                                                          we arranged to get coins from our             pay stations.
tant manager, and has now become
the Cordata Wellness Manager. Five                                                          local credit union, WECU, and
years ago, Christy King (right) started                                                     launched the program.                           We hope you’ll give them a try
as a cashier, moved into the job of                                                            There are many benefits to using           and encourage your friends to try
Wellness clerk, and today holds the
position of assistant manager in                                                            these coins:                                  them. We would like to continue
Wellness.                                                                                                                                 offering these coins after our six-


The Co-op Grows Its Own
                                                                                            • The lifespan of a $1 coin is                month trial period. It will be fun
                                                                                              about 34 years, while the $1 bill           to see where they end up around
                                                                                              has an average life span of two             town.
                                                                                              to three years.
Renee Hover, Co-op Human Resources Manager                                                  • The $1 coin is recyclable. Each               Sources: www.gao.gov/products/
   Over the years the Co-op’s staff                                                           year 3 billion dollar bills are             GAO-11-281 and dollarcoin-
                                           clerks, deli clerks, etc. They
size and management structure has                                                             shredded and sent to landfills.             alliance.org.
                                           worked their way up by applying
adapted to meet the needs of the           for positions as they became avail-
business as it grows and changes.          able and taking advantage of all
Starting with just a few staff and         the training opportunities offered
managers, we now have 200 staff
and 32 managers in two locations.
                                           to them. We measure their success                                          Volunteer Thanks
                                           by their ability to run a thriving
When we were planning for the              and financially secure department                   We want to express our gratitude to our volunteers. These folks helped
new Cordata Store, the manage-             and by the ongoing feedback we                       out with various tasks in the stores, newsletter distribution, Owner
ment team realized it needed to            get from their staff.                                Appreciation Day Cordata, nut farm harvest, and participated in the
create a succession plan that would           One of the biggest benefits to                             Member Affairs Committee. We appreciate you.
allow us to train managers long            growing our own managers is
before the store was ready to open.        that we already have experience
We did this by creating assistant                                                                Adam Garman                            Erika Jett            Katie Chugg
                                           working with them and can de-
manager (AM) positions for all of          velop training based on our exist-                    Alex Strandberg                 Gabriella Andrews            Lisa Dykstra
our operating departments a few            ing knowledge of the individual                        Carol Waugh                   Ginger Oppenheimer            Mike Straus
years before the pro-                                 hired. This expedites the
jected opening date.             We are also                                                    Carolyn Miklavic                       Grant Renee          Nadene Gurule
                                                      process of helping the
   This proved to be            lucky that we         manager get to a place                       Carrie Rolfe                       Joanne Kearney          Nancy Steele
very successful for the        have so many           of doing what’s best for             Cynthia Ripke-Kutsagoitz                   Laurel Raposa        Nathan Chapman
Co-op since almost all
of the AMs became
                              employees who their team and the Co-                                  Dan Hauer                          John Lawler           Richard Stout
department manag-            want to move to op much more quickly.                                 Diane Blake                        Judy Prestella       Robin Hammond
                                                      Another benefit is that
ers (DM) when we               positions with         internal candidates tend                    Ellen Murphy                          Kate Birr          Shirley Jacobson
became a two-store            more responsi-          to have a very broad
operation. We went            bility—there is         knowledge of the Co-op’s
from having one loca-        never a shortage culture, values, products,
tion, six departments,                                and customers. Staff
and 12 managers, to
                                  of internal
                                                      members who move into
                                                                                           Cooperative Enterprises Build a Better World
having two locations,            applicants.
                                                      management positions get
with 13 departments                                                                           That’s the theme for the Interna-           • They keep money within the com-
                                                      the satisfaction of know-
and 26 managers. Although we did                                                           tional Year of Cooperatives 2012.                munity.
                                           ing that their talent is noticed and
hire two external DMs, most of                                                             Here are some ways that food co-ops
                                           appreciated, and that the Co-op is
our managers grew into their posi-                                                         help build a better world.                     • They use environmentally sound
                                           willing to invest in their skills and
tions from first working in their                                                                                                           practices including recycling and
                                           abilities as a leader. It promotes a
departments as assistants, stocking                                                        • They provide healthy food.                     reduced packaging and energy.
                                           deep sense of loyalty and stability
clerks, or customer service rep-           among our staff.
resentatives. Since then we have                                                           • They support the local economy,              • They are committed to consumer
                                              Although we post externally for
kept the same structure of a DM                                                              help preserve family farms, and                education about food and food is-
                                           our open management positions,
and an AM for each department to                                                             help keep small farmers and ranch-             sues.
                                           there has to be a pretty compelling
maintain a viable succession plan.                                                           ers in business by sourcing locally.
                                           reason to hire an external candi-                                                              • They are community gathering
And it turns out it was good that          date for a management position                                                                   places and, in many rural areas,
we did.                                    at the Co-op, assuming we have                                                                   community focal points.
   2011 saw another big change in          strong internal candidates. That is
our management group. Ten man-
agement positions opened up this
                                           not to say that we haven’t success-             The Nutritionist                               • They have direct relationships with

                                                                                                Is In
                                           fully hired external candidates, but                                                             and buy from Fair Trade producers.
year and we have filled them all           often we find that the best person
internally. We were able to do this                                                                                                       • They provide satisfying jobs with
                                           for the job is an assistant manager
because of our commitment to pro-                                                             Tuesday, December 13                          good pay and better benefits than
                                           or team member who has learned
viding ongoing opportunities for                                                                      11 am–1 pm                            most retail jobs.
                                           the business and shown the moti-
growth for our staff, and providing        vation to do more. A lot of success                      Downtown store
them the training they need to be                                                                                                         • They hire and train local people
                                           has come from promoting within
successful in their new manage-            and we receive lots of interest
                                                                                            Wednesday, December 14                          and promote from within.
ment positions. We are also lucky          from our employees.
                                                                                                      9:30–11:30 am
that we have so many employees                Our Co-op is proud to employ
                                                                                                      Cordata store                       • They give to the community: they
who want to move to positions with                                                                                                          make contributions to local causes
                                           200 employees and pay $4 million                        Bring your questions on
more responsibility—there is never                                                                                                          and many food co-ops have coop-
                                           in local wages. We routinely hire                      nutrition and health to the
a shortage of internal applicants.                                                                                                          erative community funds that sup-
                                           for entry level positions, welcome                Co-op’s nutritionist, Tom Malterre.
   Of all the current managers at the                                                        Available at a table near the front of         port local non-profits.
                                           all applicants, and appreciate the
Co-op, 78 percent of them were origi-      support from our community to                   the store, he'll be ready to answer your
nally hired in entry-level positions—      fill open positions when we have                       questions about nutrition,                Courtesy of the Cooperative Devel-
they started as cashiers, grocery          them.                                                   healthy eating, and diet.              opment Foundation, www.cdf.coop.

                                                                                                                      Co-op Community News, December 2011                       3
                                         December 2011 Community Shopping Day Organization

                                         Transition Whatcom
                                         Robin Elwood, CCN Staff




    Transition Whatcom (TW) exists to
  ease Whatcom County into a future
  where an ever-expanding, petroleum-




                                                                                                                                                                                             Photos courtesy of Transition Whatcom
  based economy is no longer possible.
  Its members work to promote “Local food
  supply, sustainable energy sources, a
  healthy local economy, and a growing
  sense of vitality and community well-
  being.”

                                                                                                   Transition Whatcom provided funding and volunteers to assist in expanding the downtown
   Given the complexity of the issues,               to greater goals: connecting us to one        Bellingham Food Bank garden plot. This project was part of the Transition U.S. and 350.
I took the opportunity to speak with                 another as we build community, share          org-sponsored Home and Garden Challenge in May 2011.
two representatives of TW: Kate Clark,               skills, and communally find solutions
a member of the founding Initiating                  to the potential disasters of climate      imagined, your financial security, and            ity; we’re building networks of neigh-
Group, and Warren Miller, part of the                change and the end of affordable oil.      the many large and small luxuries we              bors and fostering skills.”
current Operating Committee. Their                      TW’s history involves several epi-      enjoy simply because in most of our                  “TW is not intended to be a pro-
descriptions of TW’s structure and                   sodes. They are the Transition What-       lifetimes we have always had the ben-             gressive, liberal nonprofit,” Warren
work helped guide me to a better un-                 com Initiating Group (TWIG), the           efit of cheap oil. It is frightening, but         told me. “We’re trying to reach out
derstanding of December’s CSD group.                 Great Unleashing, and the Transition       it is also suddenly very liberating. For          to a broad base. Peak Oil is definitely
   First, TW isn’t a nonprofit. Rather, it           Whatcom Operating Group (TWOG).            me, it was like finally feeling my feet           not an issue that one party has all the
is a grassroots movement, and part of                The TWIG did the initial organizing        on solid ground.”                                 answers for, and the more people in-
an international Transition Towns tem-               and structuring of the effort. Then they      To Kate and others on the initial              volved in the process, the better we’ll
plate. The global movement is aimed                  launched the movement at the Great         committee, the Transition model                   do.”
at helping communities prepare for cli-              Unleashing. In effect, they got the        seemed like a good template to start                 Kate described how the rising costs
mate change and finite fossil fuel sup-              community involved and handed it off       from. The group began their initial               and decreasing supplies are likely to af-
plies. In structure, it’s akin to a local-           to a new committee of organizers, the      work in 2008 and then organized the               fect everyone. Communities, business-
ized, action-oriented Facebook; more                 TWOG.                                      Great Unleashing in April 2010. That              es, and individuals who have worked
than 1,000 Whatcom County residents                     Kate was a founding member of the       wildly named and well-attended event              to anticipate the challenges will be
have joined, and they share discus-                  TWIG. I asked her what drew her into       was also a time for the initial organiz-          well-placed to transition gracefully and
sion, event listings, and knowledge on               the issue and she explained, “I like       ers to let go of their project in order to        peacefully to whatever comes next.
a decentralized user-driven web space.               how squarely the Transition movement       put control in the hands of the wider                “It’s not that the world will run out
User-organized events happen all the                 focuses on the issue of energy resource    community. Participants chose eight               of oil,” she said. “But the price will
time…often several events a week are                 depletion. Once one really lets the        people to comprise the new Operating              rise beyond what our current economy
posted on the website.                               impact of ‘the end of cheap oil’ sink      Group—with a balance of representa-               can absorb; either it won’t be profitable
   According to Warren and Kate, the                 in, everything you took for granted is     tion including urban and rural, male              to drill for that oil, or oil will become
web-based interactions are in service                called into question—the future you        and female, elders and youngsters.                a luxury. We’re just trying to set our
                                                                                                   The current leadership organizes               community on solid ground. The future
                                                                                                periodic public planning meetings,                will be different from today, but if we
                                                                                                oversees the website, and facilitates             prepare purposefully, we will benefit;
                                                                                                the work of more than 40 volunteer                we’ll be closer to our neighbors, more
                                                                                                workgroups, each working on a par-                in control of our lives, and the experi-
                                                                                                ticular issue. They are also compiling            ence can be rewarding and fulfilling.”
                                                                                                an overall plan for the county. Warren
                                                                                                provided more details saying, “Once
                                                                                                you have a critical mass of people who                 Transition Whatcom
                                                                                                are really thinking about these issues,
                                                                                                you need to come up with a plan. Our                         Meeting
                                                                                                workgroups are addressing different                    Sunday, January 15, 3–5 pm
                                                                                                aspects of what’s called an Energy De-                 Roots Room, Cordata Co-op
                                                                                                scent Action Plan (EDAP).”
                                                                                                   In keeping with TW’s decentralized
                                                                                                                                                         To get more involved with
                                                                                                democratic goals, the form of the final
                                                                                                EDAP is quite open; Warren told me it                  Transition Whatcom, see www.
                                                                                                could be a document, a website, or an               transitionwhatcom.org or attend the
      In the spirit of building community, TW supporting the Center for Local Self-Reliance,    informal state of preparedness. “If the                 next membership meeting on
      a group working to revitalize an historic Fairhaven site to offer space for community
      members to practice and teach gardening and food preservation skills.
                                                                                                EDAP is always a work in progress,                    January 15 at the Cordata Co-op.
                                                                                                that’s OK. What’s important is the real-

                                                                                                                2011 Community Shopping Day Schedule
              What are Community Shopping Days?                                                  January 15        Amy’s Place (Old Town Christian Ministries)
                                                                                                 February 19       River Farm of the Evergreen Land Trust
 Each year the Co-op invites organi-                 Well-Being, and Peace and Human             March 19          Rainbow Recovery Center
 zations to apply for a Community                    Rights. The Co-op’s Member Af-              April 16          Traditional Foods and Plants Program (Northwest Indian College)
 Shopping Day (CSD). This year                       fairs Committee (MAC) reviews               May 21            Appliance Depot (ReUse Works)
 organizations were selected for                     and recommends 12 organizations,            June 18           People For Puget Sound
 their service to our community in                   and the Board of Directors gives fi-        July 16           Food To Bank On (Sustainable Connections)
 the following areas: Community                      nal approval. For more information,         August 20         Hearing Loss Association of Whatcom County
 Health and Social Justice, Eco-                     contact Laura Steiger at 360-734-           September 17      Whatcom County Library Foundation
 logical Issues, Education, Food &                   8158, lauras@communityfood.coop.            October 15        United Blind of Whatcom County
 Sustainable Agriculture, Health and                                                             November 19       Local Food Works!
                                                                                                 December 17       Transition Whatcom
  4      Co-op Community News, December 2011                                                                                                                 www.communityfood.coop
                                                                                                  Year-Long Celebration of
                                                                                                  Cooperatives
                                                                                                        The United Nations General                banking, services, and travel. In its
   The October 2011 Hors d’Oeuvres with Directors Forum offered participants stimulating
                                                                                                     Assembly has declared 2012 the               2008 Global 300 report on the larg-
                                                                                                     International Year of Cooperatives,          est cooperatives in the world, the

 Co-op Owners Envision a
                  conversation, interesting information, and tasty food.
                                                                                                     in recognition of the                                  International Cooperative
                                                                                                     contribution of coop-           “Cooperatives          Alliance, a non-profit


 Resilient Future
                                                                                                     eratives. The objectives are a reminder to             group with 260 member
                                                                                                     of the year are to raise                               organizations from 96
                                                                                                     public awareness of the the international              countries representing
                                                                                                     invaluable contribu-         community that it some 1 billion individu-
    Co-op owners teamed up with                    Members noted that we are al-                     tions of cooperative                                   als, indicated that the top
 the Board of Directors last month              ready doing a lot of things right,                   enterprises to poverty       is possible to pur- 300 cooperatives alone
 at the Hors d’Oeuvres with Di-                 and we just need to make our                         reduction, employment sue both economic had an aggregate turnover
 rectors Forum, to consider how                 programs more visible and expand                     generation, and social                                 of $1.1 trillion, compa-
 we can plan for a resilient Co-op              them—the Farm Fund, the green                        integration. The Year        viability and social rable to roughly one tenth
 future. The Co-op Deli provided a              features of our stores, and signage                  will also highlight the                                of the gross domestic
 gourmet feast, highlighting locally            to help shoppers make informed                                                    responsibility.”
                                                                                                     strengths of the cooper-                               product (GDP) of the U.S.
 grown foods. After savoring melt-              product choices. Looking ahead,                      ative business model as         –United Nations        Most of the 300 largest
 in-your-mouth marinated portabel-              members wondered whether the                         an alternative means of Secretary-General Ban cooperatives are found in
 la mushrooms, roasted beef bris-               Co-op could have a role in pro-                      doing business and fur- Ki-moon                        the developed economies
 ket, potato pakoras, maple-glazed              moting alternative currency and                      thering socioeconomic                                  of France, Germany, Ja-
 squash, and other delicacies, the              barter systems, and helping sup-                     development.                                           pan, Netherlands and the
 group heard an update from board               port the formation of more types                        Cooperatives are business en-             U.S., with 30 percent engaged in
 member Megan Westgate, chair of                of local co-ops. The question of                     terprises owned and controlled by            the agriculture and food sectors, 23
 the Strategic Planning Committee,              how to increase access for people                    the members that they serve. Their           percent in retailing, 22 percent in
 and proceeded to delve into seven              living in greater Whatcom County                     member-driven nature differentiates          insurance and 19 percent in bank-
 strategic questions posed by the               was also a topic. Members want                       them from other forms of business            ing.
 Board.                                         their Co-op to continue reducing                     in making decisions balanced by
    As table groups                                        waste and packaging,                      the pursuit of profit with the needs            For more information, see the UN
 engaged in conver-                                        and to reach out to more                  and interests of members and their           website at social.un.org/coopsyear,
 sation, a number                                          diverse groups about the                  communities.                                 the International Cooperative Alli-
 of strong themes                                          benefits of local foods,                     Cooperatives are spread across a          ance websites at www.ica.coop/al-
 emerged. In looking                                       good nutrition, and the                   spectrum of sectors, such as agricul-        ica, www.2012.coop, and usa2012.
 toward the future,                                        power of investing in                     ture, fisheries, housing, insurance,         coop.
 there was strong                                          cooperatives.
 agreement that we                                           Throughout this win-
 want more people                                          ter and early spring, the
 in Whatcom County                                         Board will continue to                   USDA Pushes Veggies But Subsidizes
 to be eating local,                                       seek member input for                    Meat
 healthy food, and that                                    the strategic plan, using
 the Co-op can play a                                      member forums, vision                     The Washington Post re-
 strong role in education and advo-             boards, surveys, focus groups and                  cently ran a story pointing
 cacy. Members felt that the Co-op              key informant interviews to build                  out that the USDA’s nutrition
 was well-positioned to facilitate              a long-range strategy that reflects                guidelines are seriously out
 investment in the local food econ-             the interests and inspiration of                   of step with food subsidies.
 omy—securing farmland, sup-                    Co-op owners. Stay tuned for                       The government recom-
 porting farmers, and getting the               more opportunities to contribute                   mends people eat fruits and
 storage, processing, and transport             to the strategic planning process                  veggies as nearly half their
 systems in place. Another major                over the winter, and thanks to                     daily intake, and protein as
 theme was access for low-income                everyone who participated in the                   less than a quarter—but they
 families. We want to make sure                 Hors d’Oeuvres with Directors                      subsidize meat in totally
 that everyone can get the food                 Forum for your enthusiasm and                      different proportions. Their
 they need in changing times.                   great ideas.                                       graphic compares what they
                                                                         Photos by Joanne Plucy
                                                                                                   think people should eat with
                                                                                                   what they encourage farmers to              beans and nuts. A separate, smaller
                                                                                                   produce.                                    circle is designated “dairy.”
                           Volunteer Opportunities                                                   On Myplate, the federal food                 The designers of Myplate hope
                                                                                                   diagram published in June to show           it will help lower obesity and re-
 Members who volunteer for Co-op ac-              food.coop. When you’re on the list,              Americans a healthful diet, half of         lated illnesses such as diabetes,
tivities or events receive one $5 coupon           you’ll get an occasional update on              the plate contains fruits and vegeta-       high blood pressure and cancer.
each time they volunteer for 1/2 hour or        volunteer activities with the Co-op. It’s          bles, while roughly a third is made         Animal fats contribute to these dis-
 longer. We have very limited openings           a great way to get involved with your             up of grains and about a fifth is           eases and make up a much larger
 for ongoing volunteer jobs. Sign up for            Co-op and meet other members.                  reserved for “protein”: meat, eggs,         percentage of the diet in America
volunteer email alerts, look for volunteer                                                                                                     than in other countries. “The chart,
sign-up sheets for special events, or stop              Mailing Party Email List                                                               thankfully, shows very clearly
by the service desk to fill out a volunteer        If visiting with other interesting Co-                                                      what people should aim for,” says
               application.                       op members while stuffing envelopes                Volunteer In the Community                Marion Nestle, a professor of food
                                                  sounds like a fun way to spend a few             Co-op members who volunteer with            science and public health at New
     Newsletter Routes Available                 hours, contact Laura to add your name              the Bellingham Food Bank, Small            York University.
 We have two newsletter routes avail-               to the mailing party email list. This         Potatoes Gleaning Project, Whatcom              The food plate looks healthful
able: Lettered Streets/Fountain District          group gets together once every two or            Land Trust, Nooksack Salmon En-             enough, but federal incentives to
   and North Meridian. This is a once/           three months at the Cordata store, usu-          hancement Association, or The Food           farmers reflect an entirely different
month commitment with some schedule                          ally on a weekday.                   Bank Farm are eligible for a $5 Co-op        agenda. In large part, the govern-
  flexibility. Contact Laura for details.                                                          coupon. These organizations deter-          ment pays farmers who grow food
 Getting the newsletter out in the com-                      Join the MAC                         mine how to distribute the set amount        for animals that become meat.
  munity is a vital job as it is our most           The Member Affairs Committee                  of coupons they receive each month.
effective communication and education             (MAC) meets every month, usually                 Check directly with the organization          For the full story, see www.
  tool. Help spread the word…Co-op!             on the last Wednesday from 5:15–7:15                    you’re interested in before            washingtonpost.com/national/
                                                pm, to consider questions raised by our                        volunteering.                   health-science/us-touts-fruit-
 Get On Our Volunteer Email List                  members and to work on board and                                                             and-vegetables-while-subsi-
 If you’re not already on the volunteer         community-based activities. If you are             Contact Laura Steiger at 360-734-           dizing-animals-that-become-
 email list, please send your preferred          interested in joining the MAC, please            8158, ext. 129 or lauras@community-          meat/2011/08/22/gIQATFG5IL_
 email address to lauras@community-                call Jean Rogers at 360-734-8158.                            food.coop.                     story.html

                                                                                                                             Co-op Community News, December 2011                    5
  Eating Local for the Holidays: A Tasty Challenge
Sara Southerland
  Those of us living in Whatcom                 Local foods don’t have to be more               Here are some easy tips to get started         In our northwest corner of Wash-
County are a hearty bunch. This time         expensive. A co-worker and her                   eating local for the holidays:                ington, we are lucky that we have so
of year when the days are dark and the       husband recently took the Hunger                 • Get more local in your shopping bag.        many local farms, food purveyors,
rain runs sideways, we carry on—per-         Challenge, which meant eating on                   There is a bounty of local foods avail-     and artisans growing and producing
haps caught up in the holiday bustle,        a food stamp budget, around $5 a                   able, from baking ingredients like flour,   an abundance of healthy and delicious
picking up the last essential ingredient     day/each for a week. Vowing to use                 butter, eggs and other dairy products, to   foods—just for us.
or gifts on our list. The first thing that   only local and organic ingredients,                harvest vegetables like winter squashes,       So during this holiday season, chal-
comes to mind for me this season is          she embarked on a week’s worth of                  root vegetables like potatoes, carrots,     lenge yourself to include more locally
the food. Dreaming about the fresh           delicious organic meals using whole                beets, and parsnips; from heritage pas-     grown and produced foods. You will
harvest I’ll find at the Farmers Market      foods and local ingredients. Sourc-                ture-raised meats like turkey, chicken,     taste the difference and know that you
each week and what savory or sweet           ing from their Community Supported                 duck, beef, pork, and fresh seafood to      are contributing to a stronger local
concoction I will create from the            Agriculture (CSA) box, staple foods                locally produced wines, beers, cider,       economy and supporting local farms.
bounty.                                      like rice and beans, gleaned apples                and more—there is much to choose            Here’s to a healthy and happy winter
  These dark, cold days also mean            from a neighbor’s tree, and enjoy-                 from that is grown, raised, or caught in    with your loved ones and family—
more wood on the fire and warm               ing fresh, local, and organic eggs                 Whatcom County.                             from our local farmers to your holiday
apple cider in our mugs. Lots of             and chicken, they were successful.               • Build your menu based on what foods         plate. Salut!
soups, hearty foods, and sweet baked         To do so, though, they had to com-                 are in season and locally available from
goods and we know the full swing of          mit to cutting items they considered               locally owned grocery stores, or just          For more information, check these
the holidays is here. Though holiday         luxuries like sugar, alcohol, and even             stick to your standby menu plan and         resources: www.pugetsoundfresh.org/
meal planning can be a daunting task,        reduced their cheese and nuts for the              add a local ingredient or two to each       eatlocal, www.slowfoodusa.org, eat-
incorporating local ingredients into         week. All in all, they said they ate               traditional dish.                           localfirst.org, www.localharvest.org,
your dishes is not. Whether you’re           nutritiously and enjoyed their meals.            • Let your ingredients guide conversa-        www.eatinseason.wordpress.com.
pulling out all of grandma’s recipes            With some practice, you’ll learn to             tions around the table. Let your guests        Sara Southerland is the Food &
or just starting from scratch, there are     maximize your money while support-                 know where your ingredients came            Farming Outreach Coordinator at Sus-
so many ways to include more local           ing local farms and your values. Start             from, and that your purchases support       tainable Connections. She loves to talk
foods, and the holidays are a great          with a few local ingredients and keep              local farms and the economy as well as      and write about, prepare, and preserve
place to start.                              an open mind to creative cooking.                  having great taste and value.               local foods.




                                    Sweet Potatoes Are Back
                                             Deborah Madison

                                               so when the soft ones were introduced,           Hanna: These are short, stubby tubers       shipping and storage problems due to the
                                                 growers decided to use the word              with pointy ends, slightly darker skin and    Garnet’s thin skin.
                                                   “yam” to distinguish their moist           golden flesh. The chestnut flavor in this        Jewel: Another sweet, super-moist
   Fall                                              sweet potatoes from the others.          tuber is especially rich and good.            orange-fleshed sweet potato with a cop-
is sweet                                              This probably shouldn’t have hap-         Okinawa or Hawaiian: These tubers           pery, rather than red-orange skin. Jewel
potato time,                                         pened, but it did, and the habit still   are generally small and, with grayish         accounts for 75 percent of all the com-
which makes me                                       persists. People have candied yams       skin, not too attractive—at least on the      mercially produced varieties and can be
very happy. The sweet potato is one of              on Thanksgiving and Garnet and            outside. Their flesh, however, is a gor-      held in storage (under controlled condi-
my favorite vegetables and often my            Jewel sweet potatoes are typically called      geous magenta and the flavor rich and         tions; not your home refrigerator) for up
dinner. I’ve made more meals out of           yams, even though they’re not.                  sweet. Try it as a base for ice cream or a    to fifty weeks, which explains why it’s
sweet potatoes than I can count, and I           My local co-op sells five kinds of           custard.                                      nearly always available.
mean really simple ones: a sweet po-          sweet potatoes at any one time, but sadly,        Yellow Jersey: Grown in the Mid-               Beauregard: Similar to Jewel, with
tato with tangy goat cheese or a pool         most shoppers see but two or three vari-        Atlantic states, these have orange skins      purple-rose skin and orange flesh, it ma-
of melting butter, smoked salt, and           eties—and only the soft kinds. So here          and dry, sweet, yellow flesh.                 tures early, but sweetens only after two
plenty of pepper. That plus a salad is a      are the names of some other varieties to                                                      months in storage.
frequent winter meal. I’m relieved to         look for and try.                               Moist (Soft) Sweet Potatoes                      The sweetness of these vegetables can
know that sweet potatoes are consid-                                                             In contrast to the dry sweet pota-         be tempered by pairing them with horse-
ered nutritional powerhouses because          Dry Fleshed (Firm) Sweet Potatoes               toes, the soft varieties are intensely        radish, ginger, cumin, curry spices of all
I’d be hard pressed to give them up.             In general, Asian and East Indian            sweet—essentially ready-made desserts         kinds, coconut milk, coriander, chile, and
   Sweet potato time is also when people      cultures favor dry sweet potato variet-         (although we do eat them as vegetables).      so forth. If you fry leftover sweet potatoes
start asking about the difference between     ies. Since they resemble chestnuts, their       But if you’re going the dessert route, you    in a little butter or oil, their sugars will
sweet potatoes and yams, a confusion          cooked flesh can be used where chestnut         can simply drizzle molasses and cream         caramelize and balance their sweetness as
that persists. The yam is a starchy, dry,     purees are called for. Being nuttier and        into their mashed flesh, or turn them         well; plus they’re really good this way.
tropical vegetable that grows in West         less sugary than the moist varieties, I find    into luscious winter puddings and pies.                             (continued on page 11)
Africa, the Caribbean, and Asia. Sweet        the dries more versatile: good in a salad,      When making candied sweet potatoes
potatoes grow here and are related to         compatible with curry spices, happy to          for Thanksgiving, I like to use different
the morning glory. If you see them side       be glazed with honey, ginger, and soy           varieties, with their skin on and sliced         Note:
by side you can see that they’re differ-      sauce, transformed into velvety custards        lengthwise and layered so you can enjoy             The Co-op produce departments
ent, but the word “yam” has crept into        or sweet potato pies but also delicious         their different shades of orange.                frequently have many of these
the sweet potato nomenclature not only        roasted. In Japan I’ve encountered ven-            Garnet: Deep purple skin, dark orange         varieties of sweet potatoes when
because of misuse, but also because there     dors selling hot, roasted sweet potatoes        flesh, very sweet, well-balanced flavor.         they’re available. We also carry
are two basic kinds of sweet potatoes.        as a snack—and what a great snack on a          Grown in California, Garnet is usually           a dry fleshed (firm) variety called
There are those that are “firm” (or dry-      cold day!                                       widely available.                                Japanese. For more information,
fleshed) and those referred to as “soft”         Kotobuki: A long, golden-skinned tu-            Diana: Purple skin, orange flesh, moist       ask any of our produce staff—they
(or moist-fleshed). The firm, dry types       ber with dry, straw colored, nutty-tasting      and exceptionally sweet. Diana was de-           really know their spuds!
were the first to be grown in the U.S.,       flesh.                                          veloped to replace the Garnet because of

  6     Co-op Community News, December 2011                                                                                                            www.communityfood.coop
Wine Notes
Sherries and Ports—Specialty Wines for the Holidays
Vic Hubbard, Downtown Co-op Wine Buyer



       In the selection of wines available for the holidays, don’t
     overlook sherries and ports. They are well suited for rich holi-
     day foods and desserts, and make unique and practical gifts
     for wine lovers. These are strong, ripe, and concentrated wines
     that represent the power of the sun in these dark and cold
     months of the year.
       For this month we highlight some sherries and ports, how-
     ever, be sure to check out the many fruit wines, meads, dessert
     wines, sparkling wines, and others from our specialty wine
     shelves at both stores.



Hijos de Rainer Perez Marin, “La             manzanilla—account for most of the           Dow’s Late Bottled Vintage Port              Porto Rocha Fine Tawny Port,
Guita” Manzanilla Sherry, Spain,             sherry consumed. Traditionally it ac-        2006, Portugal, $22.95, 750 ml.              Portugal, $9.95, 375 ml.
$6.99 375 ml. or $11.95 750 ml.              companies light appetizers, especially          The hub of port wine production is           Tawny port is made in a similar man-
   Dry sherry is not on most people’s        olives, cheeses (especially good with        located in Northern Portugal’s Douro         ner to ruby, but is exposed to oxygen,
shopping list. Its flavors are peculiar      bleu cheeses), and salty fish such as an-    Valley where 30,000 farmers grow             turning brown or tawny, much like an
to our palates, and it’s not a classic       chovies. For us here in the Northwest,       grapes such as Touriga Nacional, Tou-        apple exposed to air. Flavors are less
match with most foods. Being fortified,      there is no better way to enjoy manza-       riga Francesca, and Tinta Cão in an-         fruity and more resemble caramel or
people associate sherry with heavier         nilla than with oysters on the half shell.   cient terraced hillside vineyards along      nuts.
style wines like port. However, what         The mineral-sea flavors of oysters           the Douro River. These traditional vari-        The hand-stenciled label on this
other category of wine can world-class       resonate with the chilled dry freshness      etals are blended into the various styles    bottle hints at the traditional style of
examples of the best the world has to        of this sherry.                              of port, mostly designated as ruby or        this old port house founded in 1850.
offer be purchased for $20 a bottle or                                                    tawny ports.                                 While others may try to modernize the
less? Its flavors are stimulating, unique,   Lustau Dry Amontillado Sherry,                  Ruby port is protected from oxygen;       staid reputation of port, Rocha seems
and represent new tasting experiences        Spain, $14.95, 750 ml.                       its purple color belies its similarity to    to cling to it. Their ports, coming from
bordering on ethereal when paired               Amontillado sherry develops higher        red wine in terms of flavor profiles.        low-yielding 80-year-old vineyards,
with certain foods, and it shines as an      alcohol content, dissolving the protec-      It is fortified with neutral brandy-like     remain unchanged.
aperitif to whet the appetite. As to be-     tive yeast cap, allowing this style of       liquor, fermentation is stopped, sweet-         This tawny represents the most basic
ing heavy, sherry runs the gamut from        sherry to come into contact with air         ness is preserved, and alcohol levels        and least expensive port. With its nutty
light, fresh, and dry to thick and sweet,    to become oxidized. This results in a        are elevated to the 20-percent range.        sweetness and fine grained acidity, plus
bordering on syrupy.                         sherry with more color and a nutty,             This Late Bottled Vintage from            long shelf life after opening, it’s easy
   Made from the traditional sherry          caramel character. As with all sher-         Dow’s is a ruby port from a 200-year-        to see why tawnys are supplanting ruby
grape, Palomino, the “La Guita” man-         ries, a system of blending called solera     old iconic port producer. It is a reason-    ports as the most popular style of port.
zanilla is a light, fresh, dry style of      combines the youngest wines with a           ably priced, good introduction for the          While vintage ports may be too
sherry. Alcohol level is only modestly       series of casks holding progressively        novice port drinker, or a fine quality,      heavy to serve before a meal, the
higher than table wines. Protected from      older sherries to make a consistent          well-balanced port for the seasoned          lightness of a tawny makes it also
oxidation by a layer of yeast (called        non-vintage style that shares a portion      port drinker. Bottled unfiltered from        suitable as an aperitif, perhaps
flor) while stored in large casks of         of all vintages dating back to the oldest    casks at maturity, it has striking acidity   served with figs, nuts, or cheeses.
American oak, manzanilla is famous           original vintage.                            balancing the sweetness, preventing the         Don’t forget, for holiday gift giv-
for its clean, saline character. The briny      Although considered dry, this amon-       wine from being heavy or syrupy. Look        ing, the 375 ml. half-bottle size
air of the hot coastal region of southern    tillado does show some sweetness. It         for fruit aspects, bright cherry flavors     makes a great stocking stuffer.
Spain where all sherry comes from is         is also more “weighty,” with plenty          seem to dominate, cola and chocolate
said to imbue manzanilla with the taste      of caramel, tobacco, and walnut-like
of the sea, and this clear-colored dry       flavors and aromas. It’s good as an
                                                                                          powder provide more earthy tones.                    Wine Questions?
                                                                                             Consider this a dessert-style wine;         Co-op Wine Buyers Vic Hubbard
sherry certainly conveys plenty of sa-       aperitif, but also with a light repast of    traditionally it is matched with Stilton
                                             nuts, chicken, or cheeses. For an ideal                                                       and Tim Johnson invite your
line character.                                                                           cheese after a meal. It’s also good with
   In Spain, where sherry is king,           pairing, try this wine with caramelized                                                    questions or comments. Send email
                                                                                          dark chocolate.                                to vich@communityfood.coop or
the lighter-style sherries—fino and          walnuts and bleu cheese.
                                                                                                                                            timj@communityfood.coop.




 Sustainable
 Gift Ideas

    Have you seen our
  exciting “delicious
  revolution” logo? You
  can get it now on our
  own durable “revolutionary” stainless steel pint-size cup. It’s
  BPA-free, stackable, and dishwasher safe. Great for iced tea or                              Co-op Gift Cards
  coffee, juice, beer, or smoothies.                                                               In addition to being a handy way to pay for regular purchases,
                                                                                                 our Co-op Gift Cards make great holiday gifts. Do you have a family
    Grab a new 100% recycled cotton shopping bag—also with
                                                                                                 member or friend locally who would love to have some extra money
  our “delicious revolution” logo. This bag is from Ecorite—lead-                                to spend on good, healthy, nutritious food? Gift cards are an easy,
  ers in green thinking with environmentally friendly products.                                  no-frills way to give a gift that everyone appreciates. Call or stop
    Join us in choosing products that help make our world a bet-                                 by the service desk at either store to arrange for a gift card. We can
  ter, safer, and healthier place.                                                               mail them to your recipient for easy gifting.
                                                                                                   Happy Holidays!



                                                                                                                      Co-op Community News, December 2011                  7
                                                                                     Cooking, health, and well-being classes
  Healthy Connections                                                                offered by the Community Food Co-op
        All classes (unless noted) are held at either the Downtown Co-op’s Connection Building (on the south side of the parking lot on For-
      est Street) or the Local Roots Room, which is upstairs at the Cordata Co-op. Registration requires payment in full. Some classes are
                     co-sponsored with Whatcom Community College. To register for these classes, call 360-383-3200 or go online to www.
                             whatcomcommunityed.com For all other classes stop by the service desk at either store location, or call
                             360-734-8158 (credit card payment only). See each class listing for location and registration. For any other class
                           information, contact Kevin Murphy at 360-734-8158 or email kevinm@communityfood.coop.

                                                     the body, and is therapeutic for the     Hawks, Eagles, and Falcons                   Improve Your Sleep Naturally
                                                     back, spine, and neck. Ruby will         of Winter                                    with Kim Sandstrom, ND
                                                     guide you through a dynamic blend        with David Drummond                          Wednesday, January 25, 6:30–8:30
                                      Robert         of postures, breathing, mantra,          Wednesday, January 18, 6:30–8:30 pm          pm
                                      Fong
                                                     music, and meditation. A mat and            Birds of prey or raptors are a diverse      So many of us are chronically sleep
                                                     blanket will be provided, if needed,     group of animals, ecologically impor-        deprived. This can lead to low energy,
                                                     but bring your own if possible. For      tant and prominent in popular imagina-       depressed or anxious mood, sugar, car-
                                                     more information, see www.ko-            tion. Collectively, they help maintain       bohydrate, and caffeine cravings, and
                                                     koroyoga.com.                            a functioning energy flow and rich           weight gain. Dr. Kimberly Sandstrom
                                                     $12 members/$14 non-members/             ecosystem in the farmlands and forests       will discuss natural approaches to com-
                                                     Downtown Co-op/register at Co-op         of the Northwest. Learn more about           mon sleep problems including nutrition,
                                                                                              their natural history in this exciting       exercise, yoga, and calming herbs.
                                                     Manual Ligament Therapy                  multimedia presentation by David             $5 members, $6 non-members/Downtown
                                                                                                                                           Co-op/register at Co-op
                                                     with Arik Gohl                           Drummond, Merlin Falcon Foundation
                                                     Saturday, December 10, 1–3               raptor biologist. Bring your stories and
                                                                                                                                           Choosing Childcare
                                                     pm                                       your questions.
                                                         Manual Ligament Therapy              $10 members, $12 non-members/Downtown        with Darcie Donegan, MA
                                                      (MLT) is a cutting-edge clinical        Co-op/register at Co-op                      Thursday, January 26, 6:30–8:30 pm
                                                      manual therapy developed by Arik                                                        This workshop is designed for parents
                                                      Gohl, LMP, of Tacoma. Arik will         Winter Roasting                              looking for quality child care for their
                                               demonstrate how MLT can be used to             with Mary Ellen Carter                       young children. We will talk about the
                                               resolve both simple and difficult injuries     Thursday, January 19, 6–8 pm                 types of care available, the pros and cons
Make Your Own Herbal Gifts
                                               and pathologies. With his learning, ex-           Mary Ellen Carter demonstrates            of each, and, most importantly, how to
with Sajah Popham
                                               perience, and vision, Arik is working to       shrimp roasted on rock salt served with a    identify high-quality care. Licensing and
Thursday, December 1, 6:30–8:30 pm
                                               create training programs that will change      roasted romesco sauce, as well as stellar    accreditation, local resources, defining
   Join herbalist Sajah Popham in a fun
                                               the face of bodywork. He hopes to em-          recipes for roasted vegetables, including    individual child and family needs, and
and practical class. Sajah demonstrates
                                               power therapists by providing tools to         roasted root vegetable salad with ginger     advice on how to identify the key quality
how to make wholesome herbal salves,
                                               increase their longevity, productivity, and    vinaigrette and toasted pumpkin seeds.       indicators will be also be covered. Darcie
lip balms, bath salts, tinctures, teas, and
                                               effectiveness, while enhancing clients’        Fill your kitchen with the sweet smells of   Donegan is a former child-care center
vinegars. Everybody knows the gifts you
                                               health and healing.                            roasting. A wine option, payable at class,   director, current parent, and early child-
make yourself are the best—especially
                                                                                              is $7.                                       hood education instructor with 30 years
when they promote immunity, stress re-         Free event--registration requested/Down-
                                               town Co-op/register with Susan Guttzeit                                                     experience.
duction, relaxation, deep dreaming, and        (360-738-9800)
                                                                                              $35 members and non-members/Cordata
                                                                                                                                           $5 members, $6 non-members/Downtown
                                                                                              Co-op/register at WCC (360-383-3200)
general good health. Sajah is a Bastyr                                                                                                     Co-op/register at Co-op
University graduate and is the owner of
                                               Introduction to Ayurveda                       Fire up Your Willpower with
Organic Unity. For more information, see                                                                                                   Make Your Own Soft Cheese
                                               with Christian Czingula                        Kundalini Yoga
www.organic-unity.com.                                                                                                                     with Mark Solomon
$19 members, $22 non-members/Downtown
                                               Wednesday, January 11, 6:30–8:30 pm            with Ruby C. Koa, RYT
Co-op/register at Co-op                           Ayurveda is a 5,000-year-old philoso-       Thursday, January 19, 6:30–8 pm              Saturday, January 28, 1–4 pm
                                               phy of healing from India—literally it           Make sticking to your New Year                Join Seattle cheese maker Mark Solo-
                                               means “the science of life.” Ayurvedic         resolutions easier by working on your        mon for a hands-on class. We’ll make
Seasonal Chakra Adjustment
                                               therapist Christian Czingula discusses         third chakra; the center of will power,      yogurt cheese, ricotta, mozzarella, and
with Annie Reynolds, Kerri
                                               how the principles of Ayurveda can be          energy, and commitment. You’ll be            burrata in class. We’ll also discuss how
Burnside, and Marilyn Rinn
                                               applied to a wide range of psycho-physi-       challenged and inspired through a dy-        to make at least three other cheeses—
Saturday, December 3, 10–11:30 am
                                               ological issues. He will discuss the ener-     namic sequence of ab strengthening           chevre, quark, and cream cheese. You’ll
   Annie, Kerri, and Marilyn offer a
                                               getic qualities of food and how different      movements, breathing, mantra, and a          learn the basics, be introduced to simple
chakra adjustment using sound healing
                                               approaches to diet are appropriate for dif-    special meditation to help you over-         soft cheese-making equipment, trouble-
with crystal bowls and guided medita-
                                               ferent constitutional types. Christian will    come addictions. A mat and blanket           shoot common mistakes, and discuss
tion. Ground your energy and de-stress
                                               also relate Ayurvedic philosophy to con-       will be provided if needed, but bring        how to get the best results in your own
so that you can enjoy the holiday season.
                                               temporary modalities such as quantum           your own if possible. For more infor-        kitchen. Samples of all varieties will be
For more information, see illuminated-
                                               physics and the work of Deepak Chopra          mation, see www.kokoroyoga.com.              served.
growth.com. All proceeds will be do-
nated to the Food Bank.                        and Dr. Emoto.                                 $12 members, $14 non-members/Downtown        $55 members and non-members/Cordata
                                               Free event—registration requested/Down-                                                     Co-op/register at WCC (360-383-3200)
$5 suggested donation/Downtown Co-op/                                                         Co-op/register at Co-op
register at Co-op                              town Co-op/register at Co-op
                                                                                              Ethiopian Cuisine                            Thai Classics
Make-Ahead Holiday Party                       Deep Winter Comfort Food                       with Mulu Belay                              with Robert Fong
                                               with Charles Claassen                          Monday, January 23, 6–9 pm                   Tuesday, January 31, 6:30–9 pm
with Lisa Dixon
                                               Thursday, January 12, 6:30–9 pm                   Join Mulu Belay of Ambo Ethiopian           Robert serves classic Thai dishes
Wednesday, December 7, 6:30–9 pm
                                                  Are the dark days getting you down?         Cuisine as she makes Ethiopian favor-        including tom yum goong, lemongrass
   Dazzle your holiday guests with fes-
                                               Cozy up with chef Charles Claassen             ites including doro wat (a spicy chicken     shrimp and young coconut soup, red
tive foods you can prepare ahead of time.
                                               from the Book Fare Cafe with some              stew), gomen (stewed kale), ibe (cottage     curry galangal duck, lightly fried fish
Registered Dietician Lisa Dixon demon-
                                               off-season comfort food preparations.          cheese made from buttermilk), and, of        cake with a sweet and sour peanut sauce.
strates how to make smoked salmon piz-
                                               In this class we’ll prepare dishes with        course, injera, the sourdough flatbread      A wine option, payable at class, is $8.
za, bruschetta bars topped with garbanzo
beans and served with Tuscan greens,           what’s available from our local farms and      that accompanies traditional Ethiopian
                                                                                                                                           $39 members and non-members/Downtown
                                                                                                                                           Co-op/register at WCC (360-383-3200)
and for gluten-free guests—polenta coins       larders: Garlic & Leek Bisque, Fennel-         menus.
with mushroom sauté. Lisa is a recent          Cider Braised Chard & Kale, Roasted            $35 members and non-members/Cordata
graduate of Bastyr University’s Dietetic       & Mashed Potatoes & Rutabagas, and             Co-op/register at WCC (360-383-3200)

Internship program, and is the co-owner        Blackberry Buttermilk Biscuits. You can
                                               still eat locally in the deep winter. A wine   Winter Soups                                                     Mulu Belay
of Nourish RDs, a nutrition communica-
tions and consulting company that has          option, payable at class, is $7.               with Karina Davidson
                                               $19 members, $22 non-members/Downtown          Tuesday, January 24, 6:30–9 pm
the mission to inspire and teach others to
eat and enjoy real food. A wine option is
                                               Co-op/register at Co-op                           Join Karina for a lively evening
available at the door for $7.                                                                 cooking warming winter soups. On the
$29 members, $33 non-members/Downtown
                                               Year of the Black Dragon                       menu: Senegalese chicken and pea-
Co-op/register at Co-op                        with Robert Fong                               nut soup; an Italian wild mushroom,
                                               Tuesday, January 17, 6:30–9 pm                 marsala, and wild rice soup; a robust
Let Go of Holiday Stress with                     Ring in the Year of the Dragon with         butternut squash bisque; and a healthy,
Kundalini Yoga                                 celebratory Chinese New Year dishes:           hearty Cajun-inspired red bean and
with Ruby C. Koa                               Sichuan fragrant duck, scallops & shrimp       chicken sausage soup. And as a bonus
Thursday, December 8, 6:30–8 pm                rice noodles, Beijing hot sour soup, and       soup, Greek avgolemono, a luscious
   Give yourself the tools to deal grace-      Coconut Almond Pudding. Bring your             and simple lemon scented chicken and
fully with the stress of the holidays with     appetite for this fun, educational event. A    rice soup. Come hungry.
Kundalini Yoga as taught by Yogi Bhajan.       wine option, payable at class, is $8.          $35 members and non-members/Downtown
                                               $45 members and non-members/Downtown           Co-op/register at WCC (360-383-3200)
This practice benefits all the systems of      Co-op/register at WCC (360-383-3200)

  8     Co-op Community News, December 2011                                                                                                          www.communityfood.coop
Debit Card vs. Gift Card:                                                                Tips from a SNAP User
Choose Your Plastic                                                                         A follower of Elizabeth Archerd’s
                                                                                         (Wedge Community Co-op in Min-
   You’re probably trying to save mon-                                                   neapolis MN) recent “What If” Food
ey on your household food expenses—                                                      Challenge shared her strategies for
most of us are. But did you know you                                                     thriving on a limited food budget.
can save yourself money and hassle                                                       Having exhausted unemployment
and, at the same time, save the Co-op                                                    benefits and still jobless, she receives
money by using a Co-op gift card for                                                     the monthly maximum SNAP for
purchases versus using your bank debit                                                   one person ($200) as her only
or credit card?                                                                          “income.” During the decades
   Co-op shoppers have increased their                                                   that she was employed, she
use of credit and debit cards substan-                                                   shopped for raw ingredients,
tially over the years. In fact, this year   spend during that period—it makes            cooked and saved up, so she
the Co-op will process considerably         handling each shopping transaction           was already a budget shopper.
more than 500,000 debit and credit          quick and easy. It may even help you         But now she’s honed it so that
card transactions. Each debit card          stay within your planned budget—and          many months she has money left
transaction costs the Co-op approxi-        you don’t have to worry about having         over. Her strategies may sound famil-
mately 40 cents, and for credit cards       the right amount of cash. Your receipt       iar. See which ones you might adopt            Mostly everything can be frozen.
the average is 83 cents. Because the        shows the amount of the purchase as          for your situation.                         Bananas can be mashed with lemon
Co-op tracks gift card transactions with    well as the remaining balance on the            Shop the sales and stock up.             juice, frozen and used later for ba-
our own internal system, our gift cards     card.                                           Think in terms of the entire year        nana bread or smoothies.
cost the Co-op only 5 cents to purchase        Co-op produce department worker,          (taking into account space limita-             Onions, green/red/yellow pep-
and no fees to process when they are        student, and part-time graphic artist        tions.) Buy lots of what’s in season.       pers, celery, carrots, and more can
used.                                       Habiba Sial says, “I love using my Co-       Clean, chop and put in a zipper bag.        be cleaned and frozen (cheese too).
   For example, if you loaded a gift        op gift card. It helps me stick with my      Store enough in the freezer to last the     They lose crunchiness but are good
card (using cash, check, debit or credit    budget for in-store lunches and I eat        year—this is the cheapest, freshest,        with stews and stir fries.
card) each month and then used the gift     healthier. When my card balance gets         most flavorful way.                            Carry your own food and drink
card to shop once a week, you would         low, I focus on buying veggies instead          Cook from scratch. Everything gets       whenever you go out, to prevent situ-
save the Co-op more than $15 a year.        of something prepared.” Cordata Co-          cheaper each step closer to cooking         ations when you might use a vending
That may not sound like a lot for one       op cashier Crista Aberle-Devine loves        from scratch, and the ingredients in        machine or be tempted to go out to
person, but with more than a half mil-      the convenience of her gift card. She        your recipes are totally wholesome          eat.
lion debit or credit card transactions      added, “It keeps me from spending            and without added chemicals.                   Buy food in as large a quantity as
each year, it adds up quickly. Too many     over my budgeted amount in addition             Cook up large quantities of food         you have room for storage. It’s most
costs are out of our control—here’s one     to saving the Co-op money.”                  on your days off. Portion out serving       cost effective. If needed, portion out
that each of us can help control for our-      The savings in processing fees for        size containers, label and put them in      useful sizes before freezing.
selves and for the Co-op.                   the Co-op really add up. Review this         the freezer. On days you come home             Even potatoes can be frozen if
   There’s another benefit too—the          list of benefits for using a gift card and   late, tired or hungry you can simply        they’re mashed first. Don’t be wor-
Co-op reuses all of our gift cards. They    see if this idea might work for you.         choose a meal from the freezer.             ried when they thaw out watery. They
aren’t thrown in the landfill after each    • Easy to load                                  There is no such thing as freezer        thicken up again when heated.
use as many other retail stores do.         • Saves having cash available                burn. Try your own experiment. Thaw
   All it takes is one simple step at any   • Makes checkout quicker                     out meat with freezer burn and cook it         For more details on Elizabeth’s
checkstand or at the service desk to        • Saves processing fees                      up. See if the freezer burn doesn’t dis-    “What If” Challenge, see www.
“load” your Co-op gift card bi-weekly       • Helps with budgeting                       appear (rehydrate). You seldom need to      wedge.coop/food-resources/my-what-
or monthly for the amount you typically     • Cards are recycled                         throw out frozen meat.                      if-food-challenge.




 Talking Turkey: A Poultry Primer
   Nutritious and versatile, poultry is        Free-range. This USDA regula-
an affordable staple in many omni-          tion means that the animal has been
vore households. Poultry lends itself       allowed access to the outside. The
to a variety of cooking methods—            government doesn’t specify that
baking, grilling and stir frying, for       poultry must go outside, for how
example—and flavorings from sweet           long, or the amount or kind of space
and savory to hot and spicy.                that must be provided, but the idea is
   As with other foods, knowing             that poultry is free to roam outdoors
where and how your chicken, turkey,         and engage in natural behaviors (this
Cornish game hen, and other poul-           is the way most poultry was raised
try have been raised can help you           before high-density confinement was
choose the products that are right for      introduced in the 1950s). And poul-
you and provide information about           try that exercises produces leaner              Cage-free. Poultry that’s cage-free        To locate local poultry sources (in-
animal welfare and environmental            meat.                                        is allowed to roam, but not necessar-       cluding farms and co-ops), check out
impact.                                                                                  ily outdoors. This allows poultry to        the Local Harvest website.
   Understanding some commonly                Natural. USDA allows this label            engage in some natural behaviors,
used poultry-producing terms can            to be used when a product contains           such as walking, nesting, and perch-
help put you in the know. However,          no artificial ingredients or added           ing. However, this term is not regu-        A Little Turkey Tutorial
it’s important to know that some of         colors and is only minimally pro-            lated by USDA nor by third-party
the terms are regulated, while others       cessed. The label must explain what          certifiers for poultry, though it is           You might want to keep in mind
are not. When in doubt about poultry        “natural” means, so be sure to read          regulated for eggs.                         when shopping for your holiday tur-
terms or what’s offered at your local       on. It might say “no added colorings                                                     key that a plump, round shape means
grocery store, ask for more informa-        or artificial ingredients; minimally           Pastured poultry. This is a term          an abundance of tender meat. Other
tion at the meat counter.                   processed,” for example.                     coined for chickens raised on grass         tidbits that might come in handy:
                                                                                         pasture all of the time after the initial
   Organic. Poultry that meets the            “No hormones added” means                  brooding period. However, this term         • Fresh turkeys and heritage or heir-
requirements of the National Organ-         just that, but keep in mind that Fed-        does not guarantee that poultry feeds         loom turkeys cook faster than most
ics Program (NOP) has been raised           eral regulations prohibit the use of         only on pasture.                              commercial turkeys and turkeys
in housing that permits natural be-         hormones in raising poultry, so this                                                       that have been frozen.
havior, with outdoor access, has been       term should apply to all poultry any-          Fresh. A “fresh” poultry label
fed certified organic feed (including       way. Regulations also require that if        means that the temperature of the           • A hen is a female turkey (smaller)
pasture), has not been given anti-          a poultry label says, “no hormones           raw poultry has never been below              and a tom or gobbler is a male tur-
biotics or hormones and has been            added,” it must also say, “Federal           26 degrees F. (Frozen poultry, on the         key (larger). Neither is more tender
processed organically. The USDA             regulations prohibit the use of hor-         other hand, has a temperature of 0            than the other.
organic label requires producers to         mones.”                                      degrees F or below.) A turkey could
follow production and handling prac-                                                     be kept at 27 degrees F for weeks or        • Brining (soaking) a turkey before
tices in accordance with the national         “No antibiotics added” means               even months, though, and then sold            cooking adds flavor and moisture.
standards; certifying agents ensure         that the producer has provided docu-         as “fresh.” Buy from a grocer who             Sometimes brined turkeys have
compliance through annual inspec-           mentation to the USDA that the ani-          can tell you how long the “fresh”             artificial ingredients, but you can
tions.                                      mals were raised without antibiotics.        poultry has been in storage.                                (continued on page 10)

                                                                                                                    Co-op Community News, December 2011                9
WSU Whatcom County Master Gardener
2012 Training
Application Deadline:
December 30

  Applications are currently being
accepted for the 10-week Master
Gardener training beginning Febru-
ary 9, 2012. To become a certified
Master Gardener, applicants must
complete 60 hours of volunteer time
as a Community Educator.

   Washington State University
Whatcom County Extension provides                                                                                                                    Dan Pike, Alala Tate,
                                                                                                                                                     and Pete Kremen
home horticulture training to people                                                                                                                 (l to r).
interested in gardening and their
community. In return for this train-
ing, Master Gardener Community                                                               Bellingham Children’s Theatre
                                                                                             The Wutcraker!
                                                Master Gardener intern at the Master
Educators volunteer 60 hours during                 Gardener annual plant sale.
the same year helping home garden-
ers.                                                                                          December 15, 16, and 17, 7 pm; December 18, 2 pm
                                                                                              WWU Performing Arts Center
   The online training sessions and in-person workshops are led by local and
state experts. The sessions cover introductory horticulture and botany, soils,             In this 2nd annual staging of “The Wutcraker!” several esteemed public
garden management, weed control, plant pathology, insects, pesticide safety,             officials set aside politics and law enforcement to become dungeon mates
landscape ornamentals, pruning, and vegetable and fruit crops.                           and are sentenced to sing and dance. You’ll laugh with them in all their hu-
                                                                                         manness as they participate in this locally written, directed, and acted parody
   Cost for this training is $300, which includes materials and DVD, online cur-         of that famous ballet. A cast of fifty, ranging in age from 7 to 70 co-star as
riculum, guest speakers and field trips. A rebate of $150 is returned after volun-       “Booger Flung Scaries,” “Ice Gang rappers,” “A Lonely Cheese,” and more.
teer hours are completed. Scholarships are available for those who qualify.
                                                                                           $12 advance tickets are available at Village Books, the Community Food
                                                                                         Co-op, and at www.tickets.wwu.edu $15 tickets available at the door. For
   For more information contact Master Gardener Coordinator Beth Chisholm
                                                                                         more information, see www.bellinghamchildrenstheatre.com or call 360-734-
at beth.chisholm@wsu.edu or 360-676-6736. See www.whatcom.wsu.edu and
                                                                                         9999. Last year “The Wutcraker!” sold out! Get your tickets early!
www.whatcom.wsu.edu/mastergardener.




 Families and the                                                                            Non-GMO
 Farm Bill                                                                                   Progress
    Community Food Security Coalition
 (CFSC) hosted its 15th annual conference                                                   Non-GMO Month was a re-
 in Oakland CA in November. Hundreds of                                                  sounding success from the 46
 activists from across the U.S. heard from                                               percent increase in retailer par-
 many inspiring speakers, and had the op-                                                ticipation to the historic Right-
 portunity to take action on the Farm Bill.                                              2Know March from New York
 The conference also helped launch a new                                                 City to Washington, D.C. Below are some of the Non-GMO Month highlights
 campaign by CFSC called Parent Earth,                                                   by the numbers.
 featuring videos on food for families. See
 how parents are standing up for food and                                                •   1,039 participating retailers
 food policy in three short videos at www.parentearth.com/action/farmbill/.              •   54,000 Non-GMO Project Pocket Guides distributed
                                                                                         •   50,000+ followers on Facebook
   Materials from the conference, slide shows, handouts, photos, and more                •   40,000+ visitors to the websites (including the new nongmomonth.org)
 are posted at www.communityfoodconference.org/15/materials. You can help                •   466,000+ overall “engagements” on Facebook (likes, shares, clicks) during
 keep the food system change momentum going by finding the CFSC Face-                        October
 book page at www.facebook.com/communityfood.                                            •   3,800+ followers on Twitter
                                                                                         •   2,500+ mentions on Twitter during October
   The Community Food Security Coalition catalyzes food systems that are                 •   8,000 Non-GMO Project tote bags handed out
 healthy, sustainable, just, and democratic by building community voice and              •   598 products verified in the 90 days prior to Non-GMO Month
 capacity for change. The coalition’s diverse membership includes more than              •   31 winners of our popular online Daily Giveaway Contest
 500 social and economic justice, anti-hunger, environmental, community
 development, sustainable agriculture, community gardening, and other orga-                For more details, see Courtney Pineau’s blog at www.nongmoproject.org.
 nizations.                                                                              Courtney is the new Communications Manager for the Non-GMO Project.



Turkey Tutorial
(continued from page 9)

  also find turkeys that are brined          keys add fat as they age; heritage        • An “oven-ready” turkey is ready
  with just sea salt, spices, and wa-        turkeys have an additional fat layer        to cook, while an “oven-prepared”
  ter. Or you can brine your own.            under their skin that keeps meat            turkey is fully cooked and ready to
                                             moister during cooking. Individual          eat.
• Heritage or heirloom turkeys typi-         breeds have specific flavors (chat                                                    • What size turkey do you need?
  cally have denser, moister and             with your grower or grocer to find        • Basted turkeys are injected or              The rule of thumb is a half pound
  more flavorful meat than most              out more).                                  marinated with liquid (like broth           of turkey per person (this also al-
  commercial turkeys. That’s be-                                                         or water), fat (like butter), and sea-      lows for some leftovers).
  cause they have a higher propor-         • Wild turkeys have more dark meat            sonings. Commercial turkeys often
  tion of dark meat, are customarily         and are more intensely flavored             include artificial ingredients, but       • For vegetarians, consider pur-
  fed more diverse diets and are             than domesticated turkeys. (Did             they must be stated on the label,           chasing a Tofurky or other
  more active. It’s also because             you know that a wild turkey—                along with the total quantity of the        “mock turkey,” made from wheat
  they take longer to reach maturity         which weighs half what a domestic           injected solution (3 percent, for           protein or tofu.
  (about 26 weeks versus 14 weeks            turkey weighs—can actually fly?)            example).
  for commercial turkeys) and tur-                                                                                                   Source: strongertogether.coop.

10     Co-op Community News, December 2011                                                                                                   www.communityfood.coop
2012 CSD Organizations
continued from page 1
week of case management, allowing            Committee, and established the goal
WDRC to convene mediations and               of “Working to build common under-
help more struggling homeowners.             standing and facilitate collaborative
                                             efforts toward a healthy and equitable
Whatcom Family and Commu-                    food system for all.” WFN’s CSD
nity Network                                 will provide much needed publicity
   Since 1990, the purpose of the What-      to this new organization and also help
com Family and Community Network             fund a part-time program assistant to
(WFCN) has been building the capacity        maintain communication with Food
of our community to support children,        Network members and the Planning
youth, and families to develop the skills    Committee, develop and maintain
and opportunities they need to lead          publications and marketing materials,
healthy productive lives. Building on        and plan events.
a successful pilot summer program in
2011 that linked youth at risk of sub-       WSU Cooperative Extension
stance abuse, dropping out of school,        Community First Garden Proj-
and gang violence with opportunities to
experience and learn about the natural
                                             ect                                                                                             Co-op
environment, CSD funds will be used
                                                The WSU Cooperative Extension
                                             Community First Garden Project,                                                             Community News
                                                                                                                                  Advertising Sign-up Dates
to supplement program costs for 60 to        established in 2008, supports neigh-                                                     EveryMonthly
                                                                                                                                           Other Month
70 youth and adult mentors to explore        borhoods throughout Whatcom                                                             Ad Sign-up Schedule
hiking, climbing, biking, snowshoeing,       County in creating and maintaining
camping, and kayaking outdoors this          community gardens. CSD funds will                                                      Issue                  Sign-up Dates
summer.                                      be used to provide supplies—such as                                                    JANUARY                Nov 5–Dec 26
                                             wheelbarrows, tools, seed, compost                                                     FEBRUARY               Dec 5–Jan 25
Whatcom Food Network                         bins, or starter kits for schools and                                                  MARCH                  Jan 5–Feb 25
  In April 2010, a small group gath-         churches—for five to 10 community                                                    Ad space is limited. All ads are reserved on a
ered with the goal of increasing             gardens, and to print a bilingual gar-                                               first-come, first-served basis during designat-
coordination among organizations
working on various dimensions of the
                                             den guide currently in high demand
                                             at three community gardens where
                                                                                           Co-op Holiday Hours                     ed sign-up times only, and must be prepaid.
                                                                                                                                  For ad forms and more complete info, stop by
Whatcom County Food System. This             Spanish-speaking families will benefit        Christmas Eve—Close at 6 pm                the service desk or call 360-734-8158.
group expanded, became the What-             from supportive resource materials            Christmas Day—Closed                     Information to place an ad is available
com Food Network (WFN) Planning              for continued success.                        New Year’s Eve—Close at 8 pm              online at www.communityfood.coop/
                                                                                           New Year’s Day—Open at 10 am                   resources/newsletter.htm.


Sweet Potatoes                                78 Percent of U.S. Families Purchase Organic Foods
continued from page 6
                                                   Consumers vote with their dollars despite economic difficulty.
   Although they look tough and du-
rable, sweet potatoes are thin skinned          Seventy eight percent—more               vealed that the U.S. organic industry    in 2009. However, the study also
and not great keepers, so don’t buy           U.S. families than ever before—say         grew at a rate of nearly eight percent   found that three in 10 U.S. fami-
more than you’ll eat in a week. For me        they are choosing organic foods,           in 2010. Fueled by consumer choice       lies are new entrants to the organic
it’s hard not to do that, so I end up with    according to a study published in          and demand, the organic sector is        marketplace. This figure is consis-
a lot of cooked sweet potatoes, which         November by the Organic Trade              one of the few components of the         tent with prior years’ findings, and
end up being very useful, in that mash        Association (OTA). “In a time              U.S. economy that continues to add       indicates a need for continued out-
for example.                                  when the severity of the economy           jobs.                                    reach and education on the verified
   As for cooking, baking is a time-          means making tough choices, it is             Nearly half—48 percent—of par-        benefits offered by organic agricul-
honored method. Scrub them, skip any          extremely encouraging to see con-          ents surveyed revealed that their        ture and products.
wrappings, and bake in a 375º F oven          sumers vote with their values by in-       strongest motivator for buying              For the study, OTA, in partnership
until utterly yielding when pierced           cluding quality organic products in        organic is their belief that organic     with KIWI Magazine, polled nearly
with a knife, an hour or more, depend-        their shopping carts,” said Christine      products “are healthier for me and       1,300 U.S. families about their at-
ing on the size. Sometimes very fresh         Bushway, OTA Executive Direc-              my children.” Other motivators for       titudes and behaviors relating to or-
sweet potatoes can leak their sugar           tor and CEO. The finding is one of         purchasing organic included concern      ganic foods. The total sample reflects
juices while baking, so you might want        many contained in OTA’s newly re-          over the effects of pesticides, hor-     the target population of U.S. house-
to bake them on a sheet pan. If you           leased 2011 U.S. Families’ Organic         mones, and antibiotics on children;      holds at a confidence interval of +/-3
want a sweet potato for supper and            Attitudes and Beliefs Study.               and the desire to avoid highly pro-      percent at the 95 percent confidence
don’t want to wait that long, pressure          According to the study, four in          cessed or artificial ingredients.        level. This is the third year the study
cook them for about 25 minutes. After         10 families indicate they are buy-            Nearly a decade after the federal     has been conducted.
a fast release of the pressure, check to      ing more organic products than they        rules for organic were implemented,
make sure they’re soft throughout. If         were a year ago. The findings are          72 percent of parents are now fa-          For more information, see the
not, return the lid and cook another 5        in line with those in OTA’s 2011           miliar with the USDA Organic seal,       Organic Trade Association at www.
minutes. You can also steam them, ei-         Organic Industry Survey, which re-         up significantly from 65 percent         ota.com.
ther whole or cut into chunks, and you
can boil them, although I never like the
idea of diluting their flavor.
   Not only are these tuberous veg-
                                             USDA Supports Research and Marketing of Organic Agriculture
etables very versatile, easy to like and
                                                 Agriculture Deputy Secretary            ects will give producers the tools and   and systems to be addressed in-
prepare, they offer a lot in the nutrition
                                              Kathleen Merrigan recently an-             resources to produce quality organic     clude those associated with organic
department. With plenty of fiber, beta
                                              nounced 23 new grants to research          food and boost farm income, boosting     crops, organic animal production
carotene, vitamins C and B6, iron,
                                              and extension programs working to          the ‘Grown in America’ brand.”           (including dairy), and organic sys-
calcium, and protein, sweet potatoes
                                              help organic producers and proces-           The grants include more than $15       tems integrating plant and animal
made the Center for Science in the
                                              sors grow and market high quality          million in 2011 grants through the       production.
Public Interest’s top 10 best foods
                                              organic agricultural products. The         OREI. Supporting the development of         More information on the program
list—all the more reason for incor-
                                              grants, totaling $19 million in all, are   sustainable agricultural and forestry    can be found online at www.nifa.
porating this versatile tuber into your
                                              funded by the U.S. Department of           practices, including organic farming,    usda.gov/fo/organictransitionspro-
repertoire.
                                              Agriculture’s (USDA) National Insti-       to both reduce negative impacts on       gram.cfm.
                                              tute of Food and Agriculture (NIFA)        the environment and keep U.S. farm-         Since the late 1990s, U.S.
   See Deborah’s recipes at stronger-
                                              through two unique programs: the           ers competitive is a priority of USDA    organic production has seen sig-
together.coop/at-the-market/sweet-
                                              Organic Agriculture Research and           research.                                nificant growth. U.S. producers
potatoes-are-back.
                                              Extension Initiative (OREI) and the          For more OREI information, visit       are increasingly turning to certi-
   Founding chef of San Francisco’s
                                              Organic Transitions Program (ORG).         www.nifa.usda.gov/fo/organicagricul-     fied organic farming systems as a
Greens Restaurant and author of Veg-
                                                 “As more and more farmers adopt         tureresearchandextensioninitiative.      potential way to decrease reliance
etarian Cooking for Everyone (and 10
                                              organic agriculture practices, they        cfm.                                     on nonrenewable resources, capture
other cookbooks), Deborah Madison
                                              need the best science available to op-       The grants also include nearly         high-value markets and premium
lives, writes, and gardens in Galisteo
                                              erate profitable and successful organ-     $4 million through the ORG. In FY        prices, and boost farm income.
NM. She loves her co-op, La Montañi-
                                              ic farms,” said Merrigan. “America’s       2011, the ORG focused on environ-           Today more than two-thirds
ta, especially the beautiful, distinctive
                                              brand of organic agricultural goods        mental services provided by organic      of U.S. consumers buy organic
produce she finds there—vegetables
                                              is world-renowned for its high-            farming systems that support soil        products at least occasionally, and
that really feel like someone grew them
                                              quality and abundance of selection.        conservation and contribute to cli-      28 percent buy organic products
with care on a small farm.
                                              These research and extension proj-         mate change mitigation. Practices        weekly.

                                                                                                                 Co-op Community News, December 2011                       11
Farm Fund Supports Youth
                                                           Photos courtesy of Common Threads Farm




Garden Project
Laura Plaut, Director, Common Threads Farm

  What does it take to turn an urban          State Street during the month of Sep-
grass lawn into a fully function-             tember.
ing garden with a market stand in                The garden isn’t the only thing
less than three months? In the case           that has grown though. Along the
of Common Threads’ Youth Grown                way participants and volunteers

                                                                                                    Farewell, Co-op Month
project, funded this year with a Co-          have grown too—finding pride in
op Farm Fund grant, it took a hard-           constructing an awesome bean trel-
working crew of homeless youth, a             lis, working with a diverse group of
core of dedicated volunteers, and the         people, or overcoming their fears of                     Your Co-op staff had a blast hosting a      were hosted at each store. Co-op owners
combined vision of three local non-           public speaking to help farm stand                    bevy of Co-op Month events in October          were treated to a smorgasbord of treats
profits.                                      customers with a purchase. This suc-                  and we hope that everyone joined in on         from our favorite local vendors along
  Common Threads launched Youth               cessful pilot could not have happened                 the fun.                                       with fun freebies, prize giveaways, and
Grown, a garden-based job and life            without the support of the Farm                          What events, you may ask? Well, there       live music.
skills training pro-                                         Fund—look for more                     were the Pickford Film Center documen-            We’d like to extend a heartfelt thanks
gram, in collaboration                                       growth of good people                  taries, the fabulous “Land for Food, Food      to everyone who participated in the fes-
with Northwest Youth                                         and good food through                  for People” event co-sponsored with            tivities including staff, vendors, volun-
Services and the What-                                       the Youth Grown proj-                  Community to Community Development             teers, musicians, and YOU!
com Volunteer Center.                                        ect in 2012.                           and Kulshan Community Land Trust, the             Congratulations to Connie Kelly of
From July through                                                                                   cute Non-GMO Project-verified product          Bellingham, the big winner in this year’s
October, Northwest                                                For more informa-                 displays at both stores, a lovely Co-op        Owner Appreciation Drawing. Con-
Youth Services clients                                         tion on this project, see            Month display at the Bellingham Public         nie won a grab bag of gift cards to local
worked with Common                                             www.commonthread-                    Library, the amazing giant pumpkins            restaurants and a Co-op gift card, too, of
Threads staff and vol-                                         sfarm.org or contact                 in front of both stores, the Cooperator        course. Runners up in the drawing each
unteers to prepare soil,                                       info@commonthreads-                  Award nominations, and the Owner Ap-           won a pair of tickets to the iDiOM The-
plant seeds, and bring                                         farm.org. Donations to               preciation Day prize drawing.                  ater: Rick and Lisa Gigo, and David Bal-
their harvest to mar-                                          the Co-op’s Farm Fund                   Oh, what else was happening during          four. Cooperator Award winners will be
ket. Patrons purchased                                         are accepted at all Co-              Co-op Month you may wonder? Only the           announced in the January newsletter.
veggies at the Youth                                           op registers.                        fabulous Owner Appreciation Days that                 Photos by Joanne Plucy, Habiba Sial, Laura Steiger
Grown Farm Stand on



 Seaweed: The Forgotten Vegetable
Dan Hauer
   Sea vegetables occupy a curious place      salad ingredients, which I’ll detail later,           on your own. If you
in the American culinary tradition. That      while kombu needs a bit of cooking. Re-               buy the full fronds
place, namely, is the shelf at the store,     garded by many in Japan as something                  at the Co-op, you’ll
because almost no one ever buys them.         of a superfood, kombu can be eaten after              want to soak them in
With the explosion of sushi into main-        soaking and heating, but its most classic             cold water for about ten minutes, then
stream American culture over the past         use is in the preparation of dashi. Dashi             pull the leaves off the center rib, much
few decades, most Americans have come         is the quintessential Japanese stock—the              the way you would do with a leaf of kale.
to be at least somewhat familiar with nori,   basis for nearly all Japanese soups, in-              The leaves are a dark, translucent green,
the dried seaweed paper used to wrap          cluding the always popular miso. There                and they have a very pleasant chewiness
maki rolls, but few of us consume any         are numerous detailed recipes for dashi               about them. Sliced daikon radish (also
other varieties. If we even notice the sea    online, so I leave it to you to Google                available at the Co-op) makes a tasty and
vegetables for sale in the Co-op or else-     them, but the basic process involves                  pretty addition to a wakame salad.             they are decidedly the least “oceany” of
where, we’re likely to pass them by with      soaking and then gently heating kombu,                   One of the beauties of making sea           sea vegetables. These two would prob-
either squeamishness (“Ewww, I don’t          briefly adding a healthy amount of bonito             vegetable salads or any other Japanese         ably be the best to start with if you’re new
want to eat that slimy ocean-goop!”) or       flakes (fermented, dried, shaved tuna),               salad is the simplicity of the dressing. You   to sea vegetables or the best to serve to
bewilderment (“Hijiki? I think I’ll stick     then carefully straining the liquid to leave          really shouldn’t try for anything too wild.    skeptical friends and family. My favorite
with good old American lettuce, thank         a clear, fishy, kelpy broth. Very easy. You           Japanese cuisine is meant to be simple,        way to enjoy them is to combine equal
you very much.”)                              can buy dashi in instant granules, too, but           with just a few choice ingredients stand-      parts seaweed (soaked and drained) with
   It’s a shame, really, because sea veg-     you’ll certainly do more to impress any               ing out at center stage. Here are the basic    grated carrot. The carrot should be the
etables are nutritious, delicious, and, for   forthcoming Japanese houseguests by                   ingredients you might use for a dressing:      freshest you can possibly find. Japanese
those of us who haven’t grown up with         telling them the dashi they’re enjoying               soy sauce, rice vinegar, miso, dashi, sesa-    cuisine is all about freshness. Toss the
them, an interesting adventure of the very    was made lovingly by you.                             me oil, vegetable oil, wasabi, and sugar in    vegetables well with a dressing of sesame
low-key variety. The Co-op sells four dif-       After nori, wakame is probably the                 very small amounts. Of course, you could       oil, soy sauce, rice vinegar, and sugar in
ferent kinds in the bulk section, dried and   second most familiar sea vegetable to                 find other things to include, but this list    whatever proportions taste best to you.
ready to be reconstituted in water. These     the average American. Sushi restaurants               will get you started. Once you’re familiar     Serve by itself on a small plate and top
seaweed are not the stringy tentacles         commonly serve a wakame salad as a                    with the basic taste of each ingredient,       with toasted sesame seeds. The result is
that wrap around your toes when you go        first or second course. You might notice,             you can mix and match to your liking.          beautiful, nearly effortless, and positively
swimming at Padden, nor are they the          though, that the wakame salad at one                     These same dressing ingredients also        addictive.
amorphous glop that you slip on when          restaurant is suspiciously identical to               work well for my two favorite sea vegeta-         Give sea veggies a try sometime.
scrambling across the rocks at low tide.      that of another. That’s because your run-             bles: arame and hijiki. They are quite sim-    They’re an ancient part of Asian cuisine,
Rather, they are varieties of kelp grown      of-the-mill sushi place actually buys a               ilar, although hijiki commands a higher        and they’re not nearly as weird and scary
mostly in Asia, and they look not too dis-    prefabricated, frozen, bagged salad that’s            price. Consisting of short, brownish-black     as they might first seem.
similar from the other plants we eat, ex-     already been dressed and seasoned. The                strands, they could almost be mistaken
cept that they happen to grow underwater.     stuff isn’t bad, exactly, but to my taste             for a type of pasta. After soaking for five       Local writer Dan Hauer is unapolo-
   The four sea vegetables carried in the     it’s over-sweetened and not particularly              to ten minutes in cold water, they will        getic about his healthy eating habits. Veg-
bulk section are wakame, arame, hijiki,       Japanese in flavor. You can make a far                have a firm but un-chewy texture. They         etables make him happy, and he doesn’t
and kombu. The first three are great as       better and more authentic wakame salad                have a mild, earthy flavor, and I think        think there’s anything wrong with that.

								
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