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Ta RE F E ke on ea nd en joy ! A monthly publication with your good health in mind Co-op Community FOOD CO OP In This Issue NEWS Vote to Support Your Co-op—Page 3 Greeting Our Neighbors—Page 5 February 2010 Farm Fund 2010— The Power of Collaboration Revolving Loan Fund Launched for Local Farms Jean Rogers, Board and Farm Fund Administrator Cooperation has been the lifeblood for all business sectors. That’s of the Community Food Co-op’s Farm the beauty of our donor-advised Fund. By combining resources, ideas funds: when the funding op- born around a meeting table or in the portunity matches the donor’s fields of a county farm can find the hu- interests, we can respond in a man power and infrastructure needed timely manner.” to flourish. Fledgling projects can re- Adequate access to capital ceive the backing to try new approach- has been identified as a signifi- es for strengthening local agriculture, cant barrier for local farmers. and food and farming advocates can The Revolving Loan Program is enhance rather than duplicate efforts to designed to provide short-term, creat a more equitable, sustainable food low-interest financing to farm- system. Working in partnership with ers and food producers who may not local farmers, non-profits, and Co-op be able to secure a loan elsewhere. The diversity in our local food and agri- members, the Farm Fund has fostered broader goals of the fund are to support culture system. This much-needed some wonderful food and farming proj- and grow the local farming and food capital will help grow businesses ects that have become part of our local processing economy and increase the and increase the capacity of our local landscape. amount of locally, organically, and sus- food economy.” This year is no exception, and per- tainably produced products available Thanks to shopper and Co-op haps is the most exciting yet. We are for sale to Whatcom County residents. donations, the Farm Fund will also delighted to announce that the Farm The revolving loan fund has the po- direct $6,000 in grants to projects Fund is the recipient of a $12,000 tential to help local farmers meet their that build the market for local farms, You can donate to the Farm Fund matching grant from the Sustainable infrastructure needs, add to their prod- encourage ecologically and socially at any Co-op register. If you want to Whatcom Fund of the Whatcom Com- uct mix, increase environmental prac- responsible stewardship of farmland, specifically donate to the Revolving munity Foundation. Paired with dona- tices, fill gaps in the local food supply and increase community access to and Loan Fund or the Farm Fund’s Grant tions from Co-op shoppers, the Farm and create new markets. Funds may awareness of healthy local food. While Program, please contact Jean Rogers at Fund will be able to direct $18,000 to be used for purchase of machinery, the revolving loan program focuses on 360-734-8148 ext. 217, or jeanr@com- the creation of a revolving loan fund equipment, construction, farm supplies strengthening the ability of farmers to munityfood.coop. for local farms committed to using sus- (plant materials, animals, feed, etc.) or supply the market, the grant program Photos by Joanne Plucy tainable practices. other resources necessary for increas- seeks to stimulate demand for food that “The Foundation is honored to play a ing productivity and social impact. An is locally grown and produced. Grant role in the Co-op Farm Fund’s revolv- especially positive aspect of the pro- and loan decisions will be announced ing loan program by providing funds gram is that donations to the revolving by March 1, 2010, and funds will be to meet a portion of the capital needs loan fund will be used repeatedly. As released by March 15. Look for more of local farmers,” noted Foundation the initial loans are repaid, donations information about this year’s loan and CEO Mauri Ingram. “It’s particularly will be recycled to help the next farmer grant recipients in our April newsletter. exciting given that, in the current borrow from the fund. Using the same Our thanks go to the Farm Fund’s economic environment, access to dollars over again helps to grow our skilled and dedicated volunteer advi- capital is extraordinarily challenging capital investments in farming. By continuing to raise money for the re- sory committee, and the Co-op com- munity for their generous support and 40 Years of Co-op volving loan fund through grants and commitment to the Farm Fund. Sup- History donations, the program will become a porting local, sustainable agriculture We’ve come a long way from the significant resource for local farmers requires shifting our relationship with days of hand-drawn ads to today’s for years to come. Representing 128 lo- food—individually and collectively. beautiful graphics produced by Co- cal food and farming businesses, Laura By working together to create access op graphic artist Joanne Plucy. If Leigh Ridenour, Sustainable Connec- to capital and other resources for local you have old photos or other memo- tions Food and Farming Manager and farms and by choosing to grow and buy rabilia from the early days of the Farm Fund committee member said, local food we are one step closer to Co-op, please send them to Laura “The Revolving Loan program sup- realizing a viable local food system for Steiger at lauras@communityfood. ports innovation, sustainability, and our community. coop, 360-734-8158 ext. 129. 1220 N. Forest St., Bellingham WA • 315 Westerly Rd., Bellingham WA • 360-734-8158 • www.communityfood.coop Co-op Community News January 13, 2010 is published every month by the Board of Directors Meeting Summary Community Food Co-op Jean Rogers, Board Administrator 1220 N Forest St. The Co-op Board of Directors The Board and General Manager Jim Ashby the Board approved a proposal to put all four Bellingham, WA 98226 reviewed the 2010 business plan. There were positions on the 2010 election ballot, and let Meetings are on the 315 Westerly Rd. just a few minor changes since the Board the membership know that the fourth-place second Wednesday of every month. Bellingham WA 98225 reviewed the plan at the Strategic Planning finisher will get the two-year term. Next Meeting: Retreat in November. The Board approved the Finance Manager Jon Edholm reported that Wednesday, February 10, at 7 pm 360-734-8158 final 2010 budget and business plan. the Co-op’s lawyer reviewed the Co-op Farm Co-op Connection Building (for both locations) The Board also conducted its annual self- Fund’s new revolving loan program. The pro- 1200 N. Forest St. Co-op Community News evaluation, agreeing that Board directors are gram will be funded entirely with grants and Members are welcome to attend. is published as a service respectful of each other’s views and work well member donations. This funding mechanism If there is something you want to discuss for members. Letters from together. The Board did an excellent job con- will be consistent with the Co-op’s Articles of at the meeting, contact Jim Ashby, ducting the hiring process for a new General Incorporation. members are welcome General Manager (360-734-8158) or Manager. Suggestions for 2010 included more The Board appointed Jim Ashby as Presi- (see guidelines below). Steven Harper, Chair (360-650-9065) by the thorough monitoring of Board policies, more dent of the Community Food Co-op, which The deadline for submis- first Monday of the month so your item can attention to confidentiality when required, and had been vacant since July. They concluded sions of letters is 8 pm on be included on the agenda. better separation between the Board and op- their meeting with an executive session to hear the 5th of the month erations. It was also suggested that the Board a financial report from Finance Manager Jon General Manager: preceding publication. could have a more active, visible role in the Edholm. Jim Ashby 360-734-8158 community. Board of Directors: Editor: The Board approved a proposal by the Fi- Complete minutes for this, and all Board Steven Harper, Chair 360-650-9065 Diana Campbell nance Committee to offer one percent of sales meetings, and a complete copy of the govern- Jo Ann McNerthney, Vice-Chair 360-441-2728 Design/Production: for 2010 to Community Shopping Day groups. ing policies are available at the service desk. Karen Thomas 360-650-1397 Joanne Plucy Although finances are expected to improve You can also find complete minutes of the David Given-Seymour 360-527-0598 over the year, the budget is still tight. Board meetings posted on the Co-op website Brent Harrison 360-398-7509 Opinions expressed in Board Director Karen Thomas reported that at www.communityfood.coop. Chuck Robinson 360-734-7567 the Co-op Community she will resign her position effective April 13, The first 10 minutes of every Board meeting Brooks Dimmick 360-758-7610 News are those of the au- 2010. She has served on the Board for many are reserved for member input. Our next meet- Matt McBeath 360-510-6908 thors and do not necessar- years and feels it is time for her to step back, ing will be held February 10, 7 pm in the Con- Deborah Craig 360-738-9015 ily represent those of the although she may continue to serve on the nection building at the Downtown store. Hope Co-op Board, manage- Finance Committee. In light of this decision Store hours: to see you there. Open 7 days a week ment, staff or members. Cordata—7 am to 9 pm Nutrition and health in- Downtown—7 am to 10 pm formation is provided for informational purposes Back In the Saddle Again Swan Café & Deli hours Cordata—7 am to 8 pm only and is not meant as a Jim Ashby, Co-op General Manager Downtown—7 am to 9 pm substitute for a consulta- Visit us on the Web at tion with a licensed health It’s surprising how quickly almost three www.communityfood.coop or dietary practitioner. years can go by, but that’s how long it’s Acceptance of advertising been since I left the Co-op to work for the Photo by Joanne Plucy Our Vision National Cooperative Grocers Association. A just and livable world with cooperatively does not indicate endorse- A lot has changed in that relatively short owned enterprise as a cornerstone of a ment by the Co-op of the sustainable economy. product or service offered. time: the Cordata store opened, the econo- my tanked, and a general manager came and Our Mission went. The other day an employee reminded A consumer-owned grocery store serving me of the saying about never being able to our community with quality products and step into the same river twice. And that is Jim takes the opportunity to introduce himself honest information. certainly true in this case. In many funda- to Co-op deli staff member Jaime Salazar. mental ways the Co-op is the same as when Our Values I left, but in equally profound ways, it is We are committed to maintaining the managers) pulled together to bring the situ- economic viability of the Co-op in order to: completely different. ation under control and stabilize the busi- The most obvious thing that has changed, ness. When I first started considering com- Promote cooperative ownership by of course, is the addition of the Cordata fostering member involvement and ing back to the Co-op in the late summer of responding to member needs. Letters to the Editor store. Getting to know the Cordata store, 2009, I anticipated that the business would Guidelines renewing old acquaintances with staff mem- be in critical condition. In the few short Build community by respecting diversity bers who relocated to that store, and meet- months between then and now, the manag- and cultivating connections within the Letters must include your ing the new folks has been a real pleasure. Co-op and Whatcom County. ers and department managers have worked name, address, and a I’m looking forward to learning the rhythms effectively to address many of the most Encourage informed choices by educating daytime phone number. for the business in this new neighborhood critical issues and put the Co-op on a much ourselves and our community around issues Please respect a maximum and figuring out how we can best serve the sounder financial footing. I’m grateful to of food, healthy lifestyles, the environment, of 150 words. Due to surrounding community. After having been them for making my job much easier than I and human rights. space considerations, we in on the planning for the Cordata store, it’s anticipated it would be. Model ethical business and employment regret that we may not be fascinating to see it in the flesh, so to speak. The thing I missed most about working practices by acting with honesty, integrity, able to publish all letters. 2009 was a tough year overall and it was with the Co-op was the sense of accom- and respect in the workplace especially challenging for the Co-op. One plishment that comes from carrying projects and marketplace. Please send your letters to: positive consequence of those events has through from vision to completion. As I Newsletter Editor Promote a sustainable economy by been the way the interim General Manager step into the current stream of the Co-op, Co-op Community News supporting organic and sustainable food Jon Edholm and the management team I look forward to experiencing that feeling production and other environmentally and 1220 N Forest St. (including other managers and department again and in new ways. Bellingham WA 98225 socially responsible businesses locally, email@example.com regionally, and nationally. F Photo courtesy of Einar Tapio Third Thursday Local Music Series: Take R E E one an Einar Tapio, Accordion d enjoy! Thursday, February 18, 6–8 pm Co-op Community News Downtown Community Food Co-op Swan Café in the Community 1220 N. Forest St. We now distribute our fabulous newsletter to locations around Bell- ingham and Whatcom County. If your Born in Norway and now living in La Conner, Einar Tapio has played the accordion for more than 50 years. His repertoire in- business would like to be a distribution cludes traditional Scandinavian music, jazz, and all the classics. site or if you patronize a business that He has placed multiple times in the Kimberley International Old would be a good location for our news- Time Accordion Championships and at the Leavenworth International Accordion Festival. He is active in letter, contact Laura Steiger at 360- the Northwest Accordion Society, playing and volunteering at the Day of The Accordion. It is a special 734-8158 ext. 129 or lauras@commu- treat for us to present Einar Tapio’s music at the Co-op. Hope to see you there. nityfood.coop. We’d love to add your favorite location to our distribution list. 2 Co-op Community News, February 2010 Vote to Support Your Co-op Volunteer Thanks Deborah Craig, Board Director We want to express our grati- Once again it’s the time of year tude to our regular volunteers when we vote for our Co-op’s Board and MAC members. of Directors (BOD). This year we will have another full slate of highly Analeise Volpe qualified, experienced, and interesting Carol Waugh candidates for the four open board po- Carrie Rolfe sitions. These candidates are folks who Chantel Murray are willing to volunteer their time and Elizabeth Thielicke hard work for the benefit of the coop- erative. As a current Board member I Ellen Murphy want to thank all our candidates in ad- Photo by Joanne Plucy Erika Jett vance for running for the Board and for Gabriella Andrews their concern for the Co-op’s future. The BOD has heard from some to get their perspective. However you Ginger Oppenheimer Like any democratically run organi- members that more information about gather information and come to your Joanne Kearney zation, not all members participate in the candidates is needed for them to decision, just make sure you vote. John Lawler the Board election. Last year 832 mem- really make an informed decision. This Voting for the candidates that most bers voted in the Board election. That’s Judith Lockwood year we will provide members with closely match your vision for the Co- approximately 7 percent of our current more opportunities to learn about the op is how you, the member-owner, Kate Birr 12,406 active members. This year we candidates—their qualifications, skills, can participate in the direction that we Linda Blake hope to increase participation and get and motivations for running. We will take as a community-owned organiza- Liz Evans twice that many members to cast their post candidate information on the Co- tion. We urge you to participate in the Nathan Chapman ballots. Voting in the BOD annual elec- op website and encourage all members election each year so that your voice is Sharon Souders tion is your most immediate way to to check it out. Read each candidate’s heard. With your support and continued effect change in the store that you own. Yogidevi statement and carefully consider his or participation in your Co-op as a voting Participation in the voting process is a her qualifications. Attend the annual member-owner, we can continue our tangible reminder that the Community meeting and hear the candidates speak 40-year mission of serving our mem- Food Co-op is more than just a great and answer your questions. Talk with bers and giving them what they want. place to shop—it’s your great place to current Board members or Co-op staff shop. Volunteer Opportunities It Takes a Community to Members who volunteer for Co-op Sustain a Small Farm activities or events receive one $5 coupon each time they volunteer for 1/2 hour or longer. Stop by the service desk to fill out a volunteer application Steph Larsen, Grist Online magazine and look for volunteer sign-up sheets These days it seems the most popular driven out of business because she has for upcoming special events. person to be in the food system is the nowhere to take her pigs for slaughter, “local farmer.” Farmers markets are her grain to be milled, or her tomatoes Get on our volunteer e-mail list popping up everywhere, and their size to be “sauced.” If you’re not already on the volunteer and popularity grow all the time. Local Small-scale, certified community e-mail list, please send your preferred food is trendy—even the First Family kitchens are beginning to fill some e-mail address to lauras@communi- is in on it. But as anyone who has ever of this need. There are a few mobile tyfood.coop. Once you’re on the list, raised grain or livestock can tell you, slaughter facilities gaining traction, but you’ll get an occasional update on the farmer is not the only person in the not enough to meet demand and too volunteer activities with the Co-op. chain of players from new to measure their long- It’s a great way to get involved with her farm to your fork. In term viability. Not many your Co-op and meet other members. addition to producers, In addition community colleges offer your food chain includes classes on how to humanely Prep recipes for Web to producers Resize quantities and format recipes processors, distributors kill and butcher an animal or transporters, and re- [farmers], your anymore. How will we sup- for posting on our website. Requires tailers. ply the food system with Photo by Joanne Plucy strong Word skills and attention to de- In other words, to food chain in- local meat or local flour if tail. Work from your home computer have a truly local food the nearest facility is too far they want to live in active, thriving or ours. Time commitment is a few cludes proces- hours each month. system, we also need lo- away or doesn’t exist at all? communities too. Therefore, if we care cal butchers, bakers and sors, distribu- I believe the answer lies about local food systems, we should millers, local truck driv- in the example we have set all be concerned with the survival of Newsletter Distribution ers, local grocers, and a tors or trans- for ourselves with beginning rural communities regardless of where Help us distribute the Co-op Commu- community that supports farmers. Society is beginning we live. Rural development is often the nity News to locations in Bellingham porters, and and beyond. We want to get our news- them in all their efforts. to see farming as a dignified red-headed stepchild of the Farm Bill, In the world of farm and retailers. and profitable profession receiving little attention and even less letter into the hands of people who food policy, we’ve paid again, and with that comes funding. For local food to expand, we might not yet have discovered how a lot of attention to the market demand for good need to give respect and resources to great the Co-op is, and how great our production end of the food system. It’s farmers, respect for the profession, rural communities and their residents. informative newsletter is. To sign up an obvious place to start. We have pro- government programs to encourage If growing a local food system is our for a distribution route or to suggest grams within the Farm Bill to develop new farmers, and training and educa- goal, it must begin with vibrant com- possible distribution sites, particularly new or “beginning” farmers, help them tional opportunities. We need similar munities, and then follow with genuine outside of Bellingham, contact Laura. secure loans and down payments, opportunities for small-scale butchers, opportunities for careers everywhere in and transition to organic agriculture. millers, bakers, and other types of pro- the food chain. Expanding our policy Annual Meeting and Party But most products aren’t made to eat cessors. solutions beyond producers will help This year’s bash will be March 6 directly out of the field. Even salad I used to think there were four dis- the idea of local food move forward at the Bellingham Cruise Terminal. greens or apples, things we typically tinct pieces to a local food system: from a trend to a permanent fixture of There will be the usual need for many eat raw and straight from the field, production, processing, distribution, our food system. volunteers to help with setup and must be washed and sorted before your and retail. Now I realize there is a fifth: clean up, decorating, staffing kids’ local farmer will sell them. community. Without an involved com- For the full article, see www.grist. activities, voting and welcome tables, As Tom Philpott pointed out in his munity of customers who believe in org. Steph Larsen is the Rural Policy and much more. We’re currently look- early November Newsweek article, what the local farmer, miller, distribu- Organizer for the Center for Rural Af- ing for face painters, too. E-mail or the infrastructure for small-scale pro- tor, and grocer is doing, none of them fairs in northeast Nebraska, where she call Laura, or sign-up at the service cessing is woefully inadequate, hav- will last very long. aspires to grow her own food. Previ- desk at either store. ing suffered decades of atrophy and Community is important in another ously she spent three years in Washing- consolidation—to the point where an sense as well. Most of the farmers who ton, D.C. advocating on food security Contact Laura Steiger at 360-734- otherwise profitable farmer can be grow our food live in rural places, and and nutrition issues. 8158, ext. 129 or firstname.lastname@example.org. Co-op Community News, February 2010 3 February 2010 Community Shopping Day Organization Bellingham Washington Reading Corps Robin Elwood, CCN Staff Eliza Harris and Pat Bateman, “And people often from the Washington Reading Corps miss the economic (WRC), were waiting for me at the effects of tutoring,” Swan Café when I arrived for our Pat added, “WRC is interview. As we talked about the a poverty-reduction work they do to improve literacy in program; the effects local elementary schools, I noticed of illiteracy can be that their enthusiasm was infectious; that severe. Literacy the diners at the counter were paying is a way of breaking attention, and the young parents at the poverty cycle.” the next table were smiling as they Eliza described watched Eliza and Pat describe their the situation at Al- work. derwood and Roos- As VISTA volunteers at Alder- evelt Elementary wood and Roosevelt Elementary Schools, saying, Schools, their job is to recruit vol- “We have about 22 unteer tutors to read with children tutors between the throughout the day. They also orga- two schools, and nize Family Literacy Nights, which they help the kids get families invested in their chil- who would nor- dren’s reading. And they coordinate mally fall through book donations. And they tutor kids the cracks—kids Alderwood Elementary fourth-grade teacher Jayme Rios themselves. And they’re creating a who read below grade reads Where the Wild Things Are to a group of students. cookbook. They’re also working on a level, but aren’t so school garden. And the list goes on. far behind that they hour a week. The kids are so excited immigrants. Sometimes the parents I asked Eliza what she found most qualify for the on-staff reading spe- to read with the volunteers, and it’s can’t read or write in English and exciting about her work. She said, “I cialists. Our tutors are there for those really powerful to see kids learn to so the kids don’t have assistance at really love how quickly the improve- kids. We’d love to have 50 regular love reading, to see them catch up home. They’re the first generation to ment happens, and how unexpected volunteers—even if it’s just for an with their peers.” learn that skill, so they lack some of it is for the kids. They don’t think Pat added, “It the advantages other kids have.” anything is changing but suddenly would be great Along with the cookbook, the they realize that it’s all coming to- to have consis- Shopping Day grant will also sup- gether in their minds. You can actu- tent presence port their effort to start a school ally watch their love for reading in every class- garden at Roosevelt Elementary. The switch on like a light.” room. Many PTA, along with experienced volun- of our students teer parents from Common Threads have self-es- farm are creating a large vegetable Books donated by Village Books for a raffle are dis- played at Alderwood’s first Family Literacy Night (right). teem issues garden, and planning to work it into Helping out on Family Literacy Night, members of NW with reading. the curriculum of many classes. Stu- Washington Reading Corps give a thumbs up (below). Being available dents will learn about sustainable Left to right, Pat Bateman, Liz Young, Angela Snedker, Katie Rupp, and Teo Crider. for all the kids agriculture while, at the same time, that need assis- growing food for their classroom. If tance is a great everything works out, the literacy thing.” cookbook and the vegetable planting Pat and Eliza will coincide, providing another tool were both ex- for literacy. cited about the For those inspired by Pat and Eli- multicultural cookbook they plan to za’s energy, the next big event at the produce this spring. Featuring reci- schools will celebrate the birthday of pes and stories by children in the Dr. Seuss. You can be part of Read program, the book will be for sale at Across America on March 2, 6:30– elementary schools, as well as on the 8:30 pm at Alderwood Elementary WRC website (www.northwestwrc. School. Eliza put it like this, “We org). The cookbook is a way of get- want everybody to come. We will ting the families involved with read- have literacy games based on the ing and writing in a way that values books of Dr. Seuss, with food and their cultures and experiences. Pat prizes for everyone. You can read described his vision for the publica- to kids, and re-connect with all the tion, “I’m really excited about hav- great children’s literature. You can ing the kids share their words and hand out donated books—we want to their recipes. It will be great to have start home libraries.” For more infor- it published with their names on it. A mation about Read Across America, big part of that is collecting the sto- see www.nea.org/readacross. ries that go with each recipe from the families. Many of the students in our Photos courtesy of Washington Reading Corps program are from families of recent 2010 Community Shopping Day Schedule What are Community Shopping Days? January 16 everybodyBIKE February 20 Bellingham Washington Reading Corps Each year the Co-op invites organi- Well-Being, and Peace and Human March 20 Veterans for Peace, Corporal Jonathan Santos Memorial Chapter 111 zations to apply for a Community Rights. The Co-op’s Member Af- April 17 Maple Alley Inn/Opportunity Council Shopping Day (CSD). This year fairs Committee (MAC) reviews May 15 Interfaith Community Health Center organizations were selected for and recommends 12 organizations, June 19 Sterling Meadows their service to our community in and the Board of Directors gives fi- July 17 Pickford Film Center the following areas: Community nal approval. For more information, August 21 Friends of the Bellingham Public Library Health and Social Justice, Eco- contact Laura Steiger at 360-734- September 18 The Center for Local Self-Reliance logical Issues, Education, Food & 8158, email@example.com. October 16 Ferndale Community Meal Sustainable Agriculture, Health and November 20 The Arthritis Foundation December 18 Parent to Parent of Whatcom County 4 Co-op Community News, February 2010 Greeting our Neighbors: The Whatcom County Sikh Community Diana Campbell, CCN Editor Preparing and sharing food for community meals are part All kinds of people shop at the Co- of the Sikh tradition. Women grill roti bread, while a male- op—people of different ages and genders, member of the community fries vegetable pakora. people from different countries and races, of different religions and cultures. But, despite the diverse and wide-ranging backgrounds of Co-op shoppers, a com- mon thread ties us together—we’re all When I interested in good healthy food. asked Yo- That’s exactly what I discovered upon gidevi to tell meeting recently with a member of the me about her Whatcom County Sikh community and community, Sikh Dharma International, based in New the first thing Mexico. A new member of the Co-op, she men- Yogidevi Kaur-Khalsa, has also become tioned was involved by joining the Co-op’s Member food. Feeding Affairs Committee (MAC). I met her at people is of the Dessert with the Directors forum in primary inter- October. A striking woman wearing white est in the Sikh Photos by Diana Campbell clothing and a white turban, Yogidevi is culture. Ser- energetic, eager, and committed to her vices held at their gurdwara (temple) are with the Sikh community.” In January our neighbors and opening ourselves to community, and now to her Co-op. centered around sacred sound or chanting 2010 I visited the Lynden gurdwara again their wisdom, energy, and talents.” They With a personal interest in eating a and always include langar (a community on a Sunday when they were honoring also noted that learning about and under- vegan diet, Yogidevi found the Co-op meal). A couple of years ago I had the op- the recent death of a community elder. standing other faith traditions builds trust to be an excellent source of healthy portunity to attend a remembrance service Despite a slightly more somber tone, the and facilitates cooperation on matters of food items that suit her. But she wanted at the Guru Nanak Gursihk Gurdwara in same friendly welcome was evident and mutual concern. We’re pleased to open a more than a shopping experience; she Lynden on East Pole Road—and was sur- another delicious meal was generously dialogue with our Sikh neighbors—clear- also wants to share her understanding prised to learn that the generous and tasty offered. ly we have many values of mutual con- and appreciation of healthy food by meal served to all comers was a regular The Sikhs regularly feed people at their cern—caring for the land and for people, building stronger connections between occurrence. Some gurdwaras are open to temples, but they also feed a much wider building community, and especially good her Sikh community and the Co-op visitors throughout the day and serve food population. They own and operate Gold- healthy food. community. Sikh populations every- to the homeless and hungry. en Temple—the company that makes Based in New Mexico, the Sikh Dhar- where enthusiastically participate in Many members of the Sikh community Yogi Tea, Peace Cereal, and other prod- ma International organization serves outreach activities and contribute to are farmers or were raised in farming ucts carried in stores all over the world— their community of followers all over the their surrounding communities in what families. Growing and producing healthy including our Co-op. This 40-year-old world. For more information on the Sikh they call seva or service. Yogidevi sees food has long been an important aspect of business holds the ideals of service and community, see www.sikhdharma.org her role in connecting and bridging their community. With a strong sense of community throughout their operation. and www.3ho.org. For information about these communities as her service. connection to the land, many local Sikh Their website states, “Golden Temple is Golden Temple, see www.goldentemple. A teacher of meditation techniques and families grow berries and other crops, committed to supporting the health of our com. Temples across the U.S. and Can- yoga for more than 20 years, Yogidevi raise animals, or work the land in jobs consumers and community. We believe ada are listed at www.worldgurudwara. recently offered a class at the Downtown such as landscaping. the purpose of business is to serve.” For com. Co-op on Meditation for Stress Reduction Inspired to reach out and expand her more information on their products, see and Pain Management. She is also inter- sense of community, Co-op staffer Jean www.yogiproducts.com. ested in sharing the food of her culture Rogers attended a service with Yogidevi Learning about other cultures and com- and hopes to schedule a Healthy Connec- tions cooking class soon. She said, “The in November at the Lynden gurdwara. Jean said, “It was a very interesting ex- munities can only help us see how much alike we all are in our human endeavors. What is class will include dishes typically served including a vegetable dish called subgi, perience. Even with the language barrier, An article by Nicholas Mele and Dilara Community Food which often includes carrots, broccoli, the service gave me a sense of peace and connection. I completely lost track of Hafiz in The Bellingham Herald in No- vember described the benefits of learning Security? potatoes, and Indian seasonings; roti, a time.” Jean also noted that food, “really about other faiths. They said, “Whatcom flatbread similar to naan; and a yogurt On the www.foodsecurity.org web- delicious food,” was a central part of the County is becoming more diverse, both site Mike Hamm and Anne Bellows drink with black pepper and cucumber gathering. She said, “The people I met at ethnically and in terms of faith com- designed to offset the spicy taste of the define community food security as: the meal were so warm and welcoming. munities. By learning about other faiths a condition in which all community entrée.” I hope the Co-op continues to build ties through dialogue, we are both welcoming residents obtain a safe, culturally ap- propriate, nutritionally sound diet New Food Systems Planning and Evaluation Tool through an economically and environ- mentally sustainable food system that promotes community self-reliance The Community Food Security Co- produce for the food bank, while and social justice. alition has released a new planning a local composter gathers food The World Hunger Year’s Food and evaluation tool, Whole Measures waste to be recycled. Farmers at Security Learning Center describes for Community Food Systems: Val- the market may also run a coopera- community food security: At a basic ues-Based Planning and tive distribution site level, community food security is Evaluation. This new tool for local restaurants about making healthy food accessible provides a lens for commu- The spectrum and institutions like to all. It focuses on bringing fresh, nity food projects to dia- of those work- schools and hos- local food into low-income communi- logue about how their work ing toward pitals, as well as ties, thereby reducing hunger, and im- affects whole communities. community hold a seat on the proving individual health. But, as the It includes a set of six core food security is local food-policy definition above suggests, it’s about fields of value-based prac- council that helps connections between these outputs, much more than that. tices against which projects culturally and define priorities for the impacts of the relationships culti- Community food security includes: can measure the impact of geographically the area’s food system • Providing fair wages and decent vated, the reinforcement of underly- their work. diverse... development. ing values, and the ways in which working conditions for farmers and The spectrum of those Complex relation- respect was communicated. food system workers. working toward commu- ships and connec- Whole Measures for Community • Promoting social justice and more nity food security is culturally and tions such as these are at the heart Food Systems is designed to give equitable access to resources. geographically diverse, spanning a of building whole communities. organizations and communities a col- • Empowering diverse people to broad range of people, places and Because of their intricacy, however, laborative process for defining and work together to create positive activities. Organizations and indi- they can also be difficult to measure. expressing their complex stories and changes in the food system and viduals working in the food system Over the past eight years, Com- the multiple outcomes that emerge their communities. and building food secure communi- munity Food Project grantees have from their work. • Making nutritious and culturally ties create complex relationships and expressed interest in finding ways to appropriate food accessible, not just inter-related activities. For example, communicate the story of their work. For more about Community Food any food. an urban farmers’ market may also In addition to counting the number Security Coalition, see www.food- • Supporting local, regional, family- house a job-skills program that trains of pounds produced, partners en- security.org. The Whole Measures scale, and sustainable food produc- young mothers to teach cooking gaged, youth trained, and other spe- Community Food Systems tool is tion building and revitalizing local skills. At the close of the market, cific outputs, grantees are interested available at www.foodsecurity.org/ communities and economies. gleaners come by to pick up extra in sharing the importance of the pub/WholeMeasuresCFS-web.pdf. Co-op Community News, February 2010 5 Why We Should All Eat More Organic Food Organic Food is More Nutritious (such as calcium, magnesium, iron, and even after washing. Children are Organic foods, especially raw or chromium) that are severely depleted especially vulnerable to pesti- non-processed, contain higher levels in chemical foods grown on pesticide cide exposure. One class of of beta carotene, vitamins C, D and E, and nitrate fertilizer–abused soil. U.K. pesticides—endocrine health-promoting polyphenols, cancer- and U.S. government statistics indicate disruptors—are likely fighting antioxidants, flavonoids that that levels of trace minerals in (non-or- responsible for early help ward off heart disease, essential ganic) fruit and vegetables fell by up to puberty and breast fatty acids, and essential minerals. 76 percent between 1940 and 1991. cancer. Pesticides are On the average, organic food is 25 linked to asthma and percent more nutritious in terms of Organic Food is Pure Food, cancer. vitamins and minerals than products Free of Chemical Additives • Organic food isn’t ge- derived from industrial Organic food doesn’t contain food netically modified. Un- agriculture. Since on the additives, flavor enhancers (like der organic standards, average, organic food’s MSG), artificial sweeteners genetically modified shelf price is only 20 (like aspartame and high- (GM) crops and ingredients are percent higher than fructose corn syrup), con- prohibited. increases the rate of E. coli contami- chemical food, this taminants (like mercury), or • Organic animals aren’t given drugs. nation). makes it actually preservatives (like sodium Organic farming standards prohibit • Organic crops aren’t fertilized with cheaper, gram for nitrate) that can cause the use of antibiotics, growth hor- toxic sewage sludge or coal waste, gram, than chemi- health problems. mones, and GM vaccines in farm or irrigated with E. coli-contami- cal food, even ig- Eating organic has the po- animals. Hormone-laced beef and nated sewage water. noring the astronomical hidden costs tential to lower the incidence of autism, dairy consumption is correlated • Organic food isn’t irradiated. (damage to health, climate, environ- learning disorders, diabetes, cancer, with increased rates of breast, tes- Cats fed a diet of irradiated food ment, and government subsidies) of coronary heart disease, allergies, os- tis, and prostate cancers. got multiple sclerosis within 3-4 industrial food production. Levels of teoporosis, migraines, dementia, and • Organic animals aren’t fed animal months. antioxidants in milk from organic cattle hyperactivity. remains or slaughterhouse waste, • Organic food contains less illness- are between 50 and 80 percent higher blood, or manure. Eating organic inducing bacteria. Organic chicken than normal milk. Organic wheat, to- Organic Food Is Safer reduces the risks of CJD, the hu- is free of salmonella and has a re- matoes, potatoes, cabbage, onions, and • Organic food doesn’t contain pes- man version of mad-cow disease, duced incidence of campylobacter. lettuce have between 20 and 40 percent ticides. More than 400 chemical as well as Alzheimer’s. more nutrients than non-organic foods. pesticides are routinely used in • Organic animals aren’t fed arsenic. You can learn more from Organic Organic food contains qualitatively conventional farming and resi- • Organic animals aren’t fed byproducts Consumers Association at organiccon- higher levels of essential minerals dues remain on non-organic food of corn ethanol production (which sumers.org/organlink.cfm. The True Cost of Food Photo by Joanne Plucy The Sierra Club established a campaign—the True Cost of Food—to spread the word about hidden costs in mass-produced food and about alternatives that We Can Make a Difference are kinder to the planet and better for us. Their efforts are intended to encourage people to think about the environmental Most of the world’s problems can’t processed food and eat less of it. impacts of their consumption be fixed by individual action—disease, • Buy organic whenever you can. Or- choices. Their hope is to promote war, and poverty require concentrated ganic farmers don't use the chemi- more informed choices about how efforts by policy makers and govern- cals that are polluting our water, air, the way we eat affects our planet and Photo by Joanne Plucy ments. But only consumers can affect and soil. our quality of life. the way food is grown and transported; • Start your own organic garden—you The list that follows points out • If you care about global warming, this is an area where our actions make can never get fresher food than by some ways we can make a difference don’t buy food that is grown with a difference. If we buy food that’s growing it yourself. along with a reminder that we vote petroleum-based fertilizers. grown sustainably, supply will follow • Eat less meat. Fruits, vegetables, three times a day. With every meal • If you care about clean air, wa- demand and it will become more avail- grains, beans, and seeds are healthier we can choose to help the environ- ter and soil, look for food that is able. When it becomes obvious that and more sustainable. ment or to harm it. See how your grown on farms where farmers small farmers can make a decent liv- • Eat with family and friends, learn to food choices stack up with these sug- don’t use chemical pesticides that ing, more young people will be able to cook, share recipes and your knowl- gestions. are sprayed from the air and leach start farming. edge of sustainability. into the water and soil. Here’s what you can do: • Buy grass-fed, free-range, or pas- Eat Local • Find out where the food you eat ture-raised meat and dairy. • If you care about global warming, Eat more vegetables, fruits, comes from and how it's grown, • Try Sustainable Tuesdays—learn don’t buy food that has traveled nuts, grains, and seeds raised, and processed. Get to know more about this at www.sierraclub. hundreds or thousands of miles by • If you care about forests, wild the farmers who grow your food and org/sustainable_consumption. plane and truck to get to you. places, biodiversity, and endan- support them. • Shop at farmers’ markets and farm- • If you care about open spaces, buy gered species, you should know • Buy food that is grown locally. Fresh stands; find one at www.localhar- food that is grown on small lo- that a leading cause of deforesta- food from local farmers is more nu- vest.org or sustainabletable.org. cal farms, which help keep open tion in the Americas and elsewhere tritious and avoids pollution caused • Join a CSA or a food co-op that spaces from being paved over. is the raising of cattle and their by transporting food. supports a local farm. Check www. • If you care about stopping sprawl, feed. • Eat seasonally; you might find csacenter.org. buy from local producers rather • If you care about clean water and fresh blueberries and peaches in • If you choose fish, eat fish that is than from big chain stores. soil, don’t buy meat from factory northern supermarkets in February, raised sustainably. Learn more at farms where animals are raised in but they've been shipped from far www.seafood.audubon.org. Eat Organic confined operations so that their away—and they're probably taste- • Ask restaurants, stores, and schools • If you care about biodiversity and wastes poison the air, soil and wa- less, anyway. Wait for the delicious where they get their food. Support endangered species, don’t buy ter around them. produce that's grown in your area those that buy locally. See www. food that is produced with toxic and you'll enjoy the pleasure of an- chefscollaborative.com, www.dine- pesticides, which kill all sorts of For more information, see www. ticipation and learning the rhythm of green.com. creatures. sierraclub.org/truecostoffood/take- the seasons. action.asp. Source: www.sierraclub.org/true- • Eat the greatest variety of the least costoffood/takeaction.asp 6 Co-op Community News, February 2010 Wine Notes Country Wines of France Vic Hubbard, Co-op Downtown Wine Department As wine lovers, we’re all enam- This uniquely regional wine of South- fied for centuries, pric- ored with those big, ripe, and intense western France combines floral notes es for the top Burgun- wines made in what has come to be with sweet lime and mineral compo- dies are astronomical, called “international” or “new world” nents to make a wonderfully fresh me- and these wines have style. One of the defining aspects of dium-bodied white. While dry, it main- a mystique that seems international style wines is generally tains just enough sweetness to keep to defy logic. Al- a higher alcohol content (determined the light acidity in check. Try it as an though this wine from by ripeness of the grapes at harvest). aperitif with hors d’oeuvres, or an easy up-and-coming wine- This adds viscosity and sweetness to match for lighter foods like poultry and maker Manuel Olivier the wine, certainly not a bad thing, and fish, or pair with ham or spicy foods. doesn’t come from the part of the reason these wines are so most prestigious ap- popular with consumers and critics. Domaine Laquirou ‘Les Quatre pellation in Burgundy, However, the experience of drink- Pins’ Coteaux de Languedoc this great 2007 vintage ing these wines can be more akin to Rouge 2005, $9.95, 12.5 percent compares well with drinking a cocktail than a glass of wine. alcohol many more expensive Wine’s reputation as the most moderate Domaine Laquirou is a 65-acre es- wines and serves as of alcoholic beverages may be in dan- tate located just a few miles off the a great introduction ger, and the idea of pairing food with Mediterranean not far from the Span- to the wines of this these wines may be in question. Drink- ish border. It is surrounded by clas- region. ing these wines on an everyday basis sic French garrigue—scrubland with Plenty of color, may result in not only overindulgence of plants such as wild scrub oaks, pine unfiltered, with a alcohol, but also in “palate fatigue.” In trees, rosemary, thyme, and juniper slightly hazy quality, other words, the overwhelming flavors plants—as well as wild boar and other this eminently drink- may become tiring on a regular basis. wildlife. The poor soils and arid cli- able wine runs the In a wine with alcohol levels around mate are ideal for low yielding vines gamut between the masculine and the wines become more and more ac- 12 to 13 percent, drunk slowly with a of carginane, cinsault, syrah, and other feminine. Delicate and subtle, it has an cepted. And they make a lot of sense meal, the alcohol is metabolized closer varieties grown by the Hug-Harke fam- underlying acid backbone. It is a wine in terms of efficiency of transporta- to the rate it is consumed. Think of ily, owners of the estate. that can stand up to full-flavored foods tion and waste reduction. This wine a long drawn-out meal with multiple I am not sure a wine could be de- like lamb and other roasted meats, is pure and simple—one of the best courses taking place over conversation scribed as arid, but this wine is shy yet it matches well with poultry and boxed wines I’ve seen. Dated with a and imbibing. This is the epitome of the on big lush elements. Medium-bodied fish (try it with salmon). Suitable for production date and an expiration date Mediterranean culture of food and wine. with red currant and mineral-spice drinking now, it also has potential for (boxed wines have about a nine-month The French have long specialized in characteristics, it finishes dry and has aging. Through special arrangements shelf life) shows attention to quality natural, non-manipulated wines that aromas reminiscent of the land. The with our supplier we are able to offer and detail. Coming from one of the top are terroir driven and unhindered by beauty of this wine is in its distinctly this wine at a special price. Be sure to wine producers in the Cahors region high alcohol levels. For this month we French regional character, a quality un- take advantage of this chance to try an of France, this wine is enjoyable on its highlight a few favorites that may be duplicated anywhere else. exemplary wine from one of the great own and an easy accompaniment to appropriate for copious consumption wine regions of the world. foods of all kinds. Serve in a carafe on over long repasts, but, hopefully, not Manuel Olivier, Bourgogne the table; a classic French country wine. suitable for overindulgence. Hautes Cotes de Nuits 2007, Cédre Heritage Malbec 2007 France, $14.95, 12.5 percent Vin de Pays, France, 3-liter bag Domaine de Pajot, Vin de Pays alcohol in box, $19.95, 12.5 percent al- Wine Questions? Blanc 2008, Cotes de Gascogne, No place in France is more steeped cohol Co-op Wine Buyers Vic Hubbard $7.99, 12 percent alcohol in the culture of wine than the Bur- A large supermarket in France may and Tim Johnson invite your This wine is a certified organically gundy region—a narrow strip of land have an entire aisle devoted to boxed questions or comments. Send email grown blend of Columbard, Sauvignon between Dijon and Lyon in Eastern wines. Sales of boxed wines here at the to firstname.lastname@example.org or Blanc, Ugni Blanc, and Gros Manseng. France. Vineyard lands have been codi- Co-op continue to increase as boxed email@example.com. Happy “fairly traded” Pairing Chocolate and Coffee Valentine’s Day Beth Ann Caspersen, Quality Control Manager, Equal Exchange Chocolate and coffee of- fer a variety of flavors that Show your sweetheart how are nurtured through the much you care about him or her cultivation and processing and about the treatment of work- of the finished products Y ers around the world, by buying that you enjoy every day. fairly traded roses and choco- Both products are incredibly lates at the Co-op for Val- complex in flavor indepen- entine’s Day. dently, but can also provide Fair Trade Certifica- us with delicious flavor tion is a guarantee that combinations when paired the farms receive a fair Look for together. Here are some price for their products, Fair Trade tips on pairing and tasting workers are paid and roses in the Co- chocolate and coffee from Equal treated properly, and the op’s floral depart- Exchange. by taking one square of choco- environment is cared for. ment and Fair Trade Chocolate: Begin by breaking late and put it into your mouth. Because of fair trade, com- chocolate bars from Equal the chocolate into squares and put- Chew the chocolate and coat your munities can reap the benefits Exchange in the candy aisle ting them into a ceramic or glass tongue with the chocolate flavor of global trade while building during the week leading up to bowl. Placing your hands on the to feel the texture and let the sustainable social, economic, and Valentine’s Day. For more infor- bottom of the bowl, bring your chocolate partially melt. Think environmental business practices. mation, see www.equalexchange. nose to the rim of the bowl and about the flavors you are experi- Buying Fair Trade Certified™ coop. inhale deeply to experience the encing and then take a sip of your roses means a portion of your pur- Supporting Fair Trade Certified aroma. coffee. Take your time and taste chase goes directly into a commu- products means supporting sus- Coffee: Pour freshly brewed the chocolate and coffee combina- nity development fund for work- tainable business practices, human coffee into clean ceramic or glass tion again. Did anything change? ers who collectively decide how rights compliance, and fair com- cups to cool. Much like smelling Are there new flavors? to use the money. Projects have pensation for workers in countries the chocolate samples, bring your included improving education, all over the world. Buying fair nose to the rim of the coffee cup to For more detailed informa- building homes, and micro-enter- trade is an easy way to use your smell the aroma. tion about this pairing, see www. prises. For more information, see power as a consumer to show your The Pairing: When the coffee equalexchange.coop/a-guide-to- www.oneworldflowers.org. support for human rights. is cool enough to drink, begin chocolate-and-coffee-pairing. Co-op Community News, February 2010 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 firstname.lastname@example.org. French Bistro Dinner knowledge you need to take control of Tom Malterre as he shares with Karina Davidson your hormonal health. Learn all about the latest on how vitamin D Tuesday, February 2, 6–8:30 pm the body’s endocrine system. Topics helps prevent cancer, heart Ana Dominguez Jackson Cordata Co-op/register at WCC include thyroid health, the hypothala- disease, and even colds and shows a Healthy (360-360-383-3200) mus, the pineal gland, the pancreas, flu. What level is recom- Connections class the art $39 members and non-members, adrenals, and the pituitary gland. Jim mended? How often should of Mexican cooking. $7 for wine option will discuss how hormones interact, I be tested? What level is Just back from Paris, Bellingham hormonal therapies, fertility options, toxic? All these questions chef Karina Davidson creates an au- PMS, and more. Certified Nutrition- and more will be covered. thentic bistro dinner for your enjoy- ist Jim Ehmke has been a practitioner ment: French onion soup, Chicken of diverse alternative therapies since Wintering Raptors of au Poivre, Purée de Pommes de Terre 1976. Whatcom County (French-style mashed potatoes), and with David Drummond Haricots Verts (French green beans). Cooking with Olive Oil: Wednesday, February 17, For the full French experience, select Beyond Salads 7–9 pm the wine option for $7 payable at class. with Mary Ellen Carter Downtown Co-op/ Wednesday, February 10, 6–8 pm register at Co-op The Creative Magic and Healing Cordata Co-op/register at WCC $10 members, Wisdom of Dreams (360-360-383-3200) $12 non-members with Jenny Davidow $35 members and non-members, Falcons, hawks, harriers, Wednesday, February 3, 6:30–8 pm $7 for wine option and eagles comprise the di- Photo by Joanne Plucy Cordata Co-op/register at Co-op With a menu boasting halibut verse guild of raptors hunt- Free Event—Registration Requested poached in olive oil, marinated roasted ing varied prey in our area. Explore the fascinating connections red peppers, and tender sweet citrus We will examine their field between your dreams and your creativ- madeleines, Mary Ellen Carter ex- ID, habitat relationships, ity, emotions, health, and relationships. plores the virtues and varieties of the behaviors, and conserva- Learn and enjoy a simple 6-step pro- liquid gold that has been treasured for tion status in this imaged cess to understand the helpful messag- centuries. Learn all about this heart program. Bring your hawk es contained in every dream. Improve stories and questions to share at this distinctive and healthy cuisine in a healthy oil—the origin, traditions, new dream recall. No need to remember informative event. Join us to learn how hands-on class from someone who has harvesting and pressing techniques, your dreams to fully participate in this these amazing predators help maintain practiced it professionally in both Ja- and blending of different olives. Op- class. Jenny Davidow has been teach- a healthy ecology for us all. pan and the U.S. tional $7 wine fee payable at class. ing dream workshops for more than 30 years. Asian Cooking for Vibrant Un Repas d’Hiver What’s the Beef? Health: A Winter Menu (A Winter Dinner) with Robert Fong Year of the Tiger with Karina Davidson Thursday, February 25, 6–8:30 pm with Scott Paglia with Robert Fong Thursday, February 11, 7–9 pm Thursday, February 18, 6:30–9 pm Cordata Co-op/register at WCC Thursday, February 4, 6–8:30 pm Downtown Co-op/register at WCC Downtown Co-op/register at WCC (360-383-3200) Cordata Co-op/register at WCC (360-360-383-3200) (360-360-383-3200) $39 members and non-members, (360-360-383-3200) $35 members and non-members $39 members and non-members, $7 for wine option $49 members and non-members, Boost your immunity and vitality $7 for wine option Grass-fed beef from Whatcom $7 for wine option with delicious recipes from China, Ko- Have a warming evening of hearty, County’s Fourth Corner Farms, done It’s Chinese New Year. Ring in the rea, and Vietnam. Learn how to apply healthy French food from the recipes right. Eat this especially tasty and su- Year of the White Tiger in style as principles of Chinese Herbal Medicine of Julia Child. We start with her classic per nutritious beef braised with root Chef Fong prepares world-famous to your diet, as you learn how to cre- leek and potato soup, followed by fish vegetables, stir-fried with shallots and Beijing Duck—crispy skin-style with ate soup stocks fortified with herbs with tomato, herb, and wine sauce, and mushrooms, and pan-seared with ex- scallions, plum sauce, and chun bing selected for your unique constitution. a simple bistro salad, before crowning otic sea salts and herbs. Also, munch pancakes. Hangzhou Westlake Fish; Other dishes include chicken stir-fry the meal with a lemon tarte. Live la on Fong’s glorious hamburger deluxe. Winter Melon Wolf Berry Soup; and with garlic, scallions, and soy sauce; a vie Française for the evening, and then If you like beef, you’ll love this beef. Dim Sum Coconut Pudding are also on so-easy-you-can’t-believe-it pho reci- share with family and friends. Optional Optional $7 wine fee payable at class. the menu. Bring your appetite for this pe; and warming ginger and honey tea. $7 wine fee payable at class. festive meal. Optional $7 wine fee pay- Scott Paglia is a licensed acupuncturist Ethiopian Cuisine: able at class. and certified foodie. Financial Security— The Vegetarian Table A Non-Traditional Approach with Mulu Belay Wines of Tuscany with Susan Boskey Monday, March 1, 6–9 pm World Tour of Pinot Noir Monday, February 22, 7–9 pm with Laurent Martel Laurent Martel Cordata Co-op/register at WCC Monday, February 8, 7–8:30 pm Downtown Co-op / (360-383-3200) Monday, February 15, 7–8:30 pm Cordata Co-op/register at WCC Register at Co-op $35 members and non-members Cordata Co-op/register at WCC (360-360-383-3200) (360-360-383-3200) $5 members, $6 non-members Mulu Belay’s Ambo-Ethiopian $39 members and non-members $39 members and non-members Susan Boskey, author of The Quality Cuisine has delighted visitors at the Tuscany has been a wine-producing Pinot Noir got a boost in popularity Life Plan: 7 Steps to Uncommon Fi- Bellingham Farmers Market for the last region since ancient times and is dot- with the movie Sideways, but many nancial Security, presents an alternative four years. Enjoy watching her make ted with independent hill towns, each wine connoisseurs have considered approach to personal finance based on classic vegetarian Ethiopian dishes the with its own wine appellation. We’ll it the Holy Grail of wine for years. the big picture about money and wealth. way she learned them from her mother, taste our way through Tuscany’s most Discover why wine educator Laurent Traditional concepts must be updated to including Spicy Green Lentils, Pump- famous vineyards enjoying Chianti, Martel refers to Pinot Noir as the wine create similar financial security today as kin Stew, Flax Seed Sauce, and injera, Montalcino, and Montepulciano wines. world’s “chameleon” of varietals as in times past. Retool to eliminate debt, the sourdough flatbread that accompa- Wine educator Laurent Martel has you sample pinots from Australia, maximize purchasing power, and build nies traditional Ethiopian menus. been in the wine industry for more than France, Oregon, and California. If you wealth. For more information, see www. twenty years and has traveled to 18 of have yet to fall in love with this lus- alternativefinancialnow.com. Tao Fawu Medical Qigong Italy’s 20 wine-producing provinces. cious grape, get ready to become an with Heidi M. Hawkins, LAc You must be 21 to register. Picture ID avid fan. Must be 21 to register. Picture Yuki’s Kitchen: Wednesday, March 3, 7–9 pm required at class. ID required at class. Japanese Home-style Cuisine Downtown Co-op/register at Co-op with Yukiko Helle Free Event—Registration Requested Take Control of Your Hormonal Tuesday, February 23, 6–9 pm Tao Fawu qigong was created to Vitamin D Cordata Co-op /register at WCC Health with Tom Malterre, CN treat modern problems. This medita- with Jim Ehmke, CN (360-383-3200) tive form of qigong is appropriate for Tuesday, February 16, 6–8 pm Tuesday, February 9, 7–9 pm $45 members and non-members all ages and physical abilities. This Cordata Co-op/register at Co-op Downtown Co-op/register at Co-op It’s sushi and more as Yukiko Helle, workshop is an opportunity to hear an $5 members, $6 non-members $5 members, $6 non-members a native of Kumamoto, Japan, dem- overview of Tao Fawu, and try it your- As one of the hottest topics in nutrition The third in a series of six classes, onstrates Beef Tataki, Golden Baked self. Heidi M. Hawkins has studied the and medicine, vitamin D information is this session is designed to give you the Salmon, ChaWan Mushi, Gomoku applied philosophy of Traditional Chi- constantly changing. Join nutritionist Sushi, and California Rolls. Learn this nese Medicine since 1991. 8 Co-op Community News, February 2010 Healthy Connections Continued from page 8 Flavors of Spain: Get the Monkey Off Your Back The Mexican Kitchen— African Cuisine: North and South Tapas with Mialee Jose & Daniel Solomons Ole Pozole with Assefa Kebede with Kristine Kager Thursday, March 11, 7–9 pm with Ana Dominguez Jackson Monday, March 22, 6–8:30 pm Thursday, March 4, 6–8:30 pm Downtown Co-op/register at Co-op Thursday, March 18, 6–8:30 pm Cordata Co-op/register at WCC Cordata Co-op/ $5 members, $6 non-members Cordata Co-op/register at WCC (360-383-3200) register at WCC (360-383-3200) $45 members and non-members, Join us for two hours to work on a (360-383-3200) $35 members and non-members $7 for wine option tough personal or professional problem $39 members and non-members Assefa Kebede—owner and chef Join Fools Onion Catering’s Kris- that you really want solved. The work- Ana Dominguez Jackson demon- of Vancouver’s award-winning Nyala tine Kager for an exciting culinary shop will help you address your prob- strates two fabulously hearty Mexican African Cuisine—demonstrates clas- journey to Spain as we explore the lem effectively and with a new sense soups: Pozole, a corn-based stew that sic African one-dish meals: from Mo- traditional “little dishes” known as of ease. The workshop allows for dif- includes chicken, pork, beef, or a rocco, Couscous Marrakech (couscous tapas. Kristine will showcase the ba- ferent types of participation, depending combination of meats, and Mole de with lamb, vegetables, raisins and aro- sic sauces such as aioli and Romesco on your preference. If you enjoy shar- Olla (beef stew in a pot), that includes matic herbs); and from South Africa, sauce as she prepares both hot and ing your problems, there will be oppor- not only meat, but lots of vegetables Vegetarian Bobotie (a main dish with cold tapas for your tasting enjoy- tunity for sharing. If you would rather as well. Both dishes are great for cold barley, fruits, nuts, vegetables, tofu and ment: Tortilla Espanola, Potinis with remain private, quietly contemplating weather and can be varied according to a custard-like topping). Expand your saffron aioli, and smoked salmon- your options as we step through the taste and available ingredients. ethnic palate as you enjoy this fabulous stuffed eggs. Optional $7 wine fee process, that’s fine too. cuisine. payable at class. North Indian Thali Dinner with Sheela Bristol Karina Davidson whips up Rolfing Clinic for Children appetizers for a Co-op Roots with local Rolfing practitioners Saturday, March 13, 11–2 pm Cordata Co-op/register at WCC Room class. Saturday, March 6, 12–4 pm Downtown Co-op (360-383-3200) Free Drop-In Clinic— $35 members and non-members No Registration Necessary Enjoy a traditional multi-course thali A no-charge treatment clinic for dinner from North India. Sheela Bristol children 14 or younger. Rolfing is a will present naan with Palak Paneer method of structural assessment and (spinach cooked with Indian cheese restructuring that uses the inherent and served with an easy to make naan), mobility of the fascial system of the spicy Masoor Dhal over basmati rice (a body to enhance balance and move- spicy red lentil soup), Eggplant Raita ment. This hands-on manipulation (seasoned eggplant tossed in yogurt), has great potential for working with and Kulfi (a pistachio-based whole- children, before patterns of injury milk ice cream). Sheela Bristol is of and misuse are deeply embedded. East Indian descent, grew up in Malay- sia and South India, and now lives in Spring Cleaning Bellingham. with Homeopathy with Monique Arsenault Greening Your Home Photo by Joanne Plucy Tuesday, March 9, 7–9 pm with Rose Lathrop Downtown Co-op/register at Co-op Monday, March 15, 7–9 pm Healthy Connections Downtown Co-op/register at Co-op Free Event—Registration Requested Spring is an ideal time for a Free Event—Registration Requested Instructor Profile: Karina Davidson cleanse and homeopathy can be part Did you know that the residential Kevin Murphy, Healthy Connections Coordinator of the process. Homeopathy works sector accounts for 22 percent of en- by a kind of detoxification process. ergy use and 74 percent of water use Karina Davidson’s fascination culinary ideas upon her return. She Each of us has a unique vibrational in the U.S.? Whether you are planning with the culinary world started in is “overjoyed to see the marvelous pattern of energy and this pattern of a new home, a remodel, or some basic Italy, where her father was sta- Julia Child becoming a household energy shifts long before we actually energy efficiency retrofitting, this class tioned with the U.S. Army. She was name for a new generation of develop illness or decline. Come find will give you ideas for greening your there between the ages of 3 and cooks.” out about the principles of homeopa- home. Topics include: energy and wa- 8. “Watching my Mom’s friends Karina, who has spent the bulk thy and how it really works, learn ter efficiency; indoor air quality, mate- plop egg yolks into the center of a of her working life as a pastry some simple techniques for how to rials, and resources; and other sustain- mountain of flour on the kitchen chef and caterer, says, “In general, strengthen the organs and help get able building techniques and certifica- counter and then mix and knead the French have a much healthier the body back to optimal functioning tions. Rose Lathrop is a green-building and cut the mass into long noodles relationship with food than we and vitality. consultant and urban planner. She is a was mesmerizing—as were the do. The French government has Certified Sustainable Building Advisor huge dinners with Italian friends banned all GMO foods. The les- Spotlight on Peru and LEED Accredited Professional. with everyone gesturing and talk- sons we are learning via Fast Food with Robert Fong ing and laughing and, of course, Nation and Michael Pollan’s trea- Wednesday, March 10, 6:30–9 pm A Taste of Southeast Asia eating.” tises are lessons the French have Downtown Co-op/ with Robert Fong Eventually, Karina found her long known.” register at WCC (360-383-3200) Tuesday, March 16, 6–8:30 pm true culinary home else- $39 members and non-members, Cordata Co-op/register at WCC where on the continent—in $7 for wine option (360-383-3200) the bistros of Paris. “Dur- Peruvian cuisine—enhanced by the $39 members and non-members, ing that last year in Italy, Karina’s French Classes culinary traditions of Spain, China, $7 for wine option we travelled to Paris and This month, Karina teaches two cooking Japan, Africa, and India—is exciting, Chef Fong dazzles with Cambodian I got my first look at the classes through the Co-op Healthy Con- eclectic, and flavorful. In this eve- Fish Amok steamed with curry in a Eiffel Tower. That did it. nections series, both with a French theme. ning, Chef Fong presents a stunning banana leaf boat. Thai Baby Eggplant, Love at first sight.” Karina Green Coconut Curry with Jasmine You can learn how to make a French Bis- and unique menu: Seafood Ceviche says her overriding pas- Rice, and Singapore’s street vendors’ sions are making soup and tro Dinner on February 2 at the Cordata with sweet potatoes, Langostinos con Quinoa de Naranja (quinoa prawns iconic Fragrant Chicken and Rice are all things Parisian. She Local Roots room, and on February 18, with orange sauce), and Arroz con on the bill of fare. You’ll enjoy eating tries to visit her second it’s Un Repas d’Hiver (A Winter Feast) at Pollo Verde (green chicken and rice). these home-style Southeast Asian dish- home at least every couple the Downtown Co-op Connection build- Optional $7 wine fee payable at es with fork, spoon, chopsticks, and of years, always brimming ing. Details for both classes are on the class. gusto to warm your heart and please with enthusiasm and new previous page. your palate. Optional $7 wine fee pay- able at class. Co-op Community News, February 2010 9 Project Homeless Connect Bellingham Human Rights Film Festival Outdoor Clothing Drive February 18–27 January 20–February 20, Drop site at Cordata Co-op Films at 7 pm weeknights, noon on weekends Celebrating its 10th year, this weekend matinees begin at noon. You can help our homeless The 2009 annual homeless census film festival continues to bring Admission and parking are free. In neighbors stay warm in the winter indicates that about 2,500 adults and viewers informative and inspira- addition, films will be shown at Se- weather by donating outdoor cloth- children experience homelessness in tional films illustrating the struggles home High School and Bellingham ing in good condition at the Cor- Whatcom County annually. Condi- for justice and equality across the Technical College. data store starting January 20. We tions of rising unemploy- globe. This 10-day event features The Festival is presented by com- need hats, gloves, socks, ment, mortgage foreclo- documentary films and speakers munity and student volunteers, and rain parkas or shells, sures, and high rents have from around the world, highlighting is sponsored by dozens of local busi- and rain pants in all increased the likelihood timely human rights issues. nesses, organizations, and church men’s, women’s, and that others will be with- Opening night of the Festival groups. For film times, trailers, list children’s sizes. Your out housing in 2010. starts at 6 pm on Thursday, Febru- of speakers and directions, see the donations will be of- Look for a Locally, more than 35 ary 18 at the Pickford Cinema, Festival website on Facebook.com fered to guests at the collection percent of all homeless 1416 Cornwall St. and continues by searching for “Bellingham Hu- 2nd annual Project Homeless Connect bin inside individuals are under 18 daily, February 19–27, at the man Rights Film Festival.” For more years of age. We know Fairhaven College Auditorium information or to volunteer, email (PHC) event on the store that almost 70 percent (off S. College Drive). Films email@example.com or call March 4 at Depot entrance of homeless families begin at 7 pm on weeknights, 360-734-5176. Market Square in Bellingham. at either with children are single- parent families and Bellingham/What- Co-op about 45 percent of all com Project Homeless location. homeless persons are Connect is part of female. the Whatcom County Persistent, long- 10-Year Plan to End term homelessness is Homelessness. Their mission is unacceptable. We welcome your to engage the local community in donations of outdoor clothing as support of the Plan by providing one small part of the larger effort to periodic one-day, one-stop events support people as they find their way at which homeless guests can ac- back into housing. Together, we can cess high-value health and human end homelessness. For more infor- services. The Co-op is a partner in mation and to volunteer, see www. support of this project along with whatcomvolunteer.org/events/proj- numerous other public, private, ect-homeless-connect. and non-profit agencies. Family Activities Young children can’t fully com- • Whenever possible, bring your prehend the science behind the kids’ friends and their parents decisions to eat safe food—but along. Peer pressure is so im- that doesn’t mean it’s too soon to portant to kids; getting your involve them. Here are some tips child’s class involved will help to help them get started on healthy enormously. eating. • Get involved in your school’s • Plant seeds and watch them PTA and advocate nutrition grow. You can grow lettuce or education. Try to get local food herbs in three-inch pots on a brought to the school breakfast sunny windowsill. If you have or lunch program and start a Top 10 Rules for Eating Right room, try squash or tomatoes in the ground or in five-gallon school garden. Some basic guidelines for healthy 6. Take an extra ten minutes a day to pots. No yard? Look for a com- Kids and Vegetables eating: prepare healthy meals. munity garden. We’re not going to say that it’s 7. Retrain your palate to new flavors. easy to get kids to eat vegetables, 1. Use smaller plates. 8. Stop eating before you feel full. • Make composting a family certainly not when their friends 2. Make half of every meal fruits or 9. Sit down to dinner with the entire activity. Here’s a way to en- are all eating sugar- and fat-filled vegetables. family. sure that your kids will get foods. But here are some ideas for 3. Don’t eat on the run. 10. You really are what you eat. involved—add worms to your veggies that many kids are happy 4. The shorter the ingredient list, the pile. Kids can’t resist them, and to try: better. Source: David L. Katz, MD. For the they make explaining the com- 5. Nutritious food doesn’t have to be complete article, see oprah.com. posting process fun. • Dips and dunks; it’s more fun to expensive. eat a broccoli spear or a carrot • Start a worm box; they’re avail- stick if you’ve dunked it your- able through most garden cen- self. Try different vegetables— Thoughts on Sustainability ters and worms teach kids about sustainability—as well as being not every kid will like every vegetable—and try some dips Sustainability means living in such and poorly tested genetically engi- great fun. with special kid ingredients, a way that there are enough resources neered foods. like sweet fruit or peanut butter. to live well, in an alive, thriving envi- —Source: www.sierraclub.org/true- • Organize family outings to ronment—indefinitely. costoffood/takeaction.asp farmers’ markets and to farms, • Make your own pizza. Ask your —Jon Jeavons, author of How to for apple and strawberry-pick- kids to decorate it with veg- Grow More Vegetables Getting rid of outrageous subsidies ing, or helping with weeding etables and they’re more likely and restoring family farms is only a and harvesting. Introduce your to find them palatable. A sustainable system is one that can first, relatively easy step. Next comes kids to the farmers and to farm- be maintained with minimal use of making serious public investment ers’ kids. Joining a CSA—a • Most important: do it together. scarce resources from outside the sys- in agricultural research, to put the Community-Supported Agricul- Involve your kids in preparing tem; with minimal negative impact on world’s cumulative, sophisticated ture program in which consum- meals—even a two-year-old can the planet; and with maximum benefit knowledge of plant ecology to work. ers buy shares in a farm’s har- tear up greens—and eating as a for the producer. Substitute sustain- —Carl Pope, author of Strategic Ig- vest—make this especially easy family. able agriculture for the industrial norance: Why the Bush Administra- to do. model based on pesticides, herbicides tion Is Recklessly Destroying a Cen- Source: www.sierraclub.org/ tury of Environmental Progress truecostoffood/takeaction.asp 10 Co-op Community News, February 2010 Service Listings Philosophical Counsel Dr. Phil. Andreas Hajos 360-671-1549 Co-op Community News Advertising Sign-up Dates EveryMonthly Other Month Ad Sign-up Schedule Issue Sign-up Dates designated sign-up times only, and must be MARCH Jan 25–Feb 5 prepaid. For ad forms and more complete info, stop by the service desk APRIL Feb 25–Mar 5 or call 360-734-8158. MAY Mar 25–Apr 5 Information to place an ad is available Ad space is limited. All ads are reserved online at www.communityfood.coop/ on a first-come, first-served basis during resources/newsletter.htm. Pollan meets with students at Western. Disaster Relief Support Photo by Diane Hollands Haiti is already the poorest country • Three Angels Children’s Relief: Michael Pollan’s Sun Food Agenda in the Western Hemisphere—a place see www.threeangelsrelief.org has where 85 percent of people live in updates on their orphanage, their poverty. The extent of the devastation relief efforts, and how to donate. from this disaster is severe—the need More than 1,000 people got a hit of owner of the Polyface Farm in Vir- for help will continue for some time • The American Red Cross: text energy and passion about food from ginia. Salatin’s website (www.poly- to come. The organizations listed be- “Haiti” to 90999 and $10 will be Michael Pollan’s appearance at West- facefarms.com) describes the farm low are working to make a difference charged to your cell phone bill. To ern Washington University on Thurs- as “America’s premier non-industrial in Haiti and need our support. donate in other ways, call 1-800- day, January 14. The event, sponsored food production oasis.” 733-2767 or see www.redcross.org. by the Western Reads program on Pollan recently visited Will • Doctors Without Borders: campus, inspired and energized the Allen’s two-acre urban farm in Donations for Haiti efforts are be- • Medical Advocacy Team: see audience who frequently erupted in Milwaukee called Growing Power. ing taken at the registers at both www.medicaladvocacyteam. applause throughout the presentation. In a maze of greenhouses and hoop Community Food Co-op locations. blogspot.com. A popular journalist, writer, profes- houses, the farm supports 20,000 sor and author of several books on plants and vegetables, thousands of • Oxfam has four offices in Haiti and • Childcare Worldwide: Dona- food-related topics, Pollan has taken fish, and a livestock inventory of more than 200 highly experienced tions can be made at any branch of on the food industry with his analysis chickens, goats, ducks, rabbits, and aid workers on the ground. See Peoples Bank in Bellingham. of what’s not working in our food bees—all sustainably in Milwau- www.oxfam.org for information on culture. His Sun Food Agenda exam- kee’s cold weather. This two-acre their efforts and how to donate. • The United Nations World Food ined three main topics: the energy cri- farm produces more than $1 million Program: see www.wfp.org. sis, the climate crisis, and the health of product and employs 39 inner city • Cooperative Development Fund care crisis. Pollan believes that none people at a fair wage. (CDF) has a special emergency • The Salvation Army: see www. of these problems can be addressed According to Pollan, his Sun Food fund specifically for assisting salvationarmyusa.org. without reforming the way America Agenda involving change at the lev- people in times like these. The eats. His message connected the dots el of the farm, the marketplace, and Cooperative Emergency Fund • Action Against Hunger: see between food and health and intro- the culture, promises to improve our (CEF) was founded to give sta- www.actionagainsthunger.org. duced some of the visionaries who health, cut our dependence on fos- bility and constancy to CDF’s are “resolarizing” the food system. sil fuel, and help solve the climate emergency relief efforts, many • Project HOPE: see www.projec- The hopeful forward-looking as- crisis. of which are of a longer-term thope.org. pect of Pollan’s message focused on Pollan’s book Omnivore’s Di- rebuilding nature. The CEF will visionaries Joel Salatin and Will Al- lemma was chosen as the book of donate all monies received until • Partners in Health: see www.pih. len. Salatin (featured prominently in the year for the Western Reads pro- July 2010 to help the rebuilding org. Pollan’s book Omnivore’s Dilemma), gram. For information about Pollan’s efforts in Haiti. See www.cdf. coop. Compiled from various local and is a farmer, lecturer, author, and books, see www.michaelpollan.com. internet sources. Co-op Community News, February 2010 11 Community Food Co-op Annual Meeting and Party Saturday, March 6, 2010 at the Bellingham Cruise Terminal The Real Cost of Food— Values and Choices Guest speaker— Derek Long Executive Director, Sustainable Connections 5:30 pm—Doors open 8–10 pm— 5:30–6:30 pm— Live Music by Acorn Project Delish Dishes from the Swan Café and Dancing 6:15–8 pm— Bring your Co-op card to vote Meeting and Board Candidates in the board election followed by Dessert FREE for Co-op Members Dessert with the Directors Sustainable and Affordable Food Local Farmer Mike Finger (left) and Co-op Cordata Grocery Manager Michael Elkins (below right) address members at the January 15 A full house of enthusiastic Co-op are for small farms to certify. Cordata Dessert with the Directors. members gathered Friday, January 15 store grocery manager Michael Elkins to talk about sustainable and affordable talked about factors that determine how food. Mike Finger, local farmer of 22 the Co-op sets prices and ways that we years and the 34th farm to be certified strive to keep costs down. Purchasing organic in the state, spoke to the group collectively with our national associa- about the value we each place on food tion, purchasing locally when possible, and that affordability for each of us de- and passing on supplier discounts are pends on that value. He noted that Co-op all ways that help. He also noted that members have typically been willing to members can save the most by plac- pay for and invest in local, organic, and ing special orders for frequently used healthy food. The group was interested items. Michael explained that the Co-op in hearing what was involved in organic strives to offer the fairest prices to the certification and what the challenges consumer, but also reflects a fair price to farmers, manufacturers, distributors, Co-op members enthusiastically and Co-op staff. select goodies. The question posed for the evening’s Others reported buying bulk, shop- topic was whether we could have food ping more often to reduce spoilage, that is sustainable and affordable, buying non-organic for the least-treated and what strategies people are using products, buying in season, and using to eat affordably. After a rousing and coupons when available. One sugges- engaging discussion, several members tion was to examine our options and noted that organic and sustainable may how we participate in the larger food sometimes be more expensive in terms system, such as switching subsidies of cash, but lower-cost food often from big ag to small and local farm- carries different social and environ- ers. Another member commented that mental costs, which is why they shop she is able to shop successfully at the At the end of the evening, the deli- at the Co-op. A member remarked if Co-op on a very small budget because cious array of fabulous Swan Bakery you believe that what you eat affects she cooks often using raw ingredients desserts were either consumed or boxed your health, then you re-evaluate your instead of packaged items. up to take home. Photos by Joanne Plucy choices.
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