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Co-op News

est. 1973

A publication of the North Coast Co-op • June 2013

1 June 2013

The Cooperative Principles:1. Voluntary & Open Membership 2. Democratic Member Control 3. Member Economic Participation 4. Autonomy & Independence 5. Education, Training & Information 6. Cooperation Among Cooperatives7. Concern for Community

[email protected]

Co-op News

.

www.northcoastco-op.com [email protected]

Editor Melanie Bettenhausen

Outreach Director(707) 826-8670 ext. 132

[email protected]

Graphics & CoordinationAmy Waldrip

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

[email protected]

Anna LindsayGraphics Assistant

(707) 826-8670 ext. [email protected]

The Co-op does not officially endorse the services or products of any paid advertiser. All articles, col-umns and letters are the expressed opinion of the

author and not the Co-op News.

Arcata Location 811 I St., Arcata • (707) 822-5947

Kevin Waters, Store Manager [email protected]

Open daily: 6 am to 9 pm

Eureka Location25 Fourth St., Eureka • (707) 443-6027

Toby Massey, Store [email protected]

Open Daily: 6 am to 9 pm

Cooperative Offices 811 I St., Arcata • (707) 826-8670

General ManagerKelli Reese, ext. 124

[email protected]

Membership Coordinator Bella Waters, ext. 135

[email protected]

Human ResourcesLisa Landry, ext. 127

[email protected]

Accounting Kelli Costa, ext. 138

[email protected]

Board of DirectorsMelanie Cunningham, Tim Silva,

Kate Lancaster, Fred Moore, Steve Suttell, John Woolley

Open Seat-Employee Director

est. 1973

Volume 54

p. 2 meet our new GMO policyp. 3 tabouli saladp. 4 meet our IT managerp. 5 disaster prep 101p. 6-8 community kitchen class &

workshop schedulep. 9 member comments p. 10 we're giving away 40 oysters!p. 11 sesame pea shoots stir fry

p. 12 local & in season calendarp. 12 introducing local total

on receipts!p. 13 board businessp. 14 from the general managerp. 14 membership changes for

non-CA residentsp. 15 reference guidep. 15 run for the board of directors!

INSIDE

Those of you who have been Co-op members for decades know that the Co-op has been covering the

introduction of genetically modified organisms (GMOs) into the food sys-tem in the Co-op News for more than ten years. Most recently, the Co-op worked to pass Prop 37, the California ballot ini-tiative that would require food compa-nies who use GMO ingredients to label their products as such. Our members demanded that we support Prop 37, and our Board of Directors approved that support. After Prop 37 failed to pass, our members demanded that we label the products of the companies that con-tributed funds against Prop 37 (using the information gathered by the Cornucopia

Institute), but we felt there was more we could be doing to support national label-ing efforts and remained open to ideas and input.

Fortunately, a couple of our staff members pointed out the new GMO pol-icy adopted by Berkshire Co-op in Great Barrington, Massachusetts. The policy limits new GMO products from enter-ing their store. At around the same time, Whole Foods announced that they would begin requiring their vendors to label GMOs by the year 2018. Our General Manager, Kelli Reese, contacted Berk-shire Co-op and presented their GMO policy to our management team and board of directors. All were in agreement that we should adopt a similar policy. The

question was “what will our policy look like?”

In order to answer this ques-tion, our Co-op team took a signifi-cant amount of time developing the GMO policy on the facing page. We

know that this was a slower process, but we wanted to be sure that we were

taking care to address potential issues. We imagined and problem-solved each of the various scenarios that could arise with customers, local vendors and staff. While we want to be leaders in GMO labeling efforts, it is vital that we do not compromise our business, or that of local vendors, in the process. We also wanted to make sure we were clear on the goal of our new GMO policy, and that we bring our community along with us through education.

If ever we are to achieve national labeling regulations, our new GMO pol-icy must have the specific, stated goal of influencing labeling, and not be confused with removing GMOs from our shelves. Without labeling laws, we will never have the ability to truly remove GMOs from our stores, if that’s what our mem-bers demand, because our “natural” food supply is becoming more tainted with GMOs every day in the absence of label-ing regulations. We must continue to pro-vide education about GMOs and the need for labeling.

We appreciate the time and energy of everyone who voiced their desire for the Co-op to be a leader in this matter, and to those who helped develop the best policy for the North Coast Co-op.

It is exciting to work for an organiza-tion that has the power to create change in our world. We are fortunate to have so many talented, thoughtful and values-driven employees within our organiza-tion and throughout our community. By taking care in how we implement our new GMO policy, we are positioned to succeed!

Co-op Introduces New GMO Policy

We appreciate the time and energy of everyone who voiced their desire for the Co-op to be a leader in this matter, and to those who helped develop the best

policy for the North Coast Co-op.

Photo by Anna LindsayFrom left: Kona, Melanie, Mahina

Cover by Amy Waldrip

www.northcoastco-op.com 2

• canola (rapeseed)

• corn

• cotton

• soy

• sugar beets

• papaya (from Hawaii)

• zucchini

• yellow summer squash

• apples (pending legislation)

Non-organic crops at high risk for being GMO, including

but not limited to:

* This policy does not apply to animals that are fed GMO feed, only animals that are genetically engineered.

• Salmon (pending legislation)

Animals at high risk for being genetically engineered

include, but are not limited to:

The Co-op will be closely scrutinizing new products containing any

of the following:

• amino acids

• artificial flavoring

• ascorbic acid

• aspartame

• citric acid

• corn starch

• ethanol

• hydrolyzed vegetable protein

• lactic acid

• maltodextrin

• molasses

• monosodium glutamate

• natural flavoring

• natural spices

• sodium ascorbate

• sodium citrate

• soy lecithin

• spices

• Textured Vegetable Protein (TVP)

• vitamin C

• vitamin capsules

• xanthan gum

• yeast products

• high-fructose corn syrup

INSIDE

Non-organic ingredients derived from crops at high risk for being GMO, including, but

not limited to:Due to the introduction of genetically modified crops into our food sys-

tem, and the lack of mandatory labeling regulations, it has be-come difficult to know for certain if foods are truly free of Genetically Modified Organisms (GMOs). We recognize that our members are concerned about the potential negative health and environmen-tal effects of GMOs. They expect to be able to find products that are free of GMOs at our stores and we are endeavoring to meet that expectation to the best of our ability. In addition, we feel we can strongly influence vendors and regulatory agencies to label GMOs if we band together with other co-ops.

In order to influence the regulation of GMO labeling, we are no longer knowingly ac-cepting new non-organic1 prod-ucts that include GMO high-risk items in their ingredient list, un-less they are verified by The Non-GMO Project2 or can provide to us a detailed description of the measures they have taken to avoid GMO contamination. With the ex-ception of WIC3 items, this new policy applies to all departments.

In addition to basic purchasing, we will do the following to further pressure vendors to label GMO products:• We will no longer promote products that are at high risk for containing GMOs on end caps or in stacks; this applies to all prod-ucts, not just new products, and includes promotional programs such as Speed-to-Market. • We will work to ensure that all Co-op private label products—not just new products—are free from ingredients that are at high risk for containing GMOs.• We will work to ensure that all

products—not just new products—used in our Bakery and Deli reci-pes are free from high risk GMO ingredients. • We will not include products that are at high risk for containing GMO ingredients in our Co-op Basics program; this applies to all products, not just new products. • We will not carry products that are themselves, nor contain in-gredients made from, genetically engineered animals; this applies to all products, not just new prod-ucts.

We realize that in two stores with thousands of products, an ever changing landscape in organic practices, and the introduction of new GMO products regularly, we will need to make our GMO poli-cy a living document that changes over time with each new develop-ment. We intend to enlist the help of our membership to aid in identi-fying high risk GMO ingredients in order to maintain educational ma-terials for use in employee training and member education.

At some point, if a vendor de-cides to voluntarily label their non-organic, non-Non-GMO Project verified product as containing GMOs, we will allow that prod-uct on our shelves. Our goal with this policy is to influence labeling; if vendors voluntarily label GMO ingredients, then we have met our objective of providing transpar-ency for our shoppers. The Co-op strives to provide education and information allowing the customer to make an informed decision. The exception, however, is in our Prepared Food (deli and bakery) and Meat departments, in which we are working to ensure recipes are free from ingredients at high risk for containing GMOs, wheth-er they are labeled GMO or not.

At which time vendors begin to

voluntarily label their ingredients as GMO, or a government man-date is set, we will reassess the need for this policy.

1. For the purposes of this policy, “organic” refers to “100% USDA organic”,” 95% USDA organic”, “organic”, “made with organic ingredients” and includes other certifying agencies such as Or-egon Tilth/CCOF. According to the USDA’s National Organic Pro-gram, even the non-organic ingre-dients in organic products must be GMO- free.

2. The Non-GMO Project is a non-profit multi-stakeholder collabora-tion committed to preserving and building sources of non-GMO products, educating consumers, and providing verified non-GMO choices. The Non-GMO Project Verified Seal indicates products have been produced according to rigorous best practices for GMO avoidance, including testing of high-risk ingredients. The North Coast Co-op is enrolled as a Sup-porting Retailer with the Non-GMO Project in order to provide non-organic non-GMO options for our customers, as well as to provide educational material for how to avoid GMOs. In addition, the most up-to-date information regarding non-GMO options can be found at www.nongmoproject.org.

3. WIC refers to the USDA’s supplemental nutrition pro-gram called Women, Infants and Children, which serves low-in-come pregnant, postpartum and breastfeeding women, and infants and children up to age 5 who are at nutritional risk. The North Coast Co-op is a participat-ing retailer in the WIC California program.

3 June 2013

• 1½ Cups bulgur (sale item, find it in the Bulk Department)

• 6 Cups water

• 1½ Cups quinoa (sale item, find it in the Bulk Department)

• 6 Cups tomatoes, diced

• 1½ Cups parsley, chopped (curly or flat leaf)

• 1 Cup scallions (green onions), finely sliced

• ¼ Cup mint, chopped

• 1 Cup extra virgin olive oil (sale item, see right)

• ½ Cup lemon juice

• 1 teaspoon salt, or to taste

• 1 teaspoon ground pep-per, or to taste

1. Place the bulgur in a mixing bowl. Add 3 cups of boiling wa-ter; cover and soak until the wa-ter has absorbed and the grains are tender, about 30 minutes. Drain excess water if necessary.

2. In a separate saucepan, bring 3 cups of water to a boil. Stir in the quinoa; cover, reduce heat to low, and simmer until the liquid has absorbed, about 15 to 20 minutes.

3. In a large mixing bowl, combine the bulgur and quinoa with the chopped tomatoes, parsley, scallions and mint.

4. In a small mixing bowl, whisk together the oil, lemon juice, salt and pepper. Pour over the mixed grains and toss well to coat.

T he North Coast Co-op’s Cook & Save Club hosts free monthly meetings to develop reci-pes that include items from our sales flyer. This month we made a great Tabouli Salad that

uses quinoa and bulgur. This is a perfect salad for a picnic or potluck. For a gluten-free option, double the amount of quinoa and leave out the bulgur. We experi-mented and made three salads from this recipe; one with both bulgur and quinoa and the others with just bulgur and just quinoa. We decided the combination had the best flavor and texture.

Quinoa (keen wa) is a grain originally cultivated over 5,000 years ago in the South American Andes and known as the “mother of all grains”. It contains all of the essential amino acids, making it a complete protein as well as a great source of magnesium and iron, and it is gluten-free. Although it is not technically a grain, since it is the seed of a dark green leafy plant, it is referred to as a grain because of its similar texture and versatility. Preparing quinoa is exactly like prepar-ing rice except it only takes about 15 minutes!

Bulgur is a quick-cooking form of whole wheat that has been cleaned, parboiled, dried, ground into particles and sifted into distinct sizes. It is a nutritious, versatile product with a pleasant, nut-like flavor and an extended shelf-life that allows it to be stored for long periods in airtight containers. Bulgur is high in fiber and rich in B vitamins, iron, phosphorus and manga-nese. Bulgur is ready to eat after soaking in water or broth, and can be mixed with other ingredients without further cooking.

$8.99 25.4 oz Bottle

Reg. $13.69

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Month long specials, June 4 thru July 1Limited time special, June 18 thru July 1

$1.69per lb

Reg. $2.29

$2.99 per lb

Reg. $4.59

Preparation:

COOk & sAve

WITH QuINOA AND BuLGuR

By Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Community Kitchen Coordinator

Photo by Lauren Fawcett

The next free meeting of the Cook & Save Club takes place

Monday, July 8 at 6pm in 'The Kitchen' across the street

from our Arcata location.

Ingredients (Serves 8)

cook & save


In the summer of 1980 I emerged into a very very tiny corner of the universe.

The fine staff at Mayer’s Memo-rial Hospital in Fall River Mills, California would be my first contact with fellow humanity. I would then spend the next 17 years of my life living in this small valley of Northern Cali-fornia. Fall River’s proximity to the venerable Mt. Shasta pro-vided a breathtaking backdrop to what would be a childhood born of a small town novel.

At a young age I could feel` the constraint of the mountain-ous natural prison. I spent my developing years absorbing music, culture, entertainment, and books. All while forging friendships with personalities only formed in the confinement of rural America. It was early on that I discovered technol-ogy provided the escapism I needed. Technology introduced me to such foreign concepts as “skateboarding” “electronic music” and “Oregon”. The whistles, beeps and bangs of an exhausted 56k modem became

a sound of ubiquity, requiring my parents to include a second telephone provision to meet my ravenous appetite for informa-tion. This meant that while I was engrossed in technology I was equally as engrossed with shar-

ing my knowledge. I was social. It was the perfect storm, our world was rapidly changing but we still listened to Sublime—on the radio, by the river—and knew nothing of “I don’t have 3G here”.

Post high school I relocated to the blistering heat of Redding. There I had a rich existence of DJing, road trips, education and perhaps most importantly, I met a girl. Marci, a Hum-boldt native, was the catalyst for our journey back to her home and to my new one. We forged a lasting relationship and have been blessed with two wonderful sons. Marci intro-duced me to the world of organ-ics and being deliberate with what we consume. My career in technology was accelerating and

the Co-op gave me a wonderful opportunity to consolidate my ability in technology with the decision as a family to consume responsibly.

My time now is spent help-ing, upgrading and positioning the Co-op to be industry com-petitive in the world of technol-ogy, as well as doing science experiments, reading, cheering at baseball games, and riding motorcycles with my wonderful family. Oh and we do sometimes still listen to Sublime—on the radio, by the river.

The Co-op Doesn’t Function without ITMeet Jason, Our Information Technology (IT) Manager

Complementing somebody’s cooking and then ask-ing if they got their veggies from the local market will obviously go a lot further than stating how you would

never buy your groceries from nearest Corporate Super-Village.


My career in technology was accelerating and the Co-op gave me a wonderful opportunity to consolidate my ability in technology with the decision as a family to con-sume responsibly.

The Art of seducing People into Making Healthier Food Choices

cooperative community

By Jason Davenport, IT Manager

By New Member, Nels Ferre

We all have them. People close to us—friends, relatives,

children—whom we shudder upon viewing their cupboards. No matter how conscious you get you just can’t seem to escape the masses of loved ones who

don’t know much, and, gener-ally just don’t care much, about making educated decisions about their food consumption.

Critiquing people’s diets can be disastrous, and, if you can-not keep your big trap shut, you may have noticed a few things;

the first being that most people are stubborn to change, espe-cially when it comes to sacred cows like their diet. Also, most people are convinced that they already make relatively smart food decisions.

There is an art to changing opinion, and, how you approach your brethren can make all the difference. Perhaps one of the biggest factors is tone. Keep-ing your comments positive will have an immediate impact. Complementing somebody’s cooking and then asking if they got their veggies from the local market will obviously go a lot further than stating how you would never buy your groceries

from nearest Corporate Super-Village. The power of resisting those negative comments and staying positive cannot be over-stated.

Subtlety can also work to your benefit. Just think about it, do you enjoy somebody ham-mering you over the head with their opinions? Leave openings in the dialogue. Everyone loves feeling involved and communi-cation is a two-way street. Also, acknowledge your limits. Some of your friends may never be ready to make the jump to Kom-bucha, this doesn’t mean they aren’t ready to make the switch to something else, and that is okay.

You just never know, by mentioning how you found a new brand of rice that is farmed within 50 miles of where you reside your friend might jump in and claim that they are always looking for local products and start lecturing you on miles-to-market. After all, getting your friends to be a little bit healthier and little more food conscious is better than none at all.

Editors Note: The full version of this article was originally pub-lished in the March/April 2012 issue of Macrobiotics Today and modified for the Co-op News. Find the full version at www.northcoastco-op.com.

5 June 2013

Judith WarrenEmergency Preparedness

Guru

Monthly Tips for Life on a Rockin' Planet

Disaster Prep

Food for People’s “Bring a Million to Humboldt County” campaign edu-

cates the community about the benefits of CalFresh and helps households apply. CalFresh is a USDA nutrition assistance program that helps low-income house-holds buy the foods they need for good health. More than 15,000 Humboldt County residents participate in CalFresh, many of whom are children, and they spend more than $2.4 million in CalFresh monthly at local farmers’ markets and stores. Enrolling these remaining who are eligible could bring in another $1.16

million to benefit people’s health and our local economy.

This year Market Match celebrates its third year at local farmers’ markets. Food for People and the North Coast Growers’ Association (NCGA) launched Market Match to increase CalFresh purchasing power at NCGA farmers’ markets. Shoppers receive a bonus of $5 when they spend $10 in CalFresh, once each market day. NCGA CalFresh sales have increased from $5,493 in 2008 to $36,256 in 2012. That means a growing number of households can afford to buy fresh, healthy local produce (and seeds or plants that produce food in one’s gar-den). Market Match is in effect this year at farmers’ markets in Eureka, Arcata, McKinleyville, Fortuna and Garberville, and is an example of the partnerships between community organizations work-ing to make healthy food affordable to all Humboldt County residents. People can apply for CalFresh at NCGA farm-ers’ markets, Food for People, a number of Humboldt County DHHS locations or online at www.c4yourself.com. For more information about CalFresh contact Heidi McHugh at Food for People (707) 445-3166 or DHHS at 1-877-410-8809.

Heidi McHughMember # 20301

Bring a Million to Humboldt County Partnerships Improve Access to Locally Grown Produce

Eureka Car StereoCar Audio • Mobile Video • Auto Security

Alpine • Focal • Pioneer

JL Audio • Kicker

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15th & Broadway ▼ 707-445-3283 ▼ Mon-Sat 8:30-6:00

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LOVING HANDS INSTITuTE

State Licensed School for Holistic Massage Therapy

Since 1989

Private Massage Practice, Open Daily

www.lovinghandsinstitute.com

LOVING HANDS INSTITuTE

State Licensed School for Holistic Massage Therapy

Since 1989

Private Massage Practice, Open Daily

www.lovinghandsinstitute.com

Receive an extra $5 from Market Match when you spend $10 with CalFresh/EBT at participating Farmers' Markets. We also

match WIC and Senior FMNP coupons

Reciba $5 extra de Market Match cuando usted gaste $10 con CalFresh/EBT en mercados de agricolas participantes. Tambien

iqualamos las contribuciones de los cupones WIC y Senior FMNP

A Fresh Way to Shop

• ARCATA PLAZA Saturdays 9am-2pm

• ARCATA WILDBERRIES Tuesdays 3:30pm-6:30pm

• MCKINLEYVILLE Thursdays 3:30pm-6:30pm

• HENDERSON CENTER Thursdays 10am-1pm

• GARBERVILLE Fridays 11am-3pm

• FORTUNA Tuesdays 3pm-6pm

For more information on Calfresh call the Humboldt County Department of Health and Human Services at (877) 410-8809

cooperative community

After learning about your potential natural disaster hazards, the next

step is to identify home and office haz-ards, and begin to fix them.

Conduct a Hazards Hunt�Inventory your home and office to see what may fall, topple or slide—if you have kids you can enlist them in this hunt— and secure hazardous and valuable items.

Install earthquake resilient latches on kitchen and bathroom cabinets.

Anchor water heater to wall studs.

Place only soft art above beds and sofas.

Hang mirrors and pictures on closed hooks.

Secure tall furniture to wall studs with L-brackets or strong Velcro straps.

Use museum putty and gel to hold small valuables in place.

Move heavy or breakable objects to lower shelves.

Anchor wood stove feet by bolting to floor; brace stove pipes.

Secure home and office electronics with flexible nylon straps and buckles.

To Learn More Visit www.humboldt.edu/rti and www.daretoprepare.org/secure_your_stuff.html.

Judith is a geographer who has created and taught community disaster preparedness courses for more than 30 years.

www.northcoastco-op.com 6 www.northcoastco-op.com 6

Community Kitchenschedule of Cooking Classes & Workshops in eureka & Arcata

Monday, June 3 from 6:00 to 7:00 pmCook & SaveCo-op Staff Instruction

W

FreeCooking at home instead of eating out is an easy way to save money, particularly if you focus your meals around ingredients that are on sale. Join in on the fun of creating recipes from items that will be on sale at the Co-op. Our Cook & Save Club is for anyone who is interested in learning how to use their food dollars more wisely.

Wednesday, June 5 from 6:00 to 8:30 pm French Regional CuisineProvence-Alpes-Côte d’AzurChef Alex Begovic $45/$35 Co-op Members This area of Southern France is a popular holiday region and is rich in the flavors of the Mediterranean. Pesto Soup with Anchovy Pesto Crostini; Ratatouille (succulent dish of colorful vegetables); Aubergine au Gratin (eggplant); and Cookies with Pine Nuts and Lime Zest.

Monday, June 10 from 6:00 to 8:30 pm Mediterranean Small PlatesLeira Satlof $45/$35 Co-op Members Enjoy this palette of beautiful & delicious dishes. Baba Ganoush - a velvety eggplant dip; Labne - luxurious soft cheese made from yogurt; Suzme - labne & feta rolled in savory herbs; Eggplant Carpaccio - roasted and topped with Tahini & Pine Tuts; Bean, Feta and Za’atar Spread with Pita Toast; Feta & Caramelized Leek Purses – delightfully salty & sweet; Avocado & Sumac Dip - beautiful to the eye and the palate; and Turkish Pastries with Cheese, Coriander & Spring Greens.

Tuesday, June 11 from 6:00 to 8:30 pmBlue Ribbon CurdLee Ann Duclo $45/$35 Co-op Members Back by popular demand! Learn the secret to making delicious, creamy award winning curd and how to water bath can it. The featured flavors will be: Lemon, Lemon-Lime, and Triple Berry Curd. Lee Ann will also demonstrate how to use curd in two tasty desserts: Lemon Curd Cheesecake Bars and Lemon Curd Trifle with Blackberry Sauce. Everyone will take one jar of curd home with them.

Wednesday, June 12 from 6:00 to 7:00 pmMaster Food Preserver W DemonstrationPressure Canning Produce FreeWhether you’re a seasoned food preserver or new to the scene, join us for a fun and informative pressure canning demo. Topics include choosing seasonal produce, pressure canning safety procedures, how often the pressure gauge should be checked, recommended recipe sources, and more. Tasty samples included.

Eureka Cooking Classes4th & B Streets

June thru July, 2013

Fresh Cobb salad in Udochi skyers' vegan Cuisine | Photo by Lauren Fawcett

Wed., June 19 from 6:00 to 8:30 pmFrench-Humboldt Fusion III

with Chef Alex BegovicSee the most up-to-date information on full and cancelled classes at www.northcoastco-op.com

Full eureka Classes

Workshop

W

Kid-Friendly VegetarianWine ServedHands-OnGluten-Free

Please note: Most cooking classes (in both Arcata & Eureka) are demonstration only, meaning that the instructor demonstrates the recipe(s) and students eat the food that is prepared (usually a full course meal). Classes with a hands-on icon allow for student involvement in the creation of a meal.

Bring a Million to Humboldt County Partnerships Improve Access to Locally Grown Produce

7 June 2013

See p. 2 and future issues of the Co-op News to view Judith Warren's disaster preparedness tips.See p. 2 and future issues of the Co-op News for disaster preparedness tips in Disaster Prep 101.

Eureka Cooking Classes...

Thursday, June 13 from 6:00 to 8:30 pmDivinely, Delectable DessertsCo-op Staff Instruction $30/$20 Co-op Members Spend a sweet evening dining on Chocolate Mousse, Crème Brûlée, and decadent Baked Donuts. Light appetizers, coffee and tea will be served as well.

Monday, June 17 from 6:00 to 8:30 pm Entertaining at Home Easy & Elegant Appetizers Chef Jon Hoeschen $45/$35 Co-op Members Break out the party invites and whip up these tasty recipes for your next gathering. Roasted Red Pepper Soup Shots; Baked Parmesan Cheese Crisps; Caramelized Onion and Shallot Dip (you’ll never use the boxed dip again); Seared Steak and Lettuce Cups; and Mocha Custard with Java Spiced Almond Cream.

Tuesday, June 18 from 6:00 to 7:00 pmThe Wonderful World of Bulk Goods Co-op Staff Instruction W $10/Free Co-op Members There are so many advantages to shopping in the bulk section at the Co-op. Besides being budget friendly, bulk shopping reduces packaging, and makes it possible to purchase just the right amount of an ingredient. We’ll tour the bulk aisles, share time-saving cooking ideas, and sample some tasty recipes.

Thursday, June 20 from 6:00 to 8:30 pmGrilled SaladsBetty Thompson $45/$35 Co-op Members Get a jump on the grill season with three scrumptious do-ahead main courses. Mandarin Chicken Salad - Chinese five-spice grilled chicken layered with match-cut vegetables, noodles and spicy mustard dressing; Thai Grilled Beef Salad - marinated flank steak with chili-lime dressing served with assorted vegetables and sticky rice balls; and Vietnamese Lemon Grass Pork Chops & Grilled Vegetables served over rice noodles.

Monday, June 24 from 6:00 to 8:00pm Living on Shaky Ground: How to Survive Earthquakes & Tsunamis in Northern California Judith Warren

WFree This two-hour class provides a detailed introduction to the region’s most destructive hazards, and ways residents can mitigate those hazards, save lives, reduce injuries and recover more quickly afterwards. The workshop is a basic introduction to disaster preparedness for the region.

Wednesday, June 26 from 6:00 to 8:30 pm Tempting Thai Betty Thompson $45/$35 Co-op Members Experience this aromatic and pleasing menu. Spicy Garlic-Fried Rice with Mixed Seafood and Spinach; Prawn Soup - with lime leaves, lemon grass and straw mushrooms; Bamboo Salad - with lime, roasted rice powder and seasonal vegetables; and Sweet and Colorful Sticky Rice Balls with Coconut Cream.

Monday, July 1 from 6:00 to 8:30 pmVegan CuisineUdochi Skyers $30/$20 Co-op Members Learn some healthy and fun twists on delicious recipes using more fruits, vegetables, and whole grains. Coconut Mango Smoothie with Mint Pesto; Summer Jicama Fruit Salad; Tofu & Vegetable Spring Roll; Yellow Curry with Soya Protein and Vegetables; Crunchy Tofu & Vegetable Balls with Marinara Sauce; and Whole Grain Steamed Rice.

Tuesday, July 9 from 6:00 to 7:00 pmUncovering the Causes of Emotional Eating Rachel Payetta

W

FreeRachel is a Certified Holistic Health and Wellness Coach and author of the e-book “Turn Your Goals Into Your Reality.” Emotional eating is one of the contributing factors in the following areas: weight gain, low self-esteem with body image, yo-yo dieting, and lack of weight loss maintenance. This workshop will cover some of the causes of emotional eating and what’s behind these emotions. Discover some empowering ways to overcome emotional eating.

Wednesday, July 10 from 6:00 to 8:30 pmHumboldt-French Fusion I Chef Alex Begovic $45/$35 Co-op Members Enjoy this tasty summer meal. Creamy Artichoke and Roasted Garlic Soup; Salad of Watermelon, Strawberries, Greens, Chevre, and Toasted Almonds with Mint-Balsamic Vinaigrette; Parsley Risotto finished with Roasted Red Bell Pepper Coulis; and Fresh Peaches baked with Crystalized Ginger and finished with Vanilla Bean Crème Anglaise.

Tuesday, July 16 from 6:00 to 8:30 pmPizza Four WaysWannes Vandenbulcke $45/$35 Co-op Members Are you ready to start making pizza from scratch? Learn how to make four types of dough: Classic, Potato, Sweet Potato, and Gluten-Free Cauliflower. Along with four sauces: Classic Red, Barbecue-Style Red, White Cream, and Dill Cream. The class will cover three cooking options: in the oven on a pizza stone, grilling over an open flame; and cast-iron skillet/dutch oven for campfire pizza. Students will choose one type of dough, sauce it up, and choose from a variety of toppings (seasonal vegetables, meat, poultry, or seafood) to create their own custom creation.

Wednesday, July 17 from 5:30 to 8:30 pmSourdough Wheat Bread Bill Funkhouser $40/$30 Co-op Members Learn how to make no knead better-than-bakery bread. Students will be given a sourdough starter and simple instructions for keeping it going. This starter will be used to make a “peasant loaf” of bread that uses about 30% local whole wheat flour that will be milled during class. Students need to bring one large bowl (4-6 qrt) for mixing bread dough in and taking home to finish rising.

Tuesday, July 23 from 6:00 to 7:00 pmVisualization for HealthRachel Payetta

W

FreeRachel is a Certified Holistic Health and Wellness Coach and author of the e-book “Turn Your Goals Into Your Reality”. Albert Einstein said, “Imagination is more important than knowledge.” Can imagination and what we envision, be the key to health? Learn how visualization can be used in many areas of life, from goal setting to aiding in lowering blood pressure. Practice visualization techniques and become inspired for creating your own vision board.

Wednesday, July 24 from 6:00 to 8:30 pmHumboldt-French Fusion II Chef Alex Begovic $45/$35 Co-op Members Your taste buds will revel in the flavors of this delightful meal. Ratatouille Style Soup; Mixed Lettuce Salad with Heirloom Tomatoes, Bacon, Croutons, Chives and Olive Oil; Roasted Pork Tenderloin stuffed with Cypress Grove Chevre and Caramelized Shallots finished with Cherry Reduction; and Fresh Fruit Tart with Vanilla Bean Filling.

Monday, July 29 from 6:00 to 8:30 pmFast, Easy and Fresh! Chef Jon Hoeschen $45/$35 Co-op Members This tantalizing menu is perfect for a summer soiree. Asian Rice Noodle Salad with Grilled Shrimp; Moroccan Chicken with Lemon and Green Olives served with Spring Greens, Bacon and Walnuts; and Raspberry White Chocolate Tart with Vanilla Crème.

Tuesday, July 30 from 6:00 to 8:30 pmRoasted! A Summer Love Story with Your Oven Simona Carini $45/$35 Co-op Members Experience the enticing flavors of roasting the bounty of summer. Cherry tomatoes, sweet red peppers, peaches and strawberries are great au naturel. But with the help of your oven, they turn into exceptional ingredients for unique dishes that will take your summer meals to the next level. From appetizer to dessert, learn the nuances of roasting while dining on four distinctively delicious recipes.

schedule of Cooking Classes & Workshops | June thru July, 2013


Chef Jon Hoeschen's Maple Crème Brulee Tart with Cinna-mon Spiced Chantilly Cream from the class Pacific North-west: Comforts of Home.


Monday, June 3 from 6:00 to 8:30 pmVegan Cuisine: Bean StyleUdochi Skyers $30/$20 Co-op Members These flavorful dishes are inspired by the rich bean stews of Jamaica and feature organic seasonal produce. Coconut Broad Bean and Tofu Stew; Red Pea Stew with Soya-bites; Raw Green Salad with Tofu and Garbanzo Beans; and Whole Grain Steamed Rice.

Monday, June 10 from 6:00 to 8:00 pmLiving on Shaky Ground: How to Survive Earthquakes & Tsunamis in Northern CaliforniaJudith Warren

WFree This two-hour class provides a detailed introduction to the region’s most destructive hazards, and ways residents can mitigate those hazards, save lives, reduce injuries and recover more quickly afterwards. The workshop is a basic introduction to disaster preparedness for the region.

Wednesday, June 12 from 6:00 to 8:30 pmMore Dim Sum Fun Maria Vanderhorst $45/$35 Co-op Members Enjoy these delightful dishes prepared using a variety of cooking methods. Green Onion Pancakes; Chicken Bao (steamed bun filled with chicken, green onions, Shiitake mushrooms, hard boiled eggs and Chinese sausage); Steamed Chinese Greens with Oyster Sauce; Shrimp and Carrot Fried Wontons with Sweet & Sour Sauce; and Pork Spareribs in Black Bean Sauce.

Tuesday, June 25 from 6:00 to 8:30 pm Canning with Italian FlavorLeeAnn Duclo $45/$35 Co-op Members Learn how to water bath can two flavorful and versatile items: Garlic Jelly and Antipasto Relish. Garlic Jelly is a great flavor enhancer for proteins and vegetables. It’s perfect in a stir fry or just spread over cream cheese for a spread. Antipasto Relish is full of great Italian flavorings and is just right on hot dogs, burgers, tofu and more. It’s also a great salsa substitute. Sample two recipes for each item and take a jar of each home.

Sunday, June 23 from 11:00 am to 12:30 pm Picnic Time! Co-op Staff Instruction $20/$10 Co-op Members This class is for children 4 to 7 years old. The cost includes one child and one adult guardian. Each pair will work on creating three healthy and yummy recipes that feature seasonal produce. Pairs will also make their very own picnic basket out of recycled items.

Tuesday, July 2 from 6:00 to 7:00 pm Frozen Treats Co-op Staff Instruction $20/$10 Co-op Members Cool off your taste buds with some deliciously creative summer recipes. From flavorful popsicles to granita and more, we’ll inspire you with four tasty delights!

Monday, July 8 from 6:00 to 7:00 pmCook & SaveCo-op Staff Instruction W FreeCooking at home instead of eating out is an easy way to save money, particularly if you focus your meals around ingredients that are on sale. Join in on the fun of creating recipes from items that will be on sale at the Co-op. Our Cook & Save Club is for anyone who is interested in learning how to use their food dollars more wisely.

Tuesdays & Thursdays from July 9 thru July 25, 11:00 am to 1:00 pm Summer Cooking Class Series for Families Kelley L. Kyle, Humboldt County Nutrition Program Free This is a six class series. Participants are encouraged to attend all six classes. Have fun cooking up food and developing kitchen skills together with your teen or tween. Learn about kitchen safety, creating a healthy plate of delicious food, menu planning, label reading, and smart shopping. Prepare and sample recipes in class and take home a binder chock full of recipes and resources. Children must be at least 8 years old and accompanied by an adult guardian.

Monday, July 22 from 6:00 to 7:00 pm In-Season: Strawberries Co-op Staff Instruction $20/$10 Co-op Members Are you looking for some new ideas and tasty recipes featuring fresh strawberries? Enjoy sampling four sure to please recipes featuring this summer favorite.

Arcata Cooking Classes The Kitchen • 8th & I Streets

June thru July, 2013

Cooking Class & Workshop Refund Policy In order to receive a refund on classes and workshops for which you have registered, a notice of at least 24 hours

must be given. Refunds will be given in the form of Co-op gift cards. Co-op gift cards will also be used as refunds for

classes and workshops the Co-op has had to cancel.

Workshop

W

Kid-Friendly VegetarianWine ServedHands-OnGluten-Free

Please note: Most cooking classes (in both Arcata & Eureka) are demonstration only, meaning that the instructor demonstrates the recipe(s) and students eat the food that is prepared (usually a full course meal). Classes with a hands-on icon allow for student involvement in the creation of a meal.

Chef Alex Begovic's Pan seared Asparagus in French-Humboldt Fusion II | Photo by Lauren Fawcett


Planet Chai Tea Master Steven Dugger's Black Rice Salad.

9 June 2013

Detach this entry form & return it to the Member Survey box located near the front entryway at either store location. Be sure to include your name, contact information, and member number so that we can contact you if your entry is drawn. You can also send your ideas to [email protected] with “Member Survey” in the subject line. Must be a member to enter. Co-op employees and their families are not eligible to win.

Member #: Phone #:

Member Name:

Deadline to enter: June 15

Member Survey

We're collecting photos for our 40th anniversary. snapshots from the good old days, event photos; we want to see them all!

Help us Make History!

Thank you for 40 years of cooperation!

Photos can be sent via email to [email protected] or submitted by mail to Attn: Co-op News 811 I St. Arcata, CA 95521 or dropped off with

Customer Service in either Co-op location. Photos may be used in print materials and at our 40th Anniversary Celebration in October.

refill • reuse • enjoy

youa gift for

refill • reuse • enjoy

youa gift for

Brandon SchmoeleMember #24079

Member Comment BoardWe love to hear from our Members! Below are some of the most recent comments that have been posted

to our Member Comment Boards in both of our store locations.


celebrating 40 years

From the Co-op News Archive: Father's Day 1986

celebrating 40 years

From the May/June 1986 issue of the Co-op News

celebrating 40 years of co-op

40 40 GiveawayFor

In celebration of our 40th year, we’ll be having monthly giveaways. In May, members have the opportunity to win 40 local oysters. Enter to win in either store. Watch the

Co-op News each month to find out what we'll be giving away next.

Thank you for 40 amazing years! Deadline to enter: June 30

Get Your Oysters!

Win 40local

Oysters!

est. 1973

11 June 2013

local & in seasonlocal produce recipeBy Brenda Harper, Consumer Education Coordinator & Lauren Fawcett, Community Kitchen Coordinator

Featuring Pea shoots from Feral Family Farm

Pea shoots are the choice leaves and tendrils of pea plants. shoots are typically harvested from snow pea

vines, although they can be from any type of garden pea. Pea shoots are harvested from the growing point of the plants and should be young and tender, and often include the tendrils and flower buds. Their delicate crunch and sweet flavor make a snappy addition to salads, sandwich-es, or as a garnish for pretty much anything.

Pea shoots are considered a “green,” as pea shoots are nutrient-dense like green leafy vegetables. This means that for very few calories you get large amounts of vitamins and minerals. There are only 10 calories in two cups! Pea shoots contain vitamins C, A, e, k and several B vitamins, as well as potassium and fiber. Pea shoots are packed full of carotenes – strong antioxidants that protect cells from damage and help prevent certain diseases.

Pea shoots are best handled with a light touch. Rinse pea shoots in cool water, drain and let dry. Remove any stems that look coarse. Pea shoots can be eaten raw or lightly cooked. Try them in this simple but tasty recipe. (Pea shoots do not need to be chopped.)

Ingredients: • 1 pound pea shoots, rinsed and

drained (remove as much water as possible so the oil doesn’t splatter when stir-fried)

• 2 Tablespoon shallots, minced (similar to garlic in appearance, but with red exterior)

• ¼ teaspoon sesame seeds, toasted

• 1 Tablespoon sesame oil

• salt to taste (optional)

2. Heat the same pan used in step 1 over medium heat. Add oil and swirl to coat the pan. Add the pea shoots and shallots. Turn up the heat and stir-fry for approxi-mately 5 minutes. If using salt, add a dash but not more than ¼ teaspoon.

4. Serve hot or warm. Top with toasted sesame seeds. See finished product above.

3. Remove from the heat as soon as the pea shoots are wilted and have turned deep green.

Directions:

1. Heat sesame seeds in a dry wok or deep skillet over medium heat until seeds are light golden brown (about 5 minutes). Pour seeds into a bowl for later use.

MAke IT LOCAL

Looking for more local recipes? Check out past issues of the Co-op News online.

www.northcoastco-op.com

Co-op NewsA Publication of the North Coast Co-op • January 2013

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What's "growing on" for the month of June. All produce is organic unless otherwise noted. Calendar based on best case scenario. Bad weather at the wrong time can change availability at a moment’s notice! Store selections may vary.

Local & in seasonVEGETABLESARTICHOKES

Artichokes Baby

BEANS Green

BEETS Chioggia Gold Red Mangel White

BROCCOLI Broccoli Broccolini Broccoli Florets Romanesco

CABBAGES Napa Savoy, Green

CARROTS Carrots, Rainbow Carrots 2 lb. Bag 5 lb. Bag

CAULIFLOWER Cheddar Purple

CUCUMBERS Slicing Pickling

HERBS Basil Catnip Chives Cilantro Dill, Baby Lemon Balm

Oregano Parsley, Curly Parsley, Italian Peppermint Rosemary Sage Spearmint Tarragon Thyme Thyme, Lemon

GREENS, BUNCH Dandelion Greens Greens, Mixed Chard, Gold Chard, Green Chard, Magenta Chard, Rainbow Chard, Red Collard Greens Collards, Red Kale, Flowering Kale, Green Kale, Lacinato Kale, Rainbow Lacinato Kale, Red Bor Kale, Red Russian Kale, Siberian Mizuna Mustards, Green Mustards, Red

GREENS, LOOSE Arugula Braising Mix Spring Mix Sweet & Spicy Mix

GREENS, PACKAGED (5 oz) Arugula Baby Lettuce North Coast Mellow Mix Spinach Spinach Salad Spring Mix

Sweet & Spicy Mix Watercress

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

MUSHROOMS Lion’s Mane Oyster Shiitake

ONIONS Green Onions

RHUBARB Green Red

SPINACH Bunch, Green Loose (Baby)

SPROUTS Pea Shoots Sunflower

SUMMER SQUASH Crookneck Mixed Specialty Sunburst Zucchini Zucchini, Gold

WHEATGRASS Wheatgrass

local & in season

JUNe

Farmer KeyClaudia’s Herbs , Orleans Distance to: Arcata Store 78 mi.

Eureka Store 85 mi.

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

Eureka Store 16 mi.

Honey Apple Farms, ArcataDistance to: Arcata Store 5 mi.

Eureka Store 14 mi.

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

Eureka Store 7 mi.

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

Eureka Store 47 mi.

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

Eureka Store 5-11 mi.

Organic Matters Ranch, FreshwaterDistance to: Arcata Store 9 mi.

Eureka Store 7 mi.

Pierce Family Farm, Orleans Distance to: Arcata Store 78 mi.

Eureka Store 85 mi.

Rain Frog Farm, Blue LakeDistance to: Arcata Store 9 mi.

Eureka Store 16 mi.

Wild Rose Farm , Ferndale Distance to: Arcata Store 28 mi.

Eureka Store 20 mi. Willow Creek Farms, Willow Creek Distance to: Arcata Store 41 mi.

Eureka Store 48 mi.

Now when you shop at the Co-op, you'll see how many of your dollars were spent on local purchases, which directly contrib-ute to creating & sustaining jobs

in our community.

Trust Your Source

The North Coast Co-op's Guide to Regional Food

Trust Your Source provides information about the environmental and social values held by

our local vendors and producers. View profiles of the people who grow and produce our food locally, such as Willow Creek Farms (above),

under the Healthy Choices drop down menu on our website. www.northcoastco-op.com

13 June 2013

board business

strategic Planning Prepares Co-op for Competition

Fred MooreBoard Member

kate LancasterNominating

Committee Chair

Your input, unique talents & energy are needed and welcome.

Election time is fast approaching and I encour-

age you to consider joining the Board! There is one open employee seat and two seats open to the general membership this year. Your input, unique tal-ents and energy are needed and welcome.

It was only a year ago that I opened the Co-op News and saw the announcement to run for the Board of Directors. I wanted to align my time with my values in a way that sup-ported the local economy, so I thank you for electing me to the Board – it’s been an exciting year. We hired a new General Manager in December, had a Board retreat in February where we strengthened our work-

ing relationship and defined our values, and participated in the Co-op’s strategic planning retreat in April. I appreciate that we have a commitment to respect and support each other – all voices are heard. My fel-low Board members welcomed me and helped me get off to a strong start. And you can look forward to the same.

Board members serve a 3-year term and attend both monthly meetings and quarterly finance committee meetings. We each chair a committee and often serve on more than one. In addition, we attend board train-ing sessions, the Co-op annual meeting, and many other Co-op events. The time commitment is around 10 hours per month. We do not have responsibility in the day-to-day functioning of the Co-op. Daily operations are the responsibility of the Co-op’s very capable management team and superb employees. The Board instead focuses its collective energy on provid-ing direction for the Co-op in a broader sense. We take member input very seriously

and give our utmost attention to all member communication that comes our way. We each take turns writing for the Co-op News and attend various com-munity meetings and events as Co-op representatives. Finally, and most importantly, Direc-tors have fiduciary responsibil-ity to the member-owners of the North Coast Co-op, meaning that we are each entrusted with caring for the assets and finan-cial well-being of the corpora-tion. To this end, we engage in regular analysis of Co-op finan-

cial statements and approve a budget every year.

As Chair of the Nomi-nating Committee and a fel-low member-owner, I’m here to answer your questions (I know I had many) and ensure all the necessary material is submitted (please see email address below). It is a busy and important time for your Board and Co-op; please consider joining us.

Our Strategic Planning Workshop exemplified all

that is best about our Co-op. Somewhat more than two dozen of us—general members, the management team, and the Board of Directors—met in April and spent that Saturday looking forward; not backward, not at mistakes or problems, and not stridently advocat-

ing from particular ideological views. Our group spanned six decades and included founding members, as well as the new Arcata store manager just two weeks on the job. We asked ourselves what it meant to be a cooperative, what our mem-bers needed, and what steps we needed to take so that in a half-century, our locally owned and controlled enterprise would still be a vital part of our com-munity.

While discussions turned to many topics, we all began with an awareness that inevi-tably, change will be coming to our corner of the world. Our thoughts turned toward steps we might take to diversify ourselves and meet members’ needs beyond our front door. Access and accessibility mean more than a parking lot, and healthy food must be something members can afford to buy. Liv-ing wages and benefits, a posi-tive workplace, and superior

customer service aren’t merely talking points. We spoke of the Co-op’s leadership role in this community, and asked our-selves several times, “what’s next?”

We kept returning to our responsibilities as stewards of a unique experiment, and natural, organic growth into new ven-tures as a means to stabilize our core business. If—no, when—the competition includes some Major Player finally arriving on our shores, how well pre-pared are we with committed members and several income streams? Can we keep to our founding purpose bringing healthy food at a price below “Whole Paycheck”? Time and again during the day, we found ourselves determined not to just “green wash” ourselves, not to prosper at any price, but rather to live out the principles of our cooperative creed.

The next step is in the hands of our General Manager, Kelli

Reese. She’s working on a rough draft of the particular ideas that surfaced a few weeks ago. She will detail exactly what we can commit to over the next five years, and how we can expect to measure our progress towards those goals. The Board will have a look at a rough draft in July, and after sugges-tions and modifications, give tentative approval in August. The entire membership will be introduced to the Strategic Plan at our Annual Membership Meeting in mid-October.

Let me end with a note of abiding thanks to all those who gave their Saturday, but more so, gave of their hearts and minds. So long as we are able to inspire good people to work selflessly toward a common goal, we embody the best in our beliefs. This sort of patient, rea-soned, “right attitude” will see us through the many changes ahead of us as we adapt to sur-vive the next 40 years.

It's election Time — Consider Running for the Boardstrategic Planning Timeline

March – Dec. 2012Publicity for participation in Strategic

Planning process (Co-op News & in-store)

spring/summer 2012Member/Employee questions in monthly

Co-op News

september 2012 Publish Strategic Planning timeline in

Co-op News

October 2012 Co-op News articles highlighting

accomplishments of the last/current Strategic Planning timeline (see Message

from the Board)

October 21, 2012Participatory discussion at Annual

Membership Meeting

Oct./Nov./Dec. 2012 Explain and promote Strategic

Planning process in Co-op News

Nov. 2012 /Dec. 2012/ Jan. 2013

Co-op News articles & interviews by/with members & employees who participated

in the last Strategic Planning process

Dec. 2012 – Jan. 2013Call to members & employees for

Strategic Planning workshop in April

Jan. – Mar. 2013Sources for member & employee input

• Flip Charts in store• Member Forums• Employee Forums• Blog/Facebook

April 2013Strategic Planning Workshop • Ideally 40-50 participants

May & June 2013Strategic Plan is written by General

Manager

July 20131st draft of Strategic Plan presented

to Board of Directors

August 2013 2nd draft of Strategic Plan presented

to Board of Directors

september 2013Strategic Plan adopted by Board

of Directors

October 2013 The Strategic Plan will be available

to view and discuss at Annual Membership Meeting / 40th Anniversary

celebration

Contact [email protected]

See reference guide (p. 15) for important dates & application information.


from the General Manager

Contact [email protected]

Recently, I put a small Non-GMO Project verified sticker on my name

tag and thought to myself how I wished that was true. As hard as I try to monitor what I eat and cook from scratch, I feel as though I would need to be a hermit these days in order to avoid GMOs alto-gether.

With as much as 80% of conventional processed foods now contaminated with GMO, it’s a mind blowing prospect to try and live a life free from GMOs with some regularity, but I’m trying. I like to go out to dinner with friends and go on vacation where I don’t have to load up a cooler to take along food I will eat, although I do that more often than not.

Looking back to last year and Prop 37, I wasn’t surprised that Monsanto and other Biotech companies teamed up with Giant Corporate companies like General Mills and Kraft to defeat the measure with enormous pocketbooks. What I didn’t expect was how let down I would feel about it. I think a number of us here at the

Co-op felt the same way and it took time to regroup after we lost the fight we’d put so much effort into winning.

In the last few months, I’ve come to realize that we’re not alone in this fight. In fact, all across the world many countries have taken massive steps to ban GMOs. Here in the U.S. we’ve been a little slower to convince the powers that be that we have a right to know what’s in our food, but I’m still hopeful we will persevere. There are a number of states with initiatives on their ballots and there are a number of individuals who are investing countless hours into the fight, including congress members and the sen-ate.

As you will note in this issue of the Co-op News, we are doing our part as well. We have been hard at work figur-ing out how to meet the overwhelming requests from our members to 'please do something more' and we have taken those next steps. In this issue of the Co-op News we highlight our new GMO policy (p. 2); in addition we’ve already started to label all of the GMO-free verified products that are part of the Non GMO Project. This is a big undertaking and will take us some time, but the store is starting to fill up with

the butterfly logo hopefully allowing you the opportunity to shift your purchasing power to those products that have been verified as free from GMOs, if that is your preference.

A great deal of behind the scenes work has gone into our policy supported by the incredible team here at North Coast Co-op. From board members to employees; many participated in the pro-cess. We hope this is just the beginning and we'll look to refine our processes as more information becomes available and changes are hopefully made at the govern-mental level.

Other NewsIn the May issue of the Co-op News I talked about the task we’ve undertaken to resolve some issues with our preferred share structure. We are still working on those issues, but hope to have them ironed out in the next couple of months. In addi-tion, we are hard at work on the bylaws rewrite to correspond with necessary updates to our preferred share structure and current practices. This has been a busy time for many of us at the Co-op and we are taking every step to ensure that we are being thorough in our process. If you have questions, please let me know. I’m

happy to talk to you at any time. We are currently in the midst of our

annual audit. This is a busy time for our accounting department and once this final step in closing the fiscal year is complete, we will have an Annual Report for your review. We already know we are ending this year on a positive note and will be able to issue patronage refunds again this year. Annual statements will be going out to all members shortly; however, patron-age refund checks will not be issued until later in the year. Please look for updates and information in future editions of the Co-op News.

We’re nine weeks into fiscal year 2014 and both stores are doing well, we’re up more than 5% over the same time last year. We've taken our Open Book Man-agement program to the final step of “sharing the success,” which allows each employee the opportunity to give input on store goals and take part in helping us meet those goals. Each employee has attended Financial 101 training which helped them gain a deeper understand-ing of how the Co-op operates from the back door to the accounting department; and when we succeed we do that together and when we fail, we each have a hand in helping us get back on track.

I’m looking forward to an amaz-ing year ahead, and I’m grateful that I was chosen as the General Manager. I do not take my position lightly and feel honored that I have the opportunity to carry on what was started 40 years ago. Thank you!

kelli ReeseGeneral Manager

With as much as 80% of conventional processed foods now contaminated with

GMOs it’s a mind blowing prospect to try and live a life free from GMOs with some

regularity, but I’m trying.

From the General Manager Your input, unique talents &

energy are needed and welcome.

Recently, we mailed a letter to members who were out of

compliance with the North Coast Cooperative’s Articles of Incorpo-ration and By-laws by not being a resident of California.

We understand that to some it may feel like we’re desert-ing you, but please be assured we are not; we are required to comply with our bylaws and our securities permit. We appreciate your patron-age and investments in the Co-op over the years. We also know some of you may want to keep in touch with the happenings of the Co-op so we have some convenient ways for you to do that (see right hand column).

If you find yourself as a resi-dent of California in the future, we hope that you’ll consider rejoin-ing the North Coast Co-op. Your membership number will not be recycled, so you’ll be able to request the same number when rejoining. If we have made a mis-take and you do currently have a California address, please contact us immediately so we may update our records.

If you have questions, contact Bella Waters, Membership Coordi-nator at (707) 826-8670 ext. 135 or [email protected]. She is available Monday 8:30-5pm and Tuesday through Thursday 8:30 to 3pm.

Board of Directors Election June 1 General Candidate Application Packets available at Customer Service in both stores and at www.northcoastco-op.com (see ad above).

Board of Directors Meetings Co-op members invited to attend.

Jun 27 | 6-8pm Co-op Community Kitchen, Eureka store location

July 25 | 6-8pm The Kitchen (Plaza Point building, across the Street from our Arcata store location)

Aug 22 | 6-8pm Co-op Community Kitchen, Eureka store location

Co-op Action Committee Meets at the Board’s request. No meetings scheduled at this time. Find meeting dates and times at www.northcoastco-op.com/about.htm

Finance Committee Meets quarterly.

July 24 | 5:30pm Co-op Conference Room, upstairs in Arcata Store Location

Co-op Events June 14 Thrill of the Grill 11:30am to 2pm at the Co-op’s Eureka location. $5 per plate. Gluten-free and vegetarian options available. All proceeds go to local food bank Food for People and their child nutrition program.

Co-op Sponsored Events June 2 Humboldt Tri-Kids Triathlon 23rd year anniversary. Find more information at www.trikids.com

June 20-21 St. Joseph Hospital Foundation Golf Classic. Dinner and Auction on June 20; golf tournament on June 21. Funds raised go toward the purchase of new linear accelerators that help treat cancer patients. Ticket prices and info at www.stjo-sepheureka.org/For-Community/St-Joseph-Hospital-Foundation/Special-Events.aspx.

Deadlines June 15 Member Surveys due (see p.9) June 30 40-for-40 Giveaway entries due (see p.10) July 15 Deadline to submit Candidate Applications,

Statements and Agreements.

ELECTION TIMELINEJune 1

Application packet for candidacy will be available at Customer Service in both stores, as well as on

our website www.northcoastco-op.com/about.htm#board.

July 15Deadline to submit application packet for candidacy.

August 12Deadline to meet with Co-op videographer to film

video statement. These will be posted to the Co-op’s website during the election.

August 15 Candidate Forum, 7-8pm in Arcata. The event will be filmed for posting to our website. Please note:

there will be an opportunity for members to submit questions before the forum—we want to hear your questions! Keep an eye out for instructions in future

issues of the Co-op News.

september 3-October 15Candidate campaigning, if desired.

september 3 – October 15Election time, please vote!

October 1940th Anniversary Party and Annual Membership

Meeting. Election results announced and new Board Members seated.

Look for your chance to win in the

July issue

Asa was our Co-op Kids Disaster Prep Essay Winner!

He won a $25 gift card!

There are three open seats this year: one open to employees and two seats open to the general membership. Intelligent,

open-minded, creative, innovative, financially savvy, commit-ted participants are needed to lend their voice and vision to our cooperative process. This is an exciting time for the Board to work with the General Manager and her team to implement the new Strategic Plan. We encourage you to consider this exciting opportunity to make an important contribution to our commu-nity. See the election timeline in the Reference Guide below.

June2013 coopnews

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Transcript of June2013 coopnews