NEWS
September 2015
Karina Davidson’s “Bastille Day Picnic” class
encouraged lively conversation between
instructor and audience. Below are some
of the recipes prepared during the fivecourse cooking demonstration.
Food, Fun and Inspiration
Photos by Matt Curtis and Lisa Heisey
Co-op Cooking Class Satisfies on All Levels
by Lisa Heisey, Co-op member-owner and volunteer
When a class starts with French
bubbly and charcuterie then delectably
segues to perfectly steamed asparagus
with a Dijon vinaigrette, rustic roasted
beet salad, followed by a perfectlycrusted and luscious quiche Lorraine and
a grand finale of absolutely divine salted
caramel chocolate mousse, well, there is
no doubt you’ve just been schooled in
how to prepare and enjoy a delicious and
most fulfilling evening.
Satisfying on all levels, local culinary
expert Karina Davidson’s “Bastille Day
Picnic” on July 14 combined top-quality
ingredients sourced from the Co-op with
a fun and fabulous-to-watch cooking
presentation as she prepared each dish in
the sparkling new Healthy Connections
classroom at the Co-op’s newest building
at 405 E. Holly St. “I’m very excited to
be in this new space,” Davidson said.
“It’s amazing!”
Featuring an understated modern
design with lots of stainless steel, classic
subway tile, and bold pops of color, the
new classroom easily accommodated
two volunteer kitchen assistants and
Davidson as she deftly prepared the
five courses. An appreciative audience
comprised of singles, couples, and
friends sat classroom style, close to the
action, and could refer to handwritten
recipe copies provided for each
participant to follow along and take
home to use in their own kitchens.
With well over two dozen ingredients
in play, the Bastille Day Picnic menu
was diverse and sometimes complex—
lots going on that evening in the Co-op
classroom kitchen! Some cooking steps
requiring more time—such as roasting
the beets—were done in advance,
but each step was carefully described
by Davidson, who exudes calm yet
confident culinary technique along
with great knowledge and appreciation
of wonderful French food made with
quality ingredients. Davidson effortlessly
explained each step and answered
audience questions along the way, and
made cooking this particular feast look
easy, aptly inspiring those who may shy
away from making pie crust or salad
dressings while also appealing to more
experienced home cooks.
Davidson duplicated some steps—
such as making the quiche crust, which
required chilling and pre-baking—
during lulls in the real-time cooking
process, so she could fully demonstrate
how each dish was prepared and also
offered tips on how to “cook by feel.”
Don’t ever over mix your pie crust,
Davidson cautioned, as “over mixing is
death to flakiness.”
Davidson finished the class by making
a second batch of rich, amber-colored
organic caramel—one of the key
ingredients in the well-chilled chocolate
mousse completed at the beginning of
class and then enthusiastically enjoyed
by participants at the end of the evening.
“All of the food was SO good,
just excellent! And it was even
more enjoyable than going out to a
restaurant,” said one participant after the
class.
Beyond the food itself, the best part
of the education and entertainment
during the two and a half hour class
was the banter between instructor and
audience—none of which you get from
following a cookbook or watching a
YouTube video clip. Between bites (as
each sample course was distributed)
and sips of rouge ou blanc vin Français
for those who indulged in the generous
$7 wine option, lively and respectful
conversation ranged from sharing
opinions on the “best” local bacon,
favorite olive oils, different ways to
crimp a pie crust, and easy tricks to save
prep time and dishes.
“Davidson has been instructing for the
Co-op since 2003,” said Kevin Murphy,
the Co-op’s Healthy Connections
coordinator. “She’s warm and accessible
and she definitely knows what she’s
doing,” he said.
Co-op cooking class fees vary in price
and offer a wide range of topics and
cuisines; the Bastille Day Picnic was
$39, with advance registration through
Whatcom Community College. While
classes vary, the sample amounts of food
at this particular class were generous and
certainly qualified as dinner, representing
a great overall value in terms of food
quality, a fun evening out, as well as an
educational experience. When perusing
classes, don’t despair if a particular side
ingredient is not your thing; instructors
will offer ideas for substitutions and with
notice may be able make very simple
changes to accommodate individual
tastes.
Murphy, who coordinates and
schedules Co-op classes, is thrilled
with the new classroom and said the
kitchen will soon feature a mounted
camera and two flat screens for better
viewing. “Unlike the kitchen in the old
Connections building, the new space
is actually designed to be a kitchen,”
Murphy said. “During the planning
process, we gathered input from a
half-dozen of our regular instructors.
It’s much better designed and is a
friendlier, much calmer space—a huge
improvement for those working in the
kitchen. It’s a quantum leap in terms of
ease of movement.”
Healthy Connections Calendar:
Learn More and Register Today
Co-op cooking classes feature
a smorgasbord of culinary experts
and delicious cuisines; participants
can register by phone or online.
“The fall lineup of classes is packed
with lots of choices, and features
our regular instructors as well as a
few new ones,” Murphy said. Find
upcoming class listings on pages
6–7 of this newsletter, or click on
the “Classes & Calendar” button
at www.communityfood.coop. You
can also watch a 1-minute video on
our website homepage to learn more
about how to find and register for our
cooking and wellness classes.
Downtown: 1220 N Forest St (7 am – 10 pm) • Cordata: 315 Westerly Rd (7 am – 9 pm) • Bellingham WA • 360-734-8158 • www.communityfood.coop
FOOD CO OP
The Co-op Board of Directors
Meetings are on the
second Wednesday of every month.
Next Meeting:
Wednesday, September 9, at 7 pm
Roots Room at the Cordata store
315 Westerly Rd. at Cordata Pkwy.
Member-owners are welcome to attend. To share
your suggestions or concerns at the 10-minute
member-owner forum at the start of each meeting,
contact Board Administrator Jean Rogers in
advance, at 360-734-8158 or [email protected], by the first Monday of the month, if
possible.
Jim Ashby, General Manager 360-734-8158
Board of Directors:
Mariah Ross, Chair
360-820-5251
Brooks Dimmick, Vice Chair 360-734-1351
Megan Westgate
630-592-5325
Brent Harrison 360-398-7509
Laura Ridenour
970-372-8344
Jade Flores, Staff Rep.
360-734-8158
Caroline Kinsman
360-224-9525
Melissa Morin
360-510-5382
Zach Zink
509-331-4899
~~~~~~~~~~~~~~~
Co-op store hours— Open 7 days a week
Cordata—7 am to 9 pm
Downtown—7 am to 10 pm
Co-op deli hours—
Cordata—7 am to 9 pm
Downtown—7 am to 9 pm
Co-op Bakery Cafe—
7 am to 8 pm
Visit the Co-op website at
www.communityfood.coop
Cooperative Principles
•Voluntary and open membership
•Democratic member control
•Member economic participation
•Autonomy and independence
•Education, training, and information
•Cooperation among cooperatives
•Concern for the community
Co-op Community News is produced by the
Community Food Co-op and
published eight times per year.
Downtown
1220 N. Forest St. Bellingham WA 98225 Cordata
315 Westerly Rd.
Bellingham WA 98226
Co-op Bakery Cafe
405 E. Holly St.
Bellingham WA 98225
360-734-8158 (all locations)
Co-op Community News is published as a service for
member-owners. Letters from member-owners are welcome
(see guidelines below). The deadline for submission
of letters is 8 pm on the 5th of the month preceding
publication.
Editor:
Design/Production:
Laura Steiger
Joanne Plucy
Opinions expressed in the Co-op News are those of the
authors and do not necessarily represent those of the Coop Board, management, staff or member-owners. Nutrition
and health information is provided for informational
purposes only and is not meant as a substitute for a
consultation with a licensed health or dietary practitioner.
Acceptance of advertising does not indicate endorsement
by the Co-op of the product or service offered.
Letters to the Editor Guidelines
Letters must include your name, address, and a daytime
phone number. Please respect a maximum of 150 words.
Due to space considerations, we regret that we may not be
able to publish all letters.
Please send letters to:
Newsletter Editor, Co-op News
1220 N. Forest St., Bellingham WA 98225
or email editor: [email protected]
Not a Co-op
member yet?
Ask your cashier or service
desk staff about the benefits of
membership. Membership is very
affordable and is free for people
age 62 or older.
2
Co-op News, September 2015
June 10, 2015
August 12, 2015
Board of Directors Summary
Board of Directors Summary
Jean Rogers, Board Administrator
Jean Rogers, Board Administrator
•
•
•
•
•
•
Justin Brown, CPA with Larson Gross, reported on the
Co-op’s internal review. 2014 was a very strong year for
the Co-op.
The Board approved a patronage dividend for 2014.
Over 7,000 member-owners will receive patronage
payouts.
Directors also approved a resolution extending the Co-op’s
private offering from May 31 to August 31, 2015.
A resolution was approved allowing the Co-op to pay
$11,000 to offset the cost of moving the old Connection
Building (the same amount that demolition would cost).
The Board concluded the meeting with a report on a
Board leadership training event, and an update and
discussion on the Downtown expansion project.
•
•
•
•
A member-owner asked the Board to support the
opening of cold weather shelters before outside
temperatures drop to 32 degrees (current city policy)
noting the challenges of cold weather for homeless
people.
The Board supported the Co-op’s application for
Domestic Fair Trade Association certification.
Directors approved an October Dining with Directors
topic on the benefits of Domestic Fair Trade for
Whatcom and Skagit county farm workers. The event
will include an update on current Co-op and Board
projects, with a focus on diversity.
The Board endorsed Carbon Washington Initiative
732, which would institute a revenue-neutral carbon
tax on CO2 produced by fossil fuels and consumed in
Washington state.
The meeting concluded with a discussion about the
Downtown store remodel and parking lot improvements.
Complete minutes for this, and all Board meetings, and the governing policies are available at the service desk. Complete
minutes are also posted at www.communityfood.coop.
The first 10 minutes of every Board meeting are reserved for member input.
Next meeting: September 9 at 7 pm, Cordata Roots Room, 315 Westerly Road.
Member-owners welcome to attend the session or the full meeting. Hope to see you there.
Patronage Dividend
Declared
Jon Edholm,
Co-op Finance Manager
Co-op
Dividends
$$$$$$
Your Community Food Co-op
is proud to declare member-owner
patronage dividends again for 2014.
The patronage dividend is how the
Co-op shares profits with its memberowners.
The dividend amount is determined by allocating profits
that pertain to the total of all member-owner purchases. We
then apportion the member-owner profits based on the total
purchases made by each individual member-owner.
Twenty percent of each member-owner’s dividend will be
redeemable at any Co-op register for merchandise, or you
can request a check. If you do not want to use your dividend,
consider donating it to the Co-op’s Farm Fund, the Round
Up at the Register campaign to benefit the Community
Shopping Day organization of the month, or to one of the
other groups we are collecting money for at our registers.
This year’s total dividend is approximately 2.7 percent
of your total 2014 purchases. Dividend notifications were
mailed to member-owners in mid-August. We issued
approximately 7,000 patronage dividends for 2014, ranging
from $4 to $167.
Please redeem your dividend by December 31. There is
no financial benefit to the Co-op by not redeeming your
dividend. If you do not want to use your dividend, consider
donating it to the Co-op’s Farm Fund or to any of the groups
we are collecting money for at our registers.
Co-op
DWD
6-8 pm
Save the Date
Dining with the Directors Forum
Working for a Fair and Just Food System:
How farm workers benefit from domestic fair trade
Featured speaker:
Rosalinda Guillen
Executive Director at Community to Community
Thursday, October 22, 6–8 pm
Co-op Connections Building classroom
405 E. Holly Street
Free Event—Registration required
(registration opens Thursday, October 1)
To reserve your seat, call or stop by the service desk
at either store. This event fills quickly. In the interest of
hearing from as many member-owners as possible, we give
priority to those who did not attend the last forum.
For more information, contact Jean at 360-734-8158,
ext. 311, or email [email protected].
Frequent questions we receive—
Why didn’t I get a dividend?
Member-owners needed to have spent $739 or more at
the Co-op in 2014 to qualify for the minimum $4 patronage
dividend. If you believe you were eligible to receive a
dividend but a notification was not delivered to your mailing
address, simply ask at any register or at the service desk to
verify your eligibility. If you were eligible but did not receive a
notification in the mail, please update your mailing address at
the service desk.
What happens to the other 80 percent of my dividend?
When you redeem your dividend, the Co-op keeps the
remaining 80 percent in a retained patronage account in your
name, and may repay it at a later date when the Board decides
that the Co-op no longer needs to use the retained portion as
operating capital.
What happens if I don’t redeem my dividend?
If you don’t redeem your 20 percent patronage dividend
you will lose that immediate benefit, and the 80 percent
that the Co-op would retain (retained patronage) in your
name.
www.communityfood.coop
Remembering Dennis Lane
(February 14, 1944 – July 4, 2015)
internationally known model for
strengthening local agriculture. He
was unfailingly kind and inclusive,
and always wanted to engage with
all communities in our county.
Spending time with Dennis always
meant learning something—
not just about community
development, but about being a
good human being.
Earlier in the year Dennis had
emailed, “We are building the
future of cooperation in growing
the future of farming in Whatcom
County … both big and small. I hope
that the struggle and innovation both on
our part and the farmer community will
continue to move toward the light and
progress.” On June 1 he said, “I’ve come
this close to seeing us create a more
sustainable community and food system.
I’ll be around to see these things happen
and more.” Our last email from Dennis
on June 19, just two weeks before his
passing, was a careful assessment of a
Farm Fund loan application, ending as
usual with “my two cents.”
Dennis, we hope you are watching,
and that we can succeed in building
your dream. You are greatly missed, and
always present in the ongoing work to
create a just and sustainable society.
Ask the Nutritionist
ionist: My
Dear Nutrit ot getting
mn
doctor says I’ m in my
iu
lc
enough ca
have any
diet. Do you
suggestions?
Calcium is a mineral that is important
for many functions in our body. We all
know calcium is essential for building
strong bones and healthy teeth, but it is
also important for blood clotting, nerve
impulses, hormone secretions, and muscle
contraction. Our body stores calcium in
our bones and teeth. We cannot make
calcium, so it is an essential nutrient we
must get from food. Our body maintains
a constant level of calcium in our blood,
so when we don’t eat enough calcium
our body takes calcium from our bones,
resulting in weak bones.
The amount of calcium you need every
day depends on your age and sex, but the
average adult needs about 1,000 – 1,200
mg of calcium a day.
Dairy products like milk, yogurt, and
cheese, are all great sources of calcium.
However, if you don’t eat dairy, there are
Lisa Samuel, Registered
Dietitian and Nutritionist
still many other sources, including fish
(sardines, salmon, perch, and rainbow
trout), leafy greens (like kale, collard
greens, and broccoli), tofu, beans that
have been soaked and cooked, and
calcium-fortified foods like orange juice
and breakfast cereals. It is important
to note that although spinach, chard,
and beet greens also contain calcium,
the calcium in these foods is not wellabsorbed because they also contain
oxalic acid, which binds the calcium and
prevents absorption.
If you’re not getting enough calcium
from foods, you can consider taking a
calcium supplement. The two main forms
of calcium in supplements are carbonate
and citrate. Calcium carbonate is the
most common and least expensive, but
it is best absorbed with food. Calcium
citrate is absorbed equally well with or
Send your nutrition questions to lisa@
nourishrds.com. Lisa Samuel is a Registered
Dietitian and Nutritionist and founding
partner of NourishRDs. Check out Lisa’s
schedule of upcoming cooking classes and
workshops through the Co-op’s Healthy
Connections program. You can also
find more of her non-diet advice on the
NourishRDs Facebook, Twitter, Instagram,
Pinterest, and blog at www.nourishrds.
blogspot.com.
There will be:
• no daily hot specials
• no seating area
David Donohue—
Singer-Songwriter
Thursday, September 17
6–8 pm
Co-op Bakery Café
Volunteer Thanks
Photos by Matt Curtis,
• no microwave
• no indoor restrooms (porta potty
is located outside the store; we also
have restrooms across the street in the
Bakery Cafe)
Co-op customers are welcome to
bring their deli food across the street to
sit down and enjoy at the Co-op Bakery
Cafe, or join us at the Cordata store for
breakfast, lunch, or dinner.
We anticipate construction in the
Downtown store main parking lot to
begin in September.
This newsletter is printed on 20% post-consumer waste paper with soy inks.
Third Thursday
Local Music Series
David Donohue is a Bellingham
singer/songwriter who writes songs
about life, from the heart. A longtime
poet and musician, he has fused the
two disciplines to bring a unique
perspective to the stories he lives
in. Join us at our new Bakery Café
(hopefully on the patio!), across the
street from our Downtown store for a
relaxed evening of local music.
Thanks for making our first weeks in the new
Co-op Bakery Cafe so wonderful. We are very
appreciative of your support! Now it’s time to turn
our attention to renovations in our Downtown store.
Please be aware of the following temporary changes
in the Downtown store deli during renovation
(through October).
To enjoy daily hot specials, check our website to
see what’s on the Hot Bar at our Cordata store.
The Downtown store deli will continue
to offer:
• coffee, tea, espresso, and smoothies
• hot cereal (in the morning)
• a choice of two hot soups
• made-to-order sandwiches
• cold salads, sides, sandwiches, and
entrees to-go from the deli and grabn-go cases
Please note that the old Connections
Building at the corner of Forest
and Chestnut streets is no longer in
use. All community room use and
Healthy Connections classes are
now held in our new Connections
Building at 405 E. Holly Street,
directly across Holly Street from the
Downtown store.
The room is available to Co-op
member-owners for personal use, by
donation. This is just one of your
Co-op membership benefits. See
“Use of Community Room” in the
Participate tab at communityfood.
coop for information about reserving
the Connections Building classroom
for your meeting or gathering.
without food. If you experience gas,
bloating, or abdominal discomfort with
the calcium supplement, try taking a
different kind. Also, spread the dose
out throughout the day to increase
absorption. Lastly, you need Vitamin D
to properly absorb calcium, so be sure
you’re getting at least 800 mg of Vitamin
D3 each day.
What’s Happening in
the Downtown Store?
During construction—
Classes and
Member-Owner
Use Now in New
Connections
Building
Photos courtesy of David Donohue
One of the Community Food Co-op
Farm Fund’s longest serving committee
members, Dennis Lane, would usually
end his emails to the group with
“anyway, my two cents.” There couldn’t
be a bigger understatement. Since 2003
Dennis contributed his many years of
experience in food and farming advocacy
to help create and guide the Farm Fund.
His background in working with farmers
markets, his expertise with public radio
and media, his vision of healthy food
for everyone, and a food system in
which local farmers could thrive were a
gift to the Farm Fund, the Co-op, and
Whatcom County.
Steady guidance, a big picture view,
and a passion for social justice were only
part of what Dennis brought to the
Farm Fund. His warmth, enthusiasm,
and dedication helped keep the
Fund steadily moving forward, from
humble beginnings to becoming an
Thank you for your cooperation while
we continue to improve our co-op!
The Co-op thanks all of our
volunteers for their contributions.
Volunteers assist with cooking classes,
newsletter distribution, events,
mailings, and participate in the
Member Affairs Committee. Ongoing
opportunities in our stores are
currently full. Co-op member-owners
receive one $5 coupon each time they
volunteer for 1/2 hour or longer. For
updates on volunteer opportunities,
join our volunteer email list. Contact
Karl Meyer at karlm@communityfood.
coop or 360-734-8158 ext. 160.
Co-op News, September 2015
3
Quick & Easy
Homemade
Applesauce
Huzzah for Apple Season
Kate Ferry, Co-op Member-Owner and Blogger
The transition from summer to fall
is one of my favorite seasonal changes.
With the equinox come crisp mornings
of cool air, chilly frosts, and thick fogs
that blanket the landscape. The trees
begin to put on a show and change to
vibrant orange, fiery red, and bright
yellow before shedding their leaves.
After the overflowing abundance of
summer, we get to enjoy the fall harvest
of squashes, pumpkins, and my personal
favorite, apples. Fall is a delightful
myriad of colors and flavors.
We are blessed to live in the heart
of apple country and to enjoy a long
season and an extensive selection of
apple varieties, which vary by location,
climate, consumer demand, and
historical prevalence. Local growers
focus on varieties that grow well in a
moist, maritime climate and appeal
to consumer purchases at local stores,
including the Co-op.
With this year’s unusually hot weather,
the local apple (and pear) season is
already in full swing with Gravensteins
from BelleWood Acres, a delicious apple
renowned for its baking and preserving
tendencies, and the newcomer Sansa
(farmer direct from Brownfield Orchard
in Chelan!) and Tsugaru varieties.
The middle of the season brings with
it the fresh treats of the Honeycrisp,
one of my personal favorites, and the
Gala. Apple season comes to a close in
October, before the first heavy frost,
with the Idared, Fuji, and Orin. The
Co-op carries all of these and many,
many more apple varieties; if you need
a recommendation just ask one of the
produce clerks.
As an amateur home gardener, I was
blessed to move into a home with an
abundance of established apple and pear
trees. My learning curve for how to care
for, maintain, and harvest these treasures
was steep and mottled with hiccups. The
trees produce an unconfirmed variety
of fruits, but our best guess is that one
tree is a mouth-puckering tart gem and
the others are a heavy, baking apple.
Through trial, error, and a lot of reading,
we have learned how to best prune
and manage the trees. Our harvesting
method is based primarily on taste. A
few well-timed pickings along with a
hearty bite and we get a good idea of
when the apples are ready to be enjoyed.
The ideal condition for storing
apples over the long haul is a dry, cool
environment. Apples will suffer when
exposed to temperature fluctuations and
moisture, like a cement floor or drafty
basement. And, one bad apple can
Saving Seed Symposium
(A Co-op Farm Fund supported event)
Saturday, October 3
doors open 11 am
Photo by Habiba Sial
Highwater Farm, 21135 Francis Road, Mount Vernon
No cost
Bring sack lunch or
potluck item to share
Contact: Danielle at 360-424-3289 or email [email protected]
Noon to 2 pm: Speakers’ roundtable with seed industry colleagues,
including policy advocates and farmers.
2 to 3’ish pm (welcome to stay later and talk): Mini workshop and open
house includes seed identification, harvest and threshing techniques, history,
and current matters. Information sharing and learning meant to inspire and
support each other.
Acme Farms
Cheese
Celebrate Eat Local Month
with the newest arrival to our
specialty cheese department.
Straight out of the little town
of Acme, the smooth, subtly
flavored Camembert, Petite
Brie, and Jack will tempt the
palate of any cheese lover.
Photo by Matt Curtis
4
Co-op News, September 2015
definitely spoil the whole bunch. Keep
a close eye on apples for spoilage and
remove them from the group. Mother
Nature’s schedule is ideal, and it is not
coincidental that late-season varieties
keep for the longest period.
Apples are a wonderfully diverse
fruit. You can enjoy them as sweet syrup
drizzled over buttermilk pancakes; tossed
with roasted new potatoes, pine nuts,
and dried currants; or the quintessential
grab-n-go bite. Included is a simple
recipe for a quick and easy homemade
applesauce—canning applesauce is a
great way to preserve a large harvest well
into the dark days of winter.
Fall is a great time to embrace the
goodness of apples in all their unique
delights, so gather bushels aplenty and
work some magic in the kitchen. Enjoy
and appreciate the bounty as it comes to
fruition!
Kate Ferry is a Co-op member-owner
and local writer blogging at www.
walkingtherainbow.wordpress.com.
This applesauce cooks in less
than 20 minutes and is a perfect
side to pork chops or enjoyed on
its own.
Each average size apple yields
approximately 1/2 to 2/3 cup
serving size.
Cut apples into medium chunks,
discarding cores. Peels are optional.
Peels will help the sauce thicken up
and make preparation quicker, but
do lend to a chunkier applesauce.
Place chopped apples in a
medium to large stockpot. Add
enough water to cover the bottom
of the pot and prevent apples from
sticking. Sprinkle in cinnamon and
a light touch of nutmeg, to taste. If
using particularly tart apples, you
can opt to add a tablespoon or two
of white sugar.
Cook over low or medium
heat. When apples begin to
soften, stir the sauce and begin
mashing with a potato masher
or fork. When apples have
completely softened, finish
mashing until sauce reaches
desired consistency. Taste and
add more cinnamon, nutmeg,
or sugar as needed. Serve warm
or chill in the refrigerator until
ready to serve.
Squash, Bacon and
Apple Hash
Total Time: 45 minutes; 25 minutes active
Servings: 4–6
4 cups diced butternut squash (about a
3-pound squash)
2 teaspoons vegetable oil
1/2 pound bacon
1 cup diced yellow onion
1 apple, peeled, cored and diced into
1-inch cubes
2 teaspoons minced fresh sage
Salt
Ground black pepper
Preheat the oven to 400°F.
Peel, seed and dice the butternut
squash into 1-inch cubes. In a bowl, toss
the squash with the vegetable oil and a
pinch each of salt and black pepper. Place
the squash on a baking tray and bake
for 20 to 25 minutes, stirring halfway
through, until the squash is tender.
Remove from the oven and set aside.
While the squash bakes, cook the
bacon in a large skillet over medium heat
until crispy, turning occasionally. Remove
the bacon from the pan and set aside on
paper towels. Carefully drain all but 2
tablespoons of the bacon grease from the
pan. Add the onion to the pan and sauté
over medium-high heat for 5 minutes,
then add the apple and cook another 5
minutes, stirring occasionally. Crumble
or chop the bacon into bite-sized pieces.
Add the cooked butternut squash,
bacon, and sage into the pan and let the
hash cook, without stirring, for several
minutes to build up a nice brown crust
on the bottom. Sprinkle in a pinch each
of salt and black pepper and continue to
cook another few minutes until the hash
is adequately brown and crisp.
Serving Suggestion
This hash makes a unique side dish or
try it topped with an egg for breakfast.
Use a sweet, crisp apple such as a
Honeycrisp, Rome Beauty, or Empire.
Nutritional Information
Per Serving: 334 calories, 17 g. fat, 36
mg. cholesterol, 817 mg. sodium, 33 g.
carbohydrate, 6 g. fiber, 15 g. protein
Reprinted by permission from
StrongerTogether.coop. Find more
recipes and information about your
food and where it comes from at www.
strongertogether.coop.
www.communityfood.coop
Farm Fund Spotlight
Twin Sisters Farmers Market
Laura Steiger, Outreach Team
Heading up Mount
Baker Highway for some
fun on the mountain or
at the Nooksack River?
Live in the East County?
Then check out Whatcom
County’s newest local
produce market—Twin
Sisters Farmers Market.
The market is open
every Saturday through
the last day of October.
Located at the Nugents
Corner roundabout from
9 am to 1 pm, the mobile
market moves further up
the highway to the Kendall
Elementary School parking lot from 3 to
6 pm.
Twin Sisters Farmers Market received
a Farm Fund grant that was used to
purchase a 20-foot trailer and modify it
for use as a mobile produce stand. They
Who benefits from the
Co-op Farm Fund?
We all do!
Donations accepted at all registers,
by mail, or phone.
For more information,
contact Farm Fund
administrator Jean Rogers at
360-734-8158 ext. 217 or
[email protected].
Photo courtesy of Twin Sisters Farmers Market
Last minute adjustments to the trailer (built with support from the Farm
Fund) before the farmers market begins (above). Farmers Celeste Monke
of Pachamama Organics and Anna Morris of Slanted Sun Farm (right) stand
ready to assist farmers market shoppers.
also welded a metal structure to support
an awning, and used funds to purchase a
market scale, other market supplies, and
help out with operating costs in their
first year of business.
Farmers Celeste Monke of Pachamama
Organics and Anna Morris of Slanted
Sun Farm were working the market
booth on the day I visited and told
me that it simply wouldn’t have been
possible to launch the market without
the startup funds from the Co-op’s Farm
Fund.
The market is a collaboration of
several small farms, most located near
the Nugents Corner and Deming
areas—Small Acres, Coyote Bank
Farm, Slanted Sun Farm, Pachamama
Organics, Old Growler Farm, Growing
Garden, Mariposa Farm, and Grateful
Bounty Farm. The market brings fresh,
local produce to an underserved and
geographically isolated area of Whatcom
Salmon-Safe Certification
Laura Steiger, Outreach Team
Salmon have always been integral to
life in the Pacific Northwest—sustaining
people and wildlife for generations. We
are pleased to offer products from local
suppliers that recognize the importance
of protecting salmon and have taken
the necessary steps to be certified by
Salmon-Safe.
The Salmon-Safe certification
program has become one of the nation’s
leading regional eco labels with more
than 95,000 acres of farm and urban
lands certified in Oregon, Washington,
California, and British Columbia.
Their mission is to transform land
management practices so Pacific salmon
can thrive in West Coast watersheds.
Since 1996, Salmon-Safe has worked
with more than 300 West Coast farms
to provide incentives for the adoption
of practices that protect water quality
and fish habitat. Salmon-Safe certified
farms include both organic operations
and growers using biologically based
integrated pest management.
Additionally, more than 250 Oregon
and Washington vineyards have achieved
certification, including nearly half of
the wine grape acreage in Oregon’s
Willamette Valley and a growing
number of Washington’s most acclaimed
producers. Certification for winegrowers
focuses on reducing runoff from hillside
vineyards and enhancement of native
biodiversity on vineyard sites.
County and it
also provides
a direct
market for
these small
farmers to sell their produce.
Every Twin Sisters member put
an enormous amount of time into
planning the market, building the
trailer, marketing, crop planning, and
more. Each farm is expected to work
approximately one market day per
month, but have the benefit of sales
from the market every week it is open,
another perk for small farms without
much overhead for labor.
“We are hoping to build up our local
food system in East Whatcom County
and are always open to new members
or new vendors setting up next to us.
Washington Chestnut and a couple
other farms have started selling through
Twin Sisters as well,” said Chris Elder of
Coyote Bank Farm.
Along with produce sales, there
have been unanticipated benefits and
collaborations that have grown through
the creation of the market. “We have
also succeeded in creating a stronger
community for ourselves. We have
collaborated on sales to Growing
Veterans, Café Il Rifugio, and even
contributed to each other’s CSA
programs,” said Elder.
The market is making some sales to
folks traveling through the area, but
the majority of its customers are East
County residents. “Many of our new
customers are so excited. Especially in
Photo by Laura Steiger
Kendall we are greeted with wide eyes,
big smiles, and many thanks,” said Elder.
“Our number one goal is that local
people begin to realize that delicious,
high quality, local produce is being
grown right in their backyard and the
Twin Sisters Market is a great way to
access it. Buying your produce at the
market is also a way to support the up
and coming generation of farmers.”
The market is in the process of
acquiring equipment to accept EBT/
SNAP payments, and hopes to
participate in the Fresh Bucks program
next year, further increasing access to
fresh produce for low-income residents
in the area.
In the next few months they will
launch a fundraising campaign to replace
the current canopy system—which has
proven to be difficult to set up and a bit
unsteady in windy or rainy weather—
with a new awning that one person will
be able to pop up in a jiffy and will be
safer and less susceptible to challenging
weather conditions. Meet the folks from
Twin Sisters Farmers Market and learn
more about their Farm Fund project at
our Hootenanny on September 6 (see
back page).
Learn more about the Farm Fund
or make a donation to support local,
sustainable organic food and farming
projects at communityfood.coop.
Run with the Chums—5k Fun Run/Walk
These are just a few of our suppliers
that are Salmon-Safe certified.
• Triple Wren Farms farmer-florists
(Ferndale)
• Ranger and Draper brand chicken
(primarily in and around Skagit
Valley)
• Organically Grown Ladybug produce
(Washington, Oregon, and British
Columbia)
• Several Oregon and Washington
wineries
Thanks to all the Salmon-Safe
certified farms and vineyards for helping
to protect our precious salmon runs.
Remember to look for the Salmon-Safe
logo when you are shopping.
Learn more at salmonsafe.org.
This newsletter is printed on 20% post-consumer waste paper with soy inks.
“Healthy Water, Healthy People”
A Whatcom Water Weeks Event
Saturday, September 19, 10 am
Jackson Road, south of Grandview
Road, Ferndale
Free, all ages
Run or walk on trails through the
scenic Terrell Creek Watershed and learn
how a watershed works. Registration is
free and participants will receive a free
event T-shirt. A kid’s 1K Smolt Sprint
will start at 10 am and all racers will
receive a ribbon.
Festivities after the race include
refreshments, guest speakers, watershed
information exhibits, kids activities, and
water conservation prizes. Exhibitors
include Chums of Terrell Creek,
Whatcom Conservation District,
Nooksack Salmon Enhancement
Association, Birch Bay Water and Sewer
District, Birch Bay Watershed Aquatic
Resource Management District, and
more.
Advance registration at www.
chumsofterrellcreek.org.
Race day registration available, but
T-shirts not guaranteed.
Information: (360) 526-2381, ext.
103, or [email protected].
Co-op News, September 2015
5
Working together...
September 2015 Community Shopping Day Organization
Jet Oldsters/Ferndale Senior Activity Center
Robin Elwood, Co-op News Staff
“Pancake breakfasts are a Ferndale institution.
There’s probably not a weekend where someone isn’t
holding a pancake feed. Ours is a monthly pancake
breakfast, on the third Saturday of each month from
8 to 11 in the morning.There are pancakes, French
toast, toppings, scrambled eggs, sausage, ham, and
biscuits and gravy. Kids ages 3 and younger eat free,
older children are $3, and adults are $6.”
—Karma Wells
Karma Wells of the Ferndale Senior
Center was making me hungry as we
talked about the Jet Oldsters Association of
Jet Oldsters/Ferndale Senior Activity Center offer learning experiences through classes such as woodcarving (left) and excursions like the the one
Ferndale. The Jet Oldsters are the nonprofit
above to Deception Pass.
Photos courtesy of Jet Oldsters/Ferndale Senior Activity Center
responsible for creating and maintaining
the Senior Center, which is located adjacent
“Every event we hold came into being
updated information and Frequently
the lunch program has devolved to local
to Pioneer Park, in downtown Ferndale.
because local seniors wanted it to happen,”
Asked Questions on our website and we
groups. Providing thousands of meals a
“These fundraisers keep us alive. We
Karma told me. “That is true of the
had scheduled speakers to come help
year is a major expense. Although there
apply for many local and regional grants,
fitness classes, the crafts, and the social
explain what was going on. Basically, we
is a suggested donation, no one is turned
and we have some remarkable community
events. Seniors came up with the ideas,
provided the assistance seniors asked for.
away from the meal due to inability to pay.
partners. But really, a piece of everything
volunteered, helped organize, and attended.
“Another trend we’ve seen is the
So along with other fundraising efforts,
we do is directly paid for by our pancake
The sense of ownership is amazing.
increasing number of questions we get
the CSD funds will help keep the lunch
breakfasts and other fundraisers,” said
Ferndale seniors know that the space is
from seniors about social services and
program going.
Karma.
there for them, and they use it well. But it
charity resources. We’re fielding more
“Having dependable lunch sounds
The Jet Oldsters, as a name, is a product
is also lovely how quickly new community
and more calls about social services and
like an important part of your mission,” I
of the very late 1960s. The Whatcom
members are welcomed into the fold.”
how to make it with fewer resources.
suggested.
Council on Aging, in cooperation with
Karma went on to say that some
There are hard times for some seniors
“Oh yes,” Karma responded. “Cona group of volunteers bent on creating
members join for the gym, which, at $30
right now. As an organization, we
sistency is everything. All our events
a senior activity center, held a naming
a year, qualifies as the best deal around.
feel like it is our responsibility to help
happen on a very set schedule. It gets too
competition in 1969. Despite such entries
Others come for the meals or the speakers,
people any way we can. We’re educating
confusing, otherwise. For a program to
as Forgetmenot Club and Young as You
classes, and social events.
ourselves, so we can give seniors good
succeed, we try to have a really predictable
Feel, the Jet Oldsters entry carried the day.
“We try to meet the needs that come
answers,” said Karma.
schedule for it. Getting your groceries at
Five years of hard work later, in 1974, the
up, whatever they might be. We’re offering
The Community Shopping Day
the Co-op on our Community Shopping
Senior Activity Center opened its doors.
a healthy atmosphere, in several senses.
(CSD) funds will support the Senior
Day will help keep our lunch program
Over the past 40 years, the center has
Nutritionally, socially, educationally … we
Center’s daily lunch program. Lunch
predictable!”
provided a variety of services to seniors.
really do a bit of everything. Often, a new
is an important program for the
Learn more at ferndaleseniorcenter.
From offering meals to providing a place to
program comes about in direct response
center and its members: for some it’s
org, “Ferndale Senior Activity Center” on
organize and socialize, the Center responds
to larger events. Recently, with changes
the only meal, and the main social
Facebook, or (360) 384-6244.
to the needs of senior citizens from the
in health care, we had the phones ringing
occasion of the day. As local and state
continued on page 7
Ferndale area.
off the hook. Within two weeks, we had
funding has gotten scarcer, the cost of
FALL CLASSES 2015
HEALTHY
CONNECTIONS
CLASSES
Embrace Illness
with Halanna Matthew, PhD
Monday, Sept. 14, 6:30–8:30 pm
Illness can be one of our most effective and profound
teachers. Find out how illness and disease can transform lives, how we create sickness and disease, and how
to access the amazing self-healing powers we all possess. Prevention is the key! Halanna Matthew is a Doctor
of Health Science and a member of the Physicians for
Responsible Medicine. She is the author of three books.
Downtown • reg at CO-OP • free
Get to Know Your Muscles
with Sabrina Sniffen, RN, LMP
Tuesday, Sept. 15, 6:30–8 pm
Learn simple stretches to help you move and feel better.
Through pictures, demonstrations, and class participation, Sabrina Sniffen guides students toward a more
dynamic familiarity with their own musculature systems.
Sabrina Sniffen practices massage at Whispering Winds
PLLC in Bellingham.
Downtown • reg at CO-OP • $5
Take Control of Your Intestinal Health
with Jim Ehmke, CN
Wednesday, Sept. 16, 6:30–8:30 pm
Take control of your intestinal health. This class will
cover all the major organs of the digestive system as well
as strategies and holistic therapies for digestive health.
We’ll discuss acid reflux, Crohn’s, IBS, colitis, hemorrhoids, colon cancer, ulcers, and much more. Certified
6
Co-op News, September 2015
vegan
vegetarian
gluten free
Locations: Downtown = Co-op Connections Building, 405 E Holly St, Bellingham • Cordata = Roots Room at the Cordata store, 315 Westerly Rd, Bellingham
Registration: Co-op = register online at www.communityfood.coop • WCC = register at 360-383-3200 or www.whatcomcommunityed.com
= wine option payable at class • Please do not wear strong fragrances to class.
Questions? Contact Kevin Murphy at 360-734-8158, ext. 313, or [email protected].
Nutritionist Jim Ehmke specializes in identifying the
causes of difficult conditions and applying effective
therapies.
Cordata • reg at CO-OP • $5
Out of the Frying Pan
with Skya Fisher, LMP
Thursday, Sept. 17, 6:30–9 pm
Skya Fisher provides tips and recipes for working more
enzyme-rich live foods into your diet. The menu includes key lime pudding with avocado and dates; sweet
and savory smoothies; all-purpose nut and seed paté
with carrot, leek, garlic, herbs, and squash flowers; and
live pizza variations including sprouted grain/nut crust,
live marinara with fresh herbs, marinated mushrooms,
and more. Skya Fisher, LMP, studied animal nutrition in
college, and has been exploring live foods since 2000.
Downtown • reg at WCC • $35
Eat Local First!
with Sara Southerland and Becca Taber
Monday, Sept. 21, 6:30–8:30 pm
Join Sara Southerland and Becca Taber—the Food &
Farming team at Sustainable Connections—for a fun
and interactive class on local meal preparation and
planning. We’ll whip up locally inspired pestos, salad
dressings, sauces, soup, and more. You’ll get tips for
stocking your pantry and quick and easy recipes that
use local produce items. Support local farmers and food
producers with every bite!
Downtown • reg at CO-OP • $15
Thai-Lao Fusion
with Robert Fong
Tuesday, Sept. 22, 6:30–9 pm
Robert Fong shares the stage with Usanee Klimo of Maikham, downtown Bellingham’s Thai and Lao restaurant.
With their blend of bold and subtle flavors, Chef Usanee’s
dishes reflect her upbringing near the Thai-Lao border.
Enjoy traditional versions of masamun chicken curry with
Thai cardamom and jasmine rice; tom khlong—fish soup
with hot basil, galangal, lime, and lemongrass; and boua
loy—sweet pumpkin taro dumplings—served with quail
egg. An $8 wine option is payable at class.
Downtown • reg at WCC • $49 •
Take Control of Your Immune System
Health
with Jim Ehmke, CN
Wednesday, Sept. 23, 6:30–8:30 pm
Learn all about the immune system and how to keep
yours effective. We’ll talk about different strains of flu,
viruses, chronic fatigue, fibromyalgia, dental infections,
and more—and strategies for dealing with them. We’ll
consider vaccines, antibiotics, and possible alternatives. Certified Nutritionist Jim Ehmke has been a
practitioner of diverse alternative therapies since 1976.
Cordata • reg at CO-OP • $5
Downtown • reg at CO-OP • $10
Gluten-Free Lunchbox
with Alissa Segersten
Thursday, Sept. 24, 6:30–9 pm
Alissa Segersten of Whole Life Nutrition is the mother
of five children who pack their own gluten-free lunches
every morning. In this class she shares a kid-friendly,
gluten-free lunch spread including her Everyday Sandwich Bread (gluten free and vegan), pita bread, chicken
noodle soup, homemade almond butter, veggie chicken
salad, herbed hummus, and raw energy balls. Recipes
and meal-planning tips included. All menu items are free
of gluten, dairy, eggs, soy, and GMOs.
Downtown • reg at WCC • $35
Natural Solutions for Autoimmune
Disease
with Nolan Noska, ND
Monday, Sept. 28, 6:30–8 pm
Get Over Your Ex
with Daimon Sweeney
Wednesday, Sept. 23, 6:30–8:30 pm
but it doesn’t have to be that way. Discover a highly
successful program based on recent neuroscience that
lets you change your reaction patterns, quickly and in a
way that lasts. You’ll learn the science of why it works,
experience the beginning stages, and learn an easy tool
you can use for many stressful issues. Daimon Sweeney
is the creator of NeuroMastery™ and a certified EFT
practitioner.
The pain of a broken relationship can go on for months
and years, affecting present and possible relationships,
Autoimmune diseases are increasingly common, afflicting millions of sufferers in America. Many of these
www.communityfood.coop
continued on page 7
CSD-Jet Oldsters
continued from page 7
Bingo Fundraiser
Saturday, September 26
1:30–3:30 pm
“Bingo is a great fundraiser.
Attendees of all ages have a blast! And
we have great, great, prizes. Local
businesses, such as the Silver Reef
Casino, really step up in addition
to the cash prizes. We also put a
30-person cap on tickets, so the odds
are good. Tickets sell out early, so
check our website or Facebook page.
Even the losers get entered in a Lucky
Loser Door Prize contest!” –Karma
HEALTHY
CONNECTIONS
CLASSES
continued from page 6
diseases have multiple characteristics in common and
can be treated by addressing their underlying causes.
Join Dr. Noska as he discusses natural solutions for
autoimmune diseases including Hashimoto’s/thyroid
disorders, multiple sclerosis, ankylosing spondylitis,
and others.
Downtown • register at Co-op • free
Matrix Energetics
with Ralph Havens, PT
Tuesday, Sept. 29, 6:30–8 pm
Matrix Energetics is a healing and transformational
modality that works in the expression of subtle energy
physics. In this class, Ralph Havens introduces this dynamic consciousness technology, drawing also on the
ancient practice of qigong, Integrative Manual Therapy,
and other complementary approaches to help students
access the infinite power of the vacuum, and their own
highest potential. Ralph Havens is a Physical Therapist
and Certified Matrix Energetics Practitioner.
Downtown • register at Co-op • $5
Raw Desserts
with Sara Southerland
Wednesday, Sept. 30, 6:30–9 pm
Learn to make delicious nut-, seed-, and fruit-based
desserts that are free of refined sweeteners, dairy,
gluten, and grain. Sara Southerland, co-owner of
Electric Beet Juice Co., creates a creamy raw cashew
berry “cheesecake,” double-chocolate raw brownies,
sunflower cinnamon trail bars, and lemon coconut
truffles. Leave with some goodies and the know-how to
whip up a healthy, no-guilt dessert in minutes!
Downtown • reg at WCC • $35
The Mexican Kitchen: Fall Fiesta
with Ana Jackson
Thursday, Oct. 1, 6–9 pm
It’s a fall fiesta! Ana Jackson creates volovanes rellenos
de calabaza —puff pastry “canapes” stuffed with roasted
herbed squash and pumpkin seed; pollo a la reyna —
moist chicken breasts in a creamy white sauce with a
hint of chipotle and roasted red peppers; empanadas de
dulce —sweet turnovers stuffed with candied pumpkin
and toffee. A $5 beer option is payable at class.
Cordata • reg at WCC • $39 • beer option
Seasonal Affective Disorder
with Genevieve Wohlford, ND
Thursday, Oct. 1, 6:30–8 pm
As the hours of sunshine wane, many people here in
the Pacific Northwest experience the emotional low
known as Seasonal Affective Disorder (SAD). Learn
the science behind SAD and ways to prevent it. We
will discuss lifestyle practices that improve mood and
reduce stress, including meal plans, exercise, sleep, and
breathing practices. We will also discuss the use of light
therapy and other naturopathic therapies that promote
emotional well-being through the changing seasons. Dr.
Wohlford is a naturopathic physician in private practice
in Bellingham.
Downtown • register at Co-op • free
What are
Community Shopping Days?
Spaghetti Feed
Fundraiser
Friday, October 23
4:30-6:30 pm
Salad, bread, beverage, spaghetti,
cherry and apple pie. Musical
entertainment.
$10 adults, $5 Kids
Tickets at the Jet Oldsters info table
on their Community Shopping Day
(Sept. 19), ferndaleseniorcenter.org, or
online at Brown Paper Tickets.
Presale tickets will be entered into a
special door prize drawing.
Each year the Co-op invites organizations to apply for a Community
Shopping Day (CSD). This year,
organizations were selected for their
service to our community in the following areas: food and sustainable
agriculture; social justice, peace,
and human rights; ecological issues;
education; health and well being;
and community health. The Co-op’s
Member Affairs Committee (MAC)
reviews and recommends 12 organizations, and the Board of Directors gives final approval. For more
information, contact Karl Meyer at
360-734-8158, ext. 314, or karlm@
communityfood.coop.
Make Your Own Soft Cheese
The Art of Poaching
Join Seattle cheese-maker Mark Solomon for a hands-on
class. We’ll make yogurt cheese, ricotta, mozzarella, and
burrata in class. We’ll also talk about making chevre,
quark, and cream cheese. Learn about cheese-making
equipment and how to get the best results in your kitchen.
Plenty of samples.
Let Mary Ellen Carter show you how to master the art of
poaching—a gentle and delicious way to cook delicate
foods. We’ll enjoy a perfectly poached egg on toasted
rustic bread, salmon poached in a classic “court
bouillon,” green olives poached in olive oil with orange
zest, and pear poached in sweet wine. Add this classic
cooking method to your kitchen repertoire! A $7 wine
option is payable at class.
with Mark Solomon
Saturday, Oct. 3, 1–4 pm
Downtown • reg at WCC • $59
East Indian Vegetarian Cuisine: Paneer
with Balabhadra
Monday, Oct. 5, 6:30–9 pm
Paneer is a versatile and delicious fresh cheese, key to many
of the most famous dishes of Indian cuisine. Balabhadra
will demonstrate how to make paneer and show it off
in a range of dishes—a healthy fall soup of paneer in
seasoned tomato stock, an opulent stuffed eggplant supreme with paneer and chickpeas, and last but not least, a
decadent rasgoola —sweet paneer balls in orange flower
syrup. Expand your culinary horizons!
Downtown • reg at WCC • $35
Juicy Joints
with Carolyn Hallett
Monday, Oct. 5, 6:30–8 pm
Learn how to remove the triggers that cause joint
inflammation and a holistic strategy to reverse the
inflammatory process. If aching joints are bumming you
out or slowing you down, come to this practical class to
learn how to keep your joints juicy, strong, and pain free
without drugs or surgery. Carolyn Hallett is a Certified
Classical Homeopath and wellness consultant, and has
been in practice since 1999.
Cordata • reg at CO-OP • $5
Chinese Home-style Cooking
with Robert Fong
Tuesday, Oct. 6, 6:30–9 pm
Enjoy eating some of Chef Fong’s favorite Chinese
home-style dishes: roast chicken, Sichuan peppercorns
& seven spice soy sauce; wok stir-fry greens; gailan with
fried fish; gai choy with red berries; and hung siu tofu
with oyster sauce, mushrooms, and green onions. An $8
wine option is payable at class.
Downtown • reg at WCC • $45 •
Take Control of Your Hormonal Health
with Jim Ehmke, CN
Wednesday, Oct. 7, 6:30–8:30 pm
Learn all about the body’s endocrine system. We’ll
discuss all the major glands of the endocrine system and
how hormones interact, as well as hormonal therapies,
fertility options, and PMS. Certified Nutritionist Jim
Ehmke has been a practitioner of diverse alternative
therapies since 1976.
Cordata • reg at CO-OP • $5
Introduction to Depth Hypnosis
with Christina Miglino
Wednesday, Oct. 7, 6:30–8 pm
Depth Hypnosis strives to go beyond the treatment of
symptoms, and to address the root causes of undesirable patterns. Depth Hypnosis draws on Buddhism,
shamanism, trans-personal psychology, and other forms
of hypnotherapy. This class will include a group guided
meditation and some discussion of our experience.
Christina Miglino is a certified hypnotherapist and reiki
master.
Downtown • register at Co-op • $5
This newsletter is printed on 20% post-consumer waste paper with soy inks.
with Mary Ellen Carter
Thursday, Oct. 8, 6:30–8:30 pm
Downtown • reg at WCC • $39 •
Cooking with Spices
with Jesse Otero
Monday, Oct. 12, 6:30–9 pm
Give your dishes a distinctive exotic vibrancy through
the skillful use of spice blends. In this class, Chef Otero
will explain and demonstrate how to cook with three
popular Middle Eastern spice blends—chermoula,
harrisa, and dukkah. Learn to prepare chermoula baked
salmon, North African-style sweet potatoes, and white
bean puree with broccoli and dukkah. A $7 wine option
is payable at class.
Downtown • reg at WCC • $45 •
Autumn Soups for the Body and Soul
with Karina Davidson
Tuesday, Oct. 13, 6:30–9 pm
Take the edge off the autumn chill with four fabulous
soups: Cuban pork, yam, and pinto bean stew; fireroasted tomato barley; turkey tortilla soup; and finally, a
warming beef, mushroom, and orzo soup with chianti. A
$7 wine option is payable at class.
Downtown • reg at WCC • $35 •
Make Your Own Kombucha
with Julie Kamin-Martin
Thursday, Oct. 15, 6:30–8:30 pm
Learn the steps of making kombucha from Julie KaminMartin, founder of Oly-Cultures. We’ll go over the specifics of the fermentation process, what kind of bottle to
use, temperature requirements, and how to add herbs,
veggies, and fruit to create your own unique kombucha
drink. Samples of a number of different blends will be
available at the end of the class. The class fee includes
an Oly-Cultures Kombucha Kit.
Downtown • reg at CO-OP • $40
(includes kombucha-making kit)
The Six Tastes of Ayurveda
with Katrina Svoboda-Johnson
Monday, Oct. 19, 6:30–8:30 pm
Ayurveda uses a functional nutritional model based
on the ”six tastes” found in all foods. Each taste has
specific effects on the physical, mental, and emotional
bodies, and influences overall health and wellness.
Learn what these six tastes are—and how you can
use them to help you maintain balance and foster
blissful health. Class will begin with an introduction to
ayurveda. Recipes and handouts will be provided.
Downtown • reg at CO-OP • $5
A Fine French Meal
with Robert Fong and Karina Davidson
Tuesday, Oct. 20, 6:30–9 pm
In a salute to Julia Child, Karina Davidson and Robert
Fong present classic French dishes with a few twists
to reflect their own tastes. Enjoy delicata butternut
bisque; mussels and champagne; bacheofe —Alsatian
2015 Community Shopping Day
Schedule
1/17
Bellingham Farmers Market’s
Fresh Bucks EBT Match
2/21
PeaceHealth Medical Group
Pediatrics—Reach Out and
Read Program
3/21
United Blind of Whatcom
County
4/18
York Community Farm
5/16
The Arc of Whatcom County
6/20
Whatcom Skillshare Faire
7/18 Whatcom Humane Society
8/15 Ragfinery
9/19 Jet Oldsters/Ferndale
Senior Activity Center
10/17 Dorothy Place
11/21 Wild Whatcom
12/19 KAVZ-LP FM 102.5
lamb and root vegetables braised with riesling; canard a
l’orange —Julia’s classic duck; and tarte chocolat poire.
This is a meal with recipes provided. A $10 wine
option including Sancerre and Alsatian riesling is
payable at class.
Downtown • reg at WCC • $59 •
Change Your Habits, Change Your Life!
with Jennavieve “JJ” Joshua
Tuesday, Oct. 20, 6:30–8 pm
Chances are you have a habit you know you’d be happier
and healthier without, but you just can’t kick it. Chances
are there’s a positive habit you’re trying to get going but
you just can’t make it stick. Join Life Coach Jennavieve
Joshua for a fun and informative seminar to explore
habits as the architecture of our lives. Get tips and tools
to help you get rid of the habits that hold you back and
adopt those that will move you forward.
Cordata • reg at CO-OP • $10
Basic Nutrients
with Jim Ehmke, CN
Wednesday, Oct. 21, 6:30–8:30 pm
Learn about the basic nutrients on which we all rely: not
just protein, fats, and carbohydrates, but air and water
as well. We’ll discuss how to balance these nutrients for
optimal health, why so many people are drinking more
water but not truly hydrating, and the role of air in proper
nutrition. Certified Nutritionist Jim Ehmke has been a
practitioner of diverse alternative therapies since 1976.
Cordata • reg at CO-OP • $5
Elimination Diet 101
with Alissa Segersten and Tom Malterre, MS, CN
Thursday, Oct. 22, 6–8:30 pm
An elimination diet is a way of identifying the connection
between what you eat and a wide range of physical ailments—including but not limited to digestive problems,
autoimmune conditions, headaches and chronic fatigue.
Tom Malterre and Alissa Segersten—co-authors of The
Elimination Diet—team up to explain the process while
sharing delicious recipes. Enjoy green detox smoothie,
plantain breakfast hash, turkey-vegetable stew, detox
salad, easy roasted chicken with fennel and herbs,
roasted winter squash, homemade coconut milk, and
cherry coconut pudding. The class menu is all-organic
and contains no gluten, dairy, eggs, nuts, soy, or GMOs.
Cordata • reg at WCC • $39
Make Your Own Hard Cheese
with Mark Solomon
Saturday, Oct. 24, 1–4:30 pm
Mark Solomon of Seattle teaches how to make cheddar
and gouda—two great cheeses that provide a window
into the production of many hard cheeses. We’ll talk
about cheese chemistry, equipment, starter cultures,
and more. We’ll also taste and evaluate the featured
cheeses.
Downtown • reg at WCC • $59
Reiki
with Darrin Randall and Beth Carr
Monday, Oct. 26, 6:30–8 pm
Beth Carr and Darrin Randall of LoveLight Reiki provide
an introduction to this holistic healing technique for
working with universal life force energy. We’ll explore
the history and symbology of reiki, the way reiki energy
can be directed and amplified for the purpose of healing,
and the attunement process which allows one to become
a practitioner. Students will have the option of a handson experience of receiving reiki energies.
Downtown • reg at CO-OP • $5
Co-op News, September 2015
7
Thanks to Acme Ice Cream’s
generous donation, we raised
$376 for the Co-op Farm Fund.
Photos by Matt Curtis, Fredrick R. Sears, and Yi Wang
The Community Party was Hot!
(in more ways than one)
Karl Meyer, Community Outreach Coordinator
Photo courtesy of Pearl Django
The 18th annual Co-op Community
Party was yet again successful in
bringing our greater community
together to celebrate and enjoy a day of
entertainment, education, good food,
and fun.
More than 600 people attended
the event at Maritime Heritage Park
throughout the day. Highlights included
more than 30 local nonprofit and
community groups sharing what their
organizations are about and making
connections. A variety of activities for
children to be creative, active, and joyful
were very well received by our younger
ones. More than 500 of our famous (and
delicious) $3 burritos were served. Ice
cream sandwiches generously donated
by Acme Ice Cream raised almost $400
to help kick-start our upcoming “Let’s
Grow It” campaign to benefit the Coop Farm Fund. The co-operative circus
show was hot in more ways than one
as the audience baked on the cement
steps of the park’s amphitheater space.
And our musical guests, Lucas Hicks &
Friends and Yogoman Burning Band,
burned up the stage with their musical
prowess. Yes, it was a hot, sunny day, but
we still danced!
We want to express our sincere thanks
to Bellingham Parks and Recreation
and all the community, volunteers,
staff, and participants who helped
to make this gathering a memorable
day of community building—and for
bringing the love to one of our fabulous
Bellingham parks…and for making the
day loads of fun!
kick off EAT LOCAL MONTH and grow the FARM FUND
HOOTENANNY
Sunday, September 6
doors
at
6 pm • $5 – $20 donation
100% of your donation goes to local food and farming projects
Square Dancing!
with John Hatten &
the Great Big Taters
from 6:30 – 7:30 pm
Local Farmer Awards!
Americana Folk Rock
at
8
pm
by the
Penny
Stinkers
Beer Garden
in the
at
1107 Railroad Avenue in Bellingham • bbaybrewery.com • communityfood.coop
Love local?
Be a Farm Fund-er
The Hootenanny is back by popular request.
Join the fun and support local farms! Kick
up your heels, on Sunday, September 6, at
Boundary Bay Brewery, at this Eat Local
Month event featuring live music, square
dancing, farmer recognition and awards, and
Boundary Bay Brewery beer and barbecue—all
to benefit the Community Food Co-op Farm
Fund. 100% of the proceeds directly benefit
sustainable, organic food and farming projects
in Whatcom and Skagit counties.
The Hootenanny is also the kickoff event
for the Co-op’s “Let’s Grow It!” fundraising
campaign. The Whatcom Community
Foundation has generously pledged to match
every dollar donated to the Co-op’s Farm
Fund up to $15,000. Co-op Farm Fund
donations are accepted at Co-op registers,
Industrial Credit Union locations, or online at
communityfood.coop. There’s no better time
to join the campaign. “Let’s Grow It” today
and raise $30,000 for our local, sustainable
food and farming community!
Upcoming Events at
Maritime Heritage
Park
The Co-op had a blast hosting its
annual party at Maritime Heritage
Park, and encourages you to check
out these upcoming events at the
park.
Pearl Django,
Friday, September 4,
11:30 am–1:30 pm
The final performance of the
Levitt AMP Bellingham music series
featuring gypsy jazz by Pearl Django.
Food available for purchase on site.
For more information about Pearl
Django, see www.pearldjango.com
Throwback Thursday Fall
Kickball League, Thursday
evenings through September
Come out and cheer for your
favorite team. For more information
contact Downtown Bellingham
Partnership at downtownbellingham.
com or 360-527-8710. Hosted by
Bellingham Parks and Recreation.
The City of Bellingham
is committed to revitalizing
Maritime Heritage Park and the
neighborhood known as Old
Town, and is encouraging a greater
number of visitors to the park and
its facilities. Bellingham Parks and
Recreation is seeking community
partners who are interested in
offering activities, programs, events,
and meetings at Maritime Heritage
Park in 2015–16, including use of
the former Environmental Learning
Center. For more information or
to propose partnerships, contact
Amanda Grove at [email protected] or
360-778-7000.