breakfast - lunch/dinner - 3 soups
our deliciously famous
HOT
BAR
NEWS
Made fresh in the Co-op deli kitchens
now in both stores!
JANUARY 2016
daily menus at communityfood.coop
Savvy Shopping at the Co-op
Laura Steiger, Outreach team
It’s the time of year when people
often take a close look at their bottom
line (and their waistline) following
year-end festivities and gift giving.
We know that Co-op shoppers want
to purchase healthful, quality food
that is local, organic, additive free, and
sustainably grown. Sometimes that
may come with a slightly higher price
tag than shopping for the cheapest
possible foodstuff at your local big box
grocer. But, there are many ways you
can maximize your grocery purchases
at the Co-op and still stay within your
budget.
Savings for Everyone:
Co+op Basics (formerly Co+op
Essentials)
The Co+op Basics program maintains
low pricing on everyday items for all
Co-op shoppers—every day! Canned
foods and other grocery items, bulk
products, fresh produce, dairy, eggs,
and wellness items. Find savings in
every department in our stores.
Savvy Shopper Tip: Save an extra 15%
off the already reduced price when you
special order Co+op Basics by the case!
Co+op Deals flyer
Look for the twice-monthly Co+op
Deals flyer in our stores and on our
website to discover what’s on sale.
No coupon needed to save on Co+op
Deals.
Co+op Deals coupon books
Pick up a bi-monthly Co+op Deals
coupon book in our stores for extra
coupon savings. We also post a courtesy
copy of the coupon book on our
website for your reference.
Double Savings
Look for Double Savings signs
throughout our stores for savings up to
and sometimes exceeding 50% off shelf
prices. Double Savings offer a coupon
in addition to an already reduced sale
price.
Chinook Book Seattle/Puget
Sound
Grab your smart phone and subscribe
to the Chinook Book app for coupon
savings on many products sold at
the Co-op (and other local retailers).
Just select Community Food Co-op
as your local grocer to get coupons
specific to our store. No smart phone,
no problem! You can also order a
print coupon book at chinookbook.
com.
Savings for Co-op MemberOwners:
Volume Discount Coupons
Owner Appreciation Volume
Discount Coupons are published in our
In Season magazine in February, July,
and October. The coupon offers 5%
to 15% off your total purchase at the
register.
Savvy Shopper Tip: Plan to stock up
during the Volume Discount Coupon
redemption period for the greatest savings.
Special Orders
Co-op member-owners can special
order grocery products by the case for
15% off the shelf price and bulk products
for a 20% discount. Place your special
orders for grocery and bulk goods at
the service desk. Wellness offers a 25%
discount when ordering three of the same
item. Produce offers a 20% discount on
case orders, when in season and available
(a popular option for canners).
Flash Sales
Check our Facebook and Twitter
regularly and sign up for the Co-op
E-news (from our website or Facebook)
to learn about upcoming flash sales
starting in February. We purchase
a quantity of one item at a deeply
discounted price and pass on the savings
to our member-owners. These deals can
sell out in a flash, so get ’em while they
last.
If you ever have any questions about
being a savvy Co-op shopper, just ask at
the service desk. We’re happy to help you
discover how to get the most out of your
Co-op shopping trip.
FRESHI
IN THE DEL
Grab ’n Go
Combo Plates
Tasty, healthy meals for busy grab ’n
go-ers. Made fresh in house!
Chicken & Noodles
$5.99 reg. $6.99
Chicken & Rice
$5.99 reg. $6.99
Tofu & Rice
$4.99 reg. $5.99
(through January 19)
Just a few of the more than 50 Co+op Deals
featured in every flyer (no coupon needed)
(through January 19)
Muir Glen Organic Tomatoes 14.5 oz can
5/$5 (save 47%)
Annie’s Homegrown Pasta and Cheese Dinners
4/$5 (save 45%)
Kevita Organic Probiotic Drink
$1.99 (save 39%)
(January 20–February 2)
Cascadian Farm Organic Cereal
2/$5 (save 45%)
Spectrum Organic Mediterranean Extra Virgin Olive Oil
$10.99 (save 40%)
Cascadian Farm Organic Frozen Vegetables
3/$5 (save 40%)
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, January 13, 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
December 9, 2015
Board of Directors Summary
Jean Rogers, Board Administrator
• The Board discussed the format and reviewed the
outcomes of the fall strategic planning retreat, noting the
value of directors and management having the extended
time to work together.
• The group discussed the Dining with Directors forums,
looking at ways to increase participation from memberowners who have not previously attended the event.
• The Member Affairs Committee described plans for
an informal meeting of regional co-ops attending
the National Domestic Fair Trade Conference (being
held in Bellingham), to discuss strengthening regional
collaboration.
• Directors approved continuing the Co-op’s membership
with National Co-op Grocers (NCG), noting that the
benefits of membership have increased as the Co-op’s
sales have increased.
• The Board concluded the meeting with an update on the
downtown expansion project.
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.
Locally Grown • Community Owned
Now Seeking Board Candidates
Leadership for a sustainable future
ccPick
up a candidate application packet at either Co-op service
desk.
ccContact the Board Administrator to schedule a candidate
orientation session.
ccApplications are due by January 19.
ccElections
will be held in March.
ccFor
more information contact:
Chair Mariah Ross at [email protected]
ccBoard Administrator
Jean Rogers at 360-734-8158 ex. 311 or [email protected]
ccBoard
The first 10 minutes of every Board meeting are reserved for
member input.
Next meeting: January 13 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.
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
Photo courtesy of Spring Time Farm
•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]
Join Our
Email List!
Be the first to hear about
flash sales and other deals.
Get recipes, videos, and news.
Sign up on our Facebook or
website.
Apply for a
Farm Fund Grant
Application period closes
Friday, January 22
The Farm Fund works to increase the supply of local,
sustainable, and organic food by supporting and establishing
projects that strengthen the local farming community. The
Fund also works to educate consumers, increase access to
local food, and encourage ecological and socially responsible
stewardship of our farmland.
Grants are not intended for single-farm infrastructure
projects (please refer to the Farm Fund’s low interest, secured
loan program, designed to address these needs).
Examples of previously funded projects include expansion
of business opportunities for local farms, local seed and
grain trials, programs that support new farmers, GMO seed
testing, funding for farmers markets, a food bank program
paying local farms for seeds in exchange for a portion of the
produce, an aerated compost project, training and conference
scholarships, tools and infrastructure for multi-farm use, an
affordable access to farmland project, farm cooperatives, and
multi-farm collaborations.
Applications and detailed information about the program are
posted on the Farm Fund page at www.communityfood.coop/
participate/giving-back/farm-fund. For additional information,
contact Jean Rogers, Farm Fund administrator, at 360-7348158, ext. 311, or [email protected].
Dining with the Directors Forum
Thursday, January 21, 6–8 pm
Co-op Connections Building classroom
405 E. Holly St., Suite 103
Free event, registration required*
Our Farms, Our Food, Our Future—
Stepping up for local
agriculture
Curious about the Community Food Co-op’s Farm Fund?
Join us for stories of the innovative local food and farming
projects being supported by the Co-op’s Farm Fund. Learn
how other co-ops nationally are funding local food, and
about our exciting plans for the future. Includes good food
and discussion, with a slightly different format this time.
From 2000 to 2015 the Co-op’s Farm Fund, with the
support of donations from our member-owners, funded over
$200,000 in grants and secured low-interest loans for more
than 44 farms and 16 food and farming organizations that
grow local, sustainable and organic food. Our goal is to grow
the Farm Fund, making even more resources available for
local food production. Learn more about the Farm Fund at
communityfood.coop.
*Free event, space is limited and registration required. Priority
is given for those who didn’t attend the last forum. Register
online at communityfood.coop or at the service desk of either
store.
For more information contact Jean at 360-734-8158, ext.
311, or [email protected].
Join us for the live recording of
The Chuckanut
Radio Hour
Korby Lenker
presented by
Co-op News, January 2016
Musician & Author of MEDIUM HERO
in the Heiner Theater at Whatcom Community College
VILLAGE BOOKS
Tickets $5
2
featuring
Thursday,
January 28th
6:30pm
1200 11th St. in Historic Fairhaven
360.671.2626 • Open Daily • villagebooks.com
Now with a Second Location in Lynden!
www.communityfood.coop
Parking Lot Revamp
What to expect (and how to make the best of it):
• Construction begins in January
• Planned completion in April
• Will be done in phases; expect temporarily reduced parking
• To avoid busy parking lot times, shop between 9 am and 2 pm or shop at the
Cordata store
Please join us in honor of
Martin Luther King, Jr.
18th annual MLK Jr. Open Mic and
Poetry Reading
Monday, January 18, 6 pm
In the new mezzanine deli seating area
Emcee Kevin Murphy
Everyone is invited to share a poem or song
focusing on diversity, human rights, or related
issues.
(Please limit presentations to five minutes.)
All are welcome to enjoy this free event.
18th annual Martin
Luther King, Jr.
Human Rights
Conference 2016
“Listening as a Radical Act:
Honoring All Voices”
Saturday, January 16, 9:30 am to 3:30 pm
Syre Center at Whatcom Community College
Free, all ages welcome
The Whatcom Human Rights Task
Force and the Whatcom Peace and Justice
Center invite the community to the
annual Martin Luther King, Jr. Human
Rights Conference. The keynote speaker
will be W. Tali Hairston, director of John
M. Perkins Center for Reconciliation,
Leadership Training, and Community
Development at Seattle Pacific University.
Hairston oversees co-curricular programs in
global and urban service learning programs,
intergroup dialogue, and experiential
education opportunities in justice, poverty,
ethnic identity, and cultural capacity.
Facilitated skill building workshops follow.
One or more workshops will be geared
towards youth.
Light refreshments provided throughout
the morning. Food vendors will be on site
with lunch options for sale.
Information and complete list of
workshops at www.whrtf.org or www.
whatcompjc.org.
16th annual
Bellingham Human
Rights Film Festival
Thursday, February 18 –
Saturday, February 27
Free, various venues in Bellingham and Whatcom County
The Bellingham Human Rights Film Festival returns for its 16th year of
presenting films and hosting speakers and dialogue promoting human rights and
advocacy on issues that affect us globally, nationally and locally. The opening night
film is “Groundswell Rising” on Thursday, February 18, at the Pickford Film Center
and features a reception and silent auction to raise funds.
For a complete list of films and venues see bhrff.webs.com.
This newsletter is printed on 20% post-consumer waste paper with soy inks.
The new parking lot will give us:
• Greater safety for pedestrians • Much easier entrance and exits
• More bike parking • Increased handicap access
• Better stormwater management
• More trees planted than lost
• 38 spaces added at store level
• Improved loading dock safety
Remembering Sharon Lynn Souders
1935 – 2015
The Co-op is saddened
by the loss of longtime
volunteer, Co-op memberowner, and friend, Sharon
Souders. Sharon used her
passion for supporting
local farms and many other
community efforts to provide
exceptional guidance during
her years serving on the
Co-op’s Member Affairs
Committee. Her talent as a
“baby whisperer” kept little
ones happy during meetings,
and her wonderful outlook
on life was a constant
inspiration.
Sharon, in her last weeks, expressed
an interest in her legacy. With her
wishes in mind, her family has
established a grant through the
Community Food Co-op Farm Fund
to support local mushroom farmers
(Sharon’s favorite food). In lieu of
flowers, friends and family can direct
donations to the “Souders Memorial
Fund.” Stay tuned for stories about
how the grant(s) will be used by local
farms, as Sharon’s commitment to
local food continues to benefit our
community.
Photo by Kim Brown
At the Co-op: Ask to donate to the
“Souders Memorial Fund” at any register.
Checks by mail to:
Community Food Co-op
Attn: Jon Edholm
405 E Holly St
Bellingham WA 98225
Please make all checks payable to the
Community Food Co-op and note on the
memo line “Souders Memorial Fund.”
At any Industry Credit Union Branch:
Tell the teller you would like to make a
donation to the Community Food Co-op
account: c/o “Souders Memorial Fund.”
Chef Ann Cooper
aka the Renegade Lunch Lady
“Lunch Lessons: Changing the Way
We Feed Our Children”
Tuesday, January 26, 7 pm
Mount Baker Theatre
Free, no reservation required
Sponsored by Whatcom Community
Foundation
The community is invited to a free
presentation by healthy food advocate Chef
Ann Cooper, an internationally recognized
author, chef, educator, public speaker, and the
Director of Food Services for Boulder Valley School District in Boulder, Colorado.
She is a constant champion of school food reform and founder of the Chef Ann
Foundation, a nonprofit organization dedicated to helping schools take action so that
every child has daily access to fresh, healthy food.
An abridged version of the Community Food Co-op’s “The Real Food Show” will
open the show. A panel discussion and audience Q&A will follow.
Learn more about Chef Ann Cooper at chefannfoundation.org.
Co-op News, January 2016
3
Ask the Nutritionist
e
ionist: I hav
Dear Nutrit g my son
gettin
a hard time s! Do you
ble
to eat vegeta stions?
gge
have any su
Dear Member: It’s almost every
parent’s dilemma: How do I get my child
to eat vegetables? Here are a few tips
for the picky children in your life. And
maybe a few picky husbands or wives,
too!
• Invite your child into the kitchen
to help make dinner. Kids are more
likely to eat what they cook. Kids love
projects, and cooking their own dinner
gives them a sense of accomplishment
and ownership. Give them ageappropriate tasks like washing
vegetables, measuring ingredients,
dumping, or stirring.
• Give foods fun names. A recent
study shows kids eat twice as many
vegetables when the veggies were
labeled with cool, fun names, like
X-ray Vision Carrots and Tiny Tasty
Tree Tops. So come up with fun names
for foods (or let your kids invent
names) and you’ll watch those veggies
disappear.
Green Goblin
Sandwich
(Or come up with a name YOUR child
will like!)
Adapted from The Natural Pregnancy
Cookbook
Every child loves a grilled cheese
sandwich, but this gooey grilled cheese
sneaks in a healthy dose of protein,
good fats, fiber, and greens from cheese,
avocado, and spinach.
Lisa Samuel, Registered
Dietitian and Nutritionist
• Give your kids choices. Like all of us,
kids want to have control. Let them
choose between healthy options, and
they’ll feel empowered. For example,
when you’re making pizza, set out bowls
of different types of vegetable toppings,
and let your child build his own pizza.
You may be surprised when he chooses
spinach.
• Add vegetables to recipes. While I’m
not a huge fan of sneaking vegetables
into meals, it can take time for kids to
develop a taste for them. Studies suggest
kids may have to taste a food 15 to 20
times before they start to like it. So,
keep serving that side of broccoli and
encouraging your child to at least taste
it. Eventually, her taste buds will start
to accept it—and even like it! In the
meantime, there’s nothing wrong with
sneaking a little more vegetables into her
favorite foods, to make sure she’s getting
all the nutrition she needs. For example,
shred carrots or zucchini and add to
hamburgers or meatballs, add shredded
RECIPES
or pureed veggies to pasta sauce, or
puree cauliflower and add it to mac n’
cheese. You can even blend fresh spinach
into a fruit smoothie (blueberries are
great for disguising the green color). This
works for picky adults, too.
• Eat together as a family. The research is
clear—kids who eat dinner with their
parents are healthier, happier, and less
likely to get into trouble as a teen. And
kids model what their parents do, so if
you’re putting more vegetables on your
plate, eventually they will, too. Don’t
pressure your child to eat—just set a
good example. There are 1,440 minutes
in a day—make at least 30 of those
minutes a dinner with your kids.
Send your nutrition questions to lisa@
nourishrds.com. Lisa Samuel is a Registered
Dietitian and Nutritionist and founding
partner of NourishRDs. You can find more
of her non-diet advice on the NourishRDs
Facebook, Twitter, Instagram, Pinterest, and
blog at www.nourishrds.blogspot.com.
Makes 1 sandwich
• 1 cup baby spinach
• 1/4 medium avocado
• 1 ounce melting cheese (like cheddar
or mozzarella)
• 2 slices whole grain bread
• 1 teaspoon butter
• salt, to taste
• Tabasco or other hot sauce (optional)
Finely chop the spinach and place in a
medium bowl. Add the avocado and use
a fork to smash it into a paste. Add the
cheese, salt, and hot sauce and stir. Spread
the mixture evenly over the slices of bread
and close them to form a sandwich.
Heat a heavy-bottomed skillet over
medium-low heat and add the pat of
butter. Once the butter has melted, add
the sandwich to the skillet. Cover the
skillet with a lid to help the cheese melt.
Cook until the bottom of the bread is
deep brown and toasted, about 2 – 3
minutes. Flip and toast the other side,
covered, until the cheese is melted and
the bread is crispy. Cut in half and serve.
What’s better in the dark days of winter than a steaming bowl of
hot soup or hardy stew? These recipes will warm the hearts and bodies
of the people gathered around your table. Swing by the bread aisle for a fresh,
crusty loaf of local bread from Avenue Bread or Breadfarm, add some locally
crafted cheese or butter, and dig in!
Classic Miso Soup with variations
Total Time: 20 minutes if using stock; 40
minutes if making dashi
Servings: 4 as main course
2 medium carrots, chopped
1/2 cup red miso, or more
6 ounces silken tofu, firm, 1/2 inch cubes
2 scallions, slivered
7-8 cups dashi* or soup stock of your
choice
*Dashi
2 ounces kombu (kelp)
2 quarts spring water
2 ounces bonito shavings (fish flakes)
coffee filter or cheesecloth
For Dashi
Don’t wash kombu—the white dusting
of sea salt is part of the seasoning. Put
kombu and water in a medium saucepan
and set heat to medium-low. Heat for
about 10 minutes, just to the boiling point.
Remove from heat and remove kombu.
Add bonito and steep for 1 minute.
Strain through coffee filter or 3 layers of
cheesecloth. Makes about 7–8 cups.
For Soup
Heat dashi or stock in a large pot. Add
carrot and bring to a boil, cook until the
carrot is tender. Ladle a bit of hot stock into
2 tablespoons canola oil
12 ounces Kielbasa (or your favorite
Co-op housemade sausages), cut into
2-inch pieces
1/2 pound smoked ham, cut into 1-inch
cubes
1/2 large yellow onion, diced (about 1
cup)
2 garlic cloves, minced
4 ounces mushrooms, cut in 1/2-inch
slices
1/2 pound green cabbage, shredded
1/2 pound sauerkraut, drained
1 apple, diced (about 1 1/2 cups)
1 can (14.5 ounces) diced tomatoes
1/2 teaspoon allspice
1/2 teaspoon ground black pepper
In a large stockpot or Dutch oven,
heat the canola oil over medium heat.
4
Co-op News, January 2016
Variations
Instead of making dashi, use 8 cups
boxed chicken or vegetable stock,
preferably low-sodium (the miso is salty
enough).
Simmer 8–12 ounces of diced chicken
in the stock with the carrots, cook 4
ounces of egg noodles for a chicken
noodle miso soup.
Simmer 4 cups mixed vegetables in
the stock until cooked, then proceed
with miso for a miso vegetable soup.
Simmer 16 large shrimp and a big red
bell pepper, add a pinch of red pepper
flakes for a spicy shrimp miso soup.
Recipe by Robin Asbell for Stronger
Together. Reprinted by permission
from StrongerTogether.coop. Find more
recipes and information about your
food and where it comes from at www.
strongertogether.coop.
Wild Rice Mushroom Soup
Sausage and Cabbage Stew (Bigos)
Total Time: 1 hour 15 minutes
Servings: 8
a small bowl and mix well with miso. Stir
miso into soup, take off the heat and add
tofu. Serve with scallions on each serving.
Brown the pieces of sausage and smoked
ham. Add the onions and garlic and
sauté for several minutes until the onion
starts to soften. Add the remaining
ingredients and stir well. Lower the
heat, cover and continue to cook for 45
minutes. Stir every 10 minutes or so to
prevent sticking.
Serving Suggestion
Traditionally, this stew is served with
potatoes and rye bread, and is often
made a day ahead of time, allowing the
flavors to mingle overnight. Deviled
eggs or creamed herring are served as an
appetizer with this dish. For a lighter
meal, add a fresh green salad, or lightlysteamed broccoli, carrots, or green beans.
Reprinted by permission from
StrongerTogether.coop. Find more recipes and
information about your food and where it
comes from at www.strongertogether.coop.
Total Time: 1 hour; 30 minutes total
Servings: 6
2 tablespoons vegetable oil
1 cup diced yellow onion
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced red bell peppers
3 cloves garlic, minced
1 pound button mushrooms, sliced
2 teaspoons dried thyme leaf
1/2 cup white wine
1 cup wild rice (or wild rice blend)
6 cups vegetable broth
1 cup roughly-chopped spinach
1 cup whole milk (or cream, if preferred)
Salt
Ground black pepper
In a large Dutch oven or stockpot,
heat the oil over medium-high heat.
Sauté the onion, celery, carrots and
bell peppers for 5 to 10 minutes
before adding the garlic, mushrooms,
thyme, white wine and a pinch of
salt. Cook for a few minutes until the
mushrooms start to soften. Add the
rice and broth and stir well. Bring
to a boil, reduce the heat, cover and
simmer 30 minutes or until rice is
tender. Add the spinach and cook
for a few more minutes. Stir in the
milk and season to taste with salt and
ground black pepper. Serve warm.
Serving Suggestion
The rustic, hearty flavors of this
soup complement simple roasted
meats or poultry. Feature the soup
as an entrée accompanied by a crisp
Waldorf salad or garlic bread. Toasted
pine nuts make a nice garnish.
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
Thanks for Celebrating with Us
We had a wonderful time
hosting the community at our
Grand Reopening Celebration
and inaugural Downtown Art
Walk. Thanks to everyone who
came, and to all of our friends and
colleagues who contributed their
time, talent, and products.
The store was abuzz with lively
conversation, around every corner
was yet another delicious food
sample, the talents of local musicians
and artists were on full display, and the
Latte Art Throwdown was a rousing
success! Expect to see more music, art,
and food events on First Fridays in 2016.
For many, it was their first visit to
the newly remodeled Downtown store
deli. People responded enthusiastically
to the open mezzanine seating and the
expanded food options. If you haven’t
visited yet, you’re in for a treat on your
first trip through the salad bar and hot
bar. Deli staff sources as many local and
organic ingredients as possible for their
tantalizing menu featuring regional and
international dishes, as well as familiar
comfort foods.
If you’re wondering what’s on the hot
bar, find the menus for both stores at
communityfood.coop.
Photos by Fredrick R. Sears
Alex from the Co-op
deli serving samples.
Latte Art Throwdown
winner Kayla (left) with
event host Hayley.
Latte Art Throwdown judging.
The Kid-Sax Ensemble.
Book signing with Tom Malterre and
Alissa Segersten.
Co-op News, January 2016
5
2015 Co-op Volunteers of the Year
Karl Meyer,
Outreach Coordinator
Congratulations to the 2015 Co-op
Volunteers of the Year—Jenny and
Bill Young! I cannot say enough
good things about these two great
volunteers. They have the heart and
soul of old-school Co-op members
and have been active participants in
the planning and visioning of our
Co-op as we innovate for the future.
These two have kind-hearted, warm
personalities and I truly appreciate
how they share that with us at Co-op.
I honor Jenny and Bill for their service
and the lifestyle they have chosen.
Jenny and Bill met on a Sierra Club
hike in California. She grew up in San
Francisco, raised two sons in the Santa
Cruz Mountains, and taught preschool
and Special Education in the Bay
Area. He was raised in New Jersey, and
enjoyed careers in the mass media and
environmental fields in California.
Shortly after arriving in Bellingham,
they became local co-op members by
joining both the Community Food
Co-op and WECU.
Volunteering is a key part of their
lives. At the Co-op Jenny and Bill
assist with publicity, at community
outreach events, and twice each week
Jenny volunteers in her favorite area of
the store—the bulk department—to
help maintain a clean, well-organized
area while sharing information with
fellow shoppers.
They also participate in volunteer
activities with Nooksack Salmon
Enhancement Association, Lummi
Nation, and Sustainable Connections.
They serve on the Steering Committee
and Film Selection
Committee for
the Bellingham
Human Rights Film
Festival and help
with publicity and
presentations at the
festival (this year’s
free film screenings
are February 18–27).
And, for a week every
summer they serve as
food runners for the
musicians, staff, and
other volunteers at
the Subdued String
Band Jamboree.
Bill and Jenny
actively support the
efforts of Familias
Unidas por la Justicia
and Community
to Community to
promote labor and
food justice, and
support local and
global social and environmental
justice campaigns, including, among
other things, divesting from “Big
Banks” and the fossil fuel industry.
When they aren’t busy volunteering
or being activists, they are:
• tending the native habitat and rain
garden they created on their property,
which is currently being registered
with Stewardship Partners’ “12,000
Rain Gardens Campaign” for the
Puget Sound Region and is featured
in field trips to educate folks about
rain gardens, rainwater harvesting,
and native planting possibilities
• backpacking in the North Cascades,
Olympic Mountains, and along the
West Coast
• hiking the Chuckanuts and
Blanchard Mountain
• or snowshoeing up to Huntoon
Point or Table Mountain for a
picnic lunch.
In their home kitchen, tapping
into her down-to-earth roots, Jenny
enjoys making all-organic red cabbage
sauerkraut, beet-garbanzo hummus,
massaged raw kale salad, corn/
buckwheat berry pancakes, and other
JANUARY-FEBRUARY CLASSES 2016
vegan
vegetarian
gluten free
HEALTHY
Locations: Downtown = Co-op Connections Building, 405 E Holly St, Bellingham • Cordata = Roots Room at the
CONNECTIONS
Registration: Co-op = register online at www.communityfood.coop • WCC = register at 360-383-3200 or
CLASSES
Photo by Pieris Berreitter
Jenny and Bill Young hiking the Cascade Pass Trail in North Cascades National Park.
Cordata store, 315 Westerly Rd, Bellingham
www.whatcomcommunityed.com
experimental dishes crafted with love
from nutritious Co-op ingredients,
while Bill enjoys eating MOST of her
culinary creations.
“At the Co-op, we enjoy shopping
and socializing with like-minded
people focused on local sustainability
and food justice. Having shopped
elsewhere in our past lives, we truly
appreciate the variety of highquality choices available here, and
the welcoming, knowledgeable,
and helpful staff members. It is a
pleasure participating in this healthy
community,” said Jenny and Bill.
Attending class at the new
Co-op Connections Building?
Parking is available behind the
building; enter from the alley. From
Holly Street enter the alley just
past the gas station; from Magnolia
Street enter the alley immediately
past Aslan Brewing Company.
= a glass of wine or a non-alcoholic beverage is included in course fee • Please do not wear strong fragrances to class.
Questions? Contact Kevin Murphy at 360-734-8158, ext. 313, or [email protected].
Bone Health and Osteoporosis
with Jim Ehmke, CN
Wednesday, Jan. 6, 6:30–8:30 pm
Understand bone chemistry, bone building, and bone
health. Jim Ehmke will give details on a comprehensive
program for increasing bone density. He’ll discuss the
role of calcium and other minerals and vitamins, the
pros and cons of bone density testing, the effectiveness
of hair tissue analysis, and more.
Cordata • reg at CO-OP • $5
Advanced Medical Interventions
with ICU nurses Maureen “Koala,” RN &
Cathy, RN, BSN
Wednesday, Jan. 6, 6:30–8 pm
This presentation addresses, in frank terms, what Advanced Medical Interventions are. Actual outcomes for
patients are discussed, for both the short and long term.
CPR, mechanical ventilation, dialysis, and medicines
to support blood pressure are detailed. During the
presentation, the audience will see some of the actual
equipment used. This is an interactive session, with time
for questions and dialogue. Cathy and Koala work in an
Intensive Care Unit.
Downtown • reg at CO-OP • free
Winter Blues Busters
with Jennavieve Joshua
Tuesday, Jan. 12, 6:30–8 pm
As the daylight shrinks, you can take easy proactive
measures to keep your spirits from shrinking too! Join
6
Co-op News, January 2016
Jennavieve “JJ” Joshua, a life coach and small business
consultant for over 20 years, in this fun and informative workshop. Learn practical tips to increase your
experience of happiness and well-being. You will leave
with your own custom “Happy Map” to support your
health and happiness strategies for the winter months
and beyond.
Cordata • reg at CO-OP • $5
Ayurvedic Approach to Colds and Flu
with Katrina Svoboda Johnson
Thursday, Jan. 14, 6:30–8:30 pm
Ayurveda has a clear understanding of how to prevent
coming down with colds and flu, and it has a commonsense approach to treating their symptoms if we do
catch them. Learn these simple strategies for making it
through winter less scathed. Katrina Svoboda Johnson
is a Certified Ayurvedic Practitioner and the owner
of Ayurvedic Health Center and Wellness Shop in
Bellingham.
Downtown • reg at CO-OP • $5
A French Winter Meal
with Robert Fong
Tuesday, Jan. 19 or Wednesday, Jan. 20,
6:30–9 pm
Robert Fong and guest chef Karina Davidson present
time-honored French dishes tweaked according to their
own culinary sensibilities. Enjoy Oysters Mornay, clams,
Mussels Marseille, consommé profiteroles, daube de boeuf
provencale (French Provencal beef braised in red wine), and
Karina’s surprise Parisian dessert. This is a winter meal with
recipes and tips for wine pairing provided. A glass of wine or
a non-alcoholic beverage is included in course fee.
Downtown • reg at WCC • $65 •
Take Control of Your Health: Cancer
with Jim Ehmke, CN
Wednesday, Jan. 20, 6:30–8:30 pm
Coffee Bar and Bellingham Coffee Roasters, provides an
introduction to two of the most common manual brew
methods: the Chemex and the French press. Get handson practice with these two methods of extraction, and
experience how these methods draw out different tastes
from the same coffee.
Downtown • reg at CO-OP • $5
Between the prevalence of environmental carcinogens, and
risky lifestyle and dietary choices, we live in a precancerous
culture. Jim Ehmke will talk about a wide range of cancer
prevention and therapeutic strategies including diet, herbs
and nutrients, chemo, radiation, and more.
Cordata • register at Co-op • $5
Change Your Habits, Change Your Life!
with Jennavieve Joshua
Thursday, Jan. 21, 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
“JJ” 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
The Art of Coffee Extraction
with Hayley Boothe
Saturday, Jan. 23, 10:30 am–noon
The first in a series of three winter coffee classes. Co-op
coffee educator Hayley Boothe, with support from Onyx
Small Plates of the World:
Scandinavian Smorgasbord
with Jesse Otero
Monday, Jan. 25, 6:30–9 pm
Smorgasbord is a spread of savory delights in the
Scandinavian style—warming dishes designed to
keep the fierce chill of winter at bay. Jesse Otero will
prepare a festive smorgasbord including items such
as seeded crisps with Danish blue cheese and apples,
rye bread with pickled herring and beets, pork pâté with
lingonberry sauce, cucumber salad, and a few surprises
as well. A glass of wine or a non-alcoholic beverage is
included in course fee.
Downtown • reg at WCC • $45 •
Spicy Thai
with Robert Fong
Tuesday, Jan. 26, 6:30–9 pm
Enjoy Chef Fong’s quick, deft preparations of shrimp
pad Thai, lemongrass bird’s eye chili fish soup, baby
eggplant coconut curry, and steamed sticky rice. A
glass of wine or a non-alcoholic beverage is included in
course fee.
Downtown • reg at WCC • $49 •
www.communityfood.coop
New in Our Stores
Boxed
Water
Theo
Chocolate Coconut Bites
What’s a person
to do when they
forget their reusable
water bottle
and don’t want
to buy a plastic
bottle? Buy Boxed
Water instead. One percent of revenue
donated annually to reforestation and
world water relief. Bonus: the boxes
are compostable through the FoodPlus!
program.
Even more chocolaty goodness from
Seattle’s favorite chocolate palace!
Theo Chocolate Coconut Bites come
in three yummy flavors: coconut,
salted almond, and mint. Just right for
a satisfying bite.
2
$ 25/pkg.
Photos courtesy of Three Rivers Educational Cooperative
1
$ 79/liter
January’s Community Shopping Day—
Saturday, January 16
Jackson’s
Honest Tortilla Chips
Three Rivers Educational Cooperative
Jackson’s Honest Potato Chips are already a
favorite among Co-op shoppers, so we’re super
excited to introduce these extra-tasty tortilla chips.
Cooked in coconut oil. Organic and awesome.
5
$ 99/10 oz.
Farm Fund
Three Rivers Educational
Cooperative provides homeschooling
families with a supportive and
enriching environment for the
cooperative education of their
children. Their program integrates
academics and the arts while
Who benefits from the
Co-op Farm Fund?
Two ways you can support this
month’s Community Shopping
Day organization:
We all do!
Donations accepted at all
registers, by mail, or phone.
• Shop on Saturday, January 16. The
Co-op will donate two percent of its
total sales from this day.
• Donate the Difference at any Co-op
register throughout the month.
For more information,
contact Farm Fund
administrator Jean Rogers at
360-734-8158 ext. 217 or
[email protected].
Eating with the Seasons: A Traditional
Chinese Medicine Perspective
HEALTHY
CONNECTIONS
CLASSES
continued
Winter One Pot Meals
with Cindy McKinney
Wednesday, Jan. 27, 6:30–9 pm
Cindy McKinney demonstrates a medley of one-pot
wonders—hearty simple meals that can each be prepared using a single pot. The menu features Greek green
vegetable risotto; quinoa bake with chard, tomatoes and
chickpeas; butternut squash bisque; and chiles rellenos
casserole.
Downtown • reg at WCC • $39
The Gut–Brain Connection
with Nolan Noska, ND
Thursday, Jan. 28, 6:30–8 pm
This talk will focus on the relationship between gastrointestinal health and nervous system wellness, as we
discuss ways of improving gut health that also have a
positive effect on mental/emotional well-being. We will
also look at the role of the gut in overall immune health
and the prevention of chronic disease. Dr. Noska practices naturopathy at Aurum Health in Bellingham.
Downtown • reg at CO-OP • free
Coffee Cupping
with Hayley Boothe
Saturday, Jan. 30, 10:30 am–noon
Part two of our winter exploration of the wonders of coffee. Hayley Boothe, with support from Onyx Coffee Bar,
shares insights into how professionals decide which
coffee to serve. We’ll consider (and taste!) the difference
between commercial coffee and specialty coffee. We’ll
also discuss the economics of coffee production, and,
in this context, how even the top-priced varieties are
remarkably inexpensive in America.
Downtown • reg at CO-OP • $5
with Cadie Federmeyer, LAc
Monday, Feb. 1, 6:30–7:30 pm
The ancients taught that when we are in rhythm and
harmony with the cycles of nature and cosmos, we will
live long and healthy lives. In this class we will explore
the different energies of the seasons, foods, herbs,
and recipes through the lens of Chinese Medicine and
other cross-cultural traditions. Cadie Federmeyer is
a Licensed Acupuncturist in practice at Belllingham
Natural Family Medicine.
Make Your Own Mozzarella
with Julie Kamin-Martin
Thursday, Feb. 4, 6:30–8:30 pm
Learn how to create soft, creamy, and delicious mozzarella
in your own kitchen! Julie Kamin-Martin (founder of
Oly-Cultures) will demonstrate the process from start to
finish. Students will learn about the acidification of the
milk proteins, creation of the curds and whey, the proper
method for kneading, how to store fresh mozzarella, and
a variety of recipes and ideas for serving your homemade
mozzarella. At the end of the class, students will be able to
enjoy the fresh-made product.
Downtown • reg at CO-OP • $40
(includes mozzarella making kit)
Downtown • reg at CO-OP • $5
Winter Soups for the Body and Soul
with Karina Davidson
Tuesday, Feb. 2, 6:30–9 pm
To warm the body and soothe the soul, Karina Davidson
prepares four hearty healthy soups: Greek chicken,
rice, and zucchini stew; classic beef and black bean
chili with yams and black kale; inimitable Hungarian
mushroom soup; and coconut curry butternut squash
soup. A glass of wine or a non-alcoholic beverage is
included in course fee.
Downtown • reg at WCC • $39 •
Pakistani Cuisine
with Azma Khan
Wednesday, Feb. 3, 6:30–9 pm
Pakistani native A zma Khan offers a menu of Pakistani
favorites—very similar to North Indian cuisine but
with a stronger Persian influence. Enjoy chicken palau,
dal masoor, vegetable curry, and cucumber salad, all
accompanied by spicy masala chai.
Downtown • reg at WCC • $35
Take Control of Your Health: Q and A
with Jim Ehmke, CN
Wednesday, Feb. 3, 6:30–8:30 pm
Bring your health questions for an open discussion!
Cordata • reg at CO-op • $5
fostering the understanding of cultural
diversity, social responsibility, and
environmental ethics. This creative
and balanced approach nurtures
children’s innate curiosity and
inspires lifelong learning. Learn more
about the organization on bulletin
board displays in our stores or at
threeriverscooperative.com.
Advanced Coffee
with Hayley Boothe
Saturday, Feb. 6, 10:30 am–noon
For the true enthusiast: an advanced exploration of the fine
arts of cupping and tasting coffee. Co-op coffee instructor
Hayley Boothe, along with guest presenter Sara Galactica,
will encourage students to think and taste outside the box
of traditional coffee norms. We’ll explore novel and exciting
coffee and food pairings.
Downtown • reg at CO-OP • $10
Why Stretch?
with Susan Guttzeit, LMP
Monday, Feb. 8, 6:30–8 pm
Do you find it challenging to find time to stretch? What are
the REAL benefits of stretching and what’s the best way
to stretch? In this class Licensed Massage Practitioner
Susan Guttzeit will demystify stretching and discuss the
pros and cons of different stretching techniques. Learn a
short dynamic stretching routine for the shoulders that you
can incorporate into your daily routine. Susan Guttzeit is a
master teacher of AIS (Active Isolated Stretching).
Cordata • reg at CO-OP • free
Year of the Monkey
with Robert Fong
Tuesday, Feb. 9, 6:30–9 pm
It’s the Year of Green Monkey and Robert Fong is in
the kitchen to celebrate. He’ll cook Buddhist Lohan Jai
(a traditional vegetarian stew); Beijing duck and bean
sprouts; double steamed chicken, dragon eye, and ginger
soup; and winter melon braised with dried scallops and
bamboo shoots. For dessert, tapioca coconut pudding.
Come to eat and enjoy a meal with Fong’s family recipes.
A glass of wine or a non-alcoholic beverage is included
in course fee.
Downtown • reg at WCC • $59 •
Freedom from Food Obsession
with Sharon Mayson and Alicia Kochan, LAc
Tuesday, Feb. 9, 6:30–8:30 pm
Certified Health Coach Sharon Mayson and Licensed
Acupuncturist Alicia Kochan present a class designed to
help you change your eating habits and align with your
true self. We’ll address both the physical and emotional
causes for cravings and overeating. This class and the
corresponding guide book will take you through the
process of learning new healthy habits, retraining your
brain, and changing your relationship with food.
Cordata • reg at CO-OP • $5
Spring Allergies—
an Ayurvedic Approach
with Katrina Svoboda Johnson
Wednesday, Feb. 10, 6:30–8:30 pm
We are linked with nature and the changes of the
seasons. For some people this shows up as harrowing
springtime allergies. If this describes you—and you
know who you are—come to this class to learn the steps
you can take now to drastically reduce your experience
of seasonal allergies and to even prevent them.
Cordata • reg at CO-OP • $5
Healthy Treats for Your Sweetheart
with Alissa Segersten
Thursday, Feb. 11, 6:30–9 pm
Learn how to make raw organic chocolates,
strawberry white chocolate hearts, chocolate lava
cakes, raspberry coconut ice cream, no-bake chocolate custards, almond butter chocolate chip cookies,
and more! Menu is free of grains, dairy, soy, refined
sugar, GMOs, and is organic.
Downtown • reg at WCC • $39
Co-op News, January 2016
7
2015 Community Cooperator
Karl Meyer, Outreach Coordinator
2015 Co-op Cooperator
Karl Meyer, Outreach Coordinator
Congratulations to Zachary
Robertson, the 2015 Co-op Cooperator!
In additional to listing several of Zac’s
many accomplishments, his nominator
also noted that he “is a force of nature
… and a Johnny Appleseed of the
advancement of the arts and sciences for
the betterment of our community.”
Zachary Robertson’s Fairhaven College
concentration title says it all: “Addressing
Community Needs through Cooperative
Organizations.” As a fellow Fairhaven
College graduate, I can attest to the
fine education he was able to access
there. Fairhaven College at Western
Washington University cultivates
learning through interdisciplinary
inquiry, creativity, and experiential
learning with an emphasis on justice,
social and environmental responsibility,
and community.
Zac is a father-of-one who works as
a landscaper and seasonal fruit picker,
and he loves drawing people together
to spark community projects. He cofounded the Sushi House (a housing
co-op), the Friday Bellingham Food Not
Bombs public vegan feed in downtown
Bellingham, and the Bellingham Naked
Bike Ride.
On a bike and hitching journey across
the U.S. in 2010, Zac interviewed
residents of 50 intentional communities.
This inspired him to co-found the
Cascadian Homesteaders Community
Zac Robertson with his son Rio
Robertson-Lawson (above).
Photo by Zachary Robertson
Land Trust, which aims to build a series
of community homesteads locally.
As a member of the Co-op’s Member
Affairs Committee (MAC), Zac drafted
the first concept plans for the Co-op
Education Program (CEP) and rallied
other MAC participants around the
idea that the Co-op must lead in local
cooperative development. The CEP has
hosted a few wildly successful events
and is now providing a valuable resource
to Co-op member-owners and the
community. For information about the
CEP, contact Kris Buettner at krisb@
communityfood.coop or 360-734-8158,
ext. 309.
It has been great to know Zac and
witness his countercultural roots over the
years. I will close with some quotes from
him that cement his place as the 2015
Co-op Cooperator of the Year. We are
fortunate to have such a Cooperator as
Zac in our community!
“Each time amazes me—the capacity
for change when people come together
with a goal, form a process, and do the
work.”
“More and more I’ve come to believe
that collaboration constitutes the
richness of life. Build the soil: you get
fruits. Listen to your child: you get a
smart kid (and a peaceful home). Ask a
stranger what impassions them: you get
a collaborator.”
2015 Cooperator Award
Nominations
Community Cooperator
nominations—
Someone in the community who
embodies the ideals of cooperation by:
• Bringing people together
• Improving the quality of life in
Whatcom County
• Exploring common values
• Creating a sense of community
• Publicly sharing their knowledge,
wisdom, and skills with others in the
community.
Art Sherwood
Brent Harrison
Cheryl Thompson
Crina Hoyer
Erin Suda
Gianna
Gloria Gill
Janaki Kilgore
Karl Meyer
Karolyn Merriman
Katie Lawson
Laura Ridenour
Max Morange
Nancy Heile
Paul Woodcock
Ralph Havens
Rand Dennis
Rosalinda Guillen
Susan Toch
Thea Rosenburg
Theresa Meurs
I would like to
congratulate James
Spaich as our 2015
Community
Cooperator!
James, who also
goes by Jim or
Jimmy, has lived in
Bellingham since
1987 when he moved
here from Kansas. He
has shared life with
his partner Donna
Rushing and her sons
Zach and Miah for
28 years and credits
them as his source of
inspiration.
In addition to
listing the many ways
that James is involved
in our community, his nominators had
this to say about him:
“James is an example of the lowkey person who truly believes he’s on
this planet to help others. He recently
painted a friend’s house, for free, because
he wanted to help improve this person’s
home. When he worked as a gardener
and handyman, the elders he worked
for all ‘adopted’ him! Vegan, gluten-free
Super Guy!”
“… is compassionate and generous
with all.”
James received a degree in
English from Western Washington
University and spent his time with
the environmentally minded people at
Huxley College where he developed a
stronger sense of needing to be involved
in community issues.
Employed at Whatcom Community
College since 1999, he told me his
students teach him more than he can
teach them.
Human rights and environmental
themes are frequently addressed in the
classes James teaches. His hope is that by
examining these topics, and discussing
their relevance to our lives, the students
will actively participate in building
healthier communities and seek ways to
address injustice.
James Spaich admiring
the natural beauty of the
Pacific Northwest.
Photo by Donna Rushing
The following are community
activities James has put his energy into.
Happy Valley Neighborhood
Association
• street tree planting
• community meals
• neighborhood planning
• daylighting of Padden Creek
• litter pickup
• community gardens
The People’s Land Trust
• helping with restoration and
maintenance of the Morgan Block
Building in Fairhaven (the original
location of the Community Food Coop), which serves as an artist collective
• serving as the President of the People’s
Land Trust
• exploring ways that we can continue
to provide low-cost housing and art
studios
Community Activism
• a willing voice at city and county
council meetings
• an advocate for bicycles as a lowimpact means of transportation
• open to listening to people’s concerns
and helping whenever able
I have known James and his family
for many years and I honor the good
work he has done on behalf of our
community.
Co-op Cooperator
nominations—
Can be a member, staff member,
board member, or shopper who helps
make the Co-op the best it can be by:
• Bringing people together
• Improving the quality of life in
Whatcom County
• Exploring common values
• Creating a sense of community at the
Co-op
Beau, Cordata front end
Becky, Cordata front end
Chelsea, bakery
Christy, Cordata wellness
Dylan, Cordata produce
E.J., Downtown front end
Erica, Cordata mercantile
Jade, Downtown grocery/mercantile
Jason, Downtown maintenance
Jenna, Cordata deli
Kevin, outreach
Marc, Cordata front end
Melissa, administrative support
Molly, Cordata front end
Ryan, Downtown front end
Steve, Downtown wellness
Tim, Downtown bulk
Yvonne, Cordata deli
The entire Co-op staff
Universale Pale Ale
Fremont’s flagship beer—a heavenly
beer of rich malt flavor and spicy hops.
Ham & Cheese Brioche
Thin slices of ham and Swiss cheese
in a light and flaky pastry. Ever so
sweet and deliciously savory. A
delightful snack on those cold, rainy
January days.
Interurban IPA
Roasted pale malt swirled with a handselected blend of flavor malts and the
rich spice of hops.
reg $10.99
8
$ 99
(through January 19)
6-pack
More tempting brioche flavors:
Pesto Parmesan, Lemon, Chocolate,
and Almond
Made from scratch in our bakery.
50¢ off
all brioche flavors
(January 20 – February 2)