spring 2014 newsletter DELI ADDS OFFERINGS A Journey Into Our Future Co-op MORE FRESH HEALTHY CONVENIENT FOOD FOR YOU By Allie Evans ASTORIA CO-OP Board President New ham sandwiches in the deli feature Applegate black Open 8-8 Daily he Board some other shoppers to have a quick healthy best places to work, staff thrives here. You get all forest ham which has no an- Tof Direc- meal before you shop. You peruse the upcom- the help you need to order special products, find 1355 Exchange Street Suite 1 tibiotics, is gluten-free, and is tors and Manage- ing schedule of cooking classes, kids’ classes and items on shelves and check out. The staff makes Astoria, OR 97103 humanely raised. It includes ment Team held co-op activities that take place each month in the you feel good to be here. It is the friendliest 503-325-0027 cheese, organic lettuce, to- a retreat with meeting/education space. You grab some recipe place to shop. www.astoria.coop matoes, and pickles on Blue consultant Holly ideas and off you go to shop. You are not alone. There are ever increasing Scorcher multi-grain bread All shoppers welcome. Just $25 to start your O’Neill in Febru- You fill your basket with items that are inten- numbers of owners and shoppers and your co-op (gluten-free available too). ownership to receive special sales, discount ary to help start a tionally selected from local farmers, producers is profitable and thriving. We are now able to Also be on the look out for days, case discounts and more. strategic plan for and artisans. You know that each item you pick explore giving micro-loans to local farmers to our new bakery items! There our future co-op. is honoring the environment, restoring our lo- get started and help other co-ops succeed. Who are new baked goods each day Astoria Co-op Board Members This article sum- cal economy, and nourishing yourself and your would have thought that simply feeding yourself including muffins, date bars, To contact our board: [email protected] marizes all of the family. You feel good that each dollar you spend well and shopping the co-op could have such and peanut butter chocolate commonalities not only builds your health, but builds the vital- a huge effect on a local and global scale. You Allie Evans, President bars. Some of these items are we had in dream- ity of our community and ripples out into im- checkout and zip up your raincoat to go outside. Tom Duncan, Vice President vegan. Beth LaFleur, Secretary Our deli uses nearly all ing up our future. proving our planet. You can find everything you Oh wait, this is our future to determine... take off Mark Albrecht, Treasurer organic ingredients and local Stay tuned for our progress and for ways that you need here: meat, seafood, deli, produce, home that raincoat, the sun just came out. Sam Seulean, Staff Seat when possible. A majority of all can be involved in this process. goods. Your co-op really is a one-stop shopping Norma Hernandez deli items are gluten-free. It is the year 2024 and you are entering your experience. The food here is beautiful, seasonal CELEBRATING OUR Libby Lawrence co-op to get your groceries. You marvel at the and fairly-priced. green eco-building that has warm light invit- As you shop, you enjoy seeing friendly faces, Astoria Co-op Crew ing you in. You are welcomed in by the smell of sharing conversation and feeling inspired about Matthew Stanley, General Manager CELEBRATE FAIR TRADE simmering spices and baked goods. You stop good food and good health. You smile as you 40th Jennifer Rigley, Deli CONTEST TO WIN A TRIP TO NICARAGUA Kendall McEuen, Grocery Buyer at the deli and grab a hot plate of food and join realize that your co-op really has become the hub Maren Ludwig, Cashier On May 10, we will be celebrating World Fair Trade Day with of the community. Mick Mitchell, Grocery Manager Alaffia, Alter Eco, Divine Chocolate, Dr. Bronner’s Magic Soaps, There are kids steer- Sarah Jaroszewski, Wellness Buyer Equal Exchange, and Guayaki Yerba Mate. All these brands ing their little carts Brandon Massey, Deli + Cheesemonger are committed to fair trade through their entire supply chains around the store, Kelly Huckestein, Produce Manager supporting small family farmers and trade justice policies. there are tourists Sam Seulean, Deli Manager flowing in to see the Charissa St. Clair, Bookkeeper co-op as it has be- Michelle Bisek, Deli + Grocery Look for great deals on fair trade products at the Co-op from Danny Rasmussen, Produce April 28 through May 20, when the manufactures have agreed come a destination Andrea Larson Perez, Cashier to donate 1 percent of purchases made at participating co-ops to (ever since it was Colin Smith, Deli Root Capital. Root Capital is a nonprofit social investment fund featured in Sunset Claire Keenan, Deli + Grocery that grows rural prosperity in poor, environmentally vulnerable magazine). There Lulu Quinn, Produce places in Africa and Latin America by lending capital, delivering are families being Ryan Eccles, Grocery financial training, and strengthening market connections able to feed their Tyrel Trainor, Cashier + Produce As we look to our future, we are also think- for small and growing agricultural businesses. The National families on lower Lenny McGrath, Cashier + Grocery ing a lot about our past. Established in 1974, Cooperative Grocers Association (www.strongertogether.coop) incomes here. You Chelsea Templeman, Cashier + Grocery see a true slice of the Astoria Co-op is turning 40 this year! Joe Wrobel, Cashier + Deli will be matching the manufacturers’ donations as well. Learn more about Root Capital at www. our community all To celebrate this milestone, Colin Smith, a Zetty Nemlowill, Marketing Director rootcapital.org. owning the co-op staff member who also happens to be a film- maker is working on a documentary about the Got a newsletter idea? Contact [email protected]. And to make fair trade even sweeter, Fair World Project is offering one lucky winner an expense-paid together. history and evolution of the Co-op. We will trip for two to Nicaragua, for creating a video or recorded message letting them know what fair trade Having been show it at our annual Co-op ownership meet- Special thanks to Co-op Owner, means to you, saying “thank you” to a fair trade farmer, or showing how you are living a “fair trade voted one of the 10 ing on May 4th where we will have food and Pam Chestnut for her excellent life.” Learn more at www.fairworldproject.org/contest/ or look for the display which will be coming to care in proofreading this The Co-op board of directors and management team held a retreat at the Cannery Pier music, and an unveiling of the progress on our the Co-op this spring. Hotel in February with facilitator/consultant, Holly O’Neill (right). Peg Nolan, Development newsletter! new brand. Advisor with the National Cooperative Grocers Association also joined ((lower left). PRODUCE REPORT MEET YOUR LOCAL FLOWER FARMER by KELLY HUCKESTEIN CO-OP PRODUCE MANAGER by zetty nemlowill co-op marketing director at erika’s fresh flowers

pring is com- spot inside can also help them germinate more 1 tablespoon finely grated lemon zest ing right along, quickly and help you get the shoots strong and salt and pepper and I am healthy before you transplant them to outside. 1/4 pound thinly sliced prosciutto co-op farm visit alreadyS dreaming of all Plant each seed or seedling 2 to 3 inches apart Cook peas in boiling salted water until tender, & flower workshop the farm-direct pro- and about 1/2 inch deep. Plant them along both then drain. In a medium bowl, lightly mash peas Straight from the Cutting Garden: duce that will start to sides of a trellis to ensure that the vines can be with the back of a fork. Add olive oil, mint, and come into the Co-op. supported. You may need to use string to help lemon zest. Season with salt and pepper and stir Growing and Using Your Own As always here on the hold the vines up. When the peas are ready to to combine. Cut Flowers coast, our growing sea- harvest pick them frequently to make sure the To serve, divide prosciutto among crostini (or son starts a little later plant keeps producing. Sowing seeds every two toast) and top with pea mixture. On the summer solstice, join Kathleen than in other places, weeks or so enables you to extend the harvest Barber, owner of Erika’s Fresh Flowers and but there are ways to window and get the most peas that you can! Peas Pesto Snap Peas Floral Designer Erika McDowell for a three hour workshop on how to use fresh flowers get the taste of spring are not only great for your belly, but also for your 1 pound snap peas from your own cutting garden to decorate right now. Peas! Peas garden. They fix nitrogen into the soil and help 1/4 cup pesto (basil, nettle, nasturtium, or any your home. say spring better than almost any other vegetable. fertilize future crops. The vines are also quick to pesto you want!)

And they love our coastal climate! They thrive break down and are easy to incorporate into the salt and pepper Kathleen and Erika will share with you the in cool weather and don’t mind a little rain. Our compost pile. In a large pot of boiling salted water, cook snap Left to Right: Danny Rasmussen (Co-op produce department), Kathleen Barber Kathleen Barber of Erika’s Fresh Flowers (owner Erika’s Fresh Flowers), and Kelly Huckestein (Co-op produce manager). stocks us with fresh local flowers. plants that grow on the farm and are well moderate climate also insures that we can keep peas until crisp-tender and bright green, about 4 suited for the North Oregon Coast, how to harvesting peas into the summer, even when the minutes. Drain and toss with pesto; season with Erika’s Fresh Flowers is a locally owned flower farm and design studio with use them in floral arranging, including tips rest of the state has been forced to say “goodbye” salt and pepper. to this tasty vegetable. a garden style inspired by the wild, unique botanicals around us. Kathleen on how to properly condition flowers for If you want to grow your own peas you can Barber and her family tend to a cutting garden with a vast selection of maximum vase life. You will design a work Whole Grain Spaghetti with flowers, foliage and herbs grown with sustainable practices in mind. of art from fresh, organic floral material to Asian Peanut Sauce take home in a container provided. 6 oz dried whole grain thin spaghetti athleen Barber has a flower farm near around flowers are not allergies, but a reaction to 2 large carrots, cut into ribbons using a vegetable The Straight from the Cutting Garden peeler her home just off Delaura Beach Lane a chemical residue. Kathleen does not use sprays The best thing about peas is eating them. workshop will take place on the flower farm 4 ounces fresh snow peas in Warrenton, Oregon. Kathleen on her flowers, but gets the job done naturally Snow peas, snap peas, and even some varieties namedK her business Erika’s Fresh Flowers after with beneficial insects and good old fashioned in Warrenton. Dress for the weather and 1/2 of a red bell pepper, seeded and julienned of shelling peas (shelled of course) can be eaten bring your garden apron if you wish. The 1 cup cooked, chopped chicken breast (optional) her daughter, who sold flowers at a flower stand weeding. “So customers can put a bouquet on raw. Snap peas rarely make it all the way to my class will be standing for three hours, with 3 tablespoons creamy peanut butter in high school to raise money for college. This their kitchen table and not worry if there’s any- kitchen. If you do have the restraint to save your light refreshments provided. Floral cutters 3 tablespoons tamari or shoyu flower stand used to belong to Kathleen’s mother, thing harmful on it,” Kathleen said. peas for cooking, the best way to store them is in will be available, however if you have 2 tablespoons rice vinegar so there’s a long history of growing and selling We plan to carry Erika’s Fresh Flowers regu- a plastic bag in the refrigerator. They will keep your own favorite pair of cutters you are 2 tablespoons honey flowers in the family. Kathleen went to college larly at the Co-op. Kathleen also sells her flowers this way for a week or more, but the sugars will welcome to bring them. 1. Cook spaghetti according to package direc- for business management and used to work as an through a CSA (Community Supported Agricul- start to break down. If you like sweetness in your tions, omitting salt and adding carrots, pea pods, office/operations manager before she decided to ture) and provides flowers for businesses, events, peas eat them quickly. Fresh peas don’t need a lot Maximum of 7 students so sign up early! and sweet pepper for the last 1 minute of cook- make her passion of flower farming her career so and weddings. of cooking. A quick sauté or quick blanching in Registration will begin at the Co-op in ing. Drain, reserving 2/3 cup of the cooking wa- she could stay home with her children. boiling water will do it. When they turn bright April. ter. Return pasta mixture to pan. Stir in chicken; “I enjoy the ability to play with flowers and Slow Flower Movement green they are done. Try peas in frittatas, curries, cover and keep warm. be with my family. I love creating lush bouquets Slow Flowers is a national movement to salads, risotto, stir-fry and shepherd’s pie. Or try Date of workshop: Saturday, June 21 2. In a small saucepan combine peanut butter, and arrangements with ingredients that I grew promote and connect people with local flower one of these recipes: (Summer Solstice) Time: 1:00-4:00 p.m. soy sauce, rice vinegar, honey, and the reserved myself. The pleasure of giving others something I growers. The idea is to get consumers to think created just for them and seeing their response is Cost is $45 (includes instruction, plus cooking water. Cook and stir over medium heat about floral purchases the same way they ap- container and arrangement to take home) Minted Pea and Prosciutto until peanut butter is melted and mixture is fun and fulfilling,” Kathleen said. proach what they eat with an emphasis on buying plant them as soon as your soil can be worked. Crostini smooth. Flowers are delicate agriculture crops and local. Locally-grown flowers create jobs such as If you soak your pea seeds in water for the night To learn more about Kathleen and Erika, 2 cups fresh or frozen peas 3. Pour peanut butter mixture over pasta mix- commercial growers are often heavy users of tox- Kathleen’s and are more sustainable than those before you plant them it will help them ger- visit www.erikasfreshflowers.com. 2 tablespoons olive oil ture; toss gently to coat. ic pesticides. In addition to potentially exposing brought here on jumbo jets. See slowflowers.com minate quickly and uniformly. Starting seeds Questions? Email [email protected] 3 tablespoons chopped fresh mint workers to harmful chemicals, there are claims for more information. in trays and putting them in a sunny window that the headaches some people get from being gENERAL mANAGER’S report a fresh new co-op brand by matt stanley astoria co-op general manager by co-op marketing director zetty nemlowill WHAT IS A BRAND? Designer We are proud to be able to offer these deli items project to make sure that we’ll be within a rea- f the Co-op were a per- very different retail climate than when our co-op Sarah Magrish made with organic ingredients! sonable threshold as determined by comparison Ison , how would you was born in 1974, we must consider what differ- Cline listens to other co-ops, industry standards, and the describe its personality? That entiates us from the competition. One niche we as Co-op The meat case will similarly be designed to preferences for risk specific to our Board of Di- is one of the questions we have and love is sourcing local products. We are owners, staff merchandise fresh meat in a well-lit temperature rectors. asked in our branding survey, able to use our smaller size as an advantage, regu- and board specific display. We’ve heard from shoppers ga- seeking to gain insight on the larly buying from a number of small farms within members lore that one thing that makes it difficult to one- The bottom line is that we do not undertake Co-op’s image. We received a 40 mile radius. The apple, which is our current brainstorm stop shop at the Co-op is our lack of fresh meat. large projects or incur debt without much con- some fabulous feedback with icon, isn’t exactly reflective of a staple crop that ideas about So we’ll be taking on this new endeavor as we sideration and evaluation. Sometimes the deci- 188 Co-op owners responding to the survey we our region is known for. our new brand. continue to improve the Co-op experience. We sions are relatively easy. If they grow the co-op emailed them. Friendly, helpful, welcoming, and When I asked the Co-op board what it wanted are in the process of researching reputable brands sales, offer additional value to our owners, and honest were some of the biggest attributes we to do to celebrate our 40th year, Board President of meat that we can feel good about selling. improve the staff’s ability to provide excellent heard. Following Allie Evans sug- service, we confidently go forward. For the pur- the survey, we had gested a new logo Here is how Sarah defines branding: How we choose to invest chase and installation of these new cooler dis- a meeting including that celebrates our plays, our ratios will remain in line with what we Co-op owners, staff, vibrance and gets randing at its best serves as a tool for a The expenses associated with purchasing and consider acceptable and we know you’ll love the and board members the word out with Bcommunity to reflect on how they want to installing new coolers are considered capital improvement to the co-op shopping experience. to provide more feed- T-shirts and other show up in the world. It is a chance for self- investments. That means that the value of these back as our designer, Co-op branded reflection, open communication, and looking projects is represented on the Co-op’s balance Getting better all the time Sarah Magrish Cline gear. I am pleased to the future. A brand includes visual and non- sheet as a fixed asset that corresponds with a long gets to know our to have the support visual communication - it is everything from he Co-op has another busy year ahead! term liability if we’ve financed the purchases with Beyond financial ratios, we also must also con-unique culture and of the board and your logo to how you answer the phone to what TAllie, our illustrious Board President, debt. We financed our new point of sale system sider market trends and our long term planning. how we’d like to see it management team kind of signs you have in the produce depart- shared some of the work we’ve been doing sur- with equipment loans from a local bank, for ex- The natural foods industry is highly competitive. represented. Here’s a through this process ment. rounding our long term planning. I want to fill ample. These types of purchases are unique from Packaged organics are ubiquitous. At the same group shot outside of and look forward to you in on some of the more immediate improve- Shivley Hall in Feb- unveiling our new “A brand, in order to be relevant and sus- ments we’ll be making in the store this year and ruary where we met look at the annual tainable over time, must operate much like a what they mean for our owners. I’ll also provide and had a potluck meeting on May 4. culture. This is the opposite of manufacturing some clarification on how we determine what brunch (I was behind Our designer, Sarah a series of external brand images in the hopes projects we undertake, as they often involve keeping it freshthe camera). Magrish Cline, is the design director at Ecotrust, that one of them will eventually be attractive spending money. As we celebrate the Co-op’s 40th anniversary taking some occasional freelance gigs on jobs she to the target audience. A company (or co-op) the day to day operational expenses associated time, we are beginning to envision our store as this year, we are re-branding. The Co-op has feels passionate about. Her experience as mar- must figure out its core values and understand Expanding our offering with running our co-op. Operational expenses a larger platform full service grocer. These proj- evolved a lot in the decade since our current logo keting director at People’s Food Co-op in Port- why, beyond the profit motive, it exists. This are represented on our Income Statement. Cost ects are a step in that direction. Learning how was created. In order to continue to grow and land gives her an understanding and appreciation means that, essentially, a company must devel- Two noticeable additions to the sales floor will of Goods Sold (think the cost of replacing on the to source and merchandise meat, building the expand our offerings, we must reach out to more of our organization. She has gone above and op (or unearth) an ethos and a worldview that include a new and expanded deli display case. shelf everything you purchase) and Labor rep- capacity of our deli, and building your support potential shoppers in our trade area. A brand is a beyond learning about our co-op. In addition to it absolutely believes in, and then perpetually We’ll also be adding a new cooler display specifi- resent the largest expenses on the Co-op’s profit for these fresh foods departments will be crucial tool that should make our store more identifiable reading through all the survey results and par- act in accordance with that ethos and world- cally designed to sell fresh meat. Yes, that’s right, and loss statement. The only Income Statement to our preparedness. and reflect our values. For someone who’s never ticipating in the brand brunch, she’s spent hours view. Everything the company does—every by the end of May it is our goal to begin carrying expense associated with a large equipment ac- shopped at our store, the title “Astoria Coopera- looking through our store and talking to Matt product or service it offers; every public state- fresh packaged meat at the Co-op! quisition and installation is the interest expense Think of the unsurpassed quality and presen- tive” could be a little confusing. Adding the word (our GM) and me. She will deliver a new logo, ment, advertisement, and website it generates; associated with debt financing. tation of our produce department. Quite frankly, food or grocery would certainly help to clarify branding guide, and customizable sign templates. every internal policy, memo, and business Both these new cases will be designed to opti- it wasn’t always that way. But we committed to what we sell. Our current logo has served us very well, and decision it makes—must be congruent with mally merchandise these growing grocery catego- So how does the Co-op decide to take on improvement and freshness and now you’d be Our survey has re-affirmed our guess that taken the Co-op through its biggest years sales- that ethos and worldview.”--a quote by Doug ries for our store. Our deli display will be easier debt? In order to make that decision, we look silly to purchase fresh produce anywhere else in people refer to us as “the Co-op”. Consistency wise. Re-branding is an investment in our mis- Lowell, a friend and mentor of Sarah’s. He is a to shop and will have more room to grow our at key financial ratios for our business. These town. We aspire to offer the level of quality acrossof word of mouth and our retail face also seems sion, building community through food. As we Portland-based copywriter and creative direc- selection of organic ready-to-eat foods. Did you include total debt to equity, quick ratio, current all the fresh foods departments that we expect of important. reach a broader audience, we can offer more local tor with 23 years experience. He also teaches know? Not all natural foods stores use organic ratio, etc. a full service natural foods store. Thanks for your As we see private retailers adding natural and food, jobs, and opportunities to provide food branding at PSU. foods as their primary source of ingredients. We evaluate these ratios before any major support of these endeavors! organic food, in order to remain resilient in a education and other community outreach. WELLNESS FEATURE: essential oiLS co-op SPRING cALENDAR by Angela Sidlo, CHA, LR classes, food tastings, owner appreciation week & more

caution needs to be used around children, pets SPRING RECIPE March 2014 APRIL Co-op Board Meeting and the elderly. One drop of essential oil in 1 see www.astoria.coop for date, time & location teaspoon of carrier oil or lotion is safe for infants, I’d like to share one of my favorite recipes, Co-op Board Meeting Co-op Owner Appreciation Week March 27th at 6:30 p.m. location TBA Sunday May 21 through Saturday May 31 save children and elderly. sure to energize you as we move into spring. The 10% on one shopping trip Cypress addresses calming, grounding and pro- May 2014 • Use essential oils sparingly. LESS is MORE Food Tasting with Co-op Owner motes deep breathing; Cinnamon balances blood • Use 1% dilution rate for children and the el- Merianne Myers March 28 from 3-6 p.m. Co-op Annual Meeting and 40th Memorial Day Monday May 26 the Co-op derly, 3% for general population sugar, provides antiviral, antibacterial properties Anniversary Celebration Sunday May will be open regular hours 8 a.m. to 8 p.m. • Avoid using the photosensitive essential oils for and strengthens one’s will; Thyme and Rosemary April 2014 4, from 1-4 p.m., Fort George Lovell Showroom fortify energy, Eucalyptus supports respiratory several hours before going into the sun or using a Co-op Board Meeting see www.astoria. function and Pink Grapefruit improves muscle Beers to Your Health: Fermented Foods Beers to Your Health: Ayurvedic coop for date, time & location tanning bed or booth. tone, energizes and uplifts the Chi. Thursday April 10, 7 p.m. at Fort George Brewery Nutrition with Swami Dharmananda • Do not used undiluted on the skin, if in doubt Increase Your Chi Thursday May 8, 7 p.m. Fort George Brewery June 2014 do a skin test before using any oil. 2 oz. plant-based enzyme or purified water Farm to Fork Cooking Class & Dinner appy Spring! Many wonderful smells are with Chef Marco Davis Thursday April 24 CMH World Fair Trade Day Saturday May 10 Co-op Farm Visit Erika’s Fresh Flow- • Do not ingest essential oils!! Ingestion can be 6 drops Rosemary Rosmarinus officinalis in the air during springtime and many of Columbia Room, pre-registration is required look for great deals on fair trade products at the ers Saturday June 21 (Summer Solstice!) pre- H very dangerous and damaging to mucous mem- 5 drops Cypress Cupressus sempervirens those refreshing aromas can be found in essential Co-op from April 28 through May 20 registration is required which starts at the Co-op branes and intestinal linings of the digestive track oils. 8 drops Cinnamon Cinnamomum zeylanicum in April and potentially damage the kidneys and liver Essential oils are wonderful products of na- 6 drops Eucalyptus Eucalyptus globulus (even 2-3 drops can be too much). ture. When used safely, they will truly enhance 4 drops Thyme Thymus officinalis ct. linalol co-op CLASS SPOTLIGHT your life and the lives of those around you. • Refrain from essential oil use during the first 10 drops Pink Grapefruit Citrus x paradise learn how to ferment food with local farmers AT “BEERS TO YOUR HEALTH” Safety is one of the most important aspect three months of Pregnancy. Limit thereafter and Put into a 2 oz. glass spritzer bottle, shake gen- of aromatherapy. As a Certified Holistic Aroma- work with a professional aromatherapist for best tly, spritz above your head and breathe deeply as for their family for about 35 years. Seven years there’s strong evidence that it helps with reducing therapist and Oregon Director for the National benefits. the mist cascades over your head and face. ago they started farming commercially. They inflammation and increasing immunity,” Carver Assoc. of Holistic Aromatherapists, much of my • Avoid using essential oils around the eyes and use organic practices and grow a variety of fruits said. and vegetables. They sell their produce, jams, Fermented foods, including sauerkraut and practice revolves around teaching the safe and other mucous membranes. About ANGELA SIDLO pesto, and fermented products—different types kimchi, can be eaten in a variety of ways. effective use of essential oils. Essential oils are • Check with your medical practitioner if you Owner of Waves of Change Wellness Cen- of sauerkraut and kimchi—at the Cannon Beach “We use them with sandwiches, eggs, fre- very potent and highly concentrated chemicals have any health concern and/or are taking pre- ter, Certified Holistic Aromatherapist, Licensed Farmer’s Market, River People Farmers Market in quently sausage and sauerkraut, and we know extracted from plants by distillation. scription medicines. Astoria, Puget Island Farmers Market on Puget people who just eat it out of the jar, but most use Reflexologist, Certified Tai Chi Instructor. I have Some essential oils are more mild, such as • One special note about Cats and Essential oils. Island, and the Astoria Co-op. it as a side dish. It goes well with a lot of things,” lived in Clatsop County for nearly 25 years and lavender, while others are extremely strong, like Cats liver cannot metabolize or break down most During a tour of a biodynamic winery in Cali- Island’s End Farmer Exum said. enjoy an active lifestyle of aromatherapy, exercise fornia, the owner sparked their interest in fer- At the lecture, the Carvers will explain the fer- peppermint, oregano or thyme, whether applied essential oils so if you own cats, use caution using to the skin or inhaled. and eating well. Regular aromatherapy classes are mented foods while at the same being interested menting process of both food and wine, bringing essential oils around them. Never apply essential taught at the Wellness Center. Log on to www. in learning from George how he made wine from along some of their fermenting crocks for people ermentation is an ancient way of preserv- oils to your cat. Provide them with a clean, scent root crops like bulb fennel. They read books by to see. They will offer samples, and have a full Main safety points aromtherapy-works.com to see the spring sched- ing food with modern appeal in today’s free room they can retreat too when you are dif- F Sandor Katz, the “guru of fermentation” and ex- selection of their products for sale. ule and sign up. food culture, for its taste and health benefits. • Keep out of the reach of Children and Pets. perimented with fermenting food until they felt The Astoria Co-op produces these lectures to fusing essential oils in a room. Local farmers, Carol Carver and George Exum of Any essential oil can be a potential poison and so comfortable selling it. Fermenting preserves the educate and increase awareness about healthy Island’s End Farm on Puget Island, Washington, quality and vitamins of food, and there are added food. The Fort George Brewery provides the ferment many of the vegetables they grow. They health benefits. space as a service to the community. will share their fermenting knowledge and advice “Fermented products that have not been Beers to Your Health is free and open to on how you can do it on Thursday April 10, at subjected to heat have good bacteria for your people of all ages. Doors open at 6 p.m. Food the Astoria Co-op’s monthly food and wellness The Astoria Co-op carries a gut and that’s what people are calling probiot- and drinks are available for purchase. The pre- lecture series “Beers to Your Health” at the Fort wide assortment of essential oils ics. So when you eat fermented vegetables you sentation begins at 7 p.m. and last about an hour. George Lovell Showroom, 14th and Duane St. in from Elizabeth Van Buren. get all the nutritional value of the vegetables plus Organizers ask that you show up early to ensure Astoria. the probiotics that will help with digestion, and a space. Carol and George have been growing food BOARD CANDIDATE SPOTLIGHT Q AND A BOARD CANDIDATES CONT’D. NEW PRODUCTS QUESTIONS AND ANSWERS FROM THOSE ASPIRING TO REPRESENT CO-OP OWNERS QUESTIONS AND ANSWERS SELECTED WITH CARE FOR YOU

BETH LAFLEUR (Up for Re-election) What is your definition of good food and how Hilary Herman (New Candidate) Brad Hill (New Candidate) What is your definition of good food and how does the Co-op fit into your life? Good food to does the Co-op fit into your life? Basically ‘good Where are you from me is organic, fresh, delicious. The Co-op fits Where are you from Where are you from and food’ saved my life, I believe quite literally. Long and how did you into my life because I trust the Co-op to provide and how did you find how did you find your- story, but today I consider good food to be ‘well find yourself on the good food; it has a friendly and knowledge- yourself on the North self on the North Or- thought out food’, and not just something you North Oregon coast? able staff-they know the products and product Oregon coast? Mov- egon coast? I am origi- buy because of marketing. Quality, preferably I grew up mainly in origins; and the Co-op is very convenient. The ing to the Northern nally from Vancouver organic ingredients with minimal additives. Michigan and a few supreme quality is there, be it cheese or vitamins Oregon Coast hap- WA. In 2002, one of our Fresh. All of the things I never used to give much years in Wisconsin, and everything in-between, and my dollars spent pened about four and students strongly en- thought to in my ‘previous life’. Since a rather and still harbor an there help to develop and grow our community. half years ago when couraged us to explore drastic change in my eating habits, coinciding unshakeable fond- my husband’s profes- Sunset Beach for our with my being lucky enough to find a partner ness for cheese curds sion transferred us business of paragliding instruction. We immedi- that was also a food ‘nut’, my overall health and in small amounts. Prior to moving to Eugene, MARK ALBRECHT (Up for Re-election) to the area. I am however, originally from Erie, ately fell in love with the location and ended up energy have improved immensely. Turned back moving ourselves and our business to Warrenton from the brink, if you will. Now I am a fully Oregon in 1993, I received my undergraduate de- Pennsylvania! Salsa de Casa from Eugene, OR is a fantastic gree in Virginia, from Mary Washington College. Where are you from and in 2003. We have been happy here ever since. converted food ‘nut’ and ‘good food’ addict too. I moved to Astoria in 1998 to accept a position how did you find your- How do you spend your days, including career The Astoria Co-op has become my ‘enabler’, and I tasting ready-made salsa, which is certified with the City of Astoria as the City Planner for self on the North Oregon and/or family, plus hobbies/recreation? I am How do you spend your days, including career am consistently thankful to have such a great one organic and reasonably priced. For over 30 Land Use and Historic Preservation. coast? Originally Nebraska. currently a stay at home Mom, full time account- and/or family, plus hobbies/recreation? My wife located so near my home. years, De Casa fine foods has been producing Then Portland & Hillsboro ing student with Linfield College online, and I Maren (who works part time at the Co-op) and all-natural salsas and dips made in small batches How do you spend your days, including career and currently, Cannon love many outdoor activities from running to I are passionate about the outdoors, and are avid with fresh ingredients delivered to stores weekly and/or family, plus hobbies/recreation? My time Beach. My wife Kristin mountain biking to skiing and so on. Oh and…I paraglider pilots and instructors. After that, while so shelves are stocked with freshest possible these days are spent caring for my family and and I had always wanted to LOVE nutrition! I prefer to be outdoors enjoying various activi- Board Election May 4 products. volunteering for the Astoria Co-op and Astor live near the ocean. ties in all types of weather, I do have a lot of office and computer work related to our business. Elementary School. I enjoy spending time with What made you decide to run for the Astoria Co-op owners will have a Carmen’s Tortilla Factory tortillas my family and supplying them with the best food How do you spend your days, including career Co-op Board of Directors? This past fall I ex- offer an authentic taste, close to what you could possible on our budget. and/or family, plus hobbies/recreation? Engineer- perimented with the idea of doing my primary What made you decide to run for the Astoria chance to vote for these board ing consulting. I like spending time with family grocery shopping at the co-op. The experience Co-op Board of Directors? Maren and I are as representatives at our annual get using your own tortilla press. Made in What made you decide to run for the Astoria Co- (2 boys, one in Seaside and one in Lebanon, OR). was wonderful, and after only a few full shoppingpassionate about quality food as we are about fly- Eugene, OR with non-GMO corn and wheat, we op Board of Directors? I want to continue to be Kristin and I enjoy hikes, reading & cooking. trips I decided to become an owner. Now, only a ing. Over the years of living here, we have come ownership meeting on Sunday carry burrito size flour tortillas plus gluten free a part of the Board team, helping build connec- few months later I have decided to seek out a po- to rely on the Co-op as our primary food source. may 4 from 1-4 p.m. at the Fort white or yellow corn tortillas. tions and support the GM and staff in the quality What made you decide to run for the Astoria Co- sition as a board member based on the fact that I We have become so accustomed to (spoiled by) George Lovell showroom located work that they do to build the Co-op into the op Board of Directors? I really like working with just really love the people and the store! the high quality of food available, that I am eager roasted & salted ORGANIC cashews amazing resource and store that it is. the other board members. I want the Co-op to to help in any way that I can. at 14th and Duane in Astoria. in our bulk department make a great snack on be the best it can be. What aspects of the Co-op do you think are go- In addition, Our General Man- their own or incorporated into recipes. As our What aspects of the Co-op do you think are ing well currently? The Co-op has a lot going on What aspects of the Co-op do you think are go- staff have discovered, the roasted characteristic going well currently? The quality of the food is What aspects of the Co-op do you think are go- that works for me! The biggest draws though are ing well currently? It’s growth and profitability ager Matt Stanley will present the and salt adds delicious flavor. We feel good about unparalleled; with fresh produce and ingredi- ing well currently? Consistent delivery of quality the customer service/stress free shopping experi- seem to be trending well. The staff is outstand- Co-op’s annual report. Board ents from the Co-op, food tastes better. The staff food items. Managing growth without major ence as well as product availability. The variety ing. So many cheerful and helpful people ready sourcing from distributor, From the Fields, is fantastic and knowledgeable. The Co-op is a financial or organizational issues. Being worthy of unique and delicious produce cannot be found to help out. Amazing food selection for the size President Allie Evans will share which is very conscious of eco-sustainability and locally-driven economic engine. The coopera- of our owners’ trust. Being true to our motto! anywhere else on the north coast from the wines, of the store. The community outreach and food information from the board’s re- fair trade. tion of the Board and Staff and GM is positive apples in the fall, to the Kishu mandarin oranges education programs. and with the continued support of Co-op own- What do you hope to accomplish during your found this winter, and the to-die-for Okinawa treat. the New Primal Grass-Fed Beef ers/shoppers, we are in a sound position, looking term, if elected (re-elected)? Help to the co-op purple sweet potatoes! What do you hope to accomplish during your We hope all you Co-op owners Jerky is “for the modern hunter-gatherer”, into the future. to achieve a sustainable future that benefits all of term, if elected (re-elected)? I hope that I can according to the package. The husband and wife our owners. What do you hope to accomplish during your provide some insights from my life experiences can join us for some important owners out of South Carolina seek to source What do you hope to accomplish during your term, if elected? As a board member I would to be a help to those that are doing such a great business plus food and music, in term, if re-elected? I hope to contribute to the What is your definition of good food and how love to help the co-op continue to grow and job at the co-op already. I have 10 years prior ex- the most humanely treated and healthy beef, continued growth and quality of the Co-op over does the Co-op fit into your life? Nutritious. thrive within the community. It has been a great perience as manager of a manufacturing business celebration of the Astoria Co-op’s which they’ve found right here in Oregon’s the next term. The Co-op is an integral piece of Safely and humanely produced. Fair to all in- asset to my family, and I would love to see more in Vancouver, and have been running Discover 40th anniversary! Willamette Valley. This is beef raised without our community social fabric and local economy volved. and more families seek out the co-op as their Paragliding on the Oregon Coast for the last 18 added hormones or antibiotics and is gluten free. and I hope to do whatever I can to continue to main grocery store. years. Not a Co-op owner? Just A great snack for anyone including those on a support its position as such. Paleo/primal diet. Spring 2014 Newsletter 1355 Exchange Street Suite 1 Astoria, OR 97103 RETURN SERVICE REQUESTED

b the change campaign use your shopping as a force for good

a single product. Today there are more than 900 impact at work, and even invite your favorite Certified B Corporations in 29 countries and 60 companies to join the movement. industries. Join us at bthechange.com to learn more and This rapidly growing community has launched get involved! the B the Change campaign to celebrate and reward people using business for good, aka YOU! You may notice B the Change signage throughout the store as well as a number of B Corp products from companies such as Preserve, Badger, Guay- aki, Numi, and Beanfields on display. Keep an eye hank you for B-ing the Change! By shop- out for B Corp products all around you while you ping at the Astoria Co-op, you are pur- shop – these are not only great products, they’re chasing with a purpose. T from great companies that are all competing to Many of the companies carried in this store, be the best FOR the world. such as Seventh Generation, HappyFamily, Want to get more involved? Visit bthechange. and Alter Eco, are Certified B Corporations. B com to learn more about the companies you are Corps are certified to meet the highest standards supporting and to be recognized and rewarded of social and environmental performance and for being a changemaker. While you are there, transparency. B Corporation certification is like be sure to also read the stories of inspirational Fair Trade but for the whole company instead of changemakers, access tools to increase your