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        315 Westerly Road at Cordata Parkway
        Bellingham, Washington
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Classes & Events

  1. Let’s Make Mozzarella and Burrata is postponed

    December 7 @ 11:30 am - 1:30 pm
  2. Essential Remedies: Aromatherapy Blending for Mind, Body & Spirit with Michelle Mahler

    December 10 @ 6:30 pm - 8:00 pm
  3. Detox and Fasting with Jim Ehmke, CN

    December 10 @ 6:30 pm - 8:30 pm

View All Events

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Savory Stuffed Pumpkin

by Jeremy Meadows, former Cordata deli cook

stuffing a pumpkin with pumpkin stuffing

This Savory Stuffed Pumpkin recipe has become a regular for many Co-op staff and customers. It could easily be made vegetarian by eliminating the bacon and even vegan with a few ingredient replacements for the cheese and cream. Give it a try this autumn!
Photos by Meaghan Flesch

Reminiscing with Jeremy

I’m from Ohio. Yep, that part of the country known to historians (and some attentive third graders) as the Old Northwest. When I tell this to people here the image that typically arises is one of sleepy little towns surrounded by vast stretches of farmland. What they are picturing, I think, is Iowa. But the reality is much more, well, rust-colored. There are farms there to be sure. A local, sustainable food culture is even beginning to take off. But it certainly isn’t part of the DNA of the place like it is here—at least not yet. Rather, the midwestern zeal for industry and efficiency seems to have spread from the cities to the surrounding countryside resulting in a landscape dominated by factory farms and monoculture. And you guessed it: corn is king.

Growing up in a place like that can easily lead to a serious disconnect between a person and the food that he or she eats. To my young mind, food came from the supermarket, not from farms. I didn’t know any farmers. And the farms themselves—with those stalks of corn all lined up in their rows like vast battalions brandishing spears—were almost menacing. Really, have you ever noticed how many horror films are set in cornfields? Anyway, the farm did not seem like a place that anyone would ever need, or want, to go to.

There was, however, one exception. Each year my family would make pilgrimage to our local pumpkin patch. We would all clamber into the farmer’s wagon and roll out through the orange, glistening fields to harvest jack-o’-lanterns and pie pumpkins for the fall holidays. I was too young to think much about it then, but something about visiting that place, and picking with our own hands the food that we would soon eat, seemed important, elemental, right—like a tradition worth preserving.

Those early experiences made a deep and lasting impression, and I have no doubt that they have made me a more conscious, and conscientious, eater. That’s the thing about traditions, they have a way of shaping the way that we come to see the world. This savory stuffed pumpkin recipe has become a tradition around our house. And trust me, it’s a keeper.

stuffing ingredients sliced cheese garlic herbs pumpkin
uncooked stuffing croutons for pumpkin
stuffed pumpkin

Meaghan Flesch, former Co-op outreach team intern, prepared Jeremy’s pumpkin recipe using ingredients from her home garden along with local products available at the Co-op: Twin Brook Creamery cream, Hempler’s bacon, and Breadfarm bread. Meaghan gives the rich, savory recipe 5 stars and plans to make it again during the holidays.

Savory Stuffed Pumpkin

INGREDIENTS
  • 1 pie pumpkin, about 3 pounds
  • 1/4 pound stale bread, thinly sliced and cut into 1/2-inch cubes
  • 1/4 pound cheese, such as Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2-inch cubes
  • 4 garlic cloves, coarsely chopped
  • 1 apple, 1/2-inch dice
  • 1 pear, 1/2-inch dice
  • 4 strips bacon (optional), cooked until crisp, drained, and chopped
  • About 1/4 cup fresh chives or sliced scallions
  • 1 tablespoon minced fresh thyme
  • About 1/3 cup heavy cream
  • Pinch of freshly grated nutmeg
METHOD
  1. Preheat oven to 350 degrees F.
  2. Cut a cap out of the top of the pumpkin (think Halloween jack-o’-lantern). Scrape out seeds and strings from cap and inside of pumpkin.
  3. Season the inside of the pumpkin generously with salt and pepper. Place in a baking dish.
  4. Toss bread, cheese, garlic, fruit, bacon, and herbs together in a bowl. Season with pepper, you probably have enough salt from the bacon and cheese, but taste to be sure.
  5. Pack the mix into the pumpkin. It should be well-filled, but don’t overstuff it.
  6. Mix the cream, nutmeg, and some salt and pepper. Pour into pumpkin (add more cream if too dry).
  7. Replace the cap and bake for about 2 hours, checking after 90 minutes, or until the pumpkin flesh is tender enough to pierce easily with a knife tip. Remove cap during the last 20 minutes to bake off any liquid and slightly brown the top of the stuffing.
  8. Serve from the baking dish, making sure to scrape out some pumpkin flesh with each serving of stuffing.

(Note: Don’t be alarmed if your Thanksgiving turkey begins to turn green with envy when placed next to this good-looker!)

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PRODUCE| RECIPES| SALES baking| cooking| holiday| local| pumpkin| recipe| stuffing

Local Vendor Profile: Tortillas Con Madre

by Laura Steiger, Outreach Team

July 2019
The Tortillas Con Made family hosted a popular sample table at the coop's annual meeting and party in March 2019

Many Co-op member-owners stopped by the very popular Tortillas Con Madre sample table at the Co-op's Annual Party in March 2019. 

Tortillas Con Madre is a family affair and Lupita Nava's entire family was present at the event including husband Gerardo Quiroz, son Gerardo Jr., and daughters Valeria and Nicole.

Photos by Matt Curtis, Habiba Sial, and courtesy of Tortillas Con Madre.

Locally Made Tortillas Con Madre:
Delicious tortillas naturally enhanced with omegas 6 & 9 from organic pumpkin oil

package of tortillas con madre tortillas locally made in bellingham washington

Lupita Nava grew up eating freshly made tortillas with every meal. By the age of 13, under the careful tutelage of her grandmother and mother, she was the tortilla maker for her family.

As always, practice makes perfect and in 1995 Lupita and her husband, Gerardo Quiroz, started a corn tortilla business in Monterrey, Mexico, that Lupita’s younger brother still runs.

I wanted to give my family a clean product, GMO-free and free of preservatives and pesticides.

In 1997, after the couple immigrated to Canada and then to the U.S., they often talked about opening another tortilleria.

“When we emigrated to the U.S., I starting making my own tortillas because I wanted to give my family a clean product, GMO-free and free of preservatives and pesticides. It wasn’t until 2016, when I started making my own organic flour tortillas at home, that we seriously considered opening an organic flour tortilla factory," said Lupita.

With the knowledge Gerardo gained from 20+ years working in the organic industry, Lupita started to test different combinations of wheat flours and oils.

the Tortillas Con Madre recipe featuring five simple ingredients: organic artisan wheat flour, water, organic pumpkin oil, sea salt, and non-aluminum baking powder

ingredients to make tortillas con madre made in bellingham washington

She determined that pumpkin oil best enhanced the flavor of the wheat flour and developed the Tortillas Con Madre recipe featuring five simple ingredients: organic artisan wheat flour, water, organic pumpkin oil, sea salt, and non-aluminum baking powder.

“I learned that all pumpkins in the world originated in Mexico and felt this recipe, besides being very nutritional, was a bit more authentic Mexican because of the pumpkin seed oil in it,” said Lupita.

Like most small businesses, Tortillas Con Madre is a family affair. “My husband helps me with the operations and the mechanical aspects. He also helps with marketing and USDA compliance. My son, Gerardo Jr., operates equipment during production and cleans and sanitizes it, and my daughters, Valeria and Nicole, help with packing and general cleaning. I manage sales and administration,” said Lupita.

Lupita’s Recipe Tips

“Honestly, I eat Tortillas Con Madre with most of my Mexican dishes, but quesadillas are my favorite.”

For the tastiest results, warm tortillas on a preheated skillet until soft and puffy (as pictured).

a puffed up tortilla on the griddle from tortillas con madre made in bellingham washington

Lupita's Favorite Memory

stack of freshly warmed Tortillas Con Madre made in bellingham washington on a pretty purple place setting

“My favorite memory will always be watching the family work together during production. The satisfaction I get knowing that our Tortillas Con Madre have been made with care, and consumers are taking home a little piece of that and the passion we instill in each tortilla.

“I feel proud to partner with such a passionate community of suppliers and customers. It’s important to understand that buying local creates jobs in our community. Local farmers harvest and mill local grains, local factories manufacture nutritional oils, and a local family helps with baking and packaging this flat bread for the delight of our community. It doesn’t get any better than that.”

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GROCERY| SALES| THE CO-OP DIFFERENCE local| non-gmo| pumpkin oil| tortillas| tortillas con madre

Local Vendor: Ferndale Farmstead Artisan Cheese

by Laura Steiger, Outreach Team

(originally published February 2017)
Photos courtesy of Ferndale Farmstead Artisan Cheese
cows brown black and white grass farm grazing

From soil to seed to grass to fields to cows to milk to cheese to you! Learn about this family operated seed-to-cheese farm.

During the annual Whatcom Farm Tour in September, I had the pleasure of visiting Ferndale Farmstead Artisan Cheese and taking home three cheese selections: scamorza, fior di latte, and caciotta. During the subsequent days, my household happily noshed on lasagna, panini, and ate lots (and lots) of fresh mozzarella. It made for some spectacular and memorable home-cooked meals.

Deliciously fond memories, but I digress.

The Ferndale Farmstead Artisan Cheese story really begins in the seeds and soil of this family operated seed-to-cheese farm.

Their story reminds me a bit of the children’s song about the Old Lady Who Swallowed a Fly: they build the SOIL to plant the SEED to grow the GRASS to farm the FIELDS to feed the COWS to get the MILK to make the CHEESE for you to EAT. Luckily, the Ferndale Farmstead Cheese Artisans story has a much happier ending than that poor old lady—an ending where we all get to eat authentic Italian-style cheese!

farm red barn mount rainier washington silo grass lawn

Three generations of the Wavrin family are involved in the business: farming, milking, providing veterinary care, cheesemaking, and bookkeeping. Daniel Wavrin, the third generation, is passionate about the cheesemaking side of the operation. If you ever have the opportunity to take a tour with Daniel do not hesitate. He is a fount of knowledge, and the farm and creamery are something wondrous to behold.

The dairy in Ferndale, which supplies 100 percent of the milk for the creamery, was purchased by the Wavrin family in 2009 from the Larsen family, who had farmed it for three generations.

The family is committed to maximum resource conservation on the 500-acre dairy farm.

They practice no-till agriculture; capture manure to build soil health in the grass fields; and use sand beds in the barn, which are healthier for the herd than sawdust, particularly in our wet climate, and can be reused (unlike sawdust that needs to be replaced after every use).

Raffaele Mascolo, a renowned cheese guru from Italy, lived with Daniel for a year

After months of preliminary research, construction began on the creamery in 2013. Raffaele Mascolo, a renowned cheese guru from Italy, lived with Daniel for a year to consult on nearly every aspect of the creamery from design to recipes. The cheesemaking equipment was imported by boat from Italy, and a small culture house in Italy continues to do all the culture mixing for the creamery. The initial cheese production took place in June 2015 and local sales started later that year.

Every piece of cheese is carefully crafted by hand using Raffaele’s authentic recipes, and a blend of old-world technique and a gleaming array of state-of-the-art equipment. This meticulous preparation and attention to detail is what takes Ferndale Farmstead Artisan Cheese well beyond the ordinary.

It’s no surprise that their authentic Italian-style cheese is already winning awards.

Follow Ferndale Farmstead Artisan Cheese on Facebook, Instagram, and at their website.

MEET THE HANDCRAFTED

ITALIAN-STYLE CHEESE

FIOR DI LATTE

mozzarella ball fior di latte

Fresh, whole milk mozzarella with a delicate flavor and smooth texture. Great for snacking or use in caprese and other salads, grilled cheese, or other baked dishes.

CILIEGINI

mozzarella cheese balls ciliegini

Tempting bite-sized version of the fior di latte fresh mozzarella packed in brine to retain the cheesemaker’s intended flavor profile.

CACIOTTA

shredded mozzarella caciotta

Mild flavor and soft texture. Pairs well with fruit or a thick slice of crusty bread. Won first place in the People’s Choice Award at the Washington Artisan Cheesemakers Festival!

SCAMORZA

fermented mozzarella cheese artisan

A relative of fior di latte mozzarella, but with a bolder and more buttery flavor. Great in recipes like lasagna where a gooey melted cheese is desired.

FONTINA

fontina cheese Ferndale Farmstead cutting board tomato

Rich, creamy aged cheese with a smooth, almost silky, texture. The natural rind lends a sweet flavor. Great on a cheese plate or in your picnic basket.

ASIAGO PRESSA

asiago cheese pressa basil cutting board wheel

A young cheese with a sharp, grassy flavor. A great substitute for cheddar. Try it on pizza or in baked dishes.

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Raspberries, blueberries, and cherries, oh my!

raspberries scattered on a white background with a sprig from a raspberry bush

As strawberry season winds down, raspberries, blueberries, and cherries take center stage!

To complement our popular recipe collection for strawberries, we offer this collection of recipes for your continued berry enjoyment.

the word local spelled out using blueberries and raspberries

As the summer harvest progresses, check out our selection of local berries for quality fruits picked ripe at the farm and delivered fresh to our stores.

Kicking off the season are raspberries and blueberries from Cooperativa Tierra y Libertad, a new Whatcom County farmworker cooperative growing transitional berries. Transitional means the cooperative is using 100% organic farming practices during the three-year process of gaining organic certification.

informational sign about cooperativa tierra y libertad local farmworker cooperative and their local organic blueberries and raspberries

The Recipes

bowl with scoops of homemade cherry chocolate chunk ice cream with a few whole cherries on the side

Cherry Chocolate Chunk Ice Cream

By Alissa Segersten

No better time to make this delicious dairy-free ice cream. This ice cream is rich with the subtle flavor of coconut milk!

Get the recipe.

Natural Vegan Blueberry Jam

By Dreena Burton

This natural vegan blueberry jam is sweetened with only berries and dates. The dates also help thicken the jam, along with ground chia seeds. Try making it with your favorite summer berries!

Get the recipe.

photo of a toasted bagel with vegan blueberry jam
photo of a vegan chocolate raspberry tart

Chocolate Raspberry Tart

By Alissa Segersten

This decadent vegan tart can be made with any berry, but I especially like the combination of tart raspberries and sweet chocolate.

Get the recipe.

Fresh Blueberry Squares

By Dreena Burton

These delicious fresh blueberry bars are just sweet enough, and not overly rich. You can enjoy a square (or 2 or 3!) and not feel sickly!

Get the recipe.

photo of fresh blueberry squares vegan homemade
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RECIPES| SALES blueberry| cherry| healthy| local| raspberry| recipes| strawberry| vegan

Local Vendor Profile: Salsa Mama

by Laura Steiger, Outreach Team

July 2019
photo of nola ovenell the owner of salsa mama next to a mosaic of her company logo

Nola Ovenell may be a familiar face to some Co-op shoppers as she has often sampled her delicious Salsa Mama salsa in our stores. She is proud of her small-batch and preservative-free salsa made with care in her commercial kitchen on her wooded property in Sedro-Woolley.

Nola's son, Ian designed the logo for this family business.

Photo at left courtesy of Salsa Mama, remaining photos by Habiba Sial.

By popular demand:
Salsa from Nola’s family to your family table

It’s funny how seemingly unrelated circumstances can converge to forge a new path in a person’s life. The convergence for Nola Ovenell involved her recovery from cancer and installing a pool at her house.

After getting a clean bill of health 15 years ago, Nola was so thankful that she determined to find work that was purposeful and fun. And, after Nola installed a pool at her house and it quickly became the neighborhood kid hangout, she needed a quick and healthy way to feed a lot of hungry kids.

The answer: salsa. Nola started making big batches of homemade salsa to feed the kids. They loved it and always asked for salsa every time they visited. Eventually, the parents started asking if they could buy her salsa. Soon Nola and her husband, Mike, got busy building a commercial kitchen on their property and Salsa Mama was born.

the business has always been a family project

Nola loves spending her days in her commercial kitchen in the woods, surrounded by the beautiful trees she loves and making healthful preservative-free salsa.

container of medium salsa from salsa mama made in sedro woolley washington

The business has always been a family project. As well as holding down their own outside jobs, Salsa Mama is a steady side gig for Nola’s family.

Husband, Mike, aka “the can man,” handles all of the recycling. Son, Ian, designed the labels when he was in high school and now he runs the website. Daughter, Caitlin, is in charge of labeling with sister-in-law, Debbie Zimmermann, also pitching in. Even Nola’s mother helps in the summer months, when she is visiting from Arizona.

we strive for the best quality we can make and use absolutely no preservatives

Nola said, “I never wanted to be a big conglomerate. I have 14 stores and that’s all I need. We make small-batch salsa. We strive for the best quality we can make and use absolutely no preservatives.”

Nola’s Recipe Tips

For a super simple guacamole-style dip, just mash avocados and mix in a container of salsa—done!

People have also told Nola that her salsa is great for making a flavorful, savory chili. Simply add a container of salsa to your favorite chili ingredients: beans, meat or vegan protein, tomato sauce, veggies, or grains.

Funny Memory

Nola shared this memory from the very early days of her business.

“My first farmers market was a little tiny market at the hospital in Mount Vernon. I got there early and discovered that everyone needed a tent. I ran to the store but realized that the tent I got wasn’t a popup. It had 50 poles! I had poles everywhere! Finally, people must have felt sorry for me. Everyone pitched in and helped. I bought a popup tent before the next market.”

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GROCERY| THE CO-OP DIFFERENCE local| salsa| salsa mama

Meet Your Farmer: Sunseed Farm

by Megan Stilp, Cordata Produce

Locally grown organic garden starts available now at your co-op!

farmer in greenhouse with garden starts

Nick Guilford tending plant starts in Sunseed Farm’s eight greenhouses. After the germination chamber, the small starts move into this warm greenhouse to grow before being hardened off for outdoor planting in the cooler greenhouses.

Nestled in the valley of the south fork of the Nooksack River sits Sunseed Farm. Nick Guilford, proprietor, has been using organic growing methods since starting the business in 1997 and obtained organic certification in 2001. On the farm you’ll find organic garden starts, many destined for sale at the Co-op, growing right alongside the plants that go into Sunseed’s fields for vegetable and herb production.

This makes for less transplant shock, and an earlier, more abundant yield.

Most plant starts sold in our area are chemically raised, which can make for a hard transition into a garden where they aren't being fed a nutrient solution every day. According to Sunseed’s website, “Our organic starts not only come with a longer lasting nutrient base in the pot, but the plants are also in a more natural, nutrient foraging relationship with the soil. This makes for less transplant shock, and an earlier, more abundant yield.” Additionally, over a 20-year career as a market farmer, Nick has selected varieties of crops that have been proven to thrive in our climate. All of these factors can help produce a successful home gardening experience when using starts from Sunseed Farm.

You can find their organic garden starts at both Community Food Co-op locations from about mid-March through the end of our often unpredictable local planting season. You can also find Sunseed Farm at the Saturday Bellingham Farmers Market.

Dedicated to your gardening success, Sunseed’s website is a great resource for the home gardener, with planting tips and schedules, articles on season extension, and even a selection of their favorite gardening tools and books available for purchase.

 

margaret gerard and nick guilford on their farm

Margaret Gerard and Nick Guilford at Sunseed Farm get your garden starts growing with the best soil, optimal growing conditions, and lots of love.

planting chart for veggies herbs and starts
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FLORAL & GARDEN| HOT OFF THE PRESS garden| local| organic| plant starts| produce| whatcom county

2018 Farmer Award Recipients!

by Jean Rogers, Farm Fund Administrator

October 2018

Remember September? We can't stop reminiscing about the fun we had together!

To kick off Eat Local Month, the Co-op and Sustainable Connections hosted the Hootenanny to Benefit the Co-op’s Farm Fund at Boundary Bay Brewery.

All ages gathered together to celebrate community, dance, enjoy a delicious meal with ingredients specifically sourced from local farms, and to present the Local Farmer Awards.

photos by FotoMataio Fotografia on Instagram @fotomataio, courtesy of Eat Local First

We are thrilled to present the 2018 Local Farmer Award winners and tell you a little about each one.

As the late harvest season winds down it’s a perfect time to highlight the winners of the Local Farmer Awards, announced at the Farm Fund Hootenanny in September.

All the farmers who were nominated were fantastic, and selecting the recipients was a tough decision. As one nominator said, “pretty much all around classy group of people no matter where you turn.”

Congratulations to everyone who was nominated by their fellow farmers and local eaters.

2018 BRIGHT SPOT FARMER AWARD

Helen Solem,
Sumas River Farm

Some wonderful local farmers that add spark to our local food system were nominated, so we created a new award.

It is an honor to announce Helen, owner of Sumas River Farm as the recipient of the first Bright Spot Farmer Award.

Helen's many contributions run the gamut: delicious and unique produce and berries, participation and support for many food and farming events, sharing the history of Whatcom County farming, dedication to social justice, and the all-around warmth she brings to the work she does. Helen has worked tirelessly on her beautiful farm in Sumas, and brings dedication and positive energy to every project she is involved in. Well deserved, Helen, we appreciate you!

2018 NEW FARMER AWARD

Jen Finch & Colin Fischer,
Wanderwood Farm

If you’ve been to Wanderwood Farm’s booth at the Bellingham Farmers Market, you’ve probably seen or tasted their delicious produce and enjoyed a warm reception from these friendly folks.

Wanderwood got a big thumbs up from fellow farmers who nominated them for the New Farmer Award. One person said, “Jen has long been a part of the farmer and farmers market scene. They are a great addition to the farming community: active in the Bellingham Farmers Market board, and really have their act together.” Congratulations, Colin and Jen, and here’s to a great future for Wanderwood Farm!

2018 INNOVATOR FARMER AWARD

Griffin Berger,
Sauk Farm

Griffin has brought a unique, ambitious, and valuable new endeavor to our local food system and is bringing new products to the marketplace.

Specializing in apples and grapes, Sauk Farm just received its organic certification, which makes it one of the only organic apple growers on this side of the mountains. Griffin has also put a lot of effort into the infrastructure of Sauk Farm. The processing facility has a cider press and a certified organic dehydrator, which Griffin generously shares with other farms. Look for Sauk Farm ciders and dried and fresh apples (available seasonally) at the Co-op. Welcome, Griffin, and thanks for your creativity in bringing local, organic apples and grapes to our plates and glasses!

2018 MENTOR FARMER AWARD

Anna & Geoff Martin,
Osprey Hill Farm

Osprey Hill Farm is a mainstay of the local farming community and has grown steadily as a premier organic farm in the South Fork Valley.

Anna and Geoff have shared their expertise generously for many years with new farmers in Whatcom County. One nomination stated, “Anna is so generous with her time in supporting beginning farmers. Every season she teaches Cloud Mountain interns about the importance of business planning. Her passion for sharing her experience with young farmers is inspiring.” Anna has also been a mentor for Sustainable Connections’ Food to Bank On program for the last seven years, and is a participant and an original member of the Puget Sound Food Hub. Thanks, Anna and Geoff, for your stewardship of local farming!

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FARM FUND| HOT OFF THE PRESS| SUSTAINABILITY| THE CO-OP DIFFERENCE eat local first| Farm Fund| farmer awards| farmers| hootenanny| local| organic

Eat Local Every Month!

by Laura Steiger, Outreach Team

September 2018

Co-op shoppers love to eat local every month, but in September local food takes center stage in our community for Eat Local Month!

Sustainable Connections hosts a bevy of fun events all month long, and the Co-op was proud to partner with them to kick off the month at the annual Hootenanny to Benefit the Co-op’s Farm Fund in the Boundary Bay Brewery Beer Garden.

Throughout the month 19 local restaurants will each offer a $6 and $12 Eat Local Month Special created with the freshest ingredients from Whatcom and Skagit county farms. There’s no better time to eat out and discover a new local restaurant.

Visit the Sustainable Connections website to discover all the Eat Local Month activities and pick up one of their handy guides with coupons for local grocers, including the Co-op.

At the Co-op, the local love continues well beyond September!

We love working with local businesses and farmers every day, all year long.

Of course, September is the zenith of local farm production. In the produce section there is a bounty of fresh, local, organic goodness available from more than 50 Whatcom and Skagit farms. But the local love doesn’t stop there. We also carry products from more than 70 local food crafters and artisans.

more than 50 Whatcom and Skagit farms

The list at the end of this blog post is just a partial list of our local suppliers; there are simply too many to include!

local logo skagit whatcom island san juan snohomish

To prioritize shopping for local items at the Co-op, simply look for the local symbol throughout the store.

How does all that local love add up? In 2017, the Co-op purchased nearly $1.5 million in goods from Whatcom County providers. When we add in goods from the immediate five-county area (Whatcom, Skagit, Snohomish, San Juan, and Island counties) the total jumps to more than $2.25 million in goods.

Not only do we buy local, we also keep dollars circulating in our local community. In 2017, we circulated nearly $8.5 million through wages and benefits paid to our staff and via donations to local organizations.

When we shop, eat, and buy local, our entire community benefits!

Look for Local in Every Department

The list below is just a partial list of our local suppliers; there are simply too many to include!

Acme Ice Cream • Acme Valley Foods • Alaska Wildsides • Aslan Brewing Co. • Atwood Ales • Avenue Bread • Barlean’s • BelleWood Acres • Bellingham Coffee Roasters • Bellingham Flat Bread • Bellingham Pasta Co. • BIJA Chocolates • Booda Organics • Boundary Bay Brewery • Bow Hill Blueberries • Breadfarm • Café Akroteri • Cascade Shrub Farm • Cauldron Broths • Cedar Grove • Chocolate Necessities • Chuckanut Bay Distillery • Cooperativa Tierra y Liebertad • DeWilde’s Nursery • Dirty Knees Nursery • Edaleen • Erin Baker’s • Fairhaven Organic Flour Mill • Flax 4 Life • Flora Inc. • Flying Bird Botanicals • Foothills Flowers • Fresh Breeze Organic Dairy • Gluten Free Angels • Glutenfreeda • Golden Glen Creamery • Gothberg Farms • Grace Harbor Farm • Hammerhead Coffee • Hempler’s • Holmquist Hazelnut Orchards • Hopewell Farm • Hosa Hot Sauce • Jackie’s Jersey • Kombucha Town • Kulshan Brewing • Lopez Island Creamery • Lynden Ice • Mad Cat Salsa • Maniac Coffee Roasters • Midnight Farmer Microgreens • Misty Meadows Farm • Moka Joe • Moon Valley Organics • Myshan Dairy • Nature’s Path • Nerka Sea Frozen Salmon • North Cascade Meats • Pangea Ferments • Pizza’zza • Pleasant Valley Cheese • PNW Farmers Co-op • Puget Sound Food Hub • Ralf’s Bavarian Bakery • Saku Tea • Salsa Mama • Samish Bay Soaps • San Juan Salsa Co. • San Juan Sea Salt • Sauk Farm • Sea Witch Botanicals • Seafood Producers Cooperative • Skagit Valley Family Farm • Spice Hut • Spring Time Farm • Sunseed Farm • Takaya • The Bagelry • The C Shop • The Growing Garden • Tony’s Coffee • Twin Brook Creamery • Uprising Organic Seeds • Wander Brewing • Wild Pacific Seafood • Wildroot Botanicals • Windy Meadow Nursery

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Local Vendor: Erin Baker’s® You Can “Help Feed 1 Million Kids!”

by Laura Steiger, Outreach Team

September 2018
Help-Feed-1-Million-kids-Boxes

You can “Help Feed 1 Million Kids!”

"No reason we can’t do it. As sales increase, the program increases,” said local business owner Erin Baker. “If people buy more, we give more.”

Photos courtesy Erin Baker's.

In 1994, Erin Baker purchased her first Kitchen Aid mixer and, inspired by her mother’s wholesome baking, set her sights on creating a healthy grab-n-go breakfast treat. Since then, her business has blossomed and it would be a challenge to find a local resident who hasn’t enjoyed an Erin Baker’s® cookie or bowl of granola.

With her business successfully growing, Erin set her sights on a new challenge. She began to consider how best she could have a positive impact on the health of children. After a visit to the Boys & Girls Club on Kentucky Street, she found the answer.

Thus, the “Help Feed 1 Million Kids Program” was conceived.

On that first visit, she observed kids drawn to a vending machine full of junk food and sugary drinks. Kids were bartering and pooling their money in order to buy something. Unsurprisingly, the items in high demand weren’t exactly health foods. Thus, the “Help Feed 1 Million Kids Program” was conceived.

Erin Baker’s® established the “Help Feed 1 Million Kids Program” that distributes healthy snacks to 18 Boys & Girls Clubs in the region. The program has already distributed more than 650,000 Erin Baker’s Breakfast Cookies, and is well on the way to reaching its goal of feeding 1 million kids!

The first obstacle was eliminating the unhealthy vending machine options, replacing them with healthy foods, and getting kids’ taste buds accustomed to something other than salt, sugar, processed foods, and additives.

the vending machines are gone

It took time but the program has made tremendous strides since those early days, thanks to Erin’s tenacity and the dedicated support of Boys & Girls Club staff, administration, and volunteers. The vending machines are gone, and in their place are a variety of Erin Baker’s Breakfast Cookies made with simple, whole food ingredients. They are 100 percent free of any so-called “natural flavors” or additives, a fact that Erin is very proud of. And kids love ’em!

Approximately 50 percent of the kids at the clubs meet the criteria for free and reduced meals, and Boys & Girls Clubs staff reports an increase in families experiencing food insecurity and homelessness.

For kids who may not know when they will have their next meal, the healthful cookies at the club are a welcome relief. Cookies go home in backpacks and provide filling nourishment that doesn’t require a stove, refrigerator, or even a can opener; the things most of us take for granted but may be unavailable to a family without a stable home.

We make cookies and granola and we feed kids. That’s what we do.

“The clubs are a home away from home for these kids. Learning, living, laughing, loving, crying,” said Erin. “And I have a machine to make healthy food! So, we make cookies and granola and we feed kids. That’s what we do. We don’t have glossy ads or fancy vehicles. We feed kids; that’s where our marketing dollars go.”

If people buy more, we give more.

The program started with the Boys & Girls Clubs of Whatcom County, but has since expanded to include 18 clubs located in five counties. “We aim to spread this program across the country. No reason we can’t do it. As sales increase, the program increases,” said Erin. “If people buy more, we give more.” Her business donates 3 percent, which is on par with the giant industrial food companies.

The Bellingham business employs 45 people. “What do I say about this family of mine? An amazing group of people dedicated to making food the old fashioned way. It’s a labor of love,” said Erin. “We are one of the few in the country that actually make our own product, and have everything under one roof.”

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That old-fashioned way of doing things includes a fair amount of hand work, so food is minimally processed. And everything is baked-to-order to ensure freshness.

The past two hot summers have been tough with no air conditioning in the factory. “We have challenging days and we have great days. Everyone is passionate and dedicated to making it happen.

We’re like family. We’re doing something that makes a difference and that is what keeps us going,” said Erin.

Another ingenious way the staff keeps going is thanks to the Fun Committee. “They just do fun things for the whole staff a few times a week,” explained Erin. The fun can be providing fresh squeezed lemonade in the break room, providing origami kits for staff to unwind and get creative, or making tie-dye T-shirts.

“I have had, along the years, some amazing people with me on this journey. We are truly the epitome of a true team because all these people who’ve helped over the years, they were here because they believe in what we’re doing.”

Make more cookies, sell more cookies, give more cookies.

“Once we hit the 1 million cookie mark, that’ll be a huge milestone. It’s a goal for everyone here. Make more cookies, sell more cookies, give more cookies,” said Erin.

Erin_and_Cookie_the_dog

Erin Baker with her adorable dog, Cookie. If you dedicated your career to this amazing company, what else would you name your dog?

Erin mentioned that a lot of people don’t know they are located downtown next to Cash & Carry on Ohio Street. She invites everyone to “come in and sample every one of our products. Check out what’s new. Meet the team!”

see the progress toward the 1 million cookie mark

Can’t visit in person? Then visit the website. There you can see the progress toward the 1 million cookie mark, and you can also hover over a list of the whole food ingredients used in the company’s products and learn about each of them from A (almonds) to W (wheat).

Join in the effort to “Help Feed 1 Million Kids!” It’s easy, and delicious. Just buy more cookies and granola and Erin Baker will take it from there.

LEARN MORE

Learn more at erinbakers.com.

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Hootenanny to Benefit the Co-op’s Farm Fund

6th Annual Hootenanny to Benefit the Community Food Co-op’s Farm Fund

Boundary Bay Beer Garden
$5 to $20 donation at the door.
All ages, everyone welcome.

> 6 pm: Doors open
> 6:30–7:30 pm: Square dance with caller John Hatten and “The Great Big Taters,” an ensemble of some of Bellingham’s best old-timey musicians. Join in or enjoy from the sidelines.
> 7:30–8 pm: Farmer awards and Farm Fund and Eat Local Month info presentation
> 8–9:30 pm: Dance to Sky Colony
> Eat and drink local goods throughout the night (available by purchase)—delicious local Boundary Bay BBQ!
> For the kids: Additional fun and entertainment with Frank and Beans from the Co-op’s Real Food Show from 6:15–8:15 pm

With the support of our enthusiastic community of local farm lovers, the Farm Fund continues to grow. Since 2000, the Co-op’s Farm Fund has distributed $383,825+ to more than 55 local farms, and food and farming organizations.

The Community Food Co-op is happy to co-sponsor this lively, fun community event with Sustainable Connections. Together we’ll kick off Eat Local Month in grand fashion—a month in which our community celebrates all the folks who work hard every day to provide us with local food. For info about other Eat Local Month events visit eatlocalfirst.org.

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