Community Food Co-op

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      • Community Food Co-op, Downtown Store, 1220 North Forest Street at Holly StreetDowntown Store
        1220 North Forest Street at Holly Street
        Bellingham, Washington
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        360-734-8158
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        315 Westerly Road at Cordata Parkway
        Bellingham, Washington
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You are here: Home / Archives for local

What is Craft Beer?

by James Wedell, Cordata Beer Department

Boundary Bay scothch ale and IPA, Kulashan Brewing Bastard Kat and Red Cap

Craft beers from Kulshan Brewing Co. and Boundary Bay Brewery are popular choices with Co-op shoppers. Need a beer recommendation? Ask our knowledgeable Co-op beer department heads—Michael Smith, Downtown, or James Weddle, Cordata.

We’ve all heard the term craft beer, but what is a craft beer?

In the 1970s, due to highly effective marketing campaigns and aggressive merchandising practices, the beer industry was consolidated to only 44 breweries that mostly mass-produced lagers. In response, a grassroots home-brewing culture emerged. The creative spirit of those early home brewers gave birth to what we now call craft beer. These inspired beer enthusiasts would eventually start their own breweries to serve their local communities by making full-flavored beers and reviving European traditions.

"There is no better time to be a beer drinker!"

Despite a difficult beginning, by the 1990s craft brewers began to catch on. The number of craft brewers went from eight in 1980 to 537 in 1994, to more than 2,300 in 2012. Today, the majority of Americans live within 10 miles of a craft brewery. There is no better time to be a beer drinker!

With the craft beer revolution, came the brew pub revolution. In Bellingham, brew pubs have become local gathering places that contribute to our local economy.

Boundary Bay Brewery, Bellingham’s oldest brew pub, opened its doors in 1995. It now employs more than 100 people. They partner with local businesses and support many community events.

In 2012, David Vitt opened Kulshan Brewing Company. They now have 25 employees and produced 3,000 barrels in 2013. Like those craft beer pioneers, Vitt was an avid home brewer who turned his passion into a vocation. He worked for six years at Fish Tale organic brewery in Olympia before opening Kulshan to create craft beers styled for our community.

In addition to Kulshan and Boundary Bay, our local craft beer mecca includes Chuckanut Brewery, Wander Brewing, The North Fork Brewery, Menace Brewing, and recently opened Aslan Brewing Company.

Craft beer was, and still is, community inspired. The people wanted something better. They wanted a quality product, not a mass-marketed lager. Craft beer is part of the “local” revolution. Try a local beer and support a craft brewery—I think you’ll like it. After all, it was made for you. Cheers!

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GROCERY| WINE, BEER, & SPIRITS beer| brewers| craft beer| local

Fresh Produce: An ever-changing landscape

by Dave Straub, Cordata Produce Department

old barn by nursery

Since the 1980s Mike and Kimberly Finger have been growing organic produce at Cedarville Farm in Everson. Mike says the barn pictured above was used for a small dairy and guesses that it dates back to the 1940s or ’50s. “I imagine this was a classic gentleman’s/small family farm of the early- or mid-century that raised a few crops, livestock, and poultry,” said Mike.

Summertime is in full bloom and the produce department is the place to be. Right now is the apex of abundance in our local agricultural community and we all reap the benefits of the fresh selection. Besides being delicious, a trip to check out the Co-op’s plentiful summer produce selection can be a fun, engaging experience. Next time you’re picking out some fresh Farmer Direct fruit to munch on, or some crispy locally grown greens for your dinner salad, think about how you’re participating in our rich local history.

When the first homesteaders arrived in Whatcom and Skagit counties they discovered a fertile land teeming with biodiversity. The resourceful Coastal Salish Indians subsisted largely on the bounty of their environment by fishing, hunting, and foraging, leaving the land mostly uncultivated. Therefore, those first courageous farmers, equipped with their wits and a few old tools, broke virgin soil and began to prosper. Immigrants from the Old and New Worlds and others seeking new land during the Dust Bowl were all looking for a fresh start and found a veritable Eden.

“agriculture is thriving in our verdant corner of the world”

Generations later, agriculture is thriving in our verdant corner of the world and many of the local organic farmers today are descended directly from those men and women who came here long ago. Even those without an ancestral claim still possess the same spirit to work hard and be responsible stewards of this land. It is a local heritage we are proud of at the Co-op and we in the produce department are excited to be a part of it.

One of the reasons I love my job is that I get to work in an ever-changing landscape of bright nourishing colors. There is always something new to eat and learn about. In fact, the produce department houses from 200 to 300 different items at any given time. Because of this, it can be a daunting place with its constantly shifting supply and strange lexicon of certifications and symbols. Luckily, there is a helpful staff on hand who are enthusiastic about produce and agriculture. Between the Downtown and Cordata stores there are 17 members of the produce team with more than 100 cumulative years of experience! (A quarter of these years belong to the lovely Jill Brubaker alone, woot!) And that is only counting years spent working at the Co-op. Many members of our team previously worked in local agriculture, are gardening hobbyists, and are accomplished cooks. Feel free to chat with one of us about any of your produce-related questions. There are still a few first-years learning the ropes, but don’t doubt their willingness and ability to help.

“the produce department houses from 200 to 300 different items at any given time”

If you choose to fly solo on your produce journey, let me illuminate some of the signposts which will help guide your decisions along the way.

USDA Certified Organic—In produce the easiest way to tell if an item is organic or conventional is to look at the color of the price sign. All organic items have green signs, while orange denotes conventional. White and red Co-op Essentials signs indicate sale items and will be clearly labeled organic or conventional. When in doubt, simply ask a nearby clerk.

Many people consider “organic” the most important thing to look for when buying produce. It means there was no sewage, irradiation, genetically modified organisms, chemical fertilizers, or chemical pesticides used in the farming and processing of the food item. Also, it was not exposed to any contaminates along the way. This means the whole food system, from seed to our shelves, has been declared organic by a third-party certifier. Yes, even our produce departments have been certified organic!

Besides being good for your health, people choose organic because it’s socially and environmentally good for our community. It is believed that unlike the destructive practices of factory-scale conventional farms, organic farming improves soil and water quality, improves biodiversity and pollinator health, reduces toxic chemical exposure, and is even good for the economy. Organic farms are interested in functioning holistically within their environment, and that’s good for everyone.

Transitional—When a conventional farm wants to become a certified organic farm they must first use organic practices for three years before they can be officially certified. Produce labeled “Transitional” was grown with organic methods, and we hope you will join us in supporting transitional farms while they strive to meet USDA Certified Organic standards.

Local—To the best of our ability we highlight the origin of each item, whether it’s a country, Washington state, or a farm down the road. Items labeled “Local” originated in Whatcom, Skagit, or Island counties. When you buy local you are guaranteeing the freshness of your food. You are buying from your hardworking neighbors and investing in your local economy. Next time you’re in, check out the “What’s Local Now” display for a full rundown of local farms and the produce they offer.

Farmer Direct—Farmer Direct produce is grown in Washington state (outside of Whatcom, Skagit, and Island counties) and harvested, packed, and delivered directly to the Co-op by the people who farm it. This minimizes the travel time and maximizes how long fruit can ripen on the tree. So when you sink your teeth into a Farmer Direct peach this summer, it will be the juiciest and most flavorful peach possible.

Now you are equipped with the tools to fully enjoy your adventures in produce. I truly believe our dynamic corner of the world is the best place to enjoy nature’s bounty and right now it’s at its most delicious. Remember to play hard this summer, and when you get hungry visit the Co-op produce department and experience all we have to offer.

fresh red tomatoes produce
basil growing on farm
summer squash yellow star-shaped squash
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PRODUCE farms| fresh| local| organic| produce| sustainable

Acme—The Height of Delicious

by Laura Steiger, Publications Coordinator

acme ice cream logo mountains sunset tractor

At Acme Ice Cream, new flavors are always in development.

You can even submit a suggestion for a new ice cream flavor at Acme’s rather adorable website.

Being of a certain generation, when I think “Acme,” I used to think Wile E. Coyote, and all those ingenious Acme products he purchased that invariably backfired on him. But, now when I think “Acme,” I think ice cream!

Although Acme Ice Cream is now made in Bellingham, its birthplace was the small town of Acme. Their website explains that, “acme means the highest or summit of achievement, and we think Acme is the perfect name for our ice cream.”

Though in business for little longer than one year, Acme Ice Cream has already developed a devoted following—our stores alone sell nearly 100 pints of Acme Ice Cream every week—and deservedly so.

Acme strives to include as many local ingredients as humanly possible

Gabe Tucker, general manager, explained that Acme strives to include “as many local ingredients as humanly possible,” and that includes milk from hormone-free Whatcom County cows, strawberries from local grower Curt Mayberry, and coffee from Hammerhead Coffee, among many others local suppliers. Additionally, it is made in small batches of only 50 to 100 pints at a time, so the ice cream in the store today was guaranteed to have been made in the past month, or more likely the past week or two. That freshness results in peak flavors that are fresh on the palate.

When you’re talking to an ice cream maker, you just have to ask how much ice cream he eats in a typical day, right? Gabe says he eats a spoonful of each flavor every day, as quality control (uh-huh). With about a dozen flavors, and new flavors always in development, that seems like a sensible RDA (Recommended Daily Allowance) of ice cream.

The newest Acme flavor to hit the freezer case is Boundary Bay Oatmeal Stout—rich and smooth. By the way, you can submit a suggestion for a new ice cream flavor at Acme’s rather adorable website (acmeicecream.com). No guarantees, but perhaps Acme Ice Cream can make your ice cream fantasy come true!

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GROCERY handcrafted| ice cream| local| premium

Erin Baker’s Wholesome Baked Goods

by Laura Steiger, Outreach Team

Boys and Girls Club eating green apples eating breakfast cookies

A percentage of every purchase of an Erin Baker’s™ product is donated to the “Help Feed 1 Million Kids Program” that provided 100,000 breakfasts to kids at Boys & Girls Clubs in Washington in 2015. Below, Erin visits kids at the Bellingham club.

We’ve all been there, rushing out the door to work, school, an appointment, or to catch the bus while neglecting breakfast in our haste. In 1994 Erin Baker purchased her first Kitchen Aid mixer and, inspired by her mother’s wholesome baking, set her sights on creating a solution to this common situation—a healthy, grab-n-go breakfast treat.

a healthy, grab-n-go breakfast treat

Erin set up shop in a rented 4-H kitchen, and from those humble beginnings her business has grown to become an impressive local success story. Erin Baker’s™ Oatmeal Raisin Homestyle Granola was featured in Oprah magazine, the bakery was profiled in an episode of Unwrapped on the Food Network, and when flying Delta Air Lines you can nosh on an Erin Baker’s™ Breakfast Cookie included in the airline’s in-flight snacks.

Erin Bakers Breakfast Cookie oatmeal raisin with coffee blueberries and strawberry
From the Cookie Maker

Toast your favorite flavor of breakfast cookie for a delicious toasty treat.

Of course, the Co-op was way ahead of any of those highfalutin accolades—we’ve been fans since the beginning, and you can still buy the full assortment of breakfast cookies and granola (also in bulk) in our stores.

Beyond the delicious, whole-grain treats Erin Baker’s™Wholesome Baked Goods makes in its Ohio Street bakery in Bellingham, there are plenty of other reasons to love this local business—1 million of them in fact.

After learning that many children were arriving at the Whatcom County chapter of the Boys and Girls Club without eating breakfast, Erin established the “Help Feed 1 Million Kids Program.” In 2015, the business delivered more than 8,300 Breakfast Cookie Minis, in colorful kid-friendly packaging, to Boys and Girls Clubs across Washington state and to Homeport Learning Center in Bellingham—that’s 100,000 breakfasts for hungry kids!

But Erin didn’t stop there. Her company also partners with the Mt. Baker Ski Area to provide a free Erin Baker’s™Breakfast Cookie or cup of Homestyle Granola and milk to kids of all ages in Mt. Baker Ski Area’s Winter Ride Program. In addition, 100 percent of the proceeds of all Erin Baker’s™ Wholesome Baked Goods sold at the ski area benefit the children of the Winter Ride Program, providing scholarships and gear to kids who otherwise might miss out.

Just like Erin Baker’s™, the Co-op is passionate about giving back to our local community and increasing access to healthy food for everyone. Next time you’re in the Co-op, stock up on some Erin Baker’s™ Wholesome Baked Goods to help ease your morning rush, and know that with every purchase you are supporting a local business that in turn supports local kids.

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GROCERY cookies| local| whatcom county

San Juan Island Sea Salt

sea salt maker building farmer on salt farm

Salt maker Brady Ryan collecting the harvest on his salt farm.

Photos by Dave Hanson

by Laura Steiger, Outreach Team

What do you get when you combine sea water, greenhouses, and sunshine? San Juan Island Sea Salt!

That’s what Brady Ryan discovered, long after his less-successful initial childhood attempts at making sea salt on his parent’s stove. I’ve got to hand it to him—as a kid growing up on San Juan Island and pondering possible homemade gifts, sea salt was a pretty brilliant idea.

No longer relying on the kitchen stove, San Juan Island Sea Salt is produced using solar energy.

Seawater is filtered and collected into 3-inch-deep ponds inside passive greenhouses. It takes 3 to 6 weeks for the sun to finish a batch, and each greenhouse produces 200 to 300 pounds of salt per batch.

Most brands of sea salt, produced by an energy-intensive process of boiling off the water, are almost entirely pure sodium chloride (NaCl), but the ocean is only about 80 to 85 percent NaCl. San Juan Island Sea Salt’s evaporative process retains the mineral wealth of the sea resulting in wonderfully wild and briny flavored salt.

sea salt maker tub at San Juan Island

The salt is transferred to drying racks where moisture levels are carefully monitored before the salt is ground and packaged.

An interesting by-product of this process is the production of nigari, also called bittern. Nigari is used as a coagulant in the making of tofu, and the salt farm sells it to people who want to make their own homemade tofu. Who knew?

After careful monitoring to achieve the preferred moisture content, San Juan Island Sea Salt is ground to a consistency similar to fleur de sel. The irregular crystal size, lots of minerality, and a slight moisture content make it ideal as a finishing salt to sprinkle atop your baked goods, meats, vegetables, chocolates and caramels, egg dishes, or pretty much anything that would benefit from a pinch of salt. Of course, you can also use San Juan Island Sea Salt in recipes, just like any common salt.

Due to a combination of the trace minerals in the salt and our wet climate (and steamy kitchens), it’s completely natural if your San Juan Island Sea Salt gets a tiny bit clumpy. When needed, just give the jar a quick whack to loosen and sprinkle on the salty riches of the sea.

From the Salt Maker

Our theory in salting is plain: The simpler the food, the more powerfully our salt impacts your experience of it. With that in mind, here are some of our favorite ways to harness the flavor of the sea.

  • Fresh cherry tomatoes with salt and vinegar
  • Avocado on toast with salt
  • Salt on a fried egg
  • Salt on a fresh-out-of-the-oven chocolate chip cookie
  • Salt with nutritional yeast on popcorn

Take a virtual tour of the salt farm and be amazed by the wondrous beauty of salt crystal formations at sanjuanislandseasalt.com.

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GROCERY local| salt| washington

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package of tortillas con madre tortillas locally made in bellingham washington

A Visit To Tortillas Con Madre

We celebrated Cinco de Mayo early this year by visiting one of our favorite local companies, Tortillas Con Madre! Hear Lupita’s story and check out behind the scenes footage of production day at the tortilla factory.

eggnog cocktail with local eggnog and whiskey

Make Holiday Cocktails Using Local Ingredients

Learn how to make two festive cocktails using local ingredients! Find everything you need to make these delicious drinks at the Co-op.

Moving from Fairhaven on Harris Avenue to downtown on State Street in October 1982

Celebrating 50 Years of Good. Local. Food.

The Community Food Co-op has its origins in that season of love and change, summer of 1969. Don Alford offered up his tiny little garage and a local food-buying club was born.

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DOWNTOWN STORE & DELI • map • 360-734-8158 • 8 am – 9 pm; deli service counter closes at 7 pm
CORDATA STORE & DELI • map • 360-734-8158 • 8 am – 9 pm; deli service counter closes at 7 pm

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