Dining with the Directors

Got Local Veggies? Who Does and Doesn't in Whatcom County and Why?

Thursday, October 18, 6-8 pm

YWCA Ballroom, 1026 N. Forest Street

Free Event-Registration Required

Sign up now for this popular event, space is limited (must be a current owner to participate). Mike Cohen and Max Morange of the Bellingham Food Bank will share current initiatives to strengthen our community's access to healthy food, and engage Co-op owners in a lively conversation on how the Co-op can help increase access. While we're engaged in conversation, we'll also enjoy delicious local food from the Co-op deli. For more details see the Co-op website.

Co-ops Come Together to Win GMO Labeling Fight

Malcolm Woods, New Media Editor at Outpost Co-op

"Give up organic? I'm sure some people will think about that, after hearing about a new study that found little evidence that organic food is any better for you than conventional food. Apple for apple and zucchini for zucchini, organic is often more expensive, after all. No doubt, some folk will opt for cheaper conventional, but I'm betting the booming growth in the organic industry will continue.

Conventionally grown fruits and veggies more frequently contain pesticide residue, but the authors note, the amounts are considered safe by federal regulators. So, why buy organic?"

In his Postscript blog for the Outpost Co-op in Milwaukee WI, Malcolm Woods wrote this response to the recent article on the Stanford Organic Study questioning the value of organic.

The Beginning Farmer and Rancher Development Program, which provides funding for business and technical training programs for farmers and ranchers, is at risk of losing funding, which would be a tremendous loss for American farming. Since 2008, this program has supported 145 different training programs-from apprenticeship programs in Illinois to legal aid for farmers in Nebraska-and it is widely considered one of the USDA's most successful programs.

Programs like this provide support for continuing the legacy of community-oriented farms for the next generation of CSA farmers. The National Young Farmers Coalition encourages you to add your support by signing their petition.

What's Cooking in Washington's Food Environments

WSFNC 2012 Annual Conference

October 19, 8:30 am-4:30 pm

Tukwila Community Center, Tukwila WA

The Washington State Food and Nutrition Council (WSFNC) presents a day of learning and networking as leaders in the Washington food system describe their exciting projects and new efforts to improve nutrition and food access in Washington state. Speakers include Eric Tanaka of Tom Douglas restaurants, Cynthia Lair to speak about a recent Communities Putting Prevention to Work Grant, Kathy Pryor from the Healthy Food in Healthcare Initiative, Donna Parsons from the Child Nutrition Program, Tom French from the Experience Food Project, and a panel featuring projects in community food and nutrition.

Conference fees are $40 (students); $75 (members); $100 (new members); $125 (non-members). For more details, see their website.

17th Annual World Pasta Day
 Thursday, October 25

Pasta is one of the world's favorite foods according to Oxfam International, so it's no wonder that people around the globe will celebrate World Pasta Day. Now in its 17th year, this event was created to commemorate the delicious, nutritious, and versatile role pasta plays in a healthy lifestyle. On this day organizations such as Oldways Preservation Trust and the International Pasta Organization invite families, chefs, retailers and restaurants around the world to serve up their favorite pasta dish.

Pasta is an ideal partner for healthy foods and ingredients such as vegetables, beans, herbs (whole or in sauce form), and extra virgin olive oil. Nuts, fish, and small amounts of meat or cheese can also be added for extra flavor and protein. Pasta's versatility allows for almost endless preparations. For more information, see Oxfam.org or Oldways.