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Cortes Natural Food Co-op 2012 AGM Agenda

Tuesday the 14th of August, 2012, 7PM at Manson's Hall

Call to Order - 7:00pm

Approval of Agenda

Approval of Minutes - 2011 AGM - Jude Marentette

President’s Report - Ron Bazar

Treasurer’s Report and Presentation of Financials - Jason Andrews

Land Purchase Report - Richard Andrews

Cafe and Septic Report - Julian Ayers

General Manager’s Report - Eric Hargrave

Members' Questions & Answers

Board Recommendations for the Election of a New Board

Election of 2012-13 Board of Directors


To access the 2012 President's Report, click here.

Ron Bazar

If you plan to attend the meeting and vote, it's necessary to read the Board's recommendations for election of a new Board.

To access the Board's Recommendations, click here.

Contra Dance with the Wild Canadians

The wild Canadians will be filling the air with infectiously fun fiddling tunes at the courtyard outside the Co-op. Accordion, violins, mandolin and guitar join in boisterous harmonies, playing perhaps the cheeriest set of traditional tunes you ever heard. This unique six-person family band has been playing together for over 17 years.

Wild Canadians

Saturday, August 11th at 7:00pm

The courtyard outside the Co-op

The bakery and espresso bar will be open!

Co-op Garden

August's Member Specials!

L'Ancêtre Cheese

L'Ancêtre Extra Sharp Cheddar (325g) - 50% Off!!

Now $5.49! (Reg. $10.99) L'Ancêtre was founded by 10 farmers who wanted to return to the traditional ways of farming. They believed that with traditional practices, they would be able to produce the best quality milk and, therefore, offer organic cheeses and butter that were wholesome and genuine. Learn more >>>

Udder Guy's Ice Cream

Udder Guy's Ice Cream (500L) - $1.00 Off All Flavours!

Now $5.69! (Reg. $6.69) Udder Guy's uses fresh ingredients in all of their premium ice cream. They even handpick their own blackberries from remote areas of Vancouver Island. Now that's dedication!! Udder Guy's doesn't use artificial preservatives or any artificial additives. It began as a home-based business just 13 years ago. Now it has a manufacturing plant in Duncan, BC, along with one ice cream parlour. Learn more >>>

Jessie and the Kelp Noodles

Raw Kelp Noodles (453g) - Over 20% Off!

Now $7.50! (Reg. $9.50) It's just as it sounds: these noodles are a sea vegetable in an easy-to-eat form. Kelp Noodles are only made of kelp, sodium alginate (sodium salt extracted from a brown seaweed), and water. They are fat-free, gluten-free, and very low in carbohydrates and calories. They're easily added to salads, wraps, stir-fries and provide a rich source of trace minerals including iodine. Learn more >>>

Silver Hills Bread

Silver Hills Bread (600g) - 15% Off All Varieties

Now $3.59! (Reg. $4.09) This is a delicious sprouted bread for seed lovers: it's baked to perfection with sunflower seeds and a layer of sesame seeds. Silver Hills' Squirrelly bread is packed with fiber, protein, and a fantastic taste! Learn more >>>

Kettle Chips

Kettle Chips (220g) - Selected Varieties!

Now $2.99 (Reg. $3.59) Kettle gently cooks their chips to perfection in the finest oils. They're seasoned with the freshest, all natural ingredients and spices. Kettle refers to them as: "Chips with deep, rich flavors and fresh-from-the-field character." Learn more >>>

New Till Tape for Better Health

BPA FreeMaybe you've never even thought about till tape, or perhaps you thought you had no choice, but the keen folks at the Co-op made a pro-active change. The till tape that rolls out with every purchase had been, since the switchover to POSIM, a combination of paper with a powdery layer of BPA. Still not sure what BPA is and why it's no good?

BPA, or bisphenol-A, is an estrogen mimicking chemical and endocrine disruptor. Most know it as something that leaches into food from food cans, but in fact, it is found in thousands of household and consumer products. Health Canada has concluded that BPA can lead to reproductive issues and predispose fetuses to develop negative health effects later in life.

The good news?! The Cortes Natural Food Co-op now has BPA-free till rolls!

To learn more, here is an interesting article published by Science News. In relation to other sources of BPA, till tape rates high in terms of the impact of BPA on humans.

Our Bi-Monthly Member Draw!

Our bi-monthly draw continues! This month, congratulations to the Garrett family and Omilea Castonguay!! They were all winners of last month's draws for a $25 gift certificate, a free movie and a basket of assorted gifts. You could win, too!

Every second Friday, we draw names. If you're a member, write your name and phone number on your receipt of over $25 and put it into the beautiful and colourful box with happy faces all over it. Thanks Cortes!

Locally Produced Food

Katie Babb - garlic
Hollyhock - lettuce
Alain Bellemare - garlic
Stephanie Asbeck - garlic
Monika Beal - Russian kale
Jocelan Coty - Russian kale
Blue Jay Lake Farm - eggs
Judy Khemchand - salad mix
Myann Woolley - Russian kale
Sunny Brae Farm - blueberries, plums
Reef Point - kale, garlic & new potatoes
Cortes Fruit - early golden and Methley plums
Linnaea Farm - zucchini, green beans, snap peas
David Ellingsen and Marc Belanger - lacinato kale
Local Plums

Thank you to...

A Thank You Rose

... Nori for donating a digital camera to the Co-op!

And thanks to Susanna for donating a digital music player!

Staff Profile: Meg

MegHow long have you been working at the Co-op?
I suppose it's been a hectic two months.

What are your roles at the Co-op?
Cashier, stocker, smart alec and general aide to the masses.

What do you like most about working at the Co-op?
I'm having lots of fun getting to know all the interesting, unique and strange people on both sides of the counter. I also like to get paid.

What are your other interests or hobbies or work?
When I'm not working at the Co-op, I sit quietly at home and watch the clock until it's time to go back to the Co-op. I also like fishing and swimming and bookbinding and reading and sleeping.

What does your ideal Co-op look like?
I'd really like to see the café open through the winter, and maybe some more kickbacks for members. Also, I'd like to see myself working there in the winter. Hah.

Recipes for Locavores

Braised Cauliflower with Garlic and ChivesCauliflower at Farmer's Market
Serves 4-6

It’s that time of year when, after 10 months underground, the garlic is ready to pull and heads of cauliflower are crowning like newborns. This is what happens when a couple of chefs start to farm: food becomes exquisitely simple. And now that the manuscript for Hollyhock Cooks, Garden to Table is at the publisher, we're spending a little more time turning our attention to the garden.

The trick here is braising the cauliflower in a dry frying pan to bring out the roasted sugars. And, of course, the garlic is still crispy-fresh from the ground. We eat this like it’s candy.

Farm Fresh Garlic
2 lbs cauliflower (about 6 cups florets)
4 cloves garlic, chopped coarsely
2 tbsp olive oil
½ tsp salt
½ tsp pepper
½ cup water
bunch of chopped chives

Cut the cauliflower into large florets. Heat a large, dry frying pan on medium-high heat. Cook the cauliflower florets for a few minutes on all sides until they start to roast. Add the garlic, olive oil, salt, pepper and water, toss quickly and cover. Continue to cook, covered, for a few minutes until the cauliflower are tender, but still a little crunchy. Remove from heat, toss with chives and serve.

Braised Cauliflower 

This recipe was provided by Cook's Cooperative.

Cooks Cooperative.jpg

Local Profile: Ladybug Botanicals

Echinacea FlowerThe inspiration for Ladybug Botanicals is to share the healing power of plants. I began making herbal tinctures and salves after studying at the California School of Herbal Studies in 1988. The staff at the time included amazing herbalists David Hoffman, Amanda McQuade, and Mindy and James Green.

In 1991, I did the Linnaea Ecological Gardening Program here on Cortes, which furthered my respect and connection with the plant kingdom and introduced me to our kind Cortes community.

Gardening is Cheaper than TherapyIn 1992, Gary and I began our beneficent garden on the south end. Our growing family and many plants have flourished there from the reciprocated nourishment of this continued relationship. Our garden is full of food, medicine and flowers, all which nourish those who spend time there in myriad ways. As it has been said, gardening is cheaper than therapy. 


All but a few of the plants in our tinctures are grown in our garden (or wildcrafted) here on Cortes; all others are organic/wildcrafted from sustainable sources. We use organic grape alcohol, distilled water, and kosher vegetable glycerine for the tinctures. For the salves, we use organic olive oil and high quality essential oils (Young Living & Floracopea). All of our tinctures are made with the new moon and prepared with love from plants harvested at their optimum.

Milk ThistleOat Straw St. John's Wort

We have an extensive inventory of tinctures, tea herbs, and plants; we love giving plants to those who love them and encourage making your own medicine.

Ladybug Botanicals remains a small, local business, which feels right for now. It has been a true healing experience for us to spend so much time and energy attuned to plants. We remain grateful for our garden. Thank you for supporting our family and local businesses!

All the best,
Andrea, Gary, Thea and Megan Block

Recent Articles about the Co-op

Over the last month, one of our members, John Mottishaw, took the time to snap some great photos and write about his perspectives of the Co-op. The following is a flavourful article that gives just a hint of the buzz inside the Co-op's bakery. At the bottom of this article, there is a link to his previous article that summarizes in his words what took place at the Special Resolutions meeting.

Co-op Coffee Bar & Bakery (CCBB)

A web of interconnection ties the CCBB to Cortes Island. Last year, the interior of the space next to the Co-op market got a complete renovation. Beautiful woodwork and finishing by local master crafts persons Fred Savage, Steve Mawdsley, and Steven Remedios among others. Together they re-imagined and reconstructed the full service restaurant into a bakery and coffee bar.

Before the reno, the vision was to make a restaurant next to the Co-op. However, a notice from the health department regarding the substandard septic system shot down the use as a full-service eating establishment. But the space still is here and in use as a bakery and take-out coffee bar.

The Barista and the Baker It is staffed by trained barista, Jasmine Lawrence, and accomplished baker, Amy Bockner. Angela, Yifan, Cassie and Jayne also make coffee, bake and serve.

When I ordered an espresso drink, Jasmine ground the coffee on the spot and packed it into the full power espresso machine. She then steamed the milk to lathery foam, tapped the container to take out the big bubbles and expertly flowed it into my own cup. (They will provide take-out containers, but they really like it if you bring your own coffee container to avoid making more landfill garbage and avoid adding to the drain water.) The result was a very hot delicious espresso latté.

While I was there, fresh island roasted beans were delivered by Scott from Becca’s Beans in Whaletown, one more example of the way CCBB contributes to the Cortes economy. Jasmine also serves cookies, some hot from the oven and a range of juices and teas.

I watched as Amy weighed the bagel dough, rolled it into rings and placed it in the commercial oven where she turned them to get even browning on all sides. Before I left, they were being placed fresh into a huge basket. She says they almost always sell out of the fresh baked goods and what is not sold goes next door to the Co-op, which is open later into the evening.

Amy and the Living SourdoughOur conversation turned to sourdough. The starter has been going for years. She showed me a container of the starter in whole wheat flour that still had a couple days to go. She can tell by a sniff test when it is ready. It changes from a nondescript wheaty smell to a pungent sharp tangy aroma when it has finished its magic. She was punching down a huge bowl of sourdough white bread as I watched. Amy prepares everything from breakfast take-out burritos, hot lunch take-out to a range of breads including hard-to-find gluten free, whole wheat and exotic grains. While I was there, Amy never stopped moving. She says baking for people is very satisfying. I could understand that as the smell of hot bakery items came out of the stove in a steady stream. It was enough to set my mouth watering.

Not only is this a network of people, CCBB also provides an information service. Is there a drumming circle here on the island? There is. Can you recommend a great hike in the area? There are several close by. Where is the nearest gas station? Not close, but there are two. A great place to swim? What kind of swimming would you like? Do you know someone who needs work done? Needs work? Yes, yes. When people come, people tell and people ask. On top of that there is good Wi-Fi to answer those questions that are not so local. 

Who is the clientele? It is a little of everyone from the local guys who need to wake up with a morning joe before they go off to work, writers who are looking for that neutral place where it is not too quiet and not too noisy, with just the right amount of buzz, people who want to meet-up and, of course, the hungry and the thirsty.

What the CCBB is not is an anonymous cookie cutter coffee shop where standardization is key to the chain’s success. This is a co-operative venture at the centre of our community, on a parcel of land that has been used by the community since it housed the school for our children. The Co-op Coffee Bar and Bakery hums with the people committed to Cortes as a vibrant place to live.

And, don't forget, check out his other article on the Tideline, Food Co-op Meeting Resolves Land Purchase Question.

Articles and Links of Interest

Plant SoundsPlants May Communicate by Sound
Louis Makiello, The Epoch Times
Some plants may communicate by making clicking noises with their roots, according to new international research.
Learn more >>>

The Cooperative Moment
Robin Murray, Resurgence Magazine
In the age of failing globalisation, cooperatives are the microcosms of a more stable and resilient economy, writes Robin Murray. Learn more >>>

Food Intolerance
Food Intolerance Epidemic - Why Does It Happen, and Can It Be Treated?
Eric Hunter, Natural News
True food allergies are very rare, but observations and research lead to believe that there's a fast-growing number of people experiencing some type of food intolerance.
Learn more >>>

The Clove Tree

The World's Oldest Clove Tree
Simon Worrall, BBC News
Indonesia's "Spice Islands" produced more nutmeg, mace, pepper and cloves than anywhere else in the world and on the island of Ternate, one particular tree has an extraordinary history.
Learn more >>>

 Five Easy Ways to Add Goji Berries to Your Diet for Enhanced Nutrition, Goji BerriesTrace Minerals and Longevity
Mike Adams, Natural News
Goji berries have been part of Chinese Medicine for over 5,000 years, and they're super dense in antioxidants, trace minerals, carotenoids and other health-promoting phytonutrients. But a lot of people don't know how to really incorporate them into their diets! Learn more >>>