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Member Specials July 31 - August 13



Blue Monkey Coconut Water With and Without Pulp (520g) -
Now $2.19! (Reg. $2.79)


Sustainably sourced and harvested in SE Asia, Blue Monkey coconut water is a natural 'isotonic' -- high in natural mineral and electrolytes.

Learn more > > >







The Greek Gods Organic Plain & Honey Yogurt (500g) -
Now $4.49 & $3.99! (Reg. $5.49 & 4.99 respectively)


Once you've had The Greek Gods™ Greek style Yogurt, you won't go back to the old standard. It has a smooth body and a creamy texture that confuses you - is this dessert or is it breakfast? It's perfect for both!

Learn more > > >







So Delicious Cultured Coconut Milk (454g) - Now $3.99! (Reg. $4.69)

Thick and creamy! This is a dairy-free yogurt made with cultured coconut milk and flavoured with natural, sweet vanilla.

Learn more > > >






Cocoa Camino Bars - all flavours (100g)
Now $3.79! (Reg. $4.79)

Twelve mouth-watering flavours on sale this month. These are Canadian-made, fair-trade and organic chocolate bars. The farmers from which they source their chocolate are environmentally responsible family farmers. "Chocoholics beware!"

Learn more > > >






Virgil's Sodas (355ml) - Now $1.69! (Reg. $2.19)
The traditional flavours of root beer, cream soda, and real cola in glass bottle. Made with the finest ingredients, no preservatives, no caffeine, no artificial anything! And super delish!!

Learn more > > >





Prairie Harvest Pasta Sauces (705ml) -
Now $4.49 (Reg. $5.19)

Certified organic pasta sauces in four authentic, savoury blends: Garden Vegetable, Roasted Garlic, Italian Herb, and Portabello Mushroom.

Learn more > > >





Bioitalia Pastas (500g) -
Now $2.29 & $2.19! (Reg. $2.89 & $2.79 respectively)

Bioitalia focuses on transparency and food safety to bring you this delicious marriage of organic agriculture and artful pasta making. Fusilli and spaghetti pastas on sale for the next 2 weeks.

Learn more > > >




Locally Produced Food

Hollyhock - lettuce
Curious Farm - peas
Marion Bennet - plums
Steph $ Ester - garlic
Alain Bellemare - garlic
Scott Knutson - tomatoes
Andrew and Diane - plums
Judy Kemchand - salad mix
Blue Jay Lake - lettuce, green onions, kale, eggs
Linnaea Farm - basil, cucumbers, salad mix, zucchini, lettuce, parsley, beans
Graeme and Tam - lettuce, cilantro, parsley, chard, kale, collards, beet greens, radicchio

Mario and Alanah - radishes, plums, transparent apples, lettuce
Reef Point Farm - beet bunches, eggs, elephant garlic
Cortes Fruits - early golden plums
Lore Mack-Mumford - raspberries
Gunnar Hansen - gooseberries
Cortes Gardens - beans, peas
Tamara SunSong - kale, peas
De Clarke - garlic scapes
Roanne Nelson - cucumbers
Myann Woolley - kale



Our Bi-Monthly Member Draw!

Our bi-monthly draw continues! We had 2 winners! Congratulations to the Ro Gagnon and Jeramie Summers! Yay! They were both winners of last month's draws for a $25 gift certificate, a free movie and a basket of assorted gifts. Haven't won yet?

Members, don't forget to write your name and phone number on your receipt of over $25 then put it into the beautiful and colourful box with happy faces all over it. Every second Friday, we draw names. Thanks, Cortes!



Store Happenings

La Boulange Bread Pre-orders

La Boulange Bakery
Stop by the member centre and pick up a pre-order form for La Boulange bread. Fill out your form, take it to the till, and pay for it. Then pick it up when it's delivered to the Co-op.



Here's the schedule for the month of July:

Thursday, August 8th: Pre-order period opens – members can start placing pre-orders.
Thursday, August 15th: Pre-order period stops – all orders must be in by then.
Thursday, August 22nd: Members can pick up the bread and take it home.

Click here for the bread menu.




Café & Bakery Events This Month


Compost Workshop

Saturday, September 6th
1pm in the Co-op Cafe.






Pizza Nights - Every Friday Night!

All through August, instead of ordering your pizza ahead of time, you can come in after 5pm to order your pizza. We'll make it while you wait! We'll be open until 8pm. 



Open Mic Night

Open Mic Night - Now on Fridays! August 16th & 30th

We're combining our open mics with our pizza nights for the month of August! This month, the Co-op Bakery & Espresso Bar will host an open mic on Friday, August 16th and two weeks later, Friday, August 30th. The music will happen outside and the cafe will stay open. Come at 6:00 p.m. The mic opens up at 7:00 p.m.



Chinese Take-out Nights!

We will host two Chinese Take-out Nights on Saturday, August 10th, and Saturday, August 24th. Keep an eye on the calendar that we'll post in the cafe to help you remember the dates.



Updates from Your Board & Committees


Greetings from the new 2013-1014 Board of Directors!

At our first meeting in July, we unanimously approved the following officers:

De Clarke, President
Ray Grout, Vice President
Jenn Nelson, Secretary
Diana Manson, Treasurer



Our Board also includes the following directors:

Madhurima Braaten, Volunteer Coordinator/Cafe Committee
Josee Gagnon, Member at Large
Russ Haddow
Theresa Hargrave, Land Committee
Myann Wooley

We are honoured to serve you, the members of the Cortes Natural Food Co-op, and the wider Cortes Island community. If you have questions, comments, suggestions or concerns, please let us know. There is a Suggestion Box in the Store, one in the Cafe, you can reply to the e-news, email us individually or the entire board.

In service,

Theresa Hargrave



Many Thanks...

...to Andy Vine for lending a sound system to the Co-op for open mic nights! 





Recipes for Locavores

Arugula Salad with Roasted Tomatoes, Feta & Sweet Onion Dressing
Serves 4



Tomatoes
1 pint cherry tomatoes
1 tbsp olive oil
Salt & pepper

Sweet Onion Dressing
1 tbsp olive oil + 1/4 cup
1 cup finely diced sweet onion
1 tsp honey + 1 tbsp honey
3 tbsp balsamic vinegar, divided
¼ cup apple cider vinegar
1 tbsp water
1 tsp dijon
¼ tsp salt

Salad:
8 cups arugula
4 oz diced feta
Salt & pepper to taste



Preheat oven to 450 degrees and line a baking sheet with parchment paper. Toss tomatoes with olive oil and season with salt and pepper. Roast in the oven for about 10-15 minutes, just until tender, but before skin has broken. Remove from oven and set aside.

While tomatoes are roasting, heat 1 tbsp olive oil in a small skillet over medium heat. Add onions, 1 tsp honey and 1 tbsp balsamic vinegar. Cook for 10 minutes, stirring only when needed, until soft. Set aside to cool. Once cooled add too blender with remaining dressing ingredients and blend until smooth. 

Toss dressing with arugula, adding only as much as needed, you may have some leftover. Top salad with roasted tomatoes and feta, and season with salt and pepper.

 
Cooks Cooperative.jpg
 
Cook's Cooperative is Moreka Jolar and Heidi Scheifley on Quadra Island. Follow the cooks at Ripple Rock Cooks.



DVDs at the Co-op


Sorry, no movies listed this month.

Next month, Irene will share more of her picks with us. 










Hot Links: Feed Your Mind!

Not quite the same as "hot cakes" and with less syrup, here are links that are suggested by members each month. 

If you find articles about co-ops, food politics & food security, local food & economies, etc., please share and email them in. 


GMO Engineer Turns Organic Devotee (true story)
Ken Roseboro, Newhope360°
Thierry Vrain speaks out about the risks of genetically engineered foods who has settled in Courtenay, BC. He explains why he converted and also why the science that is revealing the dangers shouldn't be ignored.
Learn more > > >



This is Your Brain on Kale
Drew Ramsey, Huffington Post
Dr. Ramsey discusses kale as "food prescription." Kale tops the chart when it comes to nutrient density. He talks about kale as having plant-based omega-3 fats, which is linked to lowering the risk of diabetes and depression. And he goes on and on about the numberous benefits...a great read, especially if munching on kale! Learn more > > >



FDA Finally Admits that Chicken Meat Contains Cancer-Causing Arsenic
WorldTruth.TV
And...the arsenic is added on purpose! 'Nuff said. I'd like an order of arsenic with a li'l chicken on the side, please.  Learn more > > >