By the community.
For the community.
In the community.

HIGHLIGHTS OF FEBRUARY BOARD MEETING

The VFC board met on February 3, 2010 at St. Luke's Episcopal Church.

Decisions made by voice or email vote:

1. Christine Bauman, membership committee chair, and Elaine Meis, newsletter editor, have been appointed as webmasters with full access to VFC data and tech files, in support of Heather Lehman.
2. VFC will contribute $25 to Northwest Cooperative Development in support of their fundraiser, and the work they do to foster cooperative development.
3. Heather Lehman will explore establishing an Azure Standard drop point, sponsored by VFC, in downtown Vancouver.
4. Developed a working 2010 budget.

Treasurer Mike Osheroff reported as of February 1: Shorebank money market account, $20,071.73; Umpqua, checking account, $7,114.13.

Committee reports:

Membership. Number of members: 205; shares, 223. Work continues on VFC databases. Invoices will be prepared and mailed in February, then turned over to the treasurer.

Outreach. The 'Every Member Get a New Member' mailing went out.

Site & feasibility. The committee will meet in a week or 10 days to draft a store space scenario to present to the board.

New Business.

1. Calls have been made to Vancouver Farmers Market about membership for VFC. Since VFM has no category for VFC, their board must consider membership eligibility.

2. An ad is being prepared for Vancouver Voice.

Old Business. The PayPal account is at long last close to being re-established on the VFC web site as a way interested folks can remit their membership fee.

HOME AND GARDEN IDEA FAIR

Vancouver Food Cooperative will participate in the Clark Public Utilities Home and Garden Idea Fair as an Environmental Interests exhibitor again this year. This event is well attended and an excellent opportunity for VFC to show its stuff, to get the word out about the importance of our cooperative grocery store.

Volunteers are needed to staff the exhibit Friday, April 23, through Sunday April 25, as well as for set up and teardown. If you have a couple of hours available to help, please contact Heather at volunteer@vancouverfood.coop.

FROM MARJ

THANK YOU AND PLEASE

A big huge 'Thank you!' to those of you who responded to last month's newsletter, those of you who stepped forward offering help. I am enormously grateful for your support. You have become part of the solution.

I know some of you are thinking that getting our store open has taken too long, even may think this store thing is just not going to happen. I will not go into what has caused delays - best to learn from the past and move on to getting our store open in 2011 (see 'Next Steps' below).

VFC is a cooperative, a member-owned, member run operation. If when the store opens, members do not shop there, the store will close for lack of business. If in the development stage- that is, right now - members do not work to get the store open, that store it will not happen.

What can you do? Open that 'You're Invited!' mailing from your co-op. Hang the flyer in a public place near you. Find the passion that got you to join VFC in the first place, and convince friends, family, co-workers to join VFC. Email volunteer@vancouverfood.coopand offer to help--no amount of time is too much or too little.

"If you think you can, or you think you can't - you're right." Henry Ford

Contact me at Marj@vancouverfood.coop.

Marj Casswell

president

NEXT STEPS

• Find appropriate location; develop business plan

• Reach 450 members

• Conduct member loan campaign

• Approach bank for loans

• Open store: October 2011

TELL US WHY YOU JOINED VFC: newsletter@vancouverfood.coop.

Vision:

To provide our community with healthy foods and products, with emphasis on local suppliers.

Guiding principles:

Democratic member control

Sustainability

Healthy lifestyles

Education

Economic and social justice

Honesty and integrity

Respect for diversity

Collaboration and cooperation

HERE'S HOW TO GET THE STORE OPEN!

Join other VFC volunteers working to bring more people into our food co-op movement. Become a part of the VFC volunteer team. The only way our store will happen is if we all help - each in the way we are able. Here's how: please contactvolunteer@vancouverfood.coop, let us know what you can, and want to do. A list of potential jobs - all of which may be shared by two or more persons:

• Volunteer coordinator--linking volunteers with events, and jobs

• Speakers' bureau--develop gigs and/or speaking opportunities

• Telephone tree--coordinate or serve as a member to get information out

• Newsletter--write articles about VFC events, member interests

• Press releases--attend events, take photos, write releases

• Membership--process new membership applications

• Outreach & marketing committee--help develop a plan to get new members

• Local farmers--develop connections, serve as liaison

• Web site--serve as web master

• Fundraising--help identify potential sources, write proposals

• Marketing--help outreach committee develop plan and increase membership

• Fundraising--contact businesses for various types of donations and support

• Membership database--help obtain data on membership talents and skills

• Budget and finance--serve on committee, help with banking, payment systems, reporting

• Store--serve on site and feasibility committee researching location, size, budget, permits & fees, design, risk scenarios

• Events--help plan member events, be part of the team

IN THE COMMUNITY

The Clark County Food System Council is a non-partisan group of food system stakeholders who formed in August 2007. They make efforts to achieve their mission by working at both the project and policy level.

Mission:
The Clark County Food System Council increases and preserves access to safe, local and healthy food for all residents of Clark County.

Vision:
To have a healthy community and thriving local food system that:
* Provides access to healthy and culturally appropriate food for all residents;
* Values and preserves community land for food production;
* Maximizes the use of local, regional, and seasonal foods;
* Meets the needs of the present generation without compromising the needs of future generations.

The council meets on the fourth Thursday of each month from 4:00 pm to 6:00 pm at the Casey Center. The public is welcome to attend our meetings.

DID YOU KNOW THAT ...

...you can find seafood the good, the bad, and the ugly at the following address:

http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_regional.aspx

Have you ever wondered which was better wild caught or farm raised shellfish? This website will give you a printable list of which seafood are our most sustainable choices. You can also print a chart that you can carry in your wallet when you go shopping.

TRAINING OPPORTUNITIES

FREE! Co-ops 101 & How to Start a Co-op Workshop
Want to learn more about the value of co-ops? Interested in starting a co-op? This is the workshop for you.

What: "Co-ops 101 & How to Start a Co-op"
* envision a cooperative economy
* learn about the cooperative business model
* explore the types of co-ops that exist and the diversity services they provide
* familiarize yourself with the co-op development process
* discover resources for new co-ops
* connect (& potentially join) with others who are thinking about starting a co-op

When: Tuesday, April 6, 2010, 6:00 - 7:30 pm
Where: People's Food Co-op Community Room, 3029 SE 21^st Ave, Portland, OR

RECIPE OF THE MONTH: Paella

This is a dish that is as creative as you are. You can add meat(s) or you can make it vegetarian. It is a wonderful one-dish meal.

• 3 tbsp olive oil
• 6 boneless, skinless chicken thighs
• ½ lb. sausage or chorizo
• 1 bell pepper, chopped
• ½ red onion, chopped
• 12 oz. Mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp oregano
• 1 tsp thyme
• ¼ tsp black pepper
• 1/8 tsp cayenne pepper
• 1-1/2 c rice
• 2-2/3 c chicken stock or vegetable stock
• 1-1.2 c chopped tomatoes
• ¾ tsp salt
• 1 lb peeled shrimp
• 9 oz baby spinach, chopped
• 1 c peas
• 1 c artichoke hearts (optional)
• ¼ c chopped parsley

Heat oil in Dutch oven over medium heat. Cook chicken and sausage until almost cooked through, about 10 minutes. Remove meat and add onion and cook for 5 minutes; add bell pepper and mushrooms, season with salt and cook until soft, about 3-4 minutes. Stir in garlic, oregano, thyme, and black and red ground pepper and cook 1 minute. Add rice, tomatoes, stock, and salt; bring to boil, return chicken to pan, reduce heat to low, cover and cook 15 minutes. Slice sausages and stir into paella along with shrimp, spinach, peas, artichoke hearts and 2 tbsp parsley. Season to taste with salt, and pepper. Cover and cook 5 minutes longer. Serve sprinkled wtih remaining parsley.

United Nations declares 2012 as the International Year of the Cooperatives

UN Member States approved the resolution during the 64th session of the UN General Assembly in New York, which will furhter promote the co-operative cause across the world.

The UN resolution recognisesthe co-operative business model is a major factor of economic ans social development, promoting the fullest possilbe participation in the economic and social development of people in both the developed and developing world, and that, in particular, co-operatives contribute to the eradication of poverty. The resolution also encourages all governments to creat a more supportive environment for co-operative development, particulary when it comes to securing finances for capacity-building.

To read more: http://www.news.coop/news/Worldwide%20Co-operation/16955

PORTLAND METRO AREA CO-OP DIRECTORY CONSUMER CO-OPS - democratically owned & governed by consumers/shoppers.

Food Co-ops (Current - Portland)  

Alberta Cooperative Grocery

Food Front Cooperative Grocery     

People's Food Cooperative             

Future Food Co-ops- in development

Lent's Grocery Co-op

Montavilla Food Co-op

North Portland Food Buying Club

Vancouver Food Co-op

For a complete list, please check ourwebsite at: VancouverFood.coop