2009 fall membership meeting recap
Nearly 400 PCC members met at St. Demetrios Hall on October 27, celebrating National Co-op Month and the ongoing success of two of the country's largest co-ops — PCC and Organic Valley/CROPP.
A delicious, fall meal was planned and executed by PCC staffers Blake Caldwell, Birgitte Antonsen, Alex George and Jill Edwards with the support of the Redmond deli staff. Staff Nutrition Educator Leika Suzumura helped plan the fall meeting menu and reported to the members on the nutritional highlights.
Each dinner table was hosted by a member of the board or management. Members reported interesting conversations sparked by the trivia contest each table played. The game quizzed members on PCC accomplishments.
CEO Tracy Wolpert reported to the members on a good three quarters of 2009 for our business. He noted that we have been impacted to a degree by the difficult economic conditions in this recession, but will be close to even for the year, which is quite satisfying. Wolpert pointed to zero staff layoffs in 2009 and the nearly $2 million dollars returned to members in bonus discounts so far as two business highlights.
Kathryn Gardow, executive director of the PCC Farmland Trust, updated members on trust activities, including a new challenge grant that will reap an extra $5 (up to $15,000) for each new donor.
Our keynote speaker, Jon Bansen of Organic Valley dairy cooperative, gave an inspiring presentation. Bansen's Double J Jerseys Farm in Oregon has been a member of the dairy cooperative since 2000.
Bansen talked about the reasons he moved to organic farming, citing the benefits for his cattle and consumers. "It's all about the health of the cow," he says. "It starts with healthy soil, and that relates to a healthy plant, and it just goes all the way up the food chain. If an animal is healthier, what they produce will be healthier."
The cattle eat the food nature intended, are able to exhibit natural behavior and live longer. Organic dairy provides its consumers more healthy fats — up to 500% more conjugated linoleic acids (CLA) and 71% more omega 3 fatty acids.
The cattle eat the food nature intended, are able to exhibit natural behavior and live longer. Bansen touted organic agriculture as a kinder, gentler system on the land, promoting preservation of the rural landscape.
Bansen also touched on the importance of the co-op model for the Organic Valley Co-op's farmer-owners. He showed comparisons of the pay scales for nonorganic dairy and Organic Valley co-op members, noting that instability in the nonorganic dairy industry is due in part to pay rates that don't sustain farmers.
The board thanks everyone who helped make the meeting a success. Members who attended the meeting, but did not complete the meeting evaluation form or those who may have additional comments may do so here on our Web site.
Special thanks to Organic Valley and Fidalgo Bay Coffees for their generous product donations.
Menu and recipes
- Roasted Pork Loin with Mushroom Sauce
- Roasted Vegetable Nut Loaf with Mushroom Béchamel Sauce (vegan) or Herbed Mushroom Sauce
- Fall Farro Pilaf (vegan)
- Spiced Beet Salad with Local Mixed Greens, Pickled Onions and Sherry Vinaigrette (vegan)
- Wheat-Free Vanilla Cake and Spiced Whipped Cream
- Fidalgo Bay Coffees