Category Archives: Miscellaneous

Japanese Dream Cuisine Dinner: Book Now!


To make reservations, visit us in the store by Wednesday, April 5th.
See the menu and all details below.

5:30 p.m. and 7:30 p.m.
$30/person and $18/kids

Chef Tada Hozumi offers a succulent selection of Japanese specialties
with a local twist.

Kale goma yogoshi (‘soiled’ by sesame seeds):
Raw kale with a dressing of toasted sesame seeds and plum vinegar

Yasai takiawase (Japanese-style braised vegetables):
Vegetables braised in a kelp and shiitake broth

Cortes-don – Smoked salmon marinated in a homemade ‘tare’
(homemade sweet soy-based sauce) served over a bed of rice
Served with tare-soaked pulverized kelp paste, fresh ginger shavings,
salmon skin crackling and, of course, wasabi

Coconut ice cream

Tada Hozumi is a therapist, dancer and Japanese food enthusiast. Cooking is an important part of Tada’s daily routine and sustains his relationship to the motherland. Tada’s approach to Japanese cuisine is a very bluesy mix of traditional home cooking with a Nikkei (Japanese-Canadian) flare.

Postponed! Vietnamese Dream Cuisine Dinner


Seatings at 5:30 and 7:30

Limited Space. Visit the Co-op to book.
Reservations must be made by Tuesday, February 14th.

Chef Xuan Ly-Betz will prepare an exquisite 3-course traditional Vietnamese meal.
The entire menu is gluten free.

Chả Giò: Deep-fried spring roll served with nước mắm dipping sauce.
On the side is an herb mint cabbage salad.

Phở: Traditional beef noodle soup.
A long and slow simmered beef bone broth served with flat rice noodles and
topped with two cuts of beef. Made with locally sourced Linnaea beef!

Chè Ba Màu: Three-coloured bean drink.
A refreshing cold traditional dessert.

Xuan learned to cook from the very best—her mother.
She strives to make her dishes as authentic as possible (or at least as she remembers
the food from her childhood) and always uses the finest quality ingredients.

$30/person, $18/kids

Wanted: Kitchen Supervisor


The Cortes Natural Food Co-op is looking for a Kitchen Supervisor. This is a permanent position and hours vary with the seasons. Duties include cooking, staff supervision, scheduling, ordering, pricing, inventory management, and recipe development. Kitchen experience required; supervisory experience preferred. Benefits include competitive pay, a 10% discount on store & cafe purchases, and tips. Please bring your resume and/or list of qualifications to the store or send it to eric(at) before Friday, January 27th.

January’s Dream Cuisine Dinners


The Co-op Cafe brings you excellent 3-course dinners from around the world in January!

Amy Bockner will prepare Italian on January 12th; Lucy Robinson will prepare Mexican
on January 26th. Two seatings per evening: 5:30 p.m. and 7:00 p.m.

Reservations required
$30 per person + tax
Reserve at the Co-op store.

January 12th Italian Menu



Crostini Trio ~ Pear & Chèvre, Olive Tapanade, Prosciutto & Basil


Salmon & Pesto Fettuccini with lemon, capers, and parmigiano; Balsamic Arugula Salad


Chocolate amaretti cake with maple gelato


January 26th Mexican, Gluten-Free Menu



Fresh made salsa with Abuelo’s Vancouver-Island-made corn chips


Two local salmon tacos (veg option available, bean and cheese taco) with homemade corn tortillas,
guacamole, mango salsa, chipotle & tangy sour cream, topped with purple cabbage and cilantro;
Mexican seasoned potato and yam pan fries; green salad with citrus vinaigrette


coconut flan (gluten free/dairy free)

Dream Cuisine Dinners – Reserve Now!



― all-inclusive 3-course dinners from around the world ―

Every other Thursday starting January 12
Seatings at 5:30 pm and 7:00 pm

Italian January 12th
Mexican January 26th
Vietnamese February 9th
West Coast Artisan February 23rd

$30 + tax for each meal/person

Reservations Required. Visit the Co-op to book.
Limited space available

Holiday Hours


Here are our hohoholiday-hours!


Saturday, Dec. 24:  9 am – 3 pm
Sunday, Dec. 25:  Closed
Monday, Dec. 26:  12 PM – 6 pm
Tuesday Dec. 27:  9 am – 7 pm
Wednesday, Dec. 28:  9 am – 7 pm
Thursday, Dec. 29:  9 am – 7 pm
Friday, Dec. 30:  9 am – 7 pm
Saturday, Dec. 31:  9 am – 3 pm
Sunday, Jan. 1:  Closed


Wednesday, Dec. 21:  9 am– 3 pm
Friday, Dec. 23:  9 am– 3 pm

 Wednesday, Dec. 28:  9 am – 3 pm
Friday, Dec. 30:  9 am– 3 pm

Wednesdays & Fridays
9 am– 3 pm


CIBATA Learning Lunch: Great Food and Great Conversations!


On Thursday Dec 8th, from 12 – 1:30 pm, the Cortes Island Business and Tourism Association will host its new bi-monthly Learning Lunch at the Co-op Café.

The lunch series is designed to bring together Cortes Island citizens who are interested in building a healthy, sustainable economy and improved quality of life on the island through local networking and shared learning.

On December 8th, the presenter is Shannon Baikie, Regional Manager, Community and Labour Market Services North Island Employment Foundations Society (NIEFS). Shannon will be giving a short presentation on the current and future employment environment of the North Island region, and the many resources available for individuals and businesses on Cortes through NIEFS support.

Learn More!


Raffle for Ninja Blender


Sponsored by Nuts To You!


Nuts To You, a Canadian-owned company, is sponsoring a raffle at the Co-op!  Submit your name to win a Ninja Professional Blender.  Put your name in the box by November 30th (only one entry per membership, please). The draw will take place on Thursday, December 1st. 

ninjaDuring our November specials (November 9th – 22nd), Nuts To You Peanut Pecan Butter and Rainforest Nut Butter is on sale.  The Pecan Peanut Butter is an original blend of peanuts from Argentina and pecans from the USA, and Rainforest Nut Butter is a blend of Brazil nuts, cashews and whole coconut.  No salt, sugar or flavouring are added.  Both are non-GMO and gluten-free.

Nuts To You is currently sponsoring community events throughout Canada, and we appreciate their support of our Co-op!  Look for more deals on Nuts To You nut butters throughout the winter, and remember that you’re not only getting the best taste, and quality but you’re also supporting a network of local businesses and other co-ops.


It’s Co-op Week!



Let’s Celebrate Co-op Week!

Being a member of a cooperative means being a part of something larger. The Cortes Natural Food Co-op is celebrating National Co-op Week along with the nearly 50,000 other cooperative businesses serving more than 135 million people across North America.  Co-op Week takes place from October 16th to 22nd in Canada and October is Co-op Month in the United States.

“Cooperatives Build” is the theme this year.  There are so many ways that cooperatives help to build stronger communities and stronger local economies.  Our cooperative had nearly $1.7M in sales last year, with all of those dollars being reinvested in the co-op.  On average, for every dollar spent at a local food co-op, another $1.60 is generated in the local economy.

Consider these ways that co-ops build:

Cooperatives Build Trust

Most co-ops strive to adhere to the seven cooperative principles, which combine to help build trust between the co-op, its members and the community.  For example, the first principle is Voluntary and Open Membership, which means that we are a voluntary organization open to all people to use our services and willing to accept the responsibility of membership. The second principle, Democratic Member Control, gives members a voice in the cooperative’s policies and decisions. Through the fifth principle, Education, Training and Information, co-ops enable their members to contribute to the organization’s development.  At CNFC, we look for educational opportunities whenever possible.  For example, we are participating in Non-GMO month this October through articles and in-store information.  Along with the installation of our new waste-water system, we used grant money for a series of educational panels about clean water, septic systems, and the recent water problems in Hague and Gunflint Lakes.


Cooperatives Build Community

The seventh cooperative principle is Concern for Community. Cooperatives work for the sustainable development of their communities through employee involvement in local organizations, through charitable contributions to community efforts and through support for schools.  At CNFC, we consider the whole community in our decision-making processes.  For example, during the land purchase process, we had a number of member visioning session and we relied on volunteers – both as individuals and in committees – throughout the process.  The fund-raising effort depended on all of our members, and we now hold the land in stewardship for the community.  Any future development of the property will certainly involve similar community-based and member-driven processes.


Cooperatives Build Jobs

Cooperatives generate jobs in their communities and keep profits local. Some cooperatives take part in community improvement programs, ensuring that everyone has an opportunity to benefit from the cooperative experience.  At CNFC, we’ve greatly increased employment opportunities over the past five years.  We’ve gone from a schedule of 200 hours per week (5 full-time equivalents) to nearly 320 hours per week (8 full-time equivalents) – and that’s just the winter schedule!  Last summer, we had 37 people on our payroll for a total of 500+ hours per week.  During our last fiscal year, we paid out nearly $320,000 in wages.


Cooperatives Build a Better World

Through all of the above ways, cooperatives build a better world!  For more stories about how co-ops around the world make it a better place through the seven co-operative principles, watch for an upcoming PBS Series documentary. This one-hour documentary follows the work of the National Cooperative Business Association CLUSA International, celebrating 100 years of cooperatives that build a better world through seven stories featuring members in Washington, Massachusetts, and Mississippi and international projects in Mozambique and East Timor.