SUMMER SUMMER LLOVE OVE
Jennifer Gibbs
THE CO-OP DIFFERENCE:
WHAT YOU SUPPORT WHEN YOU SHOP LOCAL
WHO ARE WE INVESTING IN?
Today, 56% of all organic groceries are sold by big-box retailers and supercenters. That statistic made me pause when we choose the Ashland Food Co-op (AFC) over these corporate giants, who are we really supporting?
After taking a closer look, I have become more convinced than ever that shopping at AFC isn’t just about buying local and organic groceries. It’s about investing in a movement—a cooperative with a rich history, a deep commitment to sustainability, employees, and a clear vision for a better food system. I hope what I’ve learned inspires you to deepen your connection with AFC.
The grocery industry is increasingly controlled by a handful of corporate giants that dictate our food supply:
Owned by the Walton family, worth $432 billion WALMART
WHOLE FOODS
Owned by Amazon, and largely by Jeff Bezos, worth $256 billion
Owned by Aldi, and a German family worth $53 billion TRADER JOE’S
Owned by Kroger, a publicly traded company FRED MEYER
Part of Albertsons, controlled by Cerberus Capital Management SAFEWAY
By choosing AFC, we redirect our spending power away from these multinationals and invest in a cooperative model that champions local farmers, sustainability, and ethical food systems.
INVESTING IN LOCAL PRODUCERS & SUSTAINABLE AGRICULTURE
Unlike traditional grocery chains that prioritize profits above all,, AFC actively partners with local farmers & producers. In 2023, In an effort to build stronger partnerships, AFC engaged in roundtable discussions with local farmers, working to understand their needs. This proactive approach that is typical of our Co-op strengthens our local food security and ultimately led AFC into new territory, saving a customer favorite from extinction— Rolling Hills organic peaches!
Across all departments, AFC prioritizes local, organic, and regenerative products. While big chains often make it difficult for small producers to get shelf space, AFC welcomes and uplifts local businesses who uphold ethical and ecological standards.
INVESTING IN SUSTAINABILITY AND TRANSPARENCY
Sustainability isn’t cliche at AFC—it is a core mission. One of our most exciting current initiatives falls under the leadership of Chris Byrne, our Sustainability Manager. AFC is tracking our purchases and measuring the environmental impact, allowing for greater transparency and accountability to our owners. These cutting edge tracking systems allow us to align our inventory with our mission of being “a living model of sustainability, justice, & equity in all of our relationships.” AFC isn’t just talking about sustainability weare raising the bar and becoming a model for other organizations to follow.
INVESTING IN MINIMIZING FOOD WASTE
Food waste is a massive problem plaguing traditional grocery stores; millions of tons of food end up in landfills each year. To combat this, AFC repurposes 22,000 pounds of edible food, 80% of its food waste annually, and we are working our way toward zero food waste.
AFC repurposes surplus food through:
✔ Employee programs
✔ Deli meal preparation
✔ Donations to the Ashland Food Angels & Emergency Food Bank
✔ Local farm animals
INVESTING IN OUR PEOPLE
One of the most endearing things I’ve learned during my short time serving on the Ashland Food Co-op Board is just how many of our employees have been with us for 10, 20, or even 30 years! I am inspired by the large number of employees with a longstanding commitment, a testament to the Co-op’s supportive environment and the deep sense of belonging it fosters.
The Co-op is more than just an employer for so many it’s a community, a second home, and a place where passions for healthy, sustainable foods and products thrive.
INVESTING IN A RELIABLE COMMUNITY RESOURCE
The recent snowstorm Ashland experienced highlighted AFC’s commitment to serving our community. While many stores remained closed, AFC employees walked to work, shoveled snow, stocked shelves, and kept registers open to ensure our community had access to essentials. General Manager, Nick Hardee, shared this perspective: “In times of emergencies, from snowstorms to power outages, we focus on being a steady resource for our community. Our commitment to self-sufficiency means ensuring access to essential goods, supporting preparedness, and fostering resilience so that our members feel supported, no matter the challenge.”
INVESTING IN OUR COMMUNITY USING OUR VOICES – INVESTING IN SHAPING OUR FUTURE!
Through our Community Grants and Round Up programs, we have donated over $800,000 to local organizations over the past 20 years —directly benefiting thousands of our neighbors in need.
INVESTING IN EACH OTHER
Unlike corporate grocery chains designed to maximize shareholder profits, AFC is built for the community’s benefit. While we maintain reserves for infrastructure and growth, our priority is returning profits to our owners. During COVID-19, 100% of our profits were given back to AFC owners. In the past five years alone, we’ve distributed over $2 million in owner dividends—
At its core, investing in AFC means investing in relationships with our members, our employees, our producers, our environment, and our broader community. Unlike traditional box stores, AFC will never be swallowed up by a retail giant because we are the owners. As owners, along with our incredible management team and employees, we are the driving force behind the success of our cooperative, and our votes matter. By voting and running to join our Board of Directors, every election is an opportunity to directly influence the future of AFC.
In an era when organic food is available in almost every grocery store, we must stay engaged. By casting our votes and participating, we help ensure that AFC continues to reflect our values and serve our community’s needs. Every dollar spent at AFC is a vote for a better food system, a stronger local economy, and a more sustainable future. Now that’s an investment worth making.
From the Board Remembering Gwyneth Bowman
Dear Co-op Owners,
With a heavy heart, we would like to inform you of the passing of Gwyneth Bowman. Gwyneth served on the Board of Directors from 2004 to 2019, including many years as Board President, and was devoted to our Co-op and community.
Gwyneth was a strong and caring leader who used her leadership skills to empower others. Under her guidance, the Board built effective working committees and launched an in-depth strategic planning process. Even as Gwyneth stepped away from the Board, she did so in a way that we were well prepared to carry on the processes she had put in place. Her legacy is mostly unseen by the majority of our owners, but the pathways she established continue to serve us all.
Gwyneth’s kind heart and generous spirit will be dearly missed.
Sincerely,
The Ashland Food Cooperative Board of Directors
PEAK SEASON
Valencia Oranges
Stone Fruit
Cherries
Berries
Cucumbers
Bell peppers
Tomatoes
Summer squash
Summer at the Co-op is pure magic. The peaches are juicy, the berries are bursting, and the tomatoes taste like sunshine. We love seeing the season’s best roll in from local farms crisp cucumbers, sweet corn, and more. Whether you’re grilling, snacking, or making a big salad to share, there’s something fresh waiting for you here. Come taste what makes summer in Southern Oregon so special!
Blueberries
Raspberries
Peaches (late July)
Zucchini
Cucumbers
Tomatoes
Sweet Corn (late)
Basil
Blackberries
Plums
Peaches (peak)
Watermelon
Heirloom Tomatoes
Green Beans
Eggplant
Sweet Peppers
JUNE
classes and events
FARMBUSBISTRO
Michelle Calascibetta invites you to climb aboard and check out The Farm Bus Bistro’s unique mobile educational kitchen & greenhouse!
HAND-MADEPASTATOIMPRESS
June26,2025
6:00PM
CommunityMembers$40-Owners$30-Kids$20
Learn how to craft delicious pasta from scratch with and without a pasta machine. We will also be making a mushroom ragu to be enjoyed in class.
GIVEBLOOD,SAVELIVES–JOINUS! June27,2025
10:00AM-3:00PM
Signuphere:https://www.redcrossblood.org/give.html/ drive-results?zipSponsor=AshlandCoop
We're proud to partner with the American Red Cross for a community blood drive right here at the Co-op. Stop by and donate every pint makes a difference!
JULY
classes and events
SUMMERBOUNTY
July12,2025
4:00PM
CommunityMembers$50 Owners$45
Enjoy a cooking demonstration and taste test ALL of the summer splendor - Baba Ghanoush, Ratatouille, Summer Berry Fruit Soup & of course, Sangria!
OPTIMIZINGFEMALEHEALTHDURINGPERIMENOPAUSE
July16,2025
6:00PM FREE
This talk will touch on women's health disparities, what is happening to the physiology and how to optimize health holistically during the transition and into menopause.
ROGUEVALLEYFARMTOUR
July20,2025
10:00AMto3:00PMwithsomelocationsopenlate FREE
The Farm Tour offers unique and intimate visits to agricultural destinations in Jackson and Josephine counties. Meet the makers, taste artisanal foods, and explore a vast array of local goods.
AUGUST
classes and events
PROTECTINGYOURLUNGSINTHESMOKYSEASON
August9,2025
6:00PM
CommunityMembers$30-Owners$25
Explore natural ways to support respiratory health during the smoky season, focusing on herbs and practices that help protect, cleanse, and restore your lungs.
FROMPROGRAMSTOPEOPLE
August13,2025
6:00PM FREE
This program is designed to help you overcome the limitations imposed by your brain’s predispositions. We’ll discuss bias, stereotyping, equality and more.
HERBPHARM-FUNWITHHERBSFORKIDS’HEALTH
August20,2025
6:00PM FREE
Come join this event with Karla Youngblood, where we will discuss how to support Kids’ Health with herbs. This will be a fun and informative workshop-style class.
GOTPEACHES?
August23,2025
12:00PM
CommunityMembers$50-Owners$45
Learn unique recipes and techniques to utilize an abundance of peaches, including how to properly peel and freeze peaches for later use.
KIDS CAMPS
with Rogue Valley Farm to School
EATYOURWAYAROUNDTHEWORLD-TWOSESSIONS
Session1:June23-26,2025(Ages9-12)
Session2:June30-July3,2025(Ages7-10)
9:00AM-1:30PM
CommunityMembers$250-Owners$245
Campers will learn how to prepare delicious meals from scratch, inspired by foods from cultures around the world. Knife skills, kitchen and food safety, measurement and more!
EATYOURWAYAROUNDTHEWORLD-AGES7TO10
June30-July3,2025
9:00AM-1:30PM
CommunityMembers$250-Owners$245
Campers will learn how to prepare delicious meals from scratch, inspired by foods from cultures around the world. Knife skills, kitchen and food safety, measurement and more!
Savor the Season
We’ve gathered a few easy, seasonal recipes to help you make the most of fresh peaches, berries, tomatoes, corn, and more. Whether you’re grilling, sipping, or tossing together a quick salad, these dishes are pure sunshine on a plate.
ZOODLES WITH GARLIC & TOMATOES
INGREDIENTS:
2–3 zucchini, spiralized Cherry tomatoes, halved Garlic, minced
Olive oil
Parmesan or vegan cheese (optional)
Fresh basil or parsley
Sauté garlic in olive oil, add tomatoes until softened. Toss in zoodles and cook 2–3 minutes until just tender.
Top with cheese and fresh basil or parsley. (Or substitute the zoodles with 16 oz. of your favorite pasta!)
SUMMER BERRY SALAD
INGREDIENTS:
Mixed greens
Fresh strawberries, blueberries, or blackberries
Crumbled goat cheese or feta
Chopped fresh basil
Balsamic glaze or vinaigrette
Walnuts
Toss greens with berries, cheese, walnuts and basil. Drizzle with balsamic glaze or vinaigrette. Serve chilled.
GRILLED PEACH & CORN SALAD
with Chili-Lime Vinaigrette
SALAD INGREDIENTS:
2 ripe peaches, halved and pitted
2 ears fresh corn
1 cup cherry tomatoes, halved ¼ small red onion, thinly sliced
Fresh basil
DRESSING INGREDIENTS:
2 tbsp olive oil
1 tbsp fresh lime juice
1 tsp honey or agave
½ tsp chili powder
Pinch of smoked paprika
Salt to taste
Grill peaches and corn until lightly charred. Slice peaches and cut kernels from cob. Whisk together dressing ingredients until smooth. Toss all salad ingredients in a large bowl, drizzle with dressing, and gently mix. Serve warm or chilled.
WATERMELON MINT COOLER
INGREDIENTS:
4 cups seedless watermelon, cubed
Juice of 1 lime
4–6 fresh mint leaves
½ cup cold water or coconut water
Ice
Optional: splash of sparkling water or honey
Muddle blackberries, cucumber, and mint in a glass. Fill with ice and top with sparkling water. Add a splash of lemonade or syrup if desired. Stir and enjoy!
SKILLET PEACHES WITH HONEY & ICE CREAM
INGREDIENTS:
2–3 ripe peaches, sliced
1–2 tbsp butter
1 tbsp honey (or maple syrup) Pinch of cinnamon Vanilla ice cream
Melt butter in a skillet over medium heat. Add peaches and cook until soft and lightly caramelized, about 4–5 minutes. Drizzle with honey and a pinch of cinnamon. Serve warm over a scoop of vanilla ice cream.
$5,415.21
The Ashland Food Co-op’s “Change for Good” program, introduced in 2020, is a way for us to foster community support and philanthropy. Over the course of three years, this initiative has not only become a staple at the Co-op but has also demonstrated the power of collective giving. By inviting customers to round up their purchases to the nearest dollar at the register, this program has raised over $250,000.00 with every cent going to our partner organizations.
SPONSORSHIPS AND DONATIONS
2025 Season Sponsorship
Rotaract Club of SOU
Raising Awareness Tea Party
AHS Snowboard Team
State Competition Fundraiser
Proudly Supporting our Local Community
Ashland Little League
2025 Season Sponsorship
Ashland Folk Collective
2025 Lithia Park Concert Series
Jackson Wellsprings
Salamander Festival SoPride Fundraiser Dinner
North Jackson Baseball
2025 Season Sponsorship
Ashland Chamber of Commerce
Martin Luther King Jr. Celebration
Rogue Valley Humane Society
16th Annual Fur Ball Gala
Organic Seed Alliance
Organic Seed Growers Conference
Madrone Trail Charter School
2025 Silent Auction & Fundraiser
Jefferson Public Radio
Wine Tasting Event
AHS Climate Action Club
Sustainability Events
Ashland Devo
