Spoonful March/April 2025 by CommonMarketCoop

Hello Spoonful Readers!

Spring is around the corner; cold weather is almost gone. Soon we will start planting our favorite veggies or flowers. This season is a great time to reevaluate our commitment to what's important. For the Common Market, those commitments include the environment, the local community and local farms and businesses.

Every planting season is a time to reflect on what is important around us and how we can help it grow. Cooperatives play a unique and important role in maintaining our local economy. As a cooperative business, our focus is fostering partnerships and supporting local businesses who make high quality products in small batches with care and pride, and providing opportunities for them to reach a wide audience. The Co-op is proud of these relationships and the impact that they have on the local economy.

You can support these businesses even more by joining us for our Loco for Local event on Saturday, May 3rd from 12 - 3PM at our Route 85 store. It's the perfect opportunity to meet local business owners and sample their unique offerings.

As you know, April is Earth Month - a time to focus on environmental initiatives. Be sure to visit our website for our schedule of eco-concsious classes and events, and flip to page 12 of this newsletter for more Earth Month events in the community. Don't forget to

shop our Bulk Department sale from April 22nd29th and save 10% on package-free goods!

2025 is the United Nations' International Year of Cooperatives and the theme this year is “cooperatives build a better world.” I encourage you to become an Owner at the Co-op and be part of a business that is from Frederick, for Frederick and with Frederick.

Another thing to celebrate is that we were recently certified for the WIC program at both of our stores, expanding access to healthy foods throughout our community. Speaking of community, flip to page 7 of this newsletter to read about all the ways the Co-op makes it easy to support your neighbors in need, like our easy Bring-a-Bag for Change program and convenient donation bins.

Experience the difference of the Common Market; the area's best selection of local meats and sustainable seafood, natural and organic supplements and body care products, a grocery department with the best selection of local products and the biggest bulk department in the area, a café serving house-made sandwiches, salads, and drinks, an on-site bakery, a wide selection of local and organic produce, and a knowledgable and friendly staff to help you with anything you might need.

Thank You For Your Support,

Román Diaz, General Manager

Alison Wexler

President

Alecks Moss

Vice President

Toby Schermerhorn

Secretary/Treasurer

Nina Carr

Kai Hagen

Armando Martinez

Jaime McKay

Julie Richards Directors

Tim Roberts

Staff-Board Liaison

The Common Market Board of Directors meets monthly via Zoom. All are welcome to attend. To join a meeting, please click on the ZOOM link provided on the Board of Directors page of the Common Market website. MAR

BOARD OF DIRECTORS

Spring is here—a season of fresh starts, vibrant growth, and a powerful reminder of our connection to the planet we all call home. At the Common Market, we celebrate Earth Day year-round, but April provides a special time to reflect on how we can nurture both our world and ourselves.

In March and April, we’re excited to offer a variety of events and workshops designed to inspire simple, meaningful ways to live sustainably and support our environment. From hands-on farming & clean-up opportunities to eco-friendly product and cooking spotlights, there’s something for everyone to explore. We were honored to attend and sponsor Mobilize Frederick's annual Climate Summit on February 28th and

March 1st at Hood College. Read about the event on page 6.

Looking for even more ways to celebrate Earth Month?

Here are a few ideas:

• Plant some seeds! Whether it’s flowers, vegetables, or a single herb on your windowsill.

• Take part in a community cleanup or plant a tree in your neighborhood.

• Try one small change, like swapping to reusable bags, beeswax wraps or buying local produce.

• Spend a little extra time outdoors and let nature inspire you.

Every step counts, and together we’re moving forward!

Warmly,

Alecks Moss

Board Vice President

The Common Market Board of Directors

Visit our website and read more on page 8-9. www.commonmarket.coop/about/ownit

Isaiah Shift Supervisor

What brought you to the Co-op?

The community

What is your favorite meal to make? Pan-seared salmon

When you have 30 minutes of free time, what do you do?

Eat a snack and meditate

If you were a fruit or vegetable, what would you be and why?

A pineapple because my hair looks like the fronds

What's the best meal you've ever eaten?

Homemade Thai panang curry

Where do you see yourself in 10 years?

Traveling around the world while living off investments

What's your biggest splurge ingredient?

A-5 Wagyu steak

What is your favorite clean-out-the-fridge meal? Stir fry because you can add pretty much anything to it, such as rice, vegetables, meat, etc.

What is something always in your pantry/fridge? Worcestershire sauce

What is your food philosophy in 20 words or less? If you're not sneezing, it's not seasoned.

Kayleigh Marketing & Brand Supervisor

What brought you to the Co-op?

I shopped here as a kid and young adult and really liked it, so I was excited to find a job that aligned with my morals and skill set.

What do you like best about your job? What's not to like? I get to work with my friends, support a company I believe in, and get a discount on healthy food!

What is your favorite meal to make? SOUP. I'm almost always making soup.

If you were a fruit or vegetable, what would you be and why?

Fennel - delightfully weird!

When you have 30 minutes of free time, what do you do?

Practice piano or read a book

Where do you see yourself in 10 years?

Hanging with my kids doing something fun

What's the best meal you've ever eaten?

Steamed Maryland crabs

What's your biggest splurge ingredient?

Good olive oil

What is something always in your pantry/fridge? Sun brand ramen noodles

What is your food philosophy in 20 words or less? Eat as healthy as you can, but don't forget to treat yourself!

In Our Community

Holiday Light Recycling

Thanks to all of our eco-minded customers, the Co-op was able to recycle about 1,000 pounds (61 boxes!) of expired holiday lights! Each year, we collect strands and take them to TechnoRescue (our Community Partner in sustainability), where they break them down into their recyclable parts and keep them out of the landfill.

Co-op Town Hall Meeting

We held our annual all-staff meeting on Tuesday, January 28th. This meeting gave our team a chance to discuss the past year's successes as well as ideas for moving forward into the next year. Staff also learned about the new bonus structure, and heard from our Board President, Alison Wexler.

Mobilize Frederick Climate Summit 2025

The Co-op was honored to be a sponsor of the 3rd annual Mobilize Frederick Climate Summit at Hood College on February 28th and March 1st. It was a wonderful opportunity to speak with others in our community who are working toward sustainability. Together with Martina from the local food donation

non-profit Magic Cycle, we raffled a box of healthy food to one lucky winner! The Summit left us energized and excited to continue our sustainability efforts throughout the rest of the year and beyond.

Magic Cycle Food Donations

Thanks to our ongoing partnership with Magic Cycle (working under the nonprofit framework of A Call 2Peace Foundation), The Co-op was able to donate 37,392 pounds of food in 2024 to local families experiencing food insecurity. These donations supported a wide range of organizations aimed at addressing food insecurity and other urgent needs in the Frederick and surrounding areas. Read more about these efforts on the next page.

MDCC Register Roundup

This January 20th - 30th, our customers rounded up their purchases at the register to benefit The Maryland Deaf Community Center. We were able to donate $537 to help build an essential gathering place for Deaf and Hard of Hearing people throughout the state of Maryland!

How Can We Help?

Help Us Fill the Donation Bins

Look for these bins at both store locations (near the registers at 7th Street, in the exit vestibule at Route 85). It's easy to grab one or two items while you're shopping and just drop them in the appropriate bins on your way out. Please avoid donating expired food!

• SHIP (7th Street Only) SHIP (Student Homelessness Initiative Project)

provides critical resources and urgent services to the hundreds of Frederick County youth experiencing homelessness each year. SHIP was formed in 2014 after some members of the community discovered that there were hundreds of students in the Frederick County Public School system without access to a safe home, nourishing food, clothing, and other necessities. The non-profit works to provide food, clothing, funding for extracurricular activities, and when no other options exist, emergency shelter.

• Beyond Borders; Operation Mato Grosso (7th Street Only)

This charitable project began in 1966 with a missionary trip to Brazil during which a school and health center was built. Operation Mato Grosso (OMG) has since expanded its mission across the globe, encouraging young people to perform selfless acts such as building housing, hospitals, and trade schools, as well as feeding those less fortunate. Donate pasta, flour, rice, cooking oil, canned food, and sugar at the Co-op.

• Frederick Food Bank

The Food Bank Program provides a three- to fiveday supply of food to individuals and families who are facing an economic crisis and cannot afford to buy their groceries. The Food Bank serves between 600 to 800 Frederick households each month ranging from very low-income families to moderateincome families who are facing a financial crisis and need food assistance on a regular basis.

• Living Waters Shower Ministry (7th Street Only)

Living Waters Shower Ministry provides a basic human need—access to clean, safe, and dignified showers—for those who are often marginalized and overlooked in society. By donating to Living

Looking to go above and beyond for your community? Here are a few ways you can contribute just by visiting The Co-op!

Water Shower Ministry, individuals can help restore a sense of dignity, improve hygiene, and boost self-esteem for those experiencing homelessness. Additionally, this ministry goes beyond just providing showers; they offer compassion, support, and a sense of community, fostering a space where individuals can feel seen and valued. Donate toiletries, body care, and more at the Co-op.

Other Ways to Help Our Community

• Bring-a-Bag for

Change

The Co-op's Bring-a-Bag for change program encourages the use of reusable shopping bags by donating 5¢ to a local non-profit for every bag used. Every quarter, we choose 4 local charities, focusing on environmental issues, community needs, children and families, and animal welfare, to receive a portion of the funds raised. Last year, the Co-op raised $14,242 and saved 172,840 bags from entering the waste stream. Those nickels really add up!

• Register Round-ups

Throughout the year, the Co-op may ask you to round up your purchase at the register to help local charities. These tend to be shorter fundraisers aimed at supporting targeted community efforts, like holiday-themed food drives or support for the Deaf and Hard of Hearing.

•

Magic

Cycle Food Donations

Through our partnership with Magic Cycle, we have been able do salvage and donate 37,392 pounds of food which would have otherwise been discarded. A representative from Magic Cycle visits our stores daily to pick up perishables such as prepared foods, baked goods, dairy, and meats that are nearing the end of their shelf life but remain perfectly safe and valuable. Produce removed from retail shelves due to imperfections or outer trimmings (e.g., cabbage leaves, lettuce layers) is also included. The best part is, shoppers don't need to do anything - simply supporting The Co-op helps this nonprofit feed families in Frederick and beyond.

Ownership at a Glance

Why be a Co-op Owner?

OAD shopping trips - Get 10% off one shopping trip of your choice 3 times a year!

OAD months are February, June, and October. Choose a shopping trip any time during those months

Free filtered water - Visit our bulk water machines at both stores (containers not included) to fill containers with FREE reverse osmosis filtered or deionized water!

Special Order Discounts - Save 12% when you order your favorite products by the case. Patronage Rebate Eligibility - A Patronage Rebate is your share of the Co-op’s annual profit. The amount you receive is based on eligible purchases, the profitability of the Co-op, and the amount the Board of Directors decides to retain for future growth of the Co-op.

Access to exclusive sales - Look for Owner Only deals throughout the store and exclusive coupons via email.

Community Partner Perks - A network of local businesses offer discounts and perks to Common Market Owners.

Education Discounts - Save 50% on most Community Room classes! Find the calendar on our website and in this newsletter. Class topics range from cooking and kombucha making to environmental sustainability.

Vote for and run for BOD - Owners are encouraged to be involved in, vote for, and run for our Board of Directors.

Support the Cooperative Business ModelThe Co-op isn't owned by a CEO, but is instead collectively owned by over 9,000 community members. Ownership helps cultivate and expand upon this model of business as an alternative to corporate ownership.

Our Board of Directors:

Alison Wexler, Alecks Moss, Toby Schermerhorn, Nina Carr, Kai Hagen, Armando Martinez, Jaime McKay, Julie Richards, and Tim Roberts. Contact the board by emailing board@commonmarket.coop or join us for an online Board meeting.

Upcoming Board meetings:

Everyone is welcome to attend monthly Board meetings, typically held on the 4th Thursday of every month on Zoom. To join a meeting, visit the Classes & Events page of our website and navigate to the event date.

Thursday, March 27

Thursday, April 24

Thursday, May 22

Ends Policies:

The Common Market Co-op operates in order to achieve 4 ends:

1. A prosperous, just, and vibrant local food economy.

2. An economically successful and growing business operated on the model of cooperative ownership.

3. A community whose members are educated about food, health and wellness choices, about social and environmental issues in food production, and about the value of cooperatives as an alternative business model.

4. A model for the use of environmental resources that is increasingly sustainable in the products we sell, the business we operate, and the practices we promote and support in the larger community.

Why Ownership Matters

Co-op Ownership Supports:

The local food system – When you choose to shop here, a larger portion of your dollar stays in the community, helping to support the viability and economic success of local farms and businesses.

Ethical and sustainable business practices – The Co-op supports international brands who prioritize fair business practices including fair trade coffee, slaveryfree chocolate, cruelty-free beauty products, and more.

Community outreach – Shopping at the Coop helps us donate money and fresh food to local non-profit organizations.

The cooperative business model – A cooperative is a business owned by the people who use its services. We are not owned by a corporation, but a community of over 9,000 community members. Your investment in the Co-op helps expand awareness of this jointlyowned and democratically-controlled business model. Local jobs – The Common Market is operated by over 150 dedicated employees who are helpful, team-spirited, and welcoming. Your Ownership ensures that we can provide livable wages and benefits to our team.

Our 8 Cooperative Principles

These are guidelines by which cooperatives put their values into practice.

1. Voluntary & Open Membership

Anyone 18 years and older may join.

2. Democratic Member Control

Owners vote on proposed bylaw changes, elect the Board of Directors, and may run for a seat on the board.

3. Member Economic Participation

All owners purchase a legal equity share and further invest through shopping at their co-op.

4. Autonomy and Independence

Co-ops are controlled from within. No outside influences compromise the values of the co-op or its owners.

5. Education, Training, and Information

Co-ops provide education and training to owners, elected representatives, managers, and the general public.

6. Cooperation Among Cooperatives

All co-ops seek to help the model thrive. They work together, not against each other.

7. Cooperation Among Cooperatives

Co-ops contribute to the local community and economy.

8. Diversity, Equity, and Inclusion

Cooperatives believe we are stronger when a proactive effort is put forth to engage everyone in governance, management and representation.

What's in the Jar?

5 Fun Facts About Honey

Honey's color and flavor vary based on the nectar collected by the bees. For example, honey made from orange blossom nectar might be light in color, whereas honey from avocado or wildflowers might have a dark amber color.

Most of us know honey as a liquid in a bottle, but there are lots of other ways to enjoy this natural nectar. Comb, crystallized, liquid, whipped, and beyond—it just depends on what texture and usage you're looking for. In fact, you can find local Sol Nectar honeycomb in addition to jarred honey at the Co-op (it’s perfect for charcuterie boards).

The only bees who actually collect nectar and produce honey are female bees. Male honey bees are called “drones,” and they do not make honey or have stingers; their job is to mate with queen bees to help make more bees.

“Raw” honey is less processed than regular honey (which is extra-filtered and pasturized), and tends to contain more antioxidants, amino acids, and minerals. Raw honey also retains bee pollen, which has been linked to many health benefits.

Ever hear of Mānuka honey? It's a specific varietal which is produced when bees forage the flowers of native New Zealand Mānuka trees. Learn more about Mānuka honey on page 18 of this newsletter!

Ingredients:

1/4 cup whole almonds

Make This Almond Honey Cake!

1/2 cups slivered almonds

1/2 cup unbleached flour

1/4 teaspoon salt

1/2 teaspoon baking soda

3 large eggs, separate out yolks

2 tablespoons canola oil

3/4 cup honey, divided

1/2 teaspoon almond extract

Preparation:

1. Preheat oven to 325 F. Oil a 9-inch round cake pan. Spread the whole almonds on a baking sheet, then toast them for 10 minutes in the oven. Let cool, then chop coarsely.

2. In a food processor or blender, grind the slivered almonds to a powder. In a large bowl, mix the almond powder, flour, salt and baking soda.

3. In a medium bowl, whisk the egg yolks, oil, 1/2 cup of the honey, and almond extract, then stir into the flour mixture. With an electric mixer, whip the egg whites to firm peaks. Fold 1/3 of the whites into the wet mixture, then gently fold in the rest. Scrape the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick comes out with only large moist crumbs attached.

4. Let cake cool completely. Using a wooden skewer or something similar, poke holes in the cake every two inches. Transfer the cake to a serving plate. In a small saucepan, bring the remaining 1/4 cup of honey to a boil. Sprinkle the chopped whole almonds over the cake. Drizzle the honey over the almonds and into the holes. Let cool and serve.

APR 11

APR 22

Here are a few volunteer opportunities and events to help you celebrate Earth Month!

Textile Recycling at the Co-op

Friday, April 11th 3 - 6PM

You asked, we listened! Join us for another textile recycling event on April 11th at both Common Market locations, cohosted by the Frederick County Division of Solid Waste & Recycling. Bring us your unwanted textiles, including clothing, shoes, linens, and more! Your contributions will be diverted from landfills and given a second life through recycling and reuse. Once collected our contracted partner Helpsy will collect the items and sort them. Some items are then sold for resale or donation organizations. Other non usable items are sorted further, non usable items can be remade into new clothes, blown insulation and other similar products. Helpsy works to find buyers both domestic and international. To find out more check out their website: https://www.helpsy.com/

Visit our events page for a list of accepted items.

Earth Day Trail Run with Charm City Run

Tuesday, April 22nd 6 - 7PM

Celebrate Mother Nature with Charm City Run at Little Bennett Regional Park in Clarksburg, MD. Run is about 3 miles.

See details here: https://www.charmcityrun.com/ event/earth-day-trail-run/

APR 26

APR 25

Middletown Arbor Day Tree Planting Event

Friday, April 25th 1 - 3PM

Head to Remsberg Park in Middletown for a lovely afternoon of tree planting!

See details here: https://tinyurl.com/3yw6ymvv

APR

27

Bring-a-Broom Downtown Cleanup

Saturday, April 26th 8:30AM - 11:30AM

Bring A Broom Saturday is an annual community clean-up day where residents, local businesses and area volunteer groups band together to help Downtown Frederick get ready for spring! Bring a broom, a water bottle, comfortable shoes, sunscreen, a visor and your friends and neighbors to help Downtown Frederick freshen up. Volunteers spend the morning sweeping, mulching, cleaning and planting flowers. Volunteers of all ages are welcome!

Park Day & Junior Ranger Day at Monocacy Battlefield

Saturday, April 26th 10AM - 2PM

Join National Park Service employees and volunteers as they prepare the native plant garden for the growing season while learning about native plants and assisting in cleanup projects on the battlefield. This volunteer program will run from 10am to 1pm and will meet at the Monocacy National Battlefield Visitor Center.

Aspiring Junior Rangers can assist with this service project as well after which they may join the infantry to drill and learn how this landscape was used by soldiers during the Battle of Monocacy. The Junior Ranger Program will run from 12pm to 2pm beginning at the Monocacy National Battlefield Visitors Center.

See details here: https://tinyurl.com/4wtdf79z

See our events calendar here

What's New at the Market?

1. Force of Nature Frozen Meatballs

Pre-cooked, and ready to heat, these nutrientdense meatballs are perfect for a healthy meal or snack in a hurry. Eat them alone or with a tasty sauce; you can’t go wrong with these meatballs.

2. Simply Surimi Flake Style Seafood

A premium offering made with Wild Alaska Pollock and GMO-Free ingredients, Simply Surimi is gluten-free, fatfree, and heart-healthy. Fully cooked and ready to use.

3. Milton's Cauliflower Crust Pizza

Where the hidden talents of cauliflower can turn a Thin & Crispy Cauliflower Crust Pizza into a moment you won’t soon forget. It's made with a zesty tomato sauce that’s always made from scratch and a cauliflower crust baked to crispy, golden perfection.

4. Bianco Dinapoli Whole & Crushed Tomatoes

Whether it’s a quick weekday meal or an elaborate culinary creation, the vibrant flavor of these tomatoes enhances every recipe they touch.

5. Pipcorn Cheddar Fries

Inspired by the classic snack, but elevated with premium, heirloom corn and real Non-GMO ingredients. Heirloom Fries are baked to perfection, boasting a light, crispy french fry texture that's both airy and crunchy.

6. Smash Foods Superfood Snack Bites

Superfood bites that are bursting with the Nut Butter + Jam flavor your family wants – in a snackable, craveable, protein-packed ball of fun. Nothing weird, just super[natural] ingredients.

A Few Fresh Finds at the Co-op!

7. Truff Black Truffle Infused Oil

Real black winter truffles infused into olive oil to create the perfect finishing oil. You’ll be surprised how easy it is to enhance your favorite recipes with just a dash or two of Truffle Oil.

8. Parch Non-Alcoholic Agave Cocktails

Each sip offers complex flavors from unique pairings of desert ingredients, inspired by traditional plant-based beverages enjoyed as alternatives to alcohol. These nonalcoholic cocktails include a blend of active adaptogens to work symbiotically with your body’s natural functions.

9. Comvita Manuka Honey Soothing Lollipops

Powered with Certified UMF™ 10+ Mānuka Honey to work alongside Vitamin C to get children back to their playful, super selves again.

10. Ancient Nutrition Probiotics

These first-ever formulations combine 10 diverse probiotic strains plus Regenerative Organic Certified ingredients to bring you unparalleled digestive support tailored to your wellness goals.

11. Everyone Shampoo & Conditioner Additions

Dreamy Shampo and Mighty Conditioner in coconut + lemon for all hair types.

12. NOW Vitamin & Supplement Additions

NOW supplements are an affordable and effective way to get the daily recommended intake of vitamins, minerals, and nutrients necessary for optimal health. Now transitioning to 100% postconsumer recycled supplement bottles!

We're always on the lookout for new items! If you have suggestion for us, visit www.commonmarket.coop/connect/new-item-suggestion/ and fill out the form.

CLASSES & EVENTS

Visit www.commonmarket.coop/classes-events for the most up-to-date list and full descriptions.

COOKING

Learn more about cooking techniques and experiment with fresh, new ingredients.

HEALTH & WELLNESS

Obtain the knowledge that can help restore balance to your body & mind.

ENVIRONMENT

Cultivate awareness and engage in the topics of local and global preservation.

ARTS & CRAFTS

Get creative, express yourself and learn new skills.

March

Self Defense for Women and Girls

Sundays, March 2 - April 27 | 5 - 5:45PM

@ 7th Street Community Room

$40 ($20 for Owners)

These classes will cover situation awareness, verbal de-escalation and physical de-escalation. This class is open to all women and teen girls, including all identifying as women. Loose, comfortable clothing for class time is recommended. This class will be a time of confidence boosting and the building of community solidarity. Best outcome if present at all classes, but not required.

Plant-Based Lunch Bunch with Alison Wexler

Friday, March 7 | 12 - 1:15PM @ 7th Street Community Room

$30 ($15 for Owners)

Looking to learn new ways to cook? Want to try out plant-based eating or be part of a fun food community? Join Common Market Board President and culinary coach, Alison Wexler, in the 7th Street Community Room on the first Friday of each month from 12:00 to 1:15 for a new Plant-Based Lunch Bunch! Alison will provide a cooking demo of a new vegan or vegetarian recipe each month, which the group will eat together afterward while getting to know each other and swapping tales from the kitchen. This is a great opportunity to meet new people, expand your cooking repertoire, and get healthy at the same time!

BACKYARD AGRICULTURE

For the first-time gardener or avid green thumb to explore the potential in one's own backyard.

EVENT

Exciting happenings at the co-op and around town.

Cooking with Cacao!

Tuesday, March 11 | 11:30AM - 12:30PM @ 7th Street Community Room

$30 ($15 for Owners)

Join us for a delicious and informative class all about the “food of the gods” — cacao! Discover the amazing health benefits of cacao, from heart health to mood-boosting properties, and explore creative ways to incorporate it into your meals and beverages. We’ll guide you through a variety of easy, heart-healthy recipes featuring cacao that you can make at home. Learn how to use this superfood in your cooking and enjoy tasting a variety of treats along the way!

Needle Felting Workshop

Saturday, March 15 | 1 - 2:30PM @ 7th Street Community Room

$80 ($40 for Owners)

This fun, project-based needle felting class is perfect for beginners! All supplies and materials are provided, so you can dive right in and learn the basics of sculpting with soft sheep’s wool. You’ll create an adorable little gnome to take home at the end of the session. While this is an adult class, participants ages 8 and up are welcome to join in the creative fun and discover the art of needle felting!

Cheese Madness

March 19 - April 2 | 11AM - 2PM @ Both Store Locations

What's Cheese Madness? It's our favorite cheesy competition wherein 16 cheeses will go head-to-head, but only one will be crowned the cheese champ! Pickup your bracket at either Co-op location, fill it out, and return it to us by March 12th to participate. Create the winning bracket and you could win a portion of the champion cheese and a Co-op gift card. The tournament begins Wednesday, March 19th with tastings in the store every day. If you can't make it in to taste, you can cast your votes on instagram. We'll tally online and in-person votes and crown the winning cheese on Wednesday, April 2nd.

Don't miss out! Be sure to check our online calendar for the most up-to-date class list.

April

Grow Your Own Gourmet Mushrooms [OFFSITE] with Michael Judd

Saturday, April 5 | 2 - 4PM

@ The Judd Homestead

$65

You can grow delicious and nutritious culinary and medicinal mushrooms in your own garden or home (in apartments, on rooftops and patios, too!). In the workshop we will cover how to inoculate stumps, logs, wood chips, and burlap sacks while improving your garden ecology. In this interactive class you will learn the types of outdoor mushrooms that we can easily grow in our area, the conditions required and the tools you will need. The best part is the hands-on experience of inoculating a mushroom log that you get to take home!

ReWIND Wellness & Meditation with Sahaja Yoga

Friday, April 11 | 10 - 11AM @ 7th Street Community Room

FREE | Please RSVP

UNESCO Body and Mind Wellness is sponsoring a ReWIND wellness class featuring Sahaja Yoga Meditation. We will sit comfortably in chairs and work with our inner energy resources to bring balance to our emotional and mental state of being. In this class we will learn and experience how to work with our subtle energy system that is made up of mental and emotional channels and 7 energy centers. With one session, you will benefit from deep relaxation and an enhanced overall state of well-being.

Hands-on Day

with House in the Woods Farm

Saturday, April 19 | 1 - 3PM @ House in the Woods Farm FREE | Please RSVP

Visit House in the Woods Farm and get your hands in the dirt! We will start with a brief tour and get you busy with a farm task. Try your hand at planting or just come and observe how they grow their organic produce. The best way to appreciate how food is grown is to try it yourself! House in the Woods Farm inspires people to explore the farm and connect to the land, food and community through farm memberships, farm-to-table experiences and harvest events. Lend a hand to plant and harvest produce and experience the delight of eating what you grow.

Spring Clothing Swap

Saturday, April 26 | 1 - 4PM

@ 7th Street Community Room FREE

Join us for our Spring Clothing Swap, refresh your wardrobe while promoting ecofriendly practices! By participating, you'll make a positive impact on the environment while connecting with your neighbors. Any leftover clothing will be donated to the Housing Authority of the City of Frederick.

Encompass Integrative Wellness

Nutrition for Low-Inflammation Living Christina Brockett, MS, CNS, LDN www.eiwellness.com

Owner Benefit:

Owners receive 10% off initial consultation package.

Why we stand by Encompass Integrative Wellness:

This practice approaches healing through good, quality food; only when necessary does it also incorporate supplements into the process. Many of the people Dr. Brockett works with have lost sight of the power of food and its ability to heal the body on a cellular level. The integrative component of her practice looks at the connection of mind, body, and spirit and how deficiencies in these areas impact overall health.

Our Community Partners Program continues to grow, offering our owners many options to save and support local business! Visit our website to learn about all of our Community Partners

Functional Foods

Manuka Honey: Nature's Antibiotic

Mānuka honey, often considered the healthiest type of honey, is produced from the Mānuka tree, native to New Zealand. Some Mānuka honey is 'monofloral' (produced from the nectar of a singular type flower) while some is 'multifloral' (blended with honeys from other sources.) Mānuka honey has an earthy taste, and can be eaten to help soothe sore throats and improve digestion, but thanks to the presence of methylglyoxal (MGO), it is also revered for its antibacterial and antiviral properties. It’s thought to kill off bacteria and stimulate the production of immune cells.

The origins of Mānuka honey date back to the 1800's, but its' popularity increased in the 1980's when it became more widely available. It's now a sought-after ingredient in wellness products. While other kinds of honey contain antioxidants too, Mānuka honey has significantly higher levels, making it an excellent addition to a healthy lifestyle. Antioxidants are molecules that can help your body fight off harmful free radicals (compounds that can cause harm and have been linked to illnesses like diabetes, heart disease, and cancer).

Mānuka honey can be used as a healthy alternative to processed sweeteners in your morning tea or drizzled on toast and oatmeal. It can even be used in cooking and baking or added to your favorite salad dressing. However, it is important to consider other sources of sugar in your daily life when choosing the right amount of Mānuka honey to add to your routine. One tablespoon contains approximately 16 grams of sugar.

Benefits of Mānuka Honey

• Supports digestive health due to natural antibiotic and antibacterial properties

• Promotes skin health when used as a nourishing mask

• May help treat infections, burns, and wounds (medical grade honey only)

• Can help reduce sore throats and seasonal allergies

• Can offer support for your body’s immune system, which is responsible for keeping a healthy microbiome balance

Rating System

Mānuka honey is generally more expensive than regular honey, so it's important to understand what to look for.

• MGO rating - This rating will tell you the concentration of Methylglyoxal, one of the major antibacterial components of Mānuka honey. The ratings range from MGO 200+ (a less potent honey used for daily wellness and vitality and is often used for culinary purposes), to MGO 850+ and above (high potency, ideal for maximizing the wellness benefits).

• UMF rating - The Unique Mānuka Factor is determined by a third party monitoring system and is used to ensure the quality of Mānuka honey throughout New Zealand. This rating takes into account the four key elements of the honey : potency, authenticity, shelf life, and freshness.

Be aware of products that don't feature an MGO rating or other metric to determine quality, packages that don't mention the product being from New Zealand, or brands that lack reliable information through research. Look for Comvita and Wedderspoon brands of Mānuka honey at the Co-op.

While honey is safe for most adults, it should not be given to children under 12 months old. It should also be avoided by those with pollen allergies. Honey may have interactions with certain medications and supplements, so consult with your healthcare professional to determine if it’s right for your daily routine.

Consider These Products Available at the Co-op!

Comvida Kids

Manuka Honey Lollipops

These great tasting Kids

Soothing Pops are powered by Certified UMF™ 10+ Mānuka Honey with MGO 263

Comvita

Manuka Honey Drops

Made with UMF 10+ honey, available in peppermint and ginger flavors.

Balm of Gilead

Manuka Honey Skin Care

A blend of grass-fed tallow infused with Manuka and Frankincense, among many other carefully chosen essential oils, this line of nutrient-dense balms and creams is real food for your skin.

Coconut!

Sweet or savory, enjoy the versatility of coconut.

TThis tropical fruit has so much to offer! Take a look on shelves throughout the co-op and you’re bound to find coconut in many forms. Shredded coconut lends texture to muffins and candies, and it adds a decorative flourish on frosted cakes. Naturally high in fat, fiber and calories, as well as antioxidants and minerals, it’s a popular ingredient for granola and energy bars, too. Coconut meat can be dried and ground into a powder to create a gluten- and grain-free flour, while processing it with water creates coconut milk, which provides a rich, creamy base for soups and curry dishes. Using coconut oil to sauté or roast vegetables adds a hint of flavor, and it shines in baked goods in place of butter. Try these recipes to get a taste of all that coconut can do.

his tropical fruit has so much to offer! Take a look on shelves throughout the co-op and you’re bound to find coconut in many forms. Shredded coconut lends texture to muffins and candies, and it adds a decorative flourish on frosted cakes. Naturally high in fat, fiber and calories, as well as antioxidants and minerals, it’s a popular ingredient for granola and energy bars, too. Coconut meat can be dried and ground into a powder to create a gluten- and grain-free flour, while processing it with water creates coconut milk, which provides a rich, creamy base for soups and curry dishes. Using coconut oil to sauté or roast vegetables adds a hint of flavor, and it shines in baked goods in place of butter. Try these recipes to get a taste of all that coconut can do.

Lime Macaroons

Serves 12. Total time: 40 minutes; 20 minutes active.

2 large egg whites

Spicy Pineapple Chicken Kebabs

Serves 6. Total time: 4 hours; 30 minutes active.

1 cup coconut milk

1⁄2 cup pineapple juice

2 tablespoons lime juice

2 tablespoons honey

2 tablespoons Sriracha sauce

2 tablespoons soy sauce

2 large red bell peppers

1 small pineapple, peeled and cored

4 medium boneless, skinless chicken breasts

1. In a medium bowl, mix the coconut milk, pineapple juice, lime juice, honey, Sriracha sauce and soy sauce. Reserve.

1⁄

1⁄4 cup sugar

4 cup sugar

1 tablespoon lime zest

1⁄4 teaspoon salt

2 cups unsweetened coconut chips

1. Preheat the oven to 350 F. Line a sheet pan with parchment paper.

2. In a large bowl, whisk the egg whites until frothy. Whisk in the sugar, lime zest and salt.

3. Stir and fold in the coconut chips until well mixed.

4. Scoop rounded tablespoons of the mixture, pack tightly, then place on the prepared pan, leaving 2 inches between scoops.

5. Bake for 8 minutes, then reverse the position of the pan and bake for 8 minutes longer. When golden brown, remove from oven and cool on a rack.

6. Store macaroons in a tightly sealed container for up to a week.

2. Cut the pepper and pineapple into 1 1/2-inch chunks and add to the marinade. Slice each chicken breast into thirds lengthwise and widthwise into 9 similar-sized pieces. Place in the marinade and toss to coat, then refrigerate, covered, for at least 3 hours and up to 24 hours.

3. Heat the grill and thread the chicken, peppers and pineapple onto 6 skewers, alternating the ingredients. Put the leftover marinade in a small pot and bring it to a vigorous boil, and cook until a meat or kitchen thermometer reads 165 F and sauce has reduced and thickened. Keep warm until ready to serve.

4. When the grill is hot, use tongs to dip a wad of paper towel into a tablespoon of vegetable oil and swab the hot grill with it. Place the skewers on the grill and cook for about 5 minutes per side, moving the skewers to a cooler part of the grill if the pineapple and chicken show signs of burning. Serve the skewers drizzled with the sauce.

A coconut milk and pineapple juice marinade serves double duty as a tenderizer and, once cooked down, a rich sauce to drizzle over the grilled kebabs.

Mango Coconut Smoothie

Serves 2. Total time: 10 minutes.

1 can low-fat coconut milk

2 cups frozen mango chunks

1 large frozen banana

1 tablespoon fresh ginger, peeled and chopped

1 tablespoon flax seeds

1⁄4 teaspoon ground turmeric

1⁄4 teaspoon black pepper

1. Place all the ingredients, in order, in a blender and secure the lid.

2. Blend, increasing the speed to high, until ingredients are very smooth. Serve immediately.

For thicker smoothies, opt for coconut milk in a can rather than a carton.

Thai Seafood Curry

Serves 4. Total time 20 minutes.

1 tablespoon oil

1⁄4 cup Thai red curry paste

1 14-ounce can unsweetened coconut milk

1 tablespoon fish sauce

1 tablespoon palm sugar (or brown sugar)

2 tablespoons lime juice

1 cup snow peas

1 red pepper, sliced

1⁄2 pound tilapia (or other firm white fish), cut into bite-sized pieces

1⁄2 pound shrimp, peeled and deveined

1⁄2 cup Thai basil (or basil), sliced

1. Heat the oil in a pan over medium heat, add the curry paste and cook until fragrant, about 1 minute.

2. Add the coconut milk, fish sauce, sugar, lime juice, snow peas, red pepper and seafood. Bring to a boil, reduce the heat and simmer until the seafood is cooked, about 7 minutes.

3. Stir in the Thai basil and let sit one minute before serving.

Callaloo-style Collards

Serves 4. Total time: 1 hour; 20 minutes active.

2 strips bacon, chopped

1 small green pepper, chopped

1 large onion, chopped

4 cloves garlic, chopped

½ teaspoon salt

2 teaspoons paprika

1 teaspoon dried thyme

1 chili pepper (Scotch bonnet, serrano or jalapeño), split lengthwise and left whole

3⁄4 cup coconut milk

1 cup water

1 bunch collard greens

1. In a large pot, place the chopped bacon and turn the heat to medium. As the bacon starts to sizzle, stir frequently until browned and crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. If desired, pour off all but a tablespoon of the bacon fat.

2. Add the pepper and onion to the bacon fat in the pan and stir until it starts to sizzle. Cook for about 5 minutes, until softened.

3. Add the garlic and stir for a minute, then add the salt, paprika, thyme and your choice of chili pepper, and stir. Add the coconut milk and water and raise the heat to medium-high until the liquids come to a boil. Reduce to low and simmer. Cook for 5 minutes.

4. While the liquids simmer, roll the collard greens into tight cylinders and slice across the leaf to make thin strips. Chop coarsely, then stir into the liquids in the pot.

5. Cover the pot and simmer the collard greens for 30 minutes, or until they are tender.

Coconut Mango Muffins

12 muffins. Total time: 35 minutes; 15 minutes active.

1 cup all-purpose flour

1 cup whole wheat pastry flour

2 teaspoons baking powder

1⁄2 teaspoon salt

1⁄2 teaspoon cinnamon

1⁄2 teaspoon ground allspice

1⁄2 teaspoon ground cloves

1⁄2 cup light brown sugar

2 large eggs, lightly whisked

1⁄4 cup melted virgin coconut oil

3⁄4 cup coconut milk

1 tablespoon fresh lime juice

2 teaspoons fresh lime zest

1 cup finely chopped mango

3 tablespoons shredded coconut

3 tablespoons turbinado sugar (optional)

1. Preheat the oven to 350 F. Line a 12-cup muffin tin with paper liners. In a large bowl, combine the flours, baking powder, salt, cinnamon, allspice, cloves and brown sugar and whisk to combine. Reserve.

2. In a medium bowl, lightly whisk the egg, then whisk in the coconut oil, coconut milk, lime juice and zest. Stir the coconut milk mixture into the flour mixture, just until moistened, then stir in the mango.

3. Fill muffin cups 3⁄4 full, then sprinkle the tops with coconut and, if desired, turbinado sugar. Bake for 15 to 20 minutes, until a toothpick inserted in the center of a muffin comes out with no wet batter clinging to it. Cool muffins in the pan on a wire rack for 10 minutes before removing them. Let them finish cooling on the rack.

Shopper Reviews

Great and fresh organic products.

- Jeff H.

I really love this store - from the friendly staff to great fruits and veggies to the stations for refillable detergents and others. I'm joining!

- Amy C.