Fresh Bites, Holiday 2020 - the Good Foods Co-op Owner Newsletter

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On the cover:

Cranberry & & Cranberry Brie Triangles Triangles Brie Prep time: 10 minutes Servings: 8 Ingredients: 4 whole pitas, plain naan or flatbreads 1 wheel of brie, brought to room temp 1 8 oz package of Good Foods cranberry orange relish (or jarred chutney) 2 tablespoons olive oil or melted butter (or mixture of the two) 1/4 cup whole pecans 2 sprigs of fresh rosemary

Directions: Heat 1/2 tablespoon of oil or butter in a large frying pan over medium heat. Toast the pitas, one by one, until both sides are nicely golden, adding more oil or butter to the pan as needed. Once toasted, cut each pita into 6 wedges, plate and top each piece of warm pita with a thin wedge of brie. You can hold in a warm oven, if needed. Once ready to serve, spoon cranberry relish on top and garnish each with a pecan and rosemary leaves.

g w y l 1

g ive w he re yo u l i v e As we head into the season of giving (and for community nonprofits, the season of budgeting and planning for the next year), we are seeking applications for our next round of Give Where You Live partners. Any 501c3 organization is welcome to apply. You can find the forms needed online at, just look under the "About the Co-op" section and click on the "Community" tab. You can also email to have them sent to you. Past years' recipients will need to apply again to be considered. The deadline to apply is December 31. The 11 organizations with the most votes in our annual spring election will then be assigned a month to be our designated partner for our register round-up program.

The Holidays: s a v E T H E d at e Lookin' a Little Different This Year LAuren G a w throp MARKET I N G MA N AG E R

As we wrap up 2020, and eagerly look ahead to the promise of 2021, we have to first deal with the stark reality that the holidays, and many of their wonderful traditions, may not look and feel the same this season. Perhaps you won't be able to see your extended family in-person, your holiday meal preps could be for 4 instead of 40 and maybe Friendsgiving will happen via Zoom. Just as you adjust, we're adjusting our in-store experience too. While we wish we could celebrate with our usual samplings and dinein events, we'll need to press pause on these seasonal favorites in the interest of safety.

November Nov. 3, Election Day Store Hours: 10 am–7 pm Nov. 26, Happy Thanksgiving! STORE CLOSED Nov. 27, Black Friday Store Hours: 10 am–8 pm


Dec. 24, Christmas Eve Store Hours: 8 am–6 pm Holiday Hot Bar: 11 am–5 pm Dec. 25, Merry Christmas! STORE CLOSED Dec. 26, Store Hours: 10 am–8 pm Dec. 31, New Year's Eve Store Hours: 8 am–8 pm


Jan. 1, Happy New Year! Store Hours: 10 am–9 pm New Year's Hot Bar: 10 am–8 pm

Instead of a Thanksgiving Day meal, we'll be closing the store so our staff can have a much-needed holiday with their loved ones. We will still be offering the same delicious foods in Grab & Go leading up to Turkey Day, including complete meals ready to heat and eat, so make sure you stock up ahead of time (or fill out the order form on pages 18 & 19)! While we won't have our usual Hangover Brunch (or the t-shirts), we will be offering your favorite New Year's Day hot bar foods. Keep in mind you are more than welcome to take your selections to-go! Even though many things are different this year, the important things are the same: we look forward to serving you delicious, made-from-scratch food and celebrating the season with you, our Co-op Commmunity, however you choose to ring in the holidays this year. 2


Homebaked gifts

Looking for a simple, thoughtful gift idea? These irresistible holiday treats are sure to delight.

Peanut Butter Snickerdoodles

Servings:Â 32 cookies. Prep time: 25 minutes; 15 minutes active.

1 1 1 1 1 1

stick butter, softened 1/4 cups light brown sugar cup crunchy peanut butter teaspoon vanilla large egg cup flour

1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup sugar, preferably turbinado (raw) sugar 1 teaspoon cinnamon

1. Preheat the oven to 375° F. Line two sheet pans with parchment paper and reserve. 2. In a stand mixer fitted with the batter paddle, or in a large bowl using an electric mixer, cream the butter. When soft and light, add the brown sugar and beat until fluffy, about 3

Reprinted by permission from Find more recipes, plus information about your food and where it comes from, at

2 minutes. Add the peanut butter and beat to mix; scrape the bowl. Add the vanilla and egg and beat until smooth. 3. In a medium bowl, stir the flour, salt and baking soda. Then, with the mixer on low speed, stir into the butter mixture. Scrape the bowl and continue until well mixed. 4. In a medium bowl, mix the sugar and cinnamon and reserve. 5. Portion rounded tablespoon-sized scoops of dough, roll between your palms to make a ball, then drop each one in the cinnamon sugar and roll to coat. Place each dough round on the sheet pan, with 2 inches of space between. When all the balls are on the pan, use a fork to gently flatten each one, making a fork mark across the top. 6. Bake for 9 to 10 minutes, just until puffed and lightly golden. Cool on racks before storing. Stored in an airtight container, the cookies keep for a week at room temperature. 4

Strawberry Thumbprints By: Robin Asbell Servings: 36 cookies. Prep time: 2 hours; 1 hour active.


1 1/2 cups all-purpose flour 1/2 cup sugar 1/2 teaspoon baking powder 1 large egg yolk 1/2 teaspoon salt 1 teaspoon pure vanilla extract 1 stick unsalted butter, softened 1/4 cup strawberry jam 1. Line two baking sheets with parchment paper. In a large bowl, whisk together flour, baking powder and salt. In a separate bowl, beat butter and sugar with a mixer on medium-high speed until light and fluffy. Beat in egg yolk and vanilla. Reduce speed to low. Add flour mixture and mix until combined. 2. Roll dough in 1-inch balls and place 2 inches apart on parchment-lined baking sheets. Press an indentation in each cookie with your thumb. If the edges crack a little, just press them gently back together. Chill the pans for 30 minutes. While the cookies chill, preheat the oven to 350° F. 3. Use a teaspoon to fill the indentations with jam. Bake for 8 minutes, then switch the position of the pans between upper and lower racks and bake for about 8 to 9 minutes more, until the cookies are lightly golden on top. 4. Place the pans on racks and allow the cookies to cool for 5 minutes, then transfer the cookies onto the racks to cool completely. Store in an airtight container for up to one week.

Line a gift box or cookie tin with tissue paper and arrange the baked goods inside. Tie a colorful ribbon or bakers twine around the outside for a festive flourish.

Salted Toffee Chocolate Bars

Servings:Â 24 bars. Prep time: 25 minutes; 15 minutes active.

12 graham crackers broken into 24 squares 2 sticks butter 1 cup brown sugar 3/4 cup chopped pecans 1/2 teaspoon course salt 3/4 cup bittersweet chocolate chips 1. Preheat the oven to 350° F. Line a cookie sheet with aluminum foil. Place the crackers on the foil-lined sheet with their edges touching. In a small saucepan, melt the butter over low heat, then stir in the brown sugar. Turn the heat to medium high, bring the mixture to a boil, then reduce heat to simmer, stirring occasionally, and cook for 10 minutes until the sugar has melted. Pour the sugar mixture over the graham crackers, and spread with a spatula to cover evenly. 2. Sprinkle with pecans and bake for 10 minutes, until bubbly. Place pan on a cooling rack and use the tip of a spatula to nudge the crackers apart. Sprinkle with coarse salt. When the pan has cooled, melt the chocolate and drizzle it over the crackers. Let cool until firm. Remove from the pan, and break into pieces. Store, tightly covered, at room temperature for up to a week.


Giving Thanks

in for Covidtimes

kat luchtefeld GENERAL MANAGER

It’s no secret that I’m a “glass half full” kind of person. I consciously choose to experience the world as full of opportunities versus challenges, and when faced with apparent adversity, I focus my attention on any available positive. This is brain training I’ve been working on for years, and I like to think I’m pretty good at it; it’s earned me the label “Pollyanna” on more than one occasion. But I’ll be real, 2020 has challenged me beyond imagination, as I’m sure it has many of you. As the pandemic drags on and quarantine fatigue sets in, I have found myself with real anxiety about the coming holidays. How do I experience, let alone give my kids, the magic of the holidays when we feel so downtrodden by this whole situation? I caught myself giving in to the sadness, instead of using my


tools. So I challenged myself to “find the silver lining”. And the more I think about it, the more goodness I’m starting to see. More than anything, I quickly realized that this season will give my family and me the gift of time together. The holidays are always full of hustle and bustle. That’s one of the things I’ve always enjoyed, but it also came with a price. I constantly felt on-the-go, and often had to choose between family time at home and social activities out and about. This season, I find myself actually looking forward to having a reason to not go out. I can’t wait to have more than passing moments to snuggle with my girls on the couch watching Christmas movies and sipping hot chocolate. I will cherish the opportunities to linger over a homecooked dinner with my husband. I have always worked to make sure that those moments happened over the holidays, but this year they will be the norm, instead of the exception. I won’t have to work to make them happen. And the more I think about it, the more I realize that I don’t have to see the silver lining around a Covid-cloud at all. I realize that, the devastating effects notwithstanding, there are many reasons I’m thankful for “Covidtimes” and the unique togetherness that it has afforded my otherwise nonstop, on-the-go family. I am thoughtful of my friends and those in the community who don’t have the blessing of a family to be quarantined with, and I look forward to finding ways to incorporate them into our celebrations. I hope that each of you can find joy in this strange season, even as we all look forward to putting this pandemic chapter behind us.


Who Does That? The Co-op Difference During a Pandemic

robert wa l k er


As many of us begin searching our closets for our favorite jacket, sweater or scarf, we’re also looking forward to the warmth of the holiday season. The holidays not only allow us to create special memories with our friends and family, but offer us the opportunity to reflect on the challenges we’ve faced throughout the year, as we optimistically set our sights on an exciting new year. As we look back on this year, we all can say that we’ve faced significant challenges due to the COVID-19 pandemic. It has required all of us to make drastic changes to our way of life, changes that we never imagined we would need to make at this time last year. Many of our new year’s plans for 2020 may not have just changed, but had to be eliminated altogether.


As a business, Good Foods Co-op has endured the same dilemmas, requiring us to adjust our business practices as well as our business plan for 2020.

Even still, I’m extremely proud to say that you and our staff were always at the forefront of every decision we made. Even though we found ourselves in the midst of a global crisis, we remained committed to our core principles of concern for community and access to healthy food for all. In fact, these principles became even more paramount in our day-to-day operations and continued to drive us as we strove to serve you safely throughout the pandemic. Our principles are not just mere words on a wall to elicit happy thoughts of what could be, but serve as reminders of why we do what we do, ensuring those thoughts are turned into meaningful actions that demonstrate who we are. So sit back, relax and let’s take a moment to look back at a few of the challenges Good Foods Co-op faced this year and how those challenges inspired us to become an even stronger business model:


Upon hearing how the pandemic affected the elderly population and those with immune deficiencies, we stood by our commitment of healthy food for all and were one of the first stores in Lexington to create a senior hour for shopping, making sure those at the highest risk amongst us still had access to healthy food. This decision was made with the understanding that we would stand to lose sales, but we felt it was something we had to do to provide a safe environment for our high-risk shoppers. What business does that? Your Co-op did that.


Even with offering a senior hour, we understood that many still didn’t feel comfortable coming inside a store at all. Taking that to heart, the management team sat down and developed a process so that owners could order their groceries online and pick them up curbside without leaving the comfort of their car. We took what was a long-term goal in our five-year plan and brought it to fruition in a matter of days, ensuring access to healthy food for all. What business is capable of doing that? Your Co-op did that.

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"What business does that? Your Co-op did that."


When the fear of the pandemic set in and people began to panic buy, we could see the toll it was taking on our staff. We decided to close the store in the middle of the day, not only to clean the store to ensure everyone’s safety but to give our staff a much-needed break. What business decides to lose an hour of sales during an incredibly busy time to ensure their staff’s well-being? Your Co-op did that.


Your Co-op was one of the first businesses to offer free PPE to both staff and customers and continues to do so. Additionally, Good Foods staff, both full-time and part-time, were given paid time off to ensure they wouldn’t incur a financial hardship if they needed to take time off due to the pandemic. What business does that? Your Co-op did that. These are just a few monumental steps Good Foods Co-op took in facing unprecedented challenges this year, demonstrating an unyielding commitment to our community. As autumn is the comforting bridge from the extreme heat of summer and the shivering cold of winter, Good Foods Co-op will remain here for you, our community, to be the bridge to a healthier you. So as you grab that favorite jacket, sweater or scarf, don’t forget to grab your Good Foods shopping bag or coffee mug and feel proud that you’re the owner of a business that puts its community’s well-being first. What business does that? Your Co-op does that and that’s why we believe we are “The Best Store in Town”!


da c i a w i l l i am s o n GR O C E RY MA NAG E R

are you a super saver? What we eat impacts so many parts of our lives: our health, how we socialize and the well-being of our community at-large, to name a few. With all of these food-focused factors in mind, and with our organizational goal of providing “access to healthy food for all”, Good Foods Co-op is proud to offer our new Co-op Basics Super Saver program. Super Saver is an extension of two programs—our Co-op Basics, which offers everyday low prices on hundreds of staple items throughout the store, and our Fill It Fresh produce program, which Super Saver has now replaced. What makes Super Saver different from these other discount programs? It takes the low prices you enjoyed through Co-op Basics and Fill It Fresh and slashed them even further, for an amazing everyday deal on over 35 items around the store, including produce, dairy, grocery, frozen and wellness items. While selecting items for the Super Saver program, we tried to include staples that appeal to the typical household. We chose products that would be included in meals and snacks, as well as some wellness and body care basic needs. We also wanted to have a decent variety of items that, combined, could make various breakfasts, lunches and dinners.

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Since I was a single parent at one point and have experienced shopping on an extremely tight budget, I used that knowledge to select items that were must-haves for my household. It’s imperative for me, as a mom, to include products that satisfy the pickiest of eaters, like my son. Having the experience of buying a week’s worth of groceries on a budget of $20 definitely influenced the selection and prices as well. The quality of these products is also very important to me. We tried to find the least expensive item with good health attributes in each staple category, then we set the price to just above cost. The importance of offering these items at a low price is very personal to me. I grew up in a big family with hard-working parents who really valued eating healthy, but had to budget our grocery spending. My mother has been shopping at the Co-op since the early 80's, I shop at the Co-op for my son, and my goal is to ensure that my son can shop at the Co-op for his children, no matter his income. You’ll see some familiar names included in our Super Saver product list, such as Cheerios and Campbell's soups. We wanted to ensure that new shoppers were not overwhelmed by unfamiliar brands and that we could provide some recognizable favorites. Since we have also had multiple customer requests for these brands, we thought families on a budget would appreciate seeing them in the Super Saver program. So how do you take advantage and become a Super Saver? Simply look for the Super Saver shelf signs when you’re shopping through the store to easily identify an awesome deal (lists of all included items are also available at the Hospitality Desk). We hope it helps you stretch your family food budget, and we look forward to adding more items in the coming 13 months!

Andrea Wells

L o u i s v i lle, KY

wells made

Holiday recipe

suggestions Coat green beans with the cashew black pepper flavor before sautéing or roasting for a creamy, spicy kick. For cookies or quick breads, add either the almond walnut, banana chip peanut or hazelnut espresso butters for a novel take on your classic recipe. Salad dressings really POP when you add the cashew maple with black pepper or almond walnut butter. Combine with your typical oil, vinegar, lemon and garlic.

vendor spotlight

W ells MAde Co. Nut But ters

In 2014, Andrea Wells was working as a doula, lactation consultant and yoga teacher for beginners and pregnant ladies. A family friend named “Koa” had an allergy to nuts, and while trying out sunflower seed butter, realized it was full of sugars and oils. Andrea was inspired to create some recipes with only clean ingredients and no added sugar or salt. Eventually, word got out about her delicious creations and Wells Made Co. was formed in 2017. Pumpkin seed butter was the first flavor created and sold only at local farmers markets in Louisville. Due to high demand, more seed and nut butter flavors were added over time, and they’re now available at over a dozen locations in Kentucky and Ohio. Andrea, now known to her loyal customers as the Nut Butter Slayer, is proud to have her products available at Good Foods Co-op, with each jar containing 5 ingredients or less and 80% organic ingredients. Her motto is “don’t compromise on value, taste and sustainability”.


house-made fixins

Find these selections starting November 1*

E n t r e es & S i d es

Ava i l a b l e i n G ra b & G o All-Natural Turkey (wf) Celebration Roast (v) Gravy Vegan Gravy (v) Stuffing (v) Wheat-Free Stuffing (v, wf) Cranberry Relish (v, wf) Corn Pudding Broccoli & Corn Casserole Classic Mac & Cheese Whipped Sweet Potatoes (v, wf) Cranberry Sweet Potatoes (v, wf) Mashed Potatoes (wf) Roasted Root Veggies (v, wf) Roasted Broccoli (v, wf) Roasted Parsnips (v, wf) Roasted Brussels Sprouts (v, wf)

15 15

Single Serve Meal P l at e

Ava i l a b l e i n G ra b & G o Traditional Includes: - Turkey - Gravy - Stuffing - Mashed Potatoes - Roasted Brussels Sprouts Vegan Includes: - Vegan Celebration Roast - Vegan Gravy - Stuffing - Whipped Sweet Potatoes - Roasted Brussels Sprouts

*Guarantee availability of your favorite Grab & Go items by placing a pre-order using the form on the following pages (submit it at our Hospitality Desk) or fill out the online form at

h ol i d a y me nu bakery

Find these selections starting November 1*

Pre-Cut F r es h V e g g i es

Ava i l a b l e i n P r o d u ce Cubed Butternut Squash Prepped Brussels Sprouts Prepped Beets Mirepoix (carrots, celery, onion)


d es s e rts

Ava i l a b l e i n G ra b & G o Pumpkin Pie Vegan Pumpkin Pie (v) Wheat-Free Pumpkin Pie (wf) Pecan Pie Blueberry Pie (v) Apple Pie (v) Fudge Pie (v) Pumpkin Cheesecake Pumpkin Mousse (wf)

Ava i l a b l e i n G ra b & G o Carrot Ginger (v, wf)

a p p e t i z e rs

Ava i l a b l e i n G ra b & G o Cheese Ball (wf) Pumpkin Hummus (v, wf)

Wheat-free pie options available on all pies with a special order and 48 hours notice. Just call our bakery at (859) 278-1813 ext. 247 to place your order.

(v) indicates a plant-based recipe (wf) indicates a wheat-free recipe

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Traditional Traditional Favorites Favorites


Turkey Available November 1

Available November 21


F r oz e n

F r es h & Local

Available November 1

Beeler Boneless, Spiral-Sliced Half Ham, No Nitrates $5.99/lb

SmokeCured & Local

Marksbury Farm Boneless Half Ham $6.99/lb

Ferndale Market Antibiotic-Free Bone-In Turkey Breast Sizes: 5-7 lbs $2.99/lb

F r oz e n

Ferndale Market Antibiotic-Free Young Turkey Sizes: 10-16 lbs $1.99/lb

F r oz e n

Organic Prairie Organic Young Turkey Sizes: 10-15 lbs $2.99/lb

Farmer Joe’s Pasture-Raised, Non-GMO Turkey Sizes: 14-16 lbs $4.99/lb

F r es h

Mary's Non-GMO, Antibiotic-Free, Free-Roaming, Bone-In Turkey Breast Sizes: 4-10 lbs $5.99/lb

F r es h

Mary's Organic Turkey Sizes: 8-20 lbs $4.29/lb

F r es h

Mary's Non-GMO, Antibiotic-Free, Free-Roaming Turkey Sizes: 8-26 lbs $2.99/lb 17

h o l i d a y p r e - o r d e r fo r m Plan your meal ahead and leave the cooking to us! Fill in your information and check the boxes of your selections. If you would like more than one of each selection, please write the quantity in the box instead of a checkmark. Take this form to a cashier to prepay. We will have everything ready on your preferred pickup date (please allow a minimum 48 hours notice).

Name: Owner Number: Phone Number: Email Address: Preferred Pickup Date: Today's Date:

s i n G L E m e a l p l at e All-Natural Turkey (wf)


Celebration Roast (v)


Roasted Turkey, Gravy, Stuffing, Mashed Potatoes, Roasted Brussels Sprouts Vegan Celebration Roast, Vegan Gravy, Stuffing, Whipped Sweet Potatoes, Roasted Brussels Sprouts

E n t r e es All-Natural Roast Turkey (wf) Celebration Roast (v)

s i d es Gravy Vegan Gravy (v) Stuffing (v) Wheat-Free Stuffing (v, wf) Cranberry Relish (v, wf) Corn Pudding

serves 2

serves 4





serves 2

serves 4

$3.99 $3.99 $4.99 $5.49 $4.99 $6.99

$7.99 $7.99 $9.99 $10.99 $9.99 $13.99

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s i d es c o n t. Broccoli & Corn Casserole Classic Mac & Cheese Whipped Sweet Potatoes (v, wf) Cranberry Sweet Potatoes (v, wf) Mashed Potatoes (wf) Roasted Root Veggies (v, wf) Roasted Broccoli (v, wf) Roasted Parsnips (v, wf) Roasted Brussels Sprouts (v, wf)

soup Carrot Ginger (v, wf)

a p p e t i z e rs Cheese Ball (wf) Pumpkin Hummus (v, wf)

d es s e rts Pumpkin Pie, 9 in Vegan Pumpkin Pie (v), 9 in Wheat-Free Pumpkin Pie (wf), 9 in Pecan Pie, 9 in Blueberry Pie (v), 9 in Apple Pie (v), 9 in Fudge Pie (v), 9 in Pumpkin Cheesecake Pumpkin Mousse (wf), 8 oz 19

serves 2 $6.99 $7.99 $4.59 $5.29 $4.99 $4.99 $4.99 $4.99 $4.99

serves 4 $13.99 $15.99 $8.99 $9.99 $9.99 $9.99 $9.99 $9.99 $9.99

32 fl oz $4.99

serves 2

serves 4




$7.99 special sale price nov 16-25

$18.99 $10.99 $18.99 $10.99 $18.99 $10.99 $18.99 $12.99 $18.99 $12.99 $18.99 $12.99 $18.99 $12.99 $14.99 (6 in) $39.99 (10 in) $2.99

Say no

to racism

Our Principles, Values & being actively Anti-Racist anti-racist A statement from your Board of Directors

The Cooperative Principles and Values we subscribe to dictate a need for acceptance and inclusion. Of particular note are “Concern for Community” and “Social Responsibility” which underscore the importance of the Coop being a champion 1. Open and Voluntary Membership for community well2. Democratic Member Control being and safety. 3. Members’ Economic Participation We oppose actions 4. Autonomy and Independence that disenfranchise 5. Education, Training and Information any member of our 6. Cooperation Among Cooperatives society at any level. 7. Concern for Community We stand in solidarity with Black and Brown members of our community against systemic racism. We acknowledge and bear witness to the 7. Honesty 1. Self-Help pain, sadness and 2. Self-Responsibility 8. Openness anger that comes 9. Social 3. Democracy from these inequities. Responsibility 4. Equality 10. Caring for 5. Equity Others 6. Solidarity (continues on next page) 20



The following reflects our unified beliefs: • We acknowledge that there is systemic racism and bias in our society. • While there is inherent worth in every life, we attest to the need for a distinct call to action for those marginalized and targeted. • We affirm the importance of supporting those who work to uncover and face up to biases and systemic policies and practices that create racial oppression. • We encourage all who are non-Black/Brown to become educated about how to be effective, respectful allies, and how to speak up and not speak over.

Equity, Diversity, and Inclusion (EDI) Goals in Our Strategic Plan We commit to maintaining our implementation of the cooperative principles and values in our internal governance policies and daily operations and, annually, we will: 1. Continue to actively recruit diverse board candidates. 2. Work as a board to educate ourselves more deeply and broadly on the history and consequences of racial injustice and to question our own biases, assumptions and privileges. 3. Lead or support initiatives in our community that break down barriers that disenfranchise members of our community and report our progress at the Annual Owners Meeting.



an update

kat luchtefeld GENERAL MANAGER

In July of 2020, we received our 2019 financial review from our auditors, and as promised in my spring article, I’m back to share with you the details of our 2019 financial performance. As expected, in 2019 the financial performance of your Co-op improved across every major Income Statement category compared to the previous two years, and most categories of 2016. This demonstrates that your Co-op staff continues to work hard to bring in the products you need and love while containing expenses and striving for unmatched customer service. At the close of 2019, we were excited and encouraged to have further narrowed the gap toward profitability, and looked forward to fully turning that corner in 2020. What we didn’t know when we sent the spring newsletter to the printer, however, was that the COVID-19 pandemic was right around the corner. As you can imagine, this has resulted in some major disruptions to the rebuilding path that we were on. While 2020 may not come with the end results we were hoping for, please rest assured that your staff continues to work hard to keep your Co-op strong and will respond to the ever-changing environment in which we now find ourselves. As always, we can’t do it without you! Thank you for your support and engagement. We know that now, more than ever, supporting our local farmers, producers and other businesses is vital to our community’s strength and survival. We are wishing you a happy holiday season and look forward to hearing from you in-person or online soon!

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updated financials INCOME STATEMENT



BOARD report

Strategy for Success Amidst New Challenges

claudia goggin BOARD PRESIDENT

While the current pandemic has posed new challenges, the staff has demonstrated their commitment to making sure Good Foods Co-op remains the best place in our community to shop for healthy, local food. As a result, our membership growth has, so far this year, outpaced previous years. We are grateful to the staff for all of their efforts in these unprecedented times. The spring seems like such a long time ago but I would like to thank all owners who attended our virtual Annual Owners Meeting in April. In addition, thank you to all owners who participated in the election of your Board of Directors earlier this year. We welcomed Carolyn Gahn and David Hasler to the board and were happy to see Kate Seago returning. We are extremely grateful for the significant contributions of Joel DiGirolamo and Robert Walker during their many years of service on the Board.

Our membership growth has, so far this year, outpaced previous years.

The Board has continued our work, meeting virtually every month along with additional committee meetings. We also held a virtual strategic planning session in mid-September focused on increasing our organizational resilience. That is the ability of our Co-op “to anticipate,

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prepare for, respond and adapt to incremental change and sudden disruptions in order to survive and prosper� (Denyer, 2017)*. We look forward to sharing specific outcomes at our Annual Owners Meeting next year. In 2019, thanks to your support and the efforts of our staff, Good Foods Co-op reversed the trend of declining revenue and net income that started in 2015. We could not have done this without the leadership of Kat Luchtefeld, who has been our General Manager since mid-2018. That being said, we still have work to do to return to profitability. This year has brought increased costs to ensure the safety of shoppers and staff as well as a significant negative impact to cafÊ sales due to the temporary closure earlier this year and required capacity limitations.

The current pandemic and climate-related events across the country have emphasized the importance of access to healthy, local food.

The current pandemic and climate-related events across the country have emphasized the importance of access to healthy, local food. Societal tensions have also highlighted the need for inclusive places that bring our community together. We will continue to do our part on both fronts, which is in alignment with our Co-op’s ends, principles and values. The more you shop at the Co-op, the more you ensure the strength of this important resource for our community which, in turn, supports local farmers and producers more than any other grocery in town. If you have questions, suggestions or concerns for the Board, feel free to send us an email at board@ You are also welcome to join a board meeting via Zoom at 7 p.m. on the third Monday of each month.


*Denyer, D. (2017). Organizational Resilience: A summary of academic evidence, business insights and new thinking. BSI and Cranfield School of Management.


house-made Pies

16-25 Holiday sale


Regular & Vegan

$10.99 reg. $18.99

All Other Varieties

$12.99 reg. $18.99

Shop your co-op FOR


$10 off a $50 purchase

Must present coupon at checkout. 1 coupon per transaction. 1 redemption per owner. Excludes alcohol. Expires 11/30/2020.



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