Page 1



You’re invited!


Annual Owners Meeting Sunday, April 25, 2021 3-4:30 pm RSVP online at for the link to join us remotely


s av E T H E d at e march

March 21–27 Seeds, Sprouts & CSAs online! Check out our Facebook page for details. March 28–April 3 Self-Care Spring Break


April 4 HAPPY EASTER! Stay tuned to our emails for our Easter Meal Preorder opportunities! April 25 Annual Owners Meeting, 3–4:30 pm; RSVP on our website to get the Zoom link


ys a



15% OFF



May 9 HAPPY MOTHER'S DAY! Stay tuned to our emails for our Mother's Day Meal Pre-order opportunities!

Fresh & Frozen Seafood

help us cut down on paper & mailing costs!

Sign up to get your newsletter delivered digitally. To request your e-newsletter, email— and thanks!

spring new product guide now available in-store and on our website!


Eggs Anytime An ordinary egg offers delicious versatility for breakfast, lunch or dinner.

Shakshuka is a dish popular across North Africa and the Middle East. Enjoy the spiced tomato sauce over warm pita wedges. 3

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

Shakshuka with Spinach

________________________ Servings: 6. Prep time: 30 minutes.

2 tablespoons extra virgin olive oil 1 large onion, chopped 3 cloves garlic, chopped 1 red bell pepper, chopped 1 teaspoon smoked paprika 1 teaspoon cumin, ground 1 teaspoon coriander, ground 1 ⁄4 teaspoon red pepper flakes 1 teaspoon salt 1 teaspoon honey 1 15-oz. can crushed tomatoes 4 cups salad spinach, chopped 6 large eggs 1 ⁄2 cup parsley, chopped 2 oz. feta cheese (optional) 1 Drizzle the olive oil in a 12-inch skillet and place the pan over medium-high heat. Heat for a few seconds, then add the onions and stir until they start to sizzle. Reduce the heat to mediumlow and sauté for about 5 minutes. Add the garlic and peppers and sauté for 5 minutes longer to soften the peppers. Add the paprika, cumin, coriander, red pepper flakes, salt and honey and stir, then stir in the crushed tomatoes. Raise the heat to bring to a boil, then reduce to a simmer and cook until thick, about 5 minutes. Stir in the spinach and cook until just wilted and dark green. 2 Use the back of a spoon to make 6 indentations in the sauce for the eggs. Crack each egg into a cup and then pour carefully into the indentations. Cover the pan and cook for about 8 minutes, until the whites of the eggs are set. Test by poking the whites with a paring knife. If you like your egg yolks firmer, cook longer. 3 When eggs are done to your liking, sprinkle with parsley and feta, if desired. 4 Serve 1 egg, with about a cup of the vegetable mixture, on each plate.

Spicy Avocado Egg Salad

Servings: 4-6. Prep time: 25 minutes; 10 minutes active.

__________________________ 6 large eggs 1 large avocado, divided 2 tablespoons fresh lime juice 1 ⁄2 teaspoon salt 1 ⁄2 teaspoon chipotle powder 2 medium scallions, chopped 1 rib celery, chopped 1 large jalapeño, chopped 1 ⁄4 cup fresh cilantro, coarsely chopped 1 Place the eggs in a medium pot, and add cold water to cover them by an inch. Place over high heat and bring to a boil. As soon as the water comes to a full rolling boil, remove from the heat, cover and let stand for 14 minutes. 2 Drain the eggs, rinse with cold water, then place the cooked eggs in the refrigerator to chill completely. When cold, peel, rinse and chop the eggs. Place in a medium bowl. 3 Halve the avocado and remove pit, then scoop half of the flesh into a large bowl. Mash thoroughly, then stir in the lime, salt and chipotle powder. 4 Add the scallions, celery, jalapeño, cilantro and chopped egg, and stir. Using the tip of a paring knife, cut the remaining avocado half into cubes in the shell, then use a spoon to scoop the cubes out into the salad. Fold into the egg salad, and serve.


Breakfast Quesadillas

________________________ Servings: 4. Prep time: 20 minutes.

6 large eggs, lightly beaten 1 ⁄2 teaspoon salt 1 ⁄2 teaspoon pepper Olive oil for the pan 1 cup shredded pepper jack cheese 4 8-inch whole wheat tortillas 1 cup arugula or spinach, chopped 1 medium avocado, cubed Salsa

2 Place a large skillet over mediumhigh heat for a few seconds. Carefully place a tortilla in the pan, then spoon one portion of the eggs onto half of the tortilla; sprinkle with a quarter of the arugula or spinach and a quarter of the avocado. Fold the tortilla over to cover the filling, place another tortilla on the empty side of the pan, and assemble the second quesadilla in the same way. Press lightly to seal the ingredients inside the tortillas. Using a spatula, turn the first quesadilla after about 2 minutes, being careful not to spill the filling. The tortilla should be browned and crisp. Repeat with the remaining tortillas and filling. Turn the heat down to medium if the tortillas are browning too quickly. Transfer the finished quesadillas to plates, cut each quesadilla in three wedges and serve with salsa.

1 Heat oven to 200°F, if you need to keep the quesadillas warm until you serve them. Whisk the eggs in a medium bowl with salt and pepper, and set aside. Place a medium cast iron or nonstick pan over medium heat and oil or spray lightly with olive oil. Pour the eggs into the pan and cook, stirring occasionally, until they are softly scrambled and still moist. Transfer to a medium bowl and stir in the pepper jack cheese. The Divide the egg mixture into four and portions.


satisfying scrambled eggs greens in these quesadillas will energize you all morning long.

Crustless Quiche Lorraine Servings: 6. Prep time: 1 hour, 10 minutes; 25 minutes active.

________________________ 8 ounces bacon, chopped 1 cup chopped onion 6 large eggs, whisked 1 cup milk 1 cup shredded Swiss cheese, divided 1 ⁄2 teaspoon salt 1 ⁄2 teaspoon pepper 2 large scallions, chopped 1 Heat the oven to 350°F. Lightly oil a 9-inch pie pan. 2 Place the chopped bacon in a large skillet over medium heat. Stir occasionally, until bacon is crisp and brown, about 4 minutes. Transfer to a large bowl, and pour off all but a tablespoon of bacon fat (you can save for another use, or discard.) Add the onions to the pan and cook

over medium heat until soft and golden, about 5 minutes. Transfer to the bowl with the bacon. Add the eggs and milk to the bowl and whisk to combine, then stir in all but 1⁄4 cup of the Swiss cheese, the salt, pepper and scallions. Pour into the prepared pan and top with reserved cheese. 3 Bake for about 45 minutes, until the quiche is puffed and golden. Let cool on a rack for 5 minutes before cutting. Keeps for 4 days, tightly covered, in the refrigerator.

Pair this classic quiche with a colorful fruit salad or mixed greens tossed with a light vinaigrette.


Mamadou “Sav” Savané vendor spotlight

L e x i n gto n , K Y

S av ' s S a u c es & i c e c r e a ms

In 1993, Mamadou “Sav” Savané relocated to Lexington, Kentucky from Guinea, West Africa and brought with him a passion for cooking and feeding others. After dreaming of owning his own restaurant for many years, he opened Sav’s Grill on the corner of S. Limestone and Maxwell in 2008, making it the first West African restaurant in town. He would go on to open his gourmet ice cream shop, Sav’s Chill, catty-corner from the grill in 2012. In December 2020, Sav was able to combine both businesses into one—Sav’s Restaurant & Gourmet Ice Cream—in a brand new location on East Main Street in downtown Lexington. In addition to his restaurant, Sav sells his signature Piment Habanero Sauce, Tangy Vinaigrette Salad Dressing and now six of his gourmet ice cream flavors on the shelves of Good Foods! Both the sauce and dressing are inspired by traditional African cuisine and his ice cream is made from many fresh, organic, Kentucky Proud ingredients. Try the Piment sauce on anything that could use a spicy zip including fish and meat dishes, eggs, soup, tacos, pizza and even fresh fruit! Enjoy the vinaigrette paired with fresh vegetables, raw or cooked. And rumor has it, his gourmet ice creams make a tempting milkshake! We are proud to partner with Sav and help share his delicious products with our Co-op community—they’re the perfect flavor enhancers for your everyday, in between trips to Sav’s Restaurant, of course!

7 7

product spotlight

Keeping F a m i l i es Fed in Uncertain Times K at hry n di c k en s , R D N STO R E D IE T IT IA N

It feels like every aspect of our lives has been affected by the COVID-19 pandemic. We are quite literally in survival mode every day. But through it all, we still have to find ways to keep ourselves and our families fed. This has been more challenging due to supply shortages at the grocery store, the suspension of K-12 in-person learning and in too many cases, lost wages due to the economic downturn. So how do we maintain good nutrition to support our immune systems, even during the most uncertain times? First, let go of the need to be perfect. No one should be expected to operate “business as usual” when we are facing a literal global health crisis. After that, I think it’s about getting back to basics— preparing simple, wholesome meals that meet your family’s nutrition needs without adding more stress to everyday life.

Balanced meals and snacks at home The USDA now uses a plate graphic to illustrate what a nutritionally complete eating pattern should look like. Divided into five sections, the plate image teaches us that at least half our daily intake should be comprised of a variety of fruits and vegetables, with grains/starches and protein making up the rest of the diet. Not everyone consumes dairy, so this portion of the graphic can be modified to fit your preferences (it’s primarily the calcium we’re looking to get here). (continued on the next page)


Good nutrition when times are tough Of course, some families have been stressed more than others over the last year. With most kids attending school from home, many families who may have depended on school lunch programs are left wondering how they will meet that need. Thankfully, Fayette County Public Schools, along with several local organizations, have stepped in to make sure families don’t have to go without. Free meals continue to be distributed every day all over Lexington and surrounding areas. If you could use help putting food on the table right now, check out the resources listed below. FoodChain Mobile Meals & Snacks • Lunch (youth 1-18 only) Tuesday, Thursday and Friday—11:30 am–1 pm • Dinner (anyone) Monday, Wednesday and Friday—5:30 pm–7 pm Fayette County Public Schools Meal Distribution for students in NTI/2DL, Remote or Virtual Learning

Products to check out! Siggi's Kids Strawberry Yogurt Tubes

• Mondays (2 days of meals) and Wednesdays (3 days of meals): 11 am–1 pm

Conveniently packaged, this yogurt contains 5 grams of protein, important probiotics for immune support and only 5 grams of sugar in each pouch. Found in the Dairy Cooler

Visit fayette-countyfood-map for more distribution sites.

FoodChain Berries & Cherries Smoothie Pack

Includes plums, blackberries, tart cherries, farm-raised microgreens and gleaned bananas. Blend with 1/2 cup yogurt, 1 cup milk of choice and 1 teaspoon honey. Makes 3-4 servings. Found in the Frozen Aisle



Here at Good Foods, it’s our mission to provide access to healthy food for all. We have long been one of the only grocery SmartyPants Organics stores to participate in Vegetarian Kids Formula the Kentucky Double Multi with Omega-3s Dollars Program. A good multivitamin helps fill nutritional Spend $10 on your gaps and ensures kids are getting the SNAP EBT card and micronutrients they need to stay well. receive a $10 local Found in the Wellness Department produce voucher. We also recently implemented our Super Saver Program, listing over 35 staple items at just above cost to work within a range of budgets. If you have questions about any of these programs, or are just looking for more ideas on how to shop on a budget and create nutritious meals, reach out to me at


Easy meal idea

Kathryn’s Simple for kids & adults alike Breakfast Burrito


1 large tortilla 1 egg, scrambled Crumbled veggie sausage Shredded pepper jack cheese Spinach leaves Hot sauce, to taste

1. 1.


3. Make a radial cut from the center of the tortilla.

Visualize the tortilla in quadrants and top accordingly.



Place burrito on a grill pan (or skillet) and press down with the back of a spatula.

Cook, then flip and continue grilling until exterior is brown and crispy.

Fold the bottom left flap up, then continue folding over clockwise.

4. Continue to fold clockwise.

Enjoy 20 weeks of fresh, local produce from May–October! Subscribe by April 1 to lock in last season's pricing!

Visit for details 10

rory maguire

alba portillo

10 years

10 years

cheese clerk

shift lead & beer buyer

hugo montes

doug holbrook

grab & go cook

cashier & hospitality

19 years

15 years


A huge part of what makes the Co-op so special is its people, and with so many staff members in the decade-plus club, we wondered what magic keeps them around. Here's what they had to say... Unlike many of my past career positions, at the Co-op I have been given the opportunity to try my own ideas and be granted autonomy in my work. When you WHAT have the ability to solve problems KEEPS YOU and work towards goals with the freedom to create, the personal HERE? growth is limitless. Working at the Co-op I have also gained priceless The Co-op is a form of business friendships with my peers. We have that to me is the most egalitarian that some amazing people working at exists—one share, one vote for the Board the store. -Dacia of Directors, with no one person or entity having a controlling interest. It needs to make a profit, like any business does; I love my work at the but the driving force behind making that Co-op and I work with profit is serving its owners, as opposed to beautiful people. I love the profit for profit's sake. All the profits are ambience of the store, plus reinvested in the Co-op or shared among the most important thing is the owners that patronize the that when you enjoy what store, keeping that money right here you do, that is what makes in the community. -Sheryl you stay. -Maribel How amiable everyone is. -Hugo

The flexibility of my schedule which allows me to take care of my son. -Alba

chuck miday

shannon willard

42 years

14 years

deli ops manager

cashier & bulk

sheryl mccoy gray

maribel bolanos

16 years

19 years

systems dev manager



dacia williamson

shula bhatt

12 years

22 years

grocery & wellness manager

wellness buyer

matt painter

kathleen reynolds

10 years

20 years

produce buyer

floor manager

WHAT'S A SPECIAL CO-OP "SECRET"? Jerome Lange [Casey County Organics] advised that the only reason he still has a farm is because of Good Foods Co-op. -Rob Others may not recognize that there are a lot of talented artists, comedians and musicians that work here. -Rory

Everything that is made in this kitchen is prepared fresh on a daily basis. -Mayela

Good Foods has been around for a while and has gone through a continual process of change. It still evolves. But it evolves with more consideration of its member/owners, staff and customers than other corporate competition. -Chuck

The relationships that we have with vendors and farmers. We know each other by name and are practically friends. Also, there are so many talented people who work at the Co-op. -Paige

So many big hearts work here/have worked here to keep our Co-op creative, viable and strong! It can be intense. -Kim

1) Good Foods started as a healthfood buying club (see Co-op History on the website to learn more). 2) At one time, the Co-op even had a play area for children so the parent(s) could shop while their children played. 3) When moving locations, we used grocery carts to roll load after load of stock from the old store to the new. 4) No one was laid off during this COVID pandemic. -Carole

kim rubey

trey miller

10 years

22 years

local & grocery buyer

mayela rodriguez hot bar cook

12 years

chill buyer

carole dickie

co-op support specialist

33 years


rob walker

paige fuller

retail ops manager

marketing & design

11 years

10 years

lewis epley

chica prather

front end manager

scanning clerk

14 years

20 years

nathan dolt

kitchen shift lead

10 years

WHAT'S YOUR FAVORITE CO-OP MEMORY? One of the best memories I have is working with my son side by side for so many years. There are recipes that he made that I am still trying to figure out. My recipes do not come out as good as his. -Maribel

Probably the best is working in the old Warehouse on Short Street, cashiering at the old brass cash register on Saturday mornings, after working the door at JDI til 1 am, and talking to the wide variety of friends who I met there. -Chuck

5 am dance parties in the bakery! The early mornings [when I was a baker] were tough, I would pick an energetic song and dance it out to start my day. -Shannon

Many memorable things have taken place Mike Rubey [my husband]. He was over the years I have the operations manager for 9 years at worked at the store. I'd say the previous location and helped move the memories that are my the Co-op to our current location. So favorite have been seeing co-op love is my favorite memory. my son, who was born -Kim while I was Meat Dept. Manager, grow up in the WHY Co-op family. When he was an infant I remember his SHOULD father bringing him to nurse FOLKS SHOP THE CO-OP? during my lunch breaks, him running through the store We are constantly trying to figure like he owned the place out ways in which we can help our local when he was a toddler community thrive and grow. I have never and him hanging out in my worked at a company that cares so much. office playing video games -Paige as a preteen. Much like the store itself, I have seen him progress and grow into the best version of By choosing the Co-op, you're not only getting himself. -Dacia great food and wellness products with the best local offerings around, you're putting your money where your mouth is by supporting a truly locally-owned and operated business that keeps so much of your dollar right here in this community. -Sheryl


2020 numbers: a first look

Kat L u c h te f eld

a n n ua l o wn ers r ep ort

financial report


With 2020 now fully behind us, we set aside time to take stock of the year and then eagerly turn our eyes on the promise of 2021. As you may remember, your Co-op entered 2020 having finally turned around years of sales loss to recognize our first year of growth in almost a decade. The first quarter of 2020 continued this trend, helped in no small part by the wave of increased purchasing at the beginning of the pandemic. However, you will likely not be surprised to find out that the rest of the year was not as favorable. While we await our audited financials, which will be published in our fall newsletter, I wanted to go ahead and share some preliminary data and trends with you. While 2020 was certainly a difficult year, there are many bright points to celebrate. Your Co-op staff worked harder than ever to ensure that we continued to offer a safe, local, dependable place to feed your family despite the specter of the pandemic. As you can see from the graph on the following page, we took the hardest hit in April when our community first locked down, bringing with it significant declines in both sales and customer counts. The months that followed have been a time of rebuilding, spurred by innovation drawn from the creativity and hard work of the Co-op team. Although it has been difficult beyond measure, we remain deeply grateful for the continued support of our local community and take great pride in our ability to continue to serve you despite the unprecedented challenges we face. Despite preliminary indicators that revenue fell around 6%, several departments within the store were able to sustain significant, double-digit growth throughout 2020. Specifically, our packaged grocery, produce, cheese and meat departments all experienced double-digit growth, some as high as 25% over the prior year. Unfortunately, sales in our wellness department significantly declined, in large part due to increased use of online ordering platforms like Amazon, and our Café/deli operations took a major hit, losing almost 50% of prior year sales. (continued on the next page)


The good news is that our deli sales have been slowly increasing since that initial drop. We were able to quickly pivot to a full-service hot bar so you can safely get your kale fix, and we are working on some exciting new offerings that we hope will continue to entice folks back into the Co-op Café. New and expanded programs like our preorder holiday meals and Grab & Go entrée and side selections are also helping you get wholesome, delicious meals on your family’s table, no matter the season or circumstance. The continued growth of our Café/deli will be paramount in our ability to return to sales growth and continue our path back to profitability. If you haven’t been by in awhile, we hope to see you soon, and if you have thoughts and suggestions, we always love to hear them! We also worked hard to contain expenses wherever possible, ending the year with a 3.5% decrease in expenses, and benefitted immensely from the receipt of a PPP loan in the first round. This money enabled us to offset a portion of our lost revenue, support our amazing staff and be able to continue operations, particularly in light of the increased expenses associated with maintaining a safe space in these COVID times. We may not be out of the woods yet, but all signs point to an emerging light at the end of the tunnel. As we look hopefully toward a return to normal, we hope you’ll be in soon to check out our new products and offerings. And I look forward to talking with you all in greater depth at our Annual Owners Meeting, happening virtually on April 25!



a n n ua l o wn ers r ep ort

claudia goggin

board update First, I would like to thank the wonderful and dedicated staff at Good Foods Co-op for ensuring the Co-op continues to be the best place in town to shop for healthy, local food. The community appreciates it, as shown by the increase in membership. I also want to thank owners and shoppers for their continued support and especially for complying with in-store safety measures to keep the staff—and fellow shoppers—healthy. To say that 2020 was a challenging year is quite an understatement. We had hoped it would be the year we would be able to return to profitability but the challenges were significant, in particular on the Café side. That being said, the initiatives pursued by the staff on the operations front and by the board regarding strategy over the past year will increase the chances we emerge in a strong position.

To say that 2020 was a challenging year is quite an understatement.

With the spring fast approaching, we are well into planning our Annual Owners Meeting on April 25th at 3 pm. This year we will be meeting virtually once again and we look forward to seeing many of you. It is heartwarming to see talented and passionate community members interested in serving on our board, and we would like to encourage you to show them your support and appreciation with your vote. This is also an opportunity for you to vote for our next round (continued on the next page)


...the initiatives pursued by the staff on the operations front and by the board regarding strategy over the past year will increase the chances we emerge in a strong position.

of Give Where You Live partners. These are the organizations that will receive donations from rounding up during checkout over the upcoming 12-month period. If you have questions, suggestions or concerns for the board, feel free to send us an email at We look forward to seeing you at our Annual Owners Meeting the last Sunday in April.

Know an organization or program that’s helping our community GROW to meet its food needs? Have them apply for a grant with us! Visit the Community page at (under About The Co-op) for submission instructions. Deadline to apply: Friday, March 26 at 4 p.m.


good foods charitable foundation

J os i ah C o rr e ll I’ve spent the last ten years of my life working in the restaurant and hospitality industry; the most recent three were as the owner and operator of my own restaurant, Pasture by Marksbury Farm. I am very passionate about changing the way people in our community view food and where it comes from. One of the projects I spearheaded while I was working as GM at our

C hr ist ine S m i th My name is Christine Smith and I am the Executive Director of Seedleaf and an owner of Good Foods Co-op. I want to serve on the board because I value the work that cooperatives do in creating a more equitable and just society and I value local, fresh food and the growers who provide it. At Seedleaf, my work is geared toward addressing issues around food access through community gardening spaces and increasing the numbers of enthusiastic urban gardeners. Personally, I believe that a more environmentally sustainable

restaurant and butcher shop in Lancaster was a prepared meal program. Not only was the project well-received by our guests, it also solved a problem by creating an avenue for cuts of meat and produce that may not have been sold otherwise. As a cook and restauranteur who works exclusively with local, pasture-raised products, I know I can make a significant contribution to better serve our local community, while operating as efficiently as possible.

a n n ua l o wn ers r ep ort


Thank you for your consideration.

future is achievable, in part, through the growth of knowledgeable growers who are keenly aware of their role as stewards of our urban environment. At the Co-op, I see that my values are on display in the farmer profiles highlighted in the produce section and in the products carried. I believe that I can offer to the board my experience in cooperative governance and decision making (I have lived in The Bread and Roses housing cooperative in Syracuse, New York and I am on the steering committee of Patchwork Cooperative Loan Fund here in Lexington) as well as experience as a grower and community gardener immersed within local conversations on food.


up for re-election B O A R D C A N D I D AT E S , c o n t .

Liz Kn a p p As current Vice President of the Board, I’m seeking re-election because I believe, as the Co-op staff, board, owners and community all work together to face the pandemic’s challenges to maintaining access to local and healthy food, I can provide continuity and inform new members in our goals of achieving profitability and sustainability. Some of my contributions to these goals include: • Advocating to re-examine board and Co-op budgets for costsavings, and for the collective decision to implement online ordering for Co-op shoppers; • Assisting with writing our board’s

Statement on Equity, Diversity and Inclusion (EDI) and incorporation of EDI goals in our strategic plan; • Chairing the Self Perpetuation committee which onboarded three new members with valuable expertise in finance, local food systems and agriculture and saw the retention of four existing board members for a second term; and • Serving as Chair of the Charitable Foundation (CF), which confirmed an Advisor with a wealth of experience in community nonprofits and nutrition, streamlined the grant application process and distributed $3,500 in grants. I hope you will elect me to continue serving as your board representative. There is much good work yet for us to do for Central Kentucky’s invaluable, and only, food cooperative.

about the board

Your elected Board of Directors represent you, our owners, as they help make decisions about our strategic goals and ensure the sound management of our Co-op. Each board member is elected to serve a three-year term, with terms staggered so about a third of your board is elected or reelected each year. To vote on this year's board candidates, fill out the ballot on pages 20 & 21 and mail it in. You can also vote online at

19 19

Cast your vote online for the board candidates and Give Where You Live partners at Quick, easy, done! Online and mailed ballots must be received by 11:59 pm on Wednesday, April 21.

fi l l o ut Important! You must fill out this panel completely for your mail-in vote to be valid.

r e q u i r e d


Found on back of owner card. Ballot is invalid without owner number.

r equir ed


Owner of record's name. Ballot is invalid without owner name.

req uired

2021 ba llot


vote early. vote onl ine.


Sign here. Ballot is invalid without owner signature.

vot e Board of Directors candidates (vote for up to three)

Josi aH C orrell

Liz K napp (incumbent)

C h r ist ine S mit h See Give Where You Live ballot on the back


g i ve w h e r e vote GWYL Partners (vote for up to eleven)

You may vote for up to 11 charitable organizations including a writein organization. You can find more information about each on our website. The top 11 organizations chosen will be our Give Where You Live partners from May 2021 through April 2022. The Good Foods Charitable Foundation will round out the year as the 12th organization.

Allegro Dance Project

Lexington Humane Society

Broke Spoke Community Bike Shop

Lexington Leadership Foundation

Floracliff Nature Sanctuary

Living Arts and Science Center

Foster Care Council Glean Kentucky God’s Pantry Food Bank Habitat for Humanity Institute 193 Legal Aid of the Bluegrass

Making a Difference Now Pride Community Services Red Oaks Forest School Seedleaf The Well of Lexington Write in:

Lexington Citizen Police Academy

c u t & m ail 1. Cut ballot along dotted line. 2. Fold and place in an envelope. 3. Drop it off at Good Foods Co-op or stamp and mail to:


Good Foods Co-op Attn: Kathryn Dickens 455-D Southland Drive Lexington, KY 40503

I have included my Co-op owner number, name and signature. I am submitting the full ballot page (no panels removed). My ballot is being mailed in time to be received by April 21.

Round-up Upd ate

KAT h ry n d ickens


It’s been a difficult year for everyone, and even still, this community showed up and generously gave over $26,000 to local non-profit organizations in 2020! By simply donating your change at the registers, bringing your own shopping bags ($0.10 is automatically donated on your behalf) and giving additional monies to our monthly partners, you are making a tangible difference in Lexington and beyond. If you want to continue to support local charities with us in 2021, just tell your cashier you want to round-up to the nearest dollar at check-out (and make sure you vote for your top picks for our next round of recipients on page 21).

a n n ua l o wn ers r ep ort


y o u l i ve

And that’s not all! Over the course of the year, Good Foods was able to give an additional $4,132.85 in local sponsorships, gift-card/cash donations and in-kind contributions to local schools and other charitable organizations.


Thank you for helping us give back to this community through your openhanded spirit.

22 22


PRSRT STD US Postage PAID Permit #850 Lexington, KY

Local in Lexington since 1972 455 Southland Drive | Lexington, KY 40503

Profile for goodfoods

Fresh Bites, Spring 2021 - the Good Foods Co-op Owner Newsletter and Annual Owner Report  

We're celebrating the promise of regrowth, reemergence, and renewal that comes with spring! In our latest newsletter you'll find plenty of r...

Fresh Bites, Spring 2021 - the Good Foods Co-op Owner Newsletter and Annual Owner Report  

We're celebrating the promise of regrowth, reemergence, and renewal that comes with spring! In our latest newsletter you'll find plenty of r...

Profile for goodfoods

Recommendations could not be loaded

Recommendations could not be loaded

Recommendations could not be loaded

Recommendations could not be loaded