board update

Good Foods Co-op welcomed 530 new owners in 2022! This is proof of the value of the Co-op in our community and the tremendous work of the staff. We look forward to celebrating the milestone of 10,000 owners.

We want to express our gratitude to all the owners who took the time to give us their input during the recent Owner Survey. This information enables the board to focus on what is of most importance to our owners: access to healthy and local food and providing owners the opportunity to support our community and local producers while shopping. It also provided planning information for our Annual Owners Meeting which will be held on Sunday, April 30th at 3pm at Good Foods Co-op. We hope to see you there!

The board has worked diligently attending monthly board meetings (now on the 2nd Monday of each month to avoid conflicts with several holidays) and participating on various committees. 2022 was once again a very challenging year financially. The staff and board have worked together to ensure the Co-op is able to adapt and return to profitability. The board selected a new auditing firm with the goal of having finalized financials at the Annual Owners Meeting this year. Furthermore, the investment by owners in preferred shares (Capital Campaign) has enabled the co-op to purchase critical equipment. The board recently approved the charter for a Sustainability Committee to help us move forward in this key area.

We also want to thank the owners who have stepped up to share their skills and talents to provide strategic direction to the Co-op by running for a board position. For this election cycle, you will see that there are four open seats on the board. After almost five years of outstanding service on the board Liz Knapp resigned earlier this year due to work and travel obligations. We are very grateful for Liz’s many contributions to the Co-op. We would like to encourage you to show your support with your vote for the owners who are stepping up to offer their time and talents to the Co-op. This is also an opportunity for you to vote for the Give Where you Live partners. These are the organizations that will receive donations from rounding up during check-out over the upcoming 12-month period. Additionally, you will have an opportunity to submit questions for the Annual Owners Meeting.

If you have questions, suggestions, or concerns for the Board, feel free to join us at a board meeting or send us an email at board@goodfoods.coop. We look forward to seeing you at our Annual Owners Meeting!

Recipe: Chipotle Shrimp Quinoa Bowls

Serves 4. Prep time: 30 minutes active; 40 minutes total.

• 2 1⁄4 cups water

• 1 1⁄2 cups quinoa (Aisle 4)

• 3 tablespoons cooking oil, divided, 1 for pan (Aisle 6)

• 3 tablespoons fresh lime juice (Produce)

• 1 small chipotle in adobo, minced, plus 1 teaspoon adobo (Aisle 2)

• 2 cloves garlic, minced (Produce)

• 1⁄2 teaspoon salt (Aisle 4)

• 1 pound large shrimp, peeled and deveined (Seafood Freezer)

• 1 15-ounce can black beans, rinsed and drained (Aisle 2)

• 2 cups grape tomatoes, halved (Produce)

• 1⁄4 cup red onion, thinly sliced (Produce)

• 1 large avocado (Produce)

• 1 large lime, quartered (Produce)

• 1⁄2 cup fresh cilantro (Produce)

In a small pot, bring the water to a boil, then add the quinoa. Return to a boil, then cover and reduce the heat to low. Cook for 15 minutes, until all the water is absorbed. Remove from heat and let cool.

In a large bowl, combine the oil, lime juice, chipotle and adobo, garlic and salt. Stir to mix, then add the shrimp and stir to coat. Marinate for 10 minutes at room temperature or up to 2 hours in the refrigerator.

Divide the quinoa between four wide, low bowls. Arrange the black beans, tomatoes and red onions on one side of each bowl.

In a large saute pan over medium-high heat, add in the shrimp and its marinade, and saute until the shrimp is pink and cooked through, about 4 minutes.

Divide the shrimp between the bowls, and drizzle pan juices over the toppings. Cut the avocado in half, then remove the pit and use a paring knife to slice the avocado vertically in the shell. Use a spoon to scoop the slices out, and fan 1⁄4 of an avocado over each bowl. Garnish with 1⁄4 lime and cilantro.

Ingredient Checklist

Produce

Lime

Garlic

Grape Tomatoes

Meat/Seafood

Shrimp

Grocery

Cooking oil (Aisle 6)

Red onions

Avocado

Cilantro

Black beans (Aisle 2)

Chipotle in adobo (Aisle 2)

Bulk

Recipe: menemen

Serves 4. Prep time: 30 minutes active; 40 minutes total.

In a large skillet, warm the olive oil over medium-high heat, then add the onion, peppers and tomatoes. Stir until sizzling, then reduce the heat to medium and saute, stirring occasionally. Add salt, pepper, oregano and pepper flakes and cook for about 5 minutes, until the vegetables are softened and the pan is nearly dry. Pour the eggs over the vegetables in the pan and scramble, stirring until the eggs are softly cooked, about 4 minutes.

Ingredient Checklist

Produce

Onion

Tomatoes

Dairy/Refrigerated

Eggs

Grocery

Olive oil (Aisle 6)

Bulk (Aisle 4)

Red pepper you'll need:

• 2 tablespoons extra virgin olive oil

• 1 large onion, chopped

• 1 large red bell pepper, chopped

• 3 large tomatoes, chopped

• 1⁄2 teaspoon salt

• 1⁄2 teaspoon black pepper

• 1 teaspoon dried oregano

Oregano Salt Pepper Red pepper flakes

• 1⁄2 teaspoon red pepper flakes

• 6 large eggs, lightly whisked