By the time you’re reading this, we’ll be charging full steam ahead into our busy season, Traverse City’s tourist season. But as I’m writing, we’ve just spent a few days under a deluge of water. Roadways and bridges have been damaged. Basements and buildings have flooded. Areas along the Boardman River have washed away. A er a long winter with a few intense storm systems, I wouldn’t say we were itching for a reminder of the power of Mother Nature, but a reminder we did receive.
Events such as this highlight the many conveniences and pieces of infrastructure we o en take for granted. When something is reliable, it’s easy to assume it always will be. Then something happens, and we’re shaken awake for a time before gradually se ling back into familiarity, forge ing what it was like not to have dependable utilities or easy routes to work. In many ways, that’s as it should be. These essentials are meant to be stable and dependable, not something we have to think about every day.
The same can be said for a business, and in our case, your local food co-op. Oryana has been around for 53 years. There have been multiple iterations and evolutions, from Front Street to Randolph to Tenth, and now with two stores plus Sprout Café. It has changed and evolved and moved through different eras, but it has endured. And that’s ideal. As an essential business, our goal is to be reliable, something you can count on without having to think twice. But as a community-owned grocery store, we are also something more. Our strength comes not only from consistency, but from the engagement of our owners. That participation is what makes us different, and it’s what allows us to ensure that we stay relevant.
At the same time, we recognize that engagement looks different for each of our 11,700 owners. There is no single or “right” way to participate, and no expectation that involvement follows a particular path. For some, ownership simply means shopping with us and enjoying the benefits of ownership. For others, it might look like sharing feedback, a ending co-op events, learning more about our farmers and community partners, or participating in governance by voting for the board or joining meetings. Each of these forms of engagement ma ers. Our role in operations is to make ownership accessible and welcoming, across this full spectrum, and to meet you wherever you are. Moments like the recent storms remind us that the systems we rely on don’t endure by accident. They persist because people invest in them and care for them. The same is true here. Oryana’s longevity isn’t luck. It’s a reflection of the continued commitment of our owners and community. Thanks for that!
Sincerely,
Sarah
by Kaitlyn Burns, Board Vice President
At our January retreat, we, the Board of Directors of Oryana, spent some time revisiting our Ends policies. In simple terms, Ends are the outcomes our co-op exists to achieve. They describe the difference we want Oryana to make in our community, not the day-to-day work, but the bigger picture of why we’re here.
In the past, our Ends were laid out across six different areas: Economy, Localism, Wellness, Education, Community, and Model Workplace. Those values and desired outcome are still in place. What we realized, though, is that they could be more simply stated.
So, we updated our Ends to this:
Because of Oryana, people have access to a vibrant cooperative economy, a thriving local food system, a welcoming and inclusive community space, and an exemplary employer that is rooted in sustainability, education, and equity.
This isn’t a change in direction, it’s just a clearer, more concise way of capturing the same ideas. We wanted something that staff, owners, and board members alike could easily remember and connect with.
Over the next few months, our General Manager, Sarah Christensen, will bring forward updated interpretations and metrics to help define what success looks like under this new wording. We’ll offer feedback and then in March 2027, Sarah will submit the Annual Ends Report.
Since January, a lot of our time has gone into the nominations process, building our annual workplan, along with our regular policy monitoring while ge ing ready for the General Ownership Meeting.
We had great engagement in this year’s election, with six candidates running for three seats and only one incumbent in the mix. Thank you to everyone who ran.
Congratulations to Adam Ziegler and Jen Vasquez on being elected. I was re-elected and would like to thank you all for your continued confidence in me.
We also tried a new venue for the General Ownership Meeting this year.
There were a couple reasons for that. First, while we really truly appreciate everything staff have done to prepare and support the event in past years, we know they’re already working hard for our owners and customers nearly every day of the year. This felt like one way to lighten that load a bit.
We also heard consistent feedback about sound and acoustics challenges in the high school cafeteria space. We tried different fixes over time, but never quite landed on something that worked well for everyone, and there were some other ongoing tech issues too.
So, we decided to try something different. We’d really love to hear what you thought about this year’s setup as we think about future meetings.
In the coming months, board members will be in-store during Owner Appreciation Month events, and we’re looking forward to connecting with you.
As always, our focus is on making sure Oryana is delivering on the outcomes that ma er most to our owners and our community.
Kaitlyn Burns
Oryana Board Vice President
ORYANA BOARD of DIRECTORS
Adam Ziegler
Jen Vasquez
Kaitlyn Burns
Samuel Reese
Marty Heller
Andrew Dodson
Colleen Valko
Kathy Baylis Monteith
Tricia Phelps
SUMMER SAUCES
By Luise Bolleber
Summer is (almost) here which means it's time to dust off the grill and refresh your pantry with seasonal essentials. When sunny days and outdoor adventures beckon, summer cooking should be fast, fuss-free and prioritize local, fresh ingredients. One way to add pizzazz to meals when you want to spend less time in the kitchen but still enjoy big flavor is to always have a sauce or two on hand to complement your grilled meats, garden veggies, salads, pastas, grains, etc. Whipping up an easy but scrumptious sauce requires minimal upfront effort and pays you back later with 5-star deliciousness. Sauces and dressings do not have to be complicated and you can make many of them with ingredients you most likely already have on hand. Whether you are grilling or dipping vegetables, these sauces will brighten up your cooking all summer long.
Luise completed the chef training program at the Natural Gourmet Institute in NYC in the late 90s. She was the kitchen manager at Oryana for 5 years prior to joining the Education & Outreach team, where she was a jack of many trades including newsle er production, before retiring in 2025 a er 21 years at the co-op. Now she enjoys quality time at home dabbling in her own kitchen making fermented foods, bone broth, and sour dough bread, and building new vegetable and native plant gardens on her property near Lake Ann.
Green Tahini Dressing
Drizzle over tabouleh, chickpeas, garden greens, grilled tofu, falafel or sandwiches.
1/2 cup tahini
1 cup washed, packed parsley leaves
2 tablespoons extra virgin olive oil
1/4 cup water, plus more as needed to thin
3 tablespoons fresh lemon juice
1 garlic clove, coarsely chopped
1/2 teaspoon sea salt, or more to taste
Place all ingredients in a blender and blend until smooth, scraping down the blender and adding a bit more water as needed. Taste and add more lemon juice or salt as needed.
Serve with grains, rice noodles, spring rolls, chicken satay, grilled veggies or use it as a dip for asparagus, snap peas, or cucumbers.
1 15-oz. can coconut milk
1/2 cup smooth peanut bu er
3 tablespoons harissa sauce (I used Mina brand)
4 teaspoons soy sauce
1 tablespoon minced fresh ginger or 1 tsp dried ginger
2 cloves garlic, minced
Juice from 1 lime
1 tablespoon rice vinegar
Whisk all ingredients together in a bowl or whiz in a blender. Taste and add more soy sauce or lime juice if needed.
Lemon Yogurt Dressing
Enjoy with a fresh green salad, use to dress potato salad, or drizzle over cold beans and grains.
1/2 cup plain whole milk yogurt
Fine zest and juice from 1 lemon
2 tablespoons olive oil
1 teaspoon maple syrup
1 teaspoon Dijon mustard
Salt and white pepper to taste
Whisk ingredients together in a bowl. Taste and adjust seasonings.
Coconut Peanut Sauce
Roasted Red Pepper Sauce
Enjoy this vibrant sauce with pasta, fri ers, falafel, rice, chicken, fish, vegetables, etc.
1 16-oz. jar roasted red peppers
3 tablespoons olive oil
4 cloves garlic, smashed 1/4 cup milk of your choice Salt, to taste
Heat the oil over medium-low heat. Cook the garlic cloves a few minutes just until so ened a bit. Turn off heat.
Drain the peppers and place in a blender. Add the garlic and oil and blend. Add the milk and blend until smooth. If the sauce seems too thick add another tablespoon of water or milk. Taste and add salt if needed. You can use the sauce immediately or heat it gently in the same pan you cooked the garlic cloves.
Raw Tomato Sauce
Why bother heating up the kitchen to cook your tomato sauce? Transform juicy garden tomatoes at peak freshness into a delicious sauce without the hassle of peeling and cooking.
2 lbs ripe garden tomatoes (not hothouse)
1 clove garlic
3-4 tablespoons extra virgin olive oil
1 teaspoon kosher salt
Big handful fresh basil leaves, coarsely chopped
Cut tomatoes into half inch dice. Use a garlic press for the clove of garlic, or grate with a microplane. Toss all ingredients together in a bowl. Let sit for 30
Homemade BBQ Sauce
Skip the bo led barbecue sauce and whip up your own. Customize your sauce by adding as much heat as you want or reduce the sweetener a bit to your liking. Brush on grilled chicken, pork, tofu, tempeh, etc.
1 1/2 cups ketchup
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons yellow mustard
1/4 cup brown sugar
1 teaspoon paprika
Hot sauce or cayenne pepper to taste, optional
2 teaspoons onion powder
1/2 teaspoon garlic powder
1 teaspoon salt, or to taste
Combine all ingredients in a saucepan. Bring to a simmer and cook for 15 minutes.
Zhoug Sauce
This spicy Middle-eastern green herb sauce is reminiscent of chimichurri and pesto and is delicious with falafel, grilled meat, fish, and vegetables.
2 cloves garlic, chopped
1 cup packed cilantro, chopped
1/2 cup packed parsley, chopped
2 jalapeños, seeds removed, coarsely chopped
1/2 teaspoon sea salt
1/4 teaspoon ground cumin
1/2 teaspoon red pepper flakes, more to taste
1/3 cup extra-virgin olive oil
2 teaspoons lemon juice
Place garlic in food processor and pulse. Add the cilantro, parsley, jalapeño, salt, cumin and red pepper flakes. Process until very finely chopped. Drizzle in the olive oil with machine running. Scrape down the sides, add the lemon juice, and blend until sauce is smooth. Refrigerate for 1 hour before serving.
Smart Commuting When Your Route Becomes Your Place
by Caitlin Early TART Campaign & Development Officer
TART Trails is honored to celebrate the 32nd Annual Smart Commute Week from June 1 through June 5. This is a five-day festival full of biking, walking, rolling, bussing, and carpooling to the places you want and need to go to reimagine how we can move around our community in more inventive, accessible, affordable, creative, and sustainable ways. With free breakfast, coffee, prizes, and bragging rights through a friendly participation-based competition against other commuters (priceless), you'd be er mark your calendar now!
The Smart Commute Week tradition started more than three decades ago with the intention of making active transportation the easy choice. The goal of the week is to promote alternative forms of transportation and to educate area residents of the benefits of a smart commute. But what exactly is a smart commute, and what does it mean for each of us and our community?
Thoughtfully planned trails carry a kind of wisdom, almost as if they’re in on the secret of what makes us feel good. They encourage us to see our routes not as corridors of efficiency alone, but as living pathways where joy can take root. This transformation depends on intentionally created spaces that elevate the experience beyond mere movement, spaces that feel not just smart, but delightfully intelligent in their design.
These spaces anticipate human needs before we even name them, weaving in moments of pause and reflection: murals that spark curiosity, benches that practically beckon you to sit and stay awhile, landscaping that offers a moment of watching a bu erfly’s wings flu er just so. Features like the iconic cove crossing on the Boardman Lake Loop showcase this playful brilliance, proving that infrastructure can do more than function, it can inspire awe. What could be just a crossing becomes a
memorable, even joyful, encounter with landscape, design, and nature.
These elements are not incidental; they are essential. They create opportunities for insight, those small but powerful flashes of perspective when a duck splashes down in the water, a warm breeze hugs your back, or a sculpture shi s something inside you. In this way, smart commuting becomes not just efficient, but upli ing, an experience shaped by environments that truly “get” us.
A well-connected trail system reflects a kind of collective intelligence, a network that feels alive with possibility and purpose. It’s far more than a convenience, it’s a social and ecological lifeline, effortlessly bridging divides and drawing people into closer relationship with their surroundings and each other.
When accessibility, intentional design, and connectivity come together, they create something dynamic and energizing, a system that feels responsive, intuitive, and deeply human. The details we might once call “extras” start to shine as the very things that make a place feel whole and welcoming. They ground us in nature, invite us into art, and spark connections with one another.
Woven together with care and creativity, these features don’t just enhance a place, they bring it to life. The result is more than infrastructure. It is a vibrant, shared environment that hums with joy, encourages connection, and sustains the human spirit with a sense of wonder and possibility.
Join us in this vibrant, shared environment during the first week of June. Our friends and partners at the Oryana Community Co-op host the final breakfast celebration on June 5 at their Tenth Street location. Soak in the local joy with us, we can’t wait!
Caitlin joined the TART Trails team in September 2019 with a driving passion for community. Her work supports fundraising for TART’s capital projects, and she also curates our Art on the TART program. Caitlin grew up in Indianapolis and was fortunate enough to spend her summers in Leelanau County. Her experience includes over a decade of work for arts and culture nonprofits in fundraising, administration, and storytelling. When not in the office, Caitlin can generally be found in the woods or the water with her family.
Building Community
by Adrienne Brown-Reasner
Executive Director Up North Pride
Being part of a community can mean a lot of different things. It can be connecting with people of similar interest or identity. It can refer to a specific location or town. It can be simply finding people who welcome you in. For us at Up North Pride, Northern Michigan’s largest LGBTQ+ organization, the past year has been all about building community and helping everyone find a sense of belonging and connection, and growing from the large-scale visibility events like Pride Week to year-round support, educational presentations, resources, and programs.
As we started expanding Up North Pride programming to include monthly meetups and gatherings we were offered an incredible gi - the opportunity to pilot our own physical space. This quickly moved from being an office and meeting space to something much more meaningful, a true Community Center. Everyone, from long time volunteers to first time Traverse City visitors, jumped in to help us make the old empty building at 314 E Eighth Street our new home and a place to call their own, to gather, to make connections. We have celebrated, we have held hands and cried, and we have proudly built a strong, visible presence for the LGBTQ+ community and allies.
Local businesses, area organizations, and individual supporters stepped up in ways both big and small, through donations, shared resources, collaborative events, and simply showing up. Their belief in our mission helped us transform an idea into something tangible and sustainable. These partnerships have not only strengthened our capacity to serve, but have deepened our roots in the broader community, reminding us that inclusion and belonging are shared responsibilities.
A peek inside the Community Center on Eighth Street.
At the heart of all we are doing is the goal of creating connections - intentional moments where people come together around shared interests. Whether it’s an art night filled with creativity, a game night full of laughter, or a line dance that brings energy and movement, these activities do more than entertain, they create common ground. They give people a reason to show up, to participate, and to connect with others they might not have met otherwise. Over time, these small interactions grow into relationships, and those relationships form the foundation of a strong community.
What we’ve built over this past year is more than a calendar of events or even a physical space, it’s been shaped by the people who walk through our doors, through each conversation, each shared laugh, and each moment of support that helped turn a once-empty building into a place of belonging. As Up North Pride continues to grow, so does our commitment to fostering connection, visibility, and care for one another. Because community isn’t just something you find—it’s something you create together, and together, we are just ge ing started.
Adrienne brings nearly 20 years of nonprofit experience across marketing, events, fundraising, and advocacy. She has supported queer youth through the Grand Rapids Pride Center and amplified LGBTQ+ voices as a board member of Voices of Pride. With a strong background in community organizing and large-scale programming, Adrienne is excited to return home as a TC West graduate and help grow Up North Pride as a vital resource for the community.
Staff Picks
We’re L ing Right N !
Sarah, Wellness
Sarah loves refilling her glass jugs at Oryana’s water station, making clean, great-tasting water both affordable and plastic-free.
Ever wonder what Oryana staff are reaching for, bringing home, or snacking on between shi s? From pantry staples to hot bar favorites, these are the go-to picks our team can’t get enough of right now.
Ethan, Marketing Ethan’s favorite is the Lamb and Caramelized Onion Burrito from the Tenth Street hot bar. It’s rich, savory, and hits every time.
Melissa, Human Development Manager
Melissa loves the Mulligatawny Soup from the hot bar, a bold, comforting blend of
Miller, Front End Manager Om Mushroom Superfood Coffee La e Blend is Miller’s go-to for an energizing pick-me-up, blending organic coffee with functional mushrooms for focus and immune support.
Glen, Produce Lead Glen keeps it simple with this fresh, peppery Earth Bound Wild Red Arugula. A drizzle of olive oil is all it needs, but honestly, it’s just as good straight out of the package.
Robert, Store Operations Manager
Robert’s pick is peak local flavor: fresh asparagus paired with Oryana’s Made In-House Asparagus Brats.
Nick, Grocery
Nick keeps it simple with Bonafide
Organic Bone Broth, enjoying it warm on its own for a nourishing, savory sip. It’s chef-cra ed and nutrient-rich.
Tom, Assistant Store Support Manager
Tom’s go-to is the Curry Chicken from the Hot Bar. Simple, flavorful, and as he puts it, “It’s tasty!”
Steve, Marketing
Steve reaches for Blue Diamond Nut Thins for a crunchy, satisfying snack that pairs well with just about anything (especially cheese).
Kathy, Merchandiser
Kathy swears by Oryana’s Made In-House Pita Chips
Freshly made, they’re a staple she keeps coming back to.
NEW items
Our Center Store Category Manager, Tony, brings years of experience in the wine world and a deep appreciation for thoughtfully cra ed bo les, which is exactly why he’s excited to highlight biodynamic wines at Oryana.
Biodynamic winemaking goes beyond organic practices, taking a holistic approach that treats the vineyard as a living, interconnected system where soil, plants, animals, and people all support one another. Rooted in the teachings of Rudolf Steiner and refined since the 1920s, this method emphasizes working with nature rather than intervening in it, allowing the true character of the land and vintage to shine through in the wine.
A great example of this in practice is Lunaria, an organic and biodynamic label from the Cantina Orsogna cooperative, located at the foot of Majella National Park in Abruzzo, Italy, one of Europe’s most intact natural landscapes. With diverse flora and fauna surrounding the vineyards, the land supports rich biodiversity and healthy soil, and across their network of vineyards, the cooperative operates with a balance of organic and biodynamic practices that are fully integrated with the environment.
These wines reflect a commitment to ecological balance, minimal intervention, and an authentic sense of place in every bo le.
Tony Vernon Center Store Category Manager
From Our Catergory Management Team
Our Wellness Category Manager, Rachel, is always keeping an eye out for thoughtful, forward-thinking products, and her latest picks bring a fresh mix of innovation and everyday wellness into the spotlight. One standout is Pouch, a modern take on hydration delivering targeted, bioavailable nutrients in a grab-and-go format you can now find in the wellness coolers at both stores. She’s also excited about ESW Beauty, a women- and Asian American, Native Hawaiian, and Pacific Islander-owned brand known for its clean ingredients, accessible price point, and skincare that feels as good as it looks. Rounding things out are new offerings from Ancient Nutrition, featuring active peptides designed to support metabolism in a more natural, everyday way. Unlike injected peptides, which deliver synthetic compounds directly into the bloodstream, these orally taken peptides work through the digestive system as gentle signaling messengers, supporting the body’s own processes.
Rachel Brown Wellness Category Manager
MAY EVENT CALENDAR
MOTHER’S DAY CELEBRATION
Saturday, May 9th, 1pm – 4pm Oryana West
Learn to prepare sushi in a fun, hands-on se ing. MAY 9 MAY 20 MAY 22 MAY 9 MAY 13 MAY 14 MAY 2 MAY 21 MAY 21
Celebrate Mom! Make your own bouquet with local flowers from Oak Park Flowers, enjoy a special cherry slushie courtesy of Red Truck Orchards, and more!
OWNER APPRECIATION SNACK & CHAT
Wednesday, May 20th, 11am-2pm at Oryana Tenth Street
Create your own trail mix while engaging with some Oryana Board members at this delightful and delicious event.
BOARD OF DIRECTORS MEETING
Thursday, May 21st, 5:15pm Oryana West (Community Room)
The community is welcome to a end Oryana Board of Directors meetings.
GROCERIES FOR GOOD: TART TRAILS
Thursday, May 21st, 8am – 8pm both Oryana stores
Shoppers can round-up their change for TART Trails all month. On this date, Oryana will donate 2% of sales.
OWNER APPRECIATION SNACK & CHAT
Friday, May 22nd, 11am – 2pm at Oryana West
Create your own trail mix while engaging with some Oryana Board members at this delightful and delicious event.
INTRODUCTION TO KOJI
Saturday, May 9th, 1pm – 3pm
Oryana West (Community Room)
In this class, you’ll learn about koji and its role in Japanese ferments like miso, soy sauce, and sake.
LANDSCAPING WITH NATIVE PLANTS
Wednesday, May 13th, 6:30pm – 7:30pm
Oryana West (Community Room)
This class covers native plant basics, how native landscaping differs from traditional methods, and real-life examples.
THE FUNDAMENTALS OF SUSHI
Saturday, May 2nd, 1pm – 3pm
Oryana West (Community Room)
MAKE YOUR OWN MEZZE
Thursday, May 14th, 6pm – 8pm
Oryana West (Community Room)
Join us in a hands-on class where we will make delicious mezedes, or mezze, which are traditional small plates served in Cyprus.
EVENT CALENDAR
SLOW ROLL WITH NORTE
Wednesday, June 3rd, 6pm Oryana Tenth Street (TART Trailhead)
Slow Rolls are our free community bike rides designed to provide a fun, social experience on two wheels. Start at Oryana and end at Li le Fleet.
SMART COMMUTE BREAKFAST
Friday, June 5th, 7am-9am Oryana Tenth Street (TART Trailhead)
Join us for the finale of Smart Commute Week, where we’ll serve breakfast and TART will give out awards and prizes.
SUMMER KICK-OFF: LAST DAY OF SCHOOL
Wednesday, June 10th, 11am-2pm Oryana West
Join us for a colorful, kid-focused event where we’ll serve up some colorful fruit and fun snacks.
BOARD OF DIRECTORS MEETING
Thursday, June 18th, 5:15pm Oryana Tenth Street (Boardman Room)
The community is welcome to a end Oryana Board of Directors meetings.
GROCERIES FOR GOOD:
THE WATERSHED CENTER OF GRAND TRAVERSE BAY
Thursday, June 18th, 8am – 8pm both Oryana stores
Shoppers can round-up their change for The Watershed Center of Grand Traverse Bay all month. On this date, Oryana will donate 2% of sales.
RAINBOW RUN
Saturday, June 20th, 8am-12pm Boardman Lake Loop Trail (starts in Hull Park)
TART Trails and Up North Pride host this annual color fun run. Cheer on the runners at the Oryana color station
LANDSCAPE WALK & TALK
Thursday, June 25th, 9am-10am Oryana Tenth Street (outdoors)
Join Shelly Stusick from the Northwest Michigan Invasive Species Network for a walk around Oryana. Shelly will identify the native plants used in our landscaping, highlight species and facts of interest, and facilitate a conversation about the benefits of planting native.
FABULOUS FALAFEL & SCRUMPTIOUS SAUCES
Thursday, June 11th, 6pm-8pm Oryana West (Community Room) Together we will make fabulous falafel along with several fresh sauces to drizzle over your crunchy falafels tucked into warm pita bread.
