FRESH PRESS September & October

SEPTEMBER & OCTOBER

F P A publication of

Oryana Community Cooperative Contributors: Steve Clark Jacqueline Bishop Sarah Christensen Ethan Colyer Colleen Valko Luise Bolleber Jill Wilson Pam Amundsen Brigit Hassig Cody Sovis Proofreaders: Cody Sovis Layout: Ethan Colyer Photos: Jacqueline Bishop SEEDS Norte Luise Bolleber

Le er from Sarah 3 Board of Directors Report 4 Groceries for Good gets Be er 5 Staff Picks: Fall Favorites Meat Ma ers

by Cody Sovis Celebrate Autumn Flavors & Local Produce

by Luise Bolleber

Grand Traverse Regional Community Foundation

Rolling into Fall

by Rachel Rademacher, Norte Youth Cycling

ORYANA TENTH ST. E. Tenth St. Traverse City MI, 49684 Phone 231.947.0191 Store Hours 8 am - 8 pm daily

Commi ed to Community

by Pam Amundsen, Grand Traverse Community Foundation

ORYANA WEST Marketplace Circle Traverse City, MI 49684 Phone 231.486.2491 Store Hours 8 am - 9 pm daily SPROUT CAFÉ

BY ORYANA in the Cowell Family Cancer Center ¢ £S¤£Madison St. Traverse City, MI 49684 Phone 231.252.1550 Store Hours Café Hours 7 am - 2 pm Monday - Friday Michigan Bridge Card Accepted Double Up Foodbucks Location

Making the Most of the Season

by Brigit Hassig, SEEDS Event & Class Calendar

In our current economy, as grocery prices continue to rise, many households are making difficult decisions about how to stretch every food dollar. O en, Oryana isn’t the lowest-priced option. Grocery is a volume business, and we're simply not operating on the same scale as Meijer, Costco, or Aldi. They buy and distribute products in volumes we never could.

It’s also true that the grocery landscape has changed dramatically over the last fi een years. Organic, non-GMO, and other specialty products are no longer exclusive to co-ops or independent natural foods retailers. Nearly every major grocery retailer now carries many of the same products we helped introduce to shoppers years ago.

It’s kind of like what happened to Spirit Airlines.

In the formative days of a co-op, the role of its members is clear. We need to garner support. We need to align around a shared vision. We need to file articles of incorporation, find a site, choose a name, maybe even pick a logo. It's tangible, real, impactful, and exciting.

Then the co-op opens.

Once the doors open, staff take on the work that founding members once did and much more. The board shi s from being organizers to being strategists. They get off the dance floor and onto the balcony. For Oryana, that transition happened decades ago.

The members who were focused on ge­ing the co-op up and running became shoppers. Not just any shoppers, but shoppers who shop like they own the place, because they do. Some stay actively engaged by reading newsle­ers like this, a­ending board meetings, or voting in the annual election. Others are simply happy to have a grocery store that reflects their values and priorities. Maybe it's the product selection. Maybe it's the cooperative business model. Could be the smell of nag Champa that you can’t get enough of. Or maybe it's the fact that we’re in your neighborhood. All of those are valid reasons.

What was true then is still true today: there isn't one right way to be a co-op owner.

In many ways, it's a cycle. The community builds the co-op, and the co-op, in turn, builds community. We support local farms and food producers, create meaningful jobs, provide a gathering place (you know, that "big enough to meet your needs, small enough to meet your neighbor" type vibe), and keep dollars in our local economy. None of that happens by accident. It happens because thousands of owners and shoppers continue choosing Oryana, day a er day, year a er year.

Spirit Airlines built its business around one thing: making airfare cheaper and therefore more accessible to more people. Everything outside of your seat was an upcharge.

Even printing your boarding pass was an additional fee.

Then the major airlines borrowed parts of that model. They introduced Basic Economy while continuing to offer traditional and upgraded experiences. Suddenly, customers could choose between budget and premium options within the same airline.

The grocery industry has evolved in much the same way.

Large retailers can offer organic milk right next to conventional milk. They can stock natural cereal beside national brands. They give shoppers the ability to trade up or down without having to go anywhere else.

When gas prices are high, like they are today, many people choose to make one shopping trip instead of several. For co-ops, it means we're competing with stores that have different values while carrying many of the same products, yet benefiting from incredible purchasing power and economies of scale we simply can't match.

Co-ops have always depended on people making intentional choices. That was true when Oryana was ge­ing its start in the back half of a garage on 16th Street, and it’s still true today. While our co-op no longer requires owners to put in sweat equity, we do depend on owners sticking to their priorities, no ma­er the reason that first brought them through our doors.

Sincerely, Sarah

BOARD of DIRECTORS REPORT

by Colleen Valko, Board President Thank you to everyone who participated in our annual Board of Director’s election in April. Cooperatives are built on the idea that owners have a voice in shaping the organization’s future, and this is one of our greatest strengths. Thank you to everyone who applied, and to those who took time to learn about the candidates and cast their vote.

Following this year’s election, we welcomed two new directors, Adam Ziegler and Jen Vazquez, and welcomed back Kaitlyn Burns for another term. Each director brings their own perspective, expertise, and experiences to the board alongside a shared commitment to Oryana’s mission and our community. A er spending most of the last term with only seven directors, we are excited to be a full board again and to continue building on the work already underway.

This term, in addition to our usual governance work and member engagement, we are also focusing on two areas to help position this board for continued success: board education and leadership perpetuation.

Over the past several years, our board has worked intentionally to strengthen our governance practices. Good governance requires more than a ending meetings. It requires directors who understand their role, ask thoughtful questions, continue learning, and make decisions with the long-term health of the cooperative in mind.

This year, we’re dedicating time during our monthly meetings to ongoing board education. These conversations will help directors be er understand the responsibilities of cooperative governance, our role as a policy-se ing board,

and the opportunities and challenges Oryana faces. To me, a strong board is one that continues to grow and challenge itself.

We are also, and always, focusing on leadership perpetuation. A healthy cooperative needs engaged leaders today and a strong pipeline of leaders for tomorrow. Recruiting and developing future directors is ongoing work and an important part of ensuring Oryana’s board continues to reflect the values, experiences, and perspectives of our ownership. If you've ever considered serving on the Board, now is a great time to start the conversation. Reach out to us if you're interested in becoming a candidate in the April 2027 election.

While the Board focuses on governance and long-term direction, it’s the incredible staff team who manages the daily operations that keep Oryana humming. Our role is to support that work through thoughtful oversight, clear direction, and accountability to the owners who have entrusted us with this responsibility.

I am grateful for the opportunity to serve as your Board President for another term and continue working alongside our directors, CEO, and staff. Seeing new leaders step forward and bring fresh perspectives is one of the most rewarding parts of cooperative leadership. It reminds me that Oryana’s future is shaped by the many people who care deeply about our co-op.

Thank you for your continued support, engagement, and commitment to Oryana. We look forward to continuing to listen, learn, and serve you in the year ahead!

Learn more about the Oryana Board of Directors at h ps://oryana.coop/co-op/board-of-directors/

Gets Better A li le over a year ago, Oryana was able to integrate our change round up program with our point of sale system. This immediately made Groceries For Good even more accessible – and impactful – by reducing friction for our generous owners and shoppers. Your donations, paired with Oryana's contributions on our monthly 2% days, have raised nearly $61,000 in the first six months of 2026!

We are constantly looking for ways to make Groceries For Good work be er for our non-profit recipients and community partners. Our 2027 planning started in early spring, and our entire team is excited to introduce the new two-stage nomination process.

In August, we collected dozens of community nominations in support of their favorite non-profit organizations. Hearing the goals and accomplishments of these groups is both exciting and heart warming, and it is a testament to northern Michigan that so many organizations can thrive and grow here.

Throughout September, we will be evaluating these groups to ensure they meet our selection criteria.

In October, the wider community will again have the opportunity to select 12 non-profits to be our Groceries For Good recipients in 2027. The selected groups will be announced in December.

The biggest change will really occur a er 2027. A er hearing from many non-profits, their supporters, and evaluating similar register round-up programs, we've decided to introduce a one-year waiting period for winners. This means that organizations selected in 2027 will not be eligible to be a G4G recipient until 2029. The changes will allow more non-profits to make it through the election process and allow us to serve organizations of all sizes, rather than the region's established, marquee groups.

We strongly believe Groceries For Good is only ge ing be er, and the program's impact is a testament to the generosity and altruism of Oryana's community. Thank you for making change really ma er!

To learn more about Groceries For Good, go to oryana.coop/community/groceries-for-good/.

Remaining 2026 Recipiants September

October

November

December

Staff Picks we’re loving right now!

Equal Exchange Fair Trade Chocolate Looking for a li le sweet treat? These creamy, rich milk chocolate minis are made with 43% cacao and Fair Trade ingredients, making them an easy choice for lunchboxes, candy bowls, or an a ernoon pick-me-up.

They're also soy-free and gluten-free. Find them in Oryana's bulk department and scoop up as much or as li le as you'd like.

Bobo's PB&J Oat Sandwiches and Oat Bites Made with whole-grain oats and a delicious peanut bu er and fruit filling, Bobo's PB&J Oat Sandwiches are a satisfying snack that's easy to pack for breakfast, hiking, road trips, or an a ernoon pick-me-up.

Bobo's Oat Bites are perfect for on-the-go folks looking for the perfect combination of gluten free oats, the sustained energy of whole grains, and just a li le chocolate sweetness! We're partial to chocolate chips, but there are several great flavors to choose from!

Yogi Echinacea Immune Support Tea Echinacea, long believed by herbalists to support immune function teams up with respiratory-function supporting all-stars mullein and black elderberry. Bright lemongrass, invigorating peppermint, and soothing licorice round out this great-tasting way to support your immune system.

Nick's Stick's Made with 100% grass-fed and finished beef, Nick's Sticks are packed with protein and made with ingredients you can feel good about.

They're free from antibiotics, hormones, nitrates, nitrites, MSG, soy, gluten, and added sugar, making them a simple, satisfying snack for life on the go.

The Good Crisp Company Creepy Crisps It's not really Halloween until we pop open a can of Creepy Crisps. These gluten-free chips are ghoulishly good!

Nordic Naturals Omega-3 We all need Omega-3s in our diet every day to maintain healthy heart and brain function, which contributes to overall health. Nordic Naturals is one of the cleanest fish oils on the market which means no more nasty fish “burps.”

Field Day Multi-Grain Snack Bars Made with organic ingredients, whole wheat, and organic honey, Field Day Multi-Grain Snack Bars are a wholesome snack for busy days. They're free from high-fructose corn syrup, artificial flavors, colors, and preservatives, while providing six B vitamins and selenium to help keep you fueled on the go.

BelGioioso Snacking Cheeses Perfect for lunchboxes, charcuterie boards, or an easy grab-and-go snack, BelGioioso Snacking Cheeses are cra ed in Wisconsin with simple, high-quality ingredients and come in a variety of delicious flavors like Fresh Asiago, and Parmesan.

Each individually wrapped cheese is naturally high in protein, gluten-free, and made to satisfy wherever the day takes you.

Meat There’s an inherent disconnect between raising livestock and the end-product we enjoy on the dinner table. To start, there’s the terminology; we raise cows and ca le, but we eat beef. We raise pigs but enjoy pork, ham and bacon. The relationship gets even more distant when we look at the modern meat and poultry industry.

Most meat is raised, processed, and retailed at an industrial scale, o en crisscrossing the country from farm to table. The average domestically produced meat product travels over 1,000 miles, with international beef, lamb, or other products traveling 4,000 miles or more. This complex supply chain presents significant disadvantages, including increased risk of foodborne illness and elevated costs, and the obvious environmental issues associated with driving and flying a rack of lamb from New Zealand to Traverse City.

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In addition to travel, seasonality introduces considerable bo lenecks. Harvest volume spikes in the fall and again a er deer season, creating a boom-bust cycle that puts considerable strain on processors. Paired with severe labor shortages and inspection and zoning issues, and processing is a serious growth barrier for Michigan’s meat and poultry industry.

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In the somewhat complicated process of bringing meat production and processing home, education and information aren’t the problems. It’s infrastructure. Small-scale operations (which tend to be independently and locally owned) o en have to travel more than 100 miles to deliver livestock; increased transportation costs exacerbate the already elevated price tag for small farms.

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Matters

By Cody Sovis

While far from a comprehensive solution, Oryana’s in-house meat processing is an example of our commitment to supporting local farmers. Over the past several years, Meat Manager John Sirrine’s meat team has grown to processing five to six cows per month in addition to pork, chicken, and turkey products day in and day out. As one of the area’s most respected meat counters, we’re accomplishing two important goals.

First, we’re supporting the area’s meat producers by offering a cost-effective, local market year-round. This goes a long way toward keeping costs in check and educating an informed, community-minded customer base.

Second, we’re connecting our shoppers to local, quality meat products with significantly lower carbon emissions than traditional sources. For shoppers who want to know their farmer, the farm’s living conditions and feed, and who prioritize sustainability, local processing is crucial.

We’re doing what we can to support this effort outside of our stores, too. In collaboration with Crosshatch, we awarded Danu Hof a microloan for poultry processing facility on their farm. This will allow one of the region’s growing producers to process on-site and offer affordable processing rentals to nearby farms.

Meat is a growing part of our shoppers’ diet, but so is awareness of its effect on the environment and the people raising livestock. Oryana’s investment in local meat production and processing is a small but impactful effort to make resilience and community a priority.

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Celebrate Autumn Flavors and Local Produce

by Luise Bolleber

I appreciate all the seasons in Michigan, but fall, in all its splendor, is my favorite. It’s always a relief when temperatures cool down, and I can bring my wool blanket and fleece jacket out of the closet.

Autumn golds and reds are a feast for the eyes, but the best feast at this time of year is local fall produce. Apples and pumpkins, so bright and cheerful, call out from the produce bins. The squash bins are overflowing, and now that it’s not so hot in the kitchen, I can’t wait to roast the first bu ernut of the season and slather it with bu er and a pinch of cinnamon. Thick soups and hearty stews sound good to me again, and I bring my slow cooker back out for weekly use.

Here are a few easy, cozy recipes that celebrate autumn flavors and locally grown fresh produce.

Three Sisters Quesadillas The three sisters of harvest produce – corn, squash, and beans – take center stage between

the folds of your favorite flour tortillas. It’s a convenient take on indigenous Mesoamerican cuisine that busy families love!

For efficiency’s sake, make the quesadillas and squash soup in the same week to take advantage of the work of peeling and cubing a bu ernut squash. When you dice up the squash for the soup, reserve about 1 1/2 cups worth of cubes and roast them separately for your quesadillas.

• • • • • • • • •

4 10-inch flour tortillas 8 oz. grated cheddar or Monterey Jack cheese 2 green onions, chopped 1/2 cup pinto beans, red beans, or black beans 1 heaping cup roasted, cubed bu ernut squash 1/2 cup corn Handful chopped cilantro Hot sauce of your choice Vegetable oil

With your ingredients handy, here’s how to whip things up: 1. Toss the bu ernut squash cubes in a drizzle of olive oil, salt and pepper. Roast in the oven at 375 for 15 minutes or until so . Let cool.

2. Lay two tortillas on a big cu ing board. Sprinkle both with half the cheese. Sprinkle the green onions, beans, corn, squash, and cilantro over the cheese. Add several dashes of hot sauce. Top evenly with the remaining cheese and tortillas.

3. Heat a cast iron or heavy skillet over medium heat.

Add about a teaspoon of oil to coat the pan evenly. Place one quesadilla in the pan and press down firmly with a metal spatula. Cook for about 3 minutes or until golden brown underneath. Carefully flip and cook another 2-3 minutes. Coat the pan with more oil and cook the second quesadilla.

4. Cut quesadillas into quarters and enjoy hot with salsa and sour cream.

Bu ernut Squash Soup with Bacon and Goat Cheese • • • • • • • • • •

1 large bu ernut squash (3 lb) 2 tablespoons bu er 1 medium onion, chopped 2 stalks celery, chopped 1 bay leaf 4 cups chicken or vegetable stock 1 teaspoon dried ginger 1/4 cup heavy cream Sea salt, to taste 3 slices bacon 1 4-oz. package plain so goat cheese

1. Peel the bu ernut squash using a sharp chef’s knife. Cut in half, scoop out pulp, cut into 1/2 inch slabs, and cut the slabs into cubes.

2. In a large soup pot melt the bu er. Add the onion, celery, and bay leaf and season with salt. Cook until veggies are so ened, about 8 minutes. Stir in the squash, stock, and ginger and bring to a simmer. Cook for about 30 minutes.

3. While soup is simmering, chop the bacon and fry until crispy. Drain on a paper towel lined plate.

4. Take the soup off the stove and remove the bay leaf.

Using a stick blender, blend soup until smooth. Blend in cream and salt to taste. If soup is too thick add a few tablespoons of water or stock. Serve soup sprinkled with bacon bits and crumbled goat cheese.

Sautéed Apples with Cashew Cream • • • • • • •

4 apples, any kind or combo, peeled, cored, sliced 2 tablespoons bu er or coconut oil 3 tablespoons brown sugar 1 teaspoon cinnamon Pinch sea salt 1 teaspoon cornstarch 1/2 cup cool water

1. Heat the bu er in a large heavy skillet over medium heat.

Add the apple slices and sauté for about 8 minutes. Stir in the sugar, cinnamon, and salt.

2. Whisk together the cool water and cornstarch and add to the apples. Continue cooking and stirring for another 3-5 minutes until apples are tender. Serve apples warm with a dollop of cashew cream.

Cashew Cream • • • • •

1 cup raw cashew pieces 1/2 cup water 2 tablespoons maple syrup 1 teaspoon vanilla extract Big pinch sea salt

1. Soak cashews in boiling water for 15 minutes. Drain.

2. Add all ingredients to a high-speed blender and blend until smooth. Taste and add more maple syrup if desired.

Chill until ready to use.

Pumpkin Cornbread with Sage Honey Bu er This cornbread is wonderful on its own, but the sage honey bu er really takes it up a notch.

Hot tip: Use the le over pumpkin puree to make a batch of pumpkin pancakes.

Adapted slightly from Yossy Arefi’s recipe • 2 large eggs • 1 cup pumpkin puree • 1/2 cup sour cream • 1/2 cup (1 stick) salted bu er, melted • 1/4 cup brown sugar • 1 teaspoon kosher salt • 1/2 cup all-purpose flour • 1/2 cup whole wheat pastry flour • 3/4 cup cornmeal • 1 1/2 teaspoons baking powder • 1/2 teaspoon baking soda

1. Heat oven to 350ºF and spray an 8-inch square baking pan with cooking spray.

2. In a large bowl, whisk together the eggs, pumpkin puree, sour cream, bu er, brown sugar, and salt until smooth.

3. Whisk the flour, cornmeal, baking powder, and baking soda together in a sepa-rate small bowl; add dry ingredients to the wet mix. Stir with a wooden spoon until just combined. Don’t overmix.

4. Pour the ba er into the prepared pan and smooth out the top.

Bake for about 35 minutes or until golden brown along the edges and the top springs back when you push it slightly in the center. Let cool a bit before slicing. Serve warm with sage honey bu er.

Sage Honey Bu er • • •

1/4 cup bu er, so ened 2 tablespoons honey 6 sage leaves, finely chopped

1. Mix the bu er, honey, and sage together until smooth and combined. Serve with corn-bread.

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.

Rolling Into Fall

A Season of New Adventures at Norte Youth Cycling by Rachel Rademacher There's a moment every parent knows to watch for. A toddler wobbles forward on a balance bike, feet dragging, uncertain and then, suddenly, they li their feet. For a second, maybe two, they're flying. The look on their face shi s from doubt to delight in the space of a single breath.

That moment is why Norte Youth Cycling exists.

As the leaves begin to turn and the air outside carries the season's first crisp bite, Traverse City se les into fall and so does Norte. Summer Bike Camp wrapped up a er welcoming nearly 900 young riders this year, a season's worth of skinned knees, new friendships, and first solo rides down Front Street. But at Norte, the end of summer has never meant the end of the work. It just means the adventure changes shape.

For the li lest riders, that adventure starts small. Balance Bike Club meets kids where they are, before pedals ever enter the picture. It is focused entirely on the fundamentals of balance and steering. It's not about speed. It's about that click; the instant a child realizes their body can do this, that two wheels beneath them isn't something to fear but something to trust.

Ge ing to start right at the beginning with kids is our favorite part. It means we get to watch a whole cycling journey unfold. The confidence builds one summer bike camp, one a er-school program at a time, until that first wobbly ride is just a memory.

For elementary-age kids, the adventure gets bigger.

Norte's a er-school Adventure Bike Club sends teams of young explorers out from schools across Traverse City, cruising through parks, along beaches, and down neighborhood streets they might never have discovered otherwise. Somewhere between the safety lessons and the group rides, something else happens, too. Kids who started as strangers end up as teammates, trading stories about which route has the best hill.

And for those ready to push further, Mountain Bike Club offers the next chapter: real trails, real terrain, and the particular thrill of a downhill run that ends in

a grin nobody can wipe off. This fall, that trail network stretches wider than ever, reaching kids across northern Michigan all the way up to Topinabee. These programs serve kids who are discovering, root by root and rock by rock, that the woods have a place for them too.

None of this happens by accident. It's the product of twelve years of steady, patient belief. It’s built on the idea that every kid deserves the chance to feel what it's like to ride, to explore, and to belong to something.

Norte's mission has never wavered: remove the barriers standing between kids and bikes, and in doing so, build a community that's a li le happier, a li le healthier, and a lot stronger, one rider at a time.

The leaves are turning. The bikes are ready. All that's missing is you!

Join the ride this Fall at norteyouthcycling.org or reach out at hello@norteyouthcycling.org

Commi ed to Community

By Pam Amundsen

are given the opportunity to support local organizations with their round ups. Every purchase strengthens local relationships, keeps resources circulating in our regional economy, and helps create a more resilient future for all who call our region home.

For cooperatives, the term community has always meant more than just a place and its people — it’s also a responsibility to community care. Co-ops were built on the idea that people can accomplish more together than they can alone. Like cooperatives, community foundations are rooted in the belief that people working together can create meaningful change. Like co-ops, we are beholden to the communities we serve. As a steward of community assets, the Grand Traverse Regional Community Foundation has a responsibility to share these resources in an equitable way across our region to make sure everyone has what they need to thrive.

Oryana lives out that commitment by supporting local farmers, stocking locally made products, and running programs like Groceries For Good, where customers

Our vision at the Community Foundation is a region where every person feels connected, supported, and empowered, and where our communities have resources and opportunities for everyone. We pursue that vision by partnering with donors, awarding grants and scholarships, and working alongside others to address important challenges and opportunities facing our region.

National Co-op Month, celebrated each October by cooperatives across the country, is an opportunity to recognize the important role co-ops play in building strong communities. It is also a chance to reflect on what it means to be truly commi ed to community—not just in words, but through everyday actions that create lasting impact. At the Community Foundation, we are commi ed to using our leadership, resources, and voice to build toward a be er future.

That shared investment reflects a commitment to the future of our community. It supports the organizations, programs, and people that make this region vibrant and welcoming. It helps ensure that the community we pass on to future generations is stronger than the one we inherited.

In my role at the Community Foundation, I see firsthand how community commitment takes shape. Through partnerships with local donors and organizations, we’ve helped support initiatives that expand opportunities, strengthen community connections, celebrate culture, protect natural resources, and improve quality of life throughout the region.

The Community Foundation and Oryana share a common purpose: bringing people together to build a stronger, more connected community. Both models depend on participation, stewardship, and a belief that

local people are best positioned to shape the future of the places they call home. Being commi ed to community means recognizing that we all have a role to play. Whether we shop locally, volunteer, donate, serve on boards, or simply show up for our neighbors, our individual actions contribute to something larger than ourselves.

When organizations remain beholden to the community, they stay connected to the people they serve and accountable to the values that ma er most. Together, we can continue building a region where people feel like they belong, where local businesses and nonprofits thrive, and where everyone has the opportunity to contribute and succeed.

That is the cooperative spirit. That is the power of collective action. And that is what it means to be truly commi ed to this community.

Originally from Orlando, Pam Amundsen moved to Traverse City to be part of the meaningful work happening at the Community Foundation, where she is the Senior Manager of Development and Planned Giving. She has spent 15+ years in the nonprofit sector, supporting efforts that bring people together and help build stronger communities. She currently serves as Secretary for the Estate Planning Council of the GT Area and the Migrant Resource Council. Her past board service includes Up North Pride, Northern Blooms Montessori, and the Traverse Connect DEI Commi ee.

Making the Most of the Season

by Brigit Hassig

The natural pace of fall invites us to slow down, take stock, and remember that what we have is o en enough.

This is especially true in the kitchen. Late summer and early fall offer one of northern Michigan’s great gi s: markets, gardens, and grocery bins full of zucchini, tomatoes, greens, herbs, apples, squash, and all the good things that remind us we live in a place of seasonal abundance.

And yet, especially in a season of abundance, food can slip past us. Nationally, 30–40% of the food supply goes uneaten, and much of that loss happens at home.

The good news is that food waste is not an all-or-nothing issue. It is an everyday invitation. Small choices, repeated o en, help us honor the food we buy, the farmers who grew it, the dollars we spent, and the soil that made it possible.

Start with what you already have.

Before shopping, take a quick look through the refrigerator, freezer, and pantry. Let the “use first” foods guide the next few meals. So tomatoes can become sauce. Extra greens can be folded into eggs, soup, pasta, or smoothies. Roasted vegetables can stretch into tacos, grain bowls, or lunch the next day.

Make food easy to see and easy to use.

So much food waste is not from neglect, but from invisibility. Keep fragile produce at eye level. Move le overs into clear containers. Create a small “eat soon” area in the refrigerator. The easier food is to notice, the more likely it is to become a meal.

Let le overs have a second life.

Le overs do not have to be a repeat performance.

Soup can become the start of a casserole. Cooked grains can become fried rice. A few odds and ends can become a fri ata, salad, wrap, or lunchbox addition. Freezing is also a quiet household hero.

Future-you will be grateful for that extra soup, sauce, or loaf of bread.

Share the abundance.

When there is more than your household can use, sharing is one of the oldest forms of waste prevention. A jar of soup, a few garden tomatoes, or an extra serving of casserole can become a small act of care. Food Rescue of Northwest Michigan also offers volunteer opportunities to help recover good food and move it to people who can use it.

Return what remains.

Even with good planning, peels, cores, coffee grounds, and scraps remain. Composting keeps those nutrients in circulation, feeding the soil that feeds us. Some neighbors and farmers may also welcome appropriate scraps for animals.

At SEEDS Ecology & Education Centers, we have spent more than 25 years helping people translate ecological understanding into everyday practice.

Every meal gives us a chance to live closer to the season, to our values, and to one another.

To learn more about SEEDS, participate in our food scrap drop-off program, and see upcoming food waste and compost events and classes, visit www.ecoseeds.org.

September EVENT CALENDAR St. Ambrose Cellars SEPT SAMPLE: September 2. 11 am - 2 pm Oryana West

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St. Ambrose Cellars is rooted in over 30 years of beekeeping and honey harvesting tradition. Come sample some of local-favorite mead.

Back-to-School Snacks SEPT SAMPLE: September 15, 4 pm - 6 pm Oryana West

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Fuel up for the school year with a lunchbox-worthy tasting at Oryana! Stop by to sample some snacks that are perfect for busy mornings, a er-school snacks, and everything in between.

Back-to-School Snacks SEPT SAMPLE: September 16, 4 pm - 6 pm Oryana Tenth Street

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Fuel up for the school year with a lunchbox-worthy tasting at Oryana! Stop by to sample some snacks that are perfect for busy mornings, a er-school snacks, and everything in between.

Jubilee House SEPT GROCERIES FOR GOOD: September 17, 8 am - 8 pm Both Oryana Stores

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September’s Groceries for Good recipient is Jubilee House. Shoppers can round-up at the registers all month long in support of Jubilee House. Also, on Thursday, September 17, Oryana Community Co-op will donate 2% of sales for the day.

SEPT BOARD OF DIRECTORS MEETING September 17, 5:30 pm Oryana Tenth Street (Boardman Room)

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September's Board of Directors meeting will be held in the Boardman Room at Oryana Tenth Street.

The meeting begins at 5:30pm. Board of Directors meetings are open to the public.

SEPT MEET YOUR FARMER NIGHT! September 25, 4 pm - 7 pm Oryana Tenth Street

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Celebrate some folks who grow your food at Oryana’s Meet Your Farmer Night! This family-friendly evening brings together local farmers and our community for an gathering filled with fun, connection, and hometown charm.

October EVENT CALENDAR

oct HARVEST & HOPS TASTING AT ORYANA WEST October 3, 3 pm - 7 pm Oryana West

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We are thrilled to welcome the Short’s team on Saturday, October 3, from 3 to 7 pm. They always bring the party (plus fun free giveaways!) and plenty of interesting insights into the brewing process.

oct DONATION DRIVE FOR WRC October 9, 8 am - 8 pm Both Oryana stores

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In October, both Oryana locations will be hosting a donation drive for Women’s Resource Center (WRC.) On the final day of the Donation Drive, Saturday, October 17, the Women’s Resource Center donation truck will be parked at Oryana. Together, we can help fill the truck with donations!

Women’s Resource Center oct GROCERIES FOR GOOD: October 15, 8 am - 8 pm Both Oryana stores

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Fuel up for the school year with a lunchbox-worthy tasting at Oryana! Stop by to sample some snacks that are perfect for busy mornings, a er-school snacks, and everything in between.

oct BOARD OF DIRECTORS MEETING October 15, 5:30 pm Oryana Tenth Street (Boardman Room)

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October's Board of Directors meeting will be held in the Boardman Room at Oryana Tenth Street.

The meeting begins at 5:30pm. Board of Directors meetings are open to the public.

oct PUMPKIN CARVING AT ORYANA WEST October 24, 3:30 pm - 6:00 pm Oryana West (outdoor event)

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Come on out to Oryana West from 3:30pm to 6:00pm for a pumpkin carving event. We’ll provide the pumpkin and the tools. You provide the creativity!

September & October Class Schedule SEPT HOW FOOD AFFECTS MOOD September 17, 6 pm - 8 pm Oryana West (Community Room)

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Boost your mood with the power of plants! Science shows that a plant-based diet can actively fight stress, ease anxiety, and li your spirits. This energetic, flavor-packed cooking class will completely change how you look at the food on your plate.

oct OKTOBERFEST FOODS October 6, 6 pm - 8 pm Oryana West (Community Room)

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Learn about German cuisine and enjoy a taste of Oktoberfest in this exciting and delicious cooking class!

We’ll create and taste Flammkuchen (German Flatbread), Pork Schnitzel, Spätzle (Homemade Egg Noodles), Rotkohl (Braised Red Cabbage), Gurkensalat (Cucumber Salad), and Apple Strudel.

View all upcoming events at oryana.coop/events