Amanda Milholland, Andrea Stafford, Deb Shortess, Jon Steinman, Kenna Eaton, Kate Nichols, Sidonie Maroon
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INDEX
WELCOME SPRING
BY KENNA S. EATON, GENERAL MANAGER
On days like today, when the winter sun is smiling upon us, it is easy to imagine spring is just around the corner. The turning of the seasons is one thing we can all still count on. Days will get longer, the sun will get warmer, and we will welcome those first signs of spring in our gardens—daffodils, snow drops, and young, green leaves. Spring is all about change and growth.
While there are several physical changes coming up at our store (see that news elsewhere in this issue), this year we are also focusing our efforts on improving our customer experience. This past year we ran several member surveys, hoping to get responses from a broad base of our shoppers and gauge their satisfaction with our store. The good news is that many of you love the Co-op—and it shows in the ratings and comments. Well over three quarters (79%) of our shoppers indicated that we met their needs well or very well. And 88% indicated that they are satisfied or extremely satisfied. Another 75% indicated they feel welcomed or very welcomed. And what about that other 25%? Of that group, 19% were neutral and 6% felt unwelcome, which was food for thought. Additionally, shoppers felt that multiple departments met their needs especially well while various departments needed improvement. So, what does this all mean? Well, it means that while we can celebrate some areas of success, that we also have some work to do.
Fair enough. We love a good challenge! One of the areas noted for improvement was product availability. The work we are doing in areas such as training and supervision, investing in new equipment, and finding more streamlined ways of doing our work should also improve product availability. Another area cited that could be strengthened was responsiveness to customer feedback. Again, we hope this will happen through some of the other work we are doing, such as making the system more user friendly. We are also planning to add a “Customer Experience Survey” program that allows you, the shopper, to rate us on key areas such as product availability or being greeted. For this process, randomly selected shoppers will receive an invitation to a web-based survey to provide immediate feedback about their co-op visit. This will give us timely results, so we won’t have to wait three years for the full-scale customer satisfaction survey to see what is working well, what isn’t and how we can improve.
What we are wanting for from all this work is that you feel even more proud to be a member, that you feel even more welcome, that we’ll have more of the key items you’re looking for, and that we will get the “Best Grocery Store” award again in 2025!
Growth and change can be a little bit painful at times, but we appreciate all your support and feedback while we do this work, work we think is critical to our organizational resilience and long term success.
In Co-operation, Kenna
MEET THE 2025 FARMER FUND RECIPIENTS
The Port Townsend Food Co-op is proud to announce the distribution of $79,276 in Farmer Fund Grants to twelve farms across East Jefferson County. These grants will help local farmers invest in critical infrastructure, equipment, and projects that improve food security and sustainability in our community. From mobile chicken coops to vacuum packing machines and wheelchair-accessible garden beds, these grants ensure that farms can grow, innovate, and continue providing fresh, local food to the region.
“We are thrilled to support these hardworking farmers who play a vital role in our community’s food system,” said Kenna Eaton, General Manager of the Port Townsend Food Co-op. “These grants are about more than just funding projects; they’re about resilience, sustainability, and ensuring that local food remains accessible to everyone. Supporting small farms strengthens our local economy, protects farmland, and improves food security for generations to come.”
The Farmer Fund Grant Program is made possible by donations collected from Co-op members and shoppers from January through September each year. Every fall, local farmers and food producers apply for funding to support projects that will enhance their operations, increase production, and improve food distribution in Jefferson County.
The Co-op’s Community Engagement Committee, made up of three board members, two membersat-large, two Co-op staff, and a committee chair, carefully reviews each application. This year, the committee evaluated 43 applications with grant requests ranging from $1500 to $75,000.
“Choosing recipients is no easy task,” said Andrea Stafford, Committee Chair. “Every application represents a farm working hard to provide food for our community, and we take our responsibility seriously. Through rigorous discussion and a scoring process, we aim to distribute funds in a way that
GRAY FOX FARM
Gray Fox Farm, located on 10 acres in Beaver Valley, is a diversified farm cultivating berries, stone fruit, root vegetables, honey, eggs, and artisan jams and jellies.
The Farmer Fund will help Gray Fox Farm complete the construction of a high tunnel, which has remained unfinished due to the cost of running electricity. This project will extend the farm’s growing season, increase local food production, and further support food sovereignty in the region.
Find Gray Fox Farm products at the Port Townsend Food Co-op, Chimacum Corner Store, and Key City Fish.
Learn more at www.grayfoxfarmwa.com
SPRINGRAIN FARM
producing berries, vegetables, orchard fruit, and pasture-raised proteins. The farm provides fresh, nutritious food year-round to the community through its farm stand, farmers markets, and local grocers.
With grant funding, SpringRain Farm will install a three-bay reach-in cooler at its farm stand, increasing storage capacity and preserving freshness for customers.
Learn more at www.springrainfarm.org.
ONE STRAW RANCH FOOD BANK GROWERS
One Straw Ranch, a family-run farm in Chimacum, raises 100% grass-fed beef, ethically raised pork, and high-quality eggs using sustainable and regenerative farming practices.
With grant funding, the farm will purchase a mobile chicken trailer, allowing them to rotate their poultry more effectively, improving soil health and egg production.
Find their products at the Port Townsend Food Co-op, Chimacum Corner Farmstand, and KitsapFresh.org.
Learn more at www.onestrawranch.com.
Food Bank Growers (FBG) is a nonprofit organization dedicated to growing and distributing fresh produce to local food banks and shelters.The Quimper Grange Food Bank Garden is one of thirteen gardens in the FBG network and is the only one producing food year-round, thanks to its hoop houses and winter crops.
The grant will support the construction of a wheelchair-accessible garden bed, making it easier for volunteers of all abilities to tend crops. This project will expand food production while fostering inclusiveness and community engagement.
Learn more at www.foodbankgrowers.org.
WOODBRIDGE FARM
Woodbridge Farm, a 24-acre farm in Chimacum Valley, specializes in market flowers, specialty poultry, eggs, and vegetables. Owner Peter Mustin is revitalizing the land, gradually bringing more acres into cultivation.
With grant funding, Woodbridge Farm will construct a portable chicken coop with a solar-powered electric fence, ensuring secure housing and predator protection for 300 laying birds. This investment will improve egg production and farm efficiency.
Find them at Chimacum Farmers Market
KODAMA FARM AND FOOD FOREST
Kodama Farm, a small farm in Beaver Valley, applies no-till and regenerative farming techniques to grow a diverse selection of fruit and vegetables without the use of pesticides, herbicides, or synthetic fertilizers. The farm also raises Nigerian Dwarf goats, produces goat-milk soap, and is developing a food forest to support long-term sustainability.
The Farmer Fund grant will help Kodama Farm enhance its regenerative farming systems and improve its production capacity, further supporting its mission to grow nutritious food while fostering a diverse ecosystem.
Visit Kodama Farm’s booth at Jefferson County Farmers Market or find their goat milk soap at the Chimacum Corner Farmstand and Port Townsend Food Co-op. Visit their website at www.kodamafarming.com
MIDORI FARM
Midori Farm has been growing certified organic vegetables, plant starts, and crafting fermented foods since 2008. The farm supports local food resilience through sustainable farming practices.
With grant funding, Midori Farm will purchase a 40-foot shipping container for storing greenhouse supplies, potting soil, and amendments, extending the lifespan of essential farm materials, and reducing waste.
Find their products at the Port Townsend Food Co-op, regional retailers, and at their self-serve farm stand in Quilcene. Learn more at www.midori-farm.com.
RED DOG FARM
Red Dog Farm, a certified organic and Salmon Safe farm, produces over 150 varieties of vegetables, berries, flowers, and plant starts on 23 acres. The farm distributes fresh, nourishing food through its CSA program, farm stand, local farmers markets, and regional grocers.
With grant funding, Red Dog Farm will acquire a BCS Model 749 walk-behind tractor to improve soil preparation and efficiency, strengthening its mission of sustainable organic farming.
Community members can support Red Dog Farm by joining the CSA program, purchasing produce at the farmstand and farmers markets, or using Dog Bucks for flexible shopping.
Learn more at www.reddogfarm.net.
CHIMACUM VALLEY DAIRY
Chimacum Valley Dairy, a family-run cheesemaking operation, has been a Grade A cheese plant since 2014, producing naturally rinded, raw milk cheeses using low-mechanization techniques.
With grant funding, Chimacum Valley Dairy will purchase a vacuum packing machine, extending the shelf life and quality of their artisan cheeses. This investment will help the dairy maintain its commitment to high-quality, small batch cheesemaking.
Find their cheeses at Port Townsend Farmers Market, Port Townsend Food Co-op, and online at chimacumvalleydairy.com.
FRIENDS OF THE TREES BOTANICALS
Friends of the Trees Botanicals, based at Finnriver Farm & Cidery, cultivates and wildcrafts over 150 species of botanicals, ensuring sustainability and high plant diversity.
The Farmer Fund grant will help upgrade their herb drying facility with a concrete slab, improving efficiency and processing capacity. This investment supports their 25+ year commitment to providing top-quality fresh and dried botanicals.
Learn more at www.friendsofthetreesbotanicals.com.
MYSTERY BAY FARM
Mystery Bay Farm, a small farmstead dairy, has been producing award-winning goat cheese for 16 years. The farm prioritizes ethical goat care, sustainable land management, and farm-based education, offering public tours and seasonal internships.
With grant funding, Mystery Bay Farm will replace and repair essential dairy appliances, ensuring the continued production of its renowned chèvre.
Find their cheese at Chimacum Corner Farmstand, Port Townsend Food Co-op, and Pane D’Amore.
Learn more at www mysterybayfarm.com.
SALISH COAST PRODUCTION FARM AND TEACHING GARDEN
The Salish Coast Production Farm and Teaching Garden is an integral part of the district’s Farm to School program, providing students with hands-on learning experiences in sustainable agriculture, nutrition, and environmental stewardship. The garden serves as both a living classroom and a productive farm, growing fresh fruits, vegetables, and herbs that are incorporated into school meals.
With grant funding, the Port Townsend School Garden will expand its infrastructure by adding new growing beds and improving irrigation systems, ensuring that students can continue to engage with year-round gardening activities. Contact Farm Production Manager Neil Howe at nhowe@ptschools.org to learn how you can help.
More Local Farmers Markets in 2025
BY AMANDA MILHOLLAND, JCFM ED
As the official start of spring and farmers market season near, the nonprofit Jefferson County Farmers Markets (JCFM) is gearing up for a fun year with some new twists. We are reopening our mid-week farmers market on Wednesday afternoons from 3-6pm and expanding the Chimacum Farmers Market (CFM) season by one month. There is much to look forward to this year at your local farmers markets, starting with the Port Townsend Farmers Market (PTFM) season opening on Saturday, April 5th.
JCFM operates the Port Townsend and Chimacum farmers markets with a mission to support local farmers and artisans by creating vibrant marketplaces that cultivate community and provide access to healthy food for all. On Saturdays, April through mid-December, JCFM brings 50 to 80 farm, artisan food, and arts businesses together on Tyler Street, creating a space for the community to connect and for local small businesses to establish and grow. In 2025, we will celebrate the 33rd PTFM and 17th CFM seasons.
This year marks a turning point for JCFM from pandemic survival mode to growth. In March 2020, as our small team was getting ready to open the PTFM, Washington State schools, restaurants, and businesses were shutting down to control the spread of COVID-19. We pivoted quickly to respond to the unfolding pandemic and the governor’s orders for farmers markets to operate exclusively as venues for grocery and local goods sales, not community events. JCFM leaned into our role as a hub for direct sales, connecting our community to farmfresh food and generating much-needed income for small local businesses. We made the difficult decision to close our Wednesday PTFM and focus our energy on operating an online fresh food store and two farmers markets.
Over the last four years, JCFM has worked through phases of COVID-19 recovery. From 2020 to 2021, we operated two farmers markets and an online store following COVID-19 health and safety protocol. In 20222024, we moved towards stability, with our team focusing on strategic planning, economic recovery, and bringing back market programs.
Now, we are ready to grow! We are excited to revive our mid-week farmers market, opening on Wednesdays in Uptown Port Townsend, focusing on local artisan and farm fresh food and offering weekly live music. The Wednesday PTFM is perfect for stocking up on fresh veggies mid-week, grabbing a fresh loaf of bread, and having dinner with friends. Additionally, the CFM has expanded its season, opening one month earlier than in past years. The CFM is open on Sunday, May 4th through October 26th from 10am-2pm in the grass at Chimacum Corner Farmstand, and the PTFM will open its mid-week market on Wednesday, June 4th through September 24th from 3-6pm in Uptown Port Townsend.
The JCFM board of directors chose to reopen the Wednesday PTFM and expand the CFM season in response to requests from our shoppers and vendors. Adding market days and hours represents an investment by JCFM and our vendors in our community and local economy. Local farms are growing more food this year to bring to the market and prepared food and artisan vendors will increase production to stock their booths for you. The nonprofit JCFM invests in the success of our markets with outreach, marketing, vendor training, fundraising for our community food assistance programs, staff time, and creative energy.
Help us have a strong market season this year by shopping directly with local growers and makers at your farmers markets. Please invite your friends and family to meet you at the Market, on Wednesdays, Saturdays, and Sundays. Your support builds local jobs and small businesses while keeping more money circulating here in our community. We know it is going to be a great year with your support!
Mark your calendar for our season-opening farmers market on Saturday, April 5th, 9am-2pm on Tyler Street.
Opening Day Schedule, Saturday, April 5th
8:45 am
Gather at the intersection of Tyler and Lawrence Street
8:50-9:10 am
Group photo, opening ceremony, and red ribbon cutting 9:10 am Goat Parade 9am-2pm Port
PHOTO CREDIT: SARAH WRIGHT
CHANGE IS COMING AT THE STORE
BY KENNA S. EATON, GENERAL MANAGER
Spring is a time for renewal, and to celebrate we have multiple changes planned for the store. To start, we are looking forward to welcoming our next store manager (after 19 years, Marcia retired at Thanksgiving). The store manager is responsible for all daily operations and sets the tone for the Coop. They not only make sure the store opens and closely safely every day of the year, but also that our shelves are full, and we are ready to welcome everyone, whether you’ve been a member for 30 years or just joined last week or even have not yet made the leap to membership. Safe to say this person is key to running a great store!
We are also bringing in a new deli case to replace that one that died at the end of 2024. The new case will be a big change, and some of us will love it while others won’t. What’s to love? More self-service, more stock on the shelves, and less waiting. What’s not to love? Well, staff service will be limited compared to in the past. Staff shortages are a recurring theme in food services—not just for us, but for everyone in the business. And the food producers I know are all re-thinking about how best to accommodate this new reality, as must we.
However, more self-service will mean more packaging. To offset some of that effect we are committed to using the least impactful containers we can find, likely the ones labeled “compostable” since their carbon footprint is much smaller. And not to worry, our staff will still be making most of our food fresh from scratch and they’ll be more than happy to help you find what you’re looking for or heat up a panini or two for your lunch.
Our third big change is a “refresh” of our wellness and grocery sections to better reflect the changing needs of our diverse community. As part of that process, some slow-moving items will be discontinued and new products (ones that still meet our standards) will replace them. We will likely move some items around in both departments, maybe to different aisles or perhaps the same aisle but differently organized. The goal of this work is to not just freshen up our selection but to place items in such a way that their location is more intuitive for the shopper as well as more inclusive.
Finding ways to be more effective with what we have is our new normal, we simply must adapt by bringing in new ways to do our work and to make that magic still happen!
Thanks for your ongoing support, suggestions, and appreciations as we work to become even more welcoming to our community.
WHAT IS THE BOARD’S JOB?
The Co-op is all about food. It’s a place where we can shop for good food, support local agriculture and local producers, and meet up with friends in the aisles as we choose which apple we want in Produce or which salad from the Deli. It takes a lot of work to keep those shelves filled, much of it hidden behind the scenes or accomplished in the wee hours. So where does the board fit into this process?
What Does the Board Do?
Put simply, the board writes policies to set the direction of the Co-op and to keep our grocery business strong while upholding our values. Then we monitor to see that the policies are followed. In addition, the board also engages with our members, learning their diverse needs and reporting to them on the board’s work.
The Board’s Work
There are several aspects to this work. The board writes the Food Co-op’s Ends (the overarching goals of the Co-op), which the general manager uses to create the Co-op’s strategic plan. We also periodically update our mission and values statements, which put our aspirations for the Co-op into words. We write policies that set parameters for how we fulfill our goals. To do this work effectively, the board spends time learning about how to do our job as a board of a cooperative business, learning about issues pertinent to the Co-op, listening to our members, and discussing our future possibilities.
What the board does not do is supervise the day-today operations of the Co-op. We are member-owners, not experts in the grocery business or running a store. Instead, the board hires a great general manager, who is an expert in this area, delegating all operational duties to them. The board write policies that create a framework within which the general manager works to fulfill our Ends while upholding our standards and
values. An important part of the board’s work is to trust and verify the results by monitoring progress through the general manager’s reports.
The board’s only authority is as a whole, not as individuals. In a society as individualistic as ours, this can take a little getting used to. It means no individual board member can act, make promises, or speak for the board unless given that responsibility by the board. It also means no individual board member can direct any staff member, including the general manager.
A Board Member’s Responsibility
Undivided loyalty to the Co-op and its memberowners. Each board member has a fiduciary duty to the cooperative’s member-owners as a whole and to the cooperative as a business enterprise. Legally, board members must represent the interests of all our member-owners as well as support The Food Co-op as a grocery business, not any particular subset of members or any cause.
The capacity and willingness to do the work. This includes many aspects, including having the time to do the job, ability to use the necessary tools (like computers), and willingness to work collaboratively and participate cooperatively in group conversations, building healthy relationships.
A commitment to the work. Understand and commit to the Co-op’s bylaws and policies. Understand and commit to the separate roles and responsibilities of the board and operations.
THE FOOD CO-OP IS EXPENSIVE
BY JON STEINMAN, AUTHOR, GROCERY STORY:
THE
An intriguing heading to an article, isn’t it!
Probably because you’ve thought it, heard it, or at one time or another, engaged in a lively debate about it. Me too.
I’ve visited over 175 communities that are home to a food co-op, and have heard this sentiment echo in every one of them.
“The food co-op is expensive”. So, what about this proposition?
The Power of Perception
When comparing prices between grocers, some items are certainly more expensive while others are cheaper. Food co-ops are no exception. However, food co-ops appear to receive a more consistent and firmer stamp of price disapproval. Is it warranted?
I believe the answer lies in perception – what we perceive, and to what degree we’re willing to unpack and broaden those perceptions. Food prices are an interesting place to explore this. Food is deeply personal, and not surprisingly, beliefs around food are, hmm... ‘impassioned’.
As a former board director of the Kootenay Co-op in British Columbia, my interest in this topic became more pronounced in the months and years following the opening of our newly constructed store in 2016. After 25 years operating in less than 5,000 sq. ft. of retail space, our 1975-era food co-op had grown into a shiny 12,000 sq. ft. grocery store. The familiar aroma that welcomes any customer through the doors of any food co-op was replaced with the aroma of ‘new’. The also-familiar yet disorienting store layout (a byproduct of 25-years of growth in a building designed as an auto shop) was gone – replaced by wide aisles and more spacious conduct among shoppers. This was thrilling to some, but apocalyptic to others. At dinner tables and on social media threads, it became commonplace to hear “the co-op has become Whole Foods,” or “the co-op has sold-out.” But most common of all? “The
Jon Steinman is the author of Grocery Story: The Promise of Food Co-ops in the Age of Grocery Giants (New Society Publishers). He’s an owner-customer and past board director and President of the Kootenay Co-op in Nelson, British Columbia.
www.grocerystory.coop
food co-op has become more expensive”. Nothing could have been further from the truth.
Despite a substantial increase in product variety and lower prices thanks to improved economies of scale, many remained convinced – shopping at the co-op had become more expensive. After all, everything was so clean!
This intrigued me – the power of perception to shape one’s relationship to food prices, affordability, and to their food co-op. Equally intriguing – how change, groupthink, and social media can influence one’s food price position.
Co-ops and Competitive Pricing
How do prices at food co-ops compare to the competition – namely, the grocery giants? Smaller stores certainly have a harder time competing with a Costco or Walmart nearby, but most co-ops (including some small ones too) are highly price competitive.
Take Kootenay Co-op. At only 12,000 sq. ft of retail space, the co-op is tiny compared to the average 40,000 sq. ft. grocery store. One might reasonably expect that such a small store would have little chance of competing with Canada’s largest – Loblaw – who operates a store just down the road. Kootenay Co-op’s annual single store sales of $28 million are almost imperceptible to Loblaw’s $59 billion generated by its over 2,400 corporate and franchised locations. And yet, price comparisons that I and the co-op have conducted separately, have revealed comparable pricing on identical products to its three nearby grocery giant competitors. More often than not, co-op prices are lower. In one instance, Loblaw was selling Lotus brand organic ramen nationwide for the “Low Price” of $11.49 (see image). At the Kootenay Co-op? On sale for $7.99 (reg. price $10.49). Loblaw certainly appears to be in the perception business! Examples such as these are commonplace.
Community Food Co-op in Bellingham, WA, has also pursued a regular practice of comparing prices with its major competitors (Kroger’s Fred Meyer, Amazon’s Whole Foods, and Albertson’s Haggen). Once again, the food co-op remains highly competitive and publishes its findings.
What Are We Really Comparing?
Claims that food co-ops are more expensive than other grocers often stem from comparisons of apples to oranges. Most food co-ops prioritize local, organic, or more ethical products, which are often priced higher than conventional, mass-produced alternatives. For example, a farm-raised salmon filet is usually cheaper than its wild counterpart, but they are fundamentally different in terms of quality, sourcing practices, and ecological impact. Both are “salmon,” yet the production and harvesting methods diverge significantly. Without further inquiry, a store with a no-farmed-salmon policy might quickly be labeled as an “expensive” store simply due to its commitment to wild-caught fish. The same applies to organic versus conventional eggs, fair-trade coffee versus massmarket brands, or fresh-baked artisan bread versus industrial loaves pumped with preservatives.
The issue is not simply that food co-ops are “expensive”, but rather, members and customers are comparing non-identical products.
However, food co-ops are in no way synonymous with “organic”, “local” or “ethical”. Food co-ops are in the business of serving the needs of their members and communities. Take Willy Street Co-op in Madison, WI – a successful 1970s-era co-op with three locations. As the only grocer in the north end of the city, the co-op offers both conventional and non-conventional foods.
Campbell’s soup at $1.99 is displayed beside Amy’s organic at $4.79. These options are what the community wants from their co-op, and the co-op delivers. This might be the most important distinction to draw in the “food co-op is expensive” story – food co-ops are whatever their communities want them to be.
If we want our food co-op to be a “living wage” grocery store that prioritizes the economic welfare of workers above all else, the food co-op can become that, but prices will need to reflect that priority. Want the cheapest possible food at whatever the externalized costs? A food co-op can become that too. Herein lies the dance. Most food co-ops are balancing a dizzying array of priorities, values, and member expectations, all the while making an effort to remain competitive and keep prices accessible.
What Food Prices Pay For
As owner-customers of a food co-op, our purchases, requests, and votes shape the future of our coops, our communities, the lives of farmworkers and foodmakers locally and globally, and they shape our planet.
For this reason, we must exercise particular caution when we exert downward pressure on prices. We exert this pressure through what we purchase and where we purchase it, and we also exert pressure through the narratives we participate in, such as “the food co-op is expensive” proposition. I invite ‘caution’, because when we exert downward pressure on prices, we risk challenging a food co-op’s efforts to support its employees and the many other people and groups a food co-op is in the business of serving.
Thankfully, whereas longstanding efforts by food coops to preserve fair prices for people and planet have often required a larger expense at the checkout, those efforts may be starting to bear financial fruit. As food prices rise and become more volatile due to extreme weather events, drought, geopolitical instability, trade wars, and risks of centralized and oligopolistic supply, I’m seeing more stable and lower pricing coming from local and regional supply chains. This is no surprise. When centralized systems are stressed or collapse, prices increase. For this reason, where we spend our food dollars and what we spend them on, is not an “expense”, but an “investment”. Food co-ops have long been in the investment business – they’re our diversified grocery portfolio managers. The less integrated our food co-op’s supply chains are to the dominant ones, the less shocks we will experience at the checkout.
Now, more than ever before, is a good time to ask if there really is such a thing as “cheap food”?
Who’s Pricing the Products?
The century-old “low price”, “cheap food” culture, has certainly left consumers with less wiggle room to spend more. But it’s also programmed shoppers for battle. “How can I win? How can I beat the grocery store?” This appears to be the dominant relationship to grocery shopping. “The store is trying to take my money, ergo, I will take as much product as possible for the fewest dollars.” From mobile phone providers to airlines, gas stations, or groceries, the dominant buyer-seller consumer relationships are often rooted in this same win-lose orientation – in distrust. But co-ops are different. Co-ops can’t profit off of their customers. Profits at food co-ops are returned back into the co-op, or into the pockets of customers and workers. If the co-op does well, everyone does well. This completely removes a key determinant of price perception – greed. It can’t exist at a co-op. This alone has the power to transform our relationship to food co-op prices. It certainly has for me. When I recently noticed Que Pasa brand tortilla chips on sale at my co-op for a remarkably low price, I didn’t see it as a gimmick to lure me in, but a reminder that right there in the store, behind the scenes, are staff trying their best to support their employer... me... (you)! The store wasn’t trying to win, nor was I. Embedded in that price, I could see that the store and its staff genuinely cared about me. They care because they too shop at the store. They too live in my community.
It’s in moments like these when “The Food Co-op is Expensive” proposition appears to be much less about price, and much more about perception. While we might not hold much power to change prices, we hold all of the power over our perceptions.
Lo and behold, almost ten years since our new shiny store opened its doors, my co-op has not sold out to Jeff Bezos and become a Whole Foods, the familiar food co-op aroma has absolutely returned, and the aisles appear to get narrower every year.
Next time you preview the sticker price of your favorite yogurt, coffee, or strawberry jam, ask yourself, who and what are you investing in, and how secure is that investment. Those questions are priceless.
EGGS-ACTLY WHAT YOU WANT
BY DEB SHORTESS, SIPS MANAGER
Over the last few months, you may have noticed that our egg case might look different every day. Perhaps you see just one kind of egg on hand. Maybe there are only bulk eggs. Maybe the case is nearly empty. Why are eggs so hard to get?
Some suppliers have had flocks decimated by bird flu. This affects the entire supply chain, as all other suppliers struggle to keep up with increased demand for their products. Distributors and grocery stores scramble to find other sources to fill the holes while meeting product standards. One change for us is stocking bulk brown medium eggs while the young flocks are growing and laying smaller eggs. Normally, we stock bulk large brown eggs. We continue to order lots of eggs, knowing that we will likely receive less than our order.
Our goal right now is to have some eggs in stock every day, even if we can’t get exactly what you want. Local eggs have been a big part of the eggs that we sell. In addition to the challenges that farmers face to bring us local eggs (see spring 2022 issue of Around the Table on our website), they have had to search much longer and farther away for chicks to bring into rotation.
In 2024, we had local eggs to offer for sale every day, except for eight days. We purchased and sold over 11,000 dozen Local 5 chicken, duck, and quail eggs! (This is 19% of our total egg sales. Most of the other eggs we sell are Local WA.) 2024 sales of Local 5 eggs were up 35-40% over both 2022 and 2023. This is wonderful and a big step towards minimizing the gap in local egg availability.
None of this could happen without the farmers who deliver eggs to us. One Straw Ranch and Solstice Family Farm deliver eggs every week. Sid’s Cackleberries, Chicken & Egg, SpringRain Farm, and Twin Cedars Farm deliver less frequently. A giant “thank you” to all of them.
To learn more about these farms, visit our Local Producer Page at foodcoop.coop/local-producers
Solstice Family Farm
One Straw Ranch Spring Rain Farm
LOCAL BODY CARE
SHAMPOO
MARVELOUS MUSHROOM PRODUCTS
Q&A WITH MADDIES MUSHROOMS
KATE NICHOLS, FOOD CO-OP MEMBER INTERVIEWING DAVID ROGERS, MADDIES MUSHROOMS
How long have you been in business?
Four and a half years.
Why did you go into selling mushrooms?
Shana worked at Country Aire Natural Foods in Port Angeles until our oldest daughter, Maddie, was born. Shana then decided to work part-time and we were looking for ideas. We are both plant-based eaters and love mushrooms. At first growing mushrooms was a good part-time business for Shana, but as it grew, I quit my job and joined Shana in the business. Now we are looking to expand and Port Townsend farmland is a consideration.
What varieties do you grow?
Lion’s mane, coral tooth mushrooms, queen and blue oyster mushrooms, shiitake, and chestnut mushrooms. We also work with foragers who supply us with morels, chanterelles, hedgehog, and porcini mushrooms. In addition, we sell Grow-Your-Own Mushroom Kits so folks can grow their own mushrooms, and we offer classes on how to build your own mushroom growing kit!
What is one thing that most people don’t know about mushrooms?
How much they benefit the ecosystem and people. Lion’s mane is noted for helping the brain, shiitake is known for reducing cholesterol.
What is your favorite mushroom dish?
Lion’s mane mushroom crab cakes—pull the mushrooms apart and their texture is similar to crab. Then you add mayonnaise, seasonings, and bread crumbs to the mushroom. I also love Lobster Mushroom Rolls.
Why did you start Port Angeles Fungi Festival in 2021?
To raise awareness about mushrooms and give accurate information about them. The first year, 350 people showed up, but in 2024, 3500 showed up from all over the country. The name changed to Olympic Peninsula Fungi Festival to represent the larger community of mushroom growers. The next festival will be on October 18 and 19, 2025.
Note: David Rogers and other representatives from mycological societies all over Washington will be talking to Senator Mike Chapman to promote the matsutake as the Washington State Mushroom!
A Taste of Tradition
BY SIDONIE MAROON, CULINARY EDUCATOR FOR THE FOOD CO-OP
Finding time to prepare a wholesome, delicious dinner for your family can feel like a challenge. But what if there were a way to create flavorful, satisfying meals with minimal prep and cleanup? Enter the sheet pan—a versatile kitchen tool and technique that makes cooking both efficient and delicious. With Community Cook’s Sheet Pan Fiesta, I’m bringing you a collection of recipes that celebrate the vibrant, bold flavors of Mexican-inspired cuisine while keeping things simple, healthy, and family-friendly.
Sheet pans allow you to organize your cooking in a way that saves time. With a bit of prep, you can roast an entire meal—protein, veggies, and all—on a single pan. While your sheet pan works its magic in the oven, you’ll have hands-off time to prepare other parts of the meal, like a fresh salad or a pot of rice. This efficiency makes sheet pan cooking ideal for busy weeknights. Plus, if you’re using a smaller oven, it’s an energy-efficient way to prepare dinner. To make cleanup even easier, lining your sheet pan with parchment paper means you won’t spend your evening scrubbing dishes.
One of the best things about these recipes is their flexibility. Think of them as templates rather than rigid instructions. Seasonal vegetables take center stage in these meals, allowing you to swap and trade ingredients depending on what’s fresh and available. Whether it’s summer zucchini or winter sweet potatoes, the sheet pan is your canvas for creating colorful, nutrient-packed dishes. Pair these roasted veggies with proteins like chicken or tofu, and you’ve got a complete meal that’s both nourishing and delicious.
To elevate your meals, I’ve included recipes for sauces, salsas, and seasoning mixes. These are the secret weapons that bring everything together, transforming simple roasted ingredients into unforgettable meals.
Of course, no Mexican-inspired meal is complete without fresh sides and garnishes. A crisp salad, creamy avocado, lime wedges, sour cream, and fresh cilantro add brightness and balance to the meal.
Sheet Pan Fiesta isn’t about recreating traditional Mexican dishes, but drawing inspiration from this grand cuisine to create meals that are effective, approachable, and incredibly tasty. The recipes emphasize whole foods, starting from scratch, and encourage incorporating dry bulk staples like quinoa, rice, beans, and lentils. When paired with the Instant Pot, the sheet pan becomes part of a dynamic duo—while the oven roasts your veggies and proteins, the Instant Pot can quickly cook legumes or grains to complete the meal.
Mexican flavors are some of the most exciting and satisfying in the culinary world, and this pamphlet aims to make them accessible for even the busiest people. By using simple techniques and fresh ingredients, you can create meals that are nourishing and budget-friendly. So, grab your sheet pan, stock up on your favorite veggies, and get ready to transform your weeknight dinners with Sheet Pan Fiesta. It’s time to bring bold flavors, vibrant colors, and healthy meals to your table—all with minimal effort and maximum enjoyment.
Ingredients Gluten Free Empanadas with Picadillo Tofu Filling
Dry Ingredients
1 cup plus 2 tablespoons masa harina
¼ cup tapioca starch
¼ cup potato starch
2 tablespoons flax meal
1 teaspoon baking powder
½ teaspoon sea salt
Wet Ingredients
½ cup unsalted butter, cut into small pieces
1 tablespoon apple cider vinegar
½ cup cold water (plus more if needed)
Instructions
In a food processor, combine 1 cup plus 2 tablespoons of masa harina, ¼ cup of tapioca starch, ¼ cup of potato starch, 2 tablespoons of flax meal, 1 teaspoon of baking powder, and ½ teaspoon of sea salt. Add ½ cup of unsalted butter, cut into small pieces, to the dry mixture. Pulse 7-8 times until the mixture resembles coarse crumbs.
In a small bowl, mix 1 tablespoon of apple cider vinegar with ½ cup of cold water. Gradually pour this mixture into the food processor while pulsing until a pliable dough forms. If the dough is too dry, add more water one tablespoon at a time.
Remove the dough from the food processor and divide it into two flat disks. Wrap each disk in plastic wrap and chill in the refrigerator for 30 minutes.
After chilling, roll the dough out on a lightly floured surface to your desired thickness. Cut into shapes for pies or hand pies. For filled pies, transfer the rolled dough to a pie dish and gently press it into place. Add your filling of choice, spreading it evenly. Cover with a second sheet of rolled dough if making a double-crust pie, or crimp the edges to seal. For hand pies, place a spoonful of filling in the center of each cut piece of dough. Fold the dough over the filling, pressing the edges firmly with a fork to seal.
For pies, preheat the oven to 375°F and bake for about 45 minutes or until golden and flaky. For hand pies, preheat the oven to 425°F and bake for about 15 minutes or until golden and flaky. Allow to cool slightly before serving.
Ingredients
1 block firm tofu
1 medium onion, chopped
3 cloves garlic, minced
3 tablespoons olive or avocado oil
Spice Mix
2 tablespoons dehydrated onion flakes
1 tablespoon smoked paprika
1 tablespoon nutritional yeast
1 teaspoon cumin seeds
1 teaspoon sea salt
½ teaspoon fennel seed
¼ teaspoon cinnamon
¼ teaspoon cayenne
Sauce
¼ cup water
¼ cup raisins
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
Picadillo Tofu Filling
Instructions
Preheat the oven to 425 F and line a rimmed sheet pan with parchment paper.
Measure and grind spices in a coffee or spice grinder into a rough powder.
Crumble the tofu onto a clean tea towel or cheesecloth and squeeze out the excess water. Combine the onions, garlic and tofu onto the sheet pan, drizzle the oil, sprinkle the spice mix and massage everything together. Roast at 425 F, on a middle rack, for 25 minutes.
While the Picadillo is roasting, puree the sauce ingredients together in a small blender or food processor. For a by hand version: finely mince the raisins and stir the ingredients together. After 25 minutes, stir the sauce into the tofu mixture and roast for another 10 minutes. It will thicken and meld the flavors together. Serve hot in your favorite tacos or bowls with the fixins.
Quick Curtido
Ingredients
4 cups thinly sliced green cabbage
1 cup grated carrots
1 cup thinly sliced onions
½ cup chopped cilantro
Hot Dressing for Curtido
In a saucepan heat to a boil:
2 tablespoons apple cider vinegar
4 tablespoons fresh lime juice and zest
1 tablespoon sugar
1 teaspoon sea salt
1 teaspoon pickled jalapeno
Instructions
Add onions to the boiling dressing and blanch for 1 minute or until they lose their bite.
Pour the dressing over the cabbage and veggie mix and let it meld in the fridge for 1 hour before serving.
Coconut!
Sweet or savory, enjoy the versatility of coconut.
This tropical fruit has so much to offer! Take a look on shelves throughout the co-op and you’re bound to find coconut in many forms. Shredded coconut lends texture to muffins and candies, and it adds a decorative flourish on frosted cakes. Naturally high in fat, fiber and calories, as well as antioxidants and minerals, it’s a popular ingredient for granola and energy bars, too.
Coconut meat can be dried and ground into a powder to create a gluten- and grain-free flour, while processing it with water creates coconut milk, which provides a rich, creamy base for soups and curry dishes. Using coconut oil to sauté or roast vegetables adds a hint of flavor, and it shines in baked goods in place of butter. Try these recipes to get a taste of all that coconut can do.
Lime Macaroons
Serves 12. Total time: 40 minutes; 20 minutes active.
2 large egg whites
1⁄4 cup sugar
1 tablespoon lime zest
1⁄4 teaspoon salt
2 cups unsweetened coconut chips
1. Preheat the oven to 350 F. Line a sheet pan with parchment paper.
2. In a large bowl, whisk the egg whites until frothy. Whisk in the sugar, lime zest and salt.
3. Stir and fold in the coconut chips until well mixed.
4. Scoop rounded tablespoons of the mixture, pack tightly, then place on the prepared pan, leaving 2 inches between scoops.
5. Bake for 8 minutes, then reverse the position of the pan and bake for 8 minutes longer. When golden brown, remove from oven and cool on a rack.
6. Store macaroons in a tightly sealed container for up to a week.
Spicy Pineapple Chicken Kebabs
Serves 6. Total time: 4 hours; 30 minutes active.
1 cup coconut milk
1⁄2 cup pineapple juice
2 tablespoons lime juice
2 tablespoons honey
2 tablespoons Sriracha sauce
2 tablespoons soy sauce
2 large red bell peppers
1 small pineapple, peeled and cored
4 medium boneless, skinless chicken breasts
1. In a medium bowl, mix the coconut milk, pineapple juice, lime juice, honey, Sriracha sauce and soy sauce. Reserve.
2. Cut the pepper and pineapple into 1 1/2-inch chunks and add to the marinade. Slice each chicken breast into thirds lengthwise and widthwise into 9 similar-sized pieces. Place in the marinade and toss to coat, then refrigerate, covered, for at least 3 hours and up to 24 hours.
3. Heat the grill and thread the chicken, peppers and pineapple onto 6 skewers, alternating the ingredients. Put the leftover marinade in a small pot and bring it to a vigorous boil, and cook until a meat or kitchen thermometer reads 165 F and sauce has reduced and thickened. Keep warm until ready to serve.
4. When the grill is hot, use tongs to dip a wad of paper towel into a tablespoon of vegetable oil and swab the hot grill with it. Place the skewers on the grill and cook for about 5 minutes per side, moving the skewers to a cooler part of the grill if the pineapple and chicken show signs of burning. Serve the skewers drizzled with the sauce.
A coconut milk and pineapple juice marinade serves double duty as a tenderizer and, once cooked down, a rich sauce to drizzle over the grilled kebabs.
1 can low-fat coconut milk
2 cups frozen mango chunks
1 large frozen banana
1 tablespoon fresh ginger, peeled and chopped
1 tablespoon flax seeds
1⁄4 teaspoon ground turmeric
1⁄4 teaspoon black pepper
1. Place all the ingredients, in order, in a blender and secure the lid.
2. Blend, increasing the speed to high, until ingredients are very smooth. Serve immediately.
For thicker smoothies, opt for coconut milk in a can rather than a carton.
1 tablespoon oil
1⁄4 cup Thai red curry paste
1 14-ounce can unsweetened coconut milk
1 tablespoon fish sauce
1 tablespoon palm sugar (or brown sugar)
2 tablespoons lime juice
1 cup snow peas
1 red pepper, sliced
1⁄2 pound tilapia (or other firm white fish), cut into bite-sized pieces
1⁄2 pound shrimp, peeled and deveined
1⁄2 cup Thai basil (or basil), sliced
1. Heat the oil in a pan over medium heat, add the curry paste and cook until fragrant, about 1 minute.
2. Add the coconut milk, fish sauce, sugar, lime juice, snow peas, red pepper and seafood. Bring to a boil, reduce the heat and simmer until the seafood is cooked, about 7 minutes.
3. Stir in the Thai basil and let sit one minute before serving.
Mango Coconut Smoothie
Serves 2. Total time: 10 minutes.
Thai Seafood Curry
Serves 4. Total time 20 minutes.
Callaloo-style Collards
Serves 4. Total time: 1 hour; 20 minutes active.
2 strips bacon, chopped
1 small green pepper, chopped
1 large onion, chopped
4 cloves garlic, chopped
½ teaspoon salt
2 teaspoons paprika
1 teaspoon dried thyme
1 chili pepper (Scotch bonnet, serrano or jalapeño), split lengthwise and left whole
3⁄4 cup coconut milk
1 cup water
1 bunch collard greens
1. In a large pot, place the chopped bacon and turn the heat to medium. As the bacon starts to sizzle, stir frequently until browned and crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. If desired, pour off all but a tablespoon of the bacon fat.
2. Add the pepper and onion to the bacon fat in the pan and stir until it starts to sizzle. Cook for about 5 minutes, until softened.
3. Add the garlic and stir for a minute, then add the salt, paprika, thyme and your choice of chili pepper, and stir. Add the coconut milk and water and raise the heat to medium-high until the liquids come to a boil. Reduce to low and simmer. Cook for 5 minutes.
4. While the liquids simmer, roll the collard greens into tight cylinders and slice across the leaf to make thin strips. Chop coarsely, then stir into the liquids in the pot.
5. Cover the pot and simmer the collard greens for 30 minutes, or until they are tender.
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄2 teaspoon cinnamon
1⁄2 teaspoon ground allspice
1⁄2 teaspoon ground cloves
1⁄2 cup light brown sugar
2 large eggs, lightly whisked
1⁄4 cup melted virgin coconut oil
3⁄4 cup coconut milk
1 tablespoon fresh lime juice
2 teaspoons fresh lime zest
1 cup finely chopped mango
3 tablespoons shredded coconut
3 tablespoons turbinado sugar (optional)
1. Preheat the oven to 350 F. Line a 12-cup muffin tin with paper liners. In a large bowl, combine the flours, baking powder, salt, cinnamon, allspice, cloves and brown sugar and whisk to combine. Reserve.
2. In a medium bowl, lightly whisk the egg, then whisk in the coconut oil, coconut milk, lime juice and zest. Stir the coconut milk mixture into the flour mixture, just until moistened, then stir in the mango.
3. Fill muffin cups 3⁄4 full, then sprinkle the tops with coconut and, if desired, turbinado sugar. Bake for 15 to 20 minutes, until a toothpick inserted in the center of a muffin comes out with no wet batter clinging to it. Cool muffins in the pan on a wire rack for 10 minutes before removing them. Let them finish cooling on the rack.
Coconut Mango Muffins
12 muffins. Total time: 35 minutes; 15 minutes active.
