Summer 2025 ATT by ptfoodcoop

General

Kenna

Managing

Andrea

Layout

Christopher

Contributors

Kenna

WELCOME TO SUMMER

BY KENNA S. EATON, GENERAL MANAGER

There probably are a few people who don’t love summer, but I don’t know them. The folks I know relish this season—for its sweetness, its bounty, and its relative shortness. I have found that here on the Olympic Peninsula, spring is a wonderful long-drawn-out a air of leaves unfolding, buds opening, and swaths of glorious green after the short, grey days of winter. Fall is resplendent in its length as well, with those glorious rust and orange shadings of the trees and grasses, the shortening of the days, and the welcome of a warming ﬁre. Summer, on the other hand, seems all too brief to me. Seasoned locals know not to plan any outdoor events until mid-July (my birthday, in fact!). As the heat takes time to come on, we are often still experiencing fresh greens and the tender veggies of spring when we’re longing for ripe tomatoes and fresh basil. However, when the heat does arrive, along with those blue skies and warmer waters, we are usually the ﬁrst in line to enjoy it, sitting on our decks or out on the beach, soaking up every moment of the golden hour.

Summer is all about the bounty of our local farmers. If you don’t have your own garden, visiting our local farm stands or the farmers market to buy fresh and direct from the producers is a weekly ritual for many. You’ll also ﬁnd the Co-op stocks that fresh bounty 7 days a week, all year round. Personally, I love those fresh blueberries that ripen quickly and the blackberries that take almost the whole summer to get sweet and juicy. And though I ﬁght with the thorny monsters (I swear those canes grow inches if not feet every day), it’s well worth it when my three-year-old grandkids come to visit, as picking blackberries is at the top of their list of fun things to do at Nana K’s house.

The sta savor summer at the Co-op mostly for the abundance of local produce, I think, but also for the long days that allow them to still enjoy the outdoors after working inside all day. And we’ll be enjoying the outdoors together at our annual sta party at Raincoast Farms, a perfect venue for over 100 sta and their families, to celebrate our teamwork by eating and dancing together! But really, regardless of how you spend your summer, on the water or land, there is no better place to be than out here on the Peninsula.

In Co-operation, Kenna

MEET YOUR NEW CO-OP BOARD

Please join us in welcoming our NEW Board of Directors. We are lucky to have such a passionate group of members to help lead our co-op into our next chapter. WELCOME! Seth H. Ocean M. Alicia

Logan H.

Thea O.

First Wednesday of the month at 6:30 pm

Hank W.

Inclusive Trade Spotlight

Bagito

(LGBTQIA+ owned)

Nuts for Cheese

(Woman & LGBTQIA+ owned)

Nuts For Cheese™, founded in 2015 by vegan chef Margaret Coons in London, Ontario, specializes in crafting 100% dairy-free, organic, cashew-based artisanal cheeses. The company has expanded its offerings to include a variety of plant-based products, such as cheese wedges, butters, and cream cheese-style spreads, all made without starches, gums, fillers, or artificial flavors. Nuts For Cheese™ is recognized as a leader in the plant-based cheese movement, with products available in over 5,000 retail locations across North America. The company is a certified Women Business Enterprise and certified LGBTQIA, reflecting its commitment to inclusivity and diversity. In 2023, Nuts For Cheese™ achieved the BRC Global Standard for Food Safety Certification with an A grade, underscoring its dedication to quality and safety.

Bagito is a certiﬁed B Corp dedicated to reducing single-use waste through durable, reusable products made from 100% recycled plastics and organic, non-GMO fabrics. Founded to support environmental education through its nonproﬁt partner, Power2Sustain, Bagito donates 5% of net proceeds to bring sustainability literacy into K–12 classrooms. As a company, they care deeply about the planet and strive to make a positive impact in every aspect of their work. Thanks to community support—including your Food Co-op purchases—Bagito has helped prevent thousands of pounds of plastic from entering the waste stream and has transformed that waste into high-quality, reusable goods.

BANH MI

A recipe from our Vietnamese edition of Community Cook

Bánh Mì (BUN-mee) is bread in Vietnamese, but also refers to the sandwich, a culinary fusion of French and Vietnamese, and an example of how linked food and history are.

A Brief History

The sandwich story begins under French colonial rule, somewhere between 1858 and 1954. The French couldn’t live without baguettes, and accompanying cold cuts, butter, cheese and pâté. So, wheat ﬂour was imported, bakeries opened, they locally cured ham to French tastes and the Viet people trained to make the French favorites. During this period, the Vietnamese also ate baguettes with butter and pâté, but that soon changed after the French left in the 1950s.

Sandwich revolutionizes during war years

Because of supply issues, Viet bakers added rice ﬂour to baguettes and the result was a crisper crust. The cold cuts and pâté returned to the prior Asian seasonings. Cheaper mayonnaise replaced expensive butter. They added pickled carrots and radishes, along with chilies, cucumber and cilantro. The French baguette with charcuterie was now born on the streets of Saigon, a distinctive sandwich. It wasn’t long until food carts across the country were selling these tasty and a ordable sandwiches. After the fall of Saigon in 1975, Viet refugees arrived in American and European cities, and bánh mì became an international sandwich sensation.

Basic bánh mì

Its ﬂavor proﬁle is quintessentially Vietnamese, combining aromatic, salty, sour, umami, and sweet with some heat in one sandwich.

Mix and Match

BREAD: a hand span of an airy, crispy baguette or bolillo roll (toast the bread and keep a hinge)

PROTEIN: Vietnamese ham, steamed pork, meatballs, baked tofu, fried eggs, chicken

VEGETABLES: sliced cucumber, pickled carrot & daikon

HERBS & SPICES: crisp cilantro, mint, basil, and/or fresh chilis

FATS: pâté, butter, mayonnaise, avocado

SEASONINGS: Salt, pepper, soy sauce, liquid aminos

No rules but some guidelines

Don’t overstu with protein, because a balanced bánh mì is a salad in a sandwich, with a 1 to 1 ratio of protein to veggies. Prep the bread: Rub the crust with wet hands and crisp in a 350 F oven for about 5 minutes. Let it cool, slit the bread open, leaving a hinge, hollow out some insides to make room for the ﬁlling.

Filling

Spread fat of choice on, season the fat, layer the ﬁlling on the bottom and top with veggies, pickles, chilies and herbs. Eat: Close and cut crosswise or keep whole. Enjoy!

A Few Classic Bánh Mì Combos

Bánh mì Xiu Mai (pork meatball sandwich) — pork meatballs marinated in a local flavored sauce, usually with a tomato, fish or soy sauce base. Serve with cilantro to get the true Vietnamese flavor.

Bánh mì thịt nướng (barbecue pork sandwich) — A very popular Vietnamese Sandwich for meat lovers. This is a grilled pork belly or grilled pork shoulder. It’s an authentic style and one of the true original Banh Mi from the 1950s.

Bánh mì chả cá (ﬁsh patty sandwich)—Fried ﬁsh cakes placed in the baguette, served with Sriracha sauce, seasoning, and carrot/ daikon pickles with veggies.

Bánh mì chay (vegan sandwich) — eaten twice a month during the full and half-moon celebrations. Most Buddhist followers have a vegan day twice per month.

FROM THE BOARD PRESIDENT

BY RUFINA GARAY, FOOD CO-OP BOARD PRESIDENT

When I began my term in o ce as Board President, it was on the heels of three rapid-succession resignations by board members that followed one resignation in protest and one removal of a board member. At immediate potential risk was the ability to vote or conduct board business. With the help of a former Food Co-op board president and others, we have managed to keep up the accelerated and intensiﬁed board workload with fewer members.

As I write, we are preparing to bring on four new board members elected from a slate of eleven wonderful candidates; and sadly, though not unexpectedly, we just received the resignation notice of one more board member.

To be sure, with this exodus, it has been a hard year for the board, the GM, former board members, member-owners, sta , and community members.

Becoming Board President was not an inviting opportunity, but I held a belief that we might turn hard circumstances into an opportunity for empathetic leadership and make shifts toward our ENDS goal that deﬁnes how we treat each other:

Treat people well, increasing equity and access by providing a safe, welcoming, and educational environment.

I began to look at the heated op-eds in multiple newspapers and controversial questions about accountability, transparency, racial and gender equity, respect and safety for all identities, communication, conduct, diversity, identity, inclusion, belonging, policies, and processes, as a good place to start deeper work to cultivate greater inclusion in our Food Co-op community by:

•Engaging in important dialogues and listening sessions,

•Deﬁning our work as a board

•Repairing and healing relationships.

Conﬂict often arises out of deep care, and healthy communication can be restored in the absence of shame, blame, and judgement.

Despite this challenged time, the Food Co-op has been performing above the standards of the ﬁnancial performance of the majority of food cooperatives (based on comparative National Cooperative of Grocers data). Our General Manager, Director of Operations, and sta have increased the ﬁscal health of the Food Co-op beyond the pandemic pivot.

Considering a Triple Bottom line Framework

When we consider the triple bottom line business framework (John Elkington, 1994) of measuring our success concerning people, planet, and proﬁt, the Food Co-op has done visibly well on the planet and proﬁt bottom lines which directly align with two of three of our ENDS goals:

• Strengthen and advocate for our local food system, with a vibrant culture of appreciation and support for local farms and producers.

• Treat the planet well, by modeling environmental stewardship and regularly sharing our accomplishments and challenges with member-owners.

Achievements toward both these ENDS have been made possible by member-owners’ direct contributions at checkout. The Co-op’s jar saver and recycling programs, and non-toxic cash register receipts are all part of modeling environmental stewardship. We have more work to do on the bottom line of people and our related ENDS goal.

Interdependence

Member-owners’ contributions collectively demonstrate the meaningful economic support and the important role of the Food Co-op within the local food system. Milestones are highlighted on our Gving by the Numbers page later in this report. This support has become more critical in light of: national freezes on federally reimbursable grants to farmers and congressional budget planning that anticipates a $230 billion cut over ten years within the Agricultural Committee budget.

Any cuts to the Supplemental Nutrition Assistance Program (or SNAP), the largest line item, directly impact vulnerable families in our community who currently receive SNAP beneﬁts and whose children become simultaneously veriﬁed and eligible for free lunch at school.

As a community, we will need our farmers and producers to keep growing and supplying food to the food bank, schools, the Food Co-op, and at the farmers market. We are truly interdependent.

As we intentionally continue cultivating community, we welcome community support to make our food systems more secure and to foster an environment that is inviting to member-owners who may be missing the Food Co-op.

We welcome the listening sessions with local organizations and member-owners that we are planning together. We appreciate the grace given to our ever-shifting board by Well-Organized, Black Lives Matters of Je erson County, Usawa Consulting, LLC, their respective leaders, and our memberowners.

In addition, the board has begun the intentional development of guidelines and a process to review its policies in light of recognizing where things might have gone better last year. Conﬂict resolution skills, trust-building, and inclusive culture-building are priorities for board training this year.

Closing 2024 with Gratitude

My personal observation is that everyone who has served on the board has done so with a spirit of service to others and deep appreciation for beloved community and quality foods. I thank each and every one of our former board members and those whose terms end this month. Thank you to member-owners for engaging in public board meetings, because you have helped us to grow as an organization.

As our newly elected board members take their elected board seats, I congratulate and thank them for their courage and commitment to lead.

CELEBRATING OUR COMMUNITY

BY KENNA S. EATON, GENERAL MANAGER

In 2024 we had our fair share of challenges, yet we were also successful at fulﬁlling a long-held vision—making it simple for members to donate to help strengthen our community.

And as with most change, it was memorable for how surprisingly di cult it was to achieve but also for the wonderfully successful result. That accomplishment, our well-funded Farmers Fund, took seven long years to bring to full fruition. The idea was simple—we’d all seen it at the other grocery stores—an option to round up at the register for a cause. What made it di cult for us is that our point-of-sales system didn’t have a simple way for us to ask the question on the pin pad at checkout. So, we implemented a round-up program that required you to know it existed and ask your cashier to round up for you. As the funds at the time went to Je erson Land Trust (JLT), pretty much the only folks who were aware of it were JLT members. We did raise some money, but frankly, not that much.

Each year we’d work with our IT people to try to make the dream a reality, although for some years, other more pressing projects took priority, like surviving Covid! But ﬁnally in the fall of 2023, thanks to our creative IT and Marketing teams, an easy way to give at the register became a reality. The ﬁrst month the program went into e ect we raised something like $9,000, compared to $250 the month before. WOW were we ever impressed! Impressed by how simple it was to donate to a great cause and impressed how generous our shoppers were—and continue to be.

As the program matured, we were able to add other recipients. The ﬁrst nine months of the year, donations go directly to the Farmers Fund; in October they go to our Co-operative Development Fund (which funds our GROW grants); and in November and December, they go to the Je erson County Food Bank Association.

While we celebrate the teamwork that made this happen and the generosity of our shoppers, I also want to celebrate the incredible community impact of raising over $100,000 in 2024. Those funds go directly toward our mission of nourishing our community in multiple ways. Ways that celebrate our land and our people, not just this year but for the future.

In 2024 we put over $9,000 into the Twin Pines Co-op Development Fund, which gives low interest loans for cooperative development, which in turn strengthen the economic resilience of communities like and including ours. Plus, through the JCFBA we gave over $20,000 to use in buying local produce & food for those who su er from food insecurity. And lastly, we gave over $79,000 in grants to local farmers and producers for investing in strengthening the local foodshed. Taken all together that is really something worth celebrating!

KINDESS IS A VALUE

BY THE FOOD CO-OP HR DEPARTMENT

Building, and perhaps rebuilding, community begins with mutual respect and trust. It’s no secret that our Food Co-op has had a tumultuous year, both with the Board of Directors as well as at the store. Coming back to our Cooperative Values has really brought grounding and guidance through some very challenging times. The two that have really stood out in our e orts at rebuilding trust and working together have been Inclusion and Respect.

Inclusion: We work to welcome and include our whole community.

Respect: We respect our community as individuals and treat each other with civility and grace.

Both of these values list “community” as their subjects, but what, or who rather, is this community? For the sake of our word-count here, let’s look at our Co-op employees and our shoppers. In a recent employee engagement survey, we learned that our sta really values the cooperative business-model and they’re proud to work here. They’re also hungry for more professional opportunities and want to have more of a voice in the o erings and policies here, which is a beautiful thing. We also learned in a community survey that people love the products we sell and how well-represented local farmers and makers are. There is a lot of pride for this place – how special that is! It seems, however, that we can all apply a bit more grace and respect to our community at the Food Co-op.

The Food Co-op is committed to improve workplace culture with supportive and thoughtful actions, from forming a nity groups and trainings internally as well as bringing in local professionals to assist us in these e orts. How our sta and shoppers interact with one another has a huge impact on everyone, as well. In a world that is changing so rapidly, and becoming in many ways, more fragmented, the coming together and acknowledging that we are all part of one human community deserving of respect and kindness is exactly the reason Cooperatives were founded in the ﬁrst place. To quote Bell Hooks, “love is really more of an interactive process. It’s about what we do, not just what we feel.” It seems so simple, really, to show respect and kindness to one another. A smile and a “hello” can go such a long way. Appreciation for all the hard work our sta does to keep the store safe, clean, and well-stocked (particularly amid times of shortages) gives everyone a little pep in their step. On that same idea, appreciation for our shoppers for choosing our store and values as the place they come to spend time and resources to support local businesses means so much, too. Acknowledging others and that they are deserving of respect as a being in this human community is a right and a value to everyone.

We have so much to learn in how we improve upon and continue to live by these values of respect and inclusion in our community. We certainly believe in the value of understanding one another and how we can serve each other with kindness. This Co-op is going to continue to do great things – we are so fortunate to have the support of our community at large.

Get to know our staﬀ and the foods they love.

FAVORITE FOOD TO SHARE:

Matthew

Maintenance Team - 2 years

FAVORITE FOOD TO SHARE:

Kale!

The free recipes we give out using all the fresh and local ingredients from the Co-op.

How do you feel connected in community through your work at The Food Co-op?

Talking with our members and meeting our suppliers makes me feel a strong connection to the community.

If you had one wish for our community what would it be?

I would wish that our community would continue to grow closer and more prosperous and that love and respect for each other would be the corner stone of it all.

How do you feel connected in community through your work at The Food Co-op?

I feel connected to the community through the farmer's I interact with.

If you had one wish for our community what would it be?

Support your local farmers!

Marketing Team - 2.5 years

Produce Team - 2.5 years

FAVORITE FOOD TO SHARE:

I am a berry freak! Raspberries, Strawberries, Blueberries etc.

How do you feel connected in community through your work at The Food Co-op?

Communicating with the Beans 4 Bags recipients, I have become familiar with our local non-proﬁts and their work.

If you had one wish for our community what would it be?

That people focus on their own self-healing. If we can't do our own work, how can we respond to community challenges?

FAVORITE FOOD TO SHARE:

Mango Salsa

How do you feel connected in community through your work at The Food Co-op?

Working in the frontend as a cashier, I am constantly engaging with customers, and I feel very connected to them and the community. I am involved in a few groups outside of work that our customers take part in as well so seeing them in the store, they feel more connected to me as a part of the community.

If you had one wish for our community what would it be?

If everyone could just get along - to understand that we all have diﬀerent opinions and outlooks, but that's ok and just embrace those diﬀerences.

Amber

Rebecca

Front End Team - 4.5years

FAVORITE FOOD TO SHARE:

Store Manager - 1 month

Charcuterie board AKA Charty, with lots of olives, pickles, grapes, cocktail onions, and of course cheese (the funkier the better) and meats!

How do you feel connected in community through your work at The Food Co-op?

The co-op is the community! With half of our shoppers and staﬀ making up this lovely little town on the water it's diﬃcult not to feel connected to the community. Everyday interactions and collaborations with local vendors and members all supporting the same mission.

If you had one wish for our community what would it be?

That we continue to work together towards shared vision and values. Everyone is Welcome!

CHANGES & MOVING FORWARD

BY KENNA S. EATON, GENERAL MANAGER

There is a quote attributed to author and speaker Jack Canﬁeld: “Change is inevitable in life. You can either resist it and potentially get run over by it, or you can choose to cooperate with it, adapt to it, and learn how to beneﬁt from it.”

2024 did bring about a few changes at your co-op, and 2025 is heralding even more. I’m thinking of this as a time when we lean into change, and when we invest in our operations—our people and our systems—to ensure both ﬁnancial and operational resiliency. We’ve also been thinking a lot about how we do our work, how we utilize technology, and how we can invest in our sta to create a more thriving workplace.

Physical changes in 2024 included re-opening our in-door seating area and re-painting our building. After 25 years, the paint had gotten shabby looking, it didn’t match the new addition, and the trellis around the store looked the worse for wear. Painting the building was a big undertaking, but I think it was well worth the e ort, another investment for the store. Now I am just waiting for the Virginia Creeper to grow back over our walls to soften us up a bit.

We tackled a few other maintenance jobs as well, but the biggest changes have been focused internally, speciﬁcally on how we do our work. We’re looking at the “how” from our use of technology (it could be better) to how we receive product in the back door. Most every system is under scrutiny. Coming up this year, we’ll also be working with sta (through our Employee Working Group) to help us address internal issues that were raised in the 2024 Employee Engagement Survey, with a strong focus on improving communications, training, accountability, and consistency. We are excited to see our sta working together to help generate positive solutions.

So far in 2025 we have already installed a new deli case as well as new recipe software to help our kitchen sta negotiate operational changes. There is a center-of-the-store re-set (i.e., Grocery and Wellness) planned for later this spring (date still to be decided) to help improve ﬂow and shopabilty. And at the end of March, we welcomed our new store manager, Amber Q, who was previously the general manager at the Co-op Market Grocery & Deli in Fairbanks, Alaska, before becoming Store Manager at Central Co-op in Tacoma, Washington. Amber is already helping us strengthen many of our systems so we can better meet your needs as members and shoppers.

While this year is a year of investments into systems and people, it is also a year of adaptation, working with the culture of our co-op to keep it vibrant and strong as that quote cited above, which ends by saying, “When you embrace change you will begin to see it as an opportunity for growth”— and that is just what we are doing.

FROM THE BOARD TREASURER

BY MONICA LE ROUX, BOARD TREASURER

As treasurer, it is my job to monitor the board’s expenditures as we work to reach out to our member-owners and as we seek to educate ourselves as board members for the tasks we have taken on. This means assisting with the creation of budgets for committees and the board as a whole, and partnering with the finance department as needed for each project the board commits to. It also means when the board makes important annual financial decisions regarding the Coop’s financial review or audit, as well as the patronage dividend proposal, it is the job of the treasurer to make a recommendation and prepare to answer both the board’s and our memberowners’ questions as to our course of action.

Following up on this last topic, I am pleased to be able to state that in 2025, the Food Co-op will again be issuing a patronage dividend. The dividend is always split, with a portion being retained as member equity to help fund the Co-op’s capital needs, and a portion issued as funds directly to our member-owners. You may use these funds in the store, request them in the form of a check, or donate them to enable our co-op to support other co-ops and nonproﬁts. You will be receiving notice of your exact dividend in June, but I can tell you that the split will be 70/30, the same as last year.

As board members, we have a fiduciary duty to hold this organization in trust for you, its memberowners. Amongst other things, that means that we have what is called a “duty of care.” For example, (and speaking as the treasurer) it is our job to take care to properly inform ourselves of the financial state of the Food Co-op. This duty involves reading the relevant reports, budgets, and business plans, asking questions of the general manager, and requesting more data as needed. The goal is to understand trends in the store and in the grocery industry in both the short and long term, and to account for the reasons behind di erences between the budget and the actual as the year goes on. Furthermore, it is our job to make sure the financial choices being made are also taking us at an appropriate speed in the direction of the Ends named in our policies.

Those member-owners attending our annual meeting on June 25th will have a chance to ask clarifying questions of the general manager and the board, who will do their best to answer, or ﬁnd and convey the information to you shortly thereafter. Additionally, if you’ve read over the Proﬁt and Loss statement, the Balance Sheet, and the Cash Flow Statement here in this annual report, and you’d like to ask about something that you’ve found confusing, the annual meeting will be your chance!

We truly appreciate your willingness to fully participate in the Food Coop’s shared ownership and representative democracy.

Thank you for reading.

BEANS FOR BAGS

$22,569

We reward people for their sustainability efforts by giving 8 cents back for each reusable bag used. You can then either keep the bag credit, OR get at bean. Get a bean, you ask? If you choose a bean (= $.08), you can choose where that money goes by dropping that bean into a jar, which represents 1 of 3 non-profits in the Jefferson County Community. Non-profits are nominated by member/owners and chosen by a committee. Two jars are rotated out bi-monthly, the third jar represents the Jefferson County Food Bank, which is supported year round. Each year 13 non-profits benefit from this program.

In partnership with Jefferson Healthcare and the Jefferson County Farmers Markets, children/youth 18 and younger who receive Apple Health and are patients at Jefferson Healthcare qualify for $20 of fresh fruit and vegetables (VegRx) monthly, January-March at the Food Co-op. June-December at the Jeffco Markets.

TOTAL COMMUNITY DONATIONS

$16,272

This is for your bake sale, your favorite NP Auction, Community Meetings, and so much more…

Change for Change is a program that gives our customers the opportunity to donate at checkout to support non-proﬁts, farms, and co-ops that ﬁt into our areas of community sharing.

$20,416

JEFFERSON COUNTY FOODBANK FOOD FUND

JCFBA funds were used to purchase food for those who need it and distributed throughout East Jeﬀerson County.

TOTAL COMMUNITY SPONSORSHIPS

$15,275

This is for your community, regional, cooperative event sponsorships. Creating community.

$79,276.67 THE FARMER FUND

These funds were distributed to 12 local farms for various projects intended to increase food resiliency in Jeﬀerson County. Grants are decided by the Community Engagement Committee 2024 was a year of incredible growth and generosity. We're proud to contribute to a thriving Jeﬀerson County, sharing not just our resources, but also a commitment to a healthier, more connected community. Thank you for joining us on this journey of giving and growth. Let’s keep the momentum going!

$8,972

An Endowment Fund used to help start up co-ops get capital. Interest generated from our fund is returned to our community via the Grow Fund Grant and available for local nonproﬁts and co-ops.

TWIN PINES COOPERATIVE FUND

OVER 600 BARS OF GOODNESS CHOCOLATE

3,600 LBS OF CAPE CLEARE COHO SALMON AND 650 CANS OF KATFISH SMOKED SALMON

OVER 5,000 POUNDS

FRESH CAPE CLEARE COHO & KING SALMON

4000 PINTS OF JOSE'S FAMOUS SALSA

COOKIES: SHORTBREAD: 9,800 TIRAMISU: 8,400

1,250 CEARRAS CINNAMON ROLLS

4,000 POUNDS OF BULK FLOUR FROM THE GRAINERY

200 LBS OF BULK PASTA FROM THE GRAINERY

600 POUNDS OF MIRACLE MORSELS TRAIL MIX

OVER 750 JARS OF HAMA HAMA OYSTERS

OVER 1,000 PANE D'AMORE PIZZA DOUGH BALLS

OVER 10,800 BOB'S BAGELS

1,000 LOAVES WHITE LOTUS SOURDOUGH BREAD

220 MOUNTAIN SPIRIT KICK ASS TINCTURES

OVER 2,000 QUARTS OF ELEVATED ICE CREAM

1,250 CEARRAS CINNAMON ROLLS

OVER 1,000 POUNDS OF BULK DADDY'S MUESLI

500 POUNDS OF ONE

RANCH BONES

BARS

MILK SOAP FROM KODAMA FARM

200 LBS OF 1,000 PANE D'AMORE PIZZA DOUGH BALLS

1,000 LOAVES OF WHITE LOTUS SOURDOUGH BREAD

OVER 3,000 PACKAGES OF MICRO GREENS FROM HOPE RISING

OVER 10,000 POUNDS OF BULK PEANUT BUTTER FROM CB'S NUTS

220 MOUNTAIN SPIRIT KICK ASS TINCTURES

Over 11,000 dozen chicken, duck, & quail eggs, including Chicken & Egg, One Straw, Solstice Farm, SpringRain Farm and Twin Cedars Farm

WHERE DOES YOUR DOLLAR GO AT THE CO-OP??

Cost of Goods

Ever wonder how your co-op spends each dollar you spend? This visual breaks it down clearly using a familiar container—because transparency is just as important as quality!

For every dollar spent at the Co-op:

• 62% goes toward the Cost of Goods — that’s the food and products you love.

• 26% supports Wages & Beneﬁts for our hardworking staff.

• 10% covers Operations, keeping the lights on and doors open.

• 1% is spent on Marketing, and Community Giving Programs.

• The remaining 1% is our Proﬁt, which is shared via Member Dividends

That tiny 1% proﬁt reﬂects our commitment to community over corporation. Every penny is thoughtfully reinvested or shared to keep our co-op thriving and values-driven.

Thanks for supporting a business model that puts people and planet ﬁrst!

Wednesday, June 25 5:30 PM via Zoom

PROTEIN POWER UP

Fuel your adventures with protein rich and nutritious snacks for all Local

Seed snacks (also in bulk)

THE CANTASTIC VOYAGE

FUNCTIONAL FOODS

seeds

Small package, big benefits. Seeds are an amazing food!

Flax

Flaxseed contains fiber and omega-3 fatty acids that may help prevent heart disease and lower cholesterol. Grind whole flaxseed to get the most nutritional benefits. Mixed with water, ground flaxseed can serve as an egg substitute in baked goods.

Hemp

The mild, nutty flavor of hemp seeds complements grains, salads and meats. Mix them into veggie burgers or sprinkle on pasta in place of Parmesan cheese. Hemp seeds are a complete protein rich in antioxidants and omega-3 fatty acids.

Sesame

From the Japanese condiment gomasio to Middle Eastern tahini, atop stir-fries and sauteed kale, sesame seeds have found a home in cuisines around the world. They’re rich in B vitamins, minerals and antioxidants. Black and golden brown sesame seeds are unhulled, giving them a richer flavor than hulled white seeds.

Quinoa

A staple of Peruvian and Bolivian cuisine for centuries, this gluten-free grain alternative is a nutrient-dense powerhouse. Quinoa adds texture to brothy soups and leafy salads. Cooking quinoa in your choice of milk creates a hearty, hot breakfast cereal.

Sunflower

Nutty sunflower seeds are popular in granola bars and trail mix, on salads and as a snack at baseball games. They’re full of minerals and heart-healthy antioxidant vitamin E, which helps reduce inflammation and lower cholesterol.

Watermelon Chia Parfait

Serves: 6. Total time: 1 hour 15 minutes; 15 minutes active.

4 cups seedless watermelon, cubed

1⁄2 cup chia seeds

4 cups seedless watermelon, cubed

2 tablespoons honey

1⁄2 cup chia seeds

1 tablespoon lemon juice

2 tablespoons honey

1 1⁄2 cups vanilla yogurt

1 tablespoon lemon juice

1 1⁄2 cups fresh raspberries Mint sprigs, for garnish

1 1⁄2 cups vanilla yogurt

1 1⁄2 cups fresh raspberries

Mint sprigs, for garnish

1. Put the watermelon cubes in a blender container and blend until smooth. Add chia seeds, honey and lemon and pulse until mixed. Transfer to a storage container and refrigerate until thickened, about an hour.

2. In six 8-ounce juice glasses or wine goblets, measure ¼ cup of the watermelon mixture, then top each with ¼ cup of yogurt and ¼ cup of watermelon, then top with ¼ cup raspberries.

3. Garnish with mint and serve.

2. In six 8-ounce juice glasses or wine goblets, measure ¼ cup of the watermelon mixture, then top each with ¼ cup of yogurt and ¼ cup of watermelon, then top with ¼ cup raspberries.

Chia

Small but mighty, chia seeds are highly nutritious, full of protein, fiber, minerals, omega-3 fatty acids and antioxidants. The texture of chia is unique — the seeds develop a jelly-like coating when soaked in liquid, as in the parfait above.

Double Chocolate Hemp Heart Cookies

22 cookies. Total time: 30 minutes; 15 minutes active.

2 cups almond flour

2 tablespoons cocoa

2 cups almond flour

1 teaspoon baking soda

2 tablespoons cocoa

1 teaspoon baking powder

1 teaspoon baking soda

1⁄2 teaspoon salt

1 teaspoon baking powder

1⁄2 teaspoon salt

1⁄2 cup coconut oil (refined), melted

1 cup sugar

1⁄2 cup coconut oil (refined), melted

1 cup sugar

1 teaspoon vanilla

1 large egg

1 teaspoon vanilla

1 large egg

1 cup chocolate chips

1⁄2 cup hemp hearts

1 cup chocolate chips

1⁄2 cup hemp hearts

1. Preheat the oven to 350 F. Line two sheet pans with parchment paper and reserve.

2. In a large bowl, combine the almond flour, cocoa, baking soda, baking powder and salt. Whisk to mix, crushing any lumps of almond flour.

3. In a medium bowl, stir the coconut oil and sugar until smooth, then stir in the vanilla. Lightly beat the egg and stir in.

4. Scrape the wet mixture into the dry mixture and stir to mix well. Stir in the chocolate chips and hemp hearts.

5. Make 2 tablespoon-sized portions of dough, roll into balls, and place on the prepared pans with 2 inches between the dough balls.

6. Dampen your palms and lightly flatten the dough to ¾-inch-thick disks.

7. Bake for 7 minutes, then reverse the position of the pans and bake for 7 minutes longer.

Watermelon Chia Parfait

Pepitas

Pumpkin seeds, or pepitas, are packed with high-quality protein, essential amino acids, magnesium and zinc. For a super snack, toss pepitas with sweet or savory spices (try cinnamon, ginger or chili powder) and toast them in the oven.

Goddess Bowl

Serves: 4. Total time: 25 minutes; 15 minutes active.

1 cup dry quinoa or bulgur

1 1⁄2 cups plus 1 tablespoon water, divided

1⁄4 cup tahini

1 tablespoon cider vinegar

1 tablespoon Sriracha sauce

1 tablespoon tamari sauce plus 1 teaspoon, divided

1 tablespoon honey

1⁄2 cup raw unsalted pumpkin seeds

1 bunch Tuscan kale, thinly sliced

2 large carrots, shredded

2 medium avocados, halved and pitted

1. Cook the quinoa or bulgur. In a small pot, bring 1 1⁄2 cups water to a boil, then add the grain. Return to a boil, and if using quinoa, reduce the heat to low and cook for 14 minutes, covered. For bulgur, bring to a boil for 1 minute, then cover and let stand for 15 minutes. Fluff the finished grain with a fork.

2. While the grain cooks, place the tahini, cider vinegar, one tablespoon each tamari, honey, Sriracha sauce and water in a small bowl and stir with a fork until smooth. Add a bit more water if the dressing is too thick.

3. Place the pumpkin seeds in a small saute pan and swirl over medium-high heat. When they begin to pop and become fragrant, stir in the tamari. The tamari will coat the seeds and the pan will be dry. Transfer to a bowl to cool.

4. Place a quarter of the cooked grains in each of four low, wide bowls. Arrange the raw kale and carrots on top of the grains, then slice the avocado halves in the skin and carefully scoop them out with a spoon. Fan half an avocado over each bowl. Top with sauce and pumpkin seeds.

The bulk section of the co-op makes it easy to try different types of seeds — you can scoop a little or a lot! Keep in mind that many seeds contain oils that can turn rancid with prolonged exposure to light and heat, so it’s smart to store them in the fridge or another cool, dark place to retain the best quality.

Poppy Seeds

These teeny-tiny seeds add crunch to sweet and savory baked goods, along with the benefit of minerals manganese, copper and calcium. Black poppy seeds are popular in Eastern European pastries while Indian cuisine makes use of ground white poppy seeds.

Lemon Poppy Seed Cake

Serves: 12. Total time: 1 hour, 40 minutes.

Cake

1 cup poppy seeds

1 cup milk

2 1⁄2 cups flour

1 teaspoon baking soda

1 teaspoon salt

4 eggs, separated

1 1⁄2 cups sugar

3⁄4 cup vegetable oil

1⁄2 cup unsalted butter, melted

3 tablespoons lemon juice

3 tablespoons lemon zest

1 1⁄2 teaspoon vanilla

1 cup plain Greek yogurt

Icing

1 cup powdered sugar

2 tablespoons lemon juice

1. Preheat oven to 350 F and grease a Bundt-style cake pan.

2. In a small saucepan, over medium heat, combine poppy seeds and milk and bring to a boil, stirring constantly. Let boil for 1 minute, remove from heat and let cool 20 minutes or until lukewarm.

3. In a mixing bowl, mix together flour, baking soda and salt.

4. In a separate mixing bowl beat together the poppy seed mixture, egg yolks, sugar, oil, butter, 3 tablespoons lemon juice, lemon zest, vanilla and yogurt and beat until smooth.

5. Stir the wet ingredients into the dry ingredients until well combined.

6. In a clean, dry mixing bowl, beat egg whites with a wire whisk or electric mixer until stiff peaks form.

7. Gently fold the egg whites into the batter, until just incorporated.

8. Pour the batter into the prepared cake pan. Gently spread the batter to smooth it out and fill in any gaps.

9. Bake for 55 to 60 minutes or until the cake is browned, the edges pull away from the sides of the pan and a toothpick inserted into the middle of the cake comes out clean.

10. Allow the cake to cool 10 minutes, then invert the pan to release the cake.

11. After the cake has completely cooled, mix together powdered sugar and 2 tablespoons lemon juice in a small mixing bowl, until smooth. Drizzle the icing on the cake and let stand for 20 minutes until the glaze is set. Cut the cake into wedges and serve.