Fall Issue 2026 | The Natural Enquirer | Oct - Dec by Skagit Valley Food Co-op

Fall Issue | 2026

• A Publication of the Skagit Valley Food Co-op • Open Daily to Everyone • Downtown Mount Vernon •

2026

16 Burlington Parks & Recreation

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It’s hard not to imagine “Co-op” as synonymous with “Community.” Co-ops are, after all, cooperatively and community owned. From the earliest days, Co-op members have worked together, compromised, and considered different viewpoints in order to thrive. The farming community, the worker community, the community of the gluten-free, the community of the not-for-profit business model— all these communities and more are supported by the Co-op.

Yet, despite all this, the “Co-op Equals Community” equation isn’t a given, something we can take for granted. Community requires people to commune: to interact, to be present with one another. And many of us are a little rusty at communing. The welcome news is that the Co-op, our Co-op, is a perfect, low stakes, high reward spot to practice the fine art of being in community. The first question, though, may be—why bother? Why not keep our heads down, put our Cosmic Crisp apples and fresh baguettes in our carts and just check out? For many of us—and it matters not where we are on the political spectrum—life feels uncertain and uneasy. We hear that, as a rule, people don’t do well without contact with other people, and just as importantly, that society suffers unless people willingly check in with each other—preferably, in the real world, in real time, in their real, 3D skins. Isolation can be a precursor to feeling helpless in the world, and without contact and support, we are more apt to view each other with distrust and suspicion. Community right now is not just an admirable idea, but essential. Community may be what pulls us back from the brink of both despair and division. Derek Thompson published “The Anti-Social Century” in The Atlantic in February 2025, a time when many of us were regrouping and wondering what would come next. One of Thompson’s ideas sticks with me. Imagine we live in three concentric social rings—three circles reshaped perhaps by the COVID years of isolation and by an exponentially growing reliance on online communication. The innermost circle is the intimate realm of friends and families. The outermost circle is the group Thompson calls “our tribe,” where we find accord with, and reinforcement for, our beliefs. This outer circle is now often online, the expansive group (often far-flung) whose communications mirror, support, and entrench our own beliefs. In between, and largely missing these days, is the middle circle: the village. If you are a reader of cozy English mysteries, you know the idyllic (if occasionally lethal) version of this world—the village baker; the chemist (oops, pharmacist); Tommy, that charming rascal whose parents own the sheep farm; the people who rub elbows every Saturday at the market and who debate with one another in town

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Community in Practice

by Beverly Faxon

council meetings. In the middle circle, our belief systems may diverge, and we may share no political alliance, but we share the same physical space, and some of the interests that come with that proximity. Why does this middle circle matter? Because, Thompson tells us, it is this circle where we learn to get along, where we learn to practice tolerance. This circle is the “key to social cohesion.” This is the layer where we stop seeing people as cardboard cut-outs or disembodied voices spouting ideas we don’t understand or we actively dislike. We see them instead as real people (possibly spouting ideas we don’t understand or we actively dislike). But we also begin to see that they are more than those ideas— that they, too, have children they worry about; or that they, too, are quietly relieved when the fall rains come back; or they, too, wait all year for local strawberries, Oregon melons, and the arrival of fresh satsumas and pomegranates. And as we see this, perhaps we feel less polarized, perhaps we feel less frightened, perhaps we see each other less as immovable adversaries. Perhaps strangers become less threatening, and finding common ground becomes more possible. Some of us discover middle circle groups to join or to attend regularly: school board meetings or school fundraising groups; local government councils; volunteer opportunities at a food bank or a hospital or a trail building group. We take a quilting class or go to the gym. All provide opportunities, if we take advantage of them, to support and build the middle ring. And, although for some the Co-op is part of an intimate inner circle, and for others it is part of the tribe of similar thinkers, I would suggest that for most of us, the Co-op, like the marketplace in the square, is one place to gently practice community interaction within the middle circle. Assumptions aside, not everyone at the Co-op shares the same worldview or the same political stance. But everyone is accepted as part of the Co-op community. Every practice of being present at the Co-op, with a receptivity and openness, can be rewarding. Rewarding to the senses, certainly. (Just look at that rainbow chard. And the smell of coffee. And the taste of those cheddar samples.) But rewarding, too, when we notice the people around us and take even the smallest opportunity to connect: the nod, the smile, the offer to help someone who is standing in the bulk aisle, looking bewildered. Every time we visit, we have a chance to practice just one conversation, no matter how brief, with someone we know only by sight, or don’t know at all. Each smile or nod puts a stitch in the net of social cohesion. And in these small ways, we reinforce, for ourselves and others, that strangers don’t need to signal alarm. We remind ourselves that we are all in this together.

IN THIS ISSUE Out & About with the Co-op

• 3

An Update from Viva Farms

• 4

Women-Owned Wellness

• 6

New + Notable Products

• 11

Tierra Farms

• 13

3 From Farm to Food Bank

5 How Co-ops Helped Build Organics

7 Stories of Cooperation

FROM THE BOARD

Mission Driven by Kristen Ekstran, Board President

As late summer winds down, our family is focused on all the things that make Skagit so special. Our youngest, a Co-op kid through and through, is preparing to leave the Valley for college. After she got her license, her first act of independence was to drive to the Co-op to hang out in the mezzanine with her favorite Co-op treat. Now, as she heads off to NYC, the Co-op is one of the things she says she’ll miss most about home. The Co-op is so much more than a grocery store—a Third Place—for so many of us, including board members. Though we all have our unique ties to the Co-op, each of us cares deeply enough about its health and longevity to commit our time, energy, and efforts to fulfilling the Co-op’s mission. Our focus for the coming year is a strategic planning process. We’re excited to be working with a co-op and non-profit strategic planning specialist to support us through an in-depth, data-driven, and communityinformed vision with specific goals and strategies to drive operational decisions and plans. We launch our work at a full-day retreat in October, and I can’t think of a better way to celebrate Co-op Month! I’d like to introduce you to the 2026-2027 Board of Trustees who will be working to set a course for the Co-op’s continued success: Kristen Ekstran, President Rob Smith, Vice President Nikki Boyce, Treasurer Zach Armstrong, Secretary

Linda Fenstermaker Amber Robinson Brian Zinke

Past and Current Board Members (left to right) Rob, Nikki, Brad, Leah, Tom, Leigha, Casey, Kristen, Zach, Brian, Linda, and Amber.

You may notice that the Board make-up has shifted over this past year—we have four new members in 2026. Let’s give you a quick recap of how we got here! Nikki Boyce, our Treasurer, was appointed to fill an empty Board seat in January, taking over a term that was set to expire in May. In May, she ran for re-election, and was elected to another three-year term. Linda Fenstermaker, Chair of the Community Giving Committee (and local farmer, and former Co-op employee) ran for the Board and was elected in May, after long-time Board Member Casey Schoenberger decided not to run for re-election. Long-time Board Members Tom Theisen and Brad Claypool decided to step off the Board in July and August, respectively, opening up two Board seats that the Board needed to fill. We want to thank both Tom and Brad for their dedication to the Co-op and the leadership they have provided over the years.

Fortunately, two other very qualified candidates ran for the Board during the spring elections and received a number of votes. As a result, we have appointed Amber Robinson and Brian Zinke to fill Tom and Brad’s vacated seats. Both Amber and Brian plan to run for re-election next year, as they are only serving the remainder of the terms. Zach Armstrong, our Staff Board Member, is taking on a new role as Board Secretary. We are happy to have long-term Board member Rob Smith, in a new role as Vice President. Rob has served in many committees and was most recently our Board Treasurer, bringing a wide breadth of experience to the Vice President role. We are grateful for the service and commitment of all our Board members and are looking forward to working together in the years to come.

FROM THE GENERAL MANAGER

Our Co-op: Powered By People

Our 2025 Annual Report is now available in the Co-op and online!

by Leah Scates, General Manager

Lately, I have been thinking about how much beauty lies in imperfection. What I tell my team is that every obstacle is a learning opportunity. We are all human, and mistakes and missteps happen—and that is okay! It only makes us stronger. The fact that our Co-op is powered by people is one of the things that makes us unique. The Co-op doesn’t have AI systems that interpret which products are “best” to suit your needs—it’s our people who are passionate about quality and values making these decisions. While our staff do use product movement and trends reports to make decisions on the items we carry in store, ultimately, the products you see on our shelves are a reflection of the people who are doing the work of interpreting those reports while also listening to your feedback and suggestions. Our buyers sample these products with their own families before they make it into your shopping carts. I personally love knowing this and will often lean into our staff before making a purchase. I know that before I buy some snacks for my toddler I can ask Estrella, our Category Manager, what her little one’s current favorites are. If I am going to a dinner party, I will ask Kristian in Beer & Wine which new Washington wine I should bring. And if I’m not sure what to cook for dinner, I’ll ask Clay in Produce what local produce we might have in store today.

Open Daily to Everyone! Store Hours | 7am – 9pm Deli Hours Mercantile 7am – 8 pm

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Co-op Board Meetings The Board of Trustees meet at the Co-op on the 2nd Thursday of each month at 7:45am

October 8 | November 12 | December 10 Skagit Valley Food Co-op Mission Statement

Skagit Valley Food Co-op is a not-for-profit organization whose purpose is to provide good food at a fair price. As stated in the Co-op by-laws: “The Co-op shall promote member welfare by utilizing their united effort for the purchase and distribution of commodities in accordance with the following criteria… A. Maintain the not-for-profit status of the Co-op B. Offer high quality products that contribute to good nutrition C. Support a low-impact, non-harmful approach to the environment D. Support local suppliers and producers E. A commitment to building a cooperative economy and supporting others who share that commitment F. A commitment to educational programs relevant to members and non-members in the community."

Nicole Noteboom EDITOR

Leigha Staffenhagen CONTRIBUTING EDITOR

Knowing the Co-op is run by people, you can imagine that as humans we too have off-days, we struggle, and we make mistakes. And knowing that we humans at the Co-op work hard to prioritize working with other humans and businesses that put people first, there are even more individuals up and down the supply chain living out this wild and wonderful human experience. And so, the beauty and the burden of a cooperative supply chain is its our humanness, including the imperfection inherent with the many moving pieces of a human-powered machine. I recently overheard someone say “I love how analog the Co-op is.” Hear, hear! A little crunchy, a lot old school, and we wouldn’t have it any other way. We still use filing cabinets and paper, albeit sparingly. You are even

reading a paper now, written by talented staff and community members and edited by a small, but mighty marketing team of three. We count product with our fingers, eyes, and the calculators in our brains. We make food by hand, and a whole lot of it! We show up every-dang-day to the Co-op with purpose and personhood, usually with a smile, but on occasion a nod and a yawn. We wake at dawn to open the doors at seven o’clock, after all. We are not cogs in a wheel nor bots on the rise, we are the real deal doing our best to support our own livelihoods while simultaneously serving our community with our many unique talents, perspectives, and quirks, too. All that humanity, may not matter, or come to mind, when a shelf is empty, a favorite is sold out, or a checkout line is long. But, one might consider what could have possibly gone wrong along the livelong way: a flat tire or a delayed ferry, a child’s illness or a spouse’s surgery, a shipping snafu or some sort of weather event in a prime growing region. The logistics are legion. Or, on second thought, one might let out a sigh of acceptance: ah yes, the Co-op is human too, and that is what I love about it. As we wrap up this year and start peering into the crystal ball for 2027, it’s not clear to see every challenge that will come up, but what I hope is that we will continue to extend grace to one another as we navigate this human life and participate in this beautiful community-owned and people-operated grocery store.

Megan Young DESIGN

Leah Scates, Justin DeMeyere, Nancylee Bouscher STAFF CONTRIBUTORS

Kristen Ekstran, Rob Smith, Nikki Boyce, Zach Armstrong, Linda Fenstermaker, Amber Robinson, Brian Zinke SVFC BOARD OF TRUSTEES

The Natural Enquirer is a quarterly publication of the Skagit Valley Food Co-op. Opinions expressed are those of the writers and may not reflect Co-op policy. No articles are meant to be used for diagnosis or treatment of illness. The Co-op does not endorse the products or services of advertisers. Copyright 2026. Reprints with permission.

Skagit Valley Food Co-op

The Natural Enquirer

Fall Issue

October – December 2026

From Farm to Food Bank: Growing Impact By Trisha Hochreiter, Community Food Access Manager and Karsyn Hanson, Director of Community Engagement (Community Action)

The Farm-to-Food Bank loan program has been operating for a few months now! During that time, we have received over 3,500 pounds of produce, everything from lettuce and berries, to tomatoes, fresh onions, beets, and cucumbers. The list goes on. We have seen the impact of this program go beyond the food itself. When farmers drop off their food at the Food Distribution Center, we hear stories of gratitude. For farmers, this loan program has provided much needed flexibility that traditional loan options do not provide, while also helping meet community needs. One farmer shared how grateful they were to be able to spend time with their loved ones during a difficult period, while also knowing their farm would be able to continue operating. Having the support of the loan relieved a tremendous amount of stress. Every month the Food Distribution Center receives around 350,000 pounds of food, everything from shelfstable products to produce. With the rising cost of living, fresh fruits and vegetables are becoming increasingly expensive, making them harder for families to afford. At the same time, the Food Distribution Center has limited funding to purchase enough fresh produce to keep up with growing need at food banks. The Farm-to-Food Bank program helps bridge this gap, providing fresh food to people who need it while also supporting local farmers. For the community, this loan program provides fresh produce, dairy, and protein to food banks to distribute. Food banks typically have a greater supply of shelf-stable products and more limited access to fresh produce, dairy products, or protein options. Access to produce is essential for individuals and families utilizing food banks. Nutritious options support healthy eating and help individuals and families maintain their health. “...Food banks, and the farmers, and Community Action are taking that stressor away and saying, ‘We’ve got your back, there's vegetables at the food bank, you don’t have to worry about that, your family will eat well.’” — Arielle Luckmann, Waxwing Farm

Farm fresh veggies arriving at TriParish Food Bank in Burlington.

We’ve seen the impact of increased access firsthand through Community Action’s Commodity Supplemental Food Program, otherwise known as the Senior Food Box Program. This program delivers food boxes to low-income seniors age 60 and up. These food boxes include 30 pounds of shelf stable foods like canned produce, cereal, juice, rice or pasta, milk, and protein. For many seniors, access to fresh produce is especially important, including for those managing health conditions with specific dietary needs. We heard from some participants that the lack of fresh produce meant the food box was no longer meeting their needs, and some chose to leave the program.

Previously, we had funding that allowed us to purchase pre-boxed fresh produce each week to distribute alongside the shelf-stable food boxes. When that funding ended, we had to rely more heavily on donations and limited funding to purchase fresh food. The Farm-to-Food Bank program has helped fill that gap, giving us more fresh produce and a greater variety of fruits and vegetables to offer. The Senior Food Box program provides a 5–10-pound box of fresh fruits and vegetables alongside the traditional food box, helping us better meet the needs of the seniors we serve. For seniors living on limited incomes, that additional box means greater access to foods that can otherwise be difficult or expensive to purchase. It also means more choice, variety, and locally grown food on the table. Tri-Parish Food Bank, one of the local food banks we partner with, shared their gratitude to be able to hand out fresh produce. Volunteers were especially excited to give every client who came through that day a fresh head of lettuce, along with other items made available through the loan program. “Everybody deserves fresh, local, healthy food and vegetables, and that is what I am so grateful for as a farmer —to be able to grow it for people and then have the places in which we can get it to the people.” — Arielle Luckmann, Waxwing Farm

This partnership with the Skagit Valley Food Co-op and participating local farms has brought tremendous benefits to people accessing the 20 local food programs supported by Community Action’s Food Distribution Center across Skagit, Island, and San Juan counties. Creative approaches to strengthening the regional food system, like the Farm-to-Food Bank program, are essential to increasing both economic stability for farmers and food security for individuals and families. It has been incredibly rewarding to see how this support is making its way full circle—from helping farmers through a challenging time to putting fresh, local food on the tables of seniors and families in our communities. We are grateful to the Skagit Valley Food Co-op, our participating farmers, and the food programs that make strengthening our food system possible. We look forward to seeing what else can grow from this investment.

Scan to Watch a Video on the Skagit Food Distribution Center & the Power of Prevention

Out & About With the Co-op

Summer was another splendid season of fairs, festivals, and fun for our Co-op Outreach Team. We are always so grateful for the connections we make at off-site events. Did you SEE the size of the pumpkins at Christianson’s Giant Pumpkin Festival?! We’ll have one of the prize-winners at the Co-op this October for your viewing pleasure. And be sure to come see us for an awesome array of autumn activities and holiday happenings, if you dare!

oct

Bread to beer event 12 – 3pm | Chuckanut Brewery Did you know? The Co-op is a member of the Skagit Food Waste Prevention Coalition! In honor of Food Waste Prevention Week, we teamed up with the Skagit WSU Extension and Chuckanut Brewery to sponsor their bread-to-beer event, where they’ve transformed uneaten bread from the Co-op and Water Tank Bakery into beer! Bring the whole family out for a fun afternoon of food waste prevention activities, food trucks, and a free tasting of Skagit Baker’s Beer.

Carolina and Vanessa hand out candy at 2025’s YMCA Halloween Spooktacular.

oct

5 – 8pm | Skagit Valley Family YMCA Join us at the YMCA’s free, family-friendly Spooktacular with heaps of Halloween-themed activities, games, and prizes for kids and parents alike to enjoy! From carnival games and a spooky pumpkin patch to face painting and a special performance of Thriller, bring the whole fam and don’t forget to wear your best costume!

And don’t fret—if you miss the event, you can find 6-packs of the beer in the Co-op, or head to Chuckanut for a fresh pint!

dec

Oct

4 – 6pm | First Street Come on down to First Street on Friday for a fun and safe alternative to neighborhood trick-or-treating! Grab your ghouls and goblins and make your way to Downtown Mount Vernon for this highly anticipated annual trick-or-treat event. We’ll be here handing out candy to all the cute kiddos in costumes.

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Downtown MV holiday parade 5 – 6pm | First Street Kick off the holiday season and have a holly jolly time at Downtown Mount Vernon’s Holiday parade! Come for the brightly decorated floats and cars and stay for the tree lighting in Pine Square. Make sure to keep your eye out for your Co-op handing out winter citrus to celebrate the season!

Downtown MV trick-or-treat

Skagit Valley Food Co-op

YMCA Halloween Spooktacular

Fall Issue

October – December 2026

100 Humans & More Land Than Ever An Update from Viva Farms

by Elma Burnham, Viva Farms Communications Manager

Viva Farms had a busy summer! After opening the Barn at Viva Farms to farmers earlier this year, we continued to grow into the new multi-use farm facility with farmers filling the cooler, produce trucks pulling in and out most days, and completing construction on the upstairs community space. And in July, we finally closed on a land purchase in King County! We are expanding in place, purchasing 52 acres of agricultural land in Woodinville, WA with funding provided by the King County Conservation Futures grant program. Previously, the Viva Farms King County site was just ten acres, smaller than the Viva Farms Skagit County’s original site, but with just as many farm businesses incubating on smaller parcels. In total, Viva Farms is supporting 36 farms between the two locations; together, farmers are managing nearly 200 acres of organic farmland on and off site. Later this fall, about thirty students will graduate from the Practicum in Sustainable Agriculture. Read more about Viva Farms King County here!

Excluding eaters, Viva Farms is a community of almost 100 humans, including incubating farmers, their farm’s employees, staff, board, and students between our two locations in Skagit and King County. Excitingly, the ties that bond Viva Farms to the Co-op, and to the Skagit, are many. You’ll often see Viva Farms incubators and alumni being featured on the weekly fresh produce lists. Earlier this year, some incubating farms received support from the Farm-to-Food Bank Initiative funded through the Co-op’s Growing Good Fund. We are a community-focused organization, and all of the 100 or so humans who make up Viva Farms participate in other corners of local community too: they have students in schools, volunteer on boards, shop at the Co-op, have library cards, donate produce to the food bank and to Skagit Gleaners. You might recognize more of them than you think! Including… Rob Smith! We are delighted to share that Rob has recently been named the Executive Director of Viva Farms! Following Michael Frazier’s resignation after twelve years of integral leadership, the Viva Farms’ Board of Directors named Rob as the Interim Executive Director in June and voted to confirm his position as permanent in August. Many of you may already know Rob. He has served on the Co-op Board since 2014, having served as Treasurer, Secretary, and on numerous committees across the tenure of three General Managers. Please join us in congratulating Rob on this next step at Viva Farms as you see him around town, and thank both him and Michael for their years of service strengthening food systems in our community and region! You can get in touch with Rob and the rest of the team at Viva Farms at info@vivafarms.org. Thank you, Co-op members, staff, and farmers for all your support!

Rob Smith, Executive Director of Viva Farms.

Viva Farms is a nonprofit farm business training program and incubator farm with locations in both Skagit and King County. Our mission is to empower aspiring and limited-resource farmers by providing bilingual (Spanish-English) training in holistic organic farming practices, as well as access to land, infrastructure, equipment, marketing, capital and community. We are growing farmers, community, and food

Learn more at vivafarms.org or call 360.969.7191 x 804

Look for the logo to support farmers and workers around the world. 4

Skagit Valley Food Co-op

The Natural Enquirer

Fall Issue

October – December 2026

How Food Co-ops Helped Build the Organics Movement by Jon Steinman, Guest Contributor (originally published in PCC’s September Sound Consumer)

A once radical idea has reshaped the food system. Organic strawberries, once rare in grocery stores, now fill Walmart’s produce aisles. Costco is the country’s largest seller of organic food. Hershey’s even introduced an organic version of Reese’s Peanut Butter Cups in 2021. For some longtime organic shoppers, such developments felt like a contradiction—a movement born in opposition to industrial agriculture had finally been absorbed by it. For others it’s evidence of triumph rather than compromise. Either way, the widespread adoption of organics is the result of a movement built by many hands. Organic didn’t become mainstream simply because consumers demanded it. Farmers, certifiers, distributors, mission-driven companies, and especially food co-ops spent decades crafting the social, economic, and institutional conditions that enabled organic to move from fringe to the center of American grocery shopping. Most notable was the counter-culture movement of the 1960s and 1970s whose members grabbed hold of organic principles, integrated them into buying clubs and stores, educated their communities, cultivated consumer expectations, supported certification before federal standards, built supply chain infrastructure so organic could proliferate, and eventually defended standards as the market expanded. Even now, co-ops support organics far more than other outlets. Food co-ops reported stocking 38% organic products in stores in a National Co-op Grocers report in 2023, compared with 25% in natural grocery stores and 3% in conventional grocery stores. Food co-ops have always been at the fulcrum of the ‘organic movement’. Organics Deeper Roots In many ways, the organic movement was a recovery project: a rediscovering of principles that have guided human relationships with land for millennia: healthy soils, interconnected ecosystems, and reciprocity between people and place. Organic was not about inventing something entirely new, but about resisting a growing separation between human beings and living systems in a turbulent era. It was a stake in the ground declaring: we are of the earth, not at war with it. Building an organic future required more than organic farmers, it required people who understood food, nutrition, and supply chains.

Organic also required infrastructure. Through the creation of regional cooperative warehouses and distribution networks in the 1970s, food co-ops helped build the architecture of an organic food supply—creating the pathways for food dollars to flow from eaters to producers. This influence was achieved through scale. “These new wave co-ops—scattered from Louisville to NYC, from Chicago to rural Maine, from Austin to the Puget Sound—are selling more than half a billion dollars’ worth of food each year,” wrote Daniel Zwerdling in 1979. He also noted: “Some of the people who work and shop at co-ops seem almost starved for a sense of communion with the earth and with their food and the co-ops help provide it.” How Food Co-ops Built a Market for Organics An established brand like Hershey can introduce an organic peanut butter cup today with relatively little risk. The corporation can test demand, secure distribution, and rely on an existing organic marketplace. But that marketplace did not appear on its own. It was built by organizations willing to take risks when organic was still uncertain, expensive, and unfamiliar. Food co-ops played a crucial role by creating the early demand that allowed the entire system to develop. The equation was simple: · Farmers could transition to organic because co-ops would buy their products.

That’s why food co-ops mattered. Between 1969 and 1979, upwards of 10,000 food co-ops were established across the United States. These co-ops were as much about education, information, and movement building as they were about selling food. As Warren Belasco wrote in Appetite for Change: How the Counterculture Took on the Food Industry, co-ops became “neighborhood outposts of the countercuisine,” providing “advice, moral support, and living examples unavailable through regular media and markets.” Guidebooks for alternative living were often first circulated through co-ops, including the bestselling 1976 handbook for vegetarian cookery, Laurel’s Kitchen, which emerged from the Organic Foods Co-op in Berkeley, California. Volunteer-run co-ops became classrooms as much as grocery stores—sometimes literally, with instruction on nutrition and cooking. Members weighed and bagged, cut and wrapped, and filled their own reusable containers. An entire generation began to see and understand a food system largely hidden by conventional supermarkets. They reshaped it, too, through ingredient transparency, nutritional information, and communicating the social and ecological impacts of food.

· Manufacturers could launch organic products because co-ops would stock them. · Certifiers could emerge because co-ops required verification. · Distributors could specialize because co-ops created reliable demand.

But shaping the marketplace increasingly meant engaging beyond the shelves. As organic expanded into mainstream retail, protecting the integrity of the label became as important as building the market itself. Few individual food co-ops have the resources to engage consistently in national policy, which is why the organic food sector formed the National Organic Coalition (NOC) and the Organic Trade Association (OTA). Many food co-ops actively participate on NOC calls and advocacy work, while PCC’s Mike Wenrick currently serves on its board of directors. For the broader food co-op community, that advocacy is carried by NCG. Twice each year, Senior Advocacy Manager Mandy Makinen travels to Capitol Hill to defend the standards co-op shoppers helped establish. “We’re making sure the organic regulations don’t get watered down so that consumers can continue to trust the Certified Organic label,” she says. NCG’s Vice President of Advocacy & Sustainability, Allie Mentzer, also serves on NOC’s board. The Hidden Benefits of Organics Organic has never been only about ecological and human health. It has also been about preserving agricultural knowledge, sustaining farming communities, and ensuring that the people closest to the source of our food can make a living from it. Consumer food co-ops helped create demand for organic food long before it was commercially viable. Farmer cooperatives like Organic Valley built on that foundation in the late ‘80s, creating a reliable national market for organic milk at a time when government policies were failing to provide a viable future for many family farms. By the time Hershey put an organic seal on a Reese’s Peanut Butter Cup in 2021, the hard work had already been done. Decades earlier, thousands of food co-ops helped build the markets, trust, supply chains, and public expectations that made such a product imaginable.

· Consumers could trust organic because co-ops explained what it meant. · Co-ops gave organic a place to grow before anyone knew exactly what organic would become.

Organic didn’t simply go mainstream. It was cooperatively made.

Protecting Organic Integrity As organic entered the mainstream in the 1990s, the regional warehouses that had helped build the movement were gradually outgrown, acquired, or displaced by larger national distributors. In response, food co-ops formed what would become National Co+op Grocers (NCG). Today, NCG is collectively owned by 169 co-ops, operating 241 stores across 40 states, giving independent co-ops the collective purchasing power to continue shaping the marketplace.

Jon Steinman is a food systems thinker, author, and educator with a 25-year career shaping how communities engage with food. He is the author of Grocery Story: The Promise of Food Co-ops in the Age of Grocery Giants (New Society Publishers) www.grocerystory.coop

FROM PRODUCE

Local Organic Produce List BOLDLY GROWN FARM Savoy, red, green, and Napa cabbage, Winter squash, Frisee, Escarole, green, red, and Lacinato kale, Collard greens, beets, broccoli, sweet onions, assorted varieties of radicchio BROWNFIELD ORCHARDS Honeycrisp, Granny Smith, Fuji, Pinova, Evercrisp, Cosmic Crisp, Ambrosia, Gala apples, red and green D’anjou pears THE CROWS FARM herbs, heirloom tomatoes, fennel, cabbage, kohlrabi, winter squash, puntarelle, radicchio EDIBLE ACRES Assorted eggplant, assorted melons, pluots, Seckel pears

SAUK MOUNTAIN FARM organic apple cider & apples

HEDLIN’S FAMILY FARM Assorted winter squash, onions, peppers, cauliflower, cabbage, sweet potatoes, Jack-o-lanterns

CEDARDALE ORCHARDS apple cider (not organic)

HEDLIN FARMS Cauliflower, celery, and broccoli

GARY MOULTON (BOW, WA) Taylor’s Gold Comice pears LONG HEARING FARM Sweet peppers, tomatillos, baby broccoli, assorted winter squash, chard, bunched and bagged carrots, radishes

RALPH’S GREENHOUSE Bunched, bulk, & juicing carrots, bunched & bulk beets, green cabbage, red and green dandelion, leeks, parsnips, radicchio

MOONDANCE FARM Sunflower greens, tomatillos, Italian and Japanese eggplant, Daikon radish, French grey shallots, kohlrabi, Brussels sprouts, assorted winter squash

CASCADIA MUSHROOMS Fresh Oyster, Shiitake, Lion’s Mane, and Cosmic Queen oyster mushrooms, mixed mushroom packs, assorted mushroom growing kits and dried mushrooms

Skagit Valley Food Co-op

The Natural Enquirer

Fall Issue

DEAR TABLE FARM Savoy cabbage and bunched radishes WELL FED FARM salad mix, bunched beets, kale, purple and green cabbage, green tomatoes, sugar pie pumpkins, acorn squash, mini spaghetti squash, red & grey ghost Kabocha squash FIRST CUT FARM yellow, red, Amarosa fingerling, purple, & russet potatoes, baby bok choy, shallots, red, yellow, and Cippolini onions RABBIT FIELDS FARM Assorted garlic, dandelion greens, beets, collard greens

October – December 2026

FROM WELLNESS

Hands That Heal | New Women-Owned Wellness Brands

by nancylee bouscher, Wellness Department Manager

Unfortunately, I found myself in urgent care the morning of my birthday with the smallest sliver of glass nestled in the ball of my right foot. I had tried to retrieve it, but even in the prime of my youth, my spine never twisted like that. I enlisted the help of my kid, lent him my magnifying readers, and held the flashlight. He could see it and even feel it, but ultimately, he could not get a purchase on it to pull it out. So, off I hobbled to have a professional with fancy tools and a steady hand help me out. Because it was my birthday, I pondered the gift of this experience. Immediately, I vaguely remembered a story from my childhood about a lion and a mouse. The lion had a thorn in his paw and he needed the help of the mouse to get it out. The mouse was frightened that the lion would eat him, but ultimately was convinced to help. Turns out having a lion in your debt is a pretty cool thing. I dove deep trying to find the exact source of this story in my memory—and found many variations from Aesop’s Fables to Little Golden Books. One of my takeaways (as a Leo) is that sometimes even big old cats with fangs and claws need help with simple things to find relief. Every day, much of my job is helping folks with some type of issue they haven’t quite been able to solve. Whether it’s finding a remedy for rosacea, hoping to find a bone support tablet that isn’t the size of a horse pill, or just avoiding buying online— folks come to Wellness to get a helping hand. Another large part of my job is hand-picking which products wind up on our shelves, and these customer interactions are one way I figure out what our shoppers need us to carry. Anytime we don’t have a solution or the specific item to hand over, I get busy. Most of the time my main tool in finding items is my computer. I email and google, but other times my quest is more hands-on. Recently, I traveled to a trade show in Denver focused on natural wellness and grocery items where I was able to do product selection the old fashion way: by meeting the makers, face to face. For me, there is nothing quite as rewarding as being able to hear the story of a brand, ask questions, and say “YES!” to a product that maybe has never been sold in a retail store before. This is one of the ways that our community-owned grocery store is different than our corporate-owned competitors. We don’t have as many hoops to jump through, we can respond quickly to trends, and we can support brands that align with our values. One area that has always been a challenge for me is to find brands that reflect our shoppers. Spoiler alert: most wellness shoppers are women, but women-owned brands can be very difficult to find. However, I was thrilled at the many great new women-owned brands I was able to connect with at this recent trade show.

The Cycle

Anastasia Sartan is founder and CEO of The Cycle, a delicious beverage line with four options, each made with fresh Sea Buckthorn Berry juice and herbs designed to support hormonal balance, soothe inflammation, and address women’s cyclical needs. She developed these beverages after decades of struggling with PMDD, a severe and debilitating form of PMS. Look for these products in our Wellness fridge.

Specifically, I was delighted to find women developing products that addressed real-life issues that had personally impacted them and their loved ones. From skin sensitivities to hormonal rollercoaster torture, I have to hand it to these gals for creating innovative products that I know our shoppers will enjoy.

Rif Care

In my attempt to refresh my memory, I stumbled across the story of “Androcles and the Lion.” It first appeared in the writings of Aulus Gellius in the 2nd Century CE. In this story, Androcles is a Roman slave that escapes and hides in a cave in North Africa. He finds a lion in the cave with a thorn in his paw and helps him to remove it. Years later Androcles is recaptured and condemned to fight beasts in an arena. However, the beast he is paired to fight is, of course, the lion he saved. The lion remembers him and refuses to attack. Now, there are a couple different endings. One is that the emperor sees the kindness between man and beast and releases them both. The other, made popular by George Bernard Shaw’s 1912 play, is that the beast attacks the emperor and they both escape. Either way, a kindness shown to a stranger resulted in freedom. So, that’s my second birthday lesson I chose to take away: when we offer a helping hand to a stranger, we never know when or how it may come back around to bless us. To bring this full circle, our goal in wellness is simply to offer kindness and share resources in the hope that it improves your life. The kindness that returns to us is YOU. You join the Food Co-op. You shop locally instead of online. You tell your friends about us. And these hundreds of small businesses that we host on our shelves grow and thrive. Co-ops are so handy like that.

Rebecca Caputo co-founded Rif Care, hemp and organic cotton period products with her long-time friend, Val Emanuel in 2022. Both have experienced hormonal issues and wanted a clean option for menstrual care. Their pads and tampons are free of plastics, bleach, fragrances, and harsh chemicals. They are a 100% BIPOC woman-owned company that also offers size inclusive period underwear from XS to 3XL.

Bloom 5.5

Mary Morales decided to go into business with her son, Tommy, after she retired from the military. Tommy has a disability that limits his job options and has struggled with skin sensitivities. So, this clever mom developed fragrancefree formulas using prickly pear seed oil to support the skin’s natural pH of 5.5 while also creating a rewarding job for her amazing kid. This is a small-batch brand out of Edgewater, Maryland. Hand mixed and poured.

MERC + WELLNESS FEATURE

Owned by women, made by women, supporting women. This one’s for the girls! Whether you’re on the hunt for the perfect gift or want to treat yourself to a quick glow-up, here are a few items hand-selected by women in our Co-op to spark a little joy and relaxation, while lifting women up along the way.

Sunrise to Sunset Mini Kit | EARTH HARBOR

What started in one herbalist’s treehouse kitchen, is now a full line of powerful plantbased skincare. This kit is a hidden gem for all skin types that replenishes, brightens, and hydrates featuring a pore gel cleanser, bio-retinol youth serum, brightening concentrate, and glow moisturizer. 1% donated to ocean conservation!

Body Care & Essential Oils | THISTLE FARMS

House. Heal. Employ. Thistle Farms products are handcrafted by women survivors of trafficking and exploitation. In addition to their exceptional goods, Thistle Farms also offers a two-year residential program for women survivors that provides housing and clinical services free of charge.

Lip Balm + Tint | POPPY & POUT

Perfectly pretty and powered by flowers, Poppy & Pout lip balms have been made by hand in Idaho since 2014. With delicious flavors like a Zodiac Cosmic Crystal line, and tints that add a shimmer of color, there’s a pick for every person—all packaged in a recyclable cardboard tube.

Local Jewelry

THE GOAT’S COAT (SUMAS) + MARLENE VANBEEK JEWELRY (BELLINGHAM)

There’s no easier way to elevate your look or boost your mood than a pair of new earrings! So, why not snag some handmade by some incredible women just up the road? Marlene has been making jewelry with glass and mixed metals for over 25 years, and Suzanne of Goat’s Coat works with upcycled leather to create some truly unique designs.

Skagit Valley Food Co-op

The Natural Enquirer

Fall Issue

October – December 2026

Where Who I Am Belongs On a cold autumn evening, I sat outside on a ratty old couch left behind by a previous tenant of the house my college roommates and I were renting. I was talking with my friend Miranda after a couple too many drinks. It was early in my college career, so I’m sure I was drinking something cheap and flavorless—a light beer, perhaps, or an off-brand hard lemonade. I was undoubtedly stumblerambling through most of the conversation, and I don’t remember the quality, content, or veracity of much of what I said. But I remember one part clearly. “All my life, no matter where I’ve been or what I’ve done, I’ve always searched for two things, and when I find one, the other eludes me. I’m looking for who I am and where I belong. When I know who I am, I don’t know where I belong, and when I know where I belong, I don’t know who I am.” It sounds like utter intoxicated nonsense when written out, but for a long time, in my mind it remained true. I could never bring those two ephemeral pieces together. Often, I knew who I was. I wanted to be an actor for the longest time, and then a writer, teacher, poet, musician, psychologist, cook, and leader. At other times, I knew where I belonged: among close family members, going out with incredible friends, engaged in a fulfilling learning environment, or drifting down a lazy river catching fish. But I could never make the two coincide. They were opposite sides of a coin, never able to face one another, with only one revealed at a time. When one part of my life felt fulfilled, the other remained hidden. For years, I bounced from place to place and persona to persona, restless and questioning. Eventually, through some combination of disillusionment with big-city living, a desire to escape the “Seattle Freeze,” and a growing weariness with working graveyard shifts, I found myself starting over again—this time at Skagit Valley Food Co-op.

by Justin DeMeyere, Food Production Manager

Starting over can be anxiety-inducing, especially when walking into a tight-knit community-focused workplace. As the “new guy,” I joined a crew with employees who had already been here for a decade or more, interacting more like close friends than coworkers, and I knew I wanted in on whatever that was. They shared inside jokes, jargon, insight, and a rapport I looked forward to sharing. No “Seattle Freeze” here, just longstanding Co-op camaraderie. While I was settling in, something remarkable began to happen. The most important parts of who I was became more visible. My cooking skills expanded as I became an important member of our kitchen crew. My leadership abilities began to blossom until I felt sure and confident in ways I had never imagined. I learned to pass those skills along to others and to advocate for them in ways I had once wished my own mentors and leaders would advocate for me. I even got the chance to stretch my wings as a writer. For the first time, the different parts of me weren’t competing for space. The cook, writer, teacher, and leader could all belong to the same life. The Co-op also connected me to people far outside the walls of our own store. In October of last year, I shared a drink and threw axes with Chris Beeson, the Meat and Seafood Manager at Hendersonville Community Co-op in North Carolina. His store is smaller than ours, but our challenges were remarkably similar: rising labor costs, supplier problems, the lack of compostable packaging for all our daily needs, skyrocketing ingredient prices, and the challenge of keeping customers happy while continuing to offer competitive prices and great food. We parted ways agreeing to keep in touch and check in on one another from time to time. I had made a genuine connection with someone on the other side of the country—something my younger self would never have imagined or even attempted.

A younger Justin, still finding his path.

Then, at another conference this July, I spent time with Laura Pedersen of Ocean Beach People’s Food Co-op in San Diego and Jennifer Fassbender of People’s Food Co-op in Portland, Oregon. We were placed in a group during a seminar and asked to discuss issues facing our cooperatives. Interestingly enough, though our co-ops were different in many ways, we all chose similar problems. Hearing their perspectives and the different ways their stores approached familiar challenges helped me reframe my own. I walked away with a renewed respect for the cooperative model—and a reminder that none of us are solving these problems alone. (article continues on page 13)

The group standing outside Otalora. Photo courtesy of Marcelo Vieta.

Stories of Cooperation: An On-The-Ground Study of Mondragón, Spain by Leigha Staffenhagen, Community Marketing Manager

“What part of Spain are you going to? Barcelona? Madrid?” “I’m actually going to the Basque Country, a town called Mondragón” “Oh… well, interesting, I’ve never heard of it. What’s there?” “Oh, you know, just the centralized location of one of the greatest cooperative experiences and examples of worker resiliency and empowerment in the world.” This was a conversation I had with a number of people before hopping on an eleven-hour flight to Spain in June. Even the most well-traveled people I know had never heard of such a town, but as someone who’s entering the third year of their Master’s program in Cooperative Management, Mondragón has become a bit of a mythical place. Situated within the rolling hills of Spain’s Basque Country, Mondragón has strong cultural roots, narrow cobblestone streets, and a bustling community of proud Basque people. But what’s hidden beneath the surface of this community is a highly successful economic model of worker cooperation that has attracted visitors from all walks of life to learn, admire, and, at times, attempt to discover its secrets. Named after the town itself, The Mondragón Corporation is a worker-owned cooperative that is the largest business group in the Basque country and the tenth largest in Spain. As opposed to being one single cooperative, they are made up of numerous cooperatives that work autonomously, but are all coordinated under the Mondragón Corporation umbrella. While the Mondragón Corporation operates all over the world, the headquarters—and the community they are most focused on—is the town of Mondragón, Spain. The four core pillars of their business are Finance,

Industry, Retail, and Knowledge, which houses credit unions, a grocery store chain, manufacturing companies, universities, business R & D units, and primary schools, to name a few. The Mondragón Corporation is shaped by the teachings of José María Arizmendiarrieta, a Catholic priest who arrived in Mondragón in 1941. Commonly known simply as Arizmendi, he encouraged a group of young people in the area to leave their exploitative jobs at the local factories to form their own company, based on his principles of worker democracy. ULGOR, the first worker co-op of the Mondragón Corporation was founded in 1956, the first step towards the Mondragón Corporation becoming the beacon of cooperativism that it is today. Currently, the Mondragón Corporation employes 70,000 workers, is made up of 92 autonomous co-ops and 104 subsidiaries and does eleven billion dollars in income across 150 countries yearly. Their only multistakeholder co-op (worker and consumer), Eroski, is a food cooperative that is the fifth largest retail grocery chain in Spain.

experience of touring a number of cooperatives both within and adjacent to the Mondragón Corporation: GSR Service Cooperative (elder care), Arizmendi Ikastola (education), RPK Industrial Cooperative (metal engineering and manufacturing), IDEKO (technological research), and Laboral Kutxa (banking). While I could write a multi-page essay about this for the Enquirer, as I did for my final course project, here are a few highlights: Otalora | Mondragón’s Training Facility On our first day of the study tour, we visited Otalora, Mondragón’s Center for Management and Cooperative Development. Otalora provides a highly-immersive education—one that is by no means accidental, as it is the first exposure Mondragón member-owners (their employees) get to the organization upon hiring. (article continues on page 14)

I was lucky enough to visit Mondragón—both the city and the corporation—through a study tour coordinated by Saint Mary’s University of Halifax’s International Centre for Cooperatives, where I am earning my Master’s degree. Our group consisted of SMU graduate students as well as other cooperators who have a keen interest in community organizing, seeing what worker cooperation can look like, and beyond that, how to implement it in their own work lives. Our co-op backgrounds and industries ranged from grocery and credit unions to financial services, housing, farming, and more. Our group attended lectures at Mondragón’s educational center Otalora and the LANKI Institute for Cooperative R&D at Mondragón University. We also had the unique

Skagit Valley Food Co-op

The Natural Enquirer

Fall Issue

October – December 2026

One of our most exciting ways to support the community is through 5% Friday! You shop and together we give 5% of Co-op sales one Friday a month to a local community group. And just think—each of these organizations is, itself, supporting the community! What a great circle of giving.

OCT 23

NOV 20

DEC 18

SVC Foundation Cardinal Food Pantry

O.U.R. Journey

Immigrant Resources & Immediate Support

The Cardinal Food Pantry at Skagit Valley College is an essential campus resource that combats food insecurity among SVC students. The pantry serves hundreds of students each year who face economic hardships that threaten their ability to stay enrolled and succeed academically.

O.U.R. Journey Skagit empowers Latinx, immigrant, and BIPOC youth and families affected by trauma, gang involvement, and systemic barriers. Through culturally rooted mentorship, community healing practices, O.U.R. Journey helps youth build resilience, reclaim identity, and strengthen family bonds.

IRIS connects immigrants with existing community resources to provide immediate assistance to those experiencing a temporary crisis. IRIS serves immigrant families in Skagit and Whatcom counties, and its focus is on increasing access to its services in rural areas and serving single mothers and farmworker communities.

skagit.edu

ourjourneyskagit.org

irisnw.org

TOGETHER WE GAVE...

3,859

4,122

3,990

Children of the Valley

Anacortes Food to Go

MVHS LUCHA Club

IN JULY 2026

IN AUGUST 2026

IN SEPTEMBER 2026

$8,600+ Raised from 2025-2026

100,000+!

As of this week, we have raised $100,873 at the register for Community Action’s Skagit Food Distribution Center so far in 2026! These donations go directly to the Food Distribution Center every month for the express purpose of purchasing food for our area’s food banks and meal distribution services. Thank you to everyone who has generously donated to this program at the register. As you think of small ways you may want to give back to our community this season, please consider rounding up as you’re able! A little change goes a long way.

Skagit Valley Food Co-op

In 2025, in conjunction with increasing our monthly 4% Fridays to 5% Fridays, we started hosting community meals on select Fridays, with all meal proceeds also being donated to our 5% Friday groups. On Friday, September 25th we hosted our last community meal of the year, raising over $500. In total, we were able to donate $8,623 since we kicked off our meals, benefitting 22 community groups. Thanks to everyone who came to enjoy good food for a good cause with us!

8 Community Meals Hosted in the Deli

22 Local Community Groups Supported

*Please note: the October Community Meal previously advertised in the Natural Enquirer has been cancelled.

The Natural Enquirer

Fall Issue

October – December 2026

STAFF PROFILE

Mary Lou Cladoosby-Page Cashier Team Lead + Store Support Co-op Employee Since June 2022

Favorite customer moment:

I have so many positive moments, it’s really hard to pick just one. I love all of the different connections I have made with people in our community. I always say this, but Co-op shoppers are truly some of the best people in the world. I think in the more recent years, one of my favorite interactions has been with one of my regulars: one night towards closing, she came up to me super excited to announce that she had just gotten engaged, and was having her wedding pretty soon after! A few months later, we were chatting again in one of the aisles and she excitedly told me that she was pregnant and expecting her first child. I love being a part these moments of joy for people. It’s very special, being one of the first people she told. I am so grateful for all of the connections I have made through the Co-op.

Every time you bring in a reusable shopping bag, we honor your commitment to reducing waste with a token worth 8¢ that you can give back!

Meet Our Fall Groups!

13 Moons at Work

Favorite items at the Co-op:

It’s so hard to narrow down a favorite item, we have so many good options. My favorite at the moment is our Skagit Valley Food Co-op Valley Rosé. It’s the perfect choice, no matter what mood I am in.

13 Moons at Work is an educational extension of the Swinomish Indian Tribal Community’s Community Environmental Health Program. The 13 Moons garden is used as an accessible central location on the reservation for classes, workshops, and work experience in food sovereignty. SITC also uses the garden to feed their elders and community members, and to grow traditional native plants for medicines!

Favorite meal with Co-op ingredients:

We have such a diverse produce department, and I love taking advantage of all the options we have. One of my favorite things to cook are roasted veggies with either chicken sausage, steak, or our Co-op Italian sausages. One of the best effortless meals!

swinomish-nsn.gov/health-and-wellness

How I spend time outside of work:

When I am not at work you can find me in a few different places. If I am in an indoor mood, I love painting and coloring. I also really enjoy reading, last year I read roughly 50 books, and I am on track to beat that record this year! When the weather is nice, I love being in or near the water. I spend a lot of time either swimming, paddle boarding, or out on the boat with friends or my siblings. I have made so many close friendships through working here as well, I have a sacred Monday Night Girls Night with Ruby and Rainah every week!

Coast Salish Youth Coalition

Farm to School Report

The Coast Salish Youth Coalition is an Indigenous-led nonprofit in Anacortes, empowering Coast Salish youth through cultural education, ecology-based learning, traditional food stewardship, and intergenerational mentorship, all rooted in Indigenous knowledge systems. Their mission is to strengthen youth identity, leadership, and community resilience by reconnecting tribal youth with their ancestral homelands, traditions, and one another.

by Rachel Muia, Farm to School Coordinator at United General

coastsalishyouth.org

NW Agriculture Business Center Northwest Agriculture Business Center (NABC) has provided farmers across northwest Washington with business skills and resources since 2006. NABC offers business development services, buyer connections, training, and support for agricultural cooperatives throughout the region. Donations will directly support the farmers and food businesses right here in the valley—helping strengthen the local supply chains, cooperative ventures, and market access that keep Skagit agriculture thriving.

Fall is off to a beautiful beginning in the Farm to School gardens! September has seen the return of students to school gardens at six elementary and two middle/high schools across Sedro-Woolley and Concrete through United General District 304’s Farm to School programs. September might be my favorite month in the garden; there’s so much to see and taste and touch, and it’s easy to keep students engaged just by turning them loose (with a few expectations established) to explore. There is something about having excited students of any age ask permission to eat a vegetable that makes these programs feel like very good and vital work. Maybe it needs to be seen to be believed, but the kids really are clamoring to get a taste of the kale, putting sweet peppers into their pockets for an after-school snack, and begging to harvest carrots.

agbizcenter.org

Chinook Enterprises

In our Sedro-Woolley gardens, students have been harvesting from their “Three Sisters Gardens” to make pupusas, a culinary version of the corn, beans, and squash companion plants. Middle school science classes in Concrete became familiar with the layout and expectations of the school farm during their first lesson while harvesting and making salsa. And many classes have been enjoying samples of garden produce during lessons that use the garden as a living laboratory to support academic standards. Some favorite fall activities include seed saving, plant-pressing, drying flowers, and composting finished crops.

Chinook Enterprises’ mission is to support full participation in community life for people with disabilities or other barriers, with a primary focus on inclusive employment and community-based services. For more than 45 years, Chinook has partnered with employers, public agencies, and community organizations to create meaningful opportunities that strengthen both individuals and the communities where they live and work. chinookenterprises.org

Farm to School Pumpkin Soup Begin by sautéing two diced carrots with one diced onion in 2 Tbsp of olive oil in a large kettle over medium heat until tender. Then add 2 minced garlic cloves, 1 Tbsp grated ginger and 1 tsp of curry powder. Once that is fragrant (about 30 seconds), add the flesh of one roasted pumpkin, 1 cup of red lentils, 8 cups of broth, and bring to a boil. Reduce heat to low and simmer covered for 15-20 minutes, until the lentils are tender. Season soup to taste with salt, pepper, and a splash of apple cider vinegar, then puree using an immersion blender. Serve with optional toppings such as sriracha, yogurt, cilantro, or toasted pumpkin seeds. For us, these first squash soups are a ritual marking and embracing the change of seasons. We hope you also find ways to welcome fall, whether harvesting the last produce, lighting candles and gathering with friends, or perhaps joining us in a school garden! Concrete and Sedro-Woolley Farm to School are programs of United General District 304, offering over 50 programs promoting health and wellness at every stage of life. Learn more about our programs, upcoming volunteer opportunities, or donate to support our gardens by visiting unitedgeneral.org/farm-to-school or emailing Rachel.Muia@UnitedGeneral.org.

Our Farm to School program coordinators have also been busy attending community events—you may have seen us at the Sedro-Woolley Farmers Market, Burlington Fall Festival, or Festival of Family Farms (at Double O Ranch in Concrete). We’ve been providing samples of one of our favorite fall recipes, Pumpkin Soup (it’s soup season, y’all!), made almost entirely with school garden produce! Skagit Valley Food Co-op

The Natural Enquirer

Fall Issue

October – December 2026

Re-Humanized: Embracing Less Perfection & More Mystery by Sarah Stoner

I’m an old-school traveler. Yes, I’ve been a traveler for a long time. I’m older. But it’s more than that. I remember the days when traveling meant Goodbye. You got in your car, you boarded the plane. You waved. Then you stepped out of sight. Completely. Phone calls home were rare, if they happened at all. International calls meant some kind of emergency: cash supply, medical crisis. Family and few close friends may generally know your whereabouts, based on the paper itinerary you shared. You held a paper map to navigate. No sharing photos of your sunset view, as the sun slides behind the Andaman Sea. No quick text message, “Got here! All is good.” No checking work email. No saying hi to your dogs on your living room couch over the pet-cam speaker. Gone. Goodbye, and huge hello to whatever moment you were in. Challenging or wonderful, or rollercoaster of both—you were in it. 100%. This, of course, is good and bad— the cutoff, or lack thereof. The connection and communication we have across the world is incredible. Access to all the information in the world we could ever want. For Mother’s Day this year, my 20-year-old son gave me a book. Filled with questions to answer, in short form, in my own handwriting, the palm-sized book is an invitation to share stories. Imagine if your grandmother had been able to tuck away a similar book for you. He starred the questions he particularly wanted to know. “What music did you grow up listening to? What was your old neighborhood like? What was your favorite holiday as a child, and how did your family celebrate it?”

These recipes invite you to show your hand prints, both in making and mood: feeling extra jammy today? Super crispy? I did not choose the names of these recipes on purpose, or with any intent of irony. They came titled “Perfect” and “The Best.” They truly are dang good.

might disappoint. When do we doodle and daydream nowadays? When do we turn down an unknown road? No risks. No failures, when what’s on offer is prescreened, pre-approved, previewed—over-digested like the meals already eaten, catalogued, memorialized by a stranger who’s been there before me, so I can decide if it’s worth my precious teeny time and my wee little wallet. The ratings and menu previews can be terribly useful, I agree. Our family still laughs about a meal we shared pre-aughts, decades before the internet: only wordof-mouth reputation of a fancy international chain of restaurants—now open in Bangkok! We excitedly ordered pizza. Wait, were those little olives on top? Hm, not olives. Capers? Bites of discovery. Raisins. There are raisins on our pizza! We nearly died with disbelief, confusion, and hilarity. Different countries, different rules for pizza toppings. Why not a world that doesn’t constantly cater to my culture, my preferences, my personal algorithm? From where I sit today, the world wide web offers me an all-access-pass: aerial maps, street views, travel videos, products. No borders. Heck, I ordered our favorite childhood gum for my brother’s Christmas stocking one year, the intense minty licorice Stimorol we loved in Belgium. It was a delight, but I won’t do it again. Part of the joy of Stimorol is that it’s chewed in Belgium.

Small Inconveniences

The Best Pizza Dough

I’ve bought my share of pre-made crusts. Once my kids discovered this recipe, yes, named “the best pizza dough recipe” by Sam Merritt, the convenience of a store-bought crust went out the window. A little kneading, and just 30 minutes to rise. Ease? Cost? Flavor? Yes, yes, yes. Your pie in whatever size and shape you like? Priceless. Makes one 10-12” pizza. Double or quadruple as needed. Ingredients · 2-2 ⅓ cups all-purpose flour OR bread flour, divided (allpurpose tends to yield a softer crust while bread flour gives a slightly crispier exterior) · 2 ¼ tsp instant yeast (1 packet) · 1 ½ tsp sugar · ¾ tsp salt · ⅛–¼ tsp garlic powder & dried basil (optional) · 2 Tbsp olive oil, + additional · ¾ cup warm water (I use tap water between 105-115°F) Directions 1. Combine 1 cup of flour, instant yeast, sugar, and salt in a large bowl along with the optional garlic powder and dried basil. Add olive oil and warm water; stir well with a wooden spoon. 2. Gradually add another 1 cup of flour (and any more flour as needed—sometimes as much as ⅓ cup), stirring until the dough forms into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. Dough will still be slightly sticky but still manageable with your hands.

I’m old-school, I know.

3. Coat a large, clean bowl with olive oil. Lightly dust your hands with flour, form your pizza dough into a round ball, and transfer to olive oil-brushed bowl. Roll the pizza dough along the inside of the bowl with your hands until it is coated in olive oil, then cover the bowl with cloth or wrap and place it in a warm place (we place ours on the preheating oven!). Allow dough to rise for 30 minutes or until doubled in size.

Elise M. Powers

Sometimes, I want mystery Anthony Bourdain once said and mistakes and messy. Why if you’re too lazy to peel garlic, not travel without a map, ask for you don’t deserve to eat it, directions—or just walk down that which I take to mean: road. I miss the analog. The clock In a pre-minced world, where everyone searches The questions are straightforward face. The handspun versus prefor meaning in mediocrity, and simple. Some require deep made. The visceral versus the prewhere we’re too quick to dismiss delicious consideration. set, pre-minced algorithms. The the quiet scrape of a knife, custom cassette tape playlist made the hiss of cloves in hot butter, “Mom, what are some ways—good for me by a friend, the clunk of the a sliver of time or bad—the world has changed since recording button between each golden at the ends, you were a kid?” song. Waiting for the neighbor to please bother with an existence that is slow-simmered, come home who knows about cars sticky-fingered, So many ways. As I’ve pondered versus picking up the screen to full of the big flavors this question, all ways point to one wade through how-to videos with and small inconveniences change: access. ads. This requires relationship. Like that make up a life borrowing a missing ingredient The music playlists at the touch mid-recipe from across the fence of a button: Andalusian guitar, Arabic oud, every live builds community. Dashing into the Co-op, even in a show in Western Europe of your favorite 80s band. The hurry, delivers human interaction—versus an online podcasts about amazing people, known and unknown. grocery service, extremely handy when my mother was Your 150 high school classmates from way back, now: fighting cancer and living alone. glimpsing their lives, families, work. The reels, and reels, and reels of humans sharing moments: inspiring, And still. The cut-off that comes with convenience. educational, mind-numbing, hilarious, gorgeous, I work from home more this year. It’s wonderful and mundane, cruel, kind. We can access it all. All the time. awful. The days can leave me feeling remote from humanity, untethered even from myself. All day, Access to each other’s lives and stories, no matter de-centered from people. So—I’ve set a reminder on my who—friends, family, or the famous—happens phone, to invite me out of isolation—ironic, I know: an through carefully curated content. No one posts after-work reminder to amble and dawdle instead of do the outtakes. You don’t see the unflattering angle, or and accomplish. Time at the Co-op, or the library, or smell the diesel of the boat at sunset. Every corner in the neighborhood. Be among humans. Stop for ice of the world is exposed, only through the algorithm cream, a snack outdoors, an interaction with someone of most liked, most viewed, most perfect time and I know, or someone I don’t know. My fellow handmade lighting of that view. Every restaurant I want to humans. Our screens give us so much: borderless visit, I can preview photos of the food, the menu, connection opportunity learning. the ratings. No surprises. So much information! And in this access, we lose touch. With so many Oh, the noise, noise, noise! I don’t always want to know. answers, we lose mystery. The wobbly-edged We can’t access the mystery with all of our questions unexpected. The soulful. The unseen. A little grit in the answered. There’s no room for mess, for mistakes, for perfection. A few raisins on your pizza. outtakes. Failure, imperfection, lack of immediacy. Skagit writer and eater Sarah Stoner is both tech-able and a luddite. The unknown, the homegrown, the un-previewed that sarahjstoner@hotmail.com

4. Once dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface. Knead briefly until smooth (about 3-5 times). Use either your hands or a rolling pin to work the dough into 12” circle. 5. Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold dough over to form a crust. Drizzle about a tablespoon of olive oil over the top of the pizza and brush the entire surface (including the crust) with olive oil. Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven. Add your toppings and bake in a 425°F preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve!

Perfect Thumbprint Cookies

Buttery, melt-in-your-mouth shortbread cookies are of Nordic origin. Hallongrotta in Swedish, meaning raspberry cave, the English name comes from the handprint process for these little treats. They can be filled with fruit jam, chocolate, caramel, or lemon curd. Makes 20 cookies. Ingredients · ⅓ cup unsifted powdered sugar · 1 stick unsalted butter, at room temperature · 1 large egg yolk · 1 tsp vanilla extract · ¼ tsp fine salt · ⅛ tsp almond extract · 1¼ cups all-purpose flour · ⅓ cup white sugar, or as needed · ½ cup fruit jam, or alternate filling, as preferred Directions 1. Preheat the oven to 325°F. Mix powdered sugar and butter together in a large bowl with a rubber spatula until creamy. Add egg yolk, vanilla, salt, and almond extract; mix well. Blend in flour until just combined. 2. Use a small scoop to portion dough into ½-ounce (about 1 Tbsp) balls. Roll each ball in a plate of white sugar to coat; roll again between your palms. Place several inches apart on the prepared baking sheet. Flatten balls lightly with your fingers. 3. For rounder cookies with less jam, poke a well into each ball using a finger or the end of a thick wooden spoon dusted with powdered sugar. For flatter, jammier cookies: press thumb into each ball to make a large, shallow indentation. Spoon jam into wells. Tap the baking sheet against the counter to let jam settle. 4. Bake until light golden brown, about 15 minutes. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar.

My kids delight in making their own crusts, unique to their preference, shaped by their own hand. Usually, my son prefers a larger pizza while my daughter enjoys two smaller, differently topped versions. To each their own! Photo by Noah Stoner because he delights in his creations. <3

Skagit Valley Food Co-op

The Natural Enquirer

Fall Issue

October – December 2026

NEW + NOTABLE

Sips, Snacks, & Slow Cooking for Cozy Weather by Leigha Staffenhagen

Fall is for easing back into routine, slowing down (you and your cooking), and prepping for a fun and festive holiday season ahead. These new and notable selections are fit for whatever your calendar holds in the coming months, whether it’s finally relaxing after a busy summer, getting the gang together for a Seahawks watch party, or gearing up for your famous holiday party. Check them out!

Party-Perfect Sweets & Savories A season full of celebration calls for lots of sweets and savory snacks. While we all have our usual holiday and gametime go-tos, try mixing it up with these new party-perfect picks that are sure to please a crowd.

Homestyle Cookies | AL’S REAL GOODS

We all dream of being the host-with-the-most who manages to whip up a tray of fresh-baked cookies while prepping everything else for an A+ party. But here in reality, that’s a lot of work! So, when you need a sweet treat in a pinch that will pass as homemade, pick up a box of Al’s Real Goods cookies. Made by a Michelin Star chef and featuring clean ingredients like cane sugar, free range eggs, and high-quality butter from happy cows, Al’s Real Goods cookies are chewy and sweet-tooth-satisfying. Choose from Choco Chip, Ginger Smack, and Double Chocolate.

Smoked Wild Salmon Chowder. Photo from Lummi Island Wild.

A Big Bowl of Yum Dust off those Dutch ovens, crockpots, and casserole dishes, it’s time to cook low and slowww.... or is it? Nothing is more satisfying than being greeted by the smell of the dinner you’ve already prepped when walking in from a cold, dark afternoon, but sometimes you don’t have all day. Put your slowest standbys on standby with these new, quicker cozy favorites to welcome in the season of soups, stews, and big bowls of bottomless yum.

Gluten-Free Cracker Crisps | CRAIZE SNACKS

Gluten-Free and Vegan Certified, made without seed oils, and perfectly thin with a satisfying crunch, Craize Snacks cracker crisps are an excellent accoutrement for your next charcuterie board, fancy appetizer, or plopped in your favorite Co-op dip. Made with a simple corn flour base and paired with craveable flavorful herbs and spices, choose from Sweet Corn, Jalapeño Lime, Everything, Coconut, and, yes, Guava!

Concentrated Flavor Bombs | EZ BOMBS

So, what’s an EZ Bomb, and what does it have to do with cozy slow cooker dinners? Try taking an easy slow-cooked recipe and making it even EZer by skipping the prep. EZ Bombs are concentrated flavor bases that create rich, flavorful sauces: simply put meat in a slow cooker, cover with the recommended amount of water or broth, and toss in a bomb. A work day later, you’re ready to enjoy an authentic meal without the extra work, time, or mess. Choose from Tinga, Pozole, Garlic Rosemary Brine (hello, turkey time!), or the flavor that started it all, Birria.

Gluten-Free Appetizers | FEEL GOOD FOODS

Easy-peasy finger foods for game time, holiday gatherings, or snacky kids after school, Feel Good Foods offers a variety of better-for-you heat-and-eat frozen appetizers that are Certified Gluten-Free. Choose from two new options that are sure to satisfy: Crispy Jalapeño Bites and Chicken Egg Rolls.

Polenta + Authentic Italian Sauce Bases | SAN GENNARO FOODS

Speaking of saucy dinners, we’re taking a culinary trip to the boot of Italy and kicking the hours of stewing, garlic peeling, and tomato chopping with an assist from San Gennaro Foods. Along with their line of perfect polentas, San Gennaro’s Northwest Cioppino and Classic Cacciatore sauce bases simply need the addition of your favorite seafood or cooked meats for a big bowl of cozy, authentic Italian food without the big-time commitment or restaurant bill. Chef’s kiss!

Specialty Chocolate | RAAKA

Specializing in unroasted dark chocolate made from scratch with traceable, high quality, and single-origin cacao to capture the brighter, bolder, and fruitier side of everybody’s favorite candy, Raaka Chocolates are vegan and gluten-free, making them an excellent choice for a gourmet holiday charcuterie board that everyone can nibble on. Find unique flavors like Bananas Foster, Bourbon, Maple & Nibs, and Matcha Dipped Waffle Cone in store now!

NW Smoked Wild Salmon Chowder | LUMMI ISLAND WILD

For an even easier, true heat-and-eat dinner, pick up a few single-serve packages of Lummi Island Wild’s smoked wild salmon chowder! Handcrafted in Bellingham with reef net-caught Lummi Island Wild Salmon, this Northwest-style chowder is creamy, hearty, and just the right amount of smokey. Along with smoked salmon, this chowder is teeming with red potatoes, corn, onions, and celery.

Beef Tallow Chips | NORSE ROOTS

The ultimate savory chip? One that’s fried in beef tallow for rich texture and deep flavor. Thick cut and gluten free with the perfect beefy base, Norse Roots chips are just what’s called for. Forged in tallow and flame, choose from Odin’s Original Sea Salt, Sea Storm & Pepper, Valhalla Feast Rosemary Steak, and Viking Funeral Cheddar & Sour Cream.

Eat, DRINK & Be Merry! We tend to put a lot of emphasis on the food this time of year (for good reason!), and so, drinks can often become an afterthought. Whether you’re party prepping, savoring a refreshment amidst the hustle and bustle of the holidays, or maintaining your health goals while still enjoying fabulous feasts, here are a few new drinks to keep top of mind this season.

Crafted Tonic Waters | DAPPLED TONIC WATER

Cocktail, mocktail, or straight out of the can, Dappled Tonic Waters are unexpectedly elegant and fanciful—forget everything you know about tonic water! Run entirely by a crew of proud Oregonian women who are experts in food and beverage, Dappled Tonics is one of the few truly craft tonic waters. When I first tried these tonics with a splash of vodka in each, I found the Citrus option to be surprising, with a sharp flavor from the yuzu, but well balanced with a dash of sweet. The Floral on the other hand was zippy and slightly citrusy with a bold-but-sweet bouquet of flavor. I’d recommend adding muddled berries to either for an unforgettable nightcap. Choose from Citrus (yuzu, lemon, lime), Floral (rose, chamomile, lavender), and Aromatic (cardamom, vanilla, lemongrass).

Sparkling Iced Teas | BRIGHTLEAF TEA

If the new additions to our drink selection in 2026 could be defined by one word, it would have to be functional. It seems we expect more from our beverages than ever before, whether it’s to chill us out, strengthen immunity, up our fiber intake, or boost energy. These teas are bursting with functional botanicals! Made without additional sweeteners or sugar, these 0 calorie sparkling teas each serve their own function: Jasmine to uplift, Mint Lavender to calm, Chamomile to relax, and Earl Grey to energize. P.S. They’re all USDA Organic Certified, to boot!

Sparkling Protein Drinks | LUMEN

We introduced Lumen’s protein lemonade earlier this year, and now they’re coming at you with a selection of sparkling sips for those of you who prefer a little bubble with your proteinboost! Just like their lemonades, Lumen sparkling protein drinks are dairy-free, and made with clear collagen protein, boasting 16g of protein per serving and high bioavailability. Choose from Peaches & Cream, Strawberry Vanilla, and Orange. Skagit Valley Food Co-op

The Natural Enquirer

Fall Issue

October – December 2026

Holiday High Five Recipes by Leigha Staffenhagen

Fall has made her presence known, and it’s time to bundle up! Seasonal flavors, and party-ready appetizers are on the menu. As always, our High Five recipes are made with just five ingredients or less (and a few pantry staples), so you can eat well, and save time doing it.

Goat Cheese Torta

RECIPE + PHOTO COURTESY OF NCG

A quick and festive appetizer for any holiday gathering, this torta is elegant, but also surprisingly easy to put together ahead of family showing up to the house. Serve alongside your favorite crunchy crackers—Mary’s Gone Crackers are a favorite. Ingredients · 1 pound chevre, softened · 4 oz cream cheese, softened · 1/3 cup prepared basil pesto · 1/4 cup prepared sun-dried tomato pesto or roasted red pepper puree · 1/4 cup olive tapenade

Pumpkin Puddings

RECIPE + PHOTO COURTESY OF NCG

Think pumpkin pie filling meets creamy pudding in this easy 4-ingredient recipe. Serve chilled and with a sprinkle of graham cracker for an extra crunch.

Directions 1. Drain the basil pesto in a fine mesh colander to remove any excess oil. Oil a small loaf pan and then line the pan with parchment paper or plastic wrap, making sure that there is enough wrap hanging over all four sides of the pan to be able to wrap the torta after it’s been assembled.

Ingredients · 1 15-oz can of pumpkin · ½ cup maple syrup · 4 large eggs · 1 cup heavy cream Additional Ingredients: 1 tsp salt, 2 tsp ground cinnamon, 1 tsp ground allspice, 1 tsp ground cloves, butter for ramekins

2. Using a hand-held electric mixer on low speed, blend together the goat cheese and cream cheese. Divide the cheese mixture into four portions; spread one portion evenly in the bottom of the pan. 3. Carefully spread additional layers as follows: the basil pesto, another layer of cheese, the sun-dried tomato pesto (or red pepper puree), another layer of cheese, the olive tapenade, ending with a final layer of cheese. 4. Wrap the ends of the parchment paper or plastic wrap over the top of the torta, ensuring the entire torta is wrapped well, and refrigerate for about 12 hours. 5. When firm, gently remove the torta from the pan, unwrap and place on a serving platter.

Chocolate Peppermint Cups RECIPE ADAPTED FROM COOKIE & KATE

Nothing welcomes the winter season like that classic combo of chocolate and peppermint. Reminiscent of our Candy Cane Mocha (find it in the Deli this November!), these chocolate peppermint cups can be enjoyed as is or wrapped up and put in stocking stuffers or given as gifts for coworkers and any educators in your life. P.S. Try melting them in warm milk for a hot chocolate treat! Ingredients · 2 Tbsp raw honey · 1/4 tsp peppermint extract · 1 cup dark chocolate · Flaky sea salt, for sprinkling

Directions 1. Preheat the oven to 350°F. 2. Butter six eight-ounce ramekins and place them on a baking sheet. 3. Add the pumpkin, maple syrup, salt, cinnamon, allspice, and cloves to a large bowl and whisk until smooth. Add the eggs and whisk to mix, then add the cream and whisk again. 4. Pour the pumpkin mixture into the ramekins and smooth the tops. Bake for 40 to 45 minutes, until the custard is set but still wobbles a bit in the centers when shaken. 5. Cool on racks and serve at room temperature with whipped cream or vanilla ice cream, or, if preferred, chill until cold and serve.

Directions 1. In a bowl, stir together honey and peppermint extract until combined. Arrange mini cupcake liners on plate(s) or fill a mini cupcake pan with the liners. 2. Melt the chocolate, either in the microwave or with a double boiler setup. 3. Fill the bottom of each cup with 1 teaspoon of the melted chocolate. Add a small dollop of the honey mixture in the center, then top it with another teaspoon of the chocolate. 4. Let cool a bit before sprinkling a little sea salt over the cups. 5. Freeze the candies until firm, about 30 minutes. Serve or freeze for later!

FROM THE DELI + MAKERY

Tidings of joy and plates full of yum! ‘Tis the season for your favorite flavors—real pumpkin, cinnamon, and candy cane, oh my! We’re here to help your autumn meals simply fall into place with our unbeatable array of foods made from scratch. Here’s a sneak peek at just some of the deliciousness coming your way from the Co-op Deli!

october

Holiday Pies!

Pumpkin Lattes Almond Bliss Custard Bars Pretzel Pastrami Melts Beef Stroganoff 12

Skagit Valley Food Co-op

December

November

Chicken Pot Pies Handmade Pasta Candy Cane Black Bottom Cupcakes Bacon Caramelized Onion Dip

Triple Berry, Caramel Dutch Apple & Pumpkin

Take-n-Bake Pizzas Autumn Spice Smoothies Twice Baked Potatoes |

The Natural Enquirer

Fall Issue

October – December 2026

Where Who I Am Belongs

Co-op Gift Cards

by Justin DeMeyere, Food Production Manager

article continued from page 7 That is part of what makes a co-op human. It creates connections across a store, across a community, and even across the country. It is a network of people sharing what they know and helping one another carry problems that might otherwise feel solitary. Somewhere along the way, I also built the relationships with my coworkers that I had hoped for when I first arrived. Years after that autumn conversation, I found myself sitting outside with Miranda again—this time on my own porch in spring. We were older, and both of us had found meaningful paths forward. She had become a psychologist in Portland, and I had found my calling here in Skagit Valley. The moment felt like a reflection of that longago evening, but this time, I had an answer. “This is the first time in my life my stomach hasn’t twisted into knots when I thought about going to work in the morning,” I told her. “I actually want to go to work. I’m excited for tomorrow. I think I’ve finally found what I’ve been looking for all these years.” The change was incremental, not an overnight transformation. But for the first time, I understood that work could be rewarding—and that the values I held could be put to use in support of the people around me. The Co-op gives me the chance to be a leader, but more importantly, it has helped me understand what I want leadership to mean. I get to build people up and have conversations about growth and development with future leaders—people who may one day guide the Co-op or become pillars of the community in entirely different ways. They may go on to tutor young children, build independent businesses rooted in sustainability and environmental well-being, care for the elderly, or become child psychologists. Whatever paths they take, I feel proud knowing that I may have played some small part in their development. Here, we get to be part of something larger than ourselves: enriching the Skagit community and carrying what we learn into the world beyond it.

YOU MAKE BREAD. YOU CAN MAKE BEER.

That collaboration—the work of building each other up and becoming better together—is part of what makes us human. It is part of what makes us cooperative and sets this place apart from anywhere else I have worked. The truth is, this is a place where I get to live out my values—a home where every day feels as though some difference has been made, even a small one. Infinitesimal at times. Noticeable, perhaps, only to me. But a difference nonetheless. Perhaps that was what I needed all along: not simply a place where I could discover who I was, but one where who I was could be useful to other people. The Co-op taught me that belonging is more than finding a community willing to accept you. It is opening yourself to that community, taking responsibility for your place within it, and helping create the kind of place where someone else might belong, too. I see that same spirit in the people throughout our cooperative community—the employees, farmers, suppliers, ranchers, teachers, and countless others who sustain our values and keep us moving forward every day. Co-ops are human because they are made from all these acts of participation: people feeding one another, teaching one another, advocating for one another, and facing shared challenges together. On that old couch, all those years ago, I thought knowing who I was and knowing where I belonged were opposite sides of a coin—two things I might never hold in view at the same time. It took another porch, another season, and many years between conversations with an old friend for me to recognize that identity and belonging were never separate discoveries. Each helped me build the other. Here, I have finally found a place where who I am and where I belong are part of the same story.

I feel this most clearly when I sit down with members of my leadership team for one-on-one conversations about their futures. When Zach, our kitchen supervisor, and I pore over plans to improve our department’s processes, get excited about new recipes—like his Roasted Veg & Mushroom Roll— or talk honestly about how we can become better leaders and foster greater accountability, fairness, and presence within the Makery, I feel a sense of accomplishment that cannot be achieved alone.

Zach’s Roasted Veg & Mushroom Roll, available in the Deli Case!

VENDOR SPOTLIGHT

If you understand yeast, grain, water, and patience, you’re halfway there.

Tierra Farm | The Return of Dried Fruit in Bulk As one of the last, if not thee last, remaining Bulk Foods Departments in Skagit Valley, the Co-op’s bulk section is what some might consider a diamond in the rough—a hidden gem that shines bright boasting big savings for planet and pocketbook in an otherwise commercialized landscape of overly-processed, overly-packaged, and overly-priced food. The bulk area has gone through a number of changes in recent years, due largely in part to the pandemic, when most stores eliminated their bulk offerings, for good. We are proud to hold on to something that is such a quintessential part of the Co-op in terms of cooperative values and shopping value, so proud in fact, that we’ve recently upgraded Bulk with new, bigger bins, created more space in the aisles, brought in new items, and even reintroduced what you’ve all been missing… drumroll please… dried fruit!

Beer. Cider. Mead. Wine. Burlington,WA nwbrewers.com Make your next beer, your best beer.

Exciting new changes that include an exciting new partnership with Tierra Farm, a Certified Organic bulk foods distributor located in Albany, New York. Tierra Farm works mostly with cooperatives and other locally-owned, independent grocery stores, purposely prioritizing organizations with like-minded missions putting the environment at the forefront. Originally, Tierra Farm opened as a diversified organic veggie farm, but in 1999 made the shift to distributing

organic nuts and dried fruits as a way to generate income in its slower winter off-season. While they still maintain their veggie farm, the fruit and nut business took off and became their real focus. Beyond solely carrying organically-certified products, which we all know are better for biodiversity, soil, and water, Tierra Farm operates with sustainability and environmental impact top of mind. Tierra generates 70% of electricity from solar panels and recycles over 60% of their waste. They also implemented a compostable take-back program to help close the loop on packaging waste, so customers can ship used packaging back for free. While you won’t find Tierra Farm packaged food in the Co-op, the effort to reduce waste is a wonderful reminder to bring your own containers when you shop in Bulk. Last and certainly not least, the Tierra Farm facility is Gluten-Free Certified and proudly peanut-free! All of that said, if there’s one thing you try from Tierra Farm—make it their Organic Everything Bagel Cashews. When I first learned about the Bulk updates, I immediately requested to add these cashews to the line-up. I bought them on a whim at Community Food Co-op in Bellingham and could not stop thinking about them for weeks on end. A healthy snack you can’t put down? Sold. I’m thrilled we have them in our Co-op now and hope you can find your new favorite, too!

New from Tierra Farm | All Organic, All Gluten Free!

Nuts

Dried Fruit

Tamari roasted almonds, roasted curry cashews, everything bagel cashews, roasted salted mixed nuts,

Skagit Valley Food Co-op

The Natural Enquirer

apple rings, red tart cherries, mango cheeks, apple juice-sweetened cranberries, golden raisins, Thompson raisins, Zante currants, black mission figs, maple-toasted coconut chips, pitted prunes,

Fall Issue

October – December 2026

Granola

Goji berry, pistachio mulberry, very berry mix

Stories of Cooperation: Mondragón, Spain by Leigha Staffenhagen, Community Marketing Manager

article continued from page 7 Built in what was once a castle on the verge of dereliction, Otalora feels like stepping into another world, from the movie-style video-education screen positioned right by Arizmendi’s own desk and famous bicycle, to the sprawling grounds and traditional Basque Michelin-starred food served at lunch. Art featuring Arizmendi and Mondragón branding are interspersed with centuries-old stained glass and brickwork, honoring the past while acknowledging Mondragón’s modernity today. Along with being the training center for all of Mondragón’s hires, Otalora is a community hub where organizations from across the Basque region host their own trainings and meetings.

automotive, consumer goods, health care, electric, e-bikes, and power tools. I had no idea a trip to Spain would inspire me to reflect on the fact that tiny springs quite literally keep our modern lives in motion… But here we are! RPK was founded in 1974 by nineteen entrepreneurs (a quarter of whom were women), as a worker co-op with the goal of reinvesting dividends into the organization’s development. The RPK reps on our tour shared that a major turning point in the company’s long-term success came during an economic downturn, when staff were willing to sacrifice their salaries in order to keep the business afloat, because they believed so strongly in the cooperative they were building. We hear this a lot with co-op startups—including our own—founding members who volunteered their time to ensure the seed they planted and nourished would flourish into something the community needed.

Our study tour group with the principal of the Ikastola.

Arizmendi Ikastola | Educational Cooperative Located in the heart of Mondragón, just steps from the city center is one of the twelve locations of Arizmendi Ikastola, a cooperatively-owned school in the Mondragón Corporation with an alternative approach to educating youth. Their primary mission is to “contribute to the development of Basque-speaking, cooperative, entrepreneurial, and transformative individuals”. Not only are they teaching students reading, writing, and math, they’re developing future citizens, with a significant focus on social-emotional regulation. As opposed to a traditional public school where kids are organized into K-12 classrooms based purely on age, the Ikastola groups students by both biological age and developmental stages: 0-6, 6-10, 10-14, 14-18, and 18+. Instead of “subjects”, students are engaged in “learning experiences” that take place outside the classroom. And rather than spending six or more hours a day at the same desk in the same classroom, students move through various rooms and outdoor spaces with varying seating arrangements based on the learning experience. The Ikastola often puts the onus on the students, going so far as to say that “instead of the teacher being the protagonist, the students are the protagonists,” encouraging them to lead group work and overall flow of the class. Just like our Co-op, the Ikastola holds an annual member meeting (general assembly) as well as monthly board meetings (governing council). In my notes, I’d written that tuition was €1,300 a month per student (over $1,500 USD based on today’s exchange rate), which, to me, seemed steep but not entirely outside the realm of possibility considering the cost of childcare and private school in the States. You can imagine my shock (and delight) when my fellow tour participants shared it was actually €100 ($116 USD). A cooperative school, democratically run by teachers, parents, and students, affordable for a variety of income levels? Unreal! Mythical, even.

RPK Group | Industrial Cooperative Considering 62 of the 92 Mondragón Corporation cooperatives are industrial, I’d be remiss to not include the RPK Industrial Cooperative. While not a cooperative within the Mondragón Corporation system, RPK is a highly successful worker cooperative that engineers and manufactures micro springs for various products and industries as far and wide as

Bonus: Social Club! While not a formal part of the tour, our group had the unique experience of cooking, enjoying, and sharing a meal at our tour guide Anders’ social club. Because most housing in Mondragón are apartments, social clubs exist as a way for people to gather friends and family together to cook a meal, host a meeting, or kick back with some beer at the end of the day, in a space large enough to accommodate a group. Like coops, social clubs are democratically ran by its members. They follow a one member one vote structure and work collectively to make decisions about the scheduling of the club and bigger decisions like remodels, membership, maintenance work, and more. The social club’s kitchen has everything needed to prepare a meal, and the fridge is stocked with wine and beer. Members use the space, record what bevvies they drink, and leave it better than they found it. Fair to say this was a trip highlight for many of us—and I’d be remiss not to give a shoutout to my co-op friends Ole, Hollie, Ashley, and Erbin for preparing easily one of the best meals I have ever had. Still daydreaming about those sweet Spanish peppers and ribeye steak... Learnings from the Basque Country One thought from a lecture at Otalora that continues to resonate with me long after flying 5,000 miles back to Skagit Valley is the concept of legacy remembrance: reflecting on where we have been, what we have done and accomplished (as an organization), and how those accomplishments have impacted our history as a cooperative. We can all agree on one thing: we are so lucky to have this Co-op in our neighborhood. As the memberowners of this beautiful, quirky, crunchy place, we have a duty to leave the Co-op as good, or better than we found it. We are so much more than a grocery store: we are a community hub. Without us, there is no Co-op. And, not to be dramatic, but without the Co-op, there is no us. In a world of corporate buyouts, billionaires, and industrial food systems that all come with the price of exploitative labor, environmental degradation, and disconnection from one another, the Co-op offers a glimmer of hope. A place we can all call our own where we bump into friends, connect with our local food system, and vote with our dollars. What Mondragón reminds us is that we are so much stronger together, and we are obligated to nurture this place to ensure that it’s here for many generations to come. Shop local, uplift your neighbors, and continue to support this grocery store that we’ve come to call home, because without us, it will cease to exist. It goes without saying that my experience in the Basque Country was one of insight, transformation, and affirmation—a reminder that cooperatives are a better form of business and can alter the working lives and experiences of those involved, whether as consumers, workers, or producers.

Skagit Valley Food Co-op

The Natural Enquirer

Fall Issue

October – December 2026

Savings With a Cause As we get ready for a season of gatherings with friends and family, the Co-op is having a huge sale on Field Day items! Select Field Day items will be on sale for the entire month of November. Field Day is the Co-op’s value brand that offers high-quality, delicious food, and household products at more affordable prices every day. During this sale our lowest prices will be even lower, meaning you can save more while celebrating the traditions you care about this holiday season. Best of all, shopping for these values also supports your values!

We are joining food co-ops across the country, and donating 5¢ for every Field Day product sold on sale from November 4-17 to NĀTIFS. (North American Traditional Indigenous Food Systems)

NĀTIFS is a nonprofit organization founded by Lakota Chef Sean Sherman (known as the Sioux Chef), dedicated to revitalizing Indigenous food systems and promoting cultural preservation within Native American communities. By addressing economic disparities, food insecurity and the loss of Indigenous food knowledge, NĀTIFS aims to restore health, wealth and cultural identity to Indigenous populations. The organization’s commitment to promoting Indigenous foodways education, facilitating food access and revitalizing ancestral knowledge underscores its mission to create positive social impact and support underserved communities. To create impact even closer to home, your Co-op will also be donating 5¢ for every Field Day product sold in the month of November to Swinomish Indian Tribal Community’s Community Environmental Health Program and its 13 Moons Garden. The garden is used as an accessible central location on the reservation for classes, workshops, and work experience in food sovereignty. SITC also uses the garden to feed their elders and community members, as well as to grow traditional native plants for medicines.

850

Donated to 13 Moons for 2025 Field Day Promotion

REIKI BLESSINGS You are invited to a weekly meditation for World Peace for Inner Peace for You

Personal healings with Valerie Rose

yourgoldenrosehealing.com

Contact the Editor

Advertising Interested in advertising in the Enquirer? Visit the Co-op website or email NicoleN@skagitfoodcoop.com for rates.

NicoleN@skagitfoodcoop.com 360.336.5087 x 136 Nicole Noteboom, Editor

The ad deadline for the next issue (Winter | January 2027) is Friday, November 13 skagitfoodcoop.com/coop-newsletter

Skagit Valley Food Co-op

The Natural Enquirer

Fall Issue

October – December 2026

Yes, those values: the ways we care and ways to save. The good news is, the Co-op has always been a place where you can stand up for causes that are important to you—local farming, the arts, organics, fair trade, cooperation itself—just by walking in the door. And! There are plenty of ways to save while doing just that. We’re putting over 3,500 items on sale in October, best paired with your 10% Off Member Discount. Stock up and save with another huge Field Day sale in November, and look for weekly sales in our 2nd Floor Mercantile for the best gifts this holiday season.

But wait... there’s more!

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It wouldn’t be Co-op Month without talking about Co-op values!

Everyday

Skagit Baker’s Beer A true toast to the Skagit Valley and the power of collaboration!

Give the very best gift… the gift of Skagit Valley Food Co-op! You can now purchase E-Gift Cards for anyone and any amount, on our website.

This beer was brewed by Chuckanut Brewery with Garden Path Fermentation, WSU Breadlab, and the Skagit Food Waste Prevention Coalition using surplus bread from the Co-op and Water Tank Bakery.

NEW! E-Gift cards up to 20% off all co-op vitamins & supplements in october!

On Sale Oct 21-Nov 3

Shop with Your October Member Discount for Extra Savings!

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october 1-31 Members get 10% off one entire shop during the month of October as our way of saying

thank you for being part of the Co-op! Discount valid for 1 shopping visit 10/1–10/31/2026 at the Co-op for current (paid in full/paid to date) Skagit Valley Food Co-op owners only. Member number required for redemption. Excludes special orders, staff/board purchases, and membership equity payments. Limit one Co-op coupon per transaction.

Stock up & save! It’s time to stock up and save on Field Day! From beans and pasta to sparkling drinks and cooking broths, your fall cooking just got even easier!

apple tasting with Leah!

The best part is, we’re donating 5¢ for every Field Day item sold to the Swinomish Indian Tribal Community Environmental Health Program again this year. Learn more on page 15!

Our new General Manager’s co-op journey began in a produce department many moons ago, and she’ll be back at it for a special afternoon featuring fall’s favorite fruit. Pop into the Co-op for a free apple sampling and a chance to chat with Leah!

saturday, nov 21 • 12-3pm

nov 1 - 30

SHOP &

SAVE!

december 1-31

shop mom + pop

earn $10 for every $50 spent in our Mercantile Our holiday Mercantile Shop & Save coupons are back! For every $50 spent in our Mercantile from December 1-31, we’ll give you a $10 OFF coupon to be used on any purchase in the Co-op January 2-15. It’s the gift that keeps on giving!

Looking for more ways to support your values while shopping this holiday season?

SHOP LOCAL!

Pop across the Division Street Bridge to help support businesses in West Mount Vernon. Or, visit workerowned.info for better alternatives to big box stores.

Skagit Valley Food Co-op

The Natural Enquirer

Fall Issue

October – December 2026