July 2025 Natural Enquirer

2025: International Year of Cooperatives

Co-ops Build Stronger Local Economies

In recent issues of the Natural Enquirer, we’ve been shining a light on the United Nations International Year of Cooperatives theme: Co-ops Build a Better World. In this issue, we’re drilling down to highlight how co-ops build a better world by strengthening local economies—timely given the climate of global trade.

Co-ops are deeply rooted in their local economies as peoplecentered drivers of circular innovation, job creation, and sustainable development. Your Co-op has been a driver of its own in Skagit Valley for over 50 years. We currently employ over 150 hard-working humans; we work hand-in-hand with local businesses to help support ours; and we manage our business in a way that has resulted and will continue to result in success across our triple bottom line objectives: financial, economic, environmental.

Supporting local farms, producers, and makers is a huge element of our business. In 2024, your Co-op worked with over 540 local producers, recorded $12M in sales of local product, and paid out $360,000 to local service providers.

And like all cooperatives, we have the opportunity to play a vital role in our community through the local multiplier effect. The local multiplier effect is our favorite kind of math! This ripple effect starts by spending money at a not-forprofit business such as the Co-op. The Co-op’s income goes towards local farmers and producers, staff who live nearby, and neighboring community organizations. This recirculation of money strengthens our ties with the community, builds resilience for our local economy, and improves the lives of our friends and neighbors.

The best part is, shopping at the Co-op makes you part of the equation.

Inside, you’ll find the General Manager’s take on tariffs, an update from Viva Farms post-federal funding suspension, and many stories about local farmers whose work is cultivating more than just good food. We also partnered with Skagit County’s Farmland Legacy Program to include their Annual Report, showcasing its work to preserve our precious farmland.

Farmer Francisco Farias harvesting broccoli. Photo: Viva Farms

2025 Election Results

Thank you to all our member-owners who voted in the 2025 Board Election and to those who attended our Annual Member Meeting on May 14. The Co-op Board is happy to announce Kristen Ekstran and Rob Smith have been re-elected to the Board of Trustees and to extend a warm welcome to Zach Armstrong , the new Staff Board Member. Elected candidates will serve a 3-year term. We also want to thank outgoing Staff Board Member Genaro Gomez for his contributions while serving on the Board.

Brad Claypool

Kristen Ekstran

Casey Schoenberger

Laura Bady

Rob Smith

Tom Theisen

Zach Armstrong Staff Board Member

Leigha Staffenhagen Board Administrator

Donate or Use Your Patronage Refund by July 29

In case you missed it: the Co-op Board announced a Patronage Dividend Refund to Co-op member-owners based on their 2024 purchases. This is a friendly reminder to use or donate your refund if you received one.

We have made it easier to donate patronage refunds to the Skagit Food Distribution Center, and we are grateful for your generosity. Back in 2020, we were able to donate over $10,000 to support the Distribution Center’s ongoing work to feed people in our community!

If you’d like to donate your refund, please visit skagitfoodcoop.com/donate-refund

If you intend to redeem your refund for in-store purchases, you must redeem your refund by July 29, 2025. Otherwise, your store credit becomes taxable for the Co-op, and you forfeit your refund. Using your refund is easy: simply let the cashier know you’d like to use your patronage refund toward your purchase while you’re checking out. Happy shopping!

Glass is Back!

Good news!! Glass. Is. Back. Earlier in the year we shared that the Skagit County Transfer Station had suspended recycling of glass containers. Well, we’re happy to report that Skagit County is once again accepting glass for recycling at its transfer stations!

If you’re one of us that doesn’t have curbside glass recycling and have been hoarding bottles and jars, now is the time to free up some space with a quick trip to the transfer station.

The Co-op’s 2024 Annual Report Available Now

2024 was another amazing year for our Co-op, and profitable too! We welcomed over 1,000 new memberowners to our Co-op family. Since its inception, the Co-op has welcomed and served well over 36,000 households—so many lives touched!

Sales growth for 2024 was strong at 5.1% over the previous year. We even set a new daily record in sales on December 23rd with $150,000! We also proudly continued to deepen our relationship with Viva Farms through another $100,000 Growing Good Fund donation.

Our 2024 Annual Report is now available online, so you can see what else we achieved together last year.

New Ends Statements

A key role of the Board is defining the longterm goals of the Co-op. Why do we exist? What do we want to accomplish? How can we continue to benefit the community?

As you may remember from previous editions of the Natural Enquirer, we adopted the Policy Governance model for our Board back in 2021. Simply put, the Board creates a set of policies that define our expectations for how the Co-op is run—everything from our approach to debt (don’t want any!); how often our committees meet; how we want employees and member-owners treated; our expectations about environmental sustainability; and a whole lot more. In order to better marry (and monitor) the Co-op’s Vision to these policies, this past February, the Board’s Strategic Planning committee met on Saturday mornings to revise the Co-op’s vision statement.

In the past, the Board has created 5-year vision documents, one for 2020 and another for 2025. And while the vision documents have been inspiring, they lacked precise parameters for us to measure our success. So, for the 2025 renewal, we chose to take a more calculated approach, focusing on intended outcomes called Ends Statements. Ends Statements are the most common form of vision development practiced by Co-op boards. They define the results, outcomes, and benefits of a Co-op’s work. Here is where that previously mentioned Policy Governance comes into play. Unlike previous iterations of the Vision, once finalized by the committee, the Ends Statements were incorporated into the Policy Governance document, either within existing policies or as new ones. From there, they will be monitored on a yearly basis by either the GM or Board. This requirement for the Ends to be regularly monitored makes them more than just an inspirational Vision—they’re now measurable and require supporting evidence in order to prove that we are doing our best to live up to the goals we have set for ourselves as a Co-op.

As far as the process for developing the Ends Statements is concerned, the Strategic Planning committee started with some basic research on how to write successful Ends Statements. We also reviewed the Ends Statements of several other co-ops. Then we thought through the big questions about what our Co-op is here to accomplish. We brainstormed a variety of themes and decided our Ends should include strategic direction for:

1) a successful cooperative business

2) food access

3) the store feeling and environment

4) supporting a stronger local food system

5) being an ethical employer

6) community engagement and impact

by Kristen Ekstran, Board Vice President

We debated the essence of each theme and then fleshed them out with details. Each statement represents a desirable outcome for owners, staff, customers, and other members of our community. For example, the first statement focuses on the theme of a successful cooperative business and indicates this outcome: “A financially stable cooperativelyowned business that is a leader among local businesses and food co-ops nationally. Our business practices and policies support staff and owners, environmental stewardship, and the community as a whole.”

The Ends Statements provide both ambitious and achievable outcomes for our General Manager and staff. They define success for the Co-op. Over time, the Board will monitor the management’s progress towards realizing the Ends and periodically review the Ends themselves.

SKAGIT VALLEY FOOD CO-OP ENDS STATEMENTS

Skagit Valley Food Co-op exists so that owners, staff, customers, and other members of our community have:

A financially stable cooperatively owned business that is a leader among local businesses and food coops nationally. Our business practices and policies support staff and owners, environmental stewardship, and the community as a whole.

· Access to quality fresh, packaged, and prepared foods as well as selected mercantile and wellness products, with an emphasis on local and organic, sustainable, and humane practices.

· A welcoming, unique retail environment that our owners are proud to call their own with friendly, knowledgeable staff, gathering spaces, and information and assistance when needed.

A stronger local food system through partnerships, information, advocacy and direct assistance.

· A major regional employer that respects staff through a living wage, open communication, supportive benefits, and opportunities for career growth. We strive to ensure our staff is representative of our community.

· A better community for all through direct support, leadership and involvement in initiatives and organizations aligned with our values and mission.

Claypool, Kristen Ekstran, Tom Theisen, Laura Bady, Casey Schoenberger, Rob Smith & Zach Armstrong

Tariffs: What Do They Mean for Our Co-op & the Cost of Groceries?

by Tony White

It’s now July, and for most of the year, the news has been riddled with speculation and concerns about how tariffs will impact the economy and the cost of goods, including food, and for our purposes today, your grocery bill. Here at the Co-op, we have certainly heard many comments from customers and staff alike, curious about the implications—here and now, or maybe, possibly, potentially in the future.

I wish I had a crystal ball to help predict what’s next, and I’m not the only one—even the “experts” are perplexed, and everything is constantly in flux. What was in place two weeks ago is not in place today, but could be again in two weeks, or tomorrow, for that matter. And you are not the only one, if the volatility and uncertainty are causing some level of anxiety. I want to try to summarize some of what is taking place and share insights we’ve been given. Hopefully, this will help ease some anxiety, but please excuse me if the information I share as of this writing is less relevant or totally inaccurate when you read it.

Many industries, including the grocery sector, are grappling with price increases and supply chain disruptions, largely due to impending tariffs on imported goods from China, Mexico, and Canada. These trade negotiations are reshaping the landscape of food prices and consumer sentiment. The actual increases are yet to be seen and could vary depending on geographic location. And now, the courts are involved.

Approximately half of U.S. food imports come from Mexico and Canada, so it’s worth noting that almost all food and agricultural goods from these two countries will remain exempt from tariffs under the US-Mexico-Canada Agreement (USMCA), including fresh produce. That isn’t to say prices won’t increase for other reasons like the strength of the U.S. dollar or the cost of transportation, equipment, and fertilizer, but the tariffs are not as blanketed on all grocery items as the headlines sometimes suggest.

The foods with the highest potential for increased pricing under import tariffs include tropical fruits, coffee, cheese, nuts, olive oil, and your favorite bottle of wine from across the pond. Economists also anticipate broader increases due to single ingredients used in various food products. It’s a solid reminder to opt for local when you are able.

The good news? For over 50 years, your Co-op has established and nurtured regional and local partnerships with hundreds of food suppliers! Sourcing goods close to home has always been a priority, to support our farmers and makers and to bolster our local economy. In 2024, 42% of our sales were from over 540 local producers, including your very own Co-op. Now, we all get to reap the reward of this Co-op commitment. There are no direct tariffs on strawberries from Skagit, bluebs from Bow, or wine from Walla Walla! How fortunate we are to live in a place of bounty—the Pacific Northwest provides. Yet, local producers are not immune to tariffs, so we need to double down on our commitment to them. Why? Our regional growers, producers, and makers also operate using equipment, feed, office supplies, and packaging that will likely be tariffed. We know our good-hearted suppliers want nothing less than to pass costs on, but financial viability requires it. The trickle-down effect may be slow, but it will be felt. Your Co-op also strives to keep prices fair, but we will adjust as needed; triple bottom line economics do not usually result in the cheapest end product, but we are still able to provide value while caring about people, planet, and profitability.

Additionally, when tariffs were first announced, there were exclusions for aluminum and aluminum derivatives such as cans and foil, but these exceptions have since been terminated. Unfortunately, the vast majority of packaging supplies for agriculture and food stores are manufactured in China and other Asian countries. At this time, the original 145% tariff on these Chinese products has been reduced, now subject to a 25% tariff. We plan to constantly evaluate the cost of our packaging supplies and production materials without reacting to short-term increases, but instead, let things shake out before making any significant changes.

Impact on Non-food Small Businesses

Producers of personal care items such as body scrubs, toothbrushes, hairbrushes, and the like, can expect significant cost increases. Many local makers of jewelry, crafts, and other home goods can only source certain supplies from China; beads and wire for jewelry are good examples. Already facing high labor costs, they must now navigate increases in the cost of goods. Unfortunately, we have already seen the closure of some local businesses and anticipate there will be more.

Overall, the tariff situation is too volatile to make long-term predictions, and some level of impact is inevitable. Regardless, I take comfort in the Co-op’s solid foundation and you all—the Co-op’s avid supporters—knowing we recently weathered the pandemic and all of its curveballs. The Co-op has been here since 1973. We remain resilient and will work hard to serve our community as we always have.

Thank you for standing by and supporting your Co-op and our vibrant local community.

Fresh & Frugal: Flavorful Ways to Save!

by Nicole Noteboom

There is no denying that the cost of food has gone up, and with the potential impact of tariffs, we know people are looking for ways to save on groceries. And if you’re someone who also makes purchases based on your personal values or dietary needs, the pressure probably feels even greater; it’s hard to prioritize what matters most—price, convenience, flavor, local, organic, health, et cetera—especially when you’re hungry and all you want is to eat something good!

Those decisions are deeply personal, but one thing we can all agree on is that no one wants to waste food, and we certainly don’t want to throw our hard-earned dollars down the drain. Those both feel icky. Yet, it’s so easy to do, and food waste continues to be a struggle, for just about everyone.

It is now estimated that the average family of 4 throws away more than $3,000 of edible food every year. That is a lot of green! And more importantly, that’s a lot of food that could have been eaten! …food that was purchased with the full intention of eating! And for whatever reason (and the reasons are many), it wasn’t.

The good news is: edible food is totally edible, and eating it is not only enjoyable, it helps stretch your budget, too. So, before you stand in front of the fridge while feeling like you’ve got nothing to eat, let’s take a closer look!

Here are a few tips, tricks, and friendly reminders to help make the most of your food:

Kitchen Creativity

This one is a no-brainer for the home cooks in the group, but for the others, can seem a little daunting. Just remember your kitchen is a creative space, and it’s okay to play! It’s amazing what ends up on your plate when you take time to build a meal with the food you already have on hand. Feel free to ask the internet (or a friend) how to best combine the ingredients. Or, revisit your favorite restaurant menu for a little culinary inspiration!

Level Up Your Leftovers

Oh, leftovers. They’ve got a bad reputation, but if you flip the switch, the light bulb comes on, and hey! Your meal has basically made itself. Reheating is always an option, but if that sounds boring, there’s a good chance you can transform last night’s dinner into something sensational.

Mix, Make, Mmm…

You ever have random leftover sauces? Try mixing them for a likely-lovely fusion. Vegetable bits and bops? Throw them in a stir fry. Leftover meat? Also, stir fry! And when in doubt, frittata! From sliced meat and cheese from a picked-over charcuterie board to broccoli stalks and an overwhelm of zucchini, you can make a delicious breakfast with just about anything.

Make Friends with Your Freezer

Still staring at ingredients and decided it’s a no-cook kind of night? Throw your rogue foods into the freezer to think about later. Freezing food also freezes time, so you can skip the work until you feel like adding those items to the menu. Bananas, berries, meats, bread, and veggie scraps all make sense here.

Cool Tip!

Uncover a slimy cucumber in the fridge? Don’t throw it out! Simply put it in a pot of boiling water for a second or two to bring it right back to life. Ta-da!

Viva Farms Update: Co-ops Build Better Local Economies

Viva Farms is a non-profit, farm-business incubator and training program operating over 100 acres between two locations, in Skagit and King County, Washington. We lower the barriers for beginning farmers and create opportunity for success. This year, we are supporting 34 independent businesses. Over 50 farmers are operating their businesses with the support Viva Farms provides: access to land, infrastructure, equipment, marketing, and capital.

This spring, we shared in the Natural Enquirer how federal funding freezes were significantly impacting our operations and putting our future in peril. We reached out to you all, our community, to preserve the land, resources, and support that the farm businesses in our program rely on—along with nearly 100 jobs and a $3M per year supply of local, organic produce. And, you showed up!

With your support, we reached our goal to fund our operations for the 2025 season! You kept the lights on and empowered us to continue our important work at the exact moment we were faced with closing our doors. Funding for this year is stabilized and secure. Now, we are fortifying our future so we can deliver on the critical initiatives we were working on before the federal funding freeze.

In so many ways, the work we are so grateful to refocus on is at the heart of our mission—growing the next generation of farmers and building a strong, local economy. Although the scale of each

by Grace Lemley

We are Grace and Griffin of Dear Table Farm! Our mission is to cultivate excitement around food. Whether it be our epic farmers market setups or our incredible variety—we go for an “ooh-ahh” reaction from folks who buy from us.

We started our farm after participating in the Viva Farms Practicum program five years ago, and have grown from 1.25 acres in our first year to now six acres in our fourth year in business. We farm 4.5 acres at Viva Farms and another 1.5 offsite nearby.

It’s been an incredible five years. We quit our very steady techy sales jobs in the winter of 2021 and never looked back. We decided we would try full-time farming for a year to see if we could make it work. With a lot of hard work and long days, we grew so much food in our first season! Looking back on that first year, I can’t believe we did all that. I always say, “We were crazy!” But we’re certainly glad we did it, and have steadily grown our business over the last four years.

It’s such a delight to be able to do this with the love of my life. To start a business with your partner is not an easy feat—but what an incredible gift it is. We work really well together. He’s like the calm, cool, collected one who helps support my wild and crazy ideas. Griffin also never fails to feed me—like, decadent meals—which is crazy because I’m so exhausted after a day, and there he is at 9:30 pm whipping me up something amazing. Griffin calls me “Sparkplug.” He says, “She just never gives up, she could go and go and go. Many days I have to pull her out of the field, like how does she not get tired?”

farm incubating at Viva Farms varies from an eighth of an acre to almost 20 acres, each one—no matter the size—is a significant part of our regional food economy. Many of the farms incubating with us sell right here at the Co-op, a few more have their own CSA programs, and even more sell to the Puget Sound Food Hub or Viva’s own sales program. Each farm pays taxes, and many are employers.

We are fortunate to live in a part of the world where truly local, organic food is not only possible, but supported. It is rare to have such a thriving agricultural economy concentrated in one place— from seed producers, to tractor mechanics, to soil scientists, and so much more.

The Co-op is a big part of that support, and staff and members alike understand that money kept local is money well spent. The Co-op has contributed significantly to help us fulfill our mission and specifically, to The Barn at Viva Farms, a multiuse, Good Agricultural Practices-certified farm facility where farmers can conduct all their on-farm post-harvest activities. The Barn construction is back in full swing after a brief pause this winter. You may just see its progress on your next trip along Highway 20. Thank you, Skagit Valley Food Co-op!

Together, we are building a more resilient food system right here in Skagit. This is what communitycentered agriculture looks like, and it’s just the beginning of what we can build together.

Dear Table Farm is certainly a family affair, and it’s a big part of our success. My mom essentially manages and runs an entire ½ acre herself—mostly flowers, but also peas, cherry tomatoes, loofah sponges, and ginger! I think that’s the truly beautiful part of the farm. I joke that my dad, Jim, is our “infrastructure specialist.” He helps with putting things together or fixing things, helping maintain some of our infrastructure, like tunnels and coolers. We feel so lucky to have both of them so invested in our business.

Across the slough, just a two-minute jaunt, is our “main plot” where most of the veggie production side of things happens. I love walking back to our veg ground from the flowers. It makes me feel so proud to see all the food we’re growing.

Along with some family help, we have two fulltime and one part-time crew. It’s the first year we’ve really hired, and it’s certainly a big step. I look around and am like, “Wow—six more pairs of hands can really get a lot more done!” Hiring the right people for the job has been an interesting experience for us. Of course, no one is going to care about this thing like we do, but I hope we can establish in our crew the inspiration we have for growing such incredible food and relay our why.

One reason finding the right crew is so challenging is because our variety is so wide. We grow about 56 different vegetables, and within those, about 150 different varieties. Because we are growing yearround, we select varieties that grow better during certain windows of the year. Last year was our first year growing year-round, and it certainly adds value to our business. Having year-round income and fresh vegetables to sell and eat in January and February felt really rewarding. This year, we definitely plan to up our storage crop volume and have added another tunnel in our lineup, so we can have a bigger volume of fresh greens and lettuce.

Overall, our temperate climate means growing year-round can make a lot of sense. The big challenge is fighting the wetness. Hence, why we continue to add tunnels to our operation. They provide a place to help protect crops from harsh weather—and too much rain. When we move onto our “forever farm” we’ll have electricity, so we can get fans in our tunnels. Griffin says, “Then we’ll really be grooving!” There’s truly never a day we wake up and go, “Ugh, I don’t want to go to the farm.” The only thing that would make this whole thing better is if we were able to live and farm on the same land. I think it’s the biggest challenge for farmers: not living where you work, when the work is so full-on, so consuming. Commuting to the farm every day is hard for us, and then of course so is investing in infrastructure and all when it’s not “forever ground.” We are actively looking and hope to find our spot very soon.

We did start selling as our own business to Skagit Valley Food Co-op this season and have been doing twice weekly deliveries with radish, scallions, big beautiful gem and head lettuces, rainbow chard, collard greens, and green curly kale. Griffin attended

While our funding for this year is stabilized and secure, we must now secure our future. Over the next several years, we aim to continue our work in growing farmers, community, and food. With your support, we will continue to grow our programs to meet the evolving needs of our region’s farmers—and our region’s local economy. Learn more at vivafarms.org or by following us on social media @vivafarms

the farmer meeting the Co-op held early in the year, and as a “newbie” farmer in the group, took whatever anyone else didn’t want. Scallions and radish were the two. We planned out to grow these two crops for the Co-op but have been pleasantly surprised to get orders for a lot of other things, too.

It feels so good to be growing for the best grocery store in the state. World, maybe? I grew up shopping at the Co-op with my mom—they’ve been members for as long as she can remember. It’s sort of a goosebumpy feeling to walk through the produce department and see “Dear Table Farm” on a sign. It makes me feel incredibly proud of what we’ve built. One of our goals this year was to engage more of our hyper local community, as much of our business has been geared towards Seattle markets. Working with the Co-op has really helped us start to reach that goal. Knowing that our community could be buying our food from the Co-op and taking it home to their families is a good feeling.

Along with sales to the Food Co-op, we sell yearround on Sundays at the Ballard Farmers Market, seasonally on Wednesdays in Wallingford, and are also available through the Puget Sound Food Hub. We also have a CSA program this season and are still taking prorated signups if folks are interested! Our market displays are what we’re “known” for— getting to the market hours before it starts, carefully curating our vegetables, constantly moving things around, restocking when it gets low. Appearance is everything at a farmers market with lots of other farms and vendors. We try to stand out as best we can, so we can capture the “eye” that says, “ooh—I want to buy from them!” Vegetables are inherently so beautiful, it really doesn’t feel too hard, and we both really enjoy that part. We work so hard all week, and then go to market and just get to basically put it all on display and make art! We joke around that it’s our “day off.”

Many people ask us about our name: Dear Table Farm. It came out of gratitude for the table and how important the table is. It’s a place to enjoy a good meal with family, friends, and community. It’s a space to nourish your bodies with slow eating, enjoyment. I love writing, and so our name encapsulates an “ode to the table.” At our farm, we have this picnic table, and it’s just the hub. Everyone wants to be around the table, and it ends up being the place where people feel at ease.

Our hope is that people feel that when they eat our food. Nourished. Inspired. Grateful.

Keep Farmers Farming

Dear Table Farm

Grace and Griffin of Dear Table Farm

The Barn at Viva Farms

How Viva Farms Helped Me Land My Dream Job

by Sharis Harmon

My journey with growing food began in 2016 with two small raised sidewalk beds outside my apartment in Seattle. I knew nothing about growing food, but thanks to the internet and some books, I began growing a few carrots, artichokes, kale, and whatever else happened to pop up from seeds left behind. Over the following 4 years, two raised beds gradually grew into eight. Post-pandemic, I found myself in my hometown of Mount Vernon, with 3 acres and a dream of farming full time. Unsure of how to make the move from tech to farming, I came across Viva Farms Practicum in Sustainable Agriculture and knew that it was the perfect opportunity for hands-on farming experience. I joined the Viva Farms Practicum in April of 2022. Viva Farms is a unique and inspiring organization providing invaluable opportunities to a new generation of farmers. Many farmers in the US are born into the world of agriculture, inheriting farms that are passed from generation to generation. So, how then, do new farmers find their way? The Practicum was an opportunity for me to take my passion for growing food to the next level. It provided me with a space to learn everything from the infrastructure of a farm to soil health, tilling practices, pest management, budgeting—you name it—Viva Farms covered it. Over 9 months, I gained a network of incredibly kind and knowledgeable community members and farmers.

My biggest takeaway from the Practicum was the personal confirmation that agriculture was truly what I wanted to pursue. My time on the farm strengthened my conviction that we need to support farmers to steward our lands and feed our communities. Viva Farms taught me that we have so much to learn from each other and the earth. My time at the Practicum in Sustainable Agriculture reminded me of the humility needed to surrender to the power of nature and the elements—there are certain things we will never be able to control. We need to find a deep reverence and care, to live in partnership with the land for a sustainable future.

I’ve spent the past 3 years since my cohort finding my footing after multiple devastating life circumstances. I made my way to Tacoma, working from home and desperately trying to escape the tech industry. I wasn’t sure how I would make my dream of farming happen, but I’ve continued to put in the hard work and keep my mind and heart open.

One month ago, I was offered my dream job: I am now the Farm Manager of L’Arche Tahoma Hope, a non-profit in Tacoma, Washington that provides housing and jobs for people with and without disabilities living in community together.

The L’Arche mission is;

“To make known the gifts of people with intellectual disabilities, revealed through mutually transforming relationships.”

In my first two weeks at my new job, I taught high school volunteers how to lay irrigation, transplant starts, build a trellis, harvest, and direct sow. Seeing the students marvel at eating a strawberry fresh off the vine filled me with so much joy and contentment. Farming has brought me a fulfillment that I could have never imagined. The land has been a partner to me these past 10 years; she has taught me to be patient, held my grief, fed me, and taught me stewardship and mutual aide.

When I stepped foot on Viva Farms in 2022 I could never have imagined that I’d be managing a farm just 3 years later. I am forever grateful for the experience, life lessons, knowledge, and community that Viva Farms has provided me.

Sharis filled her driveway in the city with raised beds (2018). Photo: Jaquilyn Shumate Photography

Sharis’ Viva Farms Practicum cohort harvesting onions at Viva (2022)

Harvesting Strawberries on L’Arche Farms with Students Visiting from St. Ignatius HS in San Francisco (June 2025)

A Local Soak

by nancylee bouscher

Of the many things that confuse me in this life, one that my brain struggles with most, is how some people do not like baths. Worse, some people do not even have bathtubs. I have asked, maybe even grilled a little bit, friends and family who prefer vertical water experiences to try to understand, but nothing they say has justified their stance. I remember one friend, disgusted by the mere thought of a bath, said with a wrinkled brow and shake of her head that a bath was like “making a soup of your body and then stewing in it,” and my enthusiastic reply was, “EXACTLY!”

Just like any good soup recipe, a good bath starts with the best ingredients. For me, that means first cleaning the tub, and my go-to tools are Bon Ami AllPurpose Cleanser, with a sprinkling of peppermint and lemon essential oils. Not only does it smell great, but it leaves my tub sparkly. Then I gather the supplies—candles, towels, face mask, soap, loofa, pumice, cold water, hot tea—not to mention the actual ingredients that go into the water, or the “broth” as it will become. And just like with any broth, getting the salt right is the first priority.

WELLNESS FEATURE

Now, if you have been in the Wellness Department, you know we like to give you lots of options. We realize the wall of bar soaps can feel excessive, and surely there’s no reason to have that many choices when it comes to lip balms; however, we figure that free will and the ability to make the rules of your body are important even when it’s just toothpaste versus dental gel. Our bath salt selection is also vast, and while we feel good about all the brands we carry, there is only one brand that is made up the road by a lovely local lady that many folks around here know as Makena, the founder and sole owner of the infamous Shepard Moon Concoctions

Growing up in the Pacific Northwest, Mak relocated to Mount Vernon from Seattle about four years ago when she realized that her city had evolved from what she described as “heart-centered” to more cerebral. When she started Shepard Moon, named after her beloved dog, being in a thriving, healing community helped her products find their way into tubs and rubs through word of mouth or direct sales to her clients. It was these casual connections and serendipitous meetings that occurred in the middle of meals that conspired for Mak to bring her products to the retail market. Twenty-five years later, and you’ll find her products in over 70 retail stores. While some companies grow themselves through new product launches and marketing campaigns, Mak’s goal is to love her work, which she most undoubtedly does. Along with her one faithful and fabulous assistant, Suki, they are providing the most essential ingredient to a therapeutic bath: intention.

When you choose to draw a bath, you are telling yourself that you deserve a moment of rest to rebalance, to soak and simmer, to just be. Because Makena has a background in the healing arts, she is well-versed in the actual medicinal benefits of soaking in a warm bath, and that is the intention they put in every hand-mixed and measured item made by Shepard Moon. Epsom salt blended with beautifully balanced organic essential oil blends makes Shepard Moon products rise above many other bath salts. Honestly, it’s not difficult to find a bath salt that smells good, but their formulations go beyond smelling good. They are formulated to help you feel good, too. Take, for example, my personal favorite, Vitality. This blend includes organic essential oils of geranium, juniper, rosemary, fennel, and black pepper—and is the best thing I have found to relieve muscle aches and pains.

Windows down, hair flyin’, chippies chippin’, and the fire cracklin’, summer is made for road trips and nights outside. Backyard or backcountry, here are a few things you won’t want to adventure without, wherever you wind up.

Electrolyte Drink Tablets | PLINK!

Plink, fizz, there it is! Fruity, fizzy hydration tablets with 3 electrolytes and just 10 calories, drink plink to quench your thirst from road trip to no trip, hangover to hammock, campsite to concert, and everywhere in between.

Not Now Nausea Spray | HERBPHARM

Love the destination but not the ride? One too many Seattle dogs? Not enough shade? Use Herbs on the Go to tell your upset tummy, not today. Not today, tummy! And spray that ache away.

Peace Gummies | HAPPY LIVING THROUGH HEALTH

Getting out and about is good for the soul, but travel isn’t always without stress. These gummies are crafted with soothing ingredients that can help you unwind and find your inner calm, which is almost as good as getting to the destination.

Stainless Steel Flask | BUNKHOUSE

Great minds drink alike! For peak libations, spiked hikes, and campfire kumbaya, packing a little liquor is a surefire way to make friends in the woods. Fill ‘er up and let the good times flow! And please don’t share with bears.

Americana Travel Game | KIKKERLAND

If you forego the flask, trivia cards are another great way to pass the time and show off your smarts with friends around a fire! This deck is stacked with questions about Route 66, national monuments, and highway head-scratchers.

Bee Bar Lotion | HONEY HOUSE NATURALS

A local hand and body lotion bar that travels anywhere! Smaller and lighter than liquid, this lotion is rich in shea, so you can keep that summer skin soft and shimmerin’, even if it’s Day 4 of camp.

Outdoor Pocket Knife | OPINEL

With all those summer cookouts, you deserve to upgrade your switchblade to something sharper! Opinel knives have been made in the French Alps since 1890 from high-quality steel and responsibly sourced wood. Go ahead, whittle away.

When I asked Makena to share more about her blends, she elaborated:

“Two good examples would be our Ache & Pain blend Based on my understanding of the body, I used Laurel, for not only its anti-inflammatory benefits, which helps reduce pain, but also because Laurel slows down breathing by helping to open and relax respiratory pathways. Slowing down breathing naturally reduces pain. It signals the brain to inform the body that it is okay. In our Lavender Lullaby, we use Rosewood essential oil as the majority oil, even though our Lavender Lullaby has a wonderful, rounded lavender essence. Rosewood has twice the linalool content as Lavender, the constituent that actually makes you sleepy. Rosewood has a lovely quality of enhancing whatever oils are blended with it. Along with the frankincense and sandalwood, this is a really lovely and soft lavender blend.”

Running your own small business comes with its unique aches and pains, too. Besides the fifty-pound bags of salt somehow weighing more than they did 20 years ago—the price of those bags have also increased in alarming ways. Makena recalls the price for two pallets of Epsom salt, a product of China, doubling overnight during COVID, and fears the pending tariffs could cause another drastic price hike, one she is not sure how she would handle.

We know that what we put on our skin can get absorbed into our bodies, but we often think of that in terms of what to avoid. This makes sense, especially when there is so little oversight on known toxins, such as phthalates, which impact hormonal health, to forever chemicals like BPA. But when we decide to soak away the stress, why not fill the tub with intentional ingredients made by lovely local ladies that shop in your Co-op and appreciate the Magic Skagit in the same way you do. So, put a pot on simmer and go soak. It’s one of the best ways to support local that I’ve found.

Shepard Moon Assistant, Suki packs orders while Durga supervises.

Oats ‘n’ Groats

Did You Know...?

by Sarah Stoner

The United States is the world’s largest importer of oats, followed by China, Mexico, and Japan. These countries depend on imports to meet their domestic demand for oats and oat-based products. The global trade is a complex network of producers, exporters, importers, and researchers. Canada and Australia are the world’s largest oat exporters, with Poland, Russia, and Finland on the world’s largest growers list. These countries have invested in research and development, improved oat cultivation, and developed new oat varieties better suited to climate and soil conditions. We all benefit from their work.

An Oat Lover’s Guide to Summer

Oats in summer? I know, a bowl of soft, warm oats is ubiquitous to winter. But stick with me. Think: energizing easy-to-make bars for a hike or paddle. Hearty griddle cakes for a campout. Granola for a cool summer breakfast on plain Greek yogurt piled with fresh fruit and honey.

Honestly, today, I’m writing about oats primarily to feed my recipe evangelist self. Recipe evangelism is one of my favorite hobbies, likely inherited from my father, who peruses cookbooks for the sheer joy, and don’t you ever suggest that he owns too many… bookshelves and bookshelves, and still room for more. Perhaps even more than cooking itself, I like to spread the word. Share the love of a healthy, tasty, easy-tomake recipe. Webster defines evangelism as “zealous advocacy of a cause.”

Me. Recipes. Summer.

Thank you for indulging my platform. Happy summer to you! This is also a fine time to understand the various types of oats and their best use.

Over a century ago, oats were one of Skagit County’s main crops, in high demand across the nation as animal feed (before the invention of gas power, replacing horsepower)

· The first commercial production of oats in Skagit County circa 1870 was sent to markets in Seattle by barge and horse carriage, and by 1908, the Skagit Delta was producing more oats and hay per acre than any other place in the United States at the time. (source: Genuine Skagit Valley).

· Oat seeds are typically planted in summer or early fall and stay dormant through winter. Oats need cold weather to grow: during winter, the seeds store energy until it’s spring and time to grow.

Oats are a nutritional powerhouse, packed with essential vitamins (B1, B5, B6, B9), protein, minerals (iron, zinc, manganese, phosphorus, magnesium, copper), fiber (beta-glucan), and antioxidants.

Oats are a gluten-free grain. (They can be contaminated with wheat in the processing facility, so check first for a gluten-free certification if this is important to you.)

Oats have a higher fiber content compared to other grains.

· You can replace breadcrumbs with oats when making meatballs or veggie burgers.

So! Oats! In their purest, unprocessed form, oats are covered in an inedible hull. All the magic begins once the hull is removed. The different types of oats all originate from the same raw oat kernel—the different names reflect how the oat grain is processed:

Oat Groats

Oat groats are the whole, intact kernel in their rawest state with the hull removed. They are what other varieties of oats are derived from. Soak them overnight if you want to speed things along when cooking; since they’re so unprocessed, they take the most time to soften. They are chewy, toothsome, and nutty. Best for slow-cooked oatmeal, stews, salads, and grain bowls. Use a 3:1 ratio of liquid to oats and cook for about 60 minutes.

Steel-Cut or Irish Oats

Steel-cut or Irish oats are groats that have been sliced into two or three pieces with a steel blade. They look almost like cut-up grains of rice. With more surface area than groats to absorb more water, this style of oat can cook more quickly while still keeping a hearty, chewy texture. Best for a bowl of nutty Irish oatmeal, baked oatmeal, meatloaf, stuffing, and a mysterious dish I’ve not heard of: black pudding. Oh, okay, not making that… Use a 3:1 ratio of liquid to oats, cook for about 15–20 minutes, or longer depending on how creamy you like your oatmeal.

Scottish Oats

Scottish oats are made by milling the groats rather than slicing them. What’s milling? Slowly grinding the grain between two millstones, which in this case, produces paperthin oats. These oats make an exceptionally rich, velvety morning porridge. Best for traditional porridge, pancakes, scones, and oatcakes. Use a 3:1 ratio of liquid to oats and cook for about 10 minutes.

Rolled Oats or Old-Fashioned Oats

Rolled oats are made by steaming groats, then flattening them with a roller into flakes. Hence the name. And guess what! There’s no difference between rolled oats and oldfashioned oats; the names are used interchangeably. They are probably the most common style of oat in the U.S. for a cooked morning bowl. Also best for cookies, quick breads, fruit crisps, and granola. Use a 2:1 ratio of liquid to oats and cook for about 20 minutes.

Quick-Cooking Oats or Instant Oats

Quick-cooking oats are processed just as old-fashioned rolled ones are, but they are rolled thinner, steamed longer, and thus they cook faster. Instant oats are typically the ones found in brown packets ready to microwave, though sometimes they are referred to interchangeably. Best for baking or pulsing into oat flour. Some claim that instant oats produce the clumpiest of granolas without the addition of egg white. Use a 2:1 ratio of liquid to oats, cooking for about 1–2 minutes on the stovetop or in the microwave.

So there you have it. You’ve encountered all the types of dried oats to enjoy this versatile, healthy grain all summer.

U.S. born Skagit writer and eater Sarah Stoner grew up in Uganda, Morocco, Belgium, and Thailand and lived in her passport country for the first time at age 18. sarahjstoner@hotmail.com

Homemade Energy Bars

A family favorite for grab-n-go summer hikes. This recipe offers plenty of leeway to concoct flavor combinations... like dried cranberries and walnuts, or dried figs and roasted macadamia nuts, or whatever medley of nuts and dried fruits your cupboards may conveniently hold. Level up to Mojo style: mix in coconut flakes and dark chocolate chips.

2 cups quick cooking oats

(we prefer them chewy, but for crunchier bars, toast oats 15 min or toast nuts 6–7 min at 325°F.)

2 cups trail mix, or nuts and dried fruit of your choice

(I do one cup nuts, one cup dried fruit—but you do you! Go nuts!)

· 1/4 tsp salt

1/2 cup brown rice syrup

· 1/4 cup honey

· 2 tbsp oil

· 1 cup nut butter

Directions:

In a bowl, combine oats, trail mix, and salt. Over medium heat, place the brown rice syrup and honey in a saucepan and bring to a boil for 2-3 minutes. Add in the oil and almond butter until it is thoroughly mixed and is even in consistency.

Stir wet mixture into dry ingredients and combine until evenly mixed. Press into an oiled 8x12-inch baking dish. Here’s where you sprinkle with chocolate chips and press in (optional, they are great without too).

Let cool, then flip out onto a cutting board and cut—or go caveman like us and just cut hunks out of the dish. Store with a lid or wrap in waxed paper to keep the bars from drying out.

Oatmeal Griddlecakes

Great for campouts, as the dry ingredients can be mixed ahead of time, and coconut milk is shelf-stable.

1 1/2 cup oats

· 2 cups buttermilk (or coconut milk, which also offers better absorption of iron in the oats)

· 1/2 cup flour (gluten-free or gluten-full)

· 1 tsp sugar

· 1 tsp baking soda

· 1 tsp salt

2 eggs, beaten

· dried cranberries, optional

Directions:

Combine oats and buttermilk or coconut milk. Let stand 15 minutes. Add remaining ingredients. Cook up on a hot griddle. That’s it!

Our family loves these topped with plain yogurt, a drizzle of maple syrup, and a side of the Co-op’s Maple Bacon sausages.

Sarah fueling up with oats at camp.

Meet our 3rd Quarter Tokens for Tomorrow Groups!

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 to one of four local organizations:

Anacortes Laundry Love

The purpose of Anacortes Laundry Love is to wash the clothes and bedding of no- and low-income families in Anacortes, brightening their lives through love, dignity, and detergent. Anacortes Laundry Love partners with Econowash to provide free laundry on the first Tuesday of the month, from 8:30—10:30am. They see the laundromat as a place where strangers become friends, people are known by name, and the worth of every human being is acknowledged and celebrated. Anacortes Laundry Love hopes to offer a second time on a Saturday morning to increase access to more families. Your tokens will help support this effort. laundrylove.org

Chinook Enterprises

Chinook is a social enterprise—a non-profit designed to operate as a business, but with a social mission: supporting full participation in community life for people with disabilities or other barriers. Full participation must start with successful employment. For many people with disabilities, finding that place can be challenging. Barriers to employment success are varied and include inadequate transportation, lack of experience, communication challenges, community acceptance, and more. With help and support, these barriers can be minimized, and dreams can be realized. chinookenterprises.org

Communities in Schools

The mission of Communities in Schools (CIS) is to surround students with a community of support, empowering them to stay in school and make their way through the world. Since 2008, CIS Site Coordinators have provided whole-school support to improve educational equity, as well as 1-to-1 case management services and comprehensive interventions for at-risk youth. These resources, along with individual mentoring, help students set goals to improve academic outcomes, including attendance, core course grades, and behavior. whatcomskagit.ciswa.org

Sedro-Woolley Open Door Community Food Kitchen

Since 1989, the mission of the Open Door Community Food Kitchen has been to provide warm meals to those in need and to individuals with limited access to food or the funds to purchase it themselves. Food is readily served to anyone without question or judgment, and no application or proof of income is required. Open Door Community Food Kitchen also delivers meals three times each week to approximately 30 residents in Sedro-Woolley and to families within the Family Promise program of Skagit Valley. The goal is to provide fresh, seasonal fruit and produce with each meal, and funds from Tokens for Tomorrow will be used to purchase fresh produce as opposed to canned or frozen.

centralumcsw@yahoo.com

Bright Eyed & Bushy Tailed: New Coffee for Summer!

Long summer days call for big Skagit plans. Family get-togethers, lazy days on the beach, or gearing up for back to school: caffeine is a must-have this time of year, but don’t settle for basic beans! We’re proud to carry a wide selection of organic, fair-trade and locally roasted coffee that tastes better, because it is better. Waking up is easier when your coffee tastes good and does good, too.

Pachamama Coffee Roasters

Cooperatively-Owned, Organic & Fair Trade Certified

You asked, and we delivered! We’re excited to introduce Pachamama coffee to the Co-op! Simply put, partnering with Pachamama just makes sense: the coffee farmers own the company (yay, co-ops!), they’re Fair-Trade Certified, and the beans are USDA-Certified Organic—all produced in small batches in a gorgeous robin’s egg blue roaster in Sacramento, California, which your Board of Trustees had the pleasure of witnessing on a tour last spring.

Vice President of Pachamama, Carlos, says their dream is to “put a face to the roasted coffee, more than just being commodity producers. The difference is that we own the entire process from product to consumers, from seed to cup.” Pachamama owner cooperatives are located in Peru, Nicaragua, Guatemala, Mexico, and Ethiopia—each represented by the selection of single-origin coffees you can now find here at your Co-op.

Beyond production, Pachamama farmer cooperatives are directly involved in the governance of the organization: each owner cooperative elects a representative to the Pachamama Board of Directors, and each is allocated one vote. This structure provides farmers with a real say in the direction of their co-op and is a business model that changes the narrative for coffee farmers, allowing them to collectively set their own price for coffee.

As you’d expect from a cooperative, Pachamama considers the environment in every step of the coffee process, from growing to roasting to packaging. The beans are Certified Organic and shade-grown without the use of chemical pesticides, with the goal of preserving biodiversity and reducing carbon outputs. In every locale, Pachamama farmers support health access and infrastructure projects that strengthen their farmers and their community at large. Fill your cup with Pachamama Peru, Machu Picchu, Nicaragua, and Guatemala single-origin coffee or their Five Sisters, Espresso, and French Roast blends—packaged or in bulk.

New Life for Old Clothes

In April, as part of Earth Month, we brought back textile recycling programs from Smartwool Socks and Cotton Inc. We recycled over 175 pounds of socks and 103 pounds of denim through Smartwool’s Second Cut Project and Cotton’s Blue Jeans Go Green™ program. Both programs collect used material, so it can be recycled back to its original fiber state and transformed into something new—like dog beds, insulation, and even new socks!

Better yet, some of the jeans collected were still wearable, so we donated them to folks in need of new clothing. A few pairs of jeans did not contain enough cotton (90%) to be recycled through the program, so we recycled them through Goodwill. By recycling old clothing and diverting textile waste away from landfills, we’re doing good for our community and the earth. Thank you for preventing almost 300 pounds of textiles from ending up at the dump.

Fernwood Coffee Co.

Local, Organic & Fair Trade Certified

Support our neighbors to the north with organic, FairTrade coffee from Victoria, B.C.! Founded in 2002, Fernwood Coffee describes itself as “obsessive coffee professionals who meticulously roast and cup daily.” Selectively sourcing green coffee from independent farms from far corners of the world, Fernwood’s certifications help symbolize their commitment to doing the right thing for the environment, green coffee producers, and the health and well-being of coffee drinkers. Choose from their 1976 Espresso, West Coast Trail Blend, Strongback Blend, and Mile Zero roasts.

Wandering Goat

Certified Organic

Roasting coffee in Eugene, Oregon since 2004, Wandering Goat Coffee is shade-grown and certified organic through Oregon Tilth. They specialize in light to medium roasts and are dedicated to sourcing and roasting the highest-quality coffee using the most sustainable methods for the earth and its farmers alike. Choose from Hair of the Goat , Heart of Darkness, Espresso Chupacabra , and single-origin Guatemala Huehuetenango

Equal Exchange Everyday

Organic & Fair Trade Certified

If you get your morning cup at the Co-op, whether you know it or not, you’re already sipping on Equal Exchange coffee. And if you’re the type that has to drag yourself to the coffee maker in the morning and can’t be bothered with precise grinding or the annoying hum, EE’s new Everyday Arabica coffee beans are already ground and are one of our most affordable organic coffee options at just $8.99. Fear not! Low price does not mean low quality—Equal Exchange stands by their fair trade, organic standards, and created a lowerpriced blend so more coffee lovers can enjoy organic coffee that’s grown with people and planet in mind. Choose from their new Everyday Breakfast blend, House blend, French Roast , and extra-special Women in Coffee blend that honors women leaders along the supply chain, from seed to sip.

Black Clover Country Coffee Roasters

Local, Organic & Fair Trade Certified

A family-run operation out of Carnation, Washington, Black Clover Country Coffee Roasters knows the value of hard work and a strong cup of coffee. Black Clover was borne out of a husband-and-wife team who love an honest, strong, no-frills coffee. Their goal is to make coffee for the way you work and live, and you work hard! Every batch is roasted on their Lake Joy Farmstead in East King County, with a mission to provide long-term social impact by ethically sourcing the very best coffee while supporting their community. Roll up your sleeves and get that worm with Dom’s Blend Italian Roast , House Blend, and Guatemalan Single Origin

More Ways to Recycle Old Clothing & Textiles

Missed the collection period in April? No problem! If you have clothing or fabric scraps that can’t be donated, don’t throw them away! There are a few companies who can recycle them, some of which give you rewards just for sending in your scraps.

Cotton’s Blue Jeans Go Green™ | bluejeansgogreen.org

Goodwill | Mount Vernon & Sedro-Woolley, evergreengoodwill.org

Retold Recycling | retoldrecycling.com

Ridwell | ridwell.com

Trashie | trashie.io

Bag ladies, this one’s for you… SO. MANY. SHOPPING. BAGS.

In Rotation is a solution for the extra reusable shopping bags you have piling up. When bring-your-own bags replaced single-use plastic bags, we overcorrected the problem.

OVER 10 BILLION reusable bags were manufactured in 2023. And if you’ve got too many, that’s a problem. You can put those bags to good use, today. You can ship them to In Rotation, who will sort the bags. Bags that can still be used are sent to partners like food banks, who often have to purchase new bags. Bad bags get recycled accordingly. Voila!

Visit inrotation.co to keep your bag in rotation.

lbs of socks

lbs of denim (71 pairs!)

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 non-profit, charitable community organization.And just think—each of these organizations is, itself, supporting the community! What a great circle of giving.

Co-op Seeks 5% Friday Applicants for 2026

2024 marked the 20th year of the Co-op’s 4% Friday Community Shopping Day, and at the end of the year, our all-time giving total reached over $550,000! That’s hundreds of organizations supported and thousands of lives impacted, just because you decided to shop on 4% Friday.

And in 2025, we upped the ante! The Skagit Valley Food Co-op Board approved a generous increase to this already-flourishing giving program: from 4% to 5% of sales being donated to one group each month. We are only halfway through the year, but 5% Friday Community Giving Day has already resulted in some big, big checks and happy humans. Our accompanying $5 Community Meals are an exciting addition to the circle of giving, with meal proceeds also being donated to 5% Friday groups.

Now that it’s July, the Board of Trustees is accepting non-sectarian, nonpartisan charitable applicants for the Co-op’s 5% Friday Community Giving Day Program in 2026. Groups chosen, one per month for the calendar year, receive 5% of the day’s gross receipts at the Co-op. These community groups are selected for their service to the community in the following areas: local community service, organic food, natural health, environmentally friendly and sustainable agricultural practices, human rights, environmental preservation, and other areas that reflect “like-minded” mission statements.

Applications are due by September 30 and can be downloaded from our website: skagitfoodcoop.com/apply-for-5-friday

Once all applications are received, a small selection committee meets in October to select the new 5% Friday recipients. All groups will be notified of their application status by November. The selected 2026 groups will be announced to the public in January.

FRIDAY, JULY 25

$4,120

Skagit Fisheries Enhancement Group

Skagit Fisheries Enhancement Group builds partnerships that educate and engage our community in habitat restoration and a healthy community for all. They will use funds from 5% Friday to expand their Salmon in the Classroom program. Last year, Skagit Fisheries had the opportunity to get 900 local kids out of their classrooms and outside learning about salmon, watersheds, and what students can do to cherish and protect them. skagitfisheries.org

FRIDAY, AUGUST 29

MV HOPE Coalition

The mission of the MV HOPE Coalition (Mount Vernon: Healthy Outcomes through Prevention Efforts Coalition) is to build an alliance that inspires hope, engages the community, and develops and implements strategies to prevent and reduce opioid and other substance use in Mount Vernon youth. As part of its mission to help raise awareness and prevention of opioids and other substances in Skagit youth, MV HOPE actively facilitates a Mount Vernon School District program called Peer 2 Peer. 5% Friday funds will be used to support the groups with meals, snacks, and nourishment as they meet. mvhope.com

FRIDAY, SEPTEMBER 26

Children of the Valley

Children of the Valley provides safe, positive, and enriching after-school programs for under-resourced, low-income children throughout the Mount Vernon, Sedro-Woolley, and Burlington School Districts. COV now supports up to 200 students in grades K-6 who attend each of their district’s elementary schools. 5% Friday funds will be used to maintain and expand COV’s monthly cooking club, which features dishes that align with cultural-based themes, where lesson plans focus on exploring different cultures through crafts, games, stories, music, and food. childrenofthevalleymv.org

$4,460

$4,631

FROM THE PRODUCE DEPARTMENT

Cascadia Mushrooms

At the Co-op, we always emphasize locally produced goods, year in and year out, regardless of the geopolitical climate. Now, with the uncertainty added by proposed tariffs on foreign goods, it seems particularly important. We have a lot of longstanding and valuable relationships with local farms, and today I thought I’d dig into one of them, Cascadia Mushrooms, and how they influence and support our local economy.

Cascadia Mushrooms was founded by Seattle native Alex Winstead. As a child, Alex’s family took frequent vacations to the Olympic Peninsula, where he was fascinated with the array of fungal life. In 2005, after graduating from The Evergreen State College with a degree in mycology and the sciences, he started his first commercial mushroom growing operation. The initial farm was pretty humble, occupying a single rented basement in Bellingham. After one season of growing and selling Shiitakes at the Bellingham Farmers Market, it was clear that Alex needed to upgrade. He rented a second space, and five years later was able to break ground on a permanent facility in north Bellingham. The Cascadia Mushrooms vision is simple: produce the best quality mushroom products possible and feed our community while raising awareness of our humble fungi friends.

A group of us from the Produce department recently had the opportunity to tour the Cascadia Mushrooms facility, and it was truly impressive. Seeing so many mushrooms growing in one place was awe-inspiring. The specialized equipment required is largely bespoke. They mix the growing medium themselves from locally sourced and sustainable products, cook it, bag it, and inoculate it. They grow Reishi, Shiitake, Lion’s Mane, Wine Cap, and three kinds of Oyster mushrooms. The company that produced their mycelium recently went out of business, and offered to sell. So, now Cascadia produces all of the mycelium they use and supply many other mushroom farms as far away as Texas. They grow year-round, producing between 1,500 and 2,500 pounds of mushrooms a week!

bunched herbs, radicchio, edible flowers, basil, iceberg lettuce, heirloom and, Roma tomatoes, pickling dill, fennel, cilantro, green and purple kohlrabi

The Crows Farm

sweet, pink, and red onions red, green, and Savoy cabbage, Persian and Japanese cucumbers, green and purple bell peppers, assorted radicchio, collard greens, hot peppers, eggplant

Boldly Grown Farm

assorted specialty VERY HOT chilies, Jerusalem artichokes/sunchokes

Southern Exposure

turnips, mini sweet peppers, radish curly and Italian parsley, baby kale, spinach, arugula, spicy greens, bagged and bunched carrots, radishes, chard, mixed cherry tomatoes, cilantro, purslane

Long Hearing Farm

Good Food For a Good Cause

This year, we introduced $5 Community Meals to coincide with select 5% Friday Community Giving Days, and the response has been outstanding!

Our first ever $5 Community Dinner was held March 27, and we raised over $1,400 for local community groups. We want to extend a huge thanks to all who joined at to Charlie’s Produce for their generous donation of fresh vegetables!

March 28

HOW IT WORKS!

1) Come to the Co-op

2) Enjoy a $5 Meal

3) We donate all Proceeds to our 5% Friday Groups! Win-win! Yum yum!

by Ben Goe

Cascadia Mushrooms sell about 25% of their product directly to food co-ops like ours, meaning the remaining 75% is sold through CSAs, farmers markets, and to restaurants, and the Puget Sound Food Hub. They support other local businesses whenever possible. They purchase organic rye from a farm in Lynden and organic grain by-products from farms throughout the western states. The natural alder sawdust used in the growing medium is a byproduct from hardwood mills in Centralia. Their printed materials are produced locally, their mushroom boxes are made in the Puget Sound area, and all of their merch is designed and screen-printed locally. They frequently donate mushrooms to food banks and other nonprofits, growing supplies and merchandise to benefit local schools and fundraisers, and contribute financially to organizations doing work they believe in here in our communities and around the country. Last but not least, the spent mushroom plugs are donated locally for composting. Like most fungal networks, theirs is robust and farreaching.

Cascadia Mushrooms is just one small farm and one example of how a local business has its own multiplier effect. All of our local farms and producers have their own stories and their own innumerable ways of contributing to the local community and economy. They work together, and they take seriously the well-being of our region— people, land, and economy. When you choose to purchase a locally grown or produced product from a local independent business, it’s an investment in the health of our entire region, as well as your own. Thank you for shopping local forever and always.

2,500+ lbs bulk fresh mushrooms

strawberries, raspberries, blackberries

Lopez Brothers Farm

shallots, green beans, baby bok choi, assorted potatoes, sugar snap peas

First Cut Farm

mixed salad greens, cucumbers, lettuce, bunched carrots, corn, grape tomatoes, slicer tomatoes, red cabbage, assorted kale, bunched beets, radishes, zucchini

Well Fed Farm

strawberries, blueberries, lettuce, snap peas, cauliflower, celery, assorted peppers, broccoli, corn, cucumbers

Hedlin Farms

leeks, fennel, red and green dandelion, assorted colors of carrots, parsnips, kale, cabbage, lettuce, bunched beets

Ralph’s Greenhouse

UPCOMING $5 COMMUNITY MEALS

September 26 & October 24 in the Co-op Deli!

Last year, the Co-op purchased about $25,500 of Cascadia Mushrooms:

61 packs of dried mushrooms

sunflower greens, eggplant

mixed salad greens, Napa cabbage, fresh sweet onions, frisee, Shishito + Padron peppers

escarole, specialty summer squash

Moondance Farm

microgreens, mild mix, spicy mix, onion, radish, and pea shoots

Tops and Bottoms Farm

raspberries

Blue Heron & Viva Farms

Oyster, Cosmic Queen Oyster, Shiitake + Lion’s Mane mushrooms, dried oyster, Reishi, and shiitake mushroom growing kits

$1,400 raised for Sept Aug July

Cascadia Mushrooms

dandelion greens, garlic, radicchio, garlic scapes, shiso, fresh onions, collard greens, specialty summer squash

Rabbit Fields Farm

900+ containers of fresh mushrooms

160 grow-your-own mushroom kits

cherries + stone fruit

Brownfield Orchard + PDQ Farms

Aronia berries

Willowrose Bay blueberries

Bow Hill Blueberries + Blue Heron Farm

Honeycrisp, Early Fuji, + Cosmic Crisp apples Brownfield Orchards

Heirloom melons, Japanese + Italian eggplant Edible Acres

50lbs of wild mushrooms

strawberries Lopez

Gala, Gingergold, + Zestar apples, Bartlett + Star Crimson pears Brownfield Orchards

blueberries Silva Family Farm cauliflower Hedlin Farms

Brothers + Silva Family Farm

Golden Oyster mushrooms

Founder, Alex Winstead leading the Produce team on a facility tour.

Customers lined up for Shepherd's Pie during the first Community Meal in March.

Farewell to Baiyu, Who Knew All the Numbers, and So Much More

by Beverly Faxon

In “Uscita in Firenze,” written for The Natural Enquirer in 2016, longtime Co-op cashier Baiyu Mukai speaks of the decision by Israeli essayist Amos Elon to live out the rest of his life in the Tuscan landscape, of which Elon wrote, “It’s so beautiful, it melts your heart away. So in the few years I have left, I want to look at this view most of the days of the year.”

Baiyu, inspired by such a description of Tuscany, travelled there with his wife. His essay, in true Baiyu style, wove and braided threads of fact, musing, humor, and philosophy. He described his captivation with Michelangelo’s Florence Pieta, a work Michelangelo began in his 70’s to set upon his own tomb and was then said to have abandoned a decade later because of faults in the marble.

But Baiyu was uncertain—was it unfinished? Or was it how Michelangelo intended? He writes, “Either way, it simply embodies both physical and spiritual beauty.”

Baiyu—philosopher, humorist, essayist, cashier, numbers-man-extraordinaire, appreciator of all beauty, and good friend to many—died of cancer in April 2025, after having moved back to his native Japan the previous spring. His death saddens us all.

Catherine, Baiyu’s daughter, tells us that he originally moved from Japan to get his MBA in Illinois in the 1970s, where he met his first wife. He moved back to Japan for a while, then came to L.A. with his family, which included his two toddler daughters, and worked as an accountant.

After a divorce, he realized he didn’t want to work in the corporate world anymore. A move to Washington eventually brought him to the Co-op, where he interviewed for a cashier position. I recall that interview, 20 years ago. I was a bit buffaloed, trying to figure out why this slight, soft-spoken man, with a small smile playing at the corners of his mouth, who had an MBA and a background as a CPA, wanted to take on the hectic, customerintensive, and just above minimum-wage job at a not-for-profit Co-op.

But clearly, Baiyu knew from the get-go what he was choosing. He quickly demonstrated both the basics of cashiering, and the secrets of customer service,

which in Baiyu’s hands, was never formulaic “customer service,” but an almost formally polite and engaged way of being himself that charmed customers and had them queuing up to go through his line.

Like hundreds of other Co-op members, I was both surprised and deeply pleased the first time I gave Baiyu my member number and he said with a nod, “I have it.” Aside from respecting his recall skills, I recognized a generous acknowledgement in his having memorized my numerical connection to the Co-op.

Remembers Patricia, who worked with him as a cashier, “Customers would wait for Baiyu. There would be no one in the next line, but if we tried to wave someone over, they’d just say ‘Waiting for Baiyu.’ He literally brought people into the store just to talk to him.”

“In

Wendy, a Co-op customer, tells us she often checked out at Baiyu’s register, enjoying a “good chat” while he rang up her groceries, “He had a picture of his cat on his shirt one day and I asked him about it. I found out the cat had passed away.”

A cat lover herself, Wendy understood the sorrow Baiyu and his wife were feeling, so a couple of days later, she handed him a pet sympathy card.

Those acts of kindness and connection led to friendship when Baiyu’s wife invited Wendy for tea, “We shared our cat stories and became friends. They would often invite me over to eat a wonderful dinner with them.”

And of course, Wendy tells us there was, as was so often true of Baiyu’s stories, an uplifting final word, “Some months later a wild mama cat deposited four little babies on their deck and soon took off and never returned.” He and his wife “rescued the kittens and they became part of their family.”

Baiyu had the gift of being both “dignified and goofy,” says Amber, who worked with him for many years. She adds, “He had a fun, dry sense of humor. We liked to goof around, but he would also share little bits of wisdom, which he would write down on tiny pieces of paper.”

If you only noticed Baiyu’s departure days or weeks after he was gone, you are not alone. Baiyu’s leaving from the Co-op was quiet, without fanfare or a goodbye party. Said Amber, “He never tried to make a big deal of anything. On the day he left, he came up to my register and said goodbye. I thought he meant for the day. He held my hand for a bit. Only later, I realized he was trying to say goodbye without telling me he was leaving.”

As much as he seemed to enjoy cashiering, Baiyu loved writing. In his many articles, spanning 11 years in The Natural Enquirer, his subject matter was far

Baiyu Mukai – Uscita

ranging: oysters and burdock root, Agatha Christie and Abraham Lincoln, cowboys and samurais, Mother Flight Farm and Mark Twain, anthills and pottery sheds. His writings reflected his innate curiosity and his life as a prodigious observer and reader.

His January 2013 essay Den of Writers: Co-op/ Cowboy Perspective, begins with Baiyu’s trademark sly—often self-deprecating—wit, when he writes of his “brown hat, my favorite”: “My wife says it is too big for my head, maybe my head is shrinking, or I am losing my hair. Either way, I wear it when I am not with my wife.”

He is “tickled” when a small girl in his cashier line spots his hat and proclaims, “Cowboy.”

By the essay’s end, Baiyu explores why writers write, “By writing we can sublimate our own inadequacy, weaknesses or anxiety. By writing we can touch others with the roadmap of our own travels, no matter how rocky the road has been.”

He ends by quoting Ralph Keyes, that writing is an act of courage, and adds, “I must put on my cowboy hat to round up all my courage.”

Baiyu—the numbers man—wrote in his Natural Enquirer staff profile that he had reached his 1395th day of Co-op employment on May 2, 2023. He’d printed 47 articles in The Natural Enquirer. That is a solid legacy to leave for us all.

Thank you, Baiyu, for all the beautiful words, and all the rich, full days. Thank you for putting on your cowboy hat for us.

Thank you to Baiyu’s daughter, Catherine, for her contributions to this story.

If you would like to read Baiyu’s essays, they can be found online at plumpickings.wordpress.com

Baiyu and his cowboy hat in Florence, 2016.

Baiyu and his wife

High Five Recipes to Repeat All Summer

by

Wow, do we love summer! We wish it would last forever, but it always slips by in a blink. It’ll be back to school, and routine, before we know it. These High Five Recipes celebrate both—peak-season local produce, our brand-new Co-op Big Dog Buns, and handy hacks for busy school schedules and don’t-feel-like-cooking nights. As always, made with five ingredients or less (and a few pantry staples).

Co-op Style Seattle Dogs

Popularized in Seattle, but knocked out of the park with our Big Dog Buns and famous sausages! We might just call it the Skagit Dog.

· 1 package of Co-op Big Dog Buns

· 2 packages of Co-op made sausage—Bratwurst, Kielbasa, or Cilantro Garlic would be great!

· 4 oz cream cheese

· 1 large onion, thinly sliced

· 1 jalapeño, thinly sliced Pantry ingredients: butter, sriracha

Directions:

1. Caramelize onions with a 1tbsp of butter over medium-low heat.

2. Grill sausage (and warm your buns, if desired).

3. Spread cream cheese on the buns, add sausage, and top with caramelized onions, jalapeño slices, and sriracha!

Freezer-Friendly Prep-Ahead

Breakfast Burritos

Perfect for busy mornings, these breakfast burritos are packed with protein to keep you and your kiddos full until the lunch bell rings! Want a veggie-friendly option?

Sub in crumbled tofu for the sausage!

Recipe adapted from Budget Bytes

1 yellow onion, diced

· 1 bell pepper, diced

1 dozen eggs

· 8 large flour tortillas

· 1 lb Co-op breakfast sausage, or plant-based alternative Pantry ingredients: 1 cup shredded cheddar cheese, salt, pepper, butter

Directions:

1. Add onion, bell pepper, and a tablespoon of butter or cooking oil to the pan. Cook over medium heat until veggies are soft and translucent. Season generously with salt and pepper and set aside.

2. Add the breakfast sausage to the pan, crumbling with a wooden spoon. Once brown and cooked through, drain off the fat and set aside.

3. Whisk all eggs in a bowl. Add another tablespoon of butter to the pan and heat over medium. Once the skillet is hot and coated in butter, pour in the eggs and scramble to your liking.

4. Assemble the burritos, and roll! Add a scoop of eggs, followed by the veggies, a sprinkling of cheese, and a scoop of sausage.

5. Wrap each burrito in parchment paper and let cool completely before putting in a freezer bag and sealing.

6. To reheat, wrap in a damp paper towel and microwave for 1 minute. Breakfast is served!

Easy Weeknight Chicken, Broccoli & Penne Bake

Dump, mix, bake. It doesn’t get easier than that.

Recipe adapted from Food.com

1 box of penne pasta

· 2 16 oz jars of Alfredo sauce—we love Rao’s 2 bags of pre-shredded Organic Valley Italian Cheese blend

· 1 head of broccoli, washed, chopped, and cooked to al dente

· 4 boneless, skinless chicken breasts, seasoned, cooked and cut into bite-size pieces

Directions:

1. Cook chicken thoroughly, and the noodles according to box directions.

2. Preheat oven to 350°F.

3. Prepare a 13x9 casserole dish—cover with cooking spray or coat with butter.

4. Mix together all the ingredients, setting aside one bag of cheese. Add the mixture to the dish and spread evenly.

5. Sprinkle the remaining cheese over the dish.

6. Bake in the oven for about 10 minutes or until the cheese is melted and bubbly.

15-Minute Sugar Snap Pea Sauté

After you snack on as many sweet, straight-off-the-bush sugar snap peas as you please, try this quick and flavorful stir fry alongside your favorite grilled protein.

Recipe adapted from nom nom paleo

1 lb sugar snap peas

· 1 tbsp fish sauce, or plant-based alternative

· 1 tbsp fresh mint, chopped

· 1 tbsp fresh Thai basil, chopped

· 2 tbsp of pre-made crispy shallots–store bought or homemade

Pantry ingredients: 4 cloves minced garlic, cooking oil, lime juice, salt

Directions:

1. Trim the ends of the peas and remove the stringy bits.

2. Heat a skillet over medium-high heat. Add cooking oil and swirl around the pan.

3. Once hot, add the peas and a few cracks of salt. Cook for about 2 minutes, until bright green.

4. Add the minced garlic, fish sauce, and stir consistently so the garlic doesn’t burn.

5. Turn off the heat and add a squeeze of lime juice.

Add more salt and fish sauce to taste.

6. Transfer the peas to a plate, top with crispy shallots, and enjoy!

Summer is here, and we’re making sensational food for fun in the sun! New to the lineup are our Campfire Cupcakes and Big Dog Buns, a bigger brioche bun made for brats and fatter franks. And you heard it here first—Co-op deli sandwiches are getting a makeover, soon to be made on our fresh sandwich bread. Be sure to try all these Co-op Made favorites for a flavor-filled season.

Leigha Staffenhagen

New treasures, handcrafted fresh herbal creations, and curated meaningful goods to delight and support your self-care rituals.

From reusable and sustainable lifestyle items to intentionally selected crystals, candles, and tools for wellness rituals, do much to explore.

We’re proud to feature creations from local makers, including our partner Scents of Wellbeing, and showcase a growing collection of artisan goods.

Looking for a bit of sass with your self-care? We’ve got you covered with sarcastic towels, stickers, signs, and other perfectly cheeky finds - because wellness should be fun, too.

Stop in and take a peek—you don’t have to buy a thing… but, honestly, you’ll probably leave with something you never knew you needed.

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Colon Therapy

Jayne De Felice, I-ACT Certified 360-336-5220

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Valerie Jean Rose, Reiki Master 360-840-1723

Massage Therapy Spencer Kelliher, LMT 425-231-7605

Rolfing Structural Integration® Nils Larsen 360-293-5866

Clinical Massage & Lymph Drainage GuruBani Whitney, LMT, CLT, CPHt, RH www.alchemy-wellness.co

Out & About with the Co-op: Summer 2025

So much summer, so little time! We enjoyed getting to see lots of community members and Co-op shoppers during the Chili and Chowder Cook-off (we won best chili again!), Healthy Kids Day at the Y, and during the festive and sunny Cinco de Mayo Parade!

This summer is packed with even more opportunities to connect with your Co-op at a number of community events, from our 12th Annual Bike to Farm tour to Salmon Day at the Market!

Here’s where you can find us over the next few months...

Riverwalk Concert Series: The Chris Eger Band

Thursday, July 24 | 6–8pm | Riverwalk Plaza

The Mount Vernon Chamber’s Riverwalk Concert Series is back for the summer! Concerts take place every Thursday night in July and August starting July 10 on the Skagit Riverwalk Plaza. Dust off your lawn chairs and your picnic gear and come to Historic Downtown Mount Vernon for some memorable summer evenings. We’re proud to sponsor The Chris Eger Band on Thursday, July 24.

Youth Arts Festival

Saturday, July 26 | 11–4pm | Hillcrest Park

Visit us at Hillcrest Park for the 39th Annual Youth Arts Festival! This free event is a great way to get the kids out of the house during summer break and enjoy some hands-on arts and crafts and children’s entertainment. Bring the whole family, a picnic lunch and enjoy the day together at Hillcrest Park in Mount Vernon.

12th Annual Bike to Farm!

Saturday, August 2 | 9am–12pm | Edgewater Park to Ralph’s Greenhouse

Join us for our 12th annual bike tour!

Take a behind-the-scenes look at one of our favorite local farms. You’ll get to meet the farmers and learn more about organic farming while taking in the beauty of Skagit Valley on two wheels. Round out the tour with a free ice cream cone at the Co-op.

National Night Out & Family Field Day

Tuesday, August 5 | 5–8pm | Edgewater Park

Mount Vernon’s 3rd Annual National Night Out is set for August 5th! Come to this police-community partnership event to learn about important resources in the Mount Vernon community and enjoy music, games, food, and activities. Stop by our booth to grab free samples, coloring pages, and more!

The Most Happening Summer Weekend

August 15–17 | Downtown Mount Vernon

ValleyFest 3-on-3 basketball tournament, the Mount Vernon Farmers Market, and Temperate Habits’ Anniversary Celebration! There’s so much happening the 3rd weekend in August! Shop, eat, enjoy downtown, and don’t forget a scoop of Co-op ice cream.

Salmon Day at the Farmers Market

Saturday, September 6 | 10am–2pm | Riverwalk Plaza

Join us for Salmon Day at the Mount Vernon Farmers Market! We’ll be sampling our famous Smoked Salmon Experience on Co-op made baguette slices. Come celebrate the salmon of the Skagit River with information booths, kids crafts, and more!

Christianson’s Nursery Giant Pumpkin Festival

Saturday, September 20 | 9am–4pm | Christianson’s Nursery

Nothing kicks off the fall quite like the Giant Pumpkin Festival! Come on over to Christianson’s Nursery to check out the giant pumpkins as they roll in, and stay for the weigh-off that happens around 12:30. There will be food trucks, live music, coffee, and farm animals for the kids. And do visit our booth where we’ll be handing out free samples and other goodies.

Zach Armstrong

Kitchen Supervisor & Staff Board Member Co-op Employee since August 2021

I served a short 9-month stint at Third Street Cafe in the pre-COVID years. I have since returned to the Co-op, working my way up from Deli Cook to Kitchen Supervisor in the Makery!

Favorite customer moment:

I love seeing my family in the store and approaching them with my “customer service apron” on.

Favorite item in the Co-op:

The Black Bean & Quinoa Salad in the Deli always satisfies!

Favorite meal to make with Co-op ingredients:

I make vegan green curry at home, utilizing ingredients from the produce department to make both the dish and the curry paste from scratch!

Favorite way to spend time outside of work:

In my spare time, I enjoy attending concerts and Seattle Storm games, but nothing beats relaxing at home with my cat and playing games.

STAFF FEATURE

The Co-op Outreach team at the Cinco de Mayo parade. Photo: Clay Hinton

Bike to Farm Riders rolling through the fields at Ralph’s Greenhouse

Veggie stamp art at Edgewater Park and Co-op samples at the Farmers Market

SUMMER SAVINGS AT THE CO-OP!

A page full of ads isn’t really our jam, but spreading good news is! With so many ways to save at the Co-op this season, we couldn’t help but share all of the opportunities to live your best life on a budget! From everyday essentials like canned beans, ground coffee, and olive oil to simple pleasures like Co-op ice cream, wine, and fresh-cut melon, there are deals to be had in every aisle, every day. Plus, we’re hosting two FREE events and more $5 Community Meals this fall!

The days of 2-Buck Chuck may be long gone, but you’re in luck! We recently put over 30 wines on sale for good! Starting at under $9.99, there’s a value wine for every occasion, so you can sip, sparkle, swirl, and splash your way from celebration to celebration.

Saddle up for a mostly flat and very fun ride to Ralph’s Greenhouse! On the tour, you’ll get to chat with local farmers and learn more about the amazing organic farming happening right here in Skagit Valley.

We’ll round out the tour with free ice cream cones back at the Co-op!

GeT TO KnOw

We’d like to give the Co-op’s value brand a proper introduction! You may have noticed Field Day items on our shelves on a recent shopping trip, or maybe you stocked up during our huge Field Day sale last fall? Either way, the Co-op has been carrying Field Day products for awhile, and the selection just keeps growing! Why? Because Field Day is a value-priced brand with quality products. It’s always nice to save on staples!

Field Day’s goal is to fill your fridge and stock your pantry, so you can stretch your hard-earned dollars even further at the Co-op. From canned goods and baking ingredients to nut butters and crunchy snacks, Field Day offers hundreds of non-GMO, organic, and quality products that are delicious and simple—no fancy packaging, no weird ingredients.

If you’re looking to eat better on a budget, pick up some Field Day items and give them a try next time you’re in.

And! Get your carts ready for another big Field Day sale in November, so you can stock up for a flavorful, festive fall!

Celebrate with $1 OFF scoops of handmade Co-op ice cream!

JulY 20

FOR OUR