July 2023 Natural Enquirer

Regenerative Organic: Farm Like the World Depends on It

by Leigha Staffenhagen

“Healthy soil = healthy food = healthy people.”

- J.I. Rodale, The Rodale Institute

Once upon a time, organic farming was the only version of farming. Glyphosate-packed Roundup wasn’t stored in homeowners’ sheds, and farmworkers didn’t have to be concerned about the toxic insecticides they were handling day in and day out. No-till farming was the norm, and crop rotation was used for the sake of both productivity and soil health. Agroforestry often took place organically, and farming techniques were entirely dependent on local climate conditions.

Fast forward a few centuries, and the state of conventional agriculture is much different. Less than 1% of farmland is certified organic. The same farmworkers who keep our bellies full also put themselves at risk

of toxic chemical exposure on a daily basis. 32% of vegetables and 44% of fresh fruit are imported from other countries. Many consumers expect their fresh produce to be pristine and blemish-free, with all those that are “unperfect” ending up in the trash. And while we’ve shared this statistic in The Natural Enquirer before, it’s worthwhile to share again, because the impact should still be felt: in the United States, 40% of all food is wasted.

If you shop at the Co-op, you’re likely in tune with the importance of organics, fair trade, and reducing food waste—they’re some of our most closely held values. And now, there’s a (re)emerging farming method that’s on the cusp of potentially transforming our agricultural system: regenerative organic.

Photo: The Rodale Institute - Pacific Northwest Organic Center at Cascadian Farm

Board of Trustees Updates

The Skagit Valley Co-op Board is pleased to welcome Laura Bady! Laura is a Registered Dietician, Nutritionist in private practice who has helped people from diverse cultures live healthier lives and guided them towards their goals with sound nutrition and lifestyle recommendations. The Board’s current expertise includes fiscal management, strategic planning, leadership, assessment and evaluation, and management. Laura will bring new skills to our team, and adding nutrition knowledge to our perspectives is a wonderful complement to the food, farming, and public health emphasis that exists on the board. She’ll also be contributing to The Natural Enquirer ; in this issue, you’ll find a few healthy BBQ tips and a quick marinade recipe.

In other Board news, we are pleased to announce that Operations Director Michael Marques is representing the Co-op in a community-wide workgroup on food security. The workgroup is sponsored by the Population Health Trust, the community advisory board to Skagit County’s Board of Health. The project is designed to build connections across sectors, analyze data, learn about resources and services, and develop a plan to increase food access in our community.

Access to nutritious food is essential to promoting good health and well-being. Children who have stable access to food can focus on learning, adults can maintain employment, and seniors can enjoy an active and independent lifestyle. As part of the work to increase access to nutritious foods for all Skagitonians, we must review practices that can widen gaps in food insecurity. Building an equitable food system will contribute to a thriving community for all.

Participants to the workgroup were selected for their knowledge and expertise in working to improve the food system in Skagit County. Michael serves as the representative for the retail sector. His participation directly supports a Board goal to increase the Co-op’s community engagement.

The Board has been highly focused over the past several years on a vision to expand our focus on the principle of Concern for Community. Establishing the Growing Good Fund and our partnership with Viva Farms was a historic decision to solidify long-term solutions to food security and farming in our community. The Co-op’s involvement in the Food Security Workgroup is another way we can participate in an issue that is important to our membership and is supportive of our mission and vision.

Food security means access by all people at all times to enough food for an active, healthy life.

11% of Skagitonians have experienced food insecurity in the past year.

Children that are food insecure may be at risk of chronic illnesses like asthma and anemia.

61% of kids in Skagit county are eligible for free/reduced lunch.

26% of people in Skagit county live in an area with limited access to a grocery store.

2023 Election Results

Thanks to all our member-owners who voted in the 2023 Board Election and to those who attended our Annual Membership Meeting on May 10. We are happy to welcome back incumbent candidate Casey Schoenberger and newcomer Laura Bady. The two will serve 3-year terms.

Donate or Use Patronage 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 2022 purchases. This is a friendly reminder to use or donate your refund if you received one.

In 2020, we made it easier to donate patronage refunds to the Skagit Food Distribution Center, and we were able to donate over $10,000 to support the Distribution Center’s ongoing work to feed the hungry 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, 2023. 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.

Brad Claypool SECRETARY

Kristen Ekstran

VICE PRESIDENT

Laura Bady

MEMBER + COMMUNITY ENGAGEMENT COMMITTEE

Genaro Gomez

STAFF BOARD MEMBER

Tom Theisen

BOARD PRESIDENT Rob Smith TREASURER

Casey Schoenberger MEMBER + COMMUNITY ENGAGEMENT COMMITTEE

Tony White GENERAL MANAGER

Leigha Staffenhagen BOARD ADMINISTRATOR

SKAGIT VALLEY FOOD CO-OP MISSION STATEMENT

The 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 Bylaws: “The Co-op shall promote member welfare by utilizing their united funds and their united efforts for the purchase and distribution of commodities in accordance with the following criteria:

A. Maintaining the not-for-profit status of the Co-op;

B. Offering high quality products which contribute to good nutrition;

C. Supporting a low impact, non-harmful approach to the environment;

D. Supporting 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.”

EDITOR | Nicole Vander Meulen

CONTRIBUTING

EDITOR | Leigha Staffenhagen

LAYOUT & DESIGN | Megan Young

STAFF CONTRIBUTORS | nancylee bouscher, Ben Goe, Clay Hinton

BOARD OF TRUSTEES | Tom Theisen, Brad Claypool, Kristen Ekstran, Laura Bady, Casey Schoenberger, Rob Smith, & Genaro Gomez

Community Action’s Skagit Food Distribution Center

Michael at the food security workgroup

Community Action Resources & Opportunities

Through our involvement with the Skagit Food Security workgroup, the Co-op was also able to donate 30 cases of almond flour to the Community Action Skagit Food Distribution Center in early June (nearly $3,500-worth!)

We are grateful to be able to make contributions such as that along with offering owner-members the option to donate their patronage.

If you’re looking for even more ways to help, there are several volunteer opportunities available through Community Action.

If you’re interested in finding out more about the positions listed below you can contact volunteercenter@communityactionskagit.org or call 360.588.5753 You can also go to skagitvolunteercenter.org to find opportunities with 150 other local nonprofits.

On the other hand, if you or someone you know is looking for food, basic needs, housing, energy and utility assistance, or job skills and training, Community Action may be able to help connect you through one of their resource centers. The Basic Food Program and the Seniors’ Food Box are both options that help provide food to those who qualify.

Community Action of Skagit County

Monday–Friday | 9am–4:30pm 360.416.7585 | www.CommunityActionSkagit.org

1. Senior & Disabled Services Volunteers:

· Neat Team. Help maintain a clean, safe home with housekeeping chores. Adopt a Yard. Mowing and weeding are the main tasks.

· Give Rides to Change Lives. Providing transportation to appointments or other necessary errands.

· Mighty Movers. Move furniture around a home, or assist with packing and moving to a new place.

2. Volunteer Medicaid Transport Driver: Provide transportation to local Medicaid patients to and from medical appointments. East County and early morning volunteers are especially needed.

3. Skagit Food Distribution Center Delivery Driver Volunteer: Deliver 30–50 pound boxes of food to low income seniors who have difficulty leaving their homes.

Co-op Seeks 4% Friday Applicants for 2024

4. Thrift Store Associate: Help needed at Concrete Community Center Clothing Closet, at least 10 hours per week.

5. East County Food Service and Front Desk Assistants: Kitchen help and front desk help needed at the East County Resource Center, at least 10 hours per week.

6. Skagit Vets Connect Lobby Reception Clerk: Make a veteran’s day by welcoming them to Skagit Vets Connect in Burlington.

Skagit Valley Food Co-op

Skagit Gleaners, pictured, is our 4% Friday Community Shopping Day recipient for July (save the date for the 28th!). Skagit Gleaners’ purpose is to provide food, household merchandise, and clothing to frugal, waste-conscious, and working families. Skagit Gleaners does this by rescuing surplus food and products from local businesses, keeping such items out of overflowing landfills.

July’s 4% Friday funds will be used to purchase more culturally appropriate fresh produce from local Mexican-Indigenous farm owners during high harvest months, which is when Skagit Gleaners’ sees a concentration of seasonal farmworkers using its services. These funds will further vitalize migrant-owned businesses while providing equitable access to food for the migrant community.

The Board of Trustees is currently accepting non-sectarian, non-partisan charitable applicants for the Co-op’s 4% Friday Community Shopping Day Program in 2024. Groups chosen, one per month for the calendar year, receive 4% of the day’s gross receipts at the Skagit Valley Food 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. The Board also hopes to select at least one organization with a focus on youth.

Applications are due by September 30 and can be downloaded from our website: www.skagitfoodcoop.com/apply-for-4-friday

To help ensure continued success we have created some new roles within the organization to strengthen our retail operation and make your shopping experience an even better one. We are excited to have hired Michael Marques as our Operations Director. We welcomed Michael to the Co-op as the Cashier Manager in July of 2021. In his new role, Michael has been developing his retail skill set and working with Department Managers on honing their department’s operations, as well as addressing daily issues as they arise. We have also committed to giving all of our hardworking Department Managers more support by hiring department supervisors to help run their departments. Hiring supervisors has allowed for greater coverage, relieved some of the daily stress associated with being a department manager, and created more opportunity for growth for individuals and our organization.

The 2022 Annual Report is now available online, so you can see even more of what we accomplished together last year.

We are eternally grateful for your support.

George & Estrella with 30 cases of donated almond flour.

The Co-op Story

by Mariana Foliart

Once upon a time (in the 1960s), my husband and I were touring the area and drove north out of Bellingham and chanced upon an old man in a little lean-to by the road. He was making shakes out of cedar blocks using a froe and a mallet. We watched and talked for a while and asked him if he was from this area. His reply was “Oh, no! I didn’t get here until nineteen ought eight”. Like that, I wasn’t from here and didn’t get here until 1983.

We had some property here and decided to settle for a while, develop the property and see what life was like in Skagit County. We found the Co-op in a little wooden building on 2nd street next to Pine Square, we bought a membership and volunteered. Our pink truck made many trips to Seattle to transport “stuff” for the Co-op: cheese, a variety of foodstuffs, sacks of flour, and sacks of coffee from a funky little coffee business on Airport Way. It had this funny name, Starbucks.

I think there were ten or twelve Co-op members at the meeting when the first Board was elected. We were on the Board in desperation! Sombody(ies) had to do it! The first Board meeting was at a concrete table in Pine Square just outside the Co-op store. The first business was to find a new location and move. It happened. The Co-op moved into the present building occupying the space that once was Karl’s Paints. The Co-op, the entire Co-op, occupied the area which is now the produce department. Pat’s Dress Shop next door decided to quit, and the Co-op grabbed the opportunity to grow, by taking over that space.

In a previous time, the building had been occupied by J.C. Penney Co., but they opted to move to the new mall. Then, ACE Hardware moved into the space where the deli is now. ACE moved into its own building and the Co-op grabbed the opportunity to expand into all of the first floor.

All of these expansions involved lots of remodeling work. It is a tribute to Todd Wood, his planning and management, to note that during all of these expansions the Co-op was open for business. Only once did the Co-op close and that was for one day. That gave the Co-op enough space to establish a real OFFICE! Growing so fast, we even had babies. (I can remember entering the office with babies in blankets on the floor, the epitome of bring-yourkid-to-work!) After this expansion the only way was UP, so a purchase of the building was negotiated, and the Board borrowed money to accomplish this, and it was a large sum of money. Our management began paying off the principal, and in three years the Co-op owned the building free and clear.

The new Board had many responsibilities needing immediate work. The Board decided to try that new-fangled equipment called a computer for the bookkeeper. The matter of compensation for our working staff needed immediate attention, and with that was the issue of volunteer workers. Parking was becoming a real problem, insurance was necessary, policies were needed. Volunteering was discussed and re-discussed, but when the issue of insurance for volunteers came before the Board it was decided that the Co-op couldn’t afford volunteers. However, the annual inventory was done by many volunteers and became a party when it was finished.

The Co-op Building is actually two buildings joined at the hip, so to speak. The older one, the one right at the corner, has a plaque up high which states Knights of Pythias, 1913. When the Co-op arrived, the upstairs area of the Pythias building was one big open space probably used for meetings and dances. The access to the second floor of the Pythias building was a staircase in the northeast corner of the Co-op. The two buildings were opened to each other, and the space was transformed into usable offices and meeting space by the previous owners and before the Co-op bought the building.

Digressing a bit, Skagit County was of interest in the 1800s for communal living efforts. North of Sedro-Woolley, the Utopia community was established and flourished into the early 20th century. The area around Bow saw a big communal society established with administrative headquarters in Edison. In the same period, a lot of fraternal societies developed, and The Knights of Pythias was one of those fraternal organizations. It was dedicated to supporting each other and helping any member in need. These fraternal organizations frequently created insurance for members which was an attractive addition.

The Greek legend of Damon and Pythias, readily found on the internet, is a tale of remarkable friendship and, for me, relates to our co-operative friendship. It is pleasing that our Co-op has this Pythias connection.

The Board discussed the sale of beer and wine with one member insisting that the membership should be consulted for approval or not. It was approved. The Board pushed for a “sit-down deli” while still in cramped space. It became known as the Deli-Next-Door.

Parking was such a big issue. Interior development made office space for department managers, storage space, a facility to make our own ice cream, a bakery, a coffee roaster, a meeting room. The Co-op was doing very well and needed more parking space. Finally, the Co-op leased the lot across Washington street which helped with the parking issue. The parking facility on the east side of the overpass was very desirable. It had a building also. There was another building behind, and all was owned by the County. The Co-op wanted to buy the parking lot and building but found that the county could not sell it without a public auction. In due time, an auction date was announced, and the Board began discussion of possibilities. It was decided to try to buy it, a maximum amount that the Co-op could afford was decided upon, and Board members were primed and ready to bid on the lot and building. Interested parties appeared in the corridor outside the county treasurer office; the Co-op Board members were there and a group of business men in suits, ties. A prelude to a brisk auction perhaps. The county treasurer described the property and announced the minimum bid. The Board representative made that bid. The treasurer offered three times for bids, but no one spoke. Sold to the Co-op!! (It was exciting. I know because I was there!)

The Board has served the Co-op well. The worker compensation package is excellent. It includes medical coverage, a pension plan, a generous discount in-house, and monetary advancement. In early years, employees elected a representative to the Board, but that was changed so that the membership would vote for an employee representative. In these later years, the Board has adopted Policy Governance, a different method of developing the Co-op and communicating with the General Manager.

It is a tribute to the Co-op, to the Board, and to Management that so many fine people worked together to make this business a success. The spirit of cooperation, the aura of friendship and consideration has made this a most successful organization. Thank you to all and every one of new and old Board members wherever you are.

Now back to your gardening. I have so many friends that garden seriously, and I have been encouraged to join the “melee”. But “NO,” I say, “My garden is in the produce department of the Co-op. It is my source of nourishment and solace for my spirit.”

Mariana Foliart resides near Big Lake and was elected as Board Secretary in 1985. She continued to serve on the board for “a long long” time (over 35 years). She is an avid quilter and has taught (and practiced) Tai Chi at the Burlington Senior Center for the last 20 years.

Baiyu Mukai

CASHIER TEAM MEMBER | EMPLOYEE SINCE 2005

I started my work September 27, 2005.

As of Tuesday, May 2, 2023, it was my 1395th day working at the Co-op. I often wondered why I had started counting my days working at the Co-op while I never did so at any other jobs I had in my long work life. Maybe the reason was that I was not sure how long I would be working here. Surprisingly, I feel quite fortunate that Bev Faxon had hired me as cashier. She also gave me a forum of writing 47 articles in the bi-monthly newsletter, The Natural Enquirer which are found on my blog: PlumPickings.wordpress.com

Have a Co-op photo or story you'd like to share? We'd love to hear from you!

Please send photos and words to: community@skagitfoodcoop.com

Favorite Customer Moment:

My favorite Co-op moments come when members ask me about my next articles. Recently, one lady told me that she acquired two books which I had cited in my articles; Isabella Bird’s travelogue and The One-Straw Revolutionary by Mr. Fukuoka, classic organic agriculture pioneer.

Favorite Item in the Co-op:

I enjoy organic produce I get at the Co-op which my wife makes into beautiful meals.

Favorite way to spend time outside of work: Currently, I am working on a long essay combining history with auto-biographical aspect about the plant Cryptomeria japonica. (Japanese Cedar)

Mariana

The Co-op at Pine Square, 1983

Todd during the deli expansion.

Discovering Quail, Duck, and Chicken Eggs...

...and Easy-Breezy Summer Breakfast Dutch Babies by

Sarah Stoner

Earlier this year, I was zucchinied with dozens of quail eggs. They weren’t left on my doorstep, but they were aplenty. The stone-sized eggs made me scratch my head. What to do with these tiny eggs? I’d never cracked one open much less eaten one. My most entertaining idea… Barbie-sized deviled eggs!

The gift of pint-sized plenty arrived through my friend Hans’ friends who are falconers in the county to our north. They raise ducks and chickens for human food, but their bevy of quail are for their two raptors. They used to buy the quail in frozen carcass form until the pandemic—along with an unpleasant defrosted shipping incident—interrupted even their local supply chain of frozen falcon food.

Quail eggs are teeny compared to the chicken eggs I am used to, about one-fourth the size. Specialty scissors, designed just for these eggs, snip off the pointier end of the slim oval. Yolk and albumen in miniature drop into the pan for little fried eggs that fancify my salad.

Chicken eggs are a staple in my fridge. Aside from those few weeks last year when organic eggs seemed impossible to find on store shelves (okay, okay, I might have caved and bought non-organic), I always have at least one carton tucked in the middle left of my fridge. And aside from a short-lived duck-egg phase in my 30s when I bought the giant eggs in a biggermust-be-better moment. The size of those large yolks made me a little queasy. The duck egg memory and

this year’s quail egg abundance got me wondering… is there a difference between these eggs?

Both quail and chicken eggs offer similar nutritional values, by weight—five or six quail eggs to one chicken egg—with quail slightly higher in cholesterol, fat, vitamins, and minerals. Duck eggs are apparently wonderful for use in baking. They make a creamier and richer scramble or omelet than chicken eggs. Duck eggs are also the trophy winners for nutrients, higher in antioxidants, protein, omega-3 fatty acids, and 50% more vitamin A than chicken eggs, even taking size into consideration. Keep in mind, duck eggs are also significantly higher in cholesterol.

Unless you have a backyard connection, duck and quail are harder to find in the U.S. today. The “alternative eggs” section of our mainstream local grocery store cracks me up… and disappoints. Alt-eggs? I picture mohawks and punk boots and moody dark cartons like trench coats. Or, at the very least, I expect this section to offer quail and duck eggs. Instead, it offers manufactured—not laid—egg substitutes.

Other countries more readily offer “alternative eggs” from alternative birds, in grocery stores, homes, and food stalls. In Brazil, Colombia, Ecuador, and Venezuela, a single hard-boiled quail egg is common a topping on hot dogs and hamburgers, often fixed in place with a toothpick. Duck eggs are most popular in various Asian cuisines, especially Chinese and Vietnamese. In Indonesia and Vietnam, small packets

of hard-boiled quail eggs are sold in street stalls, sometimes enjoyed as an inexpensive beer snack. In the Philippines, kwek-kwek is a popular street food: soft-boiled quail eggs dipped in orange-colored batter, then skewered and deep-fried.

Here in the U.S., we do have a unique egg dish invented in our very own state in the early 1800s: the Dutch baby. Owner of the iconic Seattle Manca’s Café supposedly came up with it, and the café patented the name Dutch Baby in 1942. (Though sometimes called a Bismarck, a Dutch puff, or a Hootenanny). A Dutch baby, if you are unfamiliar, is like a cross between a popover and a pancake: it rises dramatically in the oven, then collapses upon removal. It’s custardy in texture, not fluffy like traditional pancakes. They are a low-lift, high-return breakfast that quickly feeds a family—or crowd of happy summer visitors—fancily.

Even better news from the Dutch baby front: they can feed a large number of guests without breaking the egg bank. Good news in this new age of eggs as gold.

Enjoy your eggs, any way you crack them—ideally, served with dear friends and visitors and family. Summer is here!

Skagit writer and eater Sarah Stoner loves to wander over to her neighbor’s chickens, taking a moment to watch them scratch and peck in the dirt and at the bread she brings them—some people call this “Chicken TV.” sarahjstoner@hotmail.com

Fresh Lemon-Blueberry Dutch Baby

Dutch babies are traditionally served sweet, often made without fruit. But the sweet + tart flavors work beautifully here. Use peaches or any stone fruit as the summer months progress… and don’t skip the lemon. Frozen fruit and gluten-free flour works, too.

· 4 tbsp butter, divided

· 1/2 cup whole or 2% milk

1/2 cup all-purpose flour

· 4 large eggs

· 3 tbsp granulated sugar

Directions:

· 1 tsp vanilla

· 1/4 tsp salt

Zest of 1 lemon

· 1 cup blueberries

· Confectioner’s sugar

1. Place an oven rack in the middle position and preheat the oven to 450°F. Place a 9- or 10-inch cast iron skillet over low heat on your stovetop. Keep it over low heat while you prepare the batter.

2. Melt two tablespoons of the butter in a small skillet, then transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest, and blend until smooth. (Do not skip this step — the batter will be lumpy if you do.)

3. Place the remaining 2 tablespoons of butter into the cast iron skillet. Turn the heat up to medium-high. Let the butter melt, add the blueberries, and give the skillet a shake. Immediately pour the batter over the blueberries and transfer the skillet to the oven. Bake until the pancake is puffed and golden, about 15 minutes.

4. Remove pan from the oven, and dust with confectioner’s sugar, if you wish. Cut and serve immediately with maple syrup.

Savory Bacon & Cheese Dutch Baby

This savory version is twice as popular with my family than any sweet version, so far. I double the recipe for my large cast iron skillet, and substitute gluten-free flour. Don’t put Baby in a corner!

4 strips bacon diced, or 1/4 cup bacon crumbles

· 2 ounces fontina cheese, grated (or any creamy melting cheese; Gouda, mozzarella, or mild provolone)

· 3 large eggs

1/2 cup all-purpose flour

· 1/2 cup milk

Directions:

1 1/2 tsp Dijon or brown mustard

· 1/4 tsp salt, more to taste

1/4 tsp freshly ground black pepper

· 1 tbsp unsalted butter

· 1–2 tbsp of finely chopped sautéed onion or bell pepper

· Fresh chopped chives or parsley for garnish

1. Position a rack in the lower third of the oven and heat to 425°F.

2. Heat 10-inch heavy-duty, nonstick, ovenproof skillet over medium heat (or heat pan in oven if you have bacon crumbles or otherwise prepared meat). Cook bacon until crisp. Remove to drain and cool. Set the pan with the bacon drippings aside.

3. In a large bowl or blender, combine the eggs, flour, milk, mustard, salt, and pepper. Whisk or process until the batter is smooth (some say using an electric blender for this step is essential).

4. Heat the reserved bacon drippings in the skillet over medium heat, or add the butter to your oven-heated skillet. When the butter melts, pour batter into the skillet. You want the skillet with melted butter hot when you add the batter.

5. Combine the grated cheese and bacon. Sprinkle over the center of the egg batter, leaving a 1-inch border to allow the batter to puff as it bakes.

6. Bake until pancake is browned and puffed around the edges, 15 to 17 minutes. Garnish with the herbs, slice into wedges, and serve hot.

Lean on Me

by nancylee bouscher

My dad grew up on a farm outside of Lisbon, Ohio, surrounded by acres that were rented out by farmers, and local hunters traded for access to the woods along the creek where the deer came to drink. Even today “the farm,” as everyone refers to it, is remote. Can’t imagine what it was like back in the forties when my dad was growing up. I was the city grandchild that loved the barn cats and the fireflies, but could do without the crawdads and the leeches. I only visited there a few times, but all the stories from my dad make me feel like I was there every summer.

My dad’s idea of a good time as a kid was taking apart the telephone. Ya know, that thing that used to sit attached to the kitchen wall with a big dial and a long cord? The radio, a bicycle, or any engine was also fair game. And most of the time, he put it back together well enough to get it working again. When things broke down, that was his time to shine for sure. I don’t have any reason not to believe that the show MacGyver wasn’t inspired by my dad, or a generation of folks that figured things out with what they had because they had to. As the saying goes, “necessity is the mother of invention.”

I know these days when folks come into the Co-op, it can look just like another grocery store, but there are still staff and owners that remember the crunchy days of the Co-op when there was a lot of jerry-rigging and do-it-yourself energy. The resourcefulness of the Co-op is legendary, and yet, at some point we decided to let go of some of our independence and allow for some interdependence: this radical notion that it’s okay to rely on each other for the good of all. In the co-op world, this means that we are also a member of a larger co-op, National Cooperative Grocers, that saves us money and energy, so we don’t have to reinvent the wheel.

I’ve been thinking a lot about interdependence lately because I have not been physically able to be as independent as I once was. If everything goes as planned, by the time you are reading this, I will have a shiny new hip and a cool scar. But it’s been a long, gimpy road getting here, and along the way I had to shed the notion that people will think less of me if they see my weakness. When I write that here it looks ridiculous to admit, but lots of us do have this internal voice that tells us we have to go it alone.

Right now, as I type this, Mama Jo, as some of you may know her from her days at the Co-op in the Deli and as a cashier, is in my bathroom scraping out the old caulk, repairing drywall and helping my shower stall to look less like the set of horror show about deadly mold slime taking over. She’s been coming over every other week for months to “pick up the chunks” and chat. Sometimes, I get up and work alongside her, and other times, I sit here with an ice pack.

We like to chat about life, the Co-op, and specifically, about good memories we both have after meeting there over 15 years ago. Today, Jo told me about a time when someone in the deli started to sing “Lean on Me” (my guess is that it was her who started it), and pretty soon a whole bunch of Co-op staff were singing along and even a few customers joined in. If the Co-op had a theme song (WHY DON’T WE HAVE A THEME SONG?!) it should be, would be “Lean on Me.”

Cooperation means coming together and even when we cannot all contribute equally in terms of energy or skill—that we all actually honor each contribution as a vital part of the experience. Cooperation sometimes means compromises that aren’t comfortable. Cooperation sometimes means letting go of perfection, so you can have some progress. It means helping someone carry on and trusting that they’ll step up when it’s your turn to rest. Singing in a group is a beautiful example of how when we do it together the joy flows exponentially, but man, some of us are stubbornly singing solo and not hitting the notes some of the time. Myself included.

Sure, there’s freedom in independence. I cherish a “no one can stop me” moment. I was spoon fed “if you want something done right, do it yourself” along with lumpy oatmeal. Some people get so excited about that notion of independence they like to yell loud and light a match on a few fireworks. I’m here to remind you that resourcefulness and reliance can be dynamite too!

The day before my surgery I’m having a work/play day at my house, and most of the folks coming over are people I have met through the Co-op and who I continue to see regularly at the store. Weeds will be pulled, walls will be washed, and any twinge of guilt I feel at asking friends over to sweep up dog hair will be drowned out by the laughter as we all try to remember the words to the 80s playlist I’m putting together. Because I’m not like a drifter born to walk alone, folks, and neither are you. When times feel like they are getting harder, the biggest resource we have is each other. Spread that love around.

While I’m STILL on the subject of me and my hip, I just want to sincerely THANK YOU for shopping at the Co-op. I have amazing health care because of the dollars you spend here and because of the values of our current and previous General Managers, who truly care about their staff. Access to health care has been a Co-op priority for decades.

You may think you’re just buying toothpaste and pinto beans, but shopping at a place that treats their staff well is a vote for the kind of world we all deserve. So, thanks again and the next time you hear a bunch of staff singing along to the obscure song on the store’s speakers, join in! We want to hear your voice. We’ll have a theme song picked out by then.

Who says hydration has to be 8 glasses of straight H20 every day? Wash away your thirst with refreshing new flavors of smoothies, electrolyte mixes, and infusions — and! the cutest cups in camp.

Camp Mugs & Insulated Bottles

Whether it’s a steaming cup of camp coffee or a bottle of ice cold kombucha, you’ll be sipping in style with our selection of reusable cups and containers made to keep your drinks the perfect temp!

ROAR Organic

ELECTROLYTE INFUSIONS

Vegan, Keto-Friendly, gluten-free, and Certified Organic, Roar is a vitamin enhanced beverage that keeps the sugar low and the hydration high with fruity flavor combos like Strawberry Lemonade and Georgia Peach. Cashier Manager Rosa loves the Cucumber Watermelon

Ultima Replenisher

ELECTROLYTE HYDRATION POWDERS

Keep it cool with Ultima’s water-enhancing electrolytes. A scoop here, a scoop there, the mineral mixes help keep you hydrated better than water alone. Available in canisters or convenient sticks in Blue Raspberry, Orange, Raspberry, and Watermelon.

America’s Test Kitchen

THE COMPLETE GUIDE TO HEALTHY DRINKS

Ready for an even deeper dive into healthy hydration? Become a homemade beverage expert with endless inspiration for juicing, brewing, fermenting, infusing, smoothie and soda making, and more.

Dancin' nancylee. Photo: Katie Corbin

nancylee and longtime Wellness employee, Ruhama.

Simple Ways to Save by

Ben Goe

them in a cool, dark place instead. Apples can be refrigerated up to 6 weeks, and pears for about 5 days after ripening, but both emit a good deal of ethylene. In fact, most fruits and vegetables produce ethylene as they ripen, and the presence of more ethylene, in turn, speeds up ripening and decomposition. The Bluapple product we sell does a surprisingly good job of solving this problem. The replaceable packets inside the Bluapple absorb ethylene, greatly improving the life of all the produce in your fridge.

If you find yourself with more fresh veggies than you can use, especially asparagus, green beans, kale, and corn, they can be blanched, drained, and frozen in single layers on a baking sheet before freezer bagging. Leftover herbs can be dried in a very low temperature oven and jarred for later use. Better yet, a planned purchase of sale items is another great way to squeeze more out of your pennies. Stock up, eat what you want, and put in a solid pack-and-freeze session. Those 89¢ mangos will make for a cheap taste of the tropics when the sun stops shining.

beans and other legumes are incredibly inexpensive compared to canned, and if you have an Instant Pot or other pressure cooker they are very simple.

I like to use vegetable and meat stock in place of water when making legumes, but the cost of boxed or canned stock can add up. Better Than Bouillon makes a great line of concentrated bouillon pastes. If you cook your own chickpeas, homemade hummus is another brilliant way to make the most of your budget – use the same trick as the tahini – keep it in the food processor for much longer than you normally would, until the texture changes to whipped and creamy. Food processors are an invaluable piece of equipment for the home cook. Things like mustard, tahini, tomato paste, hummus, pesto, and mayonnaise become quite simple to make at home when you have one. And they help cut down on packaging waste and the price you pay for that package; did you know the cost of packaging has increased 20-30% since the pandemic? Bring your own and shop in bulk!

During the pandemic, I wrote an article about sensible shopping habits and minimizing trips since we were maintaining our social distance. I also touched on minimizing food waste. Now, with inflation and food prices on the rise, making the most of the food you purchase remains practical and prudent.

With perishables, the most obvious goal is maximizing shelf life. It’s always a relief when your produce lasts long enough to enjoy it after a few days at home. A few tips: keep mushrooms in paper rather than plastic bags in the fridge and dampen the bag every few days. Cut tomatoes can be refrigerated to prolong their use, but otherwise don’t refrigerate raw tomatoes, hard squash, onions, or potatoes — store

July

In-Season Produce

Another great tip is finding staples that can be easily made from scratch. I have a book called Make the Bread, Buy the Butter – What You Should (and Shouldn’t!) Cook from Scratch to Save Time and Money, and it’s pretty comprehensive if you really want to get into it. The author, Jennifer Reese, compiled 120 recipes for (mostly) everyday pantry staples, each with an overall “make it or buy it” recommendation, level of hassle, and cost comparison. Peanut butter, if you don’t have access to an excellent food co-op with a peanut butter grinder (hint-hint), is much cheaper to make in a food processor at home from roasted peanuts and a little oil. I’ve made tahini at home as well! The trick is to just leave the toasted sesame seeds in the food processor for a REALLY long time, turning it off occasionally to keep it from overheating. Bread is inexpensive and easy to make, and we have an abundance of locally grown and milled flours. Dry

September

Benton, Chelan, + Rainier cherries assorted apricots + nectarines yellow, white + donut peaches

BROWNFIELD ORCHARDS

Strawberries

SILVA FAMILY FARM

August

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

BROWNFIELD ORCHARDS

BOW

Honeycrisp, Fuji + Cosmic Crisp apples BROWNFIELD ORCHARDS

Table grapes

SAUK FARM

Heirloom melons

Japanese + Italian eggplant

EDIBLE ACRES

Blueberries

SILVA FAMILY FARM

Blueberries

HILL BLUEBERRIES + BLUE HERON FARM

SATURDAY, AUGUST 5 • 9AM-NOON MEET AT EDGEWATER PARK

There are a million other things that can be made at home, and dozens of uses for scraps. Soup stock, tepache, rumtopf, shrub, and kvass are all essentially made from fruit, vegetable, and herb scraps. Even crackers and pasta are very cheap to make at home and quite easy, especially if you have a pasta roller. Although, Co-op pasta is quite affordable and equally irresistible. Granola, too, is a cinch, and heck! Making your own yogurt and kefir from leftover milk isn’t any harder if you want to take the time; the Co-op carries the cultures needed. Make an extra-large batch of waffles or pancakes and freeze them for a quick popin-the-toaster breakfast.

Lastly! Be curious. Have a favorite expensive condiment? Look at the ingredient list. It might be easy to figure out. Lebanese garlic sauce is a great example: four ingredients (garlic, lemon juice, olive oil, salt) and a blender or food processor. If you can buy it, someone has made it at home. You can, too.

In Season All Summer

Herbs, lettuce, corn, cabbage, kale, tomatoes, beans, cucumbers, zucchini, radicchio, broccoli, edible flowers, and so much more...

FROM OUR LOCAL FARMS INCLUDING: MOONDANCE FARM, BOLDLY GROWN FARM, WAXWING FARM, WELL FED FARM, SKAGIT FLATS, RALPH’S GREENHOUSE, LONG HEARING FARM, HIGHWATER FARM, NAPPING LION FARM, THE CROWS FARM + HEDLIN FAMILY FARM

JOIN US FOR A TOUR OF RALPH’S GREENHOUSE

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.

8 miles round trip. Ages 12+. Helmets required. Hybrid/gravel bikes recommended.

Peach of My Dreams

by Clay Hinton

Meet the 3rd Quarter Tokens for Tomorrow groups!

With Tokens for Tomorrow, 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 these local organizations:

Summertime in the PNW can mean a lot of different things. To some, it’s getting outdoors after a long and rainy winter. To others, it is time to see the world with new or familiar travels. To me, it’s spending more time with friends and family. Sharing food with the people I care about is what signifies summer to me. Each day is a tour of backyard barbecues, picnics in parks, and treats on trails.

Last summer I was on my way to a friend's house for a pool party, and stopped at the Community Food Co-op in Bellingham. They had these peaches that were only sold by the case, and at a price that had me wondering: “Why?” Curiosity got the best of me, and after shuttling them to the party and cracking open the case with a handful of friends, I got my answer.

— Bliss —

We all, one by one, sat there with our mouths agape between bites. This was a level of flavor and texture none of us had ever experienced before. After a half of a year's sleuthing, I discovered that it had to have been the Sun Crest Peach from Masumoto Family Farms. David “Mas” Masumoto, being a huge figure in the organic farming world — a farmer, a writer, and an all-around joy.

I had the pleasure of visiting Masumoto while on a tour of stone fruit farms in the San Joaquin Valley in early June. While at the farm I picked fruit, touched the land, and got a sense of its deep history. I told my story to Mas, his wife Marcy, and their daughter Nikiko. Over the afternoon, we shared tears and we shared laughter, but most importantly we shared food together.

With the crisp morning air slowly warming up, and my belly increasing its capacity for peaches, I felt like I belonged on that farm.

This was summertime to me. Sharing food with my friends, and now that the Masumotos have been added to that long list of friends, I can’t wait to share our next meal together. The memories of my time on their farm will forever be in my mind. Now, every time I take that first bite of a summer peach, and the juices drip down my chin, I will thank them from the bottom of my heart.

BBQ To Your Health!

by Laura Bady

Clear Lake Elementary VISIONS Program

VISIONS was originally started in 1991 by a dedicated teacher and a few parents looking to provide a different learning approach to their children’s education. VISIONS integrates traditional curriculum with innovative approaches to serve diverse ways of learning. Yearly themes help students tie in their lessons around a common subject, like space, oceans, community, watershed, and sustainability.

The Real Food Show

The Real Food Show is back! Through a series of routines involving audience participation, visual aids, comedy, juggling, and other circus skills, the talented two-member performance team presents easily accessible and memorable information that inspires positive change in children’s attitudes and behavior.

Skagit Fisheries Enhancement Group

Finally, summer is upon us and many of us are more than ready to fire up our barbecues. Here are a few ways to make your BBQ meals tastier and healthier.

4 Basic Tips to Enjoy Healthy BBQ

Marinate meats and fish using a variety of herbs and spices, olive oil and lemon, lime, orange, red wine, or vinegar (commercial marinades are also available for convenience). Blend herbs and spices into ground meats. Trim the fat. Remove excess visible fat to avoid smoke flare-ups and charring. Slow it down. Cook at low to medium temperatures. Avoid high heat and charring. Grill vegetables such as asparagus, peppers, corn, mushrooms, eggplant, and zucchini.

Basic Marinade Recipe

For one pound of fish, chicken, beef, or pork

· Juice of 1 fresh lemon

· 1 tsp fresh minced garlic, or more to taste (substitute 1/2 tsp granulated garlic)

· 2 tsp dried oregano

· 1/2 tsp dried thyme

· 1/8 cup olive oil

· Salt & pepper to taste

Mix all ingredients in a small jar or bowl and pour over meat. Marinate in the fridge covered for 30 minutes for fish and up to 24 hours for meat. Avoid reusing marinade after it has been in contact with meat or fish. For vegetables, brush marinade on before grilling and brush a little on after grilling.

Skagit Fisheries Enhancement Group is a nonprofit dedicated to involving our community in restoring salmon populations. Its work benefits not only salmon but our entire community that values clean water, abundant fish and wildlife, enjoyable recreation opportunities, and a beautiful Skagit Valley. With your help, SFEG envisions a future of healthy streams teeming with salmon for our community to enjoy.

Anacortes Family Center

The Anacortes Family Center’s mission is to serve homeless women, children and families in crisis by providing shelter in addition to comprehensive transformational services to achieve long lasting personal success and self-sufficiency, and to prevent homelessness in our community through advocacy and by providing affordable housing options, services, and group and individual learning sessions.

Masumoto Family Farms in California

Editor’s Picks

by Nicole Vander Muelen

A few of my faves just in time for sweet summertime in Skagit when the bounty abounds (and so do the bugs). Sensational salted butter for your next dinner (and probably every dinner), sake for sippin’, and a meal-making main from our very own Deli. And finally, clean up takes shape with the cutest towels.

Dish Up!

That’s right, dishes are coming back to the Deli starting in July!

When we first opened our Deli, we made the commitment to serve food with real plates, bowls, cups, glasses, and utensils instead of the disposable containers offered by many casual dining restaurants. It pained us to make the switch to single-use containers during the pandemic, especially when customers were allowed to eat inside again.

So, it’s our great pleasure to bring back the real stuff, so you can sit down and stay awhile, without having to throw anything away. As always, feel free to bring your own cup for coffee, tea, and smoothies, and save 10¢!

SssstingStop | BOERICKE & TAFEL

I once counted over 100 mosquito bites on just my legs. Oof. I’m a mosquito magnet, and this stuff is a magic salve – a homeopathic insect gel that actually relieves itch (and helps me sleep at night without too much clawing). Yesss!

New Co-op Shirts

You may have seen some of our staff looking extra stylish this spring. That’s because we’ve got new merch! You, too, can look cute in a new Co-op shirt. Designed in-house by our Graphic Designer, Megan, head upstairs to choose from two t-shirts, a crew neck sweatshirt, and a full zip hoodie. Actually, why choose? You’d look radishing in them all!

Au Sel de Mer Butter | PAYSAN BRETON

If you don’t know what TikTok is, that’s fine. But you do need to know about this butter, which was trending on TikTok earlier this year. Sea salt crystal flake-infused French butter. Enough said. Divine on our rustic sourdough.

Lucky Dog Sake | MANEKI WANKO

A juice box for adults! I like to have a couple of these on hand for takeout sushi nights. They’re frivolous, tasty, and the dog is a cute character to wave at in the fridge.

Pork Chili Verde | THE CO-OP’S DELI

My new go-to! Juicy pork and hearty beans with just the right amount of spice. I top mine with half an avo, a sprinkling of Fresh Gourmet’s Crispy Jalapeños, and sour cream. Also excellent with Tortillas Con Madre or on rice.

Kitchen Towels | GEOMETRY

If you missed the frenzy this spring, these beauties flew off the shelf, and for good reason! They’re made from post-consumer recycled materials with trademarked Geoweave technology for super-absorbency, fast-drying, and excellent cleaning. Plus, how cute!

Leigha wearing the veggie crewneck.

Clay and Ben keepin' it crunchy in their produce shirts.

Carolina models the logo hoodie.

You Shop, We Give 4%

Every time you shop at the Co-op, you help support our local economy and community. 4% Friday is another easy way to do your weekly shopping and contribute to organizations you care about. You shop, and together we give 4% of the Co-op's sales on the 4th Friday of each month to a non-profit community organization.

skagit gleaners

Skagit Gleaners’ purpose is to provide food, household merchandise, and clothing to frugal, waste-conscious, and working families. Skagit Gleaners does this by rescuing surplus food and products from local businesses, keeping such items out of overflowing landfills. Skagit Gleaners’ mission is to foster a community of sustainability and stewardship to diverse, working families through a community-driven model while reducing food waste in the community.

Skagit Gleaners will use funds from 4% Friday to purchase more culturally appropriate fresh produce from local Mexican-Indigenous farm owners during high harvest months, which is when Skagit Gleaners’ sees a concentration of seasonal farmworkers using its services. These funds will further vitalize migrant-owned businesses while providing equitable access to food for the migrant community.

community to community development

Community to Community (C2C) partners with farm workers to develop cross-cultural awareness, and restore justice to food, land, and cultural practices. C2C strives to develop projects that come from and are led by the folks from communities that need to affect change for improving the lives of their families and future generations. C2C works to identify common goals and actions among people from marginalized communities and those that believe in sustainability with social justice as a way of life.

4% Friday funds will be used to cover the costs of two interactive workshops for farmworker women and their children. The workshops will highlight the importance of healthy food and disease prevention, and will include a hands-on collective cooking session of a full meal with culturally appropriate foods using local and organic ingredients to further promote healthy cooking methods.

mvpd homeless outreach

The Mount Vernon Police Department’s Integrated Outreach services focus on providing outreach and aid to the Skagit Valley homeless population. The program is now expanding services which will allow MVPD to reach more people and provide more comprehensive, layered assistance. The goal is the provide housing, food, healthcare, treatment, and all the other things that help people establish stability in their lives.

Funds from 4% Friday will be used for incidentals – food, temporary housing, medical expenses, transportation to treatment, prescriptions, and costs involved in replacing important paperwork.

$2,902

$3,343

by Leigha Staffenhagen

Summertime Snacking

Whether it’s a road trip, a picnic on the river, or an outdoor concert, all your summer adventures require snacky fuel! Lucky for you, the Co-op has all the chips, dips, jerky, dried fruit, and other salty-crunchies to feed your snacky cravings, wherever and whenever they arise! Here’s a few new-to-us snacks you’re sure to love.

Farmstand Ranch & Parmesan Garlic Kettle Potato Chips

KETTLE BRAND

Your favorite chips, in new flavors! Farmstand Ranch has that classic zesty, herby ranch flavor that would go well with our caramelized onion dip! Parmesan Garlic is bold and reminiscent of a big fluffy slice of garlic bread. Find them on our snack aisle with our other Kettle chips.

Organic Dried Honeycrisp Apples

SAUK FARM

Made from 100% organic Honeycrisp apples grown, picked, and dried in Concrete, Sauk Farm’s dried apples are free of preservatives and added sugar. Not only are they great for snacking, but they’d add a wonderful bit of chewy-fruitiness to any summery cheese plate! Find them in Produce.

Tempura Seaweed Snacks

NORA SEAWEED

Nora was created for one simple reason: the founders were tired of importing seaweed snacks from Thailand, Korea, Japan, and China. So, they decided to make their own, and share them with us! Crunchy, salty, umami, and perfect for all on-the-go activities, choose from original tempura and spicy tempura, available in the snack aisle!

Happy Baby, Happy Mama

Whether you’re a mama on the lookout for the very best baby care essentials or know someone expecting a new little in their life, we’re pleased to bring in new products that you (and they) can trust.

Earth Conscious Diapers & Training Pants HONEST COMPANY

Using less material than traditional diapers, Honest Co. saves over 7,000 trees in a single year with their most earth conscious design yet. But less material doesn’t mean a bigger mess – their advanced leak protection design will keep baby dry. Find them across from the adult TP.

Plastic-Free Baby Wipes

WATERFUL

100% biodegradable, 100% plastic free, and made from 99.9% purified water, Waterful baby wipes are the future! Approved by the Skin Health Alliance, accepted by the National Eczema Association, and Leaping Bunny certified cruelty-free, Waterful wipes are fragrance free, but a hint of natural grapefruit extract is added to keep things fresh. Right by the diapers.

Summer, Spice, & Everything Nice!

Warm summer, cold drinks, spicy food! Kick up the spice with brand new hot sauce flavors, wrap it up with a handmade tortilla, and wash it down with a cool-cool beverage.

Chile Librae & Seeing Stars Carolina Reaper Hot Sauce

FUNKY’S HOT SAUCE FACTORY

Handmade in Bellingham out of locally-sourced organic peppers, Funky’s prides itself on creating great tasting, well balanced sauces that offer more than just a spicy kick, but a mouthful of flavor, too. We’re excited to add two of their brand-new sauces to our shelves!

Find their Chile Librae and Seeing Stars hot sauce flavors in our Meat Department. The latter “is kinda like a really tasty meteor shower in your mouth” and winner of the 2022 SCREAMING MIMI Reaper sauce category.

Burrito-Sized Flour Tortillas

PATTY PAN COOPERATIVE

And what’s hot sauce without something to douse it all over? New from worker-owned Patty Pan Cooperative are their burrito-sized flour tortillas! Whether you go for a burrito or a quesadilla, don’t forget the Funky’s! Find them in the cooler in the Produce Department.

Tea Time

Cold kombucha tea for sunny days, herbal hot tea for rainy PNW summer nights! It’s always time for tea, even in the middle of summer. We’re excited to bring in new flavors from two of our favorite tea brands: Shen Zen Kombucha (Seattle!) and Yogi Tea.

Blueberry & Elderberry Mule Kombucha

SHEN ZEN KOMBUCHA

Made in Seattle by biogeochemist and Master Brewer James Chang, we originally brought in Shen Zen kombucha two summers ago. Unlike most kombucha, Shen Zen is brewed with lemongrass tea, resulting in a smooth, refreshing sparkling beverage that’s naturally caffeine free. Try their new blueberry or elderberry mule kombucha, available in our Deli drink cooler!

Herbal Teas

YOGI TEA

Cozy up on a rainy PNW summer day with new herbal teas from Yogi! Try Peach Bergamot Bright Day for those early mornings, Spiced Blackberry Focus for those days at the office (when you’d rather be outside), and Honey Lemon Throat Comfort if a cold comes on! Find them in the Tea & Coffee aisle.

Get ready for even more handcrafted foods to help soak up our favorite season and sing our favorite tune: Happy Birthday! The Co-op is celebrating 50 years in August, and we’re churning up a special ice cream flavor for the occasion. We’re also celebrating a bounty of berries to razz up just about everything: muffins, smoothies, and yes, more ice cream!

July

•Lemon Poppyseed Muffins

•

•Summer Rice Salad

August

•

•Red White & Blueberry Smoothie

•Raspberry Shortbread Ice Cream

•

•

•Lemon Raspberry Muffin

•

•Smoked Pulled Pork Sandwich

•Razzbandit Smoothie

•

•Happy Birthday Cake Ice Cream

September

•Salted Breton Cookies

•

•

•

•Tuscan Quinoa Salad

•PB&J Magic Smoothie

•

•

•Blueberry Marscapone Ice Cream

•

Regenerative Organic

What Is Regenerative Organic Agriculture?

Simply put, regenerative organic agriculture is an overarching term to describe a number of agricultural practices that focus on regenerating soil health and the entire ecosystem of a farm. When put into practice, regenerative organic agriculture can include cover cropping, no-till farming, composting, and zero use of pesticides and fertilizers. Many of these practices are a natural piece of organic farming, but they are not all required in organic certification.

And while I had some prior knowledge of soil-building farming techniques, I wasn’t aware of some of the work being done to encourage farmers and producers to embrace regenerative organic – until I had the chance to attend a workshop at the Provender Conference.

The Provender Alliance is a PNW-based nonprofit trade association with a mission to nourish, educate, and inspire its members and the greater community. Every year, individuals from the natural foods community – grocers, brand representatives, brokers, manufacturers, and others in the field gather in Hood River, Oregon for the Provender Conference. I had the opportunity to take the trip down south to represent the Co-op at their 46th annual conference in October of 2022.

Throughout the 3-day event, we heard from 3 keynote speakers – including the one and only Paul Stamets, whose HostDefense mushroom supplements you can find in wellness! I also attended countless workshops, with topics ranging from mitigating shoplifting to the importance of choosing the local option.

But what really inspired me, and reminded me of one of the many reasons I work at the Co-op, was the workshop that focused on regenerative organic agriculture. Hosted by the Regenerative Organic Alliance (ROA), a group of farmers, business leaders, and experts in soil health, animal welfare, and social fairness, this workshop gave an overview of what regenerative organic is, the work the alliance does, as well as their plans for growing their Regenerative Organic Certification (ROC) program.

Regenerative Organic Certified®

While some of the methodologies of regenerative organic agriculture have been floating around farms for decades, the term was popularized by the Rodale Institute in the early 1980s. Throughout the years, books were written, and papers were published, but regenerative agriculture was mostly only talked about in the environmental science, plant science, and ecology spheres.

But nowadays, regenerative agriculture is beginning to make its way into the conversation at the consumer level, just as USDA Certified Organic, Fair Trade, Non-GMO, and other certifications have over the years. Many farmers and producers are interested in going beyond organic certification by doing their due diligence to ensure that their products are not only organic, but grown in a way that is beneficial to the environment, animals, and workers. The Regenerative Organic Certification process allows farmers and brands to have a third-party audit their operations in order to obtain the coveted ROC seal.

For me, (and at a very, very basic level) I see the regenerative organic certification as a mesh between Fair Trade Certification, the USDA Organic seal, and a higherlevel concern for soil quality, biodiversity, and animal welfare.

But, of course, the Regenerative Organic Alliance says it much more eloquently: “Regenerative Organic Certified® (ROC) is a revolutionary new certification for food, fiber, and personal care ingredients that represents the highest standard for organic agriculture in the world, with stringent requirements for soil health, animal welfare, and social fairness”.

In addition to organic farming practices, ROC focuses on these three pillars of certification:

· Soil Health: including building organic matter, crop rotation, promotion of biodiversity and more

· Animal Welfare: freedom from discomfort, distress, hunger, pain and injury, pasture-raised practices, and more

Social Fairness: democratic organizations, living wages, no forced labor, transparency and accountability, and more

To date, The Regenerative Organic Alliance has had 337 ROC applicants, with 137 farms becoming certified. This includes over 882,000 certified acres and 326 crops.

I’d like to reiterate that I am by no means an expert in regenerative organic agriculture or the certification process. And while I do have a deep interest in learning more about what we can do at the Co-op to better inform customers and members about the products they’re sharing with their families, I do encourage you to do your own research at regenorganic.com to learn more about this program.

I’m excited to see where this certification takes us, and how brands will alter their farming in order to help build back our soil, biodiversity, and combat climate change. Hopefully, this is the start of a new way of looking at the way we produce our food and textiles that’s much more sustainable and a lot less harmful to this one planet we all share.

ROC Designated Brands at the Co-op

While the Regenerative Organic Certification is still in its growth stage, there are a few brands we carry at the Co-op that are working with the ROA to become certified or have become certified for certain crops.

Herb Pharm

Specializing in herbal tinctures, Oregon-based Herb Pharm is the first Regenerative Organic Certified® Herb Farm in the U.S. They were one of the first brands involved in the ROC pilot program and earned their first certification in 2020. Around 40 herbs from Herb Pharm are currently certified.

Dr. Bronner’s

One product you’ll find with the ROC stamp of approval is Dr. Bronner’s virgin coconut oil! While their castile soap and chocolate aren’t currently ROC certified, the coconut oil used in both is. Dr. Bronner’s farmers are located in Sri Lanka and are currently implementing regenerative agriculture practices like intercropping, composting, and mulching. David Bronner himself is a board member of ROA, so we may be seeing more from Dr. Bronner’s in the future.

Patagonia Provisions

Currently, Patagonia has a few items that have received the ROC designation, including a cotton crewneck sweater that I am definitely putting on my Christmas list. Patagonia also has a member from their leadership team as a board member of ROA, so I imagine they have more in the works here as well.

Other Brands Utilizing Regenerative Organic Certified® Crops

· Ancient Nutrition

· Gaia Herbs

Guayaki Yerba Mate

Lotus Foods

· Lundberg Family Farms

· Navitas Organics

· Wholesome Organic Sugar

Patagonia Provisions

Co-op High-5 Recipes for a Sweet Summer

Oh summer, isn’t it the sweetest? Our Produce Department is at its peak, every weekend is swirling with events, and the sun is shining bright. Sunny days call for quick and easy meals that are light, cool, and filled with a bounty of local goodness.

Here’s a few of our favorite summery recipes, all calling for 5 main ingredients or less. High five!

Co-op Pulled Pork BBQ Sandwiches & Coleslaw

by Leigha Staffenhagen

Mint-for-Summer Fruit Salad

When I first started at the Co-op, I came across a super simple addition to fruit salad that I’d never considered… mint! And if you have a mint plant that’s taking over every spare inch of your garden, this is a sensational way to use it. Another yummy Co-op hack? Serve this fruit salad with our fresh-baked shortcakes and drop a dollop of homemade whip cream on top for a quick dessert.

· 2 cups fresh strawberries

·

1 cup fresh blueberries

1 cup fresh raspberries or blackberries

· Handful of thinly sliced mint leaves

Lemon

· Pantry ingredients: raw sugar, 2 tbsp water

1. Rinse and dry the berries.

2. Hull strawberries and cut into quarters.

3. Toss all the berries and mint together.

4. Optional: whisk together sugar and water until sugar is dissolved. Drizzle it all over the salad for an extra touch of sweetness.

I don’t know about you, but I am always on the lookout for more quick and easy meals to add to my busy weekday recipe arsenal (hence all the High Five recipes). When we started offering Applewood Smoked Pulled Pork and Pulled Chicken in our Meat Department, I knew they’d quickly become a new go-to.

· 2 containers of Co-op Applewood Smoked pulled pork or chicken

· Your favorite BBQ sauce - I love Stubb’s BBQ Pack of Co-op Made Sesame Brioche Buns (Our pretzel buns would also be great!)

Coleslaw mix - available in the Produce department!

· Pantry Ingredients: mayo, white vinegar, lemon, salt & pepper

1. Prepare coleslaw according to package directions (or make your favorite recipe). Set aside in the fridge until ready to serve.

2. Heat skillet to medium temp. Once warm, add meat and spread evenly throughout the pan. Cook meat for 2-3 minutes on each side, allowing some of the fats to cook off.

3. Once warm, add your desired amount of BBQ sauce, stirring until evenly heated.

4. Meanwhile, butter the buns and place under the broiler for a couple of minutes to toast.

5. Remove buns, fill with the meat, and serve alongside coleslaw. Add an extra spoonful of BBQ if you’re feeling particularly, well, saucy.

Notes:

If you’re using pulled chicken rather than pork you’ll need less time to cook off the fat – it’s leaner. Adjust cook time to avoid drying out the meat.

Garden Grown Pasta Primavera

Hear me out. I know warm pasta may not sound like a go-to during the hottest part of the year, but your garden veggies deserve to be tossed into something as special (but simple) as pasta primavera. Plus, when you’ve eaten your weight in salad but your garden just won’t quit, you’ll need a few more recipes on hand. Here’s one!

· 4–5 cups of chopped veggies. Any combination of summer veggies: halved cherry tomatoes, shallots, zucchini, summer squash, bell pepper, peas, broccoli, carrots.*

· Package of Co-op Fresh Pasta - any shape will do!

· Handful of fresh herbs - basil or parsley

3/4 cup freshly grated parmesan cheese

· 1/4 cup heavy cream

Pantry ingredients: butter, Italian seasoning, salt & pepper, red pepper flakes, olive oil. *make sure to include cherry tomatoes and shallots - the flavors are key. Include as many or as little additional veggies as you’d like. Whatever you need to use up in the fridge works, too!

1. Bring a large pot of salted water to boil over high heat.

2. While the water is coming to a boil, add a drizzle of olive oil to a large skillet over medium-high heat.

3. Once warm, add shallots and any other veggies that require a longer cook time, i.e. carrots, broccoli, asparagus, etc. Stir until almost softened – 4-5 minutes. Add a crack of salt and pepper to taste.

4. Add another drizzle of olive oil and add remaining softer veggies, i.e. cherry tomatoes, summer squash, zucchini, bell pepper. Cook for another 4-5 minutes, or until all the veggies are softened. Set all the veggies aside on a plate.

5. Lower the heat to medium. Add 3 tablespoons of butter to the skillet. Once melted, whisk in the parmesan, heavy cream, and Italian seasoning and salt and pepper to taste. Whisk until well combined.

6. Add the fresh pasta to the water and cook for 2-3 minutes, until al dente. Reserve ½ cup of pasta water.

7. Add the cooked pasta and reserved pasta water to the skillet with the sauce. Stir until the pasta and sauce cling. Add the veggies, serve with extra parm, and enjoy!

5. Finish it all off with a squeeze of lemon and enjoy! This salad is best enjoyed day-of. $1

Barn Cat Creations

If you’ve ever been to our Wellness Department, you know we’ve got a thing for bar soap. Bright and colorful, zero waste, and a full bouquet of fruity, flowery, and herby fragrances, our bar soap aisle is also full of local makers, one of which is Mount Vernon’s own Barn Cat Creations!

Founded in 2017 by artist and soap maker Diana, Barn Cat Creations aims to make effective, beautiful soaps that are still simply made, eco-friendly, and free of chemicals that are often found in traditional skincare brands. Initially, the business was started as an outlet for Diana after two back to back pregnancies where she experienced postpartum depression. She was looking for a way to rediscover herself outside of the roles of wife and mom, and soapmaking quickly became an enjoyable hobby that allowed her to flex her creative muscles while building a business.

Fast forward 6 years, and you can now find Diana’s products on the shelves of the Co-op and other local retailers as well as at farmers markets, Valley Made Market, and other local markets in and around Skagit.

And as if you didn’t need another reason to pick up a locally-made bar soap, Barn Cat Creations has made us an extra-special soap to celebrate our 50th Anniversary! Featuring soothing lavender and citrusy Litsea Cubeba essential oils, this soap has a beautifully bright summer fragrance that will get your squeaky clean from head to toe. Find it for a limited time next to all your other favorite wellness smells.

15366 Ovenell Road | Burlington, WA 98233

Aug 30–Sep 12

BUY ONE, GET ONE FREE!

In case you missed it, the Co-op donated $100,000 to Viva Farms earlier this year!

We’re inviting you out to meet the farmers, walk the farm, and learn more about how Viva is growing farmers, community, and food, for generations to come.

Tours last 1.5-2 hours. Meet in the Viva parking lot (carpooling is encouraged) Bring a friend, water, and snacks (if you need them)! And do dress for the weather.

Pack the Pantry for Back to School with

From breakfast bars and fruit cups to cereal and peanut butter, we're putting dozens of items on sale so you can stretch your budget even further.

CLASSIFIEDS

Garden help needed for the home flower beds at Riversong Farm. No machine work or mowing. Mainly hand weeding and some pruning. 10 hours/month, flexible schedule. $20/hour to start DOE. We’re happy to train. Qualifications: cheerful, reliable, willing to learn. Call Christie at 360.424.1999

Diana, owner of Barn Cat Creations

nicolev@skagitfoodcoop.com

360.336.5087 x136

We offer discounts for prepayment. All first-time ads must be prepaid. The ad deadline for the next issue (Oct 2023) is Friday, August 18

Amethyst by the Sea

Caryn Boyd Diel is now offering treatments at Coherence Wellness Center in Mt. Vernon.

She has been working with clients and students around the world for over 40 years.

Specializing in Abdominal Health and Energy Medicine.

You can read about her offerings at the website: AmethystbytheSea.com

Call to make an appointment (505) 670-3538

VERA WELLNESS CENTER

303 Vera Street Mount Vernon, WA

Acupuncture

Barbara Paul-Mayer, MAc. LAC 360-336-6809

Core Synchronism

Julie Kongs 360-630-6742

Colon Therapy

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

Reiki & Theta Healing®

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

Live a More Vibrant, Balanced, Vital & Healthy Life!

Put on your party hat and dancing shoes and join us as we celebrate the Co-op’s 50TH ANNIVERSARY on the Magic Skagit!

AUGUST 9 | 4-8pm SKAGIT RIVERWALK

Our Golden Jubilee will be a jolly good time with local food, drinks, live music, amazing prizes, and family-friendly fun. Bring a friend, bring a chair, we’ll see you there!