The Big Tomato

Gratitude: take 2!

2011-12-01T14:00:00.001-08:00

In November we asked our shoppers (via the bulletin board in the hallway), "What are you thankful for?" The following represents the diverse expressions of gratitude that our members jotted down on scraps of paper and shared with us this Thanksgiving:

What DFC members are thankful for:

Employment! :)

I've got a wife I <3, sewed my broken heart back together again. I've 2 daughters I <3!

Plentiful, potable drinking water.

My parents used American Sign Language with me from birth so being deaf did not mean my life would be limited.

I am really thankful for my “real” family (those who really care & love me). I am so thankful to have Don, Jessica, Melissa, Mah-Mah, Linda; my roommates as my family! I love you guys!

The Occupation

I am thankful for my friends.

I am thankful for: my family, bees that make me honey, flowers that smell scrumptious, fishes make tasty sushi, cows that make me milk for cheese and ice cream, a warm place to live, trees for air, warm sun on my face, rain to dance in, someone who love me more than life itself.

I'm thankful for Home Birth! And yummy food!

I am thankful for everything my mommy & daddy does in the whole entire universe.

I'm thankful to find out that I'm not the only one still pissed about this never-ending war! & my sweet children who keep me going.

I'm thankful to go to Kansas for Christmas.

The fog, a leafless tree, 23 crows

I am thankful for all of the loving & kind people in this world :)

Black Friday

I'm thankful for my family and co-op friends and mytwo pet birds.

I am thankful to be alive at this point in the Historyof Humans. I am thankful for the Co-op with all of the abundance.

I am thankful for good friends, traveling & music.

For Jesus!

I am thankful for my Dads that saved me from my past!

I am extremely thankful for having an amazing job @the Davis Food Co-op! I love being here!

The Davis Co-op

I am thankful for my wonderful husband, good friends,and loving family!

Thankful to have a job, wonderful Babies and forknowing all of you!!! What more can I say :)

Yoga

For the Davis Food Co-op!

I'm thankful for my family, my friends, my job & my talent.

The amazing people in my life, the ability & knowledge allowing me to grow a garden, access to clean water, & selfsustainability. Oh & surfing!

I am thankful for evolution!

Thankful for my co-workers, sweetness, the holes in Swiss cheese, and the teeth that I haven't lost.

Food, water, shelter & love

I'm thankful for friends, family and Christ dying on the cross to pay for my sins that I may have eternal life!

I am thankful for the new birth that changed my life forever. And for my beautiful wife.

My family

Celebrating Cathy Speck's 52^nd Birthday!

Thankful for being reunited with my best friend from Los Angeles to Davis.

I'm thankful for my fascinating life.

I am thankful for friends and family, always there for me when I need them.

Trees!

I am thankful for people speaking up!

I am thankful for my family!

I am thankful for Honesty, Straightforwardness, Bluntness & Integrity!

Family, friends, pockets of peace, people who smile, co-op, and chocolate.

I'm thankful for 1) my new office in an old Victorian at ½ the price. Hey! 2) my clients, husband,family – close and extended – friends

I am thankFULL to be alive and to love myself.

My girlfriend and organic produce!

I'm thankful for Davis Co-op and wonderful family!!! Aloha

I am thankful for myself! The willpower that I have developed, the honesty & truth, the passion independent fierceness! Livelife to its fullest (you only have 1). Live every day as if it is your last!

I'm thankful for my health and happiness!

Thankful for intense heat & 14 billion years!

I am thankful for honesty, awareness & compassion

Friends, family, & the chance to spend time with them.

I am thankful to have loved ones close by while my family is so far away. And for a job here at the Co-op!

Thankful for Patsy Cline

That you still love me :)

[Little drawing of the carbon cycle, with trees changing carbon dioxide into oxygen.]

I'm thankful for all the support the universe gives me so lovingly.

Expression of Gratitude: Davis, we are thankful for YOU!

2011-11-23T14:52:00.001-08:00

The day before Thanksgiving is always our biggest sales day of the year. The store is alive with excitement, shopping carts full to the brim of potatoes and pies and all the delicious things folks are bringing home for their celebrations of gratitude, food, and togetherness.

The energy is just a little different this year, though. Many of us feel emotionally charged by recent events on the UC Davis campus, and the national and global spotlight that has been suddenly aimed at our community. We are heartened that the overwhelming reaction to a disturbing incident has been a thoughtful call for peace and justice. It reminds me of just what a special place Davis truly is.

In this season of food and gratitude, I want to acknowledge and thank our community. Thanks, Davis—not just for shopping at our grocery store and participating in our cooperative, but just for being you.

In other words, I am grateful that the Davis Food Co-op exists in a community that appreciates and embraces cooperative values.

Participation is at the heart of cooperation (three of the seven International Cooperative Principles are “Voluntary and Open Membership”; “Democratic Member Control”; and “Member Economic Participation”), so it’s lucky for us that Davisites love getting involved! From City commissions to Little League, community theatre to bike clubs, KDRT to the DavisWiki, volunteerism is alive and well in Davis, with folks of all ages, from all walks of life, stepping up and lending a hand.

The people of Davis, even more than our wonderful local food, are our Co-op’s greatest asset. Because we value “Autonomy and Independence” (another Cooperative Principle), these local people (our members), and not outside interests, decide together what our co-op’s goals and objectives should be. I’m thankful that so many local people participate in the Davis Food Co-op—as shoppers, members, volunteers, staffers, and directors.

“Education,” “Cooperation Among Cooperatives,” and “Concern for Community” are also Cooperative Principles. Our well-educated customer base and Davisites’ tireless pursuit of a healthier, more sustainable food system is evidenced by our world-class Farmer’s Market, and the emphasis on farm-to-table we see in our local chapter of Slow Food, our public schools, and even at the Food Bank. DFC’s commitment to education means that we run a teaching kitchen, publish a monthly newsletter, and devote considerable resources to outreach efforts like Carrots in the Classroom. I’m grateful that our community of eager, lifelong learners can appreciate these efforts.

I am grateful that many housing co-ops (Agrarian Effort, Davis Student Co-op, Pierce Co-op, Yolo Mutual Housing Association, Eleanor Roosevelt Circle, Glacier Circle, Muir Commons, N Street Cohousing, J Street Co-op, Cornucopia Corner Co-op, Sunwise Co-op, Dos Pinos, Cesar Chavez Plaza), four credit unions, The Artery, Pacha Coffee Co-op, and the California Center for Cooperative Development all call Davis home.

Most of all, I am thankful for Davis’ spirit of neighborliness. The Cooperative Principle “Concern for Community” is one that Davis and our Food Co-op takes seriously. Example: when we read in the Enterprise that the SADVC shelter had to turn away people in crisis because there weren’t enough beds, we started a collection at our registers and in three days had enough to buy and donate more beds to the shelter.Thank you, Davis.

Going Green, Co-op Style: A little ditty

2011-09-09T13:42:00.000-07:00

The Davis Food Co-op is once again a proud local sponsor of Davis Art Center's Junk2Genius event, which is taking place tonight.

Junk2Genius is a timed team sculpture competition that makes use of recycled materials. This is our third year as sponsors, but my first time actually competing in this creative, cooperative endeavor. This year, sponsors have an opportunity to address the crowd to promote their businesses with a song, poem, jingle, or silly hats-- provided there's a message of "reduce, reuse, recycle" in there. Since this theme sounded just perfect for some Co-op related verse, I couldn't resist.

At the Davis Food Co-op, green is the scene

We say “Bring your own bag,” and that’s what we mean!

But you don’t have to stop there, reuse is for folks

Who shop produce and dairy and wellness and bulk

Bags for your veggies! Glass bottles for milk!

Freshly ground peanut butter that tastes just like silk—

Fill your own jar and you’ll suddenly see

Reusing containers is easy as can be

Who needs rice, nuts or cereal that are all sheathed in plastic?

In bulk, from a bin, they taste just as fantastic!

But the Co-op’s commitment to a better environment doesn’t stop there

We know local foods mean less pollution in the air

So try meals at home on a seasonal diet

Fresh produce from local farms just tastes better— try it!

The Davis Food Co-op exists to serve our whole community

So stop by and see us at 6th Street and G!

From 7 to 10, all seven days a week

We’re here when a greener grocery store’s what you seek.

A very sad day in the Co-op world

2011-08-10T14:52:00.000-07:00

Last month I blogged about the good our Co-op is doing in our local community, but today I'd like to point out that we are also part of a national and even global community, which is to say, the Co-op community. As diverse as we are, and distant as we may be from our food co-op neighbors throughout the US, co-ops everywhere are connected by our common principles and values. Today, food co-ops across the nation are joined together in mourning the loss of our colleague Michael Martin of Brattleboro Food Co-op (one of DFC's P6 sister stores) in Brattleboro, Vermont yesterday.

The tragedy surrounding this loss is as heartbreaking and senseless as I can imagine. Michael was fatally shot at the Co-op and one of his coworkers has been charged with first-degree murder. It is a story that rattles everyone who hears it; I know this because as the details have been unfolding since the shooting was first reported, I have been following the developments and telling this story again, and again, to anyone who will listen, even though they didn't know Michael and had maybe even never heard of Brattleboro. Maybe I've been sharing the story because it's a way to relieve some of the burden of the grief; maybe with hopes that it will start to make sense. Can it ever make sense?

I met Michael five months ago at a P6 meeting in Lawrence, Kansas. We talked over drinks at the hotel bar at the end of the first day of meetings. I sat next to him at our group dinner at Free State Brewery. I have a hard time reconciling those memories with the news of his tragic death. It is a very sad story, indeed.

An outpouring of love and support from the national Co-op community has been directed Brattleboro's way, along with prayers and wishes for peace and healing in the face of such immeasurable grief. Comments on postings on BFC's facebook page have been coming in since the news first dropped, and one BFC member's lovely blog post talks about how the only saving grace of this trauma in what we thought was our safely insular co-op world is that we have the mutual support of our co-op network to share our grief with.

On behalf of the Davis Food Co-op, we want to extend our condolences, love, and wishes for healing and hope, from our Co-op to Brattleboro's. We cannot be there for the peace vigil in Brattleboro tonight, but our thoughts are with their entire community. Thank you for taking this time to read this.

We asked, you answered! Thanks, Davis!

2011-08-08T12:09:00.000-07:00

We love visiting with the market-goers at our booth at the Davis Farmers Market/Picnic in the Park every Wednesday! Last week (August 3rd), we asked our friends old and new about how they're dealing with the summertime Zucchini Squash-splosion! Here is a compilation of their answers:

What do you do with your abundance of zucchini?

Chocolate-dip it!
Zucchini pickles!
Stuffed zucchini, with sausage and spices.
Pasta salad—use a vegetable peeler to get long strips
Hors d’oeuvre: slice of zucchini paired with sharp cheddar and garlic salt on a cracker
Quiche!
Use grated zucchini as filler for meatballs
I give ‘em away!
Fried zucchini cakes! (Kids love them)
Zucchini sticks with hummus or other dip
I make what my son calls “thoup”—really thick minestrone soup with chunks of zuke.
Grilled veggie sandwich with eggplant and red pepper and goat cheese
3/4 cup shredded zucchini in chocolate cake! it’s great.
Feed it to the chickens.
zucchini lime Popsicles!
chop it with tofu and steam. serve with nutritional yeast and soy sauce.
sweet zucchini pie! (grate it)
Put it in rice pudding!
Savory zucchini and tomato pie with basil.
olive oil and salt and pepper, on the grill.
Grate and smuggle into toddler food.
Saute with a few cherry tomatoes and fresh basil.
Saute zuke with shrooms, lemon pepper and chili powder
grate into an artichoke frittata
Add to stir fry and pasta sauces – food the nieces and nephews!
Add garlic for a quick stir fry. My son says it tastes like mashed potatoes.
zukes hidden in smoothies!
dairy-free and vegan “fake pasta,” with long-grated zucchini. then cook fast with olive oil and garlic, sprinkle on good parmesan cheese. Cut off the skins first to remove any green.
Zucchini-tini! Drink it.
Grate, dry a bit, then make zucchini and cheese muffins.
Cold zucchini slices over puffy eyes.
Cut in half and grill!
Stop growing it!
zucchini bread!
enchiladas!
pan fry/ fast sauté with basil and cherry tomatoes.
zucchini blossoms in savory crepes, with thyme, basil, cherry tomatoes and cream
Thai curries!
zucchini, carrot, apple and beet juice smoothies
zucchini ice cream
use as a “wrap” – thin slices of zucchini rolled as a wrap.
zucchini-ghetti: zucchini thinly sliced like pasta and basil pesto (slim’s style; basil garlic olive oil walnuts lemon and salt)
I added some to my healthy nachos for lunch!
zucchini cookies!

What's your Co-op done for our community lately?

2011-07-08T15:45:00.000-07:00

We at the Davis Food Co-op know that the success of our business depends on the well-being of the communities that support us. That's one of the reasons why we sponsor local and cooperative organizations, nonprofits, and events that are doing good work in our community. It's our way saying thanks to our neighbors for keeping our community healthy and our business strong!

Here are some of the groups/events/fundraisers we've sponsored in our community lately:

Food Security Organizations

We hosted our fourth annual Souper Bowl Benefit for Elderly Nutrition at the Veterans Memorial Center and raised $3089 for Meals on Wheels. We support the Davis Farm to School Foundation with an annual gift, and also sponsored the Farm to School Benefit Concert presented by the Pepper Peddler at Odd Fellows Hall in February. We helped to support the fledgling UC Davis organization aimed at curbing student hunger, ASUCD's The Pantry, which is now going strong. We have an ongoing partnership with the Food Bank of Yolo County, collecting donations at our cash registers daily.

We've also sponsored conferences and organizations that are working to improve the sustainability of food production, including the The California Coooperative Leadership Conference. The California Student Sustainability Coalition Spring Convergence at UCD, a guest lecture from Food First's Eric Holt-Gimenez at the UCD Seminar on Alternatives in Agriculture, and the UCD East Quad Farmers Market have all been recipients of DFC sponsorship funds this year.

Bikes!

We sponsored Davis Bike Collective's Bici Bici/Bike Bike Conference, and will support the Clips of Faith Tour when it comes to Davis July 22nd (tomorrow!) in support of Davis Bicycles! and the Davis Bike Collective.

Schools and Education

We sponsor local schools and their fundraisers, including the Davis Bridge Educational Foundation's Salsa Night, Willett Elementary's Fun Run, Davis Waldorf School's May Faire, the Woodland Parent Nursery School Auction, Montgomery Elementary Auction, Birch Lane PTA Spring Fling, and for the first time this year, Music Only Makes Sense's Davis Music Festival, a fundraiser for the Davis Schools Arts Foundation.

Cultural Events

To honor the richness of cultural diversity in our community, we've sponsored a number of cultural events, including the Funbichoco Cena para las mujeres , India Association of Davis' Diwali Night Program , ISCAO's Norouz, and the Mga Kapatid Pilipino Culture Night.

This summer in Davis

One Davis institution that we are very pleased to sponsor is the Davis Farmers Market Wednesday Picnic in the Park; check out that link for the great lineup of music they've got all summer long! In support of one of our downtown neighbor business' fundraiser for the Will Rogers Institute, we've co-sponsored Regal Cinema's Summer Movie Express, a summer-long festival of family movies for just $1. We're also supporting DDBA's Summer Music Series at E Street Plaza during this summer's 2nd Friday ArtAbouts.

Upcoming community events that we are sponsoring include Slow Food Yolo's benefit for Davis Farm to School, the Village Feast; Davis Art Center's Junk 2 Genius, Tuleyome's Youth Outdoor Exploration Program, and Yolo Land Trust's A Day in the Country.

Another project we're very proud to sponsor is Food for Change, a work-in-progress documentary about food co-ops, local economies, and food security. Food for Change is still looking for funding partners to help them finish work on the film in time for a 2012 release (the United Nations has declared 2012 as the International Year of the Co-op). We're really invested in seeing this movie made, as we expect it to be an excellent tool for educating folks about the power of co-ops to change our broken food system; if you want to share the word about co-ops, and can help, please follow the link and donate.

Everyday Heroes at the Davis Food Co-op

The truth is, we put a lot of effort into giving back to the community, but sometimes it's the smallest things we do that make the biggest impact. Today a letter to the editor in the Davis Enterprise really showed me how much of a difference we're making in people's lives, and how we really are more than just a grocery store. It really makes me proud to be a part of the Davis Food Co-op!

Coffee is a powerful stimulant

2011-07-05T10:40:00.000-07:00

Coffee is a powerful stimulant. It has the power to lift 25 million people out of poverty. What’s in your cup?

These simple, powerful words, on a poster in the cupping room of the COCLA coffee cooperative in Quillabamba, Peru, describes the impact fairly traded coffee has on the lives of coffee farmers. Fair trade is the concept of treating farmers as partners, paying fair prices, and supporting the development of sustainable farmer-owned businesses.

Recently I had the opportunity to travel to Peru with a group of west coast grocers, courtesy of Equal Exchange Co-op. The purpose of the trip was to meet some of the farmers who grow fair trade coffee sold at the Davis Food Cooperative, and see fair trade in action. We visited the COCLA export cooperative in Quillabamba, and then traveled to the village of Aguilayoc where we helped harvest coffee. Ten years ago I was in Aguilayoc , and the reunion with friends not seen for a decade was very heartfelt. The kindness, generosity, humor, and sincerity of our hosts was wonderful. It felt as welcoming as it did to visit my Grandmother. And the food… Peruvian cuisine is amazing, especially when prepared on a wood stove with farm fresh ingredients.

Growing coffee is hard work. On the farms at the Aguilayoc Cooperative on the eastern slope of the Andes, the shade grown fruit (called “cherries”) must picked by hand. Heavy bags of cherries are then slung on your shoulder and carried down the slope to a rutted dirt road where it is poured into larger bags that weigh about 225lbs. Later that day, the Co-op’s truck will come for the bags. After just a few attempts at helping lift these very heavy bags onto the truck, my muscles turned to Jell-O, much to the amusement of the seasoned farmers.

The bags are transported to the Co-op’s de-pulping station where the sweet red fruit is separated from the seed, or bean. The beans ferment overnight, and the next day are washed in a series of gravity troughs where the good beans sink and the bad ones float. The fruit pulp is composted and the water is diverted to containment fields to avoid polluting streams and rivers. The good beans are then raked out on a large concrete patio to dry in the sun before the trip to the COCLA warehouse where they are graded and packed for export. About 25% of what is picked will produce export grade coffee. The rest is for the domestic market.

The Aguilayoc farmers are certified organic growers, and this adds an extra layer of work to their tasks. Their level of environmental concern was quite genuine and quite sophisticated. Global warming is a real concern to the farmers, and they are working with COCLA’s agricultural and organic specialists to study how they can minimize the impact of rising temperatures by optimizing the forest shade canopy to produce microclimate zones. This complicated goal is to create a layered shade canopy to protect the coffee trees, ensure good ventilation, but not over shade the coffee. They also take into consideration the desire to use native shade tree species intermixed with beneficial but non-native nitrogen-fixing tree species. They are also breeding coffee trees for high quality fruit combined with heat and disease resistance.

Aguilayoc is a Quechua community, proud of their heritage as descendents of the Inca. Quechua culture has strong elements of cooperation and community. The tradition of Ayni, coming together as a community to help each other, was in practice during our visit. The idea is simple- you help pick your neighbors coffee, and then the neighbors help pick yours. But what if you have a family of 6, and the neighbor has 12? To make it fair, you trade something of value if you received more labor than you could supply.

The Aguilayoc Co-op is a member owner of the COCLA coffee export co-op. Because of fair trade, COCLA is able to provide technical and agricultural support to the farmers, has a Women’s Co-op, and offers social and educational services to a community of farmers who otherwise have felt quite unsupported by the Peruvian Government.

Fair trade does make a difference. Even though the farmhouses do not have indoor plumbing, natural gas, or electricity, these families have been able to put food on the table and send their children to school. Many of the teenagers I met ten years ago have completed college. Some work as teachers, notaries, and agronomists. Now the big question facing these farmers is how are you going to keep them on the farm?

Knowing the farmers who grow what we sell at our Co-op, even those who live a continent away, is important. This coffee is not a commodity, it is a produced with passion by real people whose lives are better for it. What’s in my cup? Fair trade!

Note: Equal Exchange Co-op is an employee owned cooperative based in Massachusetts. Founded in 1986, Equal Exchange has been a leader in the fair trade movement. Their fair trade coffee, chocolate, and tea are sold at the Davis Food Co-op.

-Eric Stromberg,
General Manager, Davis Food Co-op

Coming this Earth Day: 5¢ charge for disposable bags

2011-04-14T13:50:00.000-07:00

Back in January, I speculated about the possibility that the Davis Food Co-op could begin charging for disposable bags. We took a survey of our members, the management team discussed the proposed bag charge, and we decided that YES, this is a change that Davis shoppers are ready for, and that we have a responsibility as leaders in our foodshed to begin implementing now!

So, beginning this Earth Day (next Friday!) we will charge 5¢ for each large handled paper bag used at check-out. We'll donate all the nickels we charge for paper bags to Tree Davis-- and yes, we will continue to offer a 5¢ credit for each reusable bag (or box or tote or armload) shoppers bring in and use to pack their groceries.

As per our now annual tradition, the Co-op will provide a free reusable bag to the first 1500 shoppers who visit us on Earth Day, April 22, 2011; these are high-quality, limited-edition bags made from bamboo, so be sure to come see us and get your Earth Day bag this year! We'll also give one of these reusable bags away to every shopper whose grocery purchase totals $40 or more between April 23 and May 31 (while supplies last, naturally).

So, why the bag charge now? We made the decision to begin charging for disposable bags this spring in an effort to reduce our consumption of disposable paper bags by 85% by Earth Day 2012. Our GM, Eric Stromberg, crunched some numbers and discovered that, "Each week, DFC gives away 4,500 bags: 642 per day or 233,688 per year. A 15-year-old tree, made into paper grocery bags, yields about 700 bags. So, about one tree per day dies for our shoppers' convenience."

We've offered shoppers credit for bringing their own bags for years now, but it seems that, even for folks who purchase reusable bags and mean to bring them in every time they shop (like me!), the busyness of life gets in the way of making "bring your own bag" a habit. Other co-ops and independent grocers nationwide have reported that implementing a bag charge has meant measurable reductions in their businesses' consumption of disposable bags, pointing to the fact that people can change their habits, when properly motivated ;)

The bag charge isn't our only means of getting folks to remember their bags! There's a large banner hanging over our entrance reminding folks to bring their bags (and save a tree!), and right now we've got a prominent display showing just how many disposable bags our store goes through each day-- it's pretty astonishing to see. Also, in addition to the bags we're giving away on Earth Day and after, we're giving away handy decals that you can put in the window of your house or your car that remind you-- did you bring your bags?

"Roundup Ready" Alfalfa & the USDA: What will the effect be on organic farmers & crops?

2011-01-28T14:43:00.000-08:00

You may have read about and/or heard comments from others about the U.S. Department of Agriculture's decision to allow unrestricted commercial cultivation of genetically modified alfalfa, announced on Thursday, January 27, 2011.

Our Co-op includes members with divergent views of recombinant DNA technology and its use in crops and animals. This decision is seen as a blow to all of us who support a GMO-free standard for organic food and who submitted our comments opposing fully deregulated GE alfalfa to the USDA.

So you know:

1. Davis Food Co-op buyers are aware of this decision.

2. Lawsuits have already been filed protesting the decision.

3. Concerned consumers can get involved by supporting the efforts of organic food lobbying groups that are working to reverse the decision.

4. The Co-op encourages shoppers to read about this issue from a number of groups, and to support and join with one or some of them to influence Washington.

5. Of the several watchdog groups opposing GMOs in Washington, one, Organic Consumers Association, is criticizing others within the organic food movement. We encourage shoppers to read more and decide for themselves (see Fair Food Fight or below).

NATIONAL COOPERATIVE GROCERS ASSOCIATION EXPRESSES DISAPPOINTMENT IN USDA’S DECISION TO DEREGULATE GE ALFALFA, URGES CONSUMERS TO SHOW SUPPORT FOR ORGANIC FARMERS

IOWA CITY, IOWA (Jan. 28, 2011) – National Cooperative Grocers Association (NCGA) expresses disappointment with the USDA’s decision for complete deregulation of Monsanto’s Roundup Ready genetically engineered (GE) alfalfa. [The Davis Food Co-op is a member & participant in the NCGA.)

“We appreciate that the USDA considered various options for the future of GE alfalfa, and had hoped that the voices of the hundreds of thousands of consumers who commented on the Draft Environmental Impact Statement [EIS] would result in a different outcome,” said Robynn Shrader, chief executive officer for NCGA. “Like many, we are extremely disappointed with yesterday's announcement and will continue to champion for better protections for organic farmers and consumers, by all means afforded to us."

"Many organizations are encouraging consumers to contact the White House and their state's legislators with their feedback on USDA's decision and we encourage all consumers to continue to make their voices heard. However, we have also heard some calls for boycotting of organics in protest to USDA's decision and we'd like to express our passionate objection to this idea."

“Although this outcome was not what we had hoped for, the organic community was included in this process at unprecedented levels and as a result of our combined input, the USDA has committed to studying methods to prevent cross pollination and securing and preserving non-GE alfalfa seeds,” Shrader continued.

"The message we would like to send to organic consumers today is that it is more important than ever to support the farmers and processors who bring us organics. It is only through continued growth and increased market power that we can have a greater impact in Washington. Yesterday's decision means that the work of organic farmers and others in the industry will be more challenging than ever. We want them to know that NCGA will continue to work on their behalf and we call on consumers to join us in showing support. Now is the time for us to demonstrate our shared commitment to organic. Now is the time to support organic farmers."

To learn more about co-ops, visit www.strongertogether.coop or www.go.coop.

Where to Learn More About the GE Alfalfa Decision:

The New York Times

California Alfalfa Workgroup Homepage

Organic Valley

An Organic Valley farmer talks about GE Alfalfa

Center for Food Safety

National Organic Coalition

Community Alliance with Family Farmers

Food Safety News

The Cornucopia Institute

"What the heck is alfalfa, anyway" [and why you shouldn't worry much]

Petition to sign for Millions Against Monsanto

Petition to demand President Obama to stop Monsanto's GE alfalfa

Is a charge for disposable bags coming to Davis?

2011-01-18T16:00:00.000-08:00

Recently, the North Coast Co-op, with stores in Arcata and Eureka, made the following announcement:

"Our Goal is to reduce our consumption of paper bags by 80% in time for Earth Day, April 22, 2011.

To help make this happen, the North Coast Co-op is charging 10¢ for each paper bag used at check-out... and paying you 5¢ for each reusable bag you bring in and use to pack your groceries. "

The Davis Food Co-op has long had a policy of offering a "Bag credit" of 5¢ for every paper bag you save by bringing your own bag. In the past few years, we've seen an increase in shoppers reusing old bags, or bringing in reusable bags, as an increasing awareness of the inherent wastefulness of disposable bags takes hold in our culture.

But for every dutiful shopper who comes in with their stack of bags to bundle up and take home a cart full of groceries, it seems we hear from another who says "Oh, shoot, I left my bags . . ." In the car. In the trunk. At home. Often, wherever the bags got left, the shopper finds it isn't worth the trouble to hunt them down, and one more unnecessary disposable paper bag gets used to cart the groceries home.

It happens to me all the time.

Will a charge for bags actually get consumers to change their behavior? The results don't lie-- grocers who charge for bags overwhelmingly see a reduction in the consumption of disposables-- often a radical reduction, as much as 80%! Even Wal Mart has started charging for disposable bags at some of its Northern California stores, citing the goal of "overall waste reduction of 33% by 2013" as its impetus.

The management team at the Davis Food Co-op is talking seriously about adopting a bag charge at our own store, and we're currently running a survey at the registers asking our shoppers if they would support a 5¢ bag charge (we would retain the 5¢ bag credit, as well). Preliminary results show that, overwhelmingly, our shoppers would support this measure.

The pros and cons are evident: but as leaders in our foodshed, the Davis Food Co-op cannot ignore the tide of support for waste reduction that the trend to charge for disposable bags represents. It's a way to demonstrate our commitment to the conservation of the environment, and a means of educating our community about the huge impact that small actions (like the reuse of grocery bags) can make.

We'll be making our decision soon, but we'd love to hear your thoughts! Please comment below if you strongly support or oppose the proposal to charge a 5¢ fee for disposable shopping bags at the Davis Food Co-op, and tell us why; we're listening!

2010 at the Davis Food Co-op:A Year in Review

2010-12-30T14:09:00.000-08:00

It's been a stellar year of progress and change for the Davis Food Co-op, and 2011 is shaping up to be another year of good food, community, education for us! Looking ahead even further, 2012 will be our 40th anniversary-- and we're already beginning to think about ways to celebrate!

But the changing of the calendar year is always a good time to look back, too, and I'd like to take a moment to size up the exciting changes and growth our Co-op has experienced this year. We've been putting the finishing touches on our renovation, have been a part of (and started!) some exciting new events, and have continued to serve our community by providing a great selection of wonderful foods, including many terrific local choices. One of the more noticeable changes was the implementation of our new brand, indicated by the updated logo that we launched in March:

Another landmark change was all the way back in February of this year (remember then?), when the new checkstands were installed in our front end. That was a big, noticeable change to the look of our store, but behind the scenes, even more changes were happening-- the new checkstands came in at the same time as our new point of sale system, which was a huge transition for our Scan, IT and Membership teams, but they worked together to implement this major change smoothly.

March featured a flurry of renovation activity, including the installation of the long-awaited SAFE Credit Union ATM, and Mark Rivera's lovely new mosaic on our patio.

On March 20, we celebrated the end to the major phases of the renovation with Big Tomato Day, a party in our parking lot that featured live music from the Mad Cow String Band, the West Nile Ramblers and Duval Speck, as well as free barbecue samples from Rancho Llano Seco and the Diestel Family Turkey Ranch, henna tattoos and face painting, raffle prizes and educational programs from Bike Forth and Explorit Science Center.

Our Annual Member Meeting was in May, held this year at the Davis Senior Center on A Street, and was very well-attended. A big topic of discussion among Board Candidates who spoke at the meeting was the controversy over a proposed boycott on Israeli goods which the outgoing Board of Directors had unanimously concluded did not qualify as a ballot measure under our bylaws. In the months since, similar boycott actions have been proposed at Co-ops around the country, including at Sacramento Natural Foods Co-op, which also rejected it.

All summer long, we brought the Co-op love to the Davis Farmers Market Picnic in the Park in the form of samples and recipes featuring local, seasonal produce.

And to cap off a summer of fresh local foods, we highlighted some of our favorites at the Eat Local Fair Parking Lot Party in September. Miss Lonely Hearts entertained the crowd with live music, Artisan Baking on Wheels fed as many folks as they could before they ran out of their individual-sized pizzas, Sudwerk poured some of their brews, and reps from Z Specialty Foods, Pub Bites, Village Bakery, Five Dot Ranch, Rancho Llano Seco, and Monticello Seasonal Cuisine were on hand with free samples. Local farms were also in attendance, sharing information about their Community Supported Agriculture programs.

In October, which is National Co-op Month, we launched P6: The Cooperative Trade Movement in our store. This is an initiative to recognize and promote products in our store that share our highest cooperative principles-- P6 products are those that come to us from businesses that meet two of three criteria: local, small farmer or producer, and cooperative or nonprofit. For more information about P6, please see this blog post, or visit p6.coop.

In November, we partnered with Slow Food Yolo to begin a new event that we called Local for the Holidays. We took our favorite parts of the old Beaujolais Nouveau Release Party we'd held in our parking lot the past few years--namely, the wine, food, and good company-- but moved the venue to the Davis Farmers Market Pavilion in Central Park, and switched the focus from the celebrated French wine to promote some small Yolo County wineries. We also added the element of live cooking demonstrations by local chefs.

November was also notable for the arrival of a new competitor in town, Trader Joe's. As expected, the new store in town has affected our sales, but we're focusing our efforts on continuing to provide the best products and customer service that you've come to expect from your Co-op, as well as a sense of community and a local advantage that the multi-billion, multi-national corporate giant can't offer. We're heartened by the continued support of our community, and hope for a strong sales rebound in 2011 so we can keep on doing what we do best-- connecting our community to the best real food, education, and each other. A wonderful illustration of this was the celebration of our 25th annual Holiday Meal on December 24, when the DFC, City of Davis, and Sodexo served a free, hot meal to over 500 members of our community in the space of two hours. As always, it was a joyous occasion that brought together dozens of volunteers and diners from all walks of life for a celebration of food and community. It was a wonderful way to cap off a great year for the Davis Food Co-op. We'll see you in 2011!

Holiday Gift Guide!

2010-12-17T11:58:00.000-08:00

Holiday gift shopping can be a real source of stress. For the past few years, I've discovered the joy of shopping the Co-op for everyone on my list, and it's been win-win-win.

I win, because even though I clock 40 hours a week at the Co-op, shopping here on my off hours is always an enjoyable experience; shoppers at the Co-op seem, on the whole, happier and more relaxed than the shoppers I see at malls and big box stores at this time of year.

My family and friends win, because they get unique, meaningful gifts that were made with care, not mass-produced plastic gizmos that are destined for landfill before the year is through.

And by choosing to buy my gifts at the Co-op, Davis wins, because more of my dollar goes back into the local economy.

We've got tons of great gift items all over the store (plus ingredients to make your own, if you're a do-it-yourselfer at the holidays); here are just a few of the things on my list this year...

It's winter candy wonderland at this display which is located across from our meat counter-- be sure to check out the Theo Fair Trade Holiday chocolate in flavors like Milk & Cookies and Gingerbread Spice.

Nothing says "Davis" like coffee roasted by bike-- and the Pepper Peddler has festively wrapped jars of his pedal-roasted, fair trade, organic beans available in our Bulk coffee section.

Get it while you can! Yolo Press Olive oil is back in stock, and right now we've got unfiltered Olio Nuovo from this year's harvest.

These ceramic mugs are made in the USA and are great for those who like a BIG cup of coffee in the morning. Buy one to support One Farm at a Time, a project we're working on to help Jeff and Annie Main preserve Good Humus Farm for future generations.

I have fond memories of getting oranges in my Christmas stocking when I was a kid-- these Cara Cara oranges are especially sweet and cheery, and delightfully pink inside!

Of course there's tons more that I could talk about here, but I'm sure you'd rather just come to the Co-op and browse the aisles yourself to pick out something special. Check us out and see how GOOD holiday shopping can make you feel this year!

Saving the planet safely: Reusable Bag concerns

2010-11-16T14:58:00.000-08:00

A recent New York Times article raises concerns about potential hazards stemming from reusable bag use. Especially troubling was the report of lead content in many reusable bags. We checked with the supplier of our $0.99 reusable bags, which are made in China from recycled plastic, about the possibility of lead contamination in our bags, and were told: "Based on information from our suppliers, testing data and formulation analysis, these reusable bags and ink do not contain lead."

While we stand behind the safety of our reusable bags, many of our shoppers have voiced ethical and environmental concerns about our Co-op selling branded merchandise that's made in China, so we are planning to phase out the current reusable bag offering in favor of reusable bags made from jute (a natural fiber), which are manufactured in India. Though several members have requested that we source our reusable bags locally, it is important to us to provide shoppers with a reusable bag option that's affordable to all, and unfortunately, this necessarily means sourcing this product from overseas.

While we're on the topic of reusable bag safety, it's worth bringing up a suggestion that came to us via e-mail, and which will be printed in the December issue of the Vine's Suggestion Box column:

Q: My reusable bags that I got back on Earth Day 2007 are-- alas!-- starting to go. Doing a little research online, I found out that the bags ARE recyclable, but since they're made of polypropylene they're plastic type 5, which in Davis at least means you may need to wait until you're planning to go to the Yolo Landfill. (Woodland's municipal waste pickup handles all #7 types). All the same, you might like to tell your customers, in case they're wondering what to do with damaged or worn-out bags. — B.W.

A: You get 5 stars for commitment, research, and communication! I'm passing your message along to some other folks at the Co-op.

In Davis #5 plastic can also be dropped off for recycling at DWR, 2727 2nd St. I've found it's easy to mend frayed seams and reattach handles with my very elderly sewing machine. Also, it's important follow good food safety habits with your reusable bags. Designate specific bags for meat and fish. Wash these bags regularly to get rid of bacteria. Soak #5 plastic bags in warm soapy water and either the juice of half a lemon or about a quarter cup of vinegar. — Beth Tausczik, Store Manager

So there you have it-- while it's valid to be concerned about lead content and bacteria growth in your reusable bags, caution and diligence will keep you safe while you continue to save the planet by reusing your bags instead of opting for disposable paper every time you shop.

This weekend at your Co-op

2010-11-12T11:07:00.000-08:00

Tonight from 6-8pm in the Co-op Conference Room, we're hosting our last wine tasting of 2010, featuring pours from Capay Valley Vineyards and Rominger West Winery. We charge $1 per taste, which we donate to a different worthy charitable cause each quarter (currently the Davis Farm to School Connection is our beneficiary). Be sure to join us for a taste of wonderful, local wine and tasty snacks on your way to the Downtown Davis 2nd Friday ArtAbout.

This Sunday from 1-5pm the BloodSource Bloodmobile will be parked on 6th Street south of the Co-op parking lot. Your blood donation could be the most important gift you give this holiday season (blood donors really do save lives!), and as a thank you for your generosity, BloodSource will give you a free T-shirt.

Local for the Holidays

2010-11-11T18:38:00.000-08:00

From 2007-2009, the Davis Food Co-op and Slow Food Yolo teamed up to host a Beajolais Nouveau Release party in the Co-op's parking lot; this year, we decided to go a different direction, and think locally-- what if, instead of celebrating the world-renowned (and already much celebrated) French wine, we got a bunch of local wineries to pour-- the more local, the better!-- and celebrated the best in local, seasonal cooking, by inviting local chefs to share cooking demos of fabulous holiday recipes?

What we wound up with was the first ever Local for the Holidays event at the Davis Food Co-op Farmers Market Pavilion, a benefit for local 4H clubs-- and it was a terrific success!

Local wineries Route 3 Winery, Simas Family Vineyards, Marr Cellars, Putah Creek Winery (plus Sudwerk Brewery) were all on hand to pour.

Our enthusiastic 4H volunteers were a big help in the success of this event!

Mark Casale (Dos Coyotes) demonstrates his Pupusas Calabaza recipe.

Guests enjoy the cooking demos (and samples, too!)

Tony Gruska (Monticello) demonstrates his Winter Squash Risotto recipe.

For a late afternoon in November, the weather was surprisingly agreeable!

Atilio Carranza (Osteria Fasulo) demonstrates his Ravioli recipe.

Jaymes Luu (Fat Face) demonstrates her Chocolate Beet Cream Puff Recipe.

Many thanks to all the volunteers, wineries, restaurants, and to Slow Food Yolo, for helping us to make this benefit a success!

The Teaching Kitchen's Birthday Party!

2010-08-25T17:02:00.000-07:00

To celebrate the Teaching Kitchen's second year in operation at 537 G Street, we threw a birthday party and invited all of Davis to stop by for a treat, and to check out this great facility in case they hadn't seen it yet.

Adults and kids alike enjoyed the tiny cupcakes, sparkling beverages and popcorn we provided as treats.

In lieu of gifts for the birthday kid (what do you buy the kitchen that already has everything?), we invited guests to bring school supplies for Davis classrooms, and were thrilled by their generosity! Not surprised, though-- Davis Food Co-op members are always showing us their warm-hearted and giving nature.

Superworker Abigial donned the Tomato costume to add an extra note of festivity to our celebration.

All in all, donations from party guests as well those from Co-op vendors allowed us to fill more than 40 shopping bags to the brim with school supplies for Davis classrooms. Many thanks to those who joined us, as well as those who helped us by bringing donations, and those who helped us to fill the bags. We love it when we're able to have a blast and do some good for our community at the same time, and the Teaching Kitchen's Birthday Party was another great opportunity to do what we love!

Thanks, Davis!

Local Stone Fruit Season!

2010-06-29T14:59:00.000-07:00

Duncan and Frank, June 2010

When it's 100 degrees outside, and the mosquitos swarm en masse at the first hint of dusky coolness, it's easy to wish ourselves someplace other than the Central Valley. But what we lack in mild temperatures we more than make up for in fantastic local produce, and nothing screams "SUMMER" more than juicy, sweet, local stone fruit.

The Davis Food Co-op is pleased to once again feature conventional peaches and nectarines from the Frank Bera family farm. The Big Tomato got to meet up with Frank when he made his delivery to our produce department last weekend, and learned a little bit more about the folks who grow these juicy summer jewels.

The Bera family of farmers came to the Vacaville area in 1920, and has been farming locally ever since. They specialize in stone fruit-- plums, cherries, peaches, apricots, and nectarines. They try to cultivate the basic, old varieties of these fruits in their two orchards: one is located in the Old Wolfskill area near Winters (about 14 miles from the Davis Food Co-op!) and the other in the Pleasants Valley area outside of Vacaville.

The Bera family makes every effort to use responsible farming methods. Though they were once certified organic, Frank feels that the organic certification process has become "too political," so they no longer go that route. Nevertheless, the Beras choose not to use pesticides on their orchards during fruit season.

Like many of our local farmers, the Beras do most of their business at Farmer's Markets in the area, selling their produce directly at market four times a week. The Davis Food Co-op is very fortunate to be one of the handful of retailers to whom Frank & family sell their stone fruit wholesale. We do our best to make sure these peaches and nectarines are available in our conventional produce section seven days a week (just in case you miss them at the Farmer's Market!).

How long will our Kombucha supply last?

2010-06-18T13:23:00.000-07:00

If you're a die-hard Kombucha fan, you might want to start a stockpile of your favorite fermented stuff before it becomes completely unavailable. Due to labeling concerns (federal law requires all products containing more than 0.5% alcohol be labeled as such, but some kombucha products may have elevated alcohol levels without indicating so on the label), our distributors have stopped shipping all brands of kombucha until this labeling issue is resolved. Whole Foods is making news today because it has pulled all unpasteurized kombucha drinks from its shelves; they have issued a statement which says

"After conversations with several kombucha suppliers, we share the concern around potential labeling issues related to slightly elevated alcohol levels in some products. In order to ensure regulatory compliance, our key kombucha suppliers along with Whole Foods Market have removed all kombucha products in bottles and on tap from our stores at this time. We are working with our supplier partners to review these potential labeling issues for a swift resolution."

Well, as it turns out, their "key suppliers" are also the Davis Food Co-op's suppliers, and as of right now the kombucha on our shelves may be the only kombucha we can get for awhile. Currently, we are examining our options to see if any kombucha is available to us directly from a supplier. This isn't a food safety or recall issue, but one of federal labeling standards; while we of course want our shoppers to have accurate information about the contents of the products they buy at the Co-op, pulling all brands of kombucha from our shelves due to the potential that these drinks may contain slightly more than 0.5% alcohol seems like an overreaction. We will make every effort to bring kombucha drinks back to our shelves as soon as possible.

For more information, check out these stories from
Daily Finance and BevNet.

Today at the Market!

2010-06-09T15:43:00.001-07:00

Today's recipe and samples at the Davis Farmer's Market feature Green Leaf, Red Batavia and Butterleaf lettuces; dill, sorrel and chives; organic pecans from the Bulk department; Yolo Press Olive Oil (from Winters) and Three Sisters “Serena” Cheese (from Tulare Co.). The samples will be presented by Julie and Lis of the Co-op's Education department.

The Davis Farmer's Market is in the running to be named America's Favorite Farmer's Market for the second year in a row. Show your local pride and vote for Davis in the poll linked here (search under our zip code, "95616")! The Davis Farmer's Market is the heartbeat of our community, and a vibrant reminder that connecting communities with their food sources is not only good for the health and wellness of ourselves and our planet, it can be a lot of fun, too!

What is P6?

2010-06-03T10:22:00.000-07:00

Many Co-op staffers recently met with some reps from Equal Exchange who are working with us and 5 other Co-ops nationwide to develop a pilot program called “Principle 6,” or "P6." Like the Organic and Fair Trade symbols, we hope that the P6 label will be a cue to our shoppers that these are products worth choosing because they are produced in a way that reflects ethical and environmental values. P6 products will be those that fill any two of these three criteria:

-produced by co-ops or non-profit businesses
-grown by small farmers or made by small-scale producers
-are local

Why is it called "Principle 6"?

The Davis Food Co-op adheres to the 7 Cooperative Principles established by the International Cooperative Alliance in 1995. The 6th cooperative principle is “Cooperation among Co-ops.” Equal Exchange is a co-op that pioneered the fair trade movement based on a need they saw to help exploited farmworkers in developing countries by paying them a fair price for their products. Their practices have made a huge difference in the lives of many growers, and have had a big influence on how consumers think about where their food comes from. Because Equal Exchange owes much of their success to retail Co-ops like ours, they wanted to work with Co-ops to develop a movement similar to Fair Trade that will benefit growers and producers who share our values here in the U.S., while continuing to educate our shoppers about the economic, social and environmental impacts of their food choices. In addition to Equal Exchange and the Davis Food Co-op, the Mercantile Co-op (Lawrence, KS), Willy Street Co-op (Madison, WI), Seward Co-op Grocery & Deli (Minneapolis, MN), Bloomingfoods Market & Deli (Bloomington, Indiana), and Brattleboro Food Co-op (Brattleboro, VT) are partners in developing and implementing the P6 brand.

Our plan is to "roll out" the P6 program this October during Co-op month. The goal of P6 will to educate and invite shoppers continue to think about where their food comes from and how it’s produced, while providing kind of a Co-op “seal of approval” for products that are in line with our values. As more and more mega-corporations get wise to the growing popularity of local, sustainable, and ethically produced foods, they look for ways to commodify and exploit these terms with only a minimal understanding of or commitment to their real values. P6 will be a way for Co-ops to market and promote "the little guys" who really are walking the talk for ethical and sustainable production, hopefully in such a way that will allow them to compete with large-scale organic agribusiness and plantation products that are only fair trade in name.

P6 is a work in progress, and one that we hope our shoppers will be receptive to. We'd love to hear your thoughts!

The Big Tomato at the Tour de Cluck

2010-05-24T13:45:00.000-07:00

The Davis Farm to School Connection is a local organization that the Davis Food Co-op is very proud to sponsor-- their aim is to to "create an educational and cultural environment in our schools that connects food choices with personal health, community, farms, and land" (from their mission statement). In practical terms, this means things like school gardens, classroom cooking, local farm visits, and school lunches that incorporate local, seasonal produce (and, you know, taste!). On Saturday, Farm to School hosted a first-ever event that was a huge success-- the Tour de Cluck, a bicycle-based backyard chicken coop crawl. The Big Tomato was glad to be a part of the kickoff for this unique event, which happened at the Davis Farmer's market.

Folks who've gotten used to seeing us with samples and recipes at the Wednesday market were surprised to see us there bright and early on a Saturday morning (and in a different spot, to boot!) We were part of the "Fowl Food Fair" exhibition of the Tour de Cluck kickoff, featuring samples of Deviled Egg spread made from local eggs (from Vega farms, of course-- learn more about them in the May issue of our newsletter). Ed Vega and his family were there, too, with baby chicks and omelet samples. Our friends from Fatface and Monticello Bistro were there, as well, with tasty fare made from local eggs and chickens.

Besides participating in the Fowl Food Fair, the Co-op also sponsored the "Courage to Cluck" exhibition that was included in the kickoff ceremonies. Mayor Ruth Asmundson, City Council members and candidates, and lots of other local folks came onto the stage and demonstrated their best chicken impersonations-- it was a riot! I was proud to share the stage with the life-sized chickens and Davis' finest chicken impersonators. I also learned that chickens love tomatoes, and giant chickens love The Big Tomato!

Chili for Schools!

2010-05-06T11:03:00.000-07:00

On Sunday, May 1st, Westlake IGA hosted a S.ave O.ur S.chools! MAYDAY! Chili Cookoff to benefit the Davis Schools Foundation. The Davis Food Co-op team (The Red Hot Co-opers), made up of Front End Manager and Saturday Grillmaster Ernie Felix, Deli Queen Extraordinaire Theresa Graves, and Marketing Coordinator Melanie Madden, entered the contest in the novice category, and won! Ernie's Chili Con Carne, made with Five Dot Ranch Beef and Western Buffalo, along with a great many organic veggies, beans and tomatoes, received rave reviews from tasters, who appreciated the quality of our ingredients.

It was a beautiful, sunny day in West Davis, perfect cookout weather, and there was a real sense of community as various businesses, clubs, and individuals came together for the singular purpose of helping to raise money for the Schools Foundation and save the jobs of dozens of local teachers. We certainly had a great time, and hope the Mayday Chili Cookoff will become an annual Davis tradition. We've already begun thinking about ways to improve our recipe so we can be named "Grand Chili Champions" next year!

The Sprouts and Seedlings of Spring

2010-02-22T16:55:00.000-08:00

Can't wait for winter to end? Neither can we! The Davis Food Co-op is going to throw a party to celebrate the first day of spring, the end of our remodel, and the beginning of a new era for the Davis Food Co-op! We're calling it...

BIG TOMATO DAY
Saturday, March 20th
Noon-4pm

Be sure to stop by for live music (Mad Cow String Band! West Nile Ramblers! Duval Speck!), barbecue with free samples and other treats, henna tattoos, free giveaways, a Co-op mini-film festival and more!

Mark your calendar-- this is a celebration you won't want to miss!

It's Fall

2009-10-15T09:42:00.000-07:00

For our last week at the Picnic in the Park (which is still going on through the end of October!) we pulled out all the stops with a decadent (but still local and seasonal!) appetizer: The Fall Canapé.

I used onions from Riverdog Farms and Bartlett Pears from Terra Firma. Village Bakery makes a very nice Challah; for the cheeses (if you're not familiar, Comte and Gruyere are varieties of Swiss cheese) I used a cave-aged Gruyere (not local) and Gina Marie Old-fashioned Cream Cheese from the Sierra Nevada Cheese Company (local!).

Rest assured that the Big Tomato will keep on blogging through the fall and winter, though without the benefit of our bright & beautiful Farmer's Market recipe cards. I'll have more seasonal recipes, information about Co-op events and classes, and updates on the last phase of our renovation, which is coming up!

What topics would YOU like to see tackled here at the Big Tomato?

Fabulous Figs and Fresh Salsa Recipes; The season for our booth at FM comes to an end

2009-10-09T17:49:00.000-07:00

I missed posting last week, so this week I bring you two Farmer's Market recipes featuring the last of summer's bounty:

This is a great-tasting tomato salsa; for added flavor, try using the organic dry-farmed saladette tomatoes before they're gone for another year. These customer (and staff!) favorites are bursting with the condensed flavor of summer in a small, bright-red package.

Fig season is also very near its end, but while they're still available this is a wonderful way to enjoy them as an hors d'ouevre or dessert. We used Rumiano Dry Monterey Jack for our preparation this week, but I also really enjoy Three Sisters Serena on my broiled figs-- yum!

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Wednesday, October 14 will be our last week participating in the Davis Farmer's Market this year (though the Wednesday Picnic in the Park continues until October 28). Be sure to stop by for our last Market recipe & samples of the season next Wednesday-- I'll see you at the Market!

Garden Couscous Salad; Local Product Demos all weekend long!

2009-09-25T15:57:00.000-07:00

Happy Fall everybody! Students are back, and Davis is abuzz with activity. This week at the Farmer's Market, we had an excellent time connecting with new and returning Davisites and sharing one of our favorite simple recipes featuring tasty local foods-- Garden Couscous Salad.

I substituted Spiced Sicilian Olives from our olive bar for the Kalamata olives, and the tomatoes, cucumbers and feta cheese that I used were all local, as well! I know that imported olives and feta have long been a standby for food aficionados, but it's really worth giving the local guys a shot-- the Caprae feta from Sierra Nevada Cheese Co. and Penna's selection of locally grown and cured olives have all the flavor of my Mediterranean favorites, but were produced right in our own foodshed.

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And speaking of local producers, we've got some great demos lined up this weekend at the Co-op. Two local coffee importer/roasters will be serving up hot samples of their best brews on Saturday and Sunday: folks from the Pachamama Coffee Co-op will be at the store Saturday from 11-3, and Davis' own bike-powered Pepper Peddlers will be here Sunday from 11-2. Also on Sunday, the folks from Quail Oaks Ranch in Dixon will have samples of their tasty Almond Butter from 2-6.

Amy's Babaganoush; Let them eat Ice Cream Cake!; New Member Drive underway

2009-09-17T17:58:00.000-07:00

This week's Farmer's Market recipe was Amy's Babaganoush, made with Rosa Bianca eggplants from Full Belly Farm. I omitted the salt, pepper and cayenne pepper, finding that the Lundberg Sea Salt Rice chips we served our babaganoush with were salty enough, and that the smoky flavor from the grilled eggplant needed little in the way of seasoning.

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Have you been thinking about taking a Cooking Class at the Davis Food Co-op's Teaching Kitchen, but waiting for the right subject? This Saturday afternoon we'll have Chef Jake’s Tasty Cakes – Ice Cream Cake class! Take your favorite ice cream and turn it into a spectacular dessert that will leave you looking like a culinary genius. Amaze your friends with a recipe that’s so easy it’s practically cheating. The class will be held this Saturday, September 19, at 2:00 pm. Jake Williams will be the instructor, and the cost is $25 (DFC members save 10% when they sign up in advance).

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Our annual Membership drive is underway, and we're looking for new members! Folks who join the Davis Food Co-op between now and October 17 will receive a $5 gift certificate. Students who shop at the DFC during the member drive can receive member prices if they show their student ID.

Fruit Salsa redux; The Eat Local Challenge is underway!

2009-09-04T19:27:00.000-07:00

This week's Farmer's Market recipe was a repeat-- but with a difference! Click here for the Fruit Salsa recipe-- this time around, I substituted red plums for the strawberries and used two kinds of melon: Orange Honeydew and Orchid Watermelon, two of my current local favorites! The salsa was a refreshing treat for a sweltering Davis afternoon. (I keep telling myself that Fall with its cooler temperatures will be here before I know it, but I still don't believe me!)

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We've launched our Eat Local Challenge for the month of September at the Co-op. What's the challenge? For our seasoned locavores – those who make it a point to eat local foods – we challenge you to eat four out of five meals with local food (or roughly 80 percent of your diet) this month.

For those who are still new to the concept, or perhaps new to the area and unfamiliar with the crops and producers in our area, we encourage you to try eating one breakfast, one lunch, and one dinner per week that’s made with local foods. Or make your own personal goal! We just want to see people thinking about, and talking about, local foods.

Whatever your personal goal, we invite folks to take a little time out this month to think about where our food comes from, and to consider the benefits of eating local foods. To help you with your endeavors, we've printed up a local shopping list and an Eat Local Cooklet, compiled by Julie Cross, which includes recipes for tasty (and easy) meals you can make with the good stuff that's growing in our region right now! You can find the Local Shopping list and the Eat Local Cooklet on the bulletin board in the hallway near the restrooms, or at the Demo Station in the back of the store, near the meat counter.

There are lots of reasons to choose local foods: to support your local economy, small-scale producers and family farmers, to minimize your environmental impact or "carbon footprint," or because local foods just taste better (which, to me, is reason enough)! The locavore lifestyle is rewarding, but can be challenging, as well. If you're hardcore, imports like bananas, coffee, tea and spices are off the table (some coffees at the Co-op are marked with a local label because they are roasted locally; please note that the coffee beans weren't actually grown within 100 miles of Davis). And as excited as I am about the Eat Local Challenge, I know I'm not that hardcore. Bananas, I can live without, but coffee and spices? You might as well deprive me of air!

I prefer to look at the Eat Local challenge in terms of what is available to us. The Davis Food-Co-op carries a wide variety of local products, and this is a great month for local, organic fruits and veggies. The toughest part is coming up with creative ways to serve up our local bounty (and finding the time to do it in).

What's your favorite local meal right now?

Veggie Taco Filling; Eat Local Challenge; This Weekend at the Co-op

2009-08-28T13:34:00.000-07:00

I'm pleased to present another in our series of delicious Farmer's Market recipes featuring local, seasonal produce-- this week, we made Veggie Taco Filling with local zucchini, Gypsy peppers, red onions and carrots. Seasoned with garlic, cumin, chili powder and lime, this vegan and gluten-free veggie saute is as tasty as it is colorful and nutritious.

Be sure to stop by next Wednesday for another recipe and sample of something tasty & local!

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Eat Local Challenge!

This September, the Davis Food Co-op wants to know how LOCAL you can go! Here's the challenge (text taken from the National Cooperative Grocer's Association's Eat Local America Website):

If you’re a seasoned locavore – someone who makes it a point to eat local foods – you’re encouraged to eat four out of five meals with local food (or roughly 80 percent of your diet). If you’re starting out, begin by eating five meals a week made with local foods. And, if you’re somewhere in between, create your own goal. After all, it’s all about eating, exploring and enjoying local food – and having fun as you do so.

Want to participate? If you have a facebook account, check out our Eat Local Challenge event page and RSVP that you're attending. We'll also have an in-store display where challenge participants can enter a raffle. To help you meet your goal, we'll have a Local Foods Cooklet, some classes geared toward local, seasonal cooking, and tasty in-store samples highlighting some of the delicious foods that are made or grown within 100 miles of Davis. We'll also be discussing the challenges and benefits of eating locally here at the Big Tomato, as well as on our facebook and twitter accounts.

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Pre-Labor Day Blood Drive

The BloodSource Bloodmobile will be at the Co-op this Sunday, August 30, from 1-5pm. This is one of the four drives per year that the Co-op sponsors, which are usually held in advance of a holiday that involves driving and so triggers a spike in the demand for donated blood. Our drives have always seen a decent turnout, and sometimes a stellar one. We really appreciate the people who make the effort to donate at all our drives: you are shining stars who save lives!

Even if you aren't sure you can or want to donate blood, feel free to stop by our table and say hello. We'll have a cool drink and a snack of some sort, and we enjoy the chance to talk with shoppers.

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30% Wine Sale on 8/30

This Sunday, 8/30, we're putting all our wines priced $30+ on sale for 30% off! This sale is in partnership with the Downtown Davis Business Association's $30 on 8/30 promotion, encouraging shoppers to support the local economy and shop independent businesses downtown (and you can win fabulous prize for doing so!). Check out the DDBA's link for more info.

Big Tomato, Where you Been?

2009-08-17T19:26:00.000-07:00

Apologies for the Big Tomato's hiatus-- what should have been just a week off due to my vacation wound up being more like two, as my stay-cation was unfortunately extended due to illness. I caught one of the nasty flu viruses that's been going around, and would strongly encourage anyone reading this to take reasonable precautions to stay healthy! Vigilant handwashing and staying away from symptomatic folks should do the trick. At the Co-op, our general manager issued a directive for ALL sick folks to stay away from work, and even encouraged our Marketing Coordinator, who is expecting a baby in a few months, to work from home until the bug had finished making its rounds through the ranks of our personnel-- which, thankfully, by now it has!

This week, tomatoes continue to be a theme. . .

Continue to keep an eye out for local, seasonal produce as we head into Organic Harvest Month, and get ready to kick off the Eat Local Challenge right here in Davis . . . details soon to come!

Tomato love.

2009-07-23T16:26:00.000-07:00

Local, organic heirloom tomatoes are on sale at the Davis Food Co-op for $2.99/lb right now. That, and the continuing theme of delicious foods that require no heating, makes this an excellent time for homemade gazpacho! Here's the recipe from Market this week:

I substituted RW Knudsen's Organic Very Veggie juice for plain tomato juice, but other than that the soup I sampled Wednesday was made exactly as the recipe indicates. I'll probably make more tomorrow, as a side dish for a Friday evening barbecue. Gazpacho really is such a simple thing to make, but it is so soul-satisfyingly delicious when made with garden- or farm-fresh veggies at the peak of their season.

But it's too HOT to cook!

2009-07-20T16:52:00.000-07:00

It was a scorcher last week at the Davis Farmer's Market-- just as it's been for the last few weeks! To help intrepid Market patrons beat the heat, we brought nice cold samples of Curried Cucumber Soup. This is one of my favorite summertime recipes, not only because it combines some of my all-time favorite flavors (refreshing cucumber, tangy yogurt, and savory GARLIC!), but because there's no heating required!

I think of this as really a first-course dish, but on a very hot day it would make a nice, light supper with a side of naan or pita bread-- several folks who tried the soup noted its flavor is quite similar to that of tzatziki. So if cold soup isn't your thing, you can always try it as a dip!

Cooking tip: Don't have the cheesecloth (or patience) to strain your yogurt? Greek yogurt comes pre-strained, and we sell several different varieties of plain Greek yogurt at the Co-op.

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Have you had a chance to check out our "12 for $40" menus yet? Each week Julie Cross will be putting together a weekly menu with a shopping list, recipes and tips to make six nights of dinners for two, for less than $40. The menus can be found above the whiteboard on the Co-op patio, next to the main entrance. The Week 2 menu is up right now, and Week 3 will arrive on Friday. You might be surprised by how well one can eat on a budget!

Farmer's Market Fun; Major 11 on 11 Sale; Good Eats on a Budget!

2009-07-10T12:17:00.000-07:00

This week's Farmer's Market recipe was a huge success! Given the abundance of local stone fruit this week, and the fact that all the strawberries at Market are now coming form SoCal, I substituted 2 peaches and a nectarine (all grown in the Capay Valley, naturally!) for the basket of strawberries in this recipe, and the result was sensational! Several skeptics raised an eyebrow at the notion of combining sweet stone fruit with savory ingredients like onion, garlic and avocado, but one bite seemed sufficient to change plenty of minds.

Fruit Salsa is a great recipe for a summer picnic or barbecue-- if you're planning to make a batch to share with friends, I recommend preparing this salsa in advance and chilling it overnight so the flavors have a chance to meld and intensify. So refreshing, so delicious!

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Our big Grocery Department 11 on 11 sale is going on now! From 7 am today to 10 pm Sunday, members will save 11% on grocery items on aisles 1-8-- look for the green tags indicating which shelves are on sale (nonmembers save 6%). This sale DOES include Wine and Frozen foods, so stock up this weekend! (Sorry, no rainchecks).

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Does adherence to a food budget mean you have to give up nutrition, variety and taste? Not if you're serious about home cooking! Stop by the store to pick up a copy of our new "Twelve for Forty" menu plans, which include a shopping list, recipes and hints to help you make 6 nights of dinners for 2 adults, for about $40.

New Summer Cooking Classes; Visit us at Market!; 3-day 11 on 11 sale!

2009-06-25T16:08:00.000-07:00

Click here to see the NEW Cooking Class Schedule! In addition to the requisite fun classes for kids, we've added some new subjects and instructors to our adult cooking classes-- chances are good that there's something we can teach you that you'd enjoy learning!

Some of the classes that have caught my eye this time are "Are you ExBEERienced"?, a three-week series that'll teach you to brew your own beer, "Exercise Nutrition," a class that will focus on the right foods to eat after a workout, and "Feed the Family for Under $10," which really kind of explains itself! There are also classes for gluten-free and casein-free desserts, solar cooking, henna tattoos, homemade jams, and pairing wine and cheese, plus lots of others. Be sure to check the schedule and reserve your seat soon!

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Wednesday Picnic in the Park at the Davis Farmer's market is in full swing! Every Wednesday, find our booth at the north end of the Market, near Kettle Corn, for tasty samples and free recipes that are guaranteed easy-to-make (and which always feature local, seasonal produce. This week we used Fiddler's Green Nantes Carrots in our Confetti Cream Cheese recipe.

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Coming Soon!
Longing for the 11% sales of old? Sadly, it doesn't look like we'll be putting the whole store on sale again anytime soon, but the weekend of July 11th, we're extending our 11 on 11 sale to cover three days, and our entire grocery department! Friday-Sunday, July 10, 11 and 12, take 11% off of grocery items on aisles 1-8-- we'll have signs posted all over to help you figure our what's covered by this sale. The sale won't cover items from our Wellness or General Merchandise departments, Bulk, Produce, Dairy, Meat, Deli or Beer, but will include Wine and Frozen. Think of it as a "pantry-stocking" sale-- a good time to stock up on the non-perishables (and frozen items) that are staples in your household.

Save lives, then eat ice cream!

2009-06-18T16:04:00.000-07:00

Sunday, June 21, the BloodSource BloodMobile is coming to the Davis Food Co-op! They'll be parked on Sixth street, just south of the Co-op parking lot, between the hours of 1 and 5pm. To donate, just check in with a volunteer at the BloodSource information table on the Co-op Patio-- if there's no wait, they'll send you over to the Bloodmobile right away, or else sign you up for the next available time slot. You can also schedule your appointment ahead of time by contacting BloodSource directly.

What you'll discover inside the Bloodmobile is a friendly and professional group of staff and volunteers and a clean, welcoming atmosphere. You'll be asked some questions to verify your donor eligibility, they'll prick your finger for a small blood sample to make sure you're healthy enough to give blood today, then set you up in a comfortably reclined seat where they'll stick a needle in your arm to collect your life-giving donation. Donating takes a little while (the exact length of time varies from person to person), but the BloodSource staff will provide you with magazines to read while you wait. I cannot stress enough how nice these people are and how easy and even pleasant they make it to be a blood donor. Heck, they'll even give you a gift certificate for a free pint of Baskin Robbins ice cream after your donation. How cool is that?

The BloodSource website is a great source of information on how valuable and important it is to donate, so I won't go into too much detail about it here. Donate because it's virtuous. Donate for the free ice cream. Donate because it's easy, and free to do, and makes a difference. But if you're free this Sunday afternoon, and can stand the needle, please do come and donate. You never know whose life you could be saving.

Farmer's Market; Thanks for Waiting!; Local Wine Tasting

2009-06-11T13:23:00.000-07:00

Have you been to visit the Co-op at Davis Farmer's Market yet? As in past summers, we've got a booth every Wednesday (we started last week) dedicated to providing farmer's marketeers with samples and recipes featuring fresh, local produce. Last week we had Super Sugar Snap Peas (with snap peas from Terra Firma Farms), and this week we had a lovely dessert: California Fool made with local blueberries from Neilson's farm in Dunnigan. Next week? Well, you'll just have to come visit us while you're at the Picnic in the Park to see what tasty creation we've made with Yolo County's finest fresh produce!

The Davis Food Co-op's booth is located at the north end of the market, right next to the Kettle Corn booth. We'd love to see you there!

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At last, it's here! Duval Speck's latest CD, Thanks for Waiting, is now available at the Davis Food Co-op! The CD is $14.99 and can be found in our General Merchandise department.

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This week's wine tasting will feature wines from Marr Cellars and Capay Valley Vineyards, two wineries that are located right here in Yolo County! The wine tasting will be held in the DFC Conference Room (behind the deli), this Friday, June 12 from 6-8 pm. 21+ over only; $1 per taste with proceeds benefiting the California Center for Cooperative Development.

Hands-on classes this weekend; CHOW; and local blueberries!

2009-05-28T13:05:00.000-07:00

This weekend we'll have some fun and interesting classes at the Co-op teaching kitchen. Tonight at 6 it's Henna Tattoos! Naomi Voosen will instruct this hands-on class where you'll learn how to mix and apply henna. The class will include application of tattoos (which last up to a month) and a take-home applicator of henna so you can use your newly-learned skills to decorate your friends!

Saturday, May 30, at 2 pm, our Healthy Beginnings class will focus on making delicious meals for all ages with an emphasis on kitchen safety, storage tips, and nutrition for infants and toddlers, who are welcome to join their parent during this class at no additional cost.

Hands-on classes are $30 per student; you can sign up in advance at the cooking class drop box near the public access computer (walk-ins are okay if the class isn't full and you bring a check or cash for your payment).

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Teenagers! Making summer plans? How would you like to participate in a weeklong program that will help you build the skills you need to volunteer or work in almost any situation? Co-op Hands-On Work Training (CHOW), for teens ages 15-18, is a 22 hour program where you'll learn about appropriate workplace behavior and other skills you'll need to be a responsible employee or volunteer. We only do this training once a year, so if you're interested in participating in the June 22-26 session, please contact Julie Cross (jcross@davisfood.coop) for more information-- teens who want to enroll must come in person to the Co-op and talk to Julie, who can be found in the Co-op's Administrative Office, Monday-Friday, Noon-6pm. Cost is $50; need-based scholarships are available.

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Yolo County blueberries are back! These local blueberries from Neilson's Berries are insecticide-free, taste incredible, and they're nutritional powerhouses, to boot.

Like all the best seasonal produce, these berries will only be available for a limited time, so get 'em while you can! The Neilsons have some great tips for storing blueberries (including freezing them) on their website, so you can stock up and enjoy these tasty local gems in smoothies, pancakes, or just on their own all summer long.

Weekly Produce Specials

2009-05-21T16:33:00.000-07:00

Have a happy Memorial Day weekend. Let the summer begin!

Co-ops work when members participate!

2009-05-18T19:17:00.000-07:00

I hope to see you at this year's Annual Meeting in the park, 5:30 Wednesday at Central Park (right by Farmer's Market). Meet your fellow cooperators, find out more about the ballot initiatives and Board candidates, and enjoy the free food and giveaways the Co-op will provide. The weather should be fabulous on Wednesday, and our good friends Duval Speck and the Essentials will be playing at the Farmer's Market Picnic in the Park.

The Annual Meeting is a great way to learn more about the state of the Co-op while relaxing with your community. Co-ops work when members participate! See you Wednesday.

Weekly Produce Specials

2009-05-07T17:05:00.000-07:00

Whoops, almost forgot . . . Here are the Produce Specials for the Davis Food Co-op this weekend!

World Fair Trade Day; Happy Whole Earth!

2009-05-07T14:45:00.000-07:00

Saturday, May 9th marks World Fair Trade Day, a global effort to improve the lives of impoverished growers and producers by raising awareness of the necessity of fair trade. Though worldwide demand for commodities like coffee, cocoa, tea, bananas and sugar is high, the growers of these crops often live in poor, politically unstable regions, which makes it very easy (and very profitable) for wholesalers to offer artificially low market prices for such commodities. The price we really pay for affordable chocolate and coffee is continued exploitation of the poorest members of the poorest countries-- and in the name of luxuries we could probably live without, if we're honest with ourselves (though the very notion of life without coffee sounds miserable to me!).

The good news is that there is an increasing availability of retail goods that are certified Fair Trade-- on any given day at the Davis Food Co-op, you can find bananas, sugar, coffee, tea, and even chocolate bars that are all Fair Trade certified , meaning that growers/producers are not only paid a fair price for their goods, but that labor conditions are fair (no child slavery), and resources are available to improve community development and environmental sustainability.

The Davis Food Co-op coffee bar proudly serves Pachamama Coffee, which is Fair Trade and cooperative; the company's Board of Directors is made up of coffee farmers from the various regions of Latin America where Pachamama coffee is grown. We also sell Pachamama coffee in our bulk section, if you like to brew your own; it's one of several Fair Trade certified coffee brands we sell (EqualExchange is another).

Many brands of the chocolate we sell at the DFC are Fair Trade certified, and several others have demonstrated a commitment to fair trade practices, but choose not to pay the license fees associated with Fair Trade Certification. Fair Trade Certified brands of chocolate available at the DFC include Alter Eco, Divine, Equal Exchange, Sjaak's, and Theo; whereas Chocolove, Dagoba, Endangered Species, Green & Black's, Newman's Own and Rapunzel are not Fair Trade certified, but each participate in programs that further the aims of the Fair Trade movement, and result in better conditions for cacao farmers.

Many of the General Merchandise items we sell at the Co-op are Fair Trade Certified, as well-- the scarves, accessories, housewares and home decor from World of Good are beautiful (and a great Mother's Day gift idea!), and by buying them you are helping to improve the living conditions of the artisans who created them.

Happy World Fair Trade Day, happy Whole Earth, and happy Mother's Day-- there's a lot to celebrate this weekend!

New Cooking Classes; Weekly Produce Specials; Think outside the bottle!

2009-04-30T11:36:00.000-07:00

Happy Thursday, cooperators!

We've been busy, busy, busy! For starters, we've got the new schedule for upcoming cooking classes at the DFC Teaching Kitchen; as always, there's something for everyone, but among the classes that caught my eye are Amy Radbill's Vegan Summer Suppers and Ice Cream classes (June 18 & 23), Dennis Zanchi's Solar Cooking class (June 20-- just in time for the solstice!), and Melissa Strong's hands-on Fabulous Fruit Tarts class (June 24).

Weekly Produce Specials

Wondering what's good in organic produce this week?

Weekly produce specials will now posted outside the main entrance to the Co-op, as well as here at the Big Tomato.

Think Outside the Bottle

Friday, May 1 from 6-8 pm, we're hosting NIGHT OF THE CANS-- a beer tasting featuring delicious craft brews that come in, of all things, aluminum cans! It'll be $4 to taste the whole slate (21 & over, of course-- we ID at the door). This is a beer tasting you will not want to miss. The good folks at Oskar Blues from Lyons, Colorado have this to say about their "Canned Beer Apocalypse," and how they're changing the way people think about microbrews in cans:

. . . we discovered that the belief that cans impart flavor to beer is a myth. The modern-day aluminum can and its lid are lined with a water-based coating, so the beer and the can never touch. Cans, we discovered, are actually good for beer. Cans keep beer especially fresh by fully protecting it from light and oxygen. Our cans also hold extremely low amounts of dissolved oxygen, so our beer stays especially fresh for longer. Cans are also easier to recycle and less fuel-consuming to ship.

(Source: oskarblues.com)

We'll have some of Oskar Blues' brews on hand for you to try, so you can discover just how good canned beer can be! NIGHT OF THE CANS will be held in the conference room, and proceeds will benefit the California Center for Cooperative Development.

Springtime=strawberry time!

2009-04-23T10:02:00.000-07:00

One must ask children and birds how cherries and strawberries taste.
Johann Wolfgang von Goethe

Thankfully, our sneak preview of summer's blistering heat has broken, and it's feeling more like spring again. And as if to drive the message home, we've got . . . strawberries! Local, organic strawberries from Terra Firma Farms in Winters. Strawberry season is all too brief in Yolo County, so enjoy these lovely little ruby-colored, heavenly-flavored jewels while they're at their peak.

Strawberries are pretty wonderful just on their own, or with fresh whipped cream (which is how I enjoyed them for my dessert last night!), but last year I discovered the wonder of balsamic strawberries. These are so simple to make that they can hardly be considered a recipe, yet they are so flavorful and beautiful that I can't wait to make them again! I was certainly skeptical at first-- vinegar? with strawberries? But after one bite I was convinced. Balsamic strawberries are a brilliant deep-red (hard to believe, but this preparation actually intensifies the color of the strawberries!) and are absolutely divine on top of vanilla ice cream or frozen yogurt.

Strawberries are a natural for dessert, but I've been trying to think of ways to enjoy them as a savory treat. Readers, I turn to you: what is your favorite way to enjoy strawberries?

Perfect Picnic Packin'

2009-04-16T17:37:00.000-07:00

Mention to any Davisite that it's Picnic Day weekend, and you'll likely hear one of two very different responses: either unbridled enthusiasm for the crowds, parade, activities, exhibits and FOOD, or utter dismay at the crowds, traffic, and general disruption of our sleepy little town. Whatever your feelings about the event, here's what I say: let's put the picnic back in Picnic Day!

While Downtown Davis's many fine restaurants will be fully staffed and prepared for Saturday's throngs, and the UC Davis campus will be packed with food vendors, you can always go the old-fashioned route and pack your own picnic lunch to dine on between Fashion Shows and Doxie Derbies. The benefit? You get exactly what you want for lunch, and no standing in line!

Every good picnic must begin with the basket. You want your basket to be light, since you'll be carrying it around all day, and cute, because who wants to eat lunch out of an ugly picnic basket? Thrift stores can be a good place to source picnic baskets (though, as I have learned through my many years of thrift store shopping, the best time to look for seasonal items is when they're not in season. For picnic baskets, I'd look in October or February), but if you're looking for a lightweight, durable, sustainable basket, we have an enormous selection of beautiful baskets at the Co-op all year long. The produce baskets sold at Davis Farmer's Market are pretty good for picnics, too.

In terms of what to put in the basket, let your taste be your guide. I try to avoid foods that won't withstand the heat of the day, so I stay away from the mayonnaise-laced picnic salads I grew up with (potato, macaroni, egg). Unless you've got a durable sandwich-sized container, prepared sandwiches almost always get squished and abused inside the picnic basket, so I prefer to pack a loaf of good bread, a knife, and whatsoever is good to eat with that bread-- usually cheese, olives, and fresh fruit-- maybe some cured meat, if it's an omnivore-ish kind of day.

Lastly, no picnic lunch is complete without something good to drink. The open container ordinance might keep you from packing beer or wine, which might be your preference, but a picnic is a great time for lemonade. No bottled or frozen lemonade can compare with the real thing, and if you're one of the lucky Davisites whose lemon tree is overburdened right now, it's a great time to make a great big batch of fresh, homemade lemonade. I've found that the trick to making superb lemonade is to crush the lemons, rind and all, with some ice and water (use a big, durable pitcher or a large, sturdy bowl and a potato masher-- and be ready to make a mess!), then remove the lemons and add sugar and water to taste.

If there are parts of your picnic lunch that you want to keep cool, freeze your lemonade in a plastic bottle and put it in the bottom of your basket; by lunchtime on a warm day, it will be melted enough to drink and your cool foods will be ready to eat. Happy Picnic Day!

Springing ever forward

2009-04-02T17:09:00.000-07:00

Around this time of year, the lengthening days and ample sunshine have a strange effect on me: the more beautiful the weather, the faster time seems to fly by. Is it really two weeks until tax time? Are Passover and Easter really just around the corner? No sooner do my seasonal allergies flare up from the high pollen count than the sweet smell and vibrant colors of spring wildflowers begin to fade.You've got to pay attention to Spring, and revel in it while there's still time!

This week's wine tasting will feature Spring Wines for Passover and Easter. As per usual, the wine tasting will be in the Co-op conference room from 6-8pm. This quarter the beneficiary of the proceeds from the wine tasting fees will be the California Center for Cooperative Development. And yes, during the wine tasting, you can take your glass out onto the patio to enjoy the balmy breezes and beautiful flowers that grace the Co-op grounds right now.

This is definitely the right time to start planting your garden, and the Co-op has plenty of plant starts to get you growing. Additionally, as part of our month-long Earth Day Celebration, we're inviting kids of all ages to a "Let's Plant A Garden!" activity hour from 11 AM to noon on Wednesday, April 8. We'll meet up on the patio, get our hands in some dirt and help you to start your very own vegetable garden.

It seems that the best way to celebrate Spring is just by being outside in it. It's a great time in Davis to get out your bike, pump up the tires, and take a nice, long ride around town. The Wednesday afternoon Farmer's Market is back in action, which is another great reason to spend some time out of doors. One group of Co-op staffers has found a great excuse to spend our time outside: we've banded together to form a softball team in the City of Davis league (now in our second year!), and it's with great enthusiasm that I announce our first game is tomorrow night at Playfields Park. If you should find yourself in the neighborhood around 6:15 Friday evening, stop by to cheer us on . . . our team is "The Omnivores."

Davis Food Co-op ROCKS

2009-03-19T16:41:00.000-07:00

Have you heard about the "My Co-op Rocks!" video contest? It's a nationwide contest that encourages anyone with a digital camera and enthusiasm about their hometown Co-op to make a short video listing the top ten reasons their Co-op rocks. The prizes are pretty nice (a Macbook, a $500 Co-op gift card, or a mini digital camcorder; these will be awarded to the top 3 judges' choices AND the top 3 people's choices!), and the competition isn't too stiff-- as of this posting, only 6 entries are competing for the 6 available prizes!

If this sounds like the contest for you, I'd recommend checking out the link to the official contest site for all the rules and pertinent info. In terms of the actual video content, the "Top Ten" idea is suggested, but not required. According to the contest rules:

Video content should be in the format that communicates the top 10 reasons that you love your food co-op or communicates an original idea of the entrants choosing. Entrants can generate his or her own “Top 10” list, select one of the “Top 10” categories listed below, or generate their own non-“Top 10” original idea:

Top 10 Reasons Why I Love My Co-Op
Top 10 Foods at the Co-Op
Top 10 Funniest Sights at My Co-Op
Top 10 Ways to Meet People at the Co-Op – OR – Top 10 Ways to Get a Date at the Co-Op
Top 10 Reasons to Become a Co-Op Member
Top 10 Reasons Why Shopping at a Co-Op is Just Better

I'm no videographer (sadly; I could sure use a brand-new Macbook!) , but I do love making lists. And how do I love the Davis Food Co-op? Let me count the ways!

1. Local, Seasonal Produce
Right now it's kiwis and citrus. Soon it will be asparagus. As the weather gets warmer, I start getting anxious for stone fruit, peppers, melons, and oh yes, heirloom tomatoes. Come fall, I'll be thrilled about persimmons and winter squash again.

I grew up thinking that apples only came in red, oranges only came with navels, and that they always tasted the same no matter the month. The DFC has taught me the value of seasonal produce (from my own hemisphere, thanks), and it's really altered my relationship to cooking!

2. Bulk Foods
Beans, grains, coffee, herbs and spices, and all my pantry staples-- my shopping trips are never complete without a visit to the bulk foods section. It used to be daunting to me to try new recipes that called for some spice I'd never think of buying an entire jar of. Thanks to the Co-op, I can just buy a pinch or two of what I need, whether it's turmeric or thyme.

3. Sustainable Meat & Fish choices
Whether you're an omnivore or not, anyone who's worried about Earth's immediate fate knows the dangers associated with factory farming and fishing. I like knowing that the chickens, pigs and cows who died for my dinner didn't live in squalid, appaling conditions that poison the air and groundwater, and that the fish I buy will still probably exist as a species in another 10 or 20 years. Also, it's danged tasty meat!

4. SO MUCH CHEESE!
I especially love all the wonderful local choices, from producers like Petaluma Creamery, Spring Hill, Cowgirl Creamery and Rouge et Noir.

5. Incredible selection of Beer and Wine
My weakness is the terrific bargain wine (at $5.99 and $7.99 a bottle, some of my favorite choices taste better than you might think!), but I know a great many local beer connoisseurs who are eternally grateful for the incredible selection of beers we keep in stock.

6. Samples! And Recipes (but mostly the samples)
Keep your eyes peeled for the red mesh domes that herald the presence of bite-sized snacks throughout the store during peak shopping hours (4-7 Monday-Friday, and weekend afternoons). These are also the times you'll likely find a superworker at the demo station near the meat counter, handing out samples or cooking something tasty that you can make yourself, with recipes provided.

7. Take-away food choices
The popularity of our salad bar and hot food bars has remained steady since they were added to our deli selections about a year ago. I'm a big fan of custom Co-op deli sandwiches, Mermaid Sushi, and the Pachamama Coffee Co-op.

8. The Bakery
Peanut butter cookies, vegan Amazon Chocolate Cake, and Savory Cheese Scones are the three DFC bakery items made in-house that I simply could not live without.

9. General Merchandise
A surprising number of my fashion accessories come from the Davis Food Co-op. I love the selection of housewares and quirky gift items in the GM department. Any time I need to buy someone a present, it's sure to come from the Co-op.

10. Co-op People
Many of my favorite people in the world are members of the Davis Food Co-op staff. But it's not just the staff that make the Co-op such a special place: we wouldn't be who we are without the volunteers, shoppers, kids, and dogs who frequent the store. The Davis Food Co-op isn't just where I get my bread, milk and onions-- it's the hub of my social universe. And even though this has been true for the past 7 years, it's still strange to think that a grocery store could have that kind of role in my life. But I guess that's what makes co-ops so special.

So there you have it! My top 10 reasons why the Co-op rocks. If you're interested in entering the video contest, feel free to poach from this list, or make your own.

Also, I'm interested in hearing the reasons you think the DFC rocks-- got a minute? Comment below!

11 on 11: The BEER edition!

2009-03-10T17:12:00.000-07:00

On Wednesday, March 11 (that's tomorrow!), all beer at the Co-op will be 11% off! With savings like that, on top of the Co-op's terrific selection of imported, craft, and local brews, it's a great day to come in and stock up on the suds you need for St. Patrick's Day, March Madness, or simple refreshment while enjoying the longer days and sunshine in anticipation of spring.

If you're getting tired of the same old brews, and adhere to the belief that life is too short to drink boring beer, we've got good news: some of our Davis Food Co-op beer enthusiasts have taken the time to recommend some of their favorite craft beers, including some terrific local choices (The Davis Food Co-op considers anything produced within 100 miles of our store "local"). If you enjoy the well-known brands listed below, try some of these comparable craft brews that we think will make your tastebuds sing.

If you’ve ever felt intimidated by the incredible choice and diversity in the DFC beer department, this chart’s for you-- and with the March 11 on 11 sale happening tomorrow, there's no better time to begin the expansion of your beer-drinking repertoire! (If you have trouble reading the chart below, just click the link and blogger will take you to a full-size version; if you'd like a paper copy, come on into the store and pick one up!)

Soupin' and Singin' in the Rain

2009-03-02T17:44:00.000-08:00

The Third Annual Souper bowl, held at the Veterans Memorial Center on Sunday, February 22nd, was a great success. Despite the gloomy skies and rain that seemed as though it would never let up, soup enthusiasts turned out in such great numbers that we filled the Multipurpose Room of the Vets' to capacity.

Naturally, the soup was the main attraction, and the nine soups competing for the coveted title of "Souper Bowl Champion" did not disappoint. Seven local restaurants brought their best soups to the table: Caffe Italia, Dos Coyotes, Monticello Bistro, Osteria Fasulo, Seasons, Sudwerk, and Tucos; additionally, the Davis Food Co-op Deli and Teaching Kitchen brought soups of their own to the challenge. The competition was extremely close, with Osteria Fasulo winning the top prize (bragging rights) for the second straight year: their Lobster Bisque beat out Season's Carrot Apple Bisque by just one vote!

In addition to the tasty soups, and the opportunity for the community to meet the owners, managers or head chefs from the participating restaurants, there was entertainment in the form of music from beloved local artists Duval Speck. This was an especially poignant performance for Linda and Cathy as well as their fans: Cathy has been recently diagnosed with ALS, but promises to keep playing and singing as long as she is physically able. Cathy is incredibly open to talking about her journey with ALS, and spoke frankly to the audience about how her struggles have brought home a truth she cannot ignore: that love is the most important thing in life-- how we should all take the time to recognize and appreciate the loved ones in our lives, and to share the love we have in our hearts. Those of us who are lucky enough to know Cathy and count her as a friend might be saddened by the news of her illness, but she would rather have us focus on the love, laughter and friendship that we share now.

In spite of the gloom of the rainy February afternoon, those who attended, volunteered at, and staffed the Souper Bowl were afforded a warm and vibrant celebration of food, music and community. Additionally, we raised $3,185 to donate to the Elderly Nutrition/Meals on Wheels program for Yolo County. Many thanks to all who participated and attended-- we hope to see you again at Souper Bowl 2010!

(Photos courtesy Craig Wells; the complete set of photos from the third annual Souper Bowl can be found here.)

Co-op Fun All Weekend Long

2009-02-19T19:34:00.000-08:00

If you've recuperated from all of last weekend's excitement here in Davis (what with the heavy rains, Valentine's Day, and of course the Amgen Tour of California visiting our fair town), you might be wondering whether there's any fun to be had in Davis during the dreary weeks leading up to the return of Spring (though today felt like a pretty amazing preview of the sunnier, longer days to come). The good news is, if your brand of fun involves good food and getting to know your neighbors, the Co-op's got you covered all weekend long.

This Friday night, from 6-8pm, our wine tasting will feature Italian wines, along with the tasty snacks (typcially cheese and olives) that our wine tasters have come to expect at this informal gathering of oenophiles (and also folks who just like wine, whether or not they've come to define themselves by this preference). At $1 per taste, Co-op wine tastings are a fine value for your Friday night entertainment, a great way to try new wines without committing to an entire bottle up-front, and a fun way to get to know your fellow cooperators and local wine enthusiasts.

Saturday afternoon Dennis Zanchi will teach a Home Canning Class at the DFC Teaching Kitchen. If you're interested in home cooking techniques that maximize sustainability and economy, this is a great place to start. Students will not only learn about the science, tools and techniques of this home preservation method, they'll get to practice it, hands-on, with the instructor's help. AND they get to take home a jar of carrots!

On Sunday evening, the crown jewel of late winter Co-op events takes center stage: The third annual Souper Bowl, a benefit for the local Meals on Wheels program, will take place at the Veterans Memorial Center from 4-6 pm. Tickets for this highly anticipated dinner/culinary competition are selling fast, so be sure to get yours before they're gone! Tickets are available at the Co-op now, just ask your friendly cashier.

So there you have it: three days, three ways to add a little Co-op spice to your life. Food, friends and fun . . . what more can we ask from the weekend?

Third Annual Souper Bowl

2009-02-12T18:15:00.000-08:00

Now that it's starting to finally feel like winter, how does a nice, hot bowl of soup sound?

How about eight of them?

On Sunday, February 22, from4 to 6 pm, the Souper Bowl benefit for the elderly nutrition program promises to deliver more fun, music, spirit of community, and of course, soup! This year we'll feature soups from Monticello Bistro, Osteria Fasulo, Caffe Italia, Seasons, Sudwerk, Dos Coyotes, Tucos, and our very own Davis Food Co-op deli. Portion sizes will be small, so everyone can try all the different soups, then vote for their favorite. The challenge is to taste them all before you're full!

Though previously located at the Senior Center, this year the Souper Bowl will be held in the multipurpose room of the Veterans Memorial Center (203 E 14th Street), to better accommodate demand. Last year we sold out of tickets right as the event was beginning, and sadly, had to turn away many soup enthusiasts.

Tickets are available now at the Co-op (just ask your cashier!). Advance tickets are $10 each, and include samples of all soups, bread, beverage, and dessert, as well as a commemorative mug (Kids 12 and under are free with an adult, but do not receive a mug). The music of Duval Speck and a lively spirit of community and camaraderie are also included at no extra cost. Tickets at the door will be $15 each, but only if there are still seats available.

Hope to see you at the VMC on Souper Bowl Sunday!

Fresh, Local & Organic in February

2009-02-05T13:18:00.001-08:00

As we all look to the sky in anticipation of the much-needed rain, let's look to the earth to see what's growing and delicious in Yolo County and surrounding areas right now!

They're pretty much available all year round, but dark, leafy greens such as kale, chard, collard & dandelion greens grow abundantly in the valley in the wintertime. These nutritional powerhouses are a good source of Vitamins A & K, have the dietary fiber and Vitamin C you'd expect from a fresh veggie, and are also rich in magnesium, manganese, potassium and iron.

For a tasty and easy way to eat your greens, saute a few cloves of minced garlic in some good olive oil, add your washed, shopped bunch of greens, salt to taste, and put the lid on. Let the greens steam for a few minutes 'til they're nice and tender, then add a splash of tamari, a little vinegar, and chili pepper flakes, if you like spice. Serve immediately. (This is essentially Julie Cross's recipe for Julie's Greens, which you may have tried at the Demo Station recently!)

Also in season right now are turnips. Right now we have delicate white Tokyo Turnips and lovely pink turnips from Full Belly Farm. Turnips often maligned as a bland, bitter, unfashionable sort of vegetable, but they are actually, surprisingly tasty. Yesterday at the Demo Station we offered turnip samples prepared from the following recipe, and surprised not a few shoppers (and Co-op staffers, myself included!) with the subtle flavor of this humble local vegetable:

Butter Turnips

2 bunches local, organic turnips (I use both pink & white varieties for the mix of flavors & visual appeal)
1 medium apple (I used a Braeburn)
2-3 Tablespoons butter
salt and pepper to taste (I use Redmond RealSalt)

Peel the turnips and apple and chop them into the size you like for eating. Put them in a pot, cover with water, add butter and boil for about 20 minutes, until they're tender (the smaller the pieces, the quicker they'll cook). Drain, season with salt and pepper to taste, and enjoy a wonderfully tasty side dish that supports local farmers!

Bringing Local Food to the Table

2009-01-26T19:58:00.000-08:00

So the Great Peanut Butter Crisis of 2009 is actually worse than we originally thought-- some products made by brands we know and sell have been recalled because even they may have sourced peanut paste from the Peanut Corporation of America, the company responsible for the recent salmonella outbreak. These include snack bars containing peanuts or peanut flavoring made by Clif Bars (and Luna), Health Valley, Larabars, and Nature's Path. Click here for the FDA's complete list of recalled items-- if you purchased any of these products at the Co-op, be sure to bring them back for a full refund.

It's scary when the brands we've come to associate with clean, healthy, nutritious food turn out to be (possibly) tainted, but we've got to be realistic about the state of food in America today: to compete with major brands, little companies have to keep their costs as low as possible-- and to do that, they frequently must source raw ingredients from companies that churn out commodities in mass quantities the way that PCA does. I don't mean to vilify PCA-- they're merely filling a supply for a nation that demands peanut butter, cheap peanut butter, and lots of it. This goes hand in hand with our national demand for convenient, processed foods that we don't have to think about or put any effort into.

The irony of the industrial revolution is that it does take so much effort to create those snack bars you can simply tear open and eat in a minute: fossil fuels expended to mechanically harvest a crop, to process it in large quantities, to package it and ship it from one facility to the next. But all the steps in between a peanut in the ground and the peanut paste in the snack bar you eat are magically elided in the public imagination, unconsidered until something goes wrong (like a salmonella outbreak). Consider that peanut. Consider those steps. And then try reaching for a snack food that didn't have to go that distance to get into your lunchbox.

Think it's time to reframe the national discourse on what good food should be? So do I! That's why I signed this petition at Food Democracy Now, urging President Obama to appoint a Secretary of Agriculture who's shown a commitment to a sustainable food supply that favors small farms and local means of production.

Of Presidents and Peanut Butter

2009-01-19T15:33:00.000-08:00

By now you've probably got your Inauguration party planned, but for last-minute deli party platters, sushi trays, and celebratory bubbly, the Co-op's got you covered! Those of us DFC staffers who can't make it to the gala in D.C. are bringing the glamour to our store: many of us plan to don our Sunday best (or better!) tomorrow, so if you need to hurry in for that last minute wedge of brie or bottle of Prosecco, your tux or evening gown won't seem the least bit out of place (neither will your Birkenstocks and tie-dye-- we are still, after all, the Co-op).

There's no telling how long it will take the changes on Capitol Hill to affect the federal bureaus that we grocers deal with most-- the FDA and the USDA-- but they sure are staying busy even during this moment of transition. A recent outbreak of Salmonella Typhimurium has been linked to the Blakely, GA plant of the Peanut Corporation of America, which produces mass quanities of peanut butter and peanut paste for institutional uses. The good news is that this tainted peanut paste or butter is not likely to be in any brand of jarred peanut butter sold in retail stores-- the giant jars and tubs of product that PCA produces go to places like nursing homes, school lunches and the like (good news for retailers, that is-- make sure Nana and Junior know to avoid suspect peanut butter like the plague). However, it is entirely possible that candy, cracker, cookie and ice cream manufacturers may have put tainted PCA peanut paste into their products. This is why Little Debbie has recalled some of their products, as has Kellogg's (Austin, Keebler, and Famous Amos varieties). The Davis Food Co-op doesn't sell any of the products that have been recalled, but on Sunday, we voluntarily pulled conventional products containing peanut butter from our shelves pending conclusive evidence of their safety.

Outbreaks such as the latest salmonella/pb scare are compelling evidence that Something Is Not Quite Right with the state of food in America today. Packaged foods contain ingredients that come from all corners of the planet, and are processed in massive, industrial quantities. The result is a snack that's not as nutritious, not as tasty, wastefully packaged, and artificially cheap, not to mention dangerous in cases where an ingredient was tainted. Our knee-jerk response might be to cry out for more regulation, better inspections, harsher penalties for corporations that don't do everything they can to keep consumers healthy and safe, but that's what the FDA has been doing, and is it working? Large-scale agribusiness isn't just bad for the earth-- it is potentially dangerous. Eating local foods grown by folks you know and trust isn't just virtuous, it's tastier, more nutritious, and safer.

Local peanut butter isn't exactly an option for us here in the Central Valley, but we have some wonderful alternatives that are grown right in our backyard. Riverview Orchards Almond Butter is available on our Grocery shelves (Aisle 8, across from dairy, past the bread), and we sell their Almond Hazelnut Butter in our Produce department.

Happy 2009 from your Co-op!

2009-01-12T12:31:00.000-08:00

With the start of the new year, and the upcoming inauguration of our 44th president, it seems hope and change are on everyone's minds. These are definitely big themes for the Davis Food Co-op this year: the renovation has brought lots of change to the look of our store and the amount of products we're able to offer, and we have high hopes that our business will continue to grow and thrive even as the economic downturn has caused consumers to cut back on spending wherever they can.

Big changes are coming in the way the Co-op connects with our members and shoppers, too: we've recently given our web page a major facelift, and have begun making efforts to keep it updated with the latest information about the events and issues that matter to you. We're also on facebook and twitter, and have created the blog you're reading now in hopes of engaging our community in a larger, more dynamic conversation about . . . well, just about anything! Food politics, nutrition, health and wellness, recipes, sustainability, the local and seasonal foods we love . . . if you're interested, and you think other DFC members would be interested in talking about these things too, let's get the conversation started!

We'll start with the above-mentioned topic that's on everybody's mind: the economy. In terms of practical solutions, everyone knows that home-prepared meals from scratch are a bargain for the wallet and the waistline, but are the savings worth the effort? And for busy folks who can't imagine life without fast food or takeout during the work week, where do we even begin? Our Education department is on the job, looking for ways to help you shop smarter & cook better. Julie Cross's series of cooking classes, The Simple Art of Home Economics, is being offered on Thursday evenings this month and will cover the topics of Keeping Food, Flavoring, and Cooking from Scratch (see the cooking class flier/link for details, including cost). Melissa Strong is also teaching cooking classes that keep an eye on the bottom line: The Frugal Vegetarian (January 14) and The Frugal Omnivore (January 28). Those who are keen on minimizing money and time, and aren't afraid of esoteric kitchen appliances, might be interested in checking out Dennis Zanchi's Pressure Cooker class on January 17.

Another way the Co-op wants to save you money is by cutting the cost of our renovation loan by paying it down sooner-- a task we hope to accomplish by increasing our member capital. We are considering the possibility of offering Voluntary, Non-Voting Dividend Shares to those members who like the idea of putting their investment dollars in a local, community-oriented, brick-and-mortar business instead of Wall Street. In the next Co-op election, you are likely to see a ballot measure asking if we should amend our Articles of Incorporation to include these Voluntary Non-Voting Shares. We think this is a pretty good idea, since it will allow us to get out of our renovation debt and back in the black sooner than we'd planned; but of course, the decision is up to YOU.

There's a lot that's new, and a lot that's changed here at the Co-op, but rest assured that the tried-and-true methods we've been using to connect with you aren't going anywhere. The Suggestion Box is always open, still faithfully read and responded to by our managers and buyers. Our monthly newsletter, Natural Choices, is still in print, mailed to member households, and available in-store and online. And you can always reach us in that most old-fashioned of ways, face-to-face, by walking through our doors and saying hi, from 8am-10pm, 7 days a week.

2009 is shaping up to be a great year. Stay tuned for more exciting Co-op news you can use.