ANNUAL REPORT 2016 How Does Annualour Garden REPORT Grow? 2016 How Does Our Garden Grow? 1 the FOOD CO-OP ANNUAL REPORT 2016 Note from the Board President

ANNUAL REPORT 2016 How Does ANNUALOur Garden REPORT Grow? 2016 How Does Our Garden Grow? 1 THE FOOD CO-OP ANNUAL REPORT 2016 Note From the Board President

Thank you and welcome to all our member-owners, as well as to those from the wider community who will pick up this annual report of The Food Co-op to read about our progress over the past year.

I am so pleased to be a part of an organization that encourages a “regenerative” economy, wherein the decisions that we make together are for a common good, looking to sustain our long-term physical, ﬁ nancial, and environmental health. In these pages, you will read stories about the ﬁ rst year of our member dividend, about our decision to commit to our current location and evolve in place, and about the ways in which we—as a marketplace and as shoppers—support and sponsor our local food system.

We will frequently reference our “Ends,” which are the long-term goals outlined in our Strategic Plan. We ask you to consider these important Ends and to pass on to us any suggestions you have as we work on renewing our strategic plan this year, updating it to guide us through the next ﬁ ve years. Send your thoughts to coopboard@ foodcoop.coop or join us at a board meeting, the ﬁ rst Tuesday of every month at the Co-op Annex.

Thank you for taking the time to read our report, and I hope you come away as inspired as I am! See you at the store, or perhaps at our next board meeting. . . .

Monica le Roux, Board President

Note From the General Manager

When the board and I set out to create our Ends, “to grow or not to grow” was never really a question we sought to answer, for we recognized that growth is inevitable. So when writing our Ends, the question was, and still is, “How can we grow gracefully and still have a positive impact on our community?”

The work we did in 2011 and 2012 to craft our strategic direction helped shape our Ends, and those Ends in turn are interwoven into our operations. We use the Ends daily to inform our decisions, both large and small—from providing an almost entirely organic produce department (fulﬁ lling “Market of Choice”) to using non-toxic cleaners in the store (fulﬁ lling “Sustainable Operations”).

And in 2016, as we outgrew our space, we fi nally tackled the biggest question—Would we stay and grow in situ, or would we relocate? All of our research clearly said that our most realistic choice was to stay in our current building and try to make it fi t our needs, so the board and I made that decision. Then it was time for us to get to work on fi nding a solution that both solved our problems and was affordable.

In the meantime, store sales continued to grow, topping $14.4 million in 2016. During that time, we made progress on all of our Ends while also keeping expenses in check, which allowed us to have a proﬁ table year and declare a member dividend. I would be remiss if I didn’t thank everyone involved—our members and especially our hard working staff and board.

Thanks for a memorable year, everyone!

Kenna Eaton, General Manager

THE FOOD CO-OP ANNUAL REPORT 2016 2 How Does Our Garden Grow?

We cooperators are sometimes wary of growth because we’ve seen the damage done by corporations that pursue growth largely to increase their proﬁ ts. But growth can also be good—getting more good food in the hands of more people, supporting our local farmers and producers, and giving us the clout to effect change in the world.

To help ensure that our Co-op garden grows healthfully, a few years ago the board and general manager forged a “strategic plan” to chart our direction. The culmination of our strategic plan is something we call our Ends. These Ends are part of what make us different from the usual grocery store. Our Ends describe what we hope to achieve. They express our aspirations.

In 2016, we received a nice tribute to our Ends when the Prairie Roots Co-op in Fargo, ND, was so impressed with our Ends that they asked if they could “co-opt” them. Of course we said yes, since we co-ops like to share. In this annual report, you’ll learn about the progress we made in 2016 toward realizing those Ends.

The Food Co-op The Ends Food Co-op Ends As a result of all we do, As a result of all we do,

1. 1.We We will will be thebe the market market of choiceof choice for forour our community community to accessto access local, local, organic, organic, and and non-GMO non-GMO products. products.

2. 2.A vibrant A vibrant local local and and regional regional food food system system will willprovide provide our our community community with with a year-round a year-round supply supply of food of food sold sold at pricesat prices that thatare fairare tofair both to both consumers consumers and producers.and producers.

3. 3.We We will will have have an engagedan engaged staff staff and and board board that that use use their their expanding expanding knowledge knowledge and and skills skills to createto create a thriving a thriving workplace.workplace.

4. Our operations will be environmentally sustainable for the beneﬁ t of our members, community, and the planet 4. Our operations will be environmentally sustainable for the beneﬁ t of our members, community, and the 5. planetOur members will be knowledgeable about the products they consume, the connection between food choices and personal health, and environmentally sustainable practices. 5. Our members will be knowledgeable about the products they consume, the connection between food choices and personal health, and environmentally sustainable practices.

3 THE FOOD CO-OP ANNUAL REPORT 2016 We will be the market of choice for our community to access local, organic, and non-GMO products.

1. Market of Choice

We believe that Our co-op of Our member This year we So as of January food access for food co-ops, survey in October explored the pros 2017, the surcharge all is an important the National told us that the top and cons of was removed, and part of what we do, Co+op Grocers, reason people join removing the everyone is now so we continually successfully The Food Co-op nonmember truly welcome to work to expand advocated at the is our support of surcharge, in shop at our store. food access in our state and federal locally produced discussions at We are so lucky to community. government level foods as well as board meetings, in have a community to add more organic foods. The Commons, and that values the We keep expanding organic items to through a member positive impact The the products in the Women, Infants, Only 4% survey. Food Co-op has our Co+op Basics and Children said they joined A consensus arose on our community program, which program (WIC)— The Food Co-op that the issue was more than their makes available at Earth’s Best organic to avoid the really access and own bottom line. the lowest possible baby food and nonmember that the surcharge Co-op members price a spectrum Bionaturae whole surcharge. was preventing us are the best! of products wheat pasta are from reaching more throughout the now allowed. people with our store, helping all good food. members of our We support the community eat well. Food Bank with donations as well as some goods at cost.

More organic items added to the Women, Infants, and Children program (WIC), for instance Earth’s Best organic baby food!

THE FOOD CO-OP ANNUAL REPORT 2016 4 Our annual meeting in June celebrated local Board member Patricia talks to cooperatives and featured Produce Manager Laura created crop member about food access. Cooperative Hall of Famer calendars for all of our major farms, David Thompson as our and you can see what local produce is speaker. We served veggie available on the big silver sign by the paella from Port Townsend’s produce department door. own Paella House while local musicians played old time music. PRODUCE SYMBOLS

Certified Organic

Grown in Jefferson, Clallam, Kitsap, Mason, Island counties

Sourced directly from the farmer

Produce grown with respect to people and the planet

Wild Crafted

Our produce department created new signs and logos to highlight product origins. We leased the “tin building” next door to be the new home for our maintenance crew, which gives us more space and begins the preparations for our remodel.

5 THE FOOD CO-OP ANNUAL REPORT 2016 A vibrant local and regional food system will provide our community with a year-round supply of food sold at prices that are fair to both consumers and producers. 2. Food System Development

We regularly track Local Cultivator We work with Hummingbird With Hummingbird purchases from Brendon O’Shea the LandWorks Wholesale, a delivering to us, our local vendors attended Jefferson Collaborative, wonderful small we were able including the County Local Food which has had great distributor from to replace our number of local System Council successes in our Eugene, Oregon, bulk mung beans farmers, producers, (JCLFSC) meetings community. Projects started delivering up from China with distributors, and on behalf of The like Red Dog Farm to our corner of the domestic beans service providers. Food Co-op. The and Finnriver Cidery world, collaborating from Hummingbird, For instance, Food Council has have added with Wildtime grown by Pleasant October sales of been working on Foods (from Valley Farm in local items were the comp plans for 24 Eugene), a company California, another Port Townsend and POSITIONS we’ve been working supplier we’ve been 14% of total the county to help with for over using for over store sales and ensure farmland and $1.425 is protected MILLION 25 YEARS. 25 YEARS! 34% of total Pleasant Valley also produce sales. and producers in combined supported. revenue to our grows our organic county. popcorn.

In 2016,

We also froze and packaged 400 pounds of local blueberries from Rick Eason’s Sunset Berry Farm, which has supplied The Co-op with good food for over 25 years! We extended the fresh blueberry season at least two weeks with Board president Monica a new local vendor, Dungeness gives out samples of dried Meadow Farm. pear from Hummingbird Wholesale, a small Eugene, OR distributor. THE FOOD CO-OP ANNUAL REPORT 2016 6 PRODUCE Local Expenditures (Jefferson, Clallam, Kitsap, Mason and Island Counties) SOLD 2014 2015 2016 93,972 Local Farmers & Producers $1,042,894 $1,172,032 $1,171,040 POUNDS Local Distributors & Services $740,394 $758,938 $756,409 of apples Staff Wages $2,345,477 $2,419,645 $2,501,743 ...... Staff Vacation (paid time off) $164,103 $165,071 $162,671 Donations & Discounts $123,634 $134,194 $138,220 Red Dog Farm Total Local Expenditures $4,416,502 $4,649,880 $4,730,083 2,247 % of Annual Sales 33.9% 33.9% 32.8% Annual Sales $13,033,254 $13,715,237 $14,429,951 POUNDS of salad mix and Local Farmers & Producers Purchases as % of Annual Sales 8.0% 8.5% 8.1% 47,776 BUNCHES of Staff Discount 63,177 71,566 71,793 lacinato kale Sponsorships 17,526 14,232 10,110 ...... MAD Discounts 21,937 20,302 32,960 Finnriver supplied Bag Refunds 10,471 11,184 12,261 Donations 10,523 16,910 11,096 us with 655 POUNDS Total Donations and Discounts $123,634 $134,194 $138,220 of frozen blueberries.

Local produce 11.3% Local product sales reached a of store sales purchased was high of in 2016 was local 13% 43.7% products of total products of our produce sales purchased in the last week of 2016 August.

Dharma Ridge 5,160 The Food Co-op works with the BUNCHES Food System Council to build of orange carrots Midori Farm relationships with producers1,920 and 15,097 locally grown plants from 4,475 POUNDS local food institutions.JARS Here, board Red Dog Farm of red beets of krauts and kimchis member Patricia, GM Kenna, and FSC and Midori Farm. members Stacy and Catherine give a presentation to board on food access. 7 THE FOOD CO-OP ANNUAL REPORT 2016 THE FOOD COOP YTD Profit & Loss Summary December 31, 2016 SALES: 14,429,951 100.0% THECOST FOOD OF GOODS COOP SOLDYTD Profit & Loss Summary 8,969,445 62.2% GROSSDecember PROFIT /31, MARGIN 2016 % 5,460,507 37.8% Condensed Financials SALES:OPERATING EXPENSES: 14,429,951 100.0% COST OF GOODS SOLD 8,969,445 62.2% Total Personnel 3,643,479 25.2% GROSS PROFIT / MARGIN % 5,460,507 37.8% Total Occupancy 274,547 1.9% OPERATINGTotal Store OperationsEXPENSES: 414,304 2.9% Total Personnel 3,643,479 25.2% Total Store Sales Total Marketing & Outreach 133,215 0.9% Total Occupancy 274,547 1.9% Board Expenses 57,666 0.4% 1,400,000 Total Store Operations 414,304 2.9% TotalGeneral Marketing Admin & Outreach 133,215 538,1180.9% 3.7% 1,300,000 BoardTOTAL Expenses OPERATING EXPENSE 57,666 5,061,3280.4% 35.1% General Admin 538,118 3.7% NET OPERATING INCOME 399,178 2.8% 1,200,000 TOTAL OPERATING EXPENSE 5,061,328 35.1%

NETTOTAL OPERATING OTHER INCOMEINCOME (EXPENSE) 399,178 29,0972.8% 0.2% 1,100,000 2013 TOTALFederal OTHER Income INCOME Tax Exp (EXPENSE) 29,097 6,3980.2% 0.0% 2014 Sales NET INCOME (LOSS) AFTER TAXES 421,877 2.9% 1,000,000 2015 Federal Income Tax Exp 6,398 0.0% 2016 NET INCOME (LOSS) AFTER TAXES 421,877 2.9% 900,000 THE FOOD CO-OP BALANCE SHEET 800,000 THE FOOD CO-OP BALANCE SHEET December 31, 2016 December 31, 2016 700,000 ASSETS Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec ASSETS Total Total Cash Cash 1,520,046 1,520,046 InventoryInventory & Receivables & Receivables 521,297 521,297 TotalTotal Current Current Assets Assets 2,041,344 2,041,344 Land,Land, Building, Building, Equipment Equipment 2,496,798 2,496,798 Investments 438,824 Investments 438,824 Total Assets 4,976,965 Total Assets 4,976,965 LIABILITIES Total CurrentLIABILITIES Liabilities 696,911 TotalTotal Long Current Term Liabilities Liabilities 903,225 696,911 TotalTotal Long Liabilities Term Liabilities 1,600,135 903,225 RetainedTotal EarningsLiabilities 2,725,993 1,600,135 Patronage Dividends Paid (223,170) Retained Earnings 2,725,993 Capital Investments 874,007 PatronageTotal Member Dividends Equity Paid 3,376,830 (223,170) Capital Investments 874,007 Total Liabilities and Equity 4,976,965 Total Member Equity 3,376,830 Total Liabilities and Equity 4,976,965 Source & Use of Cash For Period From 12/31/2015 to 12/31/2016 Source & Use of Cash Source of Use of Cash Cash For Period From 12/31/2015 to 12/31/2016 Cash From Operations Net Income (Loss) 421,877Source of Use of Cash Cash ChangeCash From In Inventory Operations & Receivables 1,793 Change In Land, Building, Equipment 40,587 Net Income (Loss) 421,877 Change In Investments 14,031 Change in Current Liabilities 40,298 ChangeChange in In Long Inventory Term Liabilities & Receivables 89,780 1,793 ChangeChange in In Patronage Land, Building, Dividends Equipment 40,587 66,787 ChangeChange in In Member Investments Capital Investments 41,819 14,031 Change in Current Liabilities 40,298 Food NetChange Cash fromin Long Period Term Liabilities 291,595 89,780 Plus Beginning Cash 1,228,450 Change in Patronage Dividends 66,787 EqualsChange Ending in Member Cash Capital Investments 1,520,046 41,819

Net Cash from Period 291,595 Plus Beginning Cash 1,228,450

THE FOOD CO-OP ANNUAL REPORT 2016 8 Equals Ending Cash 1,520,046 Expansion Our First Member Dividend Distribution!

In 2016, The Food Co-op committed to In 2016, we had our fi rst ever Member Dividend expanding our Kearney Street store! distribution, which was loads of fun. As one cashier put We’ve known for a while that things are it after the fi rst day of distributing dividends at the cash pretty crowded, so we spent two years register, “I had the best day ever at work!” exploring all of our options in town. Based on Within a week, we’d distributed over 50% of the member preferences, the advantages of our $156,383 allocated to member distributions, and within current location, and some serious fi nancial two months it was over 90%. Members collected their analysis, we decided the most prudent course distribution at the register, where they could use it to pay is to take our great little store and make it for groceries, receive a check, or donate to local nonprofi ts. even better. We had a poll based on Beans For Bags recipients to see We’ll combine a modest expansion (about which three local nonprofi ts would receive the donated 2900 square feet) with a whole new layout to funds, and the lucky winners were Jefferson County Food make our store more comfortable and usable Bank, Dove House, and Center Valley Animal Rescue. for both shoppers and staff. A lot of the added Member-owners donated $5,552.37 in 2016—thank you space will go to our back rooms, bringing for your generosity! new effi ciency and fl exibility to receiving, The member dividend—or the Divvy, as they say in the stocking, and food preparation. Out front, UK—is as old as cooperatives. The Rochdale Equitable we’ll rearrange some departments and have Pioneers Society was the fi rst successful co-op when the space to carry more products. We’ll also others had failed, in part because the Pioneers didn’t update our entrance and parking lot to make accept credit and they charged market prices. Then they our store more welcoming. returned the excess profi t back to their members in the Doing this while the store is open for form of a dividend. business will take some careful juggling. We’ve In 2015, our member-owners voted to change our hired designers and contractors who are bylaws so we could have member dividends. Each year experts with food co-ops, so they know just we have a profi t, the board will decide if it is practical to what we need. Through the fall of 2016, the distribute dividends, and if the answer is yes, we’ll begin GM, staff, and designers worked together to distributing the dividends some time in the summer. plan the project. In 2017, we’ll arrange fi nancing, get all the Note: See The Food Co-op website for permits, and start building. We’ll do our best additional information on member dividends. to minimize disruptions, and the result will be worth it. The best way for member-owners to support The Food Co-op? Keep shopping!

Cash and Investments as % of total Assets 2014 2015 2016 32% 33% 37%

Ready Cash 2014 2015 2016

$1,253,782 $1,228,450 $1,520,046

9 THE FOOD CO-OP ANNUAL REPORT 2016 We will have an engaged staff and board that use their expanding knowledge and skills to create a thriving workplace. 3.

Internal Capacity We had a very Produce Manager Co-op staff are constantly learning, from Our Co-op team, proﬁ table year Laura joined an Provender Conferences on the natural the Kale Krushers, in 2016, in large educational trip to foods trades (a really inspiring conference) participated part due to the Mexico sponsored to webinars on topics like “Meat Rule in the “Taming extraordinary hard by Organically Changes” to NCG conferences on a range Bigfoot” contest work our staff put Grown Company of subjects. Last year, for instance, Dan and created by Climate in, so we were to learn about Mario attended a conference combining Action Now (and able to distribute Fair Trade organic Finance and IT managers, with workshops sponsored by The a Gainshare in produce, verifying on topics as varied as New Operating Food Co-op), which November, the stringent rules Standards for Financials, Courageous helped educate an additional $1 for their organic Leadership, and How to Support Your Sales Jefferson County for each hour produce as well as Department. residents about the worked the previous seeing how careful carbon emissions 12 months! and proud the of various activities We committed to Mexican farmers in their daily lives. not only raise our were of their work. minimum wage to The participants reduced their $11 carbon footprint but to give everyone by an average of on staff a raise to improve their wages. 10%.

First ever board/GM retreat where we learned how to be a cohesive and effective—and fun—board.

Our staff-led green team, Co-op staff trained in Lean SURF, sponsored Thinking to help us make our and completed our ﬁ rst-ever workspaces and operations waste audit. more functional.

THE FOOD CO-OP ANNUAL REPORT 2016 10 Staff Expenditures 2014 2015 2016

Staff Wages $2,345,477 $2,419,645 $2,501,743 (Average Wage) 16.05 16.58 17.39 Paid Time Off (PTO) 164,103 165,071 162,671 Staff Discount 63,177 71,566 71,793 Health Beneﬁ t Costs 517,903 495,256 549,068 ______

$3,090,660 $3,151,538 $3,285,275

Labor $ As % of Sales decreased as we created systems that increased efﬁ ciency.

2014 18.00% 2015 17.64% 2016 17.34%

The Product Research Committee— comprised of staff, board, and members—researched various food issues and wrote articles for The Commons on carrageenan as well as seafood sustainability and practices. The Food Co-op won an Outstanding Achievement Award from the Jefferson County Public Health Department for our exemplary food safety practices. Total Rewards Plan for our hardworking Co-op staff makes Cha smile.

11 THE FOOD CO-OP ANNUAL REPORT 2016 Our operations will be environmentally sustainable for the beneﬁ t of our members, community, and the planet 4. Sustainability

Number of We raised We continued to We wrote and instituted a seafood * Monterey certifi ed non- money for upgrade our light policy to help direct our canned Bay Aquarium GMO items in the Land to effi cient LEDs, seafood choices to most sustainable (MBA) Seafood store is well Trust to save which have the and best possible. Watch best over local farmland added benefi t of choice or good by enabling qualifying us for The Food Co-op also sponsored alternative, 1200. shoppers to the last rebate a talk by one of our main canned (green or round up their money available seafood suppliers, Crown Prince, yellow) We bought tab at the from PSE. to tell us about their practices https://www. Renewable register, whether and address questions about seafoodwatch. Energy Credits, they were paying For the second human rights abuses in the org investing in with cash, credit, year in a row, seafood industry. Crown Prince is small-scale debit, or gift The Food Co-op committed to offering seafood that OR renewable card. won the EPA’s is sustainably and ethically caught resources such Green Chill and processed. * Marine as wind, to offset award for the Our new seafood sustainability Stewardship 50% of our lowest carbon policy states that all our fresh, Council (MSC) electricity use. emissions of any frozen, and canned seafood will certifi ed, also of their partners meet the following guidelines: recommended in the US. by Seafood Watch, https:// www.msc.org.

When we added one new parking spot (every spot helps), we had to remove one of our older lamp posts. We replaced it with an LED lamp post, which has a brighter light that has a wider spread of In mid-August, we completed our light, and uses less wattage. third annual Sustainability Report, available on our web site.

THE FOOD CO-OP ANNUAL REPORT 2016 12 We replaced We took up Laura Tucker, We are We joined with By planting over a third HVAC pavement on recycling partnering with other National unit with a heat the north side education Safeway to Cooperative 1.4 pump for greater of the store coordinator for send our clean Grocer food MILLION efﬁ ciency. and replaced it Jefferson County, and dry waste co-ops to offset native trees in an We added a with permeable created a plastic to Trex our carbon at-risk region of grocery freezer pavers for better training program for recycling into footprint the Amazonian accumulator drainage. for us to help wood composite (from our rainforest, to reduce the current and new products. We propane use) we’ve protected amount of We upgraded staff understand drive our plastic by protecting energy going out the compressors the nuances over to Safeway forests in Peru, 5,065 the rooftop. of our produce of recycling twice a week in a program ACRES and grocery at The Food and it joins their called PUR. and mitigated The Food Co-op coolers to use Co-op (and in plastic on its was recognized the newest, the city and journey to being 2,750 by the National safer, and more county). SURF re-purposed. TONS of

Cooperative environmentally- members—our Look for the CO2 since 2012. Grocers with friendly freon— green team— bin by the south an award for R407A. In are taking this door. our signiﬁ cant addition to being information energy efﬁ ciency better for the back to their and other environment, the departmental energy efforts. new freon costs team meetings. just one third of the old-style freon.

We began a food scrap recycling program in the dining room, and we add to it by collecting fat and meat scraps from the meat department for the pigs. So far we haven’t collected a lot of uneaten food— and that’s a good thing! The Food Co-op sponsored and participated in another beach clean-up event for Earth Day.

13 THE FOOD CO-OP ANNUAL REPORT 2016 Our members will be knowledgeable about the products they consume, the connection between food choices and personal health, and environmentally sustainable practices. 5. Education Beans for Bags The Product Research In September, we National Co+op Committee revisited lowered the prices Grocers member co-ops 205,926 BEANS the few “red dot” on special orders for a total of manufacturers we for Emergency raised $7,350 have—those whose Preparedness Month for Southerners on $10,296.30 products were identiﬁ ed as well as highlighted New Ground, a LGBTQ donated to local nonproﬁ ts! as potentially containing and lowered prices advocacy group working Food Bank GMO ingredients—to on some products to repeal the infamous Expedition Club determine whether that are particularly North Carolina Wild Bird Rescue anything has changed great for storage, bathroom bill. Farm to School with their product like tuna. Pet Pals lines. Ghirardelli is We sponsored a series PTHS Visit History Club onboard with non-GMO of classes by the WSU PT Artscape ingredients now (kudos Extension and the PT Cooperative Playschool to them!), but Brianna’s Master Gardeners called Center Valley Animal Rescue is not, so we “red “Growing Groceries.” NW Raptor Center dotted” their dressings. PT Backpacks Jumping Mouse Humane Society of Jefferson County

To inform our shoppers, we crafted a sign to hang on the shelf under our canned seafood that states “Seafood labelled We published a special edition of ‘Product of Thailand’ has been The Co-op Commons, highlighting associated with potential human The PRC created a seafood our local farmers, complete with rights abuses.” sustainability brochure, plus we a pull-out section of favorite added shelf tags with yellow and recipes supplied by the farmers. green ﬁ sh to identify the “better” We’ve been told it was the best and “best” choices (per the Commons ever! Monterey Bay Aquarium Seafood Watch).

THE FOOD CO-OP ANNUAL REPORT 2016 14 We sold In December, we raised We donated artwork Our co-op of food money for the Northwest focusing on local food to co-ops, the National 116,653 Watershed Institute’s the Chimacum School Co+op Grocers POUNDS Plant-A-Thon. Local district for their combo (NCG), gave a of bananas! schools participate in the horticulture-art-foods The Food Co-op Plan-A-Thon, planting over class. Our deli and $50,000 donates 60 cents from produce department will donation to the Future every box of GROW 30,000 be developing recipes Organic Farmer Grant organic bananas, money NATIVE TREES utilizing local in-season Fund, the only fund in which is invested back in the Tarboo Creek produce for the class to the United States that into the communities Watershed over the last cook, and the produce exclusively targets the in Mexico and Ecuador department will donate study and teaching of where the bananas 14 YEARS! produce to the class. organic agriculture. are grown. With the support of co-ops like us, Organic Grocers Company has donated over $1 million to GROW (Giving Community Resources to Workers) Education Education Community over the last 10 years. 33.3% 33.3% 42% 44%

Food Development Food Food

33.3% Development Partnerships 13% Donations & Sponsorships $10,110 $11,096

Cooking classes included “Sugar De-Tox,” “Make Your Own Mozzarella,” “Make Your Own Kombucha,” We had special food demos this and “Tamale Party!” year—pop-up mini classes by The board began regular Study & Sidonie Wilson of F.E.A.S.T. as Engagement sessions at the beginning well as demos of easy-to-make of board meetings, inviting staff and recipes featuring local produce members to attend. We learned and regional grains, hosted by about such topics as food access at board members. The Food Co-op. 15 THE FOOD CO-OP ANNUAL REPORT 2016 Annual meeting at the Palindrome

John Bolton, (front row, second from right) poses with Dharma Ridge family and crew. John continues to pass on his knowhow to these young farmers who are farming his original farmstead.

Carefully documenting each item in beach cleanup. Alejandro, co-owner of The Paella House, serves up delightful veggie paella at the annual meeting held at the Palindrome.

Young members enjoy fresh organic fruit when they shop with our ABC program

Board president Monica demos Co-op Deli hummus made with Learning to cook with Sidonie local Nash’s beans. We grow with the support www.foodcoop.coop of our community THE FOOD CO-OP 414 Kearney Street membership! Port Townsend, WA 98368 360 385-2885