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Spring 2014 Newsletter

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Spring 2014 Newsletter spring 2014 newsletter DELI ADDS OFFERINGS A JOURNEY Into OUR FUTURE CO-op MORE FRESH HEALTHY CONVENIENT FOOD FOR YOU BY ALLIE Evans ASTORIA CO-OP Board President New ham sandwiches in the deli feature Applegate black OPEN 8-8 DAILY he Board some other shoppers to have a quick healthy best places to work, staff thrives here. You get all forest ham which has no an- Tof Direc- meal before you shop. You peruse the upcom- the help you need to order special products, find 1355 Exchange Street Suite 1 tibiotics, is gluten-free, and is tors and Manage- ing schedule of cooking classes, kids’ classes and items on shelves and check out. The staff makes Astoria, OR 97103 humanely raised. It includes ment Team held co-op activities that take place each month in the you feel good to be here. It is the friendliest 503-325-0027 cheese, organic lettuce, to- a retreat with meeting/education space. You grab some recipe place to shop. www.astoria.coop matoes, and pickles on Blue consultant Holly ideas and off you go to shop. You are not alone. There are ever increasing Scorcher multi-grain bread All shoppers welcome. Just $25 to start your O’Neill in Febru- You fill your basket with items that are inten- numbers of owners and shoppers and your co-op (gluten-free available too). ownership to receive special sales, discount ary to help start a tionally selected from local farmers, producers is profitable and thriving. We are now able to Also be on the look out for days, case discounts and more. strategic plan for and artisans. You know that each item you pick explore giving micro-loans to local farmers to our new bakery items! There our future co-op. is honoring the environment, restoring our lo- get started and help other co-ops succeed. Who are new baked goods each day ASTORIA CO-OP BOARD MEMBERS This article sum- cal economy, and nourishing yourself and your would have thought that simply feeding yourself including muffins, date bars, To contact our board: [email protected] marizes all of the family. You feel good that each dollar you spend well and shopping the co-op could have such and peanut butter chocolate commonalities not only builds your health, but builds the vital- a huge effect on a local and global scale. You Allie Evans, President bars. Some of these items are we had in dream- ity of our community and ripples out into im- checkout and zip up your raincoat to go outside. Tom Duncan, Vice President vegan. Beth LaFleur, Secretary Our deli uses nearly all ing up our future. proving our planet. You can find everything you Oh wait, this is our future to determine... take off Mark Albrecht, Treasurer organic ingredients and local Stay tuned for our progress and for ways that you need here: meat, seafood, deli, produce, home that raincoat, the sun just came out. Sam Seulean, Staff Seat when possible. A majority of all can be involved in this process. goods. Your co-op really is a one-stop shopping Norma Hernandez deli items are gluten-free. It is the year 2024 and you are entering your experience. The food here is beautiful, seasonal CELEBRATING OUR Libby Lawrence co-op to get your groceries. You marvel at the and fairly-priced. green eco-building that has warm light invit- As you shop, you enjoy seeing friendly faces, ASTORIA CO-OP CREW ing you in. You are welcomed in by the smell of sharing conversation and feeling inspired about Matthew Stanley, General Manager CELEBRATE FAIR TRADE simmering spices and baked goods. You stop good food and good health. You smile as you 40th Jennifer Rigley, Deli CONTEST TO WIN A TRIP TO NICARAGUA Kendall McEuen, Grocery Buyer at the deli and grab a hot plate of food and join realize that your co-op really has become the hub Maren Ludwig, Cashier On May 10, we will be celebrating World Fair Trade Day with of the community. Mick Mitchell, Grocery Manager Alaffia, Alter Eco, Divine Chocolate, Dr. Bronner’s Magic Soaps, There are kids steer- Sarah Jaroszewski, Wellness Buyer Equal Exchange, and Guayaki Yerba Mate. All these brands ing their little carts Brandon Massey, Deli + Cheesemonger are committed to fair trade through their entire supply chains around the store, Kelly Huckestein, Produce Manager supporting small family farmers and trade justice policies. there are tourists Sam Seulean, Deli Manager flowing in to see the Charissa St. Clair, Bookkeeper co-op as it has be- Michelle Bisek, Deli + Grocery Look for great deals on fair trade products at the Co-op from Danny Rasmussen, Produce April 28 through May 20, when the manufactures have agreed come a destination Andrea Larson Perez, Cashier to donate 1 percent of purchases made at participating co-ops to (ever since it was Colin Smith, Deli Root Capital. Root Capital is a nonprofit social investment fund featured in Sunset Claire Keenan, Deli + Grocery that grows rural prosperity in poor, environmentally vulnerable magazine). There Lulu Quinn, Produce places in Africa and Latin America by lending capital, delivering are families being Ryan Eccles, Grocery financial training, and strengthening market connections able to feed their Tyrel Trainor, Cashier + Produce As we look to our future, we are also think- for small and growing agricultural businesses. The National families on lower Lenny McGrath, Cashier + Grocery ing a lot about our past. Established in 1974, Cooperative Grocers Association (www.strongertogether.coop) incomes here. You Chelsea Templeman, Cashier + Grocery see a true slice of the Astoria Co-op is turning 40 this year! Joe Wrobel, Cashier + Deli will be matching the manufacturers’ donations as well. Learn more about Root Capital at www. our community all To celebrate this milestone, Colin Smith, a Zetty Nemlowill, Marketing Director rootcapital.org. owning the co-op staff member who also happens to be a film- maker is working on a documentary about the Got a newsletter idea? Contact [email protected]. And to make fair trade even sweeter, Fair World Project is offering one lucky winner an expense-paid together. history and evolution of the Co-op. We will trip for two to Nicaragua, for creating a video or recorded message letting them know what fair trade Having been show it at our annual Co-op ownership meet- SPECIAL THANKS TO CO-OP OWNER, means to you, saying “thank you” to a fair trade farmer, or showing how you are living a “fair trade voted one of the 10 ing on May 4th where we will have food and PAM CHESTNUT FOR HER EXCELLENT life.” Learn more at www.fairworldproject.org/contest/ or look for the display which will be coming to CARE IN PRooFREADING THIS The Co-op board of directors and management team held a retreat at the Cannery Pier music, and an unveiling of the progress on our the Co-op this spring. Hotel in February with facilitator/consultant, Holly O’Neill (right). Peg Nolan, Development NEWSLETTER! new brand. Advisor with the National Cooperative Grocers Association also joined ((lower left). PRODUCE REPORT MEET YOUR LOCAL FLOWER FARMER BY KELLY HUCKESTEIN CO-OP PRODUCE MANAGER BY zettY nemlowill co-op marketing director at erika’S fresh flowers pring is com- spot inside can also help them germinate more 1 tablespoon finely grated lemon zest ing right along, quickly and help you get the shoots strong and salt and pepper and I am healthy before you transplant them to outside. 1/4 pound thinly sliced prosciutto co-OP FARM VISIT alreadyS dreaming of all Plant each seed or seedling 2 to 3 inches apart Cook peas in boiling salted water until tender, & FLOWER WORKSHOP the farm-direct pro- and about 1/2 inch deep. Plant them along both then drain. In a medium bowl, lightly mash peas Straight from the Cutting Garden: duce that will start to sides of a trellis to ensure that the vines can be with the back of a fork. Add olive oil, mint, and come into the Co-op. supported. You may need to use string to help lemon zest. Season with salt and pepper and stir Growing and Using Your Own As always here on the hold the vines up. When the peas are ready to to combine. Cut Flowers coast, our growing sea- harvest pick them frequently to make sure the To serve, divide prosciutto among crostini (or son starts a little later plant keeps producing. Sowing seeds every two toast) and top with pea mixture. On the summer solstice, join Kathleen than in other places, weeks or so enables you to extend the harvest Barber, owner of Erika’s Fresh Flowers and but there are ways to window and get the most peas that you can! Peas PESTO SNAP PEAS Floral Designer Erika McDowell for a three hour workshop on how to use fresh flowers get the taste of spring are not only great for your belly, but also for your 1 pound snap peas from your own cutting garden to decorate right now. Peas! Peas garden. They fix nitrogen into the soil and help 1/4 cup pesto (basil, nettle, nasturtium, or any your home. say spring better than almost any other vegetable. fertilize future crops. The vines are also quick to pesto you want!) And they love our coastal climate! They thrive break down and are easy to incorporate into the salt and pepper Kathleen and Erika will share with you the in cool weather and don’t mind a little rain. Our compost pile. In a large pot of boiling salted water, cook snap Left to Right: Danny Rasmussen (Co-op produce department), Kathleen Barber Kathleen Barber of Erika’s Fresh Flowers (owner Erika’s Fresh Flowers), and Kelly Huckestein (Co-op produce manager).
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