BEGINNINGS Bright
Dear Co-op Community,
As we welcome 2025, I want to take a moment to reflect on the many accomplishments and milestones we shared in 2024. It was a year filled with growth, collaboration, and deepening connections, all grounded in our shared values of community, sustainability, and wellness.
The year began with a focus on wellness, inviting everyone to explore new ways to nourish their physical, mental, and emotional health. Through workshops, cooking classes, and our vibrant Wellness Department, we worked together to make 2024 a year of well-being for our entire Coop family.
In April, we proudly adopted North Mountain Park through Ashland’s Adopt-A-Park program. This initiative brought together our staff and community to care for this beautiful space, reflecting our commitment to sustainability and collective action. Alongside this effort, we advanced our sustainability goals by reducing single-use plastics through our reusable utensil program, Bring it Back.
“It was a year filled with growth, collaboration, and deepening connections.”
Summer was a season of collaboration and celebration. Our partnership with Rolling Hills Farm ensured the continuation of their famous organic peaches, while the purchase of Rogue Valley Roasting Company (RoCo) brought a beloved local spot into the Co-op family. Both ventures underscored our dedication to supporting local producers and fostering a vibrant local economy.
Throughout 2024, we remained steadfast in our commitment to making a positive impact in
our community. Through programs like Change for Good, Community Grants, and donations to local organizations, we supported initiatives that uplift our neighbors and foster sustainability. We also provided sponsorships for community events and donated food to those in need, continuing to prioritize the well-being of our region. These efforts are a testament to the power of collaboration and the difference we can make when we work together.
As we step into 2025, we carry forward the momentum of these achievements, guided by the values that define us. Together, we will continue to grow, innovate, and create a stronger, more sustainable community.
Thank you for being an integral part of our journey. Here’s to another year of connection, collaboration, and shared success.
–Nick Hardee, General Manager
Winter 2025 events & classes
JANUARY
WEDNESDAY, JANUARY 15th, 6:00 pm - 8:00 pm
Budget Your Money, Like A Boss
This presentation will focus on how to budget money and how to prepare, plan, and invest in your future.
Johnathan Bybee, Marketing Coordinator — Rogue Credit Union Community FREE
THURSDAY, JANUARY 16th, 6:00 pm - 8:00 pm
The More You Dough, The More You Know!
Learn four budget-friendly, versatile doughs that can be made over and over again, and will surely please a crowd! Note: this class is NOT gluten-free, but will discuss various flours and some gluten-free substitutions.
Kathryn Kavanagh, Flour Ambassador
COMMUNITY MEMBERS $40
OWNERS $35
MONDAY, JANUARY 20th
MLK Celebration
Join us at the Ashland Armory and downtown Ashland to celebrate Martin Luther King Day. Learn more at somlk.org
FRIDAY, JANUARY 24th, 10 am - 3 pm
Blood Drive
Come to the Co-op Classroom and give blood this month and make a real difference to someone in need.
Here’s another fun, local event!
WEDNESDAY, FEBRUARY 12th, 7:00 pm
Hormone Balancing & Circadian Rhythms
Learn how sleep, nutrition, stress, and lifestyle choices affect hormone regulation, and find ways to optimize your circadian rhythms for better health and wellness as you age.
Athena Rose M Ed, Traditional Naturopath, Herbalist & Educator
FREE SATURDAY, FEBRUARY 15th, 10 am TO 3 pm
Southern Oregon Chinese Cultural Association Presents
The 2025 Year of the Snake Lunar New Year Celebration at Jacksonville New City Hall and Jacksonville Community Center. To find out more visit their website: https://www.socca.us
THURSDAY, FEBRUARY 20th, 7:00 pm
Farming While Black
Join AFC’s EDI Committee for a powerful film exploring the history, challenges, and resilience of Black farmers. Varsity Theatre, Ashland Oregon
Presented by Ashland Food Co-op’s EDI team, Kontent Films
WEDNESDAY, FEBRUARY 26th, 6:00 pm - 8 pm
Weight: It’s Not Just Calories and Exercise
Join Dr. Laura to discuss the major hidden determinants of weight gain and loss OTHER than calories.
Dr Laura Robin, DO, MPH, IFMCP
FREE
THURSDAY, FEBRUARY 27th, 6:00 pm - 8:00 pm
Lacto-Fermenting (Just About) Anything
Learn how easy it is to make your own fermented foods from the bounty of your garden, or your favorite foods from the Ashland Co-op.
Brian Kolodzinski, U Ferment Co-Owner COMMUNITY MEMBERS $50 OWNERS $45
WEDNESDAY, MARCH 19th, 6:00 pm - 8:00 pm
Simply understanding TCM (Traditional Chinese Medicine)
Open-ended talk and discussion about understanding, using, and appreciating Traditional Chinese Medicine (TCM) from a practitioner of over 35 years.
Ken Bendat, L.Ac. acupuncturist and herbalist since 1987 FREE
THURSDAY, MARCH 20th, 6:00 pm - 8:00 pm
Beer Making Start to Finish (Traditional and Gluten Free)
This hands-on interactive class will guide you through the process of making traditional (and gluten-free) beer.
Brian Kolodzinski, U Ferment Co-Owner
COMMUNITY MEMBERS $50
OWNERS $45
CELEBRATING WOMEN’S HISTORY MONTH
This March, we honor the incredible contributions of women in history and our community. From trailblazing leaders to local changemakers, we’re inspired by the strength, resilience, and creativity of women everywhere. We support women-owned brands and businesses all year, but we’ll be sharing some of our favorites all month long!
CELEBRATING BLACK HISTORY MONTH
Screening of Farming While Black
This February, the Ashland Food Co-op invites you to celebrate Black History Month by joining us for a special screening of Farming While Black on Tuesday, February 20th, at 7 PM at the Varsity Theater. Hosted by our Equity, Diversity, and Inclusion (EDI) Committee, this powerful film highlights the resilience and wisdom of Black farmers and the critical role they play in shaping a sustainable future.
The documentary features Leah Penniman, co-founder of Soul Fire Farm, as she delves into the rich history of African agrarianism and its profound impact on agriculture today. From the height of Black-owned farms, which made up 14% of U.S. farms in 1910, to their devastating decline to less than 2%, Farming While Black explores the systemic challenges Black farmers face and the fight to reclaim ancestral knowledge and land. Through Leah’s work at Soul Fire Farm, a new generation of farmers is finding empowerment and hope in sustainable farming practices rooted in African traditions.
At the Ashland Food Co-op, we are committed to supporting conversations that promote equity and sustainability. This event is more than just a film screening—it’s an opportunity to reflect on the legacy of Black farmers and how their leadership can inspire meaningful change in our own communities.
Tickets are available at https://www.eventbrite.com/o/ashland-food-co-op-23218515812
AFC Partners with Ashland Solar Cooperative to Provide Solar Electricity to Ashland Residents
Ashland residents— both homeowners and renters— can access renewable solar energy without installing their own panels, thanks to Ashland Solar Cooperative’s (ASC) new array on N. Mountain Ave. Through Virtual Net Metering (VNM), anyone who pays an Ashland utility bill can participate in this (or any) community solar program.
The ASC program prioritizes accessibility:
• 10% of power production is reserved for low-income households
• Eligible low-income residents can receive up to 500 kWh/month at no cost
• This translates to approximately $600 in annual savings
Ashland Food Co-op has committed to supporting this initiative by:
• Purchasing up to 25% of production as a program backstop
• Committing to 46,500 kWh annually once established
• This represents 13.5% of AFC’s remaining purchased electricity and 7% of total usage
• This investment advances AFC’s goal of 100% renewable energy while supporting community solar access
While the new array is fully subscribed, Ashland Solar Cooperative is actively seeking a location for their next installation to expand community access to solar power. Interested residents can join a waiting list for future opportunities.
This is the second VNM array Ashland Food Co-op gets electricity from. The first is a 197kW system on the south side of town that was brought online in 2021 and has already contributed over One Gigawatt Hour of solar electricity to the grid!
Visit ashland-solar.coop for additional details about this project.
“The Earth is a Co-op!”
Understanding Virtual Net Metering (VNM)
Following Ashland City Council’s unanimous adoption of the Climate and Energy Action Plan (CEAP) in March 2017, the city implemented Virtual Net Metering. This program allows:
• Energy produced at one electric meter to be credited to another meter within the Ashland Utility District
• Construction of community solar systems and off-site solar generation
• Increased solar access for all residents
As Ashland owns its electrical grid, this policy creates new opportunities for communitywide renewable energy adoption.
WHAT DOES LOCAL MEAN TO US?
When you shop at the Co-op, you’ve probably seen the “Local” label on many products. But it isn’t just a label—it’s a commitment to our community. For us, local means that goods are sourced within 100 miles of our store, ensuring fresher food, fewer miles traveled, and a stronger connection to the people behind the products you love.
Shopping local has a ripple effect. It supports family farms, strengthens our regional economy, and helps preserve the unique character of Southern Oregon. By choosing local, you’re not just purchasing a product—you’re investing in a more sustainable and resilient community.
We’re excited to announce the redesign of our local label, making it easier than ever to identify items grown or made close to home. Starting soon, we’ll highlight a different local farmer or producer each month, sharing their stories and photos to bring you closer to the heart of our community. And if YOU are one of our local vendors and would like to participate, get in touch!
Here’s a sneak peek of our first featured farm!
Oshala Farm is a family-owned, certified organic herb farm in Southern Oregon, dedicated to growing high-quality medicinal herbs and promoting sustainable agriculture.
Sip Into Winter
Warm up this winter with these simple, seasonal recipes designed to refresh and nourish. From citrus and herb-infused teas to cozy mocktails and wellnessboosting tinctures, these drinks are perfect for cleansing your body and brightening up your cold-weather days.
Citrus & Ginger Wellness Tea
A soothing, immune-boosting tea perfect for winter.
INGREDIENTS:
1 orange (peeled and sliced)
1 lemon (peeled and sliced)
2-inch piece of fresh ginger (sliced)
2-3 sprigs of fresh thyme or mint
4 cups water
Honey or maple syrup (optional)
INSTRUCTIONS:
1. In a medium pot, combine the water, orange, lemon, ginger, and herbs.
2. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
3. Strain the tea and add honey or maple syrup to taste.
4. Serve warm for a comforting, cleansing drink.
Add a few citrus or herbal ice cubes (see next recipe) for an iced version in the warmer months!
Citrus & Turmeric Tincture
A potent, cleansing tincture for immune support.
INGREDIENTS:
1 small piece of fresh turmeric root (or 1 tbsp dried turmeric)
1 orange peel
1 lemon peel
1 cinnamon stick
1 cup vodka or apple cider vinegar
INSTRUCTIONS:
1. In a glass jar, combine the turmeric, citrus peels, and cinnamon.
2. Pour the vodka (or apple cider vinegar) over the ingredients, ensuring they’re submerged.
3. Seal the jar and shake it gently.
4. Let it sit in a cool, dark place for 2-3 weeks, shaking occasionally.
Strain out the solids and store the tincture in a dropper bottle. Take 1-2 drops in a glass of water for a daily wellness boost.
Rosemary Apple Mocktail
A cozy, seasonal mocktail with the option to add a splash of alcohol for a festive twist.
INGREDIENTS:
1 apple (thinly sliced)
2-3 sprigs of fresh rosemary
1 cinnamon stick
1 tablespoon honey or maple syrup (optional, for sweetness)
1 cup sparkling water (or club soda)
1/2 cup apple juice
Ice cubes (use citrus or herbal ice cubes for an added touch!)
OPTIONAL ALCOHOL ADD-INS:
1 oz rum, vodka, or bourbon (for an alcoholic version)
INSTRUCTIONS:
1. In a small saucepan, combine the apple slices, rosemary sprigs, cinnamon stick, and honey (if using).
2. Add 1/2 cup water and heat over low to medium heat, simmering for 5-7 minutes to infuse the flavors.
3. Strain the mixture into a glass and discard the solids. Let the apple-rosemary infusion cool.
4. In a shaker or another glass, combine the cooled infusion with apple juice and ice.
5. Add sparkling water or club soda and stir to combine.
6. If desired, add your choice of alcohol (rum, vodka, or bourbon).
7. Garnish with a sprig of rosemary or a cinnamon stick and serve immediately.
Tip: For a non-alcoholic version, this drink is just as flavorful and festive without the alcohol, perfect for those looking for a refreshing winter mocktail.
This recipe brings in seasonal flavors with a cozy, festive twist while offering the option to enjoy it both alcohol-free or with a warming spirit! Let me know if you’d like to adjust any ingredients or add anything else.
Citrus-Infused Honey
A sweet addition to teas or just on its own for soothing winter days.
INGREDIENTS:
1 cup raw honey
1 lemon (zested and juiced)
1 orange (zested and juiced)
1 cinnamon stick (optional)
INSTRUCTIONS:
1. In a small saucepan, combine the honey, citrus zest, citrus juice, and cinnamon stick.
2. Warm over low heat until it becomes liquid and the flavors infuse, about 5-7 minutes.
3. Let cool and pour into a jar.
4. Use a spoonful of this infused honey in your tea or drizzle over oatmeal or yogurt.
Herbal Citrus Ice Cubes
These citrus-infused ice cubes are perfect for adding to water, tea, or cocktails.
INGREDIENTS:
Fresh orange slices
Fresh lemon slices
Fresh mint or basil leaves
Water
INSTRUCTIONS:
1. Fill an ice cube tray with slices of orange, lemon, and a few fresh herbs.
2. Pour water over the ingredients, filling the tray.
3. Freeze for 4-6 hours, until solid.
4. Pop them into drinks for a refreshing and cleansing touch.
Tip: Use these in your citrus & ginger tea or add to sparkling water for an extra burst of flavor.
Brighten Up YOUR WINTER WITH CITRUS
Winter brings a burst of sunshine to the produce aisle with an irresistible selection of citrus fruits. From December to mid-February, citrus is at its peak, showcasing some of the juiciest, sweetest, and most colorful varieties of the year. Look out for Heirloom Navel oranges with their classic flavor, Cara Cara Navels with their vibrant pink flesh, and a wide range of mandarins that are perfect for snacking. Meyer lemons add a sweet, floral twist to recipes, while grapefruits are at their sweetest and kumquats bring a tangy zing to your palate.
As apples and pears make their seasonal exit, citrus steps up to fill your fruit bowl with zest and flavor. It’s the perfect time to enjoy fresh, healthy snacks and add a bright pop of color to your meals.
By mid-February, the citrus selection begins to shift. Late-season varieties like Blood oranges, Murcott mandarins, and Pixie tangerines take the stage, offering bold, complex flavors. If you’re feeling a bit of citrus fatigue, get creative! Try new recipes like citrus-infused salads, marmalades, or even homemade lemonade to keep things fresh.
Citrus season may wind down by April, but it leaves us with some of the most flavorful fruit of the year. Don’t miss the chance to savor these sunny gems before they’re gone.
In addition to all kinds of citrus, other winter fruits and veggies that are in season include Broccoli Romanesco, Heirloom Tomatoes, Hot Chile Peppers and Northwest-grown Apples, Pears, Potatoes and Root veggies
Citrus PRIMER
MORO BLOOD ORANGE
January – February
Flavor: Sweet, Mild Acid
Uses: Juice, Eat Fresh, Bake
Traits: Some Seeds
With a dark burgundy rind and deep red flesh, Moro is known as the “connoisseur’s citrus.” This blood orange is originally from Sicily and is very common throughout Italy. Its flavor is unequaled, ranging from sweet to tart with berry-like overtones and notes of raspberry, plum and pomegranate.
BUDDHA’S HAND CITRON
November – February
Flavor: Bitter, Floral
Uses: Zest, Candy, Infuse
Traits: Aromatic, All Pith, No Pulp, Seedless
This unusual fruit looks a bit like a human hand. It has long-fingered sections that yield virtually no pulp or juice and is valued for its aromatic pith and rind that can be sliced and candied. Often used as decoration, it can perfume rooms or add a unique look to tablescapes or floral arrangements.overtones and notes of raspberry, plum and pomegranate.
HONEYGOLD GRAPEFRUIT
February – April
Flavor: Sugary, Tangy, Mildly Bitter
Uses: Juice, Eat Fresh
Traits: Few Seeds
Honey-like in both color and taste, this heirloom variety is a parent to Rio Red grapefruit but doesn’t fully exhibit the typical “grapefruit flavor.” It is wellbalanced and truly unique with a very light pink color. Excellent for fresh eating and for folks who don’t typically like grapefruit.
A reference guide of some our popular citrus offerings
MEIWA KUMQUAT
December – February
Flavor: Sweet, Mildly Bitter
Uses: Eat Fresh, Preserve
Traits: Few Seeds, Edible Peel
Meiwa is larger and rounder than other kumquats, with a thick, aromatic peel high in volatile oils that has a sweet flavor. Meiwa is entirely edible, including the occasional soft seeds, and the combination of its sweet skin and tart flesh produces a balanced flavor.
LEMON
Available Year Round
Flavor: Sour, Bitter, Bright
Uses: Juice, Zest, Bake, Infuse
Traits: Few Seeds
The vibrant yellow skin of this quintessential citrus is full of volatile oils producing an intense citrus aroma. The juicy, yellow flesh has few seeds and offers a tart acidic flavor.
YUZU LEMON
December – January
Flavor: Tart, Bitter, Floral
Uses: Juice, Zest, Preserve
Traits: Seeds, Aromatic
Yuzu is small and round with thick, bumpy skin and aromatic rind. In the early part of its season, Yuzu is green but full of juice and ready for use, while later in the season Yuzu has a more yellow rind. Sought out for its fragrance and delicate flavor, Yuzu is common in Japanese cuisine. The zest and juice, which is less sour than most lemons and limes, are both used to flavor dishes.
MEYER LEMON
December – September
Flavor: Balanced, Floral, Tangy
Uses: Juice, Zest, Bake, Preserve
Traits: Few Seeds
This lemon and mandarin cross was once something of a California secret. Now, eaters across the country love the Meyer lemon for its succulent, sweet juice and distinctive floral flavor. The fruit has an attractive yellow-gold rind, which is smooth, soft and thin. The juice is dark yellow and is distinctly aromatic.
MAKRUT LIME
November – December
Flavor: Tart, Bitter, Floral
Uses: Zest, Infuse
Traits: Few Seeds, Aromatic, Stellar Zest
Sought out for its fragrant zest in cooking, Makrut is round and lumpier than a typical lime with rough pebbled skin that’s rich in essential oils. Its zest is an indispensable ingredient in Asian cuisine, particularly in Laos, Cambodia and Thailand.
MAKRUT LIME LEAVES
November – December
Flavor: Aromatic, Floral
Uses: Cooking
Makrut lime leaf has a strong citrus taste and aroma that is said to be a blend of mandarin, lemon and lime. It is commonly used like a bay leaf in curries and soups, and once the central rib is removed, they can be cut into thin ribbons and added to cooked dishes, salads and desserts.
SWEET LIME
November – February
Flavor: Sweet, Sub-Acid, Floral
Uses: Juice, Eat Fresh
Traits: Seedless, Low Acid
AKA Palestine lime, Persian lime or Indian Sweet lime. Sweeter than ordinary limes, this versatile fruit is delicious in beverages, fruit salads and anywhere else you might want a lime’s floral flavor without the usual pucker.
CLEMENTINE MANDARIN
December – February
Flavor: Candy-like, Tangy
Uses: Eat Fresh Traits: Seeds, Easy-peel
Sweet and subtly tangy, the deliciously balanced flavor of Clementine mandarins makes them a favorite for eaters of all ages. It’s great for eating fresh and is easy to peel with segments that easily separate.
GOLD NUGGET MANDARIN
March – June
Flavor: Tangy, Sweet
Uses: Eat Fresh
Traits: Seedless, Easy-peel
Gold Nugget is widely considered one of the best flavored citrus in the world. Its pebbly skin is golden orange, aromatic and easy-to-peel. Its easily segmented flesh is deeporange, tender, extremely sweet and always seedless.
LEE NOVA CROSS MANDARIN
January – February
Flavor: Tart, Sugary
Uses: Juice, Eat Fresh
Traits: Few Seeds, Easy-peel, Aromatic, Juicy
AKA Super Nova. Lee Nova is the “sugar bomb” of the mandarin category, with a round shape and distinct bump on the stem end. Especially easy to peel and great for kids, this mandarin packs a ton of juicy, sweet flavor.
SATSUMA MANDARIN
November – February
Flavor: Balanced, Very Sweet
Uses: Eat Fresh
Traits: Few Seeds, Easy-peel
Satsuma has an orange, leathery, oily peel known as “zipper skin” because it is so easy to remove that it tears off in just a few pieces. Fragrant, juicy, sweet and one of the most popular citrus varieties around for a reason.
SHIRANUI MANDARIN
March
Flavor: Balanced, Sweet
Uses: Eat Fresh Traits: Seeds, Easy-peel
AKA Dekopon. Shiranui mandarin was developed in Japan in the 1970s and became popular in North America in the 1990s. These large fruits are packed with rich sweetness and have been called a foodie favorite – they are marketed as Sumo when grown conventionally. Lumpy and uneven instead of perfectly round, this bright orange mandarin has a distinctive bump at the stem end that helps distinguish it from other varieties.
CARA CARA NAVEL ORANGE
December – May
Flavor: Sweet, Tangy, Aromatic
Uses: Juice, Eat Fresh
Traits: Seedless, Juicy
The extraordinary Cara Cara orange boasts vivid red-orange flesh. Its complex flavor is sweet and tangy, with floral notes of cranberry, raspberry and rose. Some might say its taste is a perfectly balanced blend of tangerine and grapefruit. Size varies from small to medium-large.
HEIRLOOM NAVEL ORANGE
December – April
Flavor: Sweet, Balanced
Uses: Juice, Eat Fresh
Traits: Rare Seeds
The quintessential Navel of winter, Heirloom delivers classic bold flavor perfect for fresh eating and juicing with a balanced acid-tosugar ratio. Heirloom Navel oranges are grown from “old line” Washington Navel trees, the variety that kicked off the citrus boom in California.
CHANDLER PUMMELO
November – January
Flavor: Sweet, Tangy
Uses: Eat Fresh, Candy Traits: Seeds, Juicy
AKA Globe or Thai Pummelo. Bright yellow on the outside with pink flesh inside, this pummelo is outstanding for eating fresh. The sections can vary in flavor in the same fruit, and has distinct, rice-shaped vesicles that give the Chandler a unique, chewy texture.
LAVENDER GEM TANGELO
January – February
Flavor: Floral, Tangy, Honeyed
Uses: Juice, Eat Fresh Traits: Few Seeds, Juicy
AKA Wekiwa. Don’t judge this fruit by its average yellow skin – the Lavender Gem is incredibly delicious and very unique. Inside, the Lavender Gem has a light pink to violet blush and is exceptionally juicy. With sweet, floral notes and mild acidity, it has a beautifully complex yet delicate flavor.
VALENCIA ORANGE
July – September
Flavor: Balanced, Very Sweet
Uses: Juice, Eat Fresh Traits: Rare Seeds, Juicy
Valencia was developed in California by an American landholder, William Wolfskill, when the state was still part of Mexico. This orange has thin skin that is challenging to peel, but its tangy, sweet and juicy flesh makes it prized for juicing. It’s delicious eaten fresh, but it’s easier to cut the whole fruit into slices than to try to separate the segments. With a California and Mexico growing season that runs off-schedule from the rest of the orange varieties, Valencia fills in seasonal gaps for yearround citrus supply.
AFC GIVES AWARDS CEREMONY
By Bob Kaplan, Board Member and AFC Gives Committee Chair
The Ashland Food Co-op held a ceremony on October 24 to honor 17 Community Grant recipients and 11 Change for Good partner organizations for 2024.
Every year, the co-op dedicates a fixed percentage of gross sales revenue to our Community Grants program. As sales increase, so does the amount we give back to the community. Grants support specific projects proposed by community organizations. Over the last two decades, we have awarded nearly $500,000 in Community Grants!
Five years ago, we started our Change for Good partnership giving shoppers an opportunity to round-up their bill at the register to support one community organization each month. Co-op members select Change for Good partner organizations each spring at the same time they elect board members. Each partner receives the full monthly tally of shoppers’ round-up at the register to use however they wish. In addition, Change for Good partners share information about their work with our owners and shoppers, which is another way to widen their own network of supporters and volunteers. Over the last five years, our shoppers have donated over $300,000 to our Change for Good partners.
The October 24 award ceremony was an inspiring opportunity to celebrate 28 amazing organizations and hear about their work. We all made new friends and talked about how we can work together to reinforce and extend each other’s efforts. The AFC Gives committee joins the entire co-op membership in honoring and appreciating the work of our community partners.
Community Grant Recipients
Anima Mundi Productions
Armadillo Community Charter School
Ashland Community Food Bank
Ashlan Food Angels
Ashland Independent Film Festival
Cave Junction Farmers’ Market
Golden Rule Re-Entry
Helman Elementary School PTA
Jackson County Library Association
La Clinica
Maslow Project
Oregon Art on a Mission
Phoenix Counseling Center
Rogue Regenerative
St Vincent De Paul
TRAILS Outdoor School PTC
Vesper Meadow/The Understory Initiative
Change For Good Partners
Ashland High School Culinary Arts
Rogue Climate
KS Wild
Ashland Climate Collaborative
Our Family Farms
Street Smart
Peace House
Rogue River Watershed Council
Friends of Cascade-Siskiyou
National Monument
Rogue Action Center
Indian Education Fund
A big thank you to our AFC Gives Committee and the AFC cashiers!
EXPANDING ACCESS TO AFC’S CAN PROGRAM
ELIGIBLE THROUGH:
• SNAP/EBT benefits
• Pell Grants (NEW!)
• Medicaid
• WIC
EASY ENROLLMENT
• TANF
• SSI/SSDI
We’re excited to announce that our Community Accessible Nutrition (CAN) program has expanded to include college students receiving Pell Grants. This addition reflects our ongoing commitment to making healthy, organic food accessible to everyone in our community.
The CAN program offers a 10% everyday discount throughout our store to Coop owners facing economic challenges. Whether you’re a student managing educational expenses or a family navigating financial difficulties, we believe everyone deserves access to quality, nutritious food.
• Housing assistance programs (HUD, HTBA, Section 8)
• Pell Grant recipients
Becoming a CAN participant is simple. Visit ashlandfood.coop/can or stop by our Information Desk to apply. Remember, you’ll need to be a Co-op owner and provide current documentation of your enrollment in one of the qualifying programs.
AFFORDABLE CO-OP OWNERSHIP
Concerned about the $100 ownership equity?
We’ve got you covered! You can choose to apply your annual patronage dividends toward your equity investment until it’s paid in full. Just visit our Information Desk to set up this convenient payment option.
Join us in making healthy food accessible to all. Because when our community thrives, we all benefit.
The Ashland Food Co-op’s “Change for Good” program, introduced in 2020, is a way for us to foster community support and philanthropy. Over the course of three years, this initiative has not only become a staple at the Co-op but has also demonstrated the power of collective giving. By inviting customers to round up their purchases to the nearest dollar at the register, this program has raised over $250,000.00 with every cent going to our partner organizations.
SPONSORSHIPS AND DONATIONS
Here are just a few of the projects, events and organizations AFC sponsored or gave donations to in the fourth quarter of 2024:
Ashland Schools Foundation
Monster Dash
Ashland Devo
Ashland Climate Collaborative
Rogue World Music
Ashland High School
Snowboarding Team
Southern Oregon Land Conservancy
UNETE
Ashland Folk Collective
Emigrant Disc Golf Course
Rogue Valley Food Systems Network
WHY BE A PART OF OUR CO-OP?
We’re a people, planet, and principle-centered community of changemakers. In return for your valuable investment, the Co-op pledges to operate for the long-term health of our community and our world.
en we say local, we me LOCAL
We define a local business as any supplier within 100 miles. By supporting these businesses, we help keep our resources in the local economy. For every $1,000 spent at a local food co-op, $1,600 is generated in our local economy.
We GIVE e we ve
Every year we set aside a percentage of sales from the previous year to fund our community grant program. These funds support regional projects that align with our mission of sustainability, enchancing health and enriching community.
We put PEOPLE t
Our employees are at the heart of our mission and we are proud to o er them the following benefits: competitive wages, paid vacation, medical, dental and vision insurance, a retirement plan with matching contributions, life insurance, and more!
We put e PLANET t
• 82% of our waste gets diverted from landfills
• We purchase 100% renewable energy, buy credits for 100% of natural gas, and restoration credits for 100% of water usage
• Over 248 kW of Solar Power Generation!
• 22,000 lbs of healthy food was diverted from the landfill and given to those in need in 2016.
We put o P NCIPLES t
We are Southern Oregon’s first and only Certified Organic Retailer and have the highest product standards regarding:
High Fructose Corn Syrup, Hydrogenated Oils, Bromated Flours, Artificial Sweeteners, Artificial Preservatives, Artificial Colors, Artifical Flavors, Artificial Additives, and GMOs.
Take away your order or leftovers in a Rogue to Go container
Exchange your rinsed, used container for a sterilized Rogue to Go Container.
PURPOSE + PERKS = BEING AN OWNER!
In 2025, Co-op Owners will receive SIX opportunities to take 10% o their entire purchase!
Remember to combine your 10% o with other discounts to maximize your savings!
COUPON
JANUARY/FEBRUARY
