We’re well into one of our favorite times of the year here at the Co-op. Our locally produced, organic o erings expand significantly as the local growing season kicks into high gear.
You can find a wide selection of organic leafy greens and vegetables throughout the Produce section. There’s so much satisfaction when you can taste the freshness and know that you are investing in your local community! Local at the Co-op means that it has been produced within 100 miles of the store. Southern Oregon’s small family farms rely on customers like you to keep our local agricultural community thriving.
As the weather continues to warm up, my mind turns to one of our all time favorite local products; Peaches from Dave Belzberg’s Rolling Hills Farm. It was 28 years ago when I began working in the Produce department at the Co-op and tasted my first Rolling Hills peach. It was something I’ll never forget, unlike anything I have ever tasted. I quickly learned that you have to stand over the sink when biting into these gorgeous globes of
The juice rolls down your chin, down your arm, drips onto the ground. Your eyes go wide and your taste buds sing. The Rolling Hills peach is a perfect example of the di erence that you experience with local produce.
It’s amazing to think that Dave has been growing his remarkably delicious peaches at Rolling Hills for nearly 40 years. The love and care that he puts into his crop is evident with every bite. Dave waits to harvest until peak ripeness is achieved. During peach season, Dave harvests and delivers to the Co-op nearly every day. Don’t delay in picking these up as the season will be over before you know it, leaving you only with the unforgettable memory and longing for next year.
Barry Haynes, Interim General ManagerWednesday, August 23th, 6:00 PM • Free Promote your Health & Well-Being Through
Shawn M Flot, Licensed Physical Therapist
Healthy habits and physical-mental health are dependent on healthy breathing and the nose is the doorway for potentiating all capacities of health directly and indirectly. Discover optimal nasal breathing practices for your physiology, immunity, resilience, mental stability and beyond.
Thursday, August 24th, 6:00 PM • $35 - $40 Make Your Own Vinegar
Kristen Shocky
Learn to make apple cider vinegar and more. Did you know vinegar can be made using anything containing fermentable sugar? Vinegar is a culinary staple that complements dishes in a way not many condiments can, adding a complexity of flavor that is unrivaled. Vinegar can be smooth and sublime. Homemade vinegars introduce you to flavors you didn’t know possible as a base ingredient moves through the fermentations. Take your fermentation journey to the next level by learning to make your own vinegar from traditional apple cider or wine to beer, brown bananas or citrus peels.
Interactive, gluten-free, tasting, demonstrations, fun
Wednesday, September 6th, 6:00pm • Free Jyotish: An Introduction to Vedic Astrology
Beverly Foster, Ayurvedic Practitioner & 500hr Ayurvedic Yoga
Jyotish, "science of light", is Vedic Astrology. Ayurveda, "science of life", works alongside Jyotish to guide us towards self-discovery and self-healing. Join Beverly Foster to learn the basic qualities and personalities of the planets, constellations, and houses and how they influence strengths and weaknesses in relation to our bodies, spiritual development, and relationships.
Saturday, September 9th, 12 pm - 2 pm • $35 - $40 Japanese Summer Dishes with Miso and Koji
Midori Uehara
In this class, discover how to make Shio-koji - a versatile condiment - using locally sourced rice koji. You'll also learn di erent ways to incorporate Shio-koji and miso into your cooking, how to cook perfect rice, make chilled miso soup, and create easy peasy quick pickles. Vegan, Gluten Free, Macrobiotics, Organic, Fermentation
Thursday, Sept 14th, 6:00 pm (Rescheduled)
$40 for General - $35 for Co-op Owners - $20 for Sta
Learn How to Brew Beer: Traditional & Gluten Free Instructor: Brian Kolodzinski owner of Bear Creek Malt Supply Beer has been brewed for thousands of years - but it’s never too late to join the fad and make your own! In this introductory class, you will learn the basic equipment, ingredients and process to brew your own beer. A brewing overview during the first hour includes a free booklet and visual aids. Get hands on experience during the second hour brewing a batch of beer from start to finish.
*This is a 21+ class please bring ID * Hands On *Wheat Free *Vegan/Vegetarian
Wednesday September 20th, 6:00pm • Free Connected Family Medicine
Eleyah Knight, LAc, MTCM
Bring your family of all ages to experience nature-based medicine from an ancient Chinese perspective. Learn about the Chinese 5 Elements of our life cycles, growth, and healing through activities that will provide a memorable, in-depth exploration of our inner and outer world connections.
Est. 1972
new kid's program, "Co-op Carrots!"
Co-op Carrots is an interactive and educational opportunity for kids ages 14 and under to learn more about their Co-op.
Co-op Carrots participants will receive a special Co-op Carrots backpack, stickers, name tag, and more! Ask any produce employee for an exclusive sticker of the month and receive a free piece of fruit!
Signing up is free, just visit ashlandfood.coop/co-op-carrots
Ingredients
Cookies
1 1/4 cup whole-wheat flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup applesauce
1/2 cup and 2 tablespoons honey
1 egg
1/2 teaspoon vanilla extract
1 cup shredded carrots
1 cup rolled oats
Frosting
8 ounces low-fat cream cheese
1/4 cup honey
1 teaspoon vanilla extract
1 tablespoon carrot juice
1 teaspoon liquid chlorophyll
1/2 cup shredded carrots (optional)
Preparation
1. Preheat the oven to 375. Grease two baking sheets.
2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt. In a large bowl, mix together the applesauce, honey, egg, and vanilla. Add the 1 cup carrots, oats, and flour mixture to the large bowl. Mix well.
3. Put a spoonful of batter on the baking sheet. Shape the batter into a long triangle for the carrot. Shape leaves from the batter at the end of the carrot. Flatten the cookie. Make more carrot-shaped cookies with the remaining batter. Bake for 14 minutes. Let cool.
4. To make the frosting, mix the cream cheese, honey, and vanilla together in a bowl. Divide the mixture into two bowls. Put 3/4th of the mixture into one bowl and 1/4th of the mixture into the other bowl. Add the carrot juice to the bowl with 3/4th of the cream cheese mixture. Add the liquid chlorophyll to the other bowl. Stir both bowls.
5. Put the green frosting in a plastic bag. Cut o the corner of the bag. Frost the leaves. Put the orange frosting in a plastic bag. Cut o the corner of the bag. Frost the carrots. Optional: top the orange frosting with the 1/2 cup shredded carrots.
6. Chill the cookies for 10 minutes
with Joanna Wnorowski Pecoraro
Do you ever wonder how our food co-op's got started? Or what it was like before every supermarket carried organic produce? Do you appreciate what you have in your pantry that came from the co-op? Do you know how we got here?
Once upon a time, women like me (with help from dads) studied old fashioned ways, planted gardens, harvested local fruit and met up to create buying clubs. We wanted control over where our food came from and we wanted our own system to be independent from huge corporations.
At the time we couldn't easily get the high quality organic food we wanted. We split 25 and 50 pound sacks of beans, rice, and sugar. We sat on the floor of our living rooms while keeping toddlers occupied. Then a truck from Mountain People's Warehouse would arrive at one home and we would hustle there for pick up. We enjoyed laughing and connecting. These buying clubs became small co-ops. Some made it longer and some didn't.
Co-ops had bulletin boards that directed us to resources like local midwives, children's activities and much more. Back then our co-ops sourced local
fruit and met up to create buying clubs. We wanted control over where our food came from and we wanted our own system to be independent from huge corporations.
Look how far we have come! Things we couldn't find back then are at Safeway. You can buy herbal tinctures made in Oregon in New York City. What is important now is sourcing local produce and products as often as possible.
I was excited when I saw the opportunity to put in my application for the AFC Board last year. My experiences and studies in Oregon since the 1970's have been about healthy food, natural/integrated healing, group dynamics and collaboration, learning styles, teaching and storytelling. My family calls me the walking antenna. Over the decades I participated in many community projects in Ashland and Jackson county. I love bringing people together, matchmaking them for solutions.
In my 20's here in Jackson county, I was part of an organic farming collective. I chose another path for myself but some from the group went on to become certified organic farmers. From those early connections I have kept up relations and kept it going at our growers market. I love going out to farms throughout the year to see what they are growing. Before our local growers market got going in the mid 1990's our co-op was the only place to get organic produce!
When Tracy Fischer and the AFC Co-op marketing/education sta put on a focus group to hear what our Co-op community wanted, a top priority was more local produce and products. Tracy and I put our heads together and cooked up the idea of a Growers Focus group to hear directly from our farmers. Together, with our Produce Manager Joe Reyes, we held two round table sessions where farmers shared their successes as well as their challenges. Sitting together created a collaboration opportunity for the farmers as well.
Congruently, another key event was happening: AFC brought the sta management team and Board of Directors together to explore what areas could use some attention for the next few years and pick top priorities which stem from our Co-op values.
As a result of this we have created the Farmers Refresh Initiative Committee, made up of Board members and sta members. This committee is exploring how we can find solutions for growers and create an incentive for budding farmers. We have been fortunate to have the ability to allocate funds for this endeavor and we will continue to educate ourselves, as well as network and connect with our local farmers. We will find creative ways to market our local produce so it is more prominent.
Our Co-op has been about building relationships all these decades. It is a key component of why people shop with us, become Owners, and become a part of our community.
AFC has changed in many ways these last 50 years. We have expanded and adapted and will continue to do so!
Can you tell us about the sourcing process for the produce sold at the Co-op?
The Produce Department has purchasing guidelines in place to ensure our commitment to local produce. Unlike many of our competitors, when we tag something local we mean Local! That’s a 100 mile radius as the crow flies. If it is not grown within 100 miles of our store we do not call it local.
We source produce on a product-by-product basis. Let's use kale as an example:
First, we source local AND organic kale. We love to support local! Our preference is certified organic, but we also try to support our farmers who grow organically, and have chosen to not be certified. Next, we source regional organic. Then we source domestic organic. And finally, we source non domestic organic (mostly from Mexico and Canada.) Once we have exhausted all organic availability options we then move to conventional options if the demand from our shoppers is there.
Can you speak to initiatives or programs the Co-op has in place to support sustainable and ethical farming practices?
Many of our local farmers are certified organic, ensuring adherence to organic criteria and practices such as crop rotation, soil maintenance, and environmental stewardship. Whether certified or not, the local farms we collaborate with share a deep commitment to organic and regenerative farming, prioritizing the long-term health of the land, food, people, and the entire ecosystem that encompasses our home.
What's the most unusual or exotic fruit or vegetable you've ever stocked at the Co-op?
In terms of uniqueness, our long standing partnership with Dave Belzberg at Rolling Hills Peaches provides us with a highly sought after one of a kind mid to late summer Local Organic Peach Experience. Dave's dedication to his crops year after year is unmatched, earning him a reputation for producing the best organic peaches in the Rogue Valley. His genuine love, care, and happiness permeate every aspect of his work, making it a truly exceptional product and experience.
We hear you go way back with Terra at Fry Family Farms. How do you know each other and what's it like to work together?
I have known Terra Fry since we were in grade school at Talent Elementary School. We attended Talent Middle School and Phoenix High School together - we ourselves are local products!! Now that she has taken on more oversight and responsibility on the Farms, it has allowed us to reconnect and it feels like old friends picking up right where we left o , without missing a beet (ha! see what I did there?).Our longstanding friendship and deep connection with Fry Family Farms have significantly enhanced our relationship with the Co-op and strengthened our partnerships with local growers. Terra, in particular, goes beyond the typical buyer-grower dynamic by openly sharing challenges, needs, and perspectives, fostering a genuine friendship and sense of comfort. This bond continues to grow and benefit us all.
...m y of e local farms we partner be eve in eir hearts, to eir ve co , in farmi org ically d genera vely for e lo term sustainable heal of e l d, e food, e people, d all i s at a part of o ecosystem, o home.
The most underappreciated aspect of the fruits and vegetables we carry is their story. Each local grower we support has a mission and a story, driven by their dreams and their families, which shape their beliefs and actions. I value the strong connection we share with them. Most of our local growers have my personal cell phone number, enabling them to reach out anytime. This is the kind of relationship I strive for with our local growing partners. We also extend our support to Farms in the region through our northwest distributor OGC. Many of these farms are family-started, family-grown, and family-owned. As the Co-op's Produce Manager, I've had the pleasure of going on farm tours along the west coast. Meeting first, second, and third-generation farmers whose products we carry has been a unique and rewarding experience. Standing in their orchards, amidst their row crops, or even on their front porch, hearing their stories about family, fruit, vegetables, dreams, and hard work—it's truly incomparable. These are the stories that make up the essence of THE FARM!
Rogue Creamery is celebrating 90 years in business this year!! They are committed to sustainability, humane farming practices, and creating AMAZING organic cheeses.
Smokey Blue is my go-to!!
-Jenny D., Owner Services
“Going back to the well for these because they're so good and locally made! They're more expensive than the bigger brands but more cost e ective ounce for ounce. Admittedly they're an occasional treat, but when I want a crunchy savory snack that's not potato chips, this is my go to.”
-Chris B., SustainabilityFrom their facebook page: "The Sunbean Company is a student-run business at Phoenix High School in Phoenix, Oregon. "
Whenever I want to use sun-dried tomatoes, I prefer to use this local product. It works as well as any other!
-Betsy D., Accounts Payable
“This product is made here in the Rogue Valley at Oshala Farm. It is made with organic raw apple cider vinegar, nettle, lemon balm, chamomile, roses, calendula, comfrey leaf, rosemary, sage, rose hydrosol, lavender EO, and H₂O.”
-James D. Wellness
“This little package makes almost a gallon of Almond milk with only 3 ingredients (and only 1 in the unsweetened variety). We use it in smoothies, any recipes that call for milk (mmm...pancakes) and even as a co ee creamer. Make 1 cup at a time as you need it, low waste and doesn't go bad. It's awesome!”
-Phil J., IT“I relish at least two cups of Noble’s “World Tour” espresso blend co ee every morning. It has a rich, full-bodied flavor and aroma that gets the day started right. Noble roasts their beans three blocks from the Co+op - doesn’t get much more local than that! All of Noble’s co ees are third-party certified to be grown organically by dedicated producers whom they pay fairly for their art. And I love the bag artwork - the smiling lion is sending you “good vibes!”
-Andrew R., Grocery
Aaron started his professional career working in Human Services after graduating with a BA in Psychology in 2008. He worked with individuals with intellectual and developmental disabilities, troubled youth, senior services, and unemployment. He returned to school for a BA in Mass Communications with an emphasis in New Media & Broadcasting, and worked in creative services, event management, public relations, marketing, and advertising. Aaron loves the outdoors, and will find the local trails wherever he lives. He moved to Ashland, OR from Anchorage, AK. While he was in Alaska, he spent most of his time hiking in the Chugach Mountain Range. His favorite hikes in the Chugach Mountains are O’Malley and Peak 3.
He recommends visiting the Glenn Alps in Anchorage, AK. He lived in Bend, OR before moving to Alaska. While in Bend, he hiked many of the Cascade Mountains. He said that he really liked hiking Mt. Theilsen and South Sister. He is a Colorado native, and has explored many canyons on the Western Slope, has hiked many 14,000ft Mountains in the San Juan and San De Cristo Mountain ranges while growing up in Colorado. Handies Peak is one of his favorites, followed by Mt. Sne es. After a long hike you can find him at a local craft brewery, some of his favorite brews at the Ashland Food Co-op are Sticky Hands from Block 15, Hop Valley Alpha Centauri, Van Henion Helles Lager, and the Heater Allen Pils.
Born in the Midwest, with some formative years spent in Florida, Kali moved to San Francisco after graduating from college. Passionate about environmental advocacy, she spent years working for the Sierra Club and eventually moved on to another dream job as a photographer. Kali has photographed weddings, families, events and small businesses but her favorite subjects are her two kids and the great outdoors.
After swearing she would never leave San Francisco, her family fell in love with the mountains, the rivers and the beauty of Southern Oregon and moved here in 2016. Kali likes to backpack, snowboard, hike and raft and she also loves the sense of community and the small town feel Ashland o ers. And she’s thrilled to join the Co-op Crew as the Digital Communication Coordinator!
Preventing unnecessary food waste has many benefits, both to businesses such as Ashland Food Co-op and households such as yours. First and foremost, it saves money! The average U.S. household wastes 1,250 calories per person per day, or $1,500 worth of groceries for a four-person household each year! Furthermore, recovered food provides an additional source of nutritious food for those in need in our community. And it protects the environment and helps address the climate crisis, since when we waste food, we are also wasting all of the energy, water, and resources that went into producing that food and getting it into our kitchens.
At AFC we have a series of programs in place to address all of these opportunities to both avoid food waste and divert it from the solid waste stream towards better uses. These programs follow the Food Waste Recovery Hierarchy (shown at right).
Reducing food waste is the #1 personal action [you can take] to reduce greenhouse gas emissions, while safeguarding critical natural resources. When food is wasted, it goes into a landfill. Once in a landfill, food waste breaks down and emits greenhouse gasses, including carbon dioxide (CO2) and methane (CH4). Methane is 30 times more potent than carbon dioxide, making it more damaging to the environment…. ²
Source Reduction is inherent in any food service business. The less food that is wasted, the less money wasted as well. The same is true for your food budget at home! (To learn tips you can use to avoid wasting food in your home, take the ReThink Food Waste Challenge.)
Next, AFC partners with Ashland Food Angels to help Feed Hungry People. The Food Angels collect approximately 28,000 pounds of food annually from AFC that would otherwise go to waste.
Produce and Prepared Foods
Departments’ trimmings and Juice Bar pulp are collected by Firebird Farms to Feed Animals on their farm located in the hills outside of Ashland. This accounts for over 100,000 gallons of feed that is diverted from landfill annually. Used co ee grounds and EcoTeas Yerba Maté are collected for Composting.
Home tip: If you would like to divert your own kitchen scraps to compost, check out Rogue Produce’s Community Composting Program.
The Ashland Food Co-op Team is proud to contribute to conserving resources, reducing emissions, and feeding the hungry in our community. For questions or comments about our ever evolving sustainability programs, please reach out at sustainability@ashlandfood.coop.
We’re all in this together, on Earth!
Chris Byrne AFC Sustainability Coordinator1
https://fortune.com/2022/12/12/how-much-food-do-american s-waste-every-year-one-third/ 2 https://www.foodwastepreventionweek.com/learn
We recommend always having a batch of simple syrup ready to go but if you don’t have time or prefer not to use sugar then try honey, agave or even maple syrup as a quick and easy replacement.
Ingredients
Rosemary Simple Syrup
5 sprigs rosemary
1/2 cup sugar
1/2 cup water
Mocktail
1 peach, chopped
2 oz rosemary simple syrup
4 oz freshly squeezed lemon juice
Ice
Club soda
Garnish: rosemary sprigs, peach slices
Instructions
1. Add rosemary, sugar, and water to a small saucepan over medium-high heat. Bring to a boil and remove from heat. Cover and let steep for 15 to 30 minutes. Strain and let simple syrup cool completely before using.
2. Add chopped peach, rosemary simple syrup, and lemon juice to a cocktail mixing glass or pint glass. Muddle well.
3. Fill two double old fashioned glasses with ice. Strain the mixture into the glasses, dividing evenly between the two.
4. Top the glasses with club soda, giving them a quick stir before serving.
5. Garnish with rosemary sprigs and peach slices.
Ingredients
1/2 cup fresh cubed ripe watermelon, see notes
1 tbsp agave nectar
8 fresh mint leaves
2 tsp granulated sugar
Juice of 1/2 a lime
4-6 oz lime seltzer
Crushed Ice
Instructions
1. Blend the fresh watermelon with 1 tbsp agave. Set aside.
2. Muddle 6-8 mint leaves with the sugar and the lime juice in the bottom of your glass.
3. Add in the lime seltzer, making sure to leave 1-2 inches of room at the top of the glass.
4. Pour in the blended watermelon and agave mixture (about 2-3 tbsp per glass) and top o with crushed ice.
Ingredients
6 ounces feta cheese
3 ⁄4 cup plain Greek yogurt
1 clove garlic, pressed
2 teaspoons lemon juice
2 tablespoons extra virgin olive oil
1 ⁄2 teaspoon freshly ground black pepper
2 tablespoons fresh dill
2 tablespoons toasted pistachios (optional)
1 small cucumber, sliced
1 ⁄2 cup grape tomatoes
Pita bread
Instructions
1. Drain the feta and place in a food processor bowl. Process until pureed.
2. Scrape down and add the yogurt, garlic, lemon, olive oil and pepper, and process for a minute to whip.
3. Scrape into a wide, low bowl.
4. Top with dill and pistachios, if using, and serve with cucumber, tomatoes and pita bread for dipping
4 cups strawberries, reserve 2, slice remaining
1 small shallot, peeled
2 tablespoons strawberry jam
2 tablespoons balsamic vinegar
4 tablespoons olive oil
1/2 teaspoon salt
4 ounces spinach, pre-washed
2 medium scallions, slivered
4 ounces chèvre cheese, crumbled 1/4 cup sliced almonds, toasted
1. In a food processor or blender, process 2 strawberries with the shallot until well minced. Add the jam and vinegar and process to mix, then drizzle in the olive oil gradually with the machine running. Mix in the salt. Transfer to a cruet or cup.
2. Combine the spinach, berries, and scallion in a serving bowl and top with chèvre.
3. Drizzle with the dressing and top with almonds. Serve immediately.
Ingredients
1 10-inch prebaked pie crust
2 teaspoons vegetable oil
1 1/2 cups zucchini and/or yellow squash, diced
1/2 cup red bell pepper, sliced or diced
2 loosely-packed cups fresh spinach, roughly chopped
3 large eggs
2 large egg whites
3/4 cup milk
Pinch of salt and pepper
1/4 cup crumbled goat cheese
1/2 cup shredded Parmesan cheese, shredded
Instructions
1. Preheat the oven to 350°F.
2. Heat the oil in a skillet over medium-high heat. Add the zucchini, peppers, and spinach and saute for a few minutes just until tender. Remove from heat.
3. In a mixing bowl, whisk together the eggs, egg white, milk, salt and pepper.
4. Sprinkle the goat cheese on the bottom of the prebaked crust, then evenly cover with the vegetables. Add the Parmesan cheese and then pour in the egg mixture. Bake for about 45 minutes or until firm in the middle. Let the quiche sit for 10-15 minutes before serving.
This basic quiche recipe can be easily adapted with your choice of in-season and local ingredients. Try any combination of locally-made sausage or bacon crumbles, sliced or diced tomatoes, arugula, or corn kernels for an “eat local” version.
Everyone is welcome to shop at the Co-op and deserves to have access to organic, healthy, and a ordable foods. The Ashland Food Co-op’s CAN program strives to support economically challenged co-op owners by o ering a discount to eligible families and individuals.
CAN participants will receive an everyday 10% discount throughout the store. Enrollment is simple! Visit our website at AshlandFood.Coop/CAN or stop by the Information Desk for an application.
In 2023, Co-op Owners will receive twice as many (6) opportunities to take 10% o their entire purchase!
Instead of receiving $5 o one purchase of $25, Co-op Owners can take 10% o one entire purchase every two months.
2023
JULY/AUGUST
10% OFF ONE SHOP
SEPTEMBER/OCTOBER
10% OFF ONE SHOP
NOVEMBER/DECEMBER
10% OFF ONE SHOP
We’re thrilled to announce that Mark Gibbs, who has been an active Member and Treasurer since June 2020, was re-elected.
Kevin has called the Rogue Valley home since 1995. He has been a Co-op owner since 2003, when he was hired as a Co-op employee. Kevin proudly met his wife in the 10 items or less lane at AFC and they have a 15 year old daughter, who they are deeply proud of. It was during Kevin’s employment at the Co-op where his love for cooking great food flourished.
Kevin currently works in the telecom industry, helping connect the internet throughout California, Oregon and Washington State. Kevin loves to hike, cook, camp, snowboard and spend time with family and friends. As a potential Board of Director for AFC, Kevin hopes to guide the Co-op through some pivotal moments in the near future and to provide a historical perspective of the Co-op for the current Board of Directors.
cultivate this passion for organic produce, and its producers, as the Grower Liaison Manager at Coke Farm. He now works with over 100 small and beginning family farmers to coordinate planting schedules, aggregate product, and enhance marketability in order to earn growers the highest value for their crops sold by Coke Farm.Through trust and teamwork, Ernesto has seen a culture of collaboration grow within the agriculture community, creating opportunities for success for growers of every size and scale.
Street Dog Project
B.A.S.E. Oregon
Juneteenth
Street Dog Project
Truth to Power Club, Ashland HS
Ukrainian Cultural Fair
Riding Beyond
Siskiyou Violins
Rogue Valley Peace Choir Sanctuary One
Willow Wind Learning Center
Devo DH
Phoenix High School
Marching Band
Bee City USA Phoenix via Cascade Girl
One
Ashland Folk Collective
Southern Oregon Land Conservancy
Emigrant Lake Disc Golf Course
Since moving to Southern Oregon in 2004, the Ashland Food Co-op has been a central part of my family’s lives. For me personally, it has been a place of community solace; a place to come to in order to ground.(I am guilty of stopping in at least once a day!) The feeling of familiarity, of community has always been strong here for me, for so many other Ashland residents, people passing through, and regular visitors to our beautiful town. It is fitting that our Co-op sits atop a body of water that is an historic gathering place as this is what the Co-op has been for 50 years running. Water has always played a significant part of sanctuary; a place of gathering.
Most recent history saw this water as a community spot with families coming, people happy, children splashing, from thousands of years of Indigenous people, to the Victorian era, to the 1970’s moms relieved their kids are occupied. For thousands of years, this water has held itself as a center of the community.
It has been easier to research the history of the water as the Twin Plunges, and more di cult to know the even deeper, richer history of the Indigenous people who gathered at this water as there is very little written history from the Takelma people, the Shasta people, the Athabaskan people. What is known is that for thousands of years this water was regarded as sacred to the land and to those who were the keepers, the stewards; those who lived in natural law with our planet, its elemental structure. The people who intrinsically knew that all water is a gift, and an opportunity for growth through cleansing, nourishment, and gathering.
Carried in the water is an opportunity for rest and replenishment. No spear points nor arrows were found in the years after Europeans settled in the vicinity of the various springs which confirms the oral tradition of a neutral zone.
As this water now sits under the Ashland Food Co-op, we are in a time where the Board of Directors is now asking, “ How do we best honor this space, our community, and the water that is held below?” “How do we honor those who gathered here before us? “Mostly, how do we bring back to light the water that patiently waits below for us to acknowledge the gifts it brings?”
We as the Board of Directors acknowledge that it is a gift to be able to represent the Ashland Food Co-op owners, as well as AFC shoppers, and the Ashland community as a whole, and bring our awareness and gratitude to the water on which this store sits. We ask that as you come into the store, please take a moment within to acknowledge the water that sits beneath. We love our community, respect the Tribes who have been here long before, and welcome your thoughts and wisdom on water, or anything else you wish to share.
Mahalo, Melissa Scudder, AFC Board of Directors
