LOTS of holiday recipes, community giving, what is a co-op?, love notes from staff and our new Inclusive trade program.
THANKS TO OUR CONTRIBUTORS
General Manager
Kenna Eaton
Managing Editor
Andrea Stafford
Layout & Design Christopher Bunch
Contributors
Andrea Stafford, Kenna Eaton, Amanda Milholland, Jon Steinman, Loren Alexanian, Sidonie Maroon
Board of Directors
Owen Rowe, David Dunn, Sasha Kaplan, Logan Henderson, Diana Grunow, Debra Kronenberg, Rufina Garay, Lisa Barclay
Around The Table is published by The Food Co-op.
If you are interested in contributing content for Around The Table, please contact marketing@foodcoop.coop to discuss your article idea. Articles should include stories about food, community, sustainability, or cooperation.
INDEX
3: FARMER FUND FEEDS THE FUTURE
4-5: NATIFS, NATIVE FOODWAYS, & FIELD DAY SALE
6-7: A MORE INCLUSIVE PORT TOWNSEND
8: INCLUSIVE TRADE
9: BEANS FOR BAGS NOMINATIONS
10: WHY IT’S GREAT WORKING AT THE CO-OP
11-12: LOVE NOTES TO THE CO-OP FROM STAFF
13-14: THE CO-OP DIFFERENCE
15: FARMER FUND APPLICATIONS
16: FARMER FUND REPORT
17: 2024 HOLIDAY GUIDE
18: LOCAL GIFTS
19: VEGAN CHEESE BOARD
20: A NOTE FROM THE FOOD BANK
21: HOLIDAY MEALS
22: TURKEY TALK
23: A TASTE OF TRADITION
24-31: HOLIDAY RECIPES
SASQUASH & FRIENDS ARE HIDING ALL
THOUGHOUT THIS EDITION OF AROUND THE TABLE! CAN YOU FIND THEM?
FARMER FUND FEEDS THE FUTURE
BY KENNA S. EATON, GENERAL MANAGER
We’re super excited by the response from you, our members to our new Farmers Fund Grant program. Our thanks to everyone who has donated at the register over the past 9 months—you are all so generous, it really warms my heart, and hopefully it will do even more and strengthen our local farmers and producers.
To re-cap we were finally able to make the question of donating at the register almost automatic, so that it pops up at the time of payment. Since 93% of all transactions are electronic the opportunity to further help our local farmers is now a super easy choice-- yes, or no? No shame if you say no, we get it. But if instead you opt to say yes, well that can really add up. In fact, since the beginning of the year we have collected over $79,000. Holy toledo! That is impressive!
Now for the fun part- -we get to give that money to those very same local farmers and producers you support year-round, and maybe a few new ones. Each fall, farmers and other local food producers will submit grant proposals, and the Co-op board’s Community Engagement Committee (CEC) will choose one or more recipients for the funds, depending on much we have collected that year. Our goal is to both strengthen our local food shed and increase access to good food. The applications for grants opened this month, October, and the CEC committee is already hard at work evaluating the submittals. They’ll use a matrix to help them select the recipients, with criteria that includes how it will benefit their business and how it will help the resilience of our local agricultural economy. Preference will be given to those projects that increase diversity, those that nurture historically marginalized communities and/ or farmers or producers, projects that increase environmental sustainability, regenerative farming and cooperation! That is a hefty list of criteria, but our committee is dedicated to finding great projects that truly can feed our future.
Funds collected January through September, on our website and at the register through our Change For Change program are designated for the Farmer Fund, in October they will be invested in our Co-operative Endowment Fund (those will end up in our GROW fund), and November through December, we’ll collect funds for the Jefferson County Food Banks.
Personally, I love the way our dollars will be put to great use, helping local farmers and producers do what they do best, helping us nourish our community. Thanks for being part of something greater than just us, and that’s the cooperative economy.
Yours in community, Kenna
Oct. 30 – Dec. 3 Shop Co+op Deals on Field Day product s for each product sold we’ll donate 5¢ to NATIFS! Scan the code to learn more Shop Co+op Deals on Field Day Products
Oct. 30 –Dec. 3 for each product sold 5¢ WILL BE DONATED TO NATIFS! SAVE ON 270+ FIELD DAY ITEMS!
NĀTIFS is a nonprofit organization founded by Lakota Chef Sean Sherman (known as the Sioux Chef), dedicated to revitalizing Indigenous food systems and promoting cultural preservation within Native American communities. Through initiatives like the Indigenous Food Lab, NĀTIFS offers training programs, educational workshops and support for Indigenous entrepreneurs to empower individuals and foster economic development.
By addressing economic disparities, food insecurity and the loss of Indigenous food knowledge, NĀTIFS aims to restore health, wealth and cultural identity to Indigenous populations. The organization’s commitment to promoting Indigenous foodways education, facilitating food access and revitalizing ancestral knowledge underscores its mission to create positive social impact and support underserved communities.
Gathering with family and friends for a Thanksgiving meal is a familiar ritual for many people, and we strive to serve our entire community well during this busy time of year. In recognition that the story of the first Thanksgiving perpetuates an inaccurate and harmful version of history, our co-op is joining food co-ops across the country to make a collective donation to North American Traditional Indigenous Food Systems (NĀTIFS) this November. Food co-ops will donate $0.05 for every Field Day product sold during this promotion.
This November, get ready for gatherings with friends and family with big savings on all Field Day products at the co-op. Save on more than 270 Field Day items — from maple syrup to wild-caught tuna to paper towels — from Oct. 30 through Dec. 3. Field Day is our value brand that offers high-quality, delicious food and household products at more affordable prices every day through Co+op Basics, making this savings event even more spectacular. Our lowest prices will be even lower!
Stock up on staples like rice, pasta, beans and olive oil. Save on tons of spices and herbs, as well as baking essentials including sugar, vanilla and chocolate chips. Find the foods you want for holiday meals, like gravy, pumpkin puree and stuffing mix.
To learn more about NĀTIFS, visit natifs.org. If you want to get involved, follow NĀTIFS on social media, sign up for the NĀTIFS newsletter or make your own donation. You can also lend a hand by sharing their mission and vision on social media with your friends and family.
Taking advantage of low prices on Field Day items not only saves you money, but it also supports the vital work that NĀTIFS is undertaking. If you are interested in doing more, consider learning about and supporting the initiatives of Indigenous people in your local community. Start by visiting Native-land.ca to learn whose ancestral land you live on.
DISASSEMBLE TO CREATE ANEW: A MORE INCLUSIVE UPTOWN PORT TOWNSEND
BY AMANDA MILHOLLAND, JCFM EXECUTIVE DIRECTOR
When deep cleaning, I often have a moment (or many) when I look around and am overwhelmed by the mess. You take everything out of a drawer to wipe it down and remove those greasy fingerprints (yes, I have young kids). There it is, all my silverware on the counter in a great big mess, along with every wooden chopstick, popsicle stick, toothpick, and dust bunny that accumulated since my last deep cleaning. In these moments, I remind myself that sometimes we have to tear things apart in the process of creating something beautiful, welcoming, and fresh.
If you have visited Uptown Port Townsend recently, you may have had a similar experience. Last Saturday, we scooted some of our market businesses further from the curb on Tyler Street to make room for gravel sections of the road, a large metal plate in front of Pane D’Amore Artisan Bakery, and the clawed head of an excavator. Several market visitors have asked me my opinion about the trees taken down on Tyler Street and the cut-up sections of the road and sidewalk. Like with the silverware on the counter, I know the mess is moving towards something fantastic, and I am excited about what the City of Port Townsend and its partners are building.
So, what is happening in Uptown Port Townsend? The City of Port Townsend and PUD are working together to improve accessibility in Uptown Port Townsend in response to requests from the Jefferson County Farmers Markets (JCFM) and Disability Awareness Starts Here! (DASH). The PUD is replacing old electrical lines (putting them underground) in preparation for the City to start work repairing Tyler and Lawrence Street sidewalks. This project in one of two major improvement projects planned for Uptown Port Townsend this year and next spring. The work that is in process now, “the Lawrence Street Pedestrian Improvements Project,” includes sidewalk demolition and replacement, construction of new ramps and intersection concrete bulb-outs that are ADA-compliant. The project will additionally include catch basins and stormwater swales, pavement re-striping, pavement patching and tree planting.
Now, let’s back up and look at how we got here. The root of the problem is the age of our roadways and the lack of funds for road maintenance over the past 20-25 years. Cuts to taxes for road maintenance resulted in empty coffers for the maintenance needed to uphold our aging infrastructure and roadways.
The 600 block of Tyler Street between Lawrence and Clay has been the home of the Port Townsend Farmers Market since 2003. In the spring of 2023, JCFM invited DASH, a local nonprofit serving and made up of people with disabilities, to assess the accessibility of the Port Townsend Farmers Market (PTFM). With a volunteer team, DASH has successfully employed community advocacy and education to improve access to Jefferson County public places and programs and educate the community about why and how good access makes sense for everyone.
The PTFM got low marks in DASH’s assessment, but not because of the market itself. The accessibility challenges were primarily with the road and sidewalk on Tyler and Lawrence Streets. The sidewalk next to the PTFM has two ADA-accessible curb cuts while the remaining six curb cuts at the Tyler and Lawrence intersection and on the 600 block of Tyler Street are not accessible. The sidewalks leading up to the market on Lawrence Street have been broken by tree roots. One of the transits stops closest to the market is at the bottom of a steep hill, making it very challenging for folks who use a walker or wheelchair to get to the market located at the top of the hill. Additionally, the Tyler/Lawrence crosswalk and sections of the road are crumbling.
Moving towards a more accessible uptown is critical for our local farmers market, community, and economy. The PTFM provides a vibrant marketplace for 80+ local farm and artisan businesses and attracts as many as 3,500 visitors to uptown Port Townsend on Saturdays April through mid-December. Participating small businesses rely on direct-to-community sales including to people with disabilities. And community members rely on the market for food, connection, and employment. Additionally, Lawrence and Tyler Streets are the home of several brick-and-mortar businesses that attract daily visitors and make up part of the backbone of our local economy. Our full community should be able to access Uptown Port Townsend and the City of Port Townsend is working towards making that possible.
The city is addressing Uptown accessibility issues through two grant-funded improvement projects. While the Lawrence Street Pedestrian Improvements Project focuses on sidewalk and ramp improvements, the city additionally plans to resurface Tyler Street from Lawrence to Jefferson, hopefully next spring. It may look like a mess now, but it is a productive mess moving towards a more inclusive uptown. Please join me in celebrating the progress the City of Port Townsend is making towards creating a more accessible community. Thank you, City of PT, DASH, Jefferson Transit, the Port Townsend Main Street Association, and PUD for your efforts to create a welcoming Uptown.
Diversity is Strength
Tucson Tamale
Hispanic-owned
Diversity is Strength
Diversity is Strength
In 2008, Todd and Sherry Martin founded Tucson Tamale. Sherry grew up in a loving, loud and large Mexican-American family that handed down the family tamale recipe and tamalada (tamale-making party) tradition. Inspired by her family recipes, Todd and Sherry transformed this ancient Latin tradition with an eye on healthier and cleaner ingredients. Today, this husband-and-wife team continue to make awardwinning tamales, spreading the joy one handmade tamale at a time.
Alaffia Black-owned
In 1996, a young man from Togo, West Africa, met a young woman from rural Washington state. Inspired by a shared calling to do right by the world, Alaffia, a social enterprise, was born. Founded in 2003, Alaffia continues to redefine the natural products industry through its values of beauty, equality and empowerment, fair trade,and safe, efficacious hair, face and body care. Alaffia’s products are made with fair trade ingredients sourced from womenled cooperatives in West Africa. With their partner organizations on the ground in West Africa, the current mission focus is on maternal care, school construction, reforestation and potable water.
veterans.
Support Inclusive
Trade
Co-ops around the country are committed to fostering diverse and inclusive communities. Look for this mark to find brands owned by people who identify as women, BIPOC, disabled, LGBTQIA+ and veterans.
Badger Woman-owned
Badger founder Bill Whyte worked as a carpenter, and his hands would suffer in the frigid New England winters. One night, he mixed some beeswax and olive oil to create a simple herbal balm. It helped his hands so much he decided to share it with everyone he knew. Bill and his wife Katie started hand-filling tins of the original Badger Balm in their kitchen. Twenty-five years later, Badger makes nearly 100 products, has over 80 employees, and sells in 15 countries. Still familyowned and operated, the company is now led by second-generation family owners and collaborative executive officers Emily and Rebecca.
Look for great deals on Inclusive Trade brands and products in our Co+op Deals flyers!
Many of the Inclusive trade profiles you see throughout the store are featured through our Co+op partnership with the National Co-op of Grocers. To continue this work a little closer to home, we will be giving our LOCAL vendors the option to opt into this program over the next few months. Local profiles will be updated in store with inclusive trade callouts as they come available.
Vendors can reach out to Marketing@foodcoop.coop with questions.
2025 BEANS FOR BAGS
We reward sustainability efforts by giving 8 cents back for each reusable bag used. You can either keep the credit or choose a bean. What’s the bean for? Each one represents 8 cents, which you can donate by dropping it into one of three jars supporting local nonprofits. Two nonprofits rotate every two months, while the Jefferson County Food Bank is supported year-round. Nonprofits are nominated by member-owners and selected by a committee. Nominate nonprofits here: www.foodcoop.coop/beans-for-bags
Why it’s great working at the Food Co-op
BY LOREN ALEXANIAN, MARKETING ASSISTANT FOR THE FOOD CO-OP
Hello, my name is Loren Alexanian, I’m 52 years old, a member of the LGBTQ+ community and have shopped at The Co-op for over 20 years - when visiting from Seattle or in the last 8 years while living in Port Townsend. As of this November, I will have worked for The Co-op for 2 years, in the marketing department.
Some of the obvious things that are great about working for The Co-op are things like the compensation (hourly rates that are higher than at other Co-ops in our northwest region) and the good benefits they provide, which includes the EAP (Employee Assistance Program). These are foundational items in a job and are things we all need.
A primary reason why I enjoy working at The Co-op is that I get to be me - fully out and expressed! There are still places in this world where being me is not OK. Having lived and worked in Houston, TX for many years, it was made clear to me that being out at work was not always safe. I never have to hide who I am at The Co-op, and I feel supported.
Another reason why I love working at The Co-op is the people I work with - my co-workers and team-mates. The diversity of people who work here is incredible — or better said, everyone who works at The Co-op is unique and different and diverse in their own way, and I celebrate that.
Having spent time with my Autistic nephew over the years, and now recently with the work I do at The Benji Project (my other job), I have learned a lot about how to perceive and relate with compassion to the people we encounter each day...the different cultures in which we’re raised, our unique abilities and preferences, our own life history as well as our ancestry, or simply the kind of day a person is having, one’s circumstances in that moment, all play a part in how we relate to one another in a given moment. I remind myself regularly that I do not know another’s full story, so I bring compassion to every encounter.
That said, I appreciate that my co-workers show up and meet me and interact with me in their job roles, regardless of what is going on for them. Sometimes that
is quick and to the point and other times it can include a few moments of relatedness. What I can say is that everyone I have directly interacted with has been kind and responsive - two of the best things I can ask for in a co-worker.
Lastly, I enjoy working at The Co-op because I appreciate the business model.
• Co-ops keep local money, local
• They employee local people
• They support local farmers and farms
• They support local food and product producers
• I absolutely love that they have over 900 products from either our direct area or from WA state! This helps the environment and cuts down on things having to travel great distances.
• The Co-op will never be sold for profit by any one person
• Profits the co-op makes either go back into the store’s infrastructure (aka the building) or returned to member-owners in the form of dividends.
Last month, I was out for six work days due to one of the various viruses going around. I’m always worried about my work when I’m sick - what am I missing, what was due that I’m not getting to, that my teammates are having to take on more work while I’m out, etc. Prior employers have pressured me to return to work before I’m fully recovered. On the fifth day of my recent absence, my supervisor sent me an email that was short and sweet “get well soon, take care, we got you!”
Ultimately, this is why I thrive working at The Food Co-op - “they got me!”
We asked staff why they love working at the Co-op, their answers are just
a small insight into the great community that the Co-op cultivates.
I get paid well. I work with fun, interesting, intelligent and kind folks, who really put their heart and soul into what we are doing here.
- Dave, Front End Manager
I believe that everyone should have access to healthy foods. The Food Coop is part of the community and supports it in a lot of ways. Employees are valued and treated as individuals; I think some have to work for a big corporation to understand the difference.
- Kristina, Senior Bookkeeper
Great People, Great food!
- Jacob, Meat and Seafood Manager
It’s a fun place to work and I like the people here. The produce is the best in the co-op compared to the other grocery stores.
- Crystal, Bookkeeper
I know our vendors & customers. I love to tell the stories about our products
- Deb, Store Inventory Pricing Manager
- Cathy, Cashier
I love working at the co-op because of my coworkers, providing excellent customer service and being surrounded about good food.
- Sebastian, Produce assistant team leader
- Beatrix, Cashier I
The Co-op Difference
A Q&A WITH JON STEINMAN, AUTHOR, GROCERY STORY
What’s different about shopping at a co-op vs. another kind of grocery store?
I’ll share my personal experience of spending money at a co-op. For every dollar I spend, whether it’s what I spend at the checkout of my food co-op, or the fees I incur through my credit union (also a co-op!), or the hiking shoes I purchase at REI, my experience is much less one of ‘expense’ and far more one of ‘investment’. After all, co-ops can’t profit off of their members. We’re owners after all. Many co-ops may very well be for-profit organizations, but 100% of those profits are returned back into the business or to members through a patronage dividend in the form of cash or store credit. One way I look at it, is that once a year, so long as my food co-op is profitable, my grocery store is effectively apologizing to me for charging me too much. In turn, my grocery store returns some of that excess. This has dramatically transformed my relationship to that moment of financial exchange. Regardless of how much I spend, I trust that all of it will come to benefit me, my family, and my community. No one outside of my community will extract that excess. It’s not an experience I have at most other businesses and certainly not at any other grocery store.
Why does it matter?
Oooh... that question deserves a book of answers (wink!). Before considering why food co-ops matter, it’s valuable to first consider why grocery stores matter.
I’ve invested almost 20 years into the investigation and exploration of global and local food systems and have come to a definitive conclusion – grocery stores are the most influential organizations shaping the future of food. If we imagine the food supply chain as a river, there are multiple points along that river where the river narrows. Each of those points is where no more than a handful of companies determine the flow of goods. These narrows include the agricultural commodity traders, food processors, food manufacturers, and finally, the grocery retailers. But the grocers exercise a unique form of control. They determine which foods are available to us as the end consumer. In that way, they determine everything that happens upstream – the shaping of the entire food system. Grocery stores are gatekeepers – deciding which foods make it to market, and which don’t. What I love about the cooperative model, is it places consumers into that all-important and mightily
powerful gatekeeper role. By enabling consumers to literally own their grocery store alongside thousands of their neighbours, consumers are no longer at the mercy of private interests deciding the future of food. We do.
I must also mention the power of the cooperative model. We are at a pivotal moment where concentration of ownership of the businesses and services that we most depend upon is at an all-time high. Social media is a cautionary example of what an unregulated and unrestrained industry of importance can become in short course, whereby a few private interests are left to command what have become essential platforms for many people and businesses. Grocery stores are also essential. They are the primary point of access to nourishment and health. As food system gatekeepers, they also shape the planet and our climate. While we can certainly advocate for government to hold grocery retailers accountable for their scope of influence, the cooperative model allows for people to take on that role immediately. Co-ops democratize the economy.
Can you tell us just a little about the history of co-ops in the U.S., and where we are now?
Co-ops of all types have historically formed during periods where dominant systems either fail, or when it’s recognized by enough people that those systems aren’t serving their needs. Rather than rely on government or the private sector, the people most affected come together to steward these needs. This is the origin of the Black-led agricultural co-ops of the late 19th and early 20th centuries, the Antigonish Movement of credit union formation in early 20th century Canada, and the food co-ops of the Great Depression and the 1960s/1970s. What ties the many historic waves of co-op development together, is they’re often a response to periods of collapse, discomfort, or deep concern for the future.
What then of today’s development of co-ops?
There has been a surge of interest and development in community-owned grocery stores throughout the previous 18 years – 175 new food co-ops to be exact. Much of this interest has emerged out of a concern for the future, particularly, a recognized need to develop grocery stores that prioritize human and environmental health over profit. Another interest in the cooperative model has also arisen out of discomfort, where urban and rural communities have lost access to full-service grocery stores within a reasonable distance from their homes. A particular wave of this interest is in predominantly Black communities, where historic racist policies like redlining had discouraged investment. The effects of these policies continue today. These conditions are what recently inspired the successful development of Gem City Market in Dayton, Ohio (2021), the Dorchester Food Co-op in Boston (2023), and the Detroit People’s Food Co-op (2024). All of them are in predominantly Black, underserved communities.
What are some of your takeaways from your research on grocery co-ops? Anything the co-op members would be surprised to learn?
The U.S. food co-op community is unlike any on earth. This often surprises people both in the U.S. and here in Canada where I live. Food co-ops can certainly be found in many countries, but the scale, diversity, and influence of the American food co-op movement is distinctly different. I’ve visited over 150 of the 320 food co-op locations across the U.S., and each of them is a unique expression of their community’s needs. Same goes for the newest co-ops that have formed in the previous 18 years. Nowhere else on earth have so many communityowned grocery stores been developed in this period.
As a point of contrast, with the exception of a handful of inspiring attempts that sadly failed, new food co-op development here in Canada has been but a comparative trickle. Canada certainly does have a substantial network of independent food co-ops from coast to coast to coast, but unlike the U.S. food co-ops, their presence hasn’t compelled much new development to help stem the tide of increasing market concentration among Canada’s privately-owned chains.
I’ve come to believe that the key characteristic of the American food co-ops that compels this growth, is embedded within their missions to change the food system. New food co-op development today – including development among existing food co-ops – is informed, inspired, and supported by these change-making missions. It’s what continues to motivate growth and evolution.
Next time you walk into your co-op, don’t forget that you’re walking into a revolutionary institution that’s changing the world.
JON STEINMAN is the author of Grocery Story: the Promise of Food Co-ops in the Age of Grocery Giants (New Society Publishers). He was an elected director from 2006-2016 of the Kootenay Co-op – Canada’s largest retail food co-op specializing in natural foods, serving as Board President from 2014-2016. His Grocery Story Press publishes resources to support the food co-op movement, including the FOOD CO-OP FINDER mobile app that assists consumers to find food co-ops nationwide. www.grocerystory.coop
A version of this piece first appeared in Sound Consumer (by PCC Community Markets)
FARMER FUND GRANTS ARE AVAILABLE! Applications for 2025 are DUE November 30th, 2024 For more information please visit FOODCOOP.COOP/FARMER-FUND HELPING LOCAL FARMS GROW WITH OUR FARMER FUND GRANTS! $79,276.67 in grants available for 2025
2024 Farmer Fund Report
A huge bushel of gratitude to all of our generous members who have helped us create this fund to support our local food shed and local farmers. As we get ready to launch our second annual Farmer Fund Grant cycle, we thought it would be good to reflect on last years recipients and how these funds helped them move forward in their work of producing food for our community. Last year we granted out $11,849 in funds to 6 local farms.
Goosefoot Farm used the Farmer Fund grant to purchase seeds, fertilizers, and equipment repairs, resulting in improved soil health and crop performance. By trying new seed varieties and using sustainable practices like cover cropping, they grew and distributed thousands of pounds of organic produce to local organizations, helping to support food security initiatives in the community. Additionally, they made key investments in their infrastructure, ensuring continued success for future seasons.
Hopscotch Farm used the Farmer Fund grant to purchase a Vegetable Preparation Machine, which has streamlined the production of pickles and relishes by reducing prep time by 30% and allowing for 20% more product per production day. Meghan’s efficiency increased, especially with cubing beets and slicing zucchini, and she has been able to meet growing demand with less stress. The machine has proven to be a valuable investment for her small business, enhancing production capacity and improving workflow.
Midori Farm used the Food Co-op grant to purchase durable flip-top totes for packing and delivering fresh produce, eliminating their reliance on wasteful waxed boxes. These totes return to the farm weekly, reducing the need for costly, one-timeuse boxes. The totes are easy to wash, stack, and transport, improving both efficiency and safety in handling produce. This investment has streamlined operations and benefits both the farm and its customers.
White Lotus Farm used the Farmer Fund grant to repair the roof of their micro-bakery, ensuring a safe space to continue baking gluten-free bread. Originally planning to purchase a bread slicer, Natalie shifted focus to the more urgent roofing issue. This project has allowed the bakery to remain functional, securing its future in providing fresh baked goods.
Longhouse for the People project focuses on Indigenousled revitalization in the Olympic Peninsula. The project emphasizes land stewardship, spiritual education, and restoring Indigenous food systems through the planting of native plants like camas and chocolate lilies. With support from the Farmers Fund, Naomi was able to acquire essential tools and equipment for the project’s implementation, furthering the longhouse’s role as a hub for cultural resurgence and community healing.
Woodbridge Farm, located in Chimacum Valley, has transformed 27 acres of neglected land into a sustainable sanctuary for community and environmental stewardship. With support from the Food Co-op’s Farmers Fund, Peter was able to acquire essential tools like soil block makers and other equipment to advance his zero-waste farming practices. These resources have been crucial in furthering his mission of sustainability, fostering inclusivity, and reconnecting people with the land.
HOLIDAY GUIDE
Turkeys, Meals, Recipes, Gifts, and More!
LOVIN' LOCAL GIFTS
VEGAN CHEESE BOARD
SIDGAL
BAKERI -
PUMPKIN SEED
CRISPBREAD
MIYOKO'S PLANT MILK CHEESE SPREAD
LOCAL APPLES
SIMPLE MILLS ALMOND FLOUR CRACKERS
BULK PISTACHIOS GRAPES
WEDGE
LOCAL PEARS
A
November and December Funds raised through our Change For Change program will be allocated to the NEW JCFBA Food Fund.
note from Patricia Executive director at the Jefferson County Food Bank Assosication
The Jefferson County Food Bank Association (JCFBA) is excited to announce the launch of the Food Bank Food Fund (FBFF). This is the first time in the Association’s 37-year history there will be a designated fund allocated towards food and essential infrastructure needed to get food into the community and to our neighbors in need. Our four food banks currently serve 3,400 households per month. The need for our services continues to grow and with this new fund we can meet this demand now and into the future. We intend to grow this fund in perpetuity. Our first-year goal is to raise $200,000.
For contributions made to the FBFF, 80% of the donation will go towards the purchase of food. The remaining 20% will go towards maintaining and building capacity of the infrastructure that helps us get food into the hands and households in need. This infrastructure includes maintenance of our truck fleet, refrigeration, warehousing, and equipment needed to grow and harvest produce with our community partners. The Port Townsend Food Co-op will be the lead sponsor of the FBFF with the round-up at the register campaign in November and December donations going towards the fund. The Fund officially launched November 1st. More information can be found at www.jcfba.org.
This fund is an excellent way to donate your IRA disbursement, allocate donor advised funds or to make a planned gift through your estate. We welcome donations of any amount.
HOLIDAY MEAL DEAL!
Want to host a holiday gathering but don’t enjoy the cooking or the mess? Don’t worry, we got you covered! Complete with all the traditional holiday fare, our co-op premade meals will not only impress your guests, they come without the prep time giving you more opportunity to hang with family and friends.
Serves 1
Turkey (WHITE) or Turkey (White-dark) or Ham or Field Roast (Vegan Option)
Gravy
Mashed potatoes
Coconut yams
Cranberry relish
Stuffing
Rolls
Green bean
Pumpkin Pie
$29.99
HOLIDAY DINNER PLATE
Serves 2-4 people
Turkey (WHITE) - 2 lb or (White-dark) 1 lb ea or Ham 2 lb or Turkey/Ham Combo 1 lb each or Field Roast (Vegan Option)
Gravy 16 oz
Mashed potatoes - 2 lb
Coconut yams - 16 oz
Cranberry relish - 8 oz
Stuffing - 4 muffin tins
Rolls - 6 rolls
Green bean - 1 lb
Pumpkin Pie - 1 large $84.99
Let’s Talk Turkey!
Mary’s Free-Range turkeys are raised on healthful grains and allowed to roam in areas four times the size of areas provided by the average commercial turkey ranch. Their highprotein diet provides the optimal amount of nutrients for the turkey to grow into bigger and more flavorful turkeys than those typically found at the supermarket.
NEW Frozen Free Range Turkeys at a Great Price.
We searched high and low to find a turkey that we could offer at a lower price this year, we understand that inflation is hitting hard but don’t want you to have to compromise your standards. Ferndale Farms has been raising free-range, antibiotic free turkeys for three generations, since 1939 so they know a thing or two about these birds. By raising birds out on grass and without the use of antibiotics, the Peterson family is excited to inspire a different pathway –for farming and our food.
NO Antibiotics Ever
Non-GMO Corn and Soybean Meal
NO Animal By-Products
NO Pesticide Treated Grains
NO Grains Grown with Chemical Fertilizers
GAP Rated Step 3
A Taste of Tradition
BY SIDONIE MAROON, CULINARY EDUCATOR FOR THE FOOD CO-OP
Today, Thanksgiving is a complicated celebration. Its complexity increases as we acknowledge the costs of colonization to Indigenous Americans. In 1863, during the Civil War, when President Lincoln proclaimed Thanksgiving a national holiday times were also complicated. The moment was significant, a turning point, with the Battle of Gettysburg in July, and the issuance of the Emancipation Proclamation.
It was a woman, Sarah Josepha Hale, who doggedly advocated for a day of gratitude across the nation. Before that time, people celebrated Thanksgiving on various dates and in different ways. It was a traditional harvest festival and seldom tied the story we know. It was Sarah Hale’s writings, during the Victorian era, that helped solidify the story of the Pilgrims and Native Americans sharing a meal as part of American folklore.
In his 1863 Thanksgiving Proclamation, President Lincoln emphasized several key points: National Gratitude, Unity and Healing, Recognition of Sacrifice, Reflection and Introspection and Prayers for Peace. Lincoln believed that a national day of thanksgiving could serve as a powerful reminder of resilience, unity, and the importance of gratitude during challenging times.
As someone passionate about creating memorable meals, I’m excited to share some of my favorite side dishes. These recipes draw inspiration from the rich history of Thanksgiving in the Victorian era, which significantly shaped the holiday menu we recognize today.
Time Travel to the Victorian Table
To appreciate the evolution of Thanksgiving side dishes, we need to time travel. The Puritans would not have recognized the Thanksgiving menu we enjoy today, which is heavily influenced by Victorian culinary traditions.
During the Victorian era, elaborate meals became a hallmark of hospitality, with ornate table settings and presentations.
The turkey emerged as the centerpiece of the meal, and side dishes like stuffing, mashed potatoes, and cranberry sauce gained popularity.
The tradition of serving pie after the meal also reflects the Victorians’ love for sweets.
While Thanksgiving has roots that predate the Victorian era, their culinary practices significantly shaped the menu we know today.
The French Influence: Elevating Side Dishes
The Victorian era witnessed the rise of chef culture, heavily influenced by French culinary techniques.
French cooking introduced sophisticated methods such as sautéing and braising, elevating the preparation of vegetables and side dishes.
The emphasis on presentation led to a greater variety of side dishes, often arranged artistically to showcase the chef’s skill.
New ingredients from around the world allowed chefs to incorporate diverse flavors.
Flavors of the Time: A Symphony of Tastes
Victorian cuisine placed a strong emphasis on balance and variety, aiming for harmony among sweet, sour, salty, and bitter flavors.
Contrasting flavors were important, with sweet dishes often paired with tangy sauces or pickled vegetables to create dynamic interplay.
They prized fresh, seasonal ingredients and highlighted their natural flavors using herbs and spices.
Sauces played a crucial role, adding richness and acidity, while exotic spices and herbs gained popularity.
Presentation and aroma were integral to the dining experience.
Modern Twists on Classic Traditions
While our Thanksgiving table has changed, I’ve learned much from Victorian sensibilities. All of their considerations come into play when I plan a menu or write a recipe. The fundamental difference is that now we often incorporate flavor contrasts within a single dish, influenced by Asian culinary traditions, which work well for modern tastes.
Kale Salad
Ingredients
2 big bunches of curly or red Russian kale, tender is best, remove the stems, cut fine—chiffonade into small pieces. (You can also use a mix of kale and sprouting broccoli, blanch both until tender.)
1 teaspoon sea salt for the water
1 cup Italian parsley, chopped
1 bunch scallions, thinly sliced
½ cup pepita seeds
½ cup grated parmesan cheese
Sweet Potato & Kale Salad
Ingredients
1 large sweet potato, diced with skins
Butternut Squash Salad
Ingredients
3 lb butternut squash peeled and cut into a medium dice
1 cup chopped parsley
Dressing
½ cup maple syrup
½ cup fresh lemon juice plus zest of whole lemon
⅓ cup avocado oil
1 teaspoon sea salt
Sweet Potato Casserole
Ingredients
2 cups mashed sweet potato, one large sweet potato
1 can classic unsweetened coconut milk (13.5 ounces)
½ cup brown sugar or 1 teaspoon monk fruit powder for a sugar free recipe
1 teaspoon sea salt
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
½ teaspoon whole allspice berries, ground
¼ teaspoon black peppercorns, ground
1 tablespoon fresh ginger paste
3 eggs
Topping
1 cup pecans (cashews are another option)
1 cup dates, chopped
1 cup unsweetened coconut flakes
2 teaspoons vanilla extract
Directions
1) Preheat the oven to 350 F. Butter a deep dish pie pan.
2) Using a food processor or Vitamix, pulse the pecans, dates, coconut and vanilla together into a coarse meal. Set aside.
3) Using a spice or coffee grinder, grind the dry spices together. Add sweet potato, coconut milk, sugar, salt, spices and eggs to the food processor or Vitamix and blend until smooth. Pour the mixture into the pie pan set on a baking sheet to catch drips. Sprinkle the topping over the top. Bake the casserole until set — about 45 minutes. Note: Cover the casserole with foil or a large metal bowl after the first 15 minutes. Remove the foil or bowl for the last 10 minutes.
Cranberry Mandarin Sauce
Servings: 6. Total time: 15 minutes
4 small mandarin oranges
3 cups cranberries
1/2 cup maple syrup
1/2 teaspoon vanilla
1. Peel, separate and remove the pith from the mandarin segments, and place in a two-quart pot.
2. Add the cranberries, syrup and vanilla and stir. Place over high heat and bring to a boil. Reduce the heat to a simmer and stir frequently for about eight minutes.
3. When the cranberries have popped and the sauce has thickened slightly, remove from heat and let cool.
4. Transfer to a storage container and refrigerate. Keeps, tightly covered, for a week.
Pro Tip: Shop Field Day for these ingredients
Maple-sage Roasted Vegetables
Servings: 6. Total time: 50 minutes
4 cups winter squash (about 3 pounds)
4 medium parsnips, peeled
1 pound sweet potatoes, peeled
2 tablespoons olive oil
2 tablespoons fresh sage, minced
1/2 teaspoon salt
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1. Preheat the oven to 425 F.
2. Peel and seed the squash. Cut the vegetables into uniform ½- to ¾-inch cubes so they will roast evenly. You’ll have about 9 cups of raw vegetables.
3. Combine the vegetables in a large bowl and toss with oil, sage and salt. Spread on two large sheet pans and roast for 20 minutes
4. While the vegetables roast, stir the maple syrup and apple cider vinegar in a cup. When the vegetables are tender, drizzle with the syrup-vinegar mixture and use a metal spatula to gently stir. Roast for another 10 minutes.
This side dish is perfect for a harvest celebration alongside roast turkey or brisket.
Pro Tip: Shop Field Day for these ingredients
Home-baked Gifts
Looking for a simple, thoughtful gift idea? These irresistible holiday treats are sure to delight.
1. Preheat the oven to 375 F. Line two sheet pans with parchment paper and reserve.
2. In a stand mixer fitted with the batter paddle, orin a large bowl using an electric mixer, cream the butter. When soft and light, add the brown sugar and beat until fluffy, about 2 minutes. Add thepeanut butter and beat to mix; scrape the bowl.Add the vanilla and egg and beat until smooth.
3. In a medium bowl, stir the flour, salt and baking soda. Then, with the mixer on low speed, stir into the butter mixture. Scrape the bowl and continue until well mixed.
4. In a medium bowl, mix the sugar and cinnamon and reserve.
5. Portion rounded tablespoon-sized scoops of dough, roll between your palms to make a ball, then drop each one in the cinnamon sugar and roll to coat. Place each dough round on the sheet pan, with 2 inches of space between. When all the ballsare on the pan, use a fork to gently flatteneach one, making a fork mark across the top.
6. Bake for 9 to 10 minutes, just until puffed and lightly golden. Cool on racks before storing. Stored in an airtight container, the cookies keep for a week at room temperature.
Reprinted by permission from grocery.coop. Find recipes, plus information about your food and where it comes from at grocery.coop.
1. Line two baking sheets with parchment paper. In a large bowl, whisk together flour, baking powder and salt. In a separate bowl, beat butter and sugar with a mixer on medium-high speed until light and fluffy. Beat in egg yolk and vanilla. Reduce speed to low. Add flour mixture, and mix until combined.
2. Roll dough in 1-inch balls, and place 2 inches apart on parchment-lined baking sheets. Press an indentation in each cookie with your thumb. If the edges crack a little, just press them gently back together. Chill the pans for 30 minutes. While the cookies chill, preheat the oven to 350 F.
3. Use a teaspoon to fill the indentations with jam. Bake for 8 minutes, then switch the position of the pans between upper and lower racks and bake for about 8 to 9 minutes more, until the cookies are lightly golden on top.
4. Place the pans on racks and allow the cookies to cool for 5 minutes, then transfer the cookies onto the racks to cool completely. Store in an airtight container for up to one week.
1. Preheat the oven to 350 F. Line a cookie sheet with aluminum foil. Place the crackers on the foil-lined sheet, with their edges touching. In a small saucepan, melt the butter over low heat, then stir in the brown sugar. Turn the heat to medium high, bring the mixture to a boil, then reduce heat to simmer, stirring occasionally, and cook for 10 minutes until the sugar has melted. Pour the sugar mixture over the graham crackers, and spread with a spatula to cover evenly.
2. Sprinkle with pecans and bake for 10 minutes, until bubbly. Place pan on a cooling rack and use the tip of a spatula to nudge the crackers apart. Sprinkle with coarse salt. When the pan has cooled, melt the chocolate and drizzle it over the crackers. Let cool until firm; remove from the pan, and break into pieces. Store, tightly covered, at room temperature for up to a week.
Line a gift box or cookie tin with tissue paper and arrange the baked goods inside. Tie a colorful ribbon or bakers twine around the outside for a festive flourish.
