Around The Table: Summer Bounty by ptfoodcoop

AROUND THE TABLE

SUMMER BOUNTY: MOCKTAILS, MEET THE BOARD CANDIDATES, LOCAL GIVING AND EATING BY THE NUMBERS, FARMER UPDATES AND SUMMER MUST HAVES

General Manager

Kenna Eaton

Managing Editor

Andrea Stafford

Layout Christopher Bunch

Copy Editor

Lisa Barclay

Contributors

Amanda Milholland, Andrea Stafford, Juri Jennings, Kenna Eaton, Kate Nichols, Lisa Barclay, Loren Alexanian, Sidonie Maroon, Cameron Jones

Board of Directors

Owen Rowe, Juri Jennings, Michael Flowers, Lisa Barclay, Dave Dunn, Cameron Jones, Sasha Kaplan

Around The Table is published by The Food Co-op on a quarterly basis and comes out in the winter, spring, summer, and fall. 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.

TURNIP & VOTE

The voting period is June 26 - July 10! For more information please visit www.foodcoop.coop/board. Attend our Annual General Meeting on June 26 via Zoom to hear about the last year of Co-op business as well as a very special “meet the candidates” session at the end of the meeting.

STRENGTHENING OUR FOOD SHED THOUGH COOPERATION

BY KENNA S. EATON, GENERAL MANAGER

The theme of this issue is Bounty. Feeling stuck for words, I checked the Merriam-Webster Dictionary (online version, it’s true) and found this definition: liberality in giving: Generosity.

It’s easy to appreciate the bounty of the land and sea this time of year, with the abundance of fresh local food in our store and on our tables, but I was looking for something a little bit different. I was thinking about how our local food shed—our food system—is reflective of a cooperative. We’re working together to grow our local food system, to change the paradigm and improve resilience. We need to protect and hopefully nourish all facets of our food shed—from soil, water, and sunshine to people and tools—to feed our community, much like our Co-op does.

Cooperatives, as an ownership structure, rely on the values of self-help, self-responsibility, democracy, equality, equity, and solidarity. The very same values can be just as important in fostering bounty. If we don’t do the work ourselves, no one will do it for us. And if we don’t steward and advance the values of democracy, equality, equity, and solidarity, we may lose them.

As a business, we give generously to our community in many ways. Our staff dedicate time to helping local vendors develop their products so they can then take them to market. We work tirelessly with our community partners, like

the LandWorks Collaborative and the Jefferson County Land Trust, to steward new farms and farmers. And we are proud sponsors of the Jefferson County Farmers Markets, another great opportunity for our local vendors to get their products directly into the hands of consumers and strengthen their own resilience.

Now we are collecting donations from you, our generous members, to go directly to those producers looking to try something new; to buy a new tool to help them be more effective with their limited resources, or be more regenerative farmers, for instance. Last year, we raised $2,500, but this year, with the new donation button at the check stands, it is closer to $10,000 every month—wow, that’s impressive! And generous. It truly reflects the bounty of living in such an amazing place. Thank you!

Sharing The Bounty

BY AMANDA MILHOLLAND, JEFFERSON COUNTY FARMERS MARKET

Sharron, a senior on a fixed income, utilizes the Supplemental Nutrition Assistance Program (SNAP/EBT) to help cover her monthly food needs. However, in February 2023, when Pandemic-EBT ended, her monthly food budget dropped by $95 to $15 per month in SNAP/EBT. This sudden change plunged Sharron and thousands of other community members into a food crisis.

The name used in this article is made up. However, Sharron’s story is a common one in Jefferson County. With about 11% of the county population (3,696 people) living below the federal poverty line, food insecurity stresses individuals and families county-wide.

At the Jefferson County Farmers Markets (JCFM), we strive to strengthen community food security with nourishing, locally grown and made food by providing three food access programs: SNAP Match, Women Infants and Children (WIC) and Senior Farmers Market Nutrition Program (FMNP) Match, and VegRx. Through SNAP Match, shoppers double the first $30 they spend on their EBT card daily, with an extra $30 good for farm-fresh food. JCFM provides $30 in matching per season to children, families, and seniors using FMNP. VegRx, led in partnership with Jefferson Healthcare and the Food Co-op, supports children up to 18 years of age who receive Apple Health with $20 monthly to spend on fresh produce at the farmers market (while supplies last).

These programs empower our community members with low incomes to access fresh, locally-grown food by stretching their food benefits. At the same time, these programs support local farms and small food businesses, strengthening our local economy, creating jobs, and supporting our local food system. Duckabush Mushrooms is one business that owes part of its success to the JCFM food access program. Co-owner Jason Malony shares that his small Brinnon-based mushroom farm earns as much as ⅓ of its Market revenue through sales of mushrooms and honey to shoppers using food access dollars. This income is critical to keeping his farm operational. At the same time, Jason loves providing nutrition-dense foods to our community.

The Port Townsend and Chimacum Farmers Market are bursting with beautiful food. It is our great pleasure to share the bounty of our farms and kitchens with our community. Support for the JCFM food access programs comes from a United States Department of Agriculture and Washington State Department of Health grant, Give Jefferson, and donations from local businesses and individuals. Thank you, Food Co-op, Jefferson Healthcare, Kristin Manwaring Insurance, 1St Security Bank, and Kitsap Bank, for empowering our neighbors to bring home the season’s best. SNAP, WIC and Senior FMNP shoppers and VegRx participants, thank you for keeping your grocery dollars in our local economy! We appreciate your support. Support JCFM’s work nourishing our community with a donation today to our food access programs at: jcfmarkets.org/ donate. Sign up for the JCFM weekly newsletter at jcfmarkets.org/ to find out what’s fresh at your farmers market. See you at the Market! Saturdays, 9am-2pm, Tyler Street; Sundays, 10am-2pm on the grass at Chimacum Corner Farmstand.

Chimacum Commons- A Vision for Food System Workers Housing

BY KATE NICHOLS, FOOD CO-OP MEMBER

In an exciting recent partnership, Jefferson Land Trust and Olympic Housing Trust are collaborating on a project that intends to provide affordable housing for food system employees, with a focus on farm workers, at the Land Trust’s Chimacum Commons property.

The Land Trust bought about 16 acres near the Chimacum Corner Farmstand in 2014, calling it “Chimacum Commons”. The land appears to be part of the ancient Chimacum Prairie, which colonial farmers converted for agricultural use. The Land Trust’s vision of preserving this property was threefold: stewarding the farmland, protecting Chimacum Creek habitat, and partnering with an organization for food system worker housing. Affordable housing for local farm workers supports the Land Trust’s mission to keep protected farmland in production. After the Land Trust purchased the land, they had several conversations with other groups to explore developing such housing on the property, but at the time, no other organization was able to step up.

In 2021, the urgency of farm worker housing for the small farms that the Land Trust preserves became ever more apparent, so they restarted their search for a housing partner. In the spring of 2023, the Olympic Housing Trust (OHT) was in the position to become that partner. OHT’s work is based on a model of building and stewarding permanently affordable housing. A Memorandum of Understanding was signed in June 2023 between the organizations outlining the vision and emphasizing the shared values of preserving the land and building housing that is accessible and affordable for generations to come.

The Land Trust contracted with OHT to perform the initial project tasks which included: establishing a shared vision, determining best housing types for the project, drafting basic site plan, initiating conversation with the county, drafting project timeline and construction budget, and outlining eventual ownership model. OHT has completed all the initial tasks, and now the Land Trust and OHT are planning Phase 2 of the project together. Conceptual designs so far include different types of housing for about 35 bedrooms. The future of the housing project will reflect the understood community need, the ability to secure funding, and the associated land use regulations.

Presently, OHT is conducting a survey to determine the needs of housing for food service workers. Please fill out the survey on their website if you work in the food industry at www.olympichousingtrust.org/chimacumcommons

This project offers the possibility of affordable housing for farm and food systems workers that Jefferson County needs to remain a productive agriculture county. As a grassroots housing organization OHT relies on partnering with other organizations and community leaders to help fund and pursue this project.

BOATERS BOUNTY

Snacks for sailing the Salish Sea

PERFECT PICNIC

Plan a pleasant party in the park with your perfect pal and some local provisions.

TREATS FOR THE TRAIL

Take your adventure to new heights with protein powered treats.

Watermelon-Mint Frosé

Serves 4. Total time: 10 minutes, plus freezing time

3 cups cubed seedless watermelon

1 cup frozen strawberries

2 cups rosé wine, apple juice or ginger ale

12 large mint leaves, plus more for garnish

1. Place the cubed watermelon in a freezer container and freeze.

2. Just before serving, combine the frozen watermelon, strawberries, rosé and mint in a blender. Secure the lid and blend until smooth.

3. Serve immediately, garnished with a sprig of mint.

Add some fun to your frosty beverages

Nice ice

Drop fresh berries, lemon slices or sprigs of mint into an ice cube tray before filling it with water and freezing.

Cool cucumber

Using a vegetable peeler, slice long ribbons of cucumber to add to lemonade or simply a glass of water.

Pineapple-Lime Mocktail

Serves 2. Total time: 10 minutes

Ice cubes

2 tablespoons fresh cilantro leaves, plus 2 sprigs for garnish

1 cup pineapple juice

1 tablespoon fresh lime juice

2 teaspoons agave syrup

1⁄2 cup sparkling water

2 pineapple wedges for garnish (optional)

1. In a 2-quart measuring cup or pitcher, place a handful of ice cubes and add the cilantro leaves. Use a muddler or a wooden spoon to vigorously stir the mixture, bruising the leaves to release their flavor.

2. Stir in the pineapple juice, lime juice and agave and mix well, then stir in the sparkling water. Strain into two highball glasses and serve garnished with a pineapple wedge and a sprig of cilantro.

Punchy pineapple and lime, with an herbal note from fresh cilantro, create a fruity, sparkling cocktail — no alcohol needed.

Very a-peeling

Thin strips of colorful citrus peel make an eye-catching garnish. Run the peel along the rim of the glass for a burst of flavor.

Spiral skewers

Thread orange slices and maraschino cherries onto wooden skewers, then freeze until you’re ready to serve.

Ginger-Peach-Lemon Spritzer

Serves 4. Total time: 10 minutes

2 large peaches or nectarines, pitted

2 tablespoons fresh ginger, coarsely chopped

1⁄2 cup fresh lemon juice

1⁄4 cup honey

2 cups kombucha or sparkling water

1. In a blender, add the peaches or nectarines, ginger, lemon juice and honey. Secure the lid and blend, raising the speed to high as you go. When the fruit is pureed and smooth, remove the lid and stir in the kombucha or sparkling water.

2. Pour into glasses and serve immediately.

This fizzy drink pairs the sweetness of ripe peaches and the spicy kick of fresh ginger. Pour over crushed ice and garnish with lemon slices for the perfect summer spritzer!

Berry Shrub

Serves 10. Total time: 24 hours; 30 minutes active

6 ounces fresh raspberries, blueberries or blackberries, washed

3⁄4 cup sugar

1⁄2 cup active apple cider vinegar Ice and club soda, to serve

1. In a 2-cup storage container with a lid, mash the berries with a wooden spoon. Stir in the sugar and vinegar, then cover and refrigerate for 24 hours.

2. Place a fine-mesh strainer over a bowl and strain the fruit, pressing with a spoon to extract all the liquids. Discard (or eat) the pulp.

3. Store the liquid in the refrigerator for up to a week, tightly covered, before serving. To serve, place 2 tablespoons of shrub in a glass, fill with ice, then add club soda to top it off. Stir and serve.

Cantaloupe-Ginger Mocktail

Serves 2. Total time: 10 minutes

3 cups cantaloupe, cubed

2 tablespoons agave syrup

2 teaspoons fresh ginger, grated

2 teaspoons fresh lime juice

1 ⁄4 cup sparkling water

Ice, to serve

4 mint sprigs

Cantaloupe for garnish

1. In a blender, place the cantaloupe, agave, ginger and lime juice. Puree until completely smooth. Makes about 1 cup. Add sparkling water and mix well with a spoon.

Red Sangria with Strawberries

Serves 1. Total time: 3 minutes

1⁄4 cup orange juice

cup orange juice

1⁄2 cup apple juice

cup apple juice

1⁄2 cup red wine

1 slice orange 1 strawberry, sliced

1 cinnamon stick and 1 mint sprig, for garnish

cup red wine 1 slice orange 1 strawberry, sliced 1 cinnamon stick and 1 mint sprig, for garnish

1. In a blender, place the cantaloupe, agave, ginger and lime juice. Puree until completely smooth. Makes about 1 cup. Add sparkling water and mix well with a spoon.

2. Divide between four glasses, add ice, stir and add a cube of cantaloupe as a garnish.

A quick spin in the blender with fresh ginger and lime turns cantaloupe into a lively, colorful mixer. Garnish with fresh mint.

1. In a 12- to 16-ounce juice glass, combine the orange juice, apple juice, red wine, orange and strawberry.

2. Stir with a cinnamon stick and garnish with mint sprigs. Serve cold.

Wine is the only alcohol in this simple sangria, pared down to make a single glass. Entertaining a group? Mix six times the juice and fruit with a bottle of wine. Choose a Spanish Rioja or a medium-bodied Pinot Noir.

Reprinted by permission from grocery.coop. Find recipes, plus information about your food and where it comes from at grocery.coop.

Red Sangria with Strawberries

Cantaloupe-Ginger Mocktail

MEET THE CANDIDATES

Logan Henderson, 2 year term

Food is medicine. It is a bridge of connection, a joy, a safe haven. Like connection, relationship, and community, we cannot live without it. Our bridges may look like kitchen tables, floors, tv trays, or beds that we fill with integral substance as much as the sweetness and spice. I hope to help play my part in the means of connection while on the board.

I moved to PT to grow as a person; more accurately, to become more of myself. This “becoming” cannot have happened without a community of loved ones to help me buy my first car to get here or a love long forgotten helping me find somewhere to lay my head each day. Days turn into weeks and months, and I meet new people to love. Sunrises come with breakfast, belly-laughs, and hot coffees around an old rickety table. Winter sunsets welcome hot chocolate beside burgeoning embers and tales of the past. I didn’t think I could find somewhere to fit here (and perhaps I still don’t) but that is not a hindrance. When you’re someone on the outside, you can see the things that are missing and need attention and care.

We notice and share these gaps with those who have access to tools of repair who cannot see the big picture from within because we can’t grow alone. And we shouldn’t. Interdependence is our survival. The myriad ways we can support one another is how we succeed.

Debra Kronenberg, 3 year term

Long before I moved to Port Townsend two plus years ago, I knew about the Co-op. On visits to Port Townsend over the years, I had been deeply impressed by the incredible produce section with fruits and vegetables one just didn’t see in the Northern Rockies. I had bought what had been difficult items for me to find in the bulk goods section. But more than that, I had noticed the influence of the Co-op in the creation and support of what makes Port Townsend a wonderful place to live. How the Co-op impacts our greater community is the best example I know of how much good applying a cooperative model can do.

I had a full and satisfying career practicing law, making land use decisions for my county, and trying cases for organizations, businesses, and government. Over the years, my clients were, among others, small grocery stores, environmental organizations, a small city, a state agency, victims of bias and prejudice, and many people from differing walks of life who had simply made a mistake. It’s the experience, knowledge and understanding from that career that I would bring to the Board.

For me, the Co-op is the heart of Port Townsend. Anything I can do to help make sure that the Co-op continues to thrive is what I want do. I strongly believe that if the Co-op thrives, Port Townsend will too. It would be a great honor to be able to contribute by serving on the Co-op’s Board.

Diana Grunow, 3 year term

My journey to applying for a board position with the Co-op started when I walked through the front door of the store for the first time. The smell of the hot bar, people laughing, and seeing all those organic vegetables just made me feel good. Last year, I sat in on the annual meeting and was impressed. Which led me to volunteering for a position on the Community Engagement Committee. Following that I sat in remotely on a few board meetings. The positive way the board interacted with each other was a big factor in applying.

I have had two careers. One with the State of Washington and the other federal. Within those two careers, I was able to chair or be a member of both the wellness and diversity committees. I also was a guest lecturer at the community college level. Both careers have taught me how to work with diverse people and backgrounds and to be respectful of both. I have experience with people having been a counselor for eight years. Helping them find solutions or just simply listening. In addition, I have budget experience and have written policy. That included soliciting other stakeholders and finding the best practices from other organizations.

Cooperation means being a partner, team player, and active participant. I can concede and support someone else’s point of view even if I don’t agree with it completely.

Cooperation also means reaching out to community growers/producers to further the Co-op’s goal to nourish the community.

Rufina Garay, 3 year term

In 2012, I fell in love with a beet (two-thirds the size of my head) from Midori Farm at the Port Townsend Farmers Market. It offered the taste of “terroir,” that earthy combination of mineral-rich soil, long days of sunlight, Pacific Northwest rain and winds, salty air; and the quality of qi that shines through well-cared for products grown in well-tended land. My family moved to Port Townsend in 2018 in pursuit of taste and flavor, and I quickly became a Food Co-op member.

Locally, I’ve used my creative and strategic talent and chef instructor experience to partner with the Farmers Market on market demos, collaborative programming for BIPOC and LGBTQ+ youth aimed at well-being, and a novel, collective, trust-based approach to support new and diverse vendors’ participation. I also served as a member of the Port Townsend Food System Resiliency Task Force during the pandemic where 15 organizations and leaders kept people and food systems safe, sustainable, and robust while maintaining equitable access to quality food. This work inspired my food podcast. As a lawyer, I also worked with others to preserve over 100 acres of agrarian land in Chimacum and assisted with land back work as a personal commitment to food security, farmers, and indigenous leaders.

Cooperation makes the impossible possible when we show up for each other with our gifts and common purpose. I would be honored to serve the community and the Food Co-op as an integral part of a healthy and holistic food system. at wellbeing, and a novel, collective, trust-based approach to support new and diverse vendors’ participation. I also served as a member of the Port Townsend Food System Resiliency Task Force during the pandemic where 15 organizations and leaders kept people and food systems safe, sustainable, and robust while maintaining equitable access to quality food. This work inspired my food podcast. As a lawyer, I also worked with others to preserve over 100 acres of agrarian land in Chimacum and assisted with land back work as a personal commitment to food security, farmers, and indigenous leaders. and holistic food system.

2023 FOOD CO-OP ANNUAL REPORT

2023 Year In Review

BY KENNA S. EATON, FOOD CO-OP GENERAL MANAGER

Some years it’s easier than others to remember the year that just past. For instance, 2020, the first year of COVID. It was pretty darn easy to remember the horrors of running a grocery store during unprecedented challenges. On the other hand, 2023 doesn’t feel quite so memorable. Yes, we’re still dealing with a volatile, uncertain, and complex marketplace—from sourcing product to supporting staff in a more difficult world— but some of that is beginning to feel oddly ordinary. I hate to say it, but it seems like the “new normal.” But looking back at my 2023 reports to the board helped remind me of our notso-normal challenges and successes. Here’s a short list in no particular order.

We added many more 60 Field Day products, offering more organic products at great prices. With these, plus Co+op Basics and BOGOs (Buy One, Get One free) sales, we aim to fill your pantry with affordable good food.

We researched and addressed the topic of heavy metals in dark chocolate.

We began revising our Ends, the Co-op’s major goals. The Board worked with our management team, and we had a fun, generative discussion about current and future directions for the Co-op.

We tackled the issue of a water pipe repeatedly leaking in our parking lot. Not once, not twice, but three times. We sincerely hope it’s fixed but worry it isn’t!

We refreshed our kitchen workspace, including cleaning, painting, and general repairs.

We brought in many new Local 5 products including bread, jams, pasta, ciders, seafood, soap, cookies, fruit syrups, cinnamon rolls, shrubs….

We mentored a PT High School Food Innovation class on how to bring a new local product to market.

We survived the construction of a new round-about (oval-about?), polished our concrete store floors, and restriped our parking lot.

We held our first staff party in four years—outdoors and under the stars at RainCoast Farms!

We created a new fund raiser for our local farms and found a new way to ask for your help at the checkout line.

We formalized the storage area at the front of the store with new storage solutions and found a way to bring back four (small) dining tables and chairs.

In between doing this work, we did all that “normal” work of keeping the shelves filled with good food, making great food in our kitchen, hiring new staff, saying goodbye to those leaving, working with community partners to help make our food system more resilient, creating content for our in-house newsletter and Community Cook, holding in-person classes, and generally keeping our business strong and financially resilient. And with unwavering support from our staff and members, it worked once again! We were able to generate a small profit (see the Treasurer’s report) and both reinvest back into our co-op, give a Gainshare to our staff, and recommend a patronage dividend, proving it really is true that we’re stronger through cooperation. Warmly, Kenna

BY LISA BARCLAY, BOARD EMERITUS

I first met Hanako and Marko of Midori Farm at the PT Farmers Market, many years ago now. I was drawn to their beautiful vegetables and admired their enthusiasm for what they did. They loved sharing the first tomatoes of the season or a new variety of bitter greens, and always had a recipe to share. Then I worked on the farm once a week for a few summers (until my knees said no), and I saw first hand the care they put into their work and into their farming community. Sustainable farming like theirs is crucial to a healthy community and planet, and difficult to scale up, which is yet another reason to support our small local farms.

Besides amazing vegetables, Marko and Hanako also make kimchi and other ferments. My favorite is Curtido, a slightly spicy ferment that adds zing to almost any dish with just a chopped tablespoon or two—from salads to soups to melted-cheese sandwiches. But try all their krauts to find out which is your favorite. And you don’t want to miss their seasonal Hungarian Hot Wax Fermented Pepper Sauce.

Originally, they planned to use their Farmer Fund grant to purchase a professional garlic peeler, to help with all the garlic they grow for their ferments, but in the end they realized their immediate need was for more sustainable, reusable veggie bins.

As a note, this year you won’t find Midori at the Farmers Market, because they are concentrating on their ferments and growing veggies for their CSA and local stores, like the Co-op, where you can also find their veggie starts in the spring. For more info and photos of the farm, check out their website at www.midorifarm.com

Hopscotch Farm + Cannery is decidedly small scale, which suits owner Meghan just fine. Farming a half acre enables her to use human-scale, regenerative methods, actually improving the soil as she grows her tasty vegetables. She sells some of those veggies at the Farmers Market and some she cans, one small batch at a time, which you can find at the Co-op. My personal favorite is her Salsa Verde, available in the fall. Her selections change with the seasons, so stock up when you discover your own favorites.

Meghan adds to our community’s resilience by providing nutritious vegetables and shelf-stable food, and also by using fruits and vegetables from other local farms—such as Kodama Farm, Stellar J Farm, and Chimalow Produce—in her jars of relish, jam, and pickles. I love how our local farms support one another—cooperation! As her business has grown, prepping all those veggies and fruits by hand has taken more and more of Meghan’s scarce time, so she will be using her Farmer Fund grant to buy a a Robot Coupe Vegetable Preparation Machine to cube, slice, and dice. Community-minded as she is, Meghan plans to share the processor with some other local food businesses, keeping it at the Market Kitchen.

Midori Farm LOCAL FARMER CHECK IN Hopscotch Farm

So look for Meghan at the Farmers Market (next to Stellar J) and the Co-op, or sign up for her flexible CSA. Check out her website at www.hopscotchfarmpt. com where she also offers classes in canning and food preservation as well as farm consulting services to help new farmers create low-cost systems for their own micro farms.

FARMER FUND FEATURE

BY CAMERON JONES, BOARD VICE PRESIDENT

Longhouse For The People

In the heart of the Olympic Peninsula, nestled amidst towering evergreens and rolling hills, Naomi Krienke stands as a beacon of hope and resilience. As the visionary behind the Tamanowas Foundation and the Longhouse for the People project, Naomi has dedicated over two decades of her life to realizing a dream of Indigenous-led revitalization.

At its core, the Longhouse for the People project is a testament to land stewardship, spiritual education, and the revival of Indigenous foodways. For Naomi, the longhouse represents more than just a physical structure; it’s a space where wounds inflicted by colonization and intertribal conflict can be healed. It’s a beacon of cultural resurgence and communal healing.

Central to the project is the restoration of Indigenous food systems through the Longhouse First Foods Project. By planting native plants like kwala (camas), chocolate lilies, and nettles, Naomi and her community are reclaiming ancestral knowledge and reconnecting with the land. Through workshops, seasonal events, and community encounters, they are not only feeding their people but also sharing their knowledge and connection with others.

Naomi’s vision extends beyond the boundaries of the Longhouse project; it encompasses a world of Indigenous sovereignty and collaboration within the broader community. Supported by members of the community, Indigenous nations, and allies from diverse backgrounds, the Longhouse for the People project is a testament to the power of collective action and solidarity.

In Naiomi’s own words: “We’re bringing a native presence back. The longhouse will serve as a place for educational purposes, where people can learn about the rich culture and history of the Indigenous peoples of this region. It will be a living museum, a spiritual healing center, and a hub for intertribal cultural events.”

Naomi’s journey has been buoyed by support from various quarters, including the Farmers Fund, which provided crucial assistance in acquiring tools and equipment for the project’s implementation. As the Longhouse for the People project continues to unfold, Naomi remains steadfast in her commitment to uplifting Indigenous voices, rights, and wellness.

Through collaboration, mutual aid, and reverence for the land, she envisions a future where Indigenous presence is celebrated and cherished.

In a world marked by division and strife, Naomi Krienke’s vision offers a glimmer of hope—a vision of unity, resilience, and cultural resurgence. And at its heart lies the Longhouse for the People—a testament to the enduring spirit of Indigenous wisdom and community solidarity.

Woodbridge Farm

Nestled in the lush Chimacum Valley of Washington’s Olympic Peninsula lies Woodbridge Farm, a 27-acre sanctuary tended by Peter Mustin. Purchased in 2018, this land was once neglected, burdened by decades of debris, scrap and mis-use. Everything from tiny microplastics hidden in the dirt, to abandoned tractor trailers themselves full of trash. Yet, with unwavering determination, Mustin embarked on a journey of restoration, transforming the farm into a vibrant oasis.

Stemming from Peter’s own journey of healing through connection to the land, Woodbridge Farm isn’t just about growing crops and raising livestock; it’s a beacon of community, inclusivity, and reconnecting with the land. As one of rural Jefferson County’s few Black farmers and largest Black landowners, Mustin is committed to creating a space where people of all backgrounds can come together, learn, and reconnect with the land.

Central to Mustin’s vision is environmental stewardship. Sustainable farming practices, organic cultivation, and conservation efforts are woven into the fabric of Woodbridge Farm. Through his life experience, Mustin seeks to inspire others to embrace a more sustainable way of life.

The journey hasn’t been without its challenges (#DimeBagstoDahlias), but Mustin’s persistence and perseverance has paid off. Thanks to support from the Food Co-op’s Farmers Fund, Woodbridge Farm has acquired essential tools and equipment to further its mission of sustainability and zero-waste production. From soil block makers to innovative farming techniques, the Farmers Fund has empowered Mustin to realize his vision for a brighter, more sustainable future.

Looking ahead, Woodbridge Farm holds boundless potential. Mustin envisions educational programs for BIPOC youth, workshops on land stewardship, and a thriving community center where people can come together to learn and grow. With each passing day, Woodbridge Farm serves as a reminder of the transformative power of stewardship, community, and resilience. And at its heart is Peter Mustin, a farmer with a vision—one that nurtures both the land and the soul.

2023 was a year of incredible growth and generosity. We’re proud to contribute to a thriving Jefferson County, sharing not just our resources, but also a commitment to a healthier, more connected community. Thank you for joining us on this journey of giving and growth. Let’s keep the momentum going!

800 LBS OF ONE STRAW RANCH SAUSAGE AND 300 LBS OF BOB'S SAUSAGE

3,600 LBS OF CAPE CLEARE COHO SALMON AND 650 CANS OF

SUPERFREE,

COOKIES: 70,000

SHORTBREAD: 10,000 TIRAMISU: 7,500

1,250 CEARRAS CINNAMON ROLLS

200 LBS OF BULK PASTA FROM THE GRAINERY

OVER 1,000 PANE D'AMORE PIZZA DOUGH BALLS

220 MOUNTAIN SPIRIT KICK ASS TINCTURES

6,700 LBS OF LOCAL BULK

1,250 CEARRAS CINNAMON ROLLS

2,400 CANS OF LOCAL KOMBUCHA

200 LBS OF BULK PASTA FROM THE GRAINERY

230 LBS OF LOCAL BASIL FROM MIDORI, RED DOG AND MORE

OVER 1,000 PANE D'AMORE PIZZA DOUGH BALLS

200 LOCAL SHAMPOO BARS

320 JARS OF SPRING RAIN FARM TOMATO SAUCE

220 MOUNTAIN SPIRIT KICK ASS TINCTURES

8,000 LOCAL DOZEN EGGS

YOU FOR SUPPORTING

2023 Financials

BY JURI JENNINGS, BOARD TREASURER

One of the important duties of the board is to ensure that our Co-op’s financials are sound. We do this by reviewing quarterly financial reports provided by the general manager, looking out for 1.) any possible trends that could lead to any financial downturn, 2.) evidence that operations are hitting certain financial goals, and 3.) alignment with recommended milestones.

I entered the board having no financial literacy regarding the operation of a grocery store, only my own general disposition of being an overly stingy money user (you can ask my husband all about it). In this way, I generally agree with Kenna because she is also conservative in her decision making and that “cash on hand” is gold. Operating through the pandemic and the into post-pandemic world of inflation and rising costs on nearly everything, it seems particularly pertinent.

Have you ever wondered how many “Days-of-Cash” the Co-op has? In other words: if, for whatever reason, we had to close, how many days could we still pay our employees and all the other expenses due even if there is no work? This question always puts things into perspective. (FYI it’s about 30 days!)

Financially speaking, 2023 was a good year for The Food Co-op and we ended the year with 1.6% net profit (the profit that is left over after all expenses have been paid). We will be sharing this profit with our members, as a patronage dividend; comprised of 100% of the profits generated by member sales, to be split 70/30. Given today’s economic climate, retaining 70% of patronage equity for the store’s growth made sense for us. And the 30% we are returning is a bit more than we normally would and is an expression of gratitude for our members who have continued to support their co-op even during uncertain economic times. This dividend represents an opportunity to further build our equity and access to capital, as well as continuing to create a stronger buffer against the future unknowns.

This distribution is an example of “strength through cooperation” with our mission front and center --when we balance between giving back to our member-owners and investing in the future of the co-op. In a cooperatively owned business, member equity provides the capital we need to support our business. Look for details in an email or letter towards the end of June, along with a formal announcement at our Annual General Meeting, June 26th. The dividend will be available at the store beginning July 1st, 2024.

Here’s more about the specifics of our financial status for those who want to continue and read further.

Our income statement tells a story of the dollar; where it came from, where it went and what’s left. Starting with the sales, which represent 100% of our income, totaling $21,877,913, about 7.5% over 2022. Not shabby for a small market. Some of that growth was due to inflation but not all. After paying for all the goods in the store, we were left with a gross profit margin (GPM) of 36.4%, which covered all our operating costs including labor, and left us a bit over at the end. Even after sharing a portion of the profits with our staff, we were very happy to see a net income of $321,142.

Our balance sheet continues to be strong—which is how we like it. The balance sheet is a snapshot at a given moment in time and looks at the relationships between debt and equity, as well as representing our fiscal health. The balance sheet tells a story of what we own (assets), versus how we got it (liability). Current assets are liquid, meaning we could sell them within a year. Fixed assets do have value but are harder to sell. Liabilities tell where we got those assets, and likewise are fixed or liquid. And at the end of the day, they all need to balance out. We conducted a financial audit in 2023, using an outside CPA firm to inspect our financial processes and records, and we were very pleased that they came back with a ‘clean opinion’, meaning we can trust these numbers.

Thanks to you, our member owners who continue to shop and support our store, The Food Co-op continues to be financially prepared to meet the challenges of the future and the potatoes for tonight.

With appreciation, Juri, in collaboration with Kenna Eaton (GM) and Tony Hillman (Finance & IT Manager)

LOCAL LOWDOWN

RED DOG FARM

CHIMACUM, WA

Midsummer means deliciously fresh produce grown right here in Chimacum! We’ll have all the classic summertime favorites: bunches of tender baby carrots, sugar snap peas as sweet as candy, pints of shining strawberries for shortcake, and salad mix for those big, refreshing summer salads.

Looking for a powerful combination of flavor and nutrition? Try our Power Greens Mix, new this year, which brings together beet greens, chard, and orach, and is excellent in stir-fries, omelets, pasta, soups, salads, and anywhere you would use spinach. Have a delicious summer!

WILDERBEE FARM

PORT TOWNSEND, WA

Summer greetings from Wilderbee Farm! Early English lavenders are blooming and essential oil distillation at the farm begins in a month’s time. The farm is open for u-pick lavender and flowers July through the end of October. Among the many English varieties we grow, Royal Velvet is Queen of the culinary lavenders. Its bold, deep purple buds add a mild, sweet, floral accent to recipes calling for a little something special for summer… ice cream, lemonade, shortbread cookies, cocktails, and yes… mead! Our lavender-infused summer seasonal mead “Bumble” is available for tasting in early August at our meadery on the farm (Sat-Sun 12-5pm). We offer Royal Velvet plants and dried culinary buds at our Farm Store (Wed-Sun 12-5pm). Find our traditional and bourbon barrel aged meads at The Food Co-op year-round.

Want your farm to be featured in our next LOCAL LOWDOWN? E-mail us at Marketing@foodcoop.coop

a taste of africa

By Sidonie Maroon, Culinary Educator for The Food Co-op

Community Cook is an inspired and innovative Food Coop program designed to bring community and families together around the table. It features recipe pamphlets, instructional videos, and Cooking with the Coop, a Facebook support group. We now have six fabulous recipe pamphlets — Vegetarian Indian, Greek, Vietnamese, Italian, The Caucasus, Gluten Free Holiday Baking and upcoming for summer 2024 — A Taste of Africa all available, to download or to view as digital magazines at https:// www.foodcoop.coop/community-cook. Hard copies are available in store for the newest edition.

Community Cook wouldn’t happen without The Food Coop’s support, and the hardworking and excellent marketing and education department — They’re the ones who make it beautiful and accessible.

Community Cook?

I owned a business, F.E.A.S.T. Foodways Education at a Sustainable Table, from 2008 to 2018. Where I, locally, taught international cooking classes.

My model was to gather a group of twelve, split into smaller teams, and cook a feast from world recipes I’d write for the class. We’d end by sitting around a big festive table and enjoying the food we’d made together. So much laughter, goodwill, and learning happened. It was a magical time, but after 12 years, too much work for me.

Perpetually sustaining that level of effort was challenging, but I believed in the desire we have to cook and eat together and the

benefits of stepping outside our food comfort zones. I wanted to bring F.E.A.S.T. into everyone’s kitchen.

I want people to cook together and use the Community Cook recipe pamphlets as a sure way to have a successful gathering. I design my recipes to encourage healthy everyday eating. They use colorful in season produce, whole foods and are budget minded. I aim for streamlined yet full flavored cooking methods. Flavor is always my guiding star and exploring the world’s diverse tastes and techniques is my passion.

How Recipes Happen

Developing recipes involves researching agriculture, climate, history, and people. Comparing and contrasting recipes from various sources, like cookbooks, online platforms, and videos. Delving into our local produce, seasons, community, and considering my audience’s needs.

My aim is not to compile a collection of fancy recipes, but to offer everyday affordable yet amazing meals that are enriched by respecting the flavors and techniques of other cultures. I approach recipe development like music—combining both theory and intuition, and believe that authentic flavors lead to healthy outcomes. So, why is this program important? Because cooking brings us together as a learning community. We can learn a lot about cooking kale from the rest of the world. We can expand our repertoire of techniques, flavors, ingredients and immerse hands-on into diversity.

For the sake of adventure, I like to choose culinary places I know little about. Africa proved bigger than I could handle; it would take a lifetime to do it justice, so I ended up mostly exploring Senegal, Tunisia and Ethiopia. I narrowed the recipes down to North African Salads, Sauces and Spreads, Pan African Mains (mostly West African) and an Ethiopian Feast.

I was familiar with Ethiopian, and the recipes are my family’s triedand-true favorites. The North African recipes, focusing on Tunisia, wowed me. These are some incredible flavor combinations, easy to make and will elevate ordinary cooking. I’m especially fond of the herb jam, carrot salad and the merguez spice mix. The West Africa mains will never leave you wondering what to do with chicken again, or chicken livers, or how to convert a favorite chicken recipe to tofu.

Ethiopia

-Amazing indigenous ingredients and foods such as teff (a type of grain used to make injera), berbere spice blend, niter kibbeh (spiced clarified butter), and injera (a sourdough flatbread).

-Arab traders introduced spices like cardamom, cinnamon, and cloves. Indian traders brought spices like turmeric, ginger, and fenugreek.

-Italy briefly occupied Ethiopia in the 20th century, leading to the introduction of pasta in Ethiopian cuisine.

Senegal

Senegalese cuisine seduced me —

-Using indigenous ingredients from fruits, seafoods to spices.

-The colonial French along with Portuguese, Arab, Islamic and Berber influences.

-French technique in baking and saucing mingled with heightened spicing and bold flavors.

Tunisia

Tunisian cuisine has long been on my bucket list. It’s Berber Influence with dishes using couscous and tagines!

-Arab traders introduced spices like cumin, coriander, and saffron.

-The Ottoman Empire ruled Tunisia for centuries, bringing techniques like grilling and the use of phyllo dough.

-Tunisia was a French protectorate until gaining independence in 1956. French culinary techniques and ingredients like baguettes, pastries, and sauces have influenced Tunisian cuisine.

-Because of its proximity to Italy, Tunisian cuisine has been influenced by Italian flavors and ingredients, such as tomatoes, pasta, and olive oil.

-Of course, the famous spicy chili paste Harissa.

-Slow cooking methods like braising and stewing develop rich and complex flavors.

-Grilling and imparting a smoky flavor to dishes.

-Tunisian cuisine earns its reputation for layered flavors by combining sweet, savory, and spicy elements in dishes to create a harmonious balance.

The recipes featured in Taste of Africa are ideal for everyday cooking and hosting gatherings. While I recommend staying true to the flavors in the recipes, I also encourage you to venture out and discover the abundance of summer produce options available. I crafted and tested these recipes during late winter, envisioning summer’s squashes, tomatoes, peppers, and other seasonal ingredients. By varying the produce, the recipes are sure to please year-round.

The Taste of Africa Recipe Collection centers on food, but it’s important to acknowledge that food is intertwined with various aspects of life. For a more in-depth exploration of food culture, geography, and politics, I urge you to embark on your own culinary adventures.

TOFU YASSA

Senegal

A twist on the traditional Senegalese dish Yassa de poulet, which is typically made with chicken. In this version, tofu serves as the protein. It features caramelized onions and a vibrant lemon sauce. Feel free to adapt it to use with chicken, black-eyed peas, or lentils. Whether served with rice and a side salad or used as a filling for wraps, this tofu Yassa is sure to please.

2 large onions, thinly sliced into half moons

FOR ROASTING SAUCE

1/4 cup olive oil

1/4 cup balsamic vinegar

2 teaspoons fresh thyme

4 cloves garlic, minced

2 teaspoons fresh ginger, minced

FOR TOFU

1 tablespoon aminos (soy sauce or tamari will work)

Potato starch or tapioca flour (for coating tofu)

1 block of tofu, cut into triangles and patted

FOR LEMON SAUCE

Juice of 1 lemon

2 heaping teaspoons Dijon mustard

1/4 teaspoon cayenne or red chili flakes

1 tablespoon honey

Sea salt, to taste

Read through the entire recipe. The onions sweat in the oven, covered. The cover is removed and the roasting sauce is mixed in. Onions roast with the sauce for 15 minutes more. The tofu is added and the dish continues to roast for another 15 minutes.

Preheat the Oven to 425°F (220°C) and line a sheet pan with parchment paper.

Prepare the Onions: Using a food processor, or by hand slice 2 whole onions into thin half-moon shapes. Place the sliced onions on the prepared sheet pan. Cover the pan with another sheet pan (flipped over) to allow the onions to sweat and reduce moisture. Roast in the preheated oven for 15 minutes.

Make the Roasting Sauce: In a blender or by hand, puree together the olive oil, balsamic vinegar, fresh thyme, garlic, and fresh ginger. After the onions have roasted for 15 minutes, remove the top pan and mix the sauce into the onions. Return to the oven, uncovered, and roast for another 15 minutes, stirring once or twice.

Prepare the Tofu: Cut the tofu into triangles and pat dry. Drizzle with 1 tablespoon of aminos and lightly toss in potato starch or tapioca flour.

Combine Tofu with Onions: After the onions have roasted with the sauce for 15 minutes, add the prepared tofu to the sheet pan, mixing everything together. Roast for an additional 10 to 15 minutes, watching closely to prevent burning.

Make the Lemon Sauce: While waiting, In a small bowl, whisk together the lemon juice, Dijon mustard, cayenne or red chili flakes, and honey.

Final Touches: Once the tofu and onions are roasted, add salt to taste and stir the lemon sauce in.