April 2025 Natural Enquirer

2025: International Year of Cooperatives

Co-ops Build a Sustainable World: Inspiration from Costa Rica

by Nicole Noteboom

“Sustainability is in our DNA”—the statement echoed day after day, co-op after co-op.

As in, 23 co-ops in eleven days. I recently participated in an intensive study tour of cooperatives in Costa Rica, as part of a group of cooperative professionals from around the globe, representing their countries and their co-ops: Ukraine, cooperative development; Kenya, credit and finance; Canada, education and finance; Wisconsin, manufacturing and worker co-ops; D.C., electricity; Skagit Valley, food. Plus, the Fresh Food Fairy and former board member at Kalamazoo Food Co-op in Michigan.

Together, our crew visited co-ops across industries I didn’t even realize included cooperatives, from electricity, salt, and dairy to coffee and the only aeronautic repair worker cooperative in the world! Each co-op is on the leading edge of social, economic, and environmental sustainability, fitting for a country known for the same. We witnessed firsthand how these co-ops are engines of sustainability through their daily operations, social initiatives, and economic impact—each with their own examples as interesting as they were inspiring.

Costa Rica’s national system of cooperatives is designed to support this level of innovation and success. With governmental bodies dedicated to cooperatives, the movement brings together nearly 600 cooperatives and 900,000 cooperative members, representing 21% of the population, and that’s according to the 2012 National Cooperative Census. The Costa Rican system has undoubtedly grown.

Among the main economic contributions, annual co-op exports exceed $264 million USD. Over 33 million people benefit from public transport and 700,000 from electrification services, provided by co-ops. Coffee cooperatives are responsible for over one-third of national coffee production

and the generation of 22,000 direct jobs. Dos Pinos, the nation’s largest dairy co-op, pays out almost $1 million USD per day to its producers. This economic impact paves the way for social benefits like farmworker child care, co-op provided medical care, personal finance services, and beyond.

There are more economic and social success stories, but as we forge ahead in this International Year of Cooperatives, and into Earth Month, now is the time to highlight how Costa Rican co-ops are pursuing the theme of building a better world, through the lens of environmental sustainability.

In the same breath as “sustainability is in our DNA” came the acknowledgment of its antagonist: climate change. Co-op after co-op, every host addressed the challenges of adaptation. Even in remote areas of the country, there was no denial; only acceptance, action, and innovation. In their own way, each co-op is exploring solutions and asking what is necessary for survival.

How do we protect our country’s biodiversity? How will we harvest coffee when rainy season comes early? How will we dry coffee when rainy season won’t end? How can we provide hydroelectricity if it stops raining? How can we reduce emissions? How will we take care of our communities? How will we sustain ourselves?

Daunting questions for us all. Yet, Costa Rican cooperatives shine a light on what’s possible when people come together for good.

Inside, you’ll find inspiring stories from four co-ops that exemplify our shared cooperative DNA: Coopeguanacaste, Coopalesca, Coopedota, Coopeacuiculturos.

(continued on page 8)

Coffee beans drying under the Costa Rican sun at coffee co-op Coopepilangosta.

Board Announces Patronage Refund

The Co-op Board is happy to announce a Patronage Refund to Co-op member-owners based on their 2024 purchases. We ended the year with a Net Income of $332,335. Having an adequate net income will allow us to distribute $125,000 back to our members as a patronage refund this year. We have already shared some of the profit with staff.

More details will be included in the patronage refund letter, mailed later in April.

Other things to know:

PLEASE USE YOUR REFUND! You must redeem your refund by July 29, 2025. Otherwise, your store credit becomes taxable for the Co-op, and you forfeit your refund.

· A refund is not guaranteed each year: the Co-op must profit, and the Board must decide whether refunds are financially viable.

· The amount will vary from year to year, as needs and profits do.

The more you spend, the more you get back. The same percentage is applied to everyone’s purchases.

· A percentage of the refund may be withheld from distribution and retained by the Co-op to build capital for future needs. It belongs to the members as a group to further build the Co-op and promote our practices.

· The refund is not taxable income for those who receive it.

Thank you for supporting the Co-op and making refunds possible. It’s great to keep more of our money right here in the community.

After much due diligence, we recently published two articles in our January 2025 Natural Enquirer claiming that Waste Management (WM) is no longer accepting glass from its curbside customers in Skagit County. Since that time, we have received conflicting information from multiple sources, including WM representatives and the WM website. So, instead of bringing clarity to the state of glass recycling in Skagit County, we only made it more confusing. For that we apologize. As of this writing, WM is collecting glass from Skagit curbside customers. However, because accurate information is hard to obtain and changes often, we recommend contacting WM directly for any questions you may have about your recycling services.

We apologize for the error. We also still condone taking on cool glass upcycling projects! Thank you to all of you who connected with us about the Natural Enquirer articles. Onward!

Introducing Leah Scates

The Co-op is pleased to announce the hire of our new Operations Director, Leah Scates. Leah started with us in March and comes from our neighbor to the south, Sno-Isle Food Co-op! She has a deep understanding of the cooperative model along with a solid skillset and passion for community. We’re looking forward to forging ahead with her leadership. Here, a quick introduction from Leah herself!

Greetings friends! After many years of admiring Skagit Valley Food Co-op for its impactful involvement in the community, I am so excited to be a part of the team. Everyone has already been so welcoming and kind in my first week, and I look forward to connecting with Co-op shoppers and owners in the store.

My Co-op journey started at Sno-Isle Food Co-op in North Everett, where I worked for almost 10 years and served as General Manager from 2021 through February of this year. At Sno-Isle, the team and I strengthened our ownership basis and focused on building a culture of positivity all while growing our co-op’s sales and equity. I will definitely miss the dedicated staff, passionate board members, and faithful owners and shoppers. Over the years at Sno-Isle, it became very clear to me what an immensely positive impact co-ops can have on those who surround them.

All cooperatives have the opportunity to play a vital role in their communities through the local multiplier effect. The local multiplier effect happens when we spend our money at a not-for-profit business such as the Co-op. The Co-op’s income goes towards local farmers and producers, staff who live nearby, and neighboring non-profit organizations. This recirculation of money strengthens our ties with the community, builds resilience for our local economy, and improves the lives of our friends and neighbors. This multiplier effect is one of the biggest reasons why I will be a co-op shopper for life.

After a couple weeks of working at Skagit, I have had the opportunity to meet with the operations team and discuss some of our goals for the upcoming year. The operations team is our talented team of managers on the sales floor—Brad Davis (Grocery) Galen LeGrand (Meat), Rosa Avila (Front End), Ben Goe (Produce), Nancylee Bouscher (Wellness), Magnolia Mullen (Garden), Brittany Davis (Deli), and Amy Sible (Mercantile). Together, our team will focus on strengthening our operating procedures and staff retention, improving internal communications, and creating an excellent cooperative experience for staff and customers alike. After meeting with everyone, I am confident that Skagit Valley Food Co-op’s extremely dynamic and highly capable team of operators will help drive our Co-op towards a path of continued success and endless possibilities. One of my goals as Operations Director, is to help procure and elevate each of our managers’ leadership within their departments, so they can further develop teams who are invested in the cooperative principles and business model. It is cultivating inspiring teams such as this that will allow our local multiplier effect to grow and positively impact our community.

In Cooperation, Leah Scates

2025 Board of Trustees Election

There are two positions open on the Board of Trustees and one opening for the Staff Board Member position. Two incumbent Board members are running for the two open board seats, and two employees are running for the Staff Board Member position. The information about all candidates and a ballot are included in this issue and are also available online. Candidates were asked to express why they’d like to serve our Co-op on the Board of Trustees and which skills and experience they’d bring to the position, should they be elected.

Skills/Knowledge

Kristen Ekstran Incumbent Candidate

Board Experience I am a long-standing Board member with the Skagit Valley Food Co-op and have held the Vice President role for many years. have also served on the Strategic Planning Committee since I joined the Board. have served on other boards related to school/sports activities for my kids (Liga Tlaxtli chair, Burlington Little School strategic planning facilitator, etc.), and professionally, I facilitate the Population Health Trust (PHT), an advisory board to Skagit County’s Board of Health.

Facilitation, farming and food distribution, general management

Existing Community Relationships

I have relationships with 30 organizational leaders who serve on the PHT and many others who participate in community health improvement planning workgroups/ coalitions with us (e.g. Food Policy Council). Most of these organizations are non-profits, but there are also hospitals, hospital districts, EMS, schools, and philanthropies on our board. Personally, have relationships with a small segment of the Hispanic/Latino community through twelve years of involvement with Burlington’s dual language program. Many of those relationships continue. We also had a close association with the families served by Liga Tlaxtli during the same timeframe, and today, I’m a regular volunteer at the Tri-Parish Food Bank, whose primary clientele is Skagit County’s farmworkers.

Candidate Statement

The Skagit Valley Co-op Board is a dedicated and conscientious board that I am proud to be a member of. In the last three years, we’ve worked hard to update policies and procedures that drive our strategic oversight of the Co-op, expand our vision of community engagement, and create new mechanisms for growing funds that contribute to the community’s health and wellness.

With giving established by the Growing Good Fund (GGF) to Viva Farms, we are working through policies and procedures for future boards to make good decisions about whether to fund a community initiative based on the GGF’s financial health. We’re also creating procedures for identifying potential partners and determining how collaboration would help the Co-op fulfill our mission and vision. It’s exciting and humbling to be a part of an organization that is actively working to strengthen, fund, and partner with organizations that also believe in a healthy and resilient food system. Another highlight for me over this last term was the Co-op’s involvement in a Population Health Trust initiative to create a strategic plan for food security in the community. Through that work, the Co-op has deepened our commitment to the local food banks through purchasing agreements, has been more creative with food recovery efforts, and has become a WIC-approved grocery store. These are wonderful steps that serve our community in new ways.

I’m eager to continue my work on the Board. I’d like to see us through the completion of our Ends Statements (vision statements that drive the direction of the Co-op into the future) and a new strategic plan based on the Ends and the other policies we’ve developed over the past three years.

Skills/Knowledge

Finance, Co-op, facilitation, Spanish language fluency, farming and local distribution, grocery, and general management.

Existing Community Relationships

Being a Director at a non-profit organization at the heart of the Skagit Valley farming community, I’ve been able to develop numerous deep relationships with leaders and community members throughout our region, state, and nationally. collaborate closely with many institutions and non-profit service providers in our area in a number of industries, particularly those that touch the agricultural sector, including economic development, emergency food system, farm-to-school, agricultural research and development, land and natural resources conservation, and advocacy for farmers and farmworkers. I work with many small-scale, direct market farmers in our Valley, some of whom are vendors to the Co-op, helping to establish and support new farm businesses as they establish and scale their operations. I have many connections in the Spanishspeaking immigrant farm worker and farm owner community, helping to support the growth and development of their farm businesses, connect them with available resources, and advocate for this community throughout my work.

Candidate Statement

The Skagit Valley Food Co-op is a special place—a vibrant nexus for member-owners, customers, our local farmers and food producers, and the Skagit Valley community at large. Our Co-op reflects our exceptional community and is a catalyst for change in forging a cooperative and people-centered local economy. Serving on the Board for the past nine years, I’ve engaged on a deeper level with our cherished Co-op as we give back to this community I value so deeply.

As a Director of Viva Farms, a local, non-profit farm business incubator program, feel fortunate to have participated in the local farming community as a bilingual (English/ Spanish) community educator and advocate, working with diverse people—from farmworkers to community leaders—around issues of food and farm viability, justice, and sustainability. I have gained practical experience in leadership, business management, strategic planning, budget design and implementation, fiscal stewardship, and building community partnerships. I bring this experience and perspective to the table in my role on the Co-op Board.

I’m proud of what the Board has accomplished over the past number of years as our Co-op passed the 50-year mark. We navigated the challenges to our business brought on by the pandemic. We've been through one successful transition in the General Manager position and are readying ourselves for another transition when the time comes. We’ve modernized and formalized our Board governance by implementing and refining Policy Governance systems, and we’ve adopted new tools for budgeting, financial monitoring, and management. We’ve invested in our building and store updates and are looking for ways to continue to make better use of our physical spaces and increase our offerings to customers, all while reducing waste and increasing access to healthy foods. The Board has continued to support the hard work, tenacity, and dedication of our amazing staff, who have ensured that the Co-op continues to thrive. We’ve deepened the Co-op’s capacity for impact in our community through our increased giving efforts, including (now) 5% Fridays and, most recently, the Growing Good Fund. As we move into the next chapter (the next 50 years!), our Co-op is on firm footing, and we’re poised for lasting success as a business and for even greater impact in our community. It’s been an honor to serve on the Board, and I humbly ask for your support in serving another term! Thanks! (Rob Smith has appropriately recused himself from all board and committee decisions related to the Co-op’s relationship with Viva Farms.)

Skills/Knowledge

Zachariah Armstrong

Kitchen Supervisor,

Staff Board Member Candidate

Board Experience No previous board experience

Existing Community Relationships

No existing relationships with Co-op related communities.

I have over a decade of experience working in numerous styles of food service. I have also helped facilitate different businesses moving into new spaces in addition to, managing multiple teams and creating a workplace environment and culture that is welcoming, recognizing, and accountable.

Candidate Statement

In the relatively short time I have worked for the Co-op, going on four years, I have always been open to growth and new experiences.

The journey from Deli Cook to Kitchen Supervisor has been one not without challenge but also one of exponential learning and opportunity. The chance to be elected to the Employee Position on the Board is one I cannot pass up!

I would thoroughly enjoy learning more about the Co-op—how it operates internally and externally in the community; the opportunity to represent the employees of the Co-op whom, without, the Co-op could not operate; and the growth potential of sitting on the Board.

I would like to think that my experiences would enable me to bring a grounded perspective to the Board on what it’s like to work for the Co-op, not just as an employee but also as a team leader, and to be a vessel for the voice of the staff.

In Memoriam

Board Experience

Staff Board Member Candidate

Served HOA President for 3 years (88 units, $500k/yr budget)

Skagit County Democrat Party Board State Rep (Jan 2025)

Skagit Runners Board—Vice President (Jan 2025)

Skills/Knowledge

Financial: Master’s Degree in Business Legal: UW Law, Fall ‘22

Facilitation: Action Officer & Executive Assistant, US Indo-Pacific Command

General Management: Section Chief for 26 employees

Existing Community Relationships

Leadership Skagit Class of 2025; Citizen’s Academy (MVPD) Class of 2024;

Community Action of Skagit County – GED Instructor 2023-present

Precinct Committee Officer, Skagit County Democrats, 2024-present State Representative, Washington State Democratic Party, 2025-present Skagit Runners, Vice President, 2025-present

Candidate Statement

When first I came to Skagit County in the fall of 2022, the Co-op was the first thing I saw. We found it so charming and magical that we decided to buy a home here and commit to raising our children in the Skagit Valley—despite having no other connections here. The staff, mission, and values espoused by the Co-op and its board have been inspiring, and my affiliation has been something I’ve been proud of everywhere I go. The way the Co-op has worked towards the betterment of people of the Valley—whether through donations to Viva Farms, tabling YMCA events, food donations to race events, or sponsoring me through the Leadership Skagit program—it’s clear that community is the priority.

Due to the nature of my work, can’t pretend I have the pulse of the staff. The Staff position on the Board is meant to represent the interests of the employees, and I will have to actively seek feedback to ensure I’m aligned with their concerns and interests. I believe I’m approachable enough that this should not hinder my ability to execute the duties of this position.

I wish had more specialized expertise to bring to the Board, but I’m a dedicated and proactive participant in the organizations with whom I’ve aligned myself. I have a wide array of experience and could bring a new voice to the Board, although I intend to start by listening and learning first. Thank you for considering my candidacy, trust you’ll select the most qualified individual.

Cheryl Markey 1944-2025

Membership Coordinator 25 Year Co-op Employee

Our dear friend and co-worker, Cheryl Markey has passed. She had a long and difficult fight with cancer, which she won, however her tired body could never quite recover. She came into our Co-op community as a cashier, eventually moving up to Cashier Coordinator where she ran a tight ship. She then moved to the Mercantile as an assistant buyer. With her love of shopping, wonderfully quirky fashion sense, and her appreciation for all things beautiful, she loved it! Later, she moved to the 3rd floor offices and worked as our membership coordinator. Cheryl was a kind and caring soul who lived a good life full of love and surrounded by family and many friends. She will be greatly missed by all who knew and loved her.

Although some might call these first days of warmth and longer days “fake spring” in the Pacific Northwest, it’s clear that the growing season is upon us. I’m writing to you all in early March, on the cusp of daylight savings. The irrigation has been turned back on. There is less and less risk of frost. Hope for wee seedlings and the produce ahead of us abounds. And yet, to try to summarize all that’s happened at Viva Farms since the start of the year is a challenge and full of concern.

Following recent Executive Orders and changes in the priorities of the federal government, at the time of writing, many of our contractually bound federal funds are inaccessible. Viva Farms is 70% federally funded and has been a long-time partner of the USDA. Continued inaccessibility of these funds or losing any more of our federal funding could be catastrophic to the future of the organization. Losing what Viva provides to our food system would weaken our resilience as a community by eliminating the land, resources, and support that, this year alone, 35 incubating farm businesses rely on, along with nearly 100 jobs, all the while reducing our local supply of organic produce—grown right here in your backyard—by close to $3M per year.

For years, as an organization, we have leveraged our expertise and experience to contract with many government programs that empower our staff to train farmers, build creative, replicable models for food supply chains and land access, and strengthen science that supports agricultural viability. We have incubated 90 farm businesses and educated over 200 students through our Practicum in Sustainable Agriculture, to date.

“Skagit County’s farmland is some of the most fertile in the world. The difference between rich farmland and the rest is that it can take two to three times the amount of marginal land—lower crop yields, higher input costs, fast soil degradation—to make up for the loss of the best quality land.” The Cost of Lost Farmland, Skagitonians to Preserve Farmland’s The Dirt

The Down and Dirty on Skagit Soil

All farmland is not created equal.

The Skagit Valley’s fertile soil has been rated in the top 2% of soils in the world, making the Skagit Valley one of the most important and productive agricultural regions in the world.

Thousands of years of flooding on the Skagit River deposited a rich layer of topsoil in the Skagit Valley. European immigrants flocked here starting in the 1860s and built houses in the flats, along with an elaborate network of earthen dikes to capture land from the saltwater delta and prevent the rivers from flooding the land.

Back in 1940, a seven-year-long survey of the then 48-state union was published with soil quality as a key focus. Of all 48 states, the Skagit Valley was hailed as the “top” soil in the land.

Our Generative Soils

Roughly 90,000 acres of agricultural land grow 90 different crops in Skagit County, generating nearly $370 million in revenue in 2023. More tulip and daffodil bulbs grow here than in any other county in the United States. Yet there’s far more to Skagit County agriculture than its famed bulb flowers. Its 12,000 acres of potatoes gross $60 million annually. Skagit County supplies much of the world’s cabbage, table beet, and spinach seed. It is a hub for innovation in the regional grain market and is one of the state’s top dairy regions.

nonfarm development of the land. The program is part of the ongoing effort to keep farmland in Skagit County viable for agriculture now and in the future—by protecting its prime farming soil.

Past its quarter-century mark, the Farmland Legacy Program now protects more than 15,000 acres of fertile Skagit County farmland from future development. This voluntary program enables farmland owners to receive compensation for unused residential development rights and protect their land for agricultural use while they retain ownership of their land.

In honor of Cheryl, we’re re-printing her Staff Profile from 2022 to share in some of the things she loved most.

Favorite customer moment:

I could never choose one favorite interaction. While Cashier Coordinator I loved face-to-face interaction, learning from all types of customers. In helping expand the Mercantile Department, it was quite similar meeting all types and ages of folks and also hearing about their likes and experiences. Now in Membership, really enjoy helping our members with all types of needs that change daily!

Favorite item in the Co-op:

I would have to say our fabulous variety of chicken wings! Why? Because they are fantastic and something to look forward to!

Favorite meal to make with Co-op ingredients:

That would have to be soup! love experimenting with different herbs, spices, broths, veggies, and meats, coming up with a warm cozy meal in a bowl!

Favorite way to spend time outside of work:

I love spending time with my family even though it has been limited over the past couple of years which makes it hard because they are my best friends. We are looking forward to getting together outside this summer! I like to cook, read, and be at home enjoying beautiful Padilla Bay, its birds and wildlife.

This moment has exposed the vulnerability of reliance on federal funding—for Viva Farms and for nonprofits across the country. According to the 2022 Census of Agriculture, Washington State has lost over 60% of its farms since 1945, and in the next 20 years, 66% of all Washington farmers are expected to retire. The food system as a whole needs support, and now we must recognize that much of the existing financial support is unreliable.

We face a critical moment to preserve and embolden organizations like Viva Farms to weather these changes—or risk them ceasing to exist. As many of you likely read in The Seattle Times, we have been awarded a gracious moment of reprieve as community funders turned to support us, just hours away from laying off more than half our staff. We are so grateful, but we are not yet through the woods.

With spring came hope and more persistence to continue into summer, through the season, and with any luck, into the indefinite future. After all, we need food, and we need farms.

Skagit County is home to an array of fresh market staples and specialty crops, processing, nursery crops, grains, small fruits, tree fruit, and more. Bulbs grab more headlines than broccoli and Brussels sprouts, but this diversity of crops is essential to the agronomic and economic resilience of Skagit Valley agriculture. Growers here make the most of each piece of farmland, with an exceptional crop diversity that supports soil health, pest control, disease management, and market diversification.

Saving our Soil—Skagit County’s Farmland Legacy Program

Skagit County is blessed to have an engaged community and government that has a successful history in protecting its natural resources and agricultural land.

Skagit County’s Farmland Legacy Program is one of the most active and successful farmland preservation programs in the state of Washington. The program, which started in 1997, pays farmers for their development rights to forever prohibit

The 15,200 acres of protected farmland in Skagit County include row crops, seed crops, dairy and cattle operations, as well as silage, hay pasture, bulbs, flowers, and berries. More than 200 conservation easements on Skagit farmland place permanent restrictions on future use and development of the land—protecting its agricultural productivity for future generations.

Despite strong land-use planning, the state of Washington continues to lose farmland to development—nearly 100,000 acres between 2001 and 2016. Over 50% of the land lost was considered the State’s best-quality farmland, according to the American Farmland Trust’s recent report Farms Under Threat: The State of the States Currently, hundreds of Skagit farmland acres are in the process of becoming protected farmland. Together our Skagit citizens, farmers, and the multitude of local, state, and federal agencies supporting agriculture are doing good work. And there is still more to be done.

Viva Farms Update from Viva

Photos from Viva Farms.

by Sarah Stoner

Community Depends on

by Beverly Faxon

The Oxford University Press traditionally picks a word of the year, and this year, it was “brain rot”— a deterioration of one’s mental state resulting from consuming too much “trivial or unchallenging” material.

Right now, if I were to pick the word I keep hearing, reading (and writing about) in 2025, it would be “community.” Fostering community can be a hopeful solution in a divided world. Yet, how do we get keyed into what is happening in our local communities? Where do we get our local news? Finding, and reading, those news sources may be a good way to get us actively engaged—and a good antidote for brain rot.

Noting a lack of local news sources, a Fort Wayne, Indiana resident replied to a 2023 American Journalism Project survey by saying, “If a Zombie Apocalypse broke out where I live, I’d probably be late to know about it.”

Riveted by national headlines and buffeted by sometimes sensational and often trivial social media, many of us may feel like we are one step behind the Zombies when it comes to knowing what goes on in our own backyards.

The Journalism Project explored what people wanted from local news. Interaction with 5,000 people nationwide showed that those people value local, verified news sources and often feel they can’t find information about what is happening in their own communities. Especially in polarized regions, they want “less emphasis on controversy, and more emphasis on basic, factual information.”

Such news sources are diminishing, replaced by scores of less verifiable, less local, and often partisan sources found on social media or cable news. “Partisan news” sources are juxtaposed with the concept of “independent news.” Historically, independent news has referred to news that is not subject to government control or influence (as opposed to state-controlled media).

The term “independent news” is now also used to mean free of corporate or institutional influence. Whether or not a news source is both independent and reliable has a lot to do with there being a clear line between fact-based news and opinion, and also a clear line between news or editorial content and the business side of the publication.

The Associated Press reported in fall of 2024, “More than 3,200 papers have closed since 2005, leaving about 5,600 in existence.” Such closures lead to news deserts, especially in terms of local news dissemination.

Close to home, the prospect of one such closure rocked the town of La Conner when owner and publisher Ken Stern, seeking to retire in 2024, tried to sell the La Conner Weekly News. The Weekly was reported to be the state’s longest continually running weekly paper, publishing since 1879.

Here in Skagit Valley, we are fortunate to have more than one source of local news. To get a better idea of the role and value of local news sources, I spoke recently with two of those sources—the Salish Current and the new La Conner Community News

Publisher Amy Nelson and Executive Editor Mike Sato of the Salish Current saw an emerging need when they began the weekly digital publication in 2020, coincidentally as COVID cases were showing up in Washington State.

Says Mike, “Amy was really the founder. She interviewed about 300 people in Whatcom, Skagit, and Island counties, and they commented on a lack of local news. Our idea was not to compete with daily papers, but we could complement them by covering things they couldn’t.”

Mike says the Salish Current operates under two guiding principles: the belief that “news should be freely available to all” and that “news has to be reported according to journalistic standards, fact-based, the best available truth.”

Along with free access, the Current embraces a non-profit model. Funding comes primarily from those subscribers who also choose to donate and from grant foundations. There are no ads.

The adherence to journalistic standards is key to fulfilling another urgent need. Mike notes that watching how misinformation and disinformation can emerge and gain traction has affirmed the role of a free press. By offering verifiable local news, a free press “could be a linchpin, providing a shared body of information to help restore trust among the community and in institutions.”

Notes Mike, “When we started it was during Covid anxiety. And now, we again see anxiety. What got us through then was community. It doesn’t matter if you are a red state or blue state, what got us through was community. And a publication is a community talking to itself.”

The Current now sends out both daily and weekly news with a focus on government and criminal justice, environment, agricultural and public health issues, commerce and industry, education, and social justice. It encourages lively, but civil, public opinion in the form of letters to the editor and Community Voices essays.

The focus is on Skagit, Whatcom, and Island counties, the Current works to show connections between the three: “If there is an ag story coming from Skagit, then we ask our reporter to touch base with communities in Whatcom or Island. We want to show how these three counties are a community—economically, environmentally, and in terms of shared legislative districts.”

Asked what the political moment brings to local news and the Salish Current Mike replies, “Media will be in the crosshairs. Strings may be jerked— jerked financially, legally, and in terms of libel—but independent news is not subject to public grant freezes, and unless there is a move to revoke notfor-profit status, independents should be free to report on local news. And on how national news affects us locally—it will be pretty crucial reporting.”

La Conner Community News

In La Conner, five years after the Salish Current got its start, Ken Stern and the citizen group wanting to buy the Weekly News were unable to agree on a price. The Weekly News closed down, but then the citizen group joined forces with Kari Mar as publisher to start the La Conner Community News Staci Baird came on as editor.

Like the Salish Current, the La Conner Community News favors the non-profit model. Says Kari Mar, “There are three goals with this model: to create an enduring community good, to pay workers a living wage, and to be inclusive.” Again, like the Current, there is no paywall. Says Kari, “We wanted everyone in the community to be able to read it.”

The Community News started digitally, with the intent to publish in print as well by the early spring. Kari says, “When I managed teams of engineers, one thing I argued for is reaching people where they are. In La Conner, more than half of the population is over 60, and they read a paper newspaper. So that is right for La Conner.”

But there are additional things Kari values about paper, “When you read in print, you are learning organically; you scan the whole page. That’s important because people curate their own news so much that they don’t see other points of view or things that could be of interest to them.”

She adds that while she loves the opportunity tech provides, “We don’t know what file formats will be around in 100 years, but a print paper will endure. I want the paper to be something that Swinomish

And That’s Not All

The Skagit Valley is richer than many areas in terms of local news sources—both print and digital.The Skagit Valley Herald, in one form or another, has been offering news of the Valley since 1884. It sold most recently in 2017 to the Adams Publishing Group out of Minnesota. Although its newsroom has downsized from its peak, the Herald still offers local, as well as national, news five days a week, including a forum for school sports, obituaries, meeting announcements, classifieds, and letters to the editor. Other affiliated papers include the Anacortes American and Fidalgo This Week Upvalley residents have access to the monthly Concrete Herald The Cascadia Daily News out of Bellingham, which started up in 2022 after the demise of the arts and entertainment Cascadia Weekly, gears itself toward Whatcom, Skagit, and Island Counties to cover news, events, and features that encompass Skagit Valley. They print digitally daily and in print weekly.

and La Conner grandchildren will be able to look up in the future. And the only way I can guarantee that is with print.”

Kari finds “Community news is an antidote to the cynicism people have about national news. It is empowering the community to connect with each other and engage about public life. It is so different from the divisiveness we see in cable news shows, for example.”

She believes the Community News will be valuable for those who don’t live in La Conner as well, partly in terms of informing tourists about what is going on, but also because almost all communities are dealing with similar big issues—like emergency preparedness and climate change. She notes that the Washington Post recently did a story on the Swinomish and the work they are doing with their clam garden, the first of its kind in the nation.

You can subscribe to any of these local

La Conner Community News is also a Tokens for Tomorrow group April–June. Anytime you bring your own bag to the Co-op, you can support them through our community giving program!

(See page 11 for more information)

We are fortunate to have a wealth of news sources, many of them taking indepth looks at local issues. Now, more than ever, I am turning to sources of independent local news to let me know what is going on in my community so that I can be both informed and engaged.

Freedom of the press is not a given— and neither is fact-based local news. Like all things we appreciate and don’t want to lose (Organically grown food from local farmers? Local theater productions? Local music?), local news sources can endure, but only if we support them.

FROM THE WELLNESS DEPARTMENT

The Natural Enquirer

The Co-op’s own publication, The Natural Enquirer, which you are either holding in your hands or reading online right now, can’t be considered independent. We exist to help further the interests and success of the Co-op and its mission. But we have also been an enduring source of news about what is happening in our local community. Over the years, we’ve reported on local farms, local organizations, and local doings.

Our circulation is 9,500, with 9,000 copies mailed out and 500 distributed in-store. Says General Manager Tony White, “We never have any leftovers.”

With Good Friends We Can’t Lose

by nancylee bouscher

Many times, I have craved for a word that expresses this emotion I frequently have of yearning to be a part of something that occurred before my life began. It’s in small movements, like lighting a candle or treasuring a bit of ribbon I will never use that my heart aches in this foolishly romantic way. Even as I embrace and enjoy so much of the modern world, there’s a tether to a time beyond my reach that is so beautifully sad because I don’t have any memories of that time. Not having a word for it somehow made me feel even more mournful. How could something so true to me be seemingly nonexistent in language?

Today, however, I found that word: anemoia. Even my spell check doesn’t believe me, and YouTube had to pronounce it. But it does exist—and if someone put the Greek word for “wind” alongside the word for “mind” to create it, then am not the only one with this sweet pull of a past that we never had. Initially, this article was going to be mostly about how communities create the co-op they need, and with that end in mind, I spoke to two people who have been pivotal in creating two co-ops with a shared vision and a slightly different outcome—and we’ll still get there. First, though, I just want to see if I can persuade you to feel a bit of anemoia, or nostalgia, depending on your age, about what it was like in the early 1970s because, as I spoke to Joe, from Park Slope Co-op in Brooklyn and then later to Todd, from our Food Co-op, my mind was truly blown back in time to something I wish I could have been a part of: creating a co-op.

We’ve been around since 1981, and we’ve been printed in paper for the duration. We don’t know if that is some kind of national Co-op record, but we like to think that it is. Although we can’t promise we will be in newsprint forever, there are no current plans to change.

Editor Nicole Noteboom says of publishing on paper, “Simply put, our members love it! It's definitely an expense, but worth the cost. The Natural Enquirer is a great way for us to share important updates and uplifting news to a very captive audience. It also allows the Co-op to support local businesses by working with the local publishing company (whose own publishing efforts—in the form of local newspapers—continue to dwindle) and by offering low-cost targeted advertising to smaller companies and organizations. We're also able to support USPS, which I'd deem an essential government agency.”

She adds, “On a personal level, I love print and want it to live forever. I get tired of looking at screens and find it's easier to absorb information when I have it in hand—there's just something about flipping through an actual publication that lends itself to a more real-life experience. also think continuing to print The Enquirer honors our Co-op's history and our quirkiness while also showcasing some talented writers right here in the Co-op, and in our Co-op community.”

It’s the 1970s. You’re a young person, maybe in college, maybe not. You live in a big old house with a couch that has seen a lot, with a bunch of other folks in the same boat of “what am I going to do with my life?” The shadow of the Vietnam War still looms, and Watergate is the latest political scandal—both leaving you with some feelings about the government. The book “Silent Spring” shows up on the coffee table, and a couple of you decide to seek your fortune in far-off lands. Kinda like Kermit and Fozzy, you want to see if you can make it big by living with a small footprint. Or maybe you live in the middle of a busy city that you love with a neighborhood that has got everything you need within walking distance. You don’t want to live in a moldy tent on a wet hill and grow organic broccoli, but you do want to be able to afford to buy some. There’s a bit of struggle in either dynamic—you simply cannot do it alone, and why would you want to when you have this group of equally freaked out/ jazzed up people to do it alongside? You feeling any anemoia yet?

Yes, I’m painting with big brush strokes here, but the truth is that in times of struggle, we seek allies. Both co-ops started with volunteers to gain affordable access to good food. Park Slope, which sells more than twice what we do in a year with half as much store space, has maintained a volunteer workforce. Moreover, it is one of the few co-ops that is NOT open to the public. Its volunteer structure saves them millions in labor costs, which allows them to offer more affordable prices to their 16,000 members. They have increased their paid staff over the years and now have over eighty folks on the payroll.

Our Co-op has always been open to everyone, but volunteers played a huge role until the mid-1980s when programs like L&I and Social Security came down on some volunteer programs in food co-ops. For a bit, we did offer a discount for work that didn’t replicate any work done by paid staff, like teaching yoga classes. Currently, the only volunteers we have are the elected board members, and they do get a discount on purchases. The Olympia Food Co-op also has a current volunteer program where folks work shifts as cashiers to get a discount on purchases. They are also unique in that many of their decisions are based on the consensus of paid staff. I don’t have anemoia about running a business on consensus. I do enjoy collaboration and compromise, but there are times when one person can block the progress that the vast majority support.

If you have a food allergy, I feel like you can relate to this concept on a cellular level. All your body systems are cooperating, doing their thing, letting you live your best life, and then BAM! Gluten has entered the chat like an ugly troll. Your histamine levels rise, and you are in the midst of an autoimmune storm, leaving you tired, in pain, miserable, with some brain fog for extra points. This is a story we hear multiple times a day in Wellness, and often, folks aren’t quite sure what the exact wrench in their system is. Many folks embark on an autoimmune protocol (AIP) to reduce inflammation and to determine if they have specific triggers they need to avoid in their diet. Others might take a more relaxed approach by adopting a Mediterranean diet, focusing on fresh products, clean protein, and limiting processed foods. Still others might try taking an enzyme with each meal, increasing their Omega-3 intake, or trying a turmeric supplement.

I love when folks come back to share their success stories about how they found that thorn in their paw and pulled it out, often with the help of a friend or two, and changed their daily reality. But it’s not always that easy. Sometimes we can’t quite put our finger on the problem, or like life’s whack-a-mole, you get your hormones under control only to throw your back out while loading free greens for your goats (yes, I’m speaking from experience). The more challenging issue to solve in our bodies and lives is when we know what the problem is, but we can’t quite seem to find the solution. Maybe it’s too big, and all we see are the ways it is impacting us now and how it could impact us more in the future. And that is when you gather. Call your friends who had similar experiences to see how they solved it. Find strangers who share a vision and seek solace in knowing that people can come together to solve seemingly impossible problems—whether that’s a support group for Lupus or figuring out how to support local farms that could lose government funding. Food co-ops and all cooperative economic models are examples of our innate human desire to work together to make life better for everyone. I know I will never cure myself of my anemoia, and I also know there’s a big possibility that some generation looking back at us could experience that same feeling when they learn about how we came together, despite our differences, and focused on being stronger together.

Salish Current

Our Co-op, back in time.

The evolution of La Conners local paper, now back in print.

Bringing you Co-op news since

Environmental Sustainability in Costa Rica

Like we always say, every day is Earth Day at the Co-op, even in Costa Rica. Learn how these cooperatives are shaping a more sustainable world in Central America—and providing hope to those of us elsewhere.

Coopeguanacaste | Electricity Cooperative

Rural Electrification Cooperative of Guanacaste, or Coopeguanacaste, is the largest cooperative in Costa Rica’s Guanacaste region. It distributes electricity to homes, businesses, and industries and also sells home appliances, electrical materials, insurance, and telecommunications services— offered to members at favorable prices with fair financing options.

Since the nineties, the cooperative has explored electricity generation through renewables, funding hydroelectric projects and plants. In 2016, it completed its Bijagua Hydroelectric Power Plant —the total cost of work was $65 million USD. This plant alone supplies electricity to 21,000 homes. Coopeguanecaste has since ventured into other renewables, including wind and solar power, with the installation of several wind turbines and solar panels. Our group had the opportunity to tour the Juanilama Solar Park and Cacao Wind Farm.

Its next endeavor? A gasification plant, which will be a fully circular municipal waste station for non-recoverable solid waste. Read: they will be transforming trash from local communities into electricity for those communities. Incredible!

Coopelesca | Electricity Cooperative

Like its fellow electric co-op, Coopelesca was formed in the ‘60s to electrify rural areas to support everyday life as well as economic development in agriculture, livestock, and other agribusiness. There were small power plants powered by a Pelton turbine or by diesel engines that could only support a few light bulbs or move a few machines. The majority of homes were lit with candles, lanterns, or alcohol lamps.

Coopelesca has also pursued renewables like hydro, provides telecom services, and sells electrical equipment and appliances. Unlike Coopeguanacaste though, our visit to Coopelesca took place in a nature reserve, facilitated by a biologist.

What do electricity and a bioreserve have to do with one other? More than meets the eye. In 2013, Coopelesca purchased nearly 3,000 acres in Juan Castro Blanco Park. First, to preserve precious rainforest and endemic species: several species thought to be extinct have reappeared in the park, alongside the discovery of countless new species! Second, protecting the park means securing access to its rivers and streams—and hydroelectricity. Today, Coopelesca reliably serves nearly 75,000 members and 84,268 subscribers in an area of 1,850 square miles, with 4,450 miles of line.

Coopeacuicultores | Aquaculture Cooperative

Isla Venado is a small, rural island, home to a community of about 1,000 artisanal fishers, 47 of whom formed the Self-Managed Cooperative of Aquaculture, Fisheries, and Rural Tourism (Coopeacuicultores) to provide purpose and profitability. They introduced other skills and means of income, while also addressing the yearning sentiment of some to “get out” and do something different.

During the pandemic, the co-op recognized the need for a more consistent, efficient way for fishermen to sell their catch. And so, they built a floating restaurant. The restaurant serves as a community hub—fish market, eatery, and a space for the co-op to host and educate students and visitors. Our group mucked through the tide flats for a quick boat ride and lunch at the restaurant. Fish pens, teeming with local varieties, float alongside. At that scale, fish aren’t susceptible to disease like the fish pens we know and protest. It would be a mistake to outlaw them here.

Most impressive, is the shrimp production— shrimp not for consumption, but to sell as bait—a simple innovation with massive impact. Instead of sputtering out of the shallow bay with worn, gasfueled motors to reach deeper water and catch bait shrimp, these artisan fishers are able to make the short trip to their co-op to purchase a product they rely on to make a living.

Less time on the water, less fuel consumption and pollution, more fish in the bag, food on the plate, and reason to keep fishing off Venado.

CoopeDota | Coffee Cooperative

CoopeDota is not your average coffee finca and has emerged as a leader in the global coffee industry through its commitment to sustainability, innovation, and cooperative practices. CoopeDota is actually the first carbon-neutral coffee producer, but they’re not stopping there. As a participant of Project One, CoopeDota is working to achieve Carbon Positive status.

Project One is an ambitious sustainability initiative that seeks to minimize air, water, and soil pollution while also improving crop production. Our tour of CoopeDota was in a seated tractor trailer. The tractor, of course, was running on biogas. Most notably, CoopeDota has used artificial intelligence and other scientific methods to produce an organic fertilizer, FertiDota. FertiDota is a blend of coffee pulp, coffee waste water, fish, and other phosphorous compounds. And its efficacy is staggering! Greenhouse trials of tomato plants fertilized with FertiDota produced flowers twice as fast as traditional methods—37 days instead of 80. The beautiful part? While CoopeDota is running trials on tomatoes and other vegetables, they don’t plan on growing anything besides coffee. They’ve developed FertiDota in part, to become a more circular business, but to also provide a valuable resource to its community farmers and families, so they can grow healthier food.

It’s safe to say sustainability is in their DNA, and co-ops build a better world, even in its smallest corners.

High 5 Recipes for Spring

by Leigha Staffenhagen

Spring is springing, and we’re here to embrace the cooking fun! These recipes celebrate the bounty of Skagit spring, embrace zero-waste cooking, and show some rainbow Pride for the month of June. As always, these High Five recipes call for just 5 ingredients or less and are an easy way to spend less time in the kitchen and more time out enjoying spring in the Magic Skagit!

Asparagus Tart | Recipe adapted from House of Nash Eats

When bright green spears start popping out of the dirt and reaching for the sky, you know it’s spring in the Valley. This tart is perfect for Easter, Mother’s Day, or really any spring celebration that calls for a fancy but simple appetizer.

· 1 sheet puff pastry, thawed

· 2 Tbsp Dijon mustard

1 bunch of asparagus, washed, tough ends trimmed off

· 3 cups shredded Gruyere cheese

· 1/2 cup shredded parmesan cheese

Directions:

1. Preheat oven to the temperature on the puff pastry package. Line a baking sheet with parchment paper.

2. Roll out the puff pastry to fit the size of the baking sheet—be careful not to rip the pastry. Using a fork, poke holes through the puff pastry for a more even bake.

3. Spread the Dijon mustard in a thin layer all over the pastry.

4. Sprinkle shredded Gruyere evenly over the mustard, leaving a 1-inch border on all sides, so you have a crust.

5. Arrange asparagus spears parallel to one another on the puff pastry. Top with a layer of parmesan cheese.

6. Bake for 20-25 minutes or until the crust is puffy and golden. Cut in and enjoy!

Queso Fundido | Recipe adapted from The Modern Proper Fiesta time or any time, this queso fundido is cheesy, meaty, and perfectly spicy—exactly what you want for a Cinco de Mayo dip!

· 1 lb Co-op Chorizo Sausage

4 oz can chopped green chiles

· 1 1/2 cups of grated cheese, blend of Oaxacan, Monterey, Pepper jack or whatever you prefer

· 1 cup pico de gallo

Additional pantry ingredients: cilantro for serving, your favorite tortilla chips for dipping

Directions:

1. Preheat oven to 350°F.

2. Cook chorizo in an oven-safe skillet (we suggest cast iron), breaking into crumbles. Drain the fat, and set aside 1/4 of the chorizo, leaving remaining chorizo in the pan.

3. Add green chiles and stir to combine. Cover the chorizo and chiles with the cheese. Bake for 10-12 minutes or until the cheese is melted and bubbling.

4. Remove the skillet from the oven, top with the reserved chorizo, pico de gallo, and cilantro. ¡Buen Provecho!

Avocado + Black Bean Salad | Recipe adapted from Co+op To balance out the cheesiness of the Queso Fundido, enter this light and bright salad!

15 oz can of black beans, rinsed

· 1 cup grape tomatoes, halved

· 1/4 cup thinly cut red onion

· 2 large avocados, diced

· 4 oz queso fresco or cotija cheese

Additional pantry ingredients: 1 clove garlic, 3 Tbsp fresh lime juice, 2 tbsp avocado oil, salt

Directions:

1. In a large bowl, combine black beans, grape tomatoes, red onions, and queso fresco. Toss to mix.

2. In a medium bowl, combine the garlic, lime juice, olive oil, and salt to taste. Whisk to combine.

3. Add the diced avocado to the black bean mixture, then pour the lime juice mixture over it. Toss to mix and serve.

Zero-Waste

Strawberry Syrup | Recipe from PlantYou

One might assume that strawberry tops are useless, but something tells me that you scrappy, zero-waste food cooperators probably know otherwise. And you’d be right! Those strawberry tops still have a ton of flavor in them and deserve the chance to be enjoyed, too. This zero-waste strawberry syrup can be used to enhance so many things, from pancakes and yogurt to mocktails and baked goods. 2 cups of strawberry tops (sub in some cut strawberries if needed) 3 cups water

1 1/2 cups sugar

Directions:

1. Add the ingredients to a pot, bring to a boil and then a simmer.

2. Strain the liquid into a bowl, and compost the strawberry tops.

3. Return the strained liquid to the pot and simmer for another 10-15 minutes until it has thickened to a syrup-like consistency.

4. Allow the sauce to cool and use immediately or store in a mason jar and refrigerate. Due to the high sugar content, this syrup should keep well.

Rainbow Fruit Skewers with Chocolate Dipped Strawberries

June is for Pride and, of course, rainbows. These fruit skewers are a fun way to celebrate the month and all the fun outdoor meals that spring brings along with it.

1 kiwi, peeled and cut crosswise into 4 rounds

· 1 large orange, peeled into segments

· 1/2 cup blueberries

· 1 cup fresh pineapple chunks

· 12 strawberries

Additional pantry ingredients: dark chocolate bar (yes, this is a pantry item!)

Directions:

1. Cut kiwi rounds and orange segments into 3 pieces—you should end up with 12 pieces of each fruit.

2. Prepare the chocolate dipped strawberries: using a double boiler method, melt 1/2 a bar of dark chocolate. Cool slightly before dipping the tips of the strawberries in the chocolate. Set aside on a waxed-paper lined sheet pan and refrigerate for 15 minutes.

3. Prepare the skewers: place 2 blueberries 1/3 up the skewer, followed by a piece of kiwi, pineapple chunk, piece of orange, and a chocolate-dipped strawberry.

Simple

Rhubarb Bars Recipe from West Coast Kitchen Garden

This is the year you finally give rhubarb a try! These simple rhubarb bars are sweet and a little tangy, but a simple way to cook this sometimes-intimidating vegetable. Yes, vegetable!

· 1 cup rolled or quick oats

· 3/4 cup flour

1/2 cup brown sugar

· 1 stick of butter, melted

2 cups rhubarb, sliced in 2-inch pieces

Optional (but not really): pint of Co-op vanilla ice cream

Directions:

1. Preheat oven to 350°F and line an 8x8 glass baking dish with parchment paper.

2. In a bowl, combine oats, flour, and brown sugar and mix until combined. Press 2/3 of the oat mixture into the bottom of the dish.

3. Spread the rhubarb evenly across the dish and sprinkle the remaining oat mixture on top. Bake for 30 minutes or until the top of the bars begin to brown.

4. Remove from the oven and let cool for 15 minutes before slicing into 9 pieces. Then go à la mode!

Hello, sunshine! Spring has sprung and so have the buds on our tongue. Pop into the Co-op for some bloomin’ good food, including our favorite Tulip Sunrise Smoothie, handmade ice cream, AND Hot sandwiches coming soon!

snacking

season long.

A high power day at Coopeguanacaste.

Giant palm on Coopelesca’s nature hike.

Coopeacuiculturos floating restaurant and fish pens.

An overview of Coopedota’s Project One sustainability efforts.

In case you missed it, 4% Friday is now 5% Friday! 2024 marked the 20th year of 4% Friday—twenty years and hundreds of local organizations supported because of you!

We wanted to create even more impact in the community so we upped our donation amount to 5%. We also decided to introduce $5 Community Meals on select 5% Friday dates, serving up $5 meals and donating the meal proceeds to 5% Friday groups! We just hosted the first one on March 28, and hope to see you on June 27th for our next $5 Community Meal. So, mark your calendars to support causes you care about, just by shopping (and eating) at your Co-op!

FRIDAY, APRIL 25

Concrete Farm to School

The mission of Concrete Farm to School is to build resilient students and families by providing access to healthy local foods, nutrition and culinary education, and hands-on gardening activities. The F2S program increases access to local produce as well as offer standards-aligned lessons in school gardens and kitchen classrooms for Pre-K through 12th grade. Concrete F2S hires a team of four to six high school students as Program Assistants every summer. Funds from 5% Friday will be used to cover the cost of student wages and program supplies.

unitedgeneral.org/farmtoschool

FRIDAY, MAY 23

YMCA Outreach & Oasis Youth Center

The Skagit Valley Family YMCA creates positive community change through relationships by empowering the mind, body, and spirit of all. Y programs, services, and initiatives help foster social responsibility. Beyond the gym and aquatics center, the Y also provides quality childcare education, afterschool programs and camps, and support for teens including housing, meals, drop-in activities and outreach programs. Funds from 5% Friday will be used to support the Skagit YMCA’s Sedro-Woolley Rec Center and Oasis Youth Shelter. skagitymca.org/oasis

FRIDAY, JUNE 27

Cascadia Clubhouse

Cascadia Clubhouse is building a vibrant community for adults with developmental disabilities in Skagit County. They foster personal growth, friendships, and belonging through shared experiences in arts, recreation, and enrichment programs held at conveniently located facilities. Funds from 5% Friday will support Cascadia Clubhouse in creating an inclusive and stimulating environment for everyone! This includes the purchase of essential equipment for art, fitness, games, and cutting-edge technology to accommodate individuals with sight and/or hearing impairments. cascadiaclubhouse.org

One of our most exciting ways to support the community is through 5% Friday! You shop and together we give 5% of Co-op sales one Friday a month to a non-profit, charitable community organization. And just think—each of these organizations is, itself, supporting the community! What a great circle of giving. $3,717 to the Upper Skagit

5% Friday Meet & Greets

Want to know what your shopping trip supports? Come say hello! When you choose to shop on 5% Friday, you’re playing a big part in making our community a better place.

We encourage you to keep marking your calendars and showing up to support local nonprofits and stop by to chat with their staff and volunteers. Many of our 5% Friday groups are in the Co-op day-of and would love to share their stories with you. Don’t be shy to just say hi!

2026 Applications

Applications for next year’s 5% Friday groups will be available this July.

If you know of a local nonprofit that could benefit from the program, please spread the word. We love supporting new groups!

Meet our 2nd Quarter Tokens for Tomorrow Groups!

Every time you bring in a reusable shopping bag, we honor your commitment to reducing waste with a token worth 8¢ that you can give back to one of four local organizations:

Sound Water Stewards

Sound Water Stewards are trained volunteers working in and around Island County (Whidbey and Camano Islands) for a healthy, sustainable marine environment through education, science, and stewardship. SWS members collect data for research through community science projects, educate all ages of the public about the marine environment, and inspire sustainability through stewardship actions. soundwaterstewards.org

La Conner Community News

La Conner Community News is a locally-owned, nonprofit newspaper that serves as a trusted and inclusive platform for the La Conner, Swinomish, and surrounding communities. Their mission is to provide trustworthy, fair, and inclusive reporting that strengthens our community. They’re committed to being an enduring community good, paying living wages to their team, and providing fair, inclusive coverage for both sides of the slough.

laconnercommunitynews.org

Skagitonians to Preserve Farmland

Skagitonians to Preserve Farmland (SPF) ensures Skagit County’s economic viability through farmland protection, advocacy, research, education, and public awareness. SPF believes that farming has been responsible for Skagit Valley being the greatest watershed left in Puget Sound and that maintaining the agricultural land base will continue to better maintain wildlife, fish, water, and open space than any other land use. Through the Farmland Legacy Program, SPF has protected more than 15,000 acres of farmland since 1997. skagitonians.org

Skagit PFLAG

Skagit PFLAG promotes the health and well-being of LGBTQIA+ people, their families, and friends through support, advocacy, and education. Keeping families together is the mission of PFLAG. Its family values stress education, understanding, acceptance, and support, but most of all love, thereby empowering children—straight, cisgender, and LGBTQIA+ alike—to lead happy and productive lives. pflagskagit.org

TUESDAY APRIL 22

DOUBLE THE TOKENS FOR TOMORROW!

Bring in your reusable bags to shop and we’ll give you twice the tokens to donate to a local non-profit!

MASTER’S LEVEL PROGRAM IN ACUPUNCTURE

•Small Classes

•Nature-based Curriculum

•Monthly Weekend-intensive Format

•Classical inspired 5 Element Acupuncture

•Traditional Chinese Medicine Acupuncture

HERBAL PROGRAM CERTIFICATE

New two-year intensive Chinese herbal program for those interested in NCCAOM herbal certification

TEACHING CLINIC (CALL 360-982-841)

•$50 Acupuncture Treatment (Discounts Available)

•Free Community Clinic on Tuesdays 9:00am – 11:00am

COME VISIT OUR SCHOOL

Misty Meadows Farms

Let’s start by getting this out of the way: eggs have been a challenge to source and keep on the shelves for quite some time. But as famous egghead Albert Einstein once said, “In the middle of difficulty lies opportunity,” and we at the Co-op are opportunists!

One excellent outcome of this whole egg hullaballoo is that we found a new local egg supplier: Misty Meadows Farms Based in Everson, Misty Meadows is a family-owned farm specializing in certified organic, pastureraised eggs. Founded in 2005 by Melissa and Mark Moeller, over the years, the couple grew their flock to nearly 2,000 birds, sharing eggs with their community along the way.

In 2022, the Moellers decided it was time to hang up their chicken-farming hats, but didn’t want to close down the operation because they cared deeply about continuing to support their community. Luckily, the right person stepped in at the right time—second-generation farmer David Lukens of Grace Harbor Farms. Don’t be surprised if that name rings a bell—we’ve been carrying Grace Harbor products for years, from their milk and yogurt to most recently, their goat cheese spread!

When the Moellers decided to retire, David had only intended to help rehome their farm dogs, Icarus and Cooper, as Grace Harbor needed a little more puppy love around the farm. However, when it became clear that Misty Meadows was struggling to find the right partner to continue their legacy and, thus, was

on the verge of closing its doors completely, David took the plunge to not only add two dogs to the mix, but the whole flock, too! With the right ownership in place, Misty Meadows continues to maintain the values and practices that the Moellers instilled at the outset, keeping the farm cruelty-free, sustainable, and familyand community-oriented.

Misty Meadows eggs aren’t your average egg! Pasture-raised and free to graze, as soon as the chickens are old enough to venture into the grass, they’re given constant access to spacious green pastures. Not only are pastureraised chickens healthier and happier, but they raise eggs that are better for us, too! By allowing chickens to graze, Misty Meadows is providing them with much-needed stimulation that keeps them happier, and growing tastier eggs. According to a Mother Earth News study on Misty Meadows, their eggs have less cholesterol and saturated fat, as well as higher levels of vitamin A, omega-3, vitamin E, and beta-carotene. Happy chickens, healthier humans, and a more sustainable planet, too. As it relates to taking care of the planet, Misty Meadows is dedicated to utilizing regenerative farming practices and protecting the natural wetlands on their property. Practically, this means regular pasture rotation so chickens can continue to graze without long-term land damage, never using pesticides or harsh chemicals, and removing any animal waste near waterways. Finally, we can’t forget the egg carton—Misty Meadows packaging is made from 100% recycled cardboard.

We anticipate having a consistently stocked egg cooler by mid-May, but in the meantime, you might consider switching to a more local source for not just eggs, but for many of your pantry staples. If the start of the year has taught us anything, it’s the importance of supporting and leaning on our neighbors for provisions that can be produced right here in the Pacific Northwest. And Misty Meadows Farms eggs are a great place to start.

Dale Schofield

Front End Team Member Co-op Employee since 2010

Favorite customer moment:

One of my favorite moments was when I gave two young children wooden tokens for bringing their own shopping bags to the Co-op. They were so excited to see their school featured on one of the donation jars. The best part was when the older child got on their hands and knees so the little one could stand on their back to reach!

Favorite item in the Co-op:

The first things that popped into my head were dates (fresh), apples, and cheese! The cheese island is amazing. We can try cheese from all over the world. And all the apples: Fuji, Evercrisp, Cosmic Crisp.

Favorite meal to make with Co-op ingredients: My favorite meal lately has been Harvest Salad from the Taste for Life magazine. Combining roasted butternut squash, carrots, and more with fresh kale and 15 more ingredients!

Favorite way to spend time outside of work: I like to ride my bike with my friends around the farm flats, just like at the Co-op’s Bike to Farm ride! I also love hiking around our beautiful woods and waterways, and hanging out with my two dogs, Pippin and Sadie.

As sit down to write this article, tariffs are supposed to be coming into effect very soon on nearly all goods, including foods, that are imported to the U.S. from Canada and Mexico. In the produce department, we’ve been faring alright through this long period of inflation, but these tariffs will likely change that.

As always, we in Skagit County will do better than most of the country in terms of produce price inflation. However, right now, in early March, Mexico is supplying all of our green beans, Brussels sprouts, mangos, papayas, pineapple, cucumbers, squash, tomatoes, and peppers. We get tomatoes, English cucumbers, bell peppers, apples, mushrooms, and more from British Columbia during other times of the year. Given the uncertainty, it seems like a good time to once again discuss food preservation and waste reduction.

I’ve written about food storage in the past—about fermentation and using scraps— but now it might be time to consider investing in some new food-preservation equipment to help you save money on groceries. I recommend a pressure cooker, a vacuum sealer, and a chest freezer.

A pressure cooker is a pretty easy one to justify. Do you have an Instant Pot? Consider switching to a pressure cooker for most things. It doesn’t have a built-in timer, but it does almost the same job, and you can’t seal jars in an Instant Pot. Instructions are easy to find online for canning. Jams, jellies, and pickles are what most people think of when they think of canning, but stocking up on seasonal produce and canning it for the winter is pretty simple. All you need is water, salt for vegetables, and sugar or other sweetener for

New & Notable

fruits. Peaches, plums, cherries, green beans, asparagus, kale raab, and garlic scapes are all well suited to canning for enjoyment later. Vacuum sealers have their obvious use. You can roast or blanch veggies and freeze them in a single layer on a cookie sheet before sealing them, and you can also freeze things like stew, cooked or raw meat, mashed potatoes, and other sides. The less obvious utility of a vacuum sealer is for lacto-fermentation. In a nutshell, the bag holds the gases in while limiting oxygen and prevents additional bacteria from contaminating the ferment.

I highly recommend checking out the Noma Guide to Fermentation; it provides step-bystep instructions on pickling a wide variety of fruits and vegetables using this easy, costeffective method.

A chest freezer is pretty self-explanatory, but having one opens up possibilities that otherwise might be out of reach. Consider splitting a side of beef with a friend or buying a case of your favorite frozen convenience food when it’s on sale. I will often buy a roast or other large cut of meat when the price is good and freeze it when I know there’s a potluck or dinner party on the horizon.

Want to take it a step further? If you have the space for it, you might consider building a root cellar. Again, instructions can be found easily online, but it can be as simple as burying a garbage can flush with the ground. If you’re lucky enough to have a hillside to dig into, it’s not terribly complicated to build a walk-in root cellar. It’s a great way to keep produce fresh for longer and is also an ideal way to store canned goods.

As always, remember the basics. If you aren’t trying to cook enough to freeze for a later time, carefully consider the quantity of food you are cooking. Dry herb stems to flavor oils and vinegars, dry leftover mushrooms for soups and sauces. Save bones and vegetable trimmings for stock. Any time I roast a chicken, I stuff the cavity first with herbs, carrots, onions, and celery. After dinner the leftover meat gets pulled off, and what’s left is tossed in a pot with some water, salt, and white wine, then left to cook overnight at a low temperature. The next day, all that’s needed for soup is some cooked veggies.

If you’re reading this, you’ve made it through false spring (that one blissful weekend in February!) and are now deeply entrenched in April showers, May flowers, or June gloom. Whether it’s a wet day or a sunny one, our New & Notable items are fantastic fare for a fickle spring.

New Easy, Cheesy Charcuterie Must-Haves

What’s spring in the Valley without a little charcuterie, whether it’s served over brunch or packed up for a sunny picnic? Our new spreadable cheeses are an easy-breezy addition to your charcuterie faves, without any extra prep—aside from taking off the lid, that is!

Whipped Dips

CASTELLO

Made from Danish cheese and featuring an extra creamy, light, airy, fluffy texture, Castello’s new whipped dips are the perfect companion to hard cheeses, crunchy crackers, salty meats, and charcuterie staples.

The Garlic & Herbs flavor has tangy notes of garlic complemented by piquant parsley and basil. Paprika & Chili has aromatic notes of paprika accented with a swicy (sweet and spicy) dash of chili. Just peel off the seal, pop off the lid, and dip to your heart’s content! If you happen to have leftovers, you can just toss the lid back on and store in the fridge.

Fresh Herb Goat Cheese Spread

GRACE HARBOR

If you’re a connoisseur of local dairy, you’re no doubt familiar with Grace Harbor Farms—we’ve carried their milk, yogurt, and goat milk for years. Now, you can find their creamy, super spreadable goat cheese in our Cheese Department! Grade A goat milk is blended with a spice mix of onion, garlic, parsley, and dill weed for an herby, creamy spread that’s great for crackers or as a smear on Co-op bagels!

Local In-Season Produce

asparagus

RALPH’S GREENHOUSE + CANALES PRODUCE

Shiitake, Oyster, Cosmic Queen Oyster, & Lion’s Mane mushrooms, growing kits, bulk dried mushrooms

CASCADIA MUSHROOMS

Collard and red cabbage raab, radishes, rhubarb, leeks, bunched spinach, leek scapes

RALPH’S GREENHOUSE assorted microgreens, living basil

DAHLIA DEPOT

wild-harvested Morel mushrooms

ORGANIC ANTICS

bunched mustard greens, escarole, and frisée

BOLDLY GROWN FARM

basil, assorted herbs, edible flowers

THE CROWS FARM

sunflower greens + salad mix

MOONDANCE FARM

Spicy mixed greens, baby spinach

LONG HEARING FARM

June bearing strawberries: Rainier and Shuksan varieties

HEDLIN FAMILY FARM

green, red, Romaine, butter, & iceberg lettuce

THE CROWS FARM,

RABBIT FIELD FARMS,

HEDLIN FAMILY FARM, + LONG HEARING FARM

bamboo shoots

BLUE HERON FARM

salad mix, bunched spinach, red, green and Lacinato kale

WELL FED FARM

Sweet Potato Sampling

You may not know this if you aren’t a part of the local agricultural community, but WSU has been conducting sweet potato variety trials in Skagit Valley to determine if it’s a commercially viable crop. The varieties developed for the Northwest must be resistant to wireworm, a common pest in the Valley.

As part of the trials, the WSU Northwest Research Extension Center on WA-536 recently hosted a taste test of the varieties under development, just a couple of miles from the Co-op. We made two trips out to include everyone working in Produce that day, to sample the spuds and cast our votes.

There were around two dozen varieties in an astonishing array of colors, from pale yellow-green to a dark black-purple. The flavors were similarly wide ranging. Some were bitter, some were sweet, some tasted of tropical fruits. We ranked them by flavor, sweetness, texture, color, and overall quality. Some were terrible! But others, I hope, will be on our shelves and dinner plates or your root cellar soon.

Feelin’ Saucy!

by Sarah Stoner

Ya’d think sauces are simple. At least, a cooking rube like me might believe so. “I want to be a master of sauces,” I declared recently.

Then I web-searched ‘Sauces.’

Not so simple. Savory or sweet, smooth or chunky, warm or chilled: a sauce elevates everything from a weeknight plain chicken dinner to Saturday night ice cream.

“I think sauces are one of the harder things to master in cooking—yet are so central to a memorable meal,” says my foodie friend Laura.

“A good sauce brings everything on the plate together. It rounds flavors, creates a pleasing mouthfeel, and provides extra moisture to the food.”

Clearly, I hit the meal-ticket topic with her. “And there’s such diversity in sauces!” she continues.

“Rich and luxurious, bright and zingy, herbaceous and refreshing… the trick is choosing the right one and then executing it well.”

In the Kitchen

Sauces may be prepared and served cold, like mayonnaise; prepared cold but served lukewarm like pesto; cooked and served warm like bechamel; or cooked and served cold like apple sauce. Sauces enhance flavor in different ways. Sometimes, they intensify the food’s own flavor, sometimes they work by offering a contrasting taste to the main ingredient.

They may be freshly prepared by the cook, or used premade like the all-familiar Worcestershire sauce, soy sauce, ketchup, or sriracha. Sauces for salad are called salad dressing. Sauces made by deglazing a pan are called pan sauces.

A chef who specializes in making sauces is called a saucier. I do not aspire to be a saucier. (Frankly, I could not be saucier, according to a handful of friends.)

The Sauce Way-Back Machine

The word “sauce” derives from the Latin word salsus, meaning salt—the first type of flavoring we humans ever used. Meat, vegetables, and grains can be pretty bland on their own, which is why salt was used to boost natural flavors. But sauces go way beyond the flavoring of salt, pepper, or sugar. They offer flavor, moisture, mouthfeel—and abundant variation to the chef and the eater.

Ye ole internet says that the oldest recorded European sauce is likely garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is likely the oldest Asian sauce with its mention in a 2nd-century B.C. book. The multitude of Mexican salsa can be classified as a type of sauce—from pico de gallo to salsa verde. Especially when “salsa” in Spanish is literally… you guessed it: sauce.

In the 18th century, the French brought the concept of “mother sauces” to the table. Classification ensued. Sauce viewed through the French lens categorized them into four families: espagnole, velouté, allemande, and béchamel—embracing the concept that all sauces were born from these mother sauces.

I don’t buy it. But then, what do I know. I am just a saucy simple lover of flavors, especially when shared. I have a long road to ‘mastery’, but I’m going to enjoy the journey, that’s for sure.

Skagit writer and eater Sarah Stoner grew up in Uganda, Morocco, Belgium, and Thailand and lived in the U.S. for the first time at age 18. Long after middle school in Antwerp where she learned the joy of dipping fries in mayonnaise, Sarah planted herself in vibrant Skagit Valley. sarahjstoner@hotmail.com

Best Bevvies for Any Weather

Local Kombucha

CULTURE SHOCK KOMBUCHA

Locally brewed in Seattle, Culture Shock Kombucha is made with certified organic tea and whole fruit sourced fresh and locally when available. Culture Shock believes that high-quality, effective, live-culture kombucha should be healthy AND delicious. Their brew is smooth and flavorful without being too sweet or kombucha-y—the perfect drink for both newcomers and seasoned sippers. Choose from Dragon’s Barrel (pomegranate and turmeric), Golden Griffin (pineapple, mango, and hops), Gnome’s Delight (marionberry), and Pixie Punch (raspberry and lime) Find them near the other kombucha in our chilled grab-and-go drink case.

New Olipop Flavors!

OLIPOP PREBIOTIC SODAS

High in fiber, non-GMO, low in sugar, everyone’s favorite prebiotic sodas are now available in new flavors! Olipop replicates nostalgic soda flavors without high fructose corn syrup, chemicals, and food coloring. Find three new flavors, Crisp Apple, Ginger Ale and Ridge Rush, in the drink cooler.

Fun fact: the name Olipop (rhymes with lollypop) is actually a mash-up of two words: oligosaccharide and pop! Founders Ben and David were always geeking out over oligosaccharide as a type of microbiome-supporting prebiotic used in their now-famous soda, and thought it was the perfect portmanteau for their brand name.

Good Old-Fashioned Soda

VIRGIL’S

Soda the way it was meant to be: handcrafted from just natural flavors, carbonated water, and cane sugar! Virgil’s is flavorful and bold all without the preservatives, artificial colors, and fake flavors.

Pair it with a Co-op sandwich and chips for a springy lunch on the Riverwalk. Choose from 4-packs of Root Beer, Vanilla Cream, Black Cherry, Cola, and Orange Cream now available in cans!

Immune Boosting Juice

UNCLE MATT’S

If the cold season has taken a toll on your household this year, consider adding Uncle Matt’s Ultimate Immune Juice to your arsenal! Made from just 6 simple ingredients without any added sugar, an 8oz glass of this juice provides 300% of your Vitamin C, 50% of your Vitamin D, and 25% of your daily recommended amount of Zinc. Not to mention, it’s a dang tasty way to start your day. Did we mention it’s USDA-certified organic and glyphosate residue-free, too? Find it with the OJ!

Instant Flavor Upgrade

Sauces are defined as “liquids that accompany the main ingredients of a dish.”

But a sauce can be liquid, cream, or semisolid. You dip, drizzle, or serve sauce as a separate component—think gravy, salad dressing, chutneys; different from dishes in which sauces are part of the dish ‘itself’— think lasagnas, stir-fry, curries.

Over a Friday dinner with friends and a medley of appetizers each paired with a different dipping sauce, we named some of our favorites: bechamel, tzatziki, chimichurri, Hollandaise, Romesco, marsala (my friend likes it on her pasta), Espagnole, tomato, pesto, guacamole… sauces are an essential element in cuisines all over the world.

Out & About With the Co-op!

Is it just us, or is 2025 already flying by? We hope you were able to attend Illuminight and the Ska-Com Seed Swap Fix-It Fair, both vibrant community events the Co-op was happy to participate in—and both a shining example that a little wind and snow can’t hold us back from getting together for a grand ol’ time. We live in the PNW, after all. That said, spring is on its way, and there are many more chances to gather with friends and family. Here are a few upcoming events we hope to see you at!

Sesame Sauce

Delicious uncooked sauce over pasta or grains and veggies—over raw carrots & short grained brown rice is one of my crunchy faves. 1/2 cup sesame seeds

· 1 tsp minced

Directions:

Tbsp soy sauce or tamari

1 Tbsp powdered veg broth · 1/2 cup water

1. Lightly toast sesame seeds for 1 minute in a frying pan.

2. In a blender or food processor, combine the ingredients in descending order, processing after every 3 additions.

3. Process the entire mixture until thick.

Chipotle Tahini Yields 11/2 cups, or six servings

My first foray into creamy-blended-with-spicy-and-touch-of sweet was with a slow-roasted Kabocha squash. Dip, dunk, drizzle. Magic. · 1/2 cup olive oil

1/4 cup water

· 1/4 cup tahini

1-2 chipotles in adobo sauce

Directions:

· 1 small clove of garlic

· juice of 1 orange (~1/4 cup)

· 1/2 tsp coarse salt

Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.

Pesto Eggs

Take your fried eggs to a new level of delicious plus comfort food. Especially tasty piled on top of sourdough toast—sliced tomato, anyone? Easiest. Meal. Ever. (Breakfast, lunch, or dinner!)

Store your pesto in the freezer for all-season access.

· 2 eggs

· 1/4 cup pesto

Directions:

1. Heat a nonstick skillet on medium-high heat.

2. Pour the pesto into the skillet and let it cook for 1 minute, or until the oil in the pesto is sizzling.

3. Add the eggs to the hot pesto. Turn the heat to medium-low and cover the pan.

4. Cook for about 3 minutes or until the egg white is firm and the yolks are cooked to your liking. Mmmm...

Skagit Chili & Chowder Cook-Off April 5 | 1–4pm | Farmstrong Brewing

As the 2022 and 2024 winners in the Professional Chili Division, we’re back to defend our championship for 2025! Get six samples of chili and a generous bowl of your favorite one for just $20! There will be live music, lots of cold beer on tap, and of course, chowder and chili. This event is family-friendly, so bring the whole crew—and we hope to win your vote!

Food Waste Prevention Week

Sculpting Sustainability Event at MoNA

April 12 | 12pm–3pm Museum of NW Art

We’re celebrating Food Waste Prevention Week at the MoNA in La Conner this year! The WSU Skagit Extension and MoNA will be hosting a fun and family-friendly afternoon celebrating sustainability. The art studio will be open all day to enjoy an all-ages clay art project and free seeds. Representatives from Genuine Skagit Valley, WSU Food Safety and Preservation, Water Tank Bakery, and Skagit Table will be hosting a panel on how local organizations are working to increase awareness and reduce waste! Come pop by our booth and learn more about how the Co-op reduces food waste and get some scrappy recipes to try at home!

Tulip Festival Street Fair

April 18–20 | Downtown Mount Vernon

Okay, we won’t technically be there, but why have a booth when you can camp out with an entire building full of amazing food and gifts? We’re happy to be a place you can pop inside to grab a quick bite, shop for local goodies, or just say hi—that is, of course, when you’re not busy eating corndogs and kettle corn.

YMCA Healthy Kids Day April 26 | 12:30–2:30pm | MV YMCA

We’re proud sponsors of the YMCA and are happy to attend their family-friendly, oh-so-fun Healthy Kids Day for the fourth year in a row! Come spin the Co-op wheel and get a piece of organic fruit—free and open to the public.

Cinco de Mayo Parade May 4 | 5–7pm Downtown Mount Vernon

In

Plants & Perspectives

by Magnolia Mullen

The yellow jackets and I sit still, letting the early March sun warm our bodies. My Valley slowly begins to wake from winter’s slumber. Under the protection of the veranda’s roof, I am also still. The Melipona bees and I have no need for the equatorial February sun to touch our bodies for warmth. The jungle hums and teems with life all year round. Sun rises, painting the sky pink and orange, those names of colors flat to describe its vibrancy. Mt. Baker and her henchmen illuminate, the leafless trees are no competition for the sun’s rays. Thick mist in the Maya Mountains shrouds the rising sun. Steam rises from the already warm ground, combining with the mist to create a seemingly impenetrable wall.

The smell of the Puget Sound and the first mow of the season politely tickles my nose. Fields of cabbage are quartered, chartreuse centers shining. Mallards and swans root through flooded fields. Citrus and bananas ripen on the trees, heavy jack and bread fruit fall and begin their breakdown under their mother, offering nutrients to be dispersed and reabsorbed. The sickly-sweet smell of overripe fruit and decomposing vegetation permeates my senses.

Tulip greens from a neglected, long-forgotten pot reach upwards. Tender willow leaves form swollen buds on the curly branches. Rose tinted amaryllis are budded, thriving in the sun on the balcony. Monsteras and bromeliads cling to tall palms, peace lilies and Syngonium compete for filtered light on the canopy floor.

Familiar red-breasted robins scurry and stop suddenly, scurry and stop, along the freshly mown grass. A slick river otter runs along the bank, gliding smoothly back into the Skagit River. Toucans, their flight comical and astonishing, dip up and down past the rainforest treetops. An iguana clambers up a coconut palm, leaving on the white sand below a pile of black sticky waste to get stuck on the bottom of an American’s croc.

Driftwood and leaf debris float down the river, sand is the only ingredient on the shore. Trash swirls in the Caribbean surf, breaking down Styrofoam and plastic into smaller pieces to become ingrained with the coarse sand. Tourists fill plastic bags with more plastic. I wonder about the strong breeze that will blow their filled bags back into the sea.

The chorus of spring peepers fills the cool nighttime, each calling for a mate to join and create masses of eggs. Another choir, all with names unknown to me, celebrating the warm night.

The moon is at the same stage but hung at a different angle in the cool and starry or humid and misty night sky. I have moved my bed’s position, so the upright moon can shine on me for all the hours of darkness. In between tropical downpours, the moon peeks from behind the low clouds. She’s upside down, compared to my perspective from North America.

Twelve hours of daylight at this time of year in both places. Peace lilies and monsteras growing in both, inside my home at 48 degrees north, wild and free outdoors at a latitude of 17 degrees. Currently, a festival of tulips is on the agenda. Planting seeds when the soil finally warms, plunking vegetable starts into the earth that can handle the cool nights and rainy, windy days. In the Maya mountains, life hurdles along as it does all year, in the constant 80 degrees. Plants grow, vining their way towards the sun.

For now, I will take the reliability of regular trash pickups, postal service, clean beaches, and leaving my car unlocked. The annual return of the sun, the leaves, the birds. Potable water, consistent electricity. My family, my home, my community. Fresh air, the Evergreen State. Three thousand miles away, the jungle tempts, with its wildness. The sense of urgency yet so much stillness. A vibrant assault on the senses, year-round abundance, humidity, warm water, and another type of evergreen. Same as the vines and roots of the rainforest reach for water and the sun, invisible tendrils of the tropics stretch and catch at my heart and soul.

Dust off those gardening gloves and start stretching—it’s time to dig into gardening season! Playing in the dirt is half the fun, and the Co-op has some great finds to get you out in the sun (protect you from it, too), and help you clean up when the work is done.

Get Dirty Gardening Soap | CAMAMU Embrace garden grime with this oh-so-gritty artisan soap. Tougher than your dirty nails, but gentle too, poppy seeds are the magic ingredient for a solid scrub, while tea tree essential oil helps clean small scrapes and cuts.

Gardener’s Hand Lotion | ISLAND THYME

Great for hardworking hands—a blend of organic aloe, sweet almond oil, and shea butter sooth and moisturize the skin after a long day working with soil. Keep yours by the kitchen sink!

Healing Foot Salve | UNCLE HARRY’S

If you’re the type that likes to live footloose and fancyfree while digging around and dancing with pollinators, this is for you. Keep wigglin’ those toes knowing this thick, healing salve can help repair and nourish your backyard bare feet.

Sunwear | MERCANTILE

A lot of sun requires a little shade—and a new pair of sunnies! Hats and sunglasses are a sunscreen’s best friend, keeping you cool and protected with a dash of style, too. Your skin will thank you.

Gardening Books | MERCANTILE

The only thing more rewarding than growing your own food, is the bounty that follows! You’ll find an assortment of beautiful books for inspiring recipe ideas, composting tips, and regenerative gardening advice.