The Tonic Summer 2023

Letter from the manager

There are many reasons to be excited about a Snohomish and Island County summer. Melon, stone fruits, and berries ripe and ready for picnics and campouts. Lush gardens grown from veggie starts by Rents Due Ranch. A field trip to Jetty Island with a Tropical Blue Smoothie in hand. And if you live in Everett, many sandal-clad walks to your favorite local grocery store, Sno-Isle Food Co-op!

At the Co-op we are always looking forward to the unique offerings that each season brings. This summer in particular there’s a lot to be buzzing about, the first of which being the relaunch of the Co-op’s quarterly newsletter. Here we will share with you our favorite local products, the newest offerings from our creative team, and the special opportunities coop owners have to participate in our co-op’s mission. We’ll also share stories of co-op values, such as the journey that is our B Corp recertification and our commitment to supporting our diverse community. The summer months draw our fiscal year at the Coop to a close and open the doors for us to reflect on the year behind us. I would first like to acknowledge our staff for their continuous commitment to serving our neighbors with the best service and highest quality products. Also deserving thanks is our board who continue to steer the Co-op forward towards environmental sustainability, social equity, and community.

Finally, I would like to express gratitude to you – the Co-op Owner, customer, and community member. As you visit us this summer for your family’s daily needs, or a simple quick bite to eat, know that your commitment to shopping at the co-op impacts our local economy in great ways. It is your dollar spent at the Co-op that provides our staff with sustainable wages, our local growers with the strength to keep producing, and our co-op the ability to continue giving back to our community. From our hearts to yours, we hope you enjoy the fruits of our labors this summer. It’s with you in mind that we bring good food to the table. With gratitude,

Leah Scates General Manager

staff picks

David

Lummi Island Wild - Smoked Salmon

This wild caught smoked salmon is delicious on its own, but I like to add it to a salad because it’s lower in sodium than most smoked salmon on the market and packed with Vitamin D. Lummi Island Wild is one of the world’s most sustainable fisheries and the first to operate on solar power, which is another reason why I love them so much!

Avery

Snoqualmie Ice Cream - Mountain Blackberry

I love ice cream and Snoqualmie Ice Cream is one of the best. Everything they make is handcrafted in small batches using local milk, cream, and eggs, as well as non-GMO cane sugar. Their Mountain Blackberry flavor uses berries grown in the PNW and is so, so good.

Britt

Ferndale Farmstead - Asiago Cheese

Ferndale Farmstead is a family owned, Washington-based farm that makes tasty cheeses. Asiago is nutty, sharp, and delicious. It’s a nice alternative or replacement for parmesan.

Jade A

Camamu - Hair Conditioning Bar

Camamu are made in small batches in Portland, Oregon. This is the only conditioning bar that my hair loves. My curls have never been so healthy!

the importance of LocaL

ByAbby Powell Marketing & Outreach Manager

Our mission at Sno-Isle Food Co-op is “growing the health of our communities from the roots up.” One of the ways we work to achieve this mission is by striving for “local” in all that we do.

Across our departments, from Produce to Wellness, we value our local relationships and prioritize our time and resources to support them. Many of our department managers over the past 25 years have helped small businesses get into retail sales and discover the best methods to market their wares. We currently carry items from more than 125 local farms and producers, with the list growing each month. Last year alone, we sold over $1.2 million of Washington-made products accounting for nearly 20% of our total revenue.

But why is local such an important value? For us, choosing local is crucial for our customer’s physical health, the health of our environment, and the health of our communities.

For our health

First and foremost, local foods tend to be fresher and healthier than their shelf-stable counterparts. When we buy locally grown produce, we support the farmers who have taken the time and effort to grow fresh and nutritious fruits and vegetables with minimal use of pesticides and herbicides. Sourcing locally produced kombuchas, breads, eggs, cheeses, and other goods means that we can create personal relationships with these producers and often see firsthand the conditions under which these products are made. This not only ensures the best taste but also provides us with healthier and safer food options that don’t harm our bodies in the long run.

For the environment

Another benefit of supporting local farmers and producers is its positive impact on our environment. When products come from far away or overseas, they

can require a lot of transportation and refrigeration, producing more carbon dioxide emissions. In contrast, purchasing locally produced goods reduces our carbon footprint and supports sustainable agriculture. Local products mean less waste- both limiting food waste during storage and transportation and eliminating packaging waste. Our producers often bring their goods straight to the Co-op with minimal packaging- if any at all! A farmer in Monroe can harvest garlic in the early morning hours, and it’ll be on our shelves by noon and on your plate for dinner.

For our community

Buying local goods contributes to the community’s economic development by supporting small businesses and creating job opportunities right where we live. According to the non-profit organization Sustainable Connections, small businesses donate almost 2.5x more per employee to local charitable causes than large, national competitors. Since 2018 our Register Roundup program alone has donated over $65,000 to local non-profits. Moreover, carrying local products also helps us build a sense of community and create a connection with the people who have grown the food we consume. When we support local farmers, we establish a personal relationship with them and contribute to the growth and sustainability of the local agricultural sector. In doing so, we all work together for something bigger than just buying food. We are helping preserve the cultural heritage, heritage breed animals, and heirloom vegetables that thrive in the Pacific Northwest region.

At Sno-Isle Food Co-op, we take great pride in offering a comprehensive range of locally sourced food and products. We firmly believe in the value of supporting local farmers and producers, and we will continue to provide our customers with fresh and nutritious products that benefit our community and the environment.

We love our local vendors and products! Shown here are blueberries from Hazel Blue Acres Farm, plant starts from Rents Due Ranch, goat milk from St John Creamery, fresh garlic from Ted Donovan, and photos from our visit to Sky Valley Family Farm.

Fresh Summer Salads

Grilled Panzanella

Serves 4 to 6. Prep time: 30 minutes.

2 slices of rustic bread, cut ¾-inch thick

1 medium zucchini, quartered lengthwise

1 large, firm avocado, pitted and quartered

1⁄2 medium red onion, cut into ¾-inch rounds

3 tablespoons extra virgin olive oil, plus more for brushing

3 tablespoons balsamic vinegar

1 teaspoon salt

1⁄2 teaspoon freshly ground black pepper

1 clove garlic, crushed

4 large tomatoes, chunked

4 ounces fresh mozzarella, diced

1 cup fresh basil, shredded

1. Preheat the grill to medium high. Put two tablespoons of olive oil in a small bowl or cup and dip a wadded paper towel into the oil. When ready to grill, use tongs to swab the grate with the oiled towel.

2. Use your pastry brush to brush the bread, zucchini, avocado and onion with oil, then place each piece on the hot grill. Grill the bread for about one minute per side, until browned and toasted. Grill the zucchini, onion and avocado until tender, about four to five minutes. Transfer the food back to the cutting board and let cool, then cut into bite-sized pieces.

3. Transfer the grilled ingredients to a large bowl. In another bowl, whisk the remaining oil, balsamic vinegar, salt, pepper and garlic, and pour over the ingredients in the large bowl.

4. Add the tomatoes, mozzarella and basil to the bowl, and toss to mix. Serve immediately.

Black-eyed Pea Salad

Serves 6. Prep time: 20 minutes.

2 15-ounce cans black-eyed peas, drained and rinsed

1 large carrot, shredded

1 medium cucumber, peeled, seeded and chopped

2 large scallions, chopped

1 large jalapeño, minced

1 cup cherry tomatoes, halved

1⁄2 cup fresh parsley, chopped

Dressing

3 tablespoons sesame seeds

2 tablespoons red wine vinegar

2 tablespoons honey

1⁄4 cup extra virgin olive oil

1⁄2 teaspoon salt

1. Combine the black-eyed peas, carrot, cucumber, scallions, jalapeño, tomatoes and parsley in a large bowl.

2. In a small saute pan, place the sesame seeds and swirl over high heat. When the seeds are lightly toasted, transfer to a small bowl. Add the vinegar, honey, olive oil and salt and whisk to combine.

3. Drizzle the dressing over the pea mixture and toss to mix. Serve or refrigerate, tightly covered, for up to three days.

Thai Cucumber Salad with Peanuts

Serves 6. Prep time: 1 hour 15 minutes; 15 minutes active.

2 pounds (about 3 large) cucumbers, split lengthwise, seeded, and sliced into 1/4-inch crescents

3 scallions, sliced

1⁄4 cup cilantro, finely chopped

2 tablespoons fresh parsley, finely chopped

1 small jalapeño pepper, seeded and finely chopped

1⁄2 cup roasted peanuts, coarsely chopped

1 tablespoon sesame seeds

Dressing

1⁄3 cup rice wine vinegar

1⁄4 cup canola oil

2 teaspoons sugar

1 teaspoon garlic, minced

1 teaspoon curry powder

1. In a small bowl, whisk together all dressing ingredients. Set aside.

2. In a large glass or stainless steel bowl, combine all vegetables. Add dressing and toss. Let sit at least 1 hour, mixing occasionally.

3. Add peanuts just before serving and stir to combine. Garnish salad with sesame seeds.

Italian Marinated Chopped Salad

Serves 6. Prep time: 50 minutes; 20 minutes active.

2 tablespoons red or white wine vinegar

2 cloves garlic, pressed

1 teaspoon dried oregano

1 teaspoon Dijon mustard

1⁄4 teaspoon salt

1⁄4 cup extra virgin olive oil

1 12-ounce jar marinated artichokes, drained

1 15-ounce can chickpeas, drained

1 15-ounce can kidney beans, drained

1 cup pitted Kalamata olives

2 large oranges, peeled, segmented and cut in pieces

4 ounces sliced mini-pepperoni

4 ounces fresh mozzarella, chopped

2 romaine hearts, chopped

4 leaves radicchio, torn

1. In a large bowl, whisk together the vinegar, garlic, oregano, mustard and salt. Then whisk in the olive oil.

2. Add the artichokes, chickpeas, kidney beans, olives, oranges, pepperoni and mozzarella to the bowl and toss to coat. Marinate for at least 30 minutes. This can be tightly covered and refrigerated for up to 4 days.

3. To serve, spread the romaine and radicchio on a large platter and sprinkle the marinated vegetable mixture over the top, drizzling any left over dressing over the salad. If desired, toss to mix, or serve as is.

Kale Cranberry Salad

Serves 4. Prep time: 15 minutes.

2 large bunches lacinato kale, thinly sliced

1⁄2 cup red onion, thinly sliced

1⁄2 cup dried cranberries

1⁄2 cup walnuts (toasted, optional)

Dressing

1⁄3 cup extra virgin olive oil

2 tablespoons cider vinegar

2 tablespoons orange juice

1 1⁄2 teaspoons Dijon mustard

1 1⁄2 teaspoons honey

1 teaspoon orange zest

1⁄4 teaspoon salt

1. Place the kale, onions, cranberries and walnuts in a large bowl and set aside.

2. Whisk together all of the dressing ingredients in a small bowl. Drizzle the dressing over the mixed kale and toss well.

Let these recipes inspire your own salad improvisations! Reach for flavorful and nutritious toppings — try fresh herbs, beans and lentils, cooked whole grains like quinoa and farro, fruit slices, nuts and seeds.

Lebanese Cabbage Salad

Serves 6. Prep time: 15 minutes.

1⁄2 small red cabbage (8 cups shredded)

1 large carrot

1 small red onion, slivered

1 large jalape ño or other chili pepper, chopped

1⁄2 cup parsley, chopped

1⁄2 cup fresh mint, chopped

1 clove garlic, pressed

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1⁄2 teaspoon salt

Orange segments

Toasted slivered almonds

1. Use the slicing blade of a food processor to shred the cabbage, then switch to the coarse

blade to shred the carrot. (You can do it by hand, as well.)

2. Place the cabbage and carrot in a large bowl and add onions, jalapeño, parsley and mint.

3. In a cup, combine the garlic, olive oil, lemon juice and salt. Pour over the cabbage mixture and toss to mix.

4. Transfer to a serving platter, then top with orange segments and almonds.

meet the 2023 Board of trustees

The Co-op is governed by a Board of Trustees (BOT), a dedicated, passionate group of volunteers. All trustees are democratically elected to act on behalf of the ownership, to set strategic plans for the Co-op’s future, and to ensure that the Coop remains fiscally sound and operating within the Cooperative Principles.

Ana Gregory

Diane Belote

Steve Moore - Secretary

Bruce McCracken - Vice President

Kari Quaas - Treasurer

Stevie Wallace

Christina Kilbourn

Richard Porter

Tye Ferrell - President

Are you a Sno-Isle Food Co-op Owner who is passionate about our mission?

We are seeking passionate, self-aware, serviceoriented leaders to run as candidates for Sno-Isle Food Co-op’s Board of Trustees. We welcome candidates from diverse perspectives and life experiences and encourage people of all backgrounds to apply, including people of color, immigrants, women, LGBTQ people, people with disabilities, veterans, and those with diverse life experiences. Candidates should share our commitment to the cooperative economy, social equity, community, and the environment, as embodied in SIFC’s vision, mission, and principles. We are seeking candidates who are:

• Self-motivated and cooperative;

• Naturally curious and interested in learning from others;

• Able to read and understand (or interested in learning how to read and understand) financial statements and how they relate to a business’s wellbeing.

Having experience with business or nonprofit finances, strategic planning, fundraising, and/or with a board is a plus but not required.

All Board positions are elected by the Co-op’s member-owners for three-year terms. Board service includes initial Board training; preparing for and attending regular monthly meetings; attending two Board retreats a year; attending the annual membership meeting; serving on at least one Board committee; and other activities as they arise. Additional Board responsibilities over the next threeyear term could include being involved in planning and preparing for a potential future expansion of the Co-op through activities such as networking, advocacy, fundraising, identification of grant or loan opportunities, and support of strategies to improve the Co-op’s bottom line.

Read the full Board Member Job Description and find the application on our website here:

https://www.snoislefoods.coop/callforcandidates

summer sips

Phoenix Herrewig

Beer & Wine Lead

Whether you’re into cider, beer, wine, or nonalcoholic options, we’ve got you covered. We hope these favorites from our Beer & Wine department will save you some time at the store and take some stress out of entertaining this summer!

Black Raven Brewing

Pilsner 5.2% Alc. /Vol.

This is the latest addition to Black Raven’s standard lineup and the first of many new lagers to be brewed in their Woodinville brewery. This pilsner is crisp, clean and easy to enjoy. Perfect for a sunny day spent relaxing on the porch.

Icicle Brewing Company

Dragontail IPA 6.7% Alc. /Vol.

Dragontail is a modern take on the West Coast IPA, with a blend of hops that bring out notes and aromas of juicy citrus, sweet peach, and honeydew melon. The malts provide a smooth mouthfeel while letting the character of the hops shine through. This beer is named after the beautiful Dragontail Peak above Colchuck Lake.

Off Set Ciderworks

Off Dry Cider 6.5% Alc. /Vol.

This mildly sweet dry cider is crafted from a blend of Washington-grown apples and pears. With no added sugar, a light refreshing body, and smooth finish, it’s the perfect drink after a warm day.

HOP WTR

Classic Sparling Beverage 0% Alc. /Vol.

a non-alcoholic sparkling hop water crafted with bold hops and mood-boosting ingredients. Refreshing and hydrating, HOP WTR Classic is packed with Citra, Amarillo, Mosaic and Azacca hops, delivering a piney, earthy flavor that reminds you of your favorite IPA, all with no calories and no sugar.

Famega

Vinho Verde 10.5% Alc. /Vol.

This is one of the most affordable and delicious wines from Portugal. Famega Vinho Verde is a lightly fizzy, dry glass of lemon/lime deliciousness with a crisp finish. Refreshing and versatile-and a great party wine and goes well with light summer dishes!

Vale d’Este

Vinho Verde Rosado 10% Alc. /Vol.

This distinctive pink wine is bright, crisp, and fruity with delicious berry undertones. It’s the perfect accompaniment to pizza, pasta, and fruit based desserts.

the co-op reappLies for (an even Better) B-corp status

By Richard Porter Board Member

You probably know by now that the Sno-Isle Coop is Snohomish County’s first certified B-Corp organization. That’s important for anyone who wants to shop in a way that benefits both the microeconomy and the world at large. We love that.

But there’s more. For the co-op to maintain its certification it must update its B Impact Assessment every three years and verify its updated impact score. This keeps the co-op accountable to its own high standards through a third-party assessment.

Re-upping a B Corps status may sound like an easy process, but for several reasons it’s trickier than you might think.

The recertification documents comprise of 253 detailed questions.

Also, the process of reporting can surface new areas for self-reflection. The co-op’s internal review often involves implementing new policies and procedures.

As co-op General Manager Leah Scates explains, “We’re developing systems and metrics to track sustainable products. We’re also in the process of developing a system to begin keeping track of social identifiers to make sure that we’re hiring folks who represent all sorts of communities.”

B Corp recertification questions change yearly as B Lab updates its criteria to better reflect social justice practices, climate change, and equitable trade in an ever-changing global economy. Criteria that may have counted as socially progressive three years ago have changed or been updated.

“B Corps recertification has made me realize that I want to go through the process every year for [the co-op’s] own sake. We want to make sure that we build better systems to keep ourselves accountable,” said Leah. “I feel fortunate to have another form of accountability.”

One area that needs little adjustment are the co-op’s governance policies. Sno-Isle’s guiding documents and Board of Trustees ensure that the co-op is perpetually on the right track.

“We have our mission statement and board policies, but the B Corp is a third party that gives us even more criteria to meet, things that we might not think of in our hyperlocal community,” said Leah. “To hear about ways to improve from a global entity… it’s special that we’re looking through that lens, too.”

We’re with you on that one, Leah.

Keep shopping at the B Corps-certified Sno-Isle Foods Co-op to make sure that your dollars are maximized for the good of all.

At the time of writing, the co-op’s B Impact Assessment application has been submitted and is still pending.

Words of WeLLness: Hydration

By Taryn Cooper Wellness Manager

Hydration is something we all know is important, especially in the summertime. So important, in fact, that we’re always reminding each other, “Stay hydrated!” “How are you doing on water? You staying Hydrated?” and the subreddit r/HydroHomies has 1.2 million members discussing hydration and water consumption. During all this discussion about staying hydrated and drinking enough water, how often does the topic of electrolytes come up? Sugar (gasp!) and its importance to hydration? That maybe you’re drinking too much water and it’s going right through you? I would like to talk about these topics in the hopes that we’re all finding ways to stay truly hydrated through the summer.

Signs of dehydration: fatigue, lethargy, headache, dizziness, dry lips, passing small amounts of urine infrequently, muscle weakness

Electrolytes help your body regulate chemical reactions and maintain the balance of fluids in and outside of cells, and sugar (glucose) works together with sodium in your small intestine to transport water and electrolytes to your cells. During the summer, when we’re sweating more than ever, we’re losing electrolytes in our sweat, and need to replenish them. Guzzling water all day, often times on an empty stomach, may be doing more harm than good, and if you notice that your urine is clear, this is often a sign of inefficient or over-hydration. As we learn more about how water is used by our bodies, more medical professionals are suggesting that we focus on electrolytes and getting them in various different ways. Here are some great ways to make sure you’re getting, and staying hydrated:

Electrolyte supplements: There are many ways to supplement electrolytes, and we carry a couple of products here.

1 - Trace Minerals Electrolyte Stamina Gummies contain electrolytes, coconut water, and sugar, all of which work together to keep you hydrated. These are great for people who have no trouble drinking water throughout the day, but would like a little bit

of help to stay hydrated.

2 - Liquid IV uses the relationship between sodium and glucose for hydration. They use a precise ratio of sodium, potassium and glucose which is why their powder comes in packets rather than a canister; guaranteeing that you will get exactly what your body needs to hydrate itself. These are great for people who have trouble drinking water, athletes, and folks who work physical jobs.

3 - Ultima Replenisher has all of the electrolytes, but no sugar, using stevia instead. While it will not hydrate as efficiently, it is still great for hydration. It has a broader range of electrolytes and minerals than the products from Trace Minerals and Liquid IV. This product is great for folks who are watching their sugar intake, as well as folks who have trouble drinking water.

Whole food sources: There are many foods that you can add to your diet during the summer time to help stay hydrated.

o Potatoes have potassium and sodium in their skin and contain carbohydrates that convert to glucose in our digestive tract. So keep the skins on and enjoy your spuds all summer long!

o Green vegetables including broccoli, spinach, kale, and romaine are high in electrolytes such as calcium, magnesium and potassium.

o Watermelon is full of water, as well as potassium and glucose.

o Milk. I know, I know. I grew up in a dairy community, and even I think it’s weird when people drink plain milk (sorry!). They’re definitely on to something though. Milk has been shown to be more hydrating than water. It contains lactose, a natural sugar, as well as sodium; and the protein and fat in milk slow stomach emptying, giving the body more of a chance to absorb the electrolytes and water contained in the milk.

Drinking water - with food! It has been shown that drinking water on an empty stomach often leads to poor absorption, and the water goes right through your digestive system. Stay hydrated out there!