2020: A vision for the future through Co-ops and local food
As the 2010s come to a close, the “20/20” eyesight analogy couldn’t be more appropriate for the new decade. With our eye on the future, there’s clearly a sense of urgency and awareness of the unique times we’re living in: a changing climate, increases in costs of living, and the shared pressures of a globalized world.
We face a decision in the coming decade where we prioritize convenience and cost, or community and climate. It’s my hope as General Manager that shopping at the Co-op provides you community through our classrooms and events, as a place to meet and eat with friends, and convivial customer service; and offers hope for our climate, through our local buying practices, and our sustainability and zero waste initiatives. But I also don’t want you to compromise on convenience and cost, because it seems clear that healthy local food and a healthy local economy are intertwined.
Put another way, it’s the way the Co-op has always been run: people, principles, and the planet before profit. And it’s by sticking to this maxim that the cooperative model will continue to thrive in the ‘20s. Shopping at the Co-op is sort of a way to ‘vote with your dollar’ and know that it’s being maximized in our community. Here are a few ways that’s happening:
The planet: We continue to be the most sustainable grocer in Southern Oregon and we’re on pace with our 2030 zero waste goal - now just ten years away. The Co-op’s sustainability coordinator and strategic energy management intern have been working on further reducing energy waste, from simple things like lowering the blinds at night to prevent heat loss, to storewide impacts like lowering the temperature of our water heaters.
And in 2020, the Co-op joins four other Ashland restaurants for the Rogue To Go reusable take-out container program, set to reduce the amount of take-out waste - a big move for the busiest restaurant in Ashland (yep, the Co-op!).
One of the biggest greenhouse gas contributors is the factory farming industry, which is why we go to great lengths - but not distances - to get local, grass-fed meats from sustainable producers like Magnolia Farms and Emerald Hills Farms, and to source other meats from responsible and sustainable sources, like Beeler’s Heluka and SmartChicken. Meanwhile we continue to expand our vegan offerings in store and in our kitchen.
Principles: With over $29,000 in grants to non-profits last year, and another $2,450 in donated gift cards, your shopping trips at the Co-op are - in no small part! - helping out the organizations doing important front-line work on food and education in the Valley. Read more about 2019 grant recipients here.
People: We understand that one of the Rogue Valley’s biggest issues is cost of living. To that end, over 70% of our employees earn a living wage and 96% have access to affordable health care. When you shop at the Co-op, you’re supporting over 160 employees and their families who contribute to our community and the local economy. There are a lot fewer than six degrees of separation here in the Rogue Valley - if you don’t already know a Co-op employee, one of your friends probably does!
I’m excited for the sustainable, responsible path that we are on in order to face the challenges of the coming decade. Thank you for being a part of our community and for supporting our efforts to advance it.
In co-operation,
Emile Amarotico
General Manager
More Co-op News
Wanted: Wormy Apples, Fallen Plums & Over Ripe Pears
Urban fruit is copious this time of year in the Rogue Valley. It’s hard, dare we say impossible, to make enough pies, cobblers, and salads to keep up with the backyard abundance.
So what do you do with all that unpicked fruit?
Instead of letting your pears, plums and apples go to waste, or to feed the deer, bring them to the Co-op for collection.
Apple Outlaw Cider, in collaboration with the local community, is setting out to create a one of a kind hard cider, dubbed “Apple Outlaw Community Cider”.
Fire Up The Grill
Break out of your dinner rut with something fast and juicy. The Meat Department staff share their go-to favorites to throw on the grill. Flame on, baby!
Brian Swift
Flat Iron is my favorite steak. So simple to cook. Just add salt, pepper, garlic, and cook it on a super hot grill. 5 minutes later you have an amazing steak.
Sam Roberts
TriTip marinated in our Kinders barbeque sauce, seared on both sides with a little pink in the middle, is what I really enjoy the most.
Summer Picnic Guide
Everyone loves a picnic. But some are better at organizing one than others. Make planning the perfect picnic a breeze with our easy picnic guide.
A Party for YOU
Each year we hold an Annual Meeting and Owner Picnic. This is our chance to catch up over a delightful picnic and most importantly update you on the recent year’s events and financials.
This year, we are changing things up a bit. The Annual Meeting and Owner Picnic will be more family friendly than ever before. We have a new menu designed to appeal to busy little (and big!) hands so you and your kiddos have time to enjoy one of our many family friendly activities.
6 Reasons to Buy in Bulk
Bulk bins have been a staple at the Ashland Food Co-op since we opened our doors in 1972. For good reason too, buying in bulk is better. Better for your pocket book, better for the environment, and better for your belly. Here’s why.
6 Reasons to Buy in Bulk
Co-op + Community = A Perfect Match
At the Co-op, we are all about community. After all, YOU are why we are here and providing healthy, organic food to the Rogue Valley.
As a cooperative enterprise, there are seven principles we follow. We use them as guidlines to put our values into practice. Principle 7, Concern for Community, affords us the opportunity to give back to local nonprofits that do so much good in this beautiful place we call home.
Jackfruit 101
You might have noticed a rather large, prickly fruit hanging out next to the apples, oranges, and papayas in the Produce Department. Meet the Jackfruit, the newest addition to the Produce Department. In case you don't know "jack" about Jackfruit, here is a crash course.
- The Jackfruit is native to South and Southeast Asia and is a close cousin of the fig.
-
The Co-op sources the fruit from Patagonia Orchards. Their fruit is grown in the tropical rainforest of Nayarit, Mexico.
Get Your Garden On
This is one of our favorite times of the year. The sun is out and the days are longer, time to play in the dirt. Our Produce Staff share their favorite seeds and starts to help you get your garden going.
Meet the Meat Department
Welcome back to our Behind the Scenes blog series. So far you’ve meet the dynamic Produce and Deli teams. Next up, the department that is packed with protein, meet the Meat Department.
Did you know?
Rachel's Spring Produce Picks
Rachel Rose, Assistant Produce Manager, shares her spring produce picks.
Strawberries
Most people are surprised to know that early spring are two of the best months out of the year for tasty strawberries. The first batch out of California is usually so sweet and full of flavor that the rest of the year I often shy away from strawberries. They just don’t measure up to the fruit coming out early in the year.
5 Edible Plants to Start in Your Garden Now
Spring is most definitely upon us, and we are lucky enough to live in Southern Oregon where the weather during this time is usually (ahem) co-operative enough to let us get some plants in the ground in between the hail storms and rainbows. There are actually many plants that do quite well in this time of transition, as they prefer the cooler temperatures that we get here this time of year, before the real heat sets in. Here are a few that we have right now at the Co-op, direct from local, organic farms. Plant these in your garden now for best results!
UPDATED Organic Raw Macadamia Nuts Recalled Because of Possible Health Risk
UPDATED 3/17/16
Ashland Food Co-Op of Ashland, Oregon issues the updated press release to clarify that we re-packed and sold Organic Raw Macadamia nuts in random weight bags at our retail store in Oregon only between January 5th, 2016 and February 4th, 2016. We do not have any internet sale or distribute affected product outside Oregon.
Garden of Life Raw Meal Recall
Garden of Life has issued a voluntary recall on all Raw Meal products shipped after August 15, 2015.
Please see the below link to Garden of Life’s blog for all lot numbers that they are recalling, as well as details of the recall.
Let Thy Food Be Thy Medicine
Rachel Rose, Assistant Produce Manager, shares her winter produce picks.
The cells in our bodies are all made using the building blocks that we provide in the food that we eat, the air that we breathe and the water we drink. If we want healthy bodies, feeding ourselves and our families the cleanest healthiest foods is a real good start. We are what we eat!
Burdock root
Behind the Scenes: The Deli
Welcome back to our Behind the Scenes blog series. We recently took you into the colorful world of Produce. Now we’d like to introduce you to the department that enters beast mode daily: the Deli.
Did you know?