Community Food Co-op

Voted Bellingham's best grocery store. Full-service deli, hot bar, salad bar featuring organic, local, and natural foods. Everyone can shop, anyone can join. Co+op, stronger together.

Welcome! Everyone can shop the Community Food Co-op!
360-734-8158|
  • menu bar three linesMENU
    • Shop Online
    • Hours & Locations
      • Community Food Co-op, Downtown Store, 1220 North Forest Street at Holly StreetDowntown Store
        1220 North Forest Street at Holly Street
        Bellingham, Washington
        7 am - 9 pm
        360-734-8158
      • Cordata Co-Op exteriorCordata Store
        315 Westerly Road at Cordata Parkway
        Bellingham, Washington
        7 am - 9 pm
        360-734-8158
    • In Our Stores
      • Celebrating Our Co-op’s 50th Anniversary
      • Community Rooms
      • Customer Input
      • How to Shop
      • Dirty Dozen / Clean 15
      • Service Desk
      • What’s on Sale?
      • Contact Us
    • Departments
      • Bakery
      • Bulk
      • The Co-op Bakery Cafe
      • Dairy & Refrigerated
      • Deli & Deli To Go
      • Floral & Garden
      • Grocery
      • Meat & Seafood
      • Mercantile
      • Produce
      • Specialty Cheese
      • Wellness
      • Wine, Beer, & Spirits
    • About Us
      • Awards
      • Co-op Blog
      • Magazine & E-news
      • Our History
      • Strategic Plan
      • Sustainability at the Co-op
      • Vision, Mission, and Values
      • Contact Us
    • Community Giving
      • Community Shopping Days
      • Donations & Sponsorships
      • Donate at our Registers
      • Farm Fund
      • The Real Food Show
    • Join Us
      • Become a Co-op Member • Join Today!
      • Board of Directors
      • Employment
      • Local Business Partners
      • Sell to the Co-op
    • Recipes
      • Recipes
      • Cooking Videos
  • What’s on Sale?
  • Bakery Online Orders
  • Shop Online
  • Careers
  • Join Today!
  • Cooking Classes
  • Hours and Locations
You are here: Home / Brittney Johns

Back to the Future of Farming

by Laura Steiger, Outreach Team

oxen with yoke

During their early training, Lars (left) and Tim are getting accustomed to wearing a halter and yoke, and learning how to work together as a team. It will be almost three years before they are ready to plow.

Passion. When people have it, they make things happen. Such is the case with Garrett Franz, who found a way to share his newly found passion for traditional farming methods using draft animals.

Garrett recently completed an internship at Tillers International, where he learned about training and working with draft animals. Thanks to a Farm Fund grant, Garrett and his three new best friends—Tim, Lars, and Deb—are bringing that knowledge to Whatcom County.

As you may have guessed, Tim, Lars, and Deb are the Milking Shorthorn calves acquired by Garrett in February when they were just wee little babes. The trio spent their first weekend in suburban Shoreline at Garrett’s parents’ house (I’m sure they were the talk of the neighborhood!), before arriving at their new and more appropriately rural home at Moondance Farm in Acme.

Since then, Garrett has been training them, which at this early stage largely involves bonding. Brushing is one of the main ways to bond and gain the trust of these creatures that will eventually weigh one ton or more, each. Once bonded, like most creatures (human or otherwise), they are motivated to work and want to please their trainer. Other early training focuses on familiarizing them to people, noises, halters and yokes, and very carefully building their strength and endurance.

Just like in the cowboy movies, it is critical for the team to learn basic voice commands—whoa, come, haw (left), and gee (right)—because you can’t physically control two tons of oxen power.

The key to early training, said Garrett, is setting reasonable goals, so they can successfully learn one concept before introducing something new.

They won’t be ready to do any heavy cultivating or plowing until they are 3 or 4 years old. It seems like a huge investment of time and money, but a team of oxen is a bargain compared to the price of a new tractor and requires much less costly maintenance than an older used tractor. Besides, for Garrett there are other tangible benefits. “For me, it is more enjoyable to work with living things. They are my teammates, not just implements. I pay attention to their needs, and walk right beside them.”

East of the Rockies, many hobby farmers still use draft animals. “People out here look at me like I’m crazy, but most of the developing world uses draft power and a high percentage is oxen, because they are affordable,” said Garrett. Draft power is also starting to move into the sustainable farming movement in the U.S., since it eliminates the need for fossil-fueled tractors, and the oxen provide fertility (aka lots of poop) to the farm.

Garrett’s goal is to preserve this traditional skill, share his knowledge (and his oxen team) with local farmers, support the local sustainable farming movement, and eventually expand his herd.

Garret also has one request for all of us. Back East, draft equipment is everywhere and is inexpensive, but here it is sought after by antique collectors and often sold at high prices for purely decorative use. If you have a neighbor or family member who might have draft equipment to share, Garret, Tim, Lars, and Deb would be grateful to receive it. Contact Garrett at [email protected], specify “Farm Fund Oxen Project” in subject line.

community food co-op farm fund

For more information about the Co-op Farm Fund, contact Mardi Solomon or visit the Farm Fund page at www.communityfood.coop.

Tweet

FARM FUND Farm Fund| farming| sustainable

What is Craft Beer?

by James Wedell, Cordata Beer Department

Boundary Bay scothch ale and IPA, Kulashan Brewing Bastard Kat and Red Cap

Craft beers from Kulshan Brewing Co. and Boundary Bay Brewery are popular choices with Co-op shoppers. Need a beer recommendation? Ask our knowledgeable Co-op beer department heads—Michael Smith, Downtown, or James Weddle, Cordata.

We’ve all heard the term craft beer, but what is a craft beer?

In the 1970s, due to highly effective marketing campaigns and aggressive merchandising practices, the beer industry was consolidated to only 44 breweries that mostly mass-produced lagers. In response, a grassroots home-brewing culture emerged. The creative spirit of those early home brewers gave birth to what we now call craft beer. These inspired beer enthusiasts would eventually start their own breweries to serve their local communities by making full-flavored beers and reviving European traditions.

"There is no better time to be a beer drinker!"

Despite a difficult beginning, by the 1990s craft brewers began to catch on. The number of craft brewers went from eight in 1980 to 537 in 1994, to more than 2,300 in 2012. Today, the majority of Americans live within 10 miles of a craft brewery. There is no better time to be a beer drinker!

With the craft beer revolution, came the brew pub revolution. In Bellingham, brew pubs have become local gathering places that contribute to our local economy.

Boundary Bay Brewery, Bellingham’s oldest brew pub, opened its doors in 1995. It now employs more than 100 people. They partner with local businesses and support many community events.

In 2012, David Vitt opened Kulshan Brewing Company. They now have 25 employees and produced 3,000 barrels in 2013. Like those craft beer pioneers, Vitt was an avid home brewer who turned his passion into a vocation. He worked for six years at Fish Tale organic brewery in Olympia before opening Kulshan to create craft beers styled for our community.

In addition to Kulshan and Boundary Bay, our local craft beer mecca includes Chuckanut Brewery, Wander Brewing, The North Fork Brewery, Menace Brewing, and recently opened Aslan Brewing Company.

Craft beer was, and still is, community inspired. The people wanted something better. They wanted a quality product, not a mass-marketed lager. Craft beer is part of the “local” revolution. Try a local beer and support a craft brewery—I think you’ll like it. After all, it was made for you. Cheers!

Tweet

GROCERY| WINE, BEER, & SPIRITS beer| brewers| craft beer| local

Eating Our Way to World Peace: Russian Buckwheat Pancakes (Blinis)

by Jeremy Meadows, Cordata Deli

Russian buckwheat mini pancakes with jelly and butter

Photo by Kellie of Food to Glow. Visit her site for a trio of blini toppings and inspiring international flavors with a British twist.

Ahhhh, food. You are so many things: life giver, health sustainer, joy bringer…but peacemaker? Come on! But before you scoff, skeptical reader, consider for a moment how effective food can be in bringing peaceful resolutions to many of our everyday squabbles and skirmishes. Need to stop a baby from crying? Feed it! Need to halt a pack of vicious dogs? Throw ’em a bone! Seriously, just try to stay mad at someone after they’ve made you soup. But could the pacifying powers of food be brought to bear on relations between nations?

As it turns out, there are many who think they can. Guided by the belief that the best way to people’s hearts and minds is through their stomachs, thinkers such as Paul Rockower and Sam Chapple-Sokol are pioneering a new (and more delicious) brand of peacemaking—culinary diplomacy. The idea is pretty simple: the stronger the cultural relations that exist between nations, the less willing they will be to make war and the more willing they will be to make peace. And what better way to bring everyone to the table—figuratively and literally—than with some delicious food?

"consider for a moment how effective food can be in bringing peaceful resolutions"

But even though food is very often the easiest access point to the culture of another people, it should not be the sum of our knowledge or interest in that culture—especially when our respective governments are at odds. This is the motivation behind Pittsburgh’s Conflict Kitchen, a cafe that builds its menu around the cuisine of whichever country the U.S. happens to be in conflict with at the moment. The current cuisine is Afghani, but past menus have focused on the food of Iran, Venezuela, and North Korea. Once they have lured you in with tasty arepas or kebabs, they seek to provide a richer understanding of the culture and politics of the focus country than that typically provided by traditional media or political rhetoric. Their goal is not to be subversive or edgy. They simply understand that even if our countries are at war, it is imperative to acknowledge and respect the humanity of others. And what could be more humanizing than food?

Following their lead, I’ve chosen a recipe from Russia, the focus of our conflict du jour. Regardless of whether or not Russia’s recent actions are justifiable, it cannot be denied that there is much work to be done in the department of cross-cultural understanding between our two nations. So, let’s begin with pancakes! Just be sure to invite some friends—or better yet enemies—over to enjoy it.

 

Blini • Russian Buckwheat Pancakes

INGREDIENTS for the BLINI
  • ¾ cup white flour
  • 1¼ cup buckwheat flour
  • ¾ teaspoon salt
  • 1¼ teaspoon quick-rise dry yeast
  • 1 egg, separated
  • 1¼ cup milk (whole or 2%)
  • (These can be made gluten free by omitting the white flour and upping the buckwheat flour to
    2 cups, but they won’t be quite as fluffy.)
INGREDIENTS for SWEET TOPPING
  • 1 cup blueberries or other berry (if large, like a strawberry, slice thin)
  • 2 teaspoons sugar
  • 2 teaspoons lime juice
  • creme fraiche
INGREDIENTS for SAVORY TOPPING
  • 1–2 ounces smoked salmon
  • ¾ cup creme fraiche
  • 1 tablespoon each finely chopped fresh dill, tarragon, and chives
METHOD
  1. In a large bowl whisk flours together with salt and yeast.
  2. In another bowl whisk together egg yolk and milk. Reserve egg white.
  3. Make a well in the center of the flour mixture. Pour in egg yolk and milk. Mix until smooth, then cover with plastic wrap and let rest in a warm place to let the batter rise, at least two hours, preferably four.
  4. Meanwhile, make the toppings. Add the blueberries to a small bowl with sugar and lime juice and mix. In another bowl mix 3/4 cup creme fraiche with herbs. Keep in fridge.
  5. Once batter has risen, whisk egg white until stiff, then fold into batter.
  6. Cook as you would cook tiny pancakes. Coat the bottom of a large skillet with grapeseed or vegetable oil to ¼-inch depth and heat over medium high. When the oil is hot, carefully add the batter, about 1 large tablespoon for each blini. Don’t overcrowd. When the bottoms are browned and the tops are bubbling flip and cook other side.
  7. Remove to a plate, top each with a little butter, and keep warm while you cook the rest. Top some with smoked salmon and a small dollop of herbed creme fraiche, and others with blueberry mixture and plain creme fraiche.
Tweet

RECIPES Blini| deli| pancakes| recipe

The Real Food Show

by Karl Meyer, Outreach Team

the real food show frank and beans balancing food blocks

Frank (Jason Quick, left) and Beans (Della Plaster, right) entertain and educate elementary school kids about nutrition by hosting funny games shows, traveling through time, venturing into outer space, and balancing a healthy diet (on Jason’s chin!)

Have you heard about the Co-op’s successful new outreach program for elementary school children in Whatcom County? “The Real Food Show” is a dynamic school assembly, produced by the Community Food Co-op with the aim to increase nutrition and health knowledge and motivate children to make healthy food and lifestyle choices.

“The Real Food Show” was written by Sam Williams, aka “Smerdyakov” of the Flying Karamazov Brothers, and longtime area performers Della Plaster and Jason Quick. A talented two-member performance team of Bellingham Circus Guild members engages the audience in a series of zany routines and audience participation  portraying  Frank and Beans—two loveable characters who juggle, joke, and entertain their way across a landscape of nutrition know-how.

“loveable characters juggle, joke and entertain their way across a landscape of nutrition know-how”

The show’s theme is centered on a colorful banner displaying the balanced food plate—familiar to most school kids—that depicts the portion of each healthy meal that should be made up of vegetables, fruits, grains, and proteins. In some skits, Frank and Beans are hosts of healthy food-themed game shows, and students are the contestants. Other skits involve viewing the vegetable portions on the plate from space, traveling back in time for a healthy breakfast, organic vegetables appearing out of a hat.

Every student is sent home with a table placemat chock full of fun food-related puzzles, games, and jokes (Q: What vegetable should you never take on a boat? A: A leek), plus links to other healthy food organizations. Students are encouraged to share information from the placemat, and what they learned at the assembly, with their family at the dinner table.

This show has now been performed at 43 Whatcom, Skagit, and other Washington state elementary schools. It has been enthusiastically received and seen by over 15,000 kids.  So, the next time you’re gathered around the table ask your kids if they’ve yet had the pleasure of meeting Frank and Beans and experiencing “The Real Food Show.”

More Information

For information about “The Real Food Show,” contact Karl Meyer at [email protected] or visit this page.

Values in Action

The development of “The Real Food Show” is part of the Community Food Co-op’s goal to provide healthy food access for all, and contributes to our value of supporting the community and sharing honest information.

BRING THE REAL FOOD SHOW TO YOUR COMMUNITY

HOT OFF THE PRESS| THE CO-OP DIFFERENCE assemblies| kids| nutrition education| schools

Fresh Produce: An ever-changing landscape

by Dave Straub, Cordata Produce Department

old barn by nursery

Since the 1980s Mike and Kimberly Finger have been growing organic produce at Cedarville Farm in Everson. Mike says the barn pictured above was used for a small dairy and guesses that it dates back to the 1940s or ’50s. “I imagine this was a classic gentleman’s/small family farm of the early- or mid-century that raised a few crops, livestock, and poultry,” said Mike.

Summertime is in full bloom and the produce department is the place to be. Right now is the apex of abundance in our local agricultural community and we all reap the benefits of the fresh selection. Besides being delicious, a trip to check out the Co-op’s plentiful summer produce selection can be a fun, engaging experience. Next time you’re picking out some fresh Farmer Direct fruit to munch on, or some crispy locally grown greens for your dinner salad, think about how you’re participating in our rich local history.

When the first homesteaders arrived in Whatcom and Skagit counties they discovered a fertile land teeming with biodiversity. The resourceful Coastal Salish Indians subsisted largely on the bounty of their environment by fishing, hunting, and foraging, leaving the land mostly uncultivated. Therefore, those first courageous farmers, equipped with their wits and a few old tools, broke virgin soil and began to prosper. Immigrants from the Old and New Worlds and others seeking new land during the Dust Bowl were all looking for a fresh start and found a veritable Eden.

“agriculture is thriving in our verdant corner of the world”

Generations later, agriculture is thriving in our verdant corner of the world and many of the local organic farmers today are descended directly from those men and women who came here long ago. Even those without an ancestral claim still possess the same spirit to work hard and be responsible stewards of this land. It is a local heritage we are proud of at the Co-op and we in the produce department are excited to be a part of it.

One of the reasons I love my job is that I get to work in an ever-changing landscape of bright nourishing colors. There is always something new to eat and learn about. In fact, the produce department houses from 200 to 300 different items at any given time. Because of this, it can be a daunting place with its constantly shifting supply and strange lexicon of certifications and symbols. Luckily, there is a helpful staff on hand who are enthusiastic about produce and agriculture. Between the Downtown and Cordata stores there are 17 members of the produce team with more than 100 cumulative years of experience! (A quarter of these years belong to the lovely Jill Brubaker alone, woot!) And that is only counting years spent working at the Co-op. Many members of our team previously worked in local agriculture, are gardening hobbyists, and are accomplished cooks. Feel free to chat with one of us about any of your produce-related questions. There are still a few first-years learning the ropes, but don’t doubt their willingness and ability to help.

“the produce department houses from 200 to 300 different items at any given time”

If you choose to fly solo on your produce journey, let me illuminate some of the signposts which will help guide your decisions along the way.

USDA Certified Organic—In produce the easiest way to tell if an item is organic or conventional is to look at the color of the price sign. All organic items have green signs, while orange denotes conventional. White and red Co-op Essentials signs indicate sale items and will be clearly labeled organic or conventional. When in doubt, simply ask a nearby clerk.

Many people consider “organic” the most important thing to look for when buying produce. It means there was no sewage, irradiation, genetically modified organisms, chemical fertilizers, or chemical pesticides used in the farming and processing of the food item. Also, it was not exposed to any contaminates along the way. This means the whole food system, from seed to our shelves, has been declared organic by a third-party certifier. Yes, even our produce departments have been certified organic!

Besides being good for your health, people choose organic because it’s socially and environmentally good for our community. It is believed that unlike the destructive practices of factory-scale conventional farms, organic farming improves soil and water quality, improves biodiversity and pollinator health, reduces toxic chemical exposure, and is even good for the economy. Organic farms are interested in functioning holistically within their environment, and that’s good for everyone.

Transitional—When a conventional farm wants to become a certified organic farm they must first use organic practices for three years before they can be officially certified. Produce labeled “Transitional” was grown with organic methods, and we hope you will join us in supporting transitional farms while they strive to meet USDA Certified Organic standards.

Local—To the best of our ability we highlight the origin of each item, whether it’s a country, Washington state, or a farm down the road. Items labeled “Local” originated in Whatcom, Skagit, or Island counties. When you buy local you are guaranteeing the freshness of your food. You are buying from your hardworking neighbors and investing in your local economy. Next time you’re in, check out the “What’s Local Now” display for a full rundown of local farms and the produce they offer.

Farmer Direct—Farmer Direct produce is grown in Washington state (outside of Whatcom, Skagit, and Island counties) and harvested, packed, and delivered directly to the Co-op by the people who farm it. This minimizes the travel time and maximizes how long fruit can ripen on the tree. So when you sink your teeth into a Farmer Direct peach this summer, it will be the juiciest and most flavorful peach possible.

Now you are equipped with the tools to fully enjoy your adventures in produce. I truly believe our dynamic corner of the world is the best place to enjoy nature’s bounty and right now it’s at its most delicious. Remember to play hard this summer, and when you get hungry visit the Co-op produce department and experience all we have to offer.

fresh red tomatoes produce
basil growing on farm
summer squash yellow star-shaped squash
Tweet

PRODUCE farms| fresh| local| organic| produce| sustainable

Savory One Pot Perfection: Sweet & Savory Chorizo Lentil Stew

by Jeremy Meadows, Cordata Deli

lentil stew soup chorizo

This hearty lentil stew makes for a perfect dinner on a chilly evening. It comes together easily in one pot and is a real crowd pleaser. 

Allow me to introduce you to five of my best friends: sweet, salt, sour, bitter, and umami—aka savory (I’d introduce you to smoky too, but he stepped outside for a puff). Now I’m willing to bet that you are already acquainted with these friends of mine. In fact, I’ll bet that they are hanging around your place right now. By themselves, each can be pretty great. But the very best meals are the ones where the whole gang gets together. And preparing great meals is simply a matter of achieving the proper balance between them. Typically, this is accomplished by serving up multiple courses or side dishes—think of the savory deliciousness of barbecued ribs, slathered in a vinegary sauce, with a side of super sweet corn and some slightly bitter collard greens. But for arguably better results, and a much smaller mess to clean up afterward, I like to do everything in one pot.

the very best meals are the ones where the whole gang gets together

Cooking everything together allows the flavors to mingle and deepen, bringing out the best in one another (as all good friends should) and ensuring complexity in every bite. Ever wonder why Thai curries are so good? It’s because Thai cooks have mastered the art of balancing the five flavors in one incredible dish. Perhaps we can’t all aspire to such greatness, but we can all be good cooks. And one-pot cooking is a great way to start.

One-pot lentil stew is easy, relatively mess free, and allows for creativity. I like the smokiness of chorizo in this recipe, but ground pork or turkey would work well. Too salty? Add some sweetness. Too rich? Add some acidity.

Just remember that in cooking, as in our friendships and other endeavors, seeking the proper balance is key.

lentils chorizo
kale leaves
onions fresh

Sweet & Savory Chorizo Lentil Stew

Serves 4

INGREDIENTS
  • 1 tablespoon olive oil
  • ½ to ¾ pounds ground Spanish chorizo
  • 1 large yellow onion, ½-inch dice
  • 4 large carrots, ½-inch dice
  • 2 cloves garlic, finely chopped
  • 2 tablespoons soy sauce
  • 4 cups chicken stock (or veggie stock or water)
  • 1 cup brown lentils, rinsed
  • 1 pound kale or other hardy green, torn into 2-inch pieces
  • ½ cup dried cranberries (or raisins, currants, or other dried fruit)
  • Large pinch of paprika
  • Large pinch of cumin
  • 1-2 tablespoons red wine vinegar or rice vinegar
METHOD
  1. Heat oil over medium heat in a heavy-bottomed pot. Add chorizo and brown all over, breaking it up into bits. Remove with slotted spoon or spatula, leaving the oil in the pot. Drain on paper towels.
  2. Add onions and carrots and cook, stirring often, until they begin to caramelize, about 8 minutes. Add garlic and soy sauce, and continue to cook, stirring often, until richly caramelized. If the vegetables become too dry, add a little more oil.
  3. Add the chicken stock and lentils and bring to a boil, then turn heat to medium low, cover and simmer until lentils are tender, but not mushy (15–20 minutes).
  4. Add the reserved chorizo, along with the paprika and cumin, and continue to simmer for another 10 minutes to let the flavors meld. If it seems dry, add more liquid.
  5. Add the kale and cranberries. Cook until kale is wilted and cranberries are plump. Stir in vinegar and enjoy.
Tweet

MEAT & SEAFOOD| RECIPES deli| kitchen| lentils| savory| stew| sweet

Grocery- Rockin’ Around the Clock

by Michael Elkins, Grocery Department

Amy's Soup cans in aisle Community Food Co-op grocery straightening

Grocery Assistant Managers Chuck Marston (front) and Travis Meyer (back) align product to keep the Downtown grocery shelves looking just right for Co-op shoppers.

When I was asked to compose an article about the grocery department it seemed like it could be a daunting task. There are so many things to talk about—product selection, pricing, promotions, the staff, and on and on. I thought I would start off with a little bit about the staff.

There are 23 grocery team members at the Downtown store and 13 at Cordata. Not everyone works full time, and a few folks also work shifts in other departments, but there is a cumulative total of 285 years of Co-op experience working in the grocery department every week. We have a couple of new hires still getting their feet wet, and one of our team members is coming up on her 30th anniversary in September-hi there, Sandy Hanson!

“there is a cumulative total of 285 years of Co-op experience working in the grocery department ”

The grocery department is comprised of all the packaged dry goods, bulk foods, frozen, dairy, refrigerated goods, beer, wine, and mercantile. Specific staff are responsible for making sure these sections have the goods you buy, and that they run smoothly year in and year out. The grocery department, overall, is responsible for approximately half of the Co-op’s total sales. We work hard, and we have a really good time doing it!

You may see a lot of these folks when you’re shopping, but one HUGE piece of how we provide you with products happens behind closed doors and after hours. The grocery department has a crew of incredibly hardworking individuals who receive the majority of our freight after hours, and work well into the night and early morning stocking those shelves that always seem to be full. Combined, the freight crews at our two stores receive, on average, 35 tons of goods three times every week that they break down and stock to store shelves in a matter of hours. That’s more than 100 tons of product every week. While many things are done by the folks who run the individual sections within the grocery department, and we also receive many additional deliveries during business hours, we would never be able to achieve the success we have without the hard work of the unsung heroes on our freight crews.

At any given time the grocery department houses about 7,500 different items. We add about 100 new items every month, but, of course, that means we drop about the same number to make room for the new ones. We meet monthly with food brokers that are hired by manufacturers to show us new products, and we also receive up to 50 product requests per month from member-owners through our website. While we can’t bring in everything that we’re shown, or asked for, we do our best to stock our shelves with what we think our shoppers want. We taste nearly every single product for quality, and we have fairly strict guidelines on what we will carry, including a list of “Not Acceptable” ingredients. Our most recent addition to our product guidelines is the Co-op’s commitment to decline any products with high-risk GMO ingredients. This means if it’s not organic and has any ingredients sourced from potential genetically modified crops, we will not make room for that product on our shelves. We are hopeful that through our working product guidelines, and the work of many other co-ops and natural food stores that are taking a similar stance, we can send the message to food manufacturers that we do not want GMOs in our food.

It has long been thought that co-ops are higher in price than other grocery stores, but the reality is if you compare organic apples to organic apples we are very competitive in our community. Just know that we strive to offer you our best possible price on all of our products.

“part of our commitment to make high-quality, nutritious, culturally appropriate, and affordable food more accessible”

Our co-op is part of a larger group of co-ops nationwide called National Cooperative Grocers Association (NCGA) that helps us stay competitive with our everyday prices, as well as offering some tremendous savings on sale items in our stores. Check out the percentage savings that appear on our sales signs; some offer more than 40 percent savings. Each store has aisle-end displays that highlight some current sale items, so if you’re not already looking there for savings, you should certainly start checking it out. We also started the successful Co-op Essentials program last year; look for the red and white signs in every department throughout the store—the largest number of which are in the bulk department. The program is part of our commitment to make high-quality, nutritious, culturally appropriate, and affordable food more accessible to every customer who walks through our doors.

I’ve worked at the Co-op for more than 18 years and have been a part of the incredible growth we’ve experienced in that time. I always feel good when I come to work, and I always feel even better when I go home at the end of the day, because of the work I am fortunate to be able to do. Whether it’s once a month, every week, or every day, I hope that every time you shop we’re offering you the same great experience that I enjoy. Thanks for supporting the Co-op. We couldn’t do it if we didn’t have each other!

Tweet

GROCERY grocery| non-gmo| products| quality| standards| whatcom county

  • « Previous Page
  • 1
  • 2

Categories

  • BAKERY
  • BULK
  • DELI & CATERING
  • EQUITY, DIVERSITY, & INCLUSION
  • FARM FUND
  • FLORAL & GARDEN
  • GROCERY
  • HOLIDAY
  • HOT OFF THE PRESS
  • LOCAL
  • MEAT & SEAFOOD
  • NUTRITION
  • PRODUCE
  • RECIPES
  • SALES
  • SPECIALITY DIET
  • SPECIALTY CHEESE
  • SUSTAINABILITY
  • THE CO-OP DIFFERENCE
  • UNCATEGORIZED
  • WELLNESS
  • WINE, BEER, & SPIRITS
Three Glasses of Mocktails (Raspberry, Peach and Pineapple) standing on the Bar, Horizontal Wallpaper

Learning to Make Mocktails

With fewer people drinking alcohol and dry January around the corner, it’s time to freshen up your mocktail skills! The Community Food Co-op has some recipes, tips, and tricks for even the most novel of mocktail creators.  Mocktails Made from Scratch 1. We’re celebrating citrus season with this grapefruit and [...]
A holiday wreath with some blue and green foliage hangs on a wooden fixture.

Shop Small: A Gift Guide

Support the Co-op on Small Business Saturday and buy some fun items for your holiday gifts. The Co-op has unique items for gifts, stocking stuffers, and for yourself. Supporting the only locally-owned grocery store in Bellingham helps strengthen our community, local food network, and local producers.  We’ve selected some of [...]
Three bottles of wine sit on a table.

Celebrating Red Wine Day with some Co-op Favorites

August 28 is Red Wine Day! There's no better way to celebrate than with a good meal and a gorgeous wine to pair. Not sure where to begin in the vast red wine aisle? We've got you covered. Below are three late-summer recommendations from Tim, our wine expert. We have [...]

enews-sign-up-image

get connected and save - click here to sign up for our e-news

DOWNTOWN STORE & DELI • map • 360-734-8158 • 7 am – 9 pm
meat and deli counter: 7 am – 7 pm
made-to-order counter: 7 am – 6 pm
salad/hot bar: 7 am – 6 pm

CORDATA STORE & DELI • map • 360-734-8158 • 7 am – 9 pm
meat and deli counter: 7 am – 7 pm
made-to-order counter: 7 am – 6 pm
salad/hot bar: 7 am – 7 pm

Facebook Instagram Twitter TikTok

Machine Readable Files

Copyright © 2023 Community Food Co-op

0