The simple times of ice cream are no longer, and you may now stand in the frozen aisle of your local grocery store faced with making an informed decision between ice cream, gelato, sherbet, sorbet, and maybe even a frozen yogurt or two.
Every spring the appearance of fresh, seasonal asparagus coincides with the popularity of eggs during the Easter season. These two seasonal favorites combine in this delicious vegetarian recipe.
The recipe comes together particularly easily using leftover shredded chicken, or leave out the meat (but not the flavorful marinade ingredients) for a vegetarian main dish.
Lupita Nava grew up eating freshly made tortillas with every meal. Now you can enjoy her locally made tortillas based on a family recipe and enhanced with the healthiest ingredients.
You can be a REBBL with a cause with REBBL plant-based coconut-milk elixirs made with righteous plant alchemy and super herbs. Learn how REBBL is fighting climate change and human trafficking.
Get these 5 summer adventure essentials at the Co-op and hike, bike, paddle, picnic, and otherwise enjoy the great outdoors. Take a picture of your Co-op gear in the wild and share it to our social media.
Meet Nola, the creator and owner of Salsa Mama and learn about her inspirational journey to create this local, small batch, preservative-free salsa made with care in Sedro-Woolley.
Check out Karl’s staff pick and see what’s new in the aisles at the Co-op! Healthy bone broth soups, carb-conscious baking mixes, and a little bubbly caffeinated drink.
Check out a few of the new arrivals to Co-op shelves as of October. Tasty and functional. Co-op buyers are always looking for new products that meet our strict guidelines.
We were already big fans of Lundberg Family Farms and its delicious sustainably farmed rice and whole grain products, but now we have yet another reason to love Lundberg Family Farms—QUINOA! To be precise, quinoa grown in the U.S. and even in Washington state.