Community Food Co-op

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      • Community Food Co-op, Downtown Store, 1220 North Forest Street at Holly StreetDowntown Store
        1220 North Forest Street at Holly Street
        Bellingham, Washington
        8 am - 9 pm
        360-734-8158
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        315 Westerly Road at Cordata Parkway
        Bellingham, Washington
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You are here: Home / Archives for fresh

Local Vendor Profile: Bellingham Pasta Co.

by Alana Smith, Outreach and Front End Teams

February 2020
katie hinton working the production line at her business bellingham pasta co

Katie Emlaw Hinton founded the Bellingham Pasta Co. in 2007.

She is proud to run a zero-waste facility, where even the pasta’s packaging is derived from corn and entirely compostable.

Every ingredient in her fresh pasta is pronounceable, and all the wheat used in the pasta is unenriched and non-GMO.

Photos by Wyeth Stiles and Victory Ralston

The Early Years

When Katie Emlaw Hinton founded the Bellingham Pasta Co. in 2007, she had no food production experience. Instead, she had a passion for fresh pasta and had been making triannual pilgrimages to Portland, Oregon, to replenish her personal supply when she decided to skip the commute and hang out her own shingle.

She taught herself the business in six months and began selling her own brand of pasta to local retailers and restaurants.

There were hiccups along the way—the Italian-made extrusion machines she used were too small for the scale of her operation—but she figured it out. She rented time from La Fiamma’s commissary kitchen until 2010 when she took on partners and opened her own restaurant. Three years later, she bought out her partners and continued to run the restaurant until it closed in 2016.

The Business Expands

That year, Katie decided to expand her wholesaling business. Bellingham Pasta Co. relocated to a bigger production facility on Marine Drive and joined the Puget Sound Food Hub when the Hub began accepting value-added products.

Now Bellingham Pasta Co. distributes more than 30 different cuts and flavors of pasta across western Washington.

fork with a different variety of pasta from Bellingham Pasta Co swirled on each fork

The varieties of fresh pasta made by Bellingham Pasta Co. are as beautiful as they are delicious! Every batch of pasta is handcrafted and delivered to our stores.

Choose from nine varieties: Linguine, Lemon Black Pepper Linguine, Roasted Red Pepper Linguine, Fettucine, Spinach Fettuccine, Gemelli, Shells, and Lasagne Sheets.

Quality Regional Ingredients

The key to the company’s exciting growth is the simplicity of its products and the quality of its ingredients.

The unenriched semolina flour that Bellingham Pasta Co. uses gives its noodles their distinct, vibrant color and can be sourced to the precise acre in Alberta where the coarse grain is grown. The wheat necessary to mill semolina is not grown west of the Rockies; for this reason, especially, Katie is pleased to have met the farmers that make her business possible.

Because Bellingham Pasta Co. uses 3,000 eggs a week and no single local farm can meet that demand, the company’s eggs are sourced from Snohomish County.

Flour and eggs account for nearly half the ingredient list on any package of Bellingham Pasta Co. pasta. A light dusting of brown rice flour coats the hand-packaged pasta to keep it from sticking to itself—aside from water and sometimes spinach or roasted red pepper—that’s it.

Every ingredient is pronounceable

Every ingredient is pronounceable, and all the wheat used in the pasta is unenriched and non-GMO. Katie is proud to run a zero-waste facility, where even the pasta’s packaging is derived from corn and entirely compostable.

Fresh is Best

Katie is excited to teach people not to be intimidated by fresh pasta, which has a very different texture and cook time compared to its dry counterpart.

In that spirit, Katie shared her vegetarian Bellingham Pasta Co. Lasagna recipe with us.

a perfect serving of vegetable lasagne made with Bellingham Pasta Co fresh lasagna sheets displayed on a white place with fork/knife

Behind the Scenes

From the unenriched semolina flour to finished product. Each batch of Bellingham Pasta Co. pasta is handcrafted in Bellingham.

a vat of fresh semolina flour that is used in production at bellingham pasta co
staff grabbing a bundle of fresh Bellingham Pasta Co spaghetti being extruded from the mixer
staff at bellingham pasta co twist bundles of spaghetti on the production line
hands of staff at bellingham pasta co twist bundles of fresh pasta to prepare them for pacakaging
Bellingham Pasta Co staff sprinkle a bit of flour on bundles of spaghetti before they are packaged
several shelves with tubs of Bellingham Pasta Co fresh pasta in containers waiting for lids

Learn More

Learn more on the Bellingham Pasta Co. website and watch a short behind-the-scenes video of the pasta-making process and three informational cooking videos including a step-by-step demonstration of Katie's lasagna technique.

plate of Bellingham Pasta Co's roasted red pepper linguine in a bowl stopped with grated parmesan cheese and a few sprigs of parsley
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GROCERY| SALES fresh| handcrafted| local| pasta

Bulk Foods—Variety, Affordability, Quality

by Tim Flores, Downtown bulk department head

ingredients bulk foods popcorn pistachios jars m&m

Save money and reduce food and package waste when you buy bulk.

I love to work in the bulk food department for a variety of reasons.

I am passionate about quality whole foods, waste reduction, and shopping efficiently to save money.

Here in the bulk department, we’re all about savings and lessening our impact on the environment.

Buying bulk can help you save money and reduce food and package waste. Buying only what you need, at a good value, and reusing your packages cuts out the little inefficient costs that otherwise can start to add up to extra expense.

Another benefit of shopping bulk is product freshness. The Co-op bulk departments are very popular and that means product turnover is rapid. Bulk containers are refilled throughout the day just to keep up with demand.

Shopping bulk is simple. Our bulk departments offer reusable containers that can be refilled repeatedly. Even better, we love it when you bring in your own clean containers to refill. Just remember to weigh your empty container and record the tare weight, write the 4-digit PLU number on the container, and fill with as little or as much food as you want.

how to buy bulk soap at grocery store scale label

I am endlessly amazed at the quality of whole foods and spices the bulk department gets from around the world. At the Community Food Co-op, we are ever aware of what it takes to get all these amazing dried goods to our store, and we try to source the freshest, most ethically produced, and best organic goods available on the market. With this in mind, we always seek good prices to pass along to our community of shoppers. When you shop bulk, you are buying foods that are generally cheaper than the identical pre-packaged product on the shelf.

You can find things in the Co-op's bulk department that you just can’t find anywhere else.

Beyond the usual dry goods such as flours, rice, grains, and nuts, the Co-op bulk department also carries bulk honey, tamari, oils, vinegars, maple syrup, agave, nut butters, loose leaf teas, various dried seaweeds, and plenty of amazing sweets and snack items.

Visit to see what is available in our extensive bulk spice section—you might be surprised. If you’re looking for a hard to find ingredient for a recipe, need that little something extra to flavor a dish just so, or if you’re curious and just want to try new spices to grow your culinary repertoire, it’s likely we have what you need.

If you can’t find what you’re looking for—ask!

The Co-op specializes in customer service. There is always someone available in our stores who is happy to help. Bulk department managers (Tim–Downtown store and Michael–Cordata store) are great resources to find what is in stock or what might be available to order. We love to answer questions, and if we don’t know the answer to your question we’ll go out of our way to find an answer for you!

If your household eats a lot of certain staple foods, spices, teas, or coffees, you might consider placing a special order. Co-op member-owners can special order bulk products in case sizes for a 20 percent discount off the shelf price. Simply go to the service desk, ask what case sizes are available, pre-pay for your order, and return to pick it up when it arrives fresh from our suppliers. Case sizes range from as little as 1 pound for spices, up to 50 pounds for oats (one of our most popular bulk items), but the most common case size for bulk products is 25 pounds.

Bellingham and Whatcom County are amazing places to live and work, and the Co-op is proud to serve our community with two big and beautiful stores. While our stores serve different sides of town, and the layout of each store is different, we love to work together to make our product selection as linear as possible and provide a great selection in both bulk departments. But, if you can’t find what you need when shopping at either of our stores, check in with staff as it may be available at the other store.

Please come in often to discover what’s new in bulk.

I personally love to talk all things food, and I enjoy the opportunity to talk with you about cooking techniques, favorite flavors, or any odd question you might have about bulk foods or organic foods in general. So the next time you’re shopping, I invite you to stop by to chat and to discover what’s new in bulk.

Co-op Shoppers Love to Buy Bulk

In 2014, Co-op shoppers literally bought tons of bulk food!

Totals represent combined sales from both stores.

oats spoon oatmeal

42,943 pounds
Oats—all varieties

coffee beans zoomed in

38,869 pounds
Coffee Beans—all varieties

raisins pile bulk

11,205 pounds
Thompson Raisins

almonds bag bulk

18,497 pounds
Almonds—all varieties

quinoa bulk spoon raw

2,289 pounds
Organic Quinoa, plain

peppercorns bulk whole pepper

267 pounds
Organic Black Peppercorns

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BULK| GROCERY bulk| fresh| grains| nuts| reduce waste| save| save money

Baked from Scratch with Love: The Co-op Bakery

by Lisalyn Osborne, Bakery department assistant manager

dark chocolate truffles

The Co-op bakery team takes pride in preparing baked goods from scratch, using top-quality ingredients, like these melt-in-your-mouth vegan chocolate truffles. Co-op bakers also excel at creating beautifully decorated and delicious custom treats—tailored to customer specifications.

Co-op bakery staff had a very busy year, whipping up several new tempting treats that quickly became popular staple items in our bakery cases.

If you haven’t yet tried the expanded selection of muffins or brioche (mouthwatering creations both sweet and savory), that is an oversight you might want to correct immediately.

Other edible masterpieces coming from the bakery ovens included custom-made birthday cakes and specialty delights that were as beautiful as they were delicious, including an adorable Thomas the Tank Engine cupcake cake and a stunning winter wonderland scene of chocolate ganache-topped cupcakes with sugared thyme and cranberries and meringue mushrooms. Oh, my!

thomas train cupcakes boy birthday
christmas cupcakes marshmallow snowman winter decorations

Co-op bakery staff also made some very special birthday boys and girls happy with treats made to satisfy specific dietary requirements, because everybody deserves a sweet celebration on their birthday. Vegan, grain free, sugar free, dairy free, paleo—bring your special request to our talented, experienced baking team and they will create something spectacular to meet your needs.

because everybody deserves a sweet celebration on their birthday

Every February, keep an eye out for decadent specialties to woo your sweetheart on Valentine’s Day, including Hearts of Darkness, Bleeding Hearts, Truffles, and I Heart You and Chocolate cakes.

Each and every cookie, cupcake, pesto Parmesan brioche, pumpkin cloud cake, and chocolate caramel cream pie—from the simply sublime to the dazzlingly divine—was made from scratch in our kitchen using the highest quality, non-GMO, and organic ingredients we can affordably source. You’ll never find any artificial colors, antibiotics, or hormones in any of our bakery goods.

The new bakery kitchen, completed in 2016, has 1,300 square feet, about three times the size of the bakery’s former work space. And added some long-wished-for new equipment including ovens that adjust for humidity and a steam kettle (which is basically a giant bain marie or double boiler) for making custards and other recipes that require a gentle heat.

Having a dedicated space also made the rigorous cleaning process prior to the gluten-free bake more efficient.

Oh, and windows! The Cordata kitchens were lovely, but sort of lacking in the window department. Downtown, passers-by can peek behind the scenes and see bakery staff at work through the large windows along Holly Street that also bring some welcome natural light into the bakery work space.

We hope you enjoy eating the delicious goodies that result from the magic (and heartfelt work) that goes on behind the Co-op bakery kitchen doors.

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BAKERY bakery| chocolate| co-op bakery| fresh| kid friendly| organic| scratch baked| seasonal

The Co-op Deli: Revolutionary Food from Seasoned Cooks

by Sara Young, Prepared Foods Manager

stove simmering cook kitchen restaurant

Using quality ingredients and several healthy dashes of creativity and dedication, our experienced team of deli cooks makes all the delicious food in our deli case, hot bar, soup bar, and grab-n-go cases from scratch in our kitchens. Our goal is to offer something delicious to satisfy most every Co-op shopper, regardless of allergies or other dietary needs. Ask for a sample if you want to try something new!

making burritos cooking food prep
deli, hot bar, kitchen, buffet
vegetarian soup healthy

I arrive groggy at 6 am, one hour after the kitchen crew arrives. They have been busy making sandwiches for all three Co-op locations, including the amazing bakery cafe on Holly Street.

The Cordata kitchen buzzes with activity an incredible 17 hours a day.

The kitchens are led by Chef Kurt Stauber (Cordata) and Kitchen Manager James Aikins (Downtown). The combined experience of the kitchen crew numbers over 200 years and the result is a menu that is widely varied and delicious. Paul Manthe, a cook with the Co-op for over 20 years, brings with him a recipe catalog so vast it is not a stretch to say that in those 20 years he has still not used all of his recipes.

kurt stauber rush t-shirt chef cook community food co-op
Chef Kurt Stauber

Kurt Stauber, Cordata kitchen manager

cook chef salad james aikens community food co-op

James Aikins, Downtown kitchen manager

cook chef paul manthe community food co-op

Paul Manthe, Downtown cook

Chef Kurt Stauber brings with him the skill and expertise of a trained chef, and the boundless energy of a puppy dog. He does everything he can to mentor his team, while James Aikins provides a steady, calm energy and knowledge of the Co-op deli history to help drive menu selection.

The deli crew is continually working with Kurt and James to improve and perfect the deli recipes and create new recipes that will bring new life to the entire menu.

04_2015_dirty_dozen_snipeAll of this while holding fast to the deli’s values of organic, local, seasonal, GMO-free, and as always, free of the Dirty Dozen*.

The food in the Cordata and Downtown hot bars (and salad bars) is almost entirely organic—it’s a distinction that we are quite proud of and one that we share with you by highlighting every organic ingredient on our daily hot bar menus.

kitchen-food-1932The food in the Cordata and Downtown hot bars (and salad bars) is almost entirely organic.

On the hot bar every Friday is the amazing Chef’s seasonal special, and this is where deli cooks create new and exciting recipes under consideration for rotation in our permanent offerings. I would go so far as to say that if you can try the Co-op hot bar any day, Friday is the day to do it. It is like getting a peak behind the kitchen door, to the heart and soul of the food production operation.

To be sure, this is not your typical hot bar, usually laden with heavy carbohydrates and empty calories.

This is an organic, high-protein, veggie table of delight that is unlike any other hot bar in the region.

And I am the person who is lucky enough to oversee this operation, this team of highly passionate and skilled workers; a group of people whose standards have inspired me to expect miracles.

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DELI & CATERING deli| dirty 12| dirty dozen| fresh| healthy| hot bar| local| organic| salad bar| soup

The Co-op Deli: Fresh, Organic, GMO Free

by Robin Elwood, Downtown deli

salad bar, organic,

Downtown Deli Assistant Manager Robin Elwood resupplies the salad bar fixin’s. The hot bar and salad bar are the same low price per pound, so you can mix and match the just-right amount of any items you desire for your perfect plate.

Your Co-op deli makes it easy. Soup, salad bar, hot bar, or grab-n-go. Join us for a healthy breakfast, lunch, or dinner.

One of the best parts of my job in early summer is watching the procession of the species. I don’t mean the parade in Downtown Bellingham, although that is awesome too. I’m talking about the procession of fresh produce boxes that makes its way into the Co-op kitchens every morning.

In winter, many of those boxes come from places farther afield, such as California, Canada, and Mexico. But around this time of year, more and more of the boxes are direct from the hands of local farmers.

When I ran into Joe Hill, assistant manager in the Downtown deli kitchen, I asked him what was new with the procession of produce. Recently, Joe and the other kitchen managers reviewed the salad bar, hot bar, and deli case to assess the state of our non-GMO and organic ingredients.

It turns out that our bar was already almost entirely organic. “We basically have the least-renowned organic salad bar in Bellingham,” Joe told me with a grin.

Every fresh ingredient in the salad bar is organic and non-GMO certified. The few exceptions—black olives, housemade Breadfarm croutons, and mandarin orange slices—cannot be sourced as organic, but are the cleanest available product the kitchen staff can find.

“That is something we’re very proud of,” Joe said. “What we serve is priced affordably, and we are dedicated to absolute transparency of sources and ingredients.”

Along with the organic produce flooding into the kitchen, Prepared Foods Manager Nick Barrett gave me good news about another change. Both the Cordata and Downtown deli kitchens have committed to a new supplier of organic chicken—Smart Chicken—for all the deli food we make from scratch in our kitchens. That includes the hot bar, salad bar, and the chicken dishes and salads in the deli cases.

Founded in 1998 in the Midwest, Smart Chicken strives to be an alternative to the race-to-the-bottom horror show that is American poultry production. Not only are they certified organic, they are also committed to verifiable humane raising, butchering, and production standards. And, intentionally make their workplace safe and sustainable.

As Nick, Joe, and I finished talking, I heard the background sound of a smoothie being blended. The all-organic, design-your-own smoothie menu at all three Co-op locations has been a hot seller. For example, more than 1,300 people bought a smoothie at the Downtown store in March. As the weather heats up, we’re prepared to make an absolutely ridiculous number of drinks.

If you haven’t visited the Co-op deli, hot bar, salad bar, or organic smoothie and espresso bars lately, we welcome you to stop by for the freshest, tastiest organic food in town made right here in the Co-op kitchens!

Learn more about Smart Chicken.

turkey sandwich with sprouts

Made-to-order or grab-n-go, all of our deli sandwiches are made fresh throughout the day. The Co-op bakery café and Cordata store also have pressed-to-order paninis.

EWG's 2016 Dirty Dozen: strawberries apples nectarines peaches celery grapes cherries spinach tomatoes bell peppers cherry tomatoes cucumbers

Our deli never uses any ingredients from the Dirty 12, unless they are organic.

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DELI & CATERING deli| delicious| fresh| hot bar| menu| non-gmo| organic| salad bar| scratch| soups

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

PNW Kale Salad

by Kristin Edwards, Downtown Deli

kale salad with fresh mushrooms and carrots

This salad is vibrant and crisp, and the ingredients are available all year round!

Kale is one of the healthiest vegetables on the planet. High in fiber, and chock full of calcium and vitamins, it is also a good source of minerals, copper, potassium, iron, manganese, and phosphorus. Bonus—it’s delicious! Source: webmd.com

PNW Kale Salad

Serves 4 to 6

INGREDIENTS for the DRESSING
  • 2½ heaping tablespoons minced fresh ginger
  • 1 ounce water
  • 2/3 cup lemon juice
  • 2 tablespoons minced peeled garlic
  • ½ teaspoon sea salt
  • ¼ cup nutritional yeast
  • ½ cup extra virgin olive oil
INGREDIENTS for the SALAD
  • 6 cups shredded kale, packed
  • ½ cup sliced shiitake mushrooms
  • 1¼ cup sliced green onion
  • 1 cup diced red bell pepper
  • 1½ cup shredded carrot
METHOD
  1. Combine first six dressing ingredients. Slowly add olive oil, whisking vigorously to emulsify.
  2. Combine salad ingredients in a large bowl, mixing well.
  3. Add the emulsified dressing and toss to fully coat the salad with the dressing.
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DELI & CATERING| PRODUCE| RECIPES crunchy| fresh| healthy| kale| nutritious| organic| recipe| salad| shiitake

Categories

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cheese varieties mozzarella Parmesan bread garlic basil

Local Vendor Profile: Ferndale Farmstead Artisan Cheese

The Ferndale Farmstead Artisan Cheese story really begins in the seeds and soil of this family operated seed-to-cheese farm where every piece of cheese is carefully crafted by hand using authentic Italian recipes.

take and bake entree spinach manicotti

Take Home Dinner Tonight!

From the Co-op Deli kitchens to your oven. Choose from a rotating selection of four delicious entrees. Need dinner in a flash? Grab a Co-op deli take-and-bake entree, and simply add a salad or side dish. Boom! You’re done!

wooden board with nuts, sliced crusty bread, cheese cubes, and sliced apples and charcuterie meats

Simple Charcuterie Board

A charcuterie and cheese board makes a welcome appetizer or even a fun snacky dinner. Select your favorite meats, cheeses, nuts, and fruits and enjoy a fun, casual meal.

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HIGH RISK PRIORITY SHOPPING HOUR • 8 am to 9 am daily • both stores
DOWNTOWN STORE & DELI
• map • 360-734-8158 •  8 am – 9 pm; deli service counter closes at 7 pm
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