Choosing Your Coffee Roast During the Annual Coffee Sale

Milk is being poured in a pattern on top of a latte.

How do you take your coffee? We talked with the owner of Hammerhead Coffee Roasters, Mitchell Steed, to learn about the differences between light, medium, and dark roast coffees.

The Community Food Co-op’s annual coffee sale is around the corner, September 17 and 18. Get 20% off all coffee including bulk, prepackaged bags, and coffee drinks. Use this opportunity to stock up on favorites, or to try something new from our community-owned store.

Light Roast

Roasted for a shorter period of time, light roast beans expand less during roasting. Your bag of light roast may seem smaller than a bag of dark roast because of bean size! Some roasters, like Hammerhead, sell their bags by weight not by volume. So, despite the look of the bag, you’re still getting the same amount of coffee beans as someone buying dark roast.

This roast is defined as more acidic, and those who move to light roast from dark roast often notice citrus notes. Defining a coffee's origin and tasting notes is easiest at this stage, so many single-origin brews are light roast.

Some argue light roast has the highest caffeine content because the caffeine dissolves along with the sugars during roasting, but the jury’s still out on that one.

If you like light roast, try…

Tony’s Coffee, Colombia Marco Fidel Lopez. Notes of orange blossom, vanilla, and melon.
Pachamama Coffee Farmers, Ethiopia. Notes of lemon, jasmine, and milk chocolate.
Tony’s Coffee, Ethiopia Bedhatu Jibicho. Notes of orange, pineapple, and grape.

Medium Roast

Roasted longer than a light roast, many say this roast is defined by sweet flavors such as vanilla. Medium roast is also the stage at which chocolate notes begin to shine.

However, "the coffee is only as good as the green." This means the origin of the coffee can determine the flavor and quality just as much as, if not more than, the roast.

Even without a definitive answer on caffeine levels by roast, medium roast is in the middle! If you’re concerned about caffeine level, consider a medium roast.

If you like medium roast, try…

Hammerhead Coffee Roasters, Stout. Lovely, balanced flavor that is perfect for drip coffee or French press.
Bellingham Coffee Roasters, Homebrew. Mellow sweetness accompanied by hints of chocolate.
Equal Exchange Fairly Traded Coffee, Mind, Body, and Soul. Smooth and creamy with chocolate notes.
Café Femenino, Peruvian. Notes of toasted caramel.

Dark Roast

Roasted for a long period of time, the beans expand much more during roasting. This means you’ll need a higher volume of dark roast beans as compared to light in order to drink the same amount of coffee.

This roast is often used for mixed origin coffees because the various flavors meld together as roasting goes on. Because of this, dark roast has a more consistent flavor than the other two.

Dark roast can be defined by a stronger, more bitter, and smoky flavor. This is great for pairing with cream and sugar. If you love diner coffee, this is your pick!

Some people argue dark roast has the highest caffeine to sugar ratio because caffeine does not evaporate as rapidly as the sugar during roasting. As stated previously, this is a heavily debated argument.

If you like dark roast, try…

Hammerhead Coffee Roasters, Velvet Elvis. Full-bodied, well-rounded, and ultra smooth for great drip or cold brew.
Moka Joe, Italiano. Bold, sweet, and intense.
Raven’s Brew Coffee, Double Dead. Double the caffeine with a rich, heavy body.

Not into brewing your own coffee? Head to our deli counters to order a nice latte or to pour yourself a drip — 20% off September 17 and 18!

Co-op Welcomes Leif’s Tea: Probiotics Have Never Been So Delicious

Leif’s Tea uses produce and juice from the Co-op to create delightful jun beverages that are now sold in our stores.

About Leif’s Tea

“Bee free, bee strong. Live free, live long.”

That is exactly what Leif’s Tea is promoting in their organic and delicious jun.

All of their teas use local herbs and honey in addition to the use of Co-op products, probiotic jun culture, and organic green tea.

What began in handmade tea bags and individually gathered herbs is still processed by hand to maintain the integrity of the ingredients. You can truly taste the difference.

Six flavors are available in our stores:

Seattle Sky: A sophisticated, classic blend of lavender, vanilla bean, and Earl Grey tea.

Wonderful Watermelon: A summertime splash of watermelon and hibiscus.

Dreamy Bee: A sparkling combination of elderflower, lavender, roses, chamomile, and orange peel.

Pink Lemonade: A stone fruit favorite made with black cherry juice.

Herbal Evermore: Refreshment at its finest with a mix of peppermint, spearmint, and Alaskan Ginseng.

Supernatural Blue: Blue spirulina and alfalfa create a blue sky in a bottle.

The Benefits of Jun

This sparkling beverage is more than just delicious, it’s nutritious. Jun is like kombucha’s cousin, made of green tea and honey as opposed to black tea and sugar. While you may know jun provides the benefits of a probiotic, additional ingredients can add even more benefits. Each herb used at Leif’s Tea has its own purpose.

For example, blue spirulina is a blue-green algae that can aid in lowering cholesterol levels.

“These plants are our allies, our partners in life,” owner Linda Quintana said.

In addition to the probiotic features and use of nutritional plants, green tea provides antimicrobial properties and is rich in vitamins C and B2.

Make a Fruit Punch Mocktail

Ready to try Leif’s Tea? Try this easy mocktail recipe for two!

You’ll need two glasses, one bottle of Supernatural Blue Leif’s Tea, one can of Tropical Punch Olipop, and one kiwi.

Dice half of your kiwi, and slice the other half.
Add the diced kiwi to your glasses and muddle it.
Distribute the Olipop between the two glasses and stir.
Add your Leif’s Tea and stir, don’t shake!
Garnish with the kiwi slices, and enjoy!

This mocktail is both delicious and eye-catching with the blue spirulina from Leif’s Tea’s Supernatural Blue.

There is nothing more exciting than a new vendor! Find your favorite flavor in store now, or find a new favorite at our Leif’s Tea demos on August 11 and 12. On August 11 they’ll be at the Downtown store from 11:30 to 1:30 p.m., and on August 12 they’ll be at the Cordata store from 2 to 4 p.m. We can’t wait to introduce you to this new product.

A Visit To Tortillas Con Madre

We had the chance to celebrate Cinco de Mayo early this year by visiting one of our favorite locally-owned businesses: Tortillas Con Madre!

Just a few years ago, the Community Food Co-op was Lupita Nava's first vendor. After spending many years working for the school district in Lynden, Lupita decided it was time for a change. In 2017, with the encouragement of her family, Lupita created a very small tortilla factory out of her garage in Lynden, Washington.

She took a sample of her product and visited Co-op Grocery Category Manager, Michael Elkins. After trying the tortillas for himself, Michael told Lupita that whenever she had the capacity to sell to the Co-op, we'd welcome her—and her excellent tortillas—gladly.

Now, not only do we sell Tortillas Con Madre tortillas on our shelves, but we exclusively use Tortillas Con Madre in our deli. We're proud to say that your wraps and burritos are made with organic tortillas from a local Mexican-owned, female-owned business.

Although Tortillas Con Madre's reach has extended far beyond Co-op doors, we're glad to say the Co-op will always be home to Lupita.

reusable mesh grocery sack full of local grocery products Tortillas Con Madre Pangea ferments salsa mama

Make Black Bean Quesadillas using local ingredients:

1 pack Tortillas Con Madre tortillas
1 block Greenbank Farms cheddar
1 jar Pangea Ferments jalapeños
16oz can of Field Day organic black beans
2 tbsp Steensma Creamery plain skyr (in place of sour cream)
Optional: Limes, avocado or additional veggies as you see fit.

Make Holiday Cocktails Using Local Ingredients

Follow along with Chuckanut Bay Distillery tasting room manager Kirsten to learn how to make two festive cocktails with some of our favorite local ingredients! Special beverages are an excellent way to elevate your holiday. When you make the cocktails below, you can feel good about supporting the small, local businesses that keep our community unique and thriving. Find everything you need to make these delicious drinks at the Co-op!

Make a "Naughty Nog"

This two ingredient cocktail couldn't be easier! Garnish with fresh nutmeg to elevate your drink.

Shopping List: Naughty Nog

Make a "Cascadia Daily"

This cocktail only requires four ingredients and it's filled with gut-healthy probiotics!

Shopping List: Cascadia Daily

Shrub Farm Ginger and Apple Shrub
Chuckanut Bay Distillery Slow Crafted Bourbon Whiskey
Topo Chico or other sparkling water
Lime

Local Vendor Profile: Tortillas Con Madre

by Laura Steiger, Outreach Team

July 2019

Lupita Nava stands at the back of the delivery van for her business Tortillas Con Madre

Tortillas Con Madre is a family affair and Lupita Nava's entire family pitches in with the business.

The family business was recently featured in a King 5 Evening Magazine story. Watch the video here! Congratulations to Tortillas Con Madre on the well-deserved recognition!

Photos by Matt Curtis, Habiba Sial, and courtesy of Tortillas Con Madre.

Locally Made Tortillas Con Madre:
Delicious tortillas naturally enhanced with omegas 6 & 9 from organic pumpkin oil

package of tortillas con madre tortillas locally made in bellingham washington

Lupita Nava grew up eating freshly made tortillas with every meal. By the age of 13, under the careful tutelage of her grandmother and mother, she was the tortilla maker for her family.

As always, practice makes perfect and in 1995 Lupita and her husband, Gerardo Quiroz, started a corn tortilla business in Monterrey, Mexico, that Lupita’s younger brother still runs.

I wanted to give my family a clean product, GMO-free and free of preservatives and pesticides.

In 1997, after the couple immigrated to Canada and then to the U.S., they often talked about opening another tortilleria.

“When we emigrated to the U.S., I starting making my own tortillas because I wanted to give my family a clean product, GMO-free and free of preservatives and pesticides. It wasn’t until 2016, when I started making my own organic flour tortillas at home, that we seriously considered opening an organic flour tortilla factory," said Lupita.

With the knowledge Gerardo gained from 20+ years working in the organic industry, Lupita started to test different combinations of wheat flours and oils.

the Tortillas Con Madre recipe featuring five simple ingredients: organic artisan wheat flour, water, organic pumpkin oil, sea salt, and non-aluminum baking powder

ingredients to make tortillas con madre made in bellingham washington

She determined that pumpkin oil best enhanced the flavor of the wheat flour and developed the Tortillas Con Madre recipe featuring five simple ingredients: organic artisan wheat flour, water, organic pumpkin oil, sea salt, and non-aluminum baking powder.

“I learned that all pumpkins in the world originated in Mexico and felt this recipe, besides being very nutritional, was a bit more authentic Mexican because of the pumpkin seed oil in it,” said Lupita.

Like most small businesses, Tortillas Con Madre is a family affair. “My husband helps me with the operations and the mechanical aspects. He also helps with marketing and USDA compliance. My son, Gerardo Jr., operates equipment during production and cleans and sanitizes it, and my daughters, Valeria and Nicole, help with packing and general cleaning. I manage sales and administration,” said Lupita.

Lupita’s Recipe Tips

“Honestly, I eat Tortillas Con Madre with most of my Mexican dishes, but quesadillas are my favorite.”

For the tastiest results, warm tortillas on a preheated skillet until soft and puffy (as pictured).

a puffed up tortilla on the griddle from tortillas con madre made in bellingham washington

Lupita's Favorite Memory

stack of freshly warmed Tortillas Con Madre made in bellingham washington on a pretty purple place setting

“My favorite memory will always be watching the family work together during production. The satisfaction I get knowing that our Tortillas Con Madre have been made with care, and consumers are taking home a little piece of that and the passion we instill in each tortilla.

“I feel proud to partner with such a passionate community of suppliers and customers. It’s important to understand that buying local creates jobs in our community. Local farmers harvest and mill local grains, local factories manufacture nutritional oils, and a local family helps with baking and packaging this flat bread for the delight of our community. It doesn’t get any better than that.”

Summer Backyard Taco Picnic: Zucchini Tacos

by Jeremy Meadows, former Cordata deli cook

These zucchini tacos are a great way to celebrate the bounty of the season.

It’s summer! Abundance is everywhere! The markets are overflowing with seasonal delights from every corner of Kingdom Plantae. We’re up to our ears in corn, up to our knees in peas, and up to our heads in lettuce (I could go on, but don’t worry, I won’t). And not only are these botanical delicacies at their lowest prices of the year, they are also at peak deliciousness.

So why, when all of this amazing produce abounds, does our typical summer backyard picnic fare consist mainly of hamburgers and hot dogs—including the “fruits of the season” only as an afterthought, if at all?

The answer, counterintuitively, may be traced to the very abundance that we enjoy here in the U.S.

While we are home to only 4.5 percent of the world’s population, we have 11.5 percent of the world’s farmland—more than any other country. And while that hardly seems like a problem, it has enabled us to devote a staggering 67 percent of our arable land to crops—mainly soy and corn—that feed livestock, not people. This, along with the alarming rise of factory farming, has led to an incredible abundance of cheap meat. It has also contributed to the development of a cuisine that is among the least sustainable and, forgive me for saying, least interesting in the world.

Don’t get me wrong, some American food is great. I mean, southern barbecue has to rank up there with Beethoven’s Ninth as one of the supreme achievements of humankind. But, as renowned chef and farm-to-table pioneer Dan Barber points out in his terrific book, The Third Plate, most of the world’s great cuisines were born from hardship, not abundance.

The relative scarcity of farmland in countries like Mexico, Italy, and Thailand has required people there to grow a greater proportion of their crops for human consumption, which is a far more efficient method of extracting calories from the soil than raising livestock. It has also encouraged their much more varied, plant-heavy cuisines. And, let’s face it, if variety is the spice of life, then American life, at least culinarily speaking, is pretty bland in comparison.

So, if we want to develop a truly sustainable, world-class American cuisine, we need to start giving plants their day in the sun.

Zucchini Tacos

INGREDIENTS

1 large zucchini or summer squash
1 large ear of corn
2 cloves thinly sliced garlic
3 limes, 1 zested, 2 quartered for garnish
1 tablespoon oregano leaves
¼ cup olive oil, plus 1 teaspoon, divided
salt
tortillas
½ cup grated cotija cheese
red salsa
cilantro leaves for garnish

METHOD

Trim ends and slice zucchini lengthwise in half, continue halving lengthwise into eight equal spears. Slice each spear in half crosswise resulting in 16 thick wedges. In a bowl, combine zucchini with garlic, oregano leaves, ¼ cup oil, and a large pinch of salt. Marinate for about an hour.
Meanwhile, remove corn husk and chop off the bottom stem end of the cob to make a flat surface. Holding the ear upright, carefully cut vertically down the ear to remove the kernels. Place in a bowl. Add 1 teaspoon of oil and a pinch of salt. Stir to combine.
Once zucchini has marinated, heat a heavy frying pan (preferably cast iron) over medium high heat until very hot. Add corn and smooth to an even layer. Let fry, without stirring, for 30 seconds or until corn begins to blacken slightly. Remove to a bowl and stir in lime zest.
In the same pan add about half of the zucchini (don’t overcrowd) cut side down. Cook for about 30 seconds, just until it takes on a little color, then flip to cook the other cut side the same way. You want the zucchini charred on the outside, but still firm on the inside. Remove to a plate.
Assemble the tacos. Add one or two pieces of zucchini to a tortilla. Top with corn, red salsa, some cotija cheese, and cilantro leaves. Squeeze a little lime juice over each and enjoy!

Local Vendor Profile: Salsa Mama

by Laura Steiger, Outreach Team

July 2019

Nola Ovenell may be a familiar face to some Co-op shoppers as she has often sampled her delicious Salsa Mama salsa in our stores. She is proud of her small-batch and preservative-free salsa made with care in her commercial kitchen on her wooded property in Sedro-Woolley.

Nola's son, Ian designed the logo for this family business.

Photo at left courtesy of Salsa Mama, remaining photos by Habiba Sial.

By popular demand:
Salsa from Nola’s family to your family table

It’s funny how seemingly unrelated circumstances can converge to forge a new path in a person’s life. The convergence for Nola Ovenell involved her recovery from cancer and installing a pool at her house.

After getting a clean bill of health 15 years ago, Nola was so thankful that she determined to find work that was purposeful and fun. And, after Nola installed a pool at her house and it quickly became the neighborhood kid hangout, she needed a quick and healthy way to feed a lot of hungry kids.

The answer: salsa. Nola started making big batches of homemade salsa to feed the kids. They loved it and always asked for salsa every time they visited. Eventually, the parents started asking if they could buy her salsa. Soon Nola and her husband, Mike, got busy building a commercial kitchen on their property and Salsa Mama was born.

the business has always been a family project

Nola loves spending her days in her commercial kitchen in the woods, surrounded by the beautiful trees she loves and making healthful preservative-free salsa.

container of medium salsa from salsa mama made in sedro woolley washington

The business has always been a family project. As well as holding down their own outside jobs, Salsa Mama is a steady side gig for Nola’s family.

Husband, Mike, aka “the can man,” handles all of the recycling. Son, Ian, designed the labels when he was in high school and now he runs the website. Daughter, Caitlin, is in charge of labeling with sister-in-law, Debbie Zimmermann, also pitching in. Even Nola’s mother helps in the summer months, when she is visiting from Arizona.

we strive for the best quality we can make and use absolutely no preservatives

Nola said, “I never wanted to be a big conglomerate. I have 14 stores and that’s all I need. We make small-batch salsa. We strive for the best quality we can make and use absolutely no preservatives.”

Nola’s Recipe Tips

For a super simple guacamole-style dip, just mash avocados and mix in a container of salsa—done!

People have also told Nola that her salsa is great for making a flavorful, savory chili. Simply add a container of salsa to your favorite chili ingredients: beans, meat or vegan protein, tomato sauce, veggies, or grains.

Funny Memory

Nola shared this memory from the very early days of her business.

“My first farmers market was a little tiny market at the hospital in Mount Vernon. I got there early and discovered that everyone needed a tent. I ran to the store but realized that the tent I got wasn’t a popup. It had 50 poles! I had poles everywhere! Finally, people must have felt sorry for me. Everyone pitched in and helped. I bought a popup tent before the next market.”

Meet Your Farmer: Sunseed Farm

by Megan Stilp, Cordata Produce

Locally grown organic garden starts available now at your co-op!

Nick Guilford tending plant starts in Sunseed Farm’s eight greenhouses. After the germination chamber, the small starts move into this warm greenhouse to grow before being hardened off for outdoor planting in the cooler greenhouses.

Nestled in the valley of the south fork of the Nooksack River sits Sunseed Farm. Nick Guilford, proprietor, has been using organic growing methods since starting the business in 1997 and obtained organic certification in 2001. On the farm you’ll find organic garden starts, many destined for sale at the Co-op, growing right alongside the plants that go into Sunseed’s fields for vegetable and herb production.

This makes for less transplant shock, and an earlier, more abundant yield.

Most plant starts sold in our area are chemically raised, which can make for a hard transition into a garden where they aren't being fed a nutrient solution every day. According to Sunseed’s website, “Our organic starts not only come with a longer lasting nutrient base in the pot, but the plants are also in a more natural, nutrient foraging relationship with the soil. This makes for less transplant shock, and an earlier, more abundant yield.” Additionally, over a 20-year career as a market farmer, Nick has selected varieties of crops that have been proven to thrive in our climate. All of these factors can help produce a successful home gardening experience when using starts from Sunseed Farm.

You can find their organic garden starts at both Community Food Co-op locations from about mid-March through the end of our often unpredictable local planting season. You can also find Sunseed Farm at the Saturday Bellingham Farmers Market.

Dedicated to your gardening success, Sunseed’s website is a great resource for the home gardener, with planting tips and schedules, articles on season extension, and even a selection of their favorite gardening tools and books available for purchase.

margaret gerard and nick guilford on their farm

Margaret Gerard and Nick Guilford at Sunseed Farm get your garden starts growing with the best soil, optimal growing conditions, and lots of love.

planting chart for veggies herbs and starts

2018 Farmer Award Recipients!

by Jean Rogers, Farm Fund Administrator

October 2018

Remember September? We can't stop reminiscing about the fun we had together!

To kick off Eat Local Month, the Co-op and Sustainable Connections hosted the Hootenanny to Benefit the Co-op’s Farm Fund at Boundary Bay Brewery.

All ages gathered together to celebrate community, dance, enjoy a delicious meal with ingredients specifically sourced from local farms, and to present the Local Farmer Awards.

woman at farm fair balancing pole on chin

photos by FotoMataio Fotografia on Instagram @fotomataio, courtesy of Eat Local First

We are thrilled to present the 2018 Local Farmer Award winners and tell you a little about each one.

As the late harvest season winds down it’s a perfect time to highlight the winners of the Local Farmer Awards, announced at the Farm Fund Hootenanny in September.

All the farmers who were nominated were fantastic, and selecting the recipients was a tough decision. As one nominator said, “pretty much all around classy group of people no matter where you turn.”

Congratulations to everyone who was nominated by their fellow farmers and local eaters.

2018 BRIGHT SPOT FARMER AWARD

Helen Solem,
Sumas River Farm

Some wonderful local farmers that add spark to our local food system were nominated, so we created a new award.

It is an honor to announce Helen, owner of Sumas River Farm as the recipient of the first Bright Spot Farmer Award.

Helen's many contributions run the gamut: delicious and unique produce and berries, participation and support for many food and farming events, sharing the history of Whatcom County farming, dedication to social justice, and the all-around warmth she brings to the work she does. Helen has worked tirelessly on her beautiful farm in Sumas, and brings dedication and positive energy to every project she is involved in. Well deserved, Helen, we appreciate you!

2018 NEW FARMER AWARD

Jen Finch & Colin Fischer,
Wanderwood Farm

If you’ve been to Wanderwood Farm’s booth at the Bellingham Farmers Market, you’ve probably seen or tasted their delicious produce and enjoyed a warm reception from these friendly folks.

Wanderwood got a big thumbs up from fellow farmers who nominated them for the New Farmer Award. One person said, “Jen has long been a part of the farmer and farmers market scene. They are a great addition to the farming community: active in the Bellingham Farmers Market board, and really have their act together.” Congratulations, Colin and Jen, and here’s to a great future for Wanderwood Farm!

2018 INNOVATOR FARMER AWARD

Griffin Berger,
Sauk Farm

Griffin has brought a unique, ambitious, and valuable new endeavor to our local food system and is bringing new products to the marketplace.

Specializing in apples and grapes, Sauk Farm just received its organic certification, which makes it one of the only organic apple growers on this side of the mountains. Griffin has also put a lot of effort into the infrastructure of Sauk Farm. The processing facility has a cider press and a certified organic dehydrator, which Griffin generously shares with other farms. Look for Sauk Farm ciders and dried and fresh apples (available seasonally) at the Co-op. Welcome, Griffin, and thanks for your creativity in bringing local, organic apples and grapes to our plates and glasses!

2018 MENTOR FARMER AWARD

Anna & Geoff Martin,
Osprey Hill Farm

Osprey Hill Farm is a mainstay of the local farming community and has grown steadily as a premier organic farm in the South Fork Valley.

Anna and Geoff have shared their expertise generously for many years with new farmers in Whatcom County. One nomination stated, “Anna is so generous with her time in supporting beginning farmers. Every season she teaches Cloud Mountain interns about the importance of business planning. Her passion for sharing her experience with young farmers is inspiring.” Anna has also been a mentor for Sustainable Connections’ Food to Bank On program for the last seven years, and is a participant and an original member of the Puget Sound Food Hub. Thanks, Anna and Geoff, for your stewardship of local farming!

Eat Local Every Month!

by Laura Steiger, Outreach Team

September 2018

Co-op shoppers love to eat local every month, but in September local food takes center stage in our community for Eat Local Month!

Sustainable Connections hosts a bevy of fun events all month long, and the Co-op was proud to partner with them to kick off the month at the annual Hootenanny to Benefit the Co-op’s Farm Fund in the Boundary Bay Brewery Beer Garden.

Throughout the month 19 local restaurants will each offer a $6 and $12 Eat Local Month Special created with the freshest ingredients from Whatcom and Skagit county farms. There’s no better time to eat out and discover a new local restaurant.

Visit the Sustainable Connections website to discover all the Eat Local Month activities and pick up one of their handy guides with coupons for local grocers, including the Co-op.

At the Co-op, the local love continues well beyond September!

We love working with local businesses and farmers every day, all year long.

Of course, September is the zenith of local farm production. In the produce section there is a bounty of fresh, local, organic goodness available from more than 50 Whatcom and Skagit farms. But the local love doesn’t stop there. We also carry products from more than 70 local food crafters and artisans.

more than 50 Whatcom and Skagit farms

The list at the end of this blog post is just a partial list of our local suppliers; there are simply too many to include!

To prioritize shopping for local items at the Co-op, simply look for the local symbol throughout the store.

How does all that local love add up? In 2017, the Co-op purchased nearly $1.5 million in goods from Whatcom County providers. When we add in goods from the immediate five-county area (Whatcom, Skagit, Snohomish, San Juan, and Island counties) the total jumps to more than $2.25 million in goods.

Not only do we buy local, we also keep dollars circulating in our local community. In 2017, we circulated nearly $8.5 million through wages and benefits paid to our staff and via donations to local organizations.

When we shop, eat, and buy local, our entire community benefits!

When we shop, eat, and buy local, our entire community benefits. In 2017, $8.5 million was spent in Co-Op staff wages and benefits, along with donations to local organizations. In 2017, $2.25 million was spent on goods purchased by the Co-Op from Whatcom, Skagit, Snohomish, San Juan, and Island counties.

Look for Local in Every Department

The list below is just a partial list of our local suppliers; there are simply too many to include!

Acme Ice Cream • Acme Valley Foods • Alaska Wildsides • Aslan Brewing Co. • Atwood Ales • Avenue Bread • Barlean’s • BelleWood Acres • Bellingham Coffee Roasters • Bellingham Flat Bread • Bellingham Pasta Co. • BIJA Chocolates • Booda Organics • Boundary Bay Brewery • Bow Hill Blueberries • Breadfarm • Café Akroteri • Cascade Shrub Farm • Cauldron Broths • Cedar Grove • Chocolate Necessities • Chuckanut Bay Distillery • Cooperativa Tierra y Liebertad • DeWilde’s Nursery • Dirty Knees Nursery • Edaleen • Erin Baker’s • Fairhaven Organic Flour Mill • Flax 4 Life • Flora Inc. • Flying Bird Botanicals • Foothills Flowers • Fresh Breeze Organic Dairy • Gluten Free Angels • Glutenfreeda • Golden Glen Creamery • Gothberg Farms • Grace Harbor Farm • Hammerhead Coffee • Hempler’s • Holmquist Hazelnut Orchards • Hopewell Farm • Hosa Hot Sauce • Jackie’s Jersey • Kombucha Town • Kulshan Brewing • Lopez Island Creamery • Lynden Ice • Mad Cat Salsa • Maniac Coffee Roasters • Midnight Farmer Microgreens • Misty Meadows Farm • Moka Joe • Moon Valley Organics • Myshan Dairy • Nature’s Path • Nerka Sea Frozen Salmon • North Cascade Meats • Pangea Ferments • Pizza’zza • Pleasant Valley Cheese • PNW Farmers Co-op • Puget Sound Food Hub • Ralf’s Bavarian Bakery • Saku Tea • Salsa Mama • Samish Bay Soaps • San Juan Salsa Co. • San Juan Sea Salt • Sauk Farm • Sea Witch Botanicals • Seafood Producers Cooperative • Skagit Valley Family Farm • Spice Hut • Spring Time Farm • Sunseed Farm • Takaya • The Bagelry • The C Shop • The Growing Garden • Tony’s Coffee • Twin Brook Creamery • Uprising Organic Seeds • Wander Brewing • Wild Pacific Seafood • Wildroot Botanicals • Windy Meadow Nursery

Light Roast

Medium Roast

Dark Roast

About Leif’s Tea

The Benefits of Jun

Make a Fruit Punch Mocktail

We had the chance to celebrate Cinco de Mayo early this year by visiting one of our favorite locally-owned businesses: Tortillas Con Madre!

Make a "Naughty Nog"

Shopping List: Naughty Nog

Make a "Cascadia Daily"

Shopping List: Cascadia Daily

by Laura Steiger, Outreach Team

July 2019

Locally Made Tortillas Con Madre: Delicious tortillas naturally enhanced with omegas 6 & 9 from organic pumpkin oil

Lupita’s Recipe Tips

Lupita's Favorite Memory

by Jeremy Meadows, former Cordata deli cook

Zucchini Tacos

INGREDIENTS

METHOD

by Laura Steiger, Outreach Team

July 2019

By popular demand: Salsa from Nola’s family to your family table

Nola’s Recipe Tips

Funny Memory

by Megan Stilp, Cordata Produce

Locally grown organic garden starts available now at your co-op!

by Jean Rogers, Farm Fund Administrator

October 2018

2018 BRIGHT SPOT FARMER AWARD

Helen Solem, Sumas River Farm

2018 NEW FARMER AWARD

Jen Finch & Colin Fischer, Wanderwood Farm

2018 INNOVATOR FARMER AWARD

Griffin Berger, Sauk Farm

2018 MENTOR FARMER AWARD

Anna & Geoff Martin, Osprey Hill Farm

by Laura Steiger, Outreach Team

September 2018

Look for Local in Every Department

enews-sign-up-image

Locally Made Tortillas Con Madre:
Delicious tortillas naturally enhanced with omegas 6 & 9 from organic pumpkin oil

By popular demand:
Salsa from Nola’s family to your family table

Helen Solem,
Sumas River Farm

Jen Finch & Colin Fischer,
Wanderwood Farm

Griffin Berger,
Sauk Farm

Anna & Geoff Martin,
Osprey Hill Farm