organic Archives - Community Food Co-op

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 our favorite gift items for everyone on your list.

For the Home Decorator

Holiday Wreaths

Wreaths make a welcoming statement to any entry. Skyflower Botanicals’ flowers and foliage are grown on a small, organic, and woman-owned farm along the South Fork of the Nooksack River. Their conifer greenery is responsibly harvested or purchased locally.

A holiday wreath with some blue and green foliage hangs on a wooden fixture.

Darling Orchids in a Ceramic Pot

An elegant, 2-inch orchid in a stylish white ceramic pot makes a lovely addition to any home. The Co-op sells both white and colorful orchids, all potted, for easy gift giving.

Danica Heirloom Mugs

Hot chocolate and eggnog tastes better out of one of the delightful patterns adorning Danica Heirloom mugs.

A pinecone candle and a tree candle sit in a holiday pine gift bag. A red mug sits on the table with a white orchid. Pine needles are tossed around as decoration.

They are handmade, sourced with care, and dishwasher and microwave safe. A percentage of all Danica profits is donated to Education without Borders, a Canadian non-profit organization that provides educational opportunities for disadvantaged and at-risk children in South Africa and Canada.

Holiday Candles from Sunbeam Candles

Sunbeam candles come in a variety of festive, decorative shapes with a focus on sustainability. All Sunbeam candles are hand-crafted, incorporate natural and wholesome ingredients, are made with 100% renewable energy, and use carbon neutral shipping. Let your holidays burn bright with their pine cones, trees, and seasonal designs.

For the Foodie

San Juan Island Sea Salt Popcorn Blend

San Juan Island Sea Salt’s Popcorn Blend offers a nutty, cheesy, and delicious accompaniment to more than just popcorn. Some of our favorite uses are on pasta, avocado toast, and eggs. Unique and tasty, San Juan Island Sea Salt is made from solar-evaporated sea salt from the San Juan Islands.

Gilbert Cellars 2018 Left Bank Red Wine

For the wine aficionados in your life, the Yakima-based Gilbert Cellars Left Bank Red Wine scores 90 points and comes gift wrapped. It is a full-bodied blend of Cabernet Sauvignon, Merlot, and Carménère with notes of black currant and plum. It is a balanced wine for holiday meals, appetizers, and makes a thoughtful gift for your host.

Dark Chocolate Coffee Bark from Chocolate Necessities

The pacific northwest is known for its coffee consumption and what better gift than coffee and chocolate? Local chocolatier, Chocolate Necessities, make a holiday bark with a Northwest twist — coffee! Chocolate Necessities Dark Chocolate Coffee Bark covers the chocolate and coffee loves alike.

A bottle of wine and some chocolate bark sit in a Hanukkah gift bag.

For the Spa Lover

Studio Oh! Cosmetic bag

Studio Oh!’s portable, water-resistant cosmetic bags highlight unique and original artwork with witty, whimsical designs. The Co-op sells bags in a variety of shapes and designs that are fully lined with secure metal zippers. These bags are fun for all ages and while technically a cosmetic bag, work well for many purposes.

Samish Bay Soaps

Locally made Samish Bay Soaps are individually gift-wrapped in winter flannel or shaped as snowflakes without the wrapping. They come in a variety of seasonal fragrances; perfect for stocking stuffers. Samish Bay Soaps are made simply, using only pure essential oils and herbs. Their products are environmentally friendly, cruelty free, and free from chemical fragrances and colorants. Every batch is created, cut, and packaged by hand in Bellingham.

Island Thyme Moisturizers

Cold weather, travel, and frequent hand washing can leave your hands dry and your face in need of extra attention. Island Thyme lavender rose cream is a deep moisturizer for both your body and face. The 2 ounce glass jars are TSA compliant and at the top of everyone’s gift list. Island Thyme products are botanically-based, made in small batches on their farm and apothecary on San Juan Island.

Moon Valley Organics Lip Balms

The Co-op sells Whatcom County-based Moon Valley Organics lip balms in gift ready packs and individually. These balms make great gifts for anyone who spends time outdoors and needs extra lip protection.

Moon Valley Organics follows the highest organic standards with a mission to protect pollinators. Help the bees while treating your friends and family to lip balms in a variety of healing essences.

Badger Aromatherapy Travel Kit

Experience all the necessary aromatherapy balms to get you through the holidays in one convenient travel kit. The travel kit features five essential oil profiles carefully formulated to refresh, de-stress, and inspire. Badger aromatherapy is certified organic and cruelty free.

For Everyone

Co-op Gift Cards

A Co-op gift card is the quintessential gift for the person who has everything. Stop by the service desk at either store and pick out a gift card in any amount. We have a wide selection of cards to drop your gift card into. We can also do large quantities of gift cards to cover your employees, service providers, or any group that you may need to purchase for.

Maggie’s Organics Snuggle Socks

Soft, comfortable, washable organic merino wool. This is a gift for anyone experiencing the Pacific Northwest winters. Help them keep cozy with socks produced by humanely-raised sheep and skilled workers. These comfortable socks are ethical and sustainable, as well as made in the USA.

Watercolor paper, socks, and a puzzle sit by some twinkle lights on a wooden table.

Eeboo Deluxe Watercolor Paper

This high-quality, Italian watercolor paper is the perfect canvas for your watercolor art. The extra thick and absorbent paper has a natural pH, is chlorine-free, and completely recyclable and biodegradable. The paper books are glue bound for easy removal of the pages that makes painting your masterpiece easy and portable.

Puzzles from eeboo

Woman-owned eeboo makes high-quality, beautiful puzzles, games, and activities that reflect family, community, and inclusion. The 36-piece mini puzzle is a favorite for stocking stuffers or traveling. Wanting more of a challenge? We have puzzles with up to 100 pieces that feature equally beautiful scenes.

All of the gifts sit on a table with wrapping paper and pine needles in the sunlight.

Four Approaches to Cooking Your Thanksgiving Turkey

An oven-roasted turkey sits on some lemons ready to be enjoyed for a holiday dinner.

Should I brine my turkey? Should I let my spouse fry the whole bird this year? How do I achieve a quicker cooking time?

We have some turkey-cooking techniques for everyone from the Thanksgiving chef to the person who begrudgingly took on the challenge this year.

Oven Roast

Oven roasting is the most well-known route but there are tips and tricks to make this an even smoother, tastier technique. If you’re looking for a no-fuss, frill-free recipe, try this easy herb-roasted turkey.

Looking for a moist, slightly more complex turkey? Try butter or mayo!

The tried and true method: compound butter.

To make your turkey with compound butter, mix together the ingredients below then rub the butter both on top of and underneath the skin. You want a generous amount of the compound butter on each part of your turkey.

This butter will add moisture and flavor to every bite of your Thanksgiving centerpiece.

Compound Butter for Turkey

1 stick salted butter, room temperature

¼ tsp. salt

¼ tsp. black pepper

1 tsp. minced fresh thyme

1 tsp. minced fresh sage leaves

3 cloves finely minced garlic

1 Tbsp. minced fresh parsley

2 tsp. minced fresh rosemary leaves

Roasted Cut Up Turkey Platter For Thanksgiving, turkey breast on a platter with sage and oranges

This year’s fad: a mayonnaise base.

Chefs who write for the New York Times, the Huffington Post, and more have declared mayo the prime base for an herb-filled turkey rub this year.

Simply sub in mayonnaise for the butter in our compound butter recipe above to try it out! Home cooks suggest this method is even easier than the butter, because they don’t have to remember to leave the butter out overnight to come to room temperature. With claims of an even more delectable turkey than one made with butter, we’ll be testing this recipe in our homes this year!

A quicker route to oven roasting: spatchcock.

Spatchcocking your turkey is a fancy word for removing some of the bones so it lays flat on a pan, ready to be roasted using any of the three techniques above. Here are the two steps to spatchcocking your bird in detail:

Remove the backbone: Place the turkey, breast-side down, on a cutting board. Use sharp kitchen shears to cut along one side of the backbone. Repeat on the other side. Discard the backbone or reserve it for making stock.
Break the breastbone: Use the palm of your hand to press firmly onto the breastbone until you hear a crack. Flatten the spatchocked turkey as much as possible.

Folks who swear by spatchcocking suggest the turkey cooks more quickly and evenly. Curious? Try out this recipe.

Brine

Many cooks swear by brining a turkey to get the best flavor. Brining is meant to break down the toughness of the meat while also adding flavor. The only drawback? The turkey has to sit in the brine for a minimum of 24 hours. If you have time to plan ahead, we have two brining techniques for you.

Buttermilk Brine

This buttermilk brine adds extra moisture to your turkey. Even the leftovers won’t be dry! To use a wet brine you’ll boil the brine ingredients and let them cool before putting the turkey and the brine in an airtight bag.

This brine only asks that you leave the turkey in the solution for one day, turning occasionally. Then, you rinse the turkey, rub it with butter, and roast it in the oven. Our compound butter above can be used in these final steps.

Dry Brine

This dry brine is easy to do, just season your turkey, cover it in plastic wrap, and let it sit in the fridge for two days. The recipe only calls for salt, pepper, onion, and celery, but we’d recommend a few other seasonings too. Throw in some rosemary, thyme, and honey salt for some classic Thanksgiving flavors. Let the turkey sit in the brine for a third day for a stronger flavor.

Air Fryer

While deep frying a turkey was a trend of the past, air frying some turkey is of current interest!

Air frying your turkey is great if you’re having a smaller crowd and cooking pieces as opposed to a whole bird. Here is a recipe for an air-fried turkey breast. In the air fryer the breast only takes 35 to 40 minutes to cook, and a compound butter can be used to add extra juices to the meat. Make sure to air fry pieces of turkey with the bone still in for more flavor and moisture as frying can dry out meat more quickly than roasting.

Grill

If crispy skin is of the utmost importance to you, try grilling your turkey. This technique, while uncommon, is great for large gatherings — it keeps the oven free for other dishes and spreads out the guests so they don’t all crowd the kitchen!

With crispy skin, you can brush a delicious glaze over the turkey after it’s done to add extra flavor without compromising the texture. Try brushing the turkey with maple syrup, paprika, salt, and pepper.

Grilling a turkey takes about the same time as roasting one, so you aren’t losing any relaxing hours here.

Do you still have questions about your turkey, such as how long to cook it or how many pounds you need? Check out this blog with portion breakdowns and more for your Thanksgiving dinner.

Thanksgiving Turkey Alternatives

Not a turkey fan? Accommodating dietary restrictions? We’ve got you covered with nine turkey alternatives — both plant-based and meat-forward!

PLANT-BASED

Plant-Based Holiday Roasts

In-house Vegan Holiday Loaf

This delicious housemade loaf is made with chickpeas, oats, vegetables, and mushrooms then glazed with a sauce full of classic Thanksgiving ingredients! Omnivores and herbivores alike can enjoy this mouthful of cozy, fall flavors. Truly a Co-op staff favorite!

A plate of vegan Thanksgiving food, such as plant-based loaf and cranberry sauce, ready to be enjoyed for Thanksgiving

Field Roast

Beloved plant-based brand Field Roast has two holiday roast options this season!

The first is a rich and fragrant centerpiece, the Hazelnut Cranberry Roast. This sweet yet bold roast is wrapped in flaky puff pastry and is the ideal balance to salty potatoes and stuffing.

This roast serves eight, and is typically $18.99 but you can get it at the Community Food Co-op for $14.99 for a limited time.

The Celebration Roast is an even better deal and features a more savory flavor profile. The roast is enhanced by the rich and earthy porcini mushroom gravy included in this dish. Not only does Field Roast recommend this roast as a Thanksgiving centerpiece, but also for sandwiches! Yum!

This roast serves eight, and is typically $18.99 but is $12.99 for a limited time.

Tofurky

Tofurky — a household, vegan name! Not only do they have a roast for you this season, but they have a whole feast.

A savory blend of wheat and tofu, this roast is filled with a flavorful wild rice and bread crumb stuffing, ready to be basted, roasted, carved and devoured by all. This roast serves five, is usually $17.49 but is $11.99 for a limited time, and has been around since 1995.

The Tofurky feast serves six and includes much more than just one roast! It also includes stuffing, gravy, and a brownie for $34.99. This meal is $24.99 for a limited time.

Gardein

Gardein has a plant-based ‘turk’y’ stuffed with a tart cranberry dressing. This Savory Stuffed Turk’y is served with a warm, savory gravy to balance the tart stuffing.

This vegan option serves five people and is regularly $19.99 but will be $13.99 for a limited time.

Quorn

This roast is for all the vegetarians out there! Quorn’s Turkey-Style Roast is gluten free and has 15 grams of protein. Perfect for a group of four and only $7.99 for a limited time at the Community Food Co-op, this savory-forward roast is great for a meatless Thanksgiving dinner.

Plant-Based Ham

Tofurky

A plant-based main course perfect for any holiday, this ham has a tender, smoky flavor, complimented by a sweet, tangy glaze. We’ve heard positive reviews from vegans and meat-eaters alike.

This ham serves five people and is regularly $17.49 but is $11.99 at the Community Food Co-op for a limited time only.

ALTERNATIVE MEATS

Wild Alaskan Sockeye Salmon

Our wild-caught, Alaskan sockeye salmon is previously frozen and sold as a whole filet. Sockeye is rich in texture and high in flavor; a northwest favorite anytime of year. Need some inspiration? Roast your salmon in butter for classic Thanksgiving flavors with an innovative protein.

Steamed salmon with fresh herbs and lemon ready to be enjoyed for Thanksgiving dinner

Our filets are about 1-1.5 pounds each and serve two to four people. Sockeye salmon is $16.99 per pound.

Chicken

Roast chicken is the perfect alternative for a smaller crowd, especially if you want the gorgeous roasting photos without the turkey! You can still enjoy the roasted vegetable bed, basting, and carving experiences of a turkey with this more manageable alternative.

First time roasting a chicken? Here’s a little inspiration.

Our Guide to Holiday Turkeys Available at the Co-op

Tukey is the centerpiece of your Thanksgiving, and choosing the right turkey is important for your meal’s success. With so many types of turkey to choose from, determining the right one can be difficult. Let us help you along with our easy guide to the types of Thanksgiving turkeys we have available for sale.

All the turkeys available for purchase at the Co-op are from Mary’s Turkeys. Mary’s Turkeys is a third-generation family-owned and operated farm focused on the animal husbandry and welfare of birds raised for consumption. We have three turkeys to choose from for your Thanksgiving dinner: antibiotic-free, organic, and heritage. Order your turkey in-store or online today.

View this post on Instagram

A post shared by Community Food Co-op (@communityfoodcoop)

Mary’s Antibiotic-Free Turkey

Mary's Antibiotic-Free Turkeys are raised on a high-protein diet, which provides the optimal amount of nutrients for the turkey to grow. Mary’s Natural Turkeys are free of antibiotics, animal byproducts, hormones, preservatives, and additives. These turkeys are a flavorful and beautiful centerpiece for your holiday table.

Mary’s Organic Turkey

Mary’s Organic Turkeys are fed a premium diet of USDA certified organic ingredients and are free of antibiotics, animal byproducts, hormones, preservatives, and additives. Certified organic turkeys easily roast for moist and delectable dark and light meat. Organic turkeys are always delicious and cook lovely.

Mary’s Heritage Turkey

Mary's Heritage turkeys resemble the first breed of turkeys that existed in the United States. They breed naturally as they run and fly on the farm. Their increased level of activity results in larger thigh meat and slightly less breast meat than is found on a typical turkey. All of these traits, along with an air chilling packing process, result in a superior tasting turkey that cooks faster than other birds. Heritage turkeys are free of antibiotics, animal byproducts, hormones, preservatives, and additives. Heritage turkeys have a rich, satisfying taste, and tender, moist meat. If you prefer dark meat, you will love the flavor of a heritage turkey.

Click here to order your turkey online

Allergen-Friendly Oatmeal Cookies — Four Ways!

As the summer heat wanes and the cool mornings return, school is back in action. Parents are busy packing lunches and offering after-school snacks. With so many snack items on the market, it’s hard to pick good, affordable choices. If you throw common food sensitivities into the mix, then there really aren’t many options available. So what is a parent to do? I have a solution!

If cost is not of concern then these are some good choices. All of the below are free of the top four allergens (gluten, dairy, eggs, and nuts), and contain quality ingredients:

Four seedy coconut cookies sit on a plate next to some school supplies.

1) GoMacro Kids Oatmeal Chocolate Chip Cookie

2) DINO Bars

3) Cerebelly Bars

4) New Primal Snack Mates Meat Sticks

5) Chomps Meat Stick

However, as a mother and registered dietitian, I love to take on recipe challenges. Can I make an easy, simple, and allergen-friendly baked treat that even my preschooler approves of? Yes!

So here it is. A little oatmeal cookie, low in added sugar, made with simple ingredients, and best of all, super adaptable.

These cookies make a great addition to a balanced lunch or along with some additional protein (hummus, yogurt, cheese, meat stick) for a balanced snack. Store in an airtight container in the fridge for about five days. The cookies do tend to soften over time. To freshen up, simply toast in the toaster for a few minutes. These oatmeal cookies also freeze well in case you want to double or triple the recipe.

To show you how adaptable this recipe is, I have created a base recipe with four different options. I tried to keep the base recipe as simple as possible. However, a few more options are:

Add a tablespoon of nut or seed butter for a little extra protein and fat.
Swap out the regular sugar for coconut sugar.
Drizzle with a homemade yogurt icing for an extra special finish.

Every batch makes about 10 mini cookies. Our favorite one is the Seedy Coconut!

DRY INGREDIENTS

1 cup gluten-free organic quick oats

2 tablespoons ground flaxseed

2 tablespoons sugar

1 teaspoon aluminum-free baking powder

¼ teaspoon Redmond’s sea salt

WET INGREDIENTS

1 small banana (greenish preferred), mashed (~1/3 cup)

3 tablespoons non-dairy milk of choice (omit for the Spiced Apple version)

½ teaspoon vanilla extract

DIRECTIONS

Mix together the dry ingredients in a bowl and mix together the wet ingredients in another, larger bowl. Greenish bananas are preferred in the wet ingredients because they act more like an additional starch or binder, and provide less of a banana flavor to the cookie which allows the other ingredients to shine. Transfer the dry ingredients into the wet ingredients and stir until combined. The dough shouldn't be too wet. Turn the oven on to 375 degrees Fahrenheit and place the dough into the freezer while the oven heats up to temp. This will make it easier to scoop out the batter. Meanwhile, line a baking sheet with parchment paper.

When the oven is preheated, scoop out the dough to make 10 evenly sized cookies. We used a tablespoon cookie scoop. Press the cookies a little with a spoon or with your hand to make a more uniform “cookie” shape. Bake for 15-17 minutes. Then remove them from the oven and let them cool before handling.

VERSION ONE: Chocolate Chip

Add 2 tablespoons of chopped semi-sweet chocolate chips to the dry ingredients. Alternatively you can use mini chips to avoid chopping. Allergen caution: some semi-sweet chocolate chip brands contain added milk - so just double check!

VERSION TWO: Seedy Coconut

Add 2 tablespoons of hemp seeds (or finely chopped pumpkin seeds) and 2 tablespoons of finely-shredded, unsweetened dried coconut to the dry mixture.

VERSION THREE: Carrot Cake

Finely grate ¼ cup of carrots (the finer, the better) and add them to the wet ingredients. Add ½ teaspoon pumpkin pie spice and 1 tablespoon chopped raisins to the dry ingredients.

VERSION FOUR: Spiced Apple

Finely grate ½ of a medium apple. There will be a lot of apple juice. This will replace your 3 tablespoons of milk from the base recipe. Stir into the wet ingredients. Add ½ teaspoon of cinnamon and 1 tablespoon of finely-chopped dried apples or dried cranberries to the dry mixture.

How To Make the Easy Yogurt Icing:

Mix together 2 tablespoons of plain Greek yogurt or another thick, non-dairy yogurt together with ¼ cup powdered sugar until smooth. Spoon into a zip-close bag, cut off a small corner, and drizzle over the cookies.

Enjoy!

By Selva Wohlgemuth, Co-op News Contributor

Selva Wohlgemuth is a Registered Dietitian Nutritionist and owner of Happy Belly Nutrition in Bellingham, Washington. She specializes in gut health and has an in-depth knowledge of women's health. She is an avid outdoorswoman and mother.

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 something for every budget and preference.

In general, Tim suggests a chillable red as we are still in the heat of summer.

Let us know what bottle of wine you're celebrating with on Instagram (@communityfoodcoop), Twitter (@TheCoopInBham), or Facebook.

Paul Dolan, Mendocino Zinfandel 2020, $17.99

This Zin has notions of rich berries, such as black raspberry, along with vanilla, pipe tobacco, spice cabinet, fresh plums, and orange peel tea. This wine is for those who enjoy a forward and concentrated wine, with a balance of zest from the fruit.

Paul Dolan Vineyards is located in Mendocino County and has rich biological diversity.

To go with this delectable Zin, we suggest sweet and spicy BBQ short ribs or Moroccan eggplant with tomato stew.

Zeni, Bardolino Classico 2020, $8.99

If you’re looking for a crowd-pleasing, chillable red blend, look no further! This soft yet zesty bottle features notes of pie cherries, cocoa, red currant, Allspice, Earl Grey tea, and hibiscus.

The Zeni family has spent over 140 years producing fine wines in Verona. This blend in particular is produced from indigenous grapes in Lake Garda.

This summer-weight red pairs well with many dinners, including veggie burgers, pasta pomodoro, and seafood risotto. In addition, this bottle is a nice accompaniment to an antipasti platter.

Jean-Marc Burgaud, Beaujolais-Villages Lantignié 2020, $14.99

This red is medium-bodied and has energetic suggestions of Marionberry, pink peppercorn, rose hip, loamy beets, Morello cherry, elderflower, and stony minerals. This wine is anything but basic!

Since 1989, Jean-Marc Burgaud has produced wine using organic principles and traditional Burgundian methods. Jean-Marc Burgaud adapts the wine-making process with the changing of the seasons and grows on rich, granite soil.

Pair a glass or two of this with fresh-caught seared salmon — found at our seafood counter, any variety of burger, and roasted or grilled veggies.

First Milk Gouda: The Star of Your Summer Picnic

Stephanie — the Co-op's big cheese, the cheese department head that is — and Tim, our in-house wine expert, have come together to share an exclusive cheese and wine pairing.

The Art of Gouda

The Co-op is excited to announce that we have the Artikaas Youngsters First Milk Gouda. This very special cheese is made using traditional, sustainable methods going back 2,000 years. The Youngster First Milk Gouda is a semisoft cheese that is rich, creamy, and decadent. Artikaas makes an exceptional Gouda by collecting milk after the cows have their first taste of Holland’s tender spring grasses. Artikaas turns the cow’s rich, nutritious milk into an irresistibly smooth Gouda.

Artikaas is a sixth-generation, family-run cheesemaker in Holland. They use only the finest ingredients from local family farms. Each year the Co-op’s cheese department procures a limited allotment that is only available in stores for a short amount of time.

The cheese is released once a year and sells out quickly. We suggest using Gouda for your cheese board, snacking, slicing, and it is a superior melting cheese for a decadent grilled cheese sandwich.

Wine Pairing for Gouda

Such a special Gouda deserves the right wine to bring out the smooth, creamy flavors. Our panel of wine tasters selected the perfect wine to pair with the Artikaas Youngsters First Milk Gouda — a Foris Vineyards Fly-Over White. The 2017 Foris Vineyards Fly-Over White is a 50/50 blend of Riesling and Pinot Blanc. It is a zesty, pleasingly textured white from Oregon’s Rogue Valley. When you drink it, expect nicely-balanced elements of kiwi, honeydew melon, mineral, nectarine, fennel, Satsuma, and Bartlett pear. There’s just a touch of sweetness. The wine's acidity harmonizes and highlights the creaminess of the Gouda cheese.

Local Stone Fruits to Round Out the Pairing

The Artikaas Youngsters First Milk Gouda and the Foris Vineyards Fly-Over White pairing are a delight for your summer picnic or charcuterie board. Both are complemented by stone fruits, such as cherries, nectarines, plums, and peaches — all of which and more are in season, local, and organic right now at the Co-op.

You, your friends, and your family will appreciate enjoying the Artikaas Youngsters First Milk Gouda with a balanced wine and local stone fruits. One of the best ways to enjoy the summer is with a spring cheese.

What Do These Buzzwords Reveal About My Coffee?

A lot of words may jump out at you when you walk down the coffee aisle at the Co-op—shade-grown, fair trade, organic, local, and more. But what do they mean in this context? What makes shade-grown coffee desirable? What exactly does “fair trade” require of companies? These are exactly the kinds of questions we want to answer, so you can shop with more confidence.

Shade-grown

To understand why shade-grown coffee is so important, we have to remember that coffee is one of the most popular beverages in the world. Its history spans centuries, continents, and cultures. As Businesswire explains, the global coffee industry was valued at USD 102.15 billion in 2019 and is set to grow a record 6.2% in the next six years. Ensuring that there are 75 million cups of coffee to be consumed around the world each day is a big business and it has dramatic effects on the developing and emerging countries where coffee grows most abundantly.

There are two kinds of coffee beans, robusta and arabica, and two main coffee cultivation systems, sun-grown and shade-grown. Arabica loves the shade and robusta needs the sun. That means that if you are drinking coffee made from arabica beans, you are most likely drinking shade-grown coffee—whether it is advertised that way or not.

Coffee plants naturally grow under the shade of a full forest canopy. Until the 1970s, cultivators largely let coffee grow as part of this larger ecosystem.

Coffee plants in Colombia growing under the shade of banana trees.

Out of the desire to decrease growing times and increase yields and profits, coffee producers began clearcutting for coffee plantations and growing coffee plants in neat rows in direct sun. In this quest, the sun-grown coffee industry deforested 2.5 million acres in Central America. Many organisms experience habitat loss due to widespread deforestation (especially migratory birds), but deforestation also contaminates waterways and expedites natural soil erosion.

A sun-grown coffee plantation

Absent the natural protection of the canopy and the diversity of life teeming underneath, farmers must introduce chemical pesticides and fertilizers to ward off plant disease and create growing conditions. Relying on these chemicals damages the soil, contaminates the groundwater, and causes illness in exposed humans and animals. The robusta beans that are cultivated in this way are also lower quality than their shade-grown, arabica counterparts. Exposure to full sun stresses these already vulnerable monocrops, and the faster growing times that makes robusta beans easier to produce is a double-edged sword. Because the beans grow faster in the sun, they also don’t develop the density and complexity that characterize arabica beans, which grow more slowly at higher elevations and in cooler temperatures.

Increasingly farmers are returning to traditional, shade-grown farming methods, because beans cultivated in that manner can be sold for higher prices to more discerning buyers. Unfortunately, that doesn’t mean that coffee plantations are a thing of the past. Of the coffee sold in stores in the US, 75% is still made from sun-grown beans, and the US leads the world in global coffee consumption.

One of the most important choices you can make as a conscious consumer in the coffee aisle is to select brands that only roast shade-grown beans. By doing so, you are protecting the people and the planet that make your coffee possible and you’re getting a tastier cup of coffee along the way.

Fair trade

In addition to looking for signs that your coffee is shade-grown, you should also scope out fair trade certified products when you shop. Corporate greenwashing trends have made it really hard for consumers to trust “fair trade” labels. At the Co-op, we take out the guesswork. You can expect to see this logo on coffee packaging:

The fair trade certified seal means that the coffee producer was held to the most rigorous social, environmental, and economic standards. The coffee you are about to drink was cultivated under safe working conditions that protected the environment and the beans were sold for a fair price that allows their farmer to sustain a livelihood.

Organic

Not all fair trade certified products are organic and neither are all shade-grown beans. To ensure that the coffee you drink is the best possible for your body, the environment, and the workers who cultivated the beans, you should choose a coffee that is organic as well as shade-grown and fair trade certified.

At the Co-op, you can expect to see the USDA Organic seal all around our store, including on our coffee. The United States Department of Agriculture sets the national standard for organics and conducts thorough inspections of all the products it certifies. USDA certified organic coffee beans cannot be grown with the aid of pesticides, synthetic fertilizers, or genetic engineering or in soil that has been contaminated by chemicals in the last three years. USDA Organic is the gold standard certification, in part, because the USDA has strict regulations that govern the whole life cycle of the bean. There are rules for how beans must be transported, roasted, and packaged to prevent contamination from certain cleaners and conventional products.

Local

Want to go the extra mile for sustainability? Choose coffee from a local roaster. Buying locally means that you can support your neighbors, keep more of your shopping dollars in the local economy, and reduce the carbon footprint of the products you buy. What’s not to love?

Ready to shop? Browse our selection of shade-grown, fair trade, organic, and local coffees online here.

Local Vendor Profile: Moon Valley Organics

by Sarah Schermer, former Cordata Wellness Manager

Photos by Matt Curtis

updated March 2020; originally published October 2017

Aaron (left) and Kim Otto pose on their Whatcom County farm while welcoming Co-op staff for a tour.

Honeybees drone in a field of chamomile. Nearby, calendula is blossoming in tidy rows—glowing with a bright orange of fresh tangerines.

Nestled near the Mount Baker-Snoqualmie National Forest and the Nooksack River, just off the Valley Highway in Deming, Moon Valley Organics is a handmade haven of quiet and quality, carefully cultivated by Kim and Aaron Otto.

From seed to salve, their mission is to create high-quality, organic personal care products that promote a healthy way of caring for our bodies and the world.

No small task, but they’ve been doing it with grace and style since 1999.

The farm’s old silo is ringed by fields of herbal ingredients, busy workshops, and a cozy
micro-village of trailers and tents for itinerant WWOOFers. (WWOOFers volunteer on organic farms around the world in exchange for a hands-on learning experience, plus room and board.)

If the relaxed, smiling faces of Moon Valley staff don’t tip you off, we are assured through their certified B Corp status that both seasonal and long-term workers enjoy the Moon Valley ethic and environment.

Calendula is the farm’s signature herb and Kim’s personal favorite. This year’s harvest was so abundant that space in the drying racks in the barn loft was at a premium, so blossoms were pre-drying in the hot, sunny field. Calendula, long-valued for its soothing properties, is used in almost all of the lotions and lip balms made by hand on the Moon Valley Organics farm.

Lovingly and expertly crafted from ingredients mostly grown on their own sustainable permaculture farm, their soaps, lip balms, lotion bars, and salves need no preservatives because of the high-quality beeswax and infused oils. (Don’t try it at home, but Kim says you can practically eat the stuff!)

Like all of their products, every herbal lip balm is formulated and packaged by hand right on the farm.

If the silky feel doesn’t make you want to buy one for every pocket and bag, just know that 10 percent of net lip balm profit is donated to organizations dedicated to protecting pollinators. And, Moon Valley created a 4-acre pollinator sanctuary on their own farm, ensuring the health of our flying friends for generations to come.

Listening to Kim and Aaron talk about bees and dirt makes me proud to carry their products.

Their commitment to sustainability even extends to packaging, which is not only beautiful but also BPA-free, 100 percent recyclable, and made from the highest percentage of post-consumer recycled materials available. For those striving for a zero waste lifestyle, the Co-op is happy to offer bulk options for their bar and liquid soaps. And a relatively new addition is plastic-free Moon Valley Herbal Shampoo bars packaged in recyclable paperboard

We are proud to call ourselves partners, and together will continue using beautiful body care and cooperative business as a vehicle for social change.

moon valley organics farm tour attendees

Taking a break in the calendula field are current and former Cordata wellness staff (taken in 2017: above, from left) Ticker Ba-Aye, Jesi Van Leeuwen, Sarah Schermer, Christy King, and, seated, Christy’s son, Odin.

LEARN MORE

Learn more at moonvalleyorganics.com. You can even take a video tour of the farm.

REBBL with a Cause

by Kathleen Tanm, REBBL Marketing Coordinator

reposted March 2020 (originally published October 2018)

bottle or rebbl products are lined up along with a sampling of natural flavorings like vanilla beans, coffee, turmeric, lemon, matcha, cinnamon and more

Each time you choose Reishi Chocolate, Turmeric Golden Milk, Maca Cold Brew, or any other REBBL elixir, you make a choice to delight your taste buds, nourish your body, and support the Botanical Revolution for Good.

Photos courtesy of REBBL

Whole Ingredients and Herbs

When you see REBBL Elixirs on the shelf at your local co-op, what’s the first thing that comes to mind? Maybe it’s the array of decadently delicious flavor profiles that remind you a bit of your childhood. Each elixir is soulfully crafted to be creamy and indulgent. What you taste is what you get—the whole ingredients and herbs—that’s it. No gums, natural flavors, or thickeners, there’s no taste bud trickery. Just pure, honest, sensory delight.

organically grown for your health and well-being, and for the health and well-being of the farmers, the soil, and the water used in its cultivation

Every super herb is used at levels that correspond to traditional levels. If we can’t use a super herb at meaningful, efficacious levels, then we won’t use it at all. Every. Single. Ingredient. we use is organically grown for your health and well-being, and for the health and well-being of the farmers, the soil, and the water used in its cultivation. We support fairly-traded ingredients whenever they are available and sourced from indigenous communities, empowering them to thrive.

Whether you start your day with a mouth-watering Matcha Latte or you unwind with the bright flavors and adaptogenic herbs in 3 Roots Mango Spice, you can’t go wrong. While this is all essential to the ethos of REBBL, what is equally important is our purpose-driven existence.

Green tea cultivator in the Nishio, Aichi region of Japan.

REBBLs With a Cause

We are REBBLs with a cause: a band of revolutionaries for the greater good. We were born out of a conscious collaboration between global thought-leaders, whose “soul” purpose was to address the malfunctioning global food system through a regenerative business model that would respect, uplift, and delight the world.

modern day botanical treasure-hunters grounded in ancient herbal wisdom

As modern day botanical treasure-hunters grounded in ancient herbal wisdom, our expertise is identifying and gathering the very best the Plant Queendom has to offer. We curate these diverse, ethically sourced whole Roots, Extracts, Berries, Barks, and Leaves (REBBL) into delicious beverages with vibrant flavors that deliver your daily dose of exceptional goodness.

Brazil nut harvester in the Madre de Dios rainforest region of Peru.

Ethical Sourcing Practices

A core part of our mission is to create positive social and environmental impact through our super herb elixirs. We source ingredients from suppliers who exemplify our values: whether that means working with generations of family farmers, indigenous peoples who wild harvest from the land and care for the land, or women’s collectives that create economic stability.

We carefully source over 70 organic ingredients from 29 countries, and each ingredient has an impact.

Through ethical, impact sourcing practices we develop community, prevent worker exploitation and work to ensure farmers receive fair wages, access to health care, water, nourishing food and education as well as protection of basic human rights.

Turmeric farmer in the Idukki district of Kerala in Southern India.

Creating a Future Without Human Trafficking

Moreover, at REBBL we are committed to creating a future without human trafficking in partnership with Not For Sale.

Not For Sale is an international nonprofit organization that works to prevent the root causes of human trafficking through innovative and sustainable business solutions with a goal of, ultimately, ending exploitation.

REBBL donates 2.5 percent of net sales to support Not For Sale

REBBL donates 2.5 percent of net sales to support Not For Sale in providing shelter, education, healthcare, legal services, and job training for survivors of exploitation. We support our valued partners to thrive and build self-sustaining, resilient communities all over the world.

Be a REBBL With a Cause!

When you reach for REBBL, you join the Botanical Revolution for Good and become a REBBL with a cause. That’s the secret ingredient to why REBBL super herb elixirs taste so good and make you feel so good. That, and—of course—all the super herbs and adaptogens packed in each delicious sip!

Addressing Climate Change

In the fight against Climate Change, REBBL is actively working with farmers and suppliers to mitigate the effects of global warming, addressing it at the root causes. That’s why REBBL developed a Code of Conduct for its suppliers to drive eco-social improvements for each of the 70+ raw materials from around the world that are used in REBBL products. Learn more at the REBBL blog.

Learn More

The REBBL website is a goldmine of useful information about its products and practices.

Follow REBBL on Instagram, Facebook or Twitter.