Hosted tastings noon to 3 pm:
Downtown store on Saturday;
Cordata store on Sunday.
by Alissa Segersten, Contributing Author
Alissa's recipe (below) for Blueberry-Orange-Coconut Swirl Popsicles is not only delicious, healthful, and beautiful, it is also simple to make and kid approved!
Read more about the benefits of fresh blueberries and then swirl up a batch of these popsicles for a summer treat.
Photos by Alissa Segersten
Fresh Summer Blueberries: Eat your fill—and make sure to save some for use all year long!
How lucky we are to live in blueberry country—trips up to Mount Baker yield handfuls of tiny alpine blueberries each with a profound flavor punch, while our local food markets bring baskets overflowing with large, sweet, locally grown berries. Additionally, growing your own backyard blueberries is easy!
Check local nurseries in either the spring or fall (the best times to plant berry bushes) and find a sunny location in your yard. They take little to no effort to grow. I love walking outside my back door on a sunny summer morning to pick handful after handful of sweet summer blueberries.
For those wanting to invest some time and energy, you can take a trip out to the county where u-pick blueberry farms abound.
Every summer I take my five children out to some of our favorite organic berry farms for two reasons: to fill up our second freezer with numerous pounds of health-promoting goodness that we can utilize all year long, and so they can develop an intimate connection with their food by learning where and how it grows.
Luckily, blueberries at peak season are easy to harvest. We literally pick bucketfuls in a matter of hours. One trip to the berry patch usually gives us 60 to 80 pounds of blueberries!
No time for u-pick? No problem.
You can purchase local and organic blueberries from the Co-op produce departments.
What can you do with all of the fresh blueberries that summertime in the Pacific Northwest provides? Here are some ideas:
- Make blueberry popsicles by blending fresh berries with orange juice (or use the recipe at right) and freezing the mixture into popsicle molds.
- Freeze the berries in large containers to use throughout the year.
- Eat as many as you can every day while they are in season. You really can’t eat too many.
- Make blueberry jam. I use Pomona Pectin (available at the Co-op) to make a low-sugar or honey-sweetened jam. Then I can the jam in a boiling water bath and keep in my pantry so my children can use it throughout the year.
- Add the blueberries to salads, on top of ice cream, or in smoothies.
- Make blueberry crisps, muffins, or pancakes. I even have a recipe on my website for blueberry pancake syrup!
Blueberry-Orange-Coconut Swirl Popsicles
I like to make a few batches of these just after we go blueberry picking. Making popsicles with freshly picked fruit is an effective way to help preserve the harvest!
Sometimes I use apple juice in place of the orange juice and other times I simply blend up the blueberries with a little water or coconut water.
1 cup fresh blueberries
1 cup freshly squeezed orange juice
1/4 to 1/2 cup full-fat coconut milk
Place the blueberries and juice into a blender; blend until smooth. Pour into popsicle molds leaving a little room at the top of each one. Top each off with a tablespoon or so of coconut milk, then take a chopstick or small spoon and lightly swirl it into the blueberry mix. Freeze overnight.
About the Author
Alissa Segersten holds a Bachelor of Science in Nutrition from Bastyr University and is currently working on a master’s degree in Nutrition and Functional Medicine.
She is the founder of Whole Life Nutrition and Nourishing Meals, the mother of five children, a whole-foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, and paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole-foods diet.
Alissa is the author of two very popular gluten-free, whole-foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book.
Learn more at nourishingmeals.com.
Did You Know?
Blueberries are one of the healthiest foods to include in your diet!
Blueberries are not only a food for you, but also for the healthy bacteria in your gut. Eating blueberries can actually increase the levels of the all-important bifidobacterium species found in normal gut flora. This will not only help balance your gut ecosystem (boosting the good guys means not allowing room for the non-beneficial or more harmful species of bacteria and yeasts to take over and damage your gut), but also improve your immune system.
Blueberries have also been well-researched in both cancer prevention and cancer treatment. Some studies have shown that consuming blueberries can inhibit breast carcinogenesis and act therapeutically in established malignancies. Blueberries get their beautiful bluish-purple pigment from the bioflavonoids called anthocyanins. These compounds can act like antioxidants in our bodies, scavenging free radicals, thus reducing inflammation, among many other things.
by Selva Wohlgemuth, Co-op News contributor
Selva Wohlgemuth, Registered Dietitian and Nutritionist
Dear Nutritionist: What are your favorite early summer produce options and why?
In season, locally grown, and organic fruits and vegetables are no match to the large-scale supermarket varieties. Summer is here and it is time to thrive on the bounty of goods it brings. Visiting the Co-op’s certified organic produce department, or a local farmers market, is a great way to get the biggest bang for your buck. Not only are you supporting the local economy and reducing environmental impact, but you are also getting the most vibrant, nutrient-rich foods possible.
Purchasing freshly harvested produce will ensure the highest quality. Not only can you see the difference, but you can smell and taste the difference too!
Did you know the color and smell of fruits and vegetables is due to their phytonutrient content?
The more vivid in color and the more aromatic a fruit or vegetable, the more concentrated the phytonutrients in the product. Phytonutrients are important compounds that have been found to have a wide variety of positive effects on the human body, including reducing inflammation, aiding in hormone regulation, encouraging the growth of good gut bacteria, and even playing a powerful role in preventing cancer.
Some phytonutrients decrease with food processing and are best consumed raw, while others increase with food processing and are best consumed cooked.
To get the most health benefits out of your summer produce, enjoy a variety of raw and cooked plant foods daily.
I hope you load up on the season’s best local, fresh produce! Remember, every color and every smell offers something special. May the natural beauty of your exciting produce discoveries transform into a delightful and phytonutrient-rich dish to share with friends and family.
Let’s get to know some of summer’s earliest rock stars!
Strawberries & Raspberries
Strawberries are amazing because they are in the top 5 produce items with the highest concentrations of vitamin C. Vitamin C plays a large role in eliminating free radicals and reducing inflammation. Just one cup of strawberries provides 100% of your daily vitamin C needs! Raspberries and strawberries are a rich source of polyphenols—phytonutrients that have far reaching health benefits. Phytonutrients, specifically in raspberries, have been studied for their ability to induce programmed cell death (apoptosis) in cancerous cells. These polyphenols increase with each stage of ripeness. The riper the berry, the more intense flavor, and the more health benefits!
TIP: Make sure to buy organic strawberries. Conventional strawberries contain the most pesticides per weight out of any produce item tested by the Environmental Working Group.
Rich in powerful anti-inflammatory compounds, anthocyanins found in cherries have been shown to act similar to NSAID drugs, dampening the inflammatory response within muscle tissue. Furthermore, reductions in serum inflammatory marker CRP (c-reactive protein) were found after two servings of Bing cherries. This is an indication that cherry consumption may help reduce systemic inflammation within the body.
TIP: Anthocyanins are more concentrated in dark and tart cherries.
Dandelion greens, especially raw, are unique because they are one of the richest sources of prebiotics (food for good gut bacteria) called inulin and oligofructose. One cup of chopped raw dandelion greens provides a whopping dose of about 7g inulin and 5g oligofructose. These prebiotics provide fuel to good gut bacteria like Bifidobacterium spp., which produce B vitamins for our absorption and short-chain fatty acids that help fuel colon cells and prevent colon cancer.
TIP: If you cook the dandelion greens the content of prebiotics decreases by a third, but it is easier to eat a larger volume. In Greece, they blanch dandelion greens and then drizzle with extra virgin olive oil, lemon juice, and salt. So good!
Fresh Herbs (Oregano)
Oregano is one of the most concentrated food sources of polyphenols called flavonoids, with more than four times higher antioxidant activity than blueberries! Plus, it has potent antibacterial properties due to its high concentration of polyphenols. It has been shown to inhibit the growth of pathogenic bacteria like E. coli and parasites like giardia and Blastocystis hominis.
TIP: Since many of the phytonutrients in herbs are fat soluble, make sure to pair fresh or dried herbs with quality oils like extra virgin olive oil for the biggest health punch.
This abundant garden vegetable is not only rich in potassium and fiber, but also rich in phytonutrients shown to have many positive effects including reducing the risk of ulcers, promoting the growth of friendly bacteria, and supporting overall health via anti-inflammatory and antioxidant capabilities. Plus, due to its rich fiber content, it can help balance blood-sugar levels and fuel friendly bacteria in the colon. It’s a win-win situation!
TIP: Turn zucchini into a delicate pasta by using a julienne peeler or spiralizer. Then toss with your favorite pesto or sauté with garlic and extra virgin olive oil.
A Recipe Suggestion
Ask the Nutritionist
by Laura Steiger, Outreach Team
Every year, the Environmental Working Group (EWG) reports the pesticide residue levels found on conventionally grown produce and publishes the results in the handy Shoppers Guide to Pesticides in Produce—more commonly known as the Dirty 12 and Clean 15 lists.
The Dirty 12 are the produce items that contain the highest levels of post-harvest pesticide residue; conversely, the Clean 15 contain the lowest levels.
The same 12 items from 2017 are making a repeat appearance on the 2018 list. The only difference is a shuffling of the order. Whenever possible, purchase these 12 produce items from organic sources.
Studies found that many of these residual pesticides cannot be completely removed, even after produce is carefully washed or peeled.
residual pesticides cannot be completely removed
EWG reported the following key findings from its 2018 analysis:
- More than 98 percent of samples of strawberries, spinach, peaches, nectarines, cherries, and apples tested positive for residue of at least one pesticide.
- A single sample of strawberries showed 20 different pesticides.
- Spinach samples had, on average, 1.8 times as much pesticide residue by weight than any other crop.
In addition to the Dirty 12, EWG also highlighted issues associated with hot peppers, which were found to be contaminated with insecticides toxic to the human nervous system. If you like it hot, consider buying organic.
hot peppers found to be contaminated with insecticides toxic to the human nervous system
The Co-op deli has made a commitment to never use any produce item on the Dirty 12 list in any of our housemade deli food unless it is certified organic. Thanks, deli cooks, for keeping it organic and healthy in the Co-op kitchens!
Learn more about the methodology and results of the analysis on the EWG website and pick up a Dirty 12/Clean 15 wallet-sized card in our stores.
Dirty 12 & Clean 15
by Tim Flores, Downtown Bulk Department
Just like the lovely hummingbirds, Hummingbird Wholesale seeks to sip the nectar without harming the flower. It is a family-owned organic food distributor that carefully chooses products by considering the sustainability of farming practices, ingredients, and nutritional value.
“What if, like the hummingbird, all people would sip the nectar of the earth without harming the flower? Is it possible? At Hummingbird we know it is possible.”
When you spend time shopping in the Co-op's bulk department, and among our grocery shelves, you will start to notice the bright yellow labels identifying products from Hummingbird Wholesale of Eugene, Oregon. We highlight Hummingbird in our stores, as it is one of those rare businesses that is privately owned but operates with values similar to our co-op.
Hummingbird endeavors to serve people and planet by providing high-quality nutritious food grown as sustainably and locally as possible.
The business treats its employees with utmost respect, and operates a warehouse with laudable social and environmental practices. They track their sustainability impacts by reporting annually to the Sustainable Food Trade Association, just like we do.
Hummingbird makes an organic lunch every Tuesday and Thursday for staff who gather to share delicious food and enjoy each other's company.
Photo courtesy of Hummingbird Wholesale.
The company has helped create an incredible food system in Oregon’s Willamette Valley while serving customers as far away as Bellingham. Hummingbird has partnered with local mills and farmers to grow and process organic foods previously unavailable in our region, sometimes in response to requests for specific food crops from its customers, like our co-op.
It has grown the organic food system by helping farmers transition to organic farming and also pioneered Distributor Supported Agriculture (DSA) that, like the Consumer Supported Agriculture (CSA) many of us are aware of, supports and shares the financial risk faced by farmers.
taking large steps to achieve a tiny footprint and zero waste
This small family-owned company states that it is “taking large steps to achieve a tiny footprint and zero waste.” For example, a lower carbon footprint is achieved by delivering up to 2,000 pounds per delivery to local Eugene businesses via energy-efficient electric-assist cargo tricycles. Bulk liquids are delivered in reusable food grade deposit return containers with an 83 percent return rate, thereby diverting thousands of pounds of plastic from landfills every year.
Karl, above, started making cargo bike deliveries for Hummingbird in 2001. Since then, the bike delivery team has grown to three people and two cargo bikes with trailers (at right). Now, nearly all local deliveries in Eugene, Oregon, are done by bike. In 2017 the bike team: made 1,800+ bike deliveries, peddled more than 1,000 miles, and hauled 300,000+ pounds of product.
Photos courtesy of Hummingbird Wholesale.
Our bulk department stocks many amazing products from Hummingbird and, with few exceptions, they are organic: cranberry and heirloom yellow eye beans, mung dal and black lentils, dried peaches and persimmons, raw sprouted almonds and pumpkin seeds, and bulk maple syrup. There’s even organic quinoa penne pasta.
The bulk Washington honey is one of the few non-organic items (because you cannot control the nectar-collecting habits of bees) along with the chocolate covered hazelnuts and almonds. You can also find Blue Lotus masala chai, and organic black Dakota popcorn on our grocery shelves.
sip from the nectar without harming the flower
Give Hummingbird products a try—the quality and intention to “sip from the nectar without harming the flower” is undeniable!
The Co-op bakery team makes every recipe by hand—cracking every egg, decorating every item, and packaging every dessert to make each treat as beautiful as it is delicious.
Like all our housemade sweets and savories, every syrup, frosting, ganache, and embellishment is 100% free of artificial colors, flavors, and GMOs.
Valentine's Day bakery orders accepted through Sunday, February 11.
Our perennial Valentine’s Day (or any day) favorite. Moist, scratch-baked chocolate cake filled with our housemade raspberry sauce made with local berries, enrobed in vegan housemade chocolate ganache, and finished with a chocolate drizzle.
It is sure to capture you or your valentine’s heart.
Like all the housemade sweets and savories from our bakery, every syrup, frosting, ganache, and embellishment is 100% free of artificial colors, flavors, and GMOs.
Local raspberries and fair trade chocolate are the perfect combo.
It's vegan. Really. We swear.
Two Hearts Cheesecake
An adorable rich and creamy vanilla mini cheesecake decorated with two raspberry sauce hearts.
Beware! Due to extreme deliciousness you may want to buy two to ensure sharing.
This gluten-free cheesecake features local dairy and eggs. The raspberries are from Barbie's Berries in Ferndale!
To maximize flavor and freshness, we make our delicious gluten-free graham crust in house from scratch.
I Heart You & Chocolate Cake
A perfect dessert for sharing with a valentine.
Our unabashedly delicious chocolate cake is covered with our decadent housemade chocolate ganache and beautifully decorated for a love-inspired day.
Colored icings are created in-house using plant-based, all-natural products that are 100% free of corn syrup and synthetic dyes.
Made with fair trade chocolate and organic flour, sugar, and eggs.
Raspberry Vanilla Cheesecake & Chocolate Pot de Crème
Our New York style cheesecake—kissed with hints of vanilla and raspberry—when paired with Chocolate Pot de Crème is dessert perfection!
Both irresistible treats are gluten-free.
What is chocolate pot de crème? It’s not mousse, it’s not cake, it’s a melt-in-your-mouth chocolate dream come true!
The bakery team is skilled at hand-decorating and can fulfill nearly any heart's desire with a custom order.
Cordata store: 11 am to 2 pm
Downtown store: 3 to 6 pm
Meet a citrus farmer. Samples galore. Screaming deals. Live music in the Downtown store.
by Laura Steiger, Outreach Team
Celebrate the season with local eggnog!
Spike your coffee and baked goods with some nog, or spike your nog with some booze.
Whatcom County is dairy country. With numerous small dairies dotting our county landscape, it’s our good fortune to enjoy the crème de la crème of eggnog! Fresh, local, and made with care right here in our pastoral paradise.
it’s our good fortune to enjoy the crème de la crème of eggnog
At the Co-op, we get pretty jazzed when eggnog season arrives and we are proud to carry some exceptional eggnog from two of our favorite local dairies.
Twin Brook Creamery
Twin Brook Creamery is a fifth-generation dairy farm in Lynden. It first started making eggnog in 2007, which was also the first year that Twin Brook started bottling its own milk in those now-iconic Twin Brook Creamery glass bottles. From October through December, the creamery will produce about 25,000 gallons of eggnog for its enthusiastic customers.
Larry Stap, the great-grandson of Jacob and Tryntje Stap who originally established the farm, believes the key to the creamery’s delicious eggnog is its elegant simplicity and quality ingredients. It is made exclusively with the milk from Jersey cows, fresh egg yolks, sweetened with only cane sugar, and seasoned with the perfect combination of spices. “We hear two main comments: This is just like I remember it being made at home; and I don’t like eggnog, but since tasting yours I now can say that I have found one I like and can drink,” said Larry.
Fresh Breeze Organic
Fresh Breeze Organic is yet another fifth-generation farm in Lynden and has been in the Langley family for more than a century. It also started making eggnog in 2007, when the dairy first began processing its own milk. In 2015, the creamery produced about 7,000 quarts of organic eggnog.
Fresh Breeze eggnog is unique in that it contains all organic ingredients: real whole eggs, nutmeg, organic vanilla, sugar, and milk from the farm. Because there are no thickeners, like the often-used locust bean gum, it is thinner than other eggnog. And Clarissa Langley explained that “the vat pasteurization helps it taste like a homemade eggnog that was simmered on the stove.” Yum!
Indulge in this seasonal delight while it is available
Indulge in this seasonal delight while it is available, and pick up a bottle of your favorite local eggnog to keep in the fridge for flavoring your coffee, baking, or for an after-dinner drink spiked with a splash of crème liqueur or rum.
Or, stop by the Co-op and enjoy an eggnog latte prepared by our talented baristas (made with Fresh Breeze Organic eggnog!) and savor this traditional taste of the season.
by Sarah Schermer, Cordata Wellness Manager
Photos by Matt Curtis
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 just turned half the farm into a pollinator garden, 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 announce the arrival of a new bulk option for their bar and liquid soaps.
We are proud to call ourselves partners, and together will continue using beautiful body care and cooperative business as a vehicle for social change.
Taking a break in the calendula field are Cordata wellness staff (above, from left) Ticker Ba-Aye, Jesi Van Leeuwen, Sarah Schermer, Christy King, and, seated, Christy’s son, Odin.
by Meggan Simpson, Downtown Produce
Farmers Nick Spring and Sarah Robinson enjoy a quiet moment on their farm in Everson with farm dog Henry.
photo by TwoFish Photography
Here at the Co-op we realize that farming is hard work, seven days a week, and a pretty challenging way to make a living. It is also an integral part of our community and local food system, which is why the Co-op has created programs like the Farm Fund that offer resources to help small farms like Spring Time Farm make their dreams of bringing fresh, nutrient-dense food to their community a reality.
Sarah Robinson and Nick Spring took the next step, with the assistance of a Co-op Farm Fund Next Step grant, and purchased property for their expanding produce and flower farm.
Nick Spring and Sarah Robinson at Spring Time Farm recently received a Next Step Grant—a relatively new Farm Fund program designed to help small farms take the next step and scale up to provide the wholesale market—and we are so happy to help them expand to their very own property. After farming their first four years leasing land, sharing tools, and receiving mentorship from Dusty Williams at Broad Leaf Farm, they are now in the process of moving to their recently purchased 37-acre property where they plan to farm 5 to 7 acres at a time while rotating their crops to ensure soil fertility and health.
Sarah washing lettuce. Look for signs identifying their organic produce and flowers in our stores this summer and support these up-and-coming local farmers.
photo byTwoFish Photography
So where did it all begin for Spring Time Farm? Nick Spring is originally from Portland, Oregon, and was attending Western Washington University in 2012 while running a garden system in town called Bellingham Urban Growers Syndicate (BUGS). You may have seen him bicycling around between classes with rototillers, rakes, and shovels in his trailer, or perhaps you owned one of the 11 plots of land he grew veggies on throughout town. He didn’t grow up farming or gardening but it is in Nick’s genes.
The name Spring Time Farm was the name of the farm Nick’s grandfather ran until he was 90!
Not only was BUGS a transition to reconnecting Nick to his farming heritage and his realization that he wanted to make a career growing food for the community, but BUGS is also how Nick met his amazing and talented partner Sarah Robinson. Sarah grew up in Maryland, went to college in Boston, and spent many years bicycle touring the continent before coming to Bellingham. It was here with the already passionate vegetable-growing Nick that she discovered her love for farming. With the constant and diverse challenges of farming—keeping her mind and body engaged while allowing her to be outside connecting with nature— she was hooked!
Nick with an armfull of giant alliums. The farmers of Spring Time Farm found a natural division of labor with Nick Spring taking the lead on the vegetable side of things and Sarah Robinson using her decidedly green thumb as the lead farmer-florist. Of course, they both frequently work together across all areas of the farm.
photo by Sarah Robinson
Nick and Sarah have been farming together for four years now and the quality and abundance of fruits, veggies, and flowers they bring to the community makes me feel like they have been doing this for so much longer. He is “in charge” of the veggies and she is “in charge” of the flowers, and they have a wonderful employee named Josiah who has been there from the beginning and whose knowledge, hard work, and fresh perspective have been an integral part of their success.
Sarah, Nick, Josiah, and the rest of the crew at Spring Time Farm are always trying new things, looking for new ways to nurture their land and preserve their bodies so they can continue to farm for a very, very long time. And we hope they do!
Nick and Sarah are such a joy to be around, you can see and feel the genuine passion for what they do, and for life in general, shine through in even the smallest interactions with them. You may see them delivering sun-kissed boxes of produce or flowers to either
Co-op store or selling at the Bellingham Farmers Market on Saturdays. Either way, we hope you get a warm and happy feeling when you put something from their local farm into your reusable shopping bag.
Nick and Sarah's enthusiasm for organic farming is contagious. Here they are jumping for joy during the garlic harvest.
photo by Meaghan Flesch
We all benefit from the vibrant local organic farming community in Whatcom County. Maybe you have never grown a vegetable, or just didn’t have time to plant a garden this year, or perhaps all your greens have bolted—don’t fear! Spring Time, Broad Leaf, Terra Verde, Cascadia Mushrooms, Rabbit Fields, Viva Farms, Cedarville, Moondance, Spring Frog, and so many others deliver their
farm-fresh produce to the Co-op to make sure you have delicious and healthful local food to eat.
We know the hard work, dedication to sustainable farming, and connection to nature of these farmers is a large part of what makes the Co-op where you love to shop and Whatcom County such an amazing place to live, eat, and play. Thank you, Hamsters, for supporting your community and all the people who make it go round.