This Week at ACG:
Occupy the Co-op Board
by Russ, Board Director
I was talking with someone the other day at one of the potlucks for folks interested in running for the Board of Directors, and they were saying something to the effect of:
"Maybe the co-op could get more involved in some very local food justice issues, maybe we could connect consumers directly with local farmers, maybe we could reduce our reliance on the large-scale wholesalers.
Maybe we could cut out most of the middleman markups and make wholesome food more available to people who are just getting by, while at the same time making the small, local farm a more viable enterprise."
Maybe we could.
Perhaps this kind of thinking could help guide us through this moment at which our sales growth is pushing us out of our limited retail space, and we could redirect some of our energies into these alternative paths.
Do you have other ideas about where the Co-op might be heading and where we might direct our resources?
Two years from now, and five years from now, a lot of stuff will have happened. We will be in a different place. It might be a place you feel good about, or it might not.
The Co-op has over a thousand Member-Owners, and maybe three or four times as many regular customers. Only a handful of owners are actively engaged in trying to steer this thing.
If you get involved with one or more committees, or if you take a seat on the board, you can have a hand in shaping the directions the Co-op takes. Even if you just show up at one of these potlucks, you are almost certain to come away with something to think about.
There is another potluck this evening, Tuesday, January 31, at the home of Board Director Scott Sheldon, near the corner of NE 24th and Klickitat. Contact him via email, or just drop by between 6:30 and 8:30. The address is 3226 NE 24th.
Again, if you are thinking about running for the board:
Unless you have put in at least five hours of volunteer time in the six months preceding the date you submit your petition, you will need to have attended at least one board meeting and one committee meeting in that interval.
The board meeting on February 7 is your last opportunity to meet that requirement. We hope to see you there. Committee meetings are posted to the front page of the ACG website. There are still a handful between now and February 8, when candidate petitions are to be submitted.
If instead you would like to pick up five hours of volunteer time through the Working Owner program to qualify, contact Rachel, our Owner Services Coordinator.
And finally:
In the runup to the Annual Membership Meeting on March 11 (mark your calendar!), we want to encourage owners to participate in lively discussions on the owners' forum googlegroup. The elections committee will be seeding the forum with timely threads, and we will be asking candidates, including incumbent directors, to launch threads of their own.
Super... Bulk Snacks!
by Nick, Who Eats Bowls of Snacks at a Time
So I heard the "big game" was coming up. I used to be into football, and I know what the "big game" is code for...SNACK-A-THON. Whether you are watching the football game, are involved in a board game fest, or having a craft party, the bulk department has some great snack ideas for you.
Here are my recommendations in the salty and sweet categories:
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Peanut butter filled pretzels
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Hazelnuts - both raw and roasted
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Toasted pumpkin seeds in the shell
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Cashews - both raw and roasted
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Pecans and Walnuts-toast these at home, on the day-of for a special treat
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Japanese rice crackers
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Blue corn tortilla chips, for your favorite salsas or dips
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Wild rice sticks
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Chocolate covered pretzels
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Yogurt covered pretzels
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Peanut butter covered pretzels
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Chocolate covered almonds
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Chocolate covered raisins
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Deluxe Nut mix
And coming this Wednesday...
Special Guests!
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Thai curry cashews
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Zen Party Mix (peanuts, sesame sticks, chili rice crackers, and tamari almonds)
Mmmmm....
Do You Have Thoughts on 7-11?
In last week's enews installment we included a letter from the Vernon Neighborhood Association concerning a 7-Eleven convenience store moving onto the corner of NE 15th and NE Killingsworth.
As part of this letter, there was included a survey for the community to fill out with regards to our feelings about said store moving into the neighborhood. Unfortunately, the link that was included didn't work.
However, the Vernon Neighborhood Association has since fixed this glitch, and the survey is ready and waiting to be filled out if you haven't done so already!
The Neighborhood Association really would love to hear what the community's feelings are on this matter, whether you're pro or con on the issue, and they'd also like to let you know what you can do if you have feelings that the store oughtn't be in this neighborhood:
How you can take action:
(if you are opposed to the 7-Eleven)
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Please consider calling and/or emailing Commissioner Fritz, who oversees the Office of Neighborhood Involvement, and Commissioner Saltzman, who oversees the Bureau of Development Services about your concerns
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You can contact the new owner of the property: MAJ Development (360) 823-5125
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If you have not already done so, please "Like" the Vernon Neighborhood on Facebook so you can stay updated
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If you would like to go door-to-door and talk to your neighbors to collect signatures in opposition, contact Adriane, who is heading our public outreach team
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Take this survey
You can find the results to the survey on Vernon Neighborhood Association's Facebook page.
Additionally, if you would like to take more action, please note that the Vernon Neighborhood Association's next monthly meeting will be on February 14th, at the Vernon School at NE 20th and Killingsworth at 7:00 pm. 7-Eleven is sending more representatives to speak to our body and hopefully address expressed concerns. Please come and bring as many supporters as you can.
Beer Tasting at ACG!
This week, as part of an ongoing demo series the Spirits department is hosting, our very own Eli will be showcasing a couple different hard ciders for the Co-op community to try.
These will include Julian Cherry Bomb, which was written up in last week's E-news, in addition to 2 Towns Cider.
These beverages will be served with snacks, by the beer and wine in the store, and will run on Friday, February 3rd from 4 pm to 6:30 pm. Come in and try something new!
New Sausage!
by Amber, Perishables Buyer
I've been looking for amazing chicken sausage for our store for the past year, and oh my gosh, have I found it! From Joe and Karen Schueller, Rain Shadow El Rancho in Scio, OR just released two delicious chicken sausages- Apple Cinnamon and Mediterranean-Style. My bestie Liz was kind enough to make me a scrumptious brunch last week and we tried a sample of the Apple Cinnamon. We cooked a sausage separately from the meal to gauge the flavor, and it was ridiculously good. I don't even like apple sausage, and I couldn't get enough of it.. Slightly sweet, incredibly moist and fresh, with a high quality casing that browned perfectly.
Brunch was amazing (as always- hence Liz being my bestie), and consisted of cheddar jalapeno grits (featuring Sweet Creek Foods Pickled Jalapenos and new Tillamook Vintage Extra Sharp Smoked White Cheddar), fried Phoenix Farm eggs, and the keynote speaker- a hash of parsnips, mushrooms, onion, garlic, kale, "secret sauce" and the chicken apple sausage. The balance of the slight sweetness of the sausage with the parsnips was incredible, and will surely make it's way back into our brunch rotation.
Don't take my word for it- give it a try for your next brunch date! Both sausages are available for $8.79/lb.
Coming soon- duck pepperoni!
V-Day Wine Recommentations
by Eli, Interim Wine Buyer
Now, I know that some of you are far too preoccupied with planning your superbowl party to think about your Valentine's Day plans
(and some of you are far too preoccupied with whatever you preoccupy yourself with (running for the board, perhaps?) to think about either), but it's coming up here fast, folks. Maybe you have all intention to work out the details in a bit more time. I support that.
But, to get you thinking about what exactly your details will include, here is a list of my favorite wines at the Co-op currently, to inspire your potential dinner choices.
Cuma Organic Malbec - I really like this one. It's pretty fruity, which makes me want to tell you to pair it with things like strong curries or chili or lamb
Cortijo Rioja Tempranillo - "This is a blend of Tempranillo with a small amount of Garnacha. Fruit forward wine with aromas of red cherry, red berry and a hint of spice." Yes, I agree. Pair it with smoky food or something Spanish-influenced.
Good Chianti - This is a good one to pair with some kind of big meal that you are making yourself: pumpkin soup, lentil soup, vegetable lasagna, or with any Italian-influenced dinner.
Barricas Malbec - Two Malbecs! Well, other staff back me up on both of these. Weren't convinced by the other food pairing suggestions? Try it with Goat Brie or the Smokey Blue from Rogue Creamery.
Stay tuned next week for my bubbly recommendations!
Product Profile: Blackberry vinegar
by Geanna Marek, Working Owner
Have you tried flavored vinegars? I really haven't gone out of my usual balsamic and apple cider circle to try other varieties, but when I saw Hoskins Berry Farm's Blackberry Vinegar at ACG, I knew I had to pick it up. The question that came next was, obviously, how the heck would I use and consume it?
My mind raced over all the possibilities: add it to some jam (I think it would taste amazing with strawberries or blackberries), use it as a dip for shortbread with some nice coconut oil, or simply add it to another recipe in place of normal vinegar. I settled on using it in a recipe, but instead of a basic vinegar replacement, it became a major flavor enhancer.
I added it to a homemade BBQ sauce that I like to marinate tofu in. It added the most delightfully tart flavor to my dinner. My ingredients for the BBQ sauce are usually ketchup, liquid sweetener (I prefer maple syrup or agave), liquid smoke and Bragg's amino acids, but this time I added the vinegar instead of the sweetener, and it was delicious.
Hoskins Berry Farm is a certified biodynamic and organic farm located in Philomath, Oregon, that produces both fruit and medicinal  herbs. According to the back of the bottle, the farm sought out biodynamic certification because the owners believe that type of farming is “a holistic approach to agriculture that emphasizes self-sustainability. The farm is viewed as a living organism that achieves health and vitality when the dynamic interactions of nature are balanced.” Plus, in my humble opinion, the end product taste pretty darn good.
A 5 ounce bottle of blackberry vinegar is available for $4.99 at ACG, and contains raw unfiltered biodynamic/organic blackberry vinegar with 4% acidity.
Dinner and a Beer with Eli
by Eli
Sometimes, when you've been at the coop for 8 hours, staring at the same product that you've been staring at for years, it can be really hard to figure out what you are going to eat for dinner and how you are ever going to walk out that door to go home.
Generally, a walk through the produce section will help break you away from zoning out at the mac and cheese. Right now, for the first time I've ever seen, we have galangal. I will warn you that the galangal root is very hard, and you should use a good knife or grater; I found that grating in a twisting motion helped, but really, watch out for grated knuckles on this one. However, it is totally worth the amazing aroma that you will be hit with. It's not as peppery as ginger, and really flowery. So, having a primary flavor motivation and knowing that I had some stir fry sauce left over from the last trip to Fubon, I knew stir fry with rice was my dinner. I got 2 serranno peppers, a bit of ginger, an onion, some mushrooms, a carrot and a bunch of the sweet baby broccolini.
So... stir fry.... galangal.... what to pair it with? Maybe some sake? Or an IPA? Oh, but wait, we have the Ginger Pale Ale from Trade Routes Brewing! I had not been so enthralled with it recently, but decided it was the perfect beverage to accompany this dinner. The ginger is pretty mild and its a bit of a sour pale (I mean, really, a bit, but something I tend to like).
So, I got myself out the door of the co-op!
Once home, I started some rice, chopped the onion and some garlic and then grated the galangal (and my knuckle) and started cooking them in some coconut oil. The knuckle grating convinced me that I would do a better job of flavoring this stir-fry if I opened the beer now. It was a nice inspiration to get the dinner finished. I then grated the ginger and chopped the mushrooms and peppers and threw them into the pan. I poured the stir fry sauce in (I'm sure you have your own favorite way of seasoning stir-frys, but if not, Soy Vay Veri Veri Teriyaki is really good). Then I chopped the carrot and the broccolini and threw them in the pan, gave a stir, added some cumin, and covered it for just 2 minutes. By then the rice was done! All ya gotta do now is pour the beer into a nice tall glass, put the rice in a bowl and top it off with those delicious veggies!
Dinner, with a perfectly matched beer. Ta da!
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