2015 Patronage Dividends are here!

2015 was a landmark year for People’s Food Co-op.  In 2014 we did not post a profit and so were unable to pay out patronage dividends.  Faced with significant competition and increasing costs all around, would we be able to turn the tide in 2015?   What did this mean for the long-term health and viability of our co-op?  Well, this past year our Collective Management was able to tighten belts, get creative, and end the year with positive net income and sales growth!  This has positioned us well for 2016 as we begin in earnest to craft our Long Term Plan.

With the recent release of our 2015 Annual Report, active Member-Owners also received a Patronage Dividend.  If you did not receive your Annual Report and Patronage Dividend - it is likely that we have the wrong address (click here to update your address).  There are a number of dividends at the co-op that were undeliverable, stop by and ask a cashier to see if yours is here. 

What is patronage?

Patronage is the amount of our store's net income that came from Member-Owner sales.  As a consumer-owned co-op, when the co-op makes a profit, we are required by law to pay out at least 20% of that patronage to Member-Owners; we can choose to pay out 100%.  This year, your Board of Directors has chosen to distribute 60% of 2015 patronage back to Member-Owners.  This is the highest percentage ever paid out since the beginning of the patronage system in 2007!  

Due to a modest amount of profit made in 2015, this equates to each household receiving about 0.83% of their 2015 total spending back.  When deciding if and how much patronage to pay out, the Board of Directors balances many factors.  This year we wish to celebrate our financial turnaround, distribute as much profit back to owners as is financially responsible, and recognize the increasing economic pressure many among us face.  We also wish to safeguard the long-term health of the co-op, keep the amount of profit in perspective and remain mindful of the challenges we are likely to face together in the coming years.  Retained patronage helps the co-op build collective wealth for use in years to come.  

Your dedication to People's and steadfast patronage of our store are the reasons we are here.  As Member-Owners of People's we share in both our successes and challenges - we are in this together and WE OWN IT!  

Better Business: Earthly Gourmet, Natural Foods Distributor & Social Change Activists

Better Business: Earthly Gourmet, Natural Foods Distributor & Social Change Activists

By: Jenna Chen, Marketing & Design Co-Manager

Earthly Gourmet is a vegan, gluten free natural foods distributing company based out of SE Portland, OR.  Heman and Marlena Bhojwani started Earthly Gourmet in 2006, and in a short 9 years now supply many of the top vegan, organic restaurants and businesses in our city including Laughing Planet Cafe, Sip Juice Cart and Canteen, Harlow and Prasad Cafes, Next Level Burger (a vegan burger joint that just opened on 4121 SE Hawthorne) and your very own People’s Food Co-op.  

People’s Food Co-op was Earthly Gourmet’s first customer.  In 1996, former Grocery buyers Melody Anderson and Sarah Barnard bought fair trade chocolate syrups and ginger chews for the store. They also worked with Heman and Marlena to inaugurate Earth Balance into our bulk section.  Earth Balance did not sell 30 lb boxes of their product until People’s and Earthly Gourmet expressed high demand and guaranteed an order.  This is an example of how values driven businesses can use their collective power to directly impact how something is produced, sold, and distributed – for the better.  

People’s commitment to buying in bulk not only reduces wasteful packaging but is more cost-effective for the consumer and producer.  Now, Earthly Gourmet distributes a wide array of almost exclusively vegan and gluten-free products to the greater Portland area, Olympia, and Seattle, and almost 95% of these products are produced on the West Coast.    

In addition to being a growing, values driven food distributor, Earthly Gourmet is working with Immigration & Refugee Community Organization (IRCO) to employ refugees from Afghanistan, Syria and other places.  They currently have five full-time employees working for them that have come from overseas to seek asylum in the US.  These staff members often were employed as engineers and in other highly skilled trades in their homelands and now work at Earthly Gourmet.  Earthly Gourmet goes through rigorous and thorough questioning and investigation by the IRCO before being permitted to hire.  After they are hired, Earthly Gourmet trains them extensively on job tasks and serves as a resource as they adjust to living in the US.   Heman and Marlena’s willingness to open their workplace and hearts to those less fortunate than us and use their business as an example of how social justice can be actualized is truly inspiring.   

When asked what is next for Earthly Gourmet, a company that is meeting growing demand for vegan and gluten-free natural foods, Heman replies “The question is not how can we grow bigger - it’s how can we grow better”.  As People’s embarks into a future yet to be written, the idea of better growth rings clear and relevant.  How can we stay connected to our roots, our community, support the farmers and food producers around us in a sustainable way and thrive in our city?  The answer is up to us. 

A delicious lunch of vegan, gluten-free pizza, made in Earthly Gourmet's on-stie commercial kitchen which houses the headquarters of gluten-free bakery Sift.  All ingredients on the pizzas are ones that Earthly Gourmet distribute.  

For the Love of Bulk

For the Love of Bulk

By Kahadish Wa'adabisha, Bulk Buyer, Collective Manager

The History of Bulk

The bulk section at People’s Food Co-op offers a wide array of foodstuffs that are in alignment with values that began in the late 1960’s and early 70’s. Around that time, the number of farms were declining and access to healthy, organic and pesticide-free food was not a primary focus. As a result food cooperatives were established by groups of people who wanted to make decisions about production and distribution of foodstuffs and the quality of food we eat. 

Food co-ops were on the front line of creating what are now known as “health food stores”. And between 1969 and 1970 approximately 10,000 food coops were established throughout the United States (People’s Food Coop being one of these co-ops).

The food cooperative movement, specific to the foundation of People’s, is different than the general health food movement in that it is very intentional. It is based on values, as seen in the Rochdale principles which guide the co-op:

1. Voluntary & open membership
2. Democratic Member control
3. Member economic participation
4. Autonomy & independence 
5. Education, training & information
6. Cooperation among cooperatives
7. Concern for community

Making Bulk Part of your Everyday Life

In our bulk section you’ll notice a wide variety of organically grown grains, beans, seaweeds, nuts, seeds, vegetable oils and even so called “super foods”, many of which are locally grown (noted by the Foodshed logos in the store). These items are significant in our co-op history, in that at co-ops used to be the main provider of these items to our community. 

Yet, lifestyles have changed over the last fifty years. People are busy and have so many obligations that they’re running between. Food options have been created that fit this lifestyle—there’smore eating out, grab and go, snacks and prepared food. There is less time given to and available for preparing food at home. 

But preparing food as it was originally intended grounds us in the movement that led to the founding of People’s Food Co-op and other food co-ops. Eating food in its whole form helps to fertilize the garden of our own bodies by honoring food preparation, eating the food we prepare, and returning to sharing food as a community.

Where to Start

There is something intentional in the action of preparing food in its most basic form. It connects us with the community it serves and the earth it comes from.  For example, try making beans instead of buying them canned. Through the process of making food from its whole form, you may find yourself having time to enjoy the beauty and colors of the food you eat. You’ll be honoring the fact that many of us have access to healthy, kindly planted and harvested food. You may be using your own containers and bags andtherefore reducing waste (statistics from the EPA show we generate approximately 80 million tons of waste fr om packaging and containers annually). And you’ll be supporting farmers and taking part in a legacy of food preparation that dates back to generations long before us.

Here's a recipe to get you started.

Ingredients:

• 1 1/2 cups onion 
• 2 cloves garlic
• 1 tbsp fresh ginger
• 2 teaspoons (or more) curry powder and garam masala
• 1 large butternut squash, peeled and cubed
• 1 cup red lentils
• 1 cup fresh tomato or 1, 15 oz canned tomatoes drained
• 1 can coconut milk
• Salt
• Olive oil
• 4 cups water
• Lime wedges
• Cilantro

Directions:

Saute onion, garlic, ginger and spices in olive oil. Add squash, lentils, tomato and salt. Then add water and bring to a boil. Reduce heat to a simmer, stirring until the squash is tender for about 20 minutes. Stir in coconut milkand simmer until heated through, about 1 minute. Serve with lime wedges and cilantro and enjoy as this dish makes you comfy cozy

Citrus Tasting with Lisle, from Buck Brand Citrus 1/27

Come meet Lisle, citrus farmer from Buck Brand Citrus in Porterville, CA. 

We'll be sampling some of the best varieties of Buck Brand Citrus, including

• TDE/Shasta Gold Tangerine
• Blood Orange
• Pummelo
• Sweet Lime
• Navel Heirloom

 Wednesday, Jan. 27

3-5pm

Free and open to all. 

Remembering Roots

By Lisa Moes

Farmer at Farmageddon Growers' Collective

Produce Keeper & Collective Manager at People's Food Co-op

The Dutch word gezellig has no direct English translation. Mostly it is an indescribable feeling of well being and a sense of ultimate coziness. My Dutch ancestry, my roots, are calling out to me right now, and this season is the height of gezellig for me. Tank tops are being replaced by sweaters, another blanket is going on the bed and hearty root veggies are taking the place of light summer salads. I am gravitating towards all things cozy.   

Often overlooked and under appreciated, root vegetables seem dull and unappealing. But if you have ever sliced a chiogga beet to reveal the amazing burst of pink and white candy cane stripes, smelled the tantalizing aroma of freshly cut celeriac or tasted the rejuvenating power of red beet juice, you know roots have so much more to offer.

Our produce department stocks a variety of organic roots to fortify and get you through the cooler season ahead. We are fortunate to receive weekly farm-direct root deliveries from amazing growers like Wobbly Cart, Groundwork Organics, Gathering Together Farm, Northwest Organics, and Our Table Co-op.

Below is a list of root veggies with nutrition facts and recipe suggestions. Since I eat all my food raw, I’ve included no-cook ideas to show how versatile and flavorful roots can be. By adding nutritious and tasty roots to your meals, my you find your own version of gezellig for the coming months!

Beets absorb minerals directly from the soil, making them rich in nutrition when grown organically. They are high in potassium, magnesium, calcium, sodium and phosphorus. And save the beet tops! They are good sources of Vitamin A, calcium and iron.

Preparation: Beets can be boiled and served with vinegar or lemon, or they can be made into the well know soup borscht. I enjoy beets sliced thin and pickled with apple cider vinegar. A mix of red, chiogga and golden beets shredded with cabbage and carrots, tossed with ginger tahini dressing makes a filling winter salad. Juice them for a quick nutritious power on their own or add apple and carrot for sweetness.  Use chiogga beet slices to make raw ravioli circles and fill with a variety of nut cheeses, spreads and veggies.

Turnips are high in Vitamin C, and have a stronger, peppery flavor than rutabagas.  Turnips contain beta carotene and turnip greens are rich in Vitamin A.

Preparation: Rutabagas and turnips are similar and can be used in recipes together. Both are good roasted or mashed with potatoes. I enjoy raw turnips and rutabagas when ground into small pieces and used like rice.

Celeriac, sometimes called celery root, is still a bit unknown to a lot of people. Containing Vitamin C, essential minerals such as phosphorus, iron, calcium and copper, celeriac is an important part of the winter diet.

Preparation: Celeriac adds flavor to soups, stews and is nice mashed as a side dish. Enjoy as a more filling version of celery or make a raw version of potato salad using peeled and diced celeriac instead of potatoes.

Radishes are a good source of Vitamin C and are also naturally low in calories.

Preparation: Radishes are not usually cooked, however black radishes lend themselves to roasting quite well. Other than eating them fresh, radishes are wonderful pickled or fermented. Daikon and watermelon radishes are two of my favorites to include in kim chi, and ground horseradish makes for a spicy condiment to help clear any stuffy sinuses.

Carrots, a staple root, are known for beta-carotene which converts to Vitamin A, essential for healthy eyes and good bone and tooth formation.

Preparation: Carrots are often added to stews, roasted with potatoes or other roots, or made into muffins or cakes. Raw carrots are always an easy snack. I add carrots when I make kim chi for depth and sweetness. I also make a raw carrot ginger soup that is especially warming this time of year.

Burdock is high in potassium, B6, magnesium as well as a good amount of calcium, phosphorous, iron and copper. Burdock also contains the beneficial fiber called inulin, which promotes the growth of helpful bacteria in the large intestine, thus improving the immune system. This is especially important during the cold and flu season. 

Preparation: Peel and slice burdock and add to stir fries, soups and salads. Make into a healthful tea. I enjoy adding burdock to various raw meals, either shredded or chopped. And since it contains Vitamin B6, which regulates mood, burdock is helpful when the days may seem a little too dark and gloomy.

Parsnips need cold weather to convert the starch in the root to sugar, so they are at their best when the temperature drops. Like many root veggies, they contain a variety of essential minerals.

Preparation:  Use in soups, cut into cubes and puree for an added bit of sweetness. Roast or mash with other roots. My favorite parsnip recipe is to make them into chips - I slice them thin, toss with a little olive oil and salt and dehydrate until crisp. Yum!

When in doubt - roast 'em! Cut veggies into similar sized pieces 1-2 inches, drizzle with olive oil, toss with salt, pepper, fresh rosemary, and roast at 425 for 30-40 minutes, or until tender.  Share with loved ones. 

Co-op Tip! Leftover roasted root veggies transform splendidly into breakfast hash or burrito filling. 

School Aid Fruit: 90% Proceeds Go To Local Schools

School aid apples and pears, which fill a bin at People’s every fall, seem too good to be true. The little fruits embody everything that the Co-op stands for.

They’re organic. They’re local. At only 99¢ a pound they’re affordable. They’re delicious. But best of all; more than 90% of what you pay for them goes straight to schools in our community. Essentially, when you buy school aid apples and pairs you are making a donation to local schools, and getting local organic fruit in return.

The program is simple. A local farm sells the fruit to the Co-op and donates 100% of the price to community schools. The produce buyers at People’s are committed to buying and stocking these fruits—fruit that the store makes no money by selling—year and year again. Our produce department saves space on the crowded sales floor and sells (they usually add 10% to cover losses) and folks like you chose to buy the school aid fruit instead of any of the other plethora of choices in the produce section. School Aid works because a farmer, a store and shoppers all make the choice together to support their community.

The School Aid apples and pears can make a powerful difference in our communities. However, to understand the School Aid fruits and the program they make possible you have to know where they come from.

The apples and pairs that fill People’s School Aid bins all come from Mt. Hood Organic Farm. The farm lies to the south of Hood River, 6 miles, as the crow flies, form the summit of Wy’east. To call the orchard beautiful is an understatement.

The farm is as unique as it is picturesque. The orchard is the first property to draw from the east fork of Hood River. The melt water that irrigates the trees is as pure as it gets. Mt. Hood Organic Farm’s altitude means that the fruits grown there are usually smaller, but sweeter, than those produced by other orchards. Just like wine grapes from different vineyards, apples and pears from different orchards—with their unique micro-climates—have very different properties. The fruits’ size and unique flavor makes them perfect for light snacking or for school lunches.

One of the most unique things about the farm is the man who runs it; John Jacobs. He exemplifies the old proverb about good deeds: “don’t let your left hand know what your right is doing”. The school aid program is his invention; he just doesn’t want any credit.

John Jacobs has an inspiring vision for the world and in his words it looks a lot like “Mr. Roger’s Neighborhood.” In the Neighborhood, people know one another, and take care of each other. The philosophy informs everything that Mt. Hood Organic Farm does. The orchard was the first to grow and organic apples and pears in the region. Despite the financial challenges of farming in this way Mt. Hood Organic has worked tirelessly to be good to their neighbors downstream, their environment, and their customers.

Mt. Hood Organic Farm also gives back to their communities directly. Through the School Aid program thousands of dollars are donated every year to education. A few times a year the farm even hosts classes of kids who come out and pack bags of fruit to sell which raise money for class trips and other educational opportunities.

In Jacob’s neighborhood “People’s is the only grocery store.” The Co-op fits well into the vision of neighborliness that he describes. The Co-op has been buying organic apples and pears from the farm for 30 years. People’s has always given him the best price for his fruit. Produce buyers from other natural grocery stores consistently try to barter and undercut the asking price for the produce—making the difficult job of organic farming harder. The produce buyers at People’s, according to Jacobs, have never tried to haggle with him or buy fruit for less than the Farm knows they need to cover their costs and make a living.

People’s is also the only store in Portland to currently sell School Aid fruit. The store makes no money selling it, and gives up valuable retail space to do so. But offering School Aid apples and pears year after year is something that our produce team believes in.        

The little School Aid fruits stand for something huge. They stand for strong communities, for a long-term commitment to affordable organics, for high quality foods, and for a much-needed people before profits approach to life and business. It’s not often that a few little fruits can stand for so much good—or that your dollars can so directly support your community and values.

Anniversary Sale! 9/26 & 9/27

In honor of our 45th Anniversary, join us for an incredible sale in the courtyard!  

This list is by no means complete - come check out the sale on Saturday and Sunday and see all the deals in person!  Everything on sale outside by the case will be for sale individually inside the store.   

We will be giving away this folding bike during the sale!  All you have to do to enter to win is buy a case of SeaSnax - one lucky case will have a golden ticket inside! 

Sale prices are valid only while supplies last.  We cannot take special orders for Anniversary Sale items.  No discounts apply to Anniversary Sale items (including Member-Owner Quarterly 10% off postcard, Food for All discounts, Hands on Owner discounts, or staff discounts.  

This special sale will take place in the courtyard and the store will be open for business as usual.  

There will be a register outside that can process checks, credit, debit, and EBT cards for outside purchases.  No cash will be taken outside.    

Farm Tour - This Saturday!

Farm Tour 2015: Cultivate the Connection

Saturday, August 22

8am - 4:30pm

Join us on a tour of three local farms and cultivate a deeper connection to our farmers and local food system.  We’ll start at Ayers Creek in Gaston, OR.  Then we’ll make our way to Mustard Seed Farm – our number one supplier of farm direct produce – in St. Paul, OR.  Final stop will be at Flying Onion Farm – one of our regular vendors at our weekly Farmers’ Market. 

Breakfast, lunch, goodie bag and transportation are included.  Tickets are $35 general admission and $25 limited income or kids. 

Tickets on sale now in-store at People's, Food Front and Alberta Co-ops.  

T-Shirt Design Contest!

Calling all artists and illustrators!

We are looking for a rad People's Food Co-op t-shirt design that will be screen printed at the Harvest Festival, on Wednesday, September, 16 2015, from 2-8pm.  

Here are the details:

• Artwork should be made specifically for People's Food Co-op and speak to the theme of Harvest. 
• Artwork should be 11" W x 12" H or smaller.
• Artwork should be one color.  
• Deadline to submit is Wed. Sept. 2.

To submit:

• Send original artwork or digital copy of your design (.jpg, .tiff, .ai, .psd, or .eps) to marketing_membership@peoples.coop.  
• Or hand deliver/mail your artwork in an envelope to 3029 SE 21st Ave. Portland, OR 97202, Attn: Marketing. 
• Include your name, email, and phone number.  

Rewards:

• Bragging rights 
• Your design featured on People's Food Co-op Harvest Festival tee shirt
• Your design will be live screen printed at the Harvest Festival on Sept. 16
• $100 gift card to People's Food Co-op 

Good luck! 

Questions? Email Jennachen@peoples.coop. 

Want your design on the next People's tee?

Local, Organic Cantaloupe on sale 50c/LB!

That's right, you read right!

Organic Cantaloupe from Hermiston, Oregon is on sale until Sunday night 8/2!

Every tried grilling these juicy melons?  

The smokey heat of the grill brings out the sweet, carmel flavor and gets juices flowing even before it hits your mouth.  

You've got the grill, we've got the melon.  Come on by!  

HARVEST FESTIVAL! 9/16

Harvest Festival

Wednesday, September 16, 2-9pm 

come one, come all, to our biggest party of the year!

Harvest Festival is a lively street fair with a bountiful Farmers' Market, hot food, local craft vendors and more! 

This year we're featuring:

Live screen printing by Rebel Cricket - Bring your own tee! 
Corn hole
Beer garden by Captured by Porches and Groundbreaker Brewing (GF)
Kids tent with crafts
Fifty Licks Ice Cream truck
Cooking demos

Live music performances by:

Red Yarn
Olive & Dingo
Madjaleo
Ritim Egzotik
School of Rock
DJ Prashant
and more TBA! 

Come hungry and stay for a while - this is a free, all ages event and everyone is welcome!

See Facebook Event here.