No Hassle Holiday - Thanksgiving Dinner from the Co-op!

This Thanksgiving, let us take the hassle out of your holiday feast preparation! In addition to offering full Thanksgiving meals, Ashland Food Co-op’s delectable menu of your favorite holiday dishes will be available starting November 15 on our Hot Bar and in the Grab and Go cooler.

Everything from roasted turkey and our famous butternut squash lasagna to mashed potatoes and gravy (two kinds!), cornbread stuffing and more - all made in-house by our culinary team. What would Thanksgiving be without pie? We will have an assortment of fresh baked traditional crust and wheat free pies available! Top it with freshly whipped cream in the Grab and Go cooler! No need to spend hours in the kitchen when you can add our chef-inspired sides to your homemade favorites or pick out a complete Thanksgiving meal without lifting a finger.

By choosing Ashland Food Co-op for your Thanksgiving celebration you are also supporting local farmers and producers. We take pride in sourcing our ingredients locally, ensuring the freshest and most sustainable options for your table.

From our kitchen to your table, we wish you a bountiful and joyous Thanksgiving filled with love, laughter, and gratitude.

Available starting November 15th

HOT BAR

  • Diestel Turkey
  • Classic Mashed Potato
  • Poultry Gravy
  • Vegan Mushroom Gravy
  • Vegan Mashed Potato
  • Butternut Lasagna
  • Vegan Quinoa Cashew Loaf
  • Braised Kale  
  • Beef Meatloaf
  • Maple Roasted Yams
  • Broccoli
  • Cornbread stuffing (Available 17th-18th)
  • Dinner Rolls

Grab + Go

  • Diestel Turkey
  • Classic Masher Potato
  • Poultry Gravy
  • Vegan Mushroom Gravy
  • Vegan Mashed Potato
  • Butternut Lasagna
  • Vegan Quinoa Cashew Loaf
  • Cranberry Sauce
  • Cornbread stuffing (Available 17th-18th)

Cold Bar

  • Cranberry Sauce
  • Tuscan Kale Salad

 

More Co-op News

Fall Staff Picks

Thanks to alpine trails and shaded valley creeks, outdoor recreation is year-round in the Rogue Valley. But fall usually makes for more frisky feet, so we asked Co-op employees for their favorite fall activities and recommendations for what they grab before they head out. 

 

Applegate products joining Co-op Basics

Just in time for the school year, Applegate products are being added to the Co-op Basics program! The Co-op carries a variety of Applegate products, like sliced deli meat, cheeses, bacon, and sausages. Now as part of the Co-op Basics program, you’ll be saving up to $2 on Applegate products across the store, every day. 

Applegate sandiwhc

2019 Farm Tour Recap

Another successful farm tour is in the books! With 30 farms this year, visitors could see how bigger farms work, like Herb Pharm, Fry Family Farm, and Rogue Creamery, while also experiencing the joys of smaller farms, such as Turning Point Farm, Fox Run Farm, and Daily Blessing Farm.

Visitors of all ages enjoying Goodwin Creek Gardens
Visitors of all ages enjoying Goodwin Creek Gardens

AFC Celebrates 20 Years with Magnolia Farms

This year, the Ashland Food Co-op proudly celebrates their 20 year partnership with Magnolia Farms. Their pasture raised, no antibiotics, no hormones lamb is a staple in the Co-op Meat Department. Magnolia Farms is graciously donating the lamb for our August First Friday in celebration of our long standing partnership.

Compostable Bags

The Co-op has been asked if compostable plastic bags are a viable alternative to the standard plastic bags offered in the produce and meat departments. 

For several reasons, compostable bags are not in line with the Co-op’s goals and standards. 

Not compostable at home

Sustainability Update: Energy efficiency and zero waste

Energy Efficiency
We are happy to announce that we are a member of the Energy Trust of Oregon’s Strategic Energy Management program. This is a free program available to customers of Avista and Pacific Power, which offers awesome incentives including a paid internship!

Community Grant Recipients 2019

The Ashland Food Co-op donated over $29,000 to 28 local nonprofit organizations through their Community Grant Program.

The Community Grant program is the focus of one of the fundamental Cooperative Principles, which all cooperative enterprises follow. Our Community Grant Program supports Principle 7, Concern for Community.

Meet the 2019 Board of Directors

Congratulations to Annie Hoy, Melina Barker, Lisa Beam, and Steve Bowman for their election to the Board of Directors! We were delighted to have such a strong slate of candidates to fill our four vacancies. You can read more about each new director here.

How to stay sustainable with paper products

Have you thought about how sustainable your paper home products are? While the use of single-use plastics has (rightfully) been criticized, some products are made to be single-use - like toilet paper, paper towels, and napkins. With these products, it’s best to examine sustainability by looking at what goes into their production.

Farm Tour on the Shelves

The Farm Tour shines a spotlight on Southern Oregon - it represents the full range of products grown in the Rogue Valley. The Farm Tour isn't until July 14, but here's a list of tour activities for participating farms that are also on the shelves at the Ashland Food Co-op. Get an early taste of quality local goods!

Planning for Summer... and Smoke

By Emile Amarotico, General Manager

If we are lucky, we’ll only have another seven week smoke intrusion this summer. If we are not, we could be the next Paradise. In less than 13 hours, last November’s Camp Fire wiped out nearly 19,000 structures and more than 80 lives. With community help, we were able to raise over $14,000 to support Chico Natural Foods Co-op’s efforts to feed some of the nearly 20,000 displaced Paradise residents.

The Co-op's "Secret Garden"

Did you know the Co-op employees have a small garden on our campus? Planning and management falls on our fantastic Co-op volunteer: Henry Herting.

Below, Henry shares some background on the garden, what it’s used for, and some additional tales from over the years.


Originally, the need for a kitchen garden arose from having a kitchen classroom in which culinary classes were being held. Visiting chefs have always been invited to use the garden for any ingredients they may have forgotten or items they could use as garnish for their dishes.