Countdown to Thanksgiving

Are you feeling the stress of Thanksgiving planning? The Co-op can help you with all of your food needs. One of the tips that we’ve learned over the years is that if you start your planning about ten days out, you’ll be more resilient as Thanksgiving Day approaches. Here’s a suggested plan that you can follow as is, or revise for your individual needs.

November 16 Make your list of who will attend your celebration. Make sure you check for allergies. It’s no fun when a guest cannot eat what you’ve prepared.

November 17 Will you need a vegetarian entree? We’ll have recipe cards of some of our favorites at the Tasting Kiosk. If you don’t find one you like, just go to our website for more.

November 18 Start planning your menu. Write down your ideas as you think of them. Watch our ads to see what’s on sale.

November 19 The turkeys are arriving in the Meat Department! Remember, even these fresh turkeys will need a couple of days in the fridge to reach the perfect temperature for brining and/or roasting. Take this into account when you time your purchase

November 20 Make your shopping list. Don’t forget to plan what you’ll eat the day before and the day after Thanksgiving. Stock up on non-perishables now while the selection is best.

November 21 This is the last Saturday before the big day. Time to clean out the fridge and the freezer. Trust us. You’ll be glad you did this. While you’re at it, scrub out the ice chest too. You can brine your turkey in it or use it for extra drinks that don’t fit in the fridge.

November 22 Do a test run on any new recipes you’ve picked out and eat it for Sunday Dinner. Take this opportunity to also clean the oven and then test the temperature. You can eat any mistakes and correct the temperature at the same time!

November 23 Shop for perishables last or on the day you pick up your turkey. Monday will be less busy, especially early. Shop today and you’ll have time to visit and reconnect in the aisles.

November 24 Make and freeze your pie crusts. You’ll be so happy you got this out of the way. Then you can just fill and bake on the morning of Thanksgiving. Or buy our pre-made crusts from the Deli if you’re not a confident crust-maker.

November 25 Make your beer and wine selections based on your menu. Try a new seasonal beer or a local wine. Our super-friendly and knowledgeable Specialties staff can assist with your decision-making.

THANKSGIVING DAY Stuffing and turkey in the oven. Relax and enjoy your friends and family! 

More Co-op News

Riding off into the Sunset

 

By Annie Hoy, Retiring Marketing Manager

Since I was born and raised in far West Texas, I cannot help but use some imagery from what is so familiar to me.

Staff Picks: Summer Hikes and Trail Snacks

Our staff loves to head outside and enjoy the gorgeous Oregon outdoors. Here's a few of their favorite trails and the Co-op snacks they like to take with them.

 

LauraPfister_Marketing%20EDIT.jpg

Be a Zero Waste Hero in Four Easy Steps

By Stephanie Koerella, Education Coordinator

Reducing our waste has continued to be of greater concern for Rogue Valley residents, especially since January, when options for recycling became even more limited. While the Ashland Food Co-op is ramping up our efforts to reduce waste as a business, there is a lot that our community can do at home to help the cause.

Staff Picks: Earth Friendly Products

In celebration of Sustainability Month in April, we asked our Sustainability Committee to share their favorite eco-friendly product.

2018 Kids Summer Camps

We’ve teamed up with Rogue Valley Farm to School to offer three different camps this summer. Each week campers will dive into food production, preparation and exploration, with a mix of farm and kitchen experiences that delight the senses and inspire the soul. Join Rogue Valley Farm to School staff as they cultivate the ability to grow and cook delicious, healthy, seasonal meals. Monday - Wednesday at the Co-op Community Classroom, Thursday & Friday at the Farm at SOU.
 

Update on our Strategic Initiatives

By Ed Claassen, Board President

Your Board and Management Team invested a significant amount of time in 2014 developing a set of strategic initiatives that we believe are vital in shaping the future of our business and furthering our mission. We formed a Strategic Planning Steering Committee consisting of 3 Board members and 3 Management Team members to guide the implementation of these initiatives.

2018 Electronic Coupon Schedule

To further our sustainability efforts and to serve you better, we began offering Electronic Owner Coupons in January 2017 at the register.

No more forgetting to bring your owner coupons. No more waiting for your newsletter to arrive. Cashiers simply ask if you want to use your owner coupons when you check out.

As we enter our second year of Electronic Coupons we wanted to share a couple of friendly reminders and the 2018 month by month schedule.

Please note:

Co+op Basics: High Integrity, Low Price

Looking to stretch your grocery budget? So are we! We've lowered the price on over three hundred items to create a set of high integrity staples for every shopper. Welcome to Co+op Basics.

Co+op Basics includes over 300 pantry and household staples. From beef to milk to cereal, we’ve lowered the margin and price on all those items to make organic, healthy food accessible to every shopper.

Proposals Sought for the 2018 Community Grants

The funding cycle for the 2018 Co-op Community Grants for nonprofit organizations is now open.

Every spring, for more than 20 years, we’ve been donating to area nonprofits through our Community Grant program. We are committed to creating healthy, sustainable communities and this program helps us fulfill that commitment by supporting the amazing work of local nonprofits. The Community Grant program is also the highlight of Cooperative Principle 7, Concern for Community, and is something we take to heart.

From the General Manager’s Desk

By Emile Amarotico

As we commence our lap around the sun in 2018, I wish to recognize the longstanding contributions of an amazing group of professionals. We are blessed with the dedication of eleven department managers expertly coordinating the daily flow of people, products and services that breath life into our Co-op!

  • Lynne (35+ years’ tenure) our Grocery Manager oversees keeping the aisles abundant with shelf stable products and coolers full of fresh perishables.

The Role of the Board in Co-op Governance

By Gwyneth Bowman, Vice President

After serving on the AFC Board for fourteen years my passion for the Co-op model has strengthened my commitment to the Cooperative Principles and Values. Of special importance is how we work together as a governing body with one voice. We are the ultimate decision-makers of our Co-op and hold a trusteeship for the benefit of our owners and community.

Fall Favorites from the Co-op

Like it or not, the cool weather has arrived. Whether you are heading out for a hike or enjoying a good book by the fire, the Co-op Deli has what you need to fuel your favorite fall activity. Stay warm with these comfort food recommendations from the Co-op Deli.
 

From the General Manager's Desk

By Emile Amarotico

A recent visitor commented that our parking is totally inadequate to our business volume. What’s true is that we cannot create more parking due to space and municipal code constraints. Thus, the value of each available space is increasing over time. Assuming only half of Co-op shoppers use automobile parking, each space supports at least $200,000 in annual sales.