Fire Up The Grill
Break out of your dinner rut with something fast and juicy. The Meat Department staff share their go-to favorites to throw on the grill. Flame on, baby!
Brian Swift
Flat Iron is my favorite steak. So simple to cook. Just add salt, pepper, garlic, and cook it on a super hot grill. 5 minutes later you have an amazing steak.
Sam Roberts
TriTip marinated in our Kinders barbeque sauce, seared on both sides with a little pink in the middle, is what I really enjoy the most.
Chris Romero
My favorite meat to throw on the grill is Skirt Steak marinated for a day in orange juice and spices, with cut up veggies in the mix. Once grilled to perfection, I like to slice it up and add to tacos and burritos.
Jason Bell
Pork Loin Chop, seasoned with salt, pepper and a little cayenne pepper is my favorite for summertime grilling.
Fish is also great on the grill. Try one of our favorite recipes, Grilled Salmon with Herbed Aioli Sauce. Add a green salad or grilled veggies for a filling, refreshing dinner.
More Co-op News
November Change for Good Partner: Southern Oregon Climate Action Now
November Change for Good Partner: Southern Oregon Climate Action Now
November's Change for Good Partner is
October Change for Good Partner: AFC Gives Community Fund
October's Change for Good Partner is
September Change for Good Partner: Center for NonProfit Legal Services
September's Change for Good Partner is
Center for NonProfit Legal Services
The Center for NonProfit Legal Services has provided free/low-cost civil legal assistance to low-income persons and seniors residing in Jackson County since 1972.
August Change for Good Partner: Klamath-Siskiyou Wildlands Center
August's Change for Good Partner is
Klamath-Siskiyou Wildlands Center
(KS Wild)
KS Wild's mission is to protect and restore wild nature in the Klamath-Siskiyou region of southwest Oregon and northwest California.
July Change for Good Partner: Southern Oregon Land Conservancy
July's Change for Good Partner is
Southern Oregon Land Conservancy
Protecting and enhancing precious land in the Rogue River region
to benefit our human and natural communities since 1978
Meet the 1st Street Beet
Welcome to the newly redesigned and reimagined newsletter from the Ashland Food Co-op: 1st Street Beet.
Think of this publication as a resource to know what’s going on in every level of the community: at the co-op, around town, in the region, and on Earth!
June Change for Good Recipient: Our Family Farms
June's Change for Good Recipient is
Our Family Farms, an Oregon 501(c)3 non profit organization, is hard at work educating and inspiring farmers, policy makers and the community at large to support regenerative agricultural practices.
Capiche Conversations: Interview with Tracy Kaiser, Marketing & Education Manager of Ashland Food Co-op
Our own marketing manager, Tracy Kaiser, was interviewed by Melissa L. Michaels for Capiche Conversations.
May Day Community Block Party
Photography by Chelsea Whitney Art
On May 1st, several Southern Oregon businesses came together for a block party to provide a space to gather as a community after a rough spell due to the pandemic and fires. The May Day Block Party was hosted on Main St in Phoenix, where the scent of food trucks mingled with artisan goods such as local cheeses, locally farmed flowers, and even fresh-baked pastries.
May Change for Good Recipient: Rogue Valley Farm to School
May's Change for Good Recipient is
Rogue Valley Farm to School educates children about our food system through hands-on farm and garden programs, and by increasing local foods in school meals.
April Change for Good Recipient: Pollinator Project Rogue Valley
April's Change for Good Recipient is
A Visit with Rolling Hills
Visit Rolling Hills Farm and learn more about owner Dave Belzberg, who the Ashland Food Co-op is so honored to partner with for more than thirty five years.