Tag Archives: Fair Trade

Wendell Berry: The Pleasures of Eating

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Please enjoy the words and love of a valued farmer, writer and environmental activist.

I give you, “The Pleasures Eating,” by Wendell Berry.

 

Many times, after I have finished a lecture on the decline of American farming and rural life, someone in the audience has asked, “What can city people do?”

“Eat responsibly,” I have usually answered. Of course, I have tried to explain what I mean by that, but afterwards I have invariably felt there was more to be said than I had been able to say. Now I would like to attempt a better explanation.

I begin with the proposition that eating is an agricultural act. Eating ends the annual drama of the food economy that begins with planting and birth. Most eaters, however, are no longer aware that this is true. They think of food as an agricultural product, perhaps, but they do not think of themselves as participants in agriculture. They think of themselves as “consumers.” If they think beyond that, they recognize that they are passive consumers. They buy what they want — or what they have been persuaded to want — within the limits of what they can get. They pay, mostly without protest, what they are charged. And they mostly ignore certain critical questions about the quality and the cost of what they are sold: How fresh is it? How pure or clean is it, how free of dangerous chemicals? How far was it transported, and what did transportation add to the cost? How much did manufacturing or packaging or advertising add to the cost? When the food product has been manufactured or “processed” or “precooked,” how has that affected its quality or price or nutritional value?

Most urban shoppers would tell you that food is produced on farms. But most of them do not know what farms, or what kinds of farms, or where the farms are, or what knowledge of skills are involved in farming. They apparently have little doubt that farms will continue to produce, but they do not know how or over what obstacles. For them, then, food is pretty much an abstract idea — something they do not know or imagine — until it appears on the grocery shelf or on the table.

The specialization of production induces specialization of consumption. Patrons of the entertainment industry, for example, entertain themselves less and less and have become more and more passively dependent on commercial suppliers. This is certainly true also of patrons of the food industry, who have tended more and more to be mere consumers — passive, uncritical, and dependent. Indeed, this sort of consumption may be said to be one of the chief goals of industrial production. The food industrialists have by now persuaded millions of consumers to prefer food that is already prepared. They will grow, deliver, and cook your food for you and (just like your mother) beg you to eat it. That they do not yet offer to insert it, prechewed, into our mouth is only because they have found no profitable way to do so. We may rest assured that they would be glad to find such a way. The ideal industrial food consumer would be strapped to a table with a tube running from the food factory directly into his or her stomach.

Perhaps I exaggerate, but not by much. The industrial eater is, in fact, one who does not know that eating is an agricultural act, who no longer knows or imagines the connections between eating and the land, and who is therefore necessarily passive and uncritical — in short, a victim. When food, in the minds of eaters, is no longer associated with farming and with the land, then the eaters are suffering a kind of cultural amnesia that is misleading and dangerous. The current version of the “dream home” of the future involves “effortless” shopping from a list of available goods on a television monitor and heating precooked food by remote control. Of course, this implies and depends on, a perfect ignorance of the history of the food that is consumed. It requires that the citizenry should give up their hereditary and sensible aversion to buying a pig in a poke. It wishes to make the selling of pigs in pokes an honorable and glamorous activity. The dreams in this dream home will perforce know nothing about the kind or quality of this food, or where it came from, or how it was produced and prepared, or what ingredients, additives, and residues it contains — unless, that is, the dreamer undertakes a close and constant study of the food industry, in which case he or she might as well wake up and play an active an responsible part in the economy of food.

There is, then, a politics of food that, like any politics, involves our freedom. We still (sometimes) remember that we cannot be free if our minds and voices are controlled by someone else. But we have neglected to understand that we cannot be free if our food and its sources are controlled by someone else. The condition of the passive consumer of food is not a democratic condition. One reason to eat responsibly is to live free.

But if there is a food politics, there are also a food esthetics and a food ethics, neither of which is dissociated from politics. Like industrial sex, industrial eating has become a degraded, poor, and paltry thing. Our kitchens and other eating places more and more resemble filling stations, as our homes more and more resemble motels. “Life is not very interesting,” we seem to have decided. “Let its satisfactions be minimal, perfunctory, and fast.” We hurry through our meals to go to work and hurry through our work in order to “recreate” ourselves in the evenings and on weekends and vacations. And then we hurry, with the greatest possible speed and noise and violence, through our recreation — for what? To eat the billionth hamburger at some fast-food joint hellbent on increasing the “quality” of our life? And all this is carried out in a remarkable obliviousness to the causes and effects, the possibilities and the purposes, of the life of the body in this world.

One will find this obliviousness represented in virgin purity in the advertisements of the food industry, in which food wears as much makeup as the actors. If one gained one’s whole knowledge of food from these advertisements (as some presumably do), one would not know that the various edibles were ever living creatures, or that they all come from the soil, or that they were produced by work. The passive American consumer, sitting down to a meal of pre-prepared or fast food, confronts a platter covered with inert, anonymous substances that have been processed, dyed, breaded, sauced, gravied, ground, pulped, strained, blended, prettified, and sanitized beyond resemblance to any part of any creature that ever lived. The products of nature and agriculture have been made, to all appearances, the products of industry. Both eater and eaten are thus in exile from biological reality. And the result is a kind of solitude, unprecedented in human experience, in which the eater may think of eating as, first, a purely commercial transaction between him and a supplier and then as a purely appetitive transaction between him and his food.

And this peculiar specialization of the act of eating is, again, of obvious benefit to the food industry, which has good reasons to obscure the connection between food and farming. It would not do for the consumer to know that the hamburger she is eating came from a steer who spent much of his life standing deep in his own excrement in a feedlot, helping to pollute the local streams, or that the calf that yielded the veal cutlet on her plate spent its life in a box in which it did not have room to turn around. And, though her sympathy for the slaw might be less tender, she should not be encouraged to meditate on the hygienic and biological implications of mile-square fields of cabbage, for vegetables grown in huge monocultures are dependent on toxic chemicals — just as animals in close confinements are dependent on antibiotics and other drugs.

The consumer, that is to say, must be kept from discovering that, in the food industry — as in any other industry — the overriding concerns are not quality and health, but volume and price. For decades now the entire industrial food economy, from the large farms and feedlots to the chains of supermarkets and fast-food restaurants has been obsessed with volume. It has relentlessly increased scale in order to increase volume in order (probably) to reduce costs. But as scale increases, diversity declines; as diversity declines, so does health; as health declines, the dependence on drugs and chemicals necessarily increases. As capital replaces labor, it does so by substituting machines, drugs, and chemicals for human workers and for the natural health and fertility of the soil. The food is produced by any means or any shortcuts that will increase profits. And the business of the cosmeticians of advertising is to persuade the consumer that food so produced is good, tasty, healthful, and a guarantee of marital fidelity and long life.

It is possible, then, to be liberated from the husbandry and wifery of the old household food economy. But one can be thus liberated only by entering a trap (unless one sees ignorance and helplessness as the signs of privilege, as many people apparently do). The trap is the ideal of industrialism: a walled city surrounded by valves that let merchandise in but no consciousness out. How does one escape this trap? Only voluntarily, the same way that one went in: by restoring one’s consciousness of what is involved in eating; by reclaiming responsibility for one’s own part in the food economy. One might begin with the illuminating principle of Sir Albert Howard’s , that we should understand “the whole problem of health in soil, plant, animal, and man as one great subject.” Eaters, that is, must understand that eating takes place inescapably in the world, that it is inescapably an agricultural act, and how we eat determines, to a considerable extent, how the world is used. This is a simple way of describing a relationship that is inexpressibly complex. To eat responsibly is to understand and enact, so far as we can, this complex relationship. What can one do? Here is a list, probably not definitive:

1. Participate in food production to the extent that you can. If you have a yard or even just a porch box or a pot in a sunny window, grow something to eat in it. Make a little compost of your kitchen scraps and use it for fertilizer. Only by growing some food for yourself can you become acquainted with the beautiful energy cycle that revolves from soil to seed to flower to fruit to food to offal to decay, and around again. You will be fully responsible for any food that you grow for yourself, and you will know all about it. You will appreciate it fully, having known it all its life.

2. Prepare your own food. This means reviving in your own mind and life the arts of kitchen and household. This should enable you to eat more cheaply, and it will give you a measure of “quality control”: you will have some reliable knowledge of what has been added to the food you eat.

3. Learn the origins of the food you buy, and buy the food that is produced closest to your home. The idea that every locality should be, as much as possible, the source of its own food makes several kinds of sense. The locally produced food supply is the most secure, freshest, and the easiest for local consumers to know about and to influence.

4. Whenever possible, deal directly with a local farmer, gardener, or orchardist. All the reasons listed for the previous suggestion apply here. In addition, by such dealing you eliminate the whole pack of merchants, transporters, processors, packagers, and advertisers who thrive at the expense of both producers and consumers.

5. Learn, in self-defense, as much as you can of the economy and technology of industrial food production. What is added to the food that is not food, and what do you pay for those additions?

6. Learn what is involved in the best farming and gardening.

7. Learn as much as you can, by direct observation and experience if possible, of the life histories of the food species.

The last suggestion seems particularly important to me. Many people are now as much estranged from the lives of domestic plants and animals (except for flowers and dogs and cats) as they are from the lives of the wild ones. This is regrettable, for these domestic creatures are in diverse ways attractive; there is such pleasure in knowing them. And farming, animal husbandry, horticulture, and gardening, at their best, are complex and comely arts; there is much pleasure in knowing them, too.

It follows that there is great displeasure in knowing about a food economy that degrades and abuses those arts and those plants and animals and the soil from which they come. For anyone who does know something of the modern history of food, eating away from home can be a chore. My own inclination is to eat seafood instead of red meat or poultry when I am traveling. Though I am by no means a vegetarian, I dislike the thought that some animal has been made miserable in order to feed me. If I am going to eat meat, I want it to be from an animal that has lived a pleasant, uncrowded life outdoors, on bountiful pasture, with good water nearby and trees for shade. And I am getting almost as fussy about food plants. I like to eat vegetables and fruits that I know have lived happily and healthily in good soil, not the products of the huge, bechemicaled factory-fields that I have seen, for example, in the Central Valley of California. The industrial farm is said to have been patterned on the factory production line. In practice, it looks more like a concentration camp.

The pleasure of eating should be an extensive pleasure, not that of the mere gourmet. People who know the garden in which their vegetables have grown and know that the garden is healthy and remember the beauty of the growing plants, perhaps in the dewy first light of morning when gardens are at their best. Such a memory involves itself with the food and is one of the pleasures of eating. The knowledge of the good health of the garden relieves and frees and comforts the eater. The same goes for eating meat. The thought of the good pasture and of the calf contentedly grazing flavors the steak. Some, I know, will think of it as bloodthirsty or worse to eat a fellow creature you have known all its life. On the contrary, I think it means that you eat with understanding and with gratitude. A significant part of the pleasure of eating is in one’s accurate consciousness of the lives and the world from which food comes. The pleasure of eating, then, may be the best available standard of our health. And this pleasure, I think, is pretty fully available to the urban consumer who will make the necessary effort.

I mentioned earlier the politics, esthetics, and ethics of food. But to speak of the pleasure of eating is to go beyond those categories. Eating with the fullest pleasure — pleasure, that is, that does not depend on ignorance — is perhaps the profoundest enactment of our connection with the world. In this pleasure we experience and celebrate our dependence and our gratitude, for we are living from mystery, from creatures we did not make and powers we cannot comprehend. When I think of the meaning of food, I always remember these lines by the poet William Carlos Williams, which seem to me merely honest:

There is nothing to eat,
seek it where you will,
but the body of the Lord.
The blessed plants
and the sea, yield it
to the imagination intact.

1989

“The Pleasures of Eating” from WHAT ARE PEOPLE FOR? by Wendell Berry. Copyright © 1990 by Wendell Berry.

On Being Cooperative

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In my previous post, I recounted my evolutionary steps through varying grocery store aisles. Today let’s continue on the black-cobra road (you know, reality’s version of the yellow-brick road) and if you’ll lend me your attention for a moment, I’ll tell you how the Fort Collins Food Co-op feeds me, with plenty to share.

I remember being virtually introduced to the Food Co-op through its seemingly simple, yet dense website. The signature blue-green, earthly hues of this vibrant brand immediately registered and resonated with me, which compelled me to dig in and read through the embedded pages.

“The Co-op is a place where people can reconnect with their food. This is a place built on understanding what we are consuming and why. These ideas grew out of a buying club started by CSU students and community members in the early 1970’s.”

Upon visiting the historic store front on 250 East Mountain Avenue (est. 1978) for the first time, I experienced a subtle inner knowing that this was an authentic place I genuinely wanted to be a part of, a local business I would happily support with my personal— admittedly limited, albeit significant—buying power.

That day I left handsomely, with a backpack full of provisions for a week and a heartfelt, longer-lasting impression, as if a tiny seed of a mighty tree had been planted within the food desert of my mind, body, and soul.

Frequent, returning visits to this shop for staples and splurges allowed me to not only begin to recognize friendly, familiar faces, but also to further develop the intrinsic kinship that interweaves each of us as singular, scrappy threads into a more reliable, more resilient fabric that is part-and-parcel of any co-operative true to its roots, true to its word.

“The Co-op seeks to serve all those in our community who want to support their local circle of profit through buying locally sourced grocery items. Anyone can shop at the Co-op, the member-owner structure simply exists to reinforce a local circle of profit by sharing the profits of the Co-op amongst its member-owners.”

I became informed of its not-for-profit business model—guided by the internationally recognized Seven Cooperative Principles—supported for 44+ years, sourcing primarily from the well-spring of the “community, volunteers, the people who shop once to those who are in every day, farmers and producers, local businesses and restaurants who buy from us, and from the greater need to create a more positive connection between people and their local community.”

So one day I decided to jump into the deep end of the community pool by becoming a fully invested member-owner because in doing so I acknowledged and honored the privilege of having an “alternative, eco-centric” business that exists to balance the triple bottom line, with potential for kick-backs for the ‘pillar’ people it caters to, consists of.

And while profit-sharing is indeed a welcomed, beneficial boost to anyone’s budget in theory, I soon realized for myself that this rare fruit can only be fully enjoyed through considerate cultivation of the crop, which honestly requires the kind of hard work and dedication that is not always convenient and seldom expedient, although I strongly believe in my experience thus far: It is well-worth the time, money, and energy invested.

One of the most common remarks our attentive ears receive is about expensive prices.

Trust me, we understand because we feel the pinch as much as you do.

Consider this: You are getting what you pay for. You are also giving when you pay for it.

When you shop our Co-op, you are helping contribute to 12 individual’s livelihoods—your fellow friends, neighbors, community member-owners, who are in the laborious service industry not simply because of its decent pay and modest benefits, but more truly because it is a labor of love.

When you select our Co-op, you are voting with your dollar—with each purchase—every time you choose local, chemical-free, certified organic, non GMO, humanely raised, and so forth.

When you support our Co-op, you are joining a global movement that engages each other’s awareness of the undeniable impact we are all having on our only inhabitable planet, on our fellow human people, all-too-often at the expense of profit.

The Co-op is one small part of a much greater whole, where those “some day…” ideas are put into practice every day, one day at a time.

Because to be a member-owner of our food co-operative is to be a catalyst of world change.

Inquire within.

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A Soil’s Co-operative: A Guide to Building and Maintaining Healthy Soil

As Winter’s brisk air starts to warm and March winds blow Spring in, the time to sow our seeds begin.

Here at the Food Co-op we are feeling the affects of the new season as local greens and radishes start to decorate our produce cooler. Though we mostly offer food in it’s harvested form, we find it important to share knowledge pertaining it all things food, including how and where food is produced, with our valued Co-operators. With that said and in light of the season, today we wish to share with you, especially those beginner gardeners out there, a guide to building and maintaining healthy soils

Nourishing a Living Soil Community
Soil is a living ecosystem that is home to earthworms, insects, bacteria, fungi, and other microorganisms. A balanced and healthy soil life produces soil nutrients, aids in controlling disease, improves soil structure, retains soil moisture and helps to reduce workload.
Should I get a soil test?
At first, soil tests can be confusing to read and may over complicate gardening. On first season beds, focus more on strengthening soil ecology.

-Soil testing is recommended after a bed’s first growing season or thereafter.

-Fertilizer needs are best determined by a soil test.

-Add fertilizer only if a nutrient is deficient and only add what is need-ed, not more.

-Support independent labs such as Logan Labs. A standard test is currently $25 dollars

Understanding Garden Happy Soil
A healthy balance of air (25%) water (25%), organic matter (3-4%) and minerals (47%) is needed for the ideal structural and functional environment for plant roots in gardens.
Soil Types
-Clay- Small particles, sticky when wet, holds water and nutrients well, poor drainage and low oxygen.
-*Loam- Dark color, soft and crumbles easily. Ideal soil type for gardening!
-Sand– Large particles, gritty, doesn’t hold water and nutrients well.
Soil pH
pH is a measure of acidity or alkalinity of a material. The pH scale ranges from 0-14, with 7 being neutral. A pH of 6.0 to 7.2 is optimal for the growth of most garden and landscape plants. How-ever, soil pH in the range of 7 to 8 is adequate for many plants, as what is commonly seen in Colorado.
The major problem created by alkaline (high pH) soils is the reduction of nutrient availability to plants.
Soil Compaction is a reduction in large pore space, which leads to…
-Decreased drainage
– Decreased oxygen levels
-Decreased rooting volume
-Limits water and nutrient uptake

Building and Maintaining Healthy Soil
Prevent Compaction
-Create walking pathways
– Stay off wet soil
– Apply organic amendment (compost)
– Avoid excess tilling, destroys soil structure
To Till or not to Till
-Tilling destroys soil community and soil structure.
– Not recommended unless starting a new bed, if necessary, only first few inches.
– Creates a bacteria dominate community, more ideal for weeds than vegetables.
The Magic of Mulch
-Maintains soil moisture/ cuts irrigation needs
-Creates and nourishes ecological environment by feeding microbes
-Blocks weeds
-Prevents erosion
Blanket the top of soil with a thick (3-4in) layer of leaves, grass clippings, wood chips, or straw.
Do not till in non-composted mulch materials.
Try using a “green manure” as a cover crop. Broad-cast seeds of clover, rye, barely, or wheat grass over your soil for nourishment and protection.

Adding Organic Matter
An organic amendment, such as compost, is an important energy source for the living soil community such as bacteria, fungi and earthworms.
Organic matter improves soil structure in both sandy and clayey soils. It improves water infiltration, drainage, air infiltration and improves rooting volume.
Be aware of over-amending!
When adding organic matter, in any given year, use no more than:
1” animal-based compost or manure
2” plant-based compost
Over amending can result in
-High salts
– Excessive nitrogen
– Low nitrogen
– Micro-nutrient imbalance
Though adding an organic amendment such as compost can work wonders on building soil health, too much of a good thing can have a negative impact.

Adding Minerals
Mineral rich solutions may be added to soil periodically to give plants an extra boost.
Some examples include…
– Liquid Kelp: Good source of micro-nutrients for immunity boost
– Compost Tea: Good source of nitrogen and living microbes
– Vermi-compost Tea: Enhances plant defenses against disease and improves crop yield

Don’t forget to stop by and pick up some organic seeds!

Happy growing Co-op friends!

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Not All Sugars are Created Equal

Sugar-Types
Dietary carbohydrates, or sugars, play a critical role in our health because they provide us with our primary source of energy we need for proper bodily function. Though crucial to our health, most of us are aware that too much sugar can cause detrimental effects to our bodies, leading to obesity, diabetes and heart disease. What many of us may not be aware of is how different types of carbohydrates, or sugars, affect our body differently. The fact is, not all sugars are created equal.

Carbohydrates are classified into three basic groups: dietary fiber, simple sugars, and complex sugars. Dietary fiber is the indigestible part of plant foods such as vegetables, fruits, whole grains and legumes. Dietary fiber does not exist in animal products such as meat, eggs and milk. This type of carbohydrate is great for digestive health. It slows the digestion process which makes you feel full for longer, aids in blood sugar regulation, as well as increases bowl bulk due to its indigestible nature, promoting regularity. Whole grains, vegetables, nuts and legumes are the ideal sources for fiber intake verses supplement forms.

Complex sugars are named so because they are larger compounds that take our bodies longer to break down or digest. One of the most important health benefits complex sugars provide is that it aids in blood sugar control. By breaking down more slowly, sugar is released into our blood more gradually which helps maintain balanced and healthy vascular and central nervous systems. If sugar is released into our blood too quickly, or at too high of a volume, this can increase fat production as well as can cause sometimes irreversible damage to our bodies.

There are common misconceptions in our culture concerning simple carbohydrates. Simple sugars breakdown easily in our bodies because they are only either one or two sugar molecule compounds. One sugar molecule compounds are usually our refined sugars, which include sucrose (table sugar) and the infamous high-fructose corn syrup, which are both found in most processed foods. Two sugar compounds are found in fruits, root vegetables, honey, and milk. These types of sugars are considered advantageous over refined sugar. They are usually in combination with other vitamins, minerals and fiber, which aid its utilization and overall health benefits verses something like table sugar, because of the intense refining process, other nutrients that it could have possessed are removed.

Though evidence shows that there is not a direct link in disease due to a certain type of sugar, it is recognized that because as a nation we have almost doubled our sugar intake in general over the past 30 years, mostly due to an increase in our refined sugar intake, is why we are seeing increases of such diseases as obesity, diabetes and heart disease. These sugars are stripped of any sort of nutrient content and usually eaten in large quantities.  By decreasing our refined sugar intake and increasing our intake of fiber, complex sugars and non-refined simple sugars such as fruit and root vegetables, we are simultaneously increasing our overall intake of essential vitamins, minerals and other amazing health-protecting nutrients and thus making great contributions to our overall health.

The Fort Collins Food Co-op is an excellent place to help you eat a more nutrition and balanced diet.  We carry a full line of all organic fresh produce, are fully stocked with bulk whole grains, ancient grains, rice, nuts, seeds and legumes and amazing supply of over a hundred different dried herbs and spices.

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February Hot Deals!

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Happy February Co-operators!

February Sales have begun! Here are some sweet deals for you to enjoy!
Share your love today by picking up some Green and Black’s Chocolate Bars for that special someone. This incredible organic and fair trade chocolate is available in many different flavors from white chocolate to spiced chili to hazelnut current. Get yours for just $2.89 a bar, saving you big this Valentine’s day!

Also on sale- Runa Drinks for just $1.89/bottle or $1.59/can. Regular $2.19. Delicious guayusa tea – a bitter tea similar to yerba mate packed with antioxidants and highly caffeinated without the crash. Available in sweetened flavors like peach and raspberry. Also available in unsweetened lime.

Member Sales are back in our grocery department!!

Look for yellow tags throughout the store highlighting great deals for our beloved member-owners.

This month, we have Barbara’s Peanut Butter Puffins for $3.19 a box. Regular $5.99. These Puffins are staff favorite! Puffins are also available in Multigrain flavor.

Also on sale is Crofters’s Premium Fruit Spread, an organic fruit spread available in many different flavors is on sale for $3.19, saving you $1.40. Try some this local Justin’s nut butter!

Don’t forget about our bulk department!

Stayed buzzed this month by stopping in and grabbing some  locally roasted coffee by Cafe Richesse on sale for $1.00 off per pound. The Espresso Blend is a store favorite!

For more sale offers, check out our website or stop by the Food Co-op for more store wide saving offers.

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November Sales, Turkey Time, and Board of Directors Applications

Sales_Turkeys_BODNovember Sales begin Monday November 1st, but here’s a little sneak peak of your favorite sales items happening in every department:

Once again, the Bulk department is offering a bounty of savings! Save a $1.00 off peanut butter pretzels and Fair Trade, Vegan Dark Chocolate Chips.

Also, save $2.00 dollars off whole raw cashews and roasted salted pistachios.

 Not to be out done by Bulk’s bounty, the Grocery department is offering quiet the selection of savings, especially when it comes to holiday baking. Save $2.40 on parchment paper and don’t forget to use spectrum naturals extra virgin olive oil now $7 dollars off the regular price.

The Refrigerated section is offering limited edition Silk Almond Nog with a dash of Pumpkin Spice; a tasty holiday treat and a $1.00 off the retail price.

Amy’s Burritos are also on sale in the Frozen food department in November. They can indeed be a wonderful day or nighttime snack, 50 cents off!

Lets not forget about the full color spectrum of Dr. Bronners 32 oz castile soap! It’s $4 dollars off its regular price in the Body Care section for the entire month of November!

For more sales offers visit our website or stop by the Food Co-op for more store wide saving offers.

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Gobble! Gobble! Its that turkey time of year again at the Food Co-op!

Pre-order your Thanksgiving turkey now with your cashier or over the phone [970]484-7448 .   All of the turkeys offered have never been caged or given hormones or antibiotics.

We offer a wide variety of size selections ranging from 8-12, 12-16, 16-20, and 20-24/per pound. Only $3.35/per pound!

All turkeys are delivered Monday, November 23rd and pre-ordering is based on a first come, first serve basis. There is a limited supply so order yours now!

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Only a few days remain for Member-Owners to turn in their Board of Directors applications. There are 3 seats available in this upcoming B.O.D election. Applications are due this coming Saturday and voting will begin on November 4th through November 24th. Applications are at the front register of the Food Co-op or on our website.

Your completed application, your picture, and your ballot statement will all be posted in the store by the ballot box during the voting period.

Three B.O.D positions are available and a single B.O.D term is three years.

2015 Election Timeline:

  • November 4 – Voting begins at 8:30am
  • November 24   –   Voting closes by 8pm
  • November 25  – Votes counted
  • November 27  –  Election results announced
  • January 1, 2016  – Term begins

For more information regarding the Food Co-op Board of Directors and the upcoming election please visit the Fort Collins Food Cooperative website.

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