The Olympia Food Co-op endores the No Hate in WA State campaign to defeat Washington state Initiatives IL26-638 and IL26-001.

Initiative IL26-638 would require all girls who want to play school sports to undergo medical sex certification as part of their regular sports physicals. Initiative IL26-001 would erode protections for students who are LGBTQ+, students who are struggling with mental health issues, and students who are victims of a crime. Together, these initiatives would erode protections for LGBTQ+ youth, children who are experiencing mental health issues, and children who are victims of a crime, all while potentially subjecting thousands of children to invasive genital exams just so they can play sports.

To learn more about the initiatives, and the campaign to defeat them, please visit the No Hate in WA State website.

Applications for the Olympia Food Co-op’s Board of Directors are now open! To apply to run for the Board election this year, please download an application, fill it out, and submit it to boardapplication@olympiafood.coop by 9 PM on September 15, 2026.

Board members are elected by the Co-op’s membership every year, per our bylaws. This year’s election will be held from October 15th to November 15th. For more information, please check out this page for more information. We hope to see you on the ballot!

Monica Peabody, Classes Coordinator

Our classes program just keeps getting cooler and cooler! Take a look at the summer line up. Again, we have new teachers and returning teachers and many are willing to repeat their classes to make sure everyone who wants to can get in. Give them a big thank you when you attend their class!

Check out our current class schedule here!

We are returning with cooking, wellness, both physical and mental health, and some just plain fun! We want to create DIY bicycle maintenance spaces that feel welcoming to those sometimes underrepresented in DIY bike culture. We get to venture down to Centralia to learn about whole grains and sour dough as well as our own back yards to learn more about edible weeds. Join us for the wonder of learning and exploration.

Thank you all for continuing to make our new class donation system a roaring success. Your generous donations support our classes program all the while making our classes accessible to everyone!

We appreciate feedback, you can email classes@olympiafood.coop with class suggestions, what you liked about a class, what you think might have made it better, anything at all. If you are not a computer person, you can pay at the Co-op for a class, just go to customer service to have them sign you up and pay at a register.

It’s time to send in your fall proposals for September to November. Whether you are a returning teacher or a newbie with a great class idea, email classes@olympiafood.coop with your idea and I’ll walk you through the process. It’s fun to share your skills and passions with the community; just ask any of the folks who regularly teach Co-op classes! You’ll also earn working member hours for teaching that get you a discount on co-op purchases.

Our classes fill quickly, so don’t wait to register here! If the class you want is already full, sign up for the waitlist. It costs nothing and spots often open. If something comes up and you can’t attend a class, you can request a refund from Eventbrite, which will open your spot for someone else, or you can email me at classes@olympiafood.coop. I can give you a refund or you can leave your donation to support our classes program.

Thank your teachers. They’re amazing!

by: Anch Bergeson, Olympia Food Co-op Board Member

The unofficial theme of The Co-op in 2026 thus far is fiscal mindfulness.

The Staff and Board are making efforts to trim our expenses, protect our earnings, and continue to uphold our goal of supporting our community, especially those in need. A lot of creative ideas are being discussed and implemented. Members can look forward to hearing more about our finances in the upcoming Annual Members’ Meeting in the Fall.

The Co-op’s Annual Membership Meeting date is set for Saturday, November 14, 2026. Mark your calendar!

Secretary of the Board Jennifern Falknor stepped into the Secretary position for the Board.

Many thanks to Jeni O’Connor, our previous Secretary, who also is our current Staff Rep to the Board.

Hiring Freeze Over the next 6 months (May-Oct.)

The OFC will pause accepting and reviewing of job applications. This is a labor-saving measure for the Interview Team, and it gives us more time to focus on working floor shifts and program development, rather than accepting and reviewing applications at a time when we are very unlikely to hire. This is also a budget-tightening measure.

We currently have applicants and finalists in our Collective (full-time) and Flex (part-time) staff candidate pools; these applications will remain on file. In October, we will assess our situation to determine whether to continue the hiring pause, or to resume accepting applications.

Pay-It-Forward Fundraiser

On May 23rd, a fundraiser dinner and concert was held to benefit the Pay-It-Forward program. Delicious food came from the Co-op (of course!), made by our talented volunteers & staff.

Co-op Collective member Monica Peabody led the whole event. Live music was by The Jessica Blinn Quartet, with Vince Brown on guitar and Lisa Seifert on clarinet. Our host provided their lovely home and a warm welcome. It was a great success, with wonderful conversation and dancing. Many of the attendees were from the Oly (Swing) Dance community.

Over $1500 was raised! Thanks to all who bought tickets, played music, made great food, and supported Pay-It-Forward.

The Olympia Food Co-op Pay-It-Forward Program is a mutual aid fund that supports our hungry neighbors through customer donations. Anyone can donate at our registers at either store.

The fund may be used to cover up to $20 per person per day.

Food Justice Campaign

What is food justice? It’s a food system where everyone has access to environmentally sustainable, safe, healthy and culturally appropriate foods, regardless of one’s national origin, economic statuses, social identities, cultural membership, or disability, and with an assurance that everyone who works within a food system, from restaurant servers to farm workers, should be paid livable and fair wages and work in safe conditions.

The Olympia Food Co-op has conducted its business with food justice in mind from its inception. It’s baked into our DNA and reflected in our Statement of Purpose. At the recommendation of the Advocacy Committee, the Board recently consented to put forward the Food Justice Campaign. We aim to let Thurston County know that our Food Justice priority makes us unique and special among grocery stores. This makes us a food option that has the values and positive impact on our community of food producers, consumers, and the environment.

by: Alyssa Venable, GRuB Growing Home Collective Advisory Group member

Tea cakes are a cherished part of Black food history in the American South. Originally created by enslaved African Americans using simple ingredients they had access to, tea cakes became symbols of creativity, resilience, and community. Recipes were passed down through generations and shared at family gatherings, church events, holidays, and later Juneteenth celebrations.

As Black families moved throughout the country during the Great Migration, tea cakes traveled with them, becoming a lasting connection to home and tradition. Every family had their own version: they could be soft or crisp, and perhaps flavored with vanilla, nutmeg, or citrus.

At Growing Home Collective (GHC) tea cakes are one way we honor Black food traditions while adapting recipes to support our community today. We enjoy them especially during the spring and summertime with jam – the standout being Andrew’s pineapple ginger! We’ve shared them during our Juneteenth celebrations and at the Read in the Park event at Rebecca Howard Park last July.

The GHC version is gluten-free and dairy-free so all of our members can enjoy them together – one of our values is evolving traditional Black foods to be more accessible and nourishing while continuing to learn the history behind these recipes and carry those traditions forward in community.

Please be liberated this Juneteenth to create your own spin on these versatile, nostalgic goodies.

13 ⅓ cups GF all-purpose flour
13 ⅓ teaspoons (4 tablespoons + 1 ⅓ tsp) baking powder
1 ⅔ cups unsalted vegan butter, softened
3 ⅓ cups granulated sugar
3 ⅓ cups light brown sugar
⅚ teaspoon salt (or round to 1 tsp)
⅚ teaspoon ground nutmeg (or round to 1 tsp)
3 ⅓ teaspoons (1 tablespoon + ⅓ tsp) lemon zest
3 ⅓ eggs (use 3 large eggs + a bit more beaten egg or round to 4 eggs)
DF sour cream
DF butter spread
half df plain yogurt and half df milk (replaces traditional evaporated milk)
1 ⅔ tablespoons vanilla extract

1. Preheat the oven to 350 degrees F.
2. In a mixing bowl, use an electric mixer to combine the butter, granulated sugar, and brown sugar for about 2 minutes until creamy.
3. Add the egg, lemon zest, sour cream, yogurt/milk combo, and vanilla extract.
4. Mix until well blended to make the tea cake batter.
5. Sift together the remaining dry ingredients: flour, baking powder, salt, and nutmeg over a sheet of parchment paper large enough to fit your baking sheet.
6. Fold the parchment paper to pour the sifted flour mixture into the tea cake batter and then mix again.
7. Add the batter to a lightly floured surface and roll the dough to approx ¼ inch thickness. Utilize the extra cup of flour here to help with rolling because the dough is sticky.
8. Cut out the tea cakes with a 2 ½” up to 3″ biscuit cutter.
9. Place the rounds onto a parchment paper-lined baking sheet about one inch apart (do in batches if necessary)
10. Bake 5-6 minutes in the oven until just a light golden brown (they cook up quick so keep an eye on these)
11. Optionally, garnish with a sprinkle of lemon zest or serve with homemade jam

Join Burnt Ridge Nursery for a public farm and nursery tour, with founder Michael Dolan leading the way as he shares all about their 20 acres of organic fruit and nuts. He’ll show crop plants, including hazelnuts, chestnuts, figs, grapes, blueberries, kiwis, and more! Cultivation and propagation techniques will be discussed, as well as varieties that do well here in the Pacific Northwest. A fruit sample plate will be provided after the tour. Tickets must be purchased in advance. Visit their website at https://www.burntridgenursery.com/Special/products/165/ to learn more!

Farm Tour #1
Saturday, July 18th, 2026
10:00am-12:00pm or 1:30-3:30pm

Farm Tour #2
Saturday, September 12th, 2026
10:00am-12:00pm or 1:30-3:30pm

Announcing a new Round Up at the Register option!

Arbutus Folk School offers hands-on classes for youth and adults in fiber arts, ceramics, woodworking, and more in downtown Olympia. Every donation helps us enrich lives and build community through experiential learning in arts, craft, and culture.

Your support provides:

• Scholarships and reduced-cost classes and events
• Visiting artists and special programs
• Expanded classes, outreach, and artist residencies
• Studio supplies, tools, and equipment repair
• Improvements to our creative spaces

Learn more and register for classes at ArbutusFolkSchool.org.
Thank you for supporting arts, craft, and culture in Olympia!

Both stores will be closed on May 1st in honor of International Worker Day.

We are not currently accepting applications for either flex or collective staff positions.

Please check back in the future for employment opportunities.

Check out the new online DEI Resource Library under the “Community” tab under DEI.

Or click here to directly go to our Resource Library website: https://ofcresourcelibrary.my.canva.site

Our hope is that this library becomes a valuable tool for not only all Co-op staff but for our wider community as well.

This event has ended.

Event: “Healthy Boundaries, Healthy Life: Community Conversations with a Therapist”

Presenter: Scarlett Ekeroma, MA, LMFT, CMHP

Time: 11:00am – 12:30pm

Dates: Apr. 11, April.25, May 9, & May 23

Location: ASHHO Cultural Community Center, 5757 Littlerock Rd SW, Tumwater (across from Tumwater Costco)

Cost: Free, including lunch courtesy of ASHHO

In Conversation with Zach Be of Honeybird Apiary   By Monica Peabody, Staff member

I spoke with the appropriately named Zach Be of Honeybird Apiary over a cup of tea at his farm and apiary in Little Rock.

Zach: Yes. I’m exploring some new farms this year. At Helsing  Junction there is a lot of irrigated pasture around, so late in the season the bees there made a lot of clover honey, which I wasn’t  expecting at all. There are different perks from different places. Some are earlier, some are later.

Monica: We are very excited that you are a new vendor at the Co-op, providing delicious local honey. Tell me all about Honeybird Apiary.

Zach: I have about 100 hives now. I have 25 here and the rest at different local farms.

Monica: What’s the reason for having them in different places?

Zach: If you have too many in one place, they’re not as productive; the bees use up all the nectar and pollen resources. If you spread them out, you get more honey.

Monica: That makes sense, and you probably get different flavors as well.

Monica: How can you tell when it’s ready?

Zach: The bees cap it. They bring it in as nectar and evaporate the  water off it. When it’s honey, the sugar content is so high it won’t allow any microbial growth, so it can’t spoil. When it’s at that stage the bees put a thin wax capping over it to preserve it. When they start capping it you know it’s ripe and cured.

Monica: We have a couple of hives, and our bees have not yet survived a winter. Do you have good luck with survival?

Zach: Yes, I have good luck, a 90 – 100% survival rate over the last few years. I put a lot of work into it. I treat them for mites and make sure they have good queens and good food. They make more honey in subsequent years too; the first year they are just getting established. My goal is to get up to 150 hives next year.

Monica: I think yours is the most local honey we have at the Co-op.

Zach: I don’t know for sure, but my guess is that it’s the least commercial too. A lot of honeys are from big commercial beekeeping operations who mostly focus on pollination contracts as their income source and honey is a byproduct.

Monica: Pollination contracts?

Zach: Farmers pay beekeepers with a large number of hives to bring the hives to crops that need pollination. Almonds are a classic example, clover, meadow foam, alfalfa are others. There are huge conventional farms in Eastern Washington, Oregon and other parts of the country. My bees are on small organic farms around this area. I don’t use any antibiotics in my hives. A lot of commercial beekeepers treat prophylactically with antibiotics and they use really intense systemic miticides and strong synthetic chemicals. I don’t use any of those. I use organic acids; oxalic acid is the main one. It’s food grade and doesn’t absorb into the wax or honey and it’s easy on the bees. It takes a lot more work, because you have to treat multiple times at the right times. The chemical ones are a plastic strip coated in the chemical that you just put in the hive once and you’re done. I have to vaporize mine into the hive, so it’s more work.

Monica: Which farms do you have your hives on?

Zach: This past summer I had them at Piece by Piece, Wobbly Cart and Helsing Junction and they all want them back next year. I had some at Calliope Farm the summer before last and I’m going to bring them back next summer. Kingfisher Farm is just up the street from me so my bees definitely go there. I’m hoping to bring some new products to the Co-op next year. I’d love to offer fresh frozen or dehydrated pollen, honeycomb and propolis extract too. I’m hoping next year to have some more varieties. I want to take some bees out toward the coast in search of fireweed and knotweed honey. Knotweed honey is really good, it’s black like molasses and super tasty. Fireweed is on the opposite end of the spectrum, it’s lighter in flavor.

Monica: Tell me why people should eat local honey?

Zach: Supporting local businesses keeps money in our local economy.

Monica: Very important right now!

Zach: A lot of people talk about how local honey is good for allergies because there are bits of pollen and propolis and different parts of all the plants in the area in the honey, so you are giving yourself a homeopathic dose of those when you’re eating local honey. Our honey isn’t filtered; we just put it through a pretty coarse stainless steel screen. We don’t fine-filter out all the little bits, so there’s a lot of good medicine in there. Everything is from plants; the honey, the pollen, the propolis is all plant based so you’re getting exposure to all the local plants when you eat honey. Scale is important. We’re really focused on making good quality honey; that’s why we’re doing what we’re doing. Commercial beekeepers are not focused on that, it’s a really low priority for them. They are much less thoughtful about the chemicals that they use and the way they treat the bees. Often, they feed sugar syrup or corn syrup to the bees and then harvest honey not long afterwards. There are a lot of questionable practices that are not regulated at all with honey.

Monica: I guess you couldn’t certify honey as organic because you don’t know where the bees are going.

Zach: When you go to the Co-op, you see USDA certified organic honey. That’s a dead giveaway that honey is from another country because domestically we don’t have any organically certifying program for honey anywhere in the country. But the USDA does have reciprocity with other certifying agencies in other countries, so if you see USDA certified organic honey it means it’s from another country. As domestic honey producers that’s not a thing we can get
because there’s not a program for it.

Monica: That’s an important thing to tell our shoppers, because people are often looking for organic and may not know this.

Zach: Yes, and while this honey meets all the organic standards, the USDA can’t regulate all the land around where the bees go. And they can’t do that in other countries either, but because they have reciprocity with the certifying agencies from those countries, if that agency says it’s organic then the USDA agrees and stamps it organic. Brazil is a big producer of honey.

Monica: Another good reason to buy local honey is because it doesn’t have to travel great distances so it’s more ecological.

Zach: Totally, we shop at the Co-op all the time, so we just drop it off when we’re shopping.There’s not even a delivery; it carpools with us.

Monica: That’s why I love our local vendors. Our local farmers often do their shopping after bringing in their deliveries. I love to buy food from people I know!

To our wonderful Community,

The Olympia Food Co-op is aware of the nationwide call for a general strike and economic boycott taking place tomorrow.

Organizers nationwide are encouraging everyone to pause work and shopping as a way to draw attention to concerns about immigration enforcement practices and their impacts on workers, families, and communities.

Our staff are supported in making their own choices about how they observe the day, and we are working to ensure that everyone is treated with care, dignity, and respect regardless of how they participate.

The Co-op will remain open and operating at a minimal level and we encourage you NOT to shop tomorrow if at all possible.

We understand food is essential, and the Olympia Food Co-op offers a non-corporate option.

If you need essential items, we ask that you consider using cash when possible and avoiding large corporate or big-box retailers, in keeping with the strike’s goals of limiting corporate profit and economic concentration.

We encourage individuals and businesses to endorse the shutdown by signing up at https://nationalshutdown.org/home#endorse.

Beyond tomorrow, our cooperative is committed to continuing conversations and exploring meaningful, long-term ways we can support workers, immigrants, and community members impacted by these issues.

We appreciate our community’s thoughtfulness and solidarity as we navigate both the immediate moment and the work ahead.

In solidarity,

Olympia Food Co-op

by Sarika Igloi, Staff member,

In collaboration with Co-op members/grocers

Recently, I was able to attend the Provender Conference, a regional
gathering for northwest co-ops and vendors in the natural foods
industry. Through one of its educational opportunities, and spending
time at the Columbia River, I learned more about the Goldendale Energy
Storage Project, a proposed renewable energy megaproject, and it
generated so many questions. Is the use of artificial intelligence so
important to us that we would allow power companies to develop this
power project along the Columbia, illegally taking Yakama Nation Land?
The original name for this land is not Goldendale – these lower elevation
mountains and the sacred site proposed for development have been
called Pushpum, or “Mother of All Roots” since time immemorial. It is
an area of immeasurable beauty and importance to the Yakama Nation
Tribes, who, along with several environmental groups, have opposed
the project for many years. The specific site has been a Tribal food and
medicine gathering area, providing abundant resources for animals,
insects, birds & plants alike, as well as holding sacred importance for
ceremonies and fishing, and is the location of a historic village.

The development company (Rye Development) secured a key state
permit to move forward with plans on the 680 acres near Maryhill, WA
this year in February, despite the land being clearly part of 12 million
acres ceded by the federal government in the 1855 treaty. In addition,
the ongoing findings are that the development would destroy a site of
importance to both the Indigenous People who live there and the plants
and animals who rely on the land and water.

What can we do to align with Washington & Oregon Tribal members
who are our last line of defense to safeguard a declining original food
web? Here, in our state of Washington, Indigenous tribes continue to
harvest wild carrot, huckleberry, *wedaxac ( stsaql huckleberry picking
tah-HAShk), camas bulb kwetlal (kweh-THAL), and pine needles from
*c’apac, as a vegetable to be stored. I was deeply saddened to learn of
the mistreatment of Yakama Nation elders while harvesting wild carrot,
*sagaqac” in Twulshootseed, who are not unaccustomed to being
harassed by local law enforcement as they go to harvest. Tribal right to
harvest must be defended.

In 2025 the documentary film, “These Sacred Hills” from Jacob Bailey
& Chris Ward won best feature documentary in the World Culture Film
Festival in Los Angeles, California. This summer it was shown at the
Capitol Theater, along with a panel of speakers. The panel included the
filmmakers along with Elaine Harvey, activist and organizer and Jeremy
Takala of Rock Creek Band, Board Chair of the Yakama Nation. Perhaps
more viewings in a wider area of this documentary could help spread
the word of this issue further.

The major driver of Washington’s need for more energy in the future
(currently our state produces a surplus over basic need) is the expected
need from power-hungry data centers supporting AI technology. This
leads me to wonder, how do we use AI at the Co-op & what are those
impacts? How does this relate to wild foods? Do we really want to
compromise hundreds of acres of land supporting plants and animals for
a power plant? Do we again hold power generation above the lives and
treaty rights of Indigenous People? Could we be harnessing power for
electricity in completely different ways in the next quarter of a century?
I wonder, what can I do to improve our relationships with each other
and with our earth? I am left with more questions than answers.

Hopefully more of us now are asking, how can I support Project Pushpum?
How can we participate in reparations for our local Tribes? By supporting
the safeguarding of their land & food supply. By telling our legislators
to honor treaty rights. By educating ourselves about the truth of
Thanksgiving’s history and what it means for many tribes. We can support
Native-owned companies, products and artwork, throughout the year.
Columbiariverkeeper.org is a great resource as well as the Columbia River
Intertribal Fish Commission, or critfc.org where donations are accepted.
Collaboratively written by members/grocers at the Co-op, language
referenced tribal dictionary: puyalluptriballanguage.org

We appreciate your support!

Our Eastside store will be closing early at 8pm on Tuesday January 6th  for inventory. The Westside store will be open regular hours.

The Eastside Store is busting at the seams. Our operations are severely limited by our tight retail space, warehouse, and parking lot. The store is hard to shop and it’s challenging to keep the shelves adequately stocked. We’re considering expanding the Eastside store in order to make improvements such as more retail sales space, wider aisles, a service deli and hot bar, expanded dining area, and more bathrooms and parking, all in an ecologically sustainable facility.

We’ve been in our current location for over 30 years with very little remodeling or reconditioning. We’ve been putting off addressing the above needs for way too long and have reached a critical juncture for our operation.

The Board of Directors is seeking input from our membership on the direction that expansion of our Eastside store might take. We want to know what you think…

Take the survey!

Our Westside store will be closing early at 8pm on Wednesday 12/30 for inventory. The Eastside will be open regular hours.

We’ll have abbreviated hours coming up both for the holidays and in January.

• December 25th 9am – 5pm
• December 30th 8am – 8pm (inventory at Westside only) Eastside will be open regular hours which are 8am- 9pm
• January 1st 10am – 9 pm
• January 6th 8am – 8pm (Inventory at Eastside only) Westside will be open regular hours which are 8am-9pm

Yes we are open December 25th but with shorter hours (9am – 5pm)

We’re also open 1/1/26 from 10am- 9pm’

You really don’t want to miss this! It’s this coming week and is pay what up can! Sign up on the Co-op website under Co-op classes. Brought to you by three biking experts: Are you a fair-weather cyclist who is rainy season curious? Riding through our rainy season can keep you outside and moving, feeling the cool air, watching the changing colors and shifts in light. It’s a great way to slow down and appreciate what’s around us. In this class you will learn strategies for staying cozy, dry and safe through the wet season, discuss lower stress routes around town, how to use transit to fast forward your bike ride, and ways to keep your bike running smoothly through the season.

The winners of the 3 seats for the Board of Directors term January 2026-December 2028 are:

• Anch Bergeson
• Andie Giron 
• Christina Upshur

• Anch Bergeson 128 votes  (58 paper/65 online)
• Andie Giron  91 votes  (47 paper/44 online)
• Christina Upshur  65 votes (25 paper/40 online)
• Glenn Phillips  46 votes  (17 paper/29 online)
• Jill Saibel  15 votes  (8 paper/7 online)
• Laurie Weldner  53 votes  (22 paper/31 online)
• Riley Moody  10 votes  (6 paper/4 online)
• Sarah Glass  24 votes  (11 paper/13 online)
• *Shannon Chancellor  71 votes  (27 paper/44 online)
  *candidate withdrew 11/7/2025

Yes, both of our stores will be open on Thursday 11/27, but our hours will be shorter. We will only be open from 9-5. Thanks!

The staff collective would like to recognize the diversity in our community. If you have thoughts on our store hours we would love to here from you at customerservice@olympiafood.coop

Turkey info 2025

They will arrive on Friday November 21st.

• No pre-orders or special orders
• First come first serve
• Whole birds will range from 6-24 lbs

BOTH STORES:

( ABF=Anti-biotic free, free range)

Mary’s ABF Free Range: $4.99/lb No Antibiotics ever/Fed an Organic Vegetarian Diet/Fed— No Animal By- Products/No Added Hormones/No Preservatives/Gluten-Free/Gap Rated
Step 1

Mary’s Organic, Non-GMO: $5.99/lb
No Antibiotics ever/Fed an Organic Vegetarian Diet/Fed No Animal By-
Products/No Added Hormones/No Preservatives/Gluten-Free/Gap Rated
Step 2-Enriched Environment

EASTSIDE ONLY

LOCAL!!! Washington Farm Raised Turkeys! $10.99/lb
Palouse Farms Pasture Raised, Non-GMO, corn and soy-free, locally grown
grains and sunflower seeds: $10.99/lb

Diestel ABF Free Range: $5.49/lb
No Antibiotics ever/Fed an Organic Vegetarian Diet/Fed No Animal By-
Products/No Added Hormones/No Preservatives/Gluten-Free/Gap Rated
Step 1

Diestel Organic, Non-GMO, GAP STEP RATED: $6.69/lb
No Antibiotics ever/Non-GMO, Fed an Organic Vegetarian Diet/Fed No
Animal By-Products/No Added Hormones/No Preservatives/Gluten-
Free/Gap Step Rated

Diestel Organic, Pasture Raised, Regenified Certified: $7.49/lb
 Pasture Raised using Regenerative Practices No Antibiotics ever/Non-GMO,
Fed an Organic Vegetarian Diet/Fed No Animal By-Products/No Added
Hormones/No Preservatives/Gluten-Free/Gap Step Rated

Turkey parts (thighs, breasts & drumsticks) will not be available this year, as we don’t have a source for them.

Goose! ABF, 10-12 lb: $12.49/lb
Duck! ABF, 3.5-6 lb: $5.99/lb
Cornish Hens! Organic, $8.49/lb

In these trying times, we wanted to highlight some of the ways we offer food support to members of our community.

1. We offer a free “CAP” low income membership which also gives a 10% discount on purchases. To sign up come into either store or email customerservice@olympiafood.coop

2. We have a “Pay it forward” program which anyone in need can access for up to $20 a day, or whatever amount is currently in the fund if it is less than $20. The intent of the program is to give people in need easier access to food by using donated funds from others in the community to help cover their purchases. To use or donate to the program ask a cashier.

3. We have food bank collection boxes at the front of each store.

Here are some additional resources not related to our co-op:

• Thurston County Food Bank https://tcfb.org/services/locations/
• WA 211: wa211.org/resources/food or dial 2-1-1 (nearest pantry, hot meal, delivery).
• WSDA map: Access Food Near You
• Seniors – Meals on Wheels & Community Dining Info: southsoundseniors.org/nutrition/meals-on-wheels, Phone: 360-586-6181
• WIC (Women, Infants & Children): Benefits in WA are funded through mid-to-late November; check for updates and eligibility doh.wa.gov/you-and-your-family/wic
• School Meals: Reimbursements are continuing, and districts report no disruptions expected through December; families who may qualify for free or reduced-price meals can apply any time during the school year. Washington School Meals Application Finder

Join us Saturday November 8th from 11am- 2pm for our Annual Membership Meeting, hosted by the Ashho Cultural Center in Tumwater.

Featuring a speaker from the Deschutes Estuary Restoration Project.

Meeting Agenda:

Annual Membership Meeting— The International Year of Cooperatives

11:00 am Welcome – MC – ASSHO Announcement Jim Hutcheon
11:05 am Land Acknowledgement Sarika Igloi
11:08 am Local Vendors Welcome Jim Hutcheon

Blue Heron, Varadi Pretzels

11:15 am Board Report Jim Hutcheon

***

11:20 am Meet the Candidates (5 mins ea) 4 Board candidates
11:40 am Working Member Report Noraa Daniels
11:45 am    Community Sustaining Fund Keith Dublanica
Echo Morrigan
11:55 am Staff Report Mo Tobin
12:00 pm Finance Report Harry Levine
12:05 pm Meet the Candidates (5 mins ea) 5 Board candidates
12:30 pm Lunch is served
12:50 pm Keynote: Deschutes Estuary Restoration Project Shaina Thompson

WA Dept of Enterprise Services (incls. Q&A)

1:15 pm Expansion & Capital Campaign Update Redwood Naragon
1:35 pm    Table Discussions, Open Mic/Q&A
2:00 pm Closing Remarks Jim Hutcheon

Note: Many thanks to ASHHO, our speakers today (vendors, Shaina, Keith, Echo), and
all the working members and staff who helped to make this event possible.

The Olympia Food Co-op Pay-It-Forward Program is a fund that customers can donate money to or withdraw from at the registers. The intent of the program is to give people in need easier access to food, by using donated funds from others in the community to help cover their purchases.

The fund may be used to cover up to $20 per person per day, or whatever amount is currently in the fund if it less than $20. It can be accessed at either location.

How to use the Pay-It-Forward Fund:

1. Go to the checkout line or the customer service desk. Ask a worker if money is available in the Pay-It-Forward Fund. You cannot make a Pay-It-Forward purchase if there’s no money in the fund.
2. Collect your items. If there is enough money available, you may use up to $20 per person per day.
3. Go to the checkout like normal. Tell the cashier you’d like to make a Pay-It-Forward purchase, or hand them one of the blue pay it forward cards (available at the registers and customer service desk), Volunteer cashiers will need to call a staff member for assistance.
4. Using your own money to cover part of the total is encouraged, but not required. Thank you for helping us maintain this community resource.

Want to donate?

Ask a cashier! 100% of contributions directly support our community.

Alert, cheese recall!

Twin Sisters Creamery just voluntarily recalled Whatcom blue cheese due to E coli contamination. If you bought this recently don’t eat it and we’ll happily refund you!

We’re excited to have 9 candidates running for the 3 open seats on our Board of Directors.

Go here to learn about them and cast your votes!

Yakama Nation Farm. Where does your produce come from? By Maggie Jay, Staff member

The land of the Central River basin has belonged to the Yakama Nation since the beginning of time. About 4 years ago, Inaba Produce Farms changed hands to become Yakama Nation Farms. The purchase was the culmination of a century-plus partnership between Japanese immigrants and Indigenous people of the Yakama Nation, who rented affordable land to them when they were barred from buying or leasing it elsewhere.

The Yakama Nation Farm is fully tribally-owned now by the Yakama Nation. When the Inaba family decided to retire and sell the business, continuing their partnership with the Yakama Nation was the option that seemed right. Generations of successful farming practices and development of packing, shipping, cold storage facilities and skilled workers help ensure food sovereignty for the tribe.

The farming practices used by the Yakama Nation result in vibrant soil that will continue to produce quality produce for years and years. Inaba Produce Farms, now Yakama Nation Farms can be found on our produce shelves! Yakima Nation Farms now produces asparagus, bell pepper, cantaloupe, corn, watermelon, grapes, onions, squash and more. Historically our Produce Department has been able to source winter squash, melons, cukes, zukes, and some asparagus from their farm.

So when you buy produce from the Olympia Food Co-op, you may also be buying “produce” with Indigenous roots and a vision for the future; owned and operated by the Confederated Tribes and Bands of the Yakama Nation.” (Yakama Nation Farms)

Visit ynfarms.com to learn more and to schedule a visit to their farm!

2nd Quarter 2025 Finance Report By Jill Lieseke, Staff Member

Although you may not want to admit it, you can feel it in the air. Summer is ending, and along with that the second quarter finances are closed and ready for your review. Both locations are still showing strong sales. Our local producers and farmers did not disappoint this past season and I hope you were able to get some yummy locally grown and produced goods. There will be plenty more going into Autumn.

For your review is a condensed version of the Co-op’s Combined East/West Year to Date (YTD) 2nd Quarter 2025 Budget Report. This report shows our 2025 ‘Actual’ numbers compared to our ‘Budgeted’ numbers and the variance between the two. The Co-op buys products, called Cost of Goods Sold (COGS), and we sell these products (SALES). When COGS are subtracted from sales, this equals ‘Gross Sales Revenue.’ This is how much money was made from sales, less the cost of the products that we sold.

Comparing our budgeted figures to our actual sales, we achieved more than projected–about $300,000 more. Since sales are over budget, then naturally, COGS are also over budget, resulting in a ‘Total Gross Sales Revenue’ of over $4.3 million. Compared to the budget, this is almost $150,000 more than what was projected at this point in the year. The ‘Other Revenue’ line is coming in at almost $46,000 over the budgeted amount, resulting in approximately $188,000 more than what was budgeted for ‘Total Net Revenue.’

‘Expenses’ on this report are consolidated into four categories. When these ‘Expenses’ are subtracted from ‘Revenue,’ which is the money that was made from selling products, then we find ‘Total Net Income/Loss’. Our expenses are just a little more than $27,000 over what we budgeted, resulting in a ‘Net Income’ of almost $195,500. This figure is a little more than $160,000 over what was budgeted for at the end of this 2nd quarter.

These strong sales could not have happened without YOU, our community members. We appreciate every one of you that makes up the fabric of this amazing group of Co-op members. You are all part of creating a sustainable and long-lived community hub that provides good food. Be proud!

Questions? Comments? Email the Finance Committee at jill@olympiafood.coop

October 11th & 12th!

What is Sorghum?

Sorghum is an African indigenous cereal grain which holds rich food tradition for Black and Brown communities across the world.

Inspired by Haki’s founding members roots in Kenya, for the last three years, we have been learning how to acclimate and grow sweet sorghum (called Muhia in our mother tongue) at our collective farm in rural Thurston County. The planting, harvest, and processing of sorghum is a communal tradition passed down through the generations.

Sorghum produces its high nutritional value as a milled grain, and its unique sugar -filled stalks, which we press and boil into sorghum molasses. We invite you to be a part of the process by participating in the early fall harvest and processing of our Sorghum/Muhia crop!

Live Music

The communal stewardship of sorghum crops has historically been infused with art and music. Bands for the event include the music projects of Sorghum growers and volunteers who have tended the crop as well as beloved artists across the South Sound!

• Trust Fall
• Montgomery Brown & the Cowboy Apocalypse
• The Beehees
• Siempre Bruja
• Sunflower Season
• Mazigazi
• Yarrow
• More artists to be announced!

Camping Out

Purchase a $10 tent spot with your weekend pass to campout on the farm! Campers are welcome to bring additional food items and tents to make your stay on the property comfortable.

Amenities include

• Access to the Black River
• Port-a-potties
• Hand washing station
• On site trash and recycling
• Tea/coffee station
• Charging station

More details logistics on camping will be provided upon checkout. Questions about camping? send us an email at haki@hakifarmers.org.

Come celebrate the year of cooperatives with us at our 48th Annual Membership Meeting on Saturday November 8th from 11am-2pm. Hosted by the Asho Cultural Center in Tumwater, 5757 Littlerock Rd SW.

Join us for a delicious lunch and hot beverage! Plus hear about:

• How cooperatives build community
• Co-op business updates
• Elections and Board candidates information

Featuring a speaker from the Deschutes Estuary Restoration Project

Thanks to everyone who came out to The Harvest Party last Sunday at our Westside Co-op to celebrate local farmers and a shout out to the staff organizers Maggie, Mat, Chris & Opal for a job well done!

We had a great turn out, musical performances by bands that included staff members Corey, Olivia, Ange and Monica, zucchini races, food and… fun!

*Photo by Kendra Hemlock.

Our fabulous working member Ana Brinson will be teaching this great class on Friday and there’s still room!

Stone Fruit Shrub

Rosh Hashana, the Jewish New Year, also marks the beginning of a ten day period, ending with Yom Kippur, where Jewish tradition calls for deep self-reflection within ourselves and the communities we belong to. –By Adina Burstein, Staff member

Many Jewish communities use traditional foods, imbued with symbolism, as a catalyst for these introspective conversations. The tradition can be dated back to 3rd century Babylon (present day Iraq), when a Talmudic Rabbi encouraged the community to eat foods that grew in abundance to symbolize the abundance they hoped for in the new year. The ritual grew from there to include foods with Aramaic names that could be used as puns representing other desires for the coming year. This ritual, the foods chosen, and the meanings associated have shifted and changed with the diasporic communities that keep the tradition alive. Yehi Ratzones is a Sephardic tradition that takes these symbolic foods and turns them into a seder. Similar to Passover seders (where there are a lot of foods, but each one needs to be talked about at length before you can eat it), this tradition takes each food, one by one, and uses it to set an intention for the new year. While Judaism is generally considered a closed practice, eating, reflecting on our food, and creating meaning out of that, is uniquely human and deeply grounding.

This year, as I gather fruits and vegetables for my Rosh Hashana, I am thinking about the danger farmworkers in America are facing at the hands of ICE, how nothing we eat is removed from the political. As I feel gratitude for the abundance that I have access to I am also filled with grief for the people of Palestine and Sudan who are struggling to survive under famines that are politically motivated and artificially imposed. While it is easy to feel overwhelmed by the scale of injustice in our world, many Rosh Hashanah foods are chosen to reaffirm the power each of us has to make change in the world. The foods shared here, as well as their symbolism, are incomplete. Their purpose is not to tell us what to hope for, but to ask ourselves what the world needs and what the current moment requires of us.

• Black-Eyed Pea rubiya in Aramaic, shares its root with the word rebah, meaning increase. This food is a classic in the new year celebrations of many cultures, and Jewish tradition asks us to identify what we hope will be fruitful and abundant in our lives this year.
• Carrot gezer in Aramaic, shares its root with the word g’zar, meaning decree. What laws or decrees have been made that don’t serve justice and we hope are nullified in the next year?
• Beet selek in Aramaic, shares its root with the word salak, meaning to remove. What blocks the path ahead and how can it be removed? Is there a person you wish would just “beet it”?
• Date tamar in Aramaic, shares its root with tam, meaning to end. Many people eat dates in the hope that there will be an end to all wars, violence, and oppression. What systems in the world and patterns within ourselves need to come to an end to bring this about?
• “New Fruit” can mean a fruit you have never eaten before or a fruit that you have not eaten yet this year. This food symbolizes new possibilities and is a reminder that, as long as we’re alive, we are able to experience new things.
• Apples Dipped in Honey or Sugar symbolize the sweet new year we want to have. What does sweetness look like to you?

Honorable mentions go to round challahs (with or without raisins), fish (heads and/or whole), pomegranates leeks, and gourds–all staples at Rosh Hashanahs around the world, each imbued with layers of meaning: sometimes serious, sometimes silly, and continually growing.

Whether it’s for Rosh Hashanah or your next meal, what foods will you eat and what will they mean to you?

We still have room in the learn to make Injera class tonigh by Jay Ryan!

Register here 

We have a very important announcement related to running for the board of directors:

If you submitted your application before September 2nd, you may need to reapply due to a technical issue on our end. We are very sorry for any inconvenience. Please email us at boardapplication@olympiafood.coop to make sure we received your application.

The Board of Directors meets the third Thursday of every month. Meetings start at 6:00 pm, and take place at the Co-op’s downtown office at 610 Columbia St SW as well as by zoom.  All Olympia Food Co-op members are welcome to attend and each agenda includes open time for member comments. Comments to the Board can also be emailed to ofcboard@olympiafood.coop

zoom link to attend virtually

Asphalting work’s happening on Landsdale Road this week! Yes, we are open and apologies in advance for any inconvenience. From what we understand this work will be completed by August 22nd. Thank you for your patience!

What’s the sound I hear… an Eastside Store improvement project? — By Fern Moore, Staff Member

For the last several years, our Eastside store has been enjoying significant growth. While it’s so wonderful to see more and more customers choosing the Co-op as a place to get their food, we know that the increase in customers is creating more challenges for you and our staff. Shopping aisles are getting crammed, parking is becoming a challenge, bathrooms are limited and our product offerings could be much more if we had more retail space. In addition to serious space limitations, we are in real need of upgrades to the existing facility. The Eastside Store is quite energy inefficient, and we know it’s getting kind of funky…

What Would An Improved Eastside Look Like?
To better serve our growing membership base, we need more retail space with abundant displays of our local, organic produce and all the products currently on sale. Imagine the
checkout area being spacious and easy to move around in! And how about parking at the Eastside that is easily navigable and well signed, new and larger bathrooms, a more eco-
friendly facility, and a more aesthetically-pleasing storefront!

Are There Any New Features That Might Result From This Project?
Some ideas we’ve heard from members and staff include a full-service deli, more dining space, espresso bar, and more bulk items. Solar panel arrays, a battery back-up system, all electric HVAC, and a better insulated store would all lead to a more eco-friendly experience for Co-op members. In the coming months, the Co-op Board will be reaching out to our members to hear from you about what changes might be most important to you so that we can align project store improvements with the priorities of our membership.

Will This Happen Tomorrow?
The simple answer is no. Given the property size we have, there are many factors to consider and we are currently working with consultants to analyze the various options including expanding and improving our current store, rebuilding the store on our current property, or relocating to another property. We know we need to make changes and it will take time for this process to unfold. In the meantime, thank you for your patience and we look forward to updating you on this exciting endeavor!

Please feel free to contact expansion@olympiafood.coop with any
questions or comments. Thanks!

Our new round up at the registers is for the Olympia Film Society– presenting film, music, and art in the historic Capitol Theater.

Find out more at: https://olympiafilmsociety.org/

The Olympia Film Society (OFS) was formed in 1980 as a nonprofit 501(c)(3).   OFS began leasing the Capitol Theater in 1990 and purchased the Capitol Theater in 2010. The 762-seat theater, built in 1924 and an Olympia landmark, has been in continuous use as a theater. In the minds of many patrons, the Capitol Theater is an inextricable part of OFS’ identity.

MISSION
To present film, music, and art that engages our community, encourages volunteerism and ensures preservation of the Capitol Theater.

We’re now accepting applications to run for our Board of Directors! We will be accepting applications through September 15th and elections will run October 15th- November 15th.

To learn more visit our run for the board page.

We now have black chickpeas at both stores!

Since hummus is such a perfect summery food, we wanted to share a recipe for black hummus. A wonderful way to eat lots of fresh veggies and isn’t it gorgeous, too? Please try it out and let us know your thoughts! Black chickpea hummus

The Cornucopia Institute shares information about who owns organic food companies and we’re passing it on for educational purposes.

Who owns organic? >

It’s hot out there! Otter Pop here knows what to do… Do you?

We stand by him and also recommend watermelon! Really any old way, but if you need some help ideas-wise, here’s a super easy recipe for you to turn that beautiful organic watermelon into a delicious no sugar watermelon sorbet. Thanks to staff member John for sharing this adorable image of his dog with us. What inspiration!

Quick & Easy Watermelon Sorbet

Ingredients

• 1 watermelon (the ratios are not exact and you can decide how big)
• Lime juice (for a small watermelon plan to use maybe 1/2 to 1 lime’s worth of juice)
• Optional: a few leaves of fresh basil

Preparation

1. Before you begin, you’ll need to prepare the watermelon by freezing it. Just cut it into cubes and freeze, preferably overnight but a few hours might also do the trick. While you could just pop a the bowl of watermelon chunks into the freezer, they may freeze into a block. To make it easier, either separate them periodically throughout the freezing process or freeze them in a single layer on a tray.
2. Once your watermelon is frozen, the rest is easy peasy! Add the watermelon chunks to the bowl of a food processor, and add a little bit of lime juice. Add juice only 1 tsp at a time. Begin to process the watermelon with the lime, checking on the texture as you go.
3. To get the texture smooth and correct it’s best to add the liquid just little by little.  You may not need any liquid to get the right texture, actually, but the addition of a liquid does help the process go more smoothly and can also help improve the final texture of the sorbet. Also the lime is a lovely compliment.
4. If the mixture is dry, add some more lime juice and continue to process it. The lime juice will also add a mild acidity that balances the sweetness of the watermelon. So, periodically tasting the sorbet as you make it will help you determine if you want to add more juice at any given point. You can also add a touch of water instead if you’re on the edge of too tart.

For a fun flavor twist try adding a fresh basil leaf or two at the beginning… It adds a unique and refreshing touch!

  Our board meets tomorrow at 6 pm at our downtown office. For more info and meeting agenda check out our board of directors page. 

Have you noticed our new and improved website? We are so happy to finally share it with you after many months of work! It features local talent and was built by Olympia web developer Mandy Himel of Brighter Colors. It also features an array of beautiful food art by Isabelle O’Connor and a few pieces by a second talented local artist named Aaron Zonka.

In keeping with our vision of supporting our own community wherever possible we opted for hyper local relationships. All of these folks are members of our own co-op and we couldn’t be happier with the results of choosing to collaborate with and invest in our own community!

What do you think about the new flow and look? We’d love to hear from you at: website@olympiafood.coop

Isabelle O’Connor is an artist and printmaker based in Olympia, Washington. She works in pen and ink, watercolor, and traditional relief printmaking to create imagery rooted in place, memory, and personal mythology.

With a focus on slow, tactile processes, Isabelle’s work explores the everyday as sacred. She creates custom illustrations and prints for small businesses and personal commissions. Isabelle also works as a tattoo artist.

You can find more of her work at isabelleoconnor.com and on Instagram @sensitive.chaos.tattoo.

Aaron is an Artist, illustrator and cartoonist whose personal work centers on exploration and moments of discovery. He’s been in love with drawing—and the worlds it can unlock—since childhood and he tries to bring that spirit into everything he creates.

Artist statement: At its core, my work is about the simple, undeniable love of drawing. It’s where I feel the most present, the most engaged, and the most at home in my own mind. The act of creating—whether through drawing or painting—is both a process of discovery and a form of self-soothing, a way to focus my thoughts and find meaning in the moment.

I often take a meandering path in my work, following ideas as they unfold, embracing the unexpected. Creativity, to me, is more than just a practice, it’s a way of navigating the world. It gives me purpose, clarity, and a way to make sense of the intangible. More than anything, I create because I love it, and because it continues to teach me, challenge me, and keep me curious

Website: aaronzonka.com

Instagram: @aaonzonka    –    Facebook: @azonka

We’ll be closing one hour early at 8pm for inventory on Monday June 30th at the Eastside and Wednesday June 2nd at the Westside. Thanks for your understanding!

Our June meeting for the Board of Directors is cancelled. The board will meet again July 17th

Dearest Co-op Shoppers,
We want to let you know about a temporary disruption affecting our product availability.
On June 7th, UNFI our primary distributor, experienced a cybersecurity incident that has created a nationwide outage. This has impacted their ability to make deliveries to our stores, as well as stores nationwide.

As a result you may notice that our shelves are a bit scarce.We’re actively working to source
products through alternate and local distributors. We hope that UNFI will resume deliveries
soon, though we do not when service will resume and when supply levels will stabilize. We
expect it to take a few weeks to return to normal. Our Produce department is fully stocked and
not affected by the outage.

To help insure that everyone in the community has access to essential items:
We kindly are asking shoppers to avoid over purchasing during this time. We are
asking shoppers to limit their purchases to no more than two of any single item.

This does not include Produce purchases.
We are not taking special orders or case orders for UNFI products until July 1st.
We are not holding products for shoppers at this time.
We appreciate your cooperation, patience and understanding as we navigate this incredible
challenge together as a community. We will continue to keep you informed with any updates.
We thank you for your continued support of the Co-op.

In Collective Cooperation,

Olympia Food Co-op

Our summer class schedule is live!

Check it out by clicking here.

Currently and into this upcoming week we may have lower than usual stock on our shelves in many departments due to a major distributor issue. We’re so sorry for the inconvenience and will do our best to supplement missing items through other distributors!

This shortage is also affecting Fred Meyer, Safeway and Whole Foods.

Our summer classes are live and we have an amazing line up. Take a look here and don’t hesitate to sign up as they fill up quickly. 

Come check them out!

We’re excited to share that your curbside shopping experience will improve in 2 important ways starting Friday May 2nd.

1. You can pick up your order anytime during open hours after you receive the text or email message saying “Your order is ready for pick up”. No more time slots to choose from!
2. When you come to get it, you will still go to the large warehouse door on the South side of the store. However, instead of honking, you will call that store at (360) 956-3870 and a staff person will come out and assist you.

You will still need to place your order by 4pm for a guaranteed pick up anytime after 11am the following day, however, in many cases it will be ready for you in the evening of the same day you placed your order!

For more information on our curbside program click here.

We will be closed on Thursday May 1st. Each year both our locations close on May day in solidarity with workers everywhere.

May Day, how we Got the 8-Hour Workday

The only day the Olympia Food Co-op is currently closed is May 1st. We close to celebrate May
Day, also known as Labour Day or International Workers’ Day.

The Industrial Revolution brought the rise to the factory system, but left out the thought of
safety and employee rights. Blue collar workers began fighting for their rights for equitable
working conditions as a response to the unreasonable demands being put on them day in and
day out.

Starting at the end of April 1886 in Australia, the movement for an 8-hour workday picked up
momentum. By May 1 st , over 300,000 workers had walked out of their jobs.
Days later, the fight for equitable working conditions became violent. It wasn’t until 1868
though, that the 8-hour work week was finally realized. The downside to this movement?
Unions became more docile as a result and Anarchists started being seen by the public in a
dimmed light.

Marches, parades, speeches, picnics and simply enjoying a day off are common ways people
from over 66 countries celebrate May Day today.
We hope you enjoy your May Day this year and take a moment to rest and revel in your
accomplishments! See you again on May 2nd .

We will be closed on Thursday May 1st. Each year both our locations close on May day in solidarity with workers everywhere.

Join ASHHO and the Olympia Food Co-op on March 22nd for a transformative experience with Dr. Bre! Discover accessible, meaningful ways to prioritize your mental health.

Spring is in the air, we’ve got seed potatoes available at both stores.

Spring classes are live and filling fast. Take a look.

New to the east side bulk section, whole Bird’s Eye and Chipotle peppers.

The deli made chocolate covered strawberries!

Brand new locally made locally printed embroidered Heron tea towels at the Westside!

Both stores will be open December 25th from 9am- 5pm.

Both stores will be open shorter hours. Come see us between 10am – 9 pm.

We’ll have turkeys available at both stores.

• They’ll definitely be available on November 22nd, possibly even on the 21st.
• They’ll be available in a variety of sizes and will be first come first serve.  Sorry, no pre-orders or holds.

ONLY WHOLE BIRDS ARE AVAILABLE & THEY RANGE FROM 8-24 LBS

Both stores:

Mary’s ABF Free Range: $4.99/lb   *No antibiotics ever, fed organic vegetarian diet, fed no animal byproducts, no added hormones, no preservatives, gluten free, gap rated step 5 animal centered More info

Mary’s organic (&non gmo): $5.99/lb  *No antibiotics ever, fed an organic vegetarian diet, fed no animal byproducts, no added hormones, no preservatives, gluten free, gap system rated step 2- enriched environment More info

Eastside store only:

Mary’s Heritage Breed: $7.99/lb  *No antibiotics ever, fed an organic vegetarian diet, fed no animal byproducts, no added hormones, no preservatives, gluten free, gap system rated step 5 – animal centered More info

Diestel ABF Free Range: $5.29/lb  *No antibiotics ever, fed an organic vegetarian diet, fed no animal byproducts, no added hormones, no preservatives, gluten free, gap rated step 1More info

OUT OF STOCK! –> Diestel Organic, non gmo, gap step rated: $6.49/lb  *No antibiotics ever, non gmo, fed an organic vegetarian diet, fed no animal byproducts, no added hormones, no preservatives, gluten free, gap step rated More info

 Diestel, pasture raised, regenified, certified $7.29  * pasture raised using regenerative practices no antibiotics ever, non gmo, fed an organic vegetarian diet, fed no animal byproducts, no added hormones, no preservatives, gluten free, gap step rated More info

Our stores will be open Thursday November 28th from 9am-5pm. The staff collective would like to recognize the diversity within our community. If you have thoughts about our store hours we would love to hear from you at customerservice@olympiafood.coop

Thanks to everyone who came to our annual mtg and thanks to everyone who voted. Election results are:

Federica Faggioli – 92 + 117 = 209

Dave Toler – 77 + 81 = 158

Bob Marsalli – 51 + 57 = 108

Riley Moody – 39 + 43 = 82

There are indoor plants for sale at both stores!

2024 Election Results 

Federica Faggioli – 92 + 117 = 209 

Dave Toler – 77 + 81 = 158

Bob Marsalli – 51 + 57 = 108

Riley Moody – 39  + 43 = 82

Welcome new board members!

Thank you shoppers for rounding up!

We raised $4,079.61 for meals at Unity Commons.

Hello members! It’s time to cast your votes for our board of directors. Elections run until Nov. 15th.

October is national co-op month! Here at the Olympia Food Co-op we’re proud to have been a member owned and collectively managed co-op for 47 years. Thank you!

Organic Certification Cost Share is at Risk

The 2018 Farm Bill expired on September 30, 2023. Rather than passing a new Farm Bill in 2023, Congress extended the Farm Bill for one year. But that Farm Bill extension is also expired now!  Without Congressional action, core organic programs including the Organic Certification Cost Share Program will expire, leaving thousands of organic farmers with a huge net increase in their annual certification costs. The Organic Certification Cost Share Program will disappear in 2025 unless Congress passes a five-year Farm Bill with funding or includes sufficient funding in a stopgap bill this fall! Visit the National Organic Coalition website to take action or learn more.

The deli made a hot sauce! It’s made from all locally farmed peppers, including Italian sweet peppers from Rising River Farm so it’s mild and sweet with just a little kick. It will be available on the salad bar and will be in next week’s house-made breakfast burritos!

At the Westside:

Skull cookies on sale as well as pumpkin spice spread (delicious on pancakes)!

The deli made a fun Pumpkin Mochi Cake!

Screenshot

Please join us for our 47th Annual Membership meeting. There will be lunch, hot drinks and lots of co-op news and updates! Saturday November 9th from 11am- 2pm at the Olympia Center, 222 Columbia St NW, Olympia WA 98501

Gluten Free Tiramisu Brownies

Baked in our deli!

There a few more days to apply to run for our board. The application is just a few easy questions…

Click here to apply or for more information.

Autumn classes are up on our website. Take a look, get your tickets, they fill quickly… Fall classes

Want to help the Co-op’s expansion vision become an affordable reality? We are seeking 3 Co-op members to join our newly formed Capital Campaign Committee to participate in our fundraising efforts. If interested, please email: capitalcampaigncommittee@olympiafood.coop