Olympia Food Co-op stores are still requiring approved face coverings for all shoppers, workers, and vendors.

As a business serving thousands of people per week, in crowded indoor spaces, proper masking is essential in protecting all members of our community, many of whom are not yet fully vaccinated.

Following the CDC’s recent recommendation for vaccinated people, the Co-op is watching for updates and guidance from state and local health agencies. We will immediately communicate any changes to our current policies.

Our Online Order for Pickup service continues to be available to those who need it at www.olympiafood.coop.

We value your support and your feedback: contact us at customerservice@olympiafood.coop.

Starting April 30th, both Co-op locations will remain open from 9am until 9pm for your convenience!

As the Co-op closes on May 1 for International Workers’ Day, we invite you to learn about and celebrate the working class roots of this holiday. What started as a three-day general strike in support of the eight-hour workday on May 1, 1886, eventually led to the police opening fire on the striking workers on May 3. The firing and resulting death of up to eight workers led to another rally on May 4. A bomb was thrown in this rally, and eight anarchists were eventually imprisoned in retribution. The protesters were tried and convicted for murder although the prosecution conceded that none of the eight threw the bomb. It became apparent that the anarchists were incarcerated for their ideas and for being militant labor organizers. Two received life in prison, one received 15 years behind bars, four were executed, and one killed himself in the days leading up to his execution.

While this day reminds us of the continuous struggles working class people and families face around the world against capitalism, it also reminds us these struggles intersect with the ongoing struggles for the liberation of people oppressed based on race, sex, gender identity, ability, age, immigration status, sexual preference, ethnicity and religion.

Below are resources we would like to share for this May Day.

For our Inventory needs:

• April 1st – Thursday – The Westside Store & Garden closes at 6pm
• April 3rd – Saturday – The Eastside Store closes at 7pm

Thank you!

Date: 12/16/2020

To Our Members & Community,

In the interest of transparency, we wanted to inform you that last night, Tuesday December 15, we learned that one of our employees tested positive for the novel coronavirus (COVID-19).

Upon learning of the result, we followed protocols established under the Safe Start WA plan with guidance from the Thurston County Department of Health.  This employee was working on the retail floor at our Eastside store; they last worked at the Eastside store on Tuesday, December 8. They fell ill later in the evening on December 8, immediately self-quarantined at home as recommended by their healthcare professional, and has not visited a Co-op location since. To our knowledge, the employee never exhibited symptoms while at work.

The Olympia Food Co-op has identified all staff and working members who may have been in close contact with the affected person and is supporting workers as they self-monitor. Our Co-op has a generous sick and vacation policy, and we are working with staff members on a case-by-case basis to ensure they have the support they need and quarantine as appropriate. We ask that any worker exhibiting symptoms of respiratory illness or fever stay home, contact our Personnel department, and notify their physician.  We are following the recommendations for critical infrastructure employees for quarantine guidelines.

We have implemented rigorous daily cleaning practices throughout our store.  Since March, each work area has maintained a regular sanitation rotation, cleaning all common touch areas in all parts of the stores. We work to maintain increased fresh air ventilation by leaving doors and windows open whenever possible.  After hours, we pay extra attention to all common touch areas, shopping carts, bathrooms, offices, electronics and floors.
Furthermore:

• All workers are pre-screened for temperature and symptoms daily before work
• All workers self-monitor throughout the day and go home if symptoms develop
• All workers are required to wear approved face coverings at all times in the presence of others and to enforce face coverings requirements with our shoppers
• Everyone in our stores is asked to maintain 6-foot physical distancing from others whenever possible and to stay behind plastic barriers at our registers
• All common areas such as offices, bathrooms, and shared electronic equipment are sanitized and cleaned routinely throughout every day.
• We have created outdoor break spaces at each store to reduce potential worker exposure

To learn more about the steps we are taking to address Covid-19, please visit our webpage about our covid 19 updates: www.olympiafood.coop/contact-us/news/covid-19-updates/.

If you have any further questions, please contact us at customerservice@olympiafood.coop.

Thank you! We appreciate your support.

FAQ

Q: I was in the store during the time an employee who tested positive for Covid-19 worked. Should I quarantine?

A: According to the CDC:
https://www.cdc.gov/coronavirus/2019-ncov/if-you-are-sick/quarantine.html

” Who Needs To Quarantine
What counts as close contact?

You were within 6 feet of someone who has COVID-19 for a total of 15 minutes or more
You provided care at home to someone who is sick with COVID-19
You had direct physical contact with the person (hugged or kissed them)
You shared eating or drinking utensils
They sneezed, coughed, or somehow got respiratory droplets on you “

While we believe that it is highly unlikely that you were within 6 ft of the employee for a total of 15 minutes or more, we recommend that you talk to your healthcare providers and follow their guidance.

Q: Are you alerting employees of their potential exposure?

A: Yes. We are following all CDC and Washington Department of Health guidelines. We alerted all workers, including our working members, of potential exposure as well as encouraged them to talk to their healthcare providers and take any appropriate next steps.

Q: Do employees get Covid testing?

A: We encourage employees to follow the recommendations of their healthcare providers and get testing as necessary. Our benefits include paid sick leave as well as free Covid testing.

Q: What are you doing to maintain 6ft distancing?

A: We do our best to encourage 6ft distancing by having signage and limiting customer count. We acknowledge that some crowding may be unavoidable. Because of this we also offer our curbside program. For more information please see our website.
https://olympiafood.coop/contact-us/order-for-pickup/

Q: How do employees maintain appropriate Covid safety practices in offices and break rooms?

A: We encourage all workers to eat in their cars if able. In order to accommodate workers without cars we also have designated areas where a single individual may eat and break.

We limit staff in work spaces, have plastic curtain barriers between workstations, leave windows and doors open for ventilation, as well as require the wearing of approved face coverings.

Q: Are you still offering the curbside program?

A: Yes. We are currently offering the curbside program at the Eastside location. Please see our website for more details.
https://olympiafood.coop/contact-us/order-for-pickup/

The Election Committee met on the night of November 15th to verify the votes.

Here are the results:

Joanne   87 Online + 10 Paper = 97

Jayana    79 Online + 10 Paper= 89

Adam     60 Online + 9 Paper = 69          (candidate dropped out of running Nov 6)

Congratulations to Joanne and  Jayana! 

Joanne McCaughan

Jayana Marshall

The 43rd Annual Meeting of the Membership of Olympia Food Co-op: “Inspiring a Just Future” 

Our first virtual Membership Meeting was held Sat., Nov. 7th, 2020 from 11 am to 2 pm via Zoom! Apologies for the technical difficulties that prevented the meeting link from appearing on the website at 10:30 am as promised. We have resolved the issue for next time.
Watch the full meeting video embedded here, and read the meeting report from Director Joanne McCaughan, below the agenda.

https://youtu.be/vZbAn5RAC3s

[Keynote, Ellany Kayce)

AGENDA
Land Acknowledgement Ellany Kayce
Agenda Review  Jim Hutcheon, Board President
Board Report Jim Hutcheon
Community Sustaining Fund Report Desdra Dawning, Community Sustaining Fund
Finance Report with Q&A Corey Mayer, Finance Manager
Eastside Kitchen Remodel Bradley Naragon
Beer & Wine Report Grace Cox, Merchandising Coordination Action Team
Meet Your Board Candidates: Jayana Marshall & Joanne McCaughan
Environmental Justice Allison Sykes, Ecological Planning Committee
Keynote Presentation Ellany Kayce, Board Chair, Nakani Native Program
Staff Report and COVID-19 Update Nichelle Buckingham, Personnel Coordinator
Break Out Sessions
A.) Inspiring A Just Future Ellany Kayce, Board Chair, Nakani Native Program
B.) Co-op History Harry Levine, Finance Team
C.) How To Become a Working Member Alejandro Rugarcia, Working Member Team
D.) Supporting Local Farms and Producers Cristina Rodriguez, Board Member
E.) How To Join A Board Committee Joanne McCaughan, Board Member
F.) Co-op Development Fred Medlicott, Board Member
Outcomes & Group Discussion Jim Hutcheon
Farewell Jim Hutcheon

A warm thank you to Pacific Stage and Divas Interpretation Services Inc.
Brought to you by the Member Relations Committee of the Board of Directors of the Olympia Food Co-op, a Washington Not-For-Profit Corporation.

Report on the 43rd Annual Meeting of the Membership of Olympia Food Co-op

By Director Joanne McCaughan 

On November 7, 2020, we hosted our 43 rd Annual (first ever virtual) Olympia Food Co-op Membership Meeting, themed: Inspiring a Just Future. This event, which many of our members look forward to each fall, is an opportunity for dialogue between the Board, the Membership, and the Staff on various issues. The Member Relations Committee of the Board is charged with developing the plans for the meeting each year, with every detail being carefully considered: from program focus; to menu items; to music, to speeches from Board Candidates. This year, due to the continued pandemic and restrictions on public gatherings, the need for social distancing and other protective measures, the Board determined it would be wise to hold the meeting virtually.

Recently, many of us have become very proficient with on-line meetings; nearly all of the 2020 Board and their committee meetings have been virtual, but this was our first opportunity to invite members, in large numbers, to the table. Thank you to all who took the time to participate, we appreciate your continued support and want to hear your feedback on the experience.

Welcome Members!
To open the meeting, we were honored to have our keynote speaker, Ellany Kayce Nakani Native Program, present a welcoming ceremony including drumming and a Land Acknowledgement. The meeting agenda followed the usual pattern of annual meetings, with reports from the Board and the Staff and opportunities for member interaction.

Board President, Jim Hutcheon read the Co-op Mission Statement, thanked the Staff and Working Members for their efforts, and spoke to the social justice concerns we are all experiencing in different ways. He explained that ideas and plans for a capital campaign to fund Co-op expansion projects have been put on hold for the time being, as we are focused now on the response to the coronavirus and it’s impacts on our community and operations.

Community Sustaining Fund
Next, we heard from Desdra Dawning, our former Board Member and continued Working Member, who presented a report on the Community Sustaining Fund (CSF). She noted that Co-op Members can ask to have a reminder for the Round-up at the Register added to our accounts by checking a box on a new Membership Application. Cashiers will ask if we’d like to “Round-Up” each time we shop. The CSF has been able to support many community projects and organizations over the years. This year, CSF has been working with the local Kiwanis Club for a separate fund to honor the legacy of Sue Lundy, a local farm activist. Desdra reminded the Co-op Membership to apply for funding of local projects, as the fall deadline for application for the funds was fast approaching.

Finance Report
The Finance report was presented by Corey Mayer, who noted that although we are in a time of uncertainty, we have experienced some growth, though not as much as expected when we budgeted. Impacts of the virus were anticipated, with operational changes needed, in order to keep the doors open. The Salad Bar has been closed now for several months, and at the same time there was a remodel of the Deli kitchen; the upside is that the Deli has been able to move to “ready to eat” selections which have become popular. Staff also developed a new Online Order for Pick-Up Service to meet the needs of members who cannot/prefer not to shop inside the stores during the pandemic. To promote the safety and health of shoppers and workers, and to meet state requirements, the Staff put together a “COVID-19 Task Force” in March. All of this has required many extra labor hours for cleaning and sanitizing from everyone. Additional temporary Co-op positions were created: one for picking and bagging the online grocery orders; one for monitoring compliance of the reduced capacity and face covering mandates. This led to the decision to hire additional Staff, including some temporary positions. Other related, unanticipated expenses have included masks, gloves, plexiglass shielding, sanitizers, and other
protective measures.

Overall, this year we saw a loss in revenue of $77,000, which is relatively small given the challenges we are facing. Our cash level only decreased by 10%, which maintains the agreement we made with our cooperative distributor: National Co-op Grocers Association (NCG). Early in the year the Co-op applied for and was granted funds through the federal Paycheck Protection Program; the PPP is a loan designed to provide a direct incentive for small businesses to keep workers on the payroll.

Kitchen Remodel Project Update
Next up, Staff member Bradley Naragon presented a program on the Eastside Kitchen Remodel project, for which he is the Coordinator. As it was not possible to expand the footprint of the store at this time, the Expansion committee decided it would be best to move forward with the Kitchen Remodel project. The existing kitchen was demolished, and the new space is safer, cleaner, and up to current codes, therefore much safer for Staff. The total cost of the project was a bit over $200,000, with about a quarter of that for hoods and other code requirements. The expectation was that the Salad Bar would benefit greatly from this upgrade; however, due to the current health restrictions, the Salad Bar is limited to pre-packaged ready to eat items for the time being. Staff looks forward to serving you hot soup again, in the not-too-distant future!

Beer & Wine Update
Staff member Grace Cox, member of the Merchandising Coordination Action Team, reported on the new Beer and Wine Department. The 2019 Co-op Member Ballot had asked whether the Co-op should carry beer, wine and cider; of the 504 ballots received, 65% voted in the affirmative. Since then, Staff worked on meeting state requirements for licensing, training of Staff and Working Members, and making decisions about which products to carry and where to place them in the stores. Although the space allotted for these products is limited, due to the relatively small size of our stores, sales are going well so far.

Board Candidate Speeches
Two Board Candidates addressed the meeting to speak about why they want to serve on the Board. First up was Jayana Marshall, Chief of Staff for the Nisqually Tribe for-profit businesses. She was formerly a teacher at the Olympia Waldorf School and wants to share her business expertise with the Board. Full disclosure, I was already a Co-op Board Member (Joanne McCaughan) running for another term. In my speech, I shared how important it is to me that Staff and Board work together for the benefit of all the members. Both Jayana and I appreciate your support and look forward to serving over the next three years.

Environmental Justice is Social Justice, Alison Sykes
A short program was presented by Alison Sykes, a Member-At-Large of the Co-op’s Ecological Planning Committee. According to the United States Environmental Protection Agency (USEPA), “environmental justice” is defined as “The fair treatment and meaningful involvement of people, regardless of race, color, national origin or income with respect to the development, implementation, and enforcement of environmental laws, regulations, and policy, such that no group of people should bear a disproportionate share of the negative environmental consequences.” Alison’s PowerPoint showed how environmental degradation disproportionately affects Communities of Color. This timely presentation provided not only food for thought, but also a call to action, with the understanding that environmental justice is social justice.

To join the Olympia Food Co-op Ecological Planning Committee, or any other Co-op Committee as a Member-At-Large, email workingmembercat@olympiafood.coop for an application!

Keynote Ellany Kayce, Nakani Native Program
Next, we were honored to have Ellany Kayce, Chair of the Nakani Native Program, and an enrolled member of the Tlingit Nation, Raven Clan, as our Keynote Speaker. Her presentation focused on the culture, history and current reality of the Tribes who have traditionally called this land their home. She shared maps of these traditional tribal lands, with more than two dozen located throughout the state of Washington. She spoke of the challenges faced by native peoples from the settlers/invaders; of how, when it came to the local Indigenous culture (language, customs, potlatching and other ceremonies), its very existence was outlawed. In
some cases, treaties were made, but these were rarely enforced. Traditionally, depending upon the location, season and availability of various types of food sources, First Peoples in our area mostly relied on hunting, fishing, and edible plants (e.g., salmon, shellfish, seaweed, crab, oysters, smelt, seal, whale, elk, black-tailed deer, bear, and mountain goats.) They harvested cedar, willow and Devil’s club – infused into tea, and healing salves, and woven into hats, baskets and clothing. Fruits they gathered included Pacific trailing blackberries, Salal, salmonberries, huckleberries, thimbleberries, elderberries, blackcap raspberries, horsetail root, Camas (bulbs), cattails, dandelion, burdock root, wild carrot, and tiger lilies.

Ellany spoke about the ways that groups with whom she works are addressing food distribution issues and building community partnerships. There are educational and cultural opportunities to engage people in advocating for tribal sovereignty, and to enforce treaty rights, and support for the activities of the Tribal Canoe Journeys each year. She emphasized the need to protect water, land and air to help the salmon thrive.

Ellany closed by talking about actions being taken by tribal communities to protect the environment, e.g., the Puyallup Tribe and environmental action groups worked together to protest the LNG plant being sited in Tacoma. She emphasized how we can work together as allies by: 1.) learning about treaties and calling for their enforcement; 2.) considering impacts of our actions on future generations; 3.) resisting stereotypes; 4.) working to end global warming – including joining the Tribes in their fight against fracking and pipelines. For anyone who wants more information about Nakani Native Program and its joint projects, or to make a donation, please visit www.nakani.org

Staff Report & COVID-19 Task Force Report
Finally, Personnel Coordinator, Nichelle Buckingham, presented information on the work of the COVID-19 Task Force and offered an overall Staff Report. The Co-op is using Washington State Department of Labor & Industries-approved face coverings for all workers and shoppers in the stores; sanitizers and disposable gloves are available for use while shopping; masks are provided for those who arrive to shop without one, and floors of both stores have been marked for social distancing.

As winter approaches, the COVID-19 Task Force is looking at ways to improve conditions concerning ventilation, heating and break spaces where workers can maintain distancing. The Order Online for Pick-up at the Eastside Store has been fairly successful in meeting the needs of shoppers who cannot, or choose not to, shop inside the stores. Staff would welcome feedback on how this is working for our members. Eleven Working Members and former Staff Members have been hired into Temporary Staff positions in order to cover the shifts of current Staff Collective Members who are unable to work inside the stores at this time. Nine Staff Members
left the Co-op this year, and nine were also hired. Staff now totals 83 Collective Members and 11 Temporary Staff. Thank you to all of our front-line essential workers for stepping in and taking risks in order to serve our community at this stressful time!

Finally, Nichelle noted that longtime Staff Member Ami Greenberg, who was instrumental in pioneering the Co-op’s work in Restorative Justice practices, has retired. Ami dedicated herself to our Conflict Resolution Team and served on our Humane Resources Team. Most recently, Ami co-managed the Bulk Department at the Westside store. Ami’s great wealth of knowledge, sunny personality and compassionate ear will not be missed for long however… she will be returning as a Working Member!

Breakout Sessions
The final activity for members in attendance was an opportunity to participate in Zoom break-out rooms, separate channels where various issues were discussed, each facilitated by a Board or Staff Member. Session choices included Board Committees with me, Joanne; Co-op Trivia with second-most-senior Staffer Harry Levine (most senior is Grace); a Working Members’ Q&A was hosted by Eastside Cashier Coordinator Alejandro Rugarcia, who introduced longtime and
long-lived (88-years young) Working Member, Lily Love. Like many other Working Members, Lily is really missing her participation in the Co-op, and those gold cards!

Farewell
Jim, our Host, wrapped up the Breakout Sessions of small group discussions, and adjourned the meeting by noting that the Olympia Food Co-op Mission Statement reflects goals which inspire our work towards a just future:

The Olympia Food Co-op Mission/Purpose Statement 
The purpose of the cooperative is to contribute to the health and wellbeing of people by providing wholesome foods and other goods and services, accessible to all, through a locally oriented, collectively managed, not-for-profit cooperative organization that relies on consensus decision-making. We strive to make human effects on the earth and its inhabitants positive and renewing, and to encourage economic and social justice. Our goals are to:
· Provide information about food
· Make good food accessible to more people
· Support efforts to increase democratic process
· Support efforts to foster a socially and economically egalitarian society
· Provide information about collective process and consensus decision making
· Support local production
· See to the long-term health of the business
· Assist in the development of local community resources

See you next fall! Oct 15 – Nov 15!

Representatives of Olympia Community Solar Co-op recently attended a meeting of the Ecological Planning Committee of the Olympia Food Co-op’s Board of Directors. The Co-op Board was so impressed with Olympia Community Solar’s innovative Hummingbird Project, they purchased ten solar units on behalf of the Co-op. Ryan, from Oly Solar joined Co-op Board and Eco-Planning Committee Member, Jace, to talk about the collaborative Hummingbird Project.

Jace: Let’s start with the history of Olympia Community Solar.

Ryan: Olympia Community Solar formed about two years ago ago by a group of young climate activists who wanted to create a tangible local way that our community could take action to reduce pollution. The mission of Olympia Community Solar is to help create accessible, clean energy through community solar.

Jace: Tell me a little bit more about the community solar model used in the Hummingbird Project. How does it work?

Ryan: Well, basically, we – as the project developers – help businesses and nonprofits figure out if they are good candidates for a solar array. That is to say, a collection of solar panels. Now, the idea behind it being community solar is that a group of people own the solar array together. This makes it more accessible to people who don’t own their own homes, whose homes might not be suitable for solar arrays, or who can’t afford the upfront costs. It works by people buying a portion of the solar array, and then they actually own the electricity that their portion creates.

Jace: So that is what the Hummingbird Project is?

Ryan: Correct! The Hummingbird Project is a solar array that is being installed on the Hands On Children’s Museum. So once the array has been paid back by the people who bought portions of it, the museum will have their own array that they are then using to generate their own electricity. This project is focused on the community aspect, and will be one of the largest solar projects in Thurston County. This project alone will prevent a projected 5 million pounds of pollution, save the Children’s Museum more than a half-million dollars on electricity, and provide solar education to all the museum’s visitors.

Jace: How much does a portion cost?

Ryan: The project is available in 800 ‘Solar Units.’ Each solar unit costs $300, and represents an 18 year subscription to the energy generation of about 1/3 of a solar panel. People can purchase solar units for themselves or donate a unit to a participating nonprofit on our webpage olysol.org.

Jace: What is the rate of return people can expect to see on something like this?

Ryan: You get paid back up to however much you spent over the course of several years, and once the entire array is paid back, it is then donated to whatever building or business it is built on. Community solar is especially exciting because you can buy a portion in someone else’s name, or in the name of a non profit, for example, and then the money paid back would go back to them.

Jace: What are the long-term goals for Olympia Community Solar?

Ryan: Our biggest goal is to make clean energy accessible to everyone. It is the most beneficial way to go about clean energy. We also do a lot of work in education and policy. As an example, we have an exhibit in the Children’s Museum that ties in to their array. We have also given demonstrations at a variety of schools on how community solar works and how young people can be a part of the clean energy solution.  We also have worked closely with Beth Doglio and David Warren. We’re working hard to make sure this is accessible to low income people too. We want to bring everyone to the table.

Jace: If community members want to get involved, how do they do that? What can they expect?

Ryan: They can check out our website, which has lots of information about the Hummingbird Project, and if they want, they can enroll in it. It’s just like buying anything else online. It’s really that simple. They can also call us, sign up for our newsletter, or find us on social media.

For more information, visit Olympia Community Solar online at: https://olysol.org

The colder months are coming upon us. This tends to brings an increase
in susceptibility to the Flu and other respiratory problems. One of the
best things you can do to care for your body is to give it all kinds of
support. A great way to do this is with the help of herbs!
The Olympia Food Coop has created a custom Lung And Immune Support Tea
for the benefit of our customers. This tea blend contains: Elderberry,
ginger root, elecampane, licorice, astragalus, and lemon balm. These
herbs come from such reputable sources as Mt. Rose Herbs, Frontier Coop,
Red Ape, and Tri-J’s Farm (located right here in Olympia). These herbs
help aid the immune system and soothe the throat and nervous system. The
tea tastes sweet and warming and is a superb drink for starting the day
or for sipping in the evening when one wants something warm and
comforting to wind down with. In addition to being a great tea, this
blend can also be tinctured for personal convenience. You can buy this
wonderful tea the both the eastside and westside location.
Stay warm, stay healthy, and enjoy your tea time!

by Jill Lieseke, Staff Member

First quarter ending on March 31 brought so many changes to our Co-op and our world. These are challenging times; the impact being felt the world over. Similar to other years, our 1 st Q financial numbers were looking fairly strong. Then the pandemic happened, in which we had a record-breaking spike in sales in the middle of March. We would like you to know how much we appreciate our community for supporting the Co-op during these times and for your patience and understanding through all the changes we have been making to keep providing food in a safe comfortable atmosphere.

This is your Co-op! By shopping at the Olympia Food Co-op and supporting other local businesses, YOU are all helping to keep the local economy strong during these uncertain times. Financial transparency is an important way for us to show our members the Co-op’s place in the local economy. Below is a simple review of how the Co-op is performing financially.

After the spike in sales in mid-March, came the stay at home order and customer limits in the stores; sales dropped to well below last year’s levels. When comparing to last year’s sales on a weekly basis, West is under -11.92% and EAST is under -3.75%. Through April and May sales have remained fairly steady at that level. However, when comparing the overall sales called Year to Date sales (YTD) to last year’s overall or YTD sales, West shows a growth of 1.33% (budgeted 1.62%) and East is showing 3.03% growth (budgeted 2.78%).

As you can imagine our supplies expense line has doubled with the all the extra sanitizers, gloves, masks, Plexiglass covers, hand washing stations, etc., needed to keep ourselves and our members safe. As well, our payroll expense has increased by 20% in the last six weeks, due to all the extra work needed to plan, create and launch new procedures from online ordering to limited shoppers. This is ongoing constant work needed to evolve with the state mandated rules.

The Deli kitchen expansion project has been completed and the Deli crew is really excited to start providing our community, once again, with healthy pre-made food on our salad bar. However, we are not sure when the salad bar will be able to re-open. In the meantime, look for ‘made in house’ Deli salads and sandwiches in to-go containers. We have been fortunate enough to obtain help from the Small Business Administration’s Payroll Protection Program, which has helped us to cover the Payroll cost for more than 56 days. There are still many unknowns about repayment of this program’s money however we expect to have most, if not all, of this “loan” forgiven.

There are still so many uncertainties, from what will be the future store hours, the continuance of online ordering, the salad bar, the number of people in the store, etc. As well, we cannot project how long our current food system be sustainable, as we are

seeing many out of stocks due to manufacturing companies being closed or not running at full capacity. We are very lucky to be living in a community that values and offers somany amazing local food growers and producers.

The Olympia Food Coop is committed to be the community hub where people can get good food in a safe environment. We will continue to follow the guidelines and rules set forth by our local governments and we will strive to continue our economic stability.

We appreciate your patience with the long lines and the many changes to your shopping experience. As YOU, our members, supporting our local co-op are the reason we are able to continue our financial endurance through these uncertain times.