Tag Archives: #featured product tag

Viori Hair Care Products

A variety of Viori hair care products, such as these wonderfully packaged shampoo bars, are now available at the Co-op.

In their own words:

Inspired by the hair care tradition of the Red Yao tribe. Made with natural, restorative ingredients like fermented rice water, cocoa butter, aloe vera and bamboo extract, Eco-friendly, sustainable packaging, cruelty free, vegan.

Alongside our focus on creating high-quality products designed with responsible sourcing and reduced packaging in mind, we are committed to maintaining long-term, respectful relationships with the Red Yao community – whose traditions inspire our brand – through ongoing collaboration and partnership.

For more information, check out their website!

Chosen Foods Classic Mayo

Chosen Foods Classic Mayo is available at the Co-op. It’s on sale right now, too!

In their own words:

“Dip into our clean and simple take on a classic spread. Made with 100% pure avocado oil, cage-free eggs, organic vinegar, organic mustard, and spices, it’s rich and slightly tangy—perfect for everyday use.”

Learn more about this product on the manufacturer’s website.

Starwalker Jerky (Eastside)

Starwalker jerky now available at the Eastside Cherrywood, Carne Asada and Salt and Pepper.

About this product in their own words:

THE WALKER LEGACY

IN 1970

The Problem

The Problem

Jason’s grandparents bought land, Jason’s parents started farming, and immediately had chemical salesmen knocking on their doors, but they held the line and said they believe they can have healthy crops and pastures without chemicals.

TODAY

The Solution

The Solution

Kristina and Jason Walker, with their children learning alongside them, now steward thousands of acres of thriving ecosystem. We’re the first Regenerative Organic Certified® beef and pork producers in America.

FUTURE

YOUR FAMILY AND OURS

YOUR FAMILY AND OURS

Every package from our farm carries three generations of commitment to raising the healthiest meat on the market – independently tested, nutrient-dense food that nourishes families while regenerating the planet.

OUR VISION

OUR VISION

We’re not just preserving tradition – we’re proving that regenerative farming produces measurably superior meat. Our goal: show the world that the healthiest food comes from the healthiest land, creating a legacy that benefits your grandchildren’s grandchildren.

OUR REGENERATIVE PRACTICES

How we heal thousands of acres every single day

ROTATIONAL GRAZING

Our cattle move to fresh pasture daily, mimicking ancient buffalo herds. This builds soil, increases biodiversity, and captures carbon with every hoofprint.

ROTATIONAL GRAZING

COVER CROPS

We plant diverse species that feed soil microbes, prevent erosion, and create habitat for beneficial insects. No bare soil, ever.

COVER CROPS

CARBON SEQUESTERING METHODS

We keep carbon in the ground where it belongs. Our soil stays intact, water infiltration improves, and biology thrives.

CARBON SEQUESTERING METHODS

DIVERSE ECOSYSTEMS

Beyond meat production, we maintain wildlife corridors, pollinator habitat, and wetlands. A farm should be an ecosystem, not a factory.

DIVERSE ECOSYSTEMS

OUR VALUES

SOIL FIRST

SOIL FIRST

Healthy soil = healthy animals = healthy people. The most nutrient dense meat starts underground.

FULL TRANSPARENCY

FULL TRANSPARENCY

Visit our farm. Meet our animals. See our processing. Nothing to hide, everything to share.

INNOVATION

INNOVATION

Continuously improving our methods. If there’s a better way to heal land or raise animals, we’ll find it.

BEYOND SUSTAINABLE

BEYOND SUSTAINABLE

Sustainable maintains. Regenerative heals. We’re rebuilding ecosystems for your grandchildren.

FAIR TO ALL

FAIR TO ALL

Fair wages for workers. Fair prices for quality. Fair treatment for animals. No exceptions.

COMMUNITY

COMMUNITY

Educating and supporting our local and global networks. Real change happens together.

Rubicon Vegan Cupcakes (Westside Only)

Rubicon Bakers are turning their lives around with every cake and cupcake they bake.Rubicon Bakers was founded in 1993 and for 30 years we have helped transform lives by employing and empowering people who need a second chance. Many of our employees have experienced significant barriers to employment, including housing insecurity, incarceration, substance use disorders, and other systemic challenges. We provide employment so they can change their lives.

Fat and The Moon make up

Now at both stores, natural make up style skin care adornment from Fat and The Moon!

FROM THE FOUNDER

Hey Friends,

What an honor to have you here. Fat and the Moon is the place we get to meet, as real deal bodies, as plant people, and as people seeking alternatives to toxic paradigms. We need each other to be supported, and to stay inspired.

As an herbalist, I have a passion for plant bodies and human bodies, and how they synergize. I see the skin as the organ of our edge- the place where we meet the world, and feel the pain and pleasure of existence. Our edges are the places we grow and change.

My deepest intention with Fat and the Moon, is to provide intentionally made potions to support that fertile and feeling edge.

With love,
Rachel

Beillevaire Raclette de Montagne

Beillevaire Raclette cheese is available seasonally and currently in stock! Here’s a recipe for:

Raclette Dinner

Ingredients

  • 1 lb. of small potatoes
  • Salt
  • 1 small jar cornichon or gherkins and other pickled items like artichokes, small onions, etc.
  • 1 lb. cured meat such as ham, prosciutto and/or salami
  • Vegetable oil
  • 1/2 lb. raclette cheese (or you can use gruyere or emmentaler if you can’t get it)

Instructions

  1. Preheat your broiler.
  2. Place potatoes in a large pot and cover them with cold water.
  3. Add a tablespoon of salt. Cook over high heat uncovered until the water boils. Reduce heat to low and partially cover allowing it to simmer until the potatoes are just fork tender (the amount of time depends on the size of your potatoes about 5-10 minutes).
  4. Drain the potatoes and return them to the pot and put a lid on it to keep warm. Set the covered pot of potatoes on the table.
  5. Meanwhile, set out your cornichons and other pickled items and your meats on a serving tray. Put them on the table.
  6. Drizzle a bit of vegetable oil into a cast iron skillet. Rub it around to get an even thin layer.
  7. Cut two ¼” slices from the cheese. Put the slices in a single layer in the skillet.
  8. Put the skillet about 8 inches from the broiler elements. Cook until it is melted and bubbling and just starting to brown at the edges.
  9. While the cheese is cooking, serve some potatoes, meats, and pickles onto your plates. When the cheese is ready, use a spatula to slide it over the potatoes.
  10. Once you’ve eaten a bit and are ready, slice some more cheese and put it under the broiler.