April GM Report
By Kenna Eaton, GM
Each month, I report to the board on what is happening in the store as well as our progress on our long-term goals, which we call our Ends. These Ends reflect our aspirations—what we want to accomplish—and they are part of what makes us different from a regular grocery store. We publish these reports as a blog to keep our member-owners up to date on what we are doing.
Our Ends
The general manager strives to provide these benefits to our member-owners and community while operating a strong grocery store:
• Strengthen and advocate for our local food system, with a vibrant culture of appreciation and support for local farms and producers.
• Treat people well, increasing equity and access by providing a safe, welcoming, and educational environment.
• Treat the planet well, by modeling environmental stewardship and regularly sharing our accomplishments and challenges with member-owners.
April Update on Store and Progress on Ends
Working Together to Nourish our Community
Store Update
This past month, we had the pleasure of hosting avocado producers Lucila and Gustavo Vallejo Esquivel from PRAGOR, an Equal Exchange co-op. They met with our produce team to share insights and strengthen our connections with cooperative growers. Did you know that we sold 57,035 avocados in 2024?
And speaking of Produce, we are participating in a new collection program, called “Tye Back” for produce ties. The Produce Department will keep a box for customer collection of plastic and paper produce bag ties. The store will be responsible for shipping the ties back. We’ll let you all know how it goes.
The Food Service Department continues to transition to all compostable containers. There is also rumor of new products/goodies arriving in anticipation of the new deli case (and perhaps a new sandwich bread as well 🤞, a marbled rye).
We launched our latest Community Cookbook: Sheet Pan Fiesta—a collection of vibrant, easy-to-make recipes inspired by the flavors of Mexico. From zesty salsas to rich Chicken Mole, these dishes are designed for busy cooks who still want bold, homemade flavors.
And in celebration of Pi Day, we treated our community to a special sale on locally made pies—Whidbey Island Pies and Olivia Superfree (vegan and gluten-free)—because nothing brings people together like a slice of something delicious!
Ends Update
Local
There are definite signs of spring in the Produce Department: local Raab and baby greens. We also have local greenhouse tulips from Lexi Mara, and plant starts arrived on the first day of spring. We have seeds from Friends of the Trees, Deep Harvest Farm, Saltwater, and Uprising Seeds, and new this year are native wildflower seeds from Inside Passage.
For the last few years, we have had lots of local winter cabbage available through March. This year was no exception—we have purchased over 3500 pounds of local green cabbage so far in 2025. On the carrot front, when other local carrots run out, some years we can get winter carrots from Chi’s Farm in Sequim. This year in February alone, we purchased over 8300 pounds. Now we are utilizing the Puget Sound Food Hub for weekly deliveries of carrots and winter vegetables from farmers in Skagit and Whatcom counties. Boldly Grown Farm specializes in fall/winter vegetables, including the carrots we are now selling. We’re also getting potatoes from First Cut Farm and microgreens from Grace Harbor Farms.
People
Meanwhile, our Call for Candidates has brought in an impressive response—eleven member-owners have stepped up to run for the Board of Directors. In May, four new board members will be seated, helping shape the future of our Co-op.
In early March we launched an Employee Working Group (EWG) to provide a space for employees to voice their organizational concerns and enable them to participate in identifying potential solutions. With one representative from each department (larger ones can have two), this group will meet monthly, with the expectation they will communicate their teams’ concerns, work with the group, and relay information back to their team. Our intention is to make the Food Co-op an even better place to work and shop.
Finally, through March and April, our Beans for Bags donation program is supporting two critical food access initiatives: VegRx at the Jefferson County Farmers Market and the Roots of Resilience Project. This second program not only encourages the use of reusable bags but also provides vital funding for organizations working to improve food security in our community.
Yours in community,
Kenna
