Turkey Talk and More

Co-op Turkeys will be available for pick-up starting November 16th.

We will not be reserving turkeys this year - we have PLENTY on hand from Mary’s Organic and non-organic. See the webpage for details, sizes and pricing. You may order your turkey through the COOP2GO Online Shopping.

Jacob Genaw, Meat Department Manager at the Food Co-op says, “We are looking forward to our contribution to your holiday experience. We plan to build on the success and ease of our online ordering for your holiday protein.

Mary’s Free-Range Turkey is proud to be family-owned and operated since 1954. Mary’s sons, David and Ben Pitman, are the third-generation farmers who lead the company today. David and Ben were taught by their father, Rick, who learned from his father, Don, about the importance of animal husbandry and our responsibility to protect the welfare of animals.

In the meat department, we know that plans for the traditional Thanksgiving will be challenging this year, so we’ll be focusing on smaller birds and parts of turkey. We look forward to working with you to get just the right size turkey for your dinner, raised by the method you prefer. Unfortunately, due to Covid-19, SpringRain Farm decided to not raise turkeys this year. Here’s hoping for next year!”

Ham choices this year will be Hempler’s, Beeler’s, and Niman Ranch. Hempler’s is still family-owned, located in Ferndale, Washington. Beeler’s, in Le Mars, Iowa, has been family-owned for three-generations. Niman Ranch started as a family-owned ranch in the 1970s, but now they work with a network of family farmers and ranchers across the U.S. Many are second- and third-generation farmers, and they all share a commitment to raising livestock with humane and sustainable methods, under strict protocols.

For trimmings, you will find a wide selection of sausage to make the perfect stuffing—Applegate, Bourbon Street Bistro (developed here in PT and produced by Mondo Meats of Seattle), and of course, our own house-made sausage.