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October 6, 2015

Table of Contents:


Chris Dilley

Chris Dilley

General Manager   

Hello People's People!

There is so much fun to report right now, I'll just dive right in. Apples are here! And squash! Thank you farmers!

Owner Appreciation Days starts on Saturday, and our theme this time is Bulk Week. It's a great time to stock up on all your bulk favorites; I hear that nearly every bulk coffee will be on sale! We have a goal of 650 owners taking advantage of the great sales, and the 10% discount. Come and see us!

Finally, I want to introduce you to Kelly Zajac, our new cooking class coordinator. Kelly has lots of personal and professional experience that makes her a great fit for bringing quality cooking class programs back to PFC starting later this month. Here is the schedule through the end of the year: 

  • Apples, Apples, Apples: Tuesday, Oct. 27, 6:30-8pm
    Instructor: Kelly Zajac  
  • Featuring Squash and Pumpkin: Tuesday, Nov. 3, 6:30-8pm
    Instructor: Bridgett Blough, Organic Gypsy  
  • The Skinny on Fats: Wednesday, Nov. 14, 3:30-5:00pm
    Instructor: Heather Ratliff, the Wellness RN 
  • Paleo Holidays: Tuesday, Dec. 1, 6:30-8pm
    Instructor: Stacy of Paleo Gone Sassy  
  • Losing the Sugar in Baking: Tuesday, Dec. 8, 6:30-8pm
    Instructor: Kelly Zajac  
  • Using Sprouted Flours: Friday, Dec. 18, 6:30-8pm
    Instructor: Kelly Zajac

That's a lot of ways to celebrate good food and feeling good. Have a great week, and see you soon!


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Rosie Florian

Rosie Florian

Produce Manager  

If you're like me, you might walk into a produce department FILLED to the brim with local apples and fresh bananas and that darn kid's song pops into your head for the rest of the day. You know the one, "I like to eat, eat, eat apples and bananas...."

Sorry to bring it up, but it's been on my mind and I don't want to be alone in this kid song torture! You know what's not torture? Hundreds of pounds of local, organic, Molter Farm apples! Come and stock up, the new variety this week is Golden Delicious. 

Now's the time for local storage onions! Ben Martin over at Soil Friends is clearing out the rest of this year's yellow onions, resulting in People's Produce having all that you need for the next couple of weeks while supplies last. Ben is fun to talk with; he recently brought up the Michigan onion industry that used to be, and pointed out that our state was one of the top producing for onions in the country. I love tidbits of information like that and plan to stock up while I can on Michigan onions!



Bree Bird

Bree Bird

Farmer's Market Assistant


Market fans, there are only four 100-Mile Markets left this season. Don’t forget! Every Wednesday 3-7pm in the People’s Food Co-op parking lot, you’ll find fresh produce and seasonal fruits. Meet your farmers in downtown Kalamazoo. 

Come see us this week at 100-Mile Market for free popcorn and tea samples!  

Save the dates: 

  • Portage Market at Portage Senior Center – Sunday, October 18
  • Second Saturday Bike Valet at Kalamazoo Farmers Market - Saturday, October 10: Free Bike Valet every second Saturday of the month!
  • Night Market at Kalamazoo Farmers Market – Thursday, October 15, 6-10pm: Last Night Market of the season, with free Bike Valet!
  • Co-optoberfest at People’s Food Co-op – Wednesday, October 28, 3-7pm  

Fall harvest is on! Peak market abundance. Get it, don’t miss it. Pumpkins, cider, and all the fall goodies. Whether it’s Tuesday, Wednesday, Thursday, Saturday, or Sunday, PFC’s Farmers Markets have you covered! Use the hashtag #kzoomarket to post your market memories.  


Chris Orsolini

Chris Orsolini

Deli Manager 

Your Deli is continuing to roll out new recipes and dishes as part of our Autumn menu. The latest addition is our new Cool Beans & Rice Salad. This hardy salad features organic short-grain grown rice, organic garbanzo and red kidney beans, and organic veggies like peppers, celery, and red onions. All dressed with a house made garlic vinaigrette!  

This tasty combo makes for a filling meal or side dish. Cool Beans & Rice Salad is also wheat-free, vegan, and soy free.


Abbie Miller

Abbie Miller

Wellness Buyer

We have a new lip gloss that I'm really excited about! They're made in Gaylord, Michigan by Jen Delaney of Sanatio Skin Care, with organic oils and butters, and raw wildflower honey. They taste minty sweet and fresh, and they have the perfect amount of shine. These awesome nourishing, protective lip glosses come in eight different tints, plus two natural, untinted shades. If you like a little sparkle with your lip protection as we get into the cooler months, these glosses will be perfect for you! 

Have you noticed our amazing Co+op Deals prices on many of our Fair Trade Organic bulk teas? This is the perfect time to stock up or try something new! We have black teas, green teas, and even a chai and rooibos on sale until the end of this sale period. If you're curious about brewing loose leaf tea, take one of our Frontier Co-op Tea Savvy pamphlets full of great tea information and instructions! 


Max Hospadaruk

Max Hospadaruk

Bulk & Bakery Buyer

Hello again, fellow Co-optopods! Max here, filling in for Ken this week as the United Co-op Space Coalition has called him up to active duty as the Chief Grocery Officer (CGO) aboard the U.C.S.C. Tender Shoots. I wish I could relate more specific details of their top-secret mission, but all I can say is that as one of the fleet’s most experienced CGOs, he is often called on for missions involving "first contact" with newly discovered civilizations that exhibit proto-cooperative grocery systems. As you know, it is paramount to preserve these fledgling food systems' integrity during our first interactions with a new civilization, so that they can grow and develop naturally into a mature cooperative food culture - and as CGO, this task of safeguarding will be Ken's primary concern and responsibility for the duration of the expedition. 

I hope you've all been taking advantage of the many awesome "two-fer"  (you know, two fer $2, or two fer $3, etc.) deals on awesome Field Day Organic brand beans, peanut butter, breakfast cereal, popcorn, snack bars, cookies... actually I need to stop listing all the things they have on sale right now, or I'll be here all day. You get the idea though! 

Anyways, just thought I'd give you a heads up: things are drawing to a close on these awesome store-wide bargains! This will be the final week for most of these excellent prices, so now's the time to stock up on all the great staples you use every week. 

The anticipation is finally over: the Age of Apple Cider is upon us! This year our favorite fall standby comes from Friske Family Orchards in Charlevoix, Michigan. Fresh Michigan apple cider is a rare seasonal treat, and there's so many ways to enjoy it (hot, cold, spiced, with doughnuts, in a smoothie, you name it) there really is nothing like it. Seriously, look at your hand right now and try to think of one good reason there isn't a glass of fresh and refreshing apple cider in it right now. Coming up blank? Pick up 1/2 gallons for just $3.99 and full gallons for just $6.99, in the produce cooler and the juice section right now!



Register for one of our fun, interactive cooking classes! All classes are held in the Can-Do Kitchen (511 Harrison St).  All classes are $25 per adult, kids 12-17 come free with adult. And come hungry! In our classes, you’ll always eat well. Space is limited, so please sign up today with a friendly PFC cashier. 

  • Apples, Apples, Apples – Tuesday, October 27, 6:30-8:00pm
    It’s apple season! We’re going to compare apples to apples during this class. We will sample different varieties, learn which apples are best suited for different purposes, and make and eat a delicious apple tart.


Wednesday, October 7, 6:30-8pm – Transformations Spirituality Center (3427 Gull Road, Kalamazoo) 
Participate in your Co-op’s 20+ year planning process by engaging in conversations about what you want and need from this community related to food and the Co-op. Together we’ll tackle some big questions:

What do you want to eat in Kalamazoo that you can't find? What do you want to buy at the Co-op that we don't carry? Why do you choose to shop at the Farmer's Markets? At other grocery stores? What's missing from the food system in Kalamazoo? What does meal-planning look like in your home? What factors do you consider when planning food for the day/week/month?

The main entrance is immediately on your right -- watch for the beautiful stone wall and "Sisters of St. Joseph" sign. Turn onto the property and continue to the 4-way stop. Turn left and then immediately turn right into the Transformations Spirituality Center parking lot. Enter through the entrance with the green awning.


Saturday, October 10 – Sunday, October 18 -- People's Food Co-op parking lot (507 Harrison St., Kalamazoo)

We're celebrating National Bulk Foods Week and appreciating you, our Owners, during one very special Owner Appreciation Days. You'll find great deals on a huge variety of bulk foods, as well as the Owner Specials throughout the store you've come to expect. 

We love our owners and we want to thank you for being one! Come into the store during Owner Appreciation Days for extra Owner Specials. Don't forget to bring in your postcard (coming in the mail) to receive 10% off (non-sale items) of one order during the week. 

Are you or someone you love not yet a Co-op owner? Stop in the store to sign up yourself, or pick up an ownership form for a friend or family member! More information about ownership here. 


Monday, October 19, 7:30-8:30pm – People's Food Co-op (507 Harrison St., Kalamazoo) 

Volunteers are what make co-ops great, and we believe we've got some of the best volunteers in the country! If you've applied to volunteer at People's, you'll first need to attend an orientation session, where we'll make sure you have everything you need to join our all-star team. Please RSVP with our volunteer coordinator today! To learn more about becoming a volunteer, check out our Help Out page.


Saturday, October 24, 9:30am-4pm – University of Michigan Student Union (530 S. State Street, Ann Arbor)

PFC is organizing a day trip to Ann Arbor for this year’s regional Cooperative Café! The Co-op Cafe provides a day of highly interactive and engaging strategic conversations designed to build shared understanding and alignment within and between our regional food co-ops. Cafe conversations focus on competition and co-ops: Thriving in the New Competitive Landscape. PFC board and staff members will be coming along! Light breakfast, lunch and snacks are provided. 

People’s Food Co-op is able to cover the cost of attendance for the first 5 owners who register by emailing Chris Moore. Any registrants beyond the first five may attend at a cost of $60 to cover meals and materials.


Wednesdays, 3pm-7pm (May-October) -- People's Food Co-op parking lot (507 Harrison St., Kalamazoo) 
Join us for the 100-Mile Market every Wednesday, May through October! All food sold at this market is required to be grown or produced within 100 miles of Kalamazoo. We accept Bridge Cards at the market! SNAP benefits customers, bring your Bridge Card to the market to get your SNAP tokens.  
We’re also participating in the Double Up Food Bucks program, where SNAP benefits will be matched up to $20 for fresh Michigan-grown fruits and veggies! That's $20 for free!


Monday, November 2, 7-9pm – 525 E. Kalamazoo Ave, Kalamazoo 

Notice: There is no September PFC Board meeting due to the Labor Day holiday.

The Board meets the first Monday of every month. Our meetings are open to the public and all owners and community members are encouraged to attend. For more info, visit our Board of Directors page.


Monday, November 16, 7:30-8:30pm – People's Food Co-op (507 Harrison St., Kalamazoo) 

Perhaps you are a PFC owner, but you're not really sure what that means. Maybe you just became an owner and want an introduction to the store. Join us for one of our new monthly owner orientations! Gain a better understanding about ownership, learn more about your Co-op, and meet other PFC owners and staff. If you are interested in joining us, please RSVP with our general manager, Chris Dilley.


Our owners are why we are here! Owners are shoppers and investors, and it is their investment, in part, that will make our expansion a success. Here are the current stats: 

Current owner count: 2905!
New owners in 2015: 230!
Current equity invested: $449,306!



To share news or an event, please email media and communications coordinator, Chris Moore.


Tuesday, October 13, 6:30-8:30pm -- Alamo Drafthouse (180 Portage Street, Kalamazoo)
Don't let pricing stop you from being a successful food business owner!

If you've ever tried developing a food product, you know that setting the price is hard. You want to be accessible to customers, yet you want your pricing structure to support the costs of doing business. You want to market your product as organic, small-batch, allergen-free, or natural, but will the customer pay a premium for these? How do you price products differently for wholesalers, retailers, online, and direct to customers?

This workshop is an opportunity to get down to business and figure out how to set a price for your food product. You'll learn from an experienced store buyer, distributor, business counselor, and seasoned food business owner about how they successfully approach pricing. Cost is $30 for community members. Click here for more information and registration.


Friday, November 6 & 13 – Kalamazoo Regional Educational Service Agency (1819 Milham Avenue, Portage, MI)
Society for History and Racial Equity has partnered with Western Michigan University faculty to offer this two half-day professional development workshop which focuses on the practice and consequences of convict leasing as a means of controlling black labor in the South after the abolition of slavery. The workshop product will be lesson plans—based on both primary and secondary sources—that connect the historical content with Grades 8 and 11 Common Core ELA History/Social Studies Standards for Key Ideas and Details; Craft and Structure; Integration of Knowledge and Ideas; and Range of Reading and Level of Text Complexity.

Workshop participants earn 7.0 SCECHs. For a detailed description and workshop schedule, download the Workshop Brochure and register here.


Thursday, November 19 7:30am-noon, networking luncheon to follow – Lawrence Education Center at Borgess Hospital (1521 Gull Road, Kalamazoo)

Brought to you by the Racial Healing Initiative of the Society for History and Racial Equity in collaboration with the Arcus Center for Social Justice Leadership at Kalamazoo College, Borgess Medical Center, Community Action Agency, Fair Food Matters, ERACCE, the Fair Housing Center of Southwest Michigan, Kalamazoo Valley Museum, Michigan Department of Civil Rights & YWCA of Kalamazoo.

To become a sponsor or get involved, contact Registration opens October 1.


Because of PFC’s goal to provide access to healthy food for all, we have partnered with ERACCE (Eliminating Racism and Claiming/Celebrating Equality). If you’re interested in this work, please consider the following upcoming events, or visit ERACCE online for more information. All events are held at KRESA West Campus unless otherwise noted.
  • 2½-day Understanding & Analyzing Systemic Racism Workshop – September 24-26
  • Introduction to Systemic Racism Workshop, hosted by YWCA – October 24, 8:30am-4:30pm
  • 2½-day Understanding & Analyzing Systemic Racism Workshop – December 3-5


Get connected with local food and local growers! Check out the full list of Kalamazoo Area CSAs.


Farmers' markets are providing a great opportunity to meet local farmers and to pick up some great food, including: 

Are you inspired to eat closer to home? Do you want to find sources of local foods and share with other locavores? Well, here's a tool you'll not want to miss. To join hundreds of others with similar interests, visit their Yahoo Groups page. To learn more, please email Lori Evesque.

If you know of someone who'd like to be added to our list, or have event suggestions to share, please email our Media & Communications Coordinator, Chris Moore.