by Kenna S. Eaton

Each month, I report to the board on how we are progressing on our long-term goals, which we call our Ends. These Ends reflect our aspirations—what we want to accomplish—and they are 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.

The reports are organized by our five Ends, although not all are discussed in every report. Our refreshed Ends say that, as a result of all we do—

- Our community is well-served by a strong cooperative grocery store, integral to the lives of our customers, our farmers, and our producers.

- Our community has a resilient local and regional food economy, supported by our Co-op and our community partners.

- Our staff and board have the knowledge, skills, and passion to make our cooperative thrive.

- Our members and customers are proud to shop at a local cooperative grocery that is working to reduce its impact on the environment.

- Our community is informed, engaged, and empowered to join us in making a difference.

September General Manager’s Report

Market Relevance

Sales continued strong during the summer months despite the below normal number of shoppers. The average basket is still up 40%, most likely because shoppers continue to limit the number of trips thy make to the grocery store.

Supply chains continue to be erratic with gaps that can make it a challenge to keep the shelves stocked. However, staff are working hard to find alternative sources or products in the hopes we can continue to fill our customers shopping lists. Good news: We have added 14 new Co-op Basics items, including Fage yogurts, Field Day instant oatmeal, and paper napkins. Alaffia liquid black soap has also returned to the shelf. Coming in the fall will be several new Field Day baking items and butter.

Food System Development

We are excited to announce that Amanda Milholland is our new Produce Manager. Born and raised in PT (and at our Co-op), Amanda most recently held the Jefferson County Farmers Market Director position. We have planned a slow, smooth transition this fall to help ensure to that the Farmers Market is well supported during this change in leadership. Long familiar with our local farms, Amanda is committed to helping the Food Co-op strengthen our local food system through deepening our relationship with our local producers and increasing their sales.

In the past month, we brought in 28 new Local WA items and 5 new Local 5 items. We have two new beer offerings from Propolis in cans and one from Western Red Brewing, plus a new summery ginger peach cider from Eaglemount.

Thriving Workplace

In preparation for the new school year, Co-op employees have been informed about their COVID-19 related options under the Families First Coronavirus Response Act (FFCRA) and the Family Medical Leave Act (FMLA) as well as four other resources.

The employee safety committee elections for 2020 were delayed as we dealt with COVID-19 disruptions and crafted a safe meeting plan. This committee focuses on employee safety: They review accidents and near misses, identify safety concerns, and make recommendations to leadership to address these concerns. Nominations from each department were opened in mid-August and voting will take place in early September, when the committee will resume meeting.

Outreach

Eat Local First Month launched on September 1st with a digital and social media ad campaign highlighting the North Olympic Peninsula’s farmers and producers. Partners on this project include WSU; Jefferson County, Sequim, and Port Angeles Farmers Markets; North Olympic Development Council; The Olympic Culinary Loop; North Olympic Land Trust; and the Local Food Trust. If you want to follow along, visit www.eatLOCALfirstOLYPEN.com.

And as we continue to practice social distancing during the pandemic, we have been trying to find new ways to inspire our community to cook with our local bounty. Starting this month, the Food Co-op is sponsoring KITCHEN to KITCHEN articles and recipes in the PT Leader two times per month, written by our very own culinary educator Sidonie Maroon. Our first recipe highlighted LOCAL fingerling potatoes with a delicious fresh take on the traditional potato salad.