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Whole Foods Co-op

A Legacy of Community and Growth

Arno Kahn’s path to Whole Foods Co-op was by way of a party in New York City. “There was a couple at a party in Harlem,” Kahn said. “I mentioned to them that I had a Number Two Duluth Pack. We struck up a conversation and the next time   I was in Duluth, I visited them. They lived in the Chester Creek House, which was a very large house, and I ended up moving in!” 

That house in Chester Creek also happened to be the home of the Food Buying Club, which was to become Whole Foods Co-op.  

The Early Days 

As a part of the small food buying club that operated out of a shared cooperative home in Duluth’s Chester Creek neighborhood, members of the buying club such as Kahn joined together to purchase bulk goods at lower prices, seeking to provide the community with access to healthier, more affordable food options. In these early days, these folks also took on roles in procurement, distribution, and clerking, ensuring that the organization functioned efficiently despite having no paid employees. 

Arno Kahn

Kahn learned about the business of groceries through these early days at the Chester Creek house. He had previous exposure to starting co-ops through a project he did as a student in Brooklyn organizing a co-op garage. And, as the buying club became a co-op, and other co-ops began to pop up across the region, Kahn identified a need in the local food system. “When I first moved to Duluth, there weren’t many local food vendors,” Kahn explained.   

To help with procurement and distribution, he started the Common Health Warehouse. The warehouse served as a vital food distribution hub, allowing smaller co-ops to access affordable, high-quality products. “We built the warehouse because there was a real need for centralized distribution,” Kahn recalls. “It was an exciting time, seeing co-ops across the region come together and grow through this shared resource.”  

The Common Health Warehouse helped strengthen the regional food economy and solidify a reliable supply chain for co-ops across the Northland.    

Building a Sustainable Future 

The first Whole Food Co-op locations were modest, including a space on 8th Street and later in the building that now houses Burrito Union. Eventually, the demand outpaced these smaller spaces, leading to the purchase and renovation of the Co-op’s current building on 4th Street and 6th Avenue East in 2005.  

The project, which involved renovating an existing structure, emphasized sustainability and energy efficiency. While the original architectural plans included expensive, high-performance mechanical systems, practical compromises had to be made to balance cost with long-term energy savings. Kahn’s contracting firm, Builders Commonwealth, a worker-owned cooperative, was the general contractor on the project. The architectural work was performed by LHB Architects. “This was a fun process,” said Kahn. “We had to weigh cost versus benefit—what was worth the investment and what could be adjusted to keep the project financially feasible.” 

Strategic insulation and ventilation choices allowed the Co-op to maximize energy efficiency while maintaining affordability. The building became the first LEED-certified co-op structure in the country, setting a precedent for future projects. 

A Lasting Impact 

In the years since, Ownership has grown exponentially. “When the Co-op moved to its current Hillside building 20 years ago, Ownership was around 2,500,” Kahn shared. “Now, it’s over 14,000. That kind of steady growth is incredible.”  

The Co-op’s ongoing success across the Hillside location and a second location in Denfeld that opened in 2016, is due to the engaged community around it, made up of people like Arno Kahn who have invested their time and energy into building this Co-op from the ground up. From early days of ideation and implementing regional distribution, to the remodel of the current Hillside location, and ongoing maintenance of the current building, the Co-op thrives because of engaged Owners like Kahn.  

“There have always been different ideas around what a Co-op should be,” Kahn said. “But ultimately, it has succeeded in creating a welcoming space where people can shop, gather, and support their values through the food they buy.” 

Whole Foods Co-op 55 Year Anniversary logo with the text "Since 1970"

Whole Foods Co-op Celebrates 55 Years

This year Whole Foods Co-op marks 55 years of being community-owned and led, making positive impacts on local farmers, shoppers and the communities we serve. In celebration, we’ll be releasing a series of profiles of just a few of the many people across our history who’ve helped shape Whole Foods Co-op into what it is today.

What’s your favorite memory of Whole Foods Co-op? Share it with us!

Read Now

Local Producer Profile: Y-ker Acres

A Compassionate Approach to Raising Animals For Food

As society is increasingly focused on sustainable living and the ethical treatment of animals, Y-ker Acres stands out as an example of positive farming practices. Located in the heart of Carlton, MN, Y-ker Acres is more than just a farm; it embodies a philosophy that emphasizes humane animal treatment, environmental sustainability, and community engagement. Through their ethical farming method, Y-ker Acres contributed about 50 different pork and beef products to our local food economy last year, equaling roughly 80,000 pounds of meat. 

The Stampers 

In November 2021, Joshua and Alison Stamper became the proud owners of Y-ker Acres, having purchased the land and business from Matt and Sara Weik. The Stampers are dedicated to providing the highest-quality pork and beef products by raising their animals humanely and ethically. “Less than 1% of pork is raised outside with access to pasture,” Alison said of the pork industry. “But at Y-ker Acres, animals spend their entire lives outdoors, living their best lives,” Joshua added. 

Joshua and Alison do not manage the farm alone; they share this journey with their young sons, Jasper and Griffin, who are excited to grow up on a livestock farm and learn everything involved in caring for the animals. Y-ker Acres is also supported by two year-round employees.  

Animal Husbandry 

Y-ker Acres’ core philosophy revolves around the belief that animals deserve respect and compassion. This belief guides every aspect of their farming operations, from the animals’ living conditions to the methods used for processing them for food. The farm operates under strict ethical guidelines and is deeply committed to raising animals in a manner that prioritizes their well-being. 

The animals at Y-ker Acres have 80 acres of space to roam freely.  “All of our animals have 24/7 access to open pasture at every stage of their lives post-weaning,” Alison said. The animals always have access to this natural environment, as well as a vegetarian diet free from harmful additives.  

One of the most critical tasks on the farm is ‘Cozy Patrol,’ conducted twice a day. Its purpose is to ensure that animals have everything they need, including food, water, shelter, and reassurance that they are being cared for to ensure their animals lead a ‘full existence,‘ as they refer to their animals’ daily lives.

Sustainable Practices for a Healthier Planet 

Y-ker Acres recognizes that food production significantly impacts the environment. Their farming practices are designed to minimize this impact through sustainable methods that benefit both the land and the animals. This includes rotational grazing, which helps restore soil health and encourages biodiversity. By working with nature rather than against it, Y-ker Acres ensures that their practices are environmentally friendly and sustainable for future generations.

Additionally, the farm is committed to reducing waste. Animal waste is composted and used to enrich the soil, creating about 100 tons of compost each year to improve the sandy soil. This reinforces Y-ker Acres’ commitment to environmental stewardship. 

A New Kind of Animal Agriculture 

Y-ker Acres employs a holistic approach that not only promotes the health of the animals but also contributes to the quality of the food produced. By treating animals with care and dignity, Y-ker Acres aims to foster a relationship between humans and animals rooted in respect rather than exploitation.  

As they continue to grow and evolve, Y-ker Acres serves as a model for a new kind of animal agriculture that respects the natural instincts and needs of animals, prioritizes environmental health, and fosters a sense of responsibility within the community. Their philosophy serves as a reminder that raising animals for food can be done in a way that honors and respects their lives, ultimately leading to better food and a healthier planet.

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Eco3 Urban Farm and Duluth Farm to School

The Positive Impact of Community Gardening Programs

As the ground begins to thaw, many of us are pulling out our gardening gloves, including those behind area nonprofits who are working to connect community members to the land. Whole Foods Co-op is proud to support several initiatives that are helping to bring people of all ages to area gardens, which are building access, important skills, as well as community, around fresh food. Two of these organizations include Eco3 Urban Farm and Duluth Farm to School.  

Eco3 Urban Farm 

Located above Lake Superior College, Eco3 Urban Farm boasts two acres of high tunnels, perennial fruit and flower gardens, raised beds, and developed fields. Eco3 Urban Farm is part of Ecolibrium3’s food access initiative that creates opportunities for residents, students, growers, and food entrepreneurs.  

The urban farm not only produces fresh food, but has become a community hub, hosting classes, field trips, and other educational events. The high tunnels are filled with seedlings that will be distributed to community gardens and partner organizations throughout Duluth. It also provides volunteer opportunities for individuals to participate in hands-on gardening. And, perhaps most importantly, the site fosters community building and intergenerational social connections through gardening.  

Duluth Farm to School 

Duluth Farm to School began in 2012 and has expanded to include multiple gardens hosted at schools throughout Duluth. The primary goal is to encourage youth to eat more fruits and vegetables by engaging them in the food-growing process.  

Duluth Farm to School embodies the three Cs: Cafeterias, Classrooms, and Community Collaborations. This approach teaches children about health, nutrition, agriculture, and food access. The knowledge gained through the Farm to School program empowers students and their families to make positive nutritional choices and emphasizes the importance of working with local farmers and food producers. 

Duluth Farm to School was selected by Whole Foods Co-op Owners as one of our 2025 GIVE! Community Support Program recipients. This past February, shoppers raised $5,067, which was given directly to Duluth Farm to School to repair their school garden beds and provide other gardening lessons and activities.

Stronger Together 

Eco3 Urban Farm and Duluth Farm to School also work together on various projects for school-aged children, including a 7th grade farm field trip, where Lincoln Park Middle School students investigate the science of farming and learn about food access initiatives in our community.  

These programs are helping to not only cultivate gardens but also stronger, more connected communities. By providing access to fresh food, education, and opportunities for growth, they are shaping a more sustainable future for the communities they serve.

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Local Matters

By Sarah Hannigan, General Manager of Whole Foods Co-op. Originally published in the Spring 2025 Garbanzo Gazette.

Every now and again, Whole Foods gains prominence in the national news cycle; and whenever this happens, confusion arises about our history, our stores, and our motivations as a business. Whole Foods Co-op is markedly different than the other Whole Foods (Market) owned by Amazon. We’re a different business, with a different ownership model, and different objectives. We’re independent, cooperatively owned, and driven to maximize positive impact in our community. While I’ve shared some of these details in past issues of the Garbanzo Gazette, it seems timely to share them again. 

Whole Foods Co-op is local in a way that Whole Foods Market can’t ever be. When I say local, I mean much more than the wide array of local products we purchase directly from over 170 independent growers, producers, and vendors. At Whole Foods Co-op, local transcends product offerings.    

Whole Foods Co-op is of our community.

Today we are cooperatively owned by over 14,000 of you. Each Owner is literally invested in our grocery stores, in our business, and in our collective success. Owners have a say in our business objectives and direction by electing the Board of Directors who set high level policy for our business operations. The board also articulates what long-term success looks like for our Co-op and the impact we have as we serve our community.  

Whole Foods Co-op is by our community.

Our cooperative is what it is today due to the hard work of an intertwined network of individuals and businesses. The purchases you make support wages and benefits for our talented and dedicated staff. During the last fiscal year, almost 36% of the inventory we purchased to offer on our shelves came from independent Minnesota and Wisconsin businesses. We also rely on countless local service providers to keep our operations humming.   

Whole Foods Co-op is for our community.

We support local agencies working to address hunger and poverty in our neighborhoods, to support youth and environmental programming, and to grow and expand the capacity of local farmers. Every day we’re also working to ensure that shopping at and participating as an Owner of our Co-op is accessible to all, so that our patrons reflect our whole community.    

I’m proud to say we aren’t Whole Foods Market, and we won’t ever be. Whole Foods Co-op is where local truly matters. Thank you for joining us!

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A cabbage field during harvest with four farmers and eight crates of harvested red and green cabbages.

Local Producer Profile: Spirit Creek Farm

Local farms come together to continue successful fermenting business

Inside each jar of Spirit Creek’s ferments are the combined efforts of three farms, four hardworking families, and years of experience. Fermented foods have a long history across many cultures, and Spirit Creek Farm has created a delicious line of ferments that highlight the flavor profiles of culinary traditions from across the globe, all while sourcing their raw ingredients from local farms.  

Spirit Creek Farm was started in Cornucopia, WI, nearly two decades ago by Andrew and Jennifer Sauter-Sargent, who were searching for a way to live intentionally on the banks of Lake Superior while homeschooling their three children. Spirit Creek Farm emerged as the answer. According to Andrew, over the years, they have jarred about half a million “cornucopias of live cultured vegetables, bubbling with probiotics and lactobacilli to support digestion, health, and flavor.” 

Since its founding, Spirit Creek Farm has partnered with farmers in Wrenshall for their cabbage, including Northern Harvest Farm, Uff-Da Organics, and Food Farm. A strong relationship formed, and when the Sauter-Sargents decided to sell, Rick Dalen of Northern Harvest Farm and Adam Kemp of Uff-Da Organics did not ferment too long when considering the acquisition.    

“The products themselves are of exceptionally high quality,” Dalen remarked about Spirit Creek Farm’s offerings. “We have worked very closely with the previous owners and successfully learned how to replicate the quality and consistency the Spirit Creek name is known for.” 

Two men stand near a wash tub full of kale.
Adam Kemp and Rick Dalen, owners of Spirit Creek Farm.

With the fermentation process now relocated to a new facility in Wrenshall, both growing and processing occur in the same location. “We are not only the kraut makers,” Dalen explained. “We are also the farmers who grow the raw ingredients. We get to be part of each aspect of the process, which is pretty unique!” 

Dalen shared that motivations for taking on Spirit Creek Farm included offering year-round employment to farmers as well as providing a stable and long-term market for the families who own the operation. 

Spirit Creek Farm embodies the spirit of collaboration. Food Farm, which continues to partner with Spirit Creek, employed Dalen before he had his own farm. In addition, Kemp has been collaborating with Dalen as his co-manager at Northern Harvest for years. Like the jars of fermented goodness they create, every ingredient can stand alone, but when combined they also create something extraordinary. 

Spirit Creek Farm highlights an all-star team of farmers dedicated to sustainable practices. These farms embody a vision for a more interconnected and responsible approach to food production and we are proud to showcase their passion at Whole Foods Co-op

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Mary B and Jay Newcomb standing arm in arm in front of the check-out lanes at the Hillside Whole Foods Co-op.

Growing Together

THE STORY OF WHOLE FOODS CO-OP’S EVOLUTION

Mary B and Jay Newcomb met in Duluth in 1974 and were both active members of the growing Whole Foods Co-op. More than just a grocery store, “It was a real community,” Jay said. As Owners, Mary B and Jay volunteered three hours a month, a requirement for all Owners at the time.

“I remember the honey,” Jay recalled of his volunteer tasks. “When we moved to the 8th Street store, the honey came in 50-gallon drums. We’d place them over the heater to warm the honey up so it would pour out.”

Mary B and Jay Newcomb standing arm in arm in front of the check-out lanes at the Hillside Whole Foods Co-op.
Mary B and Jay Newcomb

Founded in 1970, Whole Foods Co-op began as the Whole Foods Buying Club in Duluth’s Chester Creek neighborhood. It was a group of people who were passionate about locally grown and nutritious food, and alternative diets, like vegetarianism, who came together to make these whole foods accessible for the community.

“We wanted to make healthy food affordable and available to a lot of people,” Mary B shared. “[At that time] whole grains weren’t easy to find, and there was no big food distribution network for them.”

The Buying Club soon transformed into the Whole Foods Co-op, focusing on supplying nutritious and locally grown food to the community while enshrining into the burgeoning business the hallmark principles of a cooperative, including democratic principles, voluntary and open membership, and concern for community.

By the time the Newcombs joined, the Co-op had outgrown its original space in the basement of the Chester Creek House and moved to a location on 5th Street. It was gaining momentum and more Owners.

While the Co-op was built on strong community values, it was also becoming a business. People like Muriel Engstrom stepped up to help guide its financial success. “Muriel Engstrom was our rock,” Jay said. “We were all wild young people, and she kept us organized. She made sure the bills were paid.”

“She was an excellent role model,” Mary B added. “She did the bookkeeping and kept everything running smoothly.”

Black and white photograph of a person sitting on a bench. Another person is also sitting on the bench but is halfway out of the frame.

As the Co-op expanded, it needed to adapt. “We were growing, and we needed to be open more,” Mary B said. “We had to figure out how to serve more people.” Part of this was hiring consistent staff and expanding into a larger space.

Shifting away from the Owner/volunteer model, the Co-op grew into a more typical store model.

“It was a small step,” Jay said. “We didn’t want to go too far too fast.”

Soon, Fran Skinner, one of the founding Owners and long-time social justice advocate, helped launch the Creative Energies Collective. Comprised of paid staff and engaged Owners, the collective handled day-to-day operations and helped guide the Co-op through this period of growth.

“Creative Energies was organized by the Co-op workers,” Mary B explained. “It was the next step. When we knew the Co-op was surviving, then thriving, and we needed a way to manage daily decisions.”

Throughout all its growth, the Co-op’s success has always been rooted in the engaged Owners who shop, vote, and participate in events. “You have to build community to make this work,” Mary B said. “We’re participants, not spectators.”

Thanks to the dedication of Mary B, Jay, and countless other engaged Owners, Whole Foods Co-op has grown into a thriving two-store cooperative. Over the past five decades, it has supported food distribution networks that continue to bring nutritious food to Duluth while also supporting local farmers, and sparking positive change throughout the region.

“People want to be part of the real movement of cooperating with other people. So, it’s a successful place,” said Jay.

“We wanted to be a force for change, to make Duluth better for everyone,” Mary B said. Looking around the Co-op, Mary B added, “And we were right. It is possible to do this well.”

Whole Foods Co-op 55 Year Anniversary logo with the text "Since 1970"

Whole Foods Co-op Celebrates 55 Years

This year Whole Foods Co-op marks 55 years of being community-owned and led, making positive impacts on local farmers, shoppers and the communities we serve. In celebration, we’ll be releasing a series of profiles of just a few of the many people across our history who’ve helped shape Whole Foods Co-op into what it is today.

What’s your favorite memory of Whole Foods Co-op? Share it with us!

Read Now
An assortment of Equal Exchange chocolate bars.

Equal Exchange

PIONEERING FAIR TRADE AND COOPERATIVE VALUES

Photos courtesy of Equal Exchange.

At Whole Foods Co-op, we attempt to work with as many local producers as possible. However, our climate sometimes prevents us from growing certain crops locally. For example, growing chocolate, coffee, or olives here is just bananas. When reviewing vendors to supply these items, we endeavor to adhere to our Cooperative Principles, especially Principle Six, Cooperation Among Cooperatives, which guides us to work with fellow cooperatives, or co-ops, such as Equal Exchange.

Mug of coffee next to a croissant on a plate with a Chemex and Equal Exchange coffee bag in the background
Equal Exchange tea bag packets - organic Rooibos and Green Tea.

About the Equal Exchange Cooperative

After three years of hard work and complex problem solving to build a business that supports their values, Equal Exchange began to break even and then started to show growth. The positive impact that their business plan was having on all aspects of the supply chain inspired them to expand their product line as well as to include more producers. After three years of hard work and complex problem solving to build a business that supports their values, Equal Exchange began to break even and then started to show growth. The positive impact that their business plan was having on all aspects of the supply chain inspired them to expand their product line as well as to include more producers. The founders of Equal Exchange worked directly with various cooperatives and organizations, including those in countries like Honduras, Peru, and the Dominican Republic, establishing relationships that prioritized equity and respect.

By sourcing coffee, tea, chocolate, bananas, and other products directly from farmer cooperatives, Equal Exchange is able to ensure these producers receive fair prices, stable income, and support for their communities. When an Equal Exchange product is purchased, no less than three separate cooperatives are being supported. Whole Foods Co-op purchases from Equal Exchange Cooperative, which purchases from farmer cooperatives. In the case of bananas and avocados, there is a fourth co-op in this co-op-to-co-op supply chain: Co-op Partner’s Warehouse. Notably, most food trade in the United States involves zero co-ops. By working cooperatively, this model can provide a thoughtful alternative supply chain that strives to empower communities.

Three people harvesting tea plants in a field with mountains in the background.
Wupperthal Original Rooibos Co-operative in South Africa.
Man with harvesting basket full of coffee cherries
Antonio Betanco, coffee picker, PRODECOOP La Union cooperative in Nicaragua. Photo courtesy of Equal Exchange.

Current Products

Equal Exchange has expanded its product line to include over 100 items, focusing on organic and fairly traded goods. Their offerings include a diverse selection of coffee featuring various blends and origins—from smooth and mellow breakfast blends to rich, bold, dark roasts. Also noteworthy are their organic teas, encompassing green, black, and herbal varieties, all sourced from small scale producers committed to sustainable practices. Chocolate lovers will discover various indulgent and ethically produced chocolate bars, including dark, milk, and specialty options made from cacao sourced from small farmers in Central America, South America, and Africa.
Equal Exchange also offers a range of ethically produced products, including nuts, dried fruit, and olive oil, further enhancing its diverse selection for customers. At the heart of Equal Exchange’s mission is a commitment to education and awareness. Equal Exchange provides resources and information to consumers about the importance of ethical consumption and highlights the stories of the farmers behind the products. By fostering a deeper connection between consumers and producers, Equal Exchange not only elevates quality but also transforms the buying experience into one of shared values.

Future Plans

As Equal Exchange looks to the future, its primary goal is to emphasize impact. The foundation of their effect has consistently come from trading food in an alternative manner. However, they aim to generate even more impact by exploring complementary strategies beyond the typical food company model. This includes engaging consumers through events and activism, developing alternative methods for raising capital, and leading grant initiatives supporting farming communities. Equal Exchange embodies a transformative approach to commerce, demonstrating that trade can serve as a powerful tool for social change. With its rich history rooted in cooperative values, a diverse selection of products, and a forward-thinking vision, Equal Exchange continues to lead the charge in redefining how to approach global trade. By choosing Equal Exchange, consumers play a critical role in shaping a more just and equitable world.

International Year of Cooperatives 2025 logo with tagline "Cooperatives Build a Better World."

The United Nations has designated 2025 as the International Year of Cooperatives. In recognition, Whole Food Co-op will be celebrating throughout the year! We’ll be highlighting cooperatives we’re in cooperation with in-store and here in the Co-op Blog. We’re excited to share the stories of co-ops that are creating quality products while having a positive impact on communities across the globe.

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Quick Gameday Munchies

It is that time of year when many of us get together to watch the annual end of the football season. Whether you are expecting a crowd or are planning on watching the game solo, no one wants to miss any of the big plays or commercials because they are stuck in the kitchen. Here are three recipes that, with a little timing and preparation, you will not miss a field goal or first down.

Guacamole

First up is a classic guacamole, which you will want to make about 15 – 20 minutes before eating. If you have never made homemade guacamole, it will begin to discolor almost immediately. If you need to store it, refrigerate it in an airtight container with as little air as possible is best. Pair with your favorite chip, and you are set for pre-game and the first quarter.

Guacamole

Recipe by Co+opCourse: AppetizersCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking timeminutes

This fabulous guacamole is simple to make and will surely be a crowd pleaser served as a dip or on burgers, burritos or tacos.

Ingredients

  • 3 Haas avocados, ripe

  • 1/4 cup diced fresh tomato (seeded)

  • 2 tablespoons diced red onion

  • 1 teaspoon chopped garlic (one clove)

  • 1 tablespoon freshly squeezed lime juice (half a lime)

  • 1 teaspoon ground cumin

  • 1 teaspoon chipotle chili powder

  • 1 teaspoon fresh cilantro, minced (optional)

Directions

  • Slice the avocados lengthwise, remove the pits, and scoop the green flesh (discard any brown flesh) into a bowl.
  • Use a fork to mash the avocado pulp to a chunky texture.
  • Add the lime juice, garlic, onion, and spices and mix well. Add the tomatoes and cilantro, mix and serve.
  • Enjoy!

Going For the Touchdown with avocado hummus chicken sliders

The next menu item in the playbook is the Avocado Hummus Chicken Slider, which offers a fresh and unique twist on the classic slider. This dish pairs well with various complementary items but is also substantial enough to be enjoyed on its own. It can be easily prepared before the kickoff. This recipe is perfect for an audible, as you can prepare all the ingredients in advance and set up a build-your-own slider station for your guests. Make sure the chicken is cooked thoroughly and stored in the refrigerator if you decide to prepare it before serving. This approach will ease the pressure on the kitchen and allow you to bring the excitement right to the end zone.

Avocado Hummus Chicken Sliders

Recipe by Co+opCourse: AppetizersCuisine: QuickDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

40

minutes

Please a crowd with these easy, flavor-packed mini-sandwiches. Just cook some chicken, and jazz up some purchased hummus with avocado, capers and olives for a slider that keeps the party going.

Ingredients

  • 4 small boneless skinless chicken breast halves

  • 1/2 teaspoon coarse salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 teaspoon dried thyme

  • 1/2 cup prepared hummus

  • 1/2 large avocado

  • 1 tablespoon capers, drained

  • 2 large Kalamata olives, chopped

  • 8 whole wheat slider buns or whole wheat dinner rolls

  • 16 spinach leaves

Directions

  • Heat oven to 400°F. Lightly oil a sheet pan.
  • Cut each chicken breast portion in half to make two even, slider-sized portions and place the chicken on the pan. Sprinkle with salt, pepper and thyme. Roast for 20 minutes, until an instant read thermometer inserted in the thickest part of a breast reads 165°F and the juices run clear. Cool the chicken on a rack until cool enough to handle.
  • Halve the avocado, remove the pit, and cut the flesh, still inside the skin, into dice and scoop into a medium bowl Add hummus, capers and olives and stir.
  • On each bun, place a couple of spinach leaves, a piece of chicken, and top with about 3 tablespoons of the hummus mixture. Cover with the top half of the bun, using a toothpick to hold it together, if desired. Place sliders on a platter and serve.

special teams can spring into action with this delicious spring roll

The next item might diverge from the usual favorites, but it is a top pick: Spring Rolls. Often overlooked, spring rolls are a crowd favorite that is fun and easy to assemble. They can accommodate nearly any dietary preference, and the variety of ingredients is limitless. Below, you’ll find a solid foundation recipe for spring rolls. This recipe is a perfect starting point to master the basics, allowing you to customize it and make it your own. You can prepare the spring rolls ahead of time and store them in an airtight container in the refrigerator. They are best served with sweet and sour or peanut dipping sauce.

Rainbow Spring Rolls

Recipe by Co+op
Servings

4

servings
Prep time

25

minutes
Calories

230

kcal

Brighten your day with these spring rolls filled with a colorful assortment of purple cabbage, orange carrots, green avocado, and sprouts, for a perfect hand-held salad. The hoisin peanut sauce is quick to make and adds a little savory richness to the crunchy rolls.

Ingredients

  • 1 teaspoon lemon juice (plus more for avocado)

  • 1 teaspoon sugar

  • 1/2 teaspoon salt

  • 2 teaspoons ginger, grated

  • 1 medium red bell pepper, thinly sliced

  • 1 small carrot, shredded

  • 1 medium yellow bell pepper, thinly sliced

  • 2 large scallions, sliced

  • 1 cup shredded red cabbage

  • 8 ounces baked tofu, cut into 16 long, rectangular

  • 1 large avocado, sliced

  • 1 cup fresh pea sprouts or microgreens

  • 8 pieces rice paper wrappers

  • Peanut Hoisin Sauce
  • 1/4 cup smooth peanut butter

  • 3 tablespoons hoisin sauce

  • 1 teaspoon sriracha sauce

  • 2 tablespoons water

Directions

  • In a medium bowl, combine the lemon, sugar, salt and ginger, then add the carrots and toss to coat. Reserve.
  • Drizzle a few drops of lemon on the avocado to prevent browning.
  • Fill a baking pan with an inch of warm water. Spread a clean kitchen towel on a cutting board or counter next to the water. Have a platter ready for the finished rolls and paper towels to cover the rolls.
  • To assemble rolls, submerge a rice paper sheet in water and gently press down. Transfer immediately to the towel. The paper will still be firm but will soften quickly.
  • Place two slices of tofu across the rice paper, about 1½ inches from the edge closest to you, leaving 1½ inches bare at the left and right. Place rows of the prepared vegetables above the tofu using about 2 tablespoons of each. First red peppers, carrots, yellow peppers, scallions, red cabbage, then a slice of avocado, about 1½ inches from the far edge. Sprinkle with sprouts or microgreens.
  • Fold the wrappers in from the sides, up from bottom, then roll up. Put on the platter and cover with a wet paper towel. If serving in more than an hour, wrap tightly in plastic.
  • For the sauce, in a medium bowl, stir peanut butter, hoisin and sriracha. Stir in 2 tablespoons water, until smooth (stir in more if needed). Serve with rolls.

Notes

  • Rainbow spring rolls make a great appetizer for a party (Pride parade tailgating, anyone?) or even a light meal. They don’t keep well overnight, so eat up!

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Blueberries, currants, and a slice of banana arranged to form 2025 on a wooden background

An Exciting Year Ahead

We always look to the year ahead with excitement and optimism, but this year we have just a few extra things to be excited about. In the midst of our celebrations, we look forward to connecting with you, our shoppers, and providing incredible products, thoughtful education, engaging events, and meaningful moments. 

Whether you’re a shopper, Owner, or both, thank you for supporting Whole Foods Co-op – and we hope that you’ll join us in the fun year ahead!  

It’s our 55th anniversary!

Whole Foods Co-op has been serving the Twin Ports community for 55 years. We are excited to share in the year ahead by looking back at the wonderful milestones and moments that have made us who we are today. Do you have a favorite memory of the Co-op? We’d love to hear it! Please take a moment to share it with us. 

Share Your Co-op Memory: wholefoods.coop/memory 

We’re also excited to celebrate with you in the year ahead. Continue to follow us for fun events inspired by our 55th.  

Whole Foods Co-op 55 Year Anniversary logo with the text

It’s the International Year of Cooperatives! 

The United Nations General Assembly has declared 2025 as the International Year of Cooperatives. With the theme Cooperatives Build a Better World, we will endeavor to share the stories of co-ops that we carry here at Whole Foods Co-op that are making their communities – and the world – a better place. 

International Year of Cooperatives 2025 logo with the text

We’re Hosting a National Conference for Cooperatives! 

We look forward to welcoming over 350 leaders from co-ops around the country to Duluth in May. The Consumer Cooperative Management Association’s (CCMA) conference is an annual event convened by the University of Wisconsin’s Center for Cooperatives. The multi-day conference will include tours that highlight our local food economy and examples of local cooperation. It’s an honor to serve as the host for this event and we can’t wait to share the Northland with our peers from around the country. 

Join the Fun! 

While the CCMA conference is only for co-op professionals, we’re already gearing up for our Annual Owner Meeting later this year. We can’t wait to celebrate with you! Also, keep your eye out for upcoming events both in-store and out in the community. It’s going to be a great year at the Co-op! Follow us on social media or our weekly email blast to stay in the loop.

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Bowl of chili

Field Day Chili

Field Day 3 Bean Chili

Recipe by Adapted from Field Day ProductsCourse: MainCuisine: BudgetDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

45

minutes

Ingredients

  • 2 Tbsp. olive oil

  • 1 yellow onion, diced

  • 1 Tbsp. minced garlic

  • 4 tsp. chili Powder

  • 1 tsp. cumin

  • 1 tsp. dried oregano

  • ½ tsp. kosher salt

  • 28 oz. diced fire-roasted tomatoes

  • 1 cup vegetable broth

  • 1 4-oz. can of diced green chiles

  • 1 Tbsp. tomato paste

  • 1 can (15 oz.) Field Day Organic Ranchero Chili Beans, not drained

  • 1 can (15 oz.) Field Day Organic Pinto Beans drained and rinsed

  • 1 can (15 oz.) Field Day Organic Black Beans drained and rinsed

  • 2 Tbsp. fresh cilantro, finely chopped

Directions

  • Add oil to a large pot over medium heat. Once heated, stir in the onions
    and cook for 5–6 minutes.
  • Stir in minced garlic and continue cooking for 2–3 minutes.
  • Add chili powder, cumin, oregano, kosher salt, and tomato paste to the
    pot and stir well.
  • Add in fire-roasted tomatoes, vegetable broth, green chilies, ranchero
    beans, pinto beans, black beans, and chopped cilantro.
  • Bring to a boil, then reduce heat to medium-low and simmer for 30–35
    minutes, until thickened slightly.
  • Serve with any of the following: sour cream, cheese, tortilla chips, green
    onion, pickled jalapeno, cilantro, avocado, etc.

Notes

  • Uncover exceptional value with Field Day products featuring everyday
    low prices on hundreds of items, including essential pantry goods, cooking
    oils, and versatile dry goods. We love Field Day because most of their
    food products are certified organic and are made in the USA.

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