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November Cheese of the Month!

Marieke® Gouda Foenegreek

Save 20% on this cheese all month long!

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Marieke® Gouda Foenegreek: Sweet and nutty with flavor notes reminiscent of maple syrup. Pair with toasted almonds and maple syrup. Dark rum or Amber beer.

Award-winning cheesemaker, Marieke Penterman, celebrates her Dutch heritage with this exclusive collection of flavored Goudas. She and her team handcraft each wheel using herbs and seeds mostly gathered in the Netherlands. Premium, raw, cow’s milk from her family farm provides each wheel of cheese with the exceptional flavor and texture you’ve grown to expect from Holland’s Family Cheese.

Content thanks to Marieke Gouda

Update From the Board!

Dear Co-Owners,


It is with great pleasure and excitement that we announce our newest Board Members, while reluctantly saying goodbye to those that have loyally served the Co-op, and you, its Co-Owners over the last few years. On that note, we are pleased to retain Shannon McGuire and Divit Cardoza for three-year terms, and  to welcome Jay Henry to a three-year term and Charles Raymond to a two-year term. We want to extend a sincere thank you to Tana Ruud and Jay Holmes, who have been wonderful assets to the board; graciously donating not only their time, but also their expertise in the industry and their services for the benefit and continued success of our Co-op. These positions are entirely volunteer-based and we recognize and greatly value the time and commitment these board members give.

The Board of Directors plays a pivotal role in the functionality of the co-op by hiring and managing the CEO/GM, empowering them to work closely with the executive management staff who in turn oversee the day-to-day operations of the Co-op.

In coming off a very successful quarter, we are excited to be finalizing the last of the arrangements for our Annual Meeting and the 45th Anniversary Celebration of the Boise Co-op,  taking place at the Boise Train Depot on October 27th from 1:00 - 4:00pm. We would love for you all to join in the celebration with us! We will have some great food, music, wine & beer, activities for children, and a celebration of our local vendors!

Keep up to date with us on social media, as well as through our monthly communications. We are excited to announce that the board will be hosting informal meet-and-greet events each month in the Co-op’s Uncorked! Wine Bar with fabulous wines and Co-op prepared food pairings! Seating will be limited so be sure to scoop up your tickets first thing!

In service,

Your Board of Directors


October Cheese of the Month

Frankfully Frightening Gouda

Save 20% on this cheese all month long!

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This Frankenstein inspired cheese is bright green in color and packed with flavors of garlic, pine nuts and basil so not only does it look fun it tastes amazing too – And will keep vampires away! A special release for Halloween Only

  • Adds spooky fun to your party cheese plate

  • Delicious addition to ghoulish recipes like Mac & Cheese and Pizza

  • Pairs well with Witches Brew or Pinot Grigio

  • Milk: Cow

  • Rennet: Vegetarian


Content thanks to Uniekaas USA

September Cheese of the Month

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Cave Aged Lily Goat Raclette

 

Save 20% on this cheese all month long!

When Kimberly’s Best Creamery started processing milk, we were committed to only sourcing milk from dairy partner and producer who uses highest quality feeds and forages, including managing their herd without the use of artificial growth hormones.

Content thanks to Kimberly's Best

Join Us For National Hunger Action Month 2018

September is National Hunger Action Month, and the Boise Co-op and Idaho Food bank plan to take action! Hunger is an issue that affects every county in the state. Each day in Idaho one in six go hungry, including 92,000 of our state’s children, and are in need of assistance. 

We are proud to be partnering with the Idaho Food Bank and our Co-Owners, to sponsor this year’s National Hunger Action Month. For the month of September, the Boise Co-op will be matching all donations made at our registers up to a total of $2,500. Every dollar donated to Idaho Food Bank provides 5 meals to hungry people in Idaho. That means together we can provide 25,000 additional meals!

The Boise Co-op also works yearlong with partners of the Idaho Food Bank to diminish food waste. In our last fiscal year, we donated $326,000 worth of food, an average of $27,000 per month. The donated food goes to the Meridian Food Bank, Boise Rescue Mission, and the Corpus Christi House.

Idaho Food Bank will be in our stores throughout September. Be sure to stop by to learn more about them and the programs they provide.

 

Boise Co-op Volunteers to Help Feed Idahoans

Everyday The Idaho Foodbank Makes a Tangible Contribution to Our Community

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On Tuesday, July 30th, The Boise Co-op volunteered to help  repackage food at the Idaho Foodbank. Upon arrival, Christine Dwello, the Corporate and Community Relations Coordinator, gave us a tour of facility. The Idaho Foodbank started in 1984 as a co-op distributing 400,000 lbs of food. Today The Idaho Foodbank distributes 18 million lbs statewide from their three locations: Boise, Pocatello, and Lewiston and is the largest distributor of free food in the state of Idaho. The Boise warehouse is an enormous facility: 28,000 square feet capable of storing 100,000 lbs of food. Inside the warehouse there is also a huge walk in freezer frozen foods and cold storage for fresh produce.

The Idaho Foodbank’s mission is to feed, educate and advocate for Idaho’s hungry.There are 221,000 Idahoans struggling with hunger: that equates to 1 in 8 people in Idaho. Of that, there are 1 in 6 children (or 72,840) who go without 6 meals per week. 93% of the food is donated by producers, grocers such as the Boise Co-op, agriculture, meat industry, and other food banks. The food bank is able to provide five meals for every $1.00 donated. 

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    After our tour, everybody was ready to get to work. A local farmer generously donated thousands of pounds of white beans to the food bank. We were given the task to package the beans into 2 lb bags, label, and then box them up for the senior nutrition program. In the two hours we spent volunteering, our team repacked 2,924 lbs of dried white beans. This will provide 2,436 meals! 

    Volunteers help provide hunger relief with repacking and sorting of food, total statewide 53,599 hours and 21,220 volunteers. That is equivalent to 24 full time employees! Volunteering gives you a deeper connection to your local community. To learn more about volunteering with the Idaho Foodbank, click here.


    The Foodbank feeds 179,000 Idahoans monthly through their six Programs:

    • Backpack: The Idaho Foodbank’s Backpack program ensures that students who are chronically hungry have access to adequate food over the weekend by providing them with a backpack full of nutritious, kid-friendly food every Friday during the school year.
    • Mobile Pantry and School Pantry: School Pantries are a natural extension of the Backpack program .  If children who receive weekend Backpacks are dealing with food insecurity, it makes sense that their siblings are, too. This program helps provide families with food through a pantry set up inside the school, where access is convenient for both students and family alike. The Mobile Pantry Program distributes dry and frozen food to underserved, usually rural, communities. This program helps populations that do not have access to, or have difficulty accessing, food assistance.
    • Picnic in the Park: School’s out for the summer! No more classes, homework, or tests. However, for some students, when school is out, that means no more guaranteed meals.
    • Cooking Matters: Share Our Strength's Cooking Matters is a cooking-based nutrition education program which empowers individuals and families with the skills, knowledge, and confidence to prepare healthy and affordable meals.
    • Health and Nutrition: Helping People Move From Hunger to Health Nutritious Food Growers, processors, manufacturers and grocery stores donate nutrient-dense foods essential for a healthy diet.
    • Senior Nutrition: AARP estimates that 52% of our more than 110,000 senior residents rely on Social Security for half of their family income. Unfortunately, almost one in four Idaho seniors depends on Social Security for 90% or more of their family income. It’s not surprising then that when you factor in out-of-pocket medical expenses, 15% of our older residents are living in poverty.

    Uncorked! Grand Opening

    Grand Opening Weekend, Friday-Sunday July 27-29

    We are soooooo excited to announce the Grand Opening of our newest viticultural adventure, the Uncorked! Wine Bar. 

    Join us for our Grand Uncorking Friday, July 27 at 2 pm

    We'll be popping some bubbly and raising a toast to all the people that made our newest business into a reality.

    Throughout our Grand Opening Weekend, we'll be serving up tastings of cava to celebrate, and we'll have a slew of free tastings as well. Here is the lineup:

    • Friday 5-8 pm
    • Saturday 2-8 pm
    • Sunday 12-5 pm

    Uncorked! offers a rotating selection of wines by the glass, beer and cider on tap, wine flights, a delicious made-from-scratch food menu, and more!

    The Wine Bar is located at 804 W Fort Street. The main entrance is on Fort Street, but you may enter via the Wine Shop as well. Come see what it's all about!

    Uncorked! Hours:

    • Monday Closed
    • Tuesday-Thursday 3-9 pm
    • Friday-Saturday 2-10 pm 
    • Sunday 12-8 pm

    Please note: Uncorked! Wine Bar is 21+ only

    July Cheese of the Month

    Bonne Bouche Ash-Ripened Goat Cheese

    Save 20% ALL July Long on This Cheese!

    Bonne Bouche is the flagship of Vermont Creamery’s signature geotrichum-rinded aged goat cheeses.  Introduced in 2001, Bonne Bouche quickly won acclaim. Today it is one of the most popular “geo” cheeses on the market and has been awarded some of the most prestigious honors in the cheese world. Reminiscent of the Loire Valley cheeses of France, Bonne Bouche means “good mouth” - though we like to think of it as "good mouthful" - and it is indeed a tasty bite.

    Made with fresh pasteurized goats’ milk from family farms, the curd is carefully hand ladled, lightly sprinkled with ash, and aged just long enough to develop a rind. After about ten days, the cheeses are packaged in their individual crates and sent to market where they will continue to age up to eighty days. As a young cheese, the rind has a pleasant yeast flavor and creamy interior becoming softer and more piquant as it ages.

    Tasting notes:  Creamy, rich, buttery, salty, mushroomy, peppery, sour... the list goes on and on. It seems that every person who tastes it takes away something different.

    Use & Pairing Suggestions

    Add a creamy wedge of Bonne Bouche to a salad with grapes, candied walnuts, and duck confit. Air dry in a refrigerator until firm for 2 weeks, and shave slices to add complexity to salads, soups, risotto, gnocchi, and pasta. Bake Bonne Bouche wrapped in puff pastry and top of roasted fruit and serve with crostinis crisps. Serve Bonne Bouche for dessert on a slice of honeycomb with warm fruit compote.

    Condiment Pairings:  Prosciutto, Honey Comb, Chocolate Almonds.

    Beverage Pairing: Rosé, Sauvignon Blanc, Pinot Grigio.

    Content thanks to Vermont Creamery

    Dawson Taylor's New and Innovative Delivery Service!

    Boise's Trailblazers for Coffee Delivery

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    With a variety of bike-friendly businesses, Boise is one of the greatest cities to bike in. With easy access from the Boise Greenbelt to downtown, the city has such a large diversity of bicyclist commuting to and from work. But what about biking for work? Dawson Taylor Coffee Roasters implemented a coffee delivery system for their downtown orders on their new bicycle cargo trailer.

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    The staff at Dawson Taylor said that the delivery system is a practical way for them to deliver their coffee. Dawson Taylor received the Silver Certification is awarded from the League of American Bicyclists for being a bike friendly workplace. Since doing the unique delivery system, Dawson Taylor has noticed how fun, convenient, environmentally conscious, and fast it has been to deliver. Driving a delivery truck takes a lot longer because of the need to find parking and deal with the busy downtown traffic. When biking you can bypass traffic in the bike lanes. Bikes are also a lot easier to find parking for, after all, you can basically park a bike anywhere. The delivery system is also a lot cheaper than driving a delivery truck. Think about the cost associated with managing delivery trucks; maintenance fees, repairs, and gas. Cycling is just great for your health, and reduces the stress levels from dealing with traffic. Overall it was just a smart direction for the company.

    Dawson Taylor’s Roastery is right next to The Boise Bicycle Project (BBP), so it made sense for them to walk next door and ask for help. BBP acted quickly and had the bike trailer ordered the same day they discussed the project. When the trailer arrived, Dawson Taylor asked One Stone, a student-let and -directed nonprofit that empowers high school students to learn and practice 21st century skills through experiential services, innovative initiatives, social entrepreneurship, and the radical reinvention of learn, to tackle the frame part of the trailer. The students learned how to weld, cut steel, and attached the frame to the trailer. After everything was built, Signs Ink printed the side panels and attached it to the trailer just in time for its debut at the Boise Co-op’s Bike to work event.

    When Dawson Taylor arrived at the Boise Co-op for the Bicycle Commuter Breakfast Event , everyone was impressed by how smart and innovative the system was. The coffee delivery bike promotes a more sustainable way to deliver goods offsetting the carbon footprint emissions from trucks that requires fuel. The Boise Co-op supports the delivery system 100%, and hopes that this promotes other businesses in the area to implement the same type of delivery system. The cargo bike has had great reviews from the city of Boise, and people have been calling it the “smile machine” when they see Dawson Taylor zipping by.

    June Cheese of the Month

    LACLARE Evalon

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    Save 20% ALL June Long on This Cheese!

    This complex Farmstead American original embodies the rich nutty flavor of an aged Gouda while featuring notes of piquant Asiago and layers of Caramel-like Parmesan. Made with raw goat milk.

    Tasting notes: Rich, nutty, creamy flavor that becomes increasingly complex with age, presenting caramel notes.

    Use & Pairing Suggestions

    Slice, shred, cube, Enjoy.  This Award Winning cheese can be used in place of any traditional Parmesan, Asiago or aged Gouda.  Evalon's presence is bold and well developed, making it the perfect centerpiece to a cheese board or the perfect vehicle to add depth to any recipe .

    Beer:  Ciders & Fruit Beers, Stout, Brown Ale

    Wine: Cabernet Sauvignon, Merlot

    Content thanks to Laclare Family Creamery.

    Fair Trade for Farmers and Our Future

    By: Co+op, stronger together

    On May 12th, 2018, in over 70 countries around the globe, we celebrate World Fair Trade Day and the hard work, resilience, and innovation of small-scale farmers and artisans. And this May, Fair World Project is partnering with brands committed to working with farmers to bring home deals on their fair trade products along with offering more opportunities to get involved.

    Members of the Norandino co-op, which consists of over 7,000 families in northern Peru.

    Members of the Norandino co-op, which consists of over 7,000 families in northern Peru.

    You may already be aware of some of the basics of fair trade: Fair prices paid directly to farmer organizations, premiums for organic production and community development.  Beyond that the fair trade movement is also supporting small-scale farmers as they tackle climate change, one of the biggest issues of our time.

    From coffee to cacao, from mint fields in India to shea nut trees in Togo, small-scale farmers are combining traditional regenerative organic farming practices with new innovations. The result: the kind of food and farming systems that we need to build resilience and tackle climate change.

    Plant a tree, grow the future

    Far in the north of Peru lies one of the most fragile ecosystems in the face of climate change. Deforestation and the accompanying loss of freshwater springs and shade cover has left the land degraded and the surrounding communities impoverished and challenged.

    Norandino co-operative has developed an ambitious reforestation program to engage the community, reforest the land, and grow a sustainable, green economy. With your help, they will plant 69,000 trees that will provide shade for coffee trees, as well as additional food and income for 64 small-scale farm families. And each of those trees also has the added benefit of sequestering carbon and helping restore the soil—it’s a win for communities and for all of us who live on this planet!

    Fund the future of farming

    This is the sort of project that is urgently needed in our changing climate, yet too often it’s hard for farming communities to get funding. That’s where Grow Ahead, Fair World Project’s crowdfunding initiative—and YOU—come in. Grow Ahead works to raise money for these hard-to-fund yet essential projects in farming communities.

    This May, stop by your local co-op: Just $1 will buy one tree—and so many other benefits! Or go directly to growahead.org to donate. 

    There will also be deals on all sorts of fair trade products. Try something new or stock up on an old favorite. Know that when you do so, you’re supporting fair prices for farmers, community development all around the globe, and the kind of regenerative organic food and farming systems that are good for all of us.

    Fair trade brands committed to working with small-scale farmers & artisans

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    Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

    Earth Day Starts at Home

    By: Robin Asbell

    I have a confession to make. Sometimes, in the course of my week, I make too much food. Sound like a good problem to have? Well, it seems to be alarmingly common in our affluent country. My excuse is that I develop recipes for a living, so I test recipes even when I already have food to eat. My family, friends and neighbors all benefit from my overproduction, but more often than I would like, things go to waste. That half a jar of tomatoes for the pizza I made a couple of weeks ago got ignored when I moved on to testing dessert recipes. Then, we meant to finish all that cake, but by the time we realized that we couldn't eat another bite, it was stale.

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    I feel terrible about it, every time, and resolve to do better. This year, for Earth Day, I'm going to do my small part to cut back on waste.

    Earth Day started in 1970, back when there was no regulation of pollution. It was perfectly legal to dump sewage in the river, or send tons of toxins up in smoke. That year, Senator Gaylord Nelson created Earth Day, and 20 million Americans came out in solidarity across the country. By that December, Congress created the EPA, and started reining in industrial polluters and protecting our air and water.

    Since then, Earth Day has become an annual reminder that we still have work to do, on recycling, cleaning up our toxic industries, as well as not wasting food.

    Dried up carrots, moldy nubs of cheese, and stale bread heels pile up in refrigerators across the USA, and they add up to billions of dollars in food waste. In fact, food scraps are the number one thing that goes to the landfill. According to the EPA, our uneaten food contributes 25% of our methane emissions, as it breaks down in the dump.

    We waste food at all points in the supply chain, so it's not just your fridge that's causing problems. At harvest, it gets damaged and tossed on the way out of the field. At the processing plant, things spoil or stick to the machinery and get rinsed down the drain. Grocery stores have to sort through and discard produce that isn't perfect, although some of that is picked up by food shelves (a recent study found that food co-ops recycle 74% of food waste compared with a recycling rate of 36% for conventional grocers.) Out of date packaged goods have be pitched, as well. Restaurants and food service fill dumpsters with all the food we leave on our plates, combined with things that didn't sell in time.

    We have gotten into wasteful habits, in part because food is relatively cheap. We are a prosperous nation, and I'm betting that most people don't think calculate how much the food they toss actually costs. When you clean out the fridge, do you compute the 49 cents for the half an apple, or the $2.29 for a few slices of out-of-date lunchmeat? Beyond the cost, the carbon emissions add up, fast.

    I am going to work to waste less this year and use more of the food I buy. If you'd like to do the same, here are a dozen tips that can help reduce your waste, and as a bonus, save you money!

    12 tips to reduce food waste

    1. Use those radish and carrot greens

    Buying radishes or carrots by the bunch? Use the leaves to make pesto, salads (like Moroccan Carrot Radish Salad), and toss in soup. Think of them as peppery parsley.

    2. Savor broccoli and cauliflower stems

    Do you discard broccoli and cauliflower stems? Peel the tough skin from the stems and chop the tender cores to use in the dish, or cut in planks to eat with dip. This Creamy Broccoli soup uses the stems and florets.

    3. Cook kale stems like you would celery

    Do you discard kale and other greens stems? When cooking with kale, you can simply separate the leaves from the stems, chop the stems, and cook the stems first; they will cook a bit like celery. If you juice, save all your greens stems from meals you prepare, including parsley, and add to your juice for a chlorophyll boost.

    4. Flavor stock and other dishes with potato peels

    Do you peel potatoes? The peels make a flavorful addition to stock, and even thicken it a bit. Consider whether you even need to peel; many soups, potato salads and even mashed potatoes are more nutritious and filling with the skins left on.

    5. Enjoy the flavor and nutrtion of apple peels

    Baking or cooking with apples? Leave the skins on and you will reap the nutrients and fiber they contain, and save time. If you do peel, add them to soup stock, for a subtle sweetness.

    6. Zest your citrus and freeze for future use

    Juicing a lemon or lime or eating an orange? Zest your organically grown citrus first, then you can freeze the potent zest in a freezer bag, for adding a hint of citrus to everything from muffins to pastas.

    7. Peel overripe bananas and freeze for smoothies or baking

    Are those bananas looking a little too brown to put in the lunch box? Peel and freeze them, then add them to smoothies (like Hidden-Spinach Berry Smoothie or Orange Dream Silken Smoothie), or thaw and puree for banana bread, muffins and cakes.

    8. Puree and freeze veggies before they go bad

    Do you have veggies going soft in the crisper? Cook and puree carrots, sweet potatoes, greens, cauliflower, and other veggies, then freeze. Stir the purees into pasta sauce, macaroni and cheese, soups, casseroles and meatloaf for an added veggie boost.

    9. Save veggie trimmings for soup stock

    Cutting up vegetables for a dish? Save and freeze the skins and trimmings from onions, carrots, celery, sweet potato, potato, parsley, spinach, and other mild veggies (peppers, cabbage and broccoli can be too strong) until you have a good amount to make Veggie Trim Stock.

    10. Use up stale bread in flavorful recipes

    Do you have bread going stale? Freeze the slices to use later in stuffing, croutons, or recipes such as Ribollita soup, Creamy Lentil Soup with Wheaty Croutons or Flexible Bread and Veggie Casserole. Make croutons for salads and soups, or crumbs to toss with pasta or top casseroles. Don't forget about bread pudding and stratas, too.

    11. Keep food that needs to be consumed soon front and center

    Organize your refrigerator and pantry, and put foods that should be consumed sooner right in front. Switch your storage containers from opaque to clear glass, so that you will see that tasty lasagna from last night, because out of sight is out of mind.

    12. Turn your vegetable scraps into fertilizer

    Do you have room for a compost pile or a worm bin? Ultimately, transforming your plant waste into fertilizer is better than packing it in the landfill.

    Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

    Earth Day Bulk Sale 2018!

    We're celebrating Earth Day this year like we usually do- with a BIG Earth Day Bulk Sale! Coming up Friday, Saturday, and Sunday, April 20-22 save 20%* on bulk items all weekend long. Includes bulk pet foods, coffee, wellness soaps and oils, spices, beans, grains, nuts, and more!

    Zero Waste Shopping Tours! Join Zero Waste Boise Institute for an interactive shopping tour to help you make purchasing decisions from a zero-waste perspective.

    • Saturday, April 20 at the Village at 11:30, 1:30, and 3:30

    • Sunday, April 21 at the North End at 11:30, 1:30, and 3:30

    Bulk food and co-ops have been synonymous since the first modern food co-op was created in the late 18th century. But it's not just tradition. Bulk food and products represent one of the best ways to cut unnecessary waste. Buying bulk means you purchase amounts that are right for you, not portions determined by the producer. And when you bring in your reusable container you're saving money by not paying for packaging, as well as cutting waste.

    *limIted to stock on hand • sorry, no rainchecks • cannot be combined with any other offers or discounts • restrictions may apply

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    April Cheese of the Month

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    Save 20% ALL April Long on This Cheese!

    Sid's whimsically delicious take on the famous French cheese, Morbier. Our version features a layer of sheep milk cheese and a layer of goat milk cheese separated by a layer of grape vine ash and pressed together. The flavor is both delicate and rustic. Taste each layer separately and then together for three different flavor profiles in one great cheese!

    Content thanks to Carr Valley Cheese Company