WHAT’S HAPPENING “ON BOARD”

FOCUS FOR FALLAs always, exciting things are happening at Baker Food Co-op.  The SEED SPROUTING CLASS OFFERED AT THE CO-OP LAST MONTH WAS A HUGE SUCCESS. If you missed it, another one can be scheduled.  A FOCUS for this fall and winter is to offer other classes of interest to be taught at the Co-op.  Suggestions for class topics include gluten free cooking/baking, learning to cook yummy and inexpensive dishes with products from the bulk department and many other ideas.  Board member, Fran Hart is coordinating the class schedule, so if you have an idea please call Fran at 541-523-2730.

FOCUS FOR FALL–The Co-op will focus on its purpose as stated in the Bylaws: “to provide an economical supply of high quality food and products with as few chemical additives as possible for a reasonable price, and provide the direct sale of locally grown and produced food”.  To fulfill this purpose, the Board, the Staff and the Department Heads are committed to better display and sell local produce and products.  This commitment will continue to receive more emphasis in the future.

FOCUS FOR FALL–Baker Food Co-op has begun it’s 36th year.  You can help publicize the good news about the Co-op by telling others that a $25 lifetime membership is an incredible value!  As we start into the fall & winter ‘bug’ season, tell others that it is important to eat whole foods that nourish their bodies.  Also, because we are a Cooperative, every member has ownership in the Co-op and has the opportunity of reduced prices.  If you are a working member up to 30% can be saved, which is good news for each member’s budget.
Susie Busch, Secretary, Board of Directors

P.S. if you’re reading this newsletter on paper, you can receive it via e-mail by contacting Dave Densley, the Co-op Website Manager at webmaster@bakerfoodcoop.org