Annual Meeting Schedule

Annual Meeting 2011

Saturday, March 5

St. Mark’s Presbyterian Church, 3809 E. Third St.

5-9 p.m.

SCHEDULE

5 PM

Chips and snacks are served, along with alcoholic and non-alcoholic drinks

Supervised children’s activities are available

Henna artist available

In-person voting starts (Early voting was available in February)

Raffle tickets go on sale

5:30 PM

Salvador Duran plays music (45 min)

6 PM

All the food is available

Voting closes

6:15 Welcome and Treasurer’s Report

6:30 GM Report

6:45 Board Intro

7:10 Board-lead owner activity

7:25 We toast the 40th birthday of the Co-op

7:30 Announcement of Election Results and introduction of Co-op management

7:45-8:45 Supervised children’s activities end. Salvador Duran plays music.

9 PM

Meeting ends.

Friday’s Birthday Special

Friday, Feb. 18, is a super special Hot Dog Friday. Get a grass-fed, organic beef hot dog or a vegan Smart Dog, plus a Blue Sky Organic Soda and 2 oz bag of Boulder chips for $4.

Tuesday’s birthday sale items

This week, in anticipation of the Food Conspiracy’s 40th Birthday Celebration, we’ll offer great discounts on a different produce, deli and grocery item each day. On Tuesday, all Queen Creek products (including olive oil and tapenade) are 20% off, tempeh BLTs are $1 off, and red peppers are $2.99/lb.

Saturday, Feb. 19: member-owner sale

Saturday, Feb. 19 the Co-op will celebrate it’s 40th birthday with live music, cake and more.

Saturday will also be a great day for Co-op member-owners to do their grocery shopping. Member-owners will get 10% off purchases up to $49.99, 15% off purchases of $50-$74.99, and $20% off purchases of $75 and up. It’s our way of saying thanks to the people who have enabled our success.

Monday’s birthday sale items

This week, in anticipation of the Food Conspiracy’s 40th Birthday Celebration, we’ll offer deep discounts on a different produce, deli and grocery item each day. On Monday, Feb. 14, local honey is 20% off, raw rawkin chocolate is 20% off, and strawberries are $4.99/lb.

Meet the Candidates event moved to front of store

Meet the three candidates who are running for spots on the Food Conspiracy Board of Directors: Rob McLane, Joyce Liska and Shefali Milczarek-Desai. Ask them questions. Tell them what you hope the Board will do in 2011. Get them to autograph your copy of the Food Conspiracy Co-op Cookbook.

Contrary to an original announcement, the event will be held at the front of the Food Conspiracy Co-op.

When: 1-2 p.m. on Saturday, Feb. 12
Cost: Free

The Annual Meeting is March 5

On March 5, Food Conspiracy Co-op member-owners will gather at St. Mark’s Presbyterian Church, 3809 E. Third St., for the Annual Meeting. Salvador Duran will play music, The Avenue Deli will serve food and General Manager Ben Kuzma and Board of Directors President Paula Wilk will update members on the financial health of the Co-op (spoiler alert: we’re doing great!).

The Annual Meeting is also members’ last chance to vote for Board of Directors candidates, proposed bylaws changes, and Co-op Community Fund candidates.

The Annual meeting will begin at 5 p.m. Voting will end at 6 p.m. Join us!

Food Conspiracy Co-op’s 40th Birthday Celebration

The Food Conspiracy is turning 40. Celebrate with us on Saturday, Feb. 19, with live music by the Dusty Buskers, vegan cake, milk (soy, rice, and cow), face painting and in-store demos. Plus great sales on delicious, healthy food!

Where: Food Conspiracy Co-op, 412 N. Fourth Ave.
When: Noon-3 p.m., Saturday, Feb. 19
Cost: Free

Marketing Manager Coley’s Chipotle Chili Recipe

Here’s a super recipe for your Super Bowl party. You can find these ingredients at the @Food Conspiracy Co-op.

Ingredients:

1 chopped onion, 2 chopped cloves garlic, 1 chopped green pepper, 1 can black beans, 1 can white northern beans, 1 can red kidney beans, 1 square bittersweet baker’s chocolate, 2 chipotle peppers (dried or from a can), 16 oz cans diced tomatoes (2), 1/2 cup New Belgium 1554 beer.

Directions:

In a large pot, saute the onion, garlic and peppers in olive oil. Add the baker’s chocolate. Stir until melted. Add the chipotle peppers. Add beer. Simmer 5 minutes, stirring occasionally. Add beans and tomatoes. Simmer 20 mins. Add salt and pepper to taste. Serve with chopped cilantro, sour cream, cheddar cheese. I like it best served over a piece of homemade cornbread.