The Food Conspiracy Co-op was featured in the October issue of Zócalo Magazine about our water harvesting and urban micro farm. See page 45. http://issuu.com/zocalomagazine/docs/zocalo_magazine_october_2013_digita Also, our new cookbook, Tucson Cooks, was featured in the Arizona Daily Star. http://azstarnet.com/lifestyles/food-and-cooking/co-op-rolls-out-cookbook-focusing-on-popular-recipes/article_d088f8d6-3e3c-5b17-aed9-48125fbeeea0.html
The Food Conspiracy Co-op will elect new Board of Directors members in the spring, with the winners announced at the Annual Meeting in early March. This election will fill 5 seats. Each seat serves a three-year term, adjusted according to the Bylaws if necessary to ensure continuity on the Board. (see Bylaws, Article 4.3). Interested… Read more »
At the Food Conspiracy Co-op’s Annual Meeting in March, co-op owners offered suggestions for how the co-op can live up to the values enumerated in its Ends Statement. Here are the notes from that meeting. Annual Meeting Notes 2013
By Deanne Chevis, Local First Arizona This article first ran in the July+August 2012 issue of the Food Conspiracy Co-op’s newsletter, Community News. Up to 98% of what Arizonans eat comes from outside the state. At the same time, Arizona exports about 98% of food grown or produced here. This requires an elaborate transport system… Read more »
Just a reminder that customers are always invited to park in the gravel lot at the rear of the co-op.
Here’s a great recipe from Yong, co-owner of Forever Yong Farms. Enjoy! Quick and Easy Pasta with Mushrooms and Leeks 8 oz Farfalle pasta 8-12 oz mushrooms 8-10 oz leeks – white and pale green parts only 2-3 TB olive oil Salt Pepper Thyme and/or oregano leaves (optional) More olive oil Parmesan cheese … Read more »
We’re proud to introduce three new locally-grown products to our produce department, courtesy of Sunizona Family Farms, located in Cochise County: bagged organic micro greens, petite heirloom lettuce, and organic petite power greens. Check ‘em out!
When it comes to cooking at home, choosing the right ingredients and understanding basic kitchen skills can make the difference between a good meal and an amazing one. In the NCGA’s new video series, Co+op Kitchen, shoppers will find handy hints from chefs and food enthusiasts who love sharing their passion for great food, plus… Read more »
The 2013 Annual Meeting featured lots of great food (catered by the Conspiracy Kitchen), fun and finances. Thank you to everyone who helped make our Annual Meeting a terrific success. We couldn’t have pulled it off without the hours put in by our dedicated board and staff. Thanks also to our local vendors, including Borderlands Brewing… Read more »
Here’s a recipe, courtesy of our friends at Co+Op Stronger Together, for a rocking lentil and vegetable soup that will keep you warm on those chilly winter evenings.