Tacoma Food Co-op: bruised but not broken

Hi guys! Remember me? Life has been kind of crazy from March on and I haven’t been posting as much as I’d like to. The past three weeks went into nutso overdrive and thus blogging has taken a back seat to other life happenings. Good changes have been afoot, though, and things are slowing down. I’m hoping to get back into the swing of things here soon.

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In case you haven’t heard the news by now, on May 31, a car drove into the Tacoma Food Co-op. Four customers were injured and taken to the hospital, in addition to employees getting knocked around. The car drove straight through the building’s glass doors and knocked into both checkout lanes/cash registers. The driver had passed out, and we’re still not sure why yet.

Thankfully, all of the individuals were released from the hospital the same night with only bumps and bruising.

I found out about the accident through Facebook, when a friend posted a photo. I immediately emailed a fellow board member, talked with her as she was arriving, then decided I needed to head over, too.

Interior after the accident. You can see that both registers/lanes were knocked from their original locations by the car.

When I arrived, many members from the community were there in solidarity/support. Some were taking photos/video, KIRO, KOMO and KING5 were on the scene with video cameras. Many more came by to ask if we needed help with anything. I must’ve been stoned faced when I walked on the scene, as I’d been in the store just about an hour before this happened. Though shocked and rattled, many of us got to work immediately to get the co-op cleaned up and to prep covers for the windows/doors that were knocked out.

So much glass.

As the co-op hasn’t even been open a year yet and is still very much in “startup mode,” this was a bit of a blow. Though we’ve been doing well financially thus far, any setback in the first year is rough. Thankfully, the co-op’s board, general manager Henri and employees are a strong-willed, determined bunch, and rather than worry about what was going to happen the next day, we all kept reminding each other that things could’ve been worse – a lot worse. We were all just happy that everyone came out of it okay.

I stayed for a few hours and some of the people who helped put the temporary plywood door up were at the co-op ’til 1 a.m. the next day.  A group of local bicyclists were out in front of the Red Hot nearby on the evening of the accident attending the last event of Bike Month. Henri mentioned many times that had bike folk from the Red Hot not yelled out “car, car!” he would not have known that there was a car approaching at 35 mph that wasn’t going to stop.

Co-ops are by definition voluntary organization composed of a group of people and formed for their mutual benefit. The co-op provides many in the community with healthy food and products. Though we’ve been around for only a short while, I’m amazed at how many loyal customers, members and fans have come about as a result of the store existing.

Our co-op’s bruised, but it’s far from being broken. Due in part to the amazing, sheer support, concern and help from the community, we’ve proven that it would take a lot more than this to take us down. This is one of the many reasons why I’m so thankful to be a part of this organization.

Functioning register success.

If you haven’t been to the store since the accident, know that we were up and running the next day at 8 a.m. Both registers are functioning, our plywood door will soon be replaced with an actual one, and all of your favorite items are still available. Employees and Henri appreciate all the concern, but more than anything they (and the board) appreciate your support.

Wherein social media + vegetables + cocktails lead to educational dinner parties

If you asked me to compile the number of things that have come about in my life that began on the Internet, you’d get an exhaustive list. And I know I’m not the only one. This is a story of how awesome things can grow out of seemingly aimless discussions on the Internet.

Three Internet-turned-real life Tacoma friends and I were chatting on Twitter over a month ago regarding one’s week-long experiment with a juice fast. This friend isn’t extreme diet or liquid fast-prone, so I was genuinely curious when he brought it up. Our conversation went something like this:

Me: “Were you juice fasting?”

Brian: “Yeah, trying it out. I just need a better way to eat fruits and veggies.”

M: “I suggest cooking them (well).”

Etc. Soon, the two other friends that I’ve mentioned on here a few times before, Roxanne and Adrienne, chimed in with other tips on good, easy ways to integrate veggies into your diet. I think Adrienne mentioned throwing them in soup, Roxanne said steam them, and I said throw them in pretty much anything you’re cooking or making, (smoothies, pasta dishes, stir fries, etc.) and roasted Brussels sprouts, (because well, if you read this blog, you KNOW!).

Brian is a busy guy. He’s married, has a baby, works, partakes in the fine art of cocktail making and runs a cocktail blog that you should really check out. I totally understand how some may not know how (or just flat out don’t want) to cook with the little time we have left for the things we care about at the end of the day. That being said, sometimes you need something to go with your cocktails! I love cooking, and I didn’t learn how to until I became a vegetarian in college. I also love sharing, so as the conversation between the four of us progressed, I suggested this:

“How about we exchange some very basic cooking lessons for cocktail making lessons?”

And the rest is history.

Just kidding. Then Brian suggested we start a dinner club, (which I’ve fondly started calling our Underground Supper Club) started our Facebook group (*pushes back glasses*), and that’s when things really became history.

Last Sunday, we had the first of hopefully many of our underground supper club parties with partners (and baby) included, and it was lovely, delicious and educational. We decided to make the whole dinner vegan because apparently veggies outnumbered the carnivore (5 to 3, but who’s counting!), which was super rad of the group and convenient for us veg types. I sadly don’t have any pictures of people, (of course), but Roxanne snapped one and next time I’ll be sure to remember. Here are some snaps of all the food and beverages we enjoyed (and a recipe!):

This was how our evening started, which is to say it was a great foreshadowing. This is Brian's take on a Denny Triangle, originally created by Seattle mixer Jamie Boudreau of Canon bar. It contains gin and grapefruit juice among other ingredients, and was perfectly refreshing on a warm spring night.

Roxanne's photo of Adrienne (left) and I cooking on Brian and Brooke's amazing Viking Range, which I'm now coveting. Adrienne was at work on a soup, and I was making pasta sauce. I feel like we were both "in our elements" here.

Dinner is served! Adrienne's Root Vegetable Soup with Greens on the right, and my contribution: the Pasta e Fagioli with Spinach from "Appetite For Reduction." Both were delicious!

Adrienne created the soup recipe, and was kind enough to let me share it with you all. It’s posted up on her blog, A Big Mouthful, here. Go make it, soon! The original recipe contains beans, but she didn’t use them this time as we had a bean-based appetizer and my pasta sauce used navy beans. I suggest adding some vegan sausage to make it even more hearty for a main meal.

Roxanne's contributions were two wonderful iced teas and dessert (this is also her photo): these beautiful and amazingly rich Fudgy Wudgy Blueberry Brownies. You can find the recipe in "Veganomicon."

As we prepped the main parts of the meal, Adrienne and I coerced Brian into chopping and chatted with him about our processes/usual cooking steps. When it came to cocktails, it was his turn to teach. Here he poured Jamaican rum for our second cocktail: the Bywater, originally created by Chris Hannah.

Sadly, I didn't get a shot of the Bywater when finished, but here is a drink mixing action shot instead. This cocktail was just as excellent. It used green Chartreuse, which I'm a fan of due to local craft cocktail lounge, 1022 South.

Not pictured: Adrienne’s incredibly smooth, garlic-infused Rosemary White Bean dip. I kept running to grab some while cooking, it was so addictive and savory.

We haven’t planned any specifics for our next supper club gathering yet, but I am already looking forward to it!

Have any awesome food or drink-related events, gatherings or things come out of your online relationships and communities? If so, please share them!

“Internet” photo by Keith Ramsey, via Creative Commons