Oryana Turns 40!
Way back in 1973, when gas cost 40¢ a gallon and Pink Floyd released "The Dark Side of the Moon," a small group of people launched a food co-op so they could get the natural foods they wanted at reasonable prices. Fast forward 40 years to a thriving business with 100+ employees and $12 million+ in sales. Read more>
Member Appreciation Days
Wednesday, January 23 & Thursday, January 24
It's that time again, time for member-owners to save 10% on everything.* Seniors save an additional 5% on Wednesday. Demos, samples, prizes. Stock up on all your favorite products. It pays to be a member of Oryana. (*Beer, Wine and case preorders excluded)
Start the new year out right by taking a cooking class! Sign up for a fun evening and learn something new. Meet other foodies and enjoy preparing and tasting new dishes. Details here...
Patronage Rebates for Members • A Membership Benefit Unique to Cooperatives
For the first time in our history, we will distribute patronage rebates to member-owners starting in 2013. Read what patronage rebates are and when you can expect to receive one.
Feel Good Foods frozen gluten-free chicken and vegetable dumplings $7.99
Wholly Wholesome gluten-free pie crusts $4.79
Ezekiel Flax bread $5.29
PB2 powdered peanut butter $7.59
Mochiko Sweet Rice Flour $2.99
Events in January
January 9 - Book discussion at 6 pm, Q&A with Dr. Mary Clifton regaring her new book, "Waist Away." *registration required, call the Wellness Department
January 11 - Beer Tasting, 4 p.m.
January 12 - Downtown Chili Cook-off
January 18 - Kombucha tasting, 4 - 6 pm
January 23-24 - Member Appreciation Days
January 25 - Salt Day
January 30 - Fermented foods demo, 12 - 2 pm
Run for the Board of Directors
The Board of Director's elections are coming up soon and there are 4 open seats available. If you are a current member in good standing and want to have a say in Oryana's future, consider running for the board. More >
This Week's Grocery Specials Starting January 2
Recipe of the Week
Roasted Pears and Brussels Sprouts
Adapted from Martha Stewart
2 pounds Brussels sprouts, trimmed, halved
2 red Bartlett pears, cored, cut into wedges
6 medium shallots, quartered
10 fresh thyme sprigs or 1 teaspoon dried
3 tablespoons olive oil
Course sea salt and black pepper
2 tablespoons fresh lemon juice
Heat oven to 425. Toss Brussels sprouts, pears, shallots, thyme, oil, salt and pepper together in a bowl. Spread on two large rimmed baking sheets, Roast until Brussels sprouts are tender and browned, 30 to 35 minutes, rotating pans halfway through. Toss with lemon juice and serve.
Read the Latest Issue of Natural Food News
Quote of the Week
At home I serve the kind of food I know the story behind.