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Ypsilanti Food Co-op Weekly Newsletter

This has been a long year for us here at the Ypsi Food Coop, with sales growing at an incredible rate, and a pandemic of the sort that none of us has seen in our lifetimes. We have felt anger and sadness, fear and frustration with the work before us to keep the coop running and serving great food throughout since February.

We are very proud of how hard our staff have worked throughout,  wearing a mask for most of a year now, and coming to work knowing that it would be safer to be at home. They have stayed strong and provided great food to our community through out, and you all have supported us immensely, helping us be better than ever!   

Unfortunately, as you may be aware, we have one employee who tested positive for Covid on November 27, and which we learned the results for on November 30.  To our knowledge, the employee never exhibited or felt any symptoms while at work. The employee had worked on Monday, November 23, Tuesday November 24 and Wednesday November 25, from 12:30 to 8:30 pm.  These are times that others could have become infected if:
You were within 6 feet of the employee and
it was for at least 15 minutes or more in one day. 
 We immediately contacted the Washtenaw County Health Department and are following the guidelines recommended by the health department and Centers for Disease Control (CDC).
All employees and volunteers who may have been in close contact with that employee, have been in quarantine, which has led us to a staff shortage making it too hard to keep the store open.   We have asked all employees to closely monitor their health and to stay home if they experience any symptoms.  This is a good plan for everyone, as Covid is everywhere right now, and not everyone is transparent about the outbreaks occurring.
Our primary concern right now is the wellness of this employee, other staff and our community. Without enough staff we have chosen to close the store to the public until December 10th.   We will resume Curbside pickup this Saturday, December 5th, although our bakery will not be baking again until Tuesday,  and we will be low on certain produce until more arrives on Monday.

While closed we are taking this opportunity to give the store a thorough cleaning and sanitation by a specialized company, and get the floor waxed. Things that are hard to do when the store is open everyday!

Today as we prepared for the cleaning company coming in tomorrow,  we pulled all of our dairy, bread, deli and produce that would be expiring before we reopen. This amounted to $1,000.00 and was taken to the St. John the Baptist Food Pantry  

We will share additional updates as soon as we have more information.
Thank you for your support as we do everything possible to keep our community safe, healthy and well-fed during this pandemic.  

Interested in doing a curbside pickup? 
Email us your shopping list to

We will do the shopping and call you for payment.
When you arrive outside, give us a call and we will bring it out to you!

Curbside orders received by 8 am will be fulfilled that day! 
Thank you for your support!

Hearth White Wheat and Flax Bread



Recipe Information

Total Time: 

3 hours, 40 minutes active


12 (12 slices)

Until our bakery is baking bread again, try this loaf that you can bake on a pizza stone, or on a sheet pan. The pizza stone is an ancient way to get a crisper crust and lighter texture, as it holds and gently transmits heat. To use the stone, just put it in the cold oven, then preheat. When the loaf is ready to go into the oven, slide it from the sheet pan onto the stone.


  • 1 cup lukewarm water (see Tip)
  • 3/4 cup unbleached flour
  • 1 teaspoon yeast
  • 1 tablespoon olive oil
  • 1 3/4 cups white wheat flour or whole wheat flour
  • 1 teaspoon salt
  • 2 tablespoons flaxseed
  • 1 egg white, whisked
  • 2 teaspoons cool water


  1. In a large bowl or stand mixer, stir the yeast into the lukewarm water until it is dissolved, then stir in the unbleached flour and beat until smooth. Let stand for an hour, until the mixture is bubbly.
  2. Stir in the olive oil and add the white wheat flour and salt, stir until it is too thick to stir, then knead. When the mixture forms a dough , knead for another five minutes, then knead in the flax seeds. Cover and let rise for 45 minutes. Sprinkle flour on the counter and place the dough on it, flatten and tuck the edges of the dough into the center to make a round. On a rimless baking sheet, spread a couple of tablespoons of flax seeds and put the dough round on the flax. Cover lightly with a damp towel or plastic wrap. Let the dough rise until doubled in bulk, about 45 to 60 minutes. Preheat the oven to 425°F.
  3. Whisk the egg white and water and brush the top off the loaf. Slash the loaf about half an inch deep in a few places with a serrated knife. Bake the bread for 25-30 minutes, until the crust is golden brown and the loaf sounds hollow when you tap it with your thumb.

Serving Suggestions

Cool the loaf for at least 10 minutes before slicing; the bread is soft inside and can smash easily if not cooled slightly. Serve with soups, salads, and in sandwiches. Store tightly wrapped at room temperature for up to a week.

Tips & Notes

Lukewarm Water Tip: You can tell water is lukewarm by dipping your finger into the water. Water is lukewarm when it feels neither warm nor cold, just wet!

Nutritional Information

79 calories, 2 g. fat, 18 mg. cholesterol, 206 mg. sodium, 12 g. carbohydrate, 2 g. fiber, 3 g. protein

Copyright © 2020 Ypsilanti Food Co-op, All rights reserved.

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