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Ypsilanti Food Co-op Weekly Newsletter

In light of incidents that have occurred in Asian communities and grocery stores we continue to stand in solidarity against racism, intolerance, and injustice, and work to create a better, safer, more equitable world for all.

March is Women's History Month, so let's take a look at a couple of inspirational women in Co-op history! The following was written by Board Member Celeste! Thanks, Celeste!

"During the month of March, Women’s History Month, we remember and salute the many women who have stepped forward for justice, equity and freedom from oppression.

I thought it especially important to remark on Ella Baker and Fannie Lou Hamer, who were both influential in establishing Co-ops in their time.

This facet of African American history, including the history of Mutual Aid societies and the spread of the Rochdale Principles (a set of ideals for the operation of cooperatives, set out in 1844), is rarely taught or remembered.

Ella Josephine Baker (1903-1986) joined and became the executive director of the Young Negroes Cooperative League. The YNCL was a co-op that taught young leaders history and the Rochdale method of cooperation.

Baker traveled to various communities to study the economic issues and introduced the cooperative concept for each community to develop by example their own local co-op. Baker’s leadership kept women’s issues at the forefront as well, emphasizing to her audiences, listeners and readers that “We seek to bring women into the League on an equal basis with men…”.

The cooperative principles she learned and employed made her a great organizer throughout her life. Baker’s commitment to economic justice for all people inspired her generation through her further work for civil rights with the Southern Christian Leadership Conference (SCLC) and the Student Nonviolent Coordinating Committee (SNCC).

She earned the nickname “Fundi” which is Swahili for “one who teaches a craft to the next generation”. Indeed, Ella Baker’s legacy should be taught and remembered.

Another Female African American woman striving towards cooperative pricnciples was Fannie Lou Hamer (1917-1977) was an extraordinary woman of many strengths. She fought hard to exercise her right to vote in rural Mississippi. As the daughter and wife of sharecroppers she realized the importance of farming one’s own land to better the lives of her family and community.

As one of the founders of the Freedom Farm Cooperative in Mississippi, Hamer’s leadership helped Black farmers purchase land and earn a way out of poverty. She said, “Cooperative ownership of land opens the door to many opportunities for group development of economic enterprises which develop the total community rather than create monopolies that monopolize the resources of a community.”

In its first year with their initial forty acres, Freedom Farms raised enough food for 250 families and donated surplus vegetables to needy families elsewhere.

Hamer was also the co-founder of the Mississippi Freedom Democratic Party which advocated for voting rights and political initiatives to work towards sustainability and social justice. Her strategies included speeches, congressional hearings, conferences and national television appearances.

Fannie Lou Hamer believed in economic independence through cooperation as necessary for reaching ultimate freedom."

Thank you to these 2 women and the many others who have fought towards women's rights and the education of cooperatives and their concepts to others. 

In Memory of Musician Dan Salazar

Dan Salazar was active playing guitar with the Washtenaw Community College Jazz Class and a former student at WCC. Sadly he passed away last week at age 67 from a heart attack. For more information visit:

Dan played his beautiful music along with Steve Somers and Friends fornumerous events at the Ypsilanti Food Coop!  We are sad to hear of his passing and are so thankful for the lovely music he played for us!
Look at all the Spring colors!

Fun Easter goodies and treats on sale through Easter Sunday!
The Co-op will be open Easter Sunday 10am-2pm!

Don't Forget! Easter is April 4th!
Take a look at our great Easter offerings available below and place your order in store or by emailing us at! 

Passover foods from the Ypsi Food Co-op Deli

Matzo Ball Soup
Tzimmes (A Sweet Root Vegetable Dish)

Also find throughout the store a variety of grocery items marked with a Kosher for Passover sign!

This weeks staff pick comes from frozen stocker Malcolm. He chose the Alden's Vanilla Ice Cream Sandwiches.  Malcolm said "these ice cream sandwiches should be illegal they are soooooooooo good!"   He says they are way better than other ice cream sandwiches with a high quality wafer cookie and a real vanilla taste!  A perfect treat for this warm weather! Thanks for the great staff pick Malcolm!  Find these great ice cream treats and more in our ice cream freezer! 

Asparagus Antipasto Platter

Recipe Information

Total Time: 

1 hour 15 minutes; 30 minutes active



This antipasto platter is a great way to celebrate a taste of spring as well as good company!



  • 1 pound (1 bunch) fresh asparagus, woody ends trimmed
  • 1 cup canned artichoke hearts, drained and halved or quartered
  • 1/4 pound prosciutto, thinly sliced
  • 1/4 pound sliced salami
  • 1 cup Kalamata olives (or other olives of choice)
  • 1 cup cherry tomatoes, halved
  • 1/3 pound sliced provolone cheese


  • 2 cloves garlic, minced
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried rosemary, crushed or minced
  • 1/4 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 lemon, zest and juice
  • 1 orange
  • Pinch each of salt and ground black pepper


  1. Blanch the asparagus in boiling, salted water for 3-4 minutes, then rinse with cold water or cool in an ice bath. Drain well.
  2. Zest the orange, and juice half for the dressing. In a small bowl, whisk all of the dressing ingredients together. Toss the blanched asparagus and artichokes in 2 tablespoons of the dressing and marinate for 60 minutes.
  3. Once asparagus and artichokes have finished marinating, arrange the antipasto on a large platter, and drizzle with the remaining dressing. Serve with fresh crusty bread or baguette slices.

Serving Suggestion

Use your favorite bottled Italian vinaigrette dressing to make this appetizer platter even simpler. Add a smoked cheese for more rustic flavor.

Nutritional Information

221 calories, 15 g. fat, 28 mg. cholesterol, 812 mg. sodium, 12 g. carbohydrate, 5 g. fiber, 9 g. protein

Copyright © 2021 Ypsilanti Food Co-op, All rights reserved.

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