View this email in your browser
Ypsilanti Food Co-op Weekly Newsletter
February is Black History Month and to honor this in our coop, we would like to share with you some information about another small business in our community.  Black Stone Bookstore and Cultural Center is Ypsilanti’s locally owned, independent African-American bookseller

 Black Stone Bookstore has been serving the Ypsi area since 2013. The name Black Stone was chosen as a symbol of the strength of Black women, whose steadfastness provides rock-solid foundations for so many of our communities. In addition to the friendly, knowledgeable and helpful staff, one of the owners, Carlos Franklin, is often in the store to answer any questions and help find the book, DVD or other item you’re looking for.  Throughout the pandemic Black Stone has proven to be a vital online resource to patrons locally and nationwide. Looking forward, Carlos and co-owner Kip Johnson are optimistic for the day Black Stone can again become an in-person community hub.

We recommend checking them out and taking advantage of this community resource.  Here is a reading list that Black Stone Bookstore has provided us of recommended books they carry.  You can pick them up in store or online:
 Four Hundred Souls: A Community History of African America, 1619-2019
(Hardcover) | Black Stone Bookstore & Cultural Center [1]

 The Rise: Black Cooks and the Soul of American Food: A Cookbook
(Hardcover) | Black Stone Bookstore & Cultural Center [2]

 Jubilee: Recipes from Two Centuries of African American Cooking: A
Cookbook (Hardcover) | Black Stone Bookstore & Cultural Center [3]

 Heart and Soul: The Story of America and African Americans (Paperback)
| Black Stone Bookstore & Cultural Center [4]

 Little Legends: Exceptional Men in Black History (Hardcover) | Black
Stone Bookstore & Cultural Center [5]

 Little Leaders: Bold Women in Black History (Vashti Harrison)
(Hardcover) | Black Stone Bookstore & Cultural Center [6][0]=AZVk-APwazC1QKYXFZyGhU244cZ4YVBnWcHmcEtK-0vuvwg58DcPQhUBB5Z2hyjh8Gpi_o6ZLXaCJV__pQ5x_fvbX6R0mfODX-rkriJHqJrEnhN5FlyzasAI8WMbcloBo4ThgEDOFol-z3KSSz9EU6uh&__tn__=-UC%2CP-R

Pickup up an order form in store or find it on our website!


This week's staff pick comes form our cashier Erin.  Erin chose the YFC Bakery Rye Sourdough.  Baked Tuesdays and Saturdays, Erin recommends this bread because it is hearty delicious and versatile.  Erin likes having it toasted for breakfast or making it into a grilled cheese sandwich.  Pair it with Amy's Chunky Tomato Bisqueand you have a quick lunch or dinner!

Check out our other great selection of freshly baked breads on the schedule below! 
Fresh bread is out Tuesdays, Thursdays, and Saturdays by Noon!

Baked Potato Soup with Bacon

Recipe Information

Total Time: 

45 minutes



Warm up this Game Day weekend with this delicious, hearty soup!


  • 4 russet potatoes, baked until tender
  • 6 strips bacon
  • 1 1/2 tablespoons oil or butter
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1/4 cup flour
  • 3 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/4 teaspoon smoked paprika
  • 4 green onions, diced
  • 2 ounces hot pepper cheese, shredded
  • 2 ounces cheddar cheese, shredded
  • 1 cup milk
  • Salt and pepper to taste


  1. In a large skillet, cook bacon until browned and crisp.  Drain, let cool, and chop or crumble and set aside. Cut the baked potatoes in half lengthwise and then in half again.  Gently scoop out the potato while reserving the skins for later.
  2. In a stockpot, heat the oil or butter over medium heat. Add the yellow onion and garlic and cook for about 10 minutes until the onions are soft and translucent. Stir in the flour and gradually add the chicken broth.  Bring to a boil and add the potatoes, thyme, basil, and smoked paprika.  Cook for 5 to 10 more minutes and then turn off the heat. Add the green onions, cheeses, milk, and bacon. Stir until the cheese is melted.  Season with salt and pepper and garnish with extra cheese or bacon.
  3. If desired, place the potato skins on a sheet pan. Sprinkle with salt, pepper, and smoked paprika and top each with a thin pat of butter. Place the sheet pan under the broiler for a few minutes until skins are crisp. Serve as a garnish with the soup.

Serving Suggestion

Serve this soup with dense, chewy bread or a bagel sandwich for a quick lunch or with ham or pork, pierogis, stuffed peppers, sausage dishes and crispy fish or chicken recipes for dinner. Vegetarian option: substitute vegetable broth for chicken broth, omit the bacon, and use smoked cheddar cheese. Garnish with bac’un bits when serving.

Nutritional Information

Calories: 354, Fat: 14 g, Cholesterol: 33 mg, Sodium: 412 mg, Carbohydrate: 46 g, Dietary Fiber: 5 g, Protein: 12 g

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

Want to change how you receive these emails?
You can update your preferences or unsubscribe from this list.

Email Marketing Powered by Mailchimp