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Ypsilanti Food Co-op Weekly Newsletter

"Let food be thy medicine and medicine be thy food" is as true now as it was in 360 BC when Hippocrates gave this prescription to his patients. Good nutrition promotes health and helps prevent and manage many diseases such as diabetes, osteoporosis, heart disease, and high blood pressure. At your food coop we are always concerned with good food and nutrition, and in March the Academy of Nutrition and Dietetics promotes education with their National Nutrition Month campaign. Their website offers great tips on good eating choices: 

March is also the time when Meals on Wheels America comes together for “March for Meals” to celebrate the proven collaboration of local community organizations, businesses, all levels of government and compassionate individuals to ensure that our seniors are not forgotten. On March 22, 1972, President Richard Nixon signed into law a measure that amended the Older Americans Act of 1965 and established a national nutrition program for seniors 60 years and older. For nearly 50 years, these critical programs – commonly referred to as Meals on Wheels – have delivered more than just nutritious meals to home bound seniors in virtually every community across the country. And, the dedicated staff and volunteers who deliver these meals each week provide a vital lifeline and connection to the community, which are sometimes all it takes to keep our senior neighbors at home, where they want to be.

Meals on Wheels brings food to seniors every day to:

·         reduce hunger and food insecurity for older individuals

·         promote socialization of older individuals and

·         promote health and well-being of older adults

Ypsilanti’s Meals on Wheels program is highly successful and one of the great ways we have been able to contribute to our local seniors is the Annual Pi Day event previously held at Cultivate Coffeehouse. This year because of Covid, we have offered Pie and a Pint, with preorders for a whole pie or a slice with your choice of a drink from 734 Brewing or Unity Vibrations.

We have sold 45 pies, 56 slices of pie, and have a donation of at least $ 500.00 for Meals on Wheels so far! We only have a few pie slices left, but you can also make a donation in the box at the checkout counter.

We invite everyone to join Steve Somers at a special show on Sunday, March 14 at 3:14 pm… Here is the link for everyone at:

Happy Pi(e) Day!

St. Patrick's Day is this Tuesday!
Celebrate your holiday with delicious food from your Co-op!


This weeks staff pick comes from our produce assistant Jason.  Jason chose Rosewood Tofu and says he loves Rosewood Tofu because it is extra firm, very dense, and it has a nutty flavor (unlike other brands of tofu which can be a little sour). Rosewood Tofu has become such an important staple food in his vegan household that he regularly buys it in bulk. He uses it in a variety of dishes including Tofu Scramble, Thai Coconut Red Lentil Curry, Kashmiri Cauliflower Potato Curry, and Vegetarian Stir Fry.  One of Jason's favorite dishes for it is Spinach Sesame Tofu with minced garlic and ginger, red chili flakes, and soy sauce. He also recommends it because it is very healthy and easy to prepare.  
Thank you for this great staff pick Jason.

Find Rosewood Brand tofu (from Ann Arbor) in our refrigerated section in prepack 16oz soft, firm and extra firm or by the sleeve(5ct) at a bulk price. 

Irish Beef Stew


Recipe Information

Total Time: 

1.5-2 hours, 25 minutes active



Some dishes are best kept simple, and Irish stew is one of them. Beef, potatoes and optional stout beer perfectly complement the other ingredients simmered into a dish that you’ll want to make over and over.


  • 1 1/2 pounds beef stew meat or cut steak
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons vegetable oil, divided
  • 1 large onion, chopped
  • 2 large carrots, sliced
  • 3 garlic cloves, chopped
  • 3 cups beef stock
  • 1 cup Guinness stout
  • 1 teaspoon dried thyme
  • 1 large bay leaf
  • 3 medium-sized Yukon gold potatoes
  • Salt and pepper, to taste
  • 1/2 cup fresh parsley, lightly packed


  1. Place the beef in a large bowl, add the salt and pepper, and toss to mix. Get another bowl for the seared beef. Place a large, heavy pot or Dutch oven over medium-high heat and let it get hot for a minute, then drizzle in 1 tablespoon of the oil. Sprinkle half of the beef over the bottom of the pan and sear for about a minute before turning the pieces. When there are browned spots on the outside of the beef cubes, transfer to the clean bowl. Drizzle in the second tablespoon of oil into the pot and brown the second half of the beef. Transfer to the bowl with the rest of the seared beef.
  2. Drizzle the third tablespoon of oil into the pot, add the onions and carrots, and stir and scrape to get all the browned bits into the mixture. Stir for a few minutes, then add the garlic and stir for a few seconds, until fragrant. Cut potatoes into 1 1/2-inch chunks. Add the stock and stout (or substitute) and thyme, bay leaf, potatoes and the reserved beef. Bring to a boil and quickly reduce to low, adjusting the heat so the mixture barely bubbles. Cover the pot and cook for 1-1 1/2 hours.
  3. Uncover and test a potato by piercing with a paring knife — it should be tender. Add additional salt and pepper to taste, if necessary. Stir in parsley and serve hot, or cool completely and store, tightly covered in the refrigerator for up to 4 days.

Tips and Notes

If you don’t want to use beer, you can add more beef stock and 1 teaspoon of molasses for the sweetness beer would impart.

Nutritional Information

370 calories, 14 g. fat, 30 mg. cholesterol, 580 mg. sodium, 43 g. carbohydrate, 6 g. fiber, 16 g. protein

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