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Ypsilanti Food Co-op Weekly Newsletter

As we reflect on 2020, and look forward to 2021,
we are thankful for so much at our little, local, community-owned food co-op.
Although a year of many challenges, it was also a year of growth and improvements. 
Here are some of the highlights of the past year and of upcoming changes:
  • Curbside Pickups: The pandemic began to affect us in February, and as we realized what was happening we moved into Curbside pickups with ordering online at This was immediately successful, and over 1/3 of our sales were handled this way for a few months,  and $212,000.00 for the year!
  • Our Website: With pickup orders and the ongoing changes in touchless payment, we decided it was time to get moving on redoing our website!  Besides a new look it will have additional options of seeing our products available to better order online, and with options for joining the coop!
  • Increased Sales: Our sales have increased 25% this year, which has afforded us more revenue and the ability to do more.  That included making large donations of food products which we were able to redirect to various pantries in Ypsilanti including the pantry at Saint John’s and the Ypsi Local Pantry across the street.  We donated several $1,000.00s of food to the pantries.
  • Mask Donations: Wearing a mask has become standard, and with the volunteer efforts of Sloth Girl,  about $8,500.00 worth of masks were sold by the Coop,  with ALL proceeds being donated to Corner Health Center. 
  • Other Donations: We had the ability to make donations to The Mount Pleasant Green Tree Food Co-op for their Capital Campaign, to the Ypsilanti Auto Museum, and we joined the Detroit People’s Food Coop.
  • Black Lives Matter: Our Support for The Black Lives Matter movement led to our board taking on a charter to support equality, as well as a commitment to further their knowledge through another year of board training through the Abolitionist Program. 
  • Double Up Food Bucks: Huge leaps in use of Double Up Food Bucks occured with a lifting of the $20 per transaction limit by Fair Food Network, made possible by funding partners. This more than doubled the amount of produce provided to our customers: $5,147.99 for the year!
  • Staff Bonuses: With the support of a PPP loan and a member's donation, we have provided bonus pay to all staff throughout the year, of $1 and $2 per hour.  All wages have also been increased for our hard-working, committed YFC staff.
  • Staff “Party”: The tips we received from pickup orders were passed on to staff in gift cards to their favorite local restaurants, which also gave us an opportunity to support our neighbors and included: Sidetrack, Maiz, Emerald City, Bell Flower, BobCat Bonnies, Hyperion, Red Rock, Casablanca, STUFD, and Aubree’s! This was a great way to show our staff support in a year where a staff party wasn’t an option. 
  • New Equipment: We’ve added new coolers to increase our ability to offer great selections of cheese, our bakery items, and our grab and go deli options! Our new cooler allows us to offer more Deli items, including paleo, keto, vegan, and gluten-free options.  Our new freezer will soon be filled with lots of  take-and-bake meals, pot pies, pizza dough and frozen cakes and desserts, made from scratch in our kitchen! This is a start to increasing our prepared foods department and work our way to a larger expansion.  We are still not able to provide self-serve soups, but you can buy them ready made for you to take home and heat! 
We’ve had a busy year, full of positive moments and events during a time
that had us attempting new ways of staying connected.
  We appreciate you for being a part of this journey with us!
We look forward to a new year with great food and opportunity for celebration!


If you can not wear a mask our accommodation is curbside pickup. 


Our Bread and Sweets Baker Connor using our new dough sheeter to be able to more efficiently roll out our crusts for fruit pies, pot pies
and ready to bake crust options!


The holidays are often a time for rich traditional treats, and after this decadent season, it is common to find yourself craving fresh foods! Greens in particular sound so delicious in these first weeks of the new year. Luckily, the Ypsi Food Co-op is on the case! YFC carries produce year-round from Pakhabari Farms in Ann Arbor.  During the winter their selection includes luscious bunches of lacinato and curly kale, as well as tender and delightful spinach. Pakhabari supplies the Co-op with great herbs as well; curly parsley and zesty cilantro to kick those winter blues with some tabouli or tacos. They also supply us with celery, swiss chard, green onions, whole garlic bulbs, leeks, and shallots.  Whip up a winter green salad, kale smoothie, stir-fry, or a spinach omelet made with yummy veggies and herbs grown locally.

  Current Produce Price List


Click on the flyer for

latest Co-op Deals!

Kale and Blood Orange Salad


Total Time: 

20 minutes




  • 4 medium blood oranges
  • Juice of 1 large lemon
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 clove garlic, smashed
  • 1/4 cup olive oil
  • 1 bunch kale, washed, stems removed
  • 1/2 cup slivered red onions
  • 8 ounces feta cheese, crumbled or cubed


  1. For the dressing, zest and juice one of the blood oranges into a small bowl or jar. Taste the juice. If it is very tart, add a tablespoon of lemon juice; if it is very sweet, use two tablespoons blood orange juice and 2 tablespoons of lemon juice. Add salt, pepper, garlic and olive oil and whisk well or shake to combine. Set aside.
  2. Roll the kale leaves up, cut crosswise into thin ribbons and place into a serving bowl. Pour the dressing over the kale and use your hands to toss, then massage for a minute or two to tenderize the leaves.
  3. Peel and segment the remaining blood oranges, either with your fingers or with a knife, cutting between the membranes to make neat sections. Cut each segment into 2 or 3 pieces and add to the bowl with the kale. Add the red onions and feta, toss to mix and serve. 

Serving Suggestion

This salad is a great make-ahead, since, unlike many tossed salads, it keeps for up to 3 days in the refrigerator. Serve with roasted meats, or top with leftover cooked sliced chicken for a hearty lunch salad. Substitute navel oranges for the blood oranges if you prefer; just be sure to use 2 tablespoons of lemon juice with the sweeter navel orange juice in the dressing.

Nutritional Information

270 calories, 18 g. fat, 35 mg. cholesterol, 750 mg. sodium, 24 g. carbohydrate, 4 g. fiber, 4 g. protein

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

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