Anastasia Maher | Littleton Food Co-op

Staying Eco-Conscious During COVID-19

July 8, 2020 By Anastasia Maher

On a large scale, the Coronavirus pandemic has given us hopeful stories relating to how our global slowdown has resulted in positive environmental signs, such as reduced carbon emissions and cities with clearer water than ever before. But on a more individual level, many people are finding their eco-conscious habits interrupted, either by state mandates or by personal concerns about contamination and just how far one reusable really does travel. However, there are still ways to practice environmental sustainability without breaking any laws or making yourself feel uncomfortable.

Speaking of uncomfortable: It is important to note that we *are* currently living through a global pandemic right now, where self preservation should be of the utmost importance. If environmental sustainability is not at the forefront of your mind right now that is completely and totally okay. Being an eco-warrior is a lifelong journey, and as we know, journeys often veer off their intended path. But the path is always available when you’re ready to start again.

1. Leave your reusable bags in the car

We know, this one sounds a little silly. Isn’t the point of bringing your reusable bags into the store to…ya know…bring them into the store? At the time of publication (7/8/20) Governor Sununu’s mandate is still in place that no personal or reusable bags can be used in the store. Yes, even if you leave them in the cart. Yes, even if you bag yourself. No bags in the store. So where does that leave us? Our innovative customers have found the perfect way to get around this is to leave your bags in the car, repack your groceries into your basket or cart, and wheel them outside to be packed in the car. It may take an extra minute or two out of your day, but it will save a lot of material from your trash can. Thanks to the genius customers who suggested this practice!

Feedback on the temporary reusable bag ban? Contact Gov. Chris Sununu at (603) 271-2121

2. Shop in the bulk department

While bags at the front end are a no go, we can still invite (and encourage) customers to use their own containers in the bulk department. The bulk department is where you can get grains, nuts, baking supplies, coffee, and more with zero packaging. All you have to do is get the weight of your empty container; strap on a pair of gloves (available at the bulk section); fill your container with one bulk product; and label the container with the PLU (price-look up) number. You don’t have to worry about disposing of the packaging or paying an extra price for the packaging on your favorite staples.

3. Look for packages with naturally reusable containers

Aside from the bulk department, many other reusable containers sit hidden in plain sight throughout the store. Some are purposely designed to be reusable and will advertise themselves as so. For instance, one popular item is cheesecake varieties that come in reusable glass ramekins. Hatchland Farms offers milk in glass bottles for a $2 deposit; you can either keep the container or bring it back to the store for your deposit and Hatchland will use it again (after sanitizing it of course). There are more reusable containers throughout the store, but you have to be more creative to find them. An old oatmeal container can make an innovative car trash can with a lid. A wine or kombucha bottle makes a thrifty vase. A deli package can be rinsed and used to pack another lunch. The possibilities are pretty far reaching.

4. Be conscientious about your produce bags

Many of us still retain the mindset from our parents that it goes “pick up a piece of produce, put it in a bag.” But, it doesn’t always have to be like that. Some produce comes with it’s own natural bag, like a peel or a rind that you wouldn’t eat anyways. In addition, it is recommended you wash your produce when you return home anyways, which will do the job of a bag in getting rid of any unwanted germs. Another option is to put the produce sold by the each with others sold by the each; for example, avocados, lemons, and scallions can co-habitate. This is not a precursor to us removing the produce bags; they will always be there for those who want them. All we ask is before you reach for that white or green bag you pause and ask yourself, “do I really need a bag for that?”

5. Try making fewer larger trips instead of more frequent smaller trips

This doubles as a Coronavirus protection tip and a sustainability tip. The easiest way to point out the eco-value of this strategy is in the gas you save driving or otherwise getting yourself to the store. But in addition, think about this: how many times do you get to the cash register and say “I wasn’t planning on buying this much?” Pretty often, right? We naturally lean to wanting to fill the basket or cart we have, even if it means through unnecessary items and impulse buys. This isn’t fun for your wallet, but it also means more packaging used and potential food waste. Going to the Co-op with the intention of filling your cart means your cart will be a greater percentage of the food you actually need, the minimum packaging required, and you will have to expose yourself to all the people in the store less. Don’t be embarrassed either about your cart size at checkout–no matter how big you think your order is, we’ve seen bigger.

6. Keep reusable silverware in the car

We’ve all been there; you enter the store and smell something delectable and you think “I’ll just take a glance at the prepared foods section.” And 20 minutes later you’re walking out with 3 sides, 2 entrees, and a dessert to share. While we’re happy to provide you with silverware, a great tip is to keep one or two sets in the glovebox of your car. Keeping some reusable silverware in a pencil pouch or other storage means you’re always ready for an impromptu picnic or a new item that just can’t wait until you get home. If you are concerned about the spread of germs and bacteria through surfaces, this is also a way to ensure you are the only one handling your eating utensils.

While these are all tips and tricks for staying more eco-conscious during the pandemic, they can certainly be applied to any moment of your life, or even any retail establishment outside of your local food co-op. What environmental sustainability tricks have you discovered recently?

A Look Back at Eat Local Month 2019

August 22, 2019 By Anastasia Maher

The Littleton Food Co-op was bustling with activity this August in honor of Eat Local Month! Take a look back at some of our favorite, most local-est memories over the past month:

1. Biggest Little Farm Opening Gala

To kick off the month we partnered with Meadowstone Farm and the Bethlehem Colonial to bring the critically acclaimed feature film “The Biggest Little Farm” to Bethlehem. We believe that our local farmers are the true superstars, and what better way to honor them than giving them the celebrity treatment. Farmers and movie-goers were treated to a feast of hors devours from Meadowstone Farm and the Littleton Food Co-op prior to the movie. We even had “paparazzi” photographer Isidro Rodriguez from Urban Nature there to document the evening. At 7:30pm we all sat down to watch “The Biggest Little Farm,” a film that covered the highs and lows of rural agriculture with such honesty and picturesque cinematography that it was hard not to feel something for the farmers and animals alike. It was the perfect movie and the perfect event to begin our celebration of all things local.

2. Rooted in the Community

Also in early August we were joined by special guest Chad Proulx of ACHS for his conversation and discussion “Rooted in the Community.” Chad brought some new recipes as well as some summer classics to show how you can maximize your local (and healthy) eating. Participants walked away with valuable information, full stomachs, and swag bags! Thanks again to Chad and ACHS for another fun and informative workshop.

3. Local Community Lunch

There’s no better way to celebrate Eat Local Month than eating local! On August 13th community members came together at the Co-op to feast on delicious local foods at our free community lunch. The Co-op sourced ingredients from all across New Hampshire and Vermont, and it was all hands on deck to make sure everyone had a chance to eat local. Over 200 community members showed up for the chance to try the products of Meadowstone Farm, Wozz! Kitchen Creations, McKenzie’s Deli, Vermont Coffee Company, Gingue Farm, Vermont Bread Company, and more. We hope this event inspired people to continue eating local (it’s not just restricted to August)!

4. Produce Farm Tour

On August 14th, members of our produce department, operations team, and marketing department had the opportunity to tour four of our local farms to gain a deeper insight on where our produce department comes from. The group started just down the road at Meadowstone Farm in Bethlehem. They got to peak into greenhouses and across fields with Tim, Sam, and Katie from Meadowstone, and even see some of the operations that stock our meat, cheese, and dairy departments. Next, they traveled to Four Corners Farm in Newbury, VT. Owner Kim Gray gave them a tour of their picturesque farmland from the back of her truck (which the team had a little too much fun with). From there, everyone traveled to Small Axe Farm in East Ryegate, VT. We saw every corner of this off the grid farmstead from owners Heidi and Evan (and farm dog Sally) themselves. Lastly, we ended the day at Joe’s Brook Farm with Mary and Eric. We chatted and toured the farm while picking their beautiful flowers and eyeing their abundance of produce that will one day end up back at the store. Thank you to all the farms for having us and giving us an inside peek at what local food looks like.

5. Eat Local Day

Saturdays are usually a busy day at the Co-op, but when you add a dozen local vendors AND a member appreciation day into the mix it makes for a big party! Local producers and members of the Co-op staff spent the day talking to shoppers about a number of diverse samplings. Customers (and their taste buds) learned more about White Mountain Apiary, Blue Moon Sorbet, Red Kite Caramels, Eddie’s Bakery, Kingdom Kombucha, Vermont Smoke & Cure and more! This was a great opportunity for customers to try local products and see how far and wide local spreads. Thank you to all the vendors and customers who stopped by to show support local food.

6. Partner of the Month Fair

Even though there are still four months left of 2019, we shifted our sights to 2020 at the end of August to pick our Partners of the Month for 2020. The decision process kicked off on the 20th with our annual partner of the month fair. Representatives from all twenty four organizations up for consideration came to talk with members and share why they think they deserve one of our nine open spots. Members were tasked with the difficult process of voting for their nine favorite organizations. Voting is open until August 27th – learn about voting here. Thank you to all the organizations for spending time with our members, and to our members for learning about our wonderful community partners.

7. Intuitive Eater Workshop

We ended the month by welcoming Kelsey McCullough, R.D, L.D to the cafe to present her workshop “Ditch Dieting and Reclaim Your Intuitive Eater.” Kelsey shared in an accessible and not intimidating way the dangers of diet trends, as well as tips and tools to overcome them. She covered what the media isn’t telling us! Thank you to Kelsey for sharing your wealth of knowledge with us and giving an introduction to intuitive eating.

Thank you to everyone who helped us successfully celebrate Eat Local Month here at the Co-op! Which August event was your favorite? Remember that eating local is a staple here all year long, so stop by anytime or visit our website to learn more about how you can continue eating local and contributing to our local economy.

Zucchini-Based Recipes for our Favorite Holiday

August 7, 2019 By Anastasia Maher

America’s favorite unknown holiday has fallen upon us. Did you know that more gifts are given today than any other major holiday? Okay, we made that up. But we didn’t make up today’s holiday (although we wish we could take credit for it). August 8th is National Sneak Some Zucchini onto Your Neighbor’s Porch Day. This gloriously green holiday was born out of the simultaneous realization that zucchini grows bountiful right around this time and there is only so much zucchini one can eat. Farmers and gardeners alike came to understand that the best way to rid of their excess fruits of labor was to slip across property lines in the dead of night and leave the desired amount of zucchini on the recipient’s porch.

The problem with this method is not the delivery, because that’s flawless. The issue is that everyone focuses on the ceremonial act itself and not what happens afterwards, specifically on the recipient’s side. What are you supposed to do now that you have collected the ceremonial zucchini from steps outside your front door?

Here are 5 creative ways to use zucchini this summer:

1. Zucchini Parmesan Crisps

For many, this recipe won’t come as a surprise or seem creative. Different circular vegetable imposters have been trying to invade the chip market for years. The great thing about this specific variety is the second main ingredient– the cheese. We won’t say that the cheese makes up for the fact that you have to eat a vegetable, but it might make it a little easier to ingest (or convince hesitant family members). For those who want to dive into the world of vegetable chips this is a great place to start.

2. Shaved Zucchini Salad

This recipe is like someone extracted all of the tastes you associate with summer from your mouth and put them in a dish– a summer salad dish nonetheless. This Shaved Zucchini Salad has notes of citrus, that fresh vegetable taste, and just enough pumpkin seeds to add an extra crunch and remind you that summer is ever fleeting. The addition of the macadamia nuts makes it a heartier salad without taking away from the citrus.

3. Zucchini-Herb Fritters

Zucchini-Herb Fritters are another way to introduce vegetables into more foods without making it feel like a chore. This recipe can be thought of as the best of both worlds; you can still enjoy your potatoes while getting a serving of vegetables. In addition, the sauce strays away from a greek yogurt sauce to a garlic yogurt sauce. The only indecisiveness around this dish is whether to serve it as an appetizer or side dish.

4. Avocado Pesto Zucchini Noodles

Zoodles (zucchini noodles) is another food trend that has been trying to make itself mainstream over the past few years. What might turn people away from this idea is that it’s tempting to leave the zucchini alone. However, zoodles cannot carry themselves like regular pasta. In this recipe, the zoodles are enhanced with a creamy avocado pesto sauce. The added tomatoes at the end give volume to the dish.

5. Chocolate Zucchini Bread

We’ve all had zucchini bread, but how many of us can say they’ve had a chocolate version of the classic baking treat? If you’re looking for a way to sneak vegetables into the mouths of unsuspecting diners, this is the way to do it. You don’t even have to tell them there are vegetables in it (as long as you can come up with an alternative source of the tiny green flecks in the bread). This recipe also exchanges traditional oils for applesauce to up the healthy ante.

We hope this gives you some ideas to do with your newly gifted zucchini. Or maybe you’ve been inspired to have a smaller holiday so you can keep more of your harvest for yourself and try the recipes for yourself. Either way, we hope you have a great National Sneak Some Zucchini onto Your Neighbor’s Porch Day!

6 Brands with A Fair Trade Story to Tell

July 29, 2019 By Anastasia Maher

If you’re looking to become a more conscientious consumer, specifically when it comes to fair trade products, you’re in luck: many of your favorite brands at the Co-op are already fair trade certified! What does this mean? Fair trade is when producers pay what is considered a “fair” price to the farmers they work with. This above and beyond amount, which is known as the “fair trade premium,” can then be used to improve the livelihood of the farmers–things like electricity, running water, and education suddenly become accessible. Fair Trade USA is one of the many organizations that certifies that a product can put a fair trade symbol on their packaging. Here are 6 brands sold at the Co-op with products certified by Fair Trade USA:

1. Annie’s

Read more about Annie’s mission to use sustainably sourced cocoa

2. Pacific Foods

Read how Pacific Foods is part of ethical supply chain

3. HiBall Energy

Watch and tag along with the founders of HiBall Energy on a trip to see where their fair trade sugar originates

4. Kashi

Learn more about how Kashi sources their cocoa responsibility

5. I Heart Keenwah

See what happened when the co-founder of I Heart Keenwah saw the effects of fair trade up close

6. Larabar

Read about Larabar’s trip that deepened their appreciation for fair trade practices

All of these brands use fair trade practices according to Fair Trade USA. To see the full list of products verified by Fair Trade USA, visit their website.

Sip on Fair Trade

July 22, 2019 By Anastasia Maher

Last week, we highlighted the prevalence of slave labor in the chocolate industry and some companies who are forging the path away from inhumane working conditions. While slavery in chocolate is perhaps the most famous un-just food system, similar hardships and ethical conundrums pop-up across food group lines. Luckily, there are similar companies using their buying power through fair trade to change human conditions around the world. This week, we take a look at beverages making a difference.

To many American homes, coffee is a staple; however, a world of complexity lives behind the grounds. Coffee is an extremely volatile industry whose prices tend to slope down rather than up. Fairtrade organizations stepped in to ensure farmers “receive a fair and stable price for their coffee that covers average costs of sustainable production.” On the consumer side that might be hard to believe; however, most coffee farmers receive only 2% of their coffee’s retail price. A fair trade premium guarantees that coffee farmers will have an income regardless of the market, and can hopefully use that money for self-improvement. This phenomenon, the goods and the bads, occur across multiple industries that come together to make our favorite drinks. For companies who continue to use slave and child labor, “transparency alone doesn’t solve farmworker issues or issues of modern slavery, but it’s a necessary precondition for addressing these issues” according to the director of the CRS Coffeelands program Michael Sheridan. Another step in the right direction is engaging in fair trade. The following beverage companies have an independent fair trade verification and can be found at the Littleton Food Co-op:

*Similar to chocolate, we sadly can not guarantee that all the beverage options on this list are produced without slave or child labor. We know there are many smaller companies out there who choose not to become verified fair trade organizations even though their practices exceed the requirements. In addition, fair trade verification organizations themselves can be very laissez-faire in the enforcement of ethical farming practices, so many question the validity of a fair trade label. These conversations are leading us down the road towards more humanitarian production methods and trade deals for all industries.

Resources:

http://www.fairtrade.org.uk/en/farmers-and-workers/coffee/about-coffee

https://medium.com/@MarinaTMartinez/coffee-slavery-destruction-and-shortage-c915d430390e

https://foreignpolicy.com/2016/04/13/in-brazils-coffee-industry-some-workers-face-conditions-analogous-to-slavery/

https://foodispower.org/our-food-choices/coffee/

The Sweetest Chocolate

July 17, 2019 By Anastasia Maher

All chocolate is sweet. Yes, sometimes there’s sea salt or a hearty nut involved, or a bitter aftertaste, but the overwhelming amount of chocolate can be lumped into the “sweet” category. So how do you get sweeter than sweet? You make it through fair trade processes and without slave labor.

Slave labor is considered to be any labor that invokes a human rights violation. Unfortunately, this burden often falls on one of the most vulnerable populations: low-income children. Sometimes, it initiates from a malicious place, but other times it comes from a place of desperation of families wanting to create a better life and farmers needing to cut costs because of the low price of cocoa. No matter the origin, many children spend their adolescence doing hard labor on farms instead of studying in school. The fair trade movement is about correcting this practice through “better prices, decent working conditions, local sustainability, and fair terms of trade for farmers and workers in the developing world,” according to the Fairtrade Foundation. Companies can become “certified fair trade” through a selection of independent organizations.

When most people discuss unethical labor and practices in the chocolate industry, they are referring to the Ivory Coast of Africa. Ivory Coast farmers supply about 30% of the cocoa beans needed to sustain the world chocolate market. Children here can be paid just 85 cents a day for contributing to a billion dollar industry. While these inhumane conditions have existed since long before any chocolate was sold in stores, large-scale movements to actually do something about it only came into focus around the last turn of the century. The overarching goal of these movements was obviously to eradicate child labor. That goal has sadly not been reached. What has come from this is more consumer awareness of foods’ value chains and the emergence of new chocolate companies who want to lead the way in ending such poor conditions in the Ivory Coast. You may recognize them as the “higher priced brands.” This is because the organizations pay a “fair trade premium” to their farmer partners so they can collaboratively work to end cycles of poverty.

Companies leading the way towards an equitable chocolate industry include:

*We want to take a second to acknowledge the imperfections of this list. First, just because a company is not on this list doesn’t mean they engage in unethical practices. Sometimes, small companies do not have a big enough following to be recognized for their efforts, and/or they choose not to register with a third party organization even though they qualify. Even the large corporations that have become synonymous with child labor in the chocolate industry are setting goals for fairer conditions in the near future. Secondly, these third party certifications have come under fire for their ways of enforcement that allow farmers to easily sidestep an inspection. However, these imperfect systems are raising awareness of this prevalent issue, which is the first step in improving our global food systems.

Some resources to learn more:

https://www.theguardian.com/global-development/2019/feb/24/ivory-coast-cocoa-farmers-fairtrade-fortnight-women-farmers-trade-justice

https://blog.equalexchange.coop/child-labor-in-the-cocoa-industry/

https://laborrights.org/in-the-news/was-your-chocolate-produced-using-child-slave-labor

https://www.washingtonpost.com/graphics/2019/business/hershey-nestle-mars-chocolate-child-labor-west-africa/?utm_term=.02d92c8e75c9

You Have Your Lobster, Now What?

July 6, 2019 By Anastasia Maher

For many of us, lobster is a summer delicacy whose dark exterior can’t be resisted during a sale like Lobsterpalooza. It’s Saturday evening and you have returned triumphant from the Co-op–and maybe taken a nap (or two) to recover from the early morning and the excitement you exuded at the store prior. But…now what? Here are ten lobster-based recipes with ingredients worthy of your bargain crustacean:

Even if you’ve never cooked a lobster, there are recipes floating around that you’ve probably at least heard of. Like the more-classic-than-classic Maine Lobster Roll. If you want to dine like our neighbors to the east, try this Maine Lobster Roll recipe. A heartier classic is Lobster Mac and Cheese, which combines multiple rich cheese flavors with the decadent taste of the lobster, like in this recipe. Another recipe commonly found on the seafood restaurant docket is Lobster Bisque. Now that you have the tools to make it at home you can add as much lobster as you want to each serving.

While the classics are great, if you’re going out of your cooking comfort zone by purchasing lobster in the first place, why not try something completely new? This first recipe wins the award for “most seasonal.” Fresh lobster is already a tried and true sign of summer. It’s like adding three exclamation points to the end of the word any time you use it in a sentence-even if it’s in the middle. But this Lobster Salad with Sweet Corn and Tomatoes is like sky-writing the word “summer” in all capital letters across the beach on a hot July day.

A way to bring lobster into the day time that’s not in roll-form is in this colorful Lobster Cobb Salad. If you want the pasta without the cheese this Lobster Pasta with Herbed Cream Sauce is a delicious alternative. Plus we won’t tell anyone if you throw some fresh parmesan on top. The most popular way to cook lobster is boiling or steaming it, but you can also grill it to get that summertime smoky aroma. On the other hand, you can heat up the oven for some savory Baked Stuffed Lobster Tails. Either way, you get to enjoy a delicious meal with the natural seafood flavors you love.

Now even though whole lobsters are the focal point of Lobsterpalooza, lobster in a recognizable form does not have to be the focal point of your dish. Take these Loaded Lobster Burgers, for example. They disguise themselves as regular patties, but one bite reveals their rich flavor that pairs so well with the homemade aioli and salsa (and more) that sit upon it. Last but not least, you can never go wrong with pizza. This Brown Butter Lobster and Spinach Pizza is a great way to introduce skeptical crowds to the power of lobster.

How will you be preparing your Lobsterpalooza lobster? Share with us on social media!

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July 6th is International Day of Cooperatives

July 5, 2019 By Anastasia Maher

This Saturday (July 6th), co-ops around the world will come together to celebrate the International Day of Cooperatives. Well, they won’t actually come together in some big block party style extravaganza (that would be pretty neat, though). But in the spirit of principle #6 (cooperation among cooperatives), we all individually take the day to celebrate the breadth and the resiliency of the cooperative spirit. The cooperation doesn’t stop at the exterior of the Littleton Food Co-op; step inside and you will find a number of other cooperatives on the shelves as well. In honor of International Day of Cooperatives, here are just some of the other cooperatives you can find within your local food co-op:

1. Cabot

You might not realize it, as the brand has dropped the “cooperative” from their brand name, but Cabot is actually owned by over 800 member dairy farmers. Cabot celebrates a big milestone this year, as 100 years have passed since the original group of 94 farms came together to form their cooperative. As the organization has grown and evolved, they remain steadfast in their commitment to the cooperative principles, sustainability, and “hard work and a tireless dedication to quality make our products stand apart.”

2. Equal Exchange

As the name implies, at the core of Equal Exchange is their belief that “we should expect no less from ourselves and each other than we demand of our farmer partners.” They thought the best way to do this was through forming a worker-owned cooperative. As labels like “fair trade” and “organic” are popping up left and right, Equal Exchange stays true to its values in creating high quality coffees, teas, and chocolates, while empowering farmers and consumers.

3. Bob’s Red Mill

Bob, the owner and namesake behind Bob’s Red Mill, has an “honest-to-goodness” approach that shapes every whole grain flour product that comes out of his mill. His passion for a healthy lifestyle, quality, and generosity flow through the organization like grain through their old-fashioned stone mills. It is perhaps this last quality that prompted Bob to hand over his company to his employees in 2010, stating “I don’t think there’s anybody worthy to run this company but the people who built it.” Even though this co-op is relatively new, it’s clear that the cooperative values run deep through its 200+ owners.

4. Ocean Spray

Unlike Bob’s Red Mill, Ocean Spray has been a farmer cooperative since its very inception back in 1930. Ocean Spray produces its cranberry products through the voluntary cooperation of over 700 farm families. Ocean Spray’s motto, “Act Tiny. Be Mighty.” demonstrates its commitment to each farmer-owner, and its long history of success in the face of adversity shows the power of democratic member control.

5. Land O’Lakes

Land O’Lakes has always been committed to innovation and community– and it credits that to its cooperative roots. A united front among 1,700 farmer-owners is what has allowed the co-op to remain a leader in better butter production. If you were unaware of their cooperative structure, it makes more sense when you discover that Land O’Lakes was founded back in 1921 on the idea that “we’re better when we work together.” As their product line has evolved over the past century to become more consumer focused, it’s no surprise that they take just as much care with their business structure.

6. Blue Diamond Almonds

Blue Diamond Almonds is a cooperative 3,000 growers strong. Their diverse product line is made possible from the commitment of generations of farmers. The singular commitment of Blue Diamond Almonds is to “bring the benefits of almonds to the world.” Rather than take chances on this mission, this co-op insists on making conscientious decisions to better life for their grower-owners and consumers. Their care and quality has catapulted them to the forefront of their craft.

Products from all of these cooperatives are available at the Littleton Food Co-op, your community-owned market dedicated to support cooperatives everyday.

What Does Your Favorite Hot Dog Topping Say About You?

July 3, 2019 By Anastasia Maher

Rather than relying on silly metrics like star sign or career, we only make inferences about people using hard, undeniable facts–like their hot dog condiment preferences. There is no better time to analyze someone than the Fourth of July, a time when Americans are estimated to eat 150 million hot dogs. Take a second to think of your go-to topping for your dog and get ready to learn something about yourself today.

No topping

You appreciate the simple things in life, like a walk in the woods, or humming your favorite melody. You’re not a materialistic person either, and friends love being able to see the “real you” all the time. This stems from your innate belief that “if it ain’t broke, don’t fix it,” which applies to most things in your life, including your hot dogs.

Ketchup

Overall, you’re a pretty simple person. But that isn’t a bad thing! You have a number of different interests, meaning you’re always down to go with the flow. Your coworkers would label you as “dependable” in a heartbeat, and friends turn to you when they need a comforting shoulder to lean on.

Mustard

You are slightly unpredictable–and we mean that in the best way possible. You have an unstoppable adventurous spirit; it’s a surprise that you’re in one spot long enough to even eat a hot dog. Everyone around you is always kept on their toes. Your boldness can sometimes get you into trouble, but those who know you best know you make up for it with the sweetness underneath.

Relish

There is no doubt that you are prepared for anything. The struggle people have when getting you involved is getting you to make a decision. You have a set of somewhat unconventional interests, but you’ve found a close group of friends that share the same passions. Together, you all can take on anything sweet or sour that comes your way.

Sauerkraut

Friends might call you a traditionalist, but you wouldn’t put that label on yourself. Sure you have an obsession with family history, and only vintage fashion, but everything you pull from the past is updated with a modern twist. You crave the city life, or at the very least the adrenaline and new people that come with it. Your friends love that you don’t take “no” for an answer.

Chili and Cheese

A heavily frequented word in your vocabulary is “YOLO.” Your life mantra is all about acting first and thinking later. If this scares people off, they are easily won over by your unwavering optimism. Since you are all about making your own decisions, you are not afraid to assert your authority when necessary.

Onions

People don’t know much about you, actually. Even if you’re not an introvert, you still appreciate your alone time. When you do make a public appearance, your flair for the dramatic tends to push you to the center of a crowd.

Hot peppers

At one point, your dream career was “daredevil.” The remnants of that dream can still be seen in the way you’re always looking for another thrill. Life gave you the entire seat but you prefer to sit on the edge. You can handle the heat that life throws at you and function well in high pressure environments.

Did we miss a topping? Let us know your favorite way to dress your dog! Happy Fourth, Cooperators!

How to Never Turn Off Your Grill This 4th of July: A Comprehensive List of Recipes

June 27, 2019 By Anastasia Maher

Grilling has practically become synonymous with the Fourth of July in American culture. In fact, about 75% of American homes have a grill. If you don’t have your own fond grilling memories, it doesn’t take much screen time, whether it’s on social media or television, to find someone else’s. However, it becomes difficult to distinguish one person’s meal from another (is that picture from a box-store tv commercial or my neighbor Rob?). It’s all various meats in various shapes, maybe a couple veggie skewers, and an ear of corn if you’re lucky. This gave us an ambitious idea: is it possible to grill every part of a Fourth of July barbecue? After sleepless nights of research, we reached the verdict:

Yes.

It is possible to grill every part of a Fourth of July meal.

And we mean every part.

Read on for ways to serve a full course meal that no one will expect but everyone will love. We think that these recipes turn out the best when used with as many local ingredients as possible! Our selection of local products is constantly evolving, so stop by the Co-op before trying out one of these.

Appetizer

Appetizers for the Fourth of July have a serious job to do. Bite-sized morsels throughout the day are the equivalent of crowd control at a rowdy concert. If you want to keep it simple and classic, opt for some chips and Grilled Corn Salsa. This option will take just 15 minutes of work to satisfy guests for hours. If you’re looking for something heartier, Barbecue Meatballs take a bit more time, but produce a strong flavor that put frozen meatballs to shame. However, we know that this meal is a marathon, not a sprint. These Grilled Zucchini Wraps are a great low-cal way to silence those first cravings. Plus, they are gluten free!

Soup

We thought this course might require a slight modification to the laws of physics. How else would soup (a liquid) stay atop a grill (a solid)? Turns out, the trick is to break out the grill before the broth. This Grilled-Vegetable Gazpacho proves that soup does not have to hide in the warm months. The link also includes recipes for other soups, but we chose the cold soup to complement the (hopefully) warm weather on Independence Day.

Salad

As far as grilled salads go, a romaine grilled salad is pretty traditional. This Grilled Caesar Salad not only delivers on the traditional flavor, but it is also gluten free and vegan, as the dressing uses hemp seeds. The incredible flavors of this Grilled Kale Avocado Salad make us want to keep the grill out all year. It will definitely be hard to leave room in your stomach for other courses after you taste the delicious flavor (not to mention the key nutrients).

Feel free to stop reading if you think salads only have lettuce and you don’t like flavor. Okay, we didn’t mean to be harsh, but we felt like this unique Grilled Eggplant Caprese needed its own warning. Plus, who wants to wait until the very end of the barbecue to eat the watermelon? This Grilled Watermelon Salad brings the summertime favorite into the mix earlier and with unexpected flavor.

Main Course

Even among all the other amazing options you serve, your guests are truly anticipating the main course. Your best bet here is to go down the traditional path. But, this doesn’t mean you’re lacking options.

Hot Dog

On Independence Day each year Americans consume 150 million hot dogs, according to the National Hot Dog and Sausage Council. There’s no fun in having them plain, so try one Chicago Style or dressed as a Cowboy Hot Dog.

Chicken

The Fourth of July is this basic weeknight meat’s chance to show you what it can do. It can be part of a nostalgic classic, such as Grilled BBQ Chicken Wings. It can be between two buns, like in this Grilled Chicken Sandwich with Caesar-ish Dressing. It can even be on a stick, like on these Pineapple Teriyaki Chicken and Bacon Skewers

Beef

A beef patty is another American classic perfect for Independence Day. You can go the extra-classic route with a Bacon Cheeseburger with Caramelized Onions. This recipe has extra cheese, making it delightfully irresistible. The Inside-Out Blue Cheese Burger also revolves around the cheese –literally. The cheese is hidden inside the burger for an unexpected tang.

Shrimp

Shrimp is another great thing served on a stick. In this Lemon Garlic Shrimp Skewer recipe the flavor practically screams “summer.” For a more intense flavor, try this recipe for Jumbo Stuffed Shrimp which grills the shrimp in the shell.

Pork

Pork is not everyone’s festive go-to, but friends will forget any hesitation once they see these Bourbon BBQ Glazed Pork Chops. Or try it in a slider format, such a these Tennessee Pulled Pork Sandwiches. They require more of your time, but they will fly off the plate faster than you can name the recipe.

Steak

The best way to compliment steak on the grill? Grill its counterparts! In Dry-Rubbed Flank Steak with Grilled Corn Salsa, these two distinct flavors connect for a powerhouse dish. If you want to focus on grilling the meat, this Sweet Onion-Marinated Skirt Steak will satisfy your grilling wishes and savory desires.

For Vegetarians

Just because one of your guests avoids meat, doesn’t mean they have to miss out on the grilling fun. They don’t even have to miss out on burgers with this Portobello Peach Burger. An alternate option is these delicious looking Beer-Brushed Tofu Skewers. In any case, we recommend cooking all vegetarian options first on the grill to guarantee there is no contact with the meat option.

Sides

No rightful summer party is complete without side dishes. Everyone’s favorite starch can be dressed up as Grilled Ranch Potatoes, or its sassy sister the sweet potato can be diced up for Grilled Sweet Potatoes. Another classic grill accessory is grilled corn. The easiest way to add it to your meal is to pair it with this Lemon-Pepper Butter. If you want to incorporate more vegetables in the mix, try this recipe for Grilled Green Beans.

Drink

This was the one component of the meal we were most skeptical about. Could it be done? Not only can it be done, it can be done well. For an option the entire family can enjoy, grill up this special Lemonade (never a sentence we thought we’d be saying). If you want to wow your adult guests, a Grilled Strawberry Cocktail is the way to do it. Grilling the strawberries deepens the flavor and makes them sweeter than we thought possible.

Dessert

Perhaps nothing is more American than apple pie. But this Grilled Apple Pie a la Mode? It’s as if a bald eagle in a flag-print top was jumping over the statue of liberty while holding a sparkler. A great alternative is Skillet Brownies, who’s warm, gooey texture will make you wish they were the all-American dessert. On the other hand, Grilled Watermelon with Yogurt is a more refreshing dish with a slight tang. It’s perfect for when you really can’t eat anymore, but you really want dessert.

If you feel at all overwhelmed by so much grilling, there’s no need to fret! These recipes are great for any summer day. Happy Fourth, Cooperators!