Littleton Food Co-op | Littleton Food Coop

A PSA Regarding a Positive COVID Test at the Co-op

January 14, 2022 By Littleton Food Co-op

On Friday, January 14 we learned that two employees from our store tested positive for Covid-19.

One employee works in the deli department, and the other employee works in the bulk department. Their last shifts were on Friday January 7.

Both employees are self-quarantining at home as recommended by their healthcare providers. To our knowledge, neither employee has exhibited symptoms while at work.

We have identified all staff members who may have been in close contact with the affected employees, and we are supporting them as they self-monitor. As part of our daily Covid-19 screening practices, we ask that any employee who exhibits symptoms to stay home, contact our HR department, and notify their healthcare provider. Our co-op has a generous sick leave and vacation policy, and we are working with staff members on a case-by-case basis to ensure they have the support they need.

We encourage anyone with concerns to contact their healthcare professional and get tested when appropriate.

To learn more about the steps we are taking, please visit our Covid-19 information page.

If you have any further questions, please contact us at info@littletoncoop.org.

A PSA Regarding a Positive COVID Test at the Co-op

January 10, 2022 By Littleton Food Co-op

In the interest of transparency, we wanted to inform you that on Monday, January 10 we learned that two employees from our store have tested positive for Covid-19.

One employee works in the deli department, and the other employee works as a cashier. Their last shifts were both on Saturday, January 8.

Both employees are self-quarantining at home as recommended by their healthcare providers. To our knowledge, neither employee has exhibited symptoms while at work and most likely contracted the virus outside of the store.

We encourage anyone with concerns to contact their healthcare professional and get tested when appropriate.

As an added precaution we’ve done extra cleaning and sanitation in each area of the store. We have also identified all staff members who may have been in close contact with the affected employees, and we are supporting them as they self-monitor. At this time we believe there is no communal spread within the Co-op.

As part of our daily Covid-19 screening practices, we ask that any employee who exhibits symptoms to stay home, contact our HR department, and notify their healthcare provider. Our co-op has a generous sick leave and vacation policy, and we are working with staff members on a case-by-case basis to ensure they have the support they need.

Our co-op prides itself on its cleanliness, social distancing, and safety standards, and we are taking multiple steps to best serve you, care for our staff, and be a responsible member of our community.

Employees are required to wear masks inside the store. We ask customers to wear masks while they shop.
Our staff self-monitor for symptoms and do not come to work if they are sick.
All employees are asked to maintain a 6 foot distance from customers and coworkers.
We practice social distancing in our work areas and have installed reminders throughout the store.
We have installed extra sanitizer stations for staff and customers throughout the store, and encourage good hygiene and frequent hand-washing.
We’ve installed plexiglas safety barriers at our registers, and marked off spaces on the floor to help everyone maintain a safe social distance.

To learn more about the steps we are taking, please visit our Covid-19 information page.

If you have any further questions, please contact us at info@littletoncoop.org.

Fondue, Two Ways

December 30, 2021 By Littleton Food Co-op

Fondue is a crowd-pleaser that’s perfect for New Year’s Eve, or when you’re ready to warm up after a weekend of skiing. Pick up some swiss cheeses from our specialty cheese department (personally, we prefer Gruyère and Emmentaler) along with a bottle of dry white wine, plus some fruit, veggies, and bread for dipping, and you’re ready to go!

Don’t have a fondue pot? You can use a double boiler, slow cooker, or a heavy saucepan with a hot plate or tealight underneath. Also, consider placing a few plates of dipping items around the pot, so that guests don’t have to reach over to get what they need.

Here are two recipes to get you started:

Co-op Cheese Fondue

Ingredients:

1 small garlic clove, halved
1 cup dry white wine
¾ pound Gruyère cheese, grated
¾ pound Emmenthaler, raclette or Appenzeller cheese, grated
1 ½ tablespoons cornstarch
1 to 2 tablespoons kirsch (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste (optional)

Directions:

Rub the inside of a fondue pot with the garlic clove, then discard the garlic. Combine grated Gruyère and Emmentaler with wine, cornstarch and lemon juice and cook over moderate heat for 5 minutes, stirring occasionally, until the cheeses begin to melt. Add kirsch and a pinch of pepper and nutmeg. Cook for 10 minutes, stirring gently, until creamy and smooth. Serve with a selection of foods for dipping.

For Dipping:

Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots

(Recipe adapted from cooking.nytimes.com)

Chocolate Fondue

Ingredients:

2 cups heavy cream
24 ounces semisweet chocolate chips or chopped
semisweet chocolate bars
1 tablespoon pure vanilla extract

Directions:

In a large saucepan over medium-low heat, warm the cream until hot, but not simmering. Add the chocolate and stir just until melted and smooth. Remove from the heat and stir in the vanilla. Pour the chocolate fondue into the fondue pot and set it up over the heat. Serve with a selection of treats for dipping.

For Dipping:

Sliced bananas, Sliced apples, Sliced pears, Orange segments, Strawberries, Marshmallows, Cake or banana bread cut into cubes, Cookies, Graham crackers

(Recipe adapted from thespruceeats.com)

2020 Patronage Dividends

October 21, 2021 By Littleton Food Co-op

We are excited to announce, on behalf of the Littleton Food Co-op’s Board of Directors and our staff, that we will be issuing a Patronage Dividend for Fiscal Year 2020.

A Note From Our General Manager

The Littleton Food Co-op, like everyone else, experienced plenty of challenges in 2020. Despite all of the added COVID issues, the Co-op had a very strong year with sales over $16.8 million in 2020. Our annual Patronage Dividend is determined by our Net Income, which was also well above record levels. After discussions with the LFC Board of Directors, we’re pleased to announce a Patronage of 3.53% of sales; 50% of which will be paid to Members, and 50% will be retained by the Co-op as capital. This is by far the largest Patronage we’ve ever paid.

I would like to ask that our Members consider donating some or all of their Dividend to the Littleton Food Co-op Community Fund. The LFCCF is the Non-Profit Fund of our Co-operative which makes your donation tax-deductible. Every year all proceeds of the fund are donated to one of the many nonprofits in our area. This year, the Co-op will be matching all donations to the Community Fund through December 2021, up to $50,000! This is just another way that the Co-op gives back to our community. We’ve always been impressed by the generosity of our Members, and for that we thank you.

None of this would have been possible if it weren’t for the great team of employees at the Co-op and our volunteer Board of Directors. We also have to thank our Membership, over 8,000 households in the North Country, that own the Littleton Food Co-op and support it by shopping here. I am proud and honored to serve such a fine community-minded organization.

Cooperatively,

Ed King, General Manager

FAQ’s

What is a Patronage Dividend?

Patronage Dividends are determined by the Net Income of the Co-op in a given year (2020), as a way for the Co-op to share its earnings with Members.
Each year the Board of Directors votes on whether to issue a Patronage Dividend, based on the Net Income of the previous year.
This is one of the most powerful tax benefits we derive from being a Cooperative. Co-ops are allowed to distribute the net income earned from sales to Members, as a rebate to Members. The Co-op does not pay taxes on this amount. Nor is your share considered taxable income, since it’s essentially a deferred price reduction on purchases you’ve already made.

How is the Patronage Dividend Calculated?

The 2020 Patronage Dividend is $400,000, or 3.53% of Member purchases.
50% ($200,000) will be distributed among our Members as a Patronage Dividend Rebate.
50% ($200,000) will be retained by the Co-op as capital. Retaining capital is one way of strengthening the long-term health of your Co-op, allowing us to re-invest in future improvements to the store.

How do I know if I qualify for a Patronage Dividend Rebate?

To qualify, you must:
- Be a current Member of Littleton Food Co-op;
- Have owned at least 1 Member Share between 12/29/2019 and 1/2/2021;
- Be in good standing with the Co-op; ie, your Membership has not ever been revoked or refunded due to disagreement or belligerent behavior.
The more you shopped at the Co-op between 12/29/2019 and 1/2/2021, the higher your Patronage Dividend Rebate will be.
Qualifying Members with rebates greater than $5.80 will receive a letter in the mail in October 2021 notifying them that they have Patronage funds available to them.
All available funds from Patronage Dividend Rebates will be applied as a credit to Members’ accounts. Your cashier can look it up in our system.

How do I use my Patronage Dividend Rebate?

Rebates are redeemable at Littleton Food Co-op and have been applied as a credit to your account.
When making a purchase, let your cashier know that you would like to use your rebate.
We encourage you to donate your rebate to the Littleton Food Co-op Community Fund (LFCCF).
Now through 12/31/21, the Co-op will match all donations made to the LFCCF, up to $50,000.
If your rebate is $50.00 or more you may request payment by check. Contact Minnie Cushing at mcushing@littletoncoop.org.

What is the Littleton Food Co-op Community Fund?

LFCCF is a non-profit 501c3 that allows Co-op Members and shoppers to contribute to an endowment that donates to local non-profit organizations.
The Co-op earns interest from this Fund, which is then donated to a local organization each year.
For more information about LFCCF, click here.

Employee Vaccinations at the Co-op

October 18, 2021 By Littleton Food Co-op

A few of our customers and Members have reached out to us with inquiries and concerns regarding our vaccination policy here at the Co-op. At this time we do not have a mandatory vaccination policy in place for our employees. We are waiting to hear from OSHA as they develop such a policy for businesses with more than 100 employees.

For privacy reasons we do not divulge the vaccination status of individual employees, just as we would not divulge any other personal health information. What we can tell you is that our current vaccination rate is well above the state average. We have had multiple in-store opportunities for our employees to receive a free vaccination. We have a mask mandate in place for our employees and still do our best to practice social distancing. We haven’t had any community-spread events inside our store, and the few cases we have had most likely originated outside of the Co-op.

We know that Covid-19 can be transmitted among vaccinated people. Our employees wear masks to protect each other, to protect our customers and Members, and to minimize the spread of the virus in our community. We urge you to do the same and wear a mask when you shop here at the Co-op.

If you have any specific questions or concerns please don’t hesitate to reach out to Ed King, General Manager, at eking@littletoncoop.org

A PSA Regarding a Positive COVID Test at the Co-op

October 15, 2021 By Littleton Food Co-op

To Our Members & Community,

In the interest of transparency, we wanted to inform you that yesterday afternoon (Thursday October 14) we learned that an employee from our store tested positive for Covid-19.

This employee works in the Produce department, so we are being extra vigilant since they have had contact with the public. They last worked at the co-op on Tuesday October 12 and are self-quarantining at home as recommended by their healthcare professional. To our knowledge, the employee has not exhibited symptoms while at work, and very likely contacted the virus outside of the store.

As an added precaution we’ve done extra cleaning and sanitation in that area of the store. We have also identified all staff members who may have been in close contact with the affected person, and we are supporting those employees as they self-monitor. At this time we believe this is an isolated case and there is no communal spread in the store.

We are encouraging anyone with concerns to contact their healthcare professional and get tested when appropriate. As part of our daily Covid-19 screening practices we ask that any employee who exhibits symptoms to stay home, contact our HR department, and notify their physician. Our co-op has a generous sick leave and vacation policy, and we are working with staff members on a case-by-case basis to ensure they have the support they need.

Employees are required to wear masks inside the store.
Our staff self-monitor for symptoms and do not come to work if they are sick.
All employees are asked to maintain a 6-foot distance from customers and coworkers.
We practice social distancing in our work areas and have installed reminders throughout the store.
We have installed extra sanitizer stations for staff and customers throughout the store, and encourage good hygiene and frequent hand-washing.
We’ve installed plexiglas safety barriers at our registers, and marked off spaces on the floor to help everyone maintain a safe social distance.

If you have any further questions, please contact us at info@littletoncoop.org.

Using Overlooked Ingredients to Reduce Food Waste

September 16, 2021 By Littleton Food Co-op

Many of us cook at home and throw away perfectly good food scraps, trimmings, and peels, which could be otherwise used in lots of delicious recipes! Not only is it economical to make the most of the food in your pantry and fridge, it’s also eco-friendly to use up everything and keep it out of the landfill. Here are some delicious recipes that use odds and ends which often get overlooked and discarded – not only do they reduce food waste, but include ingredients that add a lot of creativity and delicious, unexpected flavors to your cooking!

Apple Core Syrup

Ingredients

18 – 20 APPLE CORES – DESEEDED
2 CINNAMON STICKS (OPTIONAL)
1/4 CUP HONEY

Directions

Add apple cores to a large pot with 4 cups water and cinnamon sticks, if using.
Simmer over medium-low heat for 1 hour, stirring and pressing down on cores with a wooden spoon occasionally.
Strain out cores using a fine-mesh strainer, and return the liquid to the pot.
Reduce by half over low heat, 15 – 20 minutes, and add honey. Stir to dissolve, and cook for an additional 5 – 10 minutes.
Remove from heat, and let cool completely.

Store in the fridge in airtight jars for up to 2 weeks.

Broccoli Stem Salad

Ingredients

BROCCOLI STEMS
1/2 TSP. SALT
1 CLOVE GARLIC, MINCED (OPTIONAL)
1/4 TSP CANE SUGAR
1 TSP SESAME OIL

Directions

Cut off the broccoli stem from the florets Ingredients and reserve the florets for another dish
Trim off the outer layer of the broccoli skin from the stem using a knife and/or a vegetable peeler.
Rinse the stems before cutting them into small bite-sized pieces.
Place the broccoli stems in a small bowl and add the salt and garlic.
Let it marinate for 30 minutes.
After 30 minutes, drain any excess liquid and give the broccoli a quick rinse and drain to remove any excess salt
Add the cane sugar and sesame oil (to taste) and refrigerate to serve cold.

Easiest Ever Carrot Chips

Ingredients

4 MEDIUM CARROTS
1 – 3 TEASPOONS OLIVE OIL
1/8 TEASPOON SALT

Directions

Preheat the oven to 400 degrees F.
Peel carrots, then slice into strips using the vegetable peeler. Avoid rotating the carrot for as long as possible to make wider sections; the thicker the pieces, the better they will turn out!
Add the carrot strips to a bowl, and toss with olive oil. Start with a smaller amount— you don’t need much! If they seem dry at the full 3 teaspoons, add another teaspoon.
Place carrot peelings in a single layer on a cookie sheet, sprinkle with salt.
Bake for 10 – 20 minutes until crispy, tossing once or twice during cooking. (Exact cook time will depend on the thickness of the slices).
Serve and enjoy!

Rosemary & Olive Oil Crackers

Ingredients

3 CUPS ALL-PURPOSE FLOUR
1 TEASPOON SUGAR
1 TEASPOON SALT (SET ASIDE TWO PINCHES)
1 CUP WATER
1/4 CUP OLIVE OIL
1 TABLESPOON DRIED ROSEMARY

Directions

Set oven racks to the lower half of the oven and then preheat to 450 degrees.
In a bowl, mix 3 cups flour, 1 teaspoon sugar, 1 teaspoon salt (minus two pinches, set aside), and 1 tablespoon dried rosemary
Add 1 cup water and 1/4 cup oil. Stir until a soft, slightly sticky dough forms. Adjust with additional water or flour as needed
Put half the dough on one large baking pan.
Roll out to 1/8 inch or less, directly on the pan. Cut into pieces using a rotary cutter (such as a pizza cutter) – rectangles, squares, triangles, whatever shape is desired– just keep them all uniform in shape and size.
Brush with water and evenly sprinkle on a pinch of salt over dough. Prick with a sharp tool (fork, skewer, knife, etc.) so the crackers bake flat without puffing up too much.
Repeat with the second half of the dough then bake for about 15 minutes, switching and rotating pans halfway through.
Remove crackers from the pans as they turn brown and let under-baked ones continue baking. Cool on a cooling rack until they are crunchy.

Store in a jar for up to 5 days.

Egg Shell Powder

Ingredient

DOZEN EGGSHELLS, RINSED

Directions

Preheat the oven to 225 degrees F.
Bring a medium pot of water to a boil. Add the eggshells and cook for 2 minutes.
Remove the shells from the water and transfer them to a baking sheet.
Bake the shells for 45-50 minutes, until they are completely dried out.
Transfer the dried shells to a spice grinder or high-powered food processor.
Blend until the shells are completely broken down into a fine powder.

The eggshell powder will keep in an airtight container in a cool, dry place for up to 3 months. Add to smoothies for a calcium boost.

Kale Stem Hummus

Ingredients

1 CUP DRIED CHICKPEAS
1 TEASPOON BAKING SODA
STEMS FROM 1 BUNCH KALE (SEE NOTE)
3 GARLIC CLOVES
2/3 CUP TAHINI
1 TEASPOON FINE-GRAIN SEA SALT
2/3 CUP FRESHLY SQUEEZED LEMON JUICE
ICE WATER
EXTRA VIRGIN OLIVE OIL, FOR SERVING

Directions

The night before:
Place the chickpeas in a large bowl, cover them with at least 2x their volume of water, and soak overnight.
The next day:
Drain and rinse chickpeas.
Add chickpeas and baking soda to a medium-size pot over high heat, and stir constantly for 3 minutes.
Add 6 – 8 cups of water and bring to a boil.
Reduce the heat to medium. Cover the pot and simmer for 45-60 minutes until the chickpeas are very tender. Check on them occasionally to skim off any foam or chickpea skins on the surface.
Fill another medium-size pot with water and bring to a boil. Add kale stems and cook 30-45 minutes until they are very tender, then drain.
Blend kale stems, garlic, and tahini in a food processor.
Once the chickpeas are cooked, drain & add to the kale stem mixture along with salt and lemon juice. Blend until smooth.
Add 2 tablespoons of ice water and blend for 5 minutes until the hummus is creamy. Continue adding ice water gradually, blending as needed.
To serve, spoon into a shallow bowl and drizzle with olive oil.

Store in the refrigerator for 3 to 5 days or frozen for up to 3 months.

Carrot Top Pesto

Ingredients

1 CLOVE GARLIC CHOPPED
2 TBSP FRESHLY-SQUEEZED LEMON
JUICE (ABOUT 1/2 OF A LEMON)
1 TSP FRESH LEMON ZEST
(ABOUT 1/2 OF A LEMON)
CARROT TOPS FROM 1 LARGE OR
2 SMALLER BUNCHES OF CARROTS
(YIELDS 1 CUP BLANCHED)
1/4 CUP FRESH MINT LEAVES
4 GREEN ONIONS FRESH GREEN PARTS ONLY
1/2 CUP RAW WALNUTS (OPTIONAL)
3 TBSP OLIVE OIL
SALT AND PEPPER TO TASTE

Directions

First, blanch the carrot tops:
Bring a pot of water to a boil, and prepare a large bowl with ice cubes and cold water in it.
Remove thick stem pieces, then add the carrot tops to the boiling pot, stirring occasionally.
Once the carrot tops are bright green and tender, remove them from the pot, drain, and dunk in ice water.
Drain, wring out excess liquid and spread on a plate to dry.
Add all of the ingredients except olive oil to the food processor and blend into a chunky paste.
Add the olive oil a tablespoon at a time until combined.
Season to taste with salt, pepper, and more lemon juice if desired.

Once cooled to room temperature, store in the fridge in an airtight container for several days. The bright green color may fade to a darker green – this is normal.

To use as a pasta sauce, cook your pasta in salted water according to package directions.
Reserve 1/2 cup of pasta cooking water, drain the pasta and return it to the pot.
Add the reserved cooking water and carrot top pesto, stir to combine, and cook over low heat until warmed. Serve immediately.

Our Mask Policy is Changing

June 24, 2021 By Littleton Food Co-op

Our Management Team recently met to discuss a plan for lifting the store’s COVID restrictions, including our current mask policy. We have been continually monitoring NH State and CDC guidelines, as well as the latest COVID-19 case counts and hospitalization data for our market area. Overall, we have seen a steady decline in COVID numbers in our region, as more and more of the local population is vaccinated. Currently, 75.5% of the staff here at the Co-op have been vaccinated, which is a milestone we are quite proud of.

We also discussed feedback from employees, customers, and other members of our community, and as usual, the perspectives vary widely. Some urged us to end restrictions immediately or very soon, while others felt it was important to wait longer. From these conversations it is clear that some of us need time to adjust to changes in our policies. We hope to proceed in a way that is not only transparent, but also allows our customers, employees, vendors to feel comfortable here at the Co-op.

With these things in mind, we felt it was important to give the community notice of our change in policy. As of July 2 2021, we will be relaxing our mask policy for customers as well as employees. As of that date, anyone who has been vaccinated is not required to wear a mask at the Co-op. We are encouraging anyone who is unvaccinated or has health or safety concerns to continue to wear a mask. We offer our online Curbside Pickup service for those who are unable to shop in person.

On July 2 we also plan on re-opening our Cafe space to the community, and we will also resume our regular in-store tastings, classes, and events. It’s been a long time since we’ve been able to host these kinds of activities, and we’re really looking forward to reinstating that vibrant, busy, community-minded atmosphere in our Co-op.

As always, thank you for your support and your cooperation!

Learning About Juneteenth

June 19, 2021 By Littleton Food Co-op

Juneteenth is a celebration of freedom and emancipation, and while it’s been a well-known holiday in Black communities in many parts of the country, it’s not as widely recognized in other areas. It was just recently declared a federal holiday, and is often celebrated as a second Independence Day on and around June 19.

So let’s learn: what is Juneteenth all about?

First, a history lesson: Although the Emancipation Proclamation was declared in 1863, word traveled slowly, and not every enslaved Black person knew they were free right away. It wasn’t until two years later – June 19, 1865 – that 2,000 Union troops arrived in Galveston Bay, Texas and announced that slavery had been abolished.

Learn more about Juneteenth’s history here.

For years Juneteenth has been widely celebrated with parades, music, festivals, storytelling, family reunions, and of course lots of great food. Cookouts and potlucks are traditional, along with traditional southern food like beans, black-eyed peas, catfish, potato salad, fried chicken, and greens.

Toni Tipton-Martin wrote a great article about Juneteenth food traditions.

Red foods are a special Juneteenth tradition since the color red symbolizes the strength and resilience of enslaved people. Hot sauce, red velvet cake, strawberry soda, hot link sausages, watermelon, and strawberry slab pie are all common foods at Juneteenth gatherings.

Here’s Nicole Taylor’s recipe for Strawberry Slab Pie!

Most importantly, Juneteenth is a day to uplift Black voices, celebrate their achievements, and listen to their experiences!

The Fruit and Veggie Grilling Guide

June 17, 2021 By Littleton Food Co-op

While most people associate outdoor grilling with burgers, hot dogs, and steaks, the grill imparts big flavors to fruits and veggies too. A wide array of produce paired with spice rubs, marinades, and sauces galore will keep your patio table overflowing with delicious additions to your grilling repertoire.

Seasonal summer vegetables just happen to be perfect for grilling: zucchini, eggplant and bell peppers are naturally tender and become even sweeter on the grill. Slice these vegetables about 1/4-inch thick and toss them in an easy marinade for 30 minutes (or better yet, overnight) before grilling for a few minutes per side.

A simple combination of wine vinegar, olive oil, chopped garlic and herbs, and salt and pepper are all you need for a tasty marinade. This easy mix will turn grilled vegetables into Italian antipasti to serve with bread, olives, and cheese. Or change the blend to vegetable oil, sesame oil, soy sauce, rice vinegar, and chopped garlic and ginger for Asian-flavored vegetables that are delicious with rice. Store-bought dressings with a vinegar base make wonderful marinades as well.

Summertime peaches, apricots, nectarines, and figs are delicious grilled. Cut fruit in half and remove any pits, then coat lightly with oil. For a sweet-savory side dish to grilled pork, chicken, or lamb, sprinkle on a little salt, pepper, and balsamic vinegar, then grill for a few minutes per side. And for dessert, dust with brown sugar, then place the halves on a clean part of the grill for a few minutes per side before serving with ice cream or pound cake (or both).

Some grilling tips

Use moderate heat (not high); if it’s a charcoal grill, move the charcoal to one side and grill your fruits and veggies on the other side, over indirect heat.
Be sure to oil your grill thoroughly—fruits and vegetables are high in natural sugars, which means they can easily burn and stick to the grill. Before you begin cooking, clean the grill well, preheat it, and then use several layers of paper towel dipped in vegetable oil to grease it.
Cut vegetables into the largest possible pieces to prevent them from falling through the grill grate and avoid extra time spent flipping more pieces. For example, cut zucchini in slices along the length of the vegetable, rather than slicing into small rounds.
Corn doesn’t always cook through on the grill. Blanch it in boiling water for a few minutes, then grill for 5 to 10 minutes to finish

This article originally appeared on Co+op Welcome to the Table.

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A PSA Regarding a Positive COVID Test at the Co-op

A PSA Regarding a Positive COVID Test at the Co-op