A world of wonderful bulk items!
Oh, the Co-op’s Bulk Department. A mysterious, magical place of over 650 items, many of them organic, including flours, grains, dried cereals, pasta, teas, herbs, and coffee. Because the Bulk Department can be a confusing place — even for those of us who work here — we’ve decided to start a new web & e-newsletter feature to get you (and us) better acquainted with all that Bulk has to offer. Each post (save this one), we’ll focus on a particular section of the Bulk Department (i.e. liquids, or herbs), and give you a few insider pairing recommendations from staff and customers.
Bulk Teaser: Get a bit of our grind-your-own almond butter (bulk #0350), and a few (ahem, many) dried unsulphered Black Mission figs (bulk #7763). Dip figs in the almond butter. Devour. Bliss!
Shopping in bulk is a great way to save money, reduce packaging waste (by bringing your own container), and buying exactly what you need. We’ve got the best selection of bulk foods around — from whole foods, staple ingredients, snacks, and more for your pantry.
Stop by and meet our bulk specialist Ian or another grocery representative. We are happy to help you find what you need and address any questions comments or concerns.
Use the handy scale to weigh up reusable containers.
Buying in bulk is an interactive experience. Here’s how it works: Select the item you want, take what you need and write down the bulk bin number on your container. If you bring your own container from home (we encourage it!), please include its tare weight by using our handy scale, located underneath the almond and peanut butter grinders. Use the designated oil pen and mark your tare weight on the container — it’s that simple! Or you can use the plastic bags or containers that we have on hand throughout the department.
Our Bulk Department is extensive and offers many certified organic and gluten-free options. We offer bulk baking flours and sweeteners, dried fruits, beans, rice, soup mixes, salt, chocolate, grains, cereal, and granola. That’s not all — we also have nuts, seeds, and naturally sweetened snacks and candies. View our entire list of our Bulk Grocery List here. Read more New Feature: The Bounty of Bulk …
When I was five, I attended an amazing school in Santa Monica, California. It was the quintessential “hippie” school house on the block, and it was spectacular. Math was taught in the kitchen cooking, using real measurements that meant something. Books were read aloud with inflection and a cadence that honed my storytelling skills. There were chickens and gardens and walking field trips to learn who our neighbors were.
One of the school’s neighbors was a store called the Co-opportunity Natural Foods Store, and this was my first introduction to a food co-op. It was 1976 and to say it looked anything like a “store” would be a stretch. There were barrels of beans and grains and not much more. The woman who gave us the tour was probably the age I am now and I was enthralled with her. She was so excited to talk to us about what a co-op is, the benefits to the community, and her passion for food. Looking back now, I realize how much our own co-op family have the same passion for food, our local community, and the benefits of food co-ops. I haven’t been back in some thirty plus years, but I know that store has grown, much like ours here. So as I reminisce about the past, I wish you a Happy New Years and bring you a barrel full of black eyed peas for luck.
Black Eyed Pea and Kale Salad
- 1 cup black eyed peas
- 1 cup kale, finely chopped
- 1 cup spinach, chopped
- 3/4 cup yellow, orange, or red bell pepper, chopped
- 2 green onions, chopped
- 1 shallot, chopped
- 1/4 cup + 1 tablespoon olive oil
- 1/4 teaspoon red chili flakes, or to taste
- 1/4 cup apple cider vinegar
- 1 teaspoon Dijon mustard
- salt and pepper, to taste
- Combine kale, spinach, black eyed peas, peppers, and green onions in a bowl.
- In a small skillet, heat one tablespoon of the olive oil and saute the shallot until caramelized. Add the red chile flakes and continue to cook for a few seconds. Remove from heat and add the remaining oil, cider vinegar, and dijon mustard and whisk or stir to combine.
- Toss the salad with dressing, season with salt and pepper, and serve.