I’ve been going to food co-ops since before I can remember. In the ‘80s, my parents belonged to a buyer’s co-op in Memphis, much like the church basement beginning of our store. A group of families splitting up sacks of rice, beans, flour, and oats. There was also a health food store that provided tamari, tofu, carob, Barbara’s Cheese Puffs, and Tiger’s Milk bars. And brewer’s yeast was a pantry staple for us us. I probably didn’t eat popcorn without brewer’s yeast on it until I was 12. There was brewer’s yeast in the macaroni and cheese, and in the tofu sloppy joes that my mom made. A popular breakfast in our house was toast with butter and brewer’s yeast on it, and when we had soft boiled eggs they were accompanied by toast strips with brewer's yeast.

When we moved to Washington in 1989, landing north of Bellingham, one of the first things my parents did was join the Community Food Co-op. At that time, it was located next to Dream-On Futon, in the building where Boundary Bay Brewery is now. It was a funky place. The whole store went downhill from the entry. There was a short stairway and ramp halfway through the store down to the other half. Miso-Cup, tempeh, bulk Sundrops, and trail mix. Rice, beans, flour, brewer’s yeast, and oats. Inexplicably, there was also a frozen yogurt machine, self-serve and by-the-pound.

We moved south to Bow-Edison in the early ‘90s, and the Skagit Valley Food Co-op became our home store. The entrance at that time was on the northeast corner of the building, where the delivery doors are now. Just inside and to the right was a playhouse on stilts, with a ladder on the side and a slide down the front. There were boxes of children’s books and toys inside. Produce was pretty much where it is now, but it was a much smaller store then in all ways. The entire store occupied the space from the north side of the building to the wall where the bathroom near the registers is now. For a very long time there were only two cash registers, just inside the door and past the playhouse. Friday nights in the deli was all you can eat spaghetti and garlic bread. And yes, there was also a self-serve frozen yogurt machine.

I started working at the co-op when I was 19 years old. I had worked in kitchens before that, and I knew I was passionate about food but not the restaurant industry. It is still the case today, that in most kitchens the best you can hope for is to be the chef. Typically, a salaried position, chefs often work 80 hours a week, and receive few, if any, benefits like insurance or retirement. That wasn’t for me.

I was hired on here as a cashier but quickly transitioned to produce. When the produce manager left shortly thereafter, I wrote a letter of intent, and Todd Wood, the general manager of many years, took a chance on letting someone so young manage the department. I’ve had many experiences that I treasure in the two decades plus since then. I have friends so close I consider them family. I even met my wife while working at the Co-op, back in 2005. I’ve been able to get to know and work with dozens of amazing farms and farmers – locally, regionally, nationally, and internationally. I’m able to share my knowledge and passion for high quality natural foods, and have the sometimes-rare opportunity to keep learning myself. Most importantly, I feel like I am providing a valuable service and resource to customers and to the local sustainable agricultural community with the work that I do, and that our work matters and helps people. And, I get to have a great source for organic produce, rice, beans, flour, oats, and, of course, brewer’s yeast for my kids' popcorn.

Brewer's Yeast in Everything