The Spring Co-op Fair was a huge success. Some photos of the day are below.
In our kitchen and bakery, visitors tasted new products and products we’re developing: new flavors of hummus, strawberry rhubarb yogurt cups made with limited sugar, rye shortbread cookies, sandwich breads with sprouted wheat flour added, and an ambrosia bar featuring various yogurts and creams, granolas and nuts, fruits, honeys, and salts. Sujin, who makes our sushi, demonstrated how she creates sushi rolls.
In our administrative office, visitors could learn about the upcoming round of CCF grants, our ongoing Round Up! campaigns, and the email drive we’re having to prepare for our new owner portal, WeaverCo-opConnect. A 2017 CCF winner, Frank Porter Graham Bilingue’s garden, showed off their new picnic tables and worm composting facilities. The public can get involved with the garden through community workdays (contact Emma at firstname.lastname@example.org). Representatives from Latino Community Credit Union talked to visitors about banking with a credit union.
The board of directors answered questions about the new Raleigh store and proposed changes to the lawn in Carrboro.
As we celebrate our 30th anniversary, we welcomed some of our oldest vendors. Frank Latta talked to visitors about his family’s egg farm in Hillsborough and served deviled eggs. Cabot Creamery sampled cheeses and passed out pens and Cabot cows. Equal Exchange was on hand talking about their sourcing of fair trade products from around the world, with samples of chocolate, coffee beans, and mango leather. There were also freebies featuring our new logo!
Out on our patio, more of our long-time vendors passed out samples. Caroline Lindley from Lindley Mills and our head bread baker, Jon, passed out a new sprouted wheat pretzel our bakers have been developing using Lindley Mills’s “Super Sprout” North Carolina sprouted wheat flour. The Carolina Brewery poured beer samples, and Firsthand Foods served lamb sausage. Farmer Brit from Celebrity Dairy served goat cheese (including a state fair winner) and goat cheese fudge, and talked about the farm’s dinners. Laura and Nina from Eastern Carolina Organics served local strawberries.
If you missed the Co-op Fair, we’ll have another one this fall.