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By the time this issue goes to press, I’m usually polishing up plans for a winter getaway. Nothing too far flung, but maybe a jog to somewhere warm like Key West with a few close friends. We always rent a house so we can cook and kick back on the porch after dinner, say hello to the colorful folks passing by, and wait for the night blooming jasmine to start her nightly show.

Yeah, that’s not happening this year. I’m not sure what’s happening this year. Is anyone?

This is the part when I should share some advice or tips on how to make the most of winter, but I don’t know beans about how to help with that. My new planning “technique” is to simply make the most of the reasonable opportunities that pop up. An unexpectedly warm day calls for a fire pit in a friend’s back yard cuddled under blankets with each of us toting our own hot toddies to the circle. If it snows, a cozy blanket, a book, and a warm mug of tea should do the trick. Or maybe I’ll just watch the icicles grow on the sunny side of our bungalow where the water always runs just so, year after year after year and eat a sandwich made from last night’s roast?

What I can tell you is that we did our best to give you a variety of recipes in this issue. Some are so full of flavor you’ll take a trip to a different country through your tastebuds. Others are meant to simmer away while you relax and watch the snow fly.

And if the idea of cooking anything is unbearable, turn to page XX to learn about the history of Black cooperatives and be prepared to be proud that cooperatives are a business model that uplifts everyone.

Here’s one thing I’m certain of – most of us have been doing way more cooking that we’ve ever done before. We’re right alongside you as you wash those dishes (again) and try to come up with a meal from a pantry and fridge you’re tired of peering into.

We are in this together in so many ways and through so many meals. So, if you need a tip for using up all those beans you stocked up on, feel free to drop us a line.

Be well, 

Lisa Malmarowski

Director of brand and store development


In this issue:

GET BOWLED OVER with global flavors in a bowl

SHROOMIN' our periodic table of fabulous fungi

THE CO-OP DIFFERENCE a history of America's black cooperatives

GLUTEN-FREE GOODIES KalyANa Organics bakes up the treats

and more ...




What to Cook?
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