Get Involved- Find the board committee that suits your skills!

As the co-op expands, its membership needs to become more and more involved. With the appointment of the new board and the new officers, we have created 5 committees to divide the tasks of operating the co-op among the members. Each committee has at least 2 board members who will work with the member base to do its jobs. The committees are:

Development: This committee handles expansion of our member base and solicitation and collection of donations. Its board members are Alex Kent, Elliott Crowe, and Patrick Burke.

Community Outreach: This committee handles communication with member-owners and with the community at large. Its board members are Alex Kent, Felicia Sevene, and Marcus Smith.

Bylaws: This committee handles any inquiries into our bylaws and discusses any necessary adjustments. Its board members are Alex Lefebvre, Patrick Burke, and Marcus Smith.

Real Estate: This committee investigates potential real estate for our location! Its board members are Alex Lefebvre, Alex Kent, and Marcus Smith.

IT: This committee manages our digital presence on the internet. Its board members are Zach Fried and Elliott Crowe.

If you have interest in volunteering with one of these committees or you have a question/suggestion for one of them, please email and put the relevant committee in the subject header.

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Ramp and Shrimp Grits

Ramp and Shrimp Grits
Serves 4 to 6
-Alex Lefebvre, Board Member
I love to eat foraged food.  In the spring, our house fills up with ramps, fiddleheads, nettles, and yes, dandelions.  This recipe is a family favorite from The Wild Table by Connie Green.  Make the ramp pesto ahead and this dish comes together quickly. 
1 pound medium or large shrimp, shells on
1/4 cup dry white wine
1 shallot, thinly sliced
1 1/2 teaspoons kosher salt
1 cup quick cooking grits
4 tablespoons unsalted butter
1/4 teaspoon freshly ground pepper
4 garlic cloves, finely minced
2 teaspoons fresh lemon juice
1/2 cup of ramp pesto
2 tablespoons of creme fraîche
2 tablespoons fresh chopped chives (1/2 inch pieces)
Peel and devein the shrimp, saving the shells.
Place the shrimp shells in a medium saucepan.  Add the white wine, shallot, and 4 cups of cold water.  Bring to a boil, then turn down the heat to a bubbling simmer and cook for 20 minutes.  Turn off the heat and let the shells steep in the liquid for 10 minutes.
Strain the liquid into a 4 cup measuring cup and discard the shells.  Add enough cold water to make 4 cups.  Place in a medium saucepan over medium-high heat, add 1 teaspoon of the salt, and bring to a boil.  Whisk in the grits, bring to a boil, then cover and cook over very low heat, stirring occasionally, for 8 to 10 minutes, or until creamy.  Hold in a warm place while you cook the shrimp.
Place the butter in a large sauté pan over medium-high heat.  When the butter is melted and bubbling, add the shrimp, the remaining 1/2 teaspoon salt, and the pepper.  Toss the shrimp in the butter and cook, stirring occasionally, until the shrimp are just pink.  Add the garlic and finish cooking, another 2 to 3 minutes.  Stir in the lemon juice.
Stir the ramp pesto into the grits, then stir in the creme fraîche.
Divide the grits between 4 to 6 bowls and top with the shrimp.  Garnish with the chives. 
Ramp Pesto
Makes 1/2 cup
1/2 pound ramps with greens, washed, root ends trimmed
3 tablespoons extra virgin olive oil
3/4 teaspoons kosher salt
pinch of freshly ground black pepper
1 tablespoon pine nuts, toasted
1 tablespoon grated Parmesan
1/2 teaspoon fresh lemon juice
Cut the greens off the ramps.  Dice the bulbs into 1/4 inch pieces.
Bring a medium pot of salted water to a boil.  Have a bowl of ice water next to the stove.  Drop the greens into the boiling water and cook for 2 minutes.  Lift the greens out of the water with a strainer and plunge them immediately into the ice water.  Drain and squeeze dry.  If they are still moist, roll them up in a kitchen towel and twist the ends tightly to squeeze out all the excess moisture.  Coarsely chop the greens and set aside.
Heat 1 tablespoon of the oil in a small sauté pan over medium heat.  Add the ramp bulbs, 1/4 teaspoon of the salt, and the pepper.  Stir together and cook until the bulbs are tender, about 5 minutes.  Remove from heat.  Cool to room temperature.
Please the ramp greens and the bulbs in the bowl of a food processor.  Pulse a few times to chop them together, then press continuously for 1 minute.  Stop the machine and scrape down the sides of the bowl.  Process for 1 more minute, or until the ramp mixture is very finely chopped.  Add the pine nuts, Parmesan, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, and lemon juice and process until smooth.  Taste for seasoning, adding more salt and/or lemon jounce as needed.
Store in an airtight container in the refrigerator for up to 10 days or in the freezer for one month.
Polenta can be substituted for the grits (just make sure they are quick cooking.  If they are not quick cooking you will need 20 to 30 minutes to cook the polenta).
Chicken broth can be substituted for the shrimp stock and/or a roast chicken for the shrimp.
Basil pesto can be substituted for the ramp pesto.
The creme fraîche can be eliminated from the recipe completely.  (It just won’t be quite as decadent.)
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NFCA Start-up Conference

Board members Felicia and Alex attended the Neighboring Food Co-op Association's (NFCA) food co-op startup workshop on May 7 in Keene, NH. Our host was the Monadnock Food Co-op, an exciting downtown grocery store that opened three years ago and has enjoyed rapidly-growing sales ever since. Led by Bonnie Hudspeth, Member Programs Manager of the NFCA, Monadnock Food Co-op General Manager Michael Faber, and Jacqueline Hannah, a food co-op development specialist with the Food Co-op Initiative, the workshop brought together more three-dozen representatives of co-op startups all the way from Martha's Vineyard to Schenectady, NY. Over the course of a six-hour workshop, we learned a lot about starting a food co-op. Here are some of the take-aways:
1. Task #1 is to build the member-owner base: Members, members, members! The number of
member-owners is the clearest indicator of community recognition and buy-in. Our member-owner
numbers tell us how well we're getting our message out and how clear our mission is. A large number
of member-owners will also make it much easier to raise funds, either through donations, capital
campaigns, conventional bank financing, or newer methods like direct public offerings (DPO).
We noted that at least one of the co-ops at the workshop has around 1,200 member-owners – and they
haven't even broken ground yet!
  • This where you, our current member-owners come in: We need you to spread word about the co-op, to host house parties, and help bring in more member-owners!
2. The vital importance of branding: Some of us in the co-op world are reluctant to talk about
branding, which is just another word for advertising. But branding is important. In the coming weeks,
the co-op's board of directors is going to be developing and distributing: Lawn signs, bumper stickers,
buttons, posters, door hangers, and who-knows- what-else. Co-op temporary tattoos, anyone? We'll
carry our banner in parades, turn up on community access TV, on the radio… whatever it takes to
make sure that when we ask people, "Have you heard about the food co-op we're starting in
Amherst?" no one says, "Gee, I've never heard of it!"
  • We'll need your help in putting a lawn sign in front of your house, a poster in your window, a bumper sticker on your car... just don't deface public property!
3. It's time to do some serious fundraising: Our initial goal of $20,000 to fund our market feasibility
study and financial pro forma (business plan) as well as to cover the costs of our increased marketing efforts should not take too long to reach if we work together to approach donors throughout the area. We will be approaching the Town of Amherst, the Business Improvement District, the Chamber of Commerce, the colleges and the university, private citizens,
and others to ask them to make donations to the co-op. (Note that donations made through our
fiscal sponsor, the Cooperative Fund of New England (CFNE, a 501c-3 non-profit) are fully tax-
  • Asking for thousands of dollars can be challenging. Some co-ops have used a "mini-mass action" technique where groups consisting of the leadership team and member-owners have shown up at town meetings and other venues en masse to drive home the point that their co-op has broad community support. Won't you join your board of directors in these actions?
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First Annual Meeting


Co-op owners, SAVE THE DATE- we're having our FIRST ANNUAL MEETING! 

At this meeting you'll have your first opportunity to exercise your democratic right as owners. We'll vote to ratify the bylaws, as well as to approve the appointed board members.

We'll also hear a report from our Board President, Laura Mason, on the co-op's progress to date. Elliott Crowe, our Board Treasurer, will give a report on the co-op's finances to date. 

Erbin Crowell from the Neighboring Food Co-op Association will give a presentation on our multi-stakeholder model, and field any questions that may come up. 

We look forward to sharing this big step with you! 

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Call for Board Candidates and Volunteers

Starting a food co-op is an exciting process, but it takes a village! We'd love to invite you to join our organizing efforts. We are looking for folks who are potentially interested in becoming involved with the start-up process, including involvement with our board of directors. Only member-owners can serve on our board of directors, so if this interests you and you are not yet a member-owner, click here to join! If you aren't yet in a position to become a member-owner but would still like to be involved, we invite you to get in touch with us to find out how you can volunteer. 

This is a critical time for the Co-op: We now have just over 200 member-owners and are well on our way to the 300 member-owner mark. This is the point at which most start-up co-ops consider commissioning their feasibility studies. In concert with getting the next 100 member-owners signed up, we'll be raising the funds to hire our consultants at Cooperative Development Services (CDS) to conduct a market feasibility study and financial pro-forma. With this consulting work in place, we can then move forward with the process of finding a location for the store, determining its size, and other basic elements involved with starting a food co-op.

The Board of Directors is the essential link between the Amherst community's dream of having its own full-service cooperative grocery store and the reality of building such a store. As a member of the Board, you will help guide this process. 

The Amherst Community Co-op Board of Directors will have the following duties:

  • Supervising the Co-op through its startup phase
  • Helping to build the member-owner base
  • Making the community at large aware of the co-op and its mission
  • Using the consultants' study as the basis for identifying and securing a store 
  • Participating in negotiations to secure a location
  • Monitoring the Co-op's governing policies
  • Performing financial oversight of the Co-op
  • Responding to shareholders' concerns
  • Making decisions that can only be made by the Board as defined by the co-op's bylaws
  • Ensuring that the purpose, mission, and principles of the co-op are part of every decision. 

 Board Member Expectations

  • During the startup phase, Board members will be expected to attend monthly meetings
  • Attend and participate in the Annual Member-owner Meeting and other meetings of member-owners
  • Board members are expected to arrive on time for scheduled meetings and fulfill rotating duties, such as tabling at events.

Should You Run for the Board of Directors?

You should run for a seat on the Board of Directors if you care deeply about seeing to it that Amherst has a cooperative grocery store that is consistent with our community's values. The Amherst Community Co-op will be a worker and consumer owned full-service grocery store that is governed according to democratic and inclusive principles, providing wholesome, affordable, and locally-produced foods that reflect the diversity of our community.  

You should consider getting involved if:

  • You have experience in starting or running a business, preferably food-related
  • You have experience as a community organizer
  • You have experience with (or interest in) democratic management structures
  • You have any other skills or experience that you believe would be of value to the Amherst Community Co-op

But more than anything…

You should join us if you are care about making the co-op a reality as a cornerstone for all members of the Amherst community and its surrounding areas.

The Amherst Community Co-op needs you!

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Thanks For A Fun Evening In Shutesbury!


We had a great time at our potluck at the Shutesbury Athletic Club on Saturday night- around 40 people came out to enjoy good food, and incredible music by Eric Lee and Friends. We had a lot of great conversations about the future of the co-op, and got to answer some thoughtful questions from the folks in the room. Enthusiasm was high, and it was exciting to hear the perspective of many community members who we hadn't previously been in touch with. Members of the Sirius Community invited us to come and speak about the co-op in the near future, which we're very excited about! 

We want to thank everyone who came out for the event, and who made it possible- Julie Cunningham volunteered to photograph the event; Alex, Felicia, Elliott, Laura, and a few others brought delicious food; Eric Lee played some incredible bluegrass with his band; and member-owner April Stein booked the Shutesbury Athletic Club for the event. We look forward to holding events like this in the future, so stay tuned! If you've got any ideas for communities, organizations, or groups that we could bring our presentation to, please let us know. 




[photo credit: Felicia Sevene]


[photo credit: Julie Cunningham]

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Member-Ownership Event with Live Music and Hot Supper!

Save the date: Saturday, March 12, 5-7 at the Shutesbury Athletic Club! Amherst Community Co-op is holding a fun membership event for Shutesbury, Leverett, and Pelham residents (and beyond). The event will feature music from bluegrass fiddler Eric Lee and Friends, food, fellowship, and everything that you need to know about the co-op.

Amherst Community Co-op will be a full-service worker and community owned grocery store to be located in Amherst. We don't have a location yet, but we do have nearly 180 member-owners on our way to our first major milestone of 300. At that point, we will commission a market study and business plan in order to settle on the best location to serve the Amherst, Shutesbury, Leverett, Pelham, and surrounding communities.

Not to be confused with the late All Things Local, Amherst Community Co-op will offer one-stop grocery shopping. The business, which will be owned by the community and the people who work at the store, will be guided by principles of access to high-quality affordable food, social justice, living wages, and community engagement.

Food will be available at the event, but folks are welcome to bring a dish to share. Oh, and don't forget your checkbook if you haven't already joined. (Both members and non-members are welcome at the event!) Folks who sign up as member-owners at this event will receive a free Amherst Community Co-op canvas tote bag, made in the USA!

Please RSVP to Questions are always welcomed.

See you at the Shutesbury Athletic Club! (282 Wendell Rd, Shutesbury, MA 01072)

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Laura's Food Co-op Roadtrip

Laura's Food Co-op Roadtrip
At the beginning of this month, I took a road trip down to Asheville, NC and then up to Madison, WI. Along the way, I made it a point to stop at several different food co-ops. This is one of my favorite things to do in a new town or city- find the food co-op and get inspiration for our own! Here are a few highlights from the trip:
Mariposa Food Co-op
West Philadelphia, PA, est. 1971
Mariposa is one of the few examples of a hybrid food co-op, with a model similar to our own. They are a consumer- and worker-owned food co-op. "Our primary activity is running a food co-op owned by those who shop there, who actively participate in its governance and operations on an egalitarian consensus-seeking basis". This co-op recently expanded into a space 5 times the size of their old space, and had a great selection of products across the board. I liked this illustration of reusable container prices:
French Broad Food Co-op
Asheville, NC, est. 1975
This was a great co-op in downtown Asheville with an awesome selection of products across the board, but the best part of this co-op, as far as I'm concerned, was its massive bulk section! The entire back room of the co-op is dedicated to bulk goods, and you can find anything there. The wall of herbs was staggering, and there was a selection of herbalism books for shoppers to use to learn more about any herbs available to them, which is a great resource!
People's Food Co-op
Ann Arbor, Michigan, est. 1971
In the heart of Kerrytown in Ann Arbor is a great, bustling food co-op with an awesome cafe- Cafe Verde. You can really feel the sense of community in this co-op, with friends meeting up for coffee before doing a bit of grocery shopping. The staff was very friendly, and it was great to see the local products from the area highlighted with information about the producers. Members of the co-op also received 10% off all purchases at the book shop that's next door- what a great idea!
Regent Market Co-op
Madison, WI, est. 1998
Regent Market Co-op is a great, community-owned grocery store with a selection of products ranging from conventional to organic and fair-trade. The store opened in the 1920s as a sole-proprietorship, but was incorporated as a co-op in 1998. They are in the process of expanding their store, which is exciting! We had a good conversation about a policy that's in place at their co-op and several others, which is that non-owners are charged an additional 10% on their purchase. If you are a member of any other co-op, this 10% surcharge can be waived if you show your membership card. To me, this seems like it would alienate shoppers who aren't owners more than it would encourage them to become owners. They've heard a lot of feedback along these lines, and many would like to change the policy, but the board has yet to approve the change. 
Do you have a favorite food co-op that you've visited? The next time you're traveling, see what food co-ops you can stop into. Send us a picture and let us know what you liked about the co-op, and we'll put it in our newsletter!
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July 23rd- Join Us For An Open Meeting!


To All Members and Supporters of the Amherst Community Co-op:

In April of last year, the Amherst Community Co-op incorporated and began to build its membership base. Since that time, your steering committee has reached out across the community to explain the co-op’s goals and to get people to join us. We’ve been pretty successful in those efforts, and we now have 150 members, give or take.

Over the past year, we have been telling the community that, once we reach 150 members, we would commission a market feasibility study and business plan from our consultants, Cooperative Development Services (CDS). We made that plan on the basis of a commitment from our sister co-op, River Valley market in Northampton, to provide the co-op with a loan to finance the consulting work once we reached 150 members.

River Valley Market remains committed to supporting Amherst Community Co-op, but experienced people in the food co-op world have counseled us to wait until we reach the 300-member mark. The steering committee agrees that it would be prudent to build a larger membership base before we go forward with the consulting work.

We would like to move forward as quickly as we can to get more people to join the co-op. That’s where you come in: For those of you that are owners, we need you to help ensure that your investment in the Amherst Community Co-op bears fruit. That’s why we are asking you and your fellow supporters to:

 Become a founding member-owner of the co-op if you have not already done so - click here to print out your membership brochure, or follow the link and click "join online"

 Tell your friends and neighbors about Amherst Community Co-op and encourage them to join

 Hold a membership-building house party – members of your steering committee will be there to help in any way we can, including attending the party and talking about the co-op

Finally, and perhaps most importantly, we need to enlarge and strengthen the steering committee itself. We need people with a variety of skills and, most urgently, we need community organizers. There is no question that Amherst is ready – indeed demands – a full-service cooperative grocery store. But we need people with roots in the community who are prepared to promote the co-op’s vision.

Please attend an open meeting on Thursday, July 23rd, at 7 p.m. at the Jones Library’s Woodbury Room downstairs. The meeting will be an opportunity for you to meet with the 
members of the steering committee, to find out where the co-op project stands, and to offer your skills and passion to making the Amherst Community Co-op a reality.

We look forward to seeing you at the meeting!

Amherst Community Co-op Steering Committee
Laura Mason, Elliott Crowe, Alex Kent, Christina DiMarco-Crook, Josh Cohen, David Ahlfeld

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Why Join The Co-op?

Why Join The Co-op?
by Alex Kent

People often ask me, "What is the benefit of joining the co-op?" I would answer this way: At all too many of the places where we do our shopping (including the online shopping world), we customers are viewed as little more than consumers, and as consumers we have little say in how stores are run. Sure, we can take our business elsewhere, and savvy retailers will respond by changing the product mix, redesigning the store, and doing whatever else is necessary to make sure that customers keep on coming in to shop.  The beauty of a co-op is that, from its creation, its construction, and its operation, members have both the right and the responsibility to speak up and say how the co-op ought to be run.
That sounds a lot like what it takes to be a good citizen.
David Ahlfeld, one of the earliest members of the Amherst Community Co-op and now our newest steering committee member, has said,
"We citizens need more practice at creating cooperative institutions.  The Market has gotten very good at gauging needs and interests and then quickly creating products and services.  The average citizen can live without ever engaging with their community to create something.  It is all just provided, from afar, at a price.  The culture is diminished as a result.  What a great opportunity the co-op provides to practice these skills."
A cooperative is made up of the very community it serves and it is governed by representatives of that community. Its success is measured by the degree to which it is inclusive of all the members of the community. In short, a cooperative is an excellent place to practice that most basic duty of a citizen: individuals participating and working toward the greater good of their neighborhoods, their communities, and ultimately their country.  The Amherst Community Co-op will give everyone in the community quite literally the chance to design our own market, and beyond that, it will be a priceless opportunity for people to develop the habits of citizenship.
By joining the Amherst Community Co-op, you cast your vote as a member of the community that wants more autonomy, more of a say in what our town's market sells. By joining, you are telling our prospective lenders -- the financial institutions and foundations that will play an indispensable role in actually building the store -- that our community really wants its own market and is prepared to support it. Let's join together to build a market that is truly representative of our community's values!

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Amherst Food Co-op
A start-up worker- and consumer-owned food co-op in Amherst, MA