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2 months ago

Named after the small village of Morbier in the Jura mountains where it was first made. The ash layer in Morbier Cheese originates from an old cheesemaking tradition. The cheesemaker would take leftover curd from making Comté, sprinkle a little ash on top to stop a skin forming, then top it up in the morning with the next day's curd. Today, the vegetable ash is purely decorative.

It's a great time to try Morbier! 25% OFF for a limited time!

2 months ago

Your community-owned co-op knows how important it is to get delicious food for your family at the best prices. Save money this week (and every week) on products you love - check out our new FRESH DEALS for this week (good thru November 3rd)!

2 months ago

There are four days left in our Annual Fall Owner Drive - and it's a great time to sign-up and renew! Not only can you still get in on the 10% discount through 10/31, but we are excited to gift you a FREE 45 Anniversary tote bag as well. Not coming in this week - it's super easy to do online!

https://openharvest.coop/owner-sign-up/

2 months ago

Certified Piedmontese Chuck Rolls are only $5.99 lb this week, while supplies last!

2 months ago

Last day to save $2 on bagged yellow Yukon potatoes — stock-up while you can! 🥔 🥔 🥔

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Blog

December Board Reflection

Dear Open Harvest Community,

 

November marked a full month of being back on the board for me. It is fun to be back and really interesting to see how things have changed since 2015. I am extremely thankful for the hard work our co-op staff and board have put in over this past year. Despite a year of unprecedented challenges, Open Harvest was able to manage a profit.  This is also a major reflection of the dedicated community that supports Open Harvest.

 

At the December board meeting, officers were elected: Wally Graeber (Chair), Carla McCullough (Vice-Chair), and Shah Uddin (Secretary).  Wally stepped up in the past year above and beyond his role as Board Secretary and gained a lot of experience.  We are excited to have Wally’s continued leadership in his new role.

 

The next few years will be crucial for the future of Open Harvest as we work to relocate the store.  Now more than ever, we need our community.  While the board represents the membership as a whole, we need to see through more lenses than just our own.  Stay tuned for opportunities for feedback and involvement in this process!

 

The board continues to educate itself on issues of Diversity, Equity, and Inclusion, including participation in the 6-month Abolitionist Challenge.  Last month’s reading was “Identifying and Countering White Supremacy Culture in Food Systems”, a research brief by the Duke Sanford World Food Policy Center. We gained valuable insight for analyzing our history and current status and for shaping our future. The board is using this insight while discussing decisions, for example when considering a new location. Where and how do we want to serve our community?  Who are we trying most to serve? We invite you to learn with us, give us feedback and stay tuned for monthly updates. You can find this month’s article here.

 

Cooperatively yours,

Carla McCullough

Board Vice-Chair

The next Board Meeting is Wednesday, January 6th at 6 pm
Click below to request a link!