Q: When did you join the Co-op and what were some of your reasons for wanting to get involved?

Our Inventory Operations Manager (and former General Manager) Willa’s passions for nature, social justice, and cooperatives are just a few things that led her on the path to our Co-op community. We’re so glad to have Willa as part of the Greene Hill Co-op family.

This month we’re proud to feature an interview with our newest board member Ahmad Shaibani. Thanks Ahmad, for all you do!

If you shop with us regularly, chances are you’ve met August, one of our two interim general managers. In our interview, we asked him about how he became interested in food co-ops like ours, and we learned about his community organizing work with our neighbors a few miles east on Fulton Street.

 Is there another way to live without leaving behind a trail of plastic that will never really go away?

One of the best things about shopping at the Co-op is that the produce is so fresh, and that you get to see fruits and veggies in their real form - stalks of Brussels sprouts, tomatoes still on the vine, flowering herbs and, of course, carrots with their tops still intact.

Did you know: HOW you eat is just as important as WHAT you eat.

It’s berry season at the Greene Hill Co-op! But there’s a lot you should know about how conventional strawberries and blueberries are grown, from high levels of herbicide to water consumption. Learn more about where our berries come from at the Co-op and other important issues of sustainability and environmental health.

I tasted this flavorful coleslaw that a friend had made. It’s her own recipe, born from a love for herbs and a desire to retain the traditional creaminess without all the mayonnaise.

Between kimchi, kombucha and all kinds of creative pickles, fermented foods are on many people’s plates these days. Why the sudden clamor to consume foods that have been around for centuries?

Is going local the best way to reduce your food’s carbon footprint? Find out in this month’s Farmer Hot Takes and learn more about Lancaster Farm Fresh Cooperative’s model for supporting over 100 family farms in Lancaster County, PA.

We just spent about a year rethinking the Greene Hill Food Co-op website and are still working out the bugs. Please take a minute to fill out this quick eight-question user experience survey.

I don’t know about y’all, but I love a good egg. Hard boiled, scrambled, over easy, frittata, a benedict situation. If it has an egg on top, sign me up.

A frittata is such a versatile dish - it’s simple enough to whip up for breakfast or brunch, but elegant enough to serve for dinner, and leftovers are amazing for packed lunches (yay for meal prep!).

There’s nothing better than a lazy morning with time to cook yourself a substantial breakfast.

Congee is a savory rice porridge, cooked low and slow with vegetable or chicken broth. This traditional Asian and East Asian breakfast dish is easy to make, nutritious, and a great way to use up the odds and ends in your fridge.

What’s your idea of the ideal snack? Hmmmm…..It should be yummy, of course. What else? For me, it should have a great texture, be healthy, and it should satisfy hunger, providing fuel for my day's activities. If it is a sweet snack, it shouldn't be overly sweet and, if homemade, it should be fun and easy to prepare, with lots of variations.

The Co-op carries a wide variety of these beauties, both fresh and dried, to eat now. They can be used in many ways to add deep umami flavoring to your meals.

We have hired a new general manager, Willa!

If you've ever enjoyed baked oatmeal, with a slightly crispy top and a soft, warm interior, you'll love this easy, portable spin on it. What I love about these breakfast treats is that they're healthy, they pair well with coffee, and once you make them, you've got breakfast for days.