Long Beach Grocery Co-op is committed to supporting ALL of Long Beach by promoting local food sources through farmers and makers; and building a strong community through engagement, education, and collaboration.

It will always be our priority to strengthen connection by reiterating our mission statement to the whole community. We are dedicated to sharing our vision and we’re eager to make it happen!

BOARD MEMBER ELECTIONS COMING IN OCTOBER

🌱Help Us Build What We Believe In – Long Beach Grocery Co-op isn’t just an idea—it’s a movement. And to get this cooperative store from vision to reality, we need passionate, capable community members to serve on our “Working Board”.

🛠️ What is the Working Board? It’s not a ceremonial position and it isn’t just planning—it’s ACTION. The Working Board is for people ready to roll-up-your-sleeves, spreadsheets-and-hardhats kind of commitment. It is hands-on work that gets our store built, launched, and ready to serve—from securing funding like grant writing and fundraising, participating in community outreach, educating, data entry, phone calling, and more. It requires a few hours a week to commit to something meaningful? Is this you?

👣 If you’ve ever wanted to shape the future of ethical, community-owned grocery shopping, now’s your moment. We’re looking for people with energy, follow-through, and a cooperative spirit. Whether your strengths lie in business planning, events & fundraisers, community outreach, handling miscellaneous tasks, or just relentless optimism—we need you.

⚡️ Why step up?

• You’ll play a crucial role in opening a store that supports local farmers, ethical sourcing, and food justice.

• You'll connect with like-minded changemakers who believe in cooperation over competition.

• You’ll be part of something radically local, radically impactful, and radically LONG BEACH!

Ready to make it real? Let’s talk. Reach out to Sheila Anderzunas at sheila@longbeachgrocery.coop and let us know why you're interested. You will be provided with an application packet and added to the ballot.

Principle #2 - Democratic Member Control

EVENTS IN OCTOBER

VOLUNTEERS - Call to Action

Join the team of volunteers to help reach out to our owner/members. This will involve working through a list to either call or text with a brief message. We will meet at a central location to support each other and have some fun.

There are two sessions:

• Thursday, October 9th, from 7pm to 8pm and,

• Saturday, October 11th, from 10am to 11am.

Please contact Dodie Reddington to sign up for one, or both, shifts. dodie@longbeachgrocery.coop - (562) 400-3916

Farmers Market: Tabling at Los Alamitos Marina:

We need a few more volunteers to work our table at the farmers market on Sundays from 9am to 2pm. This can be split into two shifts of 2-1/2 hrs each.

October is a month filled with culinary delights, particularly those that celebrate the harvest season and the flavors of fall. Here are some of our favorites of the rich flavors and dishes that October offers. Whether it's a pumpkin spice latte, a fresh apple salad, or a comforting bowl of pasta, October is a month of delicious food and flavors.

Apples: With over 7,500 varieties, apples are versatile and can be used in a variety of recipes or simply enjoyed with a fresh crunchy bite.

Root Vegetables: Carrots, sweet potatoes, and other root vegetables are hearty and comforting, perfect for warming up on a chilly autumn evening.

Pasta: National Pasta Month encourages pasta lovers to enjoy hearty pasta dishes that warm you up as the weather cools down.

Seafood: National Seafood Month invites seafood enthusiasts to dive into delicious seafood recipes, perfect for a coastal-inspired meal.

And, of course, Pumpkin Spice: A flavor that has transcended its role as a pie filling and is now ubiquitous in various dishes, from lattes to cookies.

RECIPE: Pasta with Pumpkin Brown Butter Sauce

Ingredients:

1 lb. Pasta, fresh or dry (a short noodle of any shape works beautifully.)

2 cups Lacinato Kale, stems removed

8 tbsp (1 stick) Butter

1/3 cup Shallots, minced

12 Sage Leaves, chopped

Pinch Red Pepper Flakes

Kosher Salt

Black Pepper, freshly ground

2/3 cup Pumpkin Purée

1/3 cup Parmigianino - Reggiano, grated (plus more for serving)

Directions:

1.       Heat a large pot of water over high heat. Once boiling, cook pasta according to package instructions (timing will vary depending on whether pasta is fresh or dry)

2.       While the pasta cooks, tear kale leaves into small pieces and massage by the handful, squeezing to soften leaves and release moisture. Place in a large shallow bowl and set aside.

3.       Melt butter in a medium saucepan over medium-low heat. Add shallot, sage, red pepper flakes, salt, and pepper (to taste). Continue cooking until butter begins to bubble and brown. Once browning, remove from heat and add pumpkin purée and a tablespoon or two of pasta water; whisk until smooth.

4.       Drain pasta well and pour into bowl with kale. Add sauce, scraping the sides of the saucepan with a rubber spatula. Sprinkle with 1/3 cup cheese and mix well to ensure noodles are fully coated with sauce and cheese and kale is evenly dispersed. Divide among 4 shallow bowls and sprinkle each with Parmigiano-Reggiano, if desired.

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