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!

CO-OP PRINCIPLE #1: Voluntary & Open Membership

Principle #1: Cooperatives are voluntary organizations, open to all persons able to use their services and willing to accept the responsibilities of membership, without gender, social, racial, political or religious discrimination.

The co-op is also committed to supporting fair trade, educating our community on benefits of healthy eating, and using sustainable practices. Other ways to show concern for community is through May’s Social Awareness Days.
May 1-8: Teacher Appreciation Week
May 1-31: Mental Health Awareness Month
May 1-31: Jewish American Heritage Month
May 1-31: Asian American & Pacific Islander Month
May 10: Mother’s Day
May 13: Food Allergy Awareness Week
May 17: LONG BEACH PRIDE PARADE - See our Float!
May 20: World Bee Day
May 22: Harvey Milk Day
May 28: World Hunger Day
Be a part of supporting your community and the Long Beach Grocery Co-op by purchasing or gifting an Owner Share. Own what feeds you!
PURCHASE AN OWNER SHARE & GIFT AN OWNER SHARE

Learn more about the Cooperative Principles HERE.

CELEBRATING ALL THE MOMS

At its core, motherhood is community work. It’s the daily practice of nurturing, organizing, advocating, and creating stability. Moms notice what’s missing, what’s needed, and what could be better. They build networks out of thin air — school groups, neighborhood chats, shared childcare, meal trains — all the invisible infrastructure that makes a city feel like home rather than just a place to live.

That same spirit is woven into Long Beach itself. This is a city defined by its neighborhoods, its cultural mix, its grassroots energy. People here don’t wait for someone else to fix things; they collaborate, they experiment, they build from the ground up. It’s why community gardens thrive, why mutual aid groups pop up when needed, and why local businesses feel personal rather than transactional.

The Long Beach Grocery Co‑op is essentially that mom‑energy scaled into a food system. Its mission — community ownership, local sourcing, equitable access, and keeping dollars circulating in Long Beach — mirrors the values moms model every day:

• Care — making sure everyone has what they need

• Connection — strengthening relationships between neighbors, farmers, and families

• Resilience — creating systems that support people, not just profit

• Legacy — building something sustainable for the next generation

A co‑op isn’t just a store; it’s a shared commitment. It asks people to show up for one another, to invest in the wellbeing of the whole community. That’s exactly what moms do, often without recognition.

So when you talk about the mission of the Long Beach Grocery Co‑op, you’re really talking about the same principles that guide so many families in this city: take care of each other, build something better together, and make sure the next generation inherits a healthier, more connected Long Beach.

DONATIONS SUPPORT TO RAISE CAPITAL

LBGCo-op will be ramping up its fundraising push with the launch of our new donation campaign utilizing GiveButter that you will begin to see across social media. Our website is also equipped to accept donations and can be reached via the QR code or clicking on the donation ad. As we make progress increasing owner share purchases, appearance at farmers markets, attendance at neighborhood association meetings, and participation in community events, the need to raise capital is more important than ever. Reaching our financial goals will open the potential to get our store open faster. Our team is actively searching for site locations in addition to our site at 400 E. Anaheim St., Long Beach. Our city is underserved in the grocery market and we strongly feel more than one location can be supported. However, we need to get that first one open as soon as possible. Please share with family, friends, neighbors, co-workers the need for Long Beach Grocery Co-op to raise the roof with donations.

VOLUNTEER MEETING - 2nd Saturdays

Making it easier to stay connected and getting volunteer information out faster and in a central place is a goal that has been reached! Download the APP “BAND” and connect with the Long Beach Grocery Co-op.

All are WELCOME to join us from Noon to 1PM the second Saturday of each month at Long Beach Forward. May meeting is on the 9th; show your love for your LBGCo-op and get your LBGCo-op T-Shirt at a sale price.

Long Beach Forward is located at:
2217 E 6th St, Long Beach, CA 90814, USA
Parking is available at the corner of Dawson and 7th Street - please be sure to request a free parking pass & please do not park in spaces 1 thru 6.

Let’s plan our activities and staffing for:

• Working the info table at farmers markets

• Neighborhood canvassing to inform the community about the Co-op

• Performing a presentation at Neighborhood Association meetings

• Identifying and coordinating participation in community events

• Grant writing

• Marketing, Social Media, Newsletter writing

• Data Entry, Record Keeping, Research, Organizing

Strawberries are especially abundant—sweet, juicy, and packed with vitamin C and antioxidants. Asparagus is another seasonal standout, offering fiber, folate, and vitamins A, C, and K. Spinach thrives this time of year as well, delivering iron, magnesium, and immune‑supporting nutrients. For something crisp and peppery, radishes add brightness to salads and snacks, while rhubarb brings its signature tartness to both sweet and savory dishes.

Food Holidays in May:
Cinco de Mayo (May 5): A major cultural and culinary celebration featuring Mexican dishes like enchiladas, salsa, and chipotle‑inspired foods.
National Chocolate Parfait Day (May 1): Kicks off the month with a classic layered dessert.
National Truffle Day (May 2): Celebrates chocolate truffles and gourmet variations.
National Orange Juice Day (May 4): A nod to a breakfast staple.
National Enchilada Day (May 5): Often paired with Cinco de Mayo festivities.
National Beverage Day (May 6): A broad celebration of drinks of all kinds.
National Coconut Cream Pie Day (May 8): A spring‑friendly dessert holiday.
National Shrimp Day (May 10): Highlights one of the most popular seafoods in the U.S.
National Apple Pie Day (May 13): A celebration of a quintessential American dessert.
National Chocolate Chip Day (May 15): A favorite for bakers and cookie lovers.
National BBQ Day (May 16): Marks the unofficial start of grilling season.
National Pizza Party Day (third Friday of May): A popular group‑friendly celebration.
National Cherry Cobbler Day (May 17): A warm, seasonal dessert highlight.
National Pick Strawberries Day (May 20): Perfectly timed for peak berry season.

RECIPE: YELLOW SQUASH & ZUCCHINI TART
by Michael Averett

Ingredients

• 12 ounces zucchini, sliced 1/8-inch thick

• 12 ounces yellow squash, sliced 1/8-inch thick

• 2 teaspoons kosher salt

• 5 ounces goat cheese, softened

• 3 ounces cream cheese, softened

• 2 teaspoons fresh chopped thyme

• 2 teaspoons fresh chopped basil

• Zest of half a lemon

• 3 tablespoons olive oil, divided

• 1 store-bought pie crust, thawed and unrolled

• 1/2 teaspoon black pepper

Directions
Preheat your oven to 400 F. 

1. Place your zucchini and squash into a colander and set in a large bowl. Toss with 2 teaspoons of salt and set aside for 30 minutes. 

2. In a medium bowl combine the goat cheese, cream cheese, thyme, basil and lemon zest. Blend until creamy. 

3. Place the zucchini and squash into a single layer on paper towels. Place a paper towel on top and press gently to remove any liquid. 

4. Put zucchini and squash into a large bowl and drizzle 2 tablespoons of olive oil over the vegetable mixture and toss gently. 

5. Grease an 11-inch tart pan and place your pie crust into the pan, pressing it into the pan.

6. Spread the goat cheese mixture over the top of the pie crust. 

7. Lay the zucchini slices in a tightly overlapping circle starting at the outer edge. Repeat this process with the squash. You want to alternate the circles with zucchini and squash. Do this until the tart is fully covered. The slices will shrink when baked, so make sure you overlap. 

8. Drizzle 1 tablespoon of olive oil on top and sprinkle with black pepper. 

9. Bake for 40-50 minutes, or until the pie crust is golden brown. 

10. Serve warm or room temperature.