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!

Principle #3 - ECONOMIC PARTICIPATION

GATHERING IN GRATITUDE

As the crisp air of November settles in, our kitchens will begin to hum with the sound of pots & pans, simmering scents, and lively conversation. Thanksgiving reminds us of the simple joys that bring us together: good food, shared stories, and the warmth of community.

At Long Beach Grocery Co-op, this season transcends the holiday by celebrating the very core of what we stand for. Every owner, each step of progress, every community engagement reflects the collective effort toward achieving our store. We are grateful for the journey as we patiently await the opening of our doors where we can appreciate every shopper and supporter, every loaf of bread baked, and every local harvest stocked on our shelves. We will be more than just a store; we’ll be a shared table where everyone has a seat.

Exciting opportunities are on the horizon, and we look forward to sharing good news soon. Thank you for continuing to stay engaged and supportive. We invite you to provide feedback and ideas as we plan next steps. We also encourage you to be more involved by joining our volunteers in reaching out to the community and raising needed capital. Also, no better time than now to recognize and show our gratitude for the 175+ hours of work performed this year by volunteers Aubre Hill, Joely Gomez, Noelle Chaco, Gayla Dykens, Jorge Vasquez, Levi Curtis-Switzer, Catlyn Cameron, John Newhouse, Julianna Robbins, and over 850 hours by your LBGCo-op board members Sheila Anderzunas, Dodie Reddington, Chef Paul Buchanan, and Arthur Flores.

So, from locally sourced ingredients to recipes passed down through generations, make this Thanksgiving a reflection of the values we hold dear: sustainability, connection, and care. And whether you're preparing a feast for twenty or a cozy meal for two, we wish you a Happy Thanksgiving and hope you gather with intention in the cooperative spirit.

OWNER SPOTLIGHT: Emily Woodman-Nance

Emily’s idea began with a personal challenge when she struggled to get updates about her mother-in-law’s care from thousands of miles away. What started as frustration became a mission to make communication effortless for families and less stressful for staff. Today, At Their Side helps long term care teams save time and families feel closer, no matter the distance.

 Recognized nationally for building bridges in healthcare, Emily continues to show that technology can have heart. As Vice Chair of the City of Long Beach Technology and Innovation Commission, she also champions innovation that strengthens community connections. Her work reminds us that care and connection are at the center of every great innovation.

OCTOBER EVENT REPORT

It was a beautiful day for the Long Beach Grocery Co-op to be invited by Chef Paul of Primal Alchemy to host an information table at the Rancho Los Alamitos for the 15th Annual Urban Farm Dinner on Sunday, October 5th.

The LBGCo-op was also invited in October by Violet Rodriguez, Manager of Older Adult Services, to join Chef Jeff at The LBGTQ Center in Long Beach for a presentation on healthy food preparation. Guests received an informational PowerPoint about the Long Beach Grocery Co-op, its community driven mission, and the economic benefit it brings to the city.

On the October 4th episode of KCRW Good Food, host Evan Kleiman discusses ”Our food system isn't simply broken, it has been captured, top to bottom, in the name of profit. Austin Frerick shares the stories of seven agricultural titans, their rise to power, and the consequences for the rest of us."

Listen to the Podcast Episode “Fixing Our Broken Food System” here:
KCRW Good Food

FUTURE EVENTS

NOVEMBER is the start of the holiday season and many in our community will be struggling 🛍️🥫. We encourage everyone to help when and where they can. Is there a need that the Long Beach Grocery Co-op can help fill? Please tell us about it so we can find volunteers, provide support, and help communicate and promote across our social media platforms.

FOOD RESOURCES During the Shutdown:
🥕 Long Beach Community Table is a mutual aid community service organization that provides food & more. Home | LB Community Table and on Facebook.

🍍 Click Here for other resources listed on City of Long Beach.

BOARD ELECTIONS: Attention LBGCo-op Owners. Please check your email for a message that contains an Owner Survey and Board Election Packet. We need feedback as soon as possible. Our election organizers will be assembling the ballots in November so that we may conduct the election, get new board members in place, and host a welcoming party in the new year. 🥳🥂🎶

VOLUNTEERS - Call to Action

Let’s build our team of volunteers. As we begin to wrap up 2025 and head into the New Year, we need people in the following areas:

• 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

Please contact Dodie Reddington by email dodie@longbeachgrocery.coop, or call/text (562) 400-3916 to sign up, receive training, and get started.

November has arrived! The peak of pumpkin spice season with a bounty of seasonal produce perfect for comforting, autumnal cooking is upon us. The month's focus is on warmth, tradition, and gathering with loved ones over hearty, festive meals. Indulge in a colorful cornucopia harvest of fruits and vegetables ideal for both Thanksgiving dishes and everyday Fall cooking. 

• Vegetables: Root vegetables like carrots, parsnips, and beets are in season, along with hardy greens such as kale and spinach. Winter squashes, including butternut, delicata, and acorn, are also at their peak.

• Fruits: Late-season apples and pears are abundant, and grapes are available until the end of the month. November also marks the start of the citrus season for fruits like grapefruit and mandarins.

RECIPE: Roasted Acorn Squash

Ingredients

• 3 acorn squash, halved vertically and seeded

• Extra-virgin olive oil, for drizzling

• Maple syrup, for drizzling

• Chopped fresh sage and/or rosemary

• Sea salt and freshly ground black pepper

Directions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. Place the acorn squash halves on the baking sheet cut side up. Drizzle with olive oil and maple syrup and sprinkle with salt and pepper. Use your hands to coat the squash. Sprinkle the sage and/or rosemary into the center of the squash. Roast until the squash is tender and golden brown around the edges, 25 to 40 minutes depending on the size of your squash.

3. Season to taste and serve.

Variation

Slice the squash into 1/2 inch half moons and roast until tender. Use them in a salad of fresh baby greens along with roasted red onion, apple slices, pomegranate seeds, walnuts, and feta cheese for a delicious and colorful salad.

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