As a local, community-owned grocery co-operative, we're committed to promoting food equality and accessibility in our community. We believe that everyone should have access to an inclusive and welcoming store, where they can shop for healthy, nutritious, quality food and products, regardless of their income.

That's why in 2018 we became an industry pioneer by launching our Low-Income Membership Program (LIMe for short) for members of our community needing additional assistance.

To help make shopping at the Co-op more accessible, LIMe Members receive a 15% discount on their purchases every day. To date, we have more than 250 individuals and families benefiting from our LIMe Program!

In addition to providing access to healthy, nutritious food and products, we are also committed to breaking down the income barrier to full ownership and participation in the community co-op.

That's why we're excited to announce some big changes to our LIMe Program with the introduction of LIMe+, a LIMe membership with the added benefits of full co-op ownership.

Thanks to a generous grant from the Fund for Democratic Communities, we're able to offer a fully paid equity share to any LIMe Member who opts to accept the benefit. That's a $100 value that extends all the lifetime benefits of a full-share equity ownership to all LIMe Members, current or future.

Current/active LIMe Members just need to click the button below to complete the online opt-in form and accept the fully-funded ownership share. That's it, we'll handle the rest from there! You'll need to continue to qualify and pay your $15 annual membership fee to continue to receive the LIMe discount, but you will remain a co-op owner for life, regardless of LIMe membership.

If you are not currently a LIMe member, or your LIMe membership has expired, you will need to come into the store to complete an application, provide proof of program qualification (active EBT card), and pay your $15 annual fee.

...or, if you're not a current/active LIMe Member...

For the past year, I have had the pleasure of serving as board president for Deep Roots Market. The experience was invigorating, challenging, and rewarding. I want to thank the board of directors and our owners for investing their trust in me. Our structure of nine owners as board members taking on different tasks, yields tremendous results. The board and the store ownership exude democratic action!

Each year, your voting in elections ensures that all Deep Roots’ owners have a say annually in who oversees operations and finances, establishes policies, and monitors the activities of the general manager.

Then, the board elects its own officers, annually — president, vice president, treasurer and secretary. This year, we had a very smooth transition with some new and returning faces holding officer positions.

Please welcome your new board president, Drew Dix, when you see him in the store. He has served faithfully on the board for years, most recently as vice president, and has deep knowledge of sales and food. More importantly, his interest in being inclusive and learning with others ensures that he puts democracy to work in his everyday actions.

Brittany Peters continues for a second year as secretary, Debra Smith El Al takes on a new role as treasurer, and we elected Mollie Blafer as co-vice president. Other board members were elected to officer positions as well: Lisa Hinton as assistant secretary, Khaila Daye continuing as assistant treasurer, and me, Spoma Jovanovic, serving as co-vice president.

As I turn over presidential duties to Drew Dix, I do so with full confidence and appreciation for his friendship and leadership. My hope is that Drew will enjoy the role as much as I did, and that I will have a little more time for tennis (anyone want to play???) and family time Democracy…I love it because we all continue to be in this together—owners and board members in changing roles but always supportive of our co-op!!

Cooling off on a hot day with a creamy fudgesicle is a joy of summer. Popsicle molds come in all kinds of shapes, and if you don’t want to buy a set, you can use three-ounce paper cups and your own wooden sticks. Make sure to clear a spot in the freezer so they have room to set level.

Total Time: 30 minutes (plus freezing time); 10 minutes active

Servings: 6

Ingredients

• 1 15-ounce can coconut milk
• 1/4 cup sugar
• 2 tablespoons cocoa
• 1 tablespoon arrowroot powder
• 1/2 teaspoon vanilla

Preparation

• Whisk all the ingredients in a small pan and bring to a simmer over medium heat. When thickened and bubbling, after about 4 minutes, remove from heat and let cool. Pour the cooled mixture into molds and freeze for an hour or more before putting in the sticks.
• Freeze overnight and transfer the pops to a freezer bag when firm.

Serving Suggestion

Want to avoid a mess when serving these to little ones? Make a small hole in the middle of a cupcake/muffin liner and slide the popsicle stick through the hole. The liner will catch all the drips.

Nutritional Information

90 calories, 5 g. fat, 0 mg. cholesterol, 15 mg. sodium, 10 g. carbohydrate, 0 g. fiber, 0 g. protein

A pineapple juice marinade tenderizes the steak and adds a dash of sweetness to these easy and delicious beef and pineapple skewers.

Total Time: 4.5–24 hours with marinating time; 30 minutes active

Servings: 6

Ingredients

• 1/2 cup soy sauce
• 1/2 cup pineapple juice
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 2 cloves garlic, pressed
• 1 inch fresh ginger
• 2 lbs. boneless round steak, cut in long, 1/4-inch thick slices
• 1 small pineapple
• Skewers for grilling

Preparation

• In a large bowl, combine the soy sauce, pineapple juice, vegetable and sesame oil, garlic, and ginger; whisk to mix. Add the beef slices and pineapple cubes and toss to coat.
• To grill, remove the beef and pineapple from the marinade. Start skewering by piercing one end of a beef strip, then skewer a pineapple cube and wrap the beef around it.
• Place the skewers on a tray or sheet pan.
• Preheat the grill to medium heat. Just before grilling, pour a little oil in a cup, then use tongs to dunk a wadded paper towel in the oil and swab the grill grate.
• Place the skewers on the grill and cook for about 3 minutes per side or until beef is cooked to your liking. Serve hot.

Serving Suggestion

Serve these skewers with a side of rice, a green leaf salad or grilled veggies, like onions, yellow squash, and zucchini.

Nutritional Information

320 calories, 20 g. fat, 95 mg. cholesterol, 190 mg. sodium, 4 g. carbohydrate, 0 g. fiber, 31 g. protein

Total Time: 25 minutes  Servings: 4-6

Ingredients

• 4 cups lightly packed arugula
• 1/2 cup lightly packed fresh parsley leaves
• 1 clove garlic
• 1/3 cup shredded Parmesan cheese
• 1/4 cup frozen peas, thawed
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 1/2 teaspoon lemon zest
• 1 pound whole wheat penne pasta

Preparation

• Process the arugula, parsley, garlic, Parmesan and peas in a food processor until they form a smooth paste, stopping to scrape down the sides of the bowl twice. Add the lemon juice, salt and olive oil and process, scraping down as needed, to make a smooth, creamy pesto. Place the pesto in a bowl, and stir in the lemon zest.
• Cook the pasta according to package directions; drain and toss with the pesto. Serve with additional Parmesan cheese, and freshly-ground black pepper to taste.

Serving Suggestion

Spread this light, fresh pesto on a prepared pizza crust and top with goat cheese before baking or broiling, and cut in small triangles for a seasonal appetizer. Add halved cherry tomatoes and snips of fresh herbs or garlic scapes if you like.

Nutritional Information

340 calories, 10 g. fat, 5 mg. cholesterol, 290 mg. sodium, 290 g. carbohydrate, 9 g. fiber, 13 g. protein