Yelm Farmers Market Manager Job Opening

yelm farmers market

A truly exciting , powerful job is opening in Yelm, WA!

Unfortunately, we are losing our present Manager of the Yelm Farmers Market who has done a wonderful job building the market even further.

However, personal reasons take Suzanne away and we are looking for a replacement for the 2017 season.

The Yelm Farmers Market is entering its 6th season and each year has simply gotten better. We are a unique farmers market because we are located on a farm! And a certified organic farm at that.

Exciting things are in store for the person who qualifies to take this on in 2017. One of those things is the continuation of the Power of Produce program which is designed to get kids aged 5-12 introduced to the wonders of growing your own food. This award winning program has attracted over 1000 local children in the last 2 years and it is growing.

Some grant funds have already been approved so the new manager will have some money in the bank to start.

If you think you are the right person for this very challenging and very exciting position, the Application form, Job description and scope of work are at the following links:


2017 YFM Manager Job Description

2017 YFM Mgr Scope of Work

If you’re interested, please read all the documents and then submit the application to

The Board of Directors

Yelm Cooperative / Bounty for Families

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Change is in the Air at the Yelm Food Co-op!

Change is in the Air at the Yelm Food Co-op!

signChange is in the air!

Some changes are coming down the pike and we wanted to let you know what’s going on and how it affects you as a Co-op member and supporter.

What’s Happening:

Earlier this year we got a notification from the IRS that we need to separate the Yelm Food Co-op from the Yelm Cooperative, which serves as the umbrella organization for both the store and the Farmers Market (yes, we know the names are very similar). While the larger organization is a federally recognized non-profit, the store clearly does not fall under that category.

What this means for you:

The separation of the non-profit and the store means that the store will once again become a true food cooperative, with paying members as owners. This structure will be familiar to anyone who was around when the store was founded. Once members have paid $100, they will become owners.

How it works:

Original members of the old YFC who paid a one-time membership fee will be grandfathered in to the new co-op as lifetime members with no additional fees.

All other members can pay $100 or pay $25 a year over four years. At that point, they will become owners and lifetime members. Your current membership will be honored until the renewal date.

Membership funds will be used to keep the Co-op growing in order to continue improving our service to you and the Yelm community.

Leadership Structure:

Early in 2017 the new YFC will also select its new Board of Directors.  Current board members may choose to become part of the new Co-op board or remain as part of the non-profit board. The new board will be the ones who will support the General Manager to guide the store into the future.

How You Can Help:

The “new” Co-op will need people to make it as great as we know it can be. Besides Working Members and paid staff, there will be other opportunities to contribute to the growth of the store. They’ll need committee members for membership, fundraising, outreach, marketing, finance and others, and there will be opportunities to join the Board of Directors as well. To get involved, contact the YFC at

This is your store and you have a voice. Make it heard and make a difference. Make the Yelm Food Co-op the store you want it to be!

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Gift of Gobble 2016 Nominations and Donations Now Being Accepted

Gift of Gobble 2016 Nominations and Donations Now Being Accepted

linda and carolIt’s that time again! For the seventh straight year, the Yelm Co-op’s Gift of Gobble program will offer entire Thanksgiving meals with all of the trimmings to families in need this holiday.

To nominate a family for a meal, stop by the Yelm Food Cooperative and fill out a nomination form. Be sure to include contact information for the family so that we can reach them in time. Nominations will be closed as of Wednesday, November 16th.

Want to help? Here are two options:

  1. Donate. Just $60.00 will feed a family of six. Drop by the store and contribute today!
  2. Volunteer to raise funds. Our goal is to raise $6,500 by closing time on Friday, November 18th. Help us achieve that goal by joining our business outreach team. Contact Heidi Smith at to learn more.

Thank you for making the holiday season bright for our community!

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“SEED: The Untold Story” Comes to Yelm Cinemas

“SEED: The Untold Story” Comes to Yelm Cinemas

Q & seed-picA with Directors and Seed Savers Follows One Weekend Only Showing

When filmmakers Jon Betz and Taggart Siegel began shooting “SEED: the Untold Story,” they faced a challenge. How could they take a subject that many people don’t know much about and make it important and inspiring enough that viewers would leave wanting to plant seeds of their own?

“Our focus is to get people to take the plunge,” says Betz. “We have a campaign going with the Rocky Mountain Seed Alliance to create a million new seed savers.” The directors also hope the film will inspire people to get involved both locally and globally in creating accountability within the agriculture industry. “Seed” provides a historic overview of mankind’s connection with seeds, sounds an alarm about the loss of diversity in the past century, and highlights the efforts of those working to preserve what remains.

The stories featured in “SEED” span the globe, from activists marching against GMOs in Hawaii and native people of the Hopi nation working to protect ancestral corn to the challenges facing villagers in rural India. “We wanted to look at the cultures and the people who brought us ancestral seeds, to map the history yet tell the current story about the loss of diversity and the forces at play,” says Betz. “Once you start peeling back the onion, the story gets complex.”

The film comes to Yelm Cinemas this weekend for a two-night screening  and a Sunday matinee, followed by panel discussions. On Friday, October 28th Betz and co-director Taggart Siegel will be joined by a. Researcher Laurie McKenzie of the Organic Seed Alliance for a question and answer session after the movie. On Saturday night, Evergreen State College Professor David Muehleisen, Dave Mitman from the South Sound Seed Coalition, and Yelm’s own longtime organic farmer and entrepreneur Susie Kyle will be on hand.

Betz and Siegel had already made “Queen of the Sun”, a documentary about colony collapse among bees, when they came across a startling infographic: 94% of commercial seed varieties had been lost in less than a century. “We were no strangers to stories about eco-crises,” says Betz. “We thought, if we don’t know about this, that’s an impetus to make this film. We want to get the word out.”

The filmmakers were consistently amazed by the people they met in the course of the project. “These people are part of the fabric of our food,” says Betz. “They’re a really important part of a secure food future. We found that they took so much joy in the act of seed saving, and it was infectious. This is not some obscure, arcane thing. It’s pragmatic and fun.”

Aside from the seed savers they met activists and professionals working to counteract the influence of agricorp giants like Monsanto. “These are reluctant heroes who are fighting for our rights,” says Betz. “Small farmers and lawyers are on the front lines fighting for the people in Hawaii, in India, and in Mexico. This really is a global issue.”

Other countries have much stricter standards than the United States when it comes to monitoring GMOs and pesticides. “They sense the dangers of large chemical companies owning the majority of the world’s seeds,” says Betz. “People in the U.S. are waking up but it seems to be a slower process. The level of disconnect with our food in this country is very extreme.”

They hope to change that, especially for people who have never grown anything from seeds in their lives. “We’ll send you emails on how to grow your first bean and get the seeds from it,” says Betz. “You can do it with children. Just dive into an understanding of what makes nature and our food so amazing.”

Currently the filmmakers are one year into a two-year outreach and community engagement  campaign connected with the film. For more information or to find out how you can get involved, go to .

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Natural Cosmetics + Wine Tasting = Extra Happy Hour

503_wine_bottlesAs a general rule, Florence Vincent hates cosmetics. In fact, she hasn’t worn them in years. But recently she discovered a Seattle-based company that creates organic, vegan, and gluten-free products. “I researched Gabriel Cosmetics and their products before bringing them into the store,” says Florence. “Their ingredients are very clean. After seeing how fabulous everyone else looked I felt I needed to give it a try. I’m wearing makeup for the first time in a long time.”

On October 28th, representatives from the company will be giving product demonstrations in the store. At the same time, the Wine Cellar of Yelm’s Anne Marsh will be hosting Chris Smeaton of Holloran Vineyards for a special Pinot Noir tasting. “People can enjoy the makeup and come taste the wine,” says Marsh (to be clear, the makeup would come first, followed by the wine).

Gabriel Cosmetics was founded by aesthetician Gabriel DeSantino who was first introduced to the natural approach by a grandmother who used botanical seaweed from the ocean for skin care. “Growing up with someone who was passionate about makeup and skin care was a big influence on him,” says Janaea Riddle, co-owner of P3 Connections which represents the company. “When he started in the business 24 years ago, there wasn’t anything natural on the market. He was one of the pioneers.”

She often hears from people who are allergic to most brands of cosmetics. “They find our makeup and realize that they can use it,” she says. “One of the greatest rewards is to know that we’re not only fashion forward but changing lives by giving people opportunities that they otherwise wouldn’t have.”

In a similar vein, the Pinot Noir that Smeaton will be introducing on Friday was created ‘without intervention.’ “That means the grapes go in and the wine comes out on in its own time,” says Marsh. “There are no additives and no filtration, which means no animal products, sawdust or junk. This is pure wine, made by nature and the love of a very great winemaker.”  The Happy Hour will run from 4:00 – 7:00.  

Like Florence, Anne has also become a convert to Gabriel Cosmetics. “I prefer a very natural look,” she says. “This makeup is so good for the skin and even makes your skin look healthier. It doesn’t accentuate lines, and for the first time in my life I have mascara that stays on my lashes and doesn’t get smeared under my eyes, yet washes away easily with soap and water.”  
On the 28th, Janaea and one of her colleagues will be on hand from 3:30 to 5:30 to provide makeup tips, color matches and advice on holiday lipstick as well as answer any questions. “We think makeup should include elements of fun and education, and we like to offer both,” she says.

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Core Co-op Board Members Move on After Years of Contribution

board-membersIf you’ve been to any Co-op event, you’ve seen them in action – hammering nails, setting up tents, organizing volunteers, putting up signs, and schlepping turkeys from place to place. But what you haven’t seen is all the work that Co-op Board President Bill Wyman, Secretary Marilyn Reardon, and former Vice-President Barbara Morando put in behind the scenes.

In their combined 17 years on the board, they have pored over finances, made difficult decisions, and spent countless hours making sure the Yelm Cooperative would not just continue but expand. Now all three have moved on, either because their terms expired or life took them in a different direction; Barbara as of May, Marilyn as of August, and Bill as of September. They leave a legacy of practical contribution and strong vision.

Farmers Market Manager Suzanne Santos noted their exceptional level of commitment. “I always felt like they were invested in the organization and that they contributed above and beyond,” she says.

“Bill made a major commitment to this store that has secured a strong future for the organization,” says Co-op General Manager Barnaby Urich Rintz. “From relocating to a better location for YFC to helping find an effective general manager to developing the Farmers Market, Bill has improved the access and education of sustainable food for the Yelm community.”

Current board president Tom Dewell notes that Bill was “always holding a long term vision, keeping us four or five years out in our thinking.”  He also did whatever was necessary to get the job done. “Bill was always willing to jump in and contribute to every project that we had going,” says board member Terry Kaminski. “Behind the scenes, in front of the scenes, in the middle of a hot dog stand, wherever, he just did it.”  

Marilyn, meanwhile brought “an extraordinary level of attention to our overall workings,” says Terry. That often meant taking on projects like Beer & Brats or the Working Members Holiday celebration. “Marilyn is unlike many community organizers that I’ve met,” says Barnaby. “Some of them will say, ‘Something needs to be done,’ but when given the opportunity to help, they say, ‘Anyone but me.’ Marilyn would always say, ‘Something needs to be done and I have experience with this type of work. How may I help?’”

During her tenure, Barbara took responsibility for the annual Gift of Gobble event, which grew to serve 126 families. She also organized the Working Member celebration for several years running. “You could always tell if Barbara was involved in something because not only would it be very well organized, everything would be visually amazing,” says board member Heidi Smith.

Terry agrees. “She was incredibly organized with attention to detail and she always made everything look great. No one can top the turkey feather headbands she came up with for the Gift of Gobble. We had to wear them or we weren’t allowed to participate!”
A thousand thanks to Bill, Marilyn and Barbara for all of your energy and focus on making our community a healthier and more vibrant place!

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Betsy’s Best Bar None Offers Nutrition with a Side of Social Justice

When B20160730_152253etsy Langton started Betsy’s Best Bar None in 2011, she had no idea how business worked. “I’d been a midwife for twenty years,” she says. “There were never any nutrition bars on the market that I liked, so I decided to make my own.”

Her motivation for starting the company was unusual; after completing an internship with the Oregon Department of Corrections to become a nurse practitioner and as a volunteer in a men’s prison, she saw firsthand the frustration of prisoners who were unable to find work once they were released. “I wanted to create some kind of company that would be able to offer them something.”

She developed a nutritional bar recipe and began testing it. At a trade show, two men who had recently been released from prison represented the product, in the process coming up with the name ‘Bar None.’ Today the bars are sold from Portland to Seattle as well as online.

They provide a great balance of nourishment for strenuous activity like hiking or backpacking, says Betsy. “It’s a perfect combination of fat, carbohydrates, and protein. There’s a whisper of coconut palm sugar that keeps your blood sugar going,” she explains.

Bars are made out of chia seeds, flax, hemp, and pumpkin seed butter, with hemp providing the protein. “What makes us different is that there are no isolates,” she says. Isolates are concentrated forms of proteins that have been separated from other components of products like soy. In recent years more attention has been focused on the negative health impacts of isolates. “It’s a highly processed form of a given food,” says Betsy. “The body processes it differently. My personal belief is that our bodies use unprocessed foods better than processed ones.”

The only processing in her bars involves the butter, which is stone ground, and the rapid cooking procedure at low temperatures. “The ingredients we use are fundamentally the way they are in nature,” she says.

While she remains committed to easing prisoners’ transition back into society, for now she has let go of hiring them directly. “Because we don’t have the money to hire money people, we donate a certain amount to the Insight Prison Project,” she says. The project offers trainings and courses for those impacted by crime and incarceration, using the restorative justice model.

For more information about Betsy’s Best Bar None, visit Look for Bar None bars at the Yelm Co-op in the snack section.

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