For food lovers on the hunt for fresh local produce and healthy, sustainable products, the local food co-op may be a hidden gem. Why hidden, you ask? Many people, including co-op shoppers, are not entirely sure how co-ops work—or how to get involved. Luckily, the most common misconceptions can be cleared up in a snap. Read on to get the real answers to frequently asked questions about food co-ops. You may be surprised by what you find!

Myth #1

I have to be a member to shop at the food co-op.

Fact
Everyone is welcome to shop at nearly all co-ops. Just do your shopping like you would anywhere else. Once you’ve discovered the benefits of co-op shopping, you might want to find out more about the benefits of membership, too.

Myth #2

I have to be a hippie/liberal/vegetarian/etc. to shop at the co-op.

Fact
Same answer: everyone’s welcome. Liberal or conservative, hippie or yuppie, veggie lover or bacon lover—anyone can shop co-op (that means you!).

Myth #3

Being a co-op member means I have to join the board (or work part-time at the co-op, or do something else I’m not really sure I want to do).

Fact
All you really have to do is enjoy shopping at the co-op! Sure, you can run for the board or participate in co-op events if you like, but your level of participation is always entirely up to you.

Myth #4

I have to pay an annual fee to be a member of the co-op.

Fact
To become a member of most co-ops, you invest a small amount of money in the form of shares. Most co-ops allow you to buy them all at once or over time (but most member benefits start at once). Your shares make you a co-owner of the co-op along with the other members. If for any reason you decide to leave the co-op, there is a process to get your investment refunded.

Myth #5

There’s no reason to become a member if I can shop at the co-op for free.

Fact
While co-ops welcome everyone to shop, there are definite benefits to becoming a member.

For instance, members can vote in co-op issues, so they get a say in how the co-op works and where it spends its money. And speaking of money, when the co-op turns a profit, members may be eligible for a patronage refund in proportion to their purchases. There’s also a host of other member benefits that are specific to each co-op (just talk to the staff to find out more).

So even if you only shop at the co-op once a month, the benefits are likely to exceed your investment, and you’ll get to play a part in a vibrant community resource.

Dear Owners, Shoppers & Supporters of Deep Roots Market,

As 2024 comes to a close, I’d like to take a moment to reflect on what we’ve accomplished together and share my gratitude for your continued support. This year has been one of growth, connection, and progress—and none of it would have been possible without you.

A Year of Transition & Growth

In 2024, we faced our fair share of challenges, but we also made great strides in our mission to continue providing fresh, sustainable, and local products to our community. Some highlights include:

• We supported more than 100 local farmers and producers, ensuring that the highest possible seasonal percentage of our offerings are sourced locally.
• We reduced our environmental impact by continuing to focus on initiatives like encouraging the use of reusable bags and boxes, reducing single-use plastic containers, and promoting our composting and glass recycling availability.
• We hosted a number of community events, including classes, samplings, and workshops, bringing together neighbors to learn and grow.
• We saw the completion of major projects like rebuilding our vestibule after it was destroyed by a vehicle, updating and enhancing our point-of-sale system, and making significant repairs to several parts of our refrigeration equipment.
• We, through your generous support, raised $4,141.15 for Hurricane Helene relief in Western NC. Those funds were combined with funds collected by co-ops all across the country, and with the addition of a $100,000 matching donation from National Co+op Grocers, resulted in a total contribution of $201,940.13 through the Cooperative Development Foundation’s Disaster Recovery Fund.
• Our Board of Directors announced a renewed focus on the repayment of outstanding owner loans, with the initial step of committing up to $80,000 to repay all 5-year owner-lenders (the longest overdue) by the end of 2024, and the formation of a multi-year plan and significant fundraising efforts to address the remaining loans. Already, we have seen tremendous support by a number of owner-lenders and foundations who have agreed to forgive all or part of their loans as a donation to the co-op and we cannot thank them enough for their generosity.
• Most notably, we saw a major management transition with the departure of our previous General Manager of almost 7 years, the appointment of an interim GM team, a nationwide search for candidates undertaken by our Board of Directors, and yours truly humbly accepting the position in July. With my transition to GM came the need to fill my previous positions at the co-op, Finance Manager and Human Resources Manager. Between filling those positions and other staffing changes, we also onboarded a new Grocery Manager, Wellness Manager, and Community Outreach Coordinator, all of which were filled internally from our pool of exceptionally dedicated, hard-working, and talented staff members.

Looking Ahead

As we plan for 2025, we are excited about the opportunities to serve you better. Some of the initiatives on the horizon include:

• Consistently working to expand our product range to include more diverse and inclusive offerings that cater to all dietary needs and preferences, while maintaining the high standards you’ve come to appreciate and expect of your co-op through our Food Commitment.
• Diligently reviewing prices and pursuing promotions in this difficult-to-navigate landscape of continued inflation, product supply and availability, and intense competition, to ensure we are offering the very best value and selection to our shoppers while still maintaining a reasonable margin to cover our operating expenses and financial obligations for the continued survival of the business.
• Thoughtfully continuing our efforts to fulfill our financial obligations to our outstanding owner-lenders and to raise much-needed additional capital, not only to ensure the continued survival of the business but also to make necessary improvements to the shopping experience and investments in technology and practices to lay the foundation for a more successful and sustainable future.

Thank You for Your Support

Your loyalty and engagement are the heart of our co-op. Whether you’ve been an owner for years or recently joined our community, your contributions make a huge difference. Together, we’re not just running a grocery store; we’re building a movement that prioritizes people, planet, and prosperity.

Stay Connected

We’d love to hear from you! Your feedback helps us grow and improve. Please don’t hesitate to share your thoughts by visiting the Contact & Suggestions page on our website.

I truly wish you and your loved ones a joyful holiday season and a prosperous New Year. Thank you for being part of our Deep Roots family. Here’s to another year of shared success and community!

In Co-operation,

Matt Davis, General Manager

Please note that donations made to Deep Roots Market are not tax-deductible.

Looking for the best black-eyed pea recipe? One that will finally, bring good luck in the new year? No guarantees, but this may be the one!

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 4 oz. slab bacon, cut into ½" pieces (optional)
• 1 medium onion, finely chopped
• 5 sprigs thyme
• 4 garlic cloves, smashed
• 2 cups dried black-eyed peas, drained
• Kosher salt and freshly ground black pepper

Preparation

• Warm 2 Tbsp. extra-virgin olive oil in a large saucepan on the stovetop over medium heat.
• Add 4 oz. bacon and cook, stirring occasionally, until bacon starts to look shiny, about 5 minutes.
• Add 1 medium onion, finely chopped, stirring occasionally, until golden and tender.
• Add 5 sprigs thyme, 4 smashed garlic cloves, 2 cups dried black-eyed peas, and 8 cups cold water and bring to a simmer over medium-high.
• Reduce heat to medium-low and simmer gently, until beans are tender, 35–45 minutes. Discard thyme; season with kosher salt.
• To serve, drizzle beans with extra-virgin olive oil and top with thyme leaves and freshly ground black pepper.

Deep Roots Market Board of Directors Meetings

We welcome all Owners to attend our monthly Board of Director meetings, 6:00 – 8:00 p.m. Grab a seat at our meetings held in the Community Room or attend via Zoom. To attend virtually, email boardofdirectors@deeprootsmarket.com prior to the meeting for a Zoom invitation.

2025 Meeting Dates & Main Topic of Discussion

• Monday, January 27—Business Planning and Asset Protection
• Monday, February 24—Financial Condition Review
• Monday, March 24—Staff and General Manager Relations
• Monday, April 28—Owner Rights and Responsibilities
• Saturday, May 3—Annual Owners Meeting
• Monday, May 19–Welcome New Board Members and Roles
• Monday, June 23—Customer Experience
• Monday, July 28—Global Executive Constraint
• Sunday, August 24 (date to be confirmed) Annual Board Retreat
• Monday, September 29–Financial Condition Review
• Monday, October 27—Communication and Committees
• Monday, November 24—Financial Condition Review
• Monday, December 15—Business Planning

Holiday time is eggnog season! In these pillowy rolls, eggnog replaces milk for an even richer, slightly denser result. Nutmeg gives the filling the classic aroma and the walnuts add a little crunch.

Ingredients

• 4 1/2 cups all-purpose flour, plus more for shaping
• 1/2 cup sugar
• 1 tablespoon instant-rise yeast
• 1 teaspoon salt
• 1 cup eggnog
• 1/2 cup unsalted butter, sliced in pats, plus more for pan
• 2 large eggs

Filling

• 3/4 cup light brown sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1/4 cup melted butter
• 3/4 cup chopped walnuts

Glaze

• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter
• 2 tablespoons eggnog

Preparation

• In a bowl, combine flour, sugar, yeast, and salt.
• Warm 1 cup eggnog and 1/2 cup butter in a pot until melted and between 120-130°F.
• Mix wet ingredients with dry, add 2 eggs, and knead for until soft and slightly sticky.
• Let dough rise in an oiled bowl, covered, for 1½ hours.
• Mix brown sugar, flour, cinnamon, nutmeg, salt, and melted butter.
• Punch down the dough, roll into a 12x18-inch rectangle, spread filling, roll up, and cut into 12 rolls.
• Place rolls in a buttered pan, cover, and let rise for 1 hour.
• Bake at 375°F for 25 minutes until golden. Cool, then drizzle with glaze made to achieve desired consistency.