The holiday are right around the corner! Are you ready?
First, we’d like to extend a BIG THANK YOU to our Co-Owners for participating in the annual election of Board of Directors. It is with great pleasure that we announce the results of candidates and the proposed bylaws amendments!
Please join us in welcoming the following directors (in order of appearance, left to right, then top to bottom):
- Mary Cogswell (three-year term)
- Josie Erskine (three-year term)
- Zach Jones (three-year term)
- Tracy Hitchcock (two-year term)
- Jason Rosecast (one-year term)
In addition to the selection of candidates, there were three proposed bylaws changes. Each one has been approved by Co-Owners. You may read the full changes at the bottom of this page.
Thank you again for another successful election year.
We hope you will join us at the Annual Meeting & Community Celebration on October 21st from 2:00 –5:00 PM at JUMP. You will be able to meet the Board of Directors, local vendors, nonprofits, and members of the Co-op Crew. We will also have samples, community art projects, music, and good company.
Boise Co-op Board of Directors
Proposed Bylaw Change #1
Existing Bylaw Section 2.4, which currently reads as follows:
Section 2.4 — Responsibilities. By accepting and retaining membership each applicant shall thereby agree to use the services of the Co-op on at least an occasional basis. Each member shall keep reasonably current in payment of the share purchase requirement, other financial obligations of membership and shall notify the Co-op of any change to the owner’s name or address.
Section 2.4 — Responsibilities. By accepting and retaining membership each applicant shall thereby agree to use the services of the Co-op on at least an occasional basis. Each member shall keep reasonably current in payment of the share purchase requirement and other financial obligations of membership
Proposed Bylaw Change #2
“Existing Article VIII of the Bylaws (Bylaw Sections 8.1 – 8.5) addresses “patronage dividends.” These sections provide, among other things, that net earnings of the Boise Co-op attributable to members’ purchases shall be allocated to members in proportion to their purchases; that nominal amounts that do not justify the expenses of distribution may be excluded from distribution; that net earnings may be reduced to create reserves for necessary business purposes; that up to 80% of the patronage dividend, if any, may be retained for capital purposes; and that no portion of any net operating loss shall be allocated to members, but losses may be carried forward to offset subsequent income from members.
Article VIII of the Bylaws is hereby amended by the addition of bylaw section 8.6, which reads as follows:
Section 8.6 — Failure to Claim or Redeem: The patronage dividend distributed to an owner (by any means, including as cash, as a voucher, or by credit redeemable at a cash register of the Cooperative) may be used for the purchase of goods at the Cooperative, redeemed for cash, or donated to the Cooperative. The portion of a patronage dividend distributed to any owner that is not claimed, used, redeemed or donated within 90 days of issuance date, or by the next June 30th from issuance date, whichever is later, shall revert to the Cooperative as a donation without further notice to the owner. Such cash portions of patronage dividends that are donated or that revert to the Cooperative as provided in this subsection shall be distributed and allocated to a tax-exempt charity as the Board may determine.
Reasons for this amendment:
In prior years approximately $40,000 of patronage dividends paid by the Co-op to members was unclaimed, and as a result the Co-op had to pay additional income taxes that exceeded the amount of the unclaimed dividends. The addition of Section 8.6 to the Co-op’s bylaws will permit the Board to donate unclaimed dividends to a charity and will also significantly reduce our income tax burden. The Boise Co-op Board recommends approval of this bylaw amendment.”
Proposed Bylaw Change #3
“Existing Bylaw Section 2.2, which currently reads as follows:
Section 2.2 — Admission. Applicants will be admitted to membership upon submitting required information on a prescribed form, paying a nonrefundable application fee, and purchasing or subscribing to purchase a share at a price and upon payment terms, if any, all as determined by the Board of Directors. The share purchase retirement may be waived in whole or in part for persons of low income. On or before admission to membership, each member shall be provided a copy of these bylaws.
Section 2.2 — Admission. Applicants will be admitted to membership upon submitting required information on a prescribed form, paying a nonrefundable application fee, and purchasing or subscribing to purchase a share at a price and upon payment terms, if any, all as determined by the Board of Directors. The share purchase retirement may be waived in whole or in part for persons of low income.
Drive off Dracula, vanish the vampires, and go away ghouls! Every monster hunter needs this in their bag of thwarts: cheese! This artisan cheese is packed with so much garlic even daywalkers would turn up their nose, but you won't because this memorable garlic infused cheddar cheese is tangy and smooth.
Save 20% all month long on this cheese!
some content adapted from Face Rock
You love a rich, tangy balsamic and a sweet nutty cheese, so why not enjoy them both at the same time? From Satori comes our September cheese of the month; save 20% all month long.
An absorbing Sartori discovery: The sweet, nutty, fruity flavors of our most-sought-after BellaVitano become even more desirable when blessed with a few prized drops of Modena balsamic vinegar. By gently bathing BellaVitano Gold in balsamic, cheesemaker Mike Matucheski has given it a sweet coating that burnishes the legend of BellaVitano with yet another honor from the World Cheese Awards.
Content Thanks to Satori Cheese
Cheese for Breakfast? You bet! And as this month's Cheese of the Month, you'll save 20% all August long
Marin French Breakfast Cheese is a California original – a fresh unripened Brie made in our Marin Creamery since the late 1800’s. We put Breakfast Cheese on San Francisco’s saloon menus back in the days when men grabbed salted meat, pickled eggs and a mug of steam beer before heading to the docks to unload cargo from around the world. We’ve made Breakfast Cheese for over 100 years. It’s that good!
At Marin French we honor tradition but we’re not afraid to break with it. We’re just as crazy for innovation. For today’s savvy cheese lover we added a dollop of cream to Breakfast Cheese, fluffed it to 4 ounces and renamed it Petite Breakfast. It’s a fresh expression of our sweet local milk and cream, captures the essence of cool coastal breezes rolling over our Petaluma creamery and satisfies a craving for creamy, tangy fresh cheese with morning toast or evening cocktails.
Content Thanks to Marin Creamery
Last July, we started a Co-op Kids Club Fruit of the Month program. This program is a huge hit, and we are so excited to share the successes of the first year with you.
In one year, we've given out 7,576 pieces of fruit. That's over 1,500 pounds of organic fruit, and over 600 pieces every month!
And we're not just handing out bananas. I mean, we like bananas a LOT, but we wanted to make the program a little more exciting than just a banana over and over again. We've featured everything from kiwi fruit to dried dates to local peaches in the height of the season. Each month is a new fruit, so your kids will try all kinds of new things!
Not in the club yet? Next time you're in the store, pick up your free Co-op Kids punch card at the Customer Service desk. Every month, there is a new delicious, seasonal fruit to try.
And the best part? We've heard from lots of parents that their kiddos are now eating fruit that their parents couldn't get them to try at home. We can't argue with that. Happy parents, and excited kids eating more fruit. It's a win-win!
Goat cheese lovers know the name. Cypress Grove produces some of the best fresh goat cheese around. Their Herbs de Humboldt is this month's cheese of the month, save 20% all month long on this amazing goat cheese.
"The earthy hand-mixed blend of Herbs de Provence creates a simple yet perfect balance. All of the herbal flavors you love, dried at the peak of the season. Clever in name, classic in taste. We use the finest ingredients we can get our hands on, and always start with the highest quality milk—the building block for our entire line of cheese.
- Crumble atop homemade pizza: add shredded mozzarella, roasted eggplant, green olives and fresh garlic.
- Spoon into a fresh fig, wrap with a single slice of bacon and secure with a toothpick. Grill or broil, drizzle with a balsamic reduction."
Content Thanks to Cypress Grove
"Aged for over five months, Lilly Pad is an American original inspired by classic European alpine style cheeses. Excellent alone, as an ingredient in your favorite recipe or melted into a luscious cheese sauce, Lilly Pad is a cheese that loves a celebration. Enjoying a wedge of Lilly Pad will connect you to your roots—even as it inspires you to see things anew!"
Be sure and check out this alpine style aged cheese and SAVE 20% all month long!
Content thanks to Willapa Creamery
We're so excited to be a finalist for the Boise Metro Chamber's Food & Agriculture Industry excellence award!
Buffalo Mozzarella really does come from water buffalo! Check out this amazing cheese from BUF Creamery and save 20% all month long!
Cured Ham & Cheese Crostini
Toast 1/2"-thick sliced baguette at 400°F. Spread pesto on each slice, then top with mozzarella and prosciutto. Place crostinis under the broiler until cheese melts.
COW VS. BUFULA
We may be biased, but we think that it's important to know the differences between the two different types of cheese.
Get big! Water buffalo milk has 11 percent more protein than cows milk. Protein is the building block of muscle so more is almost always better.
Despite our products being lactose free, water buffalo milk initially has a higher content of lactose pre-production. It is our cultures and fermentation process (The ones who consume the lactose) that make BUF mozzarella easily digestible, fresh cheese for all.
Water Buffalo milk has more calcium, iron, and phosphorus than typical cows milk.
Buffalo milk has higher levels of total solids before production. More solids make the processing of the cheese easier and create options to make other products such as yogurt or ice cream with the residue.
Although not a difference in the milk's characteristics, typical "mozzarella" is often made from mis-treated dairy cows. Our buffalo are free-range, grass-fed and organic to ensure the best quality of life for the animals.
Content thanks to Buf Creamery
- 1/2 cup milk
- 1/2 cup plain Greek yogurt
- 4 cups spinach leaves, washed
- 1 cup pineapple chunks, drained
- 1 medium frozen banana, sliced
- Place ingredients in a blender in the following order: milk, yogurt, spinach, pineapple and banana, and secure the lid. Blend on high until smooth. Pour into glasses and serve immediately.
For a thicker smoothie, use frozen pineapple chunks as well as the sliced, frozen banana. Make your own frozen fruit for smoothies by cutting up fresh pineapple and bananas and freezing the pieces on a baking sheet; then transfer to a zip-close bag for storage. Drained canned pineapple freezes just as well as fresh.
260 calories, 4 g. fat, 10 mg. cholesterol, 135 mg. sodium, 49 g. carbohydrate, 5 g. fiber, 12 g. protein