We are hiring for our Grocery & Produce departments! We are looking for enthusiastic and hardworking team members who love giving great customer service both internally & externally.

The produce stocker works with the produce team to keep displays fully stocked while handling multiple demands; demonstrating problem solving skills, dependability, and accountability; and loves working with high quality, organic produce.

Our grocery clerk position is responsible for a variety of tasks over a wide area. Teamwork skills, a passion for organic and local foods, attention to detail, and great customer service skills are important for this role. Both roles require availability on weekends, evenings, and mornings.

Apply for one or both positions on indeed.com or by clicking this link.

Preorder your Mother’s Day Brunch by May 2! Our deli and bakery has prepared a special brunch menu including take-and-bake cinnamon rolls, vegetarian quiche, herb roasted potatoes, and fruit salad along with a bag of local coffee. Happy Mother’s Day! Order now at astoriacoop.square.site to pick up on Saturday, May 7.

During Owner Appreciation, April 23 through May 1, enter your name to win one of these two awesome clam diggers, custom made and donated by Warren L. Junes! They even feature the co-op logo! The winners will be announced after May 1 and the winners must be able to come pick up the prize in the store.

Co-op owners, thank you for investing in a natural foods store that will always be locally owned! Between April 23 and May 1, co-op owners can choose a shopping trip to stock up and save up to 20%. Here’s how the discount works:

· Spend under $100, get 10% off
· Spend $100–$149.99, get 15% off
· Spend $150 or more, get 20% off

You must be a co-op owner with equity payments up-to-date to receive discount. Applies to items in stock and does not stack with case discounts.

Not a co-op owner? It’s easy to join and take part in the savings. Click here to learn more about co-op ownership.

Thanks again for your support!

In honor of Earth Day, we are having a sale for 20% off all items in the bulk section! Buying in bulk allows you to stock up with as much of your favorite snacks, grains, beans, coffee and more, or perhaps as little of a spice or herb as you want to try in a new recipe.

The bulk section has always been an important part of the co-op, as our founders valued buying products without one-time-use plastic packaging. That’s why you can bring in your own clean container to fill up (ask a cashier to weigh it empty before you fill it) or use one of our compostable bags available in that section and reuse it to line your compost bucket at home. And of course, we have reusable containers available in the store for you to purchase and use in the bulk section.

Happy Earth Day!

Flash sale alert! OLIPOP sparkling tonic beverages are on sale for buy one get one free April 18-19 only! According to OLIPOP, this  beverage “tastes like the soda you grew up sipping, but with the added benefit of microbiome and digestive health support.”

It’s gardening time! During this one-day 20% off garden supplies sale on April 16, stock up on select roots, tubers and flower bulbs, Botanical Interests seeds and Carpinito Brothers landscaping dry goods including natural potting soil, compost, manure and more.

Happy spring! Your co-op is ready to help you celebrate the upcoming holidays.

The deli is preparing a special hot bar menu for Passover and another for Easter:

4/15: Passover • Brisket, matzoh ball soup, roasted beets agrodolce, rosemary potatoes, maple-glazed carrots, braised greens, brown rice, pearled couscous salad

4/17: Easter • Ham, lamb stew, vegan cottage pie, rosemary potatoes, maple-glazed carrots, braised greens, brown rice, deviled eggs, potato salad

The grocery department has matzoh for Passover and the meat department is offering ham on sale for Easter.

Pick up a woven African Market basket at the co-op and fill it up with non-GMO, organic and fairly traded chocolates, candies and chocolate Easter bunnies!

Egg dyeing is also a fun way to celebrate this time of year—and it’s a tradition that goes way back—as much as 5,000 years when Persians celebrated springtime with eggs colored with plant-based dyes. Plant dyes can be just as useful today and they’re plentiful; in fact you very well might have dye-worthy ingredients in your kitchen already.

Here are some great plant-based dyes—fruits, vegetables, spices and flowers: Naturally Dyed Eggs | Co+op (grocery.coop)

We have natural egg dying kits available too, along with spring-themed candles.

And of course we always have beautiful seasonal plants and flowers in our floral department!

Our deli is starting a new tradition today: Thursday Pizza Night! We’ll have hot whole pizzas in the hot case available every Thursday evening from 5 to 8 p.m. We’ve got you covered when it comes to hot to-go dinners – no wait times or reservations necessary.

April is coming with some exciting changes to the hot bar! Starting April 1, our prepared foods department will follow this new schedule:

• Salad bar and soup bar: 8 a.m. to 7 p.m.
• Burrito bar: 10 a.m. to 8 p.m.
• Hot bar: 10:30 a.m. to 7 p.m.

Along with the extended hours, the hot bar will offer four different menus, each running for two consecutive days.

4/1-2: Indian • Mung dal, spiced basmati rice, roasted cauliflower, vegetable curry, roasted cabbage sabzi, house-made saag paneer, pork vindaloo, rotating chicken: tandoori, butter, madras, and Parsi; naan, punjabi carrot salad, raita, cilantro chutney, lemon pickle, and mango chutney

4/3-4: Levantine • Sauteed kale with garlic and chiles, rotating grains: mujaddara, Persian yellow rice, spanakoriso; rotating vegetables: tahini cauliflower, sumac cauliflower, batata harra, and Levantine roasted carrots; kamfounata, tahini eggplant, spiced chickpeas, falafel, rotating meat: baharat meatballs, lamb stew, and kofta kebab; chicken shawarma, harissa chicken, pita, hummus, baba ganoush, tzatziki, garlic sauce, Israeli salad, and feta

4/5-6: Southern American • Braised greens, dirty rice, rosemary potatoes, succotash, mac and cheese, barbecue jackfruit, pulled pork, blackened chicken, buttermilk biscuits, pickles, cole slaw, macaroni salad, barbecue sauce, and vinegar sauce

4/7-8: East Asian • Sauteed kale with garlic and chiles, white rice, ginger roasted carrots, rotating rice: fried, kimchi fried, and Vietnamese red; broccoli, rotating tofu: orange ginger, vegan mapo, and Thai green curry; rotating beef: Japanese curry, bulgogi, Thai curry, Thai beef and basil stir fry, beef and broccoli; rotating chicken: five-spice, tuk meric, and adobo; spicy peanut noodle, and green papaya salad

4/9-10: Indian • Mung dal, spiced basmati rice, roasted cauliflower, vegetable curry, roasted cabbage sabzi, house-made saag paneer, pork vindaloo, rotating chicken: tandoori, butter, madras, and Parsi; naan, punjabi carrot salad, raita, cilantro chutney, lemon pickle, and mango chutney

4/11-12: Levantine • Sauteed kale with garlic and chiles, rotating grains: mujaddara, Persian yellow rice, spanakoriso; rotating vegetables: tahini cauliflower, sumac cauliflower, batata harra, and Levantine roasted carrots; kamfounata, tahini eggplant, spiced chickpeas, falafel, rotating meat: baharat meatballs, lamb stew, and kofta kebab; chicken shawarma, harissa chicken, pita, hummus, baba ganoush, tzatziki, garlic sauce, Israeli salad, and feta

4/13-14: Southern American • Braised greens, dirty rice, rosemary potatoes, succotash, mac and cheese, barbecue jackfruit, pulled pork, blackened chicken, buttermilk biscuits, pickles, cole slaw, macaroni salad, barbecue sauce, and vinegar sauce

4/15: Passover • Brisket, braised chicken and olives, roasted beets agrodolce, rosemary potatoes, maple-glazed carrots, braised greens, brown rice, pearled couscous salad

4/16: East Asian • Sauteed kale with garlic and chiles, white rice, ginger roasted carrots, rotating rice: fried, kimchi fried, and Vietnamese red; broccoli, rotating tofu: orange ginger, vegan mapo, and Thai green curry; rotating beef: Japanese curry, bulgogi, Thai curry, Thai beef and basil stir fry, beef and broccoli; rotating chicken: five-spice, tuk meric, and adobo; spicy peanut noodle, and green papaya salad

4/17: Easter • Ham, lamb stew, vegan cottage pie, rosemary potatoes, maple-glazed carrots, braised greens, brown rice, deviled eggs, potato salad