We have recently expanded our sprouting seed selection! Come check it out. We offer everything that you need to start growing your own sprouts. Alfalfa, broccoli, clover, mung bean , green pea, radish, wheat, sunflower, 5-part salad mix, 3-part salad mix, bean salad mix, all certified organic. We offer glass sprouting jars, stackable sprouting gardens, instructional booklets and DVDs. Sprouting is a fun way to eat fresh, incredibly healthful greens all winter long. Give the Gift of Greens: A starter sprout set is a wonderful gift to give and receive.
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Yes! It’s true! The Silver City Food Co-op will start opening on Sundays in October! The hours will be 11am to 5pm. WOW!!
It has been tradition to be closed on Sundays mostly because Downtown Silver City resembles a ghost town on any typical Sunday. This has not changed that much over the years.
What has changed is the size (in dollars) of our Co-op and the amount of people using it. Many of our Members and potential members find it difficult to get to the Co-op during the week because of their work schedule. They only have Saturday then to make it to the Co-op to obtain their goods. Got something happening on a Saturday? Well, then they’re out of luck. By opening on Sundays, we double their opportunity to enjoy their Co-op!
But wait! There’s more! How many times have you come to the Co-op only to find it difficult to obtain a parking spot. Well the ghost town demeanor is a big help here as parking is more easily had on a Sunday. The serene atmosphere of Downtown on a Sunday can be a real pleasure.
What’s more is that people tend to eat on Sundays as well as the other days of the week. Any Co-op Member/Patron who may venture into one of the other food venues in town certainly sees other Co-op folks shopping. Why? Because the Co-op is closed!
Our opening on Sundays is not necessarily a forever thing. It’s actually an experiment to see if it is a viable option and whether it’s in the Co-op’s best interest. The experiment will last at least four to five months. If it is successful, then we can be sure the Co-op will retain the Sunday option.
Let’s face it. It costs money to open on a Sunday. Not only must we see sufficient sales, but we need to see a sales increase per month. Otherwise it’s just a service to a few people and not a viable business option. A service is nice in and of itself but the reality is that our Cooperative simply can’t afford another service unless it is financially viable and sustainable. We believe that it would be a welcome service that will strengthen the Co-op. If not – then we will end the experiment and will be closed on Sundays as before.
Not An Easy Decision
Not only will this decision cost the Cooperative, it will have an impact on staff as well as our ability to accomplish projects when the store is closed. Our staff values the fact that we are all off on Sunday so group activities can be planned without having to exclude some of us. In addition, it’s really nice not to have to think about work on days off. If we’re open, even if you have a day off, you’re still thinking about your department and your fellow staff members who are working. At the same time, it’s also an opportunity for some staff to earn more. In fact, there will be a bonus for staff volunteering to work on Sundays. It is our preference to only work staff who desire to work on Sunday but, of course, if we need to, we will need to schedule folks to work even though they would rather not (they still get the bonus).
As we all know, our Co-op is limited in the ways we can expand. We are busting at the seams and trying to get more floor space is very difficult if not quite expensive. Opening on Sunday is a type of expansion we can try without massive expense and the ability to back-track if it is not as successful as we think it will be. As they say, “Nothing Ventured, Nothing Gained”. We hope you will appreciate our being open on Sundays and certainly let all your friends and acquaintances know that the Silver City Food Co-op is here to serve and better our community!
When it comes to healthy tuna, Sea Fare Pacific wins hands down compared to the vast majority of commercial tuna brands in the grocery store. Sea Fare Pacific adheres to stringent standards that support certified sustainable, Pacific Northwest fishing families. We line-catch our albacore off the pristine Oregon, Washington, and California coastlines one at a time with a hook and line to keep the earth and ecosystem safe, and to provide the highest-quality, omega-3 packed tuna with no mercury concerns. We then prepare our specially selected, sustainably troll-caught tuna by hand at ice-cold temperatures in Coos Bay, Oregon, cooking it only once to preserve its natural oils and flavors.
Also, keep in mind that most of the other commercial brands of albacore tuna on the market are “twice cooked”, which causes the fish to lose most of its heart-healthy fats, and imported from Southeast Asia where the larger albacore tuna are much higher in mercury and lower in omega 3′s than their younger West Coast counterparts. At Sea Fare Pacific, we take great pride in providing the superior health benefits of Wild Pacific Albacore, while keeping the entire catch-prepare-package loop right here in the USA to support American working families.
You can also feel good knowing that our albacore tuna in a pouch is better for the environment! It was an easy decision for us to create an unprecedented environmentally-friendly pouch for tuna when we learned that we could ensure the pouches were BPA-free, they utilized less energy and resources to produce, and actually kept the tuna fresher than a can. Our decision was a win-win-win, and we hope you think so too.
Sea Fare Pacific is the smart choice for eco-conscious and albacore tuna lovers! It’s an easy and delicious snack or meal at home or on the go to benefit your health and taste buds alike.
Welcome to pure Seafood goodness!
Sea Fare Pacific is proud to offer Sustainable, Wild Caught Seafood in an environmentally-friendly pouch! No preservatives. No fillers. Only natural fish oils, a significant source of Omega3s. Just pure and simple seafood delight!
After much research of his own, Mike followed their advice and invested in Toyo Jidoki pouch machines. He then started working with Mark Whitham at the OSU Seafood Research Lab to develop recipe’s and the Seafood Processors Association to develop cook times.
Mike has also invested and participated in numerous labs and food groups including the consumer sensory tests at the Food Innovation Center in Portland, Oregon where staff did an excellent job setting up a test to get feedback on some of the recipes and packaging materials. With that invaluable information, Mike has been able to refine Sea Fare Pacific’s gourmet flavored offerings, and move ahead with the brand and package development. The result of all of this hard work and dedication to create a superior pacific albacore tuna product is what you see here on the web site.
But starting businesses where there was none to begin with is nothing new to Mike. He has a long, solid track record of being able to develop a venture from the ground up. His last major start up with no prior experience was in wood products in 1993. That business, Northwest Fir Products (eventually Goshen Forest Products), has grown and evolved to become a successful company that has stood the test of time 18 years later.
After growing up on a farm in Brownsville, Oregon, Mike had also been drawn to possible opportunities in the food industry for quite some time. But he says his seafood business emerged almost by an accident after becoming a partner in a retail fish shop in Coos Bay, Oregon. Looking for ways to help the fish shop, Mike says he founded Oregon Seafoods, LLC after deciding that a processing facility could help the business. Fully invested in a million dollar seafood plant in Coos Bay, Mike sold his remaining shares of the saw mill to dedicate all of his efforts to the growth and success of Sea Fare Pacific.
Word is spreading quickly about how Sea Fare Pacific’s fresh, albacore tuna products in a pouch are superior on every level. Success that Mike Babcock proudly embraces as he knows it will have far reaching effects for many American families. “Sea Fare Pacific is going to have a big impact for fishermen and fishing communities as we grow. It just doesn’t make sense to send our premium pacific caught fish to another country for processing when we need to support family’s here in the US,” Mike declared. “We are in the process of putting together the team of people that will help in launching this brand and ultimately insuring its success from the guy in the fillet room to the person delivering the finished package. There are many key people along the way. As our people and business grows it will get to a point well beyond my capabilities. That will be an exciting time, as I become less, the right people will be in place to take this business where it will ultimately end up employing and feeding a lot of American families with healthy, fresh pacific albacore tuna.”