More than a Grocery Store

Davis Food Co-op in all its quirky glory, started as a food buying club in a Davis living room back in 1972. Now, it’s grown into a 17,000 square foot grocer full of specialty marvels in all categories, a 100% organically grown produce department, plus, the common items we all love.

As a cooperative, we’re owned by our community — not a corporation — and guided by values, not bottom lines. We exist in a deeply connected world, where the food on our table comes from a real place, hopefully one not too far away. If you would like to support more local growers, makers, and a business that exists for the community, consider shifting some of your grocery list to our wonderful store!

We may not have the latest updates since we choose to aid the community before ourselves, but what we do have is a store that prioritizes what matters: high quality food from fairly paid farmers, fairly treated and paid staff, long-term sustainability, and our surrounding community. We don’t think any other grocery store around can say the same. 

What’s a Food Co-op?

A food co-op is a community owned grocery store. Instead of  focusing on maximizing profits, co-ops prioritize their community including supporting local farmers and food vendors at fair prices rather than sourcing from the cheapest which comes at the expense of the farm workers and local economy.

Ask our cashiers about becoming a member and member perks when you stop by. Because when you join the Co-op, you’re not just shopping — you’re shaping the future of our food and the community that needs it.

Optional Membership: $15 for the first year and $20/year onward. Learn more here.

Honoring Juneteenth: Support Black-Owned Farms in our Region

Juneteenth, observed on June 19th, commemorates the day in 1865 when the last enslaved African Americans in Galveston, Texas were informed of their freedom, more than two years after the Emancipation Proclamation. It is a day to reflect on our shared history, recognize the ongoing struggle for racial justice, and celebrate Black culture, resilience, and joy.

It’s also an opportunity to acknowledge the history of Black farmers in the United States. In the early 20th century, Black farmers made up around 14% of all U.S. farmers. Through decades of systemic discrimination, land loss, and lack of access to federal resources, that number has dropped to less than 2% today, closer to 1% by some estimates. Despite these challenges, Black farmers continue to lead powerful movements rooted in food justice, community healing, and land reclamation.

At the Davis Food Co-op, we honor Juneteenth by uplifting the work of local Black-owned farms and collectives. These farmers are growing more than food. They’re growing equity, resilience, and community power.

This Juneteenth, and every day, we encourage our community to celebrate Black freedom by actively supporting the Black farmers who nourish our region with care, tradition, and purpose.

Celebrating Black-Owned Businesses

Juneteenth, observed on June 19, commemorates the day in 1865 when the last enslaved African Americans in Texas learned they were free, more than two years after the Emancipation Proclamation was signed. It is a powerful day of remembrance, celebration, and reflection on the ongoing pursuit of freedom and justice.

At the Davis Food Co-op, we are proud to support Black entrepreneurs who are reshaping the food world with bold flavors, community-centered missions, and a vision for a more just and joyful future.

From pantry staples to indulgent treats, these brands are more than just delicious. They are a testament to Black excellence, innovation, and legacy. This Juneteenth, let’s shop with purpose and celebrate the brilliance behind the Black-owned brands we love at the Co-op!

Partake Foods

Founded by Denise Woodard, Partake Foods is revolutionizing inclusivity in snacking. Born from a mother’s mission to ensure her daughter—and all families—could enjoy safe, allergy-friendly treats, Partake’s offerings are vegan, gluten-free, and free from the top 9 allergens. Beyond the kitchen, they’re tackling food insecurity and championing equity through initiatives like partnerships with No Kid Hungry and their Black Futures in Food & Beverage fellowship, empowering HBCU students to lead the future of food. This Juneteenth, we celebrate Partake’s bold commitment to nourishment, representation, and opportunity.

Uncle Nearest Premium Whiskey

Born from the legacy of Nathan “Nearest” Green—the first known African American master distiller—Uncle Nearest honors a trailblazing craftsman whose whiskey-making genius shaped an entire industry. A formerly enslaved man who taught Jack Daniel the art of Tennessee Whiskey, Nearest pioneered the sugar maple charcoal filtering process still used today. Co-founded by Fawn Weaver, Uncle Nearest not only reclaims and uplifts this long-overlooked story, but has become the most-awarded bourbon and Tennessee whiskey brand for six years running. With Nearest’s own descendant, Victoria Eady Butler, now serving as master distiller, the brand’s impact is generational.

A Dozen Cousins

Rooted in tradition and built for today’s table, A Dozen Cousins brings the rich, authentic flavors of Black and Latino cooking to the forefront with wholesome, ready-to-eat meals. Founded by Ibraheem Basir and named after his daughter and her cousins, the brand honors generational recipes while promoting health and accessibility. Beyond the kitchen, A Dozen Cousins supports underserved communities through annual grants and wellness education.

Alaffia

Founded in Davis by UC Davis graduate and Togolese native Olowo-n’djo Tchala, Alaffia blends ancient West African beauty traditions with modern-day ethical entrepreneurship. With fair trade, handcrafted ingredients like shea butter and coconut oil at its core, Alaffia creates clean, natural products while uplifting the communities that inspire them. Through its women-led cooperatives and the Alaffia Foundation, the brand has funded maternal care, education, and environmental sustainability projects across Togo and beyond.

Hazel’s BBQ Sauce

A four-generation family tradition, Hazel’s BBQ Sauce began out of love and necessity when Hazel Brown crafted her own sauce using fresh produce for her ten children. What started in a family kitchen has grown into a locally cherished brand — proudly made with organic ingredients from neighborhood growers and crafted with care by her son Carl and grandson Cornelius. Now is the time to celebrate heritage, resilience, and community — the very values Hazel’s BBQ Sauce was built on.

Impacts on our Local Food Systems

How Federal Funding cancelations will impact our community

California farmers, including those in the Davis area, have been hard-hit by the recent federal frozen or terminated funds, and the resulting uncertainty. The U.S. Department of Agriculture has ignored billions of dollars of lawfully obligated contracts across the country — and hundreds of millions in California — that not only threaten the livelihood of our farmers, but also threaten food for our communities, economic opportunities for families, and the conservation of farmland. Over the past few months, farmers and support organizations have faced frequent whiplash, as programs have been frozen and unfrozen numerous times, leaving farmers unclear on whether they can pay the bills.

Davis-based Community Alliance with Family Farmers (CAFF) is pressing USDA to honor the contracts they hold with farmers. Of the 30 threatened USDA programs CAFF knows of, three programs that the local Davis and neighboring communities will directly see negative impacts on. Read below to learn more on how these funding cancelations will impact local hunger relief assistance, local & healthy food for schools, and local farm sustainability improvements.

Local Hunger Relief Assistance

Food banks and hunger relief organizations often rely on donations for food. Through Local Food Purchase Assistance (LFPA, or what we call Farms Together in California), food banks and anti-hunger efforts are able to buy boxes of food from local farmers to provide to local families. While we were able to reinstate the program after a two-week pause, USDA canceled $47 million in additional funding slated for later this year. Yolo Food Bank has worked to deliver food from many of the same farms you know from the Co-op, including Good Humus, Riverdog Farm, Eatwell Farm, Sun Tracker Farm, Terra Firma Farm, Durst Organic Growers, and Full Belly Farm. With the cancelation of future funds means the the Yolo Food Bank will need to rely solely from donations or donors and unclear abilities to help increasing needs-based community members.

Local Food for Schools

Our school children not only deserve fresh and nutritious food, but studies show that healthy food helps them perform better academically. There had been wonderful programs that recently started where schools shifted from packaged food to fresh fruits and veggies from local farms. Unfortunately, with constrained budgets, it is unclear how schools will be able to pay for fresh food from our local farmers. Local Food for Schools (LFS) provides schools with those resources to increase local purchasing, and similarly support aggregation infrastructure through partners like Spork Food Hub. California schools spent $23 million over the last two years and were slated to receive an additional $71.5 million this year, before USDA canceled all future spending. This also comes as USDA recently canceled all federal Farm to School grants for 2025 (applicants were awaiting final award announcements).

Local Farm Conservation & Sustainability

Partnerships for Climate Smart Commodities (PCSC) were a significant investment made under the Inflation Reduction Act to help farmers adopt conservation practices and make farms and their soils more resilient, while creating new market opportunities to sell those products. Unlike the other two programs, participants in this PCSC program don’t know whether they will be reimbursed or not, and so they are paralyzed. California has approximately $152 million in frozen grants (some grants are multi-state), including projects with UC Davis and Chico State that benefit Davis area farmers.  

These three programs alone total over $270 million in investments in California and at least $59 million in additional economic activity from LFPA and LFS, due to the economic multiplier. And these are just three. Many other important programs are in uncertain positions and will impact growers across the state, including the Transition to Organic Partnership Program, Organic Market Development Grants, Farm Service Agency Urban Agriculture Cooperative Agreements, Southwest Regional Food Business Center.

What can you do?

Not only do we need to fight to reinstate frozen and terminated programs, including through a comprehensive Farm Bill, and it’s even more important that Governor Gavin Newsom and California state leaders invest in programs funded by the state budget and Greenhouse Gas Reduction Fund.

Take action here>> Call your local Congressperson and let them know they should stand up for USDA programs that support family-scale farming.

The Davis Food Co-op, Davis Farmers Market and surrounding farms are some of what make Davis such a wonderful place. Let’s keep it that way. If you want to learn more about what CAFF is doing to support farmers locally and across the state, visit www.caff.org or consider supporting CAFF and farmers during Big Day(s) of Giving, April 17th – May 1st!

Celebrating Women-Owned Brands PT. 1

Women-owned businesses make up ~44% of businesses and saw the greatest growth from 2019-2024 and we’re here for it (2024 Small Business Office of Advocacy). At the Davis Food Co-op, we’re proud to support women entrepreneurs who are creating incredible products, leading with passion, and making the food industry more innovative and inclusive. From staples to indulgent treats, these brands are more than just delicious—they’re a testament to the power of women in business. So let’s shop with purpose and celebrate the women behind the brands we love at The Co-op!

Holidaily Brewing company- Karen hertz

Founded by Karen Hertz, Holidaily Brewing Company offers delicious gluten-free beer crafted with passion and purpose. Born from Karen’s journey overcoming cancer, Holidaily is a woman-owned, certified gluten-free brewery dedicated to health, happiness, and inclusivity. They deliver bold, flavorful brews while advocating for quality, gluten-free beer nationwide.

Lost coast brewing company- barbara groom

Barbara Groom has always been a dreamer. After 20 years in pharmacy, she left it all behind for beer. And not just any beer—craft beer she brewed herself. In 1989, she turned a bold idea into Lost Coast Brewery in downtown Eureka. Fueled by grit, determination, and her signature Great White wheat beer, the brewery grew into a beloved brand with fans worldwide. And the rest is her-story!

bobo’s oat bars-Beryl stafford

In 2003, Beryl Stafford and her daughter, Bobo, created a beloved oat bar in Boulder, CO. Made with love, their small-batch treats have expanded nationwide, staying true to their original recipe. Committed to sustainability, they source ingredients and packaging responsibly and divert 95% of waste from landfills, all while supporting local, social causes.

go macro- amelia kirchoff & jola sonkin

GoMacro was founded in 2003 by mother and daughter, Amelia Kirchoff and Jola Sonkin, began after Amelia’s breast cancer diagnosis. While adopting a macrobiotic diet on her Wisconsin farm, she created the MacroBar recipe. Now celebrating 20 years, the company promotes a balanced, plant-based lifestyle with organic bars, focusing on sustainability, community giving, and a positive environmental impact.

Mama chia- janie hoffman

Founded in 2009 by Janie Hoffman, Mamma Chia is the first organic chia-based food and beverage company. What began in a small kitchen in San Diego has grown into a sustainable, B Corp certified brand offering delicious, nutrient-rich, plant-based products. With a commitment to health, wellness, and environmental impact, Mamma Chia continues to use business as a force for good, uplifting both humanity and the planet.

Kate’s magik- kate becker

Kate’s Magik, founded by therapeutic perfumer Kate Becker, creates 100% pure, intention-based aromatherapy products to inspire healing and transformation. Hand-blended in small batches, each formula combines reiki energy with earth’s sacred plants to promote peace, love, and personal growth. Kate’s blends empower individuals to live with purpose and intention.

Why Our Deli is Unlike Any Other

At the Davis Food Co-op’s Deli, every meal is more than just a quick bite—it’s a reflection of our passion for fresh, organic ingredients and thoughtfully crafted recipes. From signature sandwiches to hot bar specials, our deli is built on quality, creativity, and a commitment to real food that brings the community together.

Baked In-House, Made for Everyone

Our deli isn’t just about savory dishes—we take just as much pride in our in-house bakery. Every pastry, cookie, and pie is made fresh by our talented bakers, with a focus on high-quality ingredients and perfected recipes that everyone can enjoy. In addition to classic baked treats, we work hard to offer alternatives for our vegan and wheat-free customers. For instance, instead of using hydrogenated oils for vegan baked goods, we use cashew butter which is a preferred vegan baking ingredient. You’ll always find treats that fit your dietary needs—without sacrificing taste, of course.

We’re not the only ones who think our bakery stands out. In 2024, our Vegan Thumbprint Cookies won Best Dessert and placed 3rd overall in the Yolo Vegan Chef Challenge, proving that plant-based treats can be just as indulgent and crave-worthy.

100% Organic Produce in Every Dish

What’s inside your meal matters. That’s why we use 100% organic produce in every single dish. From the crisp greens in our salads to the fresh avocado on your sandwich, you can trust that what you’re eating is free from synthetic pesticides and grown with care.

By sourcing from organic farms, we ensure that your fruits and veggies are non-GMO and were grown without synthetic pesticides, herbicides, or fertilizer. These farms also hold significant buffer zones to decrease contamination from any adjacent non-organic farm lands. It’s the details that make the biggest difference in nutrition and taste.

Deli Cook-outs: a monthly tradition

We love bringing the community together around good food, which is why we host Deli Cook-Outs every 3rd Saturday of the month! These events feature fresh, hot-off-the-grill specials made by our deli team, with a rotating menu that highlights bold flavors and seasonal ingredients.

At our March cookout, we served up a sensational lineup, including Grilled Tri-Tip or Vegan Steak sandwiches, amazing sides, and beverages (including beer!). Each month brings something new, so be sure to stop by, grab a plate, and enjoy the Co-op community atmosphere.

More than just a deli-a community hub

Next time you’re looking for something fresh, delicious, and thoughtfully made, stop by the deli. Grab a quick lunch, join us for a Saturday cook-out, or try one of our house-made specialties. However you choose to enjoy it, you’ll taste the difference.

See you at the deli!

The Local Sip That Sets Us Apart

The department always keeps in mind what the people of Davis love, what they need, and what they want to see on our shelves.

One thing Katie really appreciates about being a part of the Co-op is the independence she has when it comes to making buying decisions. After 18 years here, with three of those in the beer, wine, and spirits department, it’s incredibly rewarding to know that so much trust is placed in her and the team. The department is small, just a handful of employees, so every product you see on the shelves has been carefully curated—featuring the largest selection of craft beer, a wide variety of local and limited-edition finds, and endless options. Plus, you can mix and match to create your own custom six-pack!

We also make a point to highlight smaller beer and wine vendors by hosting frequent demos in the store.

This gives vendors, especially those without a full tasting room, a chance to introduce their products to the community. It’s all part of the educational experience, both for our customers and for us. We’re constantly tasting new products to see what’s the best fit for the Davis community. This approach—combining local focus, flexibility, and education—is what really sets us apart.

6 alternatives to combat the egg shortage

With the avian flu causing a major egg shortage across the United States, eggs have become harder to find and pricier than ever. Fortunately, there’s no need to panic!

From baking and breakfast to plant-based innovations, these clever egg replacements will keep your kitchen running smoothly and your meals tasting amazing.

1. The Magic of the “Flegg”

Say hello to the flegg!  This flaxseed superstar is here to shake up your baking game. Just a little flax, a splash of water, and voilà—a jelly-like, egg-tastic wonder ready to bind your favorite treats together.

The best part? It’s flavor-neutral, so your muffins, cookies, and pancakes stay the star of the show.

1 tsp finely ground flax seeds + 3 tbs warm water + 10 mins = 1 egg.

2. applesauce

This pantry MVP isn’t just for snacking—it’s a superstar egg substitute that brings moisture and binds ingredients like a pro. Perfect for muffins, cakes, and quick breads, it adds a subtle fruity flair that plays especially nice with warm spices like cinnamon or nutmeg. It’s plant-based, reliable, and probably in your pantry or fridge right now.

• 1/4 cup unsweetened applesauce = 1 egg

3. Chia Seeds

Just like their flax seed cousins, chia seeds work magic in baked goods, keeping everything perfectly together. They’re a dream for pancakes, waffles, or muffins and add a delightful crunch with a hint of nuttiness.

1 tablespoon of chia seeds + 2.5 tablespoons water = 1 egg

4. Aquafaba

The magical liquid hiding in your can of chickpeas!

This egg white doppelgänger whips up into fluffy perfection for meringues, macarons, and mousses. Who knew chickpeas had such a secret talent? It might take a little practice to nail the technique, but once you do, aquafaba’s airy powers will make your egg-free baking dreams come true.

5. Tofu: The Ultimate Egg Swap!

Shredded tofu is the perfect replacement for scrambled eggs, offering a protein-packed, customizable option that’s as delicious as it is versatile.

If you’ve been skeptical about tofu or had a less-than-stellar first experience cooking it, don’t worry—you’re not alone! When prepared right, tofu can transform into a dish so good you’ll forget you ever doubted it. A dash of turmeric adds that sunny yellow hue, and your favorite spices bring all the flavor to life.

Want that classic eggy taste? Black salt (kala namak) is the secret ingredient—it’s worth hunting down! Toss in veggies like spinach or bell peppers for extra color and crunch, and you’ve got a morning-ready dish that’ll make you a tofu believer.

Find a classic tofu scramble recipe here.

6. Just Egg: a convenient alternative 

Made from mung beans, this plant-based liquid does an amazing job replicating the flavor and texture of real eggs. It’s a dream for scrambles, omelets, quiches, or breakfast bakes—super versatile and ridiculously easy to use!

Now, let’s talk about the Folds—absolute game-changers. These pre-cooked gems are perfect for breakfast sammies, wraps, or even topping a savory bowl. They’re quick, delicious, and packed with protein, making busy mornings so much easier. You’ll find Just Egg Liquid above the eggs in Aisle 13 and the Just Egg Folds in the frozen section in Aisle 10. You’ll be amazed at how real they taste—and that there’s not an egg in sight!

Who knew an egg shortage could spark so much creativity in the kitchen? With a little innovation, you can keep your meals just as delicious and satisfying as ever—no eggs required! We’re keeping a close eye on our egg supply and promise to keep you updated, but in the meantime, these alternatives are here to save the day. Think of this as a chance to flex your cooking muscles and turn a challenge into a tasty opportunity.

And hey, when those shelves are fully stocked again, you’ll have a whole new set of egg-free skills to add to your culinary arsenal. Talk about a silver lining!