12079178_10103738857231991_4527232605751424821_nFall is coming, which means earlier sunsets and more time indoors instead of outdoors play. Baking is one of our favorite Fall things to do.

Here is a fun and easy muffin recipe that works both as a breakfast, snack and dessert! And my kiddos love to help make it!

Mix dry ingredients together in a bowl (eyeballed amounts):
2 cups almond meal
1/4 cup cacao powder
1/4 cup chia seeds
1/2 cup dried blueberries
1 tsp baking soda
1/2 tsp celtic sea salt

In another bowl, mix together (I like to use a stick blender):
3-4 ripe bananas
1/2 cup maple syrup
4 tbsp maple syrup
4 tbsp plain yogurt or sour cream

Mix wet and dry ingredients together, scoop into 12 lined muffin cups, sprinkle more chia seeds on top.12047124_10103738857147161_8883559166353777971_n
Bake at 350F for 30-35 mins, till set in the center.




1120064_10153148592330065_1816265088_oAs seasons move along, gardens produce and produce – we hope. Gardeners and cooks prepare spring rhubarb- and summer nectarine buckles and breads. Juicy summer blackberries mingle in pies with tart apples. Pumpkins, a bright sight when the days are gray, meander across garden beds and hillsides. And spicy peppers hang plumply at different levels of heat and color; lime green, chartreuse, golden, orange, red and black. With no surprise, pickling, canning, drying and baking obsess our dreams.

So, what can we do with all this food, to feed us and prevent it from going to waste? How can we prepare creative, delicious and unique recipes  to feed our bodies and spirits? Love – is a good first ingredient. From there, creativity knows no bounds.

With all this in mind, Know Thy Food would  like to share some easy, nourishing recipes with you here; we hope you’ll do the same. Do you have recipes you’d like to share, using seasonal ingredients and local products? Please let us know how you like them and email your own fresh food recipes to us at

And please sign up to receive every issue of the Know Thy Food newsletter.

Mini frittatas

I love participating in meal trains for my mama friends when they have new babies. It’s been such a gift to our family, and I just love paying it forward. I also love that it “forces” me to double or in some cases quadruple the recipe and make a big batch for us to enjoy, too. I am getting good at this whole cooking for a small army thing!

Ingredients for mini frittatas


Recently, my friend Melanie, had a baby boy and I decided to make them some nutritious mini frittatas. I don’t use recipes much anymore other than for inspiration or as a loose guide. This meal was inspired by this recipe.

Here is what I did:

1. Brown 1 lb ground beef (you could also easily use bulk sausage or any other ground meat like turkey or pork).
2. Saute 2 lbs sliced leeks and 2 lbs grated carrots in lots of bacon grease.

3. Season with salt, rose pepper, Berbere seasoning.
4. Mix meat and veggies together. Let cool in a big bowl.
5. Beat 24 eggs in another big bowl. Crumble in 1 lb sheep’s feta.
6. Add the meat and veggie mix into the beaten egg feta mix.
7. Ladle into lined muffin tins. I only like using the If You Care brand (I get it from Azure Standard) because it doesn’t stick at all.
8. Bake on 350F for 15-20 mins until fully set.

Enjoy for lunch, dinner or breakfast, too!

Mini frittatas


KTF pick-up hours will be Tues 4-8 pm and Wed 10 am – 2 pm on the day before the Thursday holiday. We will be closed all day Thanksgiving, Xmas Day and New Year’s Day to allow our hard working staff time off to enjoy with family & friends.

As of 1/11, we will be closing at 6 PM daily except on Tuesdays. Our new winter hours will be as follows:

Mon 8 AM – 6 PM
Tues 8 AM – 8 PM (KTF pick-up starts at 4 PM)
Wed – Sat 8 AM – 6 PM
Sun 8 AM – 6 PM

The kitchen will close at 5 PM daily. Happy Hour is from 3 – 5 PM daily!

Let KTF facilitate your larger purchase of meat!

In addition to saving money by buying a side of meat instead of paying for your meat by the cut, you will also save thanks to KTF’s capped co-op fee. The co-op fee is capped on sides of meat as follows:

  • For sides costing $500-$999.99 the co-op fee is capped at $50
  • For sides costing $1,000-$1,499.99 the cap is $100
  • For sides costing $1,500-$1,999.99 the cap is $150
  • For sides costing $2,000-$2,499.99 the cap is $200

KTF also saves you time and money by providing a convenient, centrally located drop site, so you don’t have to drive out to the farm or butcher to pick up your meat. We can safely keep your meat for you in our below 40F cooler on the day of delivery (please note that this is not a freezer, so we cannot store frozen meat over night) enabling you to pick up at your convenience.

Some ranchers may also choose to offer home delivery to KTF members. Please inquire about this possibility ahead of time.

KTF accepts cash, check (must clear the bank before the meat is delivered), debit/credit cards, PayPal, Dwolla and EBT (food stamps)!

In early 2013, the Steering Committee decided that the first Board of Directors would consist of up to 12 Directors. Appx a year later, the time has come!

However, since there are fewer than 12 candidates for our first Board, the Steering Committee decided during the December and January meetings to elect all the nominees unless the Membership has any objections to any individual who is nominated. The Steering Committee is extending a 30 day period to bring forward any concerns or objection about any of our nominees.

Please direct any concerns to any member of the Steering Committee by email no later than noon on February 7, 2014.


Candice Aiston

I am a Brooklyn-neighborhood resident who has been shopping at Warehouse Café from its opening and was a Kickstarter contributor for the market. I am an attorney and small-business owner, and I hope to bring my skills in business planning and risk management to the steering committee and eventual board. I frequently spend time down in Umpqua Valley, Oregon, where my family owns a vineyard and farm. The family business has given me much insight into how difficult it is for small farmers to operate their businesses in ethical and sustainable ways and to reach consumers willing to pay for good products. I am  excited to be a part of something that helps both consumers and farmers to succeed.

I can be reached at candice (at) candiceaistonlaw dot com.



Rebecca Andersson

I founded Portland Green Parenting (PGP), a parenting support network with a focus on green parenting and sustainable living, shortly after moving to Portland in 2007 from southern California (although I am originally from Finland). Know Thy Food, our farm direct and bulk food buying club, quickly grew out of PGP in early 2008. In 2010, and with a lot of community support, I established Warehouse Café, which morphed into a café and market in November 2012 thanks to an immensely successful Kickstarter campaign. In 2013, a handful of other members and I set out working on transitioning the business into a community owned food co-op.

Strangely, I did not have any business, food service or restaurant background when I began this journey. Instead, I have a couple of degrees in Cultural Anthropology and an interest in community building and the intertwining of internet technology in people’s daily life. Luckily, my husband Dan Halli is a software developer who provides the technical assistance needed to create these websites. We live in an old 1913 Craftsman fixer upper in inner SE Portland with our four children. We also really like bacon. A lot.

I can be reached at rebecca (at) knowthyfood dot com.


JJ Ark

I am a father of two, married to Lynn Siprelle. We at one time owned several Internet cafes and I have a background in grocery management, although I am now a project manager for a telephone company.  I am interested in good food, bicycles, silliness, and I help run social media for Orycon, the local science fiction convention. I am colorblind, enjoy the music of Paul and Storm, JoCo, and Molly Lewis, and get out to the woods whenever I can. My goal is to create a Coop that will live on past the current membership and make sure that we have continued access to delicious food, with a focus on economic sustainability and local producers when possible.

I can be reached at jj (at) velvetackbar dot com.


Annie Bosworth-Foley

I have been a member, shopper and familiar face at the Warehouse since the early days of residence at the warehouse building.  I have two daughters, Teegan and Maeve, and I’m often seen at children’s shows.  I am a theatrical stage manager by trade and active on the Board of Cafe au Play as well as being the current Membership Coordinator of our future food co-op.  My husband David and I are both natives of the Southeast (US not Portland) and have lived in Portland for three and a half years.

I can be reached at anniebosworthfoley (at) gmail dot com.


Paul Munday

Brooklyn resident and father to a two year old, I moved Portland (and the US) a little under 5 years ago and I have been involved in the Steering Committee to set up the Co-op since its inception in 2012. I have a long history of involvement in the cooperative movement that stretches back over 20 years through my involvement in housing co-ops in the UK that provided low cost rental accommodation, both a member, and as someone who advised and aided others in setting up their own co-ops.

I am a firm believer in the principles of member ownership and democratic control exemplified by co-ops, as well as eating locally and living sustainably.  I believe that KTF can be a business that will be a living demonstration of these, and an asset to the communities it serves, the local, as well as the wider community of producers and consumers it brings together.

I can be reached at tallus (at) gmail dot com.


Crystal Peterson 

Hi! I’ve been a part of Warehouse Café since it opened its doors three years and three months ago in October 2010. As a parent of three amazing human being, it has always been one of my family’s values to support local and organic food. My experience at Warehouse Café has also helped me to grow in my understanding of the value in creating a community owned, cooperatively run grocery store. I am passionate about sharing in this journey with others.

I can be reached at crystal.peterson (at) pcc dot edu.




Dick Schubert

I am a 10 year resident of Portland along with my wife, daughter, and granddaughter. We have been KTF members for the last year or so. After a 30 year career in numerous scientific roles across the US we moved back west about 20 years ago. I have been a Board member of Northwest Youth Corps (Eugene), Beyond War (Portland), and the Johnson Creek Watershed Council (Portland).

I can be reached at sdschubert (at) comcast dot net.




Judi Yamada

When I retired from a career in juvenile justice, eight years ago, my husband and I moved to Portland.  Prior and since, my experience includes several years as a chef, food service supervisor, freelance food writer and cooking teacher. We currently own a Bed and Breakfast in Westmoreland. I’ve been a board member for Community Outreach, Inc. in Corvallis. And I was the Juvenile Department representative in the Benton County Classification and Compensation Committee. A member of Friends of Family Farmers, I’m passionate about eating fresh and buying local. We’ve been members of KTF for over a year.

I can be reached at lelesgal (at) aol dot com.




The Protected Sick Time Ordinance approved by Portland City Council goes into effect on January 1st 2014. The Ordinance will allow all of our employees to earn up to 40 hours of paid sick time per year to use when they or a family member are ill or need preventative health care. The ordinance is intended to mitigate the spread of disease by allowing employees to care for themselves and family members, making Portland a healthier, more productive community.

The cost of providing up to 40 hours of paid time off per year to each employee will be up to 1/52 or 1.9% of total payroll expense.

Co-op Fee increase approved

In order for us to cover that added cost of doing business in our awesome city, the Steering Committee has voted to increase our 10% co-op fee to 12% as of January 31st 2014.

Thank you for continuing to support Know Thy Food and Warehouse Café & Market, and our efforts to provide a productive and healthy work environment!

We are quickly nearing 100 Member-Owners of our Co-op! This is our first goal and milestone, at which we plan to start the work of electing our first Board of Directors.

If you are interested in running for our Board and being a part of anchoring Know Thy Food in the community and continuing to serve our members with local, farm direct foods and bulk pantry staples for a long time into the future, please consider applying for a position.

Interested members should review the qualities and responsibilities of Board members and complete the application.

If you have any questions about serving on the Co-op board please contact We look forward to connecting with you!