National Indigenous Peoples’ Day was observed this year on Oct. 10. The day is meant to recognize the Indigenous communities that have lived in the Americas for thousands of years and honor the cultures and histories of the Native American people. Many cities and states observe the day, as well as several co-ops around the country. Here a few examples of how co-ops honored the day.

Main Market Co-op – Spokane, Wash.

Main Market Co-op in Spokane, Wash., researched and developed a menu to offer Indigenous foods in the deli and hot bar. Main Market Assistant Store Manager Wayne Stahl was inspired to launch the endeavor after he attended NCG’s Co+nvergence conference in St. Paul, Minn., in August, where he received “The Sioux Chef’s Indigenous Kitchen” cookbook by Chef Sean Sherman with Beth Dooley. When Stahl returned to Spokane, he and Main Market Deli Manager Troy Shaw went through the book and selected several recipes that they were able to prepare and serve in the deli hot bar. Offerings included Indigenous tacos (ground bison, onions, black beans and corn nuts), corn cakes, wild rice, wojape (honey, maple and berry sauce) and autumn harvest cookies (berries, rice and maple honey).

“It was well received, and customers and owners loved the idea of trying a different culture’s cuisine, especially on an important holiday like Indigenous Peoples’ Day,” said Main Market Marketing Manager Caeley Ehrlich.

Astoria Co+op – Astoria, Ore.

In Oregon, Astoria Co+op decided to do show their support for Indigenous Peoples’ Day financially.

“We were thinking about how to show support during the day,” said Astoria General Manager Matthew Stanley. “We made donations to the Clatsop-Nehalem Confederated Tribes and to the Chinook Indian Nation, two nonprofits working to support the Indigenous communities in the region.”

Food Conspiracy Co-op – Tucson, Ariz.

Food Conspiracy Co-op in Tucson, Ariz., has long supported the Native community “as valued and pivotal leaders, creators, inventors, artists and revolutionaries.” The co-op continues to partner with the Tucson Indian Center (TIC), including providing weekly scratch-made catered snack boxes for TIC support groups.

The partnership began when a staff member (themselves Indigenous) asked about doing something in honor of Missing and Murdered Indigenous Women and Children’s Month. The staff member reached out to the directors of Tucson Indian Center. This resulted in the co-op and TIC asking each other: What can we do to further support what you are doing? What can we do that is sustainable and true to each of our missions? What ways can we work together to affirm the work each is already doing well?

From there, the co-op landed on three commitments:

• Using the co-op’s platform on social media and email blasts to draw the community’s attention to the work done by TIC.
• Providing nutritious, hand-crafted, scratch-made snack boxes on a weekly basis to the support groups.
• Attending three to five events hosted by TIC (that are open to the wider community).

“We have a long-term commitment to share educational experiences and workshops on food nutrition and education,” said Andrea Buttrick, Food Conspiracy’s communication coordinator. “The key to this growing partnership is that we hosted each other in our spaces, to show and to share the work we do; we asked directly what the other would like to receive from the other; and we asked directly how we could support what the other is already doing well and with expertise.”