Local Love – Engelsman’s Finest

Carrying Local foods and products is something that is very important to us at Daily Groceries. As a small store it is the best way we can keep our footprint small while supporting our community. Each Monday the blog we will be highlighting a different local vendor. Stop in and show these locals some love!

engelsman'sFirst up: Engelsman’s Finest Ferments! Dedicated to providing Athens residents with the finest handmade sauerkrauts, kimchee, and other lacto-fermented vegetables.

Daily now carries Englesman’s Sauerkrauts – “Thick and Crunchy” – made from organic cabbage and Bulls Bay Saltworks sea salt from just outside of Charleston, SC.

Made with love by Athens’s own Jacob Engelsman. This is Raw Sauerkraut (keep it refrigerated!)  which has distinct beneficial qualities, unlike most canned varieties found in typical grocery stores.

bottleMaking it a perfect source of nutrients for the coming winter: raw sauerkraut is an excellent source of vitamins C, B and K – in fact the fermentation process increases the bioabailability of nutrients so that raw sauerkraut is even more nutritious than it’s original cabbage! Additionally raw sauerkraut is high in calcium and magnesium as well as  an excellent source of dietary fiber, folate, iron, potassium, copper and manganese.

Raw sauerkraut is a bit of a magic condiment: it is also very good for the gut because it contains live lactobacilli and beneficial microbes and is rich in enzymes. These probiotics improve digestion and promote the growth of healthy bowel flora, strengthening the digestive tract.

Not just good for you, but seriously delicious. Three Cheers for Engelsman’s! Pick some up today and stay tuned for “Thin & Crispy” red cabbage sauerkraut which Jacob believes will be better for sandwiches, a vegan kimchee made with jalapeno and toasted sesame oil. Additionally, Jacob says he’s been working on a recipe for a special-edition sauerkraut made with heirloom Charleston Wakefield cabbage grown by Spring Valley Eco Farms and a Creature Comforts beer, Athena berliner weisse in the brine!

Thanks Jacob!

As always we want to hear from you! If there is a local item that you’d like us to carry please let us know!

Be sure to follow  and “Like” Engelsman’s Finest Ferments!


JusTea ~There’s a story behind every cup!

JusTea offers the world’s first direct trade handcrafted Kenyan black and oolong teas! justeaTheir teas are produced through small cooperatives, ethically sourced so that farmers harvest the benefits of their JusTea partnership.

JusTea’s core product is very unique in the tea world in that JusTea employees, craft tea by hand without factory machinery! This creates broad flavoured, whole leaf artisan tea.

How do they do it? JusTea cuts out the middle-men by equipping and training small-scale farmers to hand-process their own tea. teaflower Growing and cultivating tea is tedious, physically demanding work, and it is JusTea’s belief that the farmers and their families should be compensated fairly.The current system, however, puts most of the profits in the hands of the corporations, leaving an average of less than 1% of the retail value in the hands of the farmers.  By creating employment opportunities and buying direct from the hands that plucked it, JusTea is able to create lasting change, while introducing a delicious, high-quality product, new to the world market.

Daily is now proud to carrying JusTea. Enjoy some today! And Click here to learn more about the folks at JusTea.

The Amazing Soap Nuts

matthew soapnutsDaily now carries the amazing Four Nuts by Nature Soap Nuts! Compostable Laundry Detergent that actually works!!

 Fragrance Free, Hypo Allergenic, Anti-Bacterial, Anti-Microbial, Sustainable & Compostable . . . Magic?

Soap nuts are so gentle that they can be used on cloth diapers. They can also be used to make a concentrated soap nut liquid for house or dishwashing liquid. And they last – one small bag goes a long way!


Also referred to as “Soap Berries”, these nuts are a natural soap product that is grown on a tree called the Sapindus Mukorossi Tree. The shells of this berry contain a natural surfactant (surface active ingredient) or cleaning agent called saponin. AND harvesting of the nut does not harm the tree in any way.

Come check them out today!

Daily’s Fresh New Look

Dear Friends of Daily,

If you’ve stopped into the store recently then you might have noticed some changes at Daily. By moving some furniture around and getting rid of some old bulky shelves we’ve made room. Room to dream:


“Dreams? I have many. I dream of castles made of new kinds of canned veggies and soups and broths that fortify me and my people for the cold weather approaching. And in the hills and valleys that separate these castles I dream of new varieties of cereal and food bars that frolic and dance like baby centaurs and satyrs with pan flutes playing fluttering melodies while sipping on our new varieties of organic and sustainably harvested wines. I dream that beautiful and terrifying robots will grind your peanut and almond butter for you fresh, upon your request. these are some of my dreams. thank you for listening.”

-Jim (Buyer for Daily)

While some of these dreams will be on a distant horizon, others will come true within the coming weeks.

A huge thanks to our tireless staff for their long hours, endless creativity and fantastic attitudes, always. Our space is and will likely continue to be a beautiful work in progress. Stop in and tell us what ya think!



New Store Hours at Daily

okra clockedit

Starting in September 9am – 9pm Every Day

Autumn is just around this corner, and with it many new and exciting changes at Daily. Have no fear, we will be keeping you informed along the way. The biggest change is new operating hours starting in September.

At 5 PM on Tuesday, September, 2nd, Daily will close for a bit of a makeover. When we re-open on Thursday, September 4th we will herald in our new hours — 9am to 9pm every day.  As we grow and improve, it has become ever more challenging to stretch our staff over current operating hours. Though we are all fond of the longer hours, we have finally reached the conclusion that Daily needs to focus on quality over quantity regarding open hours and how best to serve our owners and customers.

We appreciate your continued support and promise to make every hour we are open an hour to serve you better.

Mr. Wood’s Eggs

Dale and Linda Wood supply Daily Groceries Co-op with up to 15 dozen Grade AA eggs a week. Egg sizes are large and extra large.
2014_05_HangOutFarm 1768The Woods live on the farm that Wood grew up on in Bowersville, GA. The land has been in his family for over 100 years. 

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“When I was a child my mother had what was called yard chickens and I really enjoyed gathering eggs and watching the hens raise their chicks,” Wood said.

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Wood and his wife and business partner, Linda, a school teacher, have approximately 75 hens in production and 20 young pullets that will start laying in Fall 2014. Breeds currently in production on Wood’s Farm are Rhode Island Reds, New Hampshire Reds, Ameraucanas, Black Australorps, Buff Orpingtons, Cuckoo Marans, and Golden Comets. Wood’s chickens have an outdoor space of 2 acres and a red barn, 60 by 72 feet, where they have feed, water, nest boxes and roosting space. Hens are never confined. They are fed an all grain feed that has no antibiotics or hormones.
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“Our future plans are to one day produce our own feed from local grains,” Wood said.
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The Woods clean, grade and refrigerate their eggs in a basement room in their house prior to delivery. Wood Farm eggs are also available on Athens Locally Grown.

Greetings Cooperators

It’s Andy Dixon here. As you may have heard, I am moving on from my post as Grocery Manager at Daily. andyBetween two tours of duty as a manager and two terms on the Board of Directors, I’ve put in a decade of work here. I’m proud of and amazed by the changes that have taken place in that time.

I’ve seen the Coop grow from less than $500,000 a year in sales when I first worked as co-manager in 2001, to what is expected to be over $1.2 million in 2014. Even in the expanding health food industry, that’s a boatload of growth – all in the same cozy space, the familiar aisles in which I’m sure I’ve walked hundreds and hundreds of miles. The reason the coop has been able to grow so much is the same reason that I’ve spent a chunk of my adult life and so much of my energy here – there’s something truly beautiful and transformative about the collective effort of good-hearted people in pursuit of a noble goal.

Because I’ve been close enough to the day-to-day process, when I look at all the changes in the coop, I can see the work of specific people – all the folks I’ve gotten to know over the past 14 years. It makes what is already a charming and unique store all the more beautiful to my eyes. We take turns applying our skills and energy to build something that can be safely carried forward by the next set of hands. The coop as it stands now is comprised of the work of everyone up till today, from crucial founding members like Angie Grass and Michael Wegner, to working members under the old system, to the hundreds of paid employees and unpaid board members over the last 21 years. I’m proud of the work I’ve put in and equally thrilled to see it go on without me.

It’s exciting (and a comfort) to me to know that Daily’s general manager Andrea Malloy, with the help of a solid management team and board, will continue to build on the great things that we’ve accomplished in the last three years. She has made some hard decisions in order to move Daily toward the vision of being a viable financial force, a job creator, and boon to the local economy. She has done yeoman’s work and I respect her for it.

I leave the grocery buying in the capable hands of Jim McCarren, who has a good deal of relevant experience and a clear enthusiasm to be at Daily. To paraphrase a certain rapper, he seems “hungry, like a younger me,” and I think getting some fresh legs in the game will really help the coop. Also, he has a mustache, and that is cool.

As for me, I’ll be working part-time at Heirloom (a great restaurant that focuses on local and organic food), and taking some time to work on material for my band’s next album. I hope to do some hardcore maxing and relaxing – catching up on all the books I’ve bought at Avid, coming up with dumb jokes. I’ve also got my eye on returning to school in fall 2015 to get my Master’s in social work.

It’s been an honor and genuine fun to work with all of y’all, and I want to thank you for the opportunity. Daily is an astounding jewel, a rare egg, and more than anything it is a community – a collective of awesome folks greater than the sum of its parts.

I’ve learned and grown so much from my encounters and experiences here. I’ve become more confident and comfortable with myself, hopefully more kind, certainly more loving in my heart. I’ll miss seeing y’all – customers, owner-members and coworkers – every day, but I look forward to being an interested owner-member and of course a frequent shopper. Seriously, who beats our produce? Anyway… I love y’all.


Since this isn’t goodbye – more like “zipzop, catch you on the flippity-flop” – I’ll close by saying

Long live Daily – Excelsior!


Clarke Middle Farm to table

 photo 4 Have you heard about the farm to table restaurant at Clarke Middle School? In March of this year Wick Pritchard became an Americorps VISTA volunteer – just three months later, with a grant from Athens Area Community Foundation and support from Dr. David Berle via the UGA office of Service Learning – the program was underway. We’re photo 2 (2)truly impressed with what community cooperation and a few good folks can accomplish in such a small period of time.

Today, the Clarke Middle Ecology Corps program is Athens’ first student-run farm to table restaurant. Middle school students grow produce in the school garden and prepare end-of-the-week meals for the public in the school kitchen.  Hugh Acheson’s restaurants provided guest chef support throughout the five weeks – and Hugh himself worked with the students for the photo 4 (2)final week. Additionally, Daily Groceries donated groceries for the final week and some of our staff were lucky enough to attend!

Check out that Menu! Such a nice treat! The program has plans to continue into the school, moving into an after-school program and serving dinner. We’re wishing out young chefs all the best! Thanks for the delicious meal!

“Trabajo y Union!” (Work and unity) ~ Arizmendi

matthewOur resident cooperative enthusiast (and owner-member coordinator) Matthew Epperson recently had a chance to travel to Spain and learn from the workers at the Mondragon Cooperatives – we asked him to share with us some of what he learned:

–          The Mondragon Co-operative Corporation (MCC) is a complex of 110 co-ops with revenues of 18 Billion Euros and the 7th largest Spanish company. Located in the Basque region of Spain – the modern cooperative movement began in 1956 in an area that was desperately poor as a solution to the poverty. Today, the Basque region has some of the lowest unemployment in Spain – despite the currently economic climate.

–          Job security is of the highest priority to the cooperatives and Mondragon promotes a culture of unity. For example, Fagor, one of the oldest companies, founded in 1956, recently collapsed! Although this was a huge shake up, it was not catastrophic for the workers – true to co-op form, its 1800 workers are in the process of being relocated to the other cooperatives in the collective.   Though this mean less hours for all – members are committed to making the cooperatives more beneficial to all workers.  This was inspiring! Many workers spoke of this “relocation program” as so vital to their social welfare system. Workers in other plants described Fagor’s workers were coming into their plants, but rather than this being cause for resentment, it was a reminder of how the system looks out for the employment of everyone.

–          At Mondragon, there are no fat cats at the top being paid over 300 times as much as the workers (the United States National average – CEO to worker). Instead there are agreed-upon (by democratic vote) wage ratios between executive work and field or factory work which earns a minimum wage. These ratios range from 3:1 to 9:1 in different cooperatives and average 5:1. Theoretically, this means that the general manager of an average Mondragon cooperative earns no more than 5 times as much as the lowest paid worker in his/her cooperative. However, because many of the jobs are specialized – thus classified at higher wage levels, the ratio is even smaller.

finance,industry-          There is no such thing as redundant in Mondragon, and firings are so seldom it’s probably startling when it happens. The general philosophy is that boosts in efficiency in the factories are to be sought wherever possible, with no fear that that will mean putting oneself or your neighbor out of a job. People are the reason the machines are working, and people can and will be the masters of those machines, not the other way around. If there were no more car parts to be made or inspected by hand, then the workers would just focus on better governance and education, more intellectual tasks.

–          Employees volunteer up to 15 hours a month to be a part of different councils (such as the social and governing council). This is where the workers display their voice in guiding the organizations they work for.

–          The social council, in particular, is devoted to representing workers rights (working conditions, pay, hours, grievances), whereas the governing council is how workers are represented as owners.

–          Elegantly, every worker has a chance at being a member and thus given a vote in the ultimate decision making body of the co-ops, known as the general assembly (GA).

–          The GA elects the governing council (board of directors), social council and watchdogs (internal auditors), and everyone (no matter their position) is eligible to run for these positions.

–          While this council work always mattered to them, it was during the 2008 financial crisis that it especially mattered who was on the social council –

o   for example: the co-ops were discussing wage cuts and hours cuts just to stay alive, and that meant trusting your social council to represent you as a worker in those big questions. Work was cut to 20 out of 30 days in the month for quite a while. Meetings were attended by crying and shouting — it was intense! But these were people working for themselves, and thus they had every motivation to make even the hard choices, and did their best to do so fairly.

–          Women have historically been less represented in the councils and on the shop floors but that is gradually changing. One woman we spoke with said she encountered a lot of skepticism that she was up to the manual labor, but she was given the chance and she proved herself. Doubt doesn’t follow her any longer. The men realize some machine tasks are just better for women anyway, particularly around hand-eye and quality control areas.

Visit Mondragon Cooperatives, and watch a lecture by Economics professor Richard Wolff on Mondragon.


Thanks Matthew!

New Offerings from the Daily Deli will make your Summer Super Tasty


Our Deli Manager, Drew


Our Deli Manager, Drew, recently attended a co-op conference where he talked business and swapped recipes with food co-ops from all over the country… Check out our newest offerings!

Thai Peanut Curry Sandwich

We’re taking our popular new Thai Coconut Curry Hummus, and making a sammie with peanut butter, cucumber, sprouts, and a little soy sauce-based dressing.

Tuscan Tuna Salad

Responsibly harvested, dolphin-safe yellowfin tuna, with artichoke hearts, kalamata olives, and roasted red peppers. We’ll have that by itself and also as a sammie on Luna ciabatta bread.

Sumi Salad

An Asian-style slaw with almonds and sesame.

Golden Beet and Kale Salad

A kale salad with shredded golden beets, carrots, green onions, bell pepper, and hemp seeds– tossed and dressed with a tahini vinaigrette.


Yummy kale goodness close up!