Historical November 1983 report or notice. Original dates, prices and contacts describe the source period; current availability has not been established.
(Reprinted with permission of St. Louis Rehabber magazine with updated information. Original printed in March, 1983.) The incredible shrinking food dollar seems to be a problem for almost everyone these days. Sure, the stores offer sales now and then.
And coupons can also help reduce grocery bills.
But one of the most consistent ways to realize a 10 to 30 percent savings on the high cost of eating is through joining a food cooperative, say many St. Louis area residents.
With the power to purchase food in bulk quantities, food cooperative members benefit from more than just a substantial savings, says Mike Magrath, a Skinker-DeBaliviere resident who prepared A Report On The Status Of Consumer Co-ops In St. Louis and Recommendations For The Future, under contract with the National Consumer Cooperative Bank in 1982. “Belonging to a co-op allows members to control the quality of goods they buy.
They deal with food suppliers directly, which is something you can’t do in a retail food buying situation. Food co-ops aren’t just a phenomenon of the ’60s — they represent viable businesses where people literally cooperate and enjoy the benefits,” explains Magrath.
While Magrath acknowledges that some co-ops have fallen by the wayside for lack of technical expertise, good planning and management or those who fail to take their share of responsibility, several area co-ops are doing a thriving business, and are growing all the time. Admittedly, food co-ops are not for everybody.
While cooperative members share in the savings, they are also often required to share in work at the co-op several hours per month — usually repackaging and distributing food.
The time coops require members to work varies from one and one-half to three hours, according to the listing below. Occasionally members may grumble, or may not fully understand their responsibilities, say some in co-op leadership positions.
But to eliminate any misunderstandings about what a co-op is and what is expected of members, the Trinity, Limit and Kingsbury co-ops offer orientation sessions. What you like to eat, where you live, the cost of membership and the number of hours required for members to work are factors to consider when looking around • for a co-op.
With a little comparative shopping, you may find one that agrees with you.
KINGSBURY FOOD CO-OP
6003 Kingsbury (Grace and Peace Fellowship Building), St. Louis. Members from forty households pay a $16 membership fee plus $6 annually for dues.
For members who only wish to take advantage of the co-op’s “grainery,” which offers only dried items such as flour, dried beans and rice, the membership fees and dues are the same.
But “grainery” members do enjoy a “discount” on the time they are required to work in the co-op.
They are asked to contribute one and onehalf hours monthly while members taking advantage of the entire stock selection work three hours. Co-op members save an overall 15 to 20 percent on food prices, according to Kingsbury produce buyer Kathy Woodard. Produce, breads, bagels, rolls, frozen juices, fresh and frozen chicken, cheeses, frozen vegetables in large quantities, milk, sour cream, yogurt, bread, half and half, name-brand soda, flours, dried beans, rice, cooking oils, honey, nut mixes, pasta, oatmeal, wheat germ, spices, tea and peanut butter, molasses, frozen fish, canned tuna, and tortillas are available. Kingsbury accepts food stamps, and orders must be placed by Sunday and picked up on Thursday evening or Saturday morning. Membership is open.
For more information, contact Jodi Parker, recruitment coordinator, 725-6281.
LIMIT AVENUE CO-OP
554 Limit Ave., University City Members from over one hundred households pay a $20 annual membership: Each two-adult household is asked to contribute three hours of labor at the co-op monthly. Non-members may shop at the co-op, but must pay prices that are 20 percent higher than those paid by the membership.
The membership fee is optional for senior citizens, as is the three hour per-month work requirement. Orientation for new members is held on the second and fourth Sundays of each month at the co-op. Co-op members save 20 to 30 percent on their groceries over retail prices, according to Limit president Chris Huber.
Since the Limit Co-op is larger than most, members enjoy a wider variety of products to shop from, says Huber.
A complete line of dairy products, frozen fish, fresh and frozen chicken, a wide selection of grains, beans, pasta, frozen and bottled juices, oils, breads, spices, coffee, produce and in-season organically grown produce is available.
Unlike many area co-ops, Limit also offers some paper products and scented soaps.
The co-op has a monthly newsletter and is open Wednesday through Saturday, and membership is open.
For more information, call the co-op at 721-1146, and ask for the manager on-duty.
TRINITY FOODS CO-OP
6800 Washington (in Trinity Presbyterian Church, University City). Members from over sixty households pay a $15 membership fee, and are asked to contribute two hours of work per month. Members also pay a 10 percent service charge on each order for packaging and overhead, says Karen Kriege, the coop’s work schedule coordinator.
The overall savings members enjoy is about 10 to 20 percent below average retail food costs, say Kriege and Sally Hennessey, former co-op food buyer. Produce, Brownberry brand breads, seven kinds of cheese, Dannon yogurt, dairy products, frozen juices, spices, pasta, frozen fish, and vegetables can be ordered on a weekly basis. Dried items such as flour, beans and rice are ordered once a month. Trinity occasionally purchases some canned goods, pizza shells from the Italian Hill section of St. Louis, and taco shells from one of the city’s better-known Mexican restaurants. Orders are due on Sunday, and may be picked up on Thursday. There’s an advantage in belonging to a smaller co-op, points out Hennessey, because families can get to each other better.
The quality of service offered is also very personal, she adds. New members are required to attend a meeting to gain a better understanding of what a co-op is, and the advantages/disadvantages of belonging.
The Trinity Co-Op does not accept food stamps, but membership is open.
For more information contact Kinda Kridel, 725-9132.
Originally published in The Paper, November 1983.
Read this article in the original newspaper issue.
Original source: SD_Times1983_11.pdf, printed page(s) 4; PDF page(s) 4.
