We had searched diligently for a place to go. Next we moved to the corner of Fifth Avenue and Jefferson downtown. There’s an empty lot at that corner now [in 1988]. There was a funky, old, two story dilapidated green apartment building on the corner and a woman real estate agent . . . showed us this apartment building. We asked if we could put a store there. She said, “You could do anything here. You could sell babies out the back door.” I never forgot that. 

Cold Comfort Farm took the “Farm” in its name seriously. We thought of ourselves on the model of agricultural co-ops. We wanted to be independent, creative, revolutionary. We were pretty smug about our agrarian accomplishments. Although our knowledge of small-scale farms was spotty and romanticized (not to mention borderline illegal) we were proud of our worn-out overalls and home-grown strawberries and broccoli.

We had a shared commitment to making a living by growing food in ways that would be more sustainable on the land and reconnect the community to the local food supply. Our backs were strong and our sleep needs minimal, so we swam into this “bargain with nature” with sure strokes and no fear.

The first day I volunteered at the Co-op was the day we laid the linoleum at the downtown store. There were several people there, and it was hard to know where expertise was coming from, if there was any. I did my part, carefully placing tiles where the glue had been spread.

They left me alone with the bagel machine. They neglected to explain how to control the speed or shut it down. For a while I had no trouble keeping up, but soon I was like Lucy in the chocolate factory.

Representatives from each household would meet weekly at a member’s house. We had product lists from the wholesale suppliers with whom we had previous ties and we would order items in bulk, purchasing only an amount we could completely divide up, keeping no inventory. We would bid on portions of wheels of cheese from Peterson’s in Seattle, crates of milk from Flett Dairy, sacks of oats and rice from Cooperating Community Grains, boxes of fruits and vegetables from Nisqually Valley Produce. These meetings were a little like the New York Stock Exchange: initial orders were compiled, then bids were taken to increase or decrease a family’s order until we reached a case lot.

Since this was the first year of operation, there wasn’t much history to go on. Process was something we made up as we went. No bosses and lots of opinions. As part of our emergent way of doing business, the early hiring decisions were done by a vote, and anyone interested in Co-op business could just show up at the meeting to vote. The night I was hired there were only two of us who wanted to become the second staffer.

The early days presented a consummate catch-22 situation. Growers did not want to participate unless there were customers. Customers would not return if there wasn’t produce to buy. As manager, I considered myself a marketing genius: I would call numbers I found in the classified ads of the Daily Olympian with a pitch something like, “I see you’re selling cucumbers. Did you know we have a farmers market in Olympia, open every Friday and Saturday alongside Capitol Lake?” Slowly the word spread.