For nearly 40 years, Seward Co-op has offered freshly prepared foods at an in-house Deli. First beginning in 1987 when the co-op was undergoing an expansion along the corner of Franklin Ave. and 22nd Ave., the Deli has since grown into a staple department at both stores. Today, you can find scores of prepared foods in the Deli, from the Hot, Soup, and Salad Bars to the drink counter to the Grab n Go coolers, Bakery case, and more. Dive into the Deli with us as we explore what makes this department so delicious.

A Focus on People

In 2024, Deli products accounted for 14% of overall co-op sales. This included 110,192 lbs. of Hot Bar, 7,694 gallons of coffee and espresso drinks, and 47,176 cookies, among other items. Excluding cheese, nearly everything in the Seward Co-op Deli is made in-house from scratch, from sandwiches to salads to soups, desserts, and more. Producing so much takes a large and cohesive team. Between the Franklin and Friendship stores’ Delis, nearly 50 staff work to keep the department running. This includes cooks, counter staff, dish washers, and other supporting and leadership roles. “We care about each other, and we care about the food we make,” says Cassie Moser, the Prepared Foods Director at Seward Co-op. When Cassie started in the role back in 2024, it was new to the co-op, and a way to streamline oversight of one of the most important departments in the stores. Formerly the Friendship store Deli Manager, Cassie brought years of experience to the new position, especially when it came to developing menus, which is now one of the most crucial parts of the Prepared Food Director’s role.

Everything at Seward Co-op comes back to our Ends statement to sustain a healthy community that has equitable economic relationships, positive environmental impacts, and inclusive, socially responsible practices. This holds true for menu development in the Deli, especially to ensure there are culturally relevant dishes available to the community. Ultimately, as Cassie explains, it’s a reflection of the diversity of Seward Co-op staff. “Our ability to create and develop recipes from different cultural regions is a direct impact of the people who work in our Delis,” says Cassie. One of the new items to look out for this spring? Ethiopian hand pies!

Prioritizing Organic and Local

Beyond the expertise that staff bring to creating delicious food for shoppers, the other key piece of the Deli is the type of ingredients used in Seward-made items. Using organic produce whenever possible is a priority, as is choosing local, small-scale producers for proteins, like Peterson Craftsman Meats pork and Kadejan chicken. “I enjoy working with ingredients I want to eat, and that is what drives my work at the co-op,” says Cassie.

Another crucial part of the Deli, the Cheese department, is also deeply committed to offering locally produced items. In 2024, Seward Co-op sold nearly 125,000 lbs. of cheese, including from 124 locally produced cheeses. From goat cheeses to parmesans, cheddars to goudas, there are dozens of local options at the Cheese counter.