The Second Kitchen, a Boulder food co-op run by University of Colorado students, has lofty goals in mind for the group's expansion after celebrating its first anniversary Saturday.
Last summer, three students founded the community for like-minded people, which has grown to 70 members with nearly 10 more on the group's waiting list. The group buys locally grown foods in bulk to disperse among members, which saves them money on staple foods like oatmeal and beans.
The co-op began in co-founder Sara Brody's 12-by-8 foot galley kitchen. These days, it takes up a large pantry, which will need to expand to encompass the organizer's future plans.
"Right now we're trying to develop and obtain our own space outside of the organizers' homes," Brody said. "We're looking for a local community space that will allow us to make local foods available."
Most of the members are CU students, but Brody said the group is hoping to expand to the broader community. A local space would make it easier to reach those outside of the campus community.
Organizers said they are hoping to find a nonprofit to act as a fiscal sponsor for a space to house the group and expand the stock.
Co-founder Sabina Bastias said they're hoping to find a space by the end of the summer but realize it may take longer since the group is in the process becoming a nonprofit.
"We're already running as a nonprofit," Brody said, "we just aren't officially labeled as one yet."
Saturday, the members gathered for an anniversary celebration where homemade veggie burgers were the main attraction.
"Everything was homemade with our stock food," Brody said. "Someone made rolls from scratch with our locally grown, non-GMO flour and we had salad with lettuce and radishes from our garden on Jay and College."
Noal Amir, who will be a CU senior this fall, said she joined the group in October after searching for a co-op for months.
Amir said she was looking for a place to get local organic food at an affordable price, but she wasn't expecting the friendships she formed while ordering lentils and eggs.
"This has been about building community around food," Amir said. "You don't just come and get your food or stop by for a quick meeting -- you're building friendships around it, which is really awesome."
Organizers said they are hoping to host their next new member orientation sometime this summer. For information about joining the co-op visit the group's website at thesecondkitchen.org.