Christopher Perrotti is the general manager of the Co-op.
Our store closer was born in California and raised in Wakefield. He is a graduate of South Kingstown High School. Alec is a drummer and a big fan of the organic rolled oats sold in the bulk section.
Head Cashier Allie Phillips, is about as local as it gets. She was born and raised in South Kingstown and graduated from URI with a B.A. in psychology. When Allie isn’t at the Co-op, she enjoys hiking, running and horror movies. Wherever she is, Allie’s favorite Co-op foods are Fogbuster coffee, chocolate or any new strange fruit brought in by Rebecca, the Co-op’s organic produce buyer.
Our bookkeeper since 2006, Allison enjoys growing ginkgo trees and foraging for seaweed, edible plants and herbs. Allison’s favorite item at the Co-op is the entire bulk herb section.
Bulker Charlie Santos grew up and still lives in good ol’ Wakefield. He has worked hard to hone his bulking skills but is still looking to improve. When not at the Co-op, you may see him performing with the Contemporary Theatre Company or rock climbing in Peace Dale. Feel free to say “hi”! Charlie’s favorite food is Rhody Fresh milk from local RI farms.
Eden, a certified townie, was born and raised in South County and earned her business degree from URI. When Eden isn’t behind the cash register, she is a potter and avid crocheter. Her favorite foods from the Co-op are tamari almonds and Fogbuster coffee.
A cashier, Elena is an environmental and natural resource economics major at URI. She has been working at the co-op since July 2012. Elena’s currently favorite co-op product is curried cashews.
Our Tuesday and Thursday cashier has been in the service industry since she was in college. Gail likes to garden and cook as well as draw and stylize jewelry. Gail’s favorite thing at the Co-op is “anything gluten free” and the kitchen’s miso soup.
Gift buyer, cashier and merchandiser. Katherine is a native “South County bumpkin.” She regularly ventures past the towers to CCRI in Newport in her quest to become a licensed physical therapist assistant. Katherine’s favorite Co-op food is Back Road granola and, of course, Fogbuster coffee.
Our health and beauty/ supplement buyer since 2010. Kim is also an herbalist who has served the community since 1999 . As our in-house health consultant, Kim is available to answer your health-related questions on Monday, Tuesday and Thursday afternoons. Her favorite Co-op treats are Maine Seacoast Sea Chips, Sarah’s roasted vegetable stew, her vegan and gluten free fruit crisps GT’s Synergy ‘Trilogy’ Kombucha drink.
Liz AKA “LaVie” McDonald
LaVie is a native of South County and works in the kitchen as sous chef. Growing up, LaVie remembers bulking and weighing foods at the Co-op back when it was located in the basement of Roosevelt Hall at URI. When she’s not cooking, she enjoys travel, working out and writing. Her favorite Co-op foods are the bulk items, vegan mac and cheese, and the Fogbuster coffee.
Liz joined the co-op in 1976, and has worn many hats. Since early 2011, she has been doing the co-op’s grocery, bulk, fridge, and frozen buying. What she loves most about the co-op is its family friendly environment and community involvement. Bulk foods are her favorite item and is what she counted on most to feed her family. “It’s a wonderful place to teach children about healthy eating.”
Gwenivere Lyon, our chef, is a longtime caterer and restaurateur in and around Rhode Island, where she studied to be a pastry chef. For many years, she worked as a chef and consultant at food cooperatives and cafes throughout Connecticut. She served as executive chef at Kate’s Café and created the menu for the vegan and gluten free eatery. Her passion for healthy eating has inspired her to launch a grassroots lecture series focused on educating children about making smart food choices.
Bill Paradis, the produce buyer, has worked in the food industry for almost 40 years, and has been involved in sustainable agriculture for more than three decades. Bill has grown organic produce in Maine, Massachusetts and Rhode Island, sold it to restaurants from Maine to Florida and dedicated a portion of his harvest to fight food insecurity. He is founder and executive director of the South County Responsible Agriculture Project that supports new small farmers and nonprofit agricultural programs and offers services to promote local agriculture. Bill aims to provide produce that reflects the highest standards of sustainability, with an emphasis on supporting local organic produce whenever possible.