Basics adding to its reputation for offering fresh, local, sustainable ingredients

With the opening of its third small-format store in Tualatin, Ore., Basics continues to improve its reputation as a food market that’s designed to help people cook more at home by offering them fresh, regional ingredients.

At the new store, which opens this month, ingredients will be organized by recipes at five meal stations developed by an in-house culinary director and vetted by a nutritionist for optimal health, according to the retailer. Shelves will offer only a few choices in every category, with an emphasis on local and sustainable suppliers whenever possible. Seasonal produce will be delivered fresh daily, and high-quality regional meats and dairy products also will be available.

“Our hope is that this store will be an oasis of meal inspiration and delicious ingredients, making it easier for people to get dinner on the table with foods they trust,” said Fernando Divina, president of Basics.

Additional highlights of the company’s latest location include:

• Organic, locally made brands from Basics’ founder, including Lulubelle’s milk products and Gwendolyn’s Organic Eggs.
• The Discovery Kitchen classroom with state-of-the-art cooking facilities and a robust schedule of free classes, including interactive demonstrations, hands-on workshops and nutrition classes, taught by Basics’ culinary and nutrition mentors.
• The Northwest Proteins counter featuring sustainably caught fish, a wide variety of Pacific Northwest fresh and cured meats, poultry, and plant-based selections all locally sourced from farms that prioritize animal welfare and sustainable practices.
• Fresh, seasonal produce delivered daily to ensure peak nutrition.

Basics’ first location opened in 2017. A fourth location will open in Portland later this winter and will include regional wines and craft beers on tap and an on-site cheese aging chamber.