At Three Rivers Market, we believe in the power of community-driven leadership. That’s why we’re thrilled to announce an exciting volunteer opportunity for passionate and engaged co-op members like you!

We’re Seeking Volunteers for Our 2025 Board Committees!

If you’ve ever wondered how you can make a meaningful impact at TRM, this is your chance. By joining a Board Committee, you’ll help shape the future of our co-op, support its mission, and ensure we remain a thriving, community-focused organization.

Why Volunteer?
Influence the Co-op’s Direction: Be part of critical conversations and decisions that guide TRM’s governance.
Support Our Mission: Help us continue to prioritize local, sustainable, and inclusive practices in everything we do.
Build Community: Collaborate with other dedicated members who share your passion for making a difference.

How to Get Involved
Getting started is simple! Click here to fill out our volunteer interest form. Share a bit … Read More »

At Three Rivers Market, we’re always on the lookout for ways to provide our community with fresh, innovative, and high-quality products. This month, we’re thrilled to announce several new additions to our shelves that are sure to excite your taste buds and elevate your meals. Here’s a closer look at what’s new:

Cindy’s Kitchen Small-Batch Sauces
Our Produce Department now features Cindy’s Kitchen, known for its handcrafted, small-batch sauces made with real ingredients. Perfect for dipping, marinating, or drizzling, these sauces bring bold, fresh flavors to any dish. New offerings include:

Cajun Remoulade: A zesty addition to seafood or veggies.
Lemon Dill Tartar: A refreshing twist on a classic sauce.
Chimichurri Sauce: A bright, herbaceous topper for grilled meats or roasted vegetables.
Original Teriyaki: A savory-sweet favorite for stir-fries and marinades.

The BE-Hive Plant-Based Options

We’ve expanded our partnership with The BE-Hive, a Nashville-based plant-based market … Read More »

This week, the Great Smoky Mountains National Park celebrated a touching 50-year tradition. Eric Johnson delivered a red poinsettia to park headquarters, honoring rangers who rescued him and a friend from a life-threatening blizzard while hiking the Appalachian Trail in 1974.

The tradition began with Eric’s late mother, Wanneta Johnson, who started the annual gesture of thanks the year after the rescue. Today, Eric continues both the tradition and his passion for hiking.

The Poinsettia: A Holiday Icon with Deep Roots

The poinsettia, a vibrant red-and-green plant synonymous with Christmas, has a rich history that bridges cultures and traditions. Known in its native Mexico as cuetlaxochitl (kwet-la-SHO-she) in Nahuatl or noche buena (Christmas Eve) in Spanish, the plant was historically linked to winter festivals and Catholic traditions. Its connection to Christmas began in the 16th century, with legends of its red leaves symbolizing … Read More »

Pecan vs Pecan vs Pecan.

When it comes to pecans, the debate over pronunciation is as rich as the pie itself. Is it puh-CAHN or PEE-can? Linguists, historians, and pie lovers alike have opinions—but the true story of this word goes much deeper, tracing back to Indigenous languages and cultures.

Dr. Michael Migizi Sullivan, an Ojibwe linguist from the Lac Courte Oreilles Ojibwe Reservation in northern Wisconsin, sheds light on the origins of this fascinating word.

The word “pecan” comes from the Algonquian language family, spoken by diverse Indigenous groups across North America. But even among these groups, there wasn’t one single way to say it:

The Abenaki pronounced it PAGAN, like Virginia’s Pagan River.

The Ojibwe called it BAGAAN.

The Miami-Illinois near the Midwest said PAKAANI.

As French and Spanish settlers encountered these communities along the Mississippi River in the 1700s, they adopted the word and … Read More »