January - Honest Weight Food Co-op

Transcription

H R
OU
S:
HONEST WEIGHT FOOD CO-OP
484 CENTRAL AVENUE • ALBANY N.Y.
(518) 482-2667 (482-COOP)
MONDAY – FRIDAY
7:00 – 9:00
SATURDAY 7:00 – 9:00
SUNDAY 8:00 –8:00
JANUARY 2012
ISSUE #380
From the Nutrition & Education Committee
by Erin Shaw
What’s with all
those Eco-Labels…
…and what do they
mean?
As the sustainable food movement continues to gain momentum, more people are taking a closer look at the food
products they choose to purchase and
consume. Food producers know that by
showcasing their products in an ecofriendly manner they will gain a foothold on a burgeoning market. Unfortunately, not all of these labels can be
trusted. While some labels are heavily regulated and tested by third parties,
others have virtually no regulation or
standards, making it all the more confusing for the shopper trying to make
an educated food decision amidst a
hectic day.
In the United States, there are more
than 100 “eco-labels,” many of which
can be found on food items. Here’s a
roundup of some of the most commonly
seen eco-labels on food. For more information, please visit www.eco-labels.org
and www.ecolabelindex.com/ecolabels.
Certified Vegan
This label is controlled
by the non-profit organization
Vegan Action, and
is defined as a
product containing no animal
ingredients
or
by-products and
whose final product is not tested on an-
imals (individual ingredients may have
been tested on animals). Vegan Action,
however, does not test any of the products it certifies. ,Rather a manufacturer
receives certification through a written
statement to Vegan Action.
Fair Trade
Certified
This label aims
to protect farms
and farm workers by ensuring they receive
a fair price for
their products,
use no child labor, have direct
trade relations
with purchasers, and access to credit. Additionally,
sustainable farming practices are encouraged. This label is given only to
small scale farms with democratically organized workers. This label can be
found most commonly on coffee, tea,
and cocoa products.
In the United States, the Fair Trade label is controlled by TransFair, an organization of independent parties, which
receives funding through certification
fees, foundation grants, investments
and individual donations.
continued on page 18
PRINTED with SOY INK on RECYCLED PAPER
:
What’s
the Scoop?
• How women see themselves
in the media 4
• Brussels sprouts in all their
glory 6
• January’s member worker
profile 8
• You got questions? We got
answers! 10
• Leadership changes in the
store 12
• Fattening up the bees for
wintertime 14
• Winter foods everyone can
enjoy 17
• This month’s happenings at
the Co-op 20
NEWS
at a glance
by Nancy Ellegate
The HWFC Board of Directors met on
Tuesday, December 6.
Brochure on GMOs
A representative of the Nutrition and
Education committee discussed a draft
of a brochure being developed on GMOs
(genetically modified organisms). Originally, the committee’s plan had been to
discuss GMOs in relation to all products
sold at the Co-op. This proved to be an
unrealistic undertaking, so the group
continued on page 2
Behind
the Co-op
Board of Directors
President: Lynne Lekakis
Vice President: Karen Roth
Treasurer: Kyle Lawrence
Secretary: Lexa Juhre
Committee Liaisons
Bylaws Panel
Ned DePew
518-732-2117 [email protected]
Communications
Lexa Juhre
Finance
Kyle Lawrence
The Honest Weight Food Co-op (HWFC) is an organization owned and operated
by its members. Its main purposes are to supply high quality natural foods at low
cost to both members and non-members, and to bring people together through
cooperative action.
Active HWFC members work three hours per month and receive a discount off
ticketed prices. Please see the Customer Service Desk for more information about
becoming a member.
Honest Weight is currently located at 484 Central Avenue in Albany, New York, a
half-block west of Partridge Street.
How to contact the Co-op… Postal mail – Honest Weight Food Co-op,
484 Central Ave., Albany NY 12206 • Phone – 518-482-2667 (482-COOP)
Email – coop@ honestweight.coop • Website – www.honestweight.coop
Governance Review Council
Bill Frye
NEWS AT A GLANCE, from page 1
Membership
refocused and is working on a brochure
on reading labels for technical terms
that can indicate a product has GMOs.
This will help people wherever they are
shopping. The Board commended the
group for its work. The member coordinator will help in finalizing the brochure and getting it produced.
Jessica Allen-Hayek
[email protected]
Nonprofit
Bill Frye
Nutrition Education
Karen Roth
Personnel
Lexa Juhre
Strategic Planning
Lynne Lekakis
Governance Review Council
Jody Haggard, chair
[email protected]
Collective Management Team
(518-482-3312 + extension)
Member coordinator: Nate Horwitz
(x104)
Outreach coordinator: Amy Ellis
(x128)
Marketing/Merchandising
coordinator: Jennifer Grainer
(x106)
Finance manager: Alfred Bouchard
(x107)
IT coordinator: Lexa Juhre
(x101)
Front End manager: Katie Centanni
(x109)
Bulk manager: Bob Linn
(x130)
Cheese manager: Tom Macgregor
(x118)
Food Service manager: Nicole Bailey
(x108)
Grocery managers: Nancy Reich
(x119)
Meat manager: Cheng-Hua Lee
(x113)
Produce manager: Nick Bauer
(x102)
Wellness manager: Kate Skelly
(x111)
Articles in the Coop Scoop are for
informational purposes only and
are not intended to diagnose,
advise and/or treat medical
conditions. Contact your health
practitioner.
2
Storage of Products
Some members have raised concerns
over the storage of products that do not
conform to the Food and Product Manual. These products have been special
orders. It was noted that the Food and
Product Manual is often difficult to interpret. The Board has taken action to
remedy the current situation. The Nutrition Education committee is actually
at work on a revised manual and planning to get input from members on desired policies. The committee hopes to
have the manual ready this spring.
Leadership
Selection
The committee is reviewing applications for remaining Leadership Team
positions.
Nonprofit
The mission statement and bylaws for
the Co-op’s proposed nonprofit organization were presented. The Board requested some revisions and the Governance Review committee planned to
review them as well. It was noted that
this information needs to be shared
with the membership in advance of
the January 29th Membership Meeting
where these will be presented and voted on.
Coffee Talks
The coffee talks in the store between
Board members and staff and Co-op
members that were held in November
have been well-received by a number
of members, particularly the staff. Unfortunately, many other members were
not really aware of these events. Coffee
talks will resume in January and the
Board will work on getting out the word
about them.
Nominating
It is time to start thinking about recruiting candidates to run for the Board in
the April elections. There will be three
vacancies.
New Store
Schematic designs for the store have
been forwarded by the contractor and
several members are reviewing them.
New Hours
With longer hours, sales have increased. While not all staff like the longer hours, all understand the rationale
for them.
Thanksgiving
The Board complimented the staff on a
great Thanksgiving shopping season.
The Board members also noted that
they appreciated the Collective Management Team’s decision to give staff
bonuses.
Shareholder Appreciation
Program
The Shareholder Appreciation Program
begun in October, which gives shareholders at 8% and below a 10% dis-
Coop Scoop
Q
Q
uaker
uest
a spiritual path
To advertise in
the Coop Scoop…
for our time
Are you looking for a new, contemporary spiritual path? The
Quaker experience could speak to you. Attend one or more
of our informal Quaker Quest programs.
Sundays in 2012
2:00 - 4:00 p.m.
Quaker Silent Worship
January 29 or March 4
Quakers as Peacemakers
February 5 or March 11
Quakers and Continuing Revelation
February 12 or March 18
Albany Friends Meeting
727 Madison Ave.
Albany NY
518-436-8812
www.albanyquakers.org
All Welcome
simple
Refreshments
radical
count on Saturdays, has been very successful, markedly increasing sales to
this group.
Plans and Ongoing Projects
The Board discussed the January Membership Meeting.
A new fundraising mailing will be
going out soon.
Work continues on revisions to the
Personnel Manual, which should be
completed soon. Work is ongoing on a
new Co-op website.
Executive Session
The Board met in Executive Session at
the end of the meeting.
Childcare Available
contemporary
Minutes
Minutes of all meetings are available
on the Co-op’s website as password protected files. Please see the instructions
on the Board Meetings page.
Upcoming
Meetings
Generally, Board meetings are held
on the first Tuesday of each month at
5:45pm at the first Unitarian-Universalist Society of Albany, 405 Washington Avenue. The schedule can change,
so it is recommended that anyone planning to attend check on date, time and
location.
Note: News at a Glance is a summary of the meetings of the HWFC Board of Directors.
January 2012
Prices for camera-ready ads
are: $25 for our smallest 1-column size; $50 for ¼-page; $90
for ½-page; $130 for a full
page—with several other sizes
and prices in between.
One free ad is provided with
ads prepaid for a year. Readyto-print artwork must be submitted by the 15th of the
month preceding publication.
For
more
information
about Coop Scoop advertising, contact Kimberly Morton at kim.a.morton@gmail.
com or (518) 330-3262 (email
preferred).
Guidelines
for Coop Scoop
article submissions
1. You must include your NAME and PHONE
NUMBER on all submissions. Articles without a
name and phone number will NOT be accepted.
Submissions by e-mail are preferred.
2. Article deadline is the 10th of the month,
at store closing time.
3. Handwritten copy is NOT accepted
without prior approval.
4. Please e-mail your article to both
[email protected] and
[email protected].
All articles are printed at the discretion of
the Editor and Editorial Board. It is a policy
of the Coop Scoop only to print articles
that have been signed.
Work credit for articles is only available if
pre-approved by the Scoop Editor.
Behind the
Scoop
Editor: Judy Trupin
[email protected]
Production designer:
David Ford
[email protected]
Online calendar editor:
Holly Grieco
[email protected]
Advertising rep: Kim Morton
518-330-3262
[email protected]
Distributors: Nancy Fisher, Doug O’Conner
Printer: Digital X-Press
3
A report from the Food For Thought Film Series
…evidence
of a cultural
backlash
against
women,
with the
media
leading
the
charge
November’s film, Miss Representation,
analyzes the representation of women
in the media, connecting the dots between this and the minority status of
women in positions of power in the entertainment industry, in business and
in politics. “Media creates culture,”
asserts writer/director Jennifer Siebel Newsom in a recent Tedtalks presentation. Newsom argues, “We are in the
middle of a major cultural backlash
against women and the media is leading the charge.”
Newsom narrates the film, motivated
by her own experiences with sexism on
a personal and professional level, and
her concerns about the world her two
4
by Ruth Ann Smalley
You can’t be
what you can’t see.
young children are growing up in. She
offers wide-ranging commentary, from
men and women in public relations, education and government. We hear from
Condoleeza Rice and Nancy Pelosi, Katie Couric and Rachel Maddow, Gloria Steinem, Jane Fonda and Jeane Kilbourne. Kilbourne was one of the first to
draw public attention to this issue, with
her 1979 documentary, Killing Us Softly:
Advertising’s Images of Women, which she
updated in 1987, 2000 and 2010.
As I watched the barrage of clips of
scantily clad women strutting, writhing, flirting and even cat-fighting their
way across the screen, it was distressing
to see how similar the depictions were to
those in Kilbourne’s earliest documentaries. Even more disturbing were the
depictions of violence to women’s bodies and identities, and the bursts of vitriol aimed at women running for political office. In a Huffington Post interview
with Marianne Schnall about the movie, Kilbourne said, “I’ve been studying
the portrayal of women in the media
since the late 1960s… In many ways,
the portrayal has never been worse.”
Impact of Highly Sexualized
Depictions
Expanding on Kilbourne’s work, Newsom opens a discussion about how
these highly sexualized presentations
influence women’s realm of potential.
Coop Scoop
By limiting how the culture imagines
roles for more than half the U.S. population, these depictions erase or denigrate
women’s viewpoints and accomplishments. This has a particular impact on
the young—Newsom highlights this in
discussions with teenage girls and boys,
and cites statistics about the amount of
TV teens watch (31 hours); the eating
disorder rate (65%); and the doubling
of depression rates among girls in the
last 10 years. At a certain point, many
girls and women have internalized the
media messages and “self-objectify,”
judging themselves by an air-brushed
standard no human being can attain.
Having recently shopped for a semiformal party dress for my teenage
daughter, I felt the truth of the film’s
tagline, “You can’t be what you can’t see.”
The choice of available attire for her age
group ran from flouncy to floozy. This is
it, girls: You should aspire to look as tarty as possible. After weeks of searching,
we unearthed a beautiful, classic, “Audrey Hepburn” dress in a used clothing store. If this seems like a trivial example, just consider how much of our
self-image is being constructed in adolescence, in the crucible of how we are
able, or not, to present ourselves to our
peer group.
Testament to the timeliness of the
topic, there was a huge audience turnout with standing room only. Clear-
FOOD FOR THOUGHT: An Evening of Socially Relevant Cinema is co-presented
by Honest Weight and the New York State Council on the Arts, and hosted by WAMC
Northeast Public Radio. Along with a documentary film, the monthly event features
food samples from the Co-op and a panel discussion highlighting social, political,
environmental and community issues. Next up:
Thursday, January 19
American civil justice has been
under heavy attack for 25 years. Big
business has moved aggressively to
convince the public that juries are
out of control, too many lawsuits are
frivolous, and civil justice reform is
badly needed. Led by the tobacco,
pharmaceutical and insurance
industries, corporations have
presented anecdotes and fabricated
evidence in a campaign to limit
public access to the courts—the
only forum where average citizens
can stand toe-to-toe with the rich
and powerful. Hot Coffee uses the
notorious “McDonald’s Coffee Case”
as a catalyst for debate, challenging
citizens to reexamine long-held
beliefs—and the importance of their
own access to justice.
All screenings at The Linda, WAMC’s Performing Arts Studio, 339 Central Ave., Albany.
6pm reception, 7pm film. More info and tickets ($6): www.wamcarts.org/artsched.
html, or call 518-465-5233 ext4.
ly pitched to appeal to the aesthetic of
media-saturated youth, the movie was
extremely fast-paced with a dramatic soundtrack. Many of the text-based
frames of factual information flipped
by almost too quickly to read, let alone
digest. However, it would work well in
the classroom, as these frames are perfect places to stop and discuss the issues with students. The film stresses
the need for media literacy, and Newsom is reaching out to students and educators. Her website offers information
about curricula, and about promoting
youth Miss Representation Reps for So-
cial Change (see http://missrepresentation.org). I would have liked to hear
more of a response from younger people, perhaps even as part of the guest
panel.
Panelists included attorney Susan
Beaudoin; Trudy Hall, head of Emma
Willard School; Judge Helena HeathRoland; Vivien Ng, chair of Women’s
Studies at the University at Albany;
and was moderated by Gail Wilson-Giarratano, president and CEO of Girls,
Inc. There was a spirited discussion
that could have continued long past the
time allotted.
(At left) A learning break on location with Miss Representation. (Below) Two negative depictions
of young women captured from mainstream media sources.
January 2012
5
Cooking Locally
Brussels Sprouts
What do you think of Brussels
sprouts? If someone had asked me this
question a year ago, I wouldn’t have
had much of an answer. I remember
avoiding them as a child. Somehow
the little cooked heads that looked
like cabbage always managed to stay
in the serving bowl. While my mother made my sisters and me try many
other vegetables, she never forced the
Brussels sprouts she prepared on us.
And I really don’t remember them being offered very often. Since my family has been trying to branch out our
vegetable experiences, I thought it
might be time to introduce (or reintroduce, in my case) these green wonders. A few Google searches showed
me just how easy it is to prepare, as
well as the many health benefits that
it has been found to have.
I guess I should not really be surprised after all my other research
into fruit and vegetables that Brussels sprouts also help to prevent cancer. What is impressive though is that
it provides special nutrient support
to three different body systems: our
detoxification system, our antioxidant system, and our inflammatory/
anti-inflammatory system. Brussels
6
by Megan Jackson
sprouts are associated with preventing many different types of cancer,
such as bladder cancer, breast cancer,
colon cancer, lung cancer, prostate
cancer, and ovarian cancer.
So what is packed in to these small,
barely more than one and a half
inches in diameter, veggies? There
are these things called glucosinolates
in them. Glucosinolates aide in detoxifying the body and help to prevent unwanted inflammation which
could be caused by exposure to environmental toxins, overuse of medications, or an unhealthy lifestyle. They
also provide great antioxidant support: vitamin C, beta-carotene, vitamin E, and manganese (which helps
the body with forming connective tissue, bones, and blood clotting factors)
to name a few. Vitamin K is also present, and it is a significant regulator of
inflammatory responses.
An unexpected presence in Brussels sprouts that aides in anti-inflammatory response is omega-3 fatty acids. A 100-calorie serving (about 1½
cups) of Brussels sprouts provides
more than one-third of the daily recommendation of alpha-linolenic—
the most basic omega-3 fatty acid.
Steamed Brussels
Sprouts
1½ pounds Brussels sprouts
1. Fill bottom of a steamer with
about two inches of water.
2. While steam is building up in
steamer, quarter sprouts.
3. Add to steamer; steam for five
minutes.
If desired, top with a favorite
dressing.
Brussels sprouts are also known for
helping to lower cholesterol, and one
serving gives us more than a quarter
of our daily recommended value for
fiber.
With all the apparent health benefits, what is even more surprising is
how easy Brussels sprouts are to prepare. While in order to have the highest health benefit, you may want
to steam them, they are quite tasty
roasted.
Sources
“Roasted Brussels Sprouts Recipe.”
Food Network. 2011 (8 December
2011). www.foodnetwork.com/recipes/
ina-garten/roasted-brussels-sproutsrecipe2/index.html
“Manganese.” University of
Maryland Medical Center. 2011
(8 December 2011). www.umm.edu/
altmed/articles/manganese-000314.
htm
The World’s Healthiest Foods.
7 December 2011 (8 December
2011). www.whfoods.com
Coop Scoop
Roasted Brussels Sprouts
1½ lbs Brussels sprouts
3 TBS olive oil
¾ tsp salt
½ tsp black pepper
1. Preheat oven to 400°F.
2. Cut off ends and cut into halves.
3. Toss in a bowl with olive oil, salt, and pepper.
4. Place on a sheet pan and roast for 35–40 minutes
(until crisp on outside). Turn occasionally to cook
evenly.
Optional: Slice a couple sweet potatoes or yams into
wedges, and toss and roast with the Brussels sprouts.
They compliment each other nicely. You may need to
add a little more oil and seasoning.
Visit us online!
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(518)465-0241
www.familylifecenter-albany.com
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January 2012
7
Member Worker Profile
LORRIE
GRAHAM
by Hope Perlman
Lorrie Graham professed herself mystified as to why she should
be the subject of a Coop Scoop profile, but a few minutes’ conversation
with her reveals that she has been
a vital member of the Co-op since
she joined in 2004. Lorrie completed a three year term on the Co-op’s
Board last April. She has a unique
perspective on the HWFC, from a
position of insider knowledge, as
well as from the point of a view of a
regular weekly member worker, and
as a shopper.
During her tenure on the Board,
the HWFC went through a major
disappointment—when it needed
to scrap the original plans for the
new store and come up with new
ones. It was an interesting and very
time-consuming process, but Lorrie
is positive that the change will be
wonderful.
Food allergies originally led Lorrie
to the HWFC. She “didn’t feel right”
shopping unless she joined, so she
did. Like many new members, she
experimented with jobs before finding the right fit. She worked in the
grocery and bulk departments, finally deciding on cashiering. Now
that she has stepped down from the
Board, she once again operates the
registers, Tuesday afternoons. She
really enjoys the employees and
member workers she knows, and the
family-like atmosphere in the store.
Lorrie seems to know everyone who works at the HWFC and
has many positive views about the
business. As a Board member she
“learned every day.” She feels that
as an employer, the HWFC allows
its employees to maximize their
“human potential” by trying out
new ideas or experimenting with
different jobs. The result is a workplace in which “each person can
grow into her best traits.”
Furthermore, the overall mission
makes the HWFC special. From her
perspective as a Board member,
she saw how carefully the HWFC
balances its public and its membership’s interests. They want both
groups to feel welcome.
8
The emphasis on community
teaching, healthy choices, the commitment to avoid “stuff you really
have to read” labels for in the regular supermarket makes shopping at
the HWFC worthwhile.
A mother of four and grandmother of six, Lorrie used to bake and
can. Now that her children are
grown, and she no longer needs to
keep a running supply of “homemade junk”—i.e., baked goods—
she appreciates the amount of locally produced jams, jellies, and other
canned goods “that I didn’t have to
make.” She is a big fan of the bulk
section, which has “good turnover.”
She also likes the large selection of
local foods that are local to Albany,
“not local as in New Jersey local.”
She loves that she can find things
at the Co-op that you can’t find in a
regular grocery store. Even though,
these days, there is more product
overlap between the chain stores
and the HWFC than before, you can
still find special things here. And
the Wellness Department is “better
than anyplace else.”
The Co-op does an “amazing” job
with its resources, says Lorrie. Considering the limitations of the space,
the poor configuration of the building, the cramped quarters for staff,
and the “terrible” parking situation,
the HWFC performs really well.
The move to the new space
will bring welcome change to the
HWFC. The next stage of the HWFC’s life will be moving towards
predominantly non-member shoppers. The opportunity for “dynamic
growth” is great, but there will also
be challenges. For example, one of
the best features of the HWFC is its
customer service. With increased
customers, maintaining that personal touch may prove difficult.
Lorrie’s interests outside the
HWFC are varied. She earned a
master’s in school psychology, although she never pursued work in
that field. Instead, she creates college-level standardized exams for
students at Excelsior College, and
she recently started a niche business, sewing custom vestments for
clergy. She makes items for all religions and denominations. Her hobbies include baking, reading, playing with her dog, and knitting. She
has “socks out my ears,” and also
knits hats, mittens and scarves for
an elementary school in the Adirondacks that is supported by St. Stephen’s Church in Delmar.
Coop Scoop
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January 2012
9
Q. Gluten free coated frozen fish sticks?
A. We do have a gluten free coated fish nugget available for
special order. Please speak with Chen for details.
Q. How about having a group that meets to discuss
suggestions for gluten free choices of food?
A. We have had such a group in the past. If you would like
to earn you member hours by organizing a group, please
speak with Nate.
Q. Deli food in PM. I’d spend the $$ for a “healthy”
“hot” dinner!
A. We are working toward providing more food later in the
day.
Q. Could we get the highly rated Rossini’s pizza?
A. We looked at their ingredients and they use some
artificial ingredients that we cannot carry.
Q. Why does the only gluten free pie crust have butter
in it? Why don’t we have a diary free option?
A. Gillian’s gluten free pie crust is our only GF option. Our
spelt pie crust by Wholly Wholesome is dairy free.
Q. Katz gluten free challah bread and rolls.
A. They do not provide a list of ingredients on their products
and we cannot sell items that do not list ingredients.
Q. What happened to the meal deals?
A. Our food costs no longer allows us to offer the meal
deals.
Q. Could we please have a real chicken entrée for
lunch at the deli again?!
A. We are working on that.
Q. How about a wheatgrass card like the coffee card?
A. Great idea. We’ll consider your suggestion.
Q. Imagine ! Pacific Chicken beef broth is very
necessary for my soup/stew making during the
winter. Please continue them and adjust product
manual.
A. As much as some of us would like to offer their items
on the shelf, the referendum that would allow that was
Suggestion
Box
not passed by the membership. Any member can start
another referendum to revisit the issue.
Q. The “Free Range” “Young” turkey advertisement on
the front door is VERY OFFENSIVE. Please respect
life.
A. We are promoting products that we sell.
Q. 50/50 raffle for farmers. $1 ticket for one month
time. Money collected split one-half to farms and
one-half to Co-op. Gift certificates for winner.
A. We have a program where we accept donations for farms
with 100% of the proceeds going to the farmers.
Q. They are barely any broth-y soups anymore. I come
almost daily and it’s all creamy! I can’t enjoy ones
like these. I’d love maybe one of the options be like
this. Last year was better.
A. We will try to rotate more variety including both-y
varieties into our soup selection. Feel free to suggest a
specific variety if you wish.
Q. Vegan Marshmallows.
A. We’ve been looking for them but the ones we’ve found
have corn syrup.
Q. Nick, Ilsa, Katie, Chris and MaryJane are great front
desk staff.
A. It’s nice to know the front end staff is appreciated. Yes,
they are great.
Q. Can we please carry “Bake to Native” saltines
again. The other saltines taste like cardboard.
A. Thanks for the suggestion. We’ll bring it back.
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Learn how to use less energy in your
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Join for Free & Participate!
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Coop Scoop
Vegetarian & Vegan Friendly
Special gluten-free menu
Voted “Best One-Location Mexican”
Elemental HAPPY HOUR 4 - 6:30 pm
Frozen & Gourmet Agave Fruity Margaritas
“EL PATIO”
is OPEN
Serving
Tues - Sun
menus online at
465 Madison Ave. Albany
ellocomexicancafe.com
(between Lark and the Park)
436-1855
Q. How do you make your coconut water so good?
Correction awesome!!
A. We buy it from a company who makes it well.
Q. Is there any way we can get the nut-milk “agave
sweetened ice cream” back? I loved it and you could
eat it without guilt!
A. We can no longer get that through our distribution
network.
Q. Arctic Zero Ice Cream. It was recommended by Dr.
Oz.
A. We’ll consider how to fit any of their seven flavors in our
freezers.
Q. Free internet express for members (5 or 10 minutes).
A. There is wi-fi available in the café. Feel free to use it.
Q. The green wood cabinets in the bakery/deli still reek
of mildew. Third request to remediate this health
threat.
A. On receipt of this comment several people inspected the
cabinets and did not detect an odor of mildew. However,
we will arrange for deep cleaning and repaint very soon.
Thank you for your comment.
Q. Dear Rob, Kickass pretzels. Keep doing them!
A. We love them too and will make them as often as we
can.
January 2012
11
2012 Brings Retail
Leadership Change
As our owners know well, the structure of Honest Weight
(HWFC) sets us apart from both the average grocery
store and the typical co-op. We all benefit from it, as
does the broader community. We own it. We support it.
We run it. At HWFC, the working owners are the true
decision-makers of the organization. The Board of Directors (Board), elected by the owners, provides oversight on organizational activities and appoints and
guides those who oversee everyday operations.
The Board is making a change in retail leadership to
improve operational efficiency, ready us for our future
move, and to assure sustainability for the future. It is
anticipated that the process will be complete by early
February. After reviewing the work of a group of staff
and working owners and researching other structures,
the Board chose a Leadership Team of Three (LT). The
LT will: set goals, help and guide staff and working owners to reach those goals, create an environment of constant positive development, improve the experience of
shopping and working, encourage community involvement, and ensure that the business generates enough
cash flow to effectively pursue our mission.
The LT’s scope is divided into three overlapping areas:
People, Finances, and Products. Though they will oversee departments, they will have no department responsibilities individually. It is expected that the LT will lead
by example, communicate widely, help and train employees and owner workers, have a hands-on familiarity with all aspects of the Co-op, make timely decisions
when they are required, and engage the community for
other decisions as much as possible.
The three will work closely together. They will be
trained in consensus decision making and be expected to institute continuing programs of training and education for themselves and the workforce. While criteria have been identified for individual oversight areas of
each leader, they will have the freedom to make proposals to restructure their responsibilities based on their individual skill sets and aptitudes.
by Lynne Lekakis
from the HWFC Board of Directors
One of the critical issues for the LT is the engagement
of the workforce in decision making at all levels, all
the time. Other issues on which the LT will be evaluated include fostering effective communication, supporting positive morale, sustaining a creative, enjoyable
working environment and ensuring excellent customer
service.
These are the tasks the Board has identified as essential to take the store to the next level. Our governing documents will always be taken into account when
making decisions, and our mission statement is at the
heart of everything we do.
Check the bulletin Boards for frequently asked questions, or feel free to send an email to the [email protected]. The Board has also committed to host more
coffee talks in the community room on the second Saturday of each month at 10:30 am until noon for conversation with owners. You’re welcome to grab a cup of coffee (or your favorite hot beverage) and join us.
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13
A Gardener’s Diary…
Who uses Crisco, raise your hand! You
know what kind, the hydrogenated
solid stuff that you can buy at Wally’s for a mere few dollars. I have discovered, in the past month, multiple
uses for this vile substance, and most
notably, my bees love it! According
to our wonderful go-to resource, Vilness Mattison, an elderly, bee-loving,
honey producing, Latvian gentleman
who lives in Averill Park, grease patties are needed in the winter to feed
the bees. Bee Journal agrees with
him, as do many online resources
and forums. We have been buying
many pounds of organic sugar from
the Co-op all summer, feeding syrup (sugar mixed with water) in a top
feeder to keep our hungry bees content. Some folks say, ah just leave
the bees, they’ll fend for themselves.
Here at Cherry Plain Sanctuary Farm,
which is beginning to feel more like
Noah’s Ark, we feed our bees as long
as they are willing to eat. They have
fended too much for themselves already and our goal is to bring them
back to health.
Vilness says his 20 or so hives also
needed to eat all summer, due to the
fact that the rainy season (just like
in the tropics) caused the pollen to
be less accessible to the bees. So, he
says, feed them if they are hungry. I
would have done it anyway. Back to
the Crisco. You can buy bee patties or
you can make them yourself, and being an ingredient-minded Co-op devotee (I have transcended “shopper”), I
made them myself, thus ensuring organic sugar for my patties. The bees
deserve organic, after all, for without
the bees we would have no more sugar cane, sugar beets, or food on the
planet. Crisco is recommended because evidently, the vile varroa mite
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Winter
Bees,
Grease
Patties
&
Crisco
attaches to the grease which leads
to their demise. You know how I feel
about pesky parasites if you’ve read
the November Coop Scoop.
Here’s my grease patty recipe for
those of you who are interested:
• One gallon container filled with
organic sugar from the Co-op’s
bulk department
• One can of Crisco, heated in a pan
of hot water so that it will loosen
into a big blob
• Four ounces of Honey Bee Healthy,
made of essential oils
• One quart of local honey
• Two ounces pink Himalayan salt
by Julie Harrell
Slightly warm the Crisco in a big pot
on the stove, add sugar and salt, mix
till all is one syrupy glob, remove
from stove, add Honey Bee Healthy and
last, add honey.
Mix well, then scoop big fat patties onto wax paper, and head out
to the beehives. Which brings me to
the next part of my story, my first
time handling the bees. Vilness insisted that I change from a top feeder, which doesn’t work for grease patties anyway, to smaller feeders that
take mason jars with syrup. These
sit on wooden dividers with a hole.
What this entailed was taking apart
the beehive feeder, which sits directly above the combs (filled with buzzing bees), replacing it with a wooden
“feeder top” with a hole in the middle
for the bee tunnel, and placing patties on this wooden top. Then I was to
add a large “super” which is basically a rectangle without top or bottom,
then finally the top cap, which seals
everything. Vilness also told me to
place crumbled up newspapers within the super to collect moisture, which
is not good for bees.
We had one good warm day in the
50s before it turned cold with rain
and then a big snowstorm. On that
one warm day, the bees could be disturbed. Yes, they were truly disturbed
all right. Always in the past, my husband has handled the bees as I have
reactions to stings, thus keep an Eppie pen handy and loving them from
a distance. We had one bee outfit with
a mesh face mask, hat and gloves
which fit only him, so I had never actually done more than add syrup to
the top feeder while the bees were
napping. Due to my desire to become
more involved in their care, I purchased my own smaller outfit, and
prepared to venture out to completely
switch their feeding system. The bees
were not happy to see me.
I was like a thief in the night. First,
I prepared for my assault on their
home by setting up my equipment
in the tipi, getting the patties together, putting on my new size small hatshirt-face netting combo, then the
gloves. I slowly came out behind their
hives, (you do not want to get in the
Coop Scoop
way of active bee flight patterns) having turned off the electric fence beforehand. Once I began to get close
enough to remove one of two top feeders, I heard a loud buzzing. Having
watched too much Alfred Hitchcock
in my childhood, I dropped everything, and ran to the house. Bees had
attached to my green sweat pants,
David M. Cherubin
of
Brown & Weinraub
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January 2012
and one stung me on the rear end. I
breathlessly called my husband “Jerome! You have to talk me through
this!” Which he did. After removing
about ten bees from my green sweat
pants, I realized they had to come off,
and I put on the recommended jeans.
Multiple forays into the swarming angry hive nest later, each time freaking
out, running back to the house and
calling Jerome, the bees were happily
munching on grease patties. And the
next day it snowed, thus closing the
window of opportunity to feed our
babies their winter rations.
Now that I’m officially stung, and a
proud keeper of bees, I can watch my
flock closely through the hole in the
wooden feeder to see how they fare.
So far, ours are fast-multiplying, happy, feeding bees. Crisco and organic
sugar, who’d have thought we would
come to this? We have two more
“nukes” coming this spring from a local beekeeper if his bees survive the
winter, and will add these new families to our bee village. Vilness says
his bees are creating more propolis
than he’s ever seen before. Knowing
that propolis is used in herbal medicine as an antibiotic, I believe this
means the bee’s immune systems are
finally fighting back. With the help of
our Divine Creator, each of us with a
single organic, heirloom flower in our
backyard will bring back the bees.
As Junesan tells us to pray,
Namu-myoho-renge-kyo.
15
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Coop Scoop
Simple Healthy Winter Foods for All
by Rebekah Rice
In our household we always need to consider vegan and
gluten-free eaters, so I often make several related versions of a meal. I don’t usually follow recipes, but years
ago we made up a delicious Teriyaki Sauce that allows
us to serve plain steamed rice, steamed or sautéed vegetables (broccoli or bok choy are great with this) with a
choice of tofu or tempeh or fish. If we make enough, the
leftovers are outstanding all mixed together, served at
any temperature.
Teriyaki Sauce for Tofu, Tempeh, or
Alaskan Salmon
Sufficient sauce for 3 to 5 lbs of tofu, tempeh or salmon—the
extra sauce will keep for a week, so there’s no need to use it
all at once.
¼ cup finely chopped fresh ginger
¼ cup finely chopped fresh garlic
¾ cup tamari
½ cup toasted sesame oil
½ cup maple syrup
¼ cup mirin (optional)
Blend until liquid.
Slice tofu or tempeh into ¼” to ½” thick slices (triangles or
rectangles). Completely fill the bottom of a glass pan. Pour
the sauce over as thinly as you can manage. Bake at 350400 for 20-40 minutes until yummy. (Note that the temp
and time are truly flexible. You want the sauce to be all
absorbed but the soy to still be tender.)
If putting the sauce onto fresh or frozen salmon, marinate
as long as convenient (0–24 hours) in the refrigerator, then
broil for 5 minutes, spooning sauce back up on top a couple
of times, and finish in the oven for up to 10 more minutes
depending on thickness. (You can pull the vegan pan out of
the oven while the broiler is on, then put them both back in
the oven to come out warm at the same time.)
Stuffed Vegetables
Stuffed vegetables are more flexible than making a casserole because you can make as many variations as needed for
the special needs of the eaters. The presentation is great with
a salad on the side. In summer, we stuff our own Nine Mile
Farm sweet peppers or summer squashes. In winter we use our
Acorn, Delicata, Sugar Dumpling, or the round bowl end of
Butternut squashes. I allow one half squash for each serving
(unless using the round end of butternuts, in which case you’ll
be using half of the round end, and setting aside the narrow
end to use in a soup or for roasted veggies).
Begin by scrubbing the squash and cutting lengthwise—
through the stem and blossom ends. Scrape out the seeds
with a spoon and save them for a rich and flavorful stock.
Bake the squash halves cut side down on a lightly greased
cookie sheet at any convenient temperature from 350° to
425° until they are fork tender.
Flip them over and fill (heap it up) with any yummy
mixture of grain and protein and herbs that you feel
like putting in them. It’s good for the stuffing to be extra
flavorful because the proportion of filling to squash is low.
Leftover grain based dishes make a great basis for stuffing:
risotto, quinoa, or buckwheat.
The stuffing can be different for each person eating, as long
as you can figure out a way to show they are different—I
might use visible cheese on top for dairy eaters, visible nuts
for vegans, visible meat or mushrooms for omnivores. If the
squash is hot and the filling is hot, they’ll just need 10 minutes to meld together before serving.
As a strategy, I bake twice as much squash as needed for
a side dish for a meal, and then after dinner make stuffed
squash to serve the following night. In this case, you’ll want to
allow plenty of time for reheating, especially if there is cheese
that needs to melt.
Shepherd’s Pie
This is another really nice presentation of leftovers. I make
vegan and meat versions, using the same leftover roasted root
vegetables (our own parsnips, celeriac, leeks, and carrots) for
both.
Beginning with the vegan version, I mix 1 cup of stock with
2 TBS of arrowroot or non-GMO cornstarch or non-GMO
potato flour in a heavy pan, bring them to a boil stirring
until thick, then add 3–4 cups of roasted root veggies, and
2 cups of cooked large beans (scarlet runner beans are
especially nice). At this point, I taste it, add seasonings as
needed, and move it into a pie dish.
I repeat this in the same pan for the meat version, using
2 cups of cubed leftover venison or other meat instead of the
beans, and using meat stock instead of vegetable stock.
Meanwhile, I have boiled the potatoes for the two separate
mashed toppings at the same time, before separating the
halves after draining and mashing but prior to adding butter
and milk (versus vegan fats). Then I heap on the mashed
potatoes, finishing up with different swirl patterns on top if
the pie plates don’t look different enough, and bake at 375°
until hot and lightly browning.
January 2012
17
UNDERSTANDING ECO-LABELS, from page 1
Marine Stewardship Council
MSC ensures the catch of marine sources with a long-term sustainable yield.
Seafood is certified by a third party certification system, using the following
criteria:
• Condition
of the fish
stocks – The
fishing activity
must be done
so that fishing
can continue
indefinitely
without
harm to the
resource.
• Impact of the
fishery on the marine environment –
The structure, production, function,
and diversity of the ecosystem must
be maintained.
• Management system – The fishery
needs to meet all local, national,
and international laws, as well as
be able to respond to changing
circumstances.
The MSC label is an all-or-nothing
certification, it does not have varying
levels.
MSC is a global organization, currently certifying 42 fisheries in every
ocean, as well as two inland seas. MSC
will only certify wild caught fish; the
label is not applied to farmed fish.
Rainforest Alliance
Each Rainforest Alliance
certification label has
been customized to
crops in a specific region. Each region has nine criteria that must be
met in order to become certified, including:
integrated
pest and disease management; soil and water conservation”;
and fair labor treatment practices.
Rainforest Alliance prohibits the use of
some pesticides, including those on the
EPA “red lists” and the Pesticide Action
Networks “Dirty Dozen.” There must be
a monitored buffer zone between the
crops and waterways. There is no policy regarding genetic engineering.
The Rainforest Alliance receives
funding from individual donors, foundations, corporate grants, and government agencies. It certifies coffee, co-
18
coa, tropical fruits (including bananas,
pineapple, mango, avocado, guava,
and citrus), ferns and cut flowers, and
tea.
Bird Friendly
The Bird Friendly logo is a project of
the Smithsonian Migratory Bird Center
(a federal agency), and is used to certify coffee that has been grown using
shade management practices. A coffee must first be certified organic in order for it to be certified as Bird Friendly. Therefore the label is often found
in conjunction with the USDA Certified Organic label. For a plantation to
earn certification, it must have a minimum canopy height of 12 meters, at
least 40% foliage cover and, in addition to the backbone species, at least
10 other woody species, obvious layers
of foliage, leaf litter present on ground,
living fences, and buffer zones along
waterways.
Funding
for
bird-friendly coffee comes from
licensing
fees
and royalties, as
well as from foundation grants and
international nonprofit
organizations. It has also used corporate funding to support workshops.
Certified
Organic
Many
third-party
companies
certify
products as organic.
However, all must follow the U.S. Department
of Agriculture’s guidelines
without alteration. The USDA accredits all certifying organizations. All antibiotics, genetic engineering, irradiation and sewage sludge are prohibited.
Most synthetic pesticides and fertilizers are prohibited from use. Organic
animals must eat 100% organic feed
and be raised outdoors (chickens are
not considered meat animals, and are
not guaranteed access to the outdoors).
Food from outside the U.S. may still be
certified organic if it meets all of the
USDA standards. There are four tiers of
organic products:
• 100% Organic – Must contain 100%
organically produced ingredients
(excluding water and salt).
• Organic – At least 95% of the
product must be organically
grown. The remaining 5% need
not be organic, but must be on
the “National List” of approved
ingredients.
• Made with Organic Ingredients –
Must be made with at least 70%
organic ingredients, with at least
three of those ingredients listed
on the package. The remaining
30% do not need to be organic, but
must be on the National
List of approved
ingredients. These
products can only
display the logo
of the certifying
company, not the
USDA logo.
• Products With
QAI is an USDALess Than
accredited company
70% Organic
that certifies organic
Ingredients –
operations in the U.S.
These products
and internationally.
may not be
certified organic,
nor may they use the USDA or any
other organic certifier’s label. Any
level of organic ingredients may be
used, with no restrictions on the
remaining ingredients. Organic
ingredients may be listed on the
packaging.
Coop Scoop
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“I
use science to encourage my students to be
better thinkers and problem solvers – to
allow their natural curiosity to carry them beyond
the obvious and look for the big connections.”
-Seamus Hodgkinson, Science Teacher
“M
athematics can be a great tool for describing the world, but if
you really want to be capable, you need to be able to make
your own tools. I focus on mathematics as a way of thinking that gives
students the ability to solve new problems, a capacity to come up with
creative, new solutions to problems they've never seen before.”
-Alison Forster, Math Teacher
“M
y history class is not just about history – it’s about stimulating
the curiosity that leads to critical learning about the world. And
this school lets kids develop who they innately are, rather than making them
into something else. The rewards are seeing students achieve and succeed.
The rewards are constant and surprising.”
-Drew Levy, Humanities Teacher
“T
eachers here don’t lecture. We look at a class as
a conversation that stimulates involvement and
understanding. Students know their opinions are
important and that they influence how other people
think. This allows them to open up when they sit around
the seminar table.”
-John Foster, English Teacher
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19
For class descriptions and to check the calendar online, visit
www.HWFCeducation.wordpress.com.
SPECIAL EVENTS
JANUARY AT THE CO-OP
All services, workshops, and classes offered at
HWFC are free and open to the public.
Spindles & Flyers
With Heather. Wednesday, January 6, at 6pm in the Co-op Community Room
Spindles and Flyers of Albany NY is a group that meets to spin yarn and talk about spinning and everything else. New comers to the craft can
come in to learn how to drop spindle if they have no tools (drop spindles will be made for newcomers to keep and provide wool to start with)
and wheels if they already have one. This is a way that spinners can come together learn or teach about the craft and have a good time.
Coffee Talk with the Board
With members of the Honest Weight Food Co-op Board of Directors. Saturday, January 14, at 10am
in the Co-op Community Room
Your chance to talk with board members about the latest issues.
Dr. Amy Burleson on Arthritis
Friday, January 20, at 11am in the Co-op Community Room
Chair Massage
With Paul Jensen. Fridays from 2 to
5pm in the Co-op Community Room
Individualized 10-min. sessions. Paul Jensen
is a New York State Licensed Massage Therapist and the founder/owner of Excellence
through Exercise. Please sign up for only one
session.
Feldenkrais
With Diana Wells. Tuesdays from
11:30am to 12:45pm in the Co-op
Community Room
WEEKLY EVENTS
calm anxiety and depression, decrease pain,
enhance recovery from surgery, and complements care for neck and back problems. Richard is a Healing Touch Certified Practitioner
and presently sees clients at his home. He offers one 1-hour session per person per month,
please.
Knit & Stitch
Fridays from 12 to 2pm in the Co-op
Community Room
The Feldenkrais Method® is about remembering who you were before you were told who
you should be. Through gentle, pleasurable
movements you will experience how to stay
present with yourself and learn how to move
with comfort and ease. Class is limited to
three people—sign up today!
Knitters, sewers, and crocheters of all levels are welcome. Bring your work or come in
with a problem to solve!
Gentle Kripalu Yoga
Must bring yoga mat!
Nurture your mind and body through authentic Kripalu Yoga. All classes will consist
of Pranayama (yogic breath work), Asana
(yoga postures), and will end with relaxation
and meditation. This class will change from
week to week with some classes being gentle and others being more vigorous. This will
deepen participants’ connection to the yogic principle of Vairagya (non-attachment)
or “going with the flow”. Yoga philosophy
teaches that learning to accept and embrace
changes on the yoga mat prepares us to welcome the unexpected off the mat.
With Amanda Toll. Thursdays from 8
to 9am in the Co-op Community Room
In this practice students cultivate self-awareness and self-love by turning inward. The
postures will be slow and gentle, encouraging breath and exploration within each pose.
Meditation and breath work will be a part of
each class. Gentle Kripalu yoga nurtures and
relaxes the body, mind, and spirit.
Get Your Knives Sharpened
While You Shop!
With Chaz. Wednesdays from 2 to
7pm outside the Co-op Community
Room in the food sampling area
Knives sharpened for a fee. Rates posted at
the knife sharpening table.
Healing Touch
With Richard Sahr. Mondays
from 11am to 2pm in the Co-op
Community Room
Healing Touch is a relaxing, nurturing energy therapy that has the potential to benefit
many ailments. It is thought to reduce stress,
Kripalu Yoga
Must bring yoga mat!
With Amanda Toll. Tuesdays from 8 to
9am in the Co-op Community Room
Kripalu Chair Yoga
With Amanda Toll. Tuesdays from
9:30 to 10:30am in the Co-op
Community Room
A yoga class especially for those who, due to
age, disability, injury, weight challenges or
limited balance or mobility, find it difficult to
get down on the floor. Students enjoy the benefits of relaxation and increased flexibility
from practicing yoga while sitting in a chair.
The class will focus on breath work, stretches,
and meditation.
Natural Family Support
From Pregnancy to Young Toddlers
With Lauralee Holtz. Wednesdays,
January 11, 18 & 25, from 10:30am to
Join other families for discussion of topics related to Attachment Parenting and Natural
Family Living, including natural birth, baby
wearing, breast feeding, gentle discipline,
healthy eating, holistic health care, and other related topics. Please feel free to come at
any time and bring your infant or young toddler. For more information, please call Lauralee at 439-3863. For more discussion and
information about activities for the whole
family, please join our mailing list at groups.
yahoo.com called NaturalFamilyHWFC.
Reflexology
With Daniel Kunuria. Mondays
from 2:30 to 5:30pm in the Co-op
Community Room
Reflexology has helped close to a million people live happy, healthy lives, gloriously free of
pain and discomfort. Simple, safe (no side effects), time tested methods of rubbing, pressing, pulling and massaging away illness
provide blessed relief. It also helps to prevent
and cure all kinds of diseases (arthritis, back
pain, cough, cold, asthma, carpal tunnel
syndrome) and helps with weight loss, restful
sleep and much more.
Reiki
With Jeanne Marie. Thursdays,
January 5, 12 & 19, from 10am to
Jeanne-Marie Rimlinger is a Level II Reiki
practitioner trained in the Usui System of
Reiki. “Reiki” means “universal life energy.”
The Usui System of Reiki is not massage but
rather a hands-on approach where the practitioner’s hands are gently rested on prescribed
areas of the body to facilitate healing using the universal life energy. The goal and
frequent outcome from a Reiki session is an
overall sense of peace and healing. JeanneMarie offers 15–20 minute Reiki sessions.
Statements, representations or recommendations made by or conduct of the presenter represent the views and opinions of the presenter only. They do
not represent the viewpoint, endorsement or position of the Honest Weight Food Co-op, its Board of Directors or its employees. Honest Weight Food
Co-op disclaims any responsibility or liability for the statements, representations or recommendations and/or conduct of any presenter.
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