PDF - Honest Weight Food Co-op

ISSUE #408
WINTER 2016
Printed with soy ink on recycled paper
IN THIS ISSUE
A Paleolithic Mantra:
One Member’s Guide to Eating Well
PAGE 6
Self Care on Dark Days 8
Member Profile 10
Recipe Corner 14
1. Voluntary, Open Ownership
2. Democratic Owner Control
3. Owner Economic Participation
4. Autonomy And Independence
5. Education, Training And Information
6. Cooperation Among Cooperatives
7. Concern For The Community
2
COOP SCOOP
open every day
8 am - 10 pm
Honest
FOOD CO-OP
Honest Weight is a member-owned
and -operated consumer cooperative
that is committed to providing the
community with affordable, high quality
natural foods and products for healthy
living. Our mission is to promote more
equitable, participatory and ecologically
sustainable ways of living. We
welcome all who choose to participate
in a community which embraces
cooperative principles, shares resources,
and creates economic fairness in an
atmosphere of cooperation and respect
for humanity and the earth.
behind the CO-OP
BOARD OF DIRECTORS
PRESIDENT
Nate Horwitz
VICE PRESIDENT
Ned Depew
TREASURER
Kate Doyle
SECRETARY
Carolynn Presser
Weight
COMMITTEE LIAISONS
BYLAWS PANEL
Honest Weight is located at 100 Watervliet
Avenue in Albany, New York.
contact us
100 Watervliet Avenue
Albany, NY 12206
(518) 482-2667 [482-COOP]
[email protected]
www.honestweight.coop
LEADERSHIP TEAM
(518) 482-2667 + ext.
CHIEF FINANCIAL OFFICER
Duke Bouchard
(x107)
SYSTEMS LEADER
Lexa Juhre
(x101)
COMMUNICATIONS LEADER
Lily Bartels
(x116)
MERCHANDISING MANAGER
Sandra Manny
(x120)
OUTREACH COORDINATOR
Amy Ellis
(x128)
MARKETING MANAGER
Jennifer Grainer
(x106)
COMMUNICATIONS
Roman Kuchera
EDUCATION COORDINATOR
Georgia Julius
(x219)
FINANCE
Leif Hartmark
FRONT END MANAGER
Katie Centanni
(x109)
BULK MANAGER
Tom Gillespie
(x130)
PRODUCE MANAGER
Brendan Kelly
(x118)
FOOD SERVICE MANAGER
Dan Hurlbut
(x108)
GROCERY MANAGER
David Aubé
(x119)
MEAT MANAGER
Nick Bauer
(x113)
WELLNESS MANAGER
Kevin Johnston
(x122)
CHEESE MANAGER
Jonathan Milks
(x230)
GOVERNANCE REVIEW
COUNCIL
MEMBERSHIP
Rossana Coto-Batres
NUTRITION & EDUCATION
Ned Depew
PERSONNEL
Daniel Morrisey
Interested in joining a committee?
Contact: [email protected]
HONEST WEIGHT COMMUNITY INITIATIVE
Bill Frye
GOVERNANCE REVIEW COUNCIL
want to advertise?
Contact Kim Morton at (518) 330-3262
or [email protected]
WINTER 2016
Jean Corigliano, chair
The contents of the Coop Scoop are for information purposes only and not intended to be a substitute for
professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other
qualified health provider with any questions you may have regarding a medical condition. Never disregard
professional medical advice or delay seeking it because of something you have read in the Coop Scoop.
3
A Guide to Our Back Cover
by Lily Bartels
A member of Honest Weight’s Leadership Team
The start of a new year offers the
opportunity to pause and reflect on
what was accomplished in the one
now behind us. If you are reading
this, and particularly if you are a
member of the Co-op, chances are
good that you already know some of
what makes Honest Weight unique,
something more than “just” a great
supermarket. From its very earliest
inception in 1976, our organization
has always been about community:
seeking good food together, seeking
connection with each other, seeking
to share knowledge, and seeking
to do good things, both inside and
outside our four walls.
Turn to the back cover of this issue
and you’ll find a bright “impact”
graphic that captures in numbers
the story of our symbiotic relationship with our internal and external
communities:
In the past year, our Co-op family
has grown to include more than
12,000 members! That’s quite a milestone when you consider that the
seed of Honest Weight was planted
nearly 40 years ago by a small and
dedicated band of about 20 people
uniting around an idea for healthier
eating and living.
When you support Honest Weight,
know that your support extends
out into your local community, as a
significant share of your shopping
dollars are recirculated back into our
own area, through our interconnectedness with local vendors and suppliers, but also because we donate
5% of our annual profits to scores
of local nonprofits and charitable
organizations to help sustain the
mission-based work they do.
We point with pride to our strong
relationships with hundreds of local
farmers and producers, and to the
thousands of their products which
you’ll find throughout our store. As
a homegrown enterprise ourselves,
one with deep roots in the Capital
Region, we embrace the critical
importance of supporting other
local, independent businesses and
helping nurture a strong and vibrant
local economy.
Being able to offer a lively roster of
free, open-to-all educational programming is one of the joys of our
mission! At least several times a
week, our Teaching Kitchen is host
to diverse classes presented by our
talented, knowledgeable members
and staff that focus on great, wholesome food and cooking, do-ityourself sustainability, and holistic
approaches to care of the mind and
body.
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The Co-op’s outreach efforts bring
our mission and message to literally tens of thousands in our community each year, through our
much-in-demand school programs;
participation in health and wellness
fairs at businesses, hospitals, college
campuses and senior facilities; and
sponsorships and partnerships with
a myriad of organizations whose
values align with ours. And let’s not
forget our premier yearly event,
our blow-out fall Harvest Festival
in Washington Park, which brings
thousands together to celebrate the
bounty of our local region.
We are grateful for the many ways
in which our community continues
to embrace and support Honest
Weight, which in turn enables us to
give back to that community, completing a circle we hope to maintain
for many years to come.
Happy New Year!
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Update from Outreach
by Amy Ellis, Outreach Coordinator
Co-op member since 2009
table of
contents
Every year the Co-op celebrates the fall season with our Local
Harvest Festival. This year was no different, as we welcomed more
than 3,500 people to Albany’s Washington Park! At Harvest Fest, we
launched our Smoothie Bike. Rock the Bike! Bringing pedal power to
events increases fun and participation while decreasing the use of
diesel generators, extension cords, and batteries. This instantly gets
everyone moving, breathing, and active. People are more likely to
loosen up, enjoy themselves, and learn something new when their
body is engaged!
WINTER 2016
THE COOPERATIVE PRINCIPLES
2
A GUIDE TO OUR BACK COVER
4
UPDATE FROM OUTREACH
5
ONE MEMBER’S GUIDE
6
SELF CARE ON DARK DAYS
8
MEMBER PROFILE
10
PRODUCER PROFILES
12
NEWS FROM THE MEMBERSHIP
COMMITTEE18
FROM THE SUGGESTION BOX
21
CLOSING WORDS22
5
A Paleolithic Mantra: One Co-op Member’s
Guide to Eating Well
by Eric Bauer
Levi Steier has been physically
active his whole life. An Exercise
Science and Physiology major in
college, he divided his time between
studying and playing football.
Later, he went on to coach football
at a Sioux reservation in his native
South Dakota. But life, as he told me
recently, has a way of catching up
with us all. “I’m a big guy already,”
said the 36-year-old food instructor,
“and if I don’t take care of myself, I
can really go down a bad path.”
That bad path included waking up
one day and realizing he was at
least ten pounds overweight. He
felt tired a lot of the time but had
trouble sleeping at night. Like a lot
of people who subscribe to a three
square meals philosophy, Levi found
himself full after a meal but not
necessarily satisfied. This is because
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“square” in America has come to
mean big.
“You go to Applebee’s or someplace
like that, and it’s all carbs and fatty
meats.” Yeah, I responded, but I like
carbs. Levi chuckled and talked
about some of the foods he misses
most on the Paleo Diet. Pizza and
burgers top the list, but he quickly
let me know that it wasn’t the meat
in the burger or the toppings on
the pizza. It was simply the bread,
which Levi and his wife Leyla have
found ways around. A cauliflower
pizza crust is a favorite in their
house, as are burgers wrapped in
lettuce.
This experimentation led Levi to
become so enthusiastic about the
Paleo Diet that he now offers classes
at the Co-op. Their popularity
is undoubtedly due to the diet’s
skyrocketing success in recent
years. The idea of Paleolithic
eating has been around since the
1970s, but it didn’t take off until
Dr. Loren Cordain, who like Levi
holds a degree in Exercise Science,
published his book The Paleo Diet
in the early 2000s. Like all diet
trends, it has endured its share of
criticism. Prominent food writer
Michael Pollan dismisses the idea
that modern humans could ever
mimic the diet of our Paleolithic
ancestors. But Levi is quick to point
out that the Paleo Diet has evolved
not so much to pay homage to our
caveman forebears but to focus on
natural, unprocessed foods that
adhere to certain guidelines.
When most people think Paleo, they
think meat, and this diet certainly
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has carnivorous leanings. Unlike
USDA guidelines, which recommend
a minimum of 10% protein, the
Paleo Diet requires a minimum
20%. Levi takes it a step further,
saying that a third of food intake
by volume should be protein, while
the remaining two-thirds should
be vegetables. He advocates for
grain-fed, free-range and pastureraised meat. Dairy is generally off
the table.
March, but he’s offering a course in
uncommon grains on January 23. I
encourage you to attend—if you’re
open to being converted.
While vegetarians might delight in
the two-thirds vegetable rule, only
certain vegetables are allowed.
Corn, potatoes, and other starches
are out. So are legumes like
soybeans and peanuts. Most grains
like oats, wheat, and barley get the
chopping block as well. Like dairy,
they’ve all been processed to death
and are harder for the body to break
down, which causes inflammation
and discomfort. Levi says to stick
to green leafy vegetables and fresh
fruit—although he admits that he’s
never converted a vegetarian to
Paleo.
When I whined again about having
to give up bread, Levi laughed.
“You’ve heard of the 80/20 rule,
right?” I had not. The 80/20 rule
basically means that people can
be perfect about 80 to 90 percent
of the time, and anything leftover
should be moderated. This includes
dairy, rice, alcohol, even bread; but
people should still be careful with
sugars and high-fructose corn syrup,
which Levi said is true for all food
consumption. For Paleos, adhering
to the diet 80 percent of the time
still yields 99 percent of the benefits.
Now you’re talking.
Speaking with Levi for an afternoon
is like gaining a whole semester’s
worth of nutrition and food politics.
He can tell you about the history of
most of the things we eat as well
as the businesses behind them.
His next Paleo class won’t be until
WINTER 2016
7
Self Care on Dark Days
by Mary Theresa Julien
Co-op member since
The love that I was raised with gave
me a sense of security and trust. As a
young adult, I began to see that not all
children grow up with this gift. Yet, the
nature of love is that it has no limit,
and it is ours to share in small ways
every day.
After the whirlwind of the holiday
festivities, we enter the deep of
winter. The holiday season is truly a
busy, hectic time, and now is an ideal
opportunity to quietly reflect on
matters of the heart. This takes many
forms and its expression is as unique
as we are. In the spirit of tolerance and
inclusion, we can appreciate the rich
diversity in those around us. We can
turn to many spiritual practices, some
new, some ancient. We can care for
our mind, body and soul as a way of
finding peace within, thereby making
our own small contribution to peace
in the world.
At the end of a yoga class, I say
“Namaste” to the instructor. I try to
be mindful and connect with the
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meaning, which for me is, “I bow to
the light within you”. I’m not wellschooled in theology, but this seems
to be a universal theme; we all have
our own special light, a divine spark
within us, and we are encouraged
to honor this spirit in others. Yoga or
meditation can bring peace through
physical and mental expression.
The Co-op offers sessions in yoga,
massage, Therapeutic Touch and
many other energy and bodywork
practices. The practitioners offer their
services as a means of putting in their
member-work hours. It’s a special treat
to take time out and take advantage
of these sessions while visiting the Coop. The schedule is available online or
you can sign up at the Service Desk, if
you’re interested.
Treat all your senses with love. Make
or listen to uplifting and relaxing
music. In the evening, leave that
slippery, stressful commute in the
rearview by changing into comfy
clothes and lighting a candle inside
an aromatic diffuser. Add an essential
oil of your choice to the diffuser.
Aromatherapy uses essential oils to
support a person’s mental, spiritual
and emotional balance and health.
Lemon Balm oil has calming and
anti-depression properties; lavender
relaxes; rosemary is uplifting; and
of course the aphrodisiac and
euphoric properties of ylang-ylang
are important as well. There are many
others, and finding the one that
pleases you is a happy pursuit in itself.
There are myriad suggestions for ways
to cultivate a sense of gratitude and
love in our lives. Maybe there’s one
on your New Year’s resolution list. You
can keep it simple: smile at five people
today! Or, with your comfy clothes,
amazing aromas, and maybe a cup
of tea, list the blessings in your day.
Some people suggest that actually
writing things down adds depth to
the experience.
If you enjoy tea, there are so many
great teas to choose from. Relaxed
Mind from Yogi teas or Celestial
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Seasonings, Sleepytime with
Chamomile are good picks. Again, find
what makes you happy!
As I write this article, our society is
processing the tragic events in Paris,
San Bernardino and elsewhere. By
cultivating a sense of peace and love
in the world and in ourselves, we can
respond in a truly beautiful way. By
acknowledging with gratitude that
the gift of peace and love is available
to all of us, we honor our humanity.
There are many religious and spiritual
writings that have good things to
offer. It doesn’t matter what religious
or spiritual affiliation you hold, if any;
love knows no bounds. I’ll offer the
following as one example among
many, many options for inspiration:
“Love is patient, love is kind. It does not
envy, it does not boast, it is not proud. It
does not dishonor others, it is not selfseeking, it is not easily angered, it keeps
no record of wrongs. Love does not
delight in evil but rejoices with the truth.
It always protects, always trusts, always
hopes, always perseveres.” 1 Corinthians
13:4-7
In our culture, we have so much
information to process. Things move
and change quickly and we are always
plugged in. It’s an amazing time to
be alive, but we must remember to
take time out to tend our souls and
remember to tolerate and accept
differences in others. The nuance
of winter’s gift is, in fact, the long,
cold nights when, from within, we
acknowledge the power of love and
the beauty of being alive.
Upcoming Coop Classes
to get excited about:
Saturday, January 16th, 2 - 3pm
Wildflowers: Faces, Facts and Folklore
with Pam Taft, Master Gardener with Albany County Cornell Cooperative Extension
In this hour-long presentation, we will take time to appreciate the
flowers that grow without our labors. Pam is a Master Gardener
who will share tips on identifying wildflowers along with fun facts,
folklore, and suggestions to engage children and adults in discovering the virtues of these blooms.
Saturday, January 23rd, 2-3:30pm
Cooking with Oddball Grains
with Leyla Kiosse and Levi Steier
Does Honest Weight’s Bulk Department make you dizzy with choices you’re not quite sure how to pronounce, let alone cook? Leyla
and Levi will guide you through preparation methods for some of
our nutritious and delicious, if a little unusual, grains in this oftrequested class.
Sunday, January 24th, 1-2:30
So You Wanna Be A Beekeeper?
With Amie Collins
Interested in beekeeping but not sure you’re ready to invest in a
new hobby? Amie can help you decide. Come learn what it takes
to get started, including: what gear you’ll need, how much time
it takes, and what to expect in your first year as a beekeeper.
We’ll go over the spectrum of management styles and equipment
choices, and hone in on some realistic goals. You’ll leave with a
checklist of how to prepare if you do decide to commit to this fun
and fascinating hobby.
Tuesday, February 9, 6-7:30
Mead and Herbal Beer Making
with Andrew Bacalakis
WINTER 2016
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You can sign up for all of our classes at www.hwfc.eventbrite.com
Member Profile: Cathy and Steve Holmes
by Georgia Julius
Co-op member since 2013
GJ: How long have you each been
members of HWFC?
CH: I’ve been a member for about
11 years now. We had lived in Glens
Falls for about 12 years and one of
the draws to Albany was becoming
a member of Honest Weight, so it’s
one of the first things I did.
SH: I think 8 years for me.
GJ: I know that you are both very
active members of the Co-op. What
roles do you play here? What roles
have you played over the years?
CH: I’ve done a variety of things
here. There have been times when
I’ve been the front end courtesy
clerk, done the bagging, which I
love. You really have to treat people’s
foods with respect, you know, and
pack well. I really grew to appreciate
the role of the cashiers, because
customer service is something
that we’re really good at and I just
loved watching people so positively
interact with others. And then we’re
on the Membership Committee
which is really great too, cause
then you get to know people on a
different level there.
SH: I’ve been on the Strategic
Planning Committee. ... I’m really
into the strategic planning, I think
it’s really important to the future of
the Co-op. We just love this place.
You know, we came here, suddenly
we were involved and it was like we
were always involved, and it just
became more and more part of the
way we live. Almost everything we
eat is organic-CH: . . . and from here!
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SH: Right, everything we buy during
the week is from here. The discount
really helps with that, but we would
be buying food from here if there
were no discount. We would be
involved in some way. This is a place
where, for me, where you can not
only eat, but you can eat in a place
that has righteousness about food.
We may not be, we’re not the most
fanatical eaters--
CH: We’re pretty fanatical!
(laughter)
SH: Well our friends think we’re
really fanatical. This is a pretty pure
place in terms of knowing exactly
what you eat. You can pretty much
be guaranteed in the wholeness
of the food you eat. Those things
are important to us. We really are
conscious eaters, and we both try
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to stay in shape. People who eat
like this have thoughts about the
world. There’s a lot of similarities, but
dissimilarities, too. So it’s cool. It’s a
good place to be.
GJ: I agree. When you’re not busy
working here or working your full
time jobs, how do you spend your
time? What do you do for fun?
Other than hang out here?
SH: We love to walk. We walk a lot
together. Cathy’s a very fast walker.
There’s only a few people I can walk
with, and Cathy’s one of them.
CH: Convenient, isn’t it? (laughter)
What I’ve been trying to do lately
is explore our area--I look for
opportunities to go to different
places. Like these past few
months, we visited this really neat
arboretum, Pine Hollow Arboretum
in Slingerlands. There are so many
wonderful places in this area, you
really have to make a point to
make a note of them and then just
absolutely go there. They have a trail
down in Columbia County called
the Dutch Farm Trail that connects
the historical sites in the Kinderhook
area. We went there recently. We
try to explore areas that you don’t
have to make a big production out
of getting there or doing something.
You can have a really great time
just going to some of our local
wonderful areas. And we get a good
walk in.
that anyplace, and we have products
like that, which makes me really
happy.
SH: I come here just for fun. If I’m
around Albany at lunchtime I’ll
always come here. One reason is
that I like all the people. The food
is great! This is the best vegetarian
restaurant in Albany. Consistently
good food for lunch or for dinner.
I’ll come here for coffee and see
people ...These last couple of
months show that we are a very
diverse community, and there can
be different opinions and things.
But that’s how the world is, that’s
the way the community is. And it’s
nice to be around people who think
the same way about at least how
we eat. And most of us have similar
feelings about other things because
food politics has a lot in common
with thoughts about honesty in
government and labeling. Most of
us have a vision of a better world
and I think you can get a chance to
talk with people like that here. We’ve
met a lot of people here, made a lot
of friends. It’s really a community
and I’ve never had that anywhere
I’ve shopped in my whole life.
GJ: Well, thank you both! This has
been great.
GJ: What do you love most about
the Coop? I know we’ve talked a lot
about the sense of community, so
this could be a product or a memory,
or something you’re just generally
excited about.
CH: There’s this soy yogurt that I like,
it’s fruit-juice-sweetened primarily,
though they make one that’s
sweetened a little bit with maple
syrup. It’s Nancy’s. You just can’t find
WINTER 2016
11
producer profiles
BREAD & HONEY, INC.
SUGAR HOUSE CREAMERY
Co-op member since 2005
After successful careers in dance,
architecture and construction
management, Naomi Davies decided
to explore the world of retail,
specifically in the food industry.
She came to Albany and saw an
opportunity to open a bakery that
would specialize in good, fresh artisan
breads and great bagels. In order
to increase her baking skills, she
sought out culinary classes, including
an intensive course at King Arthur
Flour in Vermont. Finally in 2013 she
opened Bread and Honey, Inc., at 809
Madison Ave. in Albany.
various flavors. Now, in addition to her
fresh baked bagels and breads, she
offers breakfast sandwiches, scratchmade soups, focaccia, rolls, pretzels,
muffins and scones.
In the beginning Naomi’s offerings
centered around bagels: plain,
everything, sesame seed, poppy seed,
and cinnamon raisin. To go with the
bagels, she featured cream cheese in
A few years ago Naomi worked as a
consultant on the construction of the
Co-op’s new store. She continues her
relationship with the store by making
her baked goods available at Honest
Weight.
Among the many cheese offerings at
the Co-op, you will find products from
Sugar House Creamery, a raw milk
dairy and farmstead located in Upper Jay, NY, a town in the high peaks
region of the Adirondack Park. Owners
Margot Brooks and Alex Eaton have as
their mission “the preservation of milk
and the production of a food worthy
of its ingredients.”
In 2012 they headed to the Adirondack Park to establish their own farm.
Margot and Alex met in college and
followed their dream of creating a
farm together. The first step in realizing this dream was spending five
years at a goat dairy in Vermont where
they learned the basics of cheese
making and animal husbandry.
12
by Pat Sahr
Whenever she can, Naomi sources
high-quality local ingredients (like
King Arthur flour), fair-trade coffee,
and honey from Big Woods Wildflower
in Greenville. At the same time, she
strives to keep prices reasonable.
“I want to have my products within
reach for everyone by offering an
affordable, high quality loaf of bread.”
The operation is small by design. Each
morning they bottle raw milk from
their twelve Brown Swiss cows and
offer it for sale in their farm store. The
rest is cultured, coagulated, pressed,
brined, and transformed into their
three signature cheeses: Pound Cake,
Dutch Knuckle and Little Dickens.
Look for them at Honest Weight and
sample them for yourself!
To learn more about Sugar House
Creamery go to www.sugarhousecreamery.com. If you would like to experience the farm firsthand, consider a
stay in their onsite Airbnb.
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UNDERGROUND ALCHEMY
Underground Alchemy is the herbal
apothecary founded and run by
Rebecca Hein, a community herbalist
who has been growing and harvesting
medicinal plants for over fifteen years.
Rebecca grows and harvests over
seventy­five medicinal perennials at
Streetlight Gardens, an urban farm
she co­founded in Albany’s South End.
Plants grown in the reclaimed vacant
lots are lovingly raised following
sustainable and organic methods.
Other medicinal herbs are ethically
wildcrafted from nearby fields and
forests. All Underground Alchemy
botanicals are harvested at their most
potent times and transformed in small
batches into herbal extracts, elixirs,
and teas aimed at promoting wellness
and supporting self care.
Rebecca is no stranger to the Co­op.
A member since 2006, she worked
for several years in the Health and
Beauty Aids Department. Now she is
a weekly member worker in Wellness,
leads regular herb walks, and teaches
classes several times a year.
Aside from the Co­op, you can find
Rebecca and her remedies at the
Troy Farmer’s Market year-­round.
Additionally, underground Alchemy
offers a winter CSA from November
through April, membership to
which includes a personal health
consultation, custom formula, and
seasonal herbal remedies. Members
receive a bag full of teas, tinctures,
salves & syrups made from herbs
grown at _____. In keeping with the
company’s dedication to social justice
and support of community health and
empowerment, shares are sold on a
sliding scale.
Our goals are to, resist an unjust and
inequitable healthcare system, and
position herbalism in the struggle for
accessible healthcare.
Food for Thought Film Series
JANUARY: “Armor Of Light” www.armoroflightfilm.com
Abigail Disney’s directorial debut, “The Armor of Light,” follows the journey of an Evangelical minister trying to find
the courage to preach about the growing toll of gun violence in America. The film tracks Reverend Rob Schenck,
anti-abortion activist and fixture on the political far right, who breaks with orthodoxy by questioning whether being pro-gun is consistent with being pro-life. Reverend Schenck is shocked and perplexed by the reactions of his
long-time friends and colleagues who warn him away from this complex, politically explosive issue.
FEBRUARY: “Autism In Love” www.autisminlove.com
In recent years, the rate of autism spectrum disorder diagnosis has increased at an alarming rate, making some
question whether an epidemic is imminent. Is autism an unfortunate bi-product of modern immunizations, dietary
shifts or genetic mutations? Or, has increased awareness and knowledge caused this rapid increase in diagnosis?
MARCH: “The Messenger” www.songbirdsos.com/about/messenger/
The Messenger is a visually thrilling ode to the beauty and importance of the imperiled songbird, and what it
means to all of us on both a global and human level. They have helped predict the change of seasons, the coming
of storms and the rise of toxins in the food chain. Once again they have something to tell us, and the message is
not a comfortable one.
Food for Thought is the 3rd Thursday of each month and features food at 6:00 with live music by Jack Empie and friends, the
film at 7:00 followed by a panel discussion. Admission is $8.
Recipe Corner
Gluten-free Energy Bites
INGREDIENTS:
1/2 c nut butter
1/3 c honey
1 c oats or another grain
1 c combo of the following: coconut, wheat
germ, oat bran, ground flax, sesame seeds
3 tbsp whole wheat flour
2 tsp vanilla
couple pinches of sea salt
Optional spices: cinnamon, ginger, nutmeg
Add-ins: nuts or seeds, dried fruit, chocolate
chips, hemp seeds
DIRECTIONS:
1. Mix everything in a bowl and form into
small balls.
2. Refrigerate or freeze.
3. Enjoy!
Kale & Slivered Brussels Sprouts with Soba Noodles
INGREDIENTS:
1 bunch tuscan kale
5 tsp. toasted sesame oil
10 brussels sprouts
1 plump clove garlic
1 Tbsp. rice vinegar
1 tsp. low sodium soy sauce
2 Tbsp. toasted sesame seeds (white or black)
2 pinches red pepper flakes
4-8 oz. soba noodles
4 slivered green onions, for garnish
DIRECTIONS:
Slice kale leaves from their stems. Working in batches,
stack the leaves, roll them up tightly lengthwise, and
then thinly slice crosswise into narrow ribbons. Put the
ribbons in a large bowl with 1 tsp. of sesame oil and
1/4 tsp. salt. Massage the leaves until they glisten.
Discard any funky outer leaves from the brussels
sprouts. Slice them paper thin, then toss with the kale.
Pound the garlic until smooth in a small mortar. Stir
in vinegar, remaining sesame oil and soy sauce. Pour
dressing over the greens and toss well.
Bring the water to a boil. When starting the noodles,
finish the salad with the sesame seeds, pepper flakes
and green onions. Cook the noodles according to package instructions and drain. Toss noodles with greens.
The noodle salad can be served warm or cold.
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LY
AL TED!
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LO OAS
R
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TRAIL MIX, NUT BUTTER,
CHOCOLATE AND COFFEE.
CHECK OUT OUR SALES IN THE BULK DEPARTMENT!
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SUGGESTION BOX
Q: The “Housewares” offerings are
great! Good job to whoever is ordering
these items!
A: Thanks so much! That makes us super
Q: Baked beans in the deli--would be
great with grilled summer foods.Who-
ever thought of that is my new BFF.
happy. Watch for more exciting things
coming soon.
A: We do offer baked beans occasionally on the hot bar.
Q: It would be great if there were
measuring spoons by the bulk spices.
So often I buy just for a particular recipe, but can’t tell exactly the amount.
Thanks!
A: We’ve checked the capacity of our
Q: Please carry Sami’s Bakery pita
bread. I’ll buy it weekly!
A: We do carry Sami’s pita in our bread
department on the bottom shelf.
Q: Pizza dough that is vegan! (No
honey, although the DeFazio’s one is
great…)
A: We have not seen a vegan pizza
scoops and they will hold 1/3 cup of
dry product. We believe it would not be
feasible to provide measuring spoons
but feel free to carry some in your reusable bag!
dough. We’ll keep our eyes open. We’re
glad you like the DeFazio’s dough!
Q: Can you label plants if they are
cat/dog toxic/safe? Lilies are usually
cat-toxic for example.
A: Labeling the individual plants would
Q: Can you please use paper, compostable containers in the deli department? That plastic is awful. Thanks!
A: All of our deli containers are plant-
be a cumbersome task. We’ve compiled
a list of plants that are pet safe and ones
to avoid and will post it with the plants.
derived, biodegradable and/or recyclable.
Q: Please carry grape chia synergy
kombucha again, it’s my fave!
A: We’re sorry that we’ve discontinued
Q: Please carry vegetarian pate, also
frozen Montreal bagels from Saint
Viateur or Fairmount Bakery.
A: We stock a vegan terrine between
your fave grape chia due to slow sales.
We’ll consider bringing it back. In the
meantime, you may pre-order a case of
12.
Q: Please offer strawberry cream
cheese for bagels.
A: Great idea. We currently offer a vegan
maple walnut cream “cheese” as a sweet
alternative and will consider adding
strawberry to our selections.
WINTER 2016
A: It has been discontinued by our
primary distributor. We’ll see if we can
source it from another distributor.
Q: I would like my 2% member
discount savings to be automatically
donated to a worthy cause instead
of taking the savings myself. Can we
make that possible please?
A: We appreciate your generous spirit!
We do not have the functionality in our
Point Of Sale system to do this at present time. Please ask a cashier about our
new envirotokens program!
Thanks to those who’ve made suggestions! You can see all the suggestions and
responses on the Suggestion Board posted
near our Co-op Cafe.
the pestos and guacamole under the
ricotta. The process to bring in Montreal
bagels would be cumbersome and the
delay at the border will hinder bringing
in a fresh product.
Q: I buy the vegan bleu cheese dressing (Follow Your Heart) every time I
shop here if in stock which it is not for
weeks at a time. I would rather buy
it once a week. I could get it cheaper
online in bulk but would rather help
the Co-op with my purchases.
17
“
What good is the warmth of summer, without the cold of
winter to give it sweetness?”
- John Steinbeck, Travels with Charley