December - Honest Weight Food Co-op

HONEST WEIGHT FOOD CO- OP
H R
OU
484 CENTRAL AVENUE • A LBANY N.Y.
S:
(518) 482-2667 (482-COOP)
MONDAY – FRIDAY
7:00 – 8:00
SATURDAY 7:00 – 8:00
SUNDAY 10:00 – 6:00
ISSUE #335
DECEMBER 2007
Gratitude
by Lynne Lekakis
It’s November at this writing, and it’s finally cold — mitten weather,
even. Our front porch is littered with bagel pieces and peanuts from
the squirrels who think that stucco is a drillable medium for small
claws, get exhausted trying and move on.
It’s that time of the year when we think about the things for which
we are thankful. I have been feeling thankful and grateful for so
much these past few weeks. Definitely for all the core Co-op stuff: the
committed staff, the member laborers, the committee members.
I’m also grateful to those people
we have hired to help us. Our
“consultants” have proven to be
just as dedicated to helping us
achieve our goals as we have.
In particular I am feeling
grateful to our small Facilities committee. Charged by the Board
with “shepherding” the site selection process and morphing into the
smaller committee that will coordinate all the “specialists” and help
that we will need moving forward, they are a great bunch to work
with. Each brings a certain something — management brings experiences they have had opening new stores, financial expertise, an
interest in the process and how what we need can translate to what
we’ll get, and the members bring institutional memory and outside
bank and real estate expertise, plumbing know-how, etc. We work
well together most of the time (our biggest issue is not talking at
once) and we’re looking forward to bringing more individuals and
groups in and out of the process as it unfolds.
I’m also grateful for that vote. It shows not only that it was a
pretty good site, but that we can all come together and respectfully
make a decision. When I think back to some of the meetings I have
sat through, that one will always be a highlight.
A Director’s
Chair
continued on page 6
PRINTED with SOY INK on RECYCLED PAPER
:
What’s
the Scoop?
• Turn your leftovers into
makeovers 8
• Warm dishes & simmering
pots 10
• Innocents in wi-fi land 14
• Season’s greetings with
honey & cheese 16
• Spectacular jentacular
…cereal? 20
• A poppy to love, not
smoke 24
NEWS
at a glance
by Nancy Ellegate
The HWFC Board of Directors met on
Tuesday, October 30.
New Site
Since the membership voted to pursue
purchase of the proposed new store,
the Board formally authorized the
purchase of building and empowered
the Board president to sign legal papers to this end.
Creating Change Document
The current document outlining how
to institute changes to policy and
practice at the Co-op was discussed.
Based on the bylaws, a further revision was suggested: that between
bringing an issue to the Board and, if
the issue is not addressed or explained
to the member’s satisfaction, bringing
it to a referendum, the matter should
be discussed at a membership meetcontinued on page 3
Behind
the Co-op
Board of Directors
President: Lynne Lekakis
Vice-President: Susan Weinrich
Treasurer: John Godfrey
Secretary: Jim Monsonis
ing. A petition signed by 35 members
or 10% of the membership (whichever
is smaller) puts an item on the
agenda. The Creating Change document will be revised and a new version circulated.
427-7386
794-0897
274-7996
Committee Liaisons
Finance
John Godfrey
[email protected]
274-7996
Governance
Carolyn Maroney, Jim Monsonis
Marketing & Communications
John Godfrey
[email protected]
274-7996
Membership
Lenore Gensburg
Nominations
Susan Weinrich
[email protected]
794-0897
Nutrition & Education
Louise Maher-Johnson, Anna Dawson
[email protected]
234-1942
Personnel
Ray Ratte
[email protected]
371-3648
Strategic Planning
Lynne Lekakis
[email protected]
427-7386
Collective Management Team representative
Cindee Lolik
[email protected]
Collective Management Team (482-3312+ext.)
Operations and administrative
coordinator: Cindee Lolik
(x116)
Member coordinator: Nate Horwitz
(x104)
Outreach coordinator: Jessica Allen
(x120)
Education coordinator: Karisa Centanni (x113)
Finance manager: Alfred Bouchard
(x107)
Assistant finance manager: Jennifer Felitte
Merchandising Coordinator: Lorilee Bird
Personnel administrator: Hoby Ebert
IT coordinator: Lexa Juhre
(x101)
Front end manager: David Jimenez
(x109)
Assistant front end manager: Katie Centanni
Grocery managers: Nancy Reich
(x119)
Grocery floor managers: David Aubé, Garrett
French, Joe Marra, Hakim Steward, Nick Weber,
Lee Wilson, Russell Ziemba
Produce manager: Nick Bauer
(x102)
Assistant produce managers: Gayle Anderson,
Steve Lamica
Produce assistants: Ariel Callaschai, Jamie Felitte,
Stacie Halloran, Amy Languish, Elizabeth
Schaefer, Karen Starr, Hakim Steward, Jesse
Strock
Bulk manager: Bob Linn
(x106)
Assistant bulk manager: Leigh Nowicki
Bulk assistants: Walter Fick, Thomas Gillespie
Cheese manager: Gustav Ericson
(x118)
Cheese assistants: Cheng-Hua Lee, Ken Runquist,
Jesse Strock
HaBA manager: Kathleen Boehning
(x122)
Assistant HaBA managers: Mitchell Liberman,
Lynne Sims
HaBA assistants: Neelima Baird, Rebecca Hein,
Kevin Johnston, Carolyn Matthei
Meat manager: Chris Kemnah
Food service manager: Nicole Bailey
(x108)
Assistant food service manager: Laura Pederson
Cooks: Lori Doyle, Nick Foster, Sue Ellen
Lewanick, Karin Maag-Tanchak, Carolyn
Matthei, Michael Natcharian
Night manager: Michael Ferrandino
Floor managers: Amy Pagano, Erica Peters,
Cathryn Russell
Maintenance: Arielle Ellis, Jamie Greenwood,
Steve Kroeger
Shift managers: Jessica Best, Elyse Bryan, Sonya
Dewitt, Jenny Ruggiero, Desiree Krueger,
Craig Willis
2
NEWS AT A GLANCE, from page 1
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) • E-mail – [email protected]
Website – www.hwfc.com or www.honestweight.coop
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.
Bottle Bill
The Board voted to support the Bigger
Better Bottle bill. This is a revision of
the existing legislation on returnables
that has been proposed by the governor and is to be considered by the New
York State Legislature. Two Board
members will formalize the Co-op’s
endorsement.
Marketing
There has been some concern about
overlap between the Board’s Marketing committee and the work of the
Collective Management Team, since
they have the primary responsibility
for advertising. It was clarified that
the Board’s committee will focus on
policy and strategy, while the staff
will have the primary day-to-day responsibility in this area.
Energy
The new Energy committee has suggestions for maximizing energy use in
the new store. Their liaison asked to
whom these should be reported. Energy issues should be considered by
architects working on the design for
the new store as soon as possible. It
was decided that these ideas should be
forwarded to the Facilities committee.
Any recommendations on saving energy in the current store can be forwarded directly to the Collective Management Team.
New Heaters
The Board approved a request from
the Collective Management Team to
expend $6,500 to install heaters in the
back part of the warehouse space.
To advertise in the Coop Scoop…
Prices for camera-ready ads are: $20 for our smallest 1-column size; $45 for ¼-page;
$85 for ½-page; $120 for a full page — with several other sizes and prices in between.
One free ad is provided with ads prepaid for a year. Advertising copy must be submitted by the 15th of the month preceding publication.
For more information about Coop Scoop advertising, contact Christy Carton at [email protected], or (518) 674-5773.
Coop Scoop
Finance
The Finance committee presented the
current financial report, including
data comparing Honest Weight’s expenditures with those of several other
Co-ops. This lead to discussion of personnel costs, member discounts’ effect
on costs, and administrative costs that
must be included in the member labor
expenditures (because of our committee structure and form of governance).
The Board wishes to develop a fuller
analysis of our costs and their relation
to sales. The finance manager is compiling data now that should aid in this.
Nutrition
The Nutrition committee presented
calendars produced by the Regional
Farm and Food Project that feature local farms. The Co-op helped subsidize
this project. Board members expressed
their appreciation.
Cooperative Laws
An expert on cooperative law will prepare a written document detailing issues about New York State’s laws on
cooperative businesses and the Co-op.
If needed, a meeting will follow.
Banked Hours
There are a large number of banked
member work hours. Some members
have so many hours, they need not
work for months, and some for years.
It was questioned whether there
should be a ceiling on such hours. The
matter was referred to the Membership committee.
Personnel
The Personnel committee reported
that a consultant declined the fee that
had been authorized and donated his
services in helping the committee develop a mediation section of the Employee Manual. The committee very
much appreciates this generosity and
the Board will extend a gift certificate
to this person.
Profits and Values
The Board had a discussion of the issue of the profitability at the Co-op.
While the Co-op must be profitable to
sustain itself, the goal of profitability
can conflict with other values. The
general consensus of the Board was
that we can use our profits to support
others who are working in concert
with our values. While there must be
concern about profit, the Co-op is not
focused solely on maximizing profit.
Bylaws Panel
Two Board members have come up
with a list of potential members for
the new Bylaws Panel. One person
has agreed to serve and a second person will be asked.
Executive Session
The Board met in executive session at
the end of the meeting.
Note: News at a Glance is a summary of the meetings of the HWFC Board of Directors.
December 2007
Minutes
Minutes of all meetings are available
at the Co-op. Minutes of the most recent meeting are posted on the bulletin board. They are also available on
the Co-op’s website, as password protected files. See instructions on the
website (www.hwfc.com) on obtaining
a password. (See the Meetings section
and go to Board Meetings.)
Upcoming Meetings
Board meetings are scheduled for the
following Tuesdays: December 18,
January 22 and February 26. Meetings begin at 5:30 pm at the Community Room at the Co-op. Date, time
and location can change, however, so
it is recommended that anyone planning to attend confirm these.
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for Coop Scoop
article submissions
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at store closing time.
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Behind the
Scoop
Editor: Judy Trupin
489-6392
Production design: David Ford
489-6392
Calendar editor: Susan Palmer
438-4344
Advertising rep: Christy Carton
674-5773
Distributors: Nancy Fisher, Doug O’Conner
Printer: The Printing Company
3
Just in time for the holidays,
Honest Weight is now carrying two
new organic products from Arrowhead Mills: Sugar Cookie Mix and
Gingerbread Cookie Mix. Also in
for the holidays are Silk Pumpkin
Spice Soymilk and Soymilk Nog,
a vegan, low-fat alternative to
traditional holiday drinks. For
those who prefer the delicious but
perhaps artery-clogging dairy style,
we’ve got an organic Egg Nog
from Organic Valley.
Other beverages that are new on
the shelf this month are Rice Dream
Supreme in Vanilla Hazelnut and
Chocolate Chai varieties; and R.W.
Knudsen’s Untomato Very Veggie,
which is made from carrot, beet
and spinach juice. Knudsen has
also introduced Organic Pomegranate Nectar this month.
The Grocery department also has
picked up a number of new gluten
New on the
Shelf
by Sara Barthelson
free products. HWFC now carries
Cherrybrook Kitchen, all-natural
baking mixes designed by a
woman who developed adult onset
of food allergies and wanted to
create baked goods that everyone
could enjoy. All Cherrybrook
Kitchen products are dairy, nut
and egg free. The Gluten Free
Dreams line of Cherrybrook
Kitchen is (you guessed it) gluten
and wheat free as well. Their
website (www.cherrybrookkitchen.com) is a great resource for those
with food allergies or for someone
who simply wants to learn more
about the topic.
Another addition to gluten free
alternatives is Organic Ville Pomegranate Organic Vinaigrette. For
salad options, try Soken Sea Vegetable Salad — it contains four
different varieties of sea vegetables,
including wakame, kuki wakame,
akamodoki and akanori.
Other new grocery products include All-Natural Ginger &
Sesame Salad Dressing by Bragg,
makers of Bragg’s Liquid Aminos;
Food Should Taste Good’s tortilla
chips in Multigrain and an in-
triguing Chocolate flavor; Vanilla
Almond Crunch organic cereal
by Cascadian Farm; Stonyfield Farms
Yokids Squeezers ( a popular
snack amongst the lunchbox
population); Eden Organic Caribbean Black Beans “Rice &
Beans”; and Organic Nectars
Gelato — raw, dairy free,vegan,
frozen dessert sweetened with
agave nectar made by a Hudson
Valley company.
The major change to the Bulk
department is a large expansion to
our already impressive selection of
sprouting materials. New this
month are green pea, onion,
daikon radish, garlic, red clover,
cress, arugula, china red rose
radish and red cabbage seeds for
sprouting.
Also new in bulk are milk chocolate covered peanuts, raisins,
cranberries and almonds; locally
made Baker’s Daughter Dark
Toasted Almond Bark; piña
colada granola; peanut butter
granola nuggets (picture a
smaller version of your typical
granola bar); and honey-roasted
cashews. Red quinoa is not really
new to us, but is available again
available in bulk for the first time
in about a year.
New in the refrigerator and freezer
section are Lightlife Mushroom
and Veggie Burgers; Yves Meatless
Lemon Herb Chicken Skewers;
Nancy’s Kefir, the only nationally
distributed, independently owned
Kefir since Lifeway bought Helios;
locally made Adirondack Creamery
Ice Cream, and Ciao Bella Sorbets.
New in the HaBA department this
month is a product we’re very
excited about. It’s Blockade from
New Chapter, which contains
ViraBloc. ViraBloc has been shown
to be 100% effective at blocking
viruses from entering cells in an in
vitro setting.
Also new this month are Nature’s
Plus Fiberific Liquid, a vegetarian
dietary supplement useful in
alleviating constipation in children; Superior Source Baby B’s and
Baby D, chemical and preservative
free instant-dissolve dietary supplements for infants; herbal lozenges
in a natural blueberry flavor that
work to support the immune
system in defense of viruses; and
Holy Basil hexane free capsules
for cortisol, insulin and blood
sugar regulation; Nature’s Way
Alive! Vitamin C powder, a
vegetarian dietary supplement
made with organic fruit that can
be mixed into your favorite
smoothie and is free of common
food allergens; Solaray Lips So
Healthy with L-Lysine, Reishi
Mushroom and Garlic vegetarian
capsules for the treatment of
herpes I; Kal Sinus Releev complex
for healthy sinuses; Aloe Life whole
leaf aloe vera concentrate; and
Alabu goat milk soap, handcrafted
locally.
A new line of single homeopathic
remedies is now available from
Washington Homeopathics. The
selection has also been expanded
to 100 30C remedies.
Eco-Friendly Cleaning
Products...
Nontoxic, biodegradable, nonflammable, fragrance free
Moldzyme Mold & Mildew Stain
Remover and Airzyme Odor
Eliminator. Canadian made,
machine washable polyester
sponges by TubTuffy can be found
nearby. They are guaranteed to
last one year and are made with
organic coloring.
Odds and Ends...
In need of bakeware or glass
storage containers? Check out the
selection of Anchor Hocking products located in the back of the
store, past the Cheese department.
For those with holiday gifting in
mind, Andeo Gifts, a Fair Trade
Alpaca wool company, is now in
stock. Pick up some hat and glove
sets, hand and finger puppets,
scarves, baby booties and slipper
socks for yourself or someone else.
in collaboration with Extrapolating TheaterWorks
Bring us your project… Any size, any budget
theatrical && dance
dance ••
theatrical
weddings/special events
events ••
weddings/special
training && education
education ••
training
artist promotion
promotion ••
artist
digital video
video production
production
•• digital
on-location video/audio
video/audio
•• on-location
•• video/rehearsal
video/rehearsal studio
studio
graphic design
design
•• graphic
[email protected] •• 518-489-6392
518-489-6392
[email protected]
4
Coop Scoop
December 2007
5
Finally...
A Director’s
Chair
GRATITUDE, from page 1
A real estate
company that
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Ethical service.
Social purpose.
www.yourownhome.org
518.434.1840
Equal Housing Opportunity
NYS Licensed Real Estate Broker
We know that some people still
have concerns, and we will address as many of them as we can
while we plan, and when we get
there. It’s challenging to try to
please all our members, but we
have been walking this tightrope
for thirty years and will continue
trying to stay on top of it. (I also
know that just because I want to
lie on an organic bed before I buy
one, the Co-op is not going to become a bed dealer just because I
want us to.)
I had hoped to tell you by now
that we had completed the closing
and are landowners again, but it
has been delayed. The tank that
was removed had some rules attached to it, so we had to set a
new date. The sellers wish to close
in this calendar year, so it should
be in the next few weeks.
Nevertheless,
small
details
aside, we are still working our
plan. The architects that we hired
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into what-is-fiscally-manageablesize-wise?
Usually, I try not to have an
opinion of the outcome of our decisions. I find that it helps me
keep my mind open to hearing
other ways of doing things, and
not having an investment keeps
me in the same boat with everyone else. But, if you must know
the truth, as a leader of our process for the past five years, I really
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Coop Scoop
December 2007
7
Eating Economically at the Co-op
Ingredients
worth seeing again
Early Childhood • Elementary • Middle School
by Ruth Ann Smalley
Leftovers. I know they’re not the sexiest form of economizing, and if you’re on an extremely tight budget,
you just might not even have them. Plus, they get a
bad rap in many circles. If you observe a strict
Ayurvedic diet, for example, you have permanent permission to refuse them. If your goal is the absolutely
freshest meal available, then, obviously, reheated
food from yesterday, or thawed leftovers frozen last
month won’t fill the bill.
But compared to many commercially prepared,
processed meals, well chosen and carefully handled
leftovers can be nutritious, can save you money, can
allow for some creative cooking, and can still be a
pleasure to eat. Not to mention avoiding waste: According to Money magazine editor Jean Chatzky, “Today households on average toss 14 percent of the food
they buy, about double what we threw out 20 years
ago.”
The key to making good use of healthful, tasty
leftovers is high quality ingredients and a little foresight. When I asked registered dietitian and integrative nutrition consultant Mary Beth McCue about
An Education for Life
her food choices for winter, she shared a number of
suggestions:
1. Go heavy on the vegetable groups — people tend
not to eat enough of them. The winter root vegetables “are starchy and dense in calories and
carbohydrates,” but this is good because “our
bodies need to be warm and work harder.”
2. Whenever possible, choose organic and/or
sustainably grown produce for a higher mineral,
vitamin and nutrient content.
3. Give preference to locally grown food that has been
picked closer to its ripened state, as that has the
highest nutrient density.
4. Choose the colorful produce — dark green kales,
colorful squashes, red and purple onions — as they
tend to be more nutritious. Add Mediterranean
herbs — basil, parsley and cilantro — as they add
flavor and fight inflammation in the body.
5. Try legumes plain and in stews and soups —
“versatile and inexpensive, they are a great source
of protein, minerals and nutrients.”
So, let’s say you load up on ingredients that fit these
criteria. You’ve brought home your choices and made
your first round of fresh meals. Then you may have
two kinds of leftovers — those from the meal itself and
those made up of any extra, unused ingredients.
Many vegetable soups and stirfries can be frozen as is,
or puréed and frozen with some additional seasonings
for use as sauces.
Call for your personal tour or join us
for an upcoming Open House.
January 19, 2007 • 12:30-3:00pm
March 8, 2007 • 12:30-3:00pm
100 Montessori Place • North Greenbush, NY 12144 • 518.283.5400 • www.woodlandhill.org
Leftover single ingredients can be combined and
frozen, as well. Some of the objections to leftovers can
be avoided simply by spacing their use, combining
them with fresh ingredients and by disguising them,
for more variety in your menu. Mary Beth suggests,
for instance, broiling tomatoes, onions and zucchinis
with parsley, and then you can “squash and freeze for
later use on rice or pasta.”
Other vegetables, she notes, “can be steamed until
crisp and puréed with herbs and garlic, to be added to
pasta sauce, casseroles, stews and soups, or omelets.
Sea salt and oil will increase their shelf life for unfrozen purées.” Some of these purées can also be hidden
away in baked goods such as muffins and breads, for
an additional nutrient boost.
Feel you just don’t have the time to plan multiple
uses for leftovers? You can capitalize on them by having even a few simple recipes based on a handful of
staples. For example, I take the pinto beans, tomatoes,
onions and garlic leftover from making burritos and
make them into a “cowboy bean” soup, or add green
chiles, sour cream, cheese and rice to make a casserole.
Or maybe there’s a particular item that always
seems destined to become a leftover in your household. In our home it’s the heels of our pricey organic
bread. Those slices no one wants in their original state
are welcomed when they are reincarnated as bread
pudding — baked with raisins, apples, milk and a
little maple syrup.
So, instead of regarding them as boring “reruns,”
let’s think of leftovers as simply an “abundance”
that, with a little care, can become part of a varied
menu. I’m sure many HWFC shoppers already have
some creative uses of leftovers. Send them to me at
[email protected], and I’ll share them in an
upcoming column.
Sources
Chatzky, Jean. “Shave $150 a week off your grocery
bill.” CNNMoney.com (http://money.cnn.com/2005/
12/20/pf/grocerybills_startmoney_0601/index.htm).
McCue, Mary Beth, RD LDN CDN. Phone interview.
www.sipn.info/mccue.htm.
Offering classes in: Iyengar
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540 Delaware Ave.
Albany, NY 12209
For Information:
www/THEYOGALOFT.NET
Call: Gerry 438-2557
Marge 482-8124
8
Coop Scoop
December 2007
9
What I Choose to Buy at the Co-op
A series of monthly articles from members of the HWFC Nutrition committee
by Louise Frazier
The fresh herbs of summer — notable in bouquets of long-stemmed
basil, lavish fronds of dill and green
leafy cilantro — are past, and now I
turn to the fragrant dried herbs offered in bulk from large jars along
the rear wall of the HaBA section. It
is pleasing to find a growing number
of organic ones that are available on
the shelves.
Dried-leaf tarragon, thyme, sage,
marjoram, savory, as well as caraway and anise seed, are among varieties long grown, dried and used in
more Northern climates. So I replace
my dill weed and seeds with caraway seed and dried leaf marjoram
for good digestion in cabbage and
turnip/rutabaga recipes. Marjoram
is also that special herb that combines with thyme and sage in traditional bread stuffing, well known
and loved in this holiday season. Savory too is often a part of that favorite blend of herbs! One can use these
herbs in wild rice, whole grain and
vegetable stuffings as well, and is
certain to carry the remembrance of
Thanksgiving
dinner
whenever
served.
In cooking beets, I now use tarragon and anise seed, with some
ground allspice for warmth. Every
autumn I buy allspice balls to use in
my pepper mill for the cold days of
winter. When I was in Sweden studying lactic acid fermentation of vegetables, some nutritionists from the
. . . and Why
As this year’s
harvest has been
gathered and
produce bins at
the Co-op are
filled with
colorful local
squashes,
pumpkins,
cabbages, carrots,
beets, onions,
rutabaga, apples,
pears and Cape
Cod cranberries,
thoughts turn to
warming dishes
cooked in
simmering pots or
roasted in the
oven.
ration evaporates off the skin — not
what on needs in cold weather! A
number of favorite Scandinavian
cookie recipes use this spice as well.
Adding dried or fresh cranberries to
the pot in cooking beets brings a
nice northern tang to this sweet root.
In cooking with onions, sage
comes to the fore now — and allspice is also complementary.
Thyme replaces basil in most of
my winter fare — superb with carrots and squash. I often use it in
combination with the traditional
stuffing blend when cooking winter
squash. In a pot of barley leek or onion soup, thyme and sage are prime.
I start the barley cooking for a while
with bay leaf and dried rosemary,
before adding the leek/onion and
herbs to cook for another half and
hour. Add some barley miso for extra flavor and warmth.
Savory — summer or winter — is
known as “bohnen-krauter” or bean
herb in Germany — and is essential,
along with onion and celeriac, in the
northern bean pot. Complementary
to the cabbage family of vegetables
too, savory was used for a spicy-hot
effect before allspice came to the
North.
University of Lapland in Finland
were there as well, and said that allspice was important for warmth in
that cold climate, having been
known since the days of trade routes
coming from the Orient. Pepper
ground from a variety of pepper
balls, on the other hand, is actually
a cooling spice and ismore important in hot, tropical climates where
it causes one to perspire after ingestion, which is cooling as the perspi-
10
Coop Scoop
December 2007
11
HONEST WEIGHT FOOD C O-OP
December Calendar
☺ 12/1
MOHAWK VALLEY WINTER MARKET.
20 local farmers and producers. Locally grown
produce, pasture-raised meat, free-range
chicken, baked goods, pottery and unique
hand-crafted gifts. 9am–2pm, Town of Glen
Office Building, 7 Erie St., Fultonville. Info:
Julianne Clouthier, 762-3909 ext. 108
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12/2,16 HWFC HEALTH & WELLNESS SERIES: “Energy Medicine,” with Ruth Ann Smalley.
10am–12pm. 30-min. sessions. Co-op Community Room. For more info, call 482-2667.
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12/2,16 HWFC HEALTH & WELLNESS SERIES: “Reiki
with Raven.” 12–5pm in the Co-op Community Room. For more info, call 482-2667.
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12/3 HWFC HEALTH & WELLNESS SERIES: “Reiki,”
with Jeane Marie. 12-4pm, in the Co-op Community Room. For more info, call 482-2667.
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12/4 HWFC HEALTH & WELLNESS SERIES: “Get Your
Knives Sharpened While You Shop!” with
Vince Manti. 5-knife limit (no serrated
blades). 5–7pm outside the Co-op Community Room. For more info, call 482-2667.
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12/5,9,19,30 HWFC H EALTH & WELLNESS S ERIES:
“Feldenkrais,” with Diana Wells. Improve
movement and coordination. 1:30–3:30pm.
45-min. personalized sessions. Co-op Community Room. For more info, call 482-2667.
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12/5 HWFC HEALTH & WELLNESS SERIES: “The NoDiet, Diet,” with Paul Jensen. 5:30–7pm in
the Co-op Community Room. For more info,
call 482-2667.
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12/5 HWFC HEALTH & W ELLNESS SERIES: “Confronting Our Climate Change Challenge: Sustainable Food and Renewable Energy,” with
David Yarrow. 7–8:30pm, Co-op Community
Room. For more info, call 482-2667.
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12/7,21,28 HWFC HEALTH & WELLNESS SERIES:
“Knit and Stitch,” with Margaret Black and
Beverly Petiet. 12–2pm, Co-op Community
Room. For more info, call 482-2667.
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12/8 HWFC HEALTH & WELLNESS SERIES: “Reiki,”
with Karen Reach. 3–6pm in the Co-op Community Room. For more info, call 482-2667.
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12/10,21,27 HWFC HEALTH & WELLNESS SERIES:
“Reflexology,” with Laura Lee Ross. 12/10: 2–
5pm; 12/21: 9am–12pm; 12/27: 5:15–8pm.
15-min. sessions, Co-op Community Room.
For more info, call 482-2667.
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12/12,26 HWFC H EALTH & WELLNESS SERIES:
“Healing Touch,” with Richard Sahr. 3:30–
6:30pm. 1-hr. sessions, Co-op Community
Room. For more info, call 482-2667.
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12/18 HWFC BOARD OF DIRECTORS. 5:30–
7:30pm in Coop Community Room. All members welcome. Confirm date, time, location
with the Co-op: 482-2667.
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12/19 HWFC HEALTH & WELLNESS SERIES: “A Holistic Approach to Exercise,” with Paul Jensen.
5:30–7pm in the Co-op Community Room.
For more info, call 482-2667.
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Arts, 307 Hamilton St., Albany. Ages 4–7. More
info: Jen Winders, 456-1417.
ALBANY FOLK DANCERS. 7:45–9:45pm. Instruction provided, beginners welcome. No partners
needed. Albany Jewish Community Center,
340 Whitehall Rd. $4. Info: 489-7996, or online
at [email protected].
BUDDHIST LECTURE & MEDITATION. Every Tuesday, 6pm. 727 Madison Ave., Albany. Please
call 392-7963 for more info.
CAPITAL TOASTMASTERS. Communication, public speaking, leadership training. 2nd &
4th Tuesdays. 6pm. Center for the Disabled,
314 S. Manning Blvd., Rm.511, Albany. Info:
Stephanie Jubic, 852-6733.
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MONDAYS
BEHAVIORAL MANAGEMENT for Indigo/Crystal
Children, with Mary E. Qualters LCSW. Last Monday, 7–8pm. Chakra Garden, Center for Mind/
Body Healing, Albany. Info: 456-0310, thechakragarden.com/calendar.
CAPITAL DISTRICT MULTIPLE CHEMICAL SENSITIVITY & ENVIRONMENTAL ILLNESS Support
Group. 4th Monday, 7pm. Coping with environmental, chemical and occupational illnesses. At
Bountiful Bread, Stuyvesant Plaza, Guilderland.
Info: Terry, 785-1117; or Donna, 372-8783.
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HWFC HEALTH & WELLNESS SERIES: “Free Health Histories,” with Kate Fritz. 9:30am–12:30pm.
45-min. phone consultations. Pick up a
Health History sheet at the Co-op. Contact
Kate: 393-8832.
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GROUP.
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HWFC HEALTH & WELLNESS SERIES: “Chair Massage,”
with Glenn LaPorte. 11am–2pm. 15-min. sessions, Co-op Community Room. 482-2667.
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HWFC HEALTH & WELLNESS SERIES: “Chair Massage,”
with Ed Thomas. 2–5pm. 15-min. sessions,
Co-op Community Room. 482-2667.
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HWFC HEALTH & WELLNESS SERIES: “Healing Arts
Center,” with Rene Netter and Nitya Jess
Oppenheimer. 1–4pm. 10-min. consultations
outside Co-op Community Room. For more
info, call 482-2667.
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3rd
INFERTILITY Support Group.
Tuesday. 7:15–
8:45pm at Belleview Women’s Hospital,
Schenectady. For more info: 346-9410.
TRANSMISSION MEDITATION Group. 7:45pm.
Info: 765-4079.
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VIPASSANA BUDDHIST Practice Group (Insight
Meditation). 7:30pm in Colonie. For experienced and beginning meditators. Free. Info:
438-9102 or email [email protected].
FARM & FOOD RADIO SHOW.
4th Thursday on WRPI-91.5FM,
8–9am. Info: Regional Farm &
Food Project, 426-9331.
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WEDNESDAYS
GENTLE YOGA. 10–11:30am at the Yoga Loft,
540 Delaware Ave., Albany. Contact Mary
Sloan: 459-8216 or [email protected].
Coop Scoop
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☺ HWFC HEALTH & WELLNESS SERIES: “Natural
Family Support Group,” with Elisa Grimm,
Lauralee Holtz, Meg Breen, Liza Feldman
Vinci. Children’s storytime follows discussion. 10am–1pm, Co-op Community Room.
482-2667.
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MOTHER TO MOTHER. 2nd & 4th Thursdays,
10am–12pm. FLC
SITTING MEDITATION. Shambhala Meditation
Group, 7–8pm. Campus Arts Building, 3rd flr.,
Academy of the Holy Names, New Scotland
Ave., Albany. Free. Info: 439-7618 or www.shambhala.org/center/albany.
FRIDAYS
BIRTHNET. 2nd Friday. 9:30am. 17 Wilbur St., Albany. Info: Carolyn, 482-2504; or Maureen,
465-5087.
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MEDITATION. 6–7pm. Center for Natural Wellness, 20 Mall, 2080 Western Ave., Guilderland.
All are welcome; donations appreciated. To
register: 869-2046.
MEDITATION, with Healing Practitioner Beth
Netter MD. Introduction for beginners, practice
for experienced. 7:30–8:30pm, Center for Integrative Health and Healing, 388 Kenwood Ave.,
Delmar. Info, 689-2244.
MOM AND BABY YOGA. 10–11am, Albany Jewish Community Center, 340 Whitehall Rd. $15
per class. Info: Beth Monaco, 689-0039.
PFLAG (Parents, Families & Friends of Lesbians &
Gays, Bisexuals & Transgendered). Chapter
meetings: 3rd Wednesday, 7pm at The
Women’s Building, 79 Central Ave., Albany. All
are welcome. For more info: myspace.com/
pflagcapitalregionchapter.
SANT MAT MEDITATION. Every Wednesday,
7pm. Learn about meditation on inner light
and sound. Also come for a vegetarian dinner.
Free. Call 758-1906 for directions.
☺ SARATOGA FARMERS’ MARKET. 3–6pm. High
Rock Park, High Rock Ave., Saratoga Springs.
Locally grown produce, pasture-raised meat,
free-range/pasture-raised eggs, local raw
honey, baked goods, homemade soaps, on-site
masseuse, live music and more! Info: 893-2669
or [email protected].
8th STEP CONTRADANCES. Most 2nd & 5TH Fridays, 8pm at Albany Hiberian Hall, 375 Ontario
St. Instruction at 7:45pm. $10 admission. Info:
call 489-9066 or [email protected].
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HWFC HEALTH & WELLNESS S ERIES: “Chair Massage,” with Paul Jensen. 2–5pm. 10-min.
sessions, Co-op Community Room. Info:
482-2667.
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☺ MOTHER’S
CENTER of the Capital District.
Whole-family activities and outings, parent/tot
classes and a network of parents for support
and socializing. Open drop-in hours: 9:30am–
12pm. 475-1897. MCCD
TRI-CITY FOLK DANCERS. Schenectady YWCA,
44 Washington Ave. 8:30–11pm. Instruction.
482-5006.
SATURDAYS
OLD SONGS CONTRADANCE. 1st Saturday (October–May), 8–11pm at Old Songs Community
Arts Center, 37 S. Main St., Voorheesville. Instruction at 7:30. Covered dish supper at 6:30,
$10. Info: 765-2815.
☺ SARATOGA
FARMERS’ MARKET. 9am–1pm.
High Rock Park, Saratoga Springs (see Wednesdays). Info: 893-2669 or [email protected].
☺ TROY
SUNDAYS
☺ ALBANY
MEDITATION. Open to everyone in need of a
quiet and sacred space in life. 5:45–6:45pm.
St. Paul’s Episcopal Church, State & 3rd Sts.,
Troy. Free and all are welcome. Info: 2732106.
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KARUNA TENDAI DHARMA Center. Every Wednesday. 6pm. Buddhist lectures and meditation, followed by potluck dinner. Call 392-7963
for more info.
December 2007
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LUNG CANCER ALLIANCE. Advocacy group
meeting on 2nd Thursday, 10am, at the American Cancer Society, 260 Osborne Road,
Loudonville. For info, call 482-3142.
GOING WITHIN. 7:30–8:30pm. Establish and
maintain the habit of going within, regardless of background or experience. Free.
57 Surrey Hill Dr., Latham. Info: Ted
Mousseau, 785-1383.
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IN THE SPIRIT Radio Show. Interviews and music.
WRPI-91.5FM, 2–4pm. Info: 393-9979.
We welcome submissions to the calendar.
To have an event listed, call or send information by the 10 th of the month to: Susan
Palmer, e-mail: [email protected].
To list an event in the Peace Community Calendar published by the Social Justice Center of
Albany, call Rezsin Adams at 462-0891.
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HWFC HEALTH & WELLNESS SERIES: “Inner Journey
Meditation Group,” with Ted Mousseau. 12–
1pm, Co-op Community Room. 482-2667.
MCCD Mothers Center of the Capital District
715 Morris St., Albany • 475-1897
RFFP
Regional Food & Farm Project
295 Eighth St., Troy • 271-0744
WB
Women’s Building
79-81 Central Ave., Albany • 465-1597
☺ For children & families
☺ YOGA FOR KIDS. 5pm at Lunar Mist Healing
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ONGOING EVENTS
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Capital District Community Gardens
40 River St., Troy • 247-8685
CDGLCC Capital District Gay & Lesbian
Community Council
322 Hudson Ave., Albany • 462-6138
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The Eighth Step at Proctors
423 State St., Schenectady • 434-1703
FLC
Family Life Center
20 Elm St., Albany • 465-0241/449-5759
WOMEN’S GROUP, with Mary E Qualters LCSW.
1st and 3rd Mondays, 6:30–7:45pm in the
Chakra Garden, Center for Mind/Body Healing, Albany. Info, 456-1071, thechakragarden.com/calendar.
CHILDBIRTH EDUCATION/SUPPORT
Open to all. $10. 6:30–8:30pm. FLC
THURSDAYS
CDCG
TUESDAYS
12/16 KIM & REGGIE HARRIS AND MAGPIE SING
SOLSTICE. Contemporary folk. Sun., 7:30pm at
Proctors GE Theater, Schenectady. $25. Tix &
info: www.eighthstep.org, www.proctors.org. ES
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12/7 THE BUSINESS OF BEING BORN. Ricki
Lake and Abby Epstein’s documentary examining the way American women give birth. Panel
discussion follows. 7pm, Sanctuary for Independent Media, 3361 6th Ave., Troy. $5–10
sliding scale. More info: Birthnet, 482-2504.
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12/12 HWFC HEALTH & WELLNESS SERIES: “Eat
(Good) Fats? Be Healthy and Lose Weight!”
with Rich Neuman. 7–8pm, Co-op Community Room. For more info, call 482-2667.
☺ 12/7,14
HWFC HEALTH & WELLNESS SERIES:
“Math Tutoring: Drop-in Sessions,” with P.J.
de Barros. All ages and skill levels; no appointment needed. 5:15–8pm in the Co-op Community Room. For more info, call 482-2667.
FAMILY DANCE. 4pm, Delmar Reformed Church, 386 Delaware Ave., Delmar.
Caller Paul Rosenberg with live string band music by Tame Rutabaga. Participatory contra,
square and international folk dancing, singing,
play-party games. All dances taught. No experience or partner needed. Donation: $1–5. More
info: Dance Hotline, 292-0133; Paul, 482-9255;
www.danceflurry.org.
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12/2 TRUTH & ARTICHOKES: A Tribute to Jackie
Alper. Contemporary folk. Sun., 7:30pm at
Proctors GE Theater, Schenectady. $25. Tix &
info: www.eighthstep.org, www.proctors.org. ES
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☺ 12/9
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KEY TO LISTINGS
There is a charge for all calendar listings of classes and workshops for which
the fee is more than $5. HWFC members
receive one 4-line listing free of charge.
The charge for all other listings for feebased classes and workshops is $3.00 for
the first four lines (approx. 25 words), and
$0.75 for each additional line.
ALL ADS MUST BE PRE-PAID (make
checks payable to HWFC, not Coop Scoop).
Send payment with your listing to: Coop.
Scoop Calendar, c/o Susan Palmer; email: [email protected].
Calendar listings will be accepted for
publication based on appropriateness and
general interest to the Co-op community.
12/8 RICHIE HAVENS. Contemporary folk/
blues. Sat., 7:30pm at Proctors GE Theater,
Schenectady. $25. Tix & info: www.eighthstep.org, www.proctors.org. ES
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P OLICY FOR
C ALENDAR L ISTINGS
WATERFRONT FARMERS’ MARKET.
10am–2pm, Uncle Sam Atrium, Broadway
(betw. 3rd & 4th Sts.). More info: 321-5749 or
www.troymarket.org.
FRIENDS MEETING (Quakers). Worship without liturgy, 11am. 727 Madison Ave.,
Albany. Refreshments and conversation at
12:15. 436-8812.
☺ FIRST
UNITARIAN UNIVERSALIST SOCIETY.
Sunday services, 9 and 10:30am. 405 Washington Ave., Albany. Social hour between services
at 10am. 463-7135.
SANT MAT MEDITATION. Every Sunday, 9:30am.
Learn about meditation on inner light and
sound. Followed by vegetarian lunch. Free. Call
758-1906 for directions.
SUNDAY CELEBRATIONS. Center for Creative
Life, Church of Religious Science. 11am.
1237 Central Ave., Colonie. Social time follows
the celebration. 446-1020, or www.CenterForCreativeLife.org.
SUNDAY GATHERINGS. We come together to
honor our relationship to self, neighbor and
God. 10:30–11:30am. Coffee and tea follow.
Still Point Interfaith Retreat Center, 20 Still
Point Rd., Mechanicville. Info: 587-4967 or [email protected].
SUNDAY MORNING FLOWING YOGA. 10:30am–
12pm. Yoga with devotion. Flowing workout,
not too hard, not too easy, for all levels with
experience.
With
Nancy
Polachek
at
HeartSpace Holistic, 747 Madison Ave., Albany.
689-4714, www.heartspaceholistic.com.
OTHER EVENTS
☺ ALBANY PINE BUSH DISCOVERY
CENTER is
now open! Hands-on learning for all ages. Free
and all are welcome. Closed Mondays. More
info: 456-0655 or www.albanypinebush.org.
CENTER FOR NIA AND YOGA. 4 Central Ave., Albany (at Lark St.). For class schedule, registration and special events: www.nia-yoga.com,
[email protected], 463-5145.
HELP WANTED. Yoga Instructors for a rapidly
growing studio in Guilderland Center. Currently seeking Vinyasa/flow, Pi/Yo and pilates
instructors. Must be able to start in January.
Paid per class, must have insurance. Contact
[email protected] or call 861-5714.
HERBAL MEDICINE, SPIRIT HEALING, WILD
FOOD & WISE WOMEN. Free moonlodges, exciting classes, work weekends and empowering
events. Visit www.susunweed.com or write PO
Box 64, Woodstock NY 12498. PD4
LUNAR MIST HEALING ARTS. Space rented
hourly for healing arts practitioners and poets.
307 Hamilton St., Albany. Free parking. More
info: Constance Morgan, 426-1402.
☺ MISS
PEGGY’S MUSIC ROOM. Enroll now
for Fall 2007! An enjoyable and supportive
environment for lessons in piano or voice, individual or small groups. Classes for parents
and children, and Orff Ensembles. Info: 4582927, misspeggysmusic.com, [email protected].
13
by Julie Harrell
It started innocently enough.
I was introduced to a small Macintosh computer in
1989 on which I would write my first novel. The electric
typewriter got tossed and I marveled at the amazing
Mac’s powers, especially that fabulous delete key.
We moved east in 1994, which is when the real electronic addiction began. A student at RPI, I was to spend
up to 40 hours per week in the Mac Lab to complete my
degree, and gads! I was forced to use email for the first
time, literally against my will, to download my class assignments. As I sat uncomfortable and pregnant in the
Mac Lab, surrounded by 20 flickering screens and untold
EMF (electro-magnetic frequency) waves, I knew this was
not the life for me.
Destiny had other plans. Within a year, I was a
webmaster and parked with my infant in her sling in
front of my own, bigger Mac at home. Email was, by
then, my middle name but I still didn’t have a cell
phone. That was coming. First there was the pager.
As a newly single mom, I carried a pager to retain
contact with my daughter. That worked for a while but
as she grew older I rationalized that I should have a cell
phone so she could call me directly. I still felt very sick
around large doses of EMF of any type, so I positioned
myself at work as far away from the large server arrays
as possible. We upgraded to DSL at home and began
using portable phones, also wireless, in the house.
My email and information addiction steadily grew to
gargantuan proportions. To feed the beast, we added a
router to our modem, and I got a wireless card installed
in my computer. Suddenly, we had Wi-Fi radiation
transmitting to every room in the house, and we never
turned the modem off or unplugged the router.
Here’s the strange part of my story: You’d think as an
Going Wireless?
always-question-authority, science-writing, healthy, active vegetarian, I would know better. Then there’s the
research. I write for an online industry trade website, so
far having written a total of 143 articles, gleaned from
at least 500 news sources, all related to wireless technology. After carefully scouring through a ridiculous
amount of articles every month for something newsworthy, I have come to the conclusion that we as individuals are helplessly embroiled in a huge morass of EMF,1
radio frequencies and microwaves. Are they dangerous?
In my opinion, of course they are!
There are all kinds of studies that say cell phones in
particular and Wi-Fi in general are safe, or that dangers
are unfounded, etc, but take a look at what’s happening
in Germany. Unlike most European countries, Germany’s Federal Office for Radiation Protection has
called for caution. Florian Emrich, a spokesperson for
the office, says wireless technology should be avoided
“…because it is a new technology and all the research
into its health effects has not yet been carried out.” The
office recommends landlines rather than mobile phones,
and avoiding electric blankets and other items that increase “electro-smog.”2 The industry, like any strong entity, has rallied, and companies have sprung up to
soothe the fears of radiation poisoning, offering protective devices to shield users from harmful effects. Fortunately for us, one of our local Co-op shoppers owns a
Biologic Dentistry
For Your Family
warehouse/storefront located at 809 Madison Avenue in
Albany. He offers products that protect against harmful
EMF and wireless radiation.3
All you have to do is google “Wi-Fi danger”4 and you
can find out more than you ever wanted to know about
this technology. If we are to believe that a country such
as Germany may have knowledge that we don’t have,
what can we do to mitigate our exposure? I wouldn’t
presume to advise anyone, so I’ll simply tell you instead
what we do in my household.
After a long and heated debate with my loving husband, who has absolutely no fear of anything wireless,
walks around with his phone glued to his ear and has
said he’d be happy to get chipped, we made some
changes around the house. These changes are as follows:
1.Turn off the modem, attached to the router, when the
computers are not in use (reduce Wi-Fi).
2.Turn off the power strips to computers, stereo, TV, etc.
(EMF).
3.Do not sleep next to electronic appliances (EMF).
4.Leave the microwave in the basement (radiation).
5.Use the speaker option on mobile phones in the
house, and on the cell phone when traveling (radiation).
6.Use only LCD screens instead of CRT on TVs and
laptops (radiation).
7.Bury electric cables underground (EMF).
8.Do not live near transformers or cell towers (radiation).
9.Shop at Honest Weight all the time (increase joy).
As wireless users, we are still at risk. How shall we as a
species survive the increasing onslaught of EMF, radio
frequency radiation and microwaves? I wish I had the
answers to that question, as it applies to many other
issues that confront us today. My thoughts for you are to
educate yourself, take safeguards and precautions, go
outside, stretch your body, hug your loved ones, help an
animal, live green and be happy. Om Shanti.
References
1. “A Report on Non-Iodizing Radiation.” Microwave News
(www.microwavenews.com/docs/mwn.1-07.pdf).
2. Federal Office for Radiation Protection (Germany) (www.bfs.de/bfs?setlang=en).
3. “The Place to Buy Gauss Meters, RF Meters & Shielding”
(www.LessEMF.com).
4. “How Stuff Works” (http://electronics.howstuffworks.com/cellphone-radiation2.htm).
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14
Coop Scoop
December 2007
15
Focus on Co-op Suppliers
by Suzanne Fisher
Seasonal Selections
December is a month of holidays for many cultural traditions, and food is a part of all of those. In the Capital
District and at Honest Weight, we are blessed with numerous sources of locally grown foods for the festivities which
could also make elegant and delicious gifts. Three of these
sources include two cheese-producing farms and one
honey producer: Nettle Meadow Farm, Old Chatham
Sheepherding Company, and Partridge Run Farm.
Nettle Meadow Farm has supplied Honest Weight with a
variety of delectable goat cheeses for years, but this year
they are offering a new cheese in addition to the wonderful Kunik cheese, both of which are perfect for entertaining or even treating yourself! This new cheese, the Honey
Lavender Fromage, is a soft chevre type cheese that is cultured with a dose of very strong, freshly brewed lavender
tea added to the goat milk. After the whey is drained,
honey is added to the solids, and the result is a delicately
floral, absolutely addicting soft cheese that satisfies the
most discerning of palates. It would be wonderful as a
dessert cheese, but it pairs with other savory flavors as
well, and is good just on a simple wafer. Their Kunik, an
Honest Weight standard, is like a triple cream camembertstyle cheese. This is made with 25% locally produced Jersey cow cream and 75% goat’s milk. It is devastatingly
rich and creamy on the inside, with clean goat cheese
taste mixed with the traditional aged flavors that remind
one of wine casks and mushrooms. Like the Honey Lavender, this cheese is appropriate to serve as an hors d’ouerve
or on a dessert platter with fruits and nuts. The Kunik has
been listed on Murray’s top 300 cheeses in the world and
is being featured in the Williams & Sonoma catalogue this
season!
Located in the tiny village of Thurman, Nettle Meadow
Farm changed hands in 2005 when Sheila Flanagan and
Lorraine Lambiasi bought it and began to expand its production. They have added a barn and rehabilitated another since coming to the farm, and now employ four full-
16
time workers as well as some part-timers with the goats
and in the cheese room. Their herd has increased from 35
to 140 summer milkers, but they also milk goats all winter. They buy some goat milk from two other nearby farms
who follow the same kind of farming practices of organic
hay, pasture and supplements, and non-GMO (genetically
modified organisms) grain. Goats are pastured in a circular pattern, changing their grazing location every two
weeks or so as the pasture is consumed.
One way in which Nettle Meadow is drastically different
from other dairy farms is that they do not practice culling;
that is, they do not sell their animals to be butchered, but
give away male kids to homes for pets for free, and to
maintain a retirement herd of ladies. Sheila will tell you
that although the quality of their hand-made cheese is a
priority, the goats are even more important to them. She
says that their motto is “Happy goats, great cheese,” and
if you try either of these cheeses suggested for the holiday
season, you will see that this is true. They welcome visitors
every day from 10 to 4.
The Old Chatham Sheepherding Company’s camembert is also recommended for holiday serving. It is similar
to a triple cream cheese, made with a blend of one-third
sheep’s milk, one-third cow’s milk and one-third cow’s
cream. The cow’s milk and cream come from farms near
the sheep farm. This cheese is good as is, or in cooked
form.
The Old Chatham Sheepherding Company is located on
Shaker Museum Road in Old Chatham, on 600 acres
owned by Nancy and Tom Clark. They have a herd of
about 700 sheep, with about 300 milking at one time. The
sheep graze on organic pastures and hay, and only receive grain when they are being milked. They are hormone free. You can learn more about their farm at www.blacksheepcheese.com.
Last, but not least, is the honey produced by bees at Partridge Run Farm in Berne. The farm is located on 100
acres next to Partridge Run Game Management Area,
which is owned by the state. Their own farmland has not
been cultivated since the 1950s, and is free of pesticide
residues. The bees have been managed in a nonpesticidal
way for the last two years. The beehives are kept in a carefully fenced area to prevent bears from destroying them.
Richard and Mary Ann Ronconi tend 22 hives in a
magical way that offers us a taste of a particular time
period during the summer or fall. Richard does this by
harvesting frequently in small batches from each hive
when it has enough honey to do so, and putting it into
jars immediately. This practice captures the honey produced during a particular few weeks or month, which allows us to sample the nectars of the flowers that were in
bloom at that time. Richard labels the honeys by the time
Coop Scoop
period in which they were produced, and in some cases by
the particular flower that predominates in the honey.
These different honeys have color and taste variations
that are significant. One example of this is the beautiful
red Japanese Knotwood honey. The hives were near a
stand of Japanese Knotwood, which is an invasive species
the Ronconis were not pleased to have growing. In the
beehive, the red nectar from the white flowers of this bamboo-like plant distilled into an intensely flavored and colored honey which the Ronconis have come to appreciate.
Mary Ann says that, generally speaking, the honey from
spring is lighter in color than that harvested later in the
season. The different nuances in flavor are harder to describe and are best sampled in person.
There are always good things to try at Honest Weight
Food Co-op. These particular items were chosen by Gustav
and Ken in our Cheese department as local specialties
that will please anyone — for entertaining, gift giving or
spoiling yourself. Even as vegetable fields and orchards
close down for the season, we still have resources of fresh,
healthful, delicious foods available. Enjoy the season with
the milk and honey that flows all around us!
Your child’s first quarter report card wasn’t as good as you’d hoped? Make him or her proud to show you the next one!
Leaps & Bounds In-Home Tutoring
(518) 763-2379 * [email protected] * Serving grades K-12
What We Offer:
* Private, one-on-one tutoring in your home. * All of our tutors are certified teachers, and most
have master’s degrees. * Daily verbal updates of your child’s achievements and written progress
reports once a month. * Formal and informal testing to determine areas of need. * Regular contact
with your child’s classroom teachers. * Very reasonable rates.
We’re here to help.
December 2007
17
Q. Are your plastic bulk containers
safe to reuse for food storage? Will
the dishwasher release dioxins in
the containers? Are there foods
(like tomato sauce) that shouldn’t
be stored in them? Can they be
recycled once they are worn out?
A. Our containers are safe for food
storage, but certain foods (like
tomato sauce) will stain them. We
recommend that you hand wash the
containers for maximum safety.
Q. Is author Barbara Kingsolver’s
Animal, Vegetable, Miracle in the
local section? It’s about her
family’s year of locavarism,
awesome read.
A. We have ordered more to keep up
with demand for this popular local
book.
Q. Has Gerolsteiner water stopped
using glass bottles?
A. Yes, they have. You can still get
water in glass bottles from our own
local Saratoga water.
Q. Have a feng shui consultant work
with your architect.
Suggestion
Box
A. We have members who have
expertise in this area. We will ask
their opinions.
Q. Please carry Pritikin broth if
possible.
A. Pritikin does not meet our buying
criteria.
Q. Why not offer hot entrees until
7 pm for dinner?
A. At the current time we do not have
the capacity to extend it for that
many hours. We hope to be able to
do so in the near future, and most
definitely will in the new store.
Q. It may have been missed — direct
public transportation to the future
site is absent on Sundays. Other
service is 7 days a week, but
involves walking a couple of
blocks.
A. We will pursue service with CDTA.
Thanks for your input.
Q. Any plans for low-carb items?
Sami’s Bakery and others have
some nice products.
A. We have not been getting too many
requests for low-carb items. We are
under the impression that Sami’s
emphasis is on gluten-free items.
Q. Where’s the Oskri brand barley
coffee?
A. That became unavailable to us some
time ago. It was popular and we
tried to get it to no avail.
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Q. Please consider banning cell
phones in the café so people can
eat in peace.
A. We’ll talk about it.
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Q. Stop grilling meat in the parking
lot.
A. Our members approved the sale of
local humanely raised meats. In
order to support our farmers we offer
samples.
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18
Coop Scoop
December 2007
19
From the Bulk aisle…
by Lisa Vines
Big Cereal now, with the
cunning of Dracular,
’S become a dark blotch that’s
increasingly macular.
I long for a meal that is merely
jentacular!
In fact, I would fall
To my knees and then crawl
For a breakfast that sits and does
nothing at all.
– from a poem at http://
bourboncowboy.blogspot.com
“Does nothing at all?” Actually,
breakfast does a lot. We know that
nutritionally breakfast is an important meal. Psychologically, it’s also
beneficial: A warm breakfast on a
cold, dark morning just starts the day
out right. People often blame lack of
time and high cost as reasons for
skipping this crucial meal, however.
But preparing a warm breakfast isn’t
as time consuming as one fears. And
a healthy, warm, satisfying and
quick breakfast need not be expensive.
Co-op shoppers are probably familiar with warm cereals based on four
widely consumed grains: corn,
wheat, rice and oats (respectively:
grits, cream of wheat, cream of rice
and oatmeal). The purpose of this article is to remind Co-op shoppers that
the Bulk aisle contains the ingredients for not only familiar warm cereals, but also for some new ones. (How
about an “amaranthe breakfast”?)
And toppings and “add-ins” are also
available in the Bulk aisle: sweeteners of maple syrup, maple sugar, date
sugar and honey; roasted nuts and
sunflower seeds, raisins, dates, dried
cranberries, dried blueberries, nut
butters and tahini (available in the
cheese display case).
Many breakfast foods are gluten
free. The cereals millet, corn and rice
are gluten free, and are found in
various forms in the Bulk aisle. Buckwheat, amaranthe and quinoa are
additional alternative breakfasts to
those who suffer from celiac disease.
20
Spectacular Jentacular
Dishes
Below are a few suggestions for
Bulk aisle Breakfasts. As shoppers
look for these ingredients, they can
look at the many other possibilities
there: bear mush, rye flakes, wheat
glakes, 7-grain cereal, Penobscot porridge, polenta (corn grits), hominy
grits, steel cut oats, oat groats,
muesli, cracked wheat (whole grain
wheat cracked into irregular shapes),
wheat berries (whole grain wheat),
kamut, spelt (the latter two being ancient forms of wheat), teff and many
forms of rice.
Millet
Mild millet is good for more than just
birdseed. These little grains make a
lovely breakfast. It’s a little more labor intensive than some of the other
breakfast foods included here, however. Rinse and then toast it before
cooking.
Basic Millet
1 cup millet, rinsed and drained
3¼ cups water
In a cast iron or heavy skillet, toast
the millet, stirring, until it’s fragrant
but not brown (up to 7 minutes if the
millet is still damp from rinsing).
Remove from heat when the millet
jumps around the pan a bit. In a
separate pot, boil the water and salt.
Stir into he toasted millet. Return to a
boil, reduce heat to a simmer and
cover. Cook until all water is absorbed
— up to 30 minutes. Then turn off the
heat and let stand, covered, another
5 minutes.
Good with maple syrup, maple sugar,
dates, nut butters and whatever looks
appealing.
Buckwheat
Buckwheat grouts are the fruits of a
plant from the rhubarb family.
When toasted before cooking buckwheat groats are called “kasha.”
High in carbohydrates, fiber, potassium and flavonal glycoside (or rutin
— a phytochemical that can lower
high blood pressure) buckwheat offers a tasty, nutty dish. This recipe is
somewhat nontraditional, as it dis-
penses with the step of coating the
grouts first with a thin layer of egg
and pan toasting them.
Basic Buckwheat
1 cup whole buckwheat grouts
(available in the Bulk aisle)
2 cups boiling water
½ tsp salt (available in the Bulk
aisle)
In a skillet over medium heat, place
grouts and cook until they deepen
and smell toasty (about 3 minutes).
Pour in the boiling water, stirring, and
add salt. Reduce the heat to low, cover
the skillet and cook for 15 minutes.
Turn off the heat, let the grouts stand
for another 5 to 10 minutes to absorb
more water, and then uncover and
fluff the grouts.
Oatmeal
Rich in seven B-vitamins, vitamin E,
nine minerals (including calcium),
and cholesterol-lowering fiber, oats
are a popular breakfast and come in
many shapes and sizes. Steel cut oats
are partially cooked and then cut
into little bits by steel blades (hence
the name), and provide a different
texture from the rolled oats. Although delicious, they also take
much longer to cook. Rolled oats
need less time.
Amaranthe
Second only to quinoa in terms of
protein, amaranthe contains fiber,
calcium, phosphorus and iron.
Amaranthe has an unusual taste
(sweet, peanuty — and also a little
bitter) and an unusual texture
(slightly gelatinous).
Breakfast Amaranthe
1 cup amaranthe (available in the
Bulk aisle)
1 cup water
½ tsp salt
3 cup milk or milk substitute
1 TBS peanut butter (available in
the Bulk aisle)
Heat the amaranthe in a heavy, dry
skillet over medium heat. Toast,
stirring for about 4 minutes until the
grains start to pop and smell toasty.
In a nonstick pan, bring water and
salt to a boil and drop in the toasted
amaranthe. Stir once and let the
water return to a boil. Then lower the
heat and simmer, cover, and cook for
about 5 minutes. Add milk or milk
substitute, cover again, and cook
another 5 minutes. Turn off the heat.
Add peanut butter and stir. Cover the
pot again and let the flavors merge
for another 5 minutes.
Barley
Barley comes in a few forms, but for
breakfast, the flakes work well. They
are flattened slices of whole grain
hulled barley — so the two indigestible
husks are removed, but not the germ
and the bran, as is the process for
pearl barley. Here we have another
quick-cooking and tasty breakfast.
Barley Flakes
2 cups water
¼ tsp salt (available in the Bulk
aisle)
1 cup flaked barley (available in
the Bulk aisle)
Bring water and salt to a boil; stir in
barley flakes and return to a boil.
Reduce heat, cover and cook 10–
12 minutes. Remove from heat and
keep covered; let stand another
5 minutes so that all remaining
water is absorbed. Serve with
toppings: maple syrup, sucanat,
molasses, honey, dried fruits (all
available in the Bulk aisle).
References
Thanks to Nate Horwitz for many
suggestions and the reference to
the poem!
Crescent Dragonwagon, Passionate
Vegetarian (New York: Workman
Publishing, 2002).
http://wordsmith.org/words/
jentacular.html. Jentacular (jenTAK-yuh-luhr). Adjective. Relating
to breakfast. From the Latin jentare
(to breakfast).
Old Fashioned Oatmeal
4 cups liquid (if cold, the end result
will be a creamier oatmeal than if
the oats are dropped into boiling
liquid)
2 cups rolled oats; “quick cooking”
has been flattened more than
“regular,” which will retain more
of its texture (available in the
Bulk aisle)
½ tsp salt (available in the Bulk
aisle)
In a heavy saucepan, combine the
ingredients and bring to a boil.
Reduce heat and cook, stirring
occasionally. Cook 5–10 minutes until
oatmeal is the desired consistency.
Possible “add-ins” include maple
syrup, nut butters toasted tahini and/
or dates.
Coop Scoop
December 2007
21
Chair Massage
With Glenn LaPorte. Tuesdays (except December 25) from 11 am to
2 pm in the Co-op Community Room
DECEMBER AT THE CO-OP
All services, workshops, and classes offered at
HWFC are free and open to the public.
15-minute personalized sessions. Glenn LaPorte is a New York state-licensed massage therapist. Please sign up for one
session only.
With Ed Thomas. Tuesdays (except December 25) from 2 to 5 pm in the Co-op Community Room
15-minute personalized sessions. Ed Thomas is a New York state-licensed massage therapist, a graduate of the Bancroft
School of Massage and a former member of the state Licensing Massage Board. Please sign up for only one session.
With Paul Jensen. Fridays from 2 to 5 pm in the Co-op Community Room
Individualized 10-minute 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.
Confronting Our Climate Change Challenge
Sustainable Food & Renewable Energy
Get Your Knives Sharpened
While You Shop!
DECEMBER AT THE CO-OP
All services, workshops, and classes offered at
HWFC are free and open to the public.
With Vince Manti. Tuesday, December 4, from 5 to 7 pm outside the Co-op Community Room
Due to the overwhelming popularity of this service, please bring in no more than 5 knives at a time. (No serrated
blades, please!)
Healing Touch
With Richard Sahr. Wednesdays, November 12 & 26, from 3:30 to 6:30 pm in the Co-op Community Room
One-hour sessions. Healing Touch is a relaxing, nurturing energy therapy that has the potential to benefit many ailments. It is thought to reduce stress, calm anxiety and depression, decrease pain and enhance recovery from surgery.
Healing Touch also complements care for neck and back problems. Richard works with patients at Albany Medical
Center’s Department of Healing Touch and also sees clients at his home. One session per person, please.
A Holistic Approach to Exercise
With David Yarrow. Wednesday, December 5, from 7 to 8:30 pm in the Co-op Community Room
With Paul Jensen, Wednesday, December 19, from 5:30 to 7 pm in the Co-op Community Room
Create full-spectrum soil fertility with all the minerals and trace elements essential to life and health. Help end
agriculture’s addiction to synthetic fertilizers, toxic pesticides and fossil fuels. Grow nutrient dense foods to reverse
degenerative disease. Remove carbon from the atmosphere and store it in soil to help reverse global warming. Produce
carbon-negative renewable energy. Work with photosynthesis, carbon and soil to create a renewable, sustainable, green
economy.
Inner Journey
A holistic exercise program can help you lose fat, make every day tasks easier, improve your posture, increase your
energy levels and optimize your health. It can be customized to your unique body type, available equipment, financial
and time constraints.
With Ted Mousseau. Thursdays from 12 to 1 pm in the Co-op Community Room
Eat (Good) Fats? Be Healthy & Lose Weight!
With Rich Neuman. Wednesday, December 12, from 7 to 8 pm in the Co-op Community Room
Discover which fats are good for us and why they are crucial to our health and well-being. Rich Neuman is a certified
holistic health counselor from the Institute of Integrative Nutrition, in New York City.
Energy Medicine
With Ruth Ann Smalley. Sundays, December 2 & 16, from 10 am to 12 pm in the Co-op Community Room
Ted Mousseau facilitates group sessions that provide an opportunity for people to develop the habit of going within. He
received his meditation instructor certification in Bankok in 2001, after following a course of study in the Thai Theravada
Buddhist tradition.
Knit & Stitch
With Margaret Black & Beverly Petiet. Fridays (except 2nd Friday) from 12 to 2 pm in the Co-op Community Room
30-minute individual consultations. Energy Medicine offers a range of simple, effective practices for self-help and
wellness. Ruth Ann will work with you to find a personalized set of energy tools — such as stretches, meridian tracing or
tapping, or acupressure holding points — to help balance your energetic system. Ruth Ann is a certified Donna Eden
Energy Medicine practitioner.
For knitters, crocheters, quilters and sewers at any skill level — and people who would like to learn. Bring a needlework
question or problem; bring your current project for a relaxed time of shared work; or just stop by to see what we’re all
about! Margaret and Bev are highly qualified to teach a variety of fabric and needlework skills.
Feldenkrais
With P.J. de Barros. Fridays, December 7 & 14, from 5:15 to 8 pm in the Co-op Community Room
With Diana Wells. Sundays, December 9 & 30; and Wednesdays, December 5 & 19, from 1:30 to 3:30 pm in
the Co-op Community Room
One-on-one 45-minute sessions. Feldenkrais is a method of somatic education that uses gentle movement and directed
attention to improve movement and enhance human functioning. Improve your flexibility and coordination, increase
your range of motion and rediscover your innate capacity for graceful, efficient movement. Diana Wells is a guildcertified Feldenkrais practitioner. One session per person per month, please.
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.
Math Tutoring: Drop-in Sessions
Free math tutoring while you shop for all ages and skill levels. Homework help, identification and remediation of specific
difficulties, suggestions of strategies for use at home. Bring any current math assignments or tests, or bring in your
practical day-to-day questions. No appointment necessary.
Homespun Community Dancing
&
Peter
Paul
George
School Programs | Family and Community Events
—Traditional dances taught to lively, live music—
!
Let’s dance
“Peel the Banana!”
19 traditional dances collected and edited by Paul
Rosenberg
ok
uction Bo
r
t
s
n
I
&
CD
l music,
Traditiona calls!
nd
dances, a
Booking year-round.
Companion Book for the CD
Step-by-step Dance Guide
Easy-to-read Melodies & Chords
Historical Research & Anecdotes
Call Paul to plan a great dance.
Ideal for Teachers & Dance Callers
Paul Rosenberg • George Wilson • Peter Davis
518 482-9255 www.homespun.biz
22
Coop Scoop
December 2007
23
Focus on Herbs
by Lynne Latella
california poppy
Known as the original tranquilizer, California poppy
sprang up in Washington, California and Oregon, and
sporadically in other states. In shades of orange and
yellow, its flowers bloom from February through September. It grows easily in distressed areas and has the
ability to come back quickly after disasters such as wild
fires. It is one of the most cultivated of medicinal herbs.
In the papaver family, it is a close relative of the
opium poppy, which historically has been used to relieve pain through smoking or eating. Poe, E. B. Browning, Picasso and Dickens were some of the famous
people in the arts who used opium for inspiration. It is
found in many common medicines, for example codeine and morphine, but controlled by the government
because of its addictive properties.
California poppy, on the other hand, has different
effects on the nervous system and is considered non-
habit forming. Native Americans used it as a mild
sedative for young children and the elderly. Juice from
poppy roots was traditionally used as a remedy for
toothaches and headaches. Tea was given to children
with colic, insomnia or over-excitement.
Besides its use as a sedative, it is a notable remedy for
the treatment of anxiety, insomnia, stress, irritability,
hyperactivity and muscular pain as a result of acute
injury. It contains antimicrobial properties that can be
helpful for a variety of bacterial conditions, certain
coughs and external scrapes and cuts. Taken in the
evening, California poppy may be helpful in promoting a restful night’s sleep.
Since this remedy is very gentle, it may not be effective for those with chronic sleep disorders. It is advisable for pregnant women to avoid this herb. The Co-op
carries California poppy in the form of tinctures.
Natural Family Support Group
DECEMBER AT THE CO-OP
Led by Elisa Grimm, Lauralee Holtz, Meg Breen and Liza Feldman
Vinci. Wednesdays from 10 am to 1 pm in the Co-op Community Room
All services, workshops, and classes offered
at HWFC are free and open to the public.
continued from page 23
Join other families for information and support on topics such as attachment parenting, natural pregnancy and birth, breastfeeding and natural
family living. A children’s storytime will follow group discussion. This month, bring your favorite vegetarian recipe
to share!
The No-Diet Diet
With Paul Jensen, Wednesday, December 5, from 5:30 to 7 pm in the Co-op Community Room
To lose fat and maximize energy and health, find out how to follow a diet that’s right for your metabolic type. A
certified nutrition-and-lifestyle coach and metabolic typing advisor, Paul Jensen, Jr. is the owner/founder of Excellence Through Exercise.
Reflexology
With Laura Lee Ross. Monday, December 10, from 2 to 5 pm; Thursday, December 27, from 5:15 to 8 pm;
Friday, December 21, from 9 am to 12 pm in the Co-op Community Room
Free 15-minute spot reflexology sessions. Revitalize and relax your weary soles. Laura Lee Ross is a certified reflexology practitioner through the Laura Norman School of Reflexology. One session per person, please.
Reiki
With Raven. Sundays, December 2 & 16, from 12 to 5 pm in the Co-op Community Room
Raven offers personalized Chi Therapy Reiki sessions, an ancient energy healing practice that promotes well being
and health. Check the schedule on the Community Room door and the Co-op bulletin board.
With Jean-Marie. Monday, December 3, from 12 to 4 pm in the Co-op Community Room
15-minute personalized treatments. Reiki channels universal energy. It is not massage, but the gentle resting-on of
hands for the recipient’s well-being. Sessions promote healing and an overall sense of peace. Jeane Marie Remlinger
is a certified Reiki master specializing in life transitions and grief counseling.
With Karen Reach. Sunday, December 9, from 3 to 6 pm in the Co-op Community Room
Half-hour sessions. Reiki is a process that allows life force energy to flow. It brings about a state of relaxation that
helps to maintain wellness or enhance the body’s own ability to heal. A Reiki practitioner does not diagnose or cure
disease, but may facilitate the flow of universal energy. One session per person, please.
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Coop Scoop