July - Common Market

Frederick, Maryland
July/August 2012
The
Common Market
“Go with
your love
to the fields”
Co-op Newsletter
–Wendell Berry,
Manifesto: The Mad
Farmer Liberation
Front
The Local List
page 2
Meet Your Farmer
page 5
Kale Kids Will Love
page 8
July/August 2012 • The Common Market Co-op Newsletter •
2
General
’
s
Manager
REPORT
By Sarah Lebherz
Evergreen Square
5728 Buckeystown Pike, Unit B-1
Frederick, MD 21704
www.commonmarket.coop
301-663-3416
Mon. - Sat.: 9 - 9 • Sun.: 10 - 8
General Manager
Sarah Lebherz
Store Manager
Kathleen Weaver
Manager of Marketing &
Owner Services
Sally Fulmer
Education & Outreach
Zoë Brittain
Owner Services
Kendra Varnon
Board of Directors
David Cloutier, President
Jim Jenkins, Vice President
John Beutler, Secretary
Julie Richards, Treasurer
Pat Allen
Annie Marshall
Annette Stefancic
James Hanna
Margie Lance
facebook.com/thecommonmarket
The Maryland Buy Local Challenge takes place July 21st through July 29th. The challenge
began in 2007 by the Southern Maryland Agricultural Development Commission (SMADC) to
highlight the benefits of buying local to Maryland’s economy and environment. The Common
Market strongly supports buying local as a means to achieving a vibrant local food economy.
Support our local farms and businesses by consuming at least one local item every day
during the challenge week. In order to meet this challenge, look for the “BUY LOCAL” signs
throughout the Co-op.
We have updated our local offerings to help you find more local products. We have listed
items with ingredients that are grown or raised within 150 miles as a “Local Farm,” and items
that are from businesses within 150 miles as a “Local Business” – such as coffee that is not
grown locally, but roasted locally or tomato sauce that is bottled locally. Though products
from local businesses may not contain locally-sourced ingredients, a portion of their revenues
does support the local economy through local wages and taxes.
To celebrate Buy Local Week, local product demos and samples throughout the
week will be available with special kick-off tastings Saturday, July 21st including a
Local Heirloom Tomato Tasting from 11:00 am – 1:00 pm with Ilene Freedman of
House in the Woods Farm.
Check out our facebook page or website for specific dates and times for tastings and
samplings that will take place during the week: facebook/thecommonmarket or www.
commonmarket.coop. For great recipes and other information about the importance of
buying local goods, check out www.buy-local-challenge.com.
Produce
Local Farms
Fox Haven Farm organic vegetables and fruits
Summer Creek Farm organic vegetables,
organic potting mix, farm fresh eggs
Heisler Farm mixed squash, sweet corn
Blue Faerie Farm organic vegetables
Miolea Farm fruits, organic vegetables,
herbs and berries
House in the Woods organic vegetables
Golden Acres Orchard apples, apple juice
Red Wiggler Community Farm
organic produce
Tuscarora Organic Growers Cooperative
organic fruit and vegetables
Latimore Valley organic fresh apple cider, berries
Jefferson, MD
Thurmont, MD
Comus, MD
Middletown, MD
Adamstown, MD
Adamstown, MD
Front Royal, VA
Clarksburg, MD
Hustontown, PA
York Springs, PA
Local Businesses
Next Board of Directors
Meetings
Co-op Community Room - 6:00 pm
Thursday, July 26
Thursday, August 23
Lucy and Amelia
seed bombs and seed bomb kits
Frederick, MD
Seafood
Maryland Lump Crabmeat
Chesapeake Bay
The opinions expressed herein are those of the authors and not necessarily those of the Board, Management, Staff or MemberOwners of The Common Market Co-op. Nutrition and health information are given for informational purposes only and are not
meant as a substitute for a consultation with a licensed health or dietary practitioner.
3
Local Businesses
Grocery & Bulk
Latimore Valley organic apple juice, apple butter, pumpkin
butter, chutney, hot pepper jelly
Hays Apiary honey, bulk and in jars, bee pollen
S&S Maple Camp maple syrup
Wildwood’s Hickory Syrup
Grocery & Bulk
York Springs, PA
Smithsburg, MD
Corriganville, MD
Berryville, VA
Eggs, Dairy, Tofu and Frozen
Michele’s Granola bagged and bulk granola
Really Raw Honey raw honey
Dublin Roasters packaged, locally roasted coffee
Virginia Chutney Company chutney
Torchbearer Sauces hot sauce
Ester’s Granola bulk and packaged granola
Route 11 potato chips
Salazon chocolate bars
Toigo Farms salsa, pasta sauce
Baltimore, MD
Baltimore, MD
Frederick, MD
Washington, VA
Mechanicsburg, PA
Rockville, MD
Mt. Jackson, VA
Eldersburg, MD
Shippensburg, PA
and barbecue sauce
Natural By Nature The Common
Market milk, cottage cheese, butter, whipped cream
Trickling Springs milk, buttermilk, cream,
ice cream and butter
Twin Oaks tofu
Path Valley Growers Co-op
farm fresh eggs
Jehova Jireh farm fresh eggs
Grazy Days farm fresh eggs
Lancaster, PA
Chambersburg, PA
Louisa, VA
South Central, PA
Dickerson, MD
Libertytown, MD
The Common Market Grass-Fed Beef
Ruth Ann’s “Garden Style” Beef frozen ground
and patties
Eberly’s fresh organic chicken
Koch’s Turkey fresh cut and ground turkey
Plainville Farms turkey - fresh cut and ground,
sliced deli meats
Mary’s Delight Farm fresh lamb
Maple Lawn fresh turkey
Bell and Evans fresh chicken
Martin’s Sausage pork, turkey
and chicken sausages
Whitmore Farm organic lamb sausage
Pekin Paradise fresh and frozen whole ducks
Good Faith Farms fresh ground beef
Thurmont, MD
Woodsboro, MD
Stevens, PA
Tamaqua, PA
New Oxford, PA
Thurmont, MD
Fulton, MD
Fredericksburg, PA
Mickleton, NJ
Emmitsburg, MD
Hamburg, PA
Middletown, MD
milk cheese
Shepherds Manor Creamery raw sheep
milk cheese
Blue Ridge Dairy Company fresh mozzerella
and ricotta
Availability may be limited on some items due to
seasonal variations and supply.
Boyds, MD
Gapland, MD
Newburg, PA
Hagerstown, MD
Jefferson, MD
Clear Spring, MD
New Windsor, MD
Sterling, VA
Crofton, MD
Bendersville, PA
Frozen
Silver Spring, MD
Moorenko’s ice cream
Dutch County Pretzels gluten-free pretzels
New Holland, PA
Prepared Foods
Alexandria, VA
Baltimore, MD
Rockville, MD
Breads and Pastries
Cazuela Bakery breads
The Breadery breads
Sweet and Natural vegan baked goods
Sticky Fingers cookies
Piece O’ Cake gluten-free brownies
Better Choice Bakery gluten-free brownies,
cupcakes
City Market Bagel And Deli fresh bagels
Better Together brownies
Frederick, MD
Ellicott City, MD
Glenn Dale, MD
Washington, DC
Frederick, MD
Brunswick, MD
Frederick, MD
Philadelphia, PA
Health & Body Care
Keys Therapeutic skin care products
Divinity Natural vegan body products
Washington Homeopathics
homeopathic remedies
Imagilin probiotics
Hand-Cut Cheese
Cherry Glen goat cheese
Caprikorn Farms raw goat milk cheese
Keswick Creamery raw Jersey cow milk cheese
Palmyra Farms Ayrshire cow milk cheese
Buttercup Valley grass-fed cow milk cheese
Clear Spring Creamery grass-fed cow
Mama Dattoli’s tomato sauce
Asmar’s Mediterranean Foods
Wild Pea Hummous
Cava Mezze Foods Mediterranean dips and spreads
Fresh & Frozen Meat
(Mary’s Delight Farm) fresh cut and ground
Chesapeake Bay Roasting Company packaged,
locally-roasted coffee
Cedar Ridge Soaps bar soaps
Marney & Swa Designs exfoliating soap
Biggs & Featherbelle bar soaps
Annapolis, MD
Takoma Park, MD
Berkley Springs, WV
Frederick,
Keedysville,
Frederick,
Baltimore,
MD
MD
MD
MD
Potomac,
Frederick,
Woodsboro,
Takoma Park,
Walkersville,
West Friendship,
MD
MD
MD
MD
MD
MD
Gifts and Gadgets
Herbal Animals eye pillows
Cindy Steegle greeting cards
Mary T. Klotz greeting cards
Natureflections greeting cards
Yellow Cow Studio greeting cards
Roark Photography greeting cards
Seyion cloth tote bags
No Frills Fancy produce bags,
cloth napkins and pet toys
Greenbelt, MD
Frederick, MD
• The Common Market Co-op Newsletter • July/August 2012
Local Farms
July/August 2012 • The Common Market Co-op Newsletter •
4
4
Message from Your Board of Directors
Your Board = Your Neighbors
One of the many great things about your food Co-op is that the people who direct the
organization are your neighbors and fellow shoppers. Ever since I began serving on The Common
Market Board back in 2008, I’ve been amazed and impressed by my fellow Directors and the care
we all have for this Co-op and this community. They are fantastic people to work with, and I love how
every person brings something unique to the table, enhancing our work. Our Board is democratically
elected by you, the Owners, and we meet every month (and sometimes in between) in order to
monitor the organization and make decisions about the overall future direction of the Co-op. This is
an organizational model that promotes full and equal participation. Not only do you, as an Owner,
receive a share in the store profits, but you can also serve the store directly by becoming involved in
the Board itself.
This is the time of year when we are recruiting Owners who would like to stand for election to the
Board. Board members do not stock shelves or make buying decisions – we leave that to the experts
on our wonderful staff! But we do set the policies that govern the organization. If you care about the
Vision of our Co-op and have the ability to work well as an attentive, thoughtful team member, then
pick up an application and information packet at the Co-op Service Desk. Completed applications
are due by close-of-business (9:00 pm) July 18. We hope you will consider this opportunity to serve
your Co-op and your neighbors. We look forward to hearing from you!
David Cloutier, Board President
Your Voice,
Your Vote,
Your Co-op
In August, Owners will
receive ballot packets
and OwnerFest invitations
in the mail. Ballots may
be mailed to the Co-op
or dropped into the ballot
box at the Co-op Service
Desk. Voting will run until
9:00 pm on September
17. Election results will
be announced at
OwnerFest.
The Common Market Honored with Civitan Award
On May 1st, The Common Market was honored by The
Arc of Frederick County as the recipient of the Civitan Award.
The Arc provides advocacy, access to resources, assistance in
increasing individual and family opportunities, and community
connections for people with developmental disabilities. The
Civitan Award is a distinguished award given to an employer
in Frederick County who looks beyond an employee’s ability
and looks at how the employer can promote and nurture the
employee’s skills.
The Common Market partnered with The Arc initially in
2010 with one employee, and has grown to working with five
employees from The Arc and the Success Program. The Success
Program is a partnership with The Arc and the Frederick County
Public Schools that initiates employment services for individuals
with developmental disabilities who are transitioning from high
school.
Linda Werner of The Arc stated this about The Common
Market when she presented us with the Civitan Award: “This
description describes The Common Market to a tee. The
administration and staff at The Common Market go above and
beyond with the support they provide to employees who have
disabilities. Managers encourage employees to strive to do their
Arc participant, Kate Moshel, works hard in the Cafe.
best….they expect people to do their best…..having the same
expectations for people who have disabilities as they do for
people who do not have disabilities. Respect, dignity, fairness
and support are words that easily describe the administration and
the staff of The Common Market. For these reasons, and many
more, The Arc of Frederick County is proud to present the Civitan
Award to The Common Market!”
We are honored to have received this award and proud to
work with the individuals in The Arc and the Success Program.
Owner Appreciation Day 2012
October 25, 26, 27
Look for 2013 OAD dates in upcoming newsletters
5
Rick Hood, Owner/Farmer – Summer Creek Farm, Thurmont, MD
Summer Creek Farm was started in 1992 and was operated to
meet organic standards from the outset. In 1998, it achieved organic
certification. Rick Hood has not only been supplying The Common
Market with fresh, organic produce since the “Commerce Street
days”, he has also shared his considerable farming knowledge with
our shoppers, owners, and staff through a variety of classes in our
Community Room, where he has become one of the most sought
after instructors. Rick is also one of the “mentor farmers” in the Future
Harvest Beginning Farmer Training Program (see page 12 for more
on this program.)
We asked Rick to share a little of his
story and his thoughts about farming. Here
are the words right from the farmer’s mouth.
How many people are on your
crew? Our crew consists of all local help.
It varies in the season but in peak we have
about 9 part time people. Some work 4
days a week, some just one day.
What do you make/grow/produce?
We are very diversified. We raise grains,
poultry for eggs, honey bees, a wide
variety of produce as well as growing
organic plants for other farmers. We also
manufacture our own brand of potting soils from our own formulation.
Who are your customers? Our customer base is very wide.
We service four grocery stores, several restaurants and the West
Frederick Farmers Market. We are also Frederick County’s largest
organic CSA and we provide food to various food banks.
How much land? How much under cultivation? We farm at
two locations; one is 27 acres, the other is 6. About 28 acres in
cultivation.
How long have you been in business? I have been in the
organic farming business since 1984. We have been at our current
location since 1992.
Is this your sole source of income? Farming is my main source
of income. We have some other activities too.
How did you get into farming? My family has farmed in
Frederick or Carroll counties for several generations. I did not grow
up on a farm but worked around and on them since my teens.
Where did you learn to farm? From a lot of sources: my
grandparents, my parents, trial and error, personal experiments.
Your farming (business) philosophy? Growing practices?
Our farm mission statement is - To conduct our enterprises with
integrity towards our customers and our environment. We work
to provide a high quality product using environmentally friendly,
lower energy methods. We use local labor to provide jobs in our
community and educational experiences. We have trained many
young farmers over the years. We also take zero government
payments or subsidies, including the organic certification rebate. The
only exception to this is when we participate in research projects
where we earn our money. All growing practices are certified
organic.
The best thing about farming? Several things make it great. I
work outside, have zero commute, and get to enjoy God’s creations!
I can provide local jobs and learning experiences. All are great, but
the best is to be able to hold something I produced and someone
else enjoys. I enjoy the challenges.
The worst thing about farming? Limited financial reward, lots
of physical labor, tough weather conditions and uncertainty of the
weather.
What are some unique challenges that you face? Probably
the biggest challenges we face are the
weather and government regulations.
Environmental groups and our government,
while they may have good intentions,
in most cases do not have extensive
farming knowledge. The collaboration of
these groups often results in unintended
consequences.
Most important lesson you’ve ever
learned (relevant to farming)? The most
important lesson is to treat others as you
expect to be treated. That is other people,
other animals or the land. When you stay
with your convictions and true to yourself
you are much more satisfied with the end result.
What’s the most important piece of advice you would
bestow on a young, would-be farmer? Farming is very challenging
but can also be extremely rewarding. It’s expensive to enter as an
occupation, and it’s difficult to make a sustainable income. Having
said that, if you’re willing to persevere, work hard, and be very frugal,
you can make a modest living. The rewards to farming go beyond
the financial!
What do you think is the future of good food? The future of
food is exciting and challenging. We are being asked to produce
the Four F’s on farms: Food, Fiber, Feed and Fuel. All are important.
All are needed. The world is demanding more food but also
experiencing economic challenges to make food affordable. The
influence of China in current food markets is huge as they have the
money and need to buy large amounts of food, having 24% of
the population and 10% of the farm land. This is driving food costs
up significantly. Much of the Middle East unrest has been caused
by rising food prices in those countries as they import much food.
Food needs to be affordable but quality too. That presents a real
challenge. Energy, nutrients and water are resources that are needed
for food production and all limited in scope, especially at affordable
prices. Farmers are aging. The newer generation of farmers will need
to be paid better to attract quality people. That will mean higher food
prices for the consumer. Farmers, by nature, are very independent but
are being forced in to increased regulations; some are needed, but
many make no sense to those that know what is needed to produce
products. In the end the markets will work all these issues out but the
ride will be rocky and challenging. I enjoy those challenges and the
hard work. The end result is worth the journey.
• The Common Market Co-op Newsletter • July/August 2012
Meet Your Farmer
July/August 2012 • The Common Market Co-op Newsletter •
6
Farm to Food Bank
The Farm
House in the Woods (HIW) is a small organic family farm
located in Adamstown, Maryland owned by Phil and Ilene
Freedman. The Freedmans have operated a CSA since 2000,
have provided our Produce Department with an array of fresh
picked vegetables for years and are long-time Owners of the
Co-op. Phil and Ilene, along with their two young sons and a
few interns and volunteers, run the farm. They truly embody the
awareness that the way we treat our earth matters and that
farming in a sustainable way is just one facet of that treatment.
They are excellent farmer-teachers who engage with their
community and CSA members in a meaningful way that educates
and benefits all those involved. When we worked with them to
plan our first Crop Mob in April 2011, the idea of “Farm to Food
Bank” was born. HIW had always taken their extras to the Food
Bank and we had always donated food and donations during
our Feed the Hungry Campaigns, so when we wanted to expand
our donations to fresh organic produce Ilene had the brilliant idea
of the Crop Mobs raising money to make that possible. It was
truly a collaborative effort and Farm to Food Bank was born.
The Crop Mob
For this year’s Earth Day Crop Mob in April, the weather
was certainly chilly; it even sleeted for a short period of time,
but that did nothing to dampen the spirits of this year’s team of
Crop Mobbers! Crop Mobs have a special way of warming
you from the inside out, and playing with the triplet baby goats
(adorably named Vanilla, Chocolate Chip, and Bob) makes you
forget that you are a little cold. Mobbers managed to weed
the entire garlic patch again this year, which was a huge feat
considering House in the Woods expanded their garlic crop this
year; Phil and Ilene love to save this task for the Crop Mob. We
also worked hard to bag dirt which is used to hold down the row
covers, prepare the row cover for re-use, mix a batch of potting
soil, fill seeding trays with potting soil, transplant seedlings, and
water all the green house seedlings.
Donations provided by those who attended the Crop Mob
and through our Farm to Food Bank “Bring a Bag for Change”
“jug” went to fund two CSA Shares from House in the Woods
Farm for the Frederick Food Bank for the second year in a row.
This year we even had a little extra left over so we used that
money to buy wholesome organic baby food for the Food Bank
to nourish the even the tiniest members of our community with
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• The Common Market Co-op Newsletter • July/August 2012
pure, wholesome, organic food. We will continue to purchase fresh • Donate when you visit the Co-op- Place your non-perishable
organic produce for the Frederick Food Bank using funds from this
food items in the “Food Bank Cart” located in the out-going
program throughout the whole year!
side of our vestibule. The contents of the cart are picked up
every Thursday along with unsellable items like dented cans or
damaged packaged items.
The Food Bank
• Donate your garden excess directly to the Food Bank- Have
The Frederick Food Bank serves approximately 700-800
more tomatoes or kale than you can possibly consume yourself?
households each month. They provide a three to five day supply
Drop them off at 100 S. Market Street in downtown Frederick (the
of food to families and individuals in need. Sarah McAleavy, the
Food Bank itself is located on All Saints Street). These items could
Food Bank Coordinator, says that she has noticed an increase in
prove useful in the Soup Kitchen as well. For Food Bank hours
middle-class families in need as the cost of living and gas prices
visit: http://www.cityoffrederick.com/index.aspx?NID=183
continue to rise. She has been very pleased with the enthusiastic
response of Food Bank patrons to the addition of fresh vegetables. • Bring a Bag for Change- Bring in your bags when you shop and
put the wooden nickels that you earn in the Farm to Food Bank
When they receive unusual items like kohlrabi or bok choy they are
jug.
sure to provide recipes so that when people get their veggies home
In addition to operating the Food Bank, the Frederick Community
they are ready to use them. In addition to the CSA shares, House in
Action Agency offers other food and nutrition programs to meet the
the Woods also donates any extra food from the harvest.
needs of our community including: the Frederick Soup Kitchen, the
Summer is typically a time of year when donations for the
Summer Food Service Program, Backpack Program, and the AfterFood Bank slow down and they need to purchase food. Last
summer they received enough donations from local businesses and School Snack Program. If you’d like more information or are looking
to volunteer visit the Frederick Community Action Agency’s website.
members of the community that they did not have to purchase any
food. If you would like to help ensure a supply of good food to the Thank you for all your support and remember every little bit helps!
Food Bank you can:
July/August 2012 • The Common Market Co-op Newsletter •
8
Thanks to You, We Grew!
Kale Chips
Turn fresh kale into crispy crunchy “chips” for a healthy
snack. Kale Chips are delicious, so be sure to not let the
fact that they are made of kale scare you away. This is a
great way to add more greens to your diet or use all that
kale your garden is producing. This is also a great recipe to
let your kids help prepare and a clever way to ease a picky
eater into vegetables. Be sure to dry the kale thoroughly
before baking and keep an eye on it as it bakes. You may
need to take it out of the oven sooner than 20 minutes.
Don’t let it turn dark brown as they may have a charred
flavor.
The end of May concluded
our most successful Owner Drive
yet! We had a record breaking
61 new Owners. Not only did
we reach our goal of 45 new
Owners a full week early, but
we continued to grow at a rapid
pace with 16 more Owners
signing up before the end of the
month, bringing our total number
of Owners to 3697! We want
to thank all the Owners who
Proud new Staff-Owner, Sue is one of
reached out to their friends and
the six Co-op staff members who joined family to help make the Co-op a
during our Owner Drive.
little bigger and a little healthier.
And a special thanks to the staff who were the driving force,
answering questions and making people aware of the opportunity
to join their community in the Cooperative International Movement.
Congrats to those winners of the Co-op themed prizes and to
Tyler Holt, who won the $50 gift card for referring a friend to join
The Common Market. Thanks to all your efforts, The Common
Market has and will continue to stay strong, proving that together
we have Grown to Own.
Prep Time: 10 minutes
Cook Time: 10-20 minutes
Total Time: 30 minutes
Yield: Makes about 4 servings
Ingredients:
• 1 bunch kale (Lacinato or Curly)
• Drizzle of vegetable or olive oil
• Salt for sprinkling
Preparation:
1. Preheat oven to 300°F. Trim the stem ends of the kale
leaves and cut out any large ribs from the center of the
leaves. Rinse the leaves and pat them thoroughly dry.
Be sure to dry the kale thoroughly. You can leave small
leaves whole, but you may want to cut larger leaves into
more manageable pieces.
2. Put kale in a very large bowl and drizzle with the oil.
Gently toss the kale until it is evenly coated with the oil.
Arrange leaves on baking sheets in a single layer (you
may need to cook in batches). Sprinkle the kale with salt.
Bake for 10 to 20 minutes, remove, and let cool. The kale
“chips” will crisp up as they cool. Repeat with remaining
kale, if necessary.
You scream, I scream,
We all scream “Local”!
We have recently partnered with the local ice cream
company Moorenko’s to come up with our own flavor of
ice cream. We will be primarily using ingredients sourced
from local companies.
“What flavor is it?” you ask. Well, it’s a secret.
“But,” you reply, “at least tell me what it’s called.”
NO! But we can tell you that it will be delicious and
available for a limited time only. Be sure to swing by our
frozen department to check it out!
9
Molly Nathanson
You might have missed Molly in the Produce Department since
she’s mostly in the prep room. What she lacks in visibility, she makes
up for in talent. Her music makes the prep room bounce like a night
club. Her baked goods make fellow staff members feel pampered.
And, her cooking makes those lucky enough to have tasted it wish she
were for hire.
She’s got an eye for quality, an ear for wicked dance music, and a
gift for gardening. Molly’s work and life experiences have been many and
varied. She’s been a fish monger, landscaper, artist, a chef and a baker (and she
makes a darn good lumberjack, too!). We are so glad that long and winding road has led her here, to our door.
• What is your current position and how long have you worked at the Co-op? Produce Prep Steward and I have worked here at
the Co-op for 5 ½ years.
• What brought you to the Co-op? The ideas behind a co-op and organics. Growing up my family was a member of the first co-op
in the D.C. area, “Yes Co-op” which my grandmother helped to create.
• What are your favorite products? Crunchmaster multi-grain sea salt crackers, Pecan Nut Thins, Cashew Butter, everything from the
Produce Department and most of the cheeses we carry.
•What do you like best about your job? The camaraderie shared with my co-workers and being able to frolic with fresh produce
every day.
•What are your favorite “Co-op Memories”? One day me, Zoe, Mark, Tali, and perhaps others, broke out into a song from
Monty Python in the break room. Also, the morning meeting (we have these everyday) run by Greg where he and all the speakers
following him, including me, spoke into a plastic microphone brush that was found in the Bulk Department that morning. Priceless,
strange, Common Market moments.
•What type of things do you like to do outside of work? Photography, gardening/landscaping, mosaics, wildlife watching, and
cooking.
•What’s your favorite food to make? I just like to cook. I spent 10 years doing it professionally after graduating from culinary
school. One thing I like to make is chicken scampi.
•Do you have a nickname? “Molecule” or “Mollster”
•What do you want to be remembered for having said or done? I hope I am remembered as being helpful and understanding to
those I care about which is quite a large number of people. Also, I would like to be successful with my artwork.
• Tell us something about a pet that was or is the love of your life? Lola was just an amazing cat. She was rescued from the
streets of Brooklyn as a kitten and kept that “Brooklyn street attitude” her whole life. She protected me. A fierce little 8lb. cat. She
used to wake me up when I slept through the alarm and answer the phone by knocking it off the hook when it rang. She always
knew what I was feeling and she exceeded all veterinarian expectations by living three years longer than any other cat diagnosed
with full blown FIP. I’m convinced she didn’t want to leave me unattended. I had to make that decision for her. I cried for weeks after
that. She was an awesome cat!
• Honey Crisp or Pink Lady? Satsuma or Honey Tangerine? Kale or Collards? Bacon or Sausage? Milk Chocolate or Dark
Chocolate? Pink Lady, Satsuma, Collards and Bacon!
Here’s what other Common Market staff had to say when asked “What is your favorite thing
about working with Molly?”
Chris, Bulk Department- “Molly cracks me up! I especially love the imitations she does of her animals.”
Tali, Wellness Buyer- “I just love Molly; I call her ‘Malls’ and she calls me ‘Talls.’ Molly has mad baking skills and nobody, I mean
nobody, fluffs produce like Molly.”
Weaver, Store Manager- “I love when life gives Molly over-ripe bananas and she turns it into banana bread.”
Alexis, Marketing- “Molly really calls it like she sees it, and she is always willing to share her delicious baked goods with me.”
Josh, Produce- “I always love Molly’s entertaining stories.”
Zoe, Marketing- “Molly has a myriad of hidden talents. The first time I saw her on her own turf, she was building a brick grill in her
backyard. If I ever wonder out loud how something is done, Molly knows, and she’s usually done it herself.”
• The Common Market Co-op Newsletter • July/August 2012
Staff Spotlight
July/August 2012 • The Common Market Co-op Newsletter •
10
We Know Local
Local products are part of what makes our Co-op unique. In celebration of the Buy Local Challenge, we asked staff members to tell
us about some of the local goods that have caught their attention. Who knows? Maybe you will find something here to catch yours.
< Jeff, Marketing Asst. Manager –
“From tacos to burgers to braised short ribs, The
Common Market’s Beef always puts a smile on my
face.”
Einar, IS Manager >
“Cazeula Baguettes are “Viking Approved!” We use
them before we go into battle as practice swords.”
< Dave, Promotional Coordinator
“I am simply mad about Blue Ridge Mozzarella!
It’s about as close to authentic fresh mozzarella that
you can get without going to Italy. It’s the real deal,
Neil!”
Alexis, Demo & Education Coordinator >
“I love the Sticky Fingers Cowvin Cookies sooomuch! They are a delicious treat that I’m always in the
mood for.”
< Greg, Assistant Store Manager
“The Common Market’s coleslaw. I grew up with
homemade coleslaw that my mother made and it was
so good. The Common Market coleslaw is the best I
have had since; it is so fresh tasting and so good.”
Megan, Finance Assistant >
“I adore Dublin Roaster’s Highlander Grog blend. It’s
a wonderfully warm and rich way to start my day.”
< Sarah, General Manager
“I love the Key’s MetaCare Therapy Cream. That
stuff works great for scrapes and itchy spots and I
swear you could grow new skin with it if you were so
inclined.”
Chris, Bulk Department >
“Trust me, I know granola, and Michele’s Granola is
like a vacation in your mouth.”
< Adam, Grocery Department
“Trickling Springs Organic Chocolate Milk is the best
chocolate milk you’ll ever taste!”
Joe, Grocery Manager >
“Latimore Valley Organic Apple Juice is so refreshing
and inspiring that it makes me want to play a really
sweet guitar solo.”
11
The fifth Cooperative Principle:
Education, Training and Information: Cooperatives educate and train their members, elected representatives,
managers, and employees so they can help with the development of their cooperative. They also inform the
general public about the nature and benefits of cooperation.
Check our website www.commonmarket.coop and community room bulletin board for other classes and events.
Coping With Change: Transitioning Yourself and Your
Family to a Gluten Free Lifestyle with Becky Spyra
Saturday, July 14 10 AM- Noon
Don’t let a celiac disease diagnosis ruin your summer party and picnic
plans. Going gluten free does not have to be a daunting and complicated
task. It is something that you and your family can take on together, so no
one is left out of the fun. Learn the basics of celiac disease and other gluten sensitivities and summer strategies on making the shift to being gluten
free as easy as possible from a “seasoned gluten free veteran.”
Class will include:
· Tastings
· Travel tips for gluten free eaters
· How to transition your kitchen to gluten free
· Summer picnic recipes
Becky Spyra has been living gluten free for over three years now. She
teaches a wellness and weight management course in Charles Town, WV
and is a certified CTLC Wellness Coach.
*There will be optional store tours after the class. Space is limited to 6
people per 15-minute tour session. Sign up for a tour when you sign up for
the class.
$12, $8 for Owners
Buy Local Week at The Common Market
Saturday, July 21-Sunday, July 29
We’re celebrating all things local all week long! We will kick off the week on
Saturday, July 21st with an heirloom tomato and local mozzarella tasting
with the help of Ilene Freedman from House in the Woods Farm. We have
invited local farmers and vendors, all from within 150 miles of the Co-op,
to come in and sample their goods. So be sure to stop by for a taste of
what our local friends have to offer. Also, be sure to take advantage of 10%
off all the local goods we carry during Buy Local Week. Join in our celebration and buy local!
Fight Fatigue Using Reflexology with Amye Clark
Saturday, August 18 12-2 PM
Reflexology is a non-invasive therapy that stimulates reflexes in the feet
and hands which correspond to every part, gland and organ of the body.
Imbalances within the body can be detected by sensitivities in the feet. Our
bodies are a reflection of our health, and we have the ability to help in our
own healing. The class will highlight techniques to fight adrenal fatigue and
how to understand your body’s hormonal system. This class is a combination of lecture and hands on demonstration, where participants will view
their own feet or partner up and work with a buddy. Participants will get an
understanding of pressure and technique to perform rudimentary reflexology on themselves and loved ones.
Amye Clark has been practicing reflexology for years, and received her
certification from the International Institute of Reflexology in 2009. She
currently practices in Frederick and Hagerstown where she combines her
training with aromatherapy and medical Qi Gong.
$12, $8 for Owners
Cooking Connections: Quick and Easy 30 Minute Meals
with David Campbell
Saturday, August 25 12-2 PM
Putting together healthful, tasty dinners can be a challenge, especially on a
tight schedule. This class will cover two variations of a meal which includes
fish, a vegetable, and a grain, and which can be prepared in about 30
minutes. We will also be covering the basics of safe seafood handling and
cooking.
David Campbell has been part of the Co-op since 2005, and spent more
than 5 years in the Meat, Seafood, and Cheese Department before becoming our Promotional Coordinator.
This class will be featuring dairy and meat.
$20, $15 for Owners
These seminars are provided as an educational opportunity for our community.
The ideas expressed do not necessarily reflect those of The Common Market, our Owners or employees.
THE FINE PRINT…READ ME PLEASE!
Prepayment of your class is required to reserve your spot. Please be aware that only those students who have paid the class fee are considered to be fully registered and count toward the required minimum
number of students needed to hold a class. Payment may be made using the following methods:
• By phone with a credit card.
• B y mail, send a check for the required amount and please include the following information: names of all attendees, a contact phone number, Owner # if applicable, and the name and date of the classes you
wish to attend.
• In person, by cash, check, credit or debit at the Co-op Service Desk.
Classes and lectures must have a minimum of 6 students signed up 48 hours in advance for the class to take place. If there are less than 6 students registered, each student will be called and informed of the cancellation. Students may either put their pre-paid money toward another class taking place within the next three months or they may receive a full refund. If a student cancels prior to 48 hours before the class, the
refund will be applied to a future class or a full monetary refund will be given. No refunds will be given for cancellations received after the 48-hour deadline or for no-shows.
Please be on time! Late arrivals are disruptive to the instructor and other students. The classroom is open at least 15 minutes before each class. Anyone arriving more than 10 minutes late will, unfortunately, be
counted as a no-show and that seat may be given to another student.
Register for any class at the Co-op Service Desk - 301.663.3416 or [email protected] for payment options.
ASL interpreting may be provided upon request, but is not guaranteed. To request ASL interpreting service for a specific class, contact [email protected] no fewer than 7 days prior to the class.
• The Common Market Co-op Newsletter • July/August 2012
Community Room Events
July/August 2012 • The Common Market Co-op Newsletter •
12
Future Harvest Beginner Farmer Training Program
As the year progresses into the spring, the trainees move out into
The Future Harvest CASA Beginner Farmer Training Program is a
the field. “With fewer of today’s farmers having grown up on farms or
very positive antidote to the news we often hear about the aging of
in farming communities, the apprenticeship with a training farmer is a
America’s farmers. This program, which is going into its fourth year of
operation in Central Maryland, is looking at ways to support beginner key feature of the Beginner Farmer Training Program,” said Tipper.
Current training farmers include Rick Hood of Summer Creek
farmers who are new to sustainable agriculture to get a strong start in
Farm in Thurmont, Maryland, Tom Paduano and Sarah Rider from
other regions such as the Eastern Shore and Northern Virginia.
Flying Plow Farm in Harford County, and Jack
“This initiative is really central to our
and Becky Gurley of Calvert’s Gift Farm in
mission of promoting sustainable agriculture
Baltimore County. The shoulder-to-shoulder
throughout the region,” said Alice Chalmers,
hands-on training covers a broad range of topics
executive director of Future Harvest–
beginning with soil and sowing, and ending with
Chesapeake Alliance for Sustainable
harvesting and post-handling
Agriculture (CASA). “We began as
Christian Melendez, farm manager at
an organization of active farmers who
ECO City Farms in Prince George’s County,
needed a support network for education
Maryland, said working with training farmers
and information on sustainable growing
has given him valuable insight on day-to-day
techniques. As the interest in sustainable
decision-making on a farm. “Just understanding
agriculture has grown, our mission has
that different farmers may choose to do things
expanded to include not only creating
different ways gives me confidence to try new
and preserving an environment in which
Trainees work in the fields alongside Jack and Becky
things – it’s a different context than just reading
sustainable farming can thrive, but also
Gurley, in white caps.
it in a book,” Melendez said. He also enjoys
helping to prepare the people who will
seeing the varieties of fruits and vegetables on
choose farming as their career. No farmers,
other farms, and feels the exposure to farms that
no food.”
do not have the space limitations of an urban
Since 2009, the program has
farm has given him perspective on the true level
graduated 17 trainees and 11 are in the
of productivity he’s able to coax from the 1/3program for 2012. “We look for highly
acre under cultivation at ECO City Farms.
motivated individuals with some farming
During the program year, trainees also tour
experience who are committed to a career
other sustainable farms in the region including
in sustainable or organic agriculture.
the new farms of training program graduates.
We always have an excellent pool of
Previous tours have visited One Straw Farm
applicants,” said program director Cathy
(Baltimore County), Real Food Farm (Baltimore
Tipper, noting that participants have ranged
City), Radix Farm (Prince George’s County),
in age from their 20s to their 50s, and many
Side By Side Farm (Baltimore County), Love
come to farming after other careers.
Trainees tour Whitelock Community Farm with Elisa
The track record of success for program Lane, 2010 graduate and farm manager, center in straw Dove Farm (Howard County), ECO City Farms
hat with sunglasses perched on top. Denzel Mitchell is in
(Prince George’s County) and Sunnyside (York
graduates finding work in farming is
the foreground, sampling a cucumber.
County, PA). This year’s tours include Whitmore
impressive. Of the 17 graduates, 12 are
Farm (Frederick County) and Quarterbranch
currently farming in the Chesapeake Region,
Farm (Loudoun County, VA). Usually the tours end in the evening
one is looking for a management opportunity in viticulture, and three
with a potluck dinner which enables the Beginner Farmer Training
are looking for land opportunities (with housing) for organic produce
farming in the region. The remaining two have moved out of the region. Program participants to ask more questions and to develop a sense of
Graduates and current trainees own farm businesses or work on farms camaraderie. “This peer support network, which continues to develop
that sell produce through farmers markets and/or CSA memberships in over the years, is one of the greatest benefits of the program,” said
the Baltimore, DC and York, PA, areas. Several graduates are actively Tipper.
Sarah Krone, a 2009 graduate, runs Common Seed Farm in New
farming in urban areas of Baltimore City.
Market, Md, grows fruits, vegetables, and eggs, for restaurants and a
Beginning with Future Harvest CASA’s annual Farming for Profit
CSA. Denzel Mitchell, a 2011 graduate whose Five Seeds Farm and
and Stewardship Conference in January, trainees spend a full
Apiary includes both urban plots in Baltimore City and a rural farm
calendar year taking advantage of networking, workshop and fieldin Baltimore County, helps lead urban agriculture workshops for the
based training opportunities. In addition to an eight-week workshop
trainees.
series organized by the University of Maryland Extension Baltimore
The Beginner Farmer Training Program began in 2009 as the
County, this year the program also included a three-session Urban
Workshop Series in partnership with Civic Works’ Real Food Farm and New Farmer Training Program, created by North County Preservation
(NCP) board members and Future Harvest CASA members Jack
the Farm Alliance of Baltimore City, and funded by United Way of
and Beckie Gurley of Calvert’s Gift Farm in Baltimore County, and
Central Maryland.
13
Future Harvest CASA is funded by grants as well as
individual and business memberships. Consumers and food
advocates are encouraged to be members and active
participants in our programs, many of which seek to connect
farmers with the communities they serve. Consumers are critical
to our goal of being a voice for sustainable food and farming.
Membership information is available at
www.futureharvestcasa.org.
S e rv ic e
Patriotic Robot Centerpiece
Materials
• Red, white, and blue duct tape
• 2 cardboard tubes for arms (toilet paper tubes or
wrapping paper tubes trimmed to about 5-1/2 inches)
• 1 large metal can or plastic pail for the body
• 2 or 4, 15-ounce unopened cans of food(for weight),
with labels removed, for legs
• C lean, empty metal can or plastic bucket for the head
• P archment paper (optional)
• 2 bottle caps for eyes
Instructions
1. T o decorate the body, first attach the duct tape to a
piece of parchment paper. Cut out the desired shapes, and then peel off the parchment
backing. Go crazy with stars and stripes, if you want.
2. W
rap the cardboard tubes with duct tape. Affix an arm to each side of the body with a loop
of tape.
3. W
rap the canned goods with tape. (Tip: Write the contents on the top of each can so that
you’ll know what’s in them.) Place loops of tape on their lids, then press the body into
place on top.
4. T o make the robot’s head, wrap the empty can or bucket with duct tape with the open side
up. Cut the mouth from red duct tape, using parchment backing. Attach the bottle caps as
eyes, with loops of tape. Stack the head on top of the pail.
5. F ill the head with utensils, napkins, or lollipops etc. and proudly display. (Tip: A clear body
is good to display homemade decorated cookies!)
(Adapted from familyfun.go.com)
D i r e ct o r y
• The Common Market Co-op Newsletter • July/August 2012
with strong support from the University of Maryland Extension
Baltimore County. That program was also funded by NCP and
administered by the Maryland Agricultural Resource Council.
The program became an initiative of Future Harvest CASA in
2012, with funding from United Way of Central Maryland,
Abell Foundation, NCP, and Mid-Atlantic Farm Credit, allowing
trainees to participate at little or no cost. The program also
funds mini-grants to successful trainees to support them as they
prepare for their own agricultural business ventures.
“We have some funding for 2013 in place and we are
looking forward to possibly accepting even more trainees than
we did in 2012,” Tipper said. “We will also be undertaking
feasibility studies in the coming year to determine how to
replicate the program with trainees and training farmers on the
Eastern Shore and in Northern Virginia.” Applications for both
trainees and training farmers for the 2013 Beginner Farmer
Training Program will be accepted beginning in September.
Details are available at www.futureharvestcasa.org.
July/August 2012 • The Common Market Co-op Newsletter •
14
GiverFest!
Come find out what
being a GIVER is all about
at the Frederick Giving Project’s
summer membership party.
Cafe Nola • July 18th • 6-9pm
Music • Silent Auction
Raffle • Drink Specials for Givers
The Frederick Giving Project
is made up of of extra-ordinary
people (hey – that’s you, too)
who want to make the world a
better place… starting in our
own backyard.
www.frederickgivingproject.org
15
Do you want to contribute
to a healthy and
sustainable community?
Take the Green Homes Challenge!
Be a Power Saver:
Save Our Energy, Bank Your Money!
Be a Green Leader:
Green Your Lifestyle, Protect Our Resources!
Certify your household,
Receive cool signage, and
Be recognized & rewarded!
Over 660 households have taken the Challenge.
Are you ready to take action?
Visit www.FrederickCountyMD.gov/GreenHomes
or call 301.600.7414 to register.
• The Common Market Co-op Newsletter • July/August 2012
Do you want to conserve
valuable resources, like water,
fuel, and energy?
July/August 2012 • The Common Market Co-op Newsletter •
16
17
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• The Common Market Co-op Newsletter • July/August 2012
If you have been asking yourself,
July/August 2012 • The Common Market Co-op Newsletter •
18
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• The Common Market Co-op Newsletter • July/August 2012
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