Urban Retrofit Cohousing Coming to Pittsburgh

March 2009 Volume 20: Issue 3

a monthly newsletter of the East End Food Co-op Pittsburgh, Pennsylvania

Store News Urban Retrofit Cohousing Stone Meadow Coming to Pittsburgh Farm Members’ Extra Discount Days By Pat Buddemeyer By Emily Bragonier Sundays: 3/15 & 4/19 Shop 8 am - 9 pm In August of 2008 a group of indi- munity, together they serve to distinguish On a cold and snowy viduals met in an abandoned East Liberty cohousing from other types of collabora- afternoon I visited with apartment building in hopes of making it tive housing — Brian Futhey, owner of Board of Directors Meeting their new home. This would not be just Future residents participate in the Stone Meadow Farm. any home but would be the first cohousing design of the community so that it Located near State Col- All members are welcome. development in the Pittsburgh area. Their meets their needs. lege, in the small, Amish Check the front entrance for dream is to convert an abandoned twenty- farming community of unit apartment building — constructed in The physical layout encourages a Woodward, PA, Stone dates and times. the 1960s — into a cohousing residence sense of community. Meadow is a beautiful, unassuming agricul- containing 12 to 14 condos and utilizing Common facilities are designed tural wonder, and its farmer a unique and environmentally responsible rehab tech- for daily use, are an integral talented cheesemaking artisan. Raised on The Co-Operator Deadline niques and materials. part of the community, and are a conventional dairy farm, Brian became All submissions and ads are due The condos — ranging from efficien- always supplemental to the private interested in sustainable dairying and 4/1 for the May 2009 issue. cies up to three bedrooms in size — will residences. cheesemaking after attending a Pennsyl- vania Association for Sustainable Agricul- each have a private kitchen, living room Residents manage their own For more information, call ture (PASA) workshop in the mid-1990’s. and bath, and residents will share a com- cohousing communities, and also Member Services at 412.242.3598. In 1997, he sold the remaining assets of mon living room, a dining room/kitchen perform much of the work required his family farm and, a few years later, area that will accommodate all commu- to maintain the property. They acquired the nearby 142 acres that make nity members for shared meals, and a participate in the preparation of up Stone Meadow. Join us for a laundry facility. The outside of the build- common meals, and meet regularly to Co-op Orientation Night ing will also have shared space, including solve problems and develop policies Brian adopted the traditional New Zea- land style of dairying on his new farm, in Learn the secrets every member wants ground and rooftop gardens and patios. A for the community. planned add-on elevator tower will make which cows are inseminated, freshened to know Tuesdays at 7pm. all levels accessible. Leadership roles naturally exist in and grazed on a seasonal basis. The goal Register with Outreach Coordinator cohousing communities, however in this sustainable system is to match Most people who find cohousing attrac- Chris Farber, at 412.242.3598, ext 208, or decisions are usually made in a non- lactation with the growth of new grasses. outreach@eastendfood.coop. tive have a high level of environmental hierarchical fashion. As people join consciousness. Sharing common spaces the group, each person takes on one —— Continued on page 3 makes great ecological sense, allowing the or more roles consistent with his or residents to live in relatively smaller units INSIDE THIS ISSUE her skills, abilities or interests. Most ing on Thursday, March 26, 2009, at but giving everyone the opportunity to uti- cohousing groups make all of their Co-op News ...... 2 lize the common areas when the need or 7:00pm. There will be representatives decisions by consensus. from East Liberty Development (the devel- Members Speak Out ...... 3 desire arises. Recycling an existing build- The community is not a source of oper), Lab|8Designs (the architect), and a The Food You Eat ...... 4 ing will keep tons of debris out of landfills. Many community amenities are within income for its members. Occasionally, number of the individuals who have been In Your Community ...... 5 walking distance or are an easy bicycle a cohousing community will pay one meeting since August to make this dream Staff News ...... 7 ride away, and public transportation is of its residents to do a specific (usually a reality. If you are not able to join us for Co-op Bulletin Board ...... 8 close by. time-limited) task, but more typically the presentation, please contact Ken at [email protected] buddem@att. Special Insert: the work performed will be in lieu , Pat at The target purchase price range is of that member’s contribution to the net or Kendall at 412-361-8061 for more March Co-op Advantage $100,000 to $150,000 per unit. shared responsibilities. information. While the following six characteristics The East End Food Co-op will host a Additional information about cohous- aren’t always true of every cohousing com- presentation about East Liberty Cohous- ing can be found at www.cohousing.org. H East End Food Co-op 7516 Meade Street Pittsburgh, PA 15208 don’t miss members’ EXTRA DISCOUNT day – MARCH 15 412-242-3598 www.eastendfood.coop m e m b e r s r e c e i v e 10% OFF s h e l f p r i c e a l l d a y ! s a m pl e s a n d t a s t i n g s 8a m to 4p m

All members are welcome to attend the Co-op Board Meetings. Check the bulletin board in the front vestibule for dates and times.

Pittsburgh, PA 15208 PA Pittsburgh,

7516 Meade Street Meade 7516

East End Food Co-operative Food End East

Permit No. 1800 No. Permit

Pittsburgh, PA Pittsburgh,

PAID

Postage S U Nonprofit Org. Nonprofit CO-OP news

rob’s corner one member percent services wednesday message I just came back that’s not so new. Also not so new is that from the best busi- we don’t have a lot of debt to pay. So we March 18 by Kara Holsopple, Member Services Rob Baran, ness conference I are pretty well positioned to ride out any Nine Mile Run Watershed Association Peanuts, Your Co-op and You General Manager have ever attend- potential multi-year crises’. ed. The National Don’t get me wrong, we really need A stream that exists mostly under- More than ever, consumers are con- Cooperative Grocers Association (NCGA) to make some significant changes here ground and flows through the East End cerned about food safety, and with good brought in some top notch financial to ensure we are taking good care of of Pittsburgh, Nine Mile Run is an urban reason. The food safety scares over the analysts to show us what happened to you, our member/owners. We also need stream that is seen above ground in Frick past years involving green onions, spinach our economy, what happened to the to make sure we don’t lose too much Park, before it flows into the Monongahela and tomatoes, to name a few, have shaken grocery industry, and what is happen- money the next year or two doing it. River. Because much of the Nine Mile Run our basic belief that our food is whole- ing to our cooperative grocery industry. When things start to get better; we want watershed is covered with blacktop, con- some and that government regulation can We had some real data to work with (we to be able to jump right into expansion. crete, and sidewalks, rainwater flows very keep us safe. Trust in our food system has even got a hold of some of our competi- So let’s talk for a minute about tactics quickly over these surfaces into storm gone from dwindling tors budgets), and those analysts made and strategies. drains, and carries with it everything to dive-bombing. that it picks up along the way to the anti- some interesting predictions for what Now we add Tactically, we have an obvious need quated storm drains of the city, and then the future holds. Then we spent a day peanut prod- brainstorming with Walden Swanson. to address pricing. Things are tough to the stream. In most of the city, storm right now, so we need to look out for ucts to that list. Walden was my finance professor water and sewage flow in the same pipes, you. We are developing a new pricing The recent product way back when at the Cooperative Man- and even in smaller communities like plan for the store that will have a focus recalls as a result of the Sal- agement Institute at the University of Wilkinsburg and Swissvale where more on steep price reductions on some of the monella outbreak caused by the Peanut of Wisconsin. He created the common updated sewer systems separate sewage basics to help folks ride out tough times. America Corporation’s Georgia processing cooperative financial reporting systems and storm water, sewage finds its way into You have probably noticed this already plant were a shock to East End Food Co-op we use in NCGA. He is also in demand the stream through sewer pipes in need of happening. Also tactically, we are tight- shoppers. How could some of our favorite all over the world as one of those bril- repair or citizens who mistakenly connect ening the belt on spending across the natural foods products be involved? As liant and creative business minds that downspouts to sewer drains. board. We have a number of small more products were recalled, including big corporations the world wide pay a improvements planned for the store this Begun in 1999, a $7.7 million dollar organic products, due to the same com- gazillion dollars to consult with. Thank- spring that we will have to take a hard stream restoration sponsored by the City pany’s Texas processing plant closure, fully, Walden eats and breaths co-ops, look at as well. of Pittsburgh and the Army Corps of Engi- the questions became more grave. What so we get a pretty steep discount. neers will address some of the problems has happened to the integrity of organic Strategically, we are going from Anyway, we had an amazing day, 90 that the Nine Mile Run watershed faces. certification? yearly business planning to quarterly general managers and Walden, figuring The Nine Mile Run Watershed Associa- business planning to address the like- These questions are frustrating for all of out what is happening now, what the tion sees the restoration of the watershed ly ongoing volatility of the economy. us, consumers and retailers alike. We are future holds, what opportunities are out as a community issue in which the citi- Our current business plan was writ- all disappointed. On our end, we are moni- there for us, and how important it is to zens can do their part to compliment the ten early last summer and bears little toring the recalls carefully to ensure that prepare for the worst, even if you don’t municipal work being done. Their mission resemblance to our new reality. We are our product selection is safe. We hope that necessarily think it is going to happen. is to involve citizens in the restoration and reducing sales and profit projections this recall threat will underscore the need Kind of like what you all are doing right? protection of the Nine Mile Run watershed significantly. I think we still have a good for a stricter, more comprehensive inspec- Most of you are still doing o.k. but you through education, advocacy, and stew- chance of breaking even in 2009, and tion process, and that the Obama adminis- have cut back your spending to prepare ardship programs. with more improvements to operations, tration will help lead us in that direction. for the worst. Our model here at the Incorporated in 2001, the Nine Mile might even make a few dollars. As a locally-owned business which Co-op is now to plan for the best, and Run Watershed Association grew out of emphasizes local food sources, we also prepare for the worst. We’re in the same Also strategically, we are slowing the Nine Mile Run Greenway Project run see this Salmonella outbreak as evidence boat now as you are of course. down our expansion planning process. by the STUDIO for Creative Inquiry at of our vulnerability in the face of a central- We will keep working on it so that Carnegie Mellon University. That project Things could be worse; at least we ized food system where one small process- we are ready to act when the econo- focused on the need for urban residents live in one of our nation’s top cities to ing facility can effect so many across the my begins improving, but we certainly to reconnect with the natural world, and ride out a deep recession. Most of the nation. Strengthening local and regional won’t be signing any agreements the the desire for that work to continue led to stories I have read analyzing the best food economies by investing in locally next 6 months. the creation of the Watershed Association. places to live in troubled times have produced food could help reduce this risk. There is plenty more, but I am run- Their year-round programs and advocacy Pittsburgh at or near the top 5. And they Locally produced food is easier to track ning out of room for this article. I must initiatives continue to engage people of tell us we have one of the best job mar- back to its origin and has more limited admit, we thought we might be immune all ages to connect with the watershed. kets in the country right this moment. distribution, making it easier to address to this recession as sales were still really Please support the Nine Mile Run Water- Not that that’s saying a lot of course. food safety concerns more quickly. So I guess the next question is, what’s strong through October, and we had usu- shed Association by shopping at the Co-op The fact that organic products were does the future hold for you and your ally grown faster during previous reces- on Wednesday, March 18. included in this last recall is troubling, but Co-op? But first, let’s take a moment to sions as folks ate out less. But of course UES Soil and Water Workshop has nothing to do with the fact that they lay some groundwork. this one is different. So just like you, we have to be different. Whatever happens Saturday, March 28, 2009, 10am – noon were organic. Again, the hugely central- We really got our act together the with the economy, I can assure you Riverview Park, Activities Building ized food processing system and their last 15 months before the economy service and pricing are two key areas Join local soil scientist John Buck, urban poor handling of food is to blame- for crashed! If not yet profitable, we at least we will improve on in 2009. I think the ecostewards, and other interested volun- organic and conventional foods. stopped the hemorrhaging in our Café/ next Rob’s Corner will be a little more teers to learn about different types of soil So what can you do? Deli. Thomas and Amber have really fun as we talk about the “Pennsylvania and how they are affected by water. Reg- made a lot of progress improving the You can continue to support locally Sustainable Agriculture Business Lead- ister by calling Jeff at 412.371.8779, ext. 14 food, organization, and systems- which and regionally supported foods and prod- ers of the Year Award” we were given or email [email protected] is a new thing for us. We are one of one ucts with your dollars and by talking them recently, proof positive that we are ful- of the most productive and efficient co- Restoration Run up to your family friends. You can educate filling our mission to help grow the local ops in the country- that’s really new. We your self and stay educated about food food economy and support sustainable Saturday, March 28, 2009, 11am have a lot of money in the bank to ride safety issues, and share information with farming and eating practices throughout Meet in the soccer field in Lower out tough financial times- that’s also your family and any community to which the State..Until the next time… Frick Park, use the Lancaster Avenue pretty new. We have been consistently entrance. you belong- where you live, go to school, Rob Baran play or work. You can also get involved by making money the last year- that’s defi- See the amazing transformation of Nine [email protected] writing and calling your legislators to let nitely a new thing. We have great credit- Mile Run, learn about the future of this them know that you are concerned about unique project, and then join other water- organic and food safety issues. shed runners on a leisurely jog through parts of the restoration and Frick Park. Let us here at the Co-op know your thoughts, too. The more input we have Think globally. Eat organically. Buy locally. Choose between a 3 mile or 5 mile route about our products and our customers’

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Page 2 East End Food Co-op March 2009 members SPEAK OUT Comment Cards . . . I am glad you have washable mugs, plates and silverware! Can we carry raw, organic pistachios? Amen! Plus — this is the kindest, most relaxing grocery store in I will take your suggestion into consideration Ends Policy Statement all of Pittsburgh. Yummy Indian food today, too. East End Food Cooperative, a member- for the future. Thanks. owned business, exists to create, promote We agree. Thanks! We appreciate the positive feedback. —— Ian Ryan, Bulk Foods Buyer and sustain a healthy, strong, and vibrant —— Thomas Murphy, Café Manager local community that serves the need for The gluten-containing and wheat flours should be on the bottom physical well-being, mutual respect, social connectedness and economic vitality while Why are carts allowed in the Café? It’s so tight as it is. shelf so they don’t get sprinkled all over everything below. I am ensuring sustainability in the use of all We do recommend that customers park their carts outside a celiac and hate gluten in my rice. resources toward this end. of the seating area. If you ever find it getting too crowded, We have moved the rices away from the flours. I hope Adopted by the EEFC Board of Directors, January 24, 2005 please ask at Customer Service or the registers for the this solves the problem. If you have any other concerns or Manager on Duty. We can ask that carts be moved. Thanks suggestions, please do not hesitate to let me know. Statement of Cooperative Identity for bringing this to our attention. —— Ian Ryan, Bulk Foods Buyer Definition —— Allisyn Vincent, Front End Manager A cooperative is an autonomous association We have been out of tomato linguini for too long. When is it of persons united voluntarily to meet their I am appalled at the price of “regular,” not-organic walnut pieces coming in? common economic, social and cultural need and aspirations through a jointly-owned in your bulk department. They are $2 more per pound than your Unfortunately, the company that makes this product is on the and democratically-controlled enterprise. competitor’s price. verge of going out of business. Values I apologize for the price. They are from the United States, Co-operatives are based on the values —— Ian Ryan, Bulk Foods Buyer of self-help, self-responsibility, democ- which may explain the price difference. This price reflects racy, equality, equity and solidarity. In the the higher price we pay our distributor for them. tradition of their founders, co-operative —— Ian Ryan, Bulk Foods Buyer members believe in the ethical values of honesty, openness, social responsibility and caring for others. Comment Cards and the Comment Card Box can be found at the Customer Service Desk. Seven Principles The co-operative principles are guidelines by which co-operatives put their values into practice. Stone Meadow Farm 1: Voluntary and Open Membership Co-operatives are voluntary organizations, Continued from page 1 open to all persons able to use their services and willing to accept the responsibili- Reproduction is timed so that calves are like Camembert, Brie and a delectable ties of membership, without gender, social, born in the spring, when they can enjoy cave-aged Cheddar. Brian has been selling racial, political and religious discrimina- tion. the peak of grass season, which occurs in his cheeses to the EEFC since 2005. 2: Democratic Member Control May and June. This timing is in line with Stone Meadow has approximately fifty Co-operatives are democratic organizations natural cycles, creating less stress for heif- head of cattle, some of which are beef controlled by their members, who actively ers and more economical sense for the cows that are processed by a local butcher participate in setting their policies and farmer, supplying high quality feed when and sold at various farmers’ markets in the making decisions. Men and Women serving the cows most need it. as elected representatives are accountable region. Dairy breeds include Jersey and to the membership. In primary co-oper- Recognizing that cheese has more val- Milking Shorthorn, while Red Devon is the having his winters off. However, he tells atives members have equal voting rights ue and is easier to distribute than milk, primary beef breed. Without doubt, all of me that he’s striving to be “a purveyor (one member, one vote) and co-operatives Brian started cheese production in 2005. the cows, regardless of breed, are happy at other levels are also organized in a of nutritious, quality food.” You can be democratic manner. His business has grown steadily, with and well-fed, and surprisingly friendly. certain that when spring rolls back around 3: Member Economic Participation about 5,300 lbs of cheese being produced Several greeted us, presumably hoping for and the cows are sent to out to graze, Members contribute equitably to, and dem- in 2008. Brian sticks to standard, well- acknowledgement and a few strokes on Brian will be hard at work, contributing to ocratically control, the capital of their known cheeses, including Cheddar, Swiss, the head, as we chatted next to the barn. his local foodshed. And with new cheese co-operative. At least part of that capital Colby and jalapeño Jack, because the local Brian views farming as a lifestyle and varieties like Tallegio and Gouda on the is usually the common property of the co- market demands them, though he does operative. Members usually receive limited cheesemaking as inspirational, though it horizon, it’s sure to be a delicious season compensation, if any, on capital subscribed dabble in slightly more exotic varieties, is evident that he also thoroughly enjoys of local eating. a as a condition of membership. Members allocate surpluses for any or all of the following purposes: developing their cooperative, possibly by setting up reserves, part of which at least would be indivisible; Department of the Month: benefiting members in proportion to their transactions with the co-operative; and by Thomas Murphy The Co-op Café supporting other activities approved by the membership. These days everyone is looking for a Lentils provide 26 grams of protein the husk removed. When lentils are pre- 4: Autonomy and Independence value including at the dinner table. The in every 100 gram serving which is the pared, they are inspected for stones and Co-operatives are autonomous, self-help Co-op offers a terrific bulk section which third highest amount of protein found in damaged lentils. They are then rinsed organizations controlled by their members. provides a good tool for smart shoppers. a plant based food aside from soybeans with water until the water is clear. Some If they enter into agreements with other Bulk beans and grains offer a nutritious and hemp. Besides high levels of protein, believe that soaking lentils and discard- organizations, including governments, or and tasty solution to consumers con- lentils also contain dietary fiber, Folate, ing the water prior to cooking will remove raise capital from external sources, they do cerned with price. One of the best exam- vitamin B1, and minerals. When mixed substances thought to cause indigestion. so on terms that ensure democratic control by their members and maintain their co- ples is lentils. That is why the Café will with grains such as rice and bulgur a The lentils than can be cooked in broth operative autonomy. feature the red lentil as March’s Ingre- complete protein results. Heatlh maga- or water on the stove top or in a slow 5: Education, Training and Information dient of the Month. Red lentils are zine has selected lentils as one of the five cooker. Often more water will need to be Co-operatives provide education and train- nutritious, tasty, easy to prepare, and a healthiest foods. added as the lentils cook down in order ing for their members, elected representa- good addition to anyone’s diet. Because of their health benefits, red to reach the required consistency. Red tives, managers and employees so they can lentils are often served pureed. contribute effectively to the development The lentil is an annual plant belong- lentils are actually being tested as an of their co-operatives. They inform the ing to the legume family. It is grown for energy food for athletes at the university This month the café will feature sev- general public-particularly young people its seeds which grow in pods. Originating level. A team of researchers from Kinesi- eral dishes on the March daily special cal- and opinion leaders- about the nature and in the Near East, lentils have been a part ology, Plant Sciences and Pharmacy and endar including curried red lentils, chick benefits of co-operation. of the human diet since Neolithic times. Nutrition at the University Of Saskatch- peas and swiss chard. The Café will also 6: Cooperation among Co-operatives Lentils come in variety of colors; the ewan are testing the effects red lentils be serving a nutritious alternative to a Co-operatives serve their members most most common being green or brown len- have on athletes. It’s the combination of cold weather favorite with red lentil chili. effectively and strengthen the co-operative tils. The featured red lentil actually has high protein and low carbohydrates that Please check back in upcoming months movement by working together through national, regional, and international struc- its skin removed before being packaged seems to give athletes a good amount of to see what ingredients are featured in tures. for consumption. Lentils are sold in many energy which lasts for a longer period of the future. As always, we welcome your 7: Concern for Community forms including various colors, with or time than a energy bar full of sugar. The feedback. Customer comment cards are Co-operatives work for the sustainable without skins, and whole or split. We study is set to conclude in the spring. available at customer service desk, our development of their communities through chose red lentils because they are very Red lentils are easily prepared. They email address is café@eastendfood.coop or policies approved by their members. easy to prepare and offer a vibrant color have a short cooking time, especially you can always stop by and let us know Source: ICA News, No. 5/6, 1995. that create an appetizing compliment to varieties such as red lentils which have in person. Last updated: 2 June, 1996. any dish.

March 2009 The Co-operator Page 3 the food YOU EAT End-of-Winter Brunch what ’s cookin’ at the co op café kitchen! - by Erica De Angelis, Co-op Member and Volunteer Gluten-free, a taste of spring mint and the promise of warmer weather to come — what could be better? At the time of writing this article, I just The menu below Green Noodle Salad is easy to prepare and combines learned that Punxsutawney Phil saw his makes for a fairly some usual natural food ingredients to create an unusual shadow. While six more weeks of winter simple reason-to- dish. Fresh, local sprouts, that natural foods sounds like a very long time, the ever- celebrate brunch, staple, add crunch and mouth appeal lengthening daylight makes even Phil’s and no gift-giving to the delicate flavors of the dish. If prediction doable. One of my resolutions or going into debt is you don’t have toasted pumpkin seed for 2009 was to become more of a human required. Garlic, rhu- oil, or don’t want to go to the expense being and less of a human doing. To that barb and mangoes are all found on the of buying some for this dish(though it is delicious and worth a try!), you can end, my strategy is to spend more free seasonal fruits and vegetables list for substitute toasted sesame oil, instead. Enjoy! time with friends and family, and less time March, and so are potatoes. While pota- overbooking myself for activities that bear toes are one of the most versatile foods a striking resemblance to painful obliga- on the planet, our family has eaten more Co-op Café Green Noodle Salad tions. I’d rather look back on my life one than its share in the past four months, and day and see lots of time spent with loved we’re ready for something else. If you’re 4 cups water ¼ cup pumpkin seeds (pepitas) ones, not more meetings and things that looking for a delicious way to usher them 7. oz rice noodle 1 cup frozen peas feel like work. out of your winter menu, try the torte. 1/2 bunch scallions, chopped 1 Tbsp toasted pumpkin seed oil With that in mind, and following my In any case, gather some friends, relax, 1/2 bunch mint, chopped ½ Tbsp evaporated cane juice lead, why not celebrate the promise of and enjoy an affordable alternative to hard 1 cup sunflower sprouts, or snow pea ½ tsp salt spring? Usher in the longer days, the end work or “should-ing” yourself to death. sprouts, cleaned and ends trimmed ½ bunch basil, chopped in sight for seasonal affective disorder, Bring water to a boil. Remove boiling water from the stovetop. or even the abundance on the horizon of Soak rice noodles in the water, covered, stirring occasionally until they are rehydrated. a greater variety of seasonal vegetables. Pineapple Rhubarb When tender, rinse noodles under cold water and drain well. Crumble Place noodles in bowl and add other ingredients. Vegetarian, Serves 8 Toss together and serve chilled. Brunch Torte Filling Serves 4-6 Vegetarian, Serves 8 5 tablespoons butter 5 tablespoons flour 2 pie crusts ½ cup agave nectar 1 cup feta cheese 1/8 tsp. nutmeg 2 cups thinly sliced red potatoes Dash of salt within reach: Eating Healthy On a Budget At the Co-op 1 large onion, sliced thin 3 cups rhubarb, sliced thin by Chris Farber 1 small (9 oz.) package frozen spinach, 3 cups pineapple, crushed thawed and drained Stretching your dollar is a concern food budget and the value I place on food. 1 teaspoon salt Topping more than ever in this tough economic However, it doesn’t change the fact that Three cloves garlic, minced 1 cup flour climate. Your Co-op has a mission of both while food prices may have been kept 1 teaspoon lemon juice ¾ cup oatmeal providing healthy affordable food to our artificially low, the cost of other necessi- Black pepper, to taste 1/3 cup agave nectar diverse neighborhood, and supporting ties like housing and transportation have 1 teaspoon oregano ¼ cup melted butter local, sustainable farms. Sometimes these gone up a lot and more and more people 1 teaspoon marjoram 1 teaspoon cinnamon values can seem to conflict. are struggling to put food on the table. 1 egg 1. Preheat oven to 400 degrees. Everyone deserves access to healthy Education gets us a little ways at the Co- 1 tablespoon water 2. To make the filling: In a saucepan, melt food. At the same time, the farmers, farm op in understanding and explaining why butter, and then stir in agave nectar, food costs what it does 1. Preheat oven to 375 degrees and place flour, nutmeg and salt. workers, truck drivers, and many others a baking sheet in the oven. that work to bring that food to our stores In the long run, we can work in 3. Add water and cook over medium heat, 2. Place one pie crust in a deep dish pie stirring constantly, until thickened. Add and our plates deserve to get paid enough cooperation with our networks to build pan, pressing against the sides of the to make a decent living. Hunger is a real strong local economies with living wage rhubarb and pineapple, and stir until pan. well mixed, then remove from heat. concern in our urban neighborhoods, but jobs for everyone and to create more 3. In a bowl, combine spinach, salt, garlic, 4. Pour fruit mixture into a 9x13 pan and did you know that many family farmers sensible national food policy. In the short lemon juice, pepper, oregano and set aside. are themselves relying on food stamps? to medium-term, we can support food marjoram. 5. To make the topping: In a bowl, Along the way, we’ve got to grow and banks, cooking and food preserving class- 4. In a separate bowl, combine egg and combine flour, oatmeal, agave nectar, transport this food in a way that protects es, community kitchens and gardens, water and mix thoroughly, then set butter and cinnamon. Sprinkle the and enhances our environment. Having farmers markets, and CSA farm share aside. topping over the filling, and then bake all of these things together is my defini- scholarships. As member-owners we can 5. Layer the bottom of the pie crust with for 30 to 40 minutes. tion of a sustainable food system. I know hold potlucks and supper clubs and share one-third of the feta cheese. that one little grocery cooperative can’t our incredible collective knowledge and 6. Fill the pie with ingredients in this Serving suggestion: Serve with a scoop achieve all this on our own, so what can our delicious low-cost recipes. Right now order: of your favorite vanilla ice cream (dairy we do? in the store, we can continue working to • ½ of the potatoes or vegan), or a fruit sorbet, and garnish with several sprigs of fresh mint. Part of what we do as a co-op is edu- grow and advertise our Co-op discounts. • ½ of the onions cate our owners and shoppers. This news- We can talk with our community about • ½ of the spinach mixture letter has articles that touch on some of the different ways that we really do • Another third of the feta cheese what’s driving the increase in food prices, believe folks of limited means can afford • The remaining potatoes and on how nutrition, community, and to shop here. I asked my coworkers to • The remaining onions Mango Mimosa affordability intersect. We face extra chal- share some of their tips for shopping at • The remaining spinach mixture Vegan lenges as a small store with less access to the Co-op on a budget. The biggest thing • The remaining feta cheese volume discounts or the ability to price is both simple and challenging: actually 7. Place the second pie crust over the Mango juice some things at or below cost and make it cooking at home with real, whole foods. pie and its ingredients, and pinch Chilled champagne (with or without up in other parts of the store. This is kind A lack of time, knowledge and sometimes both the top and the bottom pie crust alcohol) together to seal the edges. Cut slits in of similar to what small farms face when basic equipment are barriers to overcome Fresh mint the top crust, then brush crust with egg selling to brokers and wholesalers. for many of us. We have lots of ideas here at the Co-op that we will be sharing with mixture. 1. Pour equal amounts of mango juice and In the U.S. we do spend such a small you in the coming months, and I’m excit- 8. Place torte pan on a hot cookie sheet. champagne into a chilled champagne part of our budget on food (an average ed to hear more of yours. You can always Bake until crust is golden brown, flute or goblet. of about 10% post-tax in 2007, 19-25% write or call me at the store. Together in approximately one hour. 2. Garnish with a sprig of fresh mint. for low-income families) compared to cooperation, we can achieve the vision of the past (an average of 30% in 1955, healthy, affordable food for everyone in a with low-income families spending 50% food system based on justice and care for or more.) Once I learned that, it really the earth. P changed how I thought about my own [email protected]

Page 4 East End Food Co-op March 2009 in the COMMUNITY

BOARD CORNER by Mike Collura Outreach Calendar Join the Co-op at these community events! This year will mark the 53rd anniversary several opportunities for one-on-one inter- of the Consumer Cooperative Management action with other cooperators from around Pittsburgh Home and Garden Show Association (CCMA) conference and it will the country. There are usually two keynote be held June 11 – 13. CCMA exists solely speakers that address attendees throughout PA Association for Sustainable Agriculture will be hosting for the purpose of holding this conference the conference and impart their experience East End Food Co-op at their table on March 6! which brings together over four hundred and inspiration. These special guest speakers March 1-8 | Hours vary, check www.pghhome.com for details participants from near seventy cooperatives are well respected leaders from many indus- $10 for adults / $4 for children age 6-12 / Free for children 6 and under from all over the country to communicate, tries encompassing the Green Movement, celebrate, and learn from various speakers, Cooperatives, Economics and more. consultants and each other. What does this mean for our directors Fine Chocolate Tasting Hike The coops represented are of varying and staff? This is an opportunity to make Sponsored by Venture Outdoors sizes and ages, and represent a wide range of real world business contacts with folks who Saturday, March 7 | 2:00pm – 5:00pm | Riverview Park in the Northside businesses that even include a cooperatively are going through, or have been through owned and run brew pub! The meeting is some of the toughest issues we face as a $16.50 Venture Outdoors members / $27.50 for non- members held in different regions each year to cover consumer cooperative, and allows us to find Registration required, visit www.ventureoutdoors.org or by calling 412-255-0564 various host cities in the western, central, tools to face some of these issues coopera- and eastern United States. Last year our tively. Global Warming Conference: Making a Transition to a Coop applied for, and was chosen to host One of our biggest strengths as a coop CCMA here in Pittsburgh. is our network of peers. Our coop is not Just and Sustainable World This conference starts out with a day just a solitary store in Pittsburgh. We are a Sponsored by Citizens for Pennsylvania’s Future (PennFuture) for all for the attendees to socialize and get member of the National Cooperative Gro- Sunday, March 29 | 1:30pm – 6:00pm | Phipps Conservatory acquainted with each other, and for the host- cers Association (NCGA), which is a part of ing coop to show off its hometown pride by the greater cooperative business movement. Free for PennFuture members / $10 for non-members organizing several excursions around the CCMA allows us to exercise this advantage Registration required, visit www.pennfuture.org or call 412-258-6680 city. Some ideas that have been discussed for we have over our competitors. this year are tours of our local farms, some What does this mean for the member- Farm to Table Conference kind of water sport on the rivers, a trip to fall- ship as a whole? There will be volunteers Friday and Saturday, April 3-4 | 10:00am – 5:00pm both days ing water, and of course a visit to our coop. needed to help with events such as plan- David Lawrence Convention Center, Pittsburgh The next two days are a bit more for- ning and organizing tours and assisting with mal, having workshops on several different the administrative portions of keeping the $25 for two days including Friday night food tasting tracts that are facilitated by guest speakers, workshops running smoothly. Members who Speakers include Dr. Devra Davis of the Pitt Cancer Institute and Will Clower of Cooperative Developments Services (CDS) are interested in attending the conference Mediterranean Wellness consultants and leaders in our industry. workshops are very welcome to join us! It CCMA is known for its mix of practical is a great opportunity to learn about what information, new and innovative ideas and is going on at the Co-op and the cooperative Earth Day Celebration at the Frick Environmental Center cooperative visioning. Some examples of community as a whole. As soon as this year’s Saturday, April 18 | 11:00am – 4:00pm past tract themes are “Thinking Outside tract themes and speakers are set, we’ll be Frick Park entrance on Beechwood Blvd, Squirrel Hill the Coop”, “Excellence in the Board Room”, letting everyone know. There is a fee associ- Open and free to the public, featuring kids activities and entertainment and “Field Guide to Coop Startups”. For as ated with attending the workshops, but it is diverse and helpful as these workshops are, greatly reduced for the host coop. Please talk For more information, you can contact Chris Farber, Outreach Coordinator at extension no amount of training could make up for the with our General Manager, Rob Baran, for 208 or at [email protected]. P value attendees get from sharing their expe- more information, and to see what you can riences, problems and solutions with each do to get involved this year. a other. Mixed in with these workshops are member services What’s New ... message in the aisles Peanuts, Your Co-op and You —— Continued from page 2 Aisle 1 Lucini Salad Dressings, Tuscan Balsamic, concerns, the better we can serve you. Fig and Walnut, and Cucumber Shallot Some resources Deli for following the Teese 10oz Soy Cheeses most recent recall PA Product! Wills Valley 100% Organic and supporting local Fermented Beets and Sauerkraut and organically produced food: Aisle 3 Ghirardelli Bitter Sweet Cacoa Chips Food and Drug Administration Sunspire Organic Bitter Sweet http://www.fda.gov/oc/opacom/ Chocolate Chips hottopics/salmonellatyph.html Nature’s Path Organic Gluten Free O’s Centers for Disease Control and Cereal Protection http://www.cdc.gov/socialmedia/ Aisle 4 Unique Brand Sprouted Whole Grain blogger_graphics.html Pretzel Splits Organic Consumers Association Season’s Baked Multi-grain Cheddar www.organicconsumers.org Flavor Chips Pennsylvania Buy Fresh Buy Local Go Raw Brand Super Chips, Pumpkin http://www.buylocalpa.org/ P and Spirulina flavors

Aisle 5 Natures Way Umcka Cold and Flu Berry Syrup, Berry Chews, and Orange Chews one percent Sambucol Black Elderberry Tabs wednesday Just Soap Gentle Lavender Scent Masada Mineral Bath Lavendar Salts —— Continued from page 2

Aisle 6 (all paces and abilities are welcome). Organic Prairie Ground Chicken Please register for this event by calling Lisa Stahlbush Island Farms Diced Frozen at 412.371.8779, ext. 15 or email lisa@ Sweet Potatoes ninemilerun.org. Naturally Clean Carpet Cleaner formula More information at www.ninemilerun.org or 412.371.8779. P

March 2009 The Co-operator Page 5

In every issue: Personal Growth Holistic Health Sustainable Living

General Manager Rob Baran Board of Directors Michael Q Roth, President Torey Verts, Vice President Mike Collura, Treasurer Sarah Aerni, Secretary Mike Elliot Dirk Kalp LaShaun Martin Inna Nirenburg Rob Shepherd

Who We Are The East End Food Co-op is Pittsburgh’s only member-owned natural and organic food market, serving the community since 1977. We offer the finest in certified organic produce and herbs, bulk foods, vitamins and supplements, cruelty-free health and beauty aids, organic and natural packaged goods and hard-to-find items for special dietary needs. Our award-winning Vegetarian Café and Juice Bar offers a daily array of fresh, wholesome, hot entrées, soups, salads and vegan dishes. While the Co-op is open to the public and membership is not required to make purchases, members do receive better prices, have access to the EEFC Federal Credit Union, and can vote and serve on the Board of Directors.

Management Team Rob Baran, General Manager Jane Harter, Administrative Manager/HR Dave Headings, Produce Manager Kara Holsopple, Marketing and Member Services Manager Mark Perry, Merchandising Manager www.PointofLight.com B o o k s -Gi f t s -Ca r d s -Mu s i c Allisyn Vincent, Front End Manager Thomas Murphy and Amber Pertz, To advertise: Café Managers 724-863-4206 East End Food Co-op sales@pointoﬂight.com Find the unusual 7516 Meade Street from around the world. Pittsburgh, PA 15208 Store 412.242.3598 Café 412.242.7726 For Life’s Choices, Challenges and Celebrations Credit Union 412.243.7574 www.eastendfood.coop 810 Be l l e f o n t e St r e e t Sh a d y s i d e 412.681.8755 [email protected]

On the table with Sheri Sable

Therapeutic Massage 1 signature work POSED Energy Balancing 2 world premieres 3 international choreographers Deeply nurturing and 4 nights only tailored to your needs. X 412-512-6172 APRIL 3, 4, 5, 6 New Hazlett Theater, [email protected] Northside E Give a Gift Certi cate. $10 discount with this ad. FOR INFO & TICKETS CALL 412.363 4321 6315 Forbes Avenue, B24 Squirrel Hill www.dancealloy.org

Page 6 East End Food Co-op March 2009 staff NEWS DID Kara Holsopple, Editor/Advertising Sales Linda Raden, LR Design, Design, Layout & Production YOU The Co-operator is published twelve times a year and mailed Employee of the Month to members of the East End Food Co-op. Additional copies are by Jessica Johnson available at the Customer Service desk and at the entrance area to the store. Congratulations to Aaron Young, who was chosen as the KNOW... We welcome letters to the editor. Co-op’s staff pick for January Employee of the Month! Send your message (250 words or less) to — The staff member nominating Aaron noted that he’s “Car- Attn: Member Services, 7516 Meade St. Pittsburgh, PA 15208 or Step Three in the Better Eating rying a department on your back for 8 years is quite the e-mail to: [email protected] for Life program is INVINCIBLE burdensome task. Get this guy $50.00 worth of Tiger Balm VEGGIES! Submission Deadlines already.” All submissions, including articles and advertisements, must This month’s packet of Aaron will be receiving a $50 gift certificate to the store. be received in the Co-op office by the first of the month for the information includes tips for following month. An Interview with Aaron Young getting more vegetables into your The East End Food Co-op does not endorse the views or products How long have you worked at the Co-op? diet, even if vegetables are not your of the advertisers in this newsletter. Opinions expressed are the writer’s own and do not necessarily reflect Co-op policy. 2,715 wonderful days. best friends or you are known as For information about submissions and advertising, please contact What are your favorite things about working here? a “vegetable hater” by family and Member Services at 412.242.3598. My favorite things? I wouldn’t know where to begin, not a friends. The Co-Operator is printed by Typecraft Press, Inc. clue. What’s a serving of vegetables? Are there things that you wish you could change? You may be surprised: Yes! WRITE TO US: The Editor of The Co-operator welcomes your -- 1 cup raw or cooked vegetables How did you feel when you were told that you’d won the letters! Send your 250 words or less to: -- 1 cup vegetable juice Kara Holsopple, Member Services, East End Food Co-op, contest? 7516 Meade Street, Pittsburgh, PA 15208. Stunned, ecstatic, shocked, euphoric. I already felt like -- 1 cup cooked greens Or e-mail to: [email protected] everyday is a dream land, to have this honor given by my -- 2 cups raw leafy greens co-workers whom I think so highly of is just too much for one man. I’m just a simple guy who loves good food and sarcasm. -- 1 cup cooked dry beans and peas Can life get any better? I don’t think so. -- 1 cup of bean soup or 1 cup THE WORD “MIDWIFE” SIMPLY MEANS vegetable soup each count as ½ “WITH WOMAN.” cup from the vegetable group. Some of the recipes included SOUTHWESTERN PENNSYLVANIA’S ONLY LICENSED AND ACCREDITED FREESTANDING BIRTH CENTER OFFERING in the INVINCIBLE VEGGIES packet WELL-WOMAN GYNECOLOGICAL CARE, PRENATAL CARE, AND CHILDBIRTH& IN A WARM AND SUPPORTIVE ENVIRONMENT. Thank you include Three Cheese Spinach for supporting the Squares, Pumpkin Pie in a Cup, THE MIDWIFE CENTER Homeless Cat Management Team in February. Vegetable Hater’s Cauliflower and F OR B IRTH & W OMEN ’ S H EALTH Tangy Bean Salad. P ERSONALIZING W OMEN ’ S H EALTH C ARE When you shop on One-Percent Wednesdays, You can pick up your new PH . 412.321.6880 2825 PENN AVE . PITTSBURGH your dollar goes farther by supporting www.midwifecenter.org organizations in our community. packet of information in this series at the Customer Service desk. Past month’s installments are also available if you missed any step in Susan Petrella, M.Ac. Susan Petrella, M.Ac. the series. Look for a new packet of Licensed Acupuncturist Licensed Acupuncturist information each month in 2009! Put library YOUR AD HERE!Put library Acupuncture Acupuncture Better Eating for Life is a twelve clipart clipart Asian Bodywork Asian Bodywork part educational program for here here incorporating healthy eating into 412-242-6060 Call 412-242-6060Kara at 412.242.3598, ext 103, any diet, created by Mary S. Choate, M.S., R.D., L.D., Food and Nutrition NorthHills 977 Perry Highway seaofqi@ NorthHills 977to Perrylearn Highway about our special seaofqi@ Educator at Co-op Food Stores, Shadyside 235 Shady Avenue verizon.net Shadyside 235 Shady Avenue verizon.net advertising rates for members! Hanover and Lebanon, NH. acupuncturepittsburgh.com acupuncturepittsburgh.com Susan Petrella, M.Ac. Susan Petrella, M.Ac. Licensed Acupuncturist Licensed Acupuncturist Reduce, Reuse, Recycle! Acupuncture Put library Acupuncture Put library Asian Bodywork clipart Asian Bodywork clipart here here 412-242-6060 412-242-6060 NorthHills 977 Perry Highway seaofqi@ NorthHills 977 Perry HighwaySpring seaoSavingsfqi@ Coming Soon! Shadyside 235 Shady Avenue verizon.net Shadyside 235 Shady AvenueSpring is a great verizon.ne time tot rejuvenate acupuncturepittsburgh.com acupunctandure pire-energizettsburgh. ascom we prepare for a season of celebrations, including Cinco de Susan Petrella, M.Ac. Susan Petrella, Mayo,M.Ac Mother’s. Day, Memorial Day and Licensed Acupuncturist Licensed Acupuncturist countless graduations. And there’s no better way to celebrate than with good food. Put library Put library Acupuncture Acupuncture That’s why we’re offering another Asian Bodywork clipart Asian Bodywork clipart here great Co-op Advantagehere coupon book. It’s full of big savings on some of your favor- 412-242-6060 412-242-6060ite brands. NorthHills 977 Perry Highway seaofqi@ NorthHills 977 Perry HighwayThis coupon book seao f isqi @ just one small Shadyside 235 Shady Avenue verizon.net Shadyside 235 Shady Avenueway for us to say verizon.ne “thanks”t to you, our acupuncturepittsburgh.com acupunctco-opurepi tts member-owners.burgh.com Your continued support makes our co-op more than just “Inspiring a lifetime of Susan Petrella, M.Ac . learningSusan” Petrella, anotherM.Ac grocery. store. Your investment, Licensed Acupuncturist Licensed Acupuncturist patronage and input help us better serve Education that strives to develop a balance of you, support our local community and Acupuncture intellectual achievement,Put librar yspiritual growth,Acupuncture physical build connectionsPut librar with y other communi- Asian Bodywork health, and personalclipar responsibility.t Asian Bodywork ties across the countryclipart and around the here world. here Parent-Child, Nursery, Kindergarten Photographer: Vince Noe 412-242-6060and Grades 1-5. 412-242-6060Watch your mailbox in late March for this special offer. Coupons are valid Nor www.waldorfpittsburgh.orgthHills 977 Perry Highway seaofqi@ NorthHills School 977 of Perry Highway seaofqi@ Pittsburgh through May 31, 2009. Shadyside 201 S. Winebiddle 235 Shady St. Pittsburgh Avenue PA 15224 verizon.net WShadysidealdorf 235 Shady Avenue verizon.net acupuncturepittsburgh.com acupuncturepittsburgh.com

MarchSusa 2009n Petrella , M.Ac. Susan ThePetrella Co-operator, M.Ac . Page 7 Licensed Acupuncturist Licensed Acupuncturist Acupuncture Put library Acupuncture Put library Asian Bodywork clipart Asian Bodywork clipart here here 412-242-6060 412-242-6060 NorthHills 977 Perry Highway seaofqi@ NorthHills 977 Perry Highway seaofqi@ Shadyside 235 Shady Avenue verizon.net Shadyside 235 Shady Avenue verizon.net acupuncturepittsburgh.com acupuncturepittsburgh.com bulletin Board

SHOP CO-OP EVERY DAY March 2009 ... h o t b a r s p e c ia ls Credit Union Hours 8 AM - 9 PM 6 to 8 PM: Wed. 11 AM to 3 PM: Sat. sunday monday tuesday wednesday thursday friday saturday 1 2 3 4 5 6 7 412-243-3598

SPRING LECTURES Chef’s Choice Curried Red Chimichurri Burrito Bar North African Pizza, Dairty Two Peas in a Lentils and Tofu Stew and Vegan Pasta Chickpeas with Thursday March 5, 7pm Swiss Chard un-classified ads Adventures in Kitchen Dr. Donald Mantell, MD, ND, Natural Health 8 9 10 11 12 13 14 Solutions, Wholistic Approach for Optimum Health Farming: with 30 years of experience in wholistic medicine. Chef’s Choice Tofu Tarragon Mock Tuna and Indian Kitchen Green Orzo Pizza, Dairy Red Lentil Chili Growing Sprouts at Home Stew Noodles and Vegan 3495 Greensburg Rd. Murrysville, PA15668, 724- With Amy Kennedy 327-5604. If you’re looking for a way to eat locally pro- PSYCH-K Basics — A 2-day class, April 18 -19 in duced food, look no further than your own Pittsburgh. Looking for peace, joy, success? Learn 15 16 17 18 19 20 21 kitchen. Sprouting is a great way to add home- to rewrite the “software” of your Mind and change grown greens to your diet year round with Chef’s Choice Arugula, St. Patrick’s Day Stir Fry Bar Red Lentil Pizza, Vegan Jamaican Jerk the “printout” of your Life. For details call 412-571- minimal time, effort and cost. This presenta- Mushroom and Special Mulligatawny and Dairy Seitan 1223. tion will give an overview and demonstration Leek Quiche STEREO RECYCLERS — We buy old speakers, receiv- of the many methods for growing sprouts at home. ers, tape decks, turntables, etc., and put them back into circulation. We can repair and rebuild 22 23 24 25 26 27 28 your worn out speakers. Don’t let unused stereo March 31, 7pm Chef’s Choice Pasta Primavera Spelt Anatolian Red Curried Spinach Pizza, Dairy Tempeh Adobo components sitting in storage end up in landfills. Healthy Quick Cooking Risotto with Lentil Stew Tofu and and Vegan (412) 244-0337; [email protected] Mushrooms Cashews on a Budget and Artichokes Lakeside cottage for rent. Off season discount. Beautiful roomy cottage. On Keuka, heart of the Fin- With Deborah A . Uttenreither CHHC ger Lakes. Quiet, near wineries and restaurants. Rent AADP, Certified Health and Nutrition 29 30 31 Weekend Brunch Bar – 9 am to 1:30 pm 2 nights, get one free. Mention ad for additional 5% Coach, LIFEFUEL Nutrition Chef’s Choice Linguini with Masur Dal Aur Wheat-free pancakes, eggs, tofu scrambler, off. See and make reservations at fingerlakespremier- These days everyone is on a budget. You do Carrots and Band Gobi vegan French toast, roasted potatoes and more! properties.com. 9371 Crystal Beach Road, Keuka. Lemon Ginger not have to let your nutrition suffer. Come and Daily Hot Food Bar – 11 am to 8 pm Weekends 1:30 to 8 pm EDGAR CAYCE — Father of Holistic Medicine in learn some budget friendly recipes that use Butter U.S. — Lectures, classes and study groups on whole foods,taste good and, YES, they really holistic health, dream study, meditation and spir- are quick and easy! itual growth. (412) 661-5947 or (724) 443-2576. Thursday April 16, 7pm EDDIE SHAW, MASSAGE THERAPIST — 5801 Wednesday April 1, 7pm Discover the Ultimate Solution to America’s Health Care Crisis Beacon Street, Sq. Hill (next to Giant Eagle parking lot), 412-855-1532. www.squirrelhillmas- Are You…Bee Curious? With Dr . Christopher Powell of Powell Chiropractic If you have ever thought about becoming a sage.com. Relaxation and deep tissue massage. beekeeper but didn’t know where to start, this Health-care has become sick care. Why? Because the focus of our system is on money, not what Increased flexibility and deep tissue work—there is the event for you! Join the founders of Burgh each patient needs. Come join us as we “Discover Wellness,” the ultimate solution to America’s is nothing like it. $15 off the first visit for Co-op healthcare systems. Bees—the hippest (and only!) beekeeping members. organization in Pittsburgh—for an informal You’ll learn the methods that today’s leading Wellness-Doctors use for themselves and their families. conversation about bees and beekeeping. YOUR message could go here. An unclassi- Join Dr. Powell for a discussion on ways to reduce your risk from the common conditions that fied ad is an incredible value at $20 AND... co- are part of the cause of America’s health care crisis, and information on how you can put the The evening is aimed at helping the “bee curi- op members save 10%. 25-word limit (loosely ous” learn about the possibilities of keeping “health” and “care” into your healthcare. This is the first in a series of presentations on how to enforced). Add up to 10 additional words for bees in urban settings. We’ll talk about basic take control of your health. bee care, equipment, time and expense. We’ll 25 cents each. also sample a variety of local honeys. UNLESS OTHERWISE NOTED, All lectures are Free, but please call 412.242.3598 to register. Starting Sunday, April 4th, Burgh Bees is also offering a beginning beekeeping course. For One Percent Wednesday, more information about that course, contact [email protected]. March 18 will benefit Thursday April 2, 6:30-8pm Nine-Mile Run Celebrate the Rain! Watershed Association . Rain Barrel/Watershed Workshop at the East End Food Co-op Presented by the Pennsylvania Resources Council Café HOURS Learn how to construct a rain barrel and pro- tect your watershed and water quality. $30 non-members of PRC, $40 per couple DAILY Someone will win the rain barrel used in the workshop. You must attend the class to win. juice bar For more information and/or to register call 8 AM - 7 PM Nancy at (412) 431-4449, x247. Take advantage of this free source of precious water while at the same time contributing salad bar to improved water quality in our rivers and 9 AM - 7 PM streams and reducing your contribution to combined sewer overflow (CSO), flooding and polluted urban runoff. Learn how to practice HOT FOODS & SOUPS watershed protection and conservation in your 11 AM - 7 PM own backyard. It’s easier than you think! PRC’s Watershed Awareness/Rain Barrel Work- shop will raise your awareness of watershed weekends issues, demonstrate how to assemble and install a retrofitted 55-gallon drum/rain barrel, weekend brunch bar and offer other rainwater harvesting options. Participants will receive the necessary hard- 9 AM - 1:30 PM ware to assemble and install a rain barrel for rainwater harvesting and on-site usage. hot foods & soups bar The Pennsylvania Resources Council’s mis- 1:30 PM - 7 PM sion is to promote conservation of our natural resources and protection of scenic beauty through public education and outreach in a col- laborative effort with government agencies, business, charitable foundations and other nonprofit organizations.

East End Food Co-op 3 7516 Meade Street 3 Pittsburgh, PA 15208 3 412-242-3598 3 www eastendfood. coop.