January 2012 Volume 23: Issue 1

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

St wore Ne s T he Future is NOW by Eryn Hughes MBRBOEM E NUS! Get 10% off the order of your choice, The New Year is upon us and while to think bigger by starting small. Keep it family. With some planning, I am hoping now until March 31, 2012. The next quarter goes from April 1, 2012 many of us are steadying ourselves local and simple. to deliver food to Lincoln Elementary through June 30, 2012. with resolutions and evaluating the Here are some pro-active examples School by bike for Rosemary’s January previous year, some of us are also jiving we’re getting involved with: cooking class for an additional impact. with “the Future is Now” metaphor. B foard o Directors The League of American Bicy- F inally, the Pittsburgh Food Pol- mot n hLY Meeting This couldn’t embrace the spirit of clists has acknowledged the East End icy Council is hosting another Local Cooperatives any more directly. In Alembersl m are welcome. Food Coop with the prestigious “Bicy- Food Showcase in March 2012, and my experience with various co-ops, Check meeting times in store cle Friendly Business” Bronze award. we’re hosting a vegan cook-off that shared ownership comes with shared entrance for next meeting. Bike Pittsburgh also just renewed includes recipe submissions selected accountability. Sometimes, it may take the Co-op as a Business Member, and by the public to be judged by profes- a bit longer to come to a decision, but we installed an outdoor rack as well sional chefs. The Co-op is providing Check out the weekly deals for it is a thoughtful one in the end and as new indoor bike parking. There the ingredients for the finalists for little back-tracking needs to be done Meade Street madness has been ongoing feedback with these the final show-down. Of course, this as a result. on our website: racks, and as the store continues with vegan theme is a personal favorite — a www.eastendfood.coop Speaking of accountability, the its reset plans, we will be working with work inspired by the Peace Action United Nations General Assembly has Bike Pgh and the City of Pittsburgh to Network’s Vegan Pledge happening all declared 2012 as the International around the country. Since meeting PAN CO-OP Orientation expand our bike parking options even Year of Cooperatives, highlighting more. Stephen Patchan, who works as at the Building Change Conver- Join us for an orientation and learn the the contribution of cooperatives to the Bike and Pedestrian Coordina- gence, I’ve been brain-storming ways secrets every member wants to know socio-economic development, particu- to bring new groups of people together — Tuesdays at 7pm. tor for the City of Pittsburgh Planning larly their impact on poverty reduction, Department, enjoys riding in the winter using food as the source for sustenance. Call 412.242.3598 ext. 103 to register. employment generation and social inte- more than any other time of the year! What are other creative ways we gration. The East End Food Co-op is The Pittsburgh Food is Elemen- can share how to eat, thrive and live working with the National Coopera- tary cooking classes with Rosemary simply, with those who aren’t already IN SIde THIS ISSUE tive Grocers Association (NCGA) Traill is a unique learning opportunity indoctrinated with these habits? Spe- and local coops to promote the IYC Cpwo-o Ne s ...... 2 for children and adults alike. I was lucky cifically, how can we engage and include campaign. After attending a planning Members Speak Out ...... 3 to support Rosemary’s November class the food deserts around us to share meeting at the Big Idea Cooperative at Colfax Elementary School where these campaigns for their own benefit? NEW IN THE AISLES ...... 3 Bookstore, I benefited from some 1st- and 2nd-graders learned how to I would like to hear your ideas and The Food You Eat ...... 4 resourceful speakers and community make squash pumpkin pie pudding. suggestions; send them to ehughes@ activists as we exchanged ideas and In Your Community, Students who initially crinkled their eastendfood.coop on your planet ...... 5 started a communication network. noses at the idea of squash had certifi- employee of the month . . . . .7 We are clearly not the only ones ably changed their minds by the end Co-op Bulletin Board ...... 8 concerned with our future. With new of the class, asking for seconds of the future-forward campaigns popping up prepared food that they had mixed. It Special Inserts: all over the place, companies, orga- is my hope that these students develop 1/4 - 1/17 Co-op Deals nizations and individuals everywhere good relationships with food — and 1/18 - 1/31 Co-op Deals are finding ways to support their local their bodies — and then take home SS Learn more about the United Nations community with new habits. The idea is their lessons to share with friends and Year of Cooperatives E ast End Food Co-op 7516 Meade Street Pittsburgh, PA 15208 412-242-3598 www.eastendfood.coop

ALL MEMBERS ARE WELCOME TO ATTEND THE CO-OP BOARD MEETINGS.

Check the bulletin board in the front vestibule for dates, times and agenda items. Check meeting times in store entrance for next meeting.

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Pittsburgh, PA 15208 PA Pittsburgh,

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International Year of Cooperatives— An additional video from The Perennial and You Plate, the online documentary series that The United Nations Year of Cooperatives follows the culinary, agricultural and hunting is finally here! But the countdown to events explorations of chef and activist Daniel Klein, Rob Baran, continues. captures the visits the show makes to various General Manager For starters, you don’t even have to co-ops throughout the year. When we did our long-term strategic Dairy/Refrigerated: Our dairy leave your couch to join the celebration. Following the premiere, new videos will planning process last year, we found that the coolers are some of the oldest equipment On Saturday, January 21, 2012 at 8 pm be released online every other Monday from strongest commitment possible to our core in the store. We are replacing them, while EST, tune in online to take part in a virtual February 6th through mid-June. product values of healthy, local, sustain- adding twenty feet of new coolers into the “premiere party” streaming the first three And stay tuned right here to The Co- able, and organic was a concept that reso- space that has housed the Buyers office videos in the thirteen-episode series featuring operator for East End Food Co-op events nated throughout the Co-op. “This is who in recent years. The Buyers office is being co-ops from Vermont to California at http:// after our winter remodel is complete. Check we are, and this is what we should aspire to relocated into the Health and Beauty Aids strongertogether.coop/premiere/. out http://social.un.org/coopsyear/calen- be better at!” is what you told us loud and (HBA) office. Here’s the line-up: dar.html for a schedule of events happening clear. Our current remodel work is driven by HBA: We are installing wood shelving in A Community of Shared Values: Seward all over the world, and in your own commu- that commitment to core values. this department to bring us in line with what Co-op Grocery & Deli and Backyard Harvest nity. The Pittsburgh organizing group for the Below are some of the changes under way just about everyone else in the industry is Minneapolis, MN International Year of Cooperatives (IYC) is to improve the Co-op’s ability to provide doing. We scored a fantastic deal this sum- Grow Where You’re Planted: Valley Natural working on events for our own region. more products that live these values during mer on quality used wooden fixtures from Co-op and Gardens of Eagan So much to be excited about—and get our last 5 or 6 years in this location. a Borders Bookstore closing. Also, we are Minneapolis, MN involved in—and we invite the world to learn Produce: We are replacing the main moving the HBA offices right next to the Celebrity Farmers: Just Food Co-op and L&R more about what we already know: co-ops Produce display cooler that has the misting system department where Customer Service has are where it’s at! Northfield, MN that keeps our greens and other highly per- been these last 5 years. ishables vegetables fresh. This unit has not Front End: We are remodeling the aged well and would otherwise require a office, and moving Customer Service (CS) complete rebuild. We are also adding a new next to the produce department. A new desk display cooler to increase capacity, as well will be built re-using the existing CS counter as new dry tables to better display our non- tops. This will allow us to put CS right near refrigerated and vegetables. the front door and utilize the existing space Bulk: Our Bulk department fixtures are to move the HBA staff offices closer to their old and beat up. We are replacing just about department. everything, with an eye toward improving the We are also making significant operational ease of shopping this core value department. improvements to the “back-of-the-house,” Café: Major change is coming to this making it easier and more efficient for staff to department. We are building a smaller more work in our stock rooms, and moving office efficient juice bar along the back wall near space around to accommodate the expan- the door to the stock room, installing a new sion of the refrigerated department. All of linear hot/cold bar along the wall where this work is being done by one of the leading the juices and sodas currently live, and then construction companies in the business, a installing a multi-deck walk around cheese company that specializes in keeping stores cooler in place of the existing hot/cold bar. open to shoppers during construction, most A bakery case and new station is also of which will happen overnight. in the works.

bottom line with the board Living our Ends by Mark Frey, Secretary, Board of Directors

In every Co-operator, we publish our affects our lives, or how our experiences the door for members to participate in Each month, we’ll seek to point out Ends Policy Statement. Though it consists influence our participation in the Co-op. this process — by providing thoughts, some ways members can participate in only of a single sentence, it defines our When planning these articles, we seek ideas, suggestions, expertise to help grow the Co-op’s governance process. Mem- Co-op — what it does, how it does it, a common thread to tie them together. our Co-op’s reach and fulfill these Ends. bers can email or mail the Board sug- and who it impacts. This year, the Co-op is engaged in a major Eye on Expansion gestions, comments or ideas. Members remodel. We face important decisions are encouraged to attend the monthly “East End Food Co-op, a member- Why grow the Co-op? A second about expanding our community and its Board meeting, held on the third Monday owned business, exists to create, pro- location would provide many more Pitts- goals through a second store. With this in of each month from 7-9 pm. Members’ mote and sustain a healthy, strong and burghers with the access to healthy, mind, we have chosen “Living our Ends” open session provides time for mem- vibrant local community that serves sustainable, local, and organic foods the as that theme. bers to interface directly with the Board the need for physical well-being, mutual Co-op provides, in addition to growing each meeting. We also encourage com- respect, social connectedness and eco- What does it mean to “Live our our community with others in the region. mitted members to participate in the nomic vitality while ensuring sustainability Ends”? The conversation about expansion is Board’s Member Linkage committee — a in the use of all resources toward these With so much change afoot and so directly focused on the who, what, and committee charged with communication ends.” many important decisions to be made on how of the Co-op, and for each month between membership and the Board and behalf of the Co-op as a whole, the Ends in 2012, we’ll reflect on how our topic The Board of Directors publishes a accountability of the Board to the mem- policy serves as our guiding principle. reflects this. Board Corner article each month to bership. Interested members should con- We hope to illustrate the connection inform and connect the membership with Member Engagement: Get Involved! tact eefc.member.linkage@gmail. between the Board’s decision-making the Board’s work — whether it is some- Our membership IS our Co-op. We com. process and the who/what/how of the thing we are working on, an important welcome participation no matter how big Co-op as a whole. We also hope to open decision coming up, how the Co-op or small.

reduce, reuse, recycle

Page 2 East End Food Co-op January 2012 GT’s Synergy has a new product that would be a hit—it’s called Add East End Brewing to the Art Harvest “Cherry Chia”. Can you get it in? vendor list. Or add various wines and beers. We now have Cherry Chia and Grape Chia in the Kombucha That’s an interesting idea. We’re always cooler. Thanks for the suggestion. looking for ways to grow the local EPnds olicy Statement ——Maureen Girty, Grocery Buyer vendor list for the Co-op Art Harvest, East End Food Cooperative, a member-owned and East End Brewing is certainly a local business, exists to create, promote and sustain Observing some people shoveling foods in their mouths, eating business. We’ll certainly consider it for a healthy, strong, and vibrant local community in a hurry—I offer a suggestion: simple signs like, “Enjoy your next year. Thank you for the suggestion. that serves the need for physical well-being, meal” And “Eat Mindfully.” mutual respect, social connectedness and ——Kara Holsopple, Member Services economic vitality while ensuring sustainability A good reminder for all of us that slow food is best eaten Manager in the use of all resources toward this end. more slowly—for the health of our bodies and minds. We’ve Adopted by the EEFC Board of Directors, hosted workshops here at the Co-op with a similar idea in What happened to the 2oz. package of Wild Atlantic Kombu? January 24, 2005 common—perhaps we will do that more in the future. Thanks Maine Coast Kombu had been out of stock for an extended for taking the time to write. period of time by the manufacturer. We are now able to stock S tATEMENT of Cooperative Identity ——Kara Holsopple, Member Services Message it and you will find it in Aisle 2. D efinition ——Maureen Girty, Grocery Buyer A cooperative is an autonomous association I’d like NuGo Slim Bars. They are new. of persons united voluntarily to meet their Thank you very much for the suggestion. We now have the common economic, social and cultural need NuGo Slim Bars in Aisle 3. and aspirations through a jointly-owned and democratically-controlled enterprise. ——Maureen Girty, Grocery Buyer V alues Co-operatives are based on the values of self- C oMMENT Cards and the Comment Card Box can be found at the Customer Service Desk. help, self-responsibility, democracy, equality, equity and solidarity. In the tradition of their founders, co-operative members believe in the ethical values of honesty, openness, social responsibility and caring for others. Seven Principles The co-operative principles are guidelines book review by which co-operatives put their values into practice. 1: Voluntary and Open Membership A little D-I-Y to start the New Year right Co-operatives are voluntary organizations, open to all persons able to use their services Making cheese at home with Ricki Carroll and willing to accept the responsibilities of A review by Claire Westbrook membership, without gender, social, racial, political and religious discrimination. F or those of you who caught the profile cheeses that have all been excellent. The soft 2: Democratic Member Control I did with Arsenal Cheese several months cheeses are the Queso Blanco, Lactic (think Co-operatives are democratic organizations back, you may have been inspired to dabble Boursin), Ricotta, and Quark while Moz- SS A versatile soft cheese, Queso controlled by their members, who actively in some of your own curd experiments — I zarella, Derby, Haloumi, and Colby are the participate in setting their policies and making Blanco can be substituted for know I was. It just took me until now to get hard kinds. Looking at these may be a little decisions. Men and Women serving as elected tofu in many recipes ... yum! representatives are accountable to the mem- around to finding a book that made the whole confusing since, as some of you may know, bership. In primary co-operatives members process seem a little less daunting than what Queso Blanco generally holds its shape after have equal voting rights (one member, one But to get on with the actual steps of I experienced on the larger scale that Arse- it’s made and can be heated without melting, one of the easiest recipes in the book, I first vote) and co-operatives at other levels are nal’s Jonathan Gaugler’s operating on. Lo and similar to Haloumi. So what is the difference, also organized in a democratic manner. suggest that you get some butter muslin (a behold, the Co-op has a few different titles really, between soft and hard cheeses? Taste thicker, stronger cheesecloth) at a cookware 3: Member Economic Participation to choose from in the book department, and and generally, harder cheeses require time Members contribute equitably to, and demo- store or through Ricki Carroll’s website after perusing through each of them, Home for their flavors to develop. Plus if you are www.cheesemaking.com, since regular cratically control, the capital of their co-oper- Cheese Making was the one that seemed to selling cheese in the U.S. made with raw ative. At least part of that capital is usually the cheesecloth won’t be woven tightly enough common property of the co-operative. Mem- offer a good variety of easy-sounding enough milk, a period of at least 60 days of ageing is to retain your curds while they are draining. bers usually receive limited compensation, if recipes and all the pertinent information one required due to concerns about potentially And you’ll need a food grade thermometer. any, on capital subscribed as a condition of would need regarding equipment and hygiene harmful pathogens present. Then, get yourself a quart of kefir, plain or membership. Members allocate surpluses for safety in a friendly and concise form. any or all of the following purposes: develop- While I haven’t yet started on my hard flavored—doesn’t matter— and let it sit on ing their co-operative, possibly by setting The book has cheese making adventure, the soft cheeses the counter until it comes to room tempera- up reserves, part of which at least would be surpassed my I’ve tried have been incredibly easy, have ture (about 72 degrees Fahrenheit or around indivisible; benefiting members in proportion expect ations, required very little equipment, and are so there). Then line a colander with enough of to their transactions with the co-operative; to say the least, tasty that I’m proud to say I’ll never have and supporting other activities approved by the butter muslin to have some hanging over the membership. and with inter- to buy Boursin or Haloumi again (unless the sides and pour the kefir into the colan- esting tidbits of course I want some and I’m pinched for der. Tie the corners of the muslin into knots 4: Autonomy and Independence of history and time). Something else that was delightful with to secure the kefir in the muslin and hang Co-operatives are autonomous, self-help some enlight- one of the recipes I tried (the Lactic) was organizations controlled by their members. from a hook (I hook mine onto the handle If they enter into agreements with other ening, albeit at that the end result was perfectly fine even of the kitchen cabinet) with a pot under it organizations, including governments, or raise times amus- though I completely forgot about heating the to catch the whey that will drain from the capital from external sources, they do so on ing, images of milk indirectly. It’s recommended to place muslin bag. Let the bag drain for 12-24 hours terms that ensure democratic control by their cheese presses the milk (in a container) in a hot water bath or until the cheese has stopped draining and members and maintain their co-operative and other related items. I felt like I was mak- to bring it to the desired temperature for a autonomy. has reached the desired consistency. Place it ing cheese with a bunch of folks, not just little more even distribution. While I’ve got this in a bowl and add or herbs (I split mine 5: Education, Training and Information ol’ me in the kitchen. To start, there are 75 piece of advice solidly stuck in my head now, I into two batches and did one with salt and Co-operatives provide education and train- different recipes to play with, and at the time can’t help but love the forgiving nature of the one with ) to taste and keep covered in ing for their members, elected representa- of this writing I’ve made three kinds of soft milk, in this instance, with my folly. tives, managers and employees so they can the fridge for a week or two. Voila! contribute effectively to the development of their co-operatives. They inform the general public-particularly young people and opinion leaders- about the nature and benefits of co- It’s the Co-op Vegan Cooking Challenge — operation. 6: Cooperation among Co-operatives Co-operatives serve their members most Are You Up For It? effectively and strengthen the co-operative movement by working together through Professional and non-professional chefs! Are you trying to break into the culinary world of vegan cooking? national, regional, and international struc- tures. Looking for an opportunity to flex your creative vegan cooking skills? Do you like challenge and competition? 7: Concern for Community If this interests you, please submit your name and vegan recipe for a main entree to ehughes@eastendfood. Co-operatives work for the sustainable devel- coop between February 10-17 to be included in an online poll, where the top 3 finalists will be pro- opment of their communities through policies vided with ingredients and cooking facility by the East End Food Co-op to make their vegan recipe, judged approved by their members. by local food industry professionals. Source: ICA News, No. 5/6, 1995. Last updated: 2 June, 1996.

January 2012 The Co-operator Page 3 the food you eat

I’ll take a case of Brassicaceae (pronounced brahs-see-KAH- what ’s cookin’ in the co-op café kitchen! ceh-eh OR brass-ih-KAY-see-ee) F or some of us, winter is a joyful time. For others—it by Bob Madden feels longer than the other three seasons combined. What we can all agree on is that warm, wholesome It is said that this is the season to celebrate comfort food is just what we need this time of year. This our families, so we wanted to share one of our casserole combines whole , seasonal veggies, and favorite families of vegetables, the Brassicaceae dried herbs that are easy to pull out of the rack. family! Some veggies are easy to place into families You can cook the components separately and combine but others are more difficult. In the grocery, you them when you are ready. Heating in the microwave or can compare two veggies by the appearance of the in a warm oven in a greased casserole dish isn’t out of leaves. Better yet, compare the flowers or seeds the question, either. Top with cheese or bread crumbs of plants in your garden. This is the easiest way for a fancier affair. Enjoy! because families of plants generally have very simi- lar reproductive parts. They also usually have similar soil preparation, Long Winter’s Casserole growing habits, solutions to disease and pests, as well as similar storage, nutritional value, and prepa- The Broth The ins Gra ration. Just like human families, families of veggies have the occasional odd cousin of 2 cups apple cider ½ cup wild interest, which we will discuss as well. With most families, the more ancient ver- 1 cup water ½ cup barley sions have a stronger taste, smaller stature, and higher concentrations of important 1 ½ teaspoon onion powder TheVggies e : medicinal properties. 1 ½ teaspoon garlic powder 2 cups onions, diced 1 ½ teaspoon celery seed Brassicaceae In the Beginning 2 cups mushrooms, sliced 1 ½ teaspoon dried parsley This family, also called the mustard family, cabbage family, and cruciferous veg- 2 cups yams, cubed 3/4" 1 ½ teaspoon dried thyme etables, stretches from the ancient roots of mustard and watercress to the more 2 cups butternut, cubed 3/4" modern broccoli and kohlrabi. It has been cultivated for so long, it is unclear as to ¾ teaspoon salt 2 cups parsnips, sliced where it came from. Today, wild mustards grow all along the Mediterranean, and ½ teaspoon pepper Olive oil throughout Europe and western Asia, so it is hard to pinpoint the origin. It is believed that people started using them as food 5000 years ago. Several species were and are still used for cooking greens, cover crops, home remedies, animal feed, , and oils. All the veggies in this family have varying degrees of vitamin C, several cancer- fighting agents, and mucilaginous substances that are great for digestive problems. Three species descended from these ancient mustards and have been in wide use since before the age of the Greeks (before 500B.C.). Brassica rapa is a single species that includes turnip, napa cabbage, broccoli-raab/rapa/lini/pini, tatsoi, mizuna, and pak choi. All of these have varying degrees of the characteristic pungency of mustard. Brassica oleracea, also known as wild cabbage grows along the limestone shores of Western Europe. Kale is a close descendant, but also within the same species, are broccoli, cauliflower, cabbage, collards, kohlrabi, and Brussels sprouts. They are all varieties of the same species! (Brassica oleracea) They all have less sinigrin, the stuff Is n tructions that gives mustard its smell and taste. Brassica napus is a cross between B. oleracea 1. Combine broth ingredients and split in half. Use one half of broth to cook barley, and one and B. rapa. Included in this species are rapeseed (canola oil) and rutabagas. Neither half to cook the wild rice separately: one is commonly grown in the home garden but rapeseed produces 12% of the 2. Bring ½ of the broth to a boil in a heavy bottomed pan. Add rice, return to boil and stir. world’s vegetable oil. Reduce heat and simmer, covered, about 30 minutes or just until kernels puff open. Add All of the above veggies are in the genus Brassica. They have several cool cousins more water, if necessary. Uncover and fluff with a spoon. Simmer five additional minutes. that are still in the Brassicaceae family but in different genera. These also have a long Drain any excess liquid. Rice should be tender but not “rolled back” or “mushy.” Some kernels will be open, but others will be just tender. For chewier texture cook less time. mysterious history dating back before the written word. Radishes and arugula are two Yield: about 1 ¼ cups of cooked wild rice. Set aside. peppery cousins with quick returns in the garden. Horseradish and wasabi are two 3. Bring last ½ of broth to a boil in another pot. Add barley, and bring back to boil. Reduce spicy relatives. Horseradish is easy and fun to grow in the home garden. Watercress is heat to low, cover and cook for about 20 minutes or until barley is tender and liquid is yet another. It is one of the earliest known foods and it is perennial. Garden cress and absorbed. Add more water, if necessary. Makes about 1¼ cups. Set aside. wild cress are two other edible cress. Rock cress 4. Grill or sauté onions and mushrooms in olive oil until soft in a sauté or frying pan. Set and sweet alyssum are often used as ornamentals. aside. I love this family. When I figured out I needed 5. Preheat oven to 375 degrees. Combine yams, parsnips and squash in olive oil, salt and to eat vegetables to live past 30, this family pepper, to taste. Roast on a baking sheet for 30 minutes, or until tender. became a cornerstone. I steam or sauté one of 6. Combine grains and vegetables in large casserole. Season to taste with fresh herbs, flavored these ever couple days. They are great in curries, salt, or seasoned croutons. sautees, and ferments. Young leaves or sprouts go in any salad. Kale and collards are awesome to have in the garden at all times, so I can cook up some greens when I run out of other veggies. I really shred my greens so there is less chewing required. Also, you can sneak a few leaves (chopped) into any soup. Overall this family has a long list of uses and a F ind more recipes for every occasion by visiting rich history. They keep my garden productive and me happy! strongertogether.coop Garden Dreams Urban Farm & Nursery where you’ll also find timely articles on seasonal food and a whole community 806 Holland Ave. Wilkinsburg, PA 15221 of people joining the conversation about sustainable food and living. www.mygardendreams.com

Page 4 East End Food Co-op January 2012 FOOFG D I HT .. . . Yesterday’s Freedoms, Today’s Battle By Theresa Barton Sabatini

My father-in-law, John, will turn 92 this the local reps into the villages asking at each operations that lack the human attention and — to consciously and vocally choose non-GE month. He remembers the flavors of his household, “What are you doing with those care of a small family farm. We do need regula- foods, and we’ll create a tipping point, a point mother’s garden, the eggs from their backyard OLD seeds? Give me those, and I’ll give you tors for that stuff. It’ll kill you! But these small where the losses to the manufacturers hurts chickens, the milk from the neighbor’s place, NEW seeds.” And the villagers gave their farmers that I visit, they’re part of the com- enough for them to go “NON-GMO”. and the fabulous, homemade wine from their seeds up thinking that next year, if they didn’t munity. They feed what they produce to their Kristin Canty says that present raw dairy own grapevines. My mother-in-law, Marge, has like the new seeds, they could get the old own children, elderly parents, and neighbors. consumers may represent a 1% or 2% market stories, too. Her parents grew and preserved ones back. Those old seeds were everywhere, It’s in their interest to make sure it’s clean and share, but some estimate it higher at 4% or all their own produce, feeding their family right hundreds of varieties: Aunts, Grandmothers, disease free. 12 million people.3 So if Jeffrey Smith is right out of the backyard garden plot. And once or sisters, brothers — everyone had them. But So what’s this persecution really about? about the economic tipping point, this is a seri- twice a year they got a pig from the farmer up Monsanto went everywhere, gathering up Well, if you’ve been reading along with me ous, livelihood-threatening issue for the factory the road and made the best sausage and salami. all the old seeds. Now all that’s left are the these months, you’ve been learning, as I have, dairy industry. Marge remembers climbing out her bedroom patented BT cotton seeds. The Genetically how wed the government and industry are, Let’s keep tipping! As outrageous, and fun- window onto the porch roof to eat cherries Engineered (GE) ones that are illegal to save. how the regulators and those they regulate are right off the tree that grew next to the house. The ones that don’t grow well without irriga- damentally unconstitutional as these attacks in fact one and the same. And while the market on our food-freedom are, perhaps they’re a She says she can still taste those cherries! tion, heavy fertilizer, and chemical treatments. share being captured by local, raw, and organic A quarter of a million farmers in the cotton sign that we’re doing something right. If the John continues to keep a garden with green foods seems like small potatoes, it’s hurting the industrial food powers are worried enough beans, tomatoes, swiss chard, chicoria, and belt of India have committed suicide as a big guys, and they’re lashing out. result of BT cotton debt, crop failure, and the to engage in such outright, despicable actions, more, and he’s always asking me to get him a Monsanto’s not the only one with a vested they must be worried. Please visit the Farm to chicken that “tastes like the old days.” I keep resultant despair. You know — a quarter of a million — 250,000 — that’s people. Individual interest in controlling the food supply. The Consumer Legal Defense Fund: http://www. trying, getting heritage breed chickens from commercial food industry is highly concen- farmtoconsumer.org/ Read about what local farms, but they’re never as good, never human beings with wives, children, moms and dads. Each one an individual tragedy. Each one trated, held in just a few corporate hands, they’re doing and learn how you can support the same. And the cherries nowadays just and they’re in it for profit, profits made on small farmers everywhere. don’t have the sweet, tart cherriness of child- a blow to the community, a pall hanging over the whole culture. “value added” food. That means food not in hood memory. its raw form but processed and packaged and Marge recalls how the women around the That pall doesn’t stop there. It’s not con- advertised. Foods made from heavily subsidized 1 http://www.youtube.com/watch?v=mUFSd neighborhood were friends, “like sisters,” how fined to India or to our own commodity crop (with taxpayer money), cheaply available com- sffCgQ&feature=youtu.be they cooked with each other, canned with farm belt. I saw Farmageddon at the beginning modities like corn, soy, cottonseed, and canola, 2 of November, a movie screened in Pittsburgh http://www.farmtoconsumer.org/quail- each other, traded vegetables and shared abun- created to last almost forever in a colorful box, hollow-farm-dinner.htm dance. John remembers playing cards around on the opening night of the Three Rivers Film on a shelf, in a big box or near the kitchen table with the neighborhood guys Festival. The idyllic world of my in-laws, a you. 3 http://www.thecompletepatient.com/ place where neighbors shared their abundance, journal/2011/3/13/open-letter-to-fdas-dairy- and how the loser always paid for the home- Jeffrey Smith, of the Institute for Respon- made moonshine his parents were famous for. bought milk and meat from each other, made head-john-sheehan-why-hide-serious.html their own wine and sausage and salami, and sible Technology, says that all we need is 5% They laugh, and we all smile around the sold some on the side to neighbors — that of consumers — that’s 5.6 million households table as we listen, but I can’t shake off the world is gone. The startling reality of Farma- cloud, the cloud of my knowing how far we geddon is that small family dairy and other are from those days. And not just far from the farmers — yes, moms and kids — are being quality of the food, the taste and liveliness of raided and held at gunpoint, are being watched the vegetables and , and the “chickeness” by covert FBI operatives, are being terrorized of the chickens. But how far we are from that by our own government and the regulators sense of community too, and of the freedom supposedly in charge of ensuring our safety. of those days — freedom to share food and gardens and life with each other. Don’t believe it? Couldn’t be? When Kristin Canty, Farmageddon’s creator and director, Aisle 2 Aisle 6 started telling people what she knew about Annie Chun’s Gardein these raids, no one believed her. She couldn’t Brown Rice Maifun and The Ultimate Beefless Burger sleep, kept waking up in fright for the farmers Pad Thai and for our country and for her friends’ and neighbors’ naïve disbelief. So she made the film to actually show it. And it’s powerful. Aisle 3 And as I’m writing, I click an email link and Gillian’s Gluten-free watch a YouTube video that shows a private Homestyle Stuffing farm-to-fork picnic being raided by Nevada health official, Mary Oakes, PhD1. She declared that the food was unfit for human consumption Buerre President because some of it was certified organic in Imported French Butter another state, and the food that had been cut and prepared by a certified chef before she LOCAL PRODUCT! arrived to inspect was a “biohazard”. It had to from Ohio Twp.— be thrown out and bleach poured on it. They Liberty Free Range Eggs couldn’t feed it to the pigs or compost it, they had to pour bleach on it. Well, they complied, LOCAL PRODUCT! but made a call to the Farm to Consumer Legal Aisle 4 Defense Fund and were advised to ask the offi- Tyrell’s English Vegetable Chips, cial if she had search and arrest warrants. She Sea Salt and Cider Vinegar didn’t, so they asked her to leave their private Kinnikinnick S’moreables property and private function. She left, yelling Gluten-free Graham Crackers and threatening to come back with the police, We showed a film recently at the Co-op, which she did. But the officers had nothing to 2 Deli from Kidron, OH— “The World According to Monsanto,” and cite, apologized, and left. Rumiano Family Gerbers “Real Amish” Farm one of the farmers who had been stung by So what’s with the war on food? What’s Grass-fed, Organic Country Chicken, Monsanto and their “seed police” said that with organic farmers being targeted? Why is Mild Cheddar and Antibiotic, Hormone and he and all the neighboring farmers used to be unadulterated milk, and the cheese and butter Monterey Jack Cheeses Additive Free friends, sharing information and experience, made from it, a contraband substance? Why swapping stories and seeds. But since patented do they care what we’re eating? Some say it’s seeds and Monsanto’s “800” line for anony- a matter of safety, and we need regulators to Aisle 5 mous tips about farmers “illegally” using the ensure that dirty farmers can’t hurt people. I Terra Essential Scents patented seed, the farmers around his parts buy much of my food directly from farmers. Aroma Roll ons aren’t friends anymore. They live in fear of I check them out, have a conversation with each other and of Monsanto. them, visit their farms, meet their families. I LOCAL PRODUCT! I heard Dr. Vandana Shiva speak recently, know what I’m getting, and it’s my choice. Is from Carollton, OH — and she too talked about the losses that came it that they think I, or you, are not intelligent 2 Sisters and a Farm from patented seeds — losses of life, losses enough to take care of ourselves? Is it really Fat Bar Soaps of freedom, losses of community. Monsanto about safety? and Face Food moved into the countryside of India, buying The recent outbreaks of food-spread ill- up all the local seed companies, sending out ness and death have come from large, factory

January 2012 The Co-operator Page 5 un-classified ads SH Ort-DISTANCE DRIVERS NEEDED — Excellent pay. Local appointments and shopping in East End during day. Some evenings and occasional weekends. Willing to hire different drivers for different days and times. Must be reliable. Call 412-731-8214 with contact info. ORGANIC ARTWORK — Bring the beauty, tranquility, and inspiration of nature into your home or office with an original ‘Organic Mixed Gnerale Manager Media’ painting. These paintings are created using Rob Baran natural materials such as sand, shells, stones, and flowers, and are infused with the love and ener- gies of Mother Nature. To purchase or inquire Bardo of Directors about ordering a custom piece, please contact Jill Torey Verts, President at 412.513.5509 / [email protected] / www. Sarah Aerni, Vice-President JillLenaFordArt.com Mike Collura, Treasurer Dr. C. Gardner Ph.D, HD (R. Hom), D. Mark Frey, Secretary Hom, C. Hom, MH., — is accepting new cases Guy Miller ‘12 for chronic disorders in adults, children and animal Mark Frey ‘12 companions. Contact: www.cindeegardner.com Dirk Kalp ‘12 for information. 412-646-4151 Courtney Seltman ‘14 Christine Allen ‘14 Tired of choosing making a liv- Dennis Schauer ‘14 ing over making a difference? Work from home supporting renewable energy. Wo h We Are Your earning potential is up to YOU! Find out how: Allison / (412) 606-4169 / asburyam@gmail. The East End Food Co-op is Pittsburgh’s com only member-owned natural and organic food market, serving the community since pittsburghecotours.com — Five entertaining walks through the best of Pittsburgh’s East End. 1977. We offer the finest in certified organic Explore parks, gardens, shops, food, museums, produce and herbs, bulk foods, vitamins and architecture, history, lovely neighborhoods, cul- supplements, cruelty-free health and beauty ture & art in guided walking tours without cars. aids, organic and natural packaged goods and hard-to-find items for special dietary needs. HOLISTIC PSYCHOTHERAPY, PERSON- AL COACHING – Natural, highly effective Our award-winning Vegetarian Café and Juice approaches (EMDR, TFT, plus more) to stress, Bar offers a daily array of fresh, wholesome, anxiety, depression, panic attacks, trauma, PTSD, hot entrées, soups, salads and vegan dishes. relationships. Over 15 years experience. CO-OP member discount. Michele Bertini, Med, PhD. While the Co-op is open to the public 412-365-2020. and membership is not required to make purchases, members do receive better DE-CLUTTERING FOR THE WHOLE YOU prices, have access to the EEFC Federal — Creating openness and breathing space in your Credit Union, and can vote and serve on the home and in your life. It’s not just “straightening Board of Directors. up” one more time. Co-op member discount. Jude Goldstein, M.A. in Counseling, 845.641.7908/ [email protected] M aNAGEMENT Team Rob Baran, General Manager Jin Shin Jyutsu, BodyTalk and Justin Pizzella, Operations Manager Bowen body work combined in a “Light Jane Harter, Administrative Manager/HR Up Your Wellness Session.” One time intro rate $40. 724-863-1183 [email protected]. Kara Holsopple, Marketing and www.lightupyourwellness.com Member Services Manager Allisyn Vincent, F ront End Manager PIANO INSTRUCTION, children or adults. Thomas Murphy and Amber Pertz, Also composition, harmony, musicianship. Curi- Café Managers osities fed, mysteries revealed, according to your needs. David Mahler, experienced, nurturing Estda En Food Co-op teacher. Squirrel Hill. 412-681-0575. dmahler@ nwlink.com 7516 Meade Street • Pittsburgh, PA 15208 Store 412.242.3598 Guitar Lessons in Point Breeze, Café 412.242.7726 two blocks from the Co-op. Let’s tug on the Credit Union 412.243.7574 roots of American music together! Call David at 412-812-8131. www.eastendfood.coop Dr. Donald Mantell, MD, ND, Natural [email protected] Health Solutions, Treats All Cancers. Wholistic Approach for Optimum Health with 30 years of experience in wholistic medicine. 3495 Greens- burg Rd. Murrysville, PA 15668, 724-327-5604. EDGAR CAYCE, Father of Holistic Medicine in U.S. — Lectures, classes and study groups on holistic health, dream study, meditation and spiri- tual growth. (412) 661-5947 or (724) 443-2576. GOT CLUTTER? Get organized with the non- judgmental help of In Its Place...Specialists in organizing your stuff, optimizing your space, trans- forming your life. Call Jody Adams, Certified Professional Organizer® at 724.850.7282 or visit www.in-its-place.biz EDDIE SHAW, MASSAGE THERAPIST — 5801 Beacon Street, Sq. Hill (next to parking lot), [email protected], 412-855- 1532. www.squirrelhillmassage.com. My deep tis- sue massage and gentle stretching will relax and elongate tight muscles leaving you feeling balanced and at ease. Mention this ad to receive $15 off your first massage.

Page 6 East End Food Co-op January 2012 DID K ara Holsopple, Editor/Advertising Sales Linda Raden, LR Design, Design, Layout & Production The Co-operator is published twelve times a year and mailed to mem- Employee of the Month YOU bers of the East End Food Co-op. Additional copies are available at the Customer Service desk and at the entrance area to the store. Congratulations to Keith Osborne who was chosen as the Co-op staff pick for November 2011 Employee-of-the-Month! The Co-Operator is printed by Typecraft Press, Inc. The staff member nominating Keith Osborne noted: “Keith is a workhorse. He works ALL the time in Stock and Front End and is well deserving of a KNOW . . WRITE TO US ... We welcome letters to the editor! nomination!” Interview with the Keith Osborne by Sharna Tingle Send your message (250 words or less) to: What’s in a Serving — QQ How long have you worked at the Co-op? Grains Kara Holsopple, Member Services, East End Food Co-op, AA 13 ½ months 7516 Meade Street, Pittsburgh, PA 15208. The Better Eating for Life Plan: The Or e-mail to: [email protected] QQ What are your favorite things about working here? Grains group includes all foods made AA I really enjoy the people I work with. I also really enjoy being from wheat, rice, , cornmeal, SUBMISSION DEADLINES surrounded by good food and people who lead healthy lifestyles. barley and other grains, and includes All submissions, articles and advertisements, must be received QQ Are there things that you wish you could change? bread, , oatmeal, breakfast , in the Co-op office by the first of each month for the following AA Yes, I would like to see the cheese department expand. month. The East End Food Co-op does not endorse the views tortillas and grits. Choose whole grains or products of the advertisers in this newsletter. Opinions QQ How did you feel when you were told that you’d won the contest? for at least half the grains you eat. expressed are the writer’s own and do not necessarily reflect AA I was touched and would like to thank the person who In General, the following servings Co-op policy. nominated me. each count as a one ounce equivalent For information about submissions and advertising, from the grains group: please contact Member Services at 412.242.3598. ~~1 slice bread ~~1 cup of ready to eat ~~½ cup cooked rice or pasta or Spring Workshop at the Co-op cooked cereal Each month this year you can pick Tsyue da , March 13, 7pm up new recipes from the Better Eating Shamanic Healing for Life Plan that can help you to get With David Park and stay on the right track with healthy eating. Shamanism has been defined as the use of journeying and other tech- niques to gain information about and effect changes, such as healing, Some of the recipes featured will in the physical world. Every culture has a healing tradition that recog- include: nizes and works with the natural world in this way. In some cultures ~~ Whole Wheat Biscuits this traditional wisdom has been preserved or even built upon while in others, it has been effectively lost. ~~Amaranth Kale Italiano As first recognized by noted anthropologist Michael Harner, certain ~~Veggie and Cheese Quesadillas elements of traditional practices are common to traditions from all ~~Doubly Good Onion Rings parts of the world. What’s more, these common elements alone are very effective, easily accessible to even the most sophisticated urban ~~Banana Breakfast Muffins dweller, and form the core of modern shamanism. Using modern sha- ~~Spinach Dip manic techniques, it is possible to travel easily and safely between the waking world of everyday “reality” and spirit worlds, gain access to ~~Gingered Strawberry Sauce assistance and wisdom, and recognize and heal injuries and illnesses. Better Eating for Life is In this hour, we will discuss: a twelve-part educational program • the history of modern shamanism and how it differs from for incorporating healthy eating into traditional modalities any diet, created by Mary S. Choate, • journeying and what it is M.S., R.D., L.D., Food and Nutrition • three worlds that are commonly used in journeying – the Lower, Educator at Co-op Food Stores, Middle, and Upper worlds David Park holds two BS degrees from MIT and an MS in Social and Hanover and Lebanon, NH. • the twelve senses and how they can be used Decision Sciences from Carnegie Mellon University. He has over 25 years of study and practice of leadership in academia and various • different types of spirit allies, such as power animals, plants, organizations from small startups to large, well established firms, as crystals, and fairies well as in the US Army, and is currently pursuing a PhD in Positive Time permitting, we will also take a first journey into the Lower Psychology. He can be reached at [email protected]. Job Posting: world to meet your power animal. East End Food Co-op is seeking to engage a TRAINER /HR ASSISTANT to provide organization-wide train- ings. Part time to full time in time. Purpose: to plan, direct and/or coordinate training and development activities for staff at the East End Food Co-op, including in-house and outside training classes with an eye to providing excellent service to our shoppers. Basic responsibilities include: ƒƒ Institute key training programs with measurable results. ƒƒ Help to unpack our orientation training program. ƒƒ Work with departments to develop and maintain our employee’s skills. ƒƒ Introduce proven training methods and systems across all departments. Qualifications: excellent commu- nications and teaching skills; experi- ence teaching small and large group of adults, preferred; exceptional organization; skilled computer user, and flexible schedule. If you are interested, please fill out an Employment Application and sub- mit it with a resume to Customer Service by Friday, January 20, 2012.

January 2012 The Co-operator Page 7 Nwmbee Me r Bonus Quarter: January 2012 ... hot bar specials café hours thru MAR 31, 2012 sunday monday tuesday wednesday thursday friday saturday weekends D on’t forget to get your 1 2 3 4 5 6 7 weekend brunch bar 10% off discount on the Closed on Pasta w/ Kale, Tarragon Burrito Bar Quinoa Pizza Quiche New Year’s Currants, Tofu Stew Polenta w/ Dairy & Lorraine 9 AM - 1:30 PM order of your choice! Day Walnuts & Roasted Red Vegan The next quarter goes Brown Butter Pepper Sauce hotf oODS 1:30 PM - 7 PM from April 1, 2012 8 9 10 11 12 13 14 through June 30, 2012. Chef’s Mashed Curried Indian Savory Bread Pizza Kale & White Choice Parsnips w/ Spinach Kitchen Pudding Dairy & Bean Stew daily Sausage & w/ Tofu & Vegan Apples Cashews juice bar Show how much you “LIKE” us 8 AM - 7 PM 15 16 17 18 19 20 21 on Facebook. Find our Fan Page saladar b & SOUP by searching for East End Food Chef’s Black Bean Peking Seitan Stir Fry Bar Black Eyed Pizza Tempeh Co-op, and give us the thumbs Choice & Yam Peas w/ Dairy & w/ Winter 8 AM - 7 PM up today! Quesadillas Butternut Vegan Squash & Squash Roots HOT FOODS Follow us on Twitter 11 AM - 7 PM @EastEndCoop for special 22 23 24 25 26 27 28 deals, store news and Co-op Chef’s Brown Pasta w/ Pasta Bar Red Lentil Pizza Coconut community happenings! Choice & Cider Beets & Stew w/ Dairy & Lemongrass Glazed Greens Vegetables Vegan Tempeh Check out the artwork by “Seit-Ham” Find us on Google+ and add local artist Jenn Wertz us to your circles! 29 30 31 in the Co-op Café Butternut Serving DAILY vegetarian and vegan specials, vegetable and Chef’s Cassoulet & Walnut side dishes — all made from scratch in the Co-op Café. seating area during the Choice Lasagna Also featuring fresh soups, a salad bar, and deli sandwiches and salads. Don’t forget your made-to-order smoothie, juice month of January! or Fair Trade espresso drink!

Please ... Excuse Our Mess!

Your Co-op is going through some changes this winter—and all for the better. XX More space for your favorite products XX Better placement for Customer Service XX Bulk foods section that any Co-op could boast about But there may be some growing pains in the process—and we apologize NOW for any inconvenience you may experience in the store over the next few months. We’re doing everything we can to minimize any inconveniences through careful planning. But please let us know if you have questions or concerns as our remodel progresses. Call 412-242-3598 ext. 103, or email [email protected]. And thank you, as always, for your cooperation!

Onet Mon h, Two Flyers, Lots of Great Deals!

Fir st fLYer runs from Wednesday, january 4 to Tuesday, january 17 Second flyer runs from Wednesday, january 18 to Tuesday, JANUARY 31

And don’t forget about Meade Street Madness Weekly Sales — TEN new items each week, at deliciously low priceS! Check them out in-store or in the News Feed on our website — www.eastendfood.coop

SHOP CO-OP EVERY DAY — 8 AM - 9 PM / 412-242-3598 CRedit Union — Wed 6 - 8 PM / SAT 11 AM - 3 PM / 412-243-7574