The Chronicle December 2007/January 2008

How to roast your own coffee Fight for GMO-free Don’t recycle those jars! Meet our new GM and president Guide to local winter produce Tons of recipes! The Chronicle Table of Contents The Members’ Newsletter of Karma Co-op December 2007/January 2008 Report From the President page 3 The Chronicle is published by members of Karma Co-op Margaret Knittl 739 Palmerston Avenue Toronto, ON M6G 2R3 Report From the General Manager page 4 416-534-1470 416-534-3697 fax Justin McNabb www.karmacoop.org

AGM Report page 5 The Chronicle is a link between members of this and other cooperative communities; the only viewpoints herein Dave Howard endorsed by Karma Co-op Inc. are those published as reports of the board of directors and its committees. Caucus of Committees Hits Its Stride page 9 Jennifer Ralston This newsletter is printed on FSC-certified, Enviro100 stock, containing 100 per cent post-consumer fibre. Certi- fied EcoLogo and Processed Chlorine Free, it is union The One-Minute Activist: Sugar page 12 made in Canada by Cascades Fine Papers using biogas Betsy Carter energy. For more information on sustainable paper stock, go to www.rfu.org, the website for Reach for Unbleached, a Canadian registered charity working for a sustainable Share Your Jars With FoodShare page 14 pulp and paper industry. The paper for this issue was Howard Kaplan generously donated by The AIIM Group.

Submissions How to Roast Your Own Coffee page 15 Submissions may be sent by e-mail, to chronicleeditor@ Terry Fowler gmail.com. Send your submission within the main body of the message. Please do not send attachments. Upcoming editorial deadlines are posted on the bulletin board. The Shake Up Your Mornings page 17 Chronicle will publish any Karma-related material, subject Kirsten Bédard to editorial policy guidelines. Letters to the editor must contain the writer’s full name and telephone number, al- though names will be withheld at time of publication upon Squash, Glorious Squash page 18 request. All published articles are eligible for work credits Brandy Humes (letters to the editor and announcements are not).

Product Spotlight: Local Winter Produce at Chronicle staff for December/January Editor: Kat Tancock Karma page 21 Designer/photo editor: Chris Shepherd Karen Fliess Copy editor: Meg Campbell Proofreader: Jennifer Ralston

Chronicle Committee Meg Campbell, Karen Fliess, Sarah Hopen, Dave Howard, Jennifer Ralston, Chris Shepherd, Kat Tancock, Jillian Thorp-Shepherd

Illustrations/Photos Chris Shepherd unless otherwise indicated

Contributors Kirsten Bédard, Betsy Carter, Karen Fliess, Terry Fowler, Dave Howard, Brandy Humes, Howard Kaplan, Margaret Knittl, Justin McNabb, Jennifer Ralston Report From the President

by Margaret Knittl Hear ye, hear ye! Your new board of directors has two unfilled seats, each carrying a one-year term of service. We badly need a full board! The year ahead promises to be a landmark one in the annals of Karma, a time of renewal and forward thinking. Be part of it!

Yes, you will be putting in more hours than you may be doing now as a cashier or a member of a set-up or cleanup team. The board holds a monthly meeting lasting from 7 p.m. to 9:30 p.m. and it is vital that members attend regularly. We discuss and make decisions on such varied matters as what tree to plant, and where, to replace the one we have recently lost, and the adoption of next year’s budget. Already you are at over two hours a month. Between meetings there are minutes and reports to read (not exciting) and sometimes to act upon. Then a director often has a personal project to pursue, whether it’s a food issue, a more robust website or something else entirely. This is usually more rewarding than correcting minutes! Other duties come with specific offices. Through it all you will be helping Karma adapt to a changing society while remaining the very special place it has always been — and see it flourish.

If this is a challenge that interests you, please contact me by e-mail at [email protected] or by phone at 416-964-3709.

Meet the new board Here are the names and appointments of the members of the new board — so far.

Margaret Knittl (president) Rachel Birenbaum (secretary) Donald Altman (treasurer) Harry Koster (vice president) Charles Danzker (member of/liaison to the Physical Planning Committee) Ahdri Mandiela (liaison to the Committee of Committees) Deborah Cherry (liaison to the Committee of Committees) Orla Hegarty (special attention to outreach)

Margaret Knittl photo by Dave Howard

THE CHRONICLE DEC 07/JAN 08 3 Report From the General Manager

by Justin McNabb Hello, Karma! First, I would like to say thank you to all the members that were so friendly and welcoming during my first week back. It really made the initial transition into this challenging role less overwhelming. From what I can tell so far, it looks like the coming year will be a very interesting one for Karma. There are a number of exciting plans well under way to improve both our store and the level of service provided to you.

Here is a brief description of my background. I was Karma’s grocery manager for two years during what I have often heard affectionately referred to as “the Linda days.” I then moved on to the Ontario Natural Food Co-op, following in the footsteps of many former Karma employees. I had a variety of experiences there, from working in their busy warehouse to being a representative on the Staff Relations Committee. Mainly, I was a member of the ONFC’s sales team, where I had the opportunity to work with retail stores and co- operatives, small and large, across eastern Canada.

It is a real pleasure to return to Karma Co-op and work with such a talented and dedicated staff. Many of the staff members have recently, and successfully, moved into new roles at Karma and are to be commended for their hard work.

Many thanks and congratulations go to Michael Armstrong, who has been the acting general manager, in addition to his role as produce manager, since last summer. I am sure he is looking forward to his time off in December, perhaps relaxing and sleeping in late — unless the new baby that he and his partner, Liz, are expecting changes his plans!

Please feel free to contact me in the store or at [email protected]. Thanks again.

Michael Armstrong giving the Acting General Manager’s Report at the most recent AGM. Photo by Dave Howard

4 THE CHRONICLE DEC 07/JAN 08 AGM Report

by Dave Howard (including photos) This year’s AGM was very conversational in tone, point that “Karma is not expensing the true cost of even warm. About 90 people came. There was a the building and the costs required to maintain it; the lot of room for people to ask questions and in that $20,000 surplus is probably what we need to collect sense it was quite informative, though admittedly we every year in order to maintain the building.” didn’t get through the agenda and missed reading aloud many of the committee reports. However, Also of note was the talk on “green power.” Outgo- there was a lot of interest in the presentation of the ing president Rolf Struthers noted that “the original Physical Planning Committee’s report, which was budget called for us to put aside some money for a very thorough, and took up almost the entire second green power option, but we decided to create a proj- half of the three-hour meeting.

Very graciously, Micki Honkanen has let me draw from her minutes. I highly recommend members read the minutes to this meeting, for many informa- tive details. Micki did a really great job. Thanks also to Karen Fliess for her notes. (The web committee will be making Micki’s minutes available at www. karmacoop.org)

Auditor’s and Treasurer’s Reports This year’s big success story is that we had a $20,000 profit, which is a huge change from our $100,000 deficit last year. The auditor (Ber- Margaret Knittl, Orla Hegarty, and Charles Danzker. man, Lofchick & Lum) attributed this largely to the measures actively taken to reduce shrink as well ect fund that would go toward green power or an- as watched wages and the new building fee. The au- other option.” In Altman’s words, “we had a debate ditor specifically commended Marilou Lawrence for about what would be the best bang for our buck, her work with the member loans, and also noted the environmentally speaking. The Finance Committee strength of our Finance Committee in general and its did discuss green power, but has not had much time work to secure a line of credit with Alterna. given that it has been consumed with the projects of the Offering Statement and finding the financing for The auditor suggested it was important to determine the renovation.” the legality of keeping our unspent grant money (about $11,000). But financially, the year has been a President’s and Acting General Manager’s smooth one for Karma overall. Reports Struthers discussed the three goals that we worked There was discussion by some members about what to achieve over the past year: We managed to to do with the surplus, and Donald Altman suggest- reduce shrink; we managed to bring the building ed it would go into the work that needs to be done project to its present phase and have been working on the building. In fact, Altman made an interesting hard to secure a line of credit for this work; and we

THE CHRONICLE DEC 07/JAN 08 5 worked hard to liaise with the committees through decrease in sales as a result of this competition.” It the Caucus of Committees. Struthers especially was also stressed that we deal with farmers, where commended the staff, who worked very hard this others actually deal with distributors. Michelle Munk past year; in particular Graeme Hussey, the previ- suggested it would be useful to label all products ous general manager, and Michael Armstrong, until that are local, not just produce, and Sara Pulins has recently the acting general manager. indeed asked suppliers for listings (especially of bulk products), but this may be something for the Food Armstrong noted again (as had others in their Issues Committee to handle. reports) that the new protocol of bringing groceries to the cash is what has reduced shrink. In terms of Also of note, staff member Filip Haderer has asked a operations, a cooler was replaced, and staff mem- member to look into the lighting system for the pas- ber Filip Haderer has been responsible for basic sageway outside, and said that “it will be repaired maintenance. Aside from Graeme Hussey leaving, within four to six weeks.”

Richard Brooks asked about the status of the hiring of the new GM. Rolf let us know they have inter- viewed candidates and, yes, have made a recom- mendation to the board, but declined to say more until an offer was made and it was accepted or re- jected. [Editor’s note: Meet the new GM on page 4]

Arthur Jacobs asked for an explanation of a point- of-sale system, and Donald Altman explained: “It is a perpetual inventory system. Items are scanned at the cash, and the system keeps track of prices and

Web committee member Neil Benvenuti looking at the new plans for Karma there have been many other human-resources changes, including new clerks Sophia Muller and Vanessa Butterworth. Lisa McLean left us and we wish her the best. Sara Pulins is now the grocery manager, Christine Delay is now the member labour coordinator, and the position of health and beauty aids manager has been phased out. Armstrong also noted that all staff will be involved with pricing and merchandising.

There was some discussion about competition with Fun, food, a good feeling at our break in the AGM, while everyone locally produced foods, in particular Farms. enjoyed cake Armstrong said that “being a food co-op, and the fact that we buy directly from farmers, sets us apart from inventory. As we move toward variable markup, it is our competition, but it’s true that there has been a harder to keep track of the food costs, and deter-

6 THE CHRONICLE DEC 07/JAN 08 mine our gross margin. A POS system would help us greater member involvement, and would like to see to predict the financial situation of the store.” more local products offered at Karma. This led to a discussion on markup. Members want- ed to know how to find out about markup, and where to go with questions or complaints about product pricing. Michael offered to supply information about markup, which can vary greatly on different product types, but the board, as Donald Altman put it, “no longer manages these details, because our organi- zation would grind to a halt if staff had to go to the board every time they wanted to make a decision about markup.”

Election of 2007-08 Board of Directors Donald Altman, Ahdri Mandiela, Orla Hegarty, and Harry Koster were elected to two-year terms, and Rachel Birenbaum was elected to a one-year term. There was no vote needed because there were not enough board nominees for competition. In fact, at the time of the meeting, there was still a vacancy on New board member Ahdri Mandiela the board. Ahdri Mandiela: Mandiela has been a member for 17 Each candidate spoke, and here’s a summary of years, for the most part a working member, includ- their comments: ing membership on the Orientation Committee. She works as a theatre artist, and seeks to work Donald Altman: Altman is a manager at the City of at Karma without being tied to in-store labour. She Toronto. He’s been on the board previously, as well enjoys the feeling of working and forming a part of as the Hiring Committee. He felt that someone from the Karma community. She is interested in bridging the Hiring Committee should be on the board to the gap between the long-time and new membership support the new general manager. He has been on at Karma. the Finance Committee for a very long time, on the board of the ONFC, and on the Finance Committee Rachel Birenbaum: Birenbaum joined Karma in June of the ONFC since the mid-1970s. 2007. She is very enthusiastic, and would like to contribute in every way she can. She hopes to bring Orla Hegarty: Hegarty is a teacher and was on the a fresh perspective and diversity of experience. board of a food co-op in Kitchener, and was a mem- She was a member of Park Slope Food Co-op in ber of that co-op for five years. She first became a Brooklyn, NY. member of Karma in 1999 and renewed her mem- bership two years ago. She is looking forward to the After the elections we took a break. We made our challenges involved in being a part of the board. way into a smaller meeting room and broke out a Harry Koster: Koster has been a member of Karma beautiful birthday cake to help celebrate Karma’s for 20 years, and decided to run as a result of a 35th birthday. There was a great deal of talk, much few items of concern. He is interested in getting the mingling and a rousing rendition of “Happy Birthday repairs to the store completed and in generating to Us.” I blame the sugar.

THE CHRONICLE DEC 07/JAN 08 7 The second half of the meeting was taken up The main work involved is to consolidate the coolers entirely by the Physical Planning Committee’s and freezers for greater energy efficiency. The plan presentation. There was, obviously, a great deal of locates the coolers and storage areas around the interest here, and Kathy Tafler and Doug Rylett of perimeter of the store, where there are no windows. Tafler Rylett Architects were on hand to present the The members’ table is moved toward produce, with detailed plans that had been worked out so far. the back of the bulk bin available for use as a bul- letin board. They told us their focus was to balance member concerns of: a) sustainability, b) addressing the key In the new members’ room, which is taken from the repair issues (walls), and c) the social aspect of existing storage room, the window is replaced by a Karma. What this meant was working out the store glass door. The existing members’ room would be layout, establishing the community space, bringing replaced by the new staff work space (which has a in daylight, and grouping products together. In terms sink for washing and counters for preparing food) as of energy efficiency, the reuse of shelving and effi- well as with a window between the office and work cient functionality played a role. In terms of circula- area for communication. tion, routes were identified: deliveries coming in from the northeast door, and a number of routes available Donald Altman suggested the plan will cost, so far, toward the produce cooler. $150,000 with a few extras. It’s also worth noting that implicit in the decision to renovate is a decision to stay in our present location. The Finance Com- mittee’s model assumes that the renovation will take place in mid-July to August to minimize the impact on sales. At some point, the moving of the shelves may involve keeping the store closed for a couple of days, but portions of the store will always be open during the renovations. A priority will be put on keep- ing the produce and some of the bulk where it is, so that they will always be available.

Some debate about what “approved” means led AGM organizer Deborah Cherry pauses a moment for a picture. Joerg Wittenbrinck to clarify: “The decision allows Thanks Deborah! the Building Committee and architects to move to- ward construction documents, pre-approve contrac- The biggest issue was the concern that there will be tors, and so on, so that a final board approval can less space for produce, both on the shelves and in take place.” storage, but Tafler and Rylett made a point of using the idea of “moving furniture around” as a metaphor The meeting adjourned at 9:53 p.m. for their work — they were for the most part only moving existing things around, not taking anything away.

Their goal was to concentrate the retail in the east- ern half of the store, with windows opened up along the north and east walls. Bulk products are grouped together, as are grocery and refrigerated products.

8 THE CHRONICLE DEC 07/JAN 08 Caucus of Committees Hits Its Stride

by Jennifer Ralston Events and deadlines don’t always mesh well — in out what they can do about certain food-related this case, the deadline for the August/September matters. issue of The Chronicle occurred so close to the last Caucus of Committees, this report was not able to Sondra vanderVaart from Orientation mentioned make it in under the wire. With that in mind, here is that, unsurprisingly, the volume of new members a recap of the meeting held on September 20. and orientations was down over the summer. Now that fall had begun, numbers should start going This particular meeting of Karma’s committee reps back up. Brochures for new members are not brought some new faces to the table: Michael finished yet. Jacek replaced Howard Kaplan for the Gover- nance Review Committee; Lorna Weir and Boni The Finance Committee, as usual, has been Stafford represented the Events Committee; and quite busy. Donald Altman reported that they had Anil Kanji joined in from the Food Issues Com- approved the year-end audit and the store had a mittee. Margaret Knittl was a new presence from $20,000 surplus. They were working with a lawyer the board. Rounding out the group were Jennifer on an offering statement for Big Bucks loans. The Ralston, The Chronicle; Geoff Webb, C2; Donald committee has withdrawn its endorsement of the Altman, Finance; Sondra vanderVaart, Orientation; renovations because of a new financial assess- Neil Benvenuti, Web; and Rolf Struthers, in his last ment: the original assumptions were based on a meeting, as outgoing board president. summer renovation, zero change in cubic selling space, and a certain understanding of how the Anil Kanji from Food Issues started off the meeting store would operate. They have decided these by discussing some current issues in his commit- items were called into question and were awaiting tee. He mentioned their procedure of address- some actual drawings to have a better idea of the ing policy points; they started with the GMO-free space as well as a new date for the work. In other issue because it was felt to be clearer than some Finance news, our line of credit was accepted and of the others in their policy. In addition, address- put in place. As many of you have probably no- ing member questions about the food at Karma is ticed, a maintenance fee has been collected from handled by this committee. Margaret Knittl brought members for a second year; this has contributed up the lack of attention being paid to single-mem- approximately $20,000 to Karma so far, and largely ber-household produce purchasing; for example, accounts for the surplus reported. peaches being available by the basket as opposed to by the pound. Struthers pointed out that this is Governance Review is working on a pilot referen- an operational issue that should be taken up with dum in the new year, in order to canvass member- staff. Kanji continued on the GMO subject: the ship about how Karma is run. They also offered committee is writing to chocolate suppliers, asking to help with the new board orientation. A question about their GM and labour issues. As readers of from the group on committee process at this point The Chronicle may have noticed, the Food Issues led to a lengthy discussion about Karma’s bylaws Committee has also started a “One-Minute Activist” and finding the most current version of these column for members who are interested in finding bylaws. Lorna Weir stated that if there is internal

THE CHRONICLE DEC 07/JAN 08 9 struggle, bylaws are there to govern it: “It’s OK weekend, featuring pictures of Karma’s history when everything is going fine, but when things and encouraging current and potential members aren’t working and there’s no bylaws, you’ve got to shop. Struthers brought up painting the outside problems.” Rolf Struthers said it was a serious con- of the store after renovations, and Margaret Knittl cern that documentation has been a problem and mentioned the possibility of selling bricks from the the current set of bylaws should be accessible and original building as a fundraiser. seen by the board. This led back to the question of the Governance Review Committee’s referendum The biggest Chronicle Committee news is a paper and whether that should be a priority for them, donation for the past two issues — and hopefully rather than helping address the issues of bylaws for many issues in the future. Faithful Chronicle and meeting minutes. Altman said there is no role masthead readers may have noticed the mention in the bylaws for a referendum and they would of our use of Enviro100 stock: this paper is made therefore require an amendment, but Michael in Canada by Cascades, using biogas energy. It Jacek pointed out that the bylaws allow for some contains 100 per cent post-consumer fibre and is form of consultation and that a referendum is not processed chlorine free. The AIIM Group, a printing

expressly forbidden. Jacek said he would tell his company, has generously agreed to donate the committee that the board wanted to see them play paper needed for each issue. This donation has a more practical role in Karma’s operations. There brought The Chronicle under budget, a cause for was some discussion about who should keep up celebration! the members’ room at the store: a committee or staff member? This issue will likely be revisited. Neil Benvenuti, of the Web Committee, discussed some software issues as there have been reports Next, Lorna Weir and Boni Stafford spoke about of address problems among mailing lists, including what the Events Committee has been working on. that of the board. He also informed the Caucus that Much of the discussion revolved around Karma’s a new member of their committee is interested in 35th anniversary and how this would be celebrated. creating a forum for Karma members, and will be Sondra vanderVaart suggested an open-house working on a prototype for this forum.

10 THE CHRONICLE DEC 07/JAN 08 Rolf Struthers then gave the group his update on people to decide [on a] subjective thing.” Geoff behalf of the board. As many of you will have read Webb asked what would happen if there were a in the last issue of The Chronicle, there were sev- referendum and members voted against the rede- eral important points from the most recent meeting sign. Knittl then said the referendum would have of the board: to be non-binding, and Struthers pointed out that • The AGM was upcoming and six board vacancies Karma would have to pay more money to have the needed to be filled; plans redesigned. Given a non-binding referendum, • Ads had been placed for a new general manager he said, it would be “disingenuous” to ask mem- and resumes had been received; bers their opinion. However, in answering Altman’s • Sara Pulins had taken over the job of grocery question about whether Karma members expect manager and we therefore need to find a new to be asked, he said the notion of a referendum member labour coordinator; had already been reported in The Chronicle. Webb • The board is ready to proceed with the Big Bucks pointed out that the new board can rescind a mo- loans; tion for a referendum regardless. • Renovation architects Tafler Rylett were chosen after a tendering process: four firms submitted Watch for more on this issue, and other commit- proposals, three were interviewed, and the chosen tee activity, in the first Chronicle of 2008 once the architects are members of Karma. Caucus has met again.

More discussion followed on the question of conducting a referendum on the new store design. Altman stated that trying to have a “democracy about aesthetics is a non-starter — you are asking

Work Credit Opportunities

Board of directors: Note-taker Chronicle Committee: Coordinator If you are an experienced note-taker, and would like The Chronicle Committee is looking for an organized a change of work commitment, you are invited to and reliable Karma member to help keep us orga- apply for the position of note-taker at the monthly nized! Your duties would include: meetings at the board. Your duties would be to take notes at the meetings and prepare draft minutes for • Taking minutes at bimonthly meetings and circulat the board to accept — with or without amendments ing them within the committee — at its next meeting. Your duties would begin at the • Maintaining up-to-date documents meeting scheduled for Monday evening on Janu- • Reporting each issue’s work credits to the ary 7. Meetings run from 7 p.m. to 9:30 p.m., the membership secretary last hour often being held in camera. Each meeting • Updating the in-store deadline poster would carry four work credits. Interested? Contact • Storing copies of each issue in our archives Margaret Knittl by e-mail at [email protected] or by phone at 416-964-3709. You would be a member of the Chronicle Committee and receive four work credits per month. Interested? Contact the committee at [email protected].

THE CHRONICLE DEC 07/JAN 08 11 The One-Minute Activist

by Betsy Carter The Food Issues Committee continues with its One- Glyphosate-tolerant Sugarbeet (Event H7-1) from Minute Activist (an idea borrowed from the Harvest Monsanto Canada Inc., also known as Roundup Food Co-op in Cambridge, MA). In the last issue of Ready sugar beet. According to the CSI website, Al- The Chronicle we introduced a GMO Kitchen Hunt in berta farms plant more than 35,000 acres of beets for which we asked members to search for the “Big 4”: sugar production. How many of these acres are now canola, corn, cotton, and soy. If you missed that issue planted with, or will switch to, GMO beets? of The Chronicle, don’t fret — it is archived with all the rest on the Karma website. If you feel we need to nip this issue in the beet (ahem — bud), take a minute to go to www.karmacoop.org/ This issue we are introducing you to a lesser-known committees/foodissues.html and click on “One-Min- and lesser-used GMO crop: sugar. If you are famil- ute Activist” on the left-hand side. Copy and paste iar with GMO technology, you may already know that the letter there into an e-mail and send it to Sandra sugar cane has not been genetically modified (yet). Marsden, president of the Canadian Sugar Institute, What you may not know is that the sugar you see on at [email protected]. You may also wish to include an ingredients list, unless specified as cane sugar, as a recipient Jenny Gusba, Director of Nutrition and can be beet sugar. According to the Canadian Sugar Scientific Affairs, at [email protected]. Alternatively, Institute (CSI), an organization that represents the you can clip out the letter on the next page and mail Canadian producers of refined cane and beet sugar, it to: the ingredients list on pre-packaged food does not need to specify whether sugar is derived from cane Sandra Marsden, MHSc, RD or beets. President Canadian Sugar Institute We must acknowledge that ingredients lists do not 10 Bay Street, Suite 620 contain all the information a consumer might need or Toronto ON want. Now add to this concern the fact that Health M5J 2R8 Canada has no objection to the food use of sugar from genetically engineered (GE) sugar beet. To be Feel free to add your own changes to the letter. Re- more specific, Health Canada has no objection to member that products from the United States contain sugar produced there. For more info about U.S. sug- ar production, visit www.crystalsugar.com (and con- a l b e r t a f a r m s p l a n t m o r e t h a n 35,000 sider a letter to David Berg, president of the American a c r e s o f b e e t s f o r s u g a r p r o d u c - Crystal Sugar Company). The Canadian Sugar Insti- tute website is www.sugar.ca and the Health Canada t i o n . h o w m a n y o f t h e s e a c r e s a r e n o w pages relating to GMO sugar beets can be found at www.hc-sc.gc.ca/fn-an/gmf-agm/appro/august100_ p l a n t e d w i t h , o r w i l l s w i t c h t o , g m o final_e.html. Finally, a big thank-you to the Organic b e e t s ? Consumers Association (www.organicconsumers. org), who gave both Harvest Co-op, and now Karma, the idea to protest GMO sugar beets.

12 THE CHRONICLE DEC 07/JAN 08 Dear Ms. Marsden, An overwhelming number of Canadians support mandatory labelling of foods contain- ing genetically engineered (GE) ingredients. As a concerned consumer, I ask that the Canadian Sugar Institute take an active role in keeping Canadian sugar production from converting to genetically engineered sugar beets. As you know, a high percentage of the sugar produced for Canadians is derived from sugar beets. Consumers wishing to avoid genetically engineered ingredients cannot rely on packaging labels. As a result Canadian consumers will seek out products that are certified organic and/or products from compa- nies that have publicly stated that they do not use genetically engineered ingredients. One need only look at the history of genetically engineered crops to see that the promises made by the biotech industry starkly contrast with the reality. (See, for example, Bur- khard Mausberg, Maureen Press-Merkur et al, 2002, A Citizen’s Guide to Biotechnology, Canadian Institute for Environmental Law and Policy, Toronto.) Also note that: • Roundup Ready corn and soy have led to an increase of herbicide use, not a decrease. • The increased use of Roundup on Roundup Ready crops has led to the advancement of superweeds that are resistant to this herbicide. • Consumer resistance to genetically engineered foods will affect the profit margins of your member companies and their supporting farmers. • Reports indicate that crop yields for non-biotech operations are higher than biotech chemically intensive operations. For the sake of Canadian consumers, Canadian farmers, and Canadian sugar producers, take a stand against genetically engineered sugar beets and you will make Canadian sugar a food that consumers can confidently rely on in the long term. Thank you, Name: Signature: Address: Phone: E-mail:

THE CHRONICLE DEC 07/JAN 08 13 Share Your Jars With Foodshare

by Howard Kaplan Karma sells many products in reusable canning jars. If you can’t reuse them yourself, there is an alternative to putting them in the blue box: FoodShare would like them.

The jars that FoodShare can use are standard Mason jars, the kind that take Bernardin tops, and are rectangular, not round. At Karma, for example, the Classico tomato sauces come in appropriate jars, but the other brands do not. In the cooler behind the produce scale, the products from Ursula’s Catering and Sun- flower Kitchen are also in appropriate jars. Sometimes one sees items in smaller jars, one-pint rectangular jars or one-cup jam jars that use the same lids. The lids have corrugations at the top edge, and if you look carefully you can see that there’s only one line of indented spiral that goes a little more than once around the entire jar or lid. Keep in mind that FoodShare won’t reuse the lids (so it doesn’t matter if you discard them), because proper canning technique requires new lids, or at least new rubber liners when using the two-part lids.

Foodshare (www.foodshare.net) is a local non-profit organization working with communities to build solu- tions to issues of food insecurity and hunger. They’re the organization responsible for the Good Food Box, a program distributing produce, local when possible, to people who don’t have access to a source like Karma or are unable to afford it. You can bring canning jars to the kitchen in the basement of 90 Croatia Street. That’s just northwest of Dufferin Mall, in a building currently being shared with the Royal Conservatory of Music. The FoodShare entrance is on Brock Street, on the west side of the building.

14 THE CHRONICLE DEC 07/JAN 08 How to Roast Your Own Coffee

by Terry Fowler I have been drinking less and less coffee, but I am and ground coffee should be brewed within three still addicted to one cup a day. That cup has to be hours. good — really good. As time passes my taste has grown fussier and my tolerance for coffee that isn’t The beans and roaster arrived shortly. The beans freshly roasted has plummeted. were weeny, brownish-green things, rather like animal droppings. The roaster was a plug-in plastic contraption with a timer. It was about 30 cm high, with a tiny “crucible” that sat on top of an encased heating element and blower. The crucible was a glass cyl- inder on a plastic seat, with a perforated metal bottom, through which the heat was blown to roast the beans. There was also a steel band about a third of the way up the glass cylinder.

Hmm. Glass, plastic, Raw Coffee Beans stock.xchng and steel on top of a glo- rified hair dryer. Within weeks, the crucible’s plastic A few years ago, I read a story in the paper about had started to crack and melt. A second roaster a new company that was selling fair-trade green proved just as unsatisfactory, short-lived, and un- coffee beans. In order to attract new customers, predictable. At the same settings, beans would be they were offering free coffee roasters. Green beans under-roasted or burnt to a . keep well, and sometimes even improve with age. At this point Karma was selling green coffee beans, They can – and should be — roasted a little bit at a and a small paper stapled on the top of the bags time. encouraged buyers to roast beans in the oven and gave some minimal instructions. (In fact, at one Freshly roasted coffee is much better for you, I have of my favourite Ethiopian restaurants, if you order been told. After only a short time, roasted beans coffee after your meal, they roast the beans on the lose their beneficial qualities. In fact, the older they spot, in a frying pan on top of the stove.) are, the more toxic they are to the human system. Roasted beans get stale after three or four days, So I started experimenting. The oven and a cast-

THE CHRONICLE DEC 07/JAN 08 15 iron skillet have to be heated thoroughly to about coffee is wonderfully sweet and delicious by itself, 475 F. Then distribute about one-third of a cup of but it teams up nicely with Latin American beans. green beans evenly around the pan and quickly put Ethiopian, Sumatran, and Mexican beans will take it back in the oven. After a few minutes, you’ll hear a a dark roast, whereas Colombian and Nicaraguan cracking sound (“the first crack”), at which point the often seem (to me) to taste a bit burnt when dark- beans should be stirred so they roast evenly. Put roasted on their own. But I always add a few to my mix. Sumatran, Indian, and other Far Eastern cof- fees tend to be richer than the others. f r e s h l y r o a s t e d c o f f e e is m u c h Decaffeinated beans can be roasted as well, but b e t t e r f o r y o u : a f t e r o n l y a s h o r t they have to be done separately, because they roast three times as fast. The flavour isn’t bad, but it t i m e , r o a s t e d b e a n s l o s e t h e i r doesn’t cut it for me.

b e n e f i c i a l qualities. As mentioned, Karma used to carry green coffee beans, but they didn’t sell. Sara Pulins told me that members could probably special-order them. I get the skillet back in the oven immediately. mine from Merchants of Green Coffee, and they have roasting instructions and other interesting After another couple of minutes, there will be more facts about coffee on their website, www.merchant- cracking. From experience you will learn just how sofgreencoffee.com. long after this point to leave the beans in for a light, medium, or dark roast. It doesn’t take much more Do you roast your own coffee? Perhaps you have time for a dark roast than a medium, so you have to other procedures — and strong opinions on them! watch it like a hawk. The whole process shouldn’t What I’ve described worked for me, but it would be take more than half an hour. interesting to hear others’ experiences. Write to me care of The Chronicle! The roasted beans are puffed up, much larger than the green ones. There will be a fair bit of chaff, which can be blown off, but you don’t have to: it doesn’t seem to affect the incredible flavour. I have heard some aficionados claim that the beans shouldn’t be ground for a day or two, but I grind them and make coffee as soon as they’ve cooled down a little.

Roasted beans should be kept in a tightly sealed glass jar. They don’t need to be refrigerated. The first day or so they are giving off carbon dioxide. This means that if you put them in the jar right after roasting, when you open it you get a whoosh of air. It’s your own vacuum-packed coffee!

Generally, it’s better to use more than one type of bean. It gives more depth to the flavour. Ethiopian

16 THE CHRONICLE DEC 07/JAN 08 Shake Up Your Mornings

by Kirsten Bédard Mornings are a race for most of us. There are about a million things to do before heading out of the house, taking the kids to school, and heading to work. Feeding yourself properly is often the last thing on your mind, but it is the most important thing for the rest of your day.

Getting a healthy dose of protein and some fibre in the morning is key to maintaining balanced blood sugar and energy levels throughout the morning (the entire day, actually). A protein shake takes two minutes to make and will fuel you properly for the day ahead, help with weight maintenance or weight loss, and balance blood sugar.

These are a few delicious and easy-to-make shakes that contain 25 grams of good-quality protein. Both you and your kids will enjoy them.

Banana Date Avocado in a shake? It’s delicious and gives the 1/4 c. dates perfect consistency, along with healthy monounsatu- 1 banana rated fats. The mango adds some vitamin C and 1 scoop vanilla whey protein powder sweetness. 1 c. unsweetened almond milk Spiced Blend until smooth. This shake is a great source of potassium, magnesium, and iron. 1 c. pear (unsweetened canned is fine) 1/2 banana Pineapple Coconut Banana 1/2 tsp. cinnamon 1 scoop vanilla protein powder 1/2 c. pineapple chunks 1 c. unsweetened almond milk 1/2 banana 1/4 c. coconut milk are a good source of insoluble fibre and 1 scoop vanilla protein powder highly alkaline as well. 1 c. unsweetened almond milk , Berry This shake is like a Piña Colada, only good for you! Pineapple is loaded with healthy digestive enzymes, 1/2 c. each blueberries, raspberries, blackberries and the coconut milk helps regulate blood sugar. 1/2 c. plain yogourt/kefir 1 scoop plain or strawberry protein powder Avocado Mango 1/2 c. cranberry juice 1 c. water 1/2 c. avocado 1/2 c. mango are one of the highest sources of antioxi- 1 scoop vanilla protein powder dants and are high in vitamin C. The yogourt pro- 1 c. unsweetened almond milk vides acidophilus for improved digestion.

THE CHRONICLE DEC 07/JAN 08 17 Peach Creamsicle

1 c. fresh or frozen peaches 1/2 c. plain yogourt 1 scoop vanilla protein powder 1 c. unsweetened almond milk

This tastes like , but makes for a healthy start to the day.

Kirsten Bédard is a nutrition consultant who spe- cializes in improved energy, weight loss, and blood sugar–related conditions. Her focus is on practical solutions for individual lifestyles. photo stock.xchng

Squash, Glorious Squash by Brandy Humes I love squash — and with good reason! Not only is it an excellent source of vitamin A (in the form of beta carotene, which is a powerful antioxidant) and a very good source of vitamin C, potassium, fiber, manganese, and various B vitamins, but it is also an abundantly available local food during the winter months. With these things in mind, I am always look- ing for new ways to cook with it.

Some squash lend themselves better to cooking than baking, and some are good for both. I person- ally find that delicata, dumpling, and acorn squash are best reserved for savoury dishes (like pilafs or stuffed squash) where their starchiness is an as- set, while butternut, buttercup, hubbard, kuri, and kabocha squash, along with pumpkins, with their generally softer flesh, are great for baking (though they are also brilliant in savoury foods). Below are a couple of my favourite sweeter recipes using squash.

18 THE CHRONICLE DEC 07/JAN 08 Vegan 2. Add all the ingredients (with the exception of the My vegan pumpkin pie is a bit of a legend in my pie crust, obviously) to your blender and whiz until family. The story goes something like this: years well combined and velvety smooth. It should be ago, while doing some holiday baking together, my thick, but not so thick that it can’t blend. If it can’t aunt said to me, “You are going to make pumpkin be poured, however slowly, from the blender, you pie without eggs, milk, and butter? That is going to should add a touch more soy milk, 1 tbsp. at a time, be awful!” Knowing just how delicious vegan baking until the right consistency is achieved. could be, I offered a playful challenge to her: you make your pie with butter, eggs, and milk, I will 3. Taste the mixture; if it doesn’t seem sweet enough make mine without, and we will have a blind taste for you, add 2 to 4 tbsp. of granulated sugar and stir test to see just how they would measure up. She it again quickly. accepted, and the next day my blindfolded uncle (who was also skeptical of the potential culinary joys 4. Pour it into the pie crust and smooth the top. of vegan baking) bit into each of the two pies in turn, and confidently declared the one on the right — my 5. Bake for 10 minutes at 425 F, to set the filling. pie — to be the winner. He even said something to Reduce oven temperature to 350 F and bake for an the effect of, “It’s obvious which one has milk and additional 50 minutes, or until the filling is set (for eggs because the taste is so much better.” How they reasons I just don’t understand, I have had this pie both ate their words! I make this pie often at family take 70 minutes to cook before, so be patient. If it gatherings and it is always the first dessert to go. looks like it is getting too brown around the edges, I repeatedly hear that it is the best they have had. lower the temperature by 25 F). Now, I can’t attest to their claims myself because I haven’t had a non-vegan pumpkin pie in almost a 6. Cool the pie, and then refrigerate overnight. Let- decade. Nonetheless, my family members love it, so ting it sit overnight will yield the best results. If time hopefully you will too. is tight, allow to cool for 1 hour on the counter and then for 2 hours in the fridge. Enjoy! Ingredients Pumpkin Muffins 1 pie crust (unbaked) This is another of my all-time favourite squash 2 c. cooked pie pumpkin or butternut squash* recipes. 1 c. soy or rice milk (may need to increase if the pie filling is too thick) 2-1/4 c. flour (I use barley, but spelt or whole wheat 2/3 c. maple syrup will also work) 1/4 c. corn starch 1/2 c. plus 2 tbsp. unrefined sugar 1 tbsp. blackstrap molasses 1 tbsp. baking powder 1 tsp. vanilla 1 tsp. ground cinnamon 1 tsp. ground cinnamon 1/2 tsp. baking soda 1/2 tsp. salt 1/4 tsp. salt 1/2 tsp. ground ginger 1/4 tsp. grated nutmeg 1/4 tsp. grated nutmeg 1/8 tsp. ground ginger or cloves 1/8 -1/4 tsp. ground allspice and/or cloves, depend- 1-1/4 c. pumpkin or squash puree* ing on how much zip you want the pie to have 1 c. soy milk 1/8 c. blackstrap molasses 1. Preheat oven to 425 F. 1/3 c. oil (I use sunflower or safflower, but any light oil will work)

THE CHRONICLE DEC 07/JAN 08 19 Handful of pecan halves (optional) 5. Bake for 20-30 minutes, or until an inserted tooth- pick or fork comes out clean. 1. Preheat the oven to 350 F. Lightly oil a muffin pan or line with muffin papers. * Using fresh squash for these recipes will make the flavour that much more wonderful. It is easy to 2. In a large bowl, mix flour, sugar, baking powder, do, too, albeit a bit time-consuming (but most of it cinnamon, baking soda, salt, nutmeg, and ginger or is waiting time, not busy time). First, cut the squash cloves. open down the middle, scoop out the seeds, place face-down in a baking dish or on a baking sheet, 3. Add the pumpkin, soy milk, molasses, and oil (al- and bake it at about 350 F until the flesh is tender ternatively, you can mix the wet ingredients together and can be easily scooped out with a spoon (the in a separate bowl first to ensure a smoother muffin). time varies greatly, from 30 minutes to over an Stir until well blended. hour). When it has cooled slightly, scoop the squash out of its skin, setting aside any browned pieces. 4. Pour the batter into the muffin pan, filling the When measuring, make sure to pack it into the cups 3/4 full. Top each muffin with pecan or two, if measuring cup, mashing it down with a fork, to get desired. an accurate measurement.

photo stock.xchng

20 THE CHRONICLE DEC 07/JAN 08 Product Spotlight: Local Winter Produce at Karma by Karen Fliess At the recent AGM, someone asked if there was a grated or sliced to other root veggies makes way to label or identify which products on Karma for wonderful salad combinations (see below). There shelves are locally sourced. This is a novel and are endless dessert items that can be made with timely suggestion, yet an enormously labour-inten- , from the humble baked apple to , sive undertaking for a co-op that is already suffering pie, torte, upside-down cake, or simply applesauce from a member-labour shortage. (just peel, core, dice, and simmer on the stove with a little cinnamon and lemon, and serve with cream). At the risk of writing a ho-hum spotlight, I thought I Rice pudding with grated apple is also a great warm- would respond to this person’s interest and feature ing winter dessert. Nutritionally, apples are gold and the versatile and delicious, yet perhaps underval- as the old saying goes, “an apple a day keeps the ued, local (mainly root) vegetables and fruit avail- doctor away.” able at Karma in the winter months. Beets Last winter I tried as much as possible to buy only People often overlook beets because of unpleasant local veggies. I couldn’t give up lemons from Florida memories of their taste, but chances are they were (for salad dressings) and I did buy some occasional not prepared properly. They are an incredibly ver- broccoli, kale, and lettuce. I was surprised, though, satile vegetable and when cooked bring a beautiful by how many dishes I was able to create using lo- sweetness and colour to dishes as a garnish; not to cally sourced veggies with a little creativity and help mention their value as a blood cleanser, protecting from my friends. the liver and stimulating the flow of bile. They are rich in calcium, iron, magnesium, and phosphorus What follows is a list of local veggies available at as well as carotene, B-complex vitamins, and vita- Karma this winter. Noted are a few of their virtues min C. Beets are so concentrated nutritionally that and some suggestions for preparing tasty dishes they are used as a source for many natural vitamins with these items. This list may make you cringe, but and have been used in cancer treatments. if you do read on I hope you will be inspired to give a new veggie a try or use a familiar one in a different Beets can be grated into a salad, stir-fry, or veggie way. burger as well as cooked whole. To cook whole: clean, cover with water, and boil gently (45 minutes Apples to an hour) until tender and then peel, slice, or dice, Okay, we all know what to do with apples, but and dress with an oil, lemon, and mustard marinade. because they are really the only local fruit avail- Serve cold as a garnish with different winter salads. able in the winter, using them in a variety of ways Sometimes beets served raw can be a little bitter, can involve a little rethinking. Apples can be a part so cooking them first and then preparing them as of almost every meal of the day. They can be used an accompaniment can make a big difference. They grated raw or cooked with breakfast porridge or keep well in the fridge for up to a week prepared this granola and yogourt in the morning. On weekends way. Beets can be cut into chunks and roasted with they can be added (grated) into pancakes. Adding other root veggies in the oven with some olive oil or

THE CHRONICLE DEC 07/JAN 08 21 butter drizzled on top and seasoned with salt and stance to soups and stews and is high in vitamin C. pepper. They can also be made into the classic beet borscht or added to a stir-fry. Jerusalem artichokes Jerusalem artichokes, or “sunchokes,” are actually Cabbage the root or tuber of a type of sunflower native to Cabbage is high in vitamin C and protective indoles, as well as fibre, carotenoids, B vitamins, potas- sium, magnesium, and calcium. Cabbage is best used finely shredded and is better cooked than raw because of the presence of goitrogens, which can inhibit the thyroid and interfere with other biochemi- cal processes. A little raw cabbage occasionally in coleslaw is fine, but cooked red cabbage, for ex- ample, is delicious. There is a nice sweet and sour recipe which combines finely shredded cabbage with a dash of cloves, cinnamon, and sea salt, 1/2 tsp. of honey, some grated apples, a squeeze of lemon, and butter. It can be cooked in a casserole for 30 to 45 minutes in the oven or in a frying pan on top of North America. Their flavour has been compared the stove until tender. to water chestnuts, and produce manager Michael Armstrong tells me that people who are intolerant of Carrots potatoes often use them as a substitute. Eaten raw Carrots are a versatile and nutritious vegetable, in a grated salad or cooked like a potato, they pro- revered not only as an accompaniment to other vide carotenes, B vitamins, potassium, calcium, and veggies but as a basis for salads, soups, stews, stir- magnesium and are an excellent source of iron. fries, veggie burgers, and even as a dessert in the much-loved carrot cake. I use carrots as a base in Mushrooms winter grated salads (see below). Carrots are known We should have a steady supply of mushrooms at to be an excellent aid to digestion; they also lower Karma throughout the winter, including shiitake, blood cholesterol and are a rich source of carote- crimini, and white button mushrooms. Mushrooms noids, B vitamins, phosphorus, calcium, and iodine. contain protein, phosphorus, potassium, calcium, The Moosewood Cookbook has a great carrot cake iron, and B-complex vitamins. They are also rich in recipe. Carrot, squash, and celeriac combine well selenium, good for a healthy heart and circulatory for a soup puree and the same vegetables make a system. Mushrooms should be used fresh, washed good base for a stew, together with beef and barley well, and can be sautéed in butter or olive oil. or rice. Onions Celeriac Michael tells me that the onion crop is good this year I discovered this versatile vegetable a few years ago and we should be able to eat locally grown onions and it has transformed many dishes for me dur- well into January or even later. ing the winter months. Raw, it goes well in grated salads, particularly good as the other winter veggies Parsnips get low. It can also be grated with potato in potato The parsnip is actually sweeter than the carrot if pancakes, or sliced with potatoes in scalloped pota- harvested properly and contains carotenoids and toes. Celeriac adds a wonderful flavour and sub- vitamin C, calcium, and potassium — it is also rich in

22 THE CHRONICLE DEC 07/JAN 08 fibre. Parsnips are best peeled and either sautéed in have a high vitamin content, but they are a rich butter or olive oil and served with a little maple syrup source of cancer-fighting substances called glu- or baked with other root veggies. They are good in cosinolates. Peel and cook turnips in salted water for soups and stews. 45 minutes and puree with cooked potatoes, thyme, salt, pepper, and a little cream. They are also good Potatoes in soups and stews. Potatoes in their simplest form can be as satisfying as a complicated dish. It is also good to know that, Leftover vegetables can be transformed into tasty nutritionally, potatoes provide vitamin C and B- pancakes by adding an egg, diced onion, 1/4 c. of complex vitamins as well as potassium, calcium, and flour, and salt and pepper. Sauté in olive oil or butter. iron. Since most of the nutrients are just under the skin it is best not to peel them. Slice or grate them For grated salads, try the following combinations: into a dish, bake them, roast them, use them in hash • celeriac, carrot, and apple browns, potato gratin, or in rich scalloped potatoes. • carrot, beet, and apple Whatever recipe you use, they are wonderfully • sunchoke and apple warming in the dead of winter. See the potato pan- • cabbage, carrot, and recipe below for a simple, elegant dish. Finely grate. You can add a little Karthein’s Simple Squash Sauerkraut if you like. Serve with a dressing of olive We should still have some of the hardier varieties of oil, lemon, mustard, salt, and pepper. squash, such as hubbard and kabocha, into the win- ter months. Both types have a high nutritional value, Potato Pancake providing carotenoids and vitamin C, plus potas- sium, niacin, calcium, iron, and fibre. Winter squash Ingredients are especially high in beta carotene, the source of 4 – 6 medium to large potatoes (can add a little vitamin A. Squash is a tasty addition to any stir-fry, celeriac as a variation) soup, stew, or as a side dish baked or sautéed in 1 onion, diced finely a little butter or olive oil. Because of its sweetness, 1 egg, beaten squash can be used in dessert dishes such as the Salt and pepper classic “pumpkin” pie. Thyme

Turnips Grate potatoes and place in a bowl with diced onion, Turnips aren’t a popular vegetable and don’t really beaten egg, thyme, salt, and pepper. Mix thoroughly. Heat oil in a cast-iron skillet. Cover with potato mixture and pat lightly into a cake. Fry gently for 5 to 7 minutes, until the underside is brown and a little crisp. Slide onto a plate and then invert back into the pan and fry the other side for 5 to 7 minutes, until brown and crisp. Note: if you can’t flip the whole cake, cut into four and flip each wedge separately. Serve hot.

THE CHRONICLE DEC 07/JAN 08 23 Mission Statement Our aim is to: • create a community of actively participating members; • foster a healthy connection to the food we eat, the people who grow it, and the other organizations who share our beliefs; • co-operatively educate ourselves on environmental issues; and • exercise political and economic control over our food; by operating a viable co-operative food store.

Contact Your Co-op — and Get Involved! Board of Directors: [email protected] Building Committee: [email protected] Chronicle Committee: [email protected] Committee on Committees: [email protected] Events Committee: Stefanie at 416-787-3585 Finance Committee: [email protected] Food Issues Committee: [email protected] Governance Review Committee: [email protected] Member Labour Committee: [email protected] Member Labour Coordinator: [email protected] Orientation Committee: [email protected] Web Committee: [email protected]

Hours of Operation Monday 11 am – 7 pm Tuesday 11 am – 9 pm Wednesday 11 am – 9 pm Thursday 11 am – 9 pm Friday 10 am – 9 pm Saturday 10 am – 6 pm Sunday 11 am – 5 pm

Staff List General Manager: Justin McNabb Produce Manager: Michael Armstrong Grocery Manager: Sara Pulins Shift Managers: Paul Dixon, Filip Haderer, Greg Miller Bookkeeper: Denise Stapleton Membership Secretary: Marilou Lawrence Member Labour Coordinator: Christine Delay Clerks: Mike Haliechuk, Sophia Muller, Shannon Waterman, Vanessa Butterworth