The Co-Operator the Monthly Newsletter of the East End Food Co-Op • Pittsburgh, PA Local Foods Success Story by Heather Hackett, Marketing & Member Services Manager

Vol. 25: Issue 09 • September 2014 The Co-operator The monthly newsletter of the East End Food Co-op • Pittsburgh, PA Local Foods Success Story by Heather Hackett, Marketing & Member Services Manager

Some of you may be aware that Septem- brands also include Parkhurst Dining, A few Co-op managers, including my- Jamie Moore: The introduction of our ber is Local Foods Month. When you Cura Hospitality, Six Penn Kitchen, self, had the opportunity to talk about FarmSource program in 2002 pioneered think of local foods, though, you may Porch, and Smileycookie.com. Even our aspirations for expansion with the creation of the infrastructure needed not think of Eat’n Park, a regional chain if you are a native Pittsburgher who Eat’n Park Hospitality Group’s Direc- to get local products from the hands of restaurants that serves more than 50 grew up dining at Eat’n Park when it tor of Sourcing and Sustainability, of our suppliers onto the plates of our million guests every year. These popular was still only a local novelty, there may Jamie Moore, earlier this year at the guests. Through our FarmSource program, annual Pennsylvania Association for we work with more than 150 local farm- Sustainable Agriculture (PASA) Farm- ers and producers. The differentiator of ing for the Future Conference. Moore’s this program is that we have defined what primary responsibilities with ENPHG “local” means to us. are to source ingredients, assist with continued on page 6 sustainability initiatives, and be active within the community; plus he has served on the PASA Board of Direc- tors and is a certified organic crop inspector. He was excited and encour- aging of our growth because he knows firsthand, from his 13 years working with ENPHG, what a positive impact a growing business committed to clean, healthy foods and giving back to the community can have.

I was so inspired by the accomplishments Moore recounted to us during our discus- sion that I asked him to share with our members what the company is up to now as a demonstration of what positive establishments started as a single car- still be some aspects of the ENPHG’s growth looks like. hop style restaurant right here in Pitts- operations that might surprise you, like burgh in 1949, and have since grown their commitment to local sourcing and Heather Hackett: Jamie, can you tell our into the entire portfolio of foodservice sustainable practices, along with the readers a little bit more about Eat’n Park’s concepts that comprise the Eat’n Park importance they place on giving back to commitment to local sourcing, and how Hospitality Group (ENPHG). ENPHG’s the community. you go about fulfilling this commitment?

In ThIs Issue: Co-op Deals Flyers: September 3rd – September 16th September 17th – September 30th Co-op News 2-3 MeMbers only: Be sure to use your 10% quarterly discount by September 30th! he ood ou aT T F Y e 4 The next quarter goes from October 1st – December 31st.

IN Your CommuNITY, oN Your plaNeT 5 boarD oF DIreCTors: The next meeting will take place on Monday, September 22nd at 7 PM. Join us for the Annual Meeting on September 7th, 5-8 PM. For Your INFormaTIoN 6 More information is on page 2.

sTaFF News 7 new MeMber orIenTaTIons: To register, call 412.242.3598 ext. 103 or email [email protected] CaFé meNu 8 holIDay hours: On Monday, September 1st, the Co-op will close early at 7 PM, upComINg eveNTs 8 and the Café will close at 6 PM.

East End Food Co-op • 7516 Meade St. Pittsburgh, PA 15208 • www.eastendfood.coop • 412.242.3598 • Open to Everyone, Every Day 8 AM – 9 PM

DO NOT DELAY NOT DO

DATED MATERIAL: DATED PERMIT NO. 1800 NO. PERMIT

PITTSBURGH, PA PITTSBURGH,

PAID

Pittsburgh, PA 15208 PA Pittsburgh,

U.S. POSTAGE U.S.

7516 Meade St. Meade 7516

NONPROFIT ORG. ORG. NONPROFIT East End Food Co-op Food End East CO-OP NEWS GM Report Board Corner by Justin Pizzella, EEFC General Manager by EEFC Board of Directors

By now, you may have already heard we can no longer continue the Volun- Greetings, members! There’s been a lot of historic Union Project (801 N. Negley that the Co-op is ending the Volunteer teer Program. interesting work happening with the board’s Ave., Pittsburgh). The Annual Meeting Program. It was with deep regret that we Member Linkage Committee (MLC) and will kick off with music, socializing, came to this decision, and we will miss The General Manager and the Board of Annual Meeting Committee, and we are and an awesome—and FREE!—Co-op having non-staff members involved so Directors have mutually decided that excited to share the news with you. catered buffet dinner. After that, there directly in the business operations. We September 14, 2014, will be the last day will be a brief report on Co-op opera- truly appreciate every moment of time, that our member-owners can volunteer On Sunday, June 13, the MLC had tions and finances, short introductions skills, ideas, and energy that each of our at the Co-op. This has not been an easy planned to do an outdoor “Potluck with from the 2014 board election candi- volunteers contributed. decision. The conclusion that we have the Board” event at Frick Park, but the dates, and an update on the Volunteer reached saddens all of us, but we also uncertain weather forecast led us to Program. It is our hope that these dedicated indi- have a profound responsibility to protect move the event indoors to the Co-op’s viduals, along with all of our members, the Co-op. Administrative Office’s Training Room. Following these presentations from will join us at the Annual Meeting on The potluck was attended by about 18 Co-op staff and directors, members will September 7th to learn more about the We’ve formed many wonderful relation- members, staff, and directors. The goals hear from our featured speaker, Mark circumstances that led to this decision ships with our volunteers over the years, of the meeting were to clarify the role of Goehring, a co-op consultant from CDS and ask any questions they may have. and some of these generous member- the board, communicate the board’s posi- Consulting. Mark specializes in leader- One of the best things about the Volun- owners have been with us for a very, very tion on expansion, present the evaluation ship development and is a masterful teer Program is that it allowed members long time. We were happy to celebrate criteria for expansion, and hear opinions facilitator on the topic of co-op com- to have direct participation in our Co-op. our volunteers last year at our Annual and ideas from attendees. Information munity engagement. He will give a The Annual Meeting will also offer a Meeting because we appreciated what a about membership and expansion was presentation on the topic of expansion unique opportunity to take part in a great avenue for both participation and presented on posters made for this event, and how the EEFC can benefit from a group exploration of other methods for exploration into the Co-op world the which were used to help facilitate discus- participatory business model. Members participating in your Co-op, facilitated program provided, and it served many of sion among members. will then have an opportunity to par- by Mark Goehring of CDS Consulting. us well. Unfortunately, we must all take a ticipate in an interactive group exercise (More information is in this month’s deep breath and close that chapter in our After much spirited and insightful con- on this theme. “Board Corner.”) history in order to ensure our continued versation from this and past MLC events, success in the future. it is clear that members want more input Please mark your calendars and stay on For those members who did not partici- on the Co-op expansion, in addition to the lookout for more Annual Meeting pate in the Volunteer Program, below is We thank each and every one of you for increased opportunities to communicate announcements over the next few the letter that we sent to all of our exist- your many contributions of time and with the board. Now that the MLC has weeks. This year’s meeting will be a ing, eligible volunteers late last month. support during these past 35+ years, collected a good amount of data and great opportunity to voice your opinions ______without which the Co-op would never member feedback from our member link- and thoughts to the board, and we want have gotten so far. We now ask for your age activities this year, we have begun re- to hear from you. We really hope you Greetings, Co-op Volunteer, understanding at this critical time in our searching more effective ways to enhance will join us! cooperative journey. member-board communications. Some Regretfully, we must inform you that the great examples brought to us by our mem- If you can’t make it, or you’d like to share East End Food Co-op’s Volunteer Pro- Justin, the General Manager, is available bers include making MLC event flyers your thoughts with directors outside of gram must be terminated. Unfortunately, to answer any questions you may have available at check-out and enhanced use the Annual Meeting, members are always current labor laws and corresponding regarding the implementation of this of social media to communicate informa- welcome to email the board at boarddir@ insurance requirements in the Com- change. He can be reached at the Co-op tion and solicit member feedback. eastendfood.coop. Your message will be monwealth of Pennsylvania do not at 412.242.3598 ext. 135. Please note read by a director and responded to as lend support or favor the use of that the Co-op will honor all accrued A question that’s been raised several soon as possible. In addition, members volunteer labor within the cooperative discounts through September 28, 2014. times by Co-op members, especially can communicate questions and comments structure. This has forced the Co-op to surrounding the topic of expansion, is during Members Open Session at the reassess the validity of our volunteer Again, thank you for your past support “How can I participate?” Participation monthly board of directors meetings. The worker program. In addition to com- and we hope that we can rely on your will be the focus of the Co-op Annual guidelines for guests at board meetings paring notes with a number of fellow continued support as we make this Meeting on Sunday, September 7, 2014 can be found on the Co-op’s website at co-ops similarly faced with this set of change. from 5 – 8 PM at the beautiful and www.eastendfood.coop/co-op/board. circumstances, we have also spoken with our attorney, accountant, and Sincerely, insurance agents, as well as other professionals in the labor field, and have Justin Pizzella (General Manager) & concluded that, with good conscience, Sarah Aerni (Board President) 2014 BOARDVOTE! ANNUAL MEETING UPDATE LECTION ALL MEMBERS WELCOME! GETE OUT Voting& in the Board of Directors Election will occur August 1st - September 30th Visit www.eastendfood.coop or stop by customer service for more information. WHERE? All fully paid members are eligible to participate! WHEN? The Union Project Sunday, September 7th 801 North Negley Ave. 5 - 8 PM Pittsburgh, PA 15206

Vote for new Board Members Get updates on the past year of business at your Co-op Participate in an interactive exercise with speaker Mark Goehring of CDS Consulting Co-op Children’s activities will be available Dine on a delicious meal from your Co-op’s Café Hear music by Several Conclusions 3506 5th Avenue, Pittsburgh, PA 15213 S. Rand Werrin, DDS www.dentalpgh.com Holistic approach to oral health care. 412-621-0200 This event is FREE, but RSVPs are requested. Please call 412-242-3598 to reserve your space.

Page 2 East End Food Co-op September 2014 CO-OP NEWS

ENDS POLICY STATEMENT

East End Food Co-op exists to enhance physical and Members Speak Out! social health in our community. To these ends, we will create: A sustainable member-owned business Could the ground beef producers please indicate the fat % on labels so customers can identify open to everyone chuck, round, etc.? An ethical and resilient food infrastructure A vibrant, dynamic community of happy, Our farmers do not have their beef tested every batch for fat content (that would be cost pro- healthy people hibitive) and consequently cannot make any claims on their packaging. However, they do label A creative vision to transform the future things with “ground beef,” “ground round,” and “ground chuck,” which follows some basic standard for fat content: Ground beef is about 70% lean, 30% fat; Ground Chuck is about 85% lean, 15% fat; Ground Round is about 90% lean, 10% fat. STATEMENT OF COOPERATIVE IDENTITY -Jess, Meat Buyer

Definition Sidewalk needs a strip, rubber, concrete, etc., to keep cart from rolling into cars on the sidewalk. Do you have a thought you’d A cooperative is an autonomous association of Unfortunately, the sidewalks are under the jurisdiction of the city. We are unable to make any persons united voluntarily to meet their common modifications. Our staff is always happy to help if you need assistance loading your car. like to share with economic, social, and cultural needs and aspira- -Justin, General Manager tions through a jointly-owned and democratically- the Co-op’s staff? controlled enterprise. When did rain checks change from limit of 5 to 4? That is awful! Then fill out and Values The Co-op strives to be well-stocked on sale items during an entire sale period. We continually monitor our ordering practices to avoid out-of-stocks. In April 2014, we changed the item limit submit a comment Cooperatives are based on the values of self-help, for rain checks from 5 to 4; the change reflects a compromise between how long the rain check card at customer self-responsibility, democracy, equality, equity, is valid (a generous 2 months!) and the volume of items that we can offer to customers at a dis- and solidarity. In the tradition of their founders, counted price (items that the co-op has purchased at full price from our distributors). service during cooperative members believe in the ethical values -eric, Front End Manager your next visit! of honesty, openness, social responsibility, and caring for others. Principles September’s Round Up Recipient: Shady Lane Most cooperatives around the world follow the core principles that were adopted by the International Co-operative Alliance in 1995. Cooperatives trace the roots of these principles to the first modern cooperative founded in Rochdale, England in 1844. These principles are guidelines by which cooperatives put their values into practice.

1. Voluntary and Open Membership Cooperatives are voluntary organizations, open to all people able to use its services and willing to accept As a leader in the development of early care Shady Lane has served as a model for other Shady Lane’s staff and educators take the responsibilities of membership, without gender, and education since 1966, Shady Lane has a early childhood programs, through site visits, great pride in creating a school where social, racial, political or religious discrimination. demonstrated commitment to children, fami- publications, conferences, and collaborations. educators listen, where parents participate, lies, and educators, serving as a highly Shady Lane seeks out partnerships with those and where children thrive and flourish. 2. Democratic Member Control valuable resource and member of the Pitts- working to make Pittsburgh vibrant and You can learn more about Shady Lane by Cooperatives are democratic organizations controlled burgh community. With a focus on the strong. Since 2000, Shady Lane has expanded visiting their website, or call 412-243- by their members—those who buy the goods or use value, attributes, and individuality of each its reach by providing high-quality profes- 4040. If you want to support Shady Lane the services of the cooperative—who actively par- child, their best practices today encourage sional development and other support and in its mission to help all children realize ticipate in setting policies and making decisions. children’s development as both individuals consultation services to the professionals and their full potential, be sure to tell your and members of their families and a diverse, programs that, in turn, educate and care for Co-op cashier that you want to round up 3. Member Economic Participation inclusive community. our area’s youngest children. your total this month! Members contribute equally to, and democratically control, the capital of the cooperative. This Your spare change can result in positive change! www.shadylane.org benefits members in proportion to the business they conduct with the cooperative rather than on the capital invested.

4. Autonomy and Independence Growing in Cooperation Cooperatives are autonomous, self-help organizations controlled by their members. If the co-op enters into agreements with other organizations or raises In the month of July we held a member drive and altogether, throughout the month, we welcomed 96 new members to our capital from external sources, it does so based on Co-op! We extend our gratitude to each and every member, whether you’ve been signed up for weeks, months, or years. terms that ensure democratic control by the members We couldn’t do it without you—thank you for your support, your patronage, and your investment in this business! and maintains the cooperative’s autonomy.

5. Education, Training and Information Cooperatives provide education and training for members, elected representatives, managers and employees so they can contribute effectively to the development of their cooperative. Members also inform the general public about the nature and benefits of cooperatives.

6. Cooperation among Cooperatives Cooperatives serve their members most effectively and strengthen the cooperative movement by working together through local, national, regional and international structures.

7. Concern for Community While focusing on member needs, cooperatives work for the sustainable development of communities through policies and programs accepted by the members.

September 2014 The Co-operator Page 3 THE FOOD YOU EAT Open the Treasure Chest Already in Know Your Farmer: Your House—Your Cupboard! Who Cooks For You Farm By Julia Erickson of Barre Serving the Pittsburgh area since 2009, Who Cooks For You Farm As summer wanes and we enter into another profile throw in cranberries and maybe some is a 10-acre farm in New Beth- bountiful season full of freshness, it’s some- dried orange peel. Feeling achy? Use walnuts lehem, PA. The farm is Certified times easy to neglect the portion of the kitchen for the omega-3s and maybe go a slightly Naturally Grown and a member of used for longer-term storage: the cupboard. savory route by sprinkling in a little turmeric the Pennsylvania Association for However, this trusty resource can not only help and black pepper for their anti-inflammatory Sustainable Agriculture (PASA), as you highlight the bounty of harvest time, it can purposes. The possibilities are limitless! well as a Pennsylvania Buy Fresh, also help you transition into the less fruitful Buy Local Partner. Owners Chris months when you need a rich and sustaining Similarly, I encourage you to use the best of and Aeros work alongside six snack, not to mention cost-effectively reduc- what fall’s bounty offers for enticingly easy employees to cultivate a vast array ing waste. Throw open and inexpensive whole of vegetables, culinary herbs, and those cupboard doors meals. My favorite some fruit. They work to ensure and with a little creativity dinnertime pantry sustainable growing practices that and experimentation you dishes include some- encourage healthy soil systems, with time to rest, hang out with friends, may just create your next thing fresh (what- beneficial insects, and pollinators because quality time with family—vacation?! favorite recipe—or even a ever’s in the fridge and they believe “food is the foundation upon You have to love farming if you’re going small business! maybe some greens which healthy communities thrive, both to do it, because there’s not going to be stealthily stowed human and non-human.” They are best much time for anything else. Starting I’ve always loved experi- away in the freezer) known for their heirloom tomatoes, which a farm, or farming period, is difficult menting in the kitchen. along with staples like you can find at the Co-op, along with their when you haven’t lived the life of farm- Truth be told, I almost ancient grains and head lettuce, salad mixes, pea shoots, micro- ers. There’s so much to learn and you relish the challenge of an canned or dried beans. greens, cilantro, parsley, red tomatoes, sweet have to learn it in the field. Farming is empty fridge to see what Butternut Cumin peppers, radishes, and Swiss chard. To learn mostly difficult because industry teaches I can come up with when Quinoa with garban- more about Who Cooks For You Farm, visit: us that food should be cheap and that put to the task of creating zos and kale anyone? www.whocooksforyoufarm.com. our health isn’t something that’s worth something delicious The approximate plan investing in. Local farmers need to earn and complete—whether it be a full meal or (for the sake of giving an example from which What makes products from your farm enough money to take care of their fami- a snack—almost entirely from pantry items. to build) is this: Sauté some garlic and onion in unique? lies and pay their help a living wage. It’s In fact, that’s how I created the nutrition bar the fat of your choosing. Add cubed butternut Our farm is small enough that we can ensure all tied together. recipe for Barre real food bars, the company I squash (the fresh ingredient) and sauté until al the quality of our products. All the produce co-founded with my partner, Aaron. Looking dente. Deglaze with a bit of stock or a leftover we sell comes from our farm ONLY! We can What is a typical day on your farm like? for a healthier quick snack during the cold win- splash of wine, then add the amount of quinoa tell you everything about the vegetables we Farm planning starts with the sunrise. We ter months, I took bulk items from the pantry you’d like and twice as much liquid (water or grow and the fields they’re grown in. This is organize all the tasks that need to get done like dates, nuts, hemp, and flaxseed, and, well, stock), and some substantial shakes of cumin incredibly important to know! and who will do them. The crew starts their I pulverized them into an amalgamated glob in and/or whatever spice tickles your fancy. Bring day at 7 AM. There are wholesale availabil- our food processor. While not the most glamor- to a boil, reduce the heat, cover and simmer for What are you most proud of as a local ity lists to send off in the morning. We have ous sounding scene, the resultant concoction 10-15 minutes until the quinoa has absorbed farmer? the vegetables harvested and washed by was so delicious and effective for energy and the water. Uncover and add a can of garbanzos We’re proud of the job we’ve done so far. lunch. After lunch, we tend to farm mainte- satiety we were moved to share it with the and a few handfuls of frozen kale. Season to We’ve come such a long way from where nance, weed, put on or remove row cover, world! Such is the story of Barre’s conception taste and get ready to enjoy an easy, mostly we began when we would prepare soil to cultivate on the tractor, plant out starts, from the cupboard. pantry meal! plant by hand. You had to be superhuman prune tomatoes in the hoophouses, seed in to work in a situation like that. When there the greenhouse, mow, harvest crops that I suggest establishing a few key pantry players Julia Erickson is a Principal Dancer with isn’t much money in the bank, you have to don’t need to be harvested in the morning, as you set out on your own creative journey. Pittsburgh Ballet Theatre and co-founder of do what you have to do to get the job done. and irrigate. All the while, the farmers have For a sweet or savory snack in the vein of Barre. The Co-op was one of the first retailers We love to grow food for our community. a great time joking around in the beautiful Barre bars, use nuts and seeds, dried fruit, to carry Barre real food bars, and we’re excit- It’s very satisfying to know that what we do countryside of Western PA. spices, and a binder or two of your choosing ed to have Julia present a workshop here later helps families to live healthy lives and eat such as honey or agave and coconut oil. The this month, at which attendees will learn more delicious food. We believe our contributions What is the most important thing for nuts serve as a base—a blank canvas if you about Barre and how you can create your own to society are positive! customers to know about your products? will, and from there it is up to your mood, “concoctions” at home. More information We enjoy what we do, so there is a lot of needs, and palette. Want something sweet and about this free Local Food Month event is on What is the biggest challenge of being a love and joy in the food that we grow. You warming? Try adding dried pineapple and page 8, and you can learn more about Barre farmer? know you can always trust Who Cooks For some nutmeg. For a zesty relish-evoking on their website: realfoodbarre.com. It’s hard to find the time to live a normal life You Farm!

BBQ Chicken Pizza New In The Aisles

Ingredients: HEALCREST URBAN FARMS - Tea Pops

1 12” Rustic Crust Pizza Crust URBAN MOONSHINE - Maple Bitters and Chamomile Bitters

1 cup Blue Sky BBQ Sauce STEVE’S ICE CREAM - Mexican Chili Chocolate Ice Cream STEVE’S ICE CREAM - Cold-brewed Co ee Cinnamon Ice Cream 2 chicken breasts, cooked and diced GARDEIN - Golden Fishless Filet 1 medium red or sweet onion, sliced TALENTI - Raspberries & Cream Gelato 1 medium green pepper, sliced WILD VEGGIE - Breakfast Bowls 1 cup of shredded mozzarella cheese

1 cup of shredded cheddar cheese What more do you want from your house? Improve comfort and efficiency. Preparation: Create more living space. 1. Preheat oven according to your pizza crust directions

2. Spread BBQ sauce over pizza crust; top with shredded cheeses

3. Evenly distribute diced chicken and sliced onion and green pepper across crust Older houses our specialty Consulting and Remodeling 4. Bake approximately 15 minutes until cheese is bubbly and starts to brown aj stones.com 412-241-6042

Page 4 East End Food Co-op September 2014 IN YOUR COMMUNITY, ON YOUR PLANET Get Growing with Garden Dreams: Wilkinsburg Students Create Animal Container Gardening (Part 2) Totem Masks by Bob Madden of Garden Dreams Urban Farm & Nursery by Paula Purnell, D.Ed., of Sense of Place Learning, LLC

In the July Co-operator, I wrote about the a deck or porch, which helps deter rabbits Do you have a totem animal? A totem As a culminating creative project, the basics of container gardening and found and other mammalian pests. animal is an animal chosen to symbol- students were asked to choose an animal that I really wanted to share more than Plants that vine could go against a railing ize a nation, group, or individual person. that held some special meaning for them space allowed, so I split it up to be sure I or a fence, or you could use poles to build Benjamin Franklin chose the bald eagle as their animal totem. Every animal could cover more of the important details. a support. to be America’s symbol because it repre- kingdom was represented in their choic- Last time we discussed what kind of plants, sents freedom and strength. Wilkinsburg es, from insects to elephants. Using the pots, and soil to use. This time we will Other Concerns for Container Gardening School District chose a tiger as the totem school’s iPads, students selected an im- discuss interplanting, succession planting, Be careful when using ceramic pots, they animal for its sports teams because it is age of their animal to work from. Artist placement, risks, and exotic options. can suck the moisture right out of the soil a beautiful and powerful predator. This Robin Mattes instructed students on how and dry out very quickly. summer, during the Wilkinsburg TIGERS to create an armature of the basic shape Interplanting and Rotating Before you begin, make sure your con- Summer Camp program, middle school for their masks using recycled materials Interplanting Companions: tomatoes or tainer has several holes in the bottom and students chose their personal animal such as milk jugs, rotisserie chicken other slow veggie plants benefit from liv- that the soil is draining rather than just totems and made fiber-mâché masks with containers, newspaper, and lots of mask- ing with fragrant herbs such as marigolds holding water. artist/art teacher, Robin Mattes. ing tape. Long strips of fabric were then or basil that help deter pests. It is very important to pay attention to dipped into a mixture of white glue and Quick Crop Interplanting: to make the where your pots are draining. Water The TIGERS Summer Camp was created water, and layered carefully on the arma- most use out of the space you have, you can easily damage surfaces indoors and in partnership with The Consortium for ture. The masks were allowed to dry for can plant quick crops like lettuce, arugula, outdoors, so consider enlisting a sturdy Public Education and was made possible a week, then painted and decorated with scallions, radishes, or cilantro in the same plastic saucer or putting your pots on a through a Pennsylvania Department of materials like feathers, fur, sequins, glit- pot that you have a tomato, pepper, or tray, plate, or old Tupperware. Note that Education 21st Century Learning Grant. ter, and yarn. Finally, using the Phoster other slow-growing plant. The idea is that ceramic saucers, unlike plastic, may allow During the six-week program, students app on their iPads, students created post- you harvest the little stuff while the slow water to wick down and moisten your nice explored the cultural, historical and ers displaying the image of their animal plant is still filling in. table or deck and damage it. natural treasures of their community with and why they chose it as their personal Herb Pot: planting a variety of herbs educators from a variety of organizations, animal totem. together in a big pot is a great festive use of Fruits and Exotics including Sense of Place Learning, space. A bunch of little herb pots work as You can grow a wide variety of fruit Carnegie Museum of Natural History, The students first exhibited their pro- well, but they can dry out much faster. You plants in pots, including tropical and semi- Gateway to the Arts, and Saturday Light jects to rave reviews at an end-of-sum- can incorporate interplanting quick herbs tropical fruits. Brigade, amongst others. mer celebration with friends and family with slow herbs. For example, planting You will not produce as much as you on July 30th. Everyone was delighted to cilantro in with a slow-growing rosemary. would in the ground, but if you are just Sense of Place Learning’s Summer in the learn that the masks would be featured If they start to crowd, eat the cilantro. having fun with it and want to experiment, Wild program featured weekly encounters in the East End Food Co-op Café Rotating Pots of Quick Crops: if you love you can get a yield off of many fruits. with live animals and opportunities for throughout the month of September. having a constant supply of a quick crop Be sure to get dwarf varieties when available. students to learn about careers working Be sure to check out their artwork on like cilantro, arugula, or lettuce, you could Any plants that cannot withstand our with animals, including animal rescue, your next visit to the Co-op! plant separate successions in separate pots winters will need to come inside for the zoology, and habitat protection and resto- at different times. For example, start a pot winter and live like a houseplant. Alter- ration. The sixth through ninth grade stu- Dr. Paula Purnell is the founder of Sense freshly seeded or planted with arugula, nately, you could try storing it in a cool dents enjoyed many field trips throughout of Place Learning, LLC. SPL’s mission then wait three weeks and do it again, and basement or garage for it to go dormant. various Summer Camp programs, includ- is to create unique community-based repeat continuously (weather permitting). Different fruits have different needs, feel ing three excursions with Sense of Place education programs that connect people free to contact us for more info. Learning: horseback riding, fishing on the to the communities where we live through Placement Tips Allegheny River, and a behind-the-scenes history, heritage, ecology, and the arts. To In our climate, most edible plants prefer as Bob Madden is the Outreach Manager at tour with Pittsburgh Zoo and Aquarium’s learn more about Sense of Place Learning, much sun as you can give them. Although Garden Dreams Urban Farm & Nursery. head reptile keeper. visit www.senseofplacelearning.org in the absolute heat of the summer, lettuce, Located in Wilkinsburg, Garden Dreams arugula, and cilantro would prefer a is a small, community-oriented business cooler, shadier spot. committed to providing strong vegetable, Tomatoes and other hot season crops herb, and flower starts to home gardeners, need a lot of sun and heat so you could community gardens, nonprofits, schools, try putting the container next to a wall or and retail markets (including the East End sidewalk that is radiating heat all day. Food Co-op). You can learn more about Often people in our area put their pots on them at www.mygardendreams.com.

Pittsburgh’s Women Entrepreneurs Take Flight by Emily Levenson of Propelle

Propelle came into my life almost by accident. When we were brainstorming ideas on that Though, saying that, I’m not sure it was an acci- lunch date, we resonated with the idea of dent. Maybe divine intervention or synchronic- working with women to support each other and ity are better words. lift each other up. I think we have each “taken flight” through our partnership and collabora- From the moment I met co-founder Kate tion. We encourage each other to do better, work Stoltzfus, I knew she was someone I wanted to harder, and keep sharing our unique talents with partner with. I just didn’t know how. Most of the world. our friends were following a more traditional career path, and we each felt alone in our entre- I also truly believe that the women in our com- preneurial pursuits. We longed for a community munity help to lift us up and keep us motivated where business, creativity, and collaboration to do better and be better in everything we was celebrated and encouraged. When we do. Community means everything. It’s the didn’t find exactly what we were looking for, very reason Propelle exists; it’s our “why.” we decided to create our own opportunities for When we see collaborations, partnerships, and this type of connection. friendships form as the result of meeting at a Propelle function, our hearts soar. This is how Over lunch one afternoon, we came up with we define success. the idea for creating opportunities for women entrepreneurs in Pittsburgh to connect. We spent I can’t imagine living in Pittsburgh without this subsequent lunches and coffee dates planning a community. These relationships have enriched launch party together to generate buzz. Close to my life, and for that I’m very grateful. 100 women showed up at that inaugural event, and we realized we were onto something huge. Emily Levenson is a co-founder and co-pilot of Propelle, an organization dedicated to helping We started with organizing networking events. women entrepreneurs take flight. Your Co-op is Then we began to offer workshops, Master- a proud supporter of their upcoming Network- minds, and our VIP Jetsetter Sessions. And the ing Happy Hour, taking place on Sunday, rest, as they say, is history. Everything we offer September 8th. To learn more about Propelle is what Kate and I wished we had for ourselves and their upcoming events, you can connect as we were dipping our toes into the entrepre- with them on Twitter and Facebook, or visit neurial waters. wepropelle.com.

September 2014 The Co-operator Page 5 FOR YOUR INFORMATION Featured Community Partner: Did You Know... The Shop in East Liberty Your Co-op Café is as local as it gets?

The East End Food Co-op is happy to partner someone special, The Shop in East Liberty is The East End Food Co-op prioritizes organic the available ingredients are determined, with The Shop in East Liberty! The aim sure to have something for you! Shopkeeper products and local sourcing whenever pos- so the kitchen is a place where creativity of the Community Partners Program is to Julia Reynolds opened the Pittsburgh store- sible. The Co-op’s buyers work closely with is beneficial. There is a regular infusion of provide East End Food Co-op members great front, located at 214 North Highland Avenue farmers in our area to help them achieve new menu items created by members of the benefits and, at the same time, to promote in East Liberty, in 2012. Shoppers can browse organic certification. For farming operations cooking staff, who are encouraged to experi- local businesses. Because we are committed in-store Tuesday – Thursday 11 AM – 6 PM that cannot afford the expensive process of ment with recipes and variations of popular to supporting our local community, we truly and Friday & Saturday 11 AM – 7 PM. certification, our buyers verify that the grow- dishes. This keeps our menu offerings both value the partnerships we build through this ing practices are non-GMO and naturally fresh and lively! program. Locally-owned businesses have Fully-paid Co-op members receive 5% off grown. This same commitment holds true in a huge impact on the infrastructure of our their purchases at The Shop in East Liberty. the Co-op’s Vegetarian and Vegan Café. The The Café offers healthy, affordable, and regional economy and we firmly believe that To take advantage of this discount, members ingredients used to produce our fresh home- sustainable vegetarian and vegan cuisine we are all stronger together. must be sure to present their plastic green made soups, hot entrees, and prepared foods seven days a week. Take as little or as membership card at the time of payment. If are predominantly organic, and our products much as you like on our self-serve hot The Shop in East Liberty provides a thought- you have any questions about the Community are made from scratch in-house, allowing foods and salad bar, or pick up a quick fully curated, affordable collection of Partners Program, contact Member Services our staff to ensure the highest quality food. sandwich or deli salad in the grab-and-go handcrafted everyday art, home goods, and at [email protected] or call deli. Visit the back of the store for the Co-op jewelry by artisans from throughout the coun- 412-242-3598 ext. 103. You can check out In order to maximize the use of local ingre- Café’s own bakery items like breakfast try. Whether you are decorating your first the full listing of your Co-op’s partners on dients, the Co-op Café revolves its menu muffins, brownies and bars, and cookies. apartment, looking for something to refresh our website at www.eastendfood.coop/co-op/ around what ingredients are available Also, be sure to stop by our famous week- your home, or in need of a unique gift for community/community-partners-program. through our vendors. The Café works with a end brunch, which offers a vegetarian take number of local suppliers, including Allegro on breakfast. Hearth Bakery, Mediterra Bakehouse, Min- erva Dairy, Frankferd Farms, and Smith’s Our organic Fair Trade coffee bar is the Organic Farm. Our primary suppliers are perfect brunch accompaniment, or allow Local Foods Success Story Wilmington Gardens (located in New Wilm- one of our friendly counter staff to prepare continued from page 1 ington, PA) and Clarion River Organics you a cappuccino made with organic milk. (located in Sligo, PA). These farming opera- Smoothies and juices are also popular tions send out weekly emails announcing Co-op Café offerings. Organic frozen fruits When it comes to produce, dairy, and Eat’n Park Restaurants, eliminating what recently harvested items are available and juices are blended to make delicious meat, we define “local” in terms of the more than 300,000 pounds of paper to order, which the Café staff examines to smoothies in-house, and fresh squeezed car- miles or driving time from a supplier to waste annually. create the weekly menu. This practice allows rot and apple, along with other favorites, are either our local distributor or the facili- 2009: Six Penn Kitchen became the our Café to bring the freshest ingredients mixed at the juice bar. ties we source these types of products first restaurant in Pittsburgh to follow possible to our customers, who are often eat- from. All of the dairies, in particular, the Monterey Bay Aquarium Seafood ing what was still in the ground literally just You can learn more about the Café on our are independently owned and operated Watch Guidelines. a day or two ago! website at www.eastendfood.coop/cafe. by local farm families that choose not 2010: Eat’n Park Restaurants opened Hours and monthly menu specials are to treat their herds with rBGH (bovine the first LEED-Gold certified restau- Another outcome of this process is that the also listed each month on page 8 of The growth hormone). The facilities we rant in the City of Pittsburgh, at the cooks often can’t finalize their recipes until Co-operator. source from are all USDA inspected, Waterworks. demonstrating our commitment to ideals 2011: A Grower’s Manual was introduced beyond just local sourcing. for backyard gardens at Parkhurst and Cura Hospitality. We also work with a number of artisans. Unclassifieds: These producers devote their time and HH: When we spoke at the PASA MASSAGE THERAPY – Looking for a truly therapeutic massage? Check my website energy to a limited line of products Conference, you mentioned that you are that emphasize high quality and unique also involved with ENPHG community blog for 20th ANNIVERSARY SPECIALS! www.bodyharmonypgh.com 412-871-5388. flavors. Often these artisans have a outreach. What are some ways that your single product line, produced at a single organization is giving back? SCHOOLHOUSE YOGA has classes for everybody: Gentle, Prenatal, Mommy & me, facility. These companies range from the Kundalini, Ashtanga, Yin, Yoga levels 1,2,3. Strip District, Squirrel Hill, North Hills. local hearth baked bread company to the JM: Community involvement is woven neighborhood ethnic sausage manufac- into the fabric of the ENPHG culture LOCAL NATIONAL FENCING CHAMPION is looking for the community’s help to turer. While all of the ingredients may and we are dedicated to doing our best go to the World Championships this October in Hungary! If you have even a Lucky $1 to not be local, the recipes, pride, and to make the communities we serve as spare, see: www.rallyme.com/rallies/821. passion are. As appropriate, we mentor strong and vital as possible. Every year, these companies to increase purchases of we donate at least five percent of our IMAGINE YOURSELF HERE! Classified ads available in The Co-operator for only locally grown or raised ingredients. pre-tax earnings to local charitable $35/month. Member and contract discounts available. For more info contact organizations. Working with community [email protected] or call 412-242-3598 ext. 103. Through our FarmSource program we partners, we’re able to leverage our purchased $23.3 million in local foods resources to raise funds for important and ingredients in 2013, which represents causes. Perhaps our best-known program 19.3% of our annual food purchases. is our annual Caring for Kids campaign, which has raised over $8 million for lo- MAKE A DIFFERENCE… HH: Wow, that’s a really impressive cal children’s hospitals. This team-mem- MAKE THE SWITCH! contribution to our region’s economy, ber-driven fundraiser has been going and it’s great that a company as large strong for more than 30 years. as yours has that level of commitment Get a 100% Wind Electricity Plan at a low fixed rate. to both our community, and to sustain- We support local organizations in many able sourcing. Please tell us a little bit other ways, too. Last year, we had an more about other sustainable practices opportunity to work with Homestead ENPHG enlists. residents on developing a community garden. There are so many ways garden- JM: Our company-wide programs aim ing can help a community, from improved to reduce our environmental impact health and nutrition, to restoring a sense through lowered energy usage, decreased of neighborhood, fueling intergenera- waste, and local sourcing. Sometimes tional fellowship, and more. Last year the small steps have a big impact. That’s garden was set up with independent plots where our EcoSteps program comes in. for residents within the community, and EcoSteps illustrates the progress we a larger plot that was devoted to a local have made to attain sustainable food soup kitchen, Rainbow Kitchen. This year service, green our dining operations, and we decided to focus on growing solely expand our role as a socially responsible for Rainbow Kitchen. organization. Some of our more promi- ______nent EcoSteps include: In closing, we’d like to thank Jamie 2005: Eat’n Park Hospitality Group Moore for taking the time to tell us switched to only rBGH/rBST-free milk. about his organization’s work and ac- 2007: ENPHG sent representatives to complishments. They are an inspiration the European Union Organic Food Waste for our Co-op as we explore ideas for LowCostWind.com Tour to gain knowledge on food waste expansion, and we hope to make increas- diversion. (Today, 23 of our locations ingly significant contributions to our For more information, call CITIZEN POWER at 412-421-7029. divert food waste away from landfills.) community and planet through thought- 2009: Placemats were removed from ful, well-planned growth.

Page 6 East End Food Co-op September 2014 STAFF NEWS

THE CO-OP What’s your favorite part of the Co-op’s Ends Policy Statement? The East End Food Co-op is Pittsburgh’s Q. only member-owned natural and organic EMPLOYEE food market, serving the community since 1980. We offer the finest in certified organic OF THE MONTH My favorite is “To create an ethical and resilient food infrastruc- produce and herbs, bulk foods, vitamins and ture.” To me, this is one of our most important goals and is what separates us from traditional grocery stores. It’s rare to shop in a supplements, cruelty-free health and beauty A. store where you can trust that the products follow an ethical and aids, organic and natural packaged and responsible path to the shelves. perishable goods and hard-to-find items for special dietary needs. Our award-winning Vegetarian Café and Q. What’s your favorite product here? Juice Bar offers a daily array of fresh, wholesome, hot entrées, soups, salads, and vegan dishes. This is a toughie! A recent favorite of mine is pairing Srira- A. cha flavored Hope Hummus with Frankferd Farms blue corn The Co-op is open to the public and mem- tortillas. Yum! bership is not required to make purchases, but members do receive better prices, have access to the Federal Credit Union, and can What do you like to do when you’re not at the Co-op? vote and serve on the Board of Directors. Q.

7516 Meade St. Pittsburgh, PA 15208 When I’m not at the Co-op I like to spend time with my husband, www.eastendfood.coop Congratulations to Elise Depasquale who was chosen family, and friends. I also play and teach the flute professionally as the Co-op staff pick for Employee of the Month! A. and have (too many) hobbies: knitting, gardening, cooking, and Store: Café: Elise has worked at the Co-op as the Administrative hiking, to name a few. 412.242.3598 412.242.7726 Assistant and a Café Apprentice for over 2 years. 8 AM - 9 PM 8 AM - 7 PM

Credit Union: 412.243.7574 Wednesdays 6-8 PM Saturdays 3-6 PM NEW FACES BOARD OF DIRECTORS

Sarah Aerni, President Kristin Hawk Front End Mike Collura, Vice President Kristin enjoys painting, hiking, kayaking, and volunteering with local youth. She has Mark Frey, Secretary worked in retail since she was a teenager. Kristin loves the mission of the Co-op, espe- Dennis Schauer, Treasurer cially the focus on well-being, local products, and the feeling that she has a say in what Cortney Seltman ‘14 happens at the place of her employment. Tina Russell ‘14 Dirk Kalp ‘15 Emily Mercurio ‘15 Bernadette Brogden Produce Jared Evanoski ‘16 Bernadette studied Community Development at Penn State University. She enjoys that ANAGEMENT EAM our Co-op has many staples that cannot be found easily at farmers’ markets, like flour. M T In addition to her produce skills, developed during several seasons of working on farms, Bernadette is learning to make artisan bread, to knit, and to play bass guitar. General Manager: Justin Pizzella Human Resources: Jen Girty Finance: Shawn McCullough Marketing & Member Services: Karma Lama Café Heather Hackett Karma grew up eating natural foods in the countryside, and had a previous job that pro- IT: Erin Myers vided familiarity with organic, fair trade tea. Karma is also a makeup artist and, though Grocery: Maura Holliday very shy initially, we are told Karma opens up with time. Café: Amber Pertz Front End: eric cressley Produce: Evan Diamond David Rosenberg Café David enjoys the collective nature of co-ops and would like us all to recognize that we THE CO-OPERATOR are a community. His interests outside of work include Tai Chi and meditation, and he would like to eventually pursue holistic therapy. David’s goal for the future is to make Editor: Heather Hackett the world a better place. Assistant Editor: Kate Safin Design, Layout & Production: Katy Nevinsky Printed By: Typecraft Press, Inc. Gabriel Cantillo Produce

The Co-operator is a monthly publication Gabriel became involved with Pittsburgh’s urban garden movement when he moved mailed to members of the East End Food here in 2002. He’s interested in stand-up comedy, ancient history, and exploring exist- Co-op. Additional copies are available at Cus- ence. Prior to moving to Pittsburgh, Gabriel spent many years working on family farms tomer Service, the store’s entrance area, and and managing gardens and a natural foods store in Boulder, Colorado. at outreach events. The Co-operator is also available online at www.eastendfood.coop. Café Phipps: named a Opinions expressed are the writers’ own and do not necessarily reflect Co-op policy. Food & Wine magazine The East End Food Co-op does not endorse 2014 Best Museum the views or products of the advertisers in Restaurant in the U.S. this newsletter.

ConTaCT us: If you are interested in more information about advertising or would like to submit an article, please contact Member Services:

Email: [email protected]

Phone: 412.242.3598 ext. 103

September 2014 The Co-operator 14PHC520_EastEndCoOp_FINAL.indd 1 Page5/14/14 7 2:06 PM CAFÉ SPECIALS • SEPTEMBER 2014

SUN MON TUE WED THU FRI SAT 1 2 3 4 5 6 CANELLINIS IN CAJUN WILD RICE COUNTRY SMOKED PIZZA TEX-MEX TOMATO RAGU KITCHEN MUSHROOM DAIRY & VEGAN QUESADILLAS LASAGNA CAFÉ 7 8 9 10 11 12 13 CHEF’S CHOICE SPICED CHICKPEA CHICKPEA INDIAN KITCHEN SWEET ‘N’ SPICY BURRITO BAR GINGER CILANTRO OURS AND ZUCCHINI DUMPLINGS IN SPICY TEMPEH WITH TOFU & KALE H SAUTE COCONUT SAUCE QUINOA SOUP, JUICE & SALAD BAR: 14 15 16 17 18 19 20 CHEF’S CHOICE PASTA WITH OKONOMIYAKI THAI KITCHEN YAM & BLACK PIZZA SWEET & SOUR DAILY 8AM-7PM PUMPKIN SEED & BEAN ENCHILADA DAIRY & VEGAN TOFU MINT SAUCE CASSEROLE HOT BAR: 21 22 23 24 25 26 27 CHEF’S CHOICE QUINOA POLENTA ORZO WITH MEDITERRANEAN BROCCOLIKOPITA BURRITO BAR SPINACH DAILY 11AM-7PM WITH ROASTED RED SAUCE KITCHEN MUSHROOM & RED PEPPER CHEVRE QUICHE SAUCE WEEKEND BRUNCH: 28 29 30 CHEF’S CHOICE HONEY DIJON LEMON THYME 9AM -1PM SEITAN MAC ‘N’ GOAT CHEESE September Co-op Events

PRESERVING THE SEASON CREATIVITY IN YOUR CUPBOARD LOCAL FOODS MONTH NATIONAL COFFEE DAY Susanna Meyer and Danielle Marvit, PASA Julia Erickson & Aaron Ingley, Barre LLC SAMPLING SESSION CELEBRATION Local vendors Local vendors

SEPTEMBER 10, 6:30 PM SEPTEMBER 17, 6:30 PM SEPTEMBER 24, 7:00 PM SEPTEMBER 29, 9:00-10:30 AM Gemini Children’s Theater Gemini Children’s Theater Café Seating Area & Store Aisles Café Seating Area Susanna Meyer, author of Saving the Seasons: Come explore the possibilities for creative The East End Food Co-op is committed to Whether you’re a connoisseur or a novice, all How to Can, Freeze, or Dry Almost Anything, snacks and meals made with a few simple prioritizing and promoting local food sources are welcome to come celebrate and enjoy this and Danielle Marvit of the Pittsburgh Canning ingredients commonly found in your kitchen whenever possible, and the annual observance popular beverage with our local roasters and Exchange will introduce you to simple and fun cupboards. Professional ballet dancers Julia of Local Foods Month every September offers suppliers! Join La Prima Espresso Company ways to preserve seasonal specialties. Learn how and Aaron will tell their story of creating real us a special opportunity to highlight our local and 19 Coffee Company as they speak to the to freeze and dry herbs, prepare a quick batch of food nutritional bars in their kitchen, and how farmers and producers. Join us for a free sam- subtleties of the roasting process while serving refrigerator pickles, and make a fail-proof water this endeavor ultimately grew into a successful pling session that will take place throughout the up free samples of fresh espresso and several bath processed jam. The presenters will share local business. Then Julia will demonstrate aisles of the entire store. You will have a chance brewed coffee varietals. Building New Hope, a samples of easy and delicious recipes that you several simple recipes you can try at home, in- to meet the suppliers of some of your favorite Pittsburgh-based non-profit that partners with a can use at home to help you enjoy local foods all cluding her famous Barre bars! Join us to learn local products, including offerings from Clarion worker-owned coffee cooperative in Nicaragua, year long! There will also be plenty of time for more about starting your own food business, River Organics, Healcrest Urban Farm, Cherish will also be on hand to talk about the origins questions. Although this event is free, a suggest- as well as methods for making pantry-oriented Creamery, Pastitio, and more. Don’t miss this of this beloved bean and what it means to pay ed $10 donation will be accepted by PASA. dinners and the perfect post-workout snack. tasting adventure! coffee growers a fair trade price.

This event is FREE; just call This event is FREE; just call This event is FREE; This event is FREE; 412-242-3598 to reserve 412-242-3598 to reserve no reservations are required! no reservations are required! your spot! your spot! Look for your Co-op at this upcoming event: Save The Date: Saturday, January 31 Show how much Saturday, September 27th, 10 AM – 3 PM: Your Co-op is a proud sponsor of the 2nd Annual Wilkinsburg House you “LIKE” us & Garden Tour. The tour will feature at least six homes, two churches, and and follow various gardens. Community groups and local businesses, including your Co-op and Biddle’s Escape, will be EEFC online! participating in the festivities by Winterfest tabling and interacting with attendees. More information and ticket purchases can be found at www.wilkinsburgcdc. at the Hosanna House • 807 Wallace Avenue, wilkinsburg • Music, Food, Fun! org/news-and-events/house-tour.

SHOP CO-OP EVERY DAY 8 AM – 9 PM • 412.242.3598 • CREDIT UNION WED 6 PM – 8 PM & SAT 11 AM – 3 PM • 412.243.7574