1 September 28, 2017 OFFICIAL NEWSLETTERPark Slope FoodOF Coop,THE Brooklyn,PARK SLOPE NY FOOD COOP

Established 1973

Volume LL, Number 19 September 28, 2017 State of the Start-Ups La Louve in Paris: The PSFC Helping Start Other Co-ops It’s a Coop, not a Museum! By Heidi Brown ou might think La Louve is the famous art museum in YParis featuring a glass pyramid obscuring the original entrance. Not quite. La Louve (as opposed to Le Louvre) is a food coop that opened just last year in the French capi- tal’s 18th Arrondissement, or borough. Meaning “she-wolf,” or female wolf, in English, La Louve came to life thanks in large part to the vision of two Americans living in Paris who were inspired by our thriving 17,000-member PSFC. Tom Boothe, originally from Indiana, is a former wine buyer for “an organic/gourmet supermarket” in the U.S. He first visited the PSFC in 2009 with friends who were mem- bers. Boothe and Minnesota native Brian Horihan, an independent filmmaker, had become disillusioned by the PHOTO BY GREENE HILL FOOD CO-OP PHOTO BY GREENE HILL FOOD CO-OP PHOTO BY GREG BERNARDI proliferation of the same food-shopping challenges in Paris The Greene Hill Food Bay Ridge Food Co-op is “Getting to know our that grocery shoppers in New York face: mediocre products Co-op has an inviting currently housed in the member-owners has been a at conventional supermarkets, and high prices and elite atti- produce and bulk section. Union Church on Ridge joy,” says Greene Hill Food tudes at the “all-natural” food shops. A coop in Paris seemed Blvd. between 79th and Co-op’s Board member like a great alternative. By Taigi Smith 80th Streets. Chris Gollmar. France did have a coop heritage. Back in the late 19th and Saturday afternoon trip early 20th century, coops existed in England and France, Ato the PSFC can be a true sense of community we’ve cul- unappealing. “Your typical but they functioned under a different model: Members were test of endurance. Shoppers tivated at the PSFC. health food store in small- charged prices similar to for-profit stores, and at the end of compete with one another town America has been the year, any profits the coop generated were distributed to for space—both mental and Coop Dream in degraded to sort of a vitamin the member-owners. But Horihan and Boothe preferred the physical—in a grocery store New Jersey shop. The first thing to go is PSFC model—in which all products were sold every day at so packed it sometimes takes When Dan Becker moved to produce. That’s hardly what steep discounts—and everyone works. an hour or more to reach a New Jersey two and a half years the educated, progressive, To get the necessary PSFC wisdom, Boothe and Horihan have cashier. It’s not uncommon for ago, he found himself in what healthy consumer really wants weekly Skype consultations with Joe Holtz and Ann Herpel. shoppers to aggressively push he calls a “nutritional waste- and needs. The true function- CONTINUED ON PAGE 3 stuffed carts through gridlocked land.” In fact, Dan still travels ing health food store is all aisles while worker-members to Brooklyn at least twice a about fruits and vegetables. re-stock shelves. Cortisol lev- month because as he sees it, You need to get your nutri- els rise, nerves fray and irrita- there’s nowhere in New Jer- ents from real foods,” and not ble children fidget and whine, sey that can provide him with supplements, says Dan. It has while teetering on the brink of the shopping experience he’s been almost two years, but Coop-induced meltdowns. At grown accustomed to after Dan still can’t shake the mem- some point in time, we’ve each being a member of the Coop ories of his first trip the neigh- asked ourselves, “What the hell for almost five years. Becker borhood health food store, “I I am doing here?” only to accept survives by supplementing his saw a non-functioning juice moments later, that there really twice monthly shops with trips bar and a few sweet potatoes.’’ is nowhere else in the Tri-state to Trader Joe’s and Fairway, No longer content with area we’d rather shop. Let’s but for Becker, there’s no place living in a “food wasteland,” face it. Outsiders find it odd like the Coop. Becker, who has Dan Becker is hoping to start

that we stand in line for hours a background in health, heal- a coop based on the PSFC PHOTOS BY EMANUEL BOVET at a time to spend money in a ing, and Chinese medicine, model in northern New Jer- Co-founder Tom Boothe Co-founder Brian Horihan place that doesn’t even give sees our Coop as a highly sey. There’s just one prob- out shopping bags. (For the developed health food store. lem—Becker’s idea hasn’t IN THIS ISSUE record General Coordinator Joe “You may see some organic taken off. “We need to have Holtz says with the new check- foods in the supermarkets,” a critical mass of people who Puzzle ...... 3 out process, long waits are not but that’s about it, says Dan, are informed, interested, and The Funny Pages ...... 4 that common.) But most mem- who calls his trips to Trader able to participate. It’s very Heavy Pre-Dawn Work at the Coop with “The Lifters” . . . . 5 bers will agree, there’s really no Joe’s fun, but says shopping at difficult to start a critical Welcome ...... 7 place else on the planet quite TJ’s is “not getting down to the mass. When I’m Brooklyn, I Coop Calendar, Governance Information, Mission Statement . . 7 like our beloved Coop. As the fundamentals of the food for meet people who are sympa- Calendar of Events ...... 8 Coop bursts at its seams, sever- sustaining a healthy diet.” thetic to my plight, but they Safe Food Committee Report ...... 10 al groups have actually tried to He also finds the lack of live right around the corner in Obituary ...... 10 replicate the model, in hopes of fresh fruits and vegetables at Brooklyn.” Community Calendar, Classifieds ...... 11 recreating the vibe, energy, and his local health food stores CONTINUED ON PAGE 2 Exciting Workslot Opportunities, Thank You ...... 12

Read the Gazette while you’re standing on line OR online at www.foodcoop.com 2 September 28, 2017 Park Slope Food Coop, Brooklyn, NY

Start-Ups coops will alleviate overcrowd- hours have expanded. I think, CONTINUED FROM PAGE 1 ing at the PSFC. You can shop too, that since many members with us three times before have PSFC as their model for The Bay Ridge Food becoming a member,” says a coop, they don’t realize how Co-Op Stefania, who adds that while much time it takes to develop Stefania Vasquenz can’t there is no work requirement, into a smoothly running store. believe it’s almost been 10 there is a $200 membership When I joined Park Slope in

years since she and a hand- fee. “It’s higher than the PSFC, PHOTO BY DAVID MARANGIO the early 1990s, it was one ful of other people started but we needed to do that The Bay Ridge Food Co-op is in its 10th year and dreams storefront that opened at 3 in the Bay Ridge Food Co-op. because we need money,” she of opening a store front one day. the afternoon, had no coolers Also a member of the PSFC, says, adding that it takes a lot for produce or freezers at all. It Stefania remembers wishing of hard work to keep a food this, says Ann, the leadership Gollmar and Sarah Chinn to took decades to PSFC to get to she didn’t have to leave Bay cooperative financially stable. of the PSFC has always been find out how things are going where it is now. Ridge to procure the fresh, As the members of the Bay open to helping other coops over at that coop. LG: What has been the most wholesome, organic food she Ridge Co-op look to the future, get started. “We are not paid LG: How many years has rewarding aspect of starting this loved so much. “We started a they dream of renting an actu- consultants, but we make our- Greene Hill been in existence? coop or becoming involved with it? market that would open once al storefront one day. Current- selves available. We’re not a CG: We incorporated as SC: Working collaboratively every two weeks,” remembers ly hosted by the Union Church professional firm, but we see an owner coop in 2009 and with people to come up with a Stefania. The Bay Ridge Food of Bay Ridge, on Ridge Blvd. helping other coops as part of opened our doors six years model of what we want to do Co-op is typically open twice and 80th Street, members are our job. We make time to have ago. and how we want to do it. a week and also hosts pop-up hoping for a brick and mortar the conversations,” says Ann LG: How many members does CG: This is going to sound shops to sell unsold produce, location someday soon. “We’d pointing to the assistance the your coop have? hokey, but getting to know but currently no markets are love a sweetheart deal in rent. PSFC gave La Louve, a thriving CG: We’ve broken our other member-owners more scheduled. Back when Bay It’s hard to run an organization new food coop based in Paris. record of 500 working and closely as we’ve worked Ridge Co-op first started, when you don’t have a space.” “They leaned heavily on the shopping members in recent together has been such a joy. local churches were gracious While it may be easy to PSFC for help. They learned months. Much like Park Slope LG: As you write today, what is enough to host the coop. “We identify the need for fresh, from us.” They even spent a Food Coop, we also have the status of the Greene Hill Food knew there were a lot of peo- healthy food in certain com- few weeks in New York observ- members who are not current- Co-op? What does the future of the ple in Bay Ridge who would go munities, starting a viable ing how the Coop works. ly active. coop look like to you? to the PSFC to shop,” remem- food cooperative is more (Check out the article on the LG: Have you experienced grow- SC: Actually we’re sort of at bers Stefania. But, today, the difficult than most people Paris Coop in this issue.) ing pains? a crossroads. The family that Bay Ridge Food Co-op sells think. General Coordinator SC: Oh yes! In the begin- owns the building we’re in is many of the items one can Ann Herpel says it often takes The Greene Hill Food ning we had no paid staff and looking to sell and more like- find at our coop. “We see a years—not months—to get a Co-Op everything was done by mem- ly than not we’ll have to find lot of the same products that cooperative up and running. The PSFC is so eager to help bers. It was a huge amount of another location. Because you see at the PSFC—meats, “It’s hard to do this, espe- new cooperatives succeed that work. There was also a signifi- things are so uncertain, we grains, dairy, nuts, dry fruits, cially as you try to fit in into it has established a $60,000 cant learning curve for all of us. don’t feel like we can make honey.” other parts of your life. Many loan fund to assist qualified, Initially we didn’t have a good major decisions about direc- As the Bay Ridge Co-op of them (food cooperatives) developing food coopera- POS (point of sale) system, so tions we want to go in or spend approaches its 10th year, it’s take six, seven, or eight years tives take off. Surprisingly, it was hard to track how fast on equipment improvements. hoping to grow beyond its to start,” says Ann. the Greene Hill Food Co-op in various items were selling, and CG: I really have to com- current 270 members. Stefa- Still, there’s no doubt that Fort Greene was the first—and we often over-ordered or ran mend the dedicated mem- nia also wants members of the PSFC is arguably one of only—food cooperative to take out of things. Members have ber-owners who poured hours the PSFC to consider joining the most successful models in advantage of this loan. In fact, also experienced burn-out upon hours into scouting Bay Ridge, too. “Joining other the United States. Because of says Ann, it’s actually difficult from overcommitting them- potential sites for a new store. to lend the money out. “The selves and then having to pull Figuring out how to uproot loan committee has tried dif- back their involvement. and relocate a retail busi- ferent strategies to get people ness was a huge, unforeseen interested in the loans, but There’s no doubt challenge. We’ve paused our nothing seemed to work. The relocation project for the time committee was almost like that the PSFC is arguably being, if only to catch our loan officers at a bank. These one of the most successful breaths and take stock in what are fairly generous loans for models in the United States. we’ve learned. Our doors are start-up coops that can be Because of this, says Ann, still open at 18 Putnam. used to buy equipment, inven- the leadership of the LG: Any advice or wisdom for seeks members with InDesign tory, to help facilitate paying PSFC has always been other communities attempting to for a space to house the coop,” start their own food cooperatives? knowledge for the production teams. still very few groups have open to helping other SC: Be realistic about what applied for the money and coops get started. you think you can achieve. Herpel thinks she knows why. Don’t overextend yourself— “It takes blood, sweat, tears, CG: In the time that I’ve divide the work equitably and a lot of focus on the ups been a member, the coop has and make sustainable com- and downs. You need to have a gone from being open just a mitments to what you can strong, diverse group of people few days a week to being open get done. Work with commu- doing it,” for a new coop to be every day. This has been huge nity-based organizations to successful. for us—our sales are up, and make meaningful relation- It’s challenge that Dan we’re able to keep more prod- ships with your neighbors, Becker is hoping he can con- ucts in stock— but has some- especially in gentrifying com- Be one of a four-member team that vince a committed group of times been challenging for us munities. Have fun! works every eight weeks on people in New Jersey to take to hit our stride. Our mem- CG: As your coop grows, on. “We need to have a criti- ber-owners have really had to the needs, vision, and Sunday at the Coop. You must cal mass of people who are step up to the plate in order to strengths of its membership informed, interested, and able keep our doors open and our will also change. It’s import- have extensive knowledge of to participate. We need peo- shelves stocked every day. ant to build a culture of InDesign for print. ple with business acumen and LG: What has been the biggest flexibility, trust, and open- some people who understand challenge faced by Greene Hill? ness to change in order to whole food. I need a group of SC: Staffing shifts has survive. At the same time, Please send inquiries to at least 10 informed, interest- been a major challenge. It’s solid systems of account- ed, brilliant people.” definitely helped that PSFC ability and communication annetteATpsfcDOTcoop. We reached out to Greene members can do their shifts at between member-owners Hill board members Chris Greene Hill, especially as our are absolutely vital. n

Read the Gazette while you’re standing on line OR online at www.foodcoop.com Park Slope Food Coop, Brooklyn, NY September 28, 2017 3

La Louve PSFC evolved. “The whole CONTINUED FROM PAGE 1 complex system that is the Park Slope Food Coop was Through these conversations, not invented by a few people they realized that certain sitting around a table. It was guidelines that had developed discovered by thousands of ‘organically’ at the Coop— people, by trial and error, through error and success— feedback, votes and staff are the very elements that decisions over the years. PS have made it one of the few, started without a require- if not the only, coop to have ment to work. Then they survived the idealistic 1970s learned that didn’t work. It’s when work-to-shop coops in a real culture now.” the U.S. were popping up with a commitment that shop- ping together meant working together. “No other coop in the U.S. has this model,” says Boothe. “We were very care-

ful to ask why this model PHOTO BY MEREDITH MULLINS works but not others.” La Louve has between 4,000 and 5,000 members and seven paid staff. Things like making the coop

a one-stop shop, and not space with subsidized rent coop formed, and planning others, it’s low prices, for ILLUSTRATIONS BY BRIANNA HARDEN a boutique; strict make-up for nine years. began. others, it’s local produc- policies on missed work; Then the Americans By 2014, the Friends of La ers. We are adapting to the Today, La Louve is very and a significant amount raised nearly 1.5 million Louve had organized into entire public, and several much on its way. It has of autonomy among paid euros in loans, grants 14 different committees, different kinds of the same between 4,000 and 5,000 staff are all necessary, and subsidies, including essentially a virtual coop- produce are for sale.” members and a much sleek- he realized, to keep any member investments. The erative. The group signed a La Louve has attempted to er website than the PSFC. coop functioning. governing region of Île-de- lease in 2015. In November mimic the PSFC even down Boothe and Horihan are France subsidized part of 2016, it started operating in to details like the attendance among the seven paid staff the salary of a staff member the large, deeply discounted system and the division members. Approaching a for three years, and the Paris retail space that the coop of labor between staff and year since its opening, La mayor’s office awarded the procured from a nonprofit. members for tasks like bulk Louve has received bemused “friends of La Louve” (the That nonprofit was assigned food protocols. “[Staff] ulti- and fascinated press cov- early participants in what by the city of Paris to man- mately decide what [product] erage from around France, would become La Louve) a age and rent out the city’s goes in what aisle—based even from mainstream prize of 25,000 euros. In a coveted few commercial on member suggestion,” French-language publica- 21st-century twist, La Louve spaces and plentiful public says Boothe firmly. “If you tions like Le Figaro. “It’s like even ran a crowdfunding housing. allow members to make lit- jazz in the 1950s,” jokes campaign, on the KissKiss- tle day-to-day decisions, Boothe. “This is more pop- BankBank website, where it “One of the things people tend to vote on ular here [in France] than it exceeded its goal and raised their own ideals instead of is in the U.S.” La Louve may more than 40,000 euros we learned from Joe is what works universally for not be the eminence grise In 2011, armed with this from 1,000-plus contrib- that the coop must be the coop.” that the Park Slope Coop is, knowledge—plus a little utors. (Incentives includ- a one-stop shopping place Boothe remains fascinat- but the future sure looks très can-do American spirit— ed getting your name on a to make it worth it.” ed by the organic way the jolie for this young coop. n Boothe and Horihan started plaque on a coop shopping —Tom Boothe gathering support for a Pari- cart or a private wine tast- sian coop closely modeled ing with Boothe.) The group on the PSFC. Boothe, who’s also attracted 400,000 euros La Louve’s members have Sudoku also a filmmaker, made a in financing from an organi- aimed to make their coop short film about the PSFC zation called France Active, a place where a heteroge- Sudoku is a puzzle. You are presented with a 9x9 grid of that he showed to officials a respected nonprofit that neous mix of members can squares, and that grid is divided into 3x3 zones. at the Paris mayor’s office seeks to encourage entre- find products they want to You solve the puzzle by filling the empty squares with and the mayor of the 18th preneurship and innova- buy. Says Boothe, “One of single-digit numbers so that every zone, column and row Arrondissement. They were tion, 400,000 euros from its the things we learned from Gazette Sudokuses ueach of the numbers fromby Abdul1 to 9. Powell immediately sold. “We had partner, Caisse des Depots, Joe is that the coop must be a small advantage,” Boothe plus some 40,000 euros a one-stop shopping place 6 said wryly during a recent from another nonprofit to make it worth it.” Like the telephone interview. “It’s called La Fondation Macif. members of the PSFC, they 2 5 3 very mainstream here to Banks also loaned sever- order products from local hate chain supermarkets. al hundreds of thousands growers and producers, as People have a romantic of euros. well as organic-foods com- 9 8 connection to the idea of In 2012, a “buying club” panies. La Louve similarly the French farmer. The Paris of dry goods took shape. sells its products at a steep 8 mayor’s housing deputy is A year later, small working discount—anywhere from a Communist.” The officials groups focused on various 15% to 40% lower than local 1 3 7 helped secure a commercial aspects of launching a real retail prices. But La Louve is proud EDITOR’S NOTE that, like PSFC, it also sells 3 6 4 2 1 conventional products. In n the August 31, 2017, issue of the Gazette, the article “Con- a November 2016 inter- 6 8 7 5 3 Itroversial Anti-BDS Law Could Affect PSFC and Its Members” view in the Paris edition contained a paragraph that the editors must retract. It attributed of Time Out, Boothe said, 4 3 1 7 certain views to Coop member Barbara Mazor without substan- “It’s the members who dis- tiation. We apologize that during editing, we failed to catch the cuss which products can, or inclusion of this previously deleted paragraph. The editors are can’t, be sold in the mar- 4 5 6 in the process of reviewing sourcing guidelines to prevent its ket. For some [members], Puzzle author: author: Abdul Abdul Powell. Powell. For answers, For answers, see page see 11. page xx. happening again. n organic is the priority, for

Read the Gazette while you’re standing on line OR online at www.foodcoop.com 4 September 28, 2017 Park Slope Food Coop, Brooklyn, NY The Funny Pages What We’re Hearing on the Coop Intercom PHOTOS BY ROD MORRISON The Coop’s phones are our route to our Ceiling speakers are all over the Coop. paging system.

By Gayle Forman Paging Ann Purple So Are Double Entendres f the Park Slope Food Coop Members answer most One Coordinator’s favor- Iis a microcosm of Brooklyn, of the phones at the Coop ite: Requests for “a case of the then the pages that constantly so names of Coordinators ILLUSTRATION BY TOMMY KANE clapp.” blare out over the intercom are get confused so frequent- Another Coordinator got a sonic representation of the ly that General Coordinator “stat.” More than one hospital know why the Coop didn’t have hung up once while request- Coop. Throughout the day, the Jess Robinson keeps a list of employee shopping at the time more local produce. ing “bone sucking… sucking… intercom buzzes with Coordi- name mangling. Joe Holtz has heard the pages and thought sauce.” nators calling to one another, been paged out as Joe Ho, Joe the member was actually hav- One member paged And the always favorite instructions for squads, phone Oates. Receiving Coordina- ing a medical emergency. page, “meat coming up the calls, notices of crying babies tor Ron Zisa has been paged Another member was hav- to ask if the meat rear.” in childcare needing parents, as Rob Zita, Ron Zebra, Ron ing a Thanksgiving freak out was humanely treated. (Helpful Hint: Clapp is a and members wanting to know Caesar, and Ron Pizza. Gen- about pie. A page went out To which a type of pear. It’s called Bone where the kombucha is. eral Coordinator Ann Herpel for crystallized ginger and a Coordinator replied, Sucking Sauce. Meat coming The intercom is a very par- has been called Ann Purple staff member paged back that “Well, they did kill up the rear? No comment, ticular part of the Coop’s cul- as well as Ann Harpo. Robin- crystallized ginger was in aisle the animal.” Coordinators!) ture. “I have an official mental son herself has had relatives seven, and also in bulk with the Maybe at the Boulder, Colo- feeling about how the Coop is doubt she actually works at spices, to which the panicked rado Food Coop? doing based on how many peo- the Coop because members member replied: “Why are (Helpful Hint: The Coop does It’s hard to know what ple are saying, ‘Do you have any answering the phone don’t there two kinds? Which kind have meat from humanely raised the Coop does and does ground pork in the basement?’ seem to have a clue who she is. should I use for a pecan pie?” animals. The Animal Welfare not carry but hope springs versus ‘Do we have any ground To which a squad leader with Committee has info on how our eternal. One recent mem- pork in the basement?’” says Airing Dirty Laundry (or a southern twang offered: “You meat is raised. See http://psfcan- ber, possibly stressed out General Coordinator Joe Holtz. Diapers) should never put crystallized imals.blogspot.com. Generally by the busy shopping floor, For new members, picking The pages have their own ginger in Pecan Pie; meet me speaking, the Coop does not paged the location of “edible up that phone and speaking version of TMI, with members in aisle three.” To which the have local produce in the mid- lollypops.” A Coordinator into the void the first time inadvertently getting person- member cried out: “But Martha dle of winter because it’s hard to asked for clarification. “Edi- can be very intimidating. The al. One man paged for help in Stewart...” grow things in frozen soil.) ble lollypops?” The member tendency to speak too fast, selecting diapers and tampons. (Helpful Hint: Martha Stew- explained, via a page. “Mari- too soft, to forget to breathe He said if he didn’t bring home art’s Classic Pecan Pie does Condom Pages Are juana lollypops. I could real- is not uncommon. (For the the “right stuff,” he would be in not, in fact, call for crystallized Hilarious! ly use one right now.” The basics on Paging, see box “big trouble.” ginger.) Because we are all seventh entire shopping floor erupt- below.) For Coordinators, for graders at heart, some of the ed in laughter. whom the pages are a con- Panic Over The PA Dumb Questions most amusing pages pertained (Helpful Hint: Recreation- stant soundtrack, the misfires Shopping in the Coop can One member paged to ask if to condoms. al marijuana is not yet legal in can be a source of mirth. be stressful at the best of the meat was humanely treat- One member paged asking New York State.) We asked members and times. Sometimes that stress ed. To which a Coordinator for a case of condoms (around Coordinators to recount some carries over into pages. One replied, “Well, they did kill the twelve dozen) because she was All In Good Fun of their funniest pages. Here’s time-pressed member was animal.” going on a cruise. While the Coordinators what we got. looking for an item, called out: In the middle of winter, Another member paged, do seem to get a laugh out “911, code blue,” for help and another member paged, in a repeatedly, looking for con- of paging snafus, they also Cat Litter For Dessert? said they needed assistance rather snippy voice, wanting to doms. Maximum size condoms. enjoy members who take the The Coop is noisy. It can The maximum was time to have fun with their be hard to hear. Sometimes a emphasized. pages. Robinson shares some request for salsa sounds like a Another mem- of her favorites, such as this request for seltzer. A request ber fretted about particularly poetic page from for hoisin sauce sounds like a the price of the a gentleman in the produce request for poison sauce. But condoms, at the aisle. perhaps the most common time 97 cents a “What’s up with the small mix-up is between the pie, a box, because with melons? very tasty dessert, and Feline a price that low, There just don’t seem to be Pine, a brand of cat litter. there had to be any around this year. Many a member has request- something wrong Giant Watermelons. ed one only to have the other with them. Cantaloupe, Cantaloupe!” sent up lift. (Helpful hint: Longtime General Coordi- (Helpful Hint: Members Condoms are in nator Mike Eakin is so fond wanting pie might try pag- aisle four, hanging of the soundtrack of pages ing Steve’s Key Lime Pie for above the supple- that he has a fantasy that clarity. Steve does not make ments, and cost “when I retire next spring a brand of cat litter. Also of between $2.31 and I’ll somehow be able to get note: the Coop does not sell &7.72 a box. Multi- a feed of the Coop page into poison sauce.) ple sizes available.) my home.” n

Read the Gazette while you’re standing on line OR online at www.foodcoop.com Park Slope Food Coop, Brooklyn, NY September 28, 2017 5 Heavy Pre-Dawn Work at the Coop with “The Lifters” By Hayley Gorenberg carrots at a time. They lift box f course it’s dark at 5 a.m. upon 40-pound box of banan- Ooutside the Coop, but as. When they sign up for the the hustle-bustle of stocking shift they are specially flagged the store is well underway. as willing and able to lift. The Box trucks and tractor-trailers Coop needs more of them. disgorge up to 1,700 boxes On a recent pre-dawn Fri- and cases of produce and dry day, Receiving Coordinator goods per day, and specialized David St. Germaine was in his receiving squad members and usual spot on the sidewalk, staff use the three-hour win- organizing and strategizing the dow before opening to break movement of box upon box of up massive deliveries, parcel packaged quiches and desserts them out to color-coded cool- and 10 large boxes of Nature's ers and pull what we need Yolk cage-free veggie-fed eggs, from the Coop depths to stock just unloaded from a nearby the shelves efficiently and tractor-trailer, one of three big appealingly before shoppers trucks slated to show up in the show up. early part of the day. He says he Key to this daily morning appreciates the Coop’s earliest ritual are the Lifters. These shift and the members’ special

Coop members have stepped aptitude for the job, “We want PHOTO BY KEVIN RYAN up ready to pick up boxes and to have people who like to lift Trucks lined up for deliveries. parcels containing, for exam- and don’t mind getting their ple, 48 one-pound bags of hands dirty.” Receiving squads mark ies of produce from Hepworth having all produce in the the change of season with Farms. building before 8 a.m. what shows up for lifting. This Busy Tuesdays and Thurs- Next up, St. Germaine PLASTIC PACKAGING COLLECTIONS morning it was the end of the days make for particularly expects a large dry goods season for boxes heavy with heavy traffic on the sidewalk. delivery from United Foods: 2nd Wednesday of every month 3:45-6 p.m. peaches and nectarines. Pal- St. Germaine strives to ensure cereal, cheese, prepackaged lets into lifts, u-boats heading the work stays lively, because dairy and many other items. 4th Saturday of every month 1:45-4 p.m. down to the basement, it’s those days are particularly St. Germaine says Krasdale Friday morning and “coolers rich in temperature-sensitive will bring a similarly large Expanded Plastic Collection are choked to the gills for the items like meats and yogurt. load, and “Tuesdays are huge weekend,” according to St. A truck will arrive from for eggs!” for Coop members Germaine. Hunts Point with produce that Watermelons show up in Please be prepared to show your Coop membership card. mostly isn’t organic and has summer. “That’s a big endeav- Key to this daily early been ordered from a list Coop or!” said St. Germaine. And in Plastic bags/wrap/packaging from most products produce buyers give to John fall, apple season, we’re load- sold at the Coop—food and non-food. morning receiving squad Jedda, the Coop’s oldest pur- ed down with many boxes of Thin plastic film wrap—from notecards, tea boxes, ritual are the “Lifters.” veyor of produce. Jedda start- each variety of a day. “Huge!” pre-packaged cheese, household items, pet food, juice packs, etc. These Coop members have ed working in this capacity he emphasized. Plastic roll bags distributed by the Coop—please use roll stepped up ready to pick up with Coop co-founder and first After nine years as a bags only as necessary, reduce usage whenever possible, and boxes and parcels containing, General Coordinator Joe Holtz member and three years as re-use any bags you do take before recycling. for example, 48 one-pound in the early days of the PSFC. a receiving coordinator, St. Now Jedda’s son or associates Germaine’s office is now the NO food residue, rinse as needed. bags of carrots at a time. The often help out, all of them sidewalk. “This is where I pret- Only soft plastic from Coop purchases. Coop needs more “Lifters.” seeking to match the Coop list ty much live when I’m here,” but using their judgment to he said. In cold weather, that We continue to accept The small space in Coop select for Coop-level quality. means he’s running snow coolers and storage areas Receiving sets a goal of CONTINUED ON PAGE 9 the following from all makes it a challenge to han- dle the tonnage of food STATEMENT ON THE community members: our high-turnover business COOPERATIVE IDENTITY Pre-sort and separate according to the categories below. demands. The job requires calculated and precise chore- Toothbrushes and toothpaste tubes (any brand/size) DEFINITION ography to quickly place items A cooperative is an autonomous association of persons united Baby food pouches and caps (any brand) where they need to be and can voluntarily to meet their common economic, social, and cultural Energy bar wrappers (any brand) be reliably found again. St. needs and aspirations through a jointly owned and democratically Water filters (Brita and other brands) and other Germaine described the need controlled enterprise. Brita branded filter products to “put same with same,” call- ing the plan “a jigsaw in small VALUES Plastic re-sealable food storage bags, Cooperatives are based on the values of self-help, self-responsibility, small Coop bulk bags, cling wrap areas, using lots of people.” democracy, equality, equity and solidarity. In the tradition of their He professed great respect for Cereal and cracker box liners (any brand) founders, co-operative members believe in the ethical values of produce coordinators running honesty, openness, social responsibility and caring for others. Food residue and paper labels OK. the game in the basement, No shopping bags. and as the Lifters lifted, he PRINCIPLES said, “We’re doing the easy The cooperative principles are guidelines by which cooperatives put Donations in any amount are welcomed to help offset stuff, getting it downstairs.” their values into practice. The International Cooperative Alliance the cost to the Coop of this collection. Most mornings the Coop adopted the revised Statement on the Cooperative Identity in 1995. Interested in joining the squads that run the Wednesday/Saturday collection, receives its first tractor-trail- They are as follows: 1. Voluntary and Open Membership or in starting a third collection time as your workslot? ers around 4:30 a.m. Trucks Contact Cynthia Pennycooke in the Membership Office. 2. Democratic Member Control arrive from Four Seasons, 3. Member Economic Participation For more information about Terracycle, visit terracycle.com UNFI (United Natural Foods, 4. Autonomy and Independence Questions about items we accept should be e-mailed to [email protected] Inc.) and Alberts at various 5. Education, Training and Information times. The behemoths carry 6. Cooperation Among Cooperatives produce, mixed items and dry 7. Concern for Community goods. Interspersed are large Reference: ica.coop box trucks, including deliver-

Read the Gazette while you’re standing on line OR online at www.foodcoop.com 6 September 28, 2017 Park Slope Food Coop, Brooklyn, NY

Friday, October 20, 8:00 p.m.

The Linewaiters’ Gazette is published biweekly by the Park Slope Food Coop, Inc., 782 Union Street, Brooklyn, New York 11215, 718-622-0560. Opinions expressed here may be solely the views of the writer. The Gazette will not knowingly publish articles that are racist, sexist or otherwise discriminatory. The Gazette welcomes Coop-related articles and letters from members. SUBMISSION GUIDELINES The Gazette will not knowingly publish letters, articles or reports that are hateful, racist, sexist, otherwise discriminatory, inflammatory or needless- ly provocative. The Gazette welcomes Coop-related articles, letters and committee reports from members that follow the published guidelines and policies. The following is a summary—please see the detailed guidelines for each type of submission on the Coop website: www.foodcoop.com. All submissions must include author’s name, phone number and e-mail address, conform to the following guidelines and to the Fairness, Anonym- ity and Respect policies. Editors will reject letters, articles and reports that do not follow the guidelines or policies. Submission deadlines appear each edition in the Coop Calendar section. For topics that generate a large number of submissions (letters or Mem- Spirit Family Reunion began singing together on the ber Articles) serially and continuously over an extended period of time, the street corners and in the subways of New York City in Gazette will not necessarily publish all submissions, but the editors will use their editorial discretion to select a small number of submissions (whether let- 2009. Since that time they have travelled the highways ters or Member Articles) from each side as representative of that viewpoint of of America delivering raw, high-energy, honest music. the issue. The selected submissions will also adhere to the current guidelines They have shared the stage with musical heroes such as of civil discourse and should serve to advance the discussion in new ways. Pete Seeger and Levon Helm and have given notable You may submit on paper, typed or very legibly handwritten, or via e-mail to [email protected] or on disk. performances at festivals including Stage Coach, Austin Letters: Maximum 500 words. City Limits, Hardly Strictly Bluegrass and the legendary Voluntary Articles: Maximum 750 words. A Voluntary Article is held to a Newport Folk Festival. Coop members in the band are: higher standard than a letter and must meet at least the following criteria: Maggie Carson, Nick Panken, Or Zubalsky. A Voluntary Article must analyze the topic it is discussing; it must present accurate, verifiable corroboration for factual assertions; it can criticize but not attack Coop practices and personnel; if critical it must present positive solutions; it cannot be solely or mainly opinion. It must strive to make a positive contribution to the understanding of the reader on a topic. If a sub- Haleh Liza (vocals) and Matt Kilmer (percussion) mitted Voluntary Article is substantially opinion, it must be re-submitted, under 500 words, as a Letter to the Editor, possibly to a future issue. Edi- share propulsive, earthy, and soulful tunes. Haleh has tors will reject articles that are essentially just advertisements for member been deeply influenced by the mysticism of her businesses, those of family and friends of members, solely expressions of Persian heritage via the poet Rumi, as well as by the opinion or that do not follow the guidelines and policies. animism expressed in South American medicine songs Committee Reports: Maximum 1,000 words. Reports must follow the published guidelines and policies. she learned in the Amazon. Two very different worlds, LETTERS, ARTICLES AND REPORTS SUBMISSION POLICIES but both carrying a reverence for the earth and an Letters must be the opinion of the letter-writer and can contain no more unshakable love expressed through English, Persian, than 25% non-original writing. and Spanish-sung melodies and driving beats. All submissions must be written by the writer. Letters or articles that are form letters, chain letters, template letters or letters prepared by someone other than the submitting member will be rejected. Letters, articles and reports must adhere to the Fairness, Anonymity and www.facebook.com/ProspectConcerts Respect policies. They cannot be hateful, needlessly inflammatory, discrimina- tory libelous, personal attacks or make unsubstantiated claims or accusations 53 Prospect Park West [at 2nd Street] • $10 • 8pm [doors open at 7:45] or be contrary to the values of the Coop as expressed in our mission statement. Performers are Park Slope Food Coop members and receive Coop workslot credit. All submissions must be legible, intelligible, civil, well and concisely written with Booking: Bev Grant, 718-788-3741 accurate, attributed, easily verifiable statements of facts separated from opinions. Letter and article writers are limited to one letter or article per issue. PARK SLOPE FOOD COOP 782 Union St., Brooklyn, NY 11215 (btwn 6th & 7th Av.) • (718) 622-0560 Letter and article writers cannot write gratuitous serial submissions. Edi- tors may reject submissions to consecutive editions of the Gazette on the This Issue Prepared By: same topic by the same writer. Editor-Writer Guidelines: All submissions will be reviewed and, if neces- Coordinating Editors: Erik Lewis sary, edited or rejected by the editor. Writers are responsible for the factual RETURN POLICY Alison Rose Levy content of their stories. Editors must make a reasonable effort to contact and communicate with writers regarding any questions or proposed edi- The Coop strives to REQUIRED FOR ANY RETURN Editors (development): Ed Levy keep prices low for our torial changes. Writers must be available to editors to confer about their 1. The Paid-In-Full receipt MUST m embership. Mini- Tom Moore submissions. If a writer does not respond to requests for editorial chang- be presented. mizing the amount of es, the editor may make the changes without conferring with the writer, 2. Returns must be handled returned merchandise Reporters: Heidi Brown or reject the submission. If agreement between the writer and the editor within 30 days of purchase. about changes does not occur after a first revision, the editor may reject is one way we do this. Gayle Foreman the submission, and the writer may revise and resubmit for a future issue. If you need to make a Hayley Gorenberg FAIRNESS, ANONYMITY AND RESPECT POLICIES return, please go to the CAN I EXCHANGE MY ITEM? In order to provide fair, comprehensive, factual coverage: 2nd Floor Service Desk. No, we do not “exchange” items. Taigi Smith Fairness You must return the merchandise and re-purchase what you need. Art Director (development): Rod Morrison 1. The Gazette will not publish hearsay—that is, allegations not based on the author’s first-hand observation. Illustrators: Brianna Harden 2. Nor will we publish accusations that are unnecessary, not specific or are Tommy Kane not substantiated by factual assertions. The Gazette will not publish gra- CAN I RETURN MY ITEM? tuitous personalization. That is, no unnecessary naming of Coop members Photographers: Lisa Cohen Produce* Bulk* (incl. Coop-bagged bulk) in polemical letters and articles. Writers must address ideas not persons. Rod Morrison 3. Submissions that make substantive accusations against specific indi- Cheese* Seasonal Holiday Items viduals, necessary to make the point of the submission and within the Books Special Orders NEVER Kevin Ryan Fairness, Anonymity and Respect policies will be given to those persons to Calendars Refrigerated Supplements RETURNABLE enable them to write a response, and both submissions and response will Juicers & Oils Thumbnails: Elizabeth Cassidy Sushi *A buyer is available during the week- be published simultaneously. This means that the original submission may days to discuss your concerns. not appear until the issue after the one for which it was submitted. Preproduction: Tuesday Smillie Anonymity RETURNABLE Photoshop: Adam Segal Unattributed letters will not be published unless the Gazette knows the ONLY IF SPOILED identity of the writer, and therefore must be signed when submitted (giving Refrigerated Goods (not listed above) Art Director (production): Phan Nguyen Frozen Goods BEFORE phone number). Such letters will be published only where a reason is given EXPIRATION DATE to the editor as to why public identification of the writer would impose an Meat & Fish Desktop Publishing: Maxwell Taylor Bread Packaging/label unfair burden of embarrassment or difficulty. Such letters must relate to must be present- Heloisa Zero Coop issues and avoid any non-constructive, non-cooperative language. ed for refund. Respect Yi Zhang Submissions to the Gazette must not be hateful, racist, sexist, otherwise dis- Items not listed above that are unopened RETURNABLE Editor (production): Jean Gazis criminatory, inflammatory or needlessly provocative. They may not be personally and unused in re-sellable condition derogatory or insulting, even when strongly criticizing an individual member’s actions. Puzzle Master: Abdul Powell The Gazette is a collaboration among Coop members. When submitting, The Coop reserves the right to refuse returns on a please consider the impact of your words on the writers, editors and produc- case-by-case basis. If you have questions, please contact Final Proofreader: Lisa Schorr tion staff who use our limited workslot time to try to produce an informative a staff member in the Membership Office. and cooperative publication that reflects the values of our Coop community. Index: Len Neufeld Printed by: Tri-Star Offset, Maspeth, NY. Read the Gazette while you’re standing on line OR online at www.foodcoop.com Park Slope Food Coop, Brooklyn, NY September 28, 2017 7

WELCOME!

A warm welcome to these new Coop members who have joined us in the last two weeks. We’re glad you’ve decided to be a part of our community.

James Amenta Ofer Chen Max Gottlieb Joshua Krigman Rachel Moskowitz Jake Rothenberg Samantha Thomson Deborah April Jennifer Covington Nicholas Grof Naomi Krupinsky Matt Mowers Cameron Rowland Idalia Tienda Peter Aronoff Alexander Cushen Quelet Guillaume Wernham Li Murphy Mark Sammons Caroline Todd Farial Asmat Francesca De Ferrari Mattias Gunneras Sebastian Kunz Romy Northover Sarah Sanders Shmuel Toron Ludovic Baussan Oliver Demers Rose Haag Vanessa Kunz Peter Ohara Rebecca Schoenblum Pilar Trivelli Satyam Bee Zoe Dunn Hunter Hager Erica Lang Omotayo Olaiya Aucher Serr Anne Van Driel Esther Bernstein Christine Elliott-Negri Heather Hogan The Le Nicolette Osborn Dharmesh Sethi Michael Vang Elohim Bey Luke Elliott-Negri Ashley Horn Madeleine Leonard-Rose Christopher Padovano Merav Shaviv Morgan Vo Suhaib Bingaradi Isabelle Engelsted Maria Jamie Emilia Levitas Zahra Pars Chaya Simon Lauren Waine Philip Blankenship Adi Fine Paul Johansen Rachel Linderman Victoire Patouillard Alexander Singer Anna Walden Maya Brodziak Katherine Flahive Kathryn Johnson Shuping Liu Michael Persson Karl Snyder Nedav Yesod Angela Butel Elif Franco Cleline Karout Sarah Lucie Jay Pillitteri Marion Spencer Isabel Zeitz-Moskin Julien Capmeil Michael Franco Tamar Karpus Alice Mackenzie Amy Potter Kate Stanley Adrienne Zhou Mary Castillejos Smith Freeman Rebecca Kaye Donald Mackenzie Sarah Jane Raymundo Matt Stern Gabriel Zimmer Michael Castillejos Ian Fried Charlotte Kelberine Hejab Malik Christina Reyna Michael Stivers Richard Zuckerman Elise Caves Suzanne Fuhrman Jacqueline King Aarti Monteiro Shannon Rice Adam Sullivan Joseph Celentano Sam Galison Jackie Krasnokutskaya Anna Montgomery Gavriel Rosenfeld- Bryan Susman Pamela Celentano Lena Gloekler Alycia Kravitz Isaac Morris Barnhard Jessica Tanenbaum

ALL ABOUT THE COOP CALENDAR GENERAL MEETING New Member Orientations General Meeting Info Our Governing Structure From our inception in 1973 to the present, the open Attending an Orientation is the first step toward TUE, OCTOBER 3 monthly General Meetings have been at the center of Coop membership. Pre-registration is required for the Coop’s decision-making process. Since the Coop all of the three weekly New Member Orientations. AGENDA SUBMISSIONS: 7:30 p.m. To pre-register, visit foodcoop.com or contact the Submissions will be considered for the October 31 incorporated in 1977, we have been legally required Membership Office. Visit in person or call 718-622- General Meeting. to have a Board of Directors. The Coop continued the 0560 during office hours. tradition of General Meetings by requiring the Board Have questions about Orientation? Please visit TUE, OCTOBER 31 to have open meetings and to receive the advice of the www.foodcoop.com and look at the “Join the Coop” GENERAL MEETING: 7:00 p.m. page for answers to frequently asked questions. members at General Meetings. The Board of Directors, The Coop on the Internet which is required to act legally and responsibly, has Gazette Deadlines approved almost every General Meeting decision at www.foodcoop.com LETTERS & VOLUNTARY ARTICLES: the end of every General Meeting. Board members are Oct 12 issue: 12:00 p.m., Mon, Oct 2 The Coop on Cable TV Oct 26 issue: 12:00 p.m., Mon, Oct 16 elected at the Annual Meeting in June. Copies of the Inside the Park Slope Food Coop Coop’s bylaws are available on foodcoop.com and at The fourth FRIDAY of the month at 11 a.m. and 5 p.m. Channels: 56 (Time-Warner), 69 (CableVision), 84 (RCN), CLASSIFIED ADS DEADLINE: every General Meeting. 44 (Verizon), and live streaming on the Web: www. Oct 12 issue: 7:00 p.m., Wed, Oct 4 bricartsmedia.org/community-media/bcat-tv-network. Oct 26 issue: 7:00 p.m., Wed, Oct 18 Next Meeting: Tuesday, October 31, 7:00 p.m. The General Meeting is held on the last Tuesday of each Attend a GM Park Slope Food Coop month. and Receive Work Credit Mission Statement Location Since the Coop’s inception in 1973, the General Meeting The Park Slope Food Coop is a mem- St. Francis Xavier School, 763 President Street, between has been our decision-making body. At the General ber-owned and operated food store—an Sixth and Seventh Aves. Meeting (GM) members gather to make decisions and alternative to commercial profit-oriented busi- set Coop policy. The General-Meeting-for-workslot-credit ness. As members, we contribute our labor: program was created to increase participation in the working together builds trust through coop- How to Place an Item Coop’s decision-making process. eration and teamwork and enables us to keep Following is an outline of the program. For full details, see on the Agenda prices as low as possible within the context the instruction sheets by the sign-up board. If you have something you’d like discussed at a General of our values and principles. Only members • Advance Sign-up required: may shop, and we share responsibilities and Meeting, please complete a submission form for the To be eligible for workslot credit, you must add your benefits equally. We strive to be a responsible Agenda Committee. Forms are available in the rack name to the sign-up sheet in the elevator lobby or sign- and ethical employer and neighbor. We are near the Coop Community Corner bulletin board and at up at foodcoop.com. The sign-ups sheet is available all a buying agent for our members and not a month long, except for the day of the meeting when you General Meetings. Instructions and helpful information selling agent for any industry. We are a part of on how to submit an item appear on the submission have until 5 p.m. to sign up. On the day of the meeting, the and support the cooperative movement. sign-up sheet is kept in the Membership Office. form. The Agenda Committee meets on the first Tuesday Some restrictions to this program do apply. Please We offer a diversity of products with an of each month to plan the agenda for the GM held on the see below for details. emphasis on organic, minimally processed and healthful foods. We seek to avoid prod- last Tuesday of the month. If you have a question, please • Two GM attendance credits per year: ucts that depend on the exploitation of others. call Ann Herpel at the Coop. Each member may take advantage of the GM-for- We support non-toxic, sustainable agriculture. workslot-credit program two times per calendar year. We respect the environment. We strive Meeting Format • Squads eligible for credit: to reduce the impact of our lifestyles on the Shopping, Receiving/Stocking, Food Processing, world we share with other species and future Warm Up (7:00 p.m.) • Submit Open Forum items Office, Maintenance, Inventory, Construction, and FTOP generations. We prefer to buy from local, • Explore meeting literature committees. (Some Committees are omitted because earth-friendly producers. We recycle. We try Open Forum is a time for covering absent members is too difficult.) Open Forum (7:15 p.m.) to lead by example, educating ourselves and members to bring brief items to the General Meeting. • Attend the entire GM: others about health and nutrition, coopera- If an item is more than brief, it can be submitted to the In order to earn workslot credit you must be present tion and the environment. for the entire meeting. We are committed to diversity and Agenda Committee as an item for a future GM. • Signing in at the Meeting: equality. We oppose discrimination in any Reports (7:30 p.m.) • Financial Report • Coordinators’ After the meeting the Chair will provide the Workslot form. We strive to make the Coop welcoming Report • Committee Reports Credit Attendance Sheet. and accessible to all and to respect the opin- Agenda (8:00 p.m.) The agenda is posted on • Being Absent from the GM: ions, needs and concerns of every member. foodcoop.com and may also appear elsewhere in this issue. We seek to maximize participation at every It is possible to cancel without penalty. We do ask that Wrap Up (9:30-9:45) • Meeting evaluation • Board you remove your name if you know cannot attend. Please level, from policy making to running the store. of Directors vote • Announcements, etc. do not call the Membership Office with GM cancellations. We welcome all who respect these values.

Read the Gazette while you’re standing on line OR online at www.foodcoop.com 8 September 28, 2017 Park Slope Food Coop, Brooklyn, NY

oct 3 Agenda Committee Meeting oct 10 Safe Food Committee Film Night: tue 7:30 pm tue 7 pm Juliette of the Herbs The Committee reviews pending agenda items and cre- Juliette of the Herbs is a beautifully filmed lyrical por- ates the agenda for future General Meetings. Drop by trait of the life and work of Juliette de Bairacli Levy, and talk with committee members face-to-face world-renowned herbalist, author, breeder of Afghan between 7:30 and 7:45 p.m. Before submitting an hounds, friend of the Gypsies, traveler in search of item, read “How to Develop an Agenda Item for the herbal wisdom and pioneer of holistic veterinary medi- General Meeting” and fill out the General Meeting Agenda Item Submission cine. Juliette lived with and learned the healing arts from Gypsies. Juliette’s Form, both available from the Membership Office or at foodcoop.com. classic herbals for animals and children have been a vital inspiration for the The October General Meeting will be held on Tuesday, October 31, 7 p.m., at present day herbal renaissance. Juliette’s extraordinary life story is as colorful St. Francis Xavier School, 763 President St., between Sixth and Seventh Aves. and as exciting as her tremendous wealth of knowledge. Juliette of the Herbs is an inspiring portrait of a remarkable healer. See upcoming events, past reviews and a comprehensive list of films shown at www.plowtoplatefilms.com which can now also be reached via a link on the Park Slope Food Coop’s home page at www.foodcoop.com. oct 5 Food Class: thu 7:30 pm Peace Offerings Wordsprouts: Reverend Billy & Feeding the Self-Attacking Body. Research shows there oct 13 is a clear connection between diet and autoimmune dis- fri 7 pm the Stop Shopping Choir ease, and many have used these principles to heal their bodies from these debilitating conditions and their In this time of the Earth’s crisis, what are we going to accompanying symptoms. Learn about the Autoimmune Protocol—what it is, do to fight consumerism, militarism, and the advance why it works, and which foods you should eat and avoid while on the elimina- WORDSPROUTS of climate change? Take action NOW! Wordsprouts is tion diet. We will make a sampling of simple, delicious recipes using nutrient- proud to present Reverend Billy and the Stop dense whole foods that will heal and nourish you without the stress, or the Celebrate Father’s Day and meet Brian Gresko, Shopping Choir—an over 15-year-old New York City– blandness, of an allergen-free diet. Chef Annie Kunjappy is a dietary consul- basedthe editor ofradical the just-published performance anthology on community—for a night of inspirational, motiva- tant, chef, and teacher. She trained at the Natural Gourmet Institute for tional,fatherhood and When practicalI First Held You words and songs which will show you how to be an agent of positive change in the world. They’ll be sharing work from The Health and Culinary Arts and taught there in the Chefs’ Training Program for When I First Held You: 22 Critically Acclaimed Writers Talk About the three years. Her approach to food and healing is informed by Ayurveda, Earth Triumphs,Wants Challenges, and Transformative YOU Experience of Fatherhood. (City Light Books), a motivational handbook for Earth activists,Becoming a father can befilled one of the most profoundly exhilarating, with terrifying, inspired visions of a wild, creative, Earth-led cultural Traditional Chinese Medicine, Macrobiotics, and western nutritional science. life-changing occasions in a man’s life. In this incomparable collection of revolution.thought-provoking essays, 22 of today’sReverend masterful writers get straight to the heart of Billy and the Church of Stop Shopping offer up a Menu includes: roasted cauliflower and hemp seed pilaf with star anise– modern fatherhood. From making that ultimate decision to having a kid to making it infused “bacon”/toasted dulse; savory bone broth “noodle” soup with shiitake headythrough mix the birth, to tangling withof a toddler mid-tantrum,humor, and eventually letting a teen insightful critique, passionate commitment, emotional catharsis,loose in the world, these fathersand explore every facet of example after example of vibrant direct action. They are, in mushrooms and bitter greens; aromatic coconut, yam & taro root pudding. fatherhood and show how being a father changed Friday, June 13 ASL interpreter may be available upon advance request. If you would like to the wordsthe way they saw the world—and of themselves. legendary7:00 p.m. at the Coop musician Laurie Anderson, both “transcendent” and FREE “down-to-Earth.”Brian Gresko is the editor of the anthology When I Come out and be inspired! Earthalujah! Reverend Billy is, request an ASL interpreter, please contact Jason Weiner in the Membership Non members Welcome with directorFirst Held You: 22 Critically Acclaimed Writers TalkSavitri D and 40 singers and musicians, a believer from the Office by September 21. About the Triumphs, Challenges, and Transformative Experience of Fatherhood. His work Churchhas appeared inof Poets & Writers Stop Magazine, Glimmer Train StoriesShopping., and The Brooklyn Rail, The activists-who-sing are in residence at Joe’s Materials fee: $5. To inquire about leading a Food Class, contact and online at The Huffington Post, Salon, TheAtlantic.com, The Los Angeles Review of [email protected]. Pub atBooks, andthe many other sites. Public Theater. Twice a week since last spring, the troupe has escortedRefreshments small will be served. groups of the faithful up into Trump Tower, where a lit- tle-knownAll Wordsprout participants public are Coop members. garden remains open by law. There, the Stop Shoppers are creatingBookings: John Donohue, [email protected] exorcisms, blessings, and hexes. Bookings:Views expressed by the presenters do notJohn necessarily represent theDonohue, Park Slope Food Coop. [email protected]. oct 6 Film Night: fri 7 pm Newtown Filmed over the course of nearly three years, the film- oct 14 Buying Real Estate in makers use unique access and never-before- heard sat 1 pm testimonies to tell a story of the aftermath of the Brooklyn 101 deadliest mass shooting of schoolchildren in American Come learn the ins and outs of buying a home in Brooklyn. Hear from history on December 14, 2012. Newtown documents experts in the real estate industry including Coop member Jacki Esposito, a traumatized community fractured by grief and driven licensed real estate broker in Park Slope, Christine Wong, attorney-at-law, toward a sense of purpose. Joining the ranks of a growing club to which no and Janet Younkman, private mortgage banker. Our workshop will walk you through the buying process step-by-step from offer to closing and answer one wants to belong, a cast of characters interconnect to weave an intimate questions about credit issues, applying for a mortgage, down payments, story of community resilience. Director/producer Kim A. Snyder’s most recent “bidding wars,” contract negotiations, and closing costs. Coop member film, Newtown premiered in competition at the 2016 Sundance Film Jacki Esposito is a real estate broker in Park Slope with experience help- Festival, and was hailed in Entertainment Weekly as among the “Best of ing residential buyers and sellers. Christine Wong is an experienced New Sundance.” Newtown screened at premiere festivals worldwide and was the- York real estate attorney with her own practice. She represents purchasers atrically released with a national broadcast on PBS’s “Independent Lens.” and sellers of coops, condos, and houses in New York. Janet Younkman Snyder’s last feature documentary, Welcome to Shelbyville, was also nation- (NMLSR ID 404396) has 29 years experience in residential mortgage ally broadcast on PBS’s “Independent Lens” in 2011. lending. Janet’s experience includes single-family, multi-family, coop and To book a Film Night, contact Gabriel Rhodes, [email protected]. condo lending, including new construction.

For more information on these and other events, visit the Coop’s website: foodcoop.com All events take place at the Park Slope Food Coop unless otherwise noted. Nonmembers are welcome to attend workshops. Views expressed by the presenter do not necessarily represent the Park Slope Food Coop.

Read the Gazette while you’re standing on line OR online at www.foodcoop.com Park Slope Food Coop, Brooklyn, NY September 28, 2017 9

Pre-Dawn CONTINUED FROM PAGE 5 removal and storage. When it rains, he organizes tents and other cover for pallets. He cooperates (of course) with the Squad 1 fire station, which he takes very seriously. “It’s imperative that we keep their response area clear,” he said. “We try to be the best neighbors we can.” That includes leaving extra space ecokvetch on September 11 for access to the first responders’ memori- i]ZZck^g dcbZci Va al, and helping clear snow or PHOTO BY KEVIN RYAN X dbb ^ i i ZZWa d \ using the Coop snow blower David St. Germaine unloading a morning meat delivery. to remove drifts from the fire- house sidewalk. erts and Ostheimer inspect- mune with the nature of the St. Germaine typically works ed a stacked u-boat, “I know produce, describing lettuces  with two receiving squad mem- it’s not right,” she said. Rob- that must be handled with I^ed[i]Z bers outside, while four squad erts responded, “Yeah, not care, and even so will come members buzz about just right at all.” They went about apart, sighing, “That’s just inside the door. restacking the ten 40-pound what lettuces do.” BDCI= On one recent morning, open-lidded boxes of banan- Levine enjoys readying the squad member Corey Roberts as to distribute the weight by chilly produce aisle in the early was stationed at the top of overlapping box ends to avoid hours. “The lovely thing about the conveyor belt receiving a crushing the fruit. Satisfied, working here this shift is...no Nobody wants bugs steady stream of boxes from Ostheimer rolled the cart away. shoppers,” he said. “They get in Tip Title the basement and lifting each From sidewalk pallets, your way. I don’t envy people devouring their butternut onto a u-boat or Hollywood downstairs to be organized who work Sunday afternoon!” squash,Lorem ipsum beetlesdolor killingsit amet, their cart. Roberts, who joined the and broken up appropriate- He waxed further, calling consectetur adipiscing elit. Coop around 2008, enjoys ly for the aisles, then back the squad “very collegial” and rosesPellentesque or poisonut orciivy savagingquis completing his work shift early up again, Roberts remarked remarking that the produce on a weekday, well out of the of the dance, “Nothing goes aisle is “very beautiful at 7:59 theirsapien skin.iaculis Thatrutrum. said, Roundup way of commitments during straight from trucks to the before the hordes come in. A Suspen the day, nights and weekends. aisles. It could come back up lot of colors. A lot of geometry.” and similar pesticides Plus, after 2-3/4 hours lifting, in a half-hour, but it’s all going Walking past the cardboard he grinned that he would “feel down first.” box-crusher, hand-labeled Lorempoisonipsum our soil,dolor watersit amet, and good about Friday night pizza!” Squad member David “Boxzilla,” and through the consecteturair—while adipiscingsupportingelit. the He hefted parcels of 48 Levine works the receiving doors into the produce aisle, Pellentesque ut orci quis pounds of carrots at once, shift two Fridays per month, one could find more receiving world’s worst agribusinesses. alternating with a few lighter covering his wife’s shift as well. squad members at work. Two sapien iaculis rutrum. boxes marked “exotic mush- He’s become a loyal receiving were tackling carts of water- SuspenPlant pest-resistant, native rooms.” He and cowork- squad member over the seven melons and moving them into er Gretchen Ostheimer set years he’s worked the shift, accessible areas for members species and hand pull weeds. them strategically on a cart, after first joining because the to purchase. They scrutinized Lorem ipsum dolor sit amet, Ostheimer admiring avoca- work slot was the only one the melons for shelf-worthi- Think of it as exercise! dos, corn and asparagus as available to him. “I’ve come to ness, debating together and they filled the u-boat cart till love it,” he said sincerely. concluding with seriousness Roberts offered, “I think that’s about one, “Yeah, I would buy AZVgcbdgZVi/ ZXd`kZiX]#Wad\hedi#Xdb ready to roll before it gets One squad member says he it.” The melon-lifting and place- unwieldy.” ment involved lots of deep Ostheimer, a receiving enjoys readying the chilly bends, and one squad mem- squad member for one year, produce aisle in early hours. ber was heard to remark of her though a member since 2004, “The lovely thing about melon workout routine, “I feel New member Kelty Niles, bruised or wilted produce is called her part of the shift working here this shift is… like I got mine for the day.” a shift trainee, carefully crowding the display, but on “a pretty mindless task and no shoppers. They get in your Meanwhile Receiving reviewed a pastel green sheet the other hand, you do not super-fun. It’s a good core way. I don’t envy people who Coordinator Julie Gabriel of training instructions called want to ’give away the store.’” workout. And we like each scrambled over as a member “An Introduction to Working A final instructional sec- other.” The name of the game, work Sunday afternoon!” wheeled a cart by, nabbing in the Produce Aisle.” Tips tion on “Organic Integrity” according to Ostheimer, is to and saving a watermelon included a warning to avoid included keeping organic “try and cram as much as you Levine, who had enjoyed pricing sign that had stuck to mixing up similar-appearing and conventional items from can onto the carts.” She cred- a charmed bike ride over the side. She instructed how apples (Spartan or Cortland), touching, including preventing ited Roberts with being “the from Fort Greene (“Only five to cut down the watermelon citrus (tangelos or oranges) ice and water on conventional master of the jigsaw puzzle.” minutes; no lights today!”) box to allow shoppers easy or potatoes (white or Yukon). produce from dripping onto One jigsaw of banana boxes has absorbed and is glad to sightlines and access, and As for displays, “Make it look organic items. “To ensure the was not cooperating. Rob- share produce-handling tips: suggested how to organize nice. Handle with care.” maintenance of this integrity, “Rotate. That’s a big word.” freshly delivered lemongrass Instructions for trimming be absolutely certain not to He’s developed expertise in while another Coop mem- and culling included, “Pluck mix organic and conventional culling (“That’s part of the ber arranged several boxes an occasional yellow stem items together… Be absolute- food business”), divining what marked “cooking organic from the parsley, or yellow ly certain, or do not unpack the goes to the CHiPS food kitch- pumpkins.” Eagle eyes help, leaf from the radishes” and item.” Finally, “We will choose en and what constitutes com- since the Coop does lots of “Remove significantly bruised to lose money and not integri- post. (“The initial question what Gabriel termed “double or wilted fruits and vegeta- ty. This is not just a good idea, is, ‘Would you buy it?’” If not, marketing” of the same types bles from display. This can be it’s also the law.” and it’s “probably pretty good of fruits and vegetables, both tricky, since quality is in the Would you like to be a Lift- but doesn’t look so good,” off organic and not. “Every morn- eye of the beholder. You do er? Contact the office at 718- to the soup kitchen it goes). ing I come in and something’s not want to prevent good food 622-0560 or sign up in the

ILLUSTRATION BY TOMMY KANE It seemed he’d come to com- mixed up,” she said. from being restocked because office on the second floor. n

Read the Gazette while you’re standing on line OR online at www.foodcoop.com 10 September 28, 2017 Park Slope Food Coop, Brooklyn, NY SAFE FOOD COMMITTEE REPORT Plow-to-Plate Movie Series Presents: Juliette of the Herbs By Adam Rabiner, was determined the starring role: a salve of rose- Safe Food Committee she would grow mary that cured the gangrenous he Linewaiters’ Gazette ran up to become an leg of a patient; a syrup made Tan earlier version of this animal healer. from poppies that saved her review on May 20, 2010 for a Many years later, dying newborn daughter from screening of Juliette of the Herbs after studying vet- typhus and almost certain on June 8, 2010. Since its erinary medicine death; an incident in which inception in the fall of 2009 at the Universi- her faithful Afghan hound and the Plow-to-Plate film series ties of Manches- traveling companion saved her has presented over 70 films ter and Liverpool life by bolting suddenly from and this is one of our favor- in her youth, she under a fig tree where they had ites, hence the reason we are embarked in the been sleeping moments before bringing it back for a second 1930s on a won- it collapsed. screening. This is not a film drous 60-year Over the course of the film you can see on Netflix or Ama- journey living you grow fond of Juliette, who zon Prime. among and adopt- is gentle and kind. Collect- I rarely attend official screen- ing the simple ing herbs, Juliette plucks only ings at the Coop since I watch Juliette de Bairacli Levy, grandmother of herbal medicine. nomadic lifestyles a handful of leaves, taking the films at home in order to of European gyp- pains to thank the bush for review them before they are neer of holistic veterinary med- years, from 1991 to 1998, as she sies, North African Berbers in its bounty and generosity, a shown to the public. In this icine; whose book The Complete restlessly wanders the globe. Morocco and Tunisia, Mexican custom she learned from the case I may very well make an Herbal Handbook for Farm and The documentary is filmed in peasants, Afghan tribesmen, gypsies. Juliette calls her gar- exception and take my garden- Stable and other texts have had Greece, Spain, France, Portu- and Israeli Bedouins, with a den her teacher and her friend. ing and herb-loving children considerable impact on animal gal, Switzerland, England and stint in the 1940s in California. Her love for animals, plants along with me. It’s truly a film husbandry, farm management America. To the end Juliette was From their oral traditions, and people is strong and her worth catching. practices and the herbal renais- an intrepid nomad and explor- and her own observations of excitement and passion for life It is 1998 and an elderly sance movement. While today er. After the cameras stopped nature, she learned how herbs, runs deep. You could do worse English lady, in her mid-80s, her ideas are widely accept- rolling, she would live another plants, and flowers keep ani- than spend 75 minutes in the lives alone on Kythira, a Greek ed and hardly radical, when 11 years, dying in 2009 at the mals and people healthy and company of this exceptional island, without running water Juliette first began to express ripe old age of 96. also have the power to heal. human being who personified or electricity, lovingly tending her beliefs, she was a lone Born in 1912 to a Turkish She became adept at making the belief that the world itself her olive tree and reminiscing crusader for herbal medicine. father and an Egyptian moth- medicines out of leaves, roots, is the ultimate classroom. n on her remarkable life. She is Juliette of the Herbs follows Juliette er, Juliette is best known for barks, and other things found Juliette de Bairacli Levy, a pio- and her Afghan hound for seven her groundbreaking books on in nature like spider webs. See upcoming events, past reviews herbs, but she also had a veter- Modestly, Juliette refuses to and a comprehensive list of films inary practice, raised and sold take credit for recording the shown at www.plowtoplatefilms.com, Afghan dogs, and wrote novels oral traditions of her adopted which can now also be reached via a and poems (some of which are cultures and documenting the link on the Park Slope Food Coop’s read in the film). lessons she learned from the home page at www.foodcoop.com. By far though, her great- natural world. She says she est accomplishment is her is just a messenger; a schol- Juliette of the Herbs will be free-spirited life; it is the way ar-gypsy. The true teachers, presented on Tuesday, October 10, she chose to live that makes she says, are the animals and 7 p.m. at the Park Slope Food Coop, this story worth telling. After the plants. 782 Union St., 2nd floor. Free and suffering the devastating loss Juliette likes to tell incredi- open to the public. Refreshments will

ILLUSTRATION BY TOMMY KANE of a puppy as a child, Juliette ble stories where nature plays be served. OBITUARY

Theater, recalls how, fifteen mornings were filled with Peter West years ago, he and Peter “… great rhythms, both musi- By Thomas Rayfiel began a rare creative partner- cally and on the shift, where eter Armstrong West ship I think most directors peace, fairness, and mind- Pdied of cancer on August dream of having with a lighting fulness reigned.” 18. He was fifty-five. Peter designer. I never worried about Peter’s wife, Katherine joined the Coop in 2003. what Peter was doing during Hood, adds: “Peter always He was co-squad leader for tech. I knew he was sculpting looked forward to his month- the 8 a.m. shopping squad light and color in rhythm and ly shift. It was never a bur- on Wednesdays, D week. A space, and I could count on den, annoying, or something lighting designer, Peter col- his artistry to make the most he looked to get out of. For laborated with many well- of what we were all creating months, friends urged him known directors, lighting together…I can’t imagine any to take advantage of dis- dramatic productions by The of the productions we made ability leave as his physical Shakespeare Theater, Berke- together being half of what limitations became more ley Rep, The Spoleto Fes- they were without Peter’s illu- pronounced. But Peter would tival, The American Dance mination and always generous have none of it. Even though vator down to the basement and treated everybody with Festival, and countless other collaboration.” there was not enough space so he could do a make-up his characteristic kindness companies, both here and At the Coop, Peter’s for him to maneuver his walk- on my food processing shift. and care.” abroad. He lit over sixty friend and fellow squad er behind the main counter, This was a month before he In addition to Katherine, productions for The Julliard member Joshua Starbuck he never complained, and passed! He greatly enjoyed Peter is survived by his moth- School of Drama. He was tells how Peter “…lived the made it work. He would have the camaraderie of his fel- er Lindsay West, his brother also very active in his union, idea of being an educat- been there in a wheelchair low shift-mates. He enjoyed Roger and sister-in-law Deb- the United Scenic Artists, ed, liberal, artistic citizen but finally decided to take being of service and support bie West, his sister Susan Local 829. of the world. He loved the a leave this spring. Taking to other members, and he and brother-in-law Bill Mar- Jesse Berger, founder and communal spirit triumph- a leave broke his heart. He loved grooving to the music magas, and his five nephews artistic director of Red Bull ing in this most capital- wondered if they would ever jams! He took pride in his and nieces, Nicholas, Daniel, Theater, writing in American istic of cities. Wednesday let him ride the freight ele- role as a co-squad leader Tyler, Tasia and Elektra. n

Read the Gazette while you’re standing on line OR online at www.foodcoop.com Park Slope Food Coop, Brooklyn, NY September 28, 2017 11

COMMUNITY CALENDAR To Submit Classified or Display Ads: Community calendar listings are free. Please submit your event listing in 50 words or less to [email protected]. Submission deadlines are the same as for classified ads. Ads may be placed on behalf of Coop members only. Clas- Please refer to the Coop Calendar in the center of this issue. sified ads are prepaid at $15 per insertion, display ads at $30. (Classified ads in the “Merchandise–Non-commercial” THU, SEP 28 Peoples’ Voice Cafe. Communi- $20/12 for subscribers. For category are free.) All ads must be written on a submission 7 p.m. Community Dialog on ty Church of New York Unitari- info call 212-787-3903 or see form. Classified ads may be up to 315 characters and spaces. NAFTA 2. Rules for Trade among an Universalist, 40 E. 35th St., peoplesvoicecafe.org. Display ads must be camera-ready and business card size (2” 3 North American Nations. Bring NY. Wheelchair accessible. Sug. x 3.5” horizontal). your questions, concerns and donation $20/12 for subscribers. Submission forms are available in a wallpocket near the comments to the Brooklyn Soci- For info call 212-787-3903 or see SAT, OCT 21 elevator in the entrance lobby. ety for Ethical Culture (BSEC) on peoplesvoicecafe.org. 8 p.m. Bill & Eli Perras; George Prospect Park West at Second Mann at the Peoples’ Voice Cafe. St. Background information is Community Church of New York available on the blog: CoopITES. SAT, OCT 14 Unitarian Universalist, 40 E. 35th wordpress.com. All welcomed. 8 p.m. Professor Louie & the St., NY. Wheelchair accessible. Lewis Family at the Peoples’ Sug. donation $20/12 for sub- Voice Cafe. Community Church scribers. For info call 212-787- SAT, OCT 7 of New York Unitarian Univer- 3903 or see peoplesvoicecafe.org. 8 p.m. Tret Fure; Liz Hershon & salist, 40 E. 35th St., NY. Wheel- the Living Room Singers at the chair accessible. Sug. donation

CLASSIFIEDS

BED & BREAKFAST SERVICES HAIRCUTS HAIRCUTS HAIRCUTS. THE HOUSE ON 3RD ST, serving AVAILABLE Color, high lights, low lights, hot oil Park Slope for over 20 yrs. Large RESTORATION Did you break a treatments. Specialist in autistic floor-thru, located between Fifth special vase or chip enamel jew- and special needs kids and adults. and Sixth Aves. Parlor floor, sleeps elry? I restore pottery and small In the convenience of your home or 4-5, private bath, deck, AC, wifi, objects (antique or just trea- mine. Kids $20-25. Adults $35-40. kitchenette, 12’ ceilings! hou- sured) made of enamel, ivory, Call Leonora, 718-857-2215. seon3st.com, or call Jane, 718- horn, tortoise, some plastics and 788-7171. Grandparents are our wood, etc. Estimates cheerfully Madison Ave. haircutter is right specialty. given. References available. Near around the corner from the Food the Coop. Roberta: 718-623-6777 Coop, so if you would like a real- or [email protected]. ly good haircut for a decent price, MERCHANDISE- please call Maggie at 718-783-2154 NONCOMMERCIAL EXPRESS MOVES. One flat price I charge $60.00 Wed-through Sun- ADOPT SAMMY. Lovable Red for the entire move! No deceptive days 9 a.m.-5 p.m. Hook rescue cat needs a home. hourly estimates! Careful, expe- Sammy is a healthy neutered rienced mover. Everything quilt male brown and white tabby padded. No extra charge for ward- VACATIONS approx. 10-12 months old. He robes and packing tape. Specialist THREE-SEASON BUNGALOWS loves to play ball! Contact Hil- in walkups. Thousands of satisfied Affordable 1- and 2-BR cottages in ary for pics or to schedule a customers. Great Coop references. historic cooperative community in visit [email protected]. 718-670-7071. Westchester County, near the Hud- 917-609-9429 son, 1 hour NYC. Swimming pool, organic community garden, social Solution to this issue's sudoku puzzle hall w/internet, social activities. $44K-75K. reynoldshills.org. Con- 7 5 3 2 9 4 1 6 8 tact [email protected]. 1 4 2 7 6 8 9 5 3 9 6 8 3 5 1 7 4 2 8 1 4 5 7 2 3 9 6 6 2 9 8 1 3 4 7 5 5 3 7 6 4 9 8 2 1

D SHOES OE Please protect your feet and 2 9 6 1 8 7 5 3 4 ILLUSTRATION BY TOMMY KANE -T N toes while working your E P

O shift at the Coop by not

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I N wearing sandals or other

4 8 5 9 3 6 2 1 7 H

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K open-toed footwear. R O W W R Thanks for your cooperation, 3 7 1 4 2 5 6 8 9 H OU ILE DOING Y The Park Slope Food Coop

Classified advertising in the Linewaiters’ Gazette is available only to Coop members. Publication does not imply endorsement by the Coop.

Read the Gazette while you’re standing on line OR online at www.foodcoop.com 12 September 28, 2017 Park Slope Food Coop, Brooklyn, NY

N EXCITING WORKSLOT OPPORTUNITIES N Receiving Produce reading, writing, talking on the phone, tex- seeking new members! Monday through Friday, 5 to 7:30 a.m. ting, etc. is not allowed. Punctuality and Start your day early with a workout and good attendance will be essential, as you Join the Committee and a sense of accomplishment! Work side- will be the only Entrance worker sched- help set the monthly by-side with our paid staff receiving daily uled at this time of day. Paid Membership fresh produce deliveries. If you are willing Coordinators will be present to train you General Meeting agenda. to get your hands a little dirty, lift and on your first (and second) shift, and then Requirements: stack boxes, and work in our basement to support you and answer questions coolers, then you’ll fit right in. We promise going forward. Attend monthly Committee meetings your energy will be put to good use. Boxes on the first Tuesday of the month at usually weigh between 2-30 lbs, but can PARM Squad Thursday, Friday, Saturday, Sunday, 8:00 p.m. weigh up to 50 lbs. various times Attend at least five General Meetings Office Set-up This shift requires extensive training with per year Wednesday, Thursday, Friday, a member of the paid staff, and therefore Have a cooperative spirit and willingness requires a six-month commitment. You 6 to 8:30 a.m. to work in a collaborative committee Need an early riser with lots of energy to must have good attendance to join this do a variety of physical tasks including: set- squad and must be a member for at least environment ting up tables and chairs, buying food and six months. As a member of the PARM Be interested in the ongoing business of supplies, labeling and putting away food Squad, you’ll prepare designated cheeses the Coop and supplies, recycling, washing dishes for sale. You should be fit enough to coop- and making coffee. Sound like your dream erate with other members to lift 90 lbs. (a Have a good attendance record come true? This job might be for you. wheel of parmesan). Involves also cutting If interested, contact Ann Herpel at Please speak to Mary, Jana or Cynthia in the hard cheese, moving in and out of the 718-622-0560 or [email protected]. cooler. All members of the squad must fol- Membership Office for more information. The Committee will interview applicants before low the hygiene and safety guidelines as Entrance Desk stipulated in the Food Processing manu- submitting candidates to the GM for election. Thursday, 5:45 to 8:00 a.m. al. Please provide your e-mail address to We are seeking an applicant pool that reflects Supervised by Membership Coordinators, be added to the shift-swapping contact the diversity of the Coop’s membership. you will be staffing the Entrance desk in list. Interested members must speak to hours of the weekday before the Coop is Britt before joining this squad: britt_ open to shoppers. Primarily you will be [email protected]. checking in working members, informing them of their member and household sta- Store Equipment tus, and handing out entrance desk slips Cleaning The Coop’s Food Class needs to add two assistants to its team. to members who need them. Entrance Friday, 6 to 8:00 a.m. workers provide an essential member This job involves meticulous deep clean- Tasks include: service and must be welcoming, polite, ing of the store’s checkout equipment and Preparing and pre-cooking ingredients for the recipes able to read and interpret information on furniture. Workers are required to read and demonstrated in class • Preparing and serving food samples • Cleaning up after the event. the entrance desk screen, able to clearly follow detailed instructions for cleaning the The assistant should be familiar with convey information about member status scales, printers, and monitors as well as cooking and should be proficient in basic directly to members. Entrance workers cleaning the furniture and organizing check- knife skills. Professional training is not also provide a key security function, and out worker’s tools and supplies. Must arrive required. must remain alert throughout the shift, on time at 6 a.m. Please report to Cynthia which may have slow periods. Therefore Pennycooke on your first work shift. Requirements: Hair cover and closed-toe shoes to be worn during shift • Punctuality • Timely responses to team communication outside of class • Excellent attendance record at your current Coop shift.

Shift times: Every first Thursday of the months September through June (10 months) between the hours of 5:45 p.m. and 9:30 p.m. THANK YOU! This is a seasonal shift. Credit applied as FTOP.

Thank you to the following members for referring friends If interested, please tell us about yourself, explaining your who joined the Coop in the last four weeks. interest in this shift. Please include your member number and contact information for a short interview by a current Noam Bar-Zemer Myrta Echevarria Amanda Macdougald Philip Sommer team member. Jennifer Beeson Erika Deborah Magocsi David Spence Esther Bernstein Natalie Rae Good Jeffrey Mason Summer Stephanos Fiona Bicket Summer Greenstein Kristiana Parn Yotam Tubul Send materials to: [email protected] Josh Bisker Michal Hershkovitz Diane Paxton Oded Tzur Lara Brodsky Jeanne Hodesh Grace Pickering Jennie Uleman Margaret Butler Jordan Jacobs Chaydha Pleasant Danielle Varga Isabel C. John Jordan Tatiana Reis Celina Vicioso Sarah Cantler Melissa Kantor Yves Rene Katherine Voskressensky Caro Gabriel Kruis Barbara Rosenthal Lenora W. Charlotte Cerf Bex Kwan Robert Roth Alice Wang Hirondelle Chatelard Thomas Lax Christian S. Abby Weiss Emily Clark Janani Lee Marta Sanchez John Wilson Sara Clark Susan Lee Julia Schuette Rebecca Youngerman Steve Dacey Marisa Lerer Kenneth Simmons Nathalie Defrenne Nicholas Licalzi Nathaniel Elijah Sivin John Doing Tyler Lyle Antje Sommer ILLUSTRATIONS BY TOMMY KANE

Read the Gazette while you’re standing on line OR online at www.foodcoop.com