East End Food Co-op 7516 Meade St. NONPROFIT ORG. Pittsburgh, PA 15208 U.S. POSTAGE PAID PITTSBURGH, PA DATED MATERIAL: PERMIT NO. 1800

DO NOT DELAY

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

Your Co-op will be closed Thursday, November 27th. 27th. November Thursday, closed be will Co-op Your

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non-human.” non-human.” website: www.whocooksforyoufarm.com. website:

communities thrive, both human and and human both thrive, communities learn more about WCFYF, visit their their visit WCFYF, about more learn

is the foundation upon which healthy healthy which upon foundation the is for the tour and great information! To To information! great and tour the for

pollinators because they believe “food “food believe they because pollinators friends at Who Cooks For You Farm Farm You For Cooks Who at friends

A special thanks goes to our hospitable hospitable our to goes thanks special A soil systems, beneficial insects, and and insects, beneficial systems, soil

soup and some fresh, handmade bread. bread. handmade fresh, some and soup practices that encourage healthy healthy encourage that practices

meal of a very substantial vegetable vegetable substantial very a of meal work to ensure sustainable growing growing sustainable ensure to work

We ended the tour with a home-cooked home-cooked a with tour the ended We culinary herbs, and some fruit. They They fruit. some and herbs, culinary

to cultivate a vast array of vegetables, vegetables, of array vast a cultivate to

two. Ahh, the joys of farm life… farm of joys the Ahh, two.

Aeros work alongside six employees employees six alongside work Aeros

from the pipe and nearly ripped it in in it ripped nearly and pipe the from

Buy Local Partner. Owners Chris and and Chris Owners Partner. Local Buy

demise. Chris had to pull the snake snake the pull to had Chris demise.

as well as a Pennsylvania Buy Fresh, Fresh, Buy Pennsylvania a as well as

irrigation system where it met its its met it where system irrigation

for Sustainable Agriculture (PASA), (PASA), Agriculture Sustainable for

gotten stuck in a small pipe in his his in pipe small a in stuck gotten

tomatoes, sweet peppers, radishes, and and radishes, peppers, sweet tomatoes, contained a large rosemary bush, cilantro, cilantro, bush, rosemary large a contained

member of the Pennsylvania Association Association Pennsylvania the of member

a copperhead snake that had previously previously had that snake copperhead a

microgreens, cilantro, parsley, red red parsley, cilantro, microgreens, including an herb hothouse which which hothouse herb an including

is Certified Naturally Grown and a a and Grown Naturally Certified is

prompted Chris to share a story about about story a share to Chris prompted

head lettuce, salad mixes, pea shoots, shoots, pea mixes, salad lettuce, head Chris showed us WCFYF’s hothouses, hothouses, WCFYF’s us showed Chris

farm in New Bethlehem, PA. The farm farm The PA. Bethlehem, New in farm discovered a molted snakeskin, which which snakeskin, molted a discovered

find at the Co-op, along with their their with along Co-op, the at find After touring a few more small fields, fields, small more few a touring After

area since 2009, WCFYF is a 10-acre 10-acre a is WCFYF 2009, since area point of the tour, EEFC employee Sam Sam employee EEFC tour, the of point

heirloom tomatoes, which you can can you which tomatoes, heirloom and some other sundry herbs. At this this At herbs. sundry other some and Swiss chard. Serving the Pittsburgh Pittsburgh the Serving chard. Swiss

beneficial bugs. bugs. beneficial WCFYF is best known for their their for known best is WCFYF

soil and encourage the habitation of of habitation the encourage and soil

alfalfa both add nutrients back into the the into back nutrients add both alfalfa the wilds of Western PA. PA. Western of wilds the

biodiversity, and wildlife. Clover and and Clover wildlife. and biodiversity,

learned a lot from our adventure into into adventure our from lot a learned

quality, water, weeds, pests, diseases, diseases, pests, weeds, water, quality,

departments of the store and we all all we and store the of departments

manage soil erosion, soil fertility, soil soil fertility, soil erosion, soil manage

able to attend, we represented multiple multiple represented we attend, to able

wherein crops are planted primarily to to primarily planted are crops wherein

providers. Though only five of us were were us of five only Though providers.

are a sustainable farming method method farming sustainable a are

further appreciation for our local local our for appreciation further

and alfalfa seed mixture. Cover crops crops Cover mixture. seed alfalfa and

was to help our staff gain insight and and insight gain staff our help to was presently cover cropped with a clover clover a with cropped cover presently

October 7th. The purpose of this trip trip this of purpose The 7th. October first gave us a tour of a field that is is that field a of tour a us gave first

Cooks For You Farm (WCFYF) on on (WCFYF) Farm You For Cooks as we pulled into the drive. Chris Chris drive. the into pulled we as

Diamond organized an outing to Who Who to outing an organized Diamond greeted by three clamoring canines canines clamoring three by greeted

When we arrived at the farm, we were were we farm, the at arrived we When Last month, Produce Manager Evan Evan Manager Produce month, Last

by Shawn McCullough, Finance Manager Finance McCullough, Shawn by

Co-operators Visit Local Farm Local Visit Co-operators

The monthly newsletter of the East End Food Co-op • Pittsburgh, PA Pittsburgh, • Co-op Food End East the of newsletter monthly The

The Co-operator The Vol. 25: Issue 11 • November 2014 November • 11 Issue 25: Vol. Co-op News GM Report Board Corner by Justin Pizzella, General Manager by Mike Collura, EEFC Board of Directors Vice-President

These last few The 2014 annual election for the newsletter layout, rather than including months I have Co-op’s Board of Directors has come to them as a separate insert. a close. This year you may have noticed spoken with a that there were some changes in our Another change this year was our voting number of members election process. Elections are actually period. Voting ran from August to the at a variety of quite challenging to manage, and involve end of September, giving members a bit events, meetings, coordination between multiple directors more time get their votes in. Additionally, and around the store and staff members. We have to go from we extended the close of voting past the accepting candidates, to distributing our Annual Meeting this year. Our goal was about the topic of our formal candidate announcements and to maximize the time that members had Volunteer Program promotions in a rather short timeframe. to become familiar with our candidates ending recently. Part of this is due to the production and and gather the information they needed to I’ve appreciated the printing schedule of The Co-operator, make an informed decision. but it’s also prompted by our desire to get input and feedback the candidate information out to members This year there were three open seats, with I have received, and with enough time for everyone to be four candidates running for election. Two I’ve been sharing informed before voting gets underway. of the candidates, Tina Russell and Dennis it with others in Schauer, were board incumbents. After the the organization, This year we made many efforts to close of the election, on October 1st, two streamline the election timeline. First, we directors from the Board Perpetuation and including our board began our call for members’ submissions Elections committee counted the ballots. of directors. of candidacy a bit earlier this year, at the end of June instead of July. Another way The final results of the 2014 election are This month, on we improved the candidacy process was as follows: by converting to an electronic submission Thursday, November 6th at 6:30 PM Prior to this meeting, we hope members form. We believed this would allow the Maria Bowman - 79 we will be hosting a meeting with will take a moment to review a number most flexibility for our candidates and that Tina Russell - 63 our members to further discuss this of items available on our website. At the it would ensure that candidacy packets Dennis Schauer - 59 decision’s timeline, the reasons behind were evaluated and recorded by the Molly McHolme - 54 time of writing, a “Frequently Asked announced cutoff time without confusion. it, and allow folks another opportunity Questions” document was posted that to share their thoughts and concerns. Previously this process was cumbersome Abstentions - 63 address the matters most commonly due to the number of people that Ballots counted - 107 Additionally, we are planning to spend physically handled these packets. With a considerable part of the meeting inquired about. We have also shared more people involved there was greater Congratulations to Maria, Tina, and working through a problem-solving a Department of Labor opinion letter possibility of error, or delay in internal Dennis on their election to the EEFC provided by our lawyer, Alan Blanco. mail delivery, preventing a packet from Board of Directors, and thanks to process to explore possible ways being received by the deadline. everyone who submitted candidacy that the volunteer program can be Additionally, we will provide articles applications and voted in this year’s legal, vibrant, and impactful on our relevant to the topic from various We also made some changes to the election. Your support and participation community. co-op sources. We will continue to post physical ballots themselves. You may are greatly appreciated! To those members have noticed that we printed ballots on who may be interested in running in our information that we think may provide standard stock rather than card stock for election next year, please start inquiring The meeting is planned to occur here insight to the reasons behind this decision this election. This small change helped early. That June 30th deadline comes in the Co-op’s Administrative Offices’ to keep our members better informed. to reduce costs significantly. We also faster than you’d think, and we would Training Room, though we will Visit www.eastendfood.coop/archives/6993 made the process of distributing ballots love to introduce you to the world of explore options for a larger, handicap- in The Co-operator much more efficient cooperative governance and ensure that to find these materials. and cost-effective by incorporating the you have the information you need to accessible venue if the number of statements and ballots directly into the decide to declare your candidacy. RSVPs we receive surpasses the Training Room’s capacity. Members We hope to see many of you there, can RSVP by calling Customer Service and appreciate your commitment to the at 412-242-3598. Co-op! 2015-2017

EMBErs oard M

EEFC B Your Co-op is pleased to announce our newly elected board members:

Dennis Schauer Tina Russell Maria Bowman

Page 2 East End Food Co-op November 2014 Co-op News

ENDS POLICY STATEMENT East End Food Co-op exists to enhance Members Speak Out! physical and social health in our community. To these ends, we will create: • A sustainable member-owned business Please get fresh hormone/antibiotic free liver. open to everyone • An ethical and resilient food infrastructure All of our meat is antibiotic and hormone free. We get an order of fresh liver every • A vibrant, dynamic community of happy, Thursday. It does sometimes sell out before the next Thursday, but liver is not healthy people the kind of thing you want sitting around for too long because it loses some of its nutritional potency. • A creative vision to transform the future -Jess, Meat STATEMENT OF COOPERATIVE I would like to be able to buy ½ dozen eggs. IDENTITY None of our local egg suppliers pack eggs in ½ dozen containers, but we will cut a dozen carton in half for you. Just ask one of our stockers. Definition -Fran, Perishables Do you have a A cooperative is an autonomous association Most of your bars contain agave–agave is not a healthy food. Factory of persons united voluntarily to meet their manufactured and marketed. thought you’d common economic, social, and cultural needs like to share with and aspirations through a jointly-owned and Some bars that we offer don’t include agave and may meet your requirements, including: Probar, Larabar, and most varieties of Clif Bar. I understand your democratically-controlled enterprise. reservations about agave, but we also try to meet the needs of customers who are the Co-op’s staff? looking for low glycemic and/or raw products. I hope this addresses your concern. Values -Ian, Grocery Then fill out and Cooperatives are based on the values of I’ve heard there could be an East End Food Co-op in Carnegie, PA. GREAT submit a comment IDEA! self-help, self-responsibility, democracy, card at customer equality, equity, and solidarity. In the We are considering many sites throughout the Pittsburgh area. The board tradition of their founders, cooperative is ultimately making the decision based off of a number of criteria. We will service during members believe in the ethical values of communicate more information as it becomes available. honesty, openness, social responsibility, and -Justin, General Manger your next visit! caring for others.

Principles

Most cooperatives around the world follow October’s Round Up Recipient: Backpack for Hunger 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 the responsibilities of membership, The Backpack for Hunger program Food insecurity is the ongoing Though Backpack for Hunger is intended without gender, social, racial, political or provides a weekend supply of nutritious unavailability of food. Currently, 49% to help those children whose families find religious discrimination. food for students at Kerr Elementary of students enrolled in Kerr Elementary it difficult to afford enough food for the School who may experience food meet the criteria for low Socioeconomic insecurity. At the end of each week, a bag entire month, all of the students are eligible 2. Democratic Member Control containing two nonperishable breakfasts, Status (SES) and participate in the free for this program. To learn more about this Cooperatives are democratic organizations lunches, snacks, plus fruits and vegetables and reduced lunch program. For less program, please contact Sue Douglas at controlled by their members—those who is given free of charge to any child who than $6 a week, Backpack for Hunger is [email protected]. And if you want buy the goods or use the services of the wishes to participate. By providing able to offer a free bag of food to a child food when school lunch and breakfast experiencing food insecurity when school to support them in their mission to provide cooperative—who actively participate in is unavailable on a weekend or school sustenance for Kerr Elementary students to setting policies and making decisions. is not in session. Since October 2013, 47 holiday, Backpack for Hunger hopes to children have participated in Backpack for ensure they’re not going hungry, be sure to offer resources that support the health, tell your Co-op cashier you’d like to Round behavior, and achievement of every student Hunger, with over half of those students in 3. Member Economic Participation kindergarten or first grade. Up your total all month long! Members contribute equally to, and that participates. democratically control, the capital of the cooperative. This benefits members in Your spare change can result in positive change! 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 In the month of September we welcomed 47 new members to our Co-op! organizations or raises capital from external sources, it does so based on terms that ensure We extend our gratitude to each and every member, whether you’ve been democratic control by the members and signed up for weeks, months, or years. We couldn’t do it without you - thank maintains the cooperative’s autonomy. you for your support, your patronage, and your investment in this business! Featuring Vegan and 5. Education, Training and Information Cooperatives provide education and training We invite all of you new members to sign up for a Member Orientation with Vegetarian Cooking for members, elected representatives, a member services expert. We will give you a guided tour of the store, explain including; managers and employees so they can the benefits of membership, and fill you in on the many ways you can become contribute effectively to the development of more involved in your Co-op. To reserve your spot, please call 412-242-3598 Meatless Stroganoff their cooperative. Members also inform the ext. 438 or email [email protected]. Peanut Sunflower Tofu general public about the nature and benefits of cooperatives. Roasted Cauliflower Mac & Cheese

6. Cooperation among Cooperatives our “Veggyro” Vegan Gyro Cooperatives serve their members most and our famous Seitan Wings! effectively and strengthen the cooperative movement by working together through local, Meat items also available! 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. 2339 EAST CARSON ST PGH, PA 15203 412 - 390 - 1111 DOUBLEWIDEGRILL.COM

November 2014 The Co-operator Page 3 Thanksgiving Preparation

East End Food Co-op Thanksgiving Menu

Delicious Desserts Pumpkin Pie $12.99 Tofu Pumpkin Pie V $12.99 Maple Pecan Pie V $19.99 Sweet Potato Pie $16.99 Pumpkin Bread V $9.99

Gluten free pie crusts are available upon request. V

Great Beginnings Planning the Meal

Vegetable Tray with Dip V Use these estimates to determine the quantities of food you will need. Choice of Green Goddess or Hummus Estimates are per adult. (Plain, Spinach, or Roasted Beet) Large: $44.99 Small: $25.99 Entrée Potatoes Vegetables Stuffing Gravy Relish 1/2 to 3/4 lb. 1/3 to 1/2 lb. 1/2 to 1/3 lb. 1/3 to 1/2 lb. 4 to 6 oz. 2 oz. Soups Roasted Butternut Squash Bisque $8.99/quart Mushroom Barley Soup V $8.99/quart Placing Orders Custom Cheese Trays • Review the menu offerings then come in to the Café and place your order in person, or Each tray, custom made to suit the occasion you can call 412.242.3598 ext. 114. and number of guests, is carefully crafted and • Please DO NOT leave orders via email or voicemail; they will not be guaranteed. accompanied by specially selected pairings. • Co-op Café hours: 8 AM to 7 PM. Contact our cheesemonger at 412.242.3598 ext. 244 to discuss options, pricing, and any • All orders must be received by Sunday, November 23rd. dietary restrictions or limitations. • All orders will be available for pick-up on either Tuesday, November 25th or Wednesday, Suggested themes include: November 26th between 8 AM and 7 PM. • American Artisanal • To learn more about ingredients and portions please contact the Café. • Local Favorites • Sheep and Goat’s Milk • Do you have allergy concerns or a special diet? Visit our website at www.eastendfood.coop/café • Minerva Dairy Favorites for a list of ingredients. You may also contact the Café to discuss available alternatives. The Main Event Relax—Our professional kitchen staff makes it easy for you to enjoy a worry-free holiday gathering. Our oven ready, made-from-scratch vegetarian and vegan side dishes are the perfect compliment for your main entrée, all you do is heat, serve, and enjoy.

Autumn Harvest Polenta Milk, Tree Nuts $7.99/lb. Baked Tofu Turkey V Soy, Wheat $7.99/lb. Mushroom Walnut Loaf V Soy, Tree Nuts $7.99/lb. Kale & Olive Oil Mashed Potatoes V $7.99/lb. Roasted Garlic & Herb Mashed Potatoes Milk $7.99/lb. Miso Mushroom Gravy V Soy, Wheat $5.99/pint Coconut Mashed Yams with Maple Pecans V Tree Nuts $7.99/lb. Lemon Dijon Brussel Sprouts V $7.99/lb. Mushroom Sage StuffingV Wheat, Soy $7.99/lb. Bleu Cheese Creamed Kale Wheat, Milk $7.99/lb. Roasted Butternut & Wild Rice Pilaf V $7.99/lb. Cranberry Relish V Tree Nuts $5.99/pint Herb Biscuits V Wheat, Soy $5.99/dozen Hickory Smoked Corn Muffins Milk, Eggs $5.99/dozen

V = Vegan

Page 4 East End Food Co-op November 2014 Thanksgiving Preparation

Holiday Shopping List Turkey Pre-orders

The Co-op has everything you need for holiday meals and baking. Refer to this handy aisle-by-aisle guide to get your shopping list in order! Be sure to check out our ever-changing endcap displays for additional items and great deals! Pre-orders accepted through Produce Sunday, November 16th Orders may be submitted at Customer Service, • apples • cauliflower • celery • tomatoes • carrots • garlic • green beans • turnips or by calling 412.242.3598. • cranberries • shallots • potatoes • squash • corn • green onions • sweet potatoes • brussel Customer Name: • broccoli • onions • salad mix sprouts Phone Number: • green peppers • mushrooms • lettuce • ginger Please note that we will try to get you the same size turkey you Bulk order but it may not be exact. • chocolate • flour • nuts • coffee chips • sugar • dried fruits • coffee filters Local Turkeys: all local turkeys will be fresh. Cheese Koch’s Organic Turkeys ($5.99/lb.) • gourmet cheese • cooking cheese • cheese • cheesemaking 10-14 lbs. 14-18 lbs. 18-22 lbs. 22-26 lbs. 30+ lbs. • holiday cheese • sliced cheese accompaniments supplies • grated cheese • specialty crackers Murray’s All Natural Certified Humane ($3.99/lb.) Aisle 1 10-14 lbs. 14-18 lbs. 18-22 lbs. 22-26 lbs. 26-32 lbs. • bay leaf • rosemary • boxed tea • canned • cinnamon • parsley • olive oil vegetables National Turkeys: all national turkeys will be frozen. • nutmeg • dill • spray oil • croutons • sage • pepper • shortening • salad Mary’s Organic Free Range Turkeys ($4.99/lb.) • thyme • loose-leaf tea • stuffing dressing 8-12 lbs. 12-16 lbs. Aisle 2 Mary’s Natural Free Range Turkeys ($2.99/lb.) • rolls • cranberry • all broths • gravy mix 10-12 lbs. 12-14 lbs. 14-16 lbs. 18-20 lbs. 20-22lbs. • specialty breads sauce Aisle 3 Pick-up date and approximate time:

• additional • corn starch • unrefined sugar • icing spices • flour • canned • marshmallows Monday 11/24 (9 AM - 8 PM) • baking soda • bread mix pumpkin • molasses Tuesday 11/25 (9 AM - 8 PM) • baking powder • powdered sugar • canned • maple Wednesday 11/26 (9 AM - 8 PM) • baking chocolate • cane sugar fruit syrup • chocolate chips • brown sugar • cake mix • honey Aisle 4 Roast your turkey to perfection • soft drinks • juice • drink mixers with our turkey roasting tips Aisle 5 located on page 6. • napkins • plastic wrap • utensils • cheese • paper towels • foil • cups cloth • toilet paper • plates • nut chopper • nut milk bags Aisle 6 THE CO-OP • biscuits • half-n-half • roasts • frozen • bread cultures • milk • vegetarian meat fruit • butter • buttermilk alternatives • frozen • whipped cream • heavy cream • non-dairy vegetables • ricotta cheese • sour cream cheese • turkey WISHES YOU • cream cheese • eggnog • corn stuffing bag • dip • ham • pie crusts • cooking twine • eggs • turkey • ice cream • kefir grains A VERY HAPPY Cookbooks • vegetarian • raw • traditional • gluten-free • vegan • paleo THANKSGIVING!

November 2014 The Co-operator Page 5 The Food You Eat Turkey Roasting Tips Know Your Farmer: from StrongerTogether.coop Koch’s Turkey Farm

Roast your turkey to Koch’s Turkey Farm is a family perfection with these farm located in Tamaqua, PA, that turkey roasting tips: produces a wide variety of turkey products from fresh turkey to • Remove the giblets frozen entrées, strips, nuggets, and from turkey cavities deli meats. In 1939, Roscoe and after thawing. Emma Koch began raising turkeys • Cook separately. on their small family farm. This inspired their son, Lowell, and • Set oven temperature his wife, Elizabeth, who founded no lower than 325° F. Koch’s Turkey Farm in 1953. What • Place turkey or began as a modest operation with turkey breast onto only two turkey barns and a small lower rack in a processing plant has grown to 45 shallow roasting pan. turkey houses, a hatchery, and an • For even cooking, all-natural feed mill. bake stuffing in a separate casserole Now managed by the third dish, versus in the bird. Use a food It is safe to cook a turkey from the frozen generation of the Koch family thermometer to check the internal state. The cooking time will take at least 50 percent longer than recommended (siblings Duane, Barb, Pam, and temperature of the stuffing. The center for a fully thawed turkey. Remember Beth), Koch’s Turkey Farm is should reach 165° F. committed to feeding their turkeys to remove the giblet packages. Remove an all-vegetarian diet without • If you choose to stuff your turkey, carefully with tongs or a fork. the ingredients can be prepared any usage of antibiotics. Their turkeys are Certified Humane, ahead of time. Separate wet and dry Turkey Thawing Instructions ingredients, and chill wet ingredients Global Animal Partnership (GAP) (butter/margarine, cooked celery and approved, and they’re also certified To thaw a turkey in the refrigerator: by Pennsylvania Organic Certifiers. onions, broth, etc.) until ready to • Keep the turkey wrapped and place it prepare. Mix wet and dry ingredients You can find their smoked turkey in a pan. Let it stand in the refrigerator breasts, smoked drumsticks, fillets, together just before filling the turkey roughly 24 hours for each 5 pounds. and light and dark ground turkey cavities. • Large turkeys should stand in Certified Humane with over 800,000 at the Co-op. You can also pre-order a turkeys raised annually. Koch’s Turkey • Fill the cavities loosely. Cook the refrigerator a maximum of 5 days fresh Koch’s Organic Whole Turkey turkey immediately. Use a food • The giblets and neck, which are for Thanksgiving (see page 6 for more Farm was Global Animal Partnership thermometer to make sure the center customarily packed in the neck and info). To learn more about Koch’s Turkey approved a year later and as of 2013 of the stuffing reaches 165° F. body cavities of frozen turkeys, may Farm, visit their website: we are proud to achieve Step 2 Status • Whole turkeys should be cooked be removed from the bird near the end www.kochsturkey.com. [of the 5-step program]. The high to 180° F. To check for doneness, of the thawing period. standards for raising turkeys this way insert a food thermometer in the • If desired, the giblets and neck may What makes products from your farm provides Koch’s turkeys with twice the thickest part of the inner thigh without be refrigerated and reserved for use in unique? amount of space in the turkey barns as is touching the bone. giblet gravy. Our turkeys are antibiotic-free and have required by normal commercial growing • Turkey breasts should be cooked to free-range access to outdoor areas that practices. In addition to meeting these 170° F. Insert a food thermometer in To thaw a turkey in cold water: provide natural sunlight and fresh air. Our guidelines, Koch’s scored a 100% on the the thickest part of the breast to check • Make certain that the turkey is in a feed mill is located right on our farm, and Turkey Welfare and Humane practices for doneness. leak-proof package or a zipper-seal utilizes locally-grown corn and roasted independent audit by Steritech. • Let the turkey stand for 20 minutes plastic bag. This prevents bacteria in soybeans for our specially formulated before carving to allow juices to set. the surrounding environment from feed. Our turkeys never receive growth What is the most important thing The turkey will carve more easily. being introduced into the food, and hormones, stimulants, or antibiotics for customers to know about your prevents the poultry tissues from at any time. Animal by-products, fats, absorbing water. products? Turkey Roasting Timetable bakery, or pet food products are never • Change the cold water every 30 used in our poultry feed. Koch’s Turkey Farm is one of very few family-owned turkey farms left that is Unstuffed: Stuffed: minutes. • Approximately 30 minutes per pound What are you most proud of as a local committed to producing the cleanest, 4–8 lbs: 1.5-3.25 hrs 6–8 lbs: 2.5–3.5 hrs healthiest, and best tasting turkey you can 8–12 lbs: 2.75–3 hrs of turkey are required for thawing farmer? 8–12 lbs: 3–3.5 hrs • After thawing in cold water, the Koch’s has been a pioneer in growing buy. Our high growing standards focus 12–14 lbs: 3–3.75 hrs 12–14 lbs: 3.5–4 hrs turkey should be cooked immediately. antibiotic-free turkeys with an all- on a pure vegetarian diet and humane 14 –18 lbs: 3.75–4.25 hrs 14–18 lbs: 4–4.25 hrs vegetarian diet. We also started a practices that result in a stress-free life Reprinted by permission from StrongerTogether.coop. humane program eight years ago, for our turkeys, which in turn results in a 18–20 lbs: 4.25–4.5 hrs 18– 20 lbs: 4.25–4.75 hrs Find more recipes and information about your food and 20–24 lbs: 4.25–5 hrs 20–24 lbs: 4.75–5.25 hrs where it comes from at strongertogether.coop. being the first turkey producer to be tender, great tasting turkey.

Spicy Pumpkin Soup New In The Aisles AMBER LOTUS - Wall and Engagement Calendars Soup Ingredients: VALENTINA’S HOME-BREWED - Mineral Bath Salts, Body Wash, & Massage Oil • 2 tbsp. vegetable oil • 1 1/2 cups diced onion THE SPICE HUNTER - Mulling Spices • 1/2 cup diced celery FOOD MATTERS AGAIN - Mostarda (Pear and Crab Apple) • 1/2 cup diced carrots • 1 1/2 tbsp. minced jalapeño, OLD CROC - Extra Sharp Cheddar seeds removed • 1 1/2 tsp. ground cumin WEST SOY - Pulled BBQ Seitan • 1 tsp. garlic powder VIANA - Veggie Spreads • 3 cups pumpkin purée (canned or fresh) WONDERFULLY RAW - Snip Chips • 2 cups vegetable broth SCHARFFEN BERGER - Unsweetened Baking Chocolate • 1 1/2 cups milk • Salt and pepper to taste THE VEGG - Vegan Egg Yolk SOPHIE’S KITCHEN - Vegan Toona Chipotle Sour Cream • 8 tbsp. sour cream Reprinted by permission from StrongerTogether.coop. • 1 tsp. finely minced chipotle pepper Find more recipes and information about your food and where it comes from at strongertogether.coop. in adobo sauce (see Note) Improving Optimal • 1 tbsp. minced cilantro Health and Wellness through Dentistry. Preparation 1. Heat 2 tbsp of vegetable oil in a large stock pot over medium heat. Sauté the • Holistic/Naturopathic Dentistry onion, celery, carrots and jalapeño peppers, stirring frequently, for about 10- • Non-metal Ceramic Restorations 15 minutes. Add the cumin, garlic powder, pumpkin purée, broth and milk. • Minimal Invasive Dentistry Bring to a simmer for another 5-10 minutes. Season to taste with salt and • Smile Makeovers pepper. • Implants 2. While the soup is cooking, blend the sour cream ingredients together in a • Veneers small bowl. Place a dollop of the sour cream on each soup serving. Note: If chipotles in adobo sauce are not available, you can substitute 1 tsp of 3506 5th Avenue, Pittsburgh, PA 15213 S. Rand Werrin, DDS www.dentalpgh.com minced rehydrated dried chipotles, or a teaspoon of chipotle-flavored salsa. Holistic approach to oral health care. 412-621-0200

Page 6 East End Food Co-op November 2014 Staff news

The Co-op What’s your favorite thing about your job here? The East End Food Co-op is Pittsburgh’s Q. only member-owned natural and organic EMPLOYEE food market, serving the community since I just love the heck out of this neighborhood! 1980. We offer the finest in certified organic OF THE MONTH A. produce and herbs, bulk foods, vitamins and supplements, cruelty-free health and beauty What’s your favorite thing about the Co-op in general? aids, organic and natural packaged and Q. perishable goods and hard-to-find items for special dietary needs. The individuality of the employees. When you give people that A. little bit of room to be themselves, it really does shine, and I feel Our award-winning Vegetarian Café and that customers like it, too. Juice Bar offers a daily array of fresh, wholesome, hot entrées, soups, salads, and Q. What wouldn’t you ever change about the Co-op? vegan dishes. The grateful feeling I get from long-time members and people in The Co-op is open to the public and mem- A. this area. It’s their local grocery store. They feel like they have a bership is not required to make purchases, say in what they can accomplish here. but members do receive better prices, have access to the Federal Credit Union, and can vote and serve on the board of directors. Q. What do you like to do when you’re not at the Co-op? 7516 Meade St. Pittsburgh, PA 15208 www.eastendfood.coop Congratulations to Caroline Hoyle, who was chosen A. I really enjoy reading and have started finding more time for that as the Co-op staff pick for Employee of the Month. recently. I’ve been reading Dolly Parton’s book. Magical in all ways; so beautiful! Store: Café: Caroline has worked at the Co-op as a Cashier for ten 412.242.3598 412.242.7726 months. 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 Sandy Overby Front End Sarah Aerni, President A native of the East End, Sandy has spent a lot of time at the Co-op and with Mike Collura, Vice President our neighbors in The Factory, and believes in supporting local business and Mark Frey, Secretary community. Sandy loves that our Co-op prioritizes local produce, and aspires Dennis Schauer, Treasurer to someday have a career in art, design, and photography Dirk Kalp ‘15 Emily Mercurio ‘15 Molly Palmer Masood Marketing & Member Services Jared Evanoski ‘16 Molly loves that our Co-op is ethical, member-owned, and community- Maria Bowman ‘17 oriented. She aspires to work with our Co-op for a long time to come as our Tina Russell ‘17 graphic designer. Outside of work she enjoys reading, cooking, gardening and spending time with her family.

Management Team Julia Metelsky Front End Julia believes the best way to get anything done is through collaboration General Manager: Justin Pizzella and cooperation. Julia comes to us for the welcoming environment and the Human Resources: Jen Girty positive values our Co-op promotes. Also a laserist at the Carnegie Science Finance: Shawn McCullough Center, she encourages everyone to see a laser show. Marketing & Member Services: Heather Hackett Kaitlyn Weikel Grocery IT: Erin Myers Kaitlyn is new to Pittsburgh, and is hopeful that her time here and interest in Grocery: Maura Holliday local, organic products will connect her with the community. In Maine, she Café: Amber Pertz worked at a small health food store for four years. Kaitlyn would like to earn a Front End: eric cressley welding certificate and to someday work and live in Alaska. Produce: Evan Diamond Rachael Whitmore Grocery Rachael enjoys the atmosphere here at our Co-op. She is especially excited The Co-operator about our vegetarian hot bar, having come from a small town with few meatless options. Rachael formerly worked with an animal shelter and plans Editor: Heather Hackett to one day go back to school and then start her own animal rescue. Assistant Editor: Kate Safin Design, Layout & Production: Molly Masood Printed By: Typecraft Press, Inc. Classifieds: The Co-operator is a monthly publication MASSAGE THERAPY – Looking for a truly therapeutic massage? Check my mailed to members of the East End Food website for 20th ANNIVERSARY SPECIALS! www.bodyharmonypgh.com Co-op. Additional copies are available at Cus- 412-871-5388. tomer Service, the store’s entrance area, and at outreach events. The Co-operator is also SCHOOLHOUSE YOGA has classes for everybody: Gentle, Prenatal, Mommy & me, Kundalini, Ashtanga, Yin, Yoga levels 1,2,3. Strip District, Squirrel Hill, North available online at www.eastendfood.coop. Hills. 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 What more do you want from your house? 2014 Best Museum the views or products of the advertisers in Improve comfort and efficiency. Restaurant in the U.S. this newsletter. Create more living space.

Contact Us: If you are interested in more information about advertising or would like to submit an article, please contact Member Services: Older houses our specialty Email: [email protected] Consulting and Remodeling aj stones.com Phone: 412.242.3598 ext. 103 412-241-6042

November 2014 The Co-operator 14PHC520_EastEndCoOp_FINAL.indd 1 Page5/14/14 7 2:06 PM Café Specials • November 2014

Sun Mon Tue Wed Thu Fri Sat 1 Kale & ortabella afé P C Pasta 2 3 4 5 6 7 8 Spaghetti Broccoli Dal Indian Kitchen Honey Burrito Bar Mushroom & Chef’s Choice ours quash ofu nion art H S BBQ T O T Casserole Soup, Juice & Salad Bar: 9 10 11 12 13 14 15 Chef’s Choice Yam, Greens, & Mushroom Country Spinach & Pizza Southwest Quinoa Gratin Walnut Loaf Kitchen Brown Rice Dairy & Vegan Quesadillas Daily 8am-7pm Casserole 16 17 18 19 20 21 22 Chef’s Choice Butternut & Haluski Pittsburgh Southwest Burrito Bar Pesto Mac Walnut Risotto Kitchen Tempeh n’ Cheese Hot Bar: Daily 11am-7pm 23 24 25 26 27 28 29 Chef’s Choice Autumn Coconut Thanksgiving Closed for Pizza Quiche Lorraine Harvest Polenta Mashed Yams Kitchen Thanksgiving Dairy & Vegan with Maple Pecans Weekend Brunch: 30 Chef’s Choice 9am­­-1pm November Co-op Events

VERMICOMPOSTING ESSENTIAL JUICES AND SMOOTHIES HOLIDAY MEAL PLANNING Nancy Martin, Pennsylvania Resources Council Jenni Hulburt, Health and Fitness Coach Emily Levenson, Holistic Health Coach

WEDNESDAY, NOVEMBER 5, 6:30 PM WEDNESDAY, NOVEMBER 12, 6:30 PM MONDAY, NOVEMBER 17, 7 PM Gemini Theater Gemini Theater EEFC Café Seating Area

Whether you’re completely new to composting Essential oils are more than just pretty scents. As Are you hosting family and friends for a holiday or are looking to take your current routine up nature’s potent plant extracts, essential oils boast meal this year? Even if you’re just supplying a a notch, consider vermicomposting! Worms therapeutic benefits well beyond aromatherapy. side-dish for a potluck dinner, accommodating produce castings that are great for your soil Join health and fitness coach Jenni Hulburt to special diets and food allergies can be difficult. and, if sheltered from the cold, they can stay in learn how to use real food ingredients and food- Avoid the stress this season by learning how to grade essential oils to make healthy juices and production all year round. Environmental educator plan a festive feast that takes into account different smoothies, and get tips on incorporating them Nancy Martin will provide everything attendees dietary concerns. Join Holistic Health Coach, into your daily life. With a focus on holistic need to get started—including the worms! You approaches to fitness and nutrition, Jenni will Emily Levenson, for an hour-long conversation will leave this event with a complete, ready-to-use discuss how introducing essential oils into on planning for guests that are avoiding gluten, vermiculture system, and the necessary knowledge your diet can help you achieve your health and dairy, or sugar, as well as easy tips for including to house, feed, and care for your own worms. wellness goals. vegetarian and vegan guests in your menu planning.

The cost of this event is $50 per person and This event is FREE; just call This event is FREE; just call $55 for couples; to register call Nancy Martin 412-242-3598 to reserve your spot! at 412-488-7490 ext. 247. 412-242-3598 to reserve your spot! Look for your Co-op at these upcoming events: Save The Date: Show how much Saturday, January 31 Saturday, November 1st, 12 PM – 8 PM: Your Co- op is excited to participate in the Vegan Meetup’s fall you “LIKE” us and edition of the Pittsburgh Vegan Festival! Come by the Unitarian Universalist Church of the North Hills to learn Winterfest follow EEFC online! about vegan products and services, enjoy live music, yoga, cooking demos, and a children’s Halloween Dance. Look for the Co-op’s table where we will be At the Hosanna House sampling some of the vegan products we carry, including 807 Wallace Avenue, Wilkinsburg, PA candy for trick-or-treaters! For more information visit: Music, Food, Fun! www.facebook.com/events/735280543174880.

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