Vol. 24: Issue 9 / September 2013 The Co-operator The monthly newsletter of the East End Food Co-op / Pittsburgh, PA

Celebrate Local Foods in September - and Every Day! by Leah Smith and Alissa Matthews of Pennsylvania Association For Sustainable

This is the season for cookouts, family gather- Hungry series of events at Pittsburgh-area and the environment - not to mention how deli- chemicals, pesticides, hormones, antibiotics, or ings, and finding creative ways to beat the heat. farmers markets. You can also meet up with cious fresh, local food tastes! Following are just genetically modified seed in their operations. Did you realize that all the ingredients you need PASA at the 2013 Mother Earth News Fair in a few of the many benefits of buying locally Buy food from local farmers you trust. for your next get-together are produced right here Seven Springs September 20-22. The Mother grown food. in Western Pennsylvania? Now that’s something Earth News Fair is a fun-filled, family-oriented Protect the environment. Local food doesn’t to celebrate! Join Pennsylvania Association for event featuring practical, hands-on demos Exceptional taste and freshness. Local food is have to travel far. This reduces carbon dioxide Sustainable Agriculture (PASA) and the Buy and workshops on organic , renew- fresher and tastes better than food shipped long emissions and packing materials. Buying local Fresh Buy Local® program for our eighth annual able energy, modern homesteading, and more. distances from other states or countries. Local food also helps to make farming more profit- celebration of Local Food Month in Western PASA will be hosting a stage all weekend, with farmers can offer produce varieties bred for taste able and selling farmland for development Pennsylvania this September! workshops presented by our members on topics and freshness rather than for shipping and long less attractive. ranging from raising pastured poultry to using shelf life. Local Food Month will include events for the plants for healing. When you buy local food, you ensure that whole family to explore and connect with the Strengthen your local economy. Buying local family farms in your community will continue region’s vast agrarian offerings and help you get Your Co-op will be joining us at Mother Earth food keeps your dollars circulating in your to thrive, and that healthy, flavorful, plentiful to know the farmers who grow your food. There News Fair on Saturday, September 21st. They community. Getting to know the farmers who food will be available for future generations. is something for everyone, with programs and also have a number of other activities planned in grow your food builds relationships based on The time is ripe to taste the season’s best right events to explore backyard gardening, home- celebration of Local Food Month. The event pro- understanding and trust, which contributes to here at home! For more information about Local steading, and cooking with sustainable ingredi- gramming for in-store events this September will strong communities. Food Month, please visit www.buylocalpa.org. ents, along with connecting to local farms in the focus on local foods and suppliers; best of all, the region. Local Food Month will help you and events are free and open to the public. Check out Support endangered family farms. There’s never your family to appreciate and understand what it page 8 to learn more about your Co-op’s calendar been a more critical time to support your farm- takes to bring your meals from the farmers’ fields of events and join both of our organizations in ing neighbors. With each local food purchase, to your fork, with plenty of opportunities to eat supporting local food all month long! you ensure that more of your money spent on delicious food and have fun along the way! food goes to the farmer. Buy Fresh Buy Local Every Day for Our Upcoming Events Sustainable Future Safeguard your family’s health. Knowing where your food comes from and how it is grown or PASA and the Greater Pittsburgh Community Buying your food locally is good for your local raised enables you to choose safe food from Food Bank are organizing a Harvest for the economy, family farmers, your family’s health, farmers who avoid or reduce their use of

In This Issue: Co-op Deals Flyers: September 4 – September 17 Co-op News 2-3 September 18 – October 1

The Food You Eat 4 Members Only: Be sure to use your 10% quarterly discount by September 30th! In Your Community, On Your Planet 5 The next quarter goes from October 1 – December 31.

For Your Information 6 Board of Directors: Please use the ballot inserted in this issue to vote in the Board Elections. Staff News 7 The next meeting will take place on Monday, September 30th at 7 PM.

Café Menu 8 New Member Orientations: Upcoming Events 8 To register, call 412.242.3598 x 103 or email [email protected]

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

DO NO DELAY NO DO

DATED MATERIAL: DATED PERMIT NO. 1800 NO. PERMIT

PITTSBURGH, PA PITTSBURGH,

PAID

Pittsburgh, PA 15208 PA Pittsburgh,

U.S. POSTAGE U.S.

7516 Meade St. Meade 7516

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

In last month’s article I started to explore our new • In 2012, Michigan Department of Natural Re- Beginning September 1st, East End Food questions. The date will be announced soon Ends Statement; this month I’d like to discuss sources adopted a new definition for invasive Co-op (EEFC) members will have the in the store and on social media, or you can our directive to create “An ethical swine species that redefined “feral.” opportunity to cast their votes for Board of email the Board for more information in the and resilient food infrastruc- As a result, thousands of herit- Director candidates. Every year, three seats coming weeks. ture.” Since this is Local age breeds being raised on go up for election. As a member, you have Food Month, I’d like farms were destroyed by the right and responsibility to vote for the The last chance to interact with candidates to talk specifically farmers who had to Board of Directors for your Co-op. will be at the Annual Meeting where each nominee will give a brief presentation. The about government choose between kill- One voting ballot is allotted for each 2013 EEFC Annual Meeting will be held on regulations and the ing their animals membership number. In the case of a Saturday, October 19th, at the Environmental potential threat or going to jail. household with multiple people on the Charter School, located at 829 Milton Street to local and same membership, only one vote will in Regent Square. All household members national sustain- What’s espe- be permitted from that household. In the are invited to join us for free food and bever- able agriculture cially troubling event that multiple ballots are received ages, entertainment for adults and children, production. in these exam- from one membership number, all will be stimulating conversation, and a guest Many feel that ples is that the disqualified. All voting ballots must be speaker. Following these festivities, the An- accessibility to government is received or post-marked by October 19th, nual Report will be presented by the Co-op’s clean, healthy actively support- in order to be counted. Ballots will be Board of Directors and the General Manager. food is at risk. ing corporate agri- available at the EEFC Customer Service There are numer- culture and big food desk, and are also provided as an insert in Your vote is more important this year than ous examples to at the expense of this month’s issue of The Co-operator. ever before, as the Co-op evaluates impor- support this assertion, the small farmer. The tant issues related to growth and expansion. here are but a few: regulatory environment is You can read the candidate statements Exercise your right as a member-owner by enclosed in this issue of The Co-operator, electing Directors who are committed to becoming more cumbersome which feature candidates’ responses to ques- ethically and efficiently representing the • Raw milk producers are be- and restrictive, making it harder tions that are related to their interest in and interests of the membership at-large. Your ing persecuted throughout the country. and harder to be a small farmer. The qualifications for a Board position. If you’re support is needed and very much appreci- In Pennsylvania, we have seen the USDA target upcoming November deadline for the FDA’s Food interested in getting to know the candidates ated. If you have any questions, please do farmer Daniel Allgyer and Your Family Safety Modernization Act policies to be released better, a table will be set up in the foyer not hesitate to email the Board at boarddir@ Farmer (Family Cow milk). In the case of Your is likely to continue this trend. Brian Snyder, at the Co-op in late September to allow eastendfood.coop. We hope to see you at Family Farmer, they had a surprise inspection Executive Director of Pennsylvania Association for members to meet the candidates and ask the Annual Meeting! from the PA Department of Agriculture this sum- Sustainable Agriculture (PASA), offered his insight mer and the State lab produced a positive test about this Act in a recent blog post: result for Campylobacter; however a third-party state-certified lab and their on-site lab both pro- [T]here is tremendous worry out there in duced a negative result on the same batch. (By the the sustainable agriculture community way, we haven’t dropped Family Cow raw milk. that the rules as they stand are woefully Our distributor stopped delivering to us and we inadequate to improve the safety of our Vote are working to get their milk back on the shelf as food supply in any meaningful way, while soon as possible.) also avoiding the near certainty that the & ! implementation process will lead to fur- et out • Farmers are continually being sued by Monsan- ther concentration in both the agricultural G to and other GMO manufacturers on the grounds and processing sectors of the food indus- Voting can occur of patent enforcement resulting from wind-blown try. I am no government hater, but it does seeds that contaminated their fields. A class-action seem that, when it comes to agriculture, September 1st - October 19th lawsuit against Monsanto was recently filed by a the good intentions of using regulation to All fully paid members are eligible to participate! group of organic farmers seeking legal protection rein in the excesses of corporate power from contamination, but was dismissed. From the often end up helping to consolidate and Rodale News: strengthen that power instead.

The judge dismissed the case on the So where’s the Co-op in all of this? grounds that none of the plaintiffs had actually been sued by Monsanto and • We continually strive to have the cleanest food therefore their reasons were “unsubstanti- on our shelves. We prefer local suppliers, however S ated.” According to a Monsanto press not at the expense of our standards. ave release about the case, the ruling also T found that the plaintiffs had “overstate[d] • We work closely with groups like PASA to he the magnitude of [Monsanto’s] patent continue to advocate and educate about sustain- D enforcement,” noting that Monsanto’s able agriculture. aTeS average of roughly 13 lawsuits per year “is hardly significant when compared to • We donate extensively to organizations that are ! the number of farms in the , fighting to end GMOs and protect the environ- approximately 2 million.” ment.

Yet, according to some, that number is a • We continue to emphasize education. For example, in October, we are hosting a GMO mere shadow of the legal cases against conference. Know Your GMOs - October 13th non-GMO farmers brought by the chemi- A Community Forum to Discuss the Impacts of GMOs cal giant. According to a 2007 report • We take direct action as needed. In the past, from the nonprofit Center for Food Safety, we’ve launched petitioning campaigns to get Location: Eddy Theater located on Chatham’s Campus Monsanto each year investigates 500 Woodland Road, Pittsburgh, PA 15232 GMOs labeled. And this fall, I foresee the Co-op farms whose fields purportedly contain being very active in creating awareness about the Join us for this non-GMO Month event to learn more about the issues surrounding GMOs, Monsanto’s patented crops, even going as Food Safety Modernization Act. what local organizations are doing to advocate for labeling laws, and how you can get in- far as trespassing illegally on one Indiana volved! Be on the lookout for more information in the coming month! farmer’s land. As of 2006, about 10 Great, clean food is the lifeblood of our Co-op. years after the commercial introduction We are committed to doing everything we can to of GMOs, Monsanto’s internal records sustain our business and community. Annual Meeting - October 19th show that as many as 4,531 such cases may have been settled out of court. “And References: Hours: 5 – 7 pm all of these proceedings have been kept Benson, Jonathan. “As the Government Continues to Shut Down Family Location: Environmental Charter School Farms, Your Ability to Make Good Food Choices Diminishes.” Natural News. 829 Milton Street, Pittsburgh, PA 15218 confidential,” says Doug Gurian-Sher- July 26, 2013. http://www.naturalnews.com/041359_Big_Ag_small_farms_fed- man, PhD, senior scientist in the Food eral_government.html#ixzz2advKcZah There will be music, food, children’s activities, and Co-op members can learn about the last & Environment Program at the Union of Booher, Senator Darwin. “Michigan Bans Heritage Pigs.” Food Freedom News. year of business at their Co-op from the Board of Directors and the Management Team. March 16, 2012. http://foodfreedomgroup.com/2012/03/16/michigan-bans- Concerned Scientists. “They’re not saying heritage-pigs/ what these agreements were about or Main, Emily. “Organic Farmers Lose Right to Protect Crops.” Rodale News. what went on. In terms of its record in the http://www.rodale.com/research-feed/organic-vs-monsanto-organic-farmers- lose-right-protect-crops past, the public doesn’t have a clear sense Snyder, Brian. “Our Lives in the Balance.” Write to Farm. August 1, 2013. of what Monsanto has done.” http://writetofarm.com/2013/08/01/our-lives-in-the-balance/

Page 2 East End Food Co-op September 2013 Co-op News Members Speak Out!

“A decision has been made by Co-op Management to not get Taste for Life magazine and put it in the rack for free. I can understand that but feel that the consumer should be given an option to buy it: singly or by subscription. The cut-off was abrupt!”

I’m sorry if the decision felt sudden to you, but offer my assurance that we did our homework first. The publication wasn’t free for us to provide, but we weren’t able to charge for it either. A number were being thrown away each month, which also heavily influenced our decision. You can still subscribe to their E-Newsletter online and read the archived issued on their site. Please visit http://tasteforlife.com for more information.

-Heather, Marketing & Member Services Manager

“Will you be getting in any baby bok choy? I haven’t seen it for a while.” ENDS POLICY STATEMENT I’m sorry you missed it, but it’s been in stock very consistently. Next time you’re in, one of East End Food Co-op exists to enhance physical and our produce clerks will be happy to point you in the right direction. social health in our community. To these ends, we will create: -Evan, Produce 1. A sustainable member-owned business open to everyone 2. An ethical and resilient food infrastructure 3. A vibrant, dynamic community of happy, healthy people 4. A creative vision to transform the future September’s Round Up Recipient: Shady Lane School

STATEMENT OF COOPERATIVE IDENTITY

Definition A cooperative is an autonomous association of persons united voluntarily to meet their common economic, social, and cultural needs and aspirations through a jointly-owned and democratically-controlled enterprise.

Values Cooperatives are based on the values of self-help, self-responsibility, democracy, equality, equity, and solidarity. In the tradition of their founders, cooperative members believe in the ethical values of honesty, open- ness, social responsibility, and caring for others.

Principles Shady Lane enjoys a reputation as one of Shady Lane enlists developmentally ap- Each year, Shady Lane allocates over Most cooperatives around the world follow the core the region’s most effective, nurturing, and propriate practices in the classroom to help $80,000 in support to families who would principles that were adopted by the International Co-operative Alliance in 1995. Cooperatives trace the fun-loving early learning environments. children grow in a play-based environment otherwise be unable to afford full tuition. roots of these principles to the first modern cooperative As an early leader in the development of that encourages learning through hands- They are committed to raising this scholar- founded in Rochdale, England in 1844. These principles are guidelines by which cooperatives put their values early childhood education, Shady Lane on exploration with materials appropriate ship support every year and as a result they into practice. has emphasized the value, attributes and to each child’s developmental level. This will be earmarking the funds raised through

1. Voluntary and Open Membership uniqueness of each child’s development includes frequent incorporation of the this month’s Register Round Up for their Cooperatives are voluntary organizations, open to all as individuals and members of the com- arts into the core curriculum, including scholarship fund. If you want to support people able to use its services and willing to accept the responsibilities of membership, without gender, social, munity since 1966. Shady Lane focuses music, painting, drawing, and movement. Shady Lane in its mission to “help all chil- racial, political or religious discrimination. on the development of children as healthy, Shady Lane also emphasizes collaborative dren realize their full potential,” be sure to

2. Democratic Member Control creative, and nurturing individuals within processes, empathy, and the principle that tell your Co-op cashier that you want to Cooperatives are democratic organizations controlled a diverse community. everyone can learn from everyone else. Round Up your total this month! by their members—those who buy the goods or use the services of the cooperative—who actively participate in setting policies and making decisions. Your spare change can result in positive change! http://www.shadylane.org/ 3. Member Economic Participation Members contribute equally to, and democratically control, the capital of the cooperative. This benefits members in proportion to the business they conduct Your Co-op is a proud sponsor of: with the cooperative rather than on the capital invested. Growing in Cooperation

4. Autonomy and Independence In the month of July we welcomed 38 new members to our Co-op! Cooperatives are autonomous, self-help organizations controlled by their members. If the co-op enters into We extend our gratitude to each and every member, whether you’ve been agreements with other organizations or raises capital signed up for weeks, months, or years. We couldn’t do it without you - from external sources, it does so based on terms that en- sure democratic control by the members and maintains thank you for your support, your patronage, and your investment in this the cooperative’s autonomy. business!

5. Education, Training and Information We invite all of you new members to sign up for a Member Orientation Cooperatives provide education and training for mem- with a member services expert. We will give you a guided tour of the store, bers, elected representatives, managers and employees explain the benefits of membership, and fill you in on the many ways you so they can contribute effectively to the development can become more involved in your Co-op. To reserve your spot, please call of their cooperative. Members also inform the general 412-242-3598 x 103 or email [email protected]. public about the nature and benefits of cooperatives.

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

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

September 2013 The Co-operator Page 3 The Food You Eat Why Local Honey is the Best Food in the World Pairing Cheese by Joe Zgurynski of Country Barn Farm with Honey by Caldwell Linker, Cheese Buyer available in the US are a wildflower blend of the nectar sources available to the bees in that local Honey and cheese are a classic combination. area. The sweet and savory blend to make something that is more than the sum of its parts. One thing Every harvest of honey is unique. It is different to be aware of is that a little honey goes a long from hive to hive, season to season, year to year. way, so don’t go overboard no matter how good The weather and mix of flowers available to the the honey is, or you will drown out the flavor of bees determine the flavor of the honey. Some the cheese. Also, as with all pairings, it’s not a years nectar from basswood trees may be a major science. The best pairing is the one that tastes player, in other years it may be black locust trees. the best to you! There are a host of minor nectar sources that can impact the flavor, which is almost always pleas- ing. However, everyone has their favorites. Some Here are a few suggestions for pairing some prefer the light colored, floral honeys of the spring, of your Co-op’s local cheeses with great local others prefer the darker colored, more robust honey. flavored fall honey. The four major early season nectar sources in the Pittsburgh region are black Goat Cheeses with Citrus Honeys locust, tulip poplar, blackberry, and basswood. Our major autumn nectar sources are knotweed, A soft, creamy goat chevre from one of our goldenrod, aster, and some years, boneset. many local suppliers (check out Riverview, Mackenzie Creamery, or Go Lightly Farms) is A lot of people will tell me they buy their honey at a outstanding with an orange blossom honey driz- big box store for some ridiculously cheap price. What zled on top. You can put it on a baguette, or eat they are buying is honey that is treated as a commod- it straight off of a spoon. ity from several different countries and thousands of different beehives all mixed together and crammed Blue Cheese with Alfalfa or Clover Honey into a jar. Who knows what is in it? I don’t. The sweetness of a mild honey cuts through The most reliable way to get the best honey is the spiciness of a great blue cheese. A milder to shop local. There is nothing like the first taste flavor of honey is best, like alfalfa or clover, so of high quality local honey. You taste the best it doesn’t clash too much with the blue cheese. that the ecosystem in your region has offer. It God’s Country Blue Cheese is a great spicy lo- can be a clear note of single varietal honey or cal blue that would love some honey. Try it on a wonderful melody of flavors from the palette top of a walnut bread. of wildflowers that grow in your location. Your Honey is an ancient food that has been ref- Honey is made by honey bees from nectar gath- community will also benefit from supporting lo- “Nutty Cheeses” with Rich Honeys erenced and revered as far back as Egyptian ered from flowers. The general composition of cal honey production, because the plants the bees hieroglyphs and in every version of the Bible. honey is 40% glucose, 40% fructose, 18% water, visit become more fruitful. So be sure to support From antiquity to the modern day, honey trace nutrients, and plant pigments, with an aver- your local beekeepers! Aged cheeses with a “nutty” flavor, like Par- has been prized for its medicinal properties. age pH of 3.9. However, in nature there is endless migiano Reggiano and cellar aged cheddar go Worldwide, honey is still used more commonly variation. Every flower produces a unique nectar Joe Zgurzynski is certified as a Master Beekeeper great with rich, nutty honeys like buckwheat as a medicine than a food. In the United States with a signature sugar content, aroma, and color. through the Eastern Apicultural Society. He teach- or chestnut. Alpine style cheese, like Pleasant we are blessed with access to the best honeys The National Honey Board recommends that to be es beekeeping classes, and sells honey as well as Ridge Reserve, or Tarentaise, also pair well. the world has to offer and we are privileged labeled a true varietal honey, such as buckwheat, beekeeping equipment. If you missed his workshop Some local cheeses to consider for this pairing to have the ability to appreciate the wonderful 85% of the honey must be derived from nectar at your Co-op this summer, you can learn more by are Clover Creek’s Cave Aged Cheddar, and food value of honey. from that flower. The majority of the local honeys visiting www.CountryBarnFarm.com God’s Country Aged Gouda.

Chevre, Fig, and Honey Pizzas New in the Aisles from Strongertogether.coop

Ingredients • DRY Soda All-Natural Sodas 4 small naan breads or pitas 8 large fresh or dried, moist figs 1 teaspoon red wine (if using dried figs) • The Organic Coffee Co. Single Serve (Keurig) Coffee 2 tablespoons honey 1/2 teaspoon cracked black pepper 6 ounces crumbled chevre 1 tablespoon fresh thyme sprigs • The Organic Coffee Co. Ground Java Love Coffee Pinch of salt

Preparation • Field Day Organic Single Serve Fruit Cups Preheat the oven to 400 degrees F. Place the naan or pita breads on a sheet pan and set aside. Slice the figs across the fruit, making rounds. If you are using dried figs, and they seem dry, put them in a small bowl • Earth Friendly OXO Brite Laundry Booster Pods and sprinkle with the wine. Let soak for ten minutes. Drain any remaining wine and dis- tribute the fig slices on top of the naan. Drizzle with honey and sprinkle with pepper, then top with crumbled chevre and thyme. Bake for 12-15 minutes, until the bread is crisp on the bottom and the cheese is melted. Serve hot. • Earth Friendly Wave Automatic Dishwasher Pods

Serving Suggestion • Earth Friendly 2x Ultra Laundry Detergent Pods This pizza is a lovely mix of sweet and savory, and showcases the Mediterranean flavors of figs and tangy cheese. If you are looking for some nibbles to serve alongside wine, make a few of these. They will be a hit! • Penn Dale Farms Quail Eggs (Manheim, PA) Total Time: 35 minutes (if using dried figs, less with fresh); 10 minutes active Servings: 4

Page 4 East End Food Co-op September 2013 In Your Community, On Your Planet Fresh Eating for Summer Canning & Food by Erin Hart of American HealthCare Group Preservation

tives, and we are lucky to live in a place that can Community Supported Agriculture). When September is prime time for home gardeners to provide so much nutritious, locally grown food. you buy a CSA share from a farm, you get a begin canning and enlisting other forms of food Although our area farmers must contend with box of seasonal products from as they preservation and your Co-op is here to help! You will find a number of useful containers available winter, it’s still possible to eat local goods are harvested. Most CSAs provide recipes for for purchase in the store. And year-round you year-round. The key to eating local is to make the ingredients in the box. You can also usually can find a number of helpful titles in our Book a commitment to eating seasonally. Eat greens, buy additional products from the farm such as Department. Below is a list of the highlights to asparagus, and berries in spring. You can eggs, cheese, and extra produce. keep an eye out for: then progress to tomatoes, corn, zucchini, and melons throughout the summer. Move on to There are also a number of retail stores that Saving the Seasons: How to Can, Freeze, or Dry autumn crops, such as potatoes, more greens, emphasize local sourcing, such as your Co-op. Almost Anything, by Mary Clemens Meyer and Susanna Meyer, $24.99 and squash in the fall. And to overcome the To learn more about local retailers and restau- challenge presented by winter months, you rants that buy their ingredients and products Stocking Up: The Third Edition of the Classic can easily acquire some techniques for food locally, you can check out the Farm to Table Preserving Guide, by Carol Hupping and the Staff of the Rodale Food Center, $22 preservation. Local Food Resource Guide: http://farmtota- blepa.com/resources/local-food-guide. This The Complete Book of Small-Batch Preserving: Summer is the time to preserve the harvest. A listing of local businesses includes restaurants, Over 300 Recipes to Use Year-Round, by Ellie simple Internet search will provide direction so you can eat locally-sourced goods even Topp, $19.95 and know-how for canning, fermenting, drying, when you’re dining away from home. Ask your and freezing your favorite summer produce. Independence Days: A Guide to Sustainable Food favorite restaurant if they buy from local farms. Your Co-op also has a number of titles availa- Storage & Preservation, by Sharon Astyk, $19.95 If you notice specials that contain seasonal ble in their book department to reference. Some ingredients, they are most likely getting these The Pickled Pantry: From Apples to Zucchini, folks can get pretty advanced at these preserva- 150 Recipes for Pickles, Relishes, Chutneys & tion methods, but it can also be as simple as from a local producer. More, by Andrea Chesman, $19.95 buying a few extra quarts of blueberries each The Joy of Pickling: 250 Flavor-Packed Recipes week and freezing them. You will be rewarded Lastly, it’s not too late to start a garden and grow your own food! You can plant kale or oth- for Vegetables and More from Garden or Market, Pennsylvania’s number one industry is agricul- in mid-winter when you’re consuming your by Linda Ziedrich, $18.95 er greens now and you’ll still be able to enjoy a ture. According to the 2007 USDA Census of local food smoothies. harvest before the cold December temperatures Agriculture, Southwestern Pennsylvania (the Making Sauerkraut and Pickled Vegetables at The farm stands and stores, farmers markets, end the growing season. No matter what you Home, by Klaus Kaufmann and Annelies ten counties around Pittsburgh) is home to over Schöneck, $11.95 11,000 farms. Buying farm fresh products and and retail stores that sell these local products decide to plant, you will be rewarded with the preparing them at home is a healthy alternative are located throughout Allegheny County. You freshest tasting ingredients for many delicious Wild Fermentation: The Flavor, Nutrition, and to eating packaged goods containing preserva- can also subscribe to a CSA (which stands for late-summer and autumn dishes! Craft of Live-Culture Foods, by Sandor Ellix Katz, $25 The Art of Fermentation: An In-depth Exploration of Esential Concepts and Processes from Around the World, by Sandor Ellix Katz, $39.95 Getting Local with Trevett Hooper of Legume & Butterjoint Fermented: A Four Season Approach to Paleo A local profile by Claire Westbrook Probiotic Foods, by Jill Ciciarelli, $29.95

ample storage for canned and fermented goods.

When I first met with Mr. Hooper, I was not surprised to learn that he’s quite affable, with an open and thoughtful manner. He hails from Maine, but spent quite some time cooking at various establishments in California. For the last two decades, though, he’s been a Pittsburgh resident and a member of the East End Food Co-op. In fact, his long-standing relationship with the Co-op is what forged the way to our store being one of the few retailers where you can purchase Legume’s raw sau- erkraut. I was fortunate enough to try some on my visit to Butterjoint, along with some of their other fermented vegetables. All were as tasty as I could have hoped for!

Although the Oakland location Legume now It seems that more and more restaurants in use of industrially-farmed foods in his cook- inhabits is much larger and caters to signifi- Pittsburgh focus on offering menus with sig- ing. Legume’s Regent Square location, opened cantly more diners, there is still something nificant amounts of locally grown ingredients. in 2007, was his first step toward realizing that comfortable and pure about the food, the The height of the season is a truly wonderful dream. But the new, larger location that Leg- environment, and the staff that has kept me time to experience our area’s bounty at these ume now inhabits in Oakland offers a much coming back for more. It’s clearly evident local restaurants. One particular gem whose larger floor plan and even more opportunities. that the hard work of starting small and menu is ever-changing to reflect the ingre- Not only are they able to serve more custom- building slowly has paid off. Take a look at dients available from our area’s farms was ers, but they also recently founded Butterjoint their website for a preview of the tastes they originally founded nearby in Regent Square: (described as Legume’s “boisterous younger have in store for you. The menu is updated Legume. sibling”) in the adjoining space, which features and posted daily, the bar is full-service and a more casual dining experience highlighted features a number of distinctive and unique Restaurateur Trevett Hooper’s dream to stay by a full-service bar. Best of all, Legume’s specialty recipes, and the friendly staff are connected as much as possible to our local new location is so spacious that they are now eager to please. For more info, visit www. foodshed stems from his desire to minimize the able to perform in-house butchering and have legumebistro.com.

September 2013 The Co-operator Page 5 For Your Information Volunteer Spotlight: Joni Rabinowitz by Eryn Hughes, Outreach and Volunteer Coordinator Did you know...

Joni Rabinowitz is a fixture in your Co-op com- JR: I’d like everybody in Pittsburgh to know That Your Co-op is Committed to munity, involved in local issues and constantly about the Co-op. Also, we need a bigger store: sharing information with the public. Her discon- it’s too crowded, products are stacked too high tent with many social and environmental policies on the shelves and it can be awkward at times. I Local Foods All Year Round? is the catalyst for her pro-social activism—she is like this location because I can walk here, but that always working for the common good. Joni was may not be feasible for everyone. The parking one of the first 50 members of our Co-op and she situation also needs to be fixed. So I don’t know, Our Board of Directors has created an Ends • We identify the dollar-value of each cus- tends to go above and beyond the call of duty maybe moving the store or opening a second Statement that drives the activities of our tomer’s local purchases on their receipt. with her personalized and generous contributions. store would be better. Also, volunteers should Co-op and one of the objectives states that She has helped to stock shelves, tag new shelves, have some lockers to store their belongings. And “We will create an ethical and resilient food • We created a Local Product Guide that we and plant seedlings from her own garden in the I think there should be more diversity in staff, all infrastructure.” We believe that one of the offer to customers that highlights, aisle-by- window boxes, always engaging shoppers in the staff should be paid higher salaries, and there most effective ways we do this is by support- aisle, the locally made products that we carry. discussion along the way. should be a union. It would be a major improve- ing our local suppliers, which we accomplish ment if the administrative offices were in the in a number of ways: • We list all of our local suppliers on our She has also contributed to the larger community, store, as well. website, including a weekly update of the local beyond the East End Food Co-op. In fact, January • The Product Guidelines Policy that guides items available in our Produce Department. 14th, 2010 was declared Joni Rabinowitz Day by EH: You’ve been involved in a lot of activism. our Buyers in their product selection states the City of Pittsburgh. This was the day she re- What issues do you think the Co-op community that we will strive to promote products that • We frequently host demos and workshops tired from Just Harvest, a non-profit organization would be interested in? are local. presented by local suppliers here at the store. dedicated to improving food and hunger policy. Joni was co-director and one of its founding JR: The movement against fracking is very • We work with over 150 local suppliers. Join your Co-op this month in celebrating Local members. important to me, and I think most of the Co-op Food Month: community has a lot of awareness about this, • During our last fiscal year we purchased Eryn Hughes (EH): When did you first hear really, worldwide issue. Senator Ferlo’s bill nearly $820,000 worth of products from local • All of our in-store events programming about the East End Food Co-op? calls for a moratorium on fracking in the state suppliers. this month will be focused on Local Food of Pennsylvania. We should prevent fracking in Month. Best of all, the events are all free Joni Rabinowitz (JR): I started shopping at the our county parks, too. People should also work • We support and assist local farmers that and open to the public! (See page 8 for more Semple Street Co-op in the ‘70s. East End Food to influence government policy about hunger are working to achieve organic certification. information.) Co-op started in 1978 in Garfield. and food: the Supplemental Nutrition Assistance Program (SNAP), the school breakfast and lunch • We actively participate in and contribute • Our Outreach Coordinator will be all over EH: What kind of stuff do you do, when volun- programs, and WIC are all important government resources to community organizations that town celebrating Local Food Month with oth- teering at the Co-op? programs. I’d also like the Co-op to get involved support the local food infrastructure, such as: in the campaign for a Community Bill of Rights, er organizations at events such as Hometown- JR: Before I started volunteering a few years which would give individuals more power to  Pittsburgh Food Policy Council Homegrown and the Mother Earth News Fair. ago, I was mostly just a member. In addition to control our local food supply.  Grow Pittsburgh (See page 8 for more information.) helping stock the shelves and tending the win-  American HealthCare Group dow boxes in the summer, I’ve written articles  Pennsylvania Association for • Our Social Media Coordinator will be for local media about the Co-op. In the ‘80s, I Sustainable Agriculture (PASA) highlighting information about our local sup- remember being interviewed by the Post-Gazette pliers all month long. You can follow us on for a piece about “Pittsburgh’s Biggest Secret” The Co-op also supports local farmers and Facebook, Google+ and Twitter. that highlighted the Co-op. local distributors by promoting them and ac- tively encouraging our customers and staff to • Our Buyers are lining up an increased EH: What do you like most about the Co-op? be mindful of the sources of their food. number of demos with local suppliers, ensur- ing that our customers can get to know their JR: First, it’s the food—including, especially, the • We identify every local product with a farmers and suppliers better through direct café. And next, it’s the people. I feel like my food “Local” tag. interaction here at the store. needs are met here. I especially love the Bulk Department and how the Co-op promotes reduced packaging. I feel strongly about the environment, and don’t think we need all the packaging and processed food found in other stores. I like how the community and farmers work to provide food access to people.

EH: What do you envision for the future of the Co-op? What would you like to see at your Co-op?

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Page 6 East End Food Co-op September 2013 Staff news

The Co-op New Faces The East End Food Co-op is Pittsburgh’s only member-owned natural and organic food market, serving the community since 1980. We offer the finest in certified organic produce and herbs, bulk foods, vitamins and supplements, cruelty-free health and beauty aids, organic and natural packaged and perishable goods Annah Darling Frank Salati and hard-to-find items for special dietary needs. Front End Front End Our award-winning Vegetarian Café and Juice Bar offers a daily array of fresh, wholesome, hot entrées, soups, salads and vegan Annah values , healthy eating, and supporting Before coming to the Co-op, Frank worked as an arborist for dishes. the local community, and she tries her best to live according to the AmeriCorps NCCC, planting trees and community gardens, these values in her everyday life. Originally from Michigan, she and developing educational and other environmental projects. The Co-op is open to the public and membership is not required to received a psychology degree in Indiana before serving a year He has played the guitar for over 20 years, and in his spare time make purchases, but members do receive better prices, have access to the Federal Credit Union, and can vote and serve on the Board with AmeriCorps VISTA at a non-profit housing organization he enjoys playing or listening to music. He also enjoys going to of Directors. in Lancaster, PA. She enjoys cooking vegan cuisine, reading, concerts and watching movies. watching movies, and traveling. 7516 Meade St. Pittsburgh, PA 15208 www.eastendfood.coop Molly Sheedy Rachel Jones Store: Front End Front End 412.242.3598 Molly comes to us from Buffalo, NY, where she was an art 8 AM - 9 PM Daily Rachel is excited about life, and the joy that comes from over- teacher. There she worked in a neighborhood of locally-owned Café: coming obstacles. A personal trainer and a raw foods enthusi- businesses, and says she applied at the Co-op because of the 412.242.7726 ast, she majored in fitness and wellness at college. She enjoys similar environment. She likes to paint and crochet, and will be 8 AM - 7 PM Daily singing and songwriting, in addition to bodybuilding, running, starting grad school in the fall for art therapy. She is really en- biking, and all things outdoors. Her dream is to open a self- joying decorating her new place and getting to know Pittsburgh! Credit Union: supporting school for the underprivileged in a rural area. 412.243.7574 Wednesdays 6-8 PM Curious About Saturdays 3-6 PM Marcy Napier Working at the Co-op? Administration Board of Directors Growing up on a farm, Marcy appreciated local foods from a We are always looking for quality-minded Torey Verts, President young age. Her family always shopped their Amish neighbors’ “Co-operators!” Available positions range from Sarah Aerni, Vice President products, like eggs, milk and churned butter. She has sung semi- entry-level to management. You can find the applica- Mike Collura, Treasurer professionally all her life, including in several rock and country Mark Frey, Secretary tion along with more information on our website at bands. She also enjoys playing softball. Her biggest hope and Guy Miller ‘15 http://www.eastendfood.coop/co-op/employment. Mark Frey ‘15 dream is for her children to live a full and successful life. Dirk Kalp ‘15 Cortney Seltman ‘14 Tina Russell ‘14 Dennis Schauer ‘14 Management Team Employees General Manager: Justin Pizzella Human Resources Manager: Jen Girty of the Marketing & Member Services Manager: Heather Hackett Grocery Manager: Maura Holliday Front End Manager: eric cressley Month Café Managers: Murphy and Amber Pertz Christian Shaknaitis Harry Duvall Produce Manager: Allisyn Vincent Congratulations to Christian and Harry, who were both chosen, due to a tie in votes, as the Co-op staff picks for August 2013 The Co-operator Employees of the Month! Christian was a customer for quite some time before he came to work here as a stocker almost a year ago, and Harry began working here in February doing Café prep and assisting with cheese-packing and production. Editor: Heather Hackett Design, Layout & Production: Katy Nevinsky What’s your favorite thing about your job? What’s your favorite thing about the Co-op? Printed By: Typecraft Press, Inc. Q. Q.

The Co-operator is a monthly publication mailed to members of By working here and being a member, I can the East End Food Co-op. Additional copies are available at Cus- I love organizing things. I like finding out about maintain an entirely organic diet without any tomer Service, the store’s entrance area, and at outreach events. A. new products and sharing that with our customers. A. The Co-operator is also available online at www.eastendfood.coop. extra effort or expense.

Opinions expressed are the writers’ own and do not necessarily reflect Co-op policy. The East End Food Co-op does not endorse the views or products of the advertisers in this newsletter. Q. What wouldn’t you ever change about the Co-op? Q. What is your favorite cooperative principle?

Contact Us: If you are interested in more information about advertising or The goal. I think the look of the store will change Autonomy. I think it’s important that we don’t would like to submit an article or letter to the editor, over time, but the end result will always stay the make too many compromises to economic and please contact Member Services: A. same, which is what we’re trying to provide for the A. commercial pressures. Shopping at the Co-op East End Food Co-op community. seems like what buying your food should feel like. Attn: Member Services 7516 Meade St. Pittsburgh, PA 15208 Q. What is your favorite thing about the Co-op? Q. What wouldn’t you ever change about the Co-op? Email / [email protected] I really like the atmosphere. There’s a lot of The integrity put into ordering, and the quality Phone / 412.242.3598 x103 A. positive energy here. A. of the products.

September 2013 The Co-operator Page 7 Café Specials / September 2013

Sun Mon Tue Wed Thu Fri Sat 1 2 3 4 5 6 7 afé Chef’s Buffalo Black Bean Burrito Bar Southwest Pizza Cacciatore C Choice Chickpea Po- & Cabbage Quesadillas Dairy & w/ Egg tato Skins Enchiladas Vegan Noodles 8 9 10 11 12 13 14 Hours Curried Chef’s Seitan Indian Golden Beet, Pizza Spinach Lentils, Sweet Choice Vindaloo Kitchen Greens and Dairy & Mushroom Potatoes & Soup, Juice & Salad Bar: Potato Tora Vegan Quiche Chard 15 16 17 18 19 20 21 Daily 8am-7pm Quinoa Chef’s Baked Farro Chicken Fried Country Pizza Spicy Red Penne w/ Choice Risotto Seitan Kitchen Dairy & Tempeh Golden Beets Vegan & Greens Hot Bar: 22 23 24 25 26 27 28 Potato, Lemon Pasta Daily 11am-7pm Chef’s Beer Braised German Tofu & Pizza Turnip and w/ White Choice “Brats” Kitchen Broccoli w/ Dairy & Spinach Beans & Peanut Sauce Vegan Baeckeoffe Greens 29 30 Weekend Brunch: Chef’s Veggie Stacks 9am­­-1:30pm Choice September Co-op Events

September 4 - 6:30 PM September 11 - 6:30 PM September 18 - 6:30 PM September 25 - 6:30 PM

The Values of the Small Local Family Farm Fall & Winter Harvest: Farm to Table: Keep it Real, Keep it Local In Pursuit of Beauty: Philip Lehman, Swiss Villa Dairy Farm Growing Your Veggies Year Round Erin Hart of American HealthCare Group Farming Naturally and Working Cooperatively Bob Madden, Garden Dreams Urban Farm & Nursery Zeb Bartels, Clarion River Organics

Local dairy, meat, and cheese provider Philip Winter gardening is more appropriately American HealthCare Group is a family-owned Clarion River Organics is a cooperative of 13 Lehman will share his ideas on the positive called “winter harvest.” Plants are mainly health benefit and wellness company whose family owned and operated farms located in relationships produced by a family working planted and grown in the fall, yet with the goal is to bridge the gap between local produc- nearby Sligo, PA. The farmers all work togeth- together on a small farm. Philip sees the small cooler temperatures and proper protection, ers and consumers. The organization, which er with a shared vision to protect the watershed, family farm as an ideal place for children to we can hold crops in the garden until we are created the annual Farm to Table Conference, produce high quality foods, and maintain a relate to their parents in a healthy atmosphere, ready to eat them. Outdoor educator, urban feels that eating locally grown food benefits our natural agrarian family life. Founder, manag- with the goal of serving others quality goods, farmer, and self-proclaimed plant nerd Bob physical health, as well as our local economic er, and fourth generation farmer Zeb Bartels learning to properly care for animals, and there- Madden will share his tried and true methods health. Some ways to increase your consump- will explain how the farming methods and by learning care toward fellow human beings. for fall and winter gardening success in this tion of local foods is by eating seasonally and organizational structure of this local growers’ He will also speak to the social benefits of folks Local Food Month workshop. Join us to learn learning food preservation techniques. Attend cooperative are designed to create beauty in working together in small farming communities, more about the best plant options for keeping this event to learn more about the benefits of the lives of its farmers, co-workers, customers, and the practical experience one gains from such homegrown produce flowing into your kitch- eating fresh, local foods and some methods to and neighbors. Attendees will also have an op- a lifestyle. This event will include a sampling of en all year round. It doesn’t get more local increase your consumption of portunity to munch on a sampling of in-season the products that Swiss Villa has to offer. than your own backyard! locally grown foods. produce and local farmstead cheeses.

These Local Food Month events are FREE; just call 412-242-3598 to reserve your spot!

Look for your Co-op at these upcoming events: Show how much you

Saturday, September 7th, Saturday, September 7th, Saturday, September 21st, “LIKE” us by following us 10 AM - 3 PM: Hometown-Home- 12 PM – 8 PM: The Big Pour, Con- 9 AM - 6 PM: Your Co-op will be grown is a celebration of local foods. struction Junction’s annual fundrais- joining Pennsylvania Association on our social media sites! Enjoy activities and food samples er, is already sold out. Those lucky for Sustainable Agriculture at their from nearly 50 local vendors enough to have tickets will be able table at the Mother Earth News Fair throughout five floors of the Heinz to enjoy live music and art, along- in Seven Springs, PA. The festival History Museum, including your side a wide selection of the city’s highlights natural and organic Co-op! More information can finest quality craft beers and food. products, community and sustainable be found here: http://www. Your Co-op Café will once again be living. Learn more at http://www. heinzhistorycenter.org/events. represented at this event! More info: motherearthnews.com/fair/info. aspx?EventID=314 http://www.constructionjunction.org/ aspx#axzz2ajyEMlxr

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