Preserving Summer’s Bounty By: Janet Learned every method I have discovered days ago I pitted 2 gallons of Bali for something interesting and technique requires that you grow for preserving summer’s bounty. cherries in a half-hour! I love appealing. Juliet tomatoes - which I always My husband Michael and I I freeze, pickle, can, dry, ferment, that cherry pitter. And I happily Jams and Jellies: There are grow because they are close to have established a bountiful juice, and store the abundance of sit on the porch peeling bushels many, many recipes for jams and perfect – the size of a very small backyard vegetable and fruit our harvest. And over the years I of apples for drying or sauce jellies, but for a basic guideline plum tomato, juicy, tasty, … garden which provides us (as well have learned a few tricks - I will with speed and efficiency. The I use the instruction sheet for plus you can freeze them. I fill a as family and neighbors) with share a few favorites. pressure cooker I only recently Pomona Pectin (available at the quart bag with perfectly ripe fruit plenty all summer long, and also Tools: First there are preserving started making use of – mostly Co-op). It is the only pectin that and put it in the freezer. Done. with plenty more – plenty more tools that I love. My “Lehman’s tomatoes prepared in a variety of sets with a small amount of sugar, When a recipe calls for tomatoes, green beans, tomatoes, peppers, Best” cherry pitter and apple peel- sauces – Mexican, Indian, Cajun which makes a jam or jelly that I plunge them in very hot water, potatoes, apples, … I take this as er, “Squeezo” strainer for toma- – those quart jars are wonderful tastes more like fruit. Pomona pop them out of their skins, chop a blessing and also as a respon- toes, the jar lifter, pressure cooker, meal starters through the winter Pectin seems expensive, but each and cook. Simply wonderful. I sibility – I simply can’t let the dehydrator, thermometer, all those months. I still do most of my package contains enough to make noticed that both the Co-op and abundance lay on the ground or beautiful empty jars – all of these canning with a water bath canner. several batches. Agway sold Juliet tomato seed- remain on the vine. So over the tools make the job of preserving And I wouldn’t think of process- In Particular - Apple Jelly: In lings this year, so you might keep years I have experimented with easier and more enjoyable. A few ing a large quantity of tomatoes Kevin West’s book, he gives the your eye out for them next year. without the Squeezo strainer – it method for making apple pectin Perfect Dills: I will share a Pickled Cucumbers very efficiently removes skins from your own apples. The basics favorite method/recipe which Makes 2 quarts and seeds after the tomatoes have of the method are also available I found in The New Book of been brought to a boil. on his website – Saving the Sea- Middle Eastern Food by Claudia 2 pounds small pickling cucumbers Books: And then the wonderful son – under a recipe for crabapple Roden for my last preserving tip. 4 cloves garlic books, full of recipes and tech- jelly. Besides crabapples, you can I think it is a perfect place to start A few sprigs of fresh dill, a head of dill or 1 tsp dill seed niques that inform and inspire. use any tart apple. Last year was with the technique of ferment- 3 or 4 black peppercorns My standard for proper and safe such a bountiful apple year that I ing to preserve food – a process 3 or 4 whole coriander seeds technique and basic recipes is made 15 quarts, and canned most that is becoming more and more 4 cups water Putting Food By, written and of it for making jelly through the common as people rediscover ½ cup white-wine vinegar (Roland’s – from the Co-op) continuously updated by the winter months. The apple jellies the benefits of fermented food. I 3 Tbls salt (I use canning salt) PFD trio: Greene, Hertzberg that you make with the stock re- experimented for years with dill Scrub the cucumbers well, trim both ends and pack them in and Vaughan. I have also found quire no additional pectin and are pickles, wanting a recipe that two quart jars with the whole garlic cloves, and other ingredients many wonderful recipes and infinitely variable – they can be allowed me to make use of the distributed at regular intervals. I usually put the fresh dill in the inspiration in The Ball Com- flavored with mint, rosemary, hot cucumbers fresh from the garden, bottom of the jar with the garlic, and omit the peppercorns and plete Book of Home Preserving pepper flakes, insert your favorite and that produced wonderful pick- coriander. You can put in a dry red chili pepper if you like hot (though I use a small fraction of herb here, and infused with wine les. I have had great success with pickles. the sugar that they call for), and or liqueur or … . I sweetened this recipe – this is a fermented Bring the water and vinegar to the boil with the salt and pour last year I discovered Saving the several batches with maple syrup pickle that requires refrigeration it over the vegetables to cover. Close the jar tightly (I use a new Season by Kevin West (who also which we have in abundance after it is done. I have access to canning lid) and leave on the counter top to mellow. I write the has a website), which contains (infused with star anise, cinna- storage refrigerators, and keep date on the lid. simple techniques with sophis- mon, …). The jellies are clear, jars through the winter and spring. The pickle will be ready to eat in 10 days. I leave them on the ticated flavors. I have several jewel-colored and delicious. They remain crisp and delicious. countertop for 3 weeks, and then refrigerate. other preserving cookbooks, and Tomatoes: I have done every- happily read through new ones thing possible (as far as I know) that I discover – always looking with tomatoes. My favorite Olives Anyone? By: Stacy Cole to ripen and range in color from added to the container to continue shades of red to brown. Black preserving the olives. Ever since I was a little girl, I olives have reached full maturity. Cracked olives have been slit or have never been a fan of olives. The flesh of the fruit has devel- gently bruised before the curing Every year I try one because our oped pigmentation, so the entire process. This allows the olive to palates change over time, howev- olive takes on a color ranging absorb the curing material more er, I still am not a fan. So when from shades of purple to black. quickly, thus shortening the dura- customers ask me about them I Semi-Ripe and Green olives tion of the process that turns them am unsure of how to respond. As haven’t developed pigmentation into table olives. Castelvetrano an employee of the Co-op I felt in the flesh and therefore only the are a variety of olives that primar- I was doing a great disservice to skin takes on the color. Freshly ily grow in Sicily. This olive is our customers since education is picked olives are very bitter. In known for its mild, buttery flavor something we strive for. With a order for them to become table making them a very delicious little bit of research this is what I olives, they must be cured and table olive. The taste of an olive learned: fermented. This process removes depends largely on how they Olives are a fruit that grow on a unpalatable compounds and cre- were cured. Some words used to small tree. About 90% of harvest- ates desirable metabolites such as describe the taste are: salty, fruity, ed olives are turned into oil and organic acids, probiotics, glycerol, pungent, acidic, smooth, bitter them to turn black. Since these palate is different. Some enjoy a the remaining 10% are used for ester, and lactic acid. Olives are a and mellow. olives are ripe, this is not the case. salty strong flavor, whereas others consumption, or table olives. The natural source of vitamin E. The Co-op offers Kalamata Their color occurs naturally since do not. With the variety the IOC (International Olive Council) The Co-op packages five vari- olives in bulk, meaning you can they have reached full maturity. Co-op carries, hopefully we meet classifies table olives into three ations of olives: Green Cracked, grab as many or as little as you’d As a consumer, keep in mind that everyones needs or desires when categories: Green, Semi-Ripe Oil Cured Black, Green stuffed like. Kalamata olives are grown the olives the Co-op carries con- it comes to olives. If not, please or Turning Color, and Black or with Feta, Green stuffed with in the Kalamata region of Greece tain pits unless they are the Santa let a cashier know and we will do Ripe. Green olives are harvested Roasted Garlic, and Castelvetra- and have a salty, pungent flavor. Barbara olives or are stuffed. our best to fulfill the request. when they have reached full size no. The olives that have been Lastly, we offer Santa Barbara Even though I can’t personally but haven’t begun to ripen. They preserved in brine are packaged Olive Co.’s California Large Pit- recommend the best olives we range in color from shades of by placing the olives in a con- ted Ripe Olives. It is common for carry to our valued customers, I green to yellow. Semi-Ripe olives tainer and then weighed. After canned black olives to have iron can now answer most questions are exactly that. They have begun they have been priced, the brine is sulfate added to them in order for that are asked of me. Everyone’s

Fall 2014 | potsdamcoop.com 1 I’m Going to Miss this Place By: Joseph Newman meeting them at work, but they’ve interests and skillsets who come our section of Elm St. thanks to you have ideas for new things we all become friends who I hope to to work anywhere from an hour a tireless team of gardeners. We could do please let us know. As the end of the summer keep in touch with and come back per month to a few hours per have more Carriage House items In my short time at the Co-op, draws nearer, so does the end to visit for years to come. We all week keep our repetitive scooping than ever thanks to our dedicated I’ve gone through a lot of chang- of my time at the Co-op. I am have different strengths and weak- interesting. Everyone loves a ten helpers in the bakery and deli. We es. I’ve taken a break from school moving out of the North Country nesses, and feel comfortable both or twenty percent discount, sure, have shelves stocked with a wide in order to build up a business I for the first time, and going to helping others and accepting help but the conversation may be the range of items we can provide at started with a friend. I’ve learned New Orleans in search of snow- when we need it. As with any in- biggest reason most people keep lower costs thanks to our packag- more about food, diet, health, and less winters and better seafood (as terdependent group of people con- coming back. Depending on the ers. We have a dedicated board of wellness than I’ve ever known. I well as, I suppose, scarier storms, flicts arise on occasion, but I find day, topics range from music, to directors as well as multiple com- started running, completing my astronomical summer tempera- this happens less here than other literature, to travel, to student mittees full of people who keep first marathon this past April. I’ve tures, and equally fascinating and places I’ve worked. We tend to research projects - all things that us grounded and on course. We found many things that keep me disgusting bugs). For the past address problems well and move keep me thinking for hours after. have many core-workers who do motivated and inspired, and have two and a half years my job at the beyond them like the friends that Whether a working member lives specific jobs like keeping our bulk helped me find direction in life. Co-op has been a huge part of my we are. The people I’ve worked and works in the area year round, bins full, cleaning the open-face The Co-op has been a constant daily experience, and throughout with here are all remarkable or goes to college in Potsdam or produce cooler regularly, help- for me in a period of transition, that time I’ve come to understand individuals who come together Canton, I’ve never experienced ing keep our accounts straight, and now I’m moving away. It’s and appreciate, more and more, every day and organize, manage, anything but lively, friendly cutting and packaging cheese, bittersweet. I can only hope that what a great and important part and operate a building that goes discussions between people no the list goes on. We’re the only the New Orleans Co-op is as of our community the Co-op beyond a business - the Co-op is a matter their differences. I learn store of our kind in our section of unique and friendly as ours. Think represents. vibrant, thriving community. countless new things every day, the North Country, and we exist of me while you’re shoveling I’ve never worked at a place or With such a small staff, our with the overarching lesson being because the people who shop here your driveway this January. If you been in an organization where I 150 or more working members one in cooperation. What better care enough to contribute their would like photos and stories of feel as much a part of a real com- make it possible for the Co-op place for that than a cooperative? time and energy to help our cause me and how warm I am you can munity as I do at the Co-op. That to run and exist as it does. A a I’ve loved it, and I will miss it. and further our mission. We can check out my blog that I try to begins with the employees. We Working-Member Coordinator Without our working members always use more help, and a list update semi regularly at newman- all know each other personally, I’ve enjoyed spending time with we would not have much of what of areas in which we need people potterwrites.blogspot.com. and spend time together outside many of our member-owners in makes the Co-op such a unique hangs near the main register. Feel of work on a regular basis. I knew the packaging area. The variety of place. We have beautiful flowers free to ask anyone working about none of my coworkers before people with all of their different to greet customers and brighten how you can contribute, and if Membership Committee Report ANNUAL OPEN HOUSE The June Member/Owner We continue to discuss and Potluck was very well attend- weigh the merits of having “mem- ed. Through the summer, Board bers” versus “owners.” We’re Saturday Join us at the Co-op for our annual outdoor members are hosting several seeking input about what features open house! There will be samples from smaller “neighborhood” potluck and benefits of member/owner- September 20 gatherings. Details are posted at ship matter most; so that we can local Co-op vendors, food from our Car- the Co-op and sent to member/ be most effective in attracting new 11:00am-3:00pm riage Bakery and Deli, and activities for owners by email. member/owners, and retaining the kids. A 10% discount is offered to all store The Membership Committee is ones we already have. LIVE MUSIC working on updating application We welcome your input and shoppers this day. Membership and board materials and creating a “welcome participation! Feel free to email 11:00am - Animal Crackers member tables will be set up to answer kit” for new member/owners. me at [email protected]. Or 12:15pm - Caramelo We have also started connecting attend a Committee meeting – we questions. with each new member/owner by meet the first Thursday of each 1:45pm - Crescent Street Jam phone, and offering a personal- month, at 8:15am, above the Car- ized guided tour and orientation to riage House Bakery. the store.

Co-op Board Members Potsdam Food Co-op accepts: Vanessa Bittner, President [email protected] Will Siegfried [email protected] • Cash Pamela Maurer, Staff Liaison [email protected] • Checks Laura Cordts [email protected] Mary Egan, Secretary [email protected] • MasterCard/VISA Arthur Freeheart [email protected] • EBT/SNAP Janet Learned [email protected] Abigail Lee, Vice President [email protected] • Co-op Gift Cards Robin McClellan, Treasurer [email protected] • Potsdam Chamber of Commerce Gift Certificates Rajiv Narula [email protected] Tamijean Cole [email protected] Store Hours: Every day 8:00 am - 7:00 pm except major holidays. Potsdam Food Co-op Staff Our Mission Statement Eric Jesner General Manager Jim Bartlett Assistant Manager/Buyer The Potsdam Consumer Cooperative, Inc. is owned and operated by its members Co-op Community News is the official news- Lynn Clark Bookkeeping/Marketing and is dedicated to meeting the community’s need for specialty and whole foods at letter of the Potsdam Consumer Cooperative, Bakari Adams Produce Buyer the lowest possible cost. As a member of the local community interested in its well Inc. in Potsdam, NY. It is published season- Chris Affre Carriage House Manager being, we will attempt to use local sources whenever feasible. ally and serves as an open forum for the Christopher Bemis Bakery Assistant exchange of information and ideas between Veronica Bagundes Bakery Assistant Co-op members. Articles appearing in this Stacy Cole Cashier Supervisor We strive to provide a pleasant shopping experience and working environment, newsletter may be reprinted in other coop- Jayne Galusha IT Specialist with an emphasis on education, shared information, and developing our rela- erative newsletters provided credit is given Penny Jandreau Bakery tionship with the community. We encourage environmental respect through the to Potsdam Co-op Community News and to Nate Jones Cashier the author of the article. We welcome sub- Jessie LaRose Cashier goods we sell and in the manner in which we conduct our daily operations. We missions and comments from members and Erik Laubscher Cashier are committed to providing a model of responsible business practices based on the non-members. Submissions can be submit- Andy Peet Cashier cooperative principles of open membership, democratic control, limited return on ted via e-mail to PotsdamCoopNews@gmail. Jessica Peters Lead Baker share capital or investments, return of surplus to members, continuous education, com. Stephanie Reasoner Packaging/Cashier Arnie Rauscher Packaging Coordinator cooperation among cooperatives and concern for our local community. Chris Strebendt Deli Supervisor Wendy Turnbull Packaging Coordinator Tom Yugartis Deli Assistant

Potsdam Food Cooperative 24 Elm Street, Potsdam, NY 13676 Potsdam Food Co-op...... [email protected] Eric Jesner, General Manager...... [email protected] 315-265-4630 Jim Bartlett, Assistant Manager...... [email protected] e-mail: [email protected] Lynn Clark, Bookkeeper/Marketing �����������������������������������������������[email protected] Chris Affre, Carriage House Manager...... [email protected] website: www.potsdamcoop.com @ Newsletter Editor...... [email protected] 2 Potsdam Food Co-op Community News | Fall 2014 From the General Manager New positions have been added to the mix all necessary coverage is met. We were we would sell this year. All of our wraps to offer more flexibility for you and to able to reduce the total hours worked by sold out by 6pm on Saturday, and most increase productivity for the Co-op. The the front end staff by twelve hours per of our salads by closing that night. As we UNFI stocking positions have been filled, week for a savings of $600 per month, be- look forward to next year, we are planning but we are now looking to fill cashier, shelf fore the new core working shifts on register on having the food truck on Market Street cleaning and Carriage House positions. have been put into place. Thursday through Saturday. While it is very important to me that ev- The reason for this focus is to control our After Summerfest the food truck will ery member-owner has the opportunity to expenses so we can stabilize our margins. begin attending the Farmers Market in get more involved with the Co-op, working The Finance Committee and I have put a Potsdam. As this has not yet begun at the member-owners also play a valuable role lot of focus into scrutinizing our expenses time of my writing this article I cannot give in keeping our personnel expense down. and identifying missed efficiencies. While you specifics, but I’m confident it will be Our personnel expense accounts for over we are focused on reducing our payroll, great. My hope is to refine our operation of 80% of our total operating expenses. While this will not affect the way we compensate the food truck and work towards expanding the amount of work required to operate the our staff. The commitment that mem- our use of it throughout the North Country. Co-op has grown with our sales growth, ber-owners make to the welfare of the staff There are many other farmers markets and the number of working-owners has been will continue. These staffing modifications festivals where we could add great diver- greatly reduced since the end of required should have a beneficial outcome going sity while performing vast outreach for the work for member-owners. forward as wage increases will have a Co-op. I encourage you to get as involved as smaller effect since there will be fewer Painting building By: Eric Jesner you are able. There are many options other total staff hours worked and more hours than working on the floor or in the Car- worked by member-owners. This summer it was time for the store I hope your summer has been going well. riage House. Committees need members, to be repainted as there were many places Food Truck With the late start of spring we are just get- the newsletter needs articles, and there are that the paint was peeling off the building ting into the local harvest season while I’m many special projects we could always use Summerfest was a huge success for the in large pieces. I am very grateful to all of writing this. I hope most of your meals are help with. Please speak with any board food truck this year. I want to thank every- you who came in and scraped, primed and now filled with local produce. It was great member or myself if you want to learn how one who worked a shift on the food truck, painted the building. A special thank you to see how creative people were at our first to get involved. we would not have been able to do it with- goes to Will Dailey who was kind enough Annual Summer Baking Fest since there out every one of you. I would also like to to come in and pressure wash the entire Staffing was not much local fruit to be used. All of thank Jimmy Sheehan for lending his gen- building himself. It was a great start to a the savory entries were amazing. You may have noticed staffing in the erator to the Chamber of Commerce and huge project. My hope is the only change store has gotten a bit lighter so I want providing our power. This year we were you notice is that the building looks cleaner Working member-owneR to make sure everyone knows what is on Market Street on Friday and Saturday now. Thankfully we won’t need to do this positions happening. First of all, no staff members’ from 10am until 10pm. Our sales for the again for a few years. Although, it looks We have installed a new communications hours have been cut. All of the reduction in two days totalled just over $2500, which like the Carriage House will need repaint- board next to the chalkboard behind regis- hours has been done through attrition, staff is more than double last year. Saturday’s ing next summer, so those of you who ter 1 to keep you informed of all the work- members leaving the Co-op. The template sales were 30% better than last year. We missed out on the fun will have another ing opportunities available in the store. for our base schedule was created by staff used the knowledge gained from last year opportunity. members with my assistance to make sure to change our product mix and predict what

Become a Member Join the Co-op! 2% discount for all members. Working one hour per adult in your household will earn your household a 10% discount for a month. Core workers work three hours per week to earn a 20% discount. If you are interested in becoming a working-member, please give us a call at 315-265- 4630.

Co-op Business Partners

These locally owned busi- Chiropractic Office of Dr. Jamie Towle Jazzercise Northern Music and Video Renew Architecture & Design & Dr. Lisa Francey Towle 1 complimentary class to new customers 10% off all musical accessories, Rebecca Weld, AIA and LEED AP nesses have generously 10% off chiropractic services at both (may not be combined with other offers) CDs & DVDs 5% discount on residential agreed to grant the follow- Canton and Malone locations. 22 Depot St., Potsdam 265-0849 29 Market St., Potsdam 265-8100 architectural services 16 Park St., Canton 386-2273 www.jazzercise.com www.northernmusicandvideo.com 11 Washington St., Potsdam 262-0082 ing offers to Co-op mem- 3276 St Rte 11, Malone 518-483-6300 www.renewarchitecture.com bers. Present your current www.NorthCountryChiropractic.com Jernabi Coffeehouse Potsdam Center for Innovative 10% off brewed coffee Dental Technologies St. Lawrence Nurseries Membership Card when Colton Massage Therapy 11A Maple St., Potsdam 274-9400 Aaron Acres, DMD 10% off regularly priced plant stock asking for the discount. Catherine A. Klein, BA, LMT www.stlawrencevalleyroasters.com 10% discount 325 Rte 345, Potsdam 265-6739 …and everyone knew her as Nancy 83 Market St., Potsdam 265-3377 www.sln.potsdam.ny.us One time offers will be $10 off first massage or gift voucher The Knead of Life www.docreed.com checked off when used. 4808 St Hwy 56, Colton 315-262-2636 Helen Kenny, NYS LMT Seaway Cash Register & Typewriter $5 discount on first session Purple Rice 5% off on machines, service and supplies Alchemistress Community Performance Series Hannawa Falls 265-3369 $2 off 1 lunch special (one-time offer) 14 Bray Rd., Norwood 353-3533 10% off body art (excluding specials) 15% off any regular priced ticket (some 20 Elm St., #105, Potsdam 268-0923 17 Maple St., Potsdam 267-6925 restrictions may apply). Tickets must be Little Italy The UPS Store www.alchemistress.com Alchemistress- purchased through the CPS Box Office. $1.00 off any large pizza 10 Free Self-service copies copies daily BodyArts on Facebook Snell Theater, SUNY Potsdam 30 Market St., Potsdam 265-5500 (B&W 8 1/2 x11 20lb standard paper) 267-2277 www.cpspotsdam.org www.PotsdamLittleItaly.com 200 Market Street, Potsdam 265-4565 The Alexander Technique - Lessons www.theupsstorelocal.com/5986 and Workshops The Computer Guys Maple Run Emporium 10% off on first lesson 10% off all in stock items at both Pots- 10% off any regular priced kitchen- Featured Business Partner 73 Leroy St., Potsdam 265-7386 dam and Canton locations ware items www.amsatonline.org/teacher/bethrob- 4 Clarkson Ave., Potsdam 265-3866 49 Market St., Potsdam 274-0102 inson 2564 St Hwy 68, Canton 714-3866 www.maplerunemporium.com www.techntext.com The Kneed of Life Michael Greer The Blackbird Café Helen Kenny, NYS LMT Free cup of coffee with First Crush Wine Bar Residential Carpentry purchase of a sandwich 10% off 7 am – 2pm Mon. thru Fri. 5% discount $5 discount on first session 107 Main St., Canton 386-8104 32 Market St., Potsdam 265-WINE Potsdam, 528-7507 www.theblackbirdcafe.com www.firstcrushwinebar.com Hannawa Falls, 265-3369 North Country Center for Yoga Body Shop Fitness & Salon, Inc. Hands On Health Holistic Healing and Health (Yoga Loft) 10% off Fitness Center Membership 20% off the first two consultation ap- One time $5 discount for any 47 St Hwy 345, Potsdam 262-0482 pointments drop-in class www.bodyshopfitnessandsalon.com Hannawa Falls 265-0961 205 State Street Rd., www.handsonhealthhh.com Maplewood Campus, Canton BodyWorks Chiropractic 315-605-8637 15% off initial visit www.yoga-loft.org 17 Leroy St., Potsdam 265-2030 www.PotsdamBodyWorks.com

Fall 2014 | potsdamcoop.com 3 Looking at Food from a Different Perspective By: Rajiv Narula tion, and the hunger-gratification The 13th verse in the third chapter jasic food increases Rajasic quali- I offer all that I consume at Thy cycle begins at that instant and of the Bhagavad Geeta similarly ties and so on. Non-vegetarianism Lotus Feet. Sharing food is the most univer- continues throughout life. This proclaims, “The saintly persons is thus not preferred and Satvic sal cultural experience. Central to gratis experience is irrevocably partake the food that has been food verily becomes an aspect of Brahmaarpanam Brahma Ha- all cultures and religions, food is a imprinted on the newborn’s unin- first offered to God and Nature Brahman – The Supreme ; Annam vir Brahmaagnau Brahmanaa sacred gift that is the supreme and scribed mind and is the primordial and shared with those in need. But parabrahma swaroopam or Food Hutam universal bond of all friendship. unconscious analogue to voiced those who prepare food for their is Divine, says the the Rig Veda. Brahmaiva Tena Gan- Expressing thanks for food must prayer. The gross physical body selfish ends eat but only sins”. Because food is a gift from God, tavyam Brahma Karma Sa- have been humankind’s first act is thus called annamayakosh, ~ Bhagavad Geeta 3:13. In Sikh- it should be treated with great maadhinaha of worship, for food is the gift of meaning the food body, because ism, an offshoot of Hinduism, lan- respect, and care should be taken life from the Divine. Growing up it is nourished by food and grows gars or community meals became to not waste even a grain of food. This is the 24th verse from the in a Hindu household in India, I by absorbing the energies from the prime essence of spirituality, Another common aspect that 4th chapter of Bhagavad Geeta. was taught to revere and respect the food. ritual and worship. Hinduism shares with all other The act of offering is Brahman food, be thankful for it, and, not “As you eat so you become” is major faith systems is fasting. (The Supreme Reality) The even waste a single grain. The act From earth herbs, from herbs the central tenet in Hindu philoso- Again, various theories revolve offering itself is Brahman. The of eating was equally important food, from food seed, from seed phy. There are three qualities into around this act, key ones be- offering is done by Brahman in as the act of praying and I never man. Man thus consists of the which almost everything has been ing good health, concentration, the sacred fire (of digestion within remember a day when the family essence of food. divided, including food. They are cleansing. Fasting helps gain all beings) which is Brahman. He was not together at the table to ~ Taittiriya Upanishad Satva (the highest quality), Rajas control over your mind and body alone attains Brahman who, in share a meal. Moreover, import- (the medium quality), and Tamas and also helps to value food and all actions, is fully absorbed in ant days in the calendar such as In the Hindu belief, food should (the lowest quality). The food be thankful for it. Augustine of Brahman. birthdays and anniversaries were be eaten only after being thanked which increases longevity, purity, Hippo writes, “Fasting cleanses marked by distributing food to the for. It then becomes prasaad tranquility, vigor and strength, the soul, raises the mind, subjects Aham Vaishvaanaro Bhut- poor and needy. In every culture (sanctified, blessed, or observed health and happiness, and content- one’s flesh to the spirit, renders va Praaninaam Dehamaashritha there are sacred beliefs or divine as holy). Religions of the East ment, which is fresh and keeps the heart contrite and humble, Praanaapaana Samaa Yuk- commandments that require such as Hinduism put great em- one free from sickness, and which scatters the clouds of concu- taha Pachaamyannam Chatur honoring the giver of life (which phasis on the loving reliance upon is savory, nourishing, of perma- piscence, quenches the fire of Vidam some call God or the divine God and also on sharing the boun- nent benefit, and congenial to the lust, and kindles the true light of principle, worshiped by various ties of God with not only fellow body, which has been prepared/ chastity.” But the sages speak of This is the 14th verse from the names) through acknowledging human beings but with Nature. By grown and served with love, after fasting for other reasons, giving 15th chapter of Bhagavad Geeta. the sacred gift of food. Whether admitting us to His table, giving being thanked for and shared with up food occasionally so that there This sloka is a sort of acknowl- that expression of thanks for the us the gift of food, God became fellow beings and Nature, not is plenty for others and less need edgement and assurance to us gift of spiritual and physical food bound to us in a unique relation- inflicting pain and violence to any to grow more (sustainability in its from Brahman. (The Supreme Re- is voiced in a tribal ritualized ship. By inviting God to our table, sentient being is considered Satvic deepest sense). As an example, ality) “I am Vaishnavara, existing saying or uttered silently or sung we experience the love and beauty (or of the highest quality). In the second Prime Minister of as fire God (energy) in the bodies eloquently, a person’s intrinsic of that relationship. In most Hin- today’s perspective local, organic, independent India Lal Bahadur of living beings. Being associated spiritual nature imposes a recog- du households, the first bread was and natural food would easily fall Shastri requested the people in with ingoing and outgoing life nition that the very food before offered to cows, the next to crows, under this category. India to skip dinner on Monday breaths (prana and apaana), I will him or her is sacred, is blessed, is the third to dogs, some was kept The food which is of the rajas when India was facing a food digest all the four different types divine. It is in fact an unmerited for the “unexpected” guests and (medium) quality is prepared by crisis in 1964-65 and within less of food (that which we bite and gift. the poor and the last was offered and for selfish means, is over bit- than a year the crisis was resolved chew; that which we masticate The Hindu scriptures proclaim to fire signifying the offering to ter, too acidic, excessively salty, and India had a surplus of food with the tongue; those which we that the first interhuman act of the all beings in air, water and land, hot, pungent, dry and burning, commodities. Here are some of gulp; that which we swallow) and newborn child is to experience the Fire God being regarded increases unwanted material de- the most common prayers chanted purify them.” satisfaction through food. In the as the carrier. This ritual is fast sires to arise, and causes unpleas- before meals with their transla- Another addition of gratitude first hour of life our senses may disappearing, especially in busy antness and disease, in the long tions in English: that has been added to the prayers transmit ephemeral sight, sound, city lives. run. Whatever food is such as was before meals in our household is or touch quanta, but it is the initial The 117th verse in Chapter 10 prepared by inflicting pain and Harir Daata Harir Bhoktha Harir farmers, who grow our food with ingestion of the “gift” of milk of the Rig Veda, says, “I speak agony or by wasteful or unfair Annam Prajaapatih love and labor. May we be mind- from the mother in response to the truth, it is indeed his death; means, for gratifying the senses Harir Vipra Shareerastu Bhoonkte ful and eat healthy, wholesome, its sucking instinct and food need he who nourishes neither Nature of taste, which is impure and as a Bhojayathe Harih nourishing food that sustains and that constitutes the first interhu- nor a person in need, he who eats result causes pain and agony, and nourishes our body, mind, and man act: nourishment. The imme- alone, gathers sin.” is called Tamasic food (food of Oh Lord, You are the food, You soul. diate response to this nourishment ~ Rig Veda X:117 the lowest quality). Satvic food are the enjoyer of the food, You is a systemic and psychic satisfac- increases Satvic qualities and Ra- are the giver of food. Therefore, The ‘Natural’ Label’s Impact on Organic Farmers Originally published May 22, on manufacturers to use the term sewage sludge. When food manufacturers shift facturers have switched a con- 2014 at cornucopia.org more accurately (or not at all), it Committed organic compa- their product ingredients from siderable share of their products says nothing of the pressure on nies also have to compete with organic to “natural,” it means from organic to “natural.” This It’s only natural to get swept organic farmers. “natural” claims by companies they buy conventional ingredients is a reversal of a decades-long up by the allure of products mar- Companies marketing “natural” (such as Annie’s Homegrown and from chemical-intensive farms trend. Simultaneously, organic keted as “natural.” We resonate grain farmers have noticed a drop with that term for a number of in demand for organic crops, reasons: it implies pure, un- accompanied by a drop in prices adulterated goodness. It sounds for these crops. comforting. There’s an ease—a Many farmers who invested lightness implied to it. And above heavily in converting their land all else, we associate it with being to organic production (a mini- healthy for us. mum three-year process) have But when it comes to food, we converted back to conventional. know nothing is more “natural” If demand for organic crops than something growing in our had remained high, many more backyard vegetable garden, yet acres may have converted to or we take solace and comfort in remained organic but now are foods that appeal to our desire for back under chemical-intensive “natural.” But nowadays we’re management. While there are learning the consequences of that certainly other factors to be term all to well. products merely pay lip service Weetabix/Barbara’s Bakery®) instead of buying from organic considered, such as weather For starters, if a food is mar- to sustainability and eco-friendli- that are reducing their organic op- farmers. As a result, less demand and higher conventional prices keted as “natural” it probably ness, while undercutting the truly tions. These companies, too, are means organic farmers receive that lured some organic farmers isn’t. It’s more likely to have been committed organic companies blurring the lines between organic lower prices for their grains. For back to conventional, the role of processed—spending more time that walk their talk by buying and “natural,” apparently to ride the first time since the commer- decreased demand for organic inside a factory than it ever did on from farms that are managed the coattails of their established cialization of organics, conven- grain by companies that switched a farm. Lawsuits have challenged organically, without synthetics organic reputations while cashing tional farm production is probably from organic to “natural” cannot the credibility of “natural” claims, and pesticides, non- therapeutic in with cheaper conventional more profitable than organic. be underestimated. Continued on and while that has put pressure antibiotics and hormones, and ingredients. Since 2008, multiple manu- page 9...

4 Potsdam Food Co-op Community News | Fall 2014 Baking Contest Raises $624 for GardenShare By: Kathleen Fitzgerald Amazing Brownies. Pam Maurer was the hands down winner for having the highest Over 100 people attended the final event number of local ingredients (30) in her of the Potsdam Summer Festival on Sun- dish - Local Bounty Crustless Quiché. day afternoon, July 13th, in the Potsdam Each of the winners receives a $25 Good Food Co-op’s Carriage House. The Co-op Food Gift Card from the Potsdam Food sponsored a Summer Baking Fest and Co-op. Heartfelt thanks goes to the many Silent Auction as a fundraiser for Garden- generous people who gave their time and Share. culinary talents to make this first time For three hours GardenShare staff and event the success that it was. board members, and Co-op working-own- “We were thrilled to see the variety and ers served up sample sized portions of a quality of entries received and delighted luscious array of treats, all prepared by to have been able to both raise money and community members. Children and adults highlight the important work that Garden- alike filled their plates with tidbits of such Share does for the North Country, “said things as Crème Brûlée, Chocolate Zucchi- Co-op General Manager, Eric Jesner. “We ni Cake, Raspberry Clafoutis, and Tomato look forward to building on this success Pie. Folks voted for their favorites and also and hosting this event again next year.” made bids, hoping to take those favorites GardenShare is a nonprofit community home with them. $624 was raised for Gar- organization that works to build a North denShare through the bidding process and Country where all of us have enough to cash donations. eat and enough to share. Their efforts vary The winning cooks with the most votes from spearheading a food policy council, in their respective categories were; Rose creating the opportunity for shoppers to Rivezzi, whose Lemon Mousse with use EBT and Debit cards at the farmers’ Contest WinneRS Raspberries won the “Simply Wonderful” markets, and events such as the Food Day category (no more than five ingredients); Youth Summit, food assistance programs The bakers with the most votes in each category of our friendly bak- Janet Learned’s entry of a mouth-watering for low income families including CSA ing contest were: assortment of beautifully labeled pre- Bonus Bucks, and publishing the Local serves, won in the “Local is Best” field; Food Guide, an annual and ever-growing Maliah Wright took top honors with her database of where to find local foods. Simply wonderful Gluten-free Vanilla Macaroons submitted Lemon Mousse with Raspberries by Rose under “Special Diet”; and Linda Myers was the winner for having black beans Rivezzi as “The Secret” healthy ingredient in her Local is best Preserves by Janet Learned

Special Diet Vanilla Macarons by Maliah Wright

The secret Black Bean Brownies by Linda Myers

The winners in each of the categories receive a $25 Good Food Gift Card from the Co-op!

Save the date! December 7 12:00pm-3:00pm

The Co-op’s 17th annual Holiday Baking Fest & Silent Auction to benefit the Potsdam Neighborhood Center

Fall 2014 | potsdamcoop.com 5 What Is Up with the Prices? By: TJ Cole sell at retail. Unless there was Pete and Gibb found them- “line drive” which means all of has a 30% off Line Drive. For a a sale you paid full retail for ev- selves combining forces and their products are discounted by small window in time I get to pay When I was a kid my grand- erything from brooms to canned opening a supermarket in order to a certain percentage. What causes the same price that the big boys parents lived in the small town peas. We lived in a pre Wal-Mart/ deal with new expectations. problems for smaller stores is that pay. founded by their grandparents. Aldi’s world. 30 years later small markets big box stores have the buying We just don’t have the shelf Back then you either bought gro- In about 1970 the first discount have all but disappeared as chain power to negotiate contracts space to see a significant adjust- ceries from Pete or Gibb. Their stores showed up in Portland stores combine to form larger directly with the manufacturers ment in our bottom line using stores combined may have had about an hour away. My Favorite and larger corporations. Small and they set their pricing based on forcasting and special buys. We as much floor space as the Co-op was Prairie Market. You walked communities will operate under the distributor discount. Bottom need regular consistent discounts. and bakery do and they were open in and picked up a grease pencil the radar of big box competition line? Large stores are functioning According to Eric we need to 5 days a week from 9am until so you could mark prices on your until a census reports the magic on a 25% distributors markup and increase our sales volume by 6pm. I was about 10 when we items as you picked them up. potential customer number. Then are selling products at about the $350,000 to hit the next level in experienced a Pole Shifting event! One guy ran a fork lift to put the in a matter of months a flood same price small stores can buy the tiered discount system. (2 The grocery stores were open for pallets in place and another ran of corporate building can occur them from a distributor. This has million in total sales volume.) a half day on Saturday and an the cash register. Once a month washing away local hardware, altered what we as consumers So how could we do that. Well, extra hour on Friday. we “went to town” and bought grocery and clothing stores that expect to pay across the board. let’s assume we as members are We always shopped at Pete’s. canned goods and a month’s have been there for generations. already buying everything that is There was no warehouse, just supply of bread from the day-old As member/owners of a Com- ...there is something you can do on our list that the Co-op offers. full shelves. When we walked in store. (I thought everyone kept munity owned coop market it is to help our general manager steer There is still a way to get our- Pete would meet my grandmother piles of bread in their freezer.) It important to understand where we us toward lower prices... selves over this hurdle. at the door and ask her what she was a long drive, but it was the are and how we got here. Have you taken a look at our would like. She would wait by first place we could buy discount- The problem that small stores We all want to shop at the Co- Buying Club? http://www.pots- the counter while he put together ed groceries in our neck of the run into is the infamous “Volume op or we wouldn’t be members, damcoop.com/buyingclub You her groceries, rang them up and woods. It was also the first crack Discount”. So what is a volume but it would be nice to be able to may be surprised when you look put them on account for her. I’m in the old price structure. We had discount? It is a type of tiered pay less to do so. I was probably at the wholesale prices at UNFI. I sure he only did this for his older no idea how far the cracks would wholesale system. Manufacturers not the only person at the annual know I was surprised to find that customers, but they would chat travel or how much they would don’t tend to sell to retail stores. meeting that was surprised to the price I was paying locally for about the farm or what was going affect our lives. It works better for both the stores hear that we are dipping our toes my favorite tea was pretty close to on at the Kiwanis Club. Every 3 Within 5 years stores like Price and the manufacturers to work in red ink as we use dues to hoist the UNFI wholesale price. I have or 4 weeks my Grandfather would Club and CostCo showed up. We through an intermediary or dis- ourselves back into the black. no personal benefit to switch from come in and “settle up”. Some became used to buying by the tributor. A “disty” typically gets As long as we are walking this a local purchase to a buying club years they bartered turkeys my case and bagging our own gro- somewhere in the neighborhood fine line lowering prices isn’t an purchase except that I will help Grandparents grew instead. It ceries. “Warehouse stores” could of 25% off wholesale depending option. There is still something push us closer to that 350K target. really was very much like the mark items up 50% and still make on the manufacturer. Stores like you can do to help our general We started out as a cooperative “Little House on the Prairie” TV a good profit because they limited my small supplements store get manager steer us toward lower pooling our orders to get access show. Life was slow and yet Pete their stock to high volume items. the first tier of discounts, also prices. to products we wanted to buy made a good living. Local grocery stores found them- called wholesale. From there you Temporary discounts or Man- locally. We can do it again. This One of the reasons he was able selves trying to compete on the can get a larger discount based ufacturer “line drives” aren’t time the product that we want is to do so well was that he was able price front while their customers on your volume. Several times going to get us there. As a small a little more nebulous. We want to use the old mark up formulas. expectation of a large selection a year manufacturers will offer a supplement store I can project my better pricing. If we get back to People used to buy wholesale, and personal service remained the product at an additional discount annual prenatal vitamin demand our cooperative roots that is a double their purchase price and same. and once in a while it will do a and stock up when Food Science very attainable goal. Introducing: Juanita’s Thursday Creations By: Wendy Turnbull lasagna, and our wraps are leg- easy on the budget; we want to the Vegetarian Epicure. She is people do with amaranth?” Juani- endary. On nearby store shelves, introduce more people to them. also adept at using the internet to ta made a fantastic pudding out of Jocelyn was packaging at the other meals clamor for attention, Who could we ask to make this find recipes using specific foods, amaranth. Co-op to maintain her 10% dis- ready-to-eat or requiring mini- introduction? Who knows a lot and her extensive travels undoubt- Each tasting event is held on count, and she’d just placed a row mal preparation. Food dressed about creating healthy dishes edly creep into her cuisine. Juan- the first Thursday of the month of newly-packaged amaranth on in commercial packaging offers at home from scratch? Juanita ita has taught vegetarian cooking from 3:30-5:30PM. Stop by for the shelf. The labels were neatly serving suggestions and cook- Babcock! in the SOAR program and Yoga your introduction and sample. affixed, the twist-ties as dapper as ing methods. Freshly harvested So, we asked Juanita to create Loft. With no formal training in Juanita will be there to serve her twist-ties can be; but it was still a local produce barely hits the shelf monthly tastings starring these cooking, Juanita is self-taught; creation and answer all of your rather dull-looking lineup of beige before it is tucked into shopping Co-op-packaged foods, to be and a friendly and informative questions. She is adept at sug- bags. Jocelyn asked me, “What baskets. It’s all great food that held on the first Thursday of each guide to the rest of us self-taught gesting simple changes to make do people do with amaranth looks great. month. And then we stood back people who just want to learn a bit the recipes delicious for those anyway?” And then… there are the beige and watched her begin to pull more about eating well. with dietary concerns, allergies, I had no answer. I had to con- rows of grains, like amaranth, from her vast experience. With an The debut of Juanita’s First gluten-free, intolerances. You fess I had never cooked amaranth. packaged at the Co-op, sitting interest that piqued with the emer- Thursday Creations was in June, will go home with the recipe, and Part of the mission of the Potsdam like wallflowers, quietly with no gence of Diet for a Small Planet with a Quinoa Salad with Or- you will go home looking forward Food Co-op is to meet our com- fanfare, just waiting for folks with and Recipes for a Small Planet; ange-Cumin Dressing. If you to your next chance to get better munity’s need for specialty and enough imagination or experience she’s been a whole grains, whole- missed it, you will want the recipe acquainted with those little beige whole foods at the lowest possible to see beyond the beige. It’s easy some foods proponent for thirty from this edition of the newslet- bags of bounty. See you at Juani- cost. You will find superb meals, to walk by and hardly notice them years. Juanita attributes sources ter. And during Juanita’s First ta’s 1st Thursday Creations! ready to eat, from our Carriage if you don’t get an introduction. such as Vegetarian Times maga- Thursday Creation of July, she House Deli—from hearty, meaty Knowing those rows of plain zine, Vegetarian Times cookbook, answered that burning question chili to vegetarian soups and grains could offer healthy meals, Molly Katzen’s cookbooks, and from Jocelyn and me—“What do

Quinoa Salad with Orange-Cumin Juanita’s 1st Thursday Creation

Vinaigrette 1. Toast almonds 4 to 5 minutes in dry skillet or toaster oven, or until pale brown and fragrant, stirring often. From Vegetarian Times Magazine 2. Bring 2 cups water to a boil in a medium saucepan. Add quinoa and salt, reduce heat to medium-low and simmer 15 minutes, or until tender and almost all water 1/3 cup sliced almonds 2 Tbsp. chopped cilantro is absorbed. Drain, then transfer to large bowl. Toss with apricots and raisins. 1 cup quinoa, rinsed and drained 2 Tbsp. chopped fresh mint 3. Whisk together orange juice, shallot, parsley, cilantro, mint, orange zest, cumin, 1/4 tsp. salt 1 Tbsp. grated orange zest and coriander. Whisk in oil. Pour dressing over quinoa, and toss to coat. Garnish 1/3 cup dried apricots diced into 1/2 tsp. ground cumin with orange slices and toasted almonds. small pieces 1/2 tsp. ground coriander 1/3 cup raisins 2 Tbsp. (or more) olive oil Per serving: 383 calories, 9 grams proteins, 13.5 grams total fat (1.5 grams sat- 1/3 cup fresh orange juice 2 oranges, peels sliced off and sec- urated fat), 61 grams carbohydrates, 0 mg cholesterol, 161 mg sodium, 7 grams 1 shallot, finely chopped (2 Tbsp.) tions cut out fiber, 22 grams sugars 2 Tbsp. chopped fresh parsley Serves 4 • Vegan • Preparation time 30 minutes or less

6 Potsdam Food Co-op Community News | Fall 2014 Meet our Members: Mary-Ann Cateforis By: Laura Cordts formed – the Bluegrass Organ- which gave us more control over ic and Consumers Association cleanliness, as well as more At this year’s Co-op Annual (BOCA), with Mary-Ann as co- space.” meeting, Mary-Ann Cateforis chair and co-editor of a monthly Mary-Ann is partially respon- shared the following story: newsletter. BOCA held lectures sible for two of Co-op’s most “Our family came to Potsdam and get-togethers, and sponsored well-known features: garden in 1973. I immediately joined organic garden plots. They seeds, and bulk herbs and spices. the Co-op. Vasily (my husband) convinced a local bakery to bake “Our Co-op back in Lexington wasn’t so sure about the Co-op whole wheat bread, “in addition sold seeds, so our first winter in at first. He thought it might be a to their fluffy white bread.” A Potsdam I suggested to Art Piltch little too hippie. To tell you how member of BOCA started the that we try it here. He said ‘Do un-hippie Vasily was, it was the Good Foods Co-op, which is now you think anyone will buy them? 1990’s before he owned a pair Lexington’s Good Foods Market Go ahead, and give it a try.” Her of blue jeans. Those of you who and Café. “Vasily recently found 9-year old son David helped know Vasily will also know that he it on the internet,” she tells me. Mary-Ann package the seeds. is from Greece. Well – there came “It’s beautiful.” She still has a glassine envelope a time when the Co-op started The Cateforises moved to Pots- with his writing: CARO RED selling feta cheese and Greek dam in 1973, for Vasily to teach TOMATO, 7 CENTS. (David just Thelma Meites, made the point home. I had known it as Mollie olives….and then Vasily decided mathematics at SUNY Potsdam. turned 50. His little brother Theo that packaging was an ineffi- Bicknell’s house. She gave me we were okay.” They joined the Co-op right away, is now 45.) cient use of members’ time. She a couple of her recipes, and the It’s a great story. But there’s becoming member number 411. Other people helped Mary-Ann suggested bulk sales.” Mary-Ann light blue iris that are still out more to it than that. The Co-op of 1973 was nothing package the seeds, and then Flor- helped with the switch, and anoth- front were hers. She was 99 when The Cateforises lived in Lex- like today’s store. “We rented a ence Shulman (one of the Co-op’s er member constructed “pigeon- she died, and she had no children. ington, Kentucky from 1968- very small shop on Maple Street. original members) took over, and holes” for the bulk jars (recently I’ve always thought she would 1973. Their neighbor was an It was only for members, and all accumulated “a lifetime” of work replaced by standardized jars and have been delighted with what has organic gardener, and Mary-Ann members worked. We ordered in credit, before passing the job on shelves.) become of her home, and I think decided to start her own organic bulk and re-packaged for sales. to Joanne Ackerman and Jackie Mary- Ann has certainly seen of her as smiling down on us.” plot, but just having a few organic Art Piltch, our Manager, was our Miller. the Co-op go through a lot of For Mary-Ann, the Co-op vegetables wasn’t enough. “I only paid employee. Everyone The bulk herbs and spices also changes. Through it all, she has has always been a place to meet wanted to serve organic hot dogs loved Art.” have a story. “In our early days, always been a working Co-op like-minded people, and make for my son’s birthday party” she Mary-Ann remembers that the the Co-op had two claims to member. “For some reason, I love friends. “If we want access to recalls. “There were no organic Co-op members tried to spruce fame,” Mary-Ann tells me. “We to wash jars for Co-op” she says. good food, we all have a stake in foods in supermarkets in the early up the Maple Street store. “There had the best selection of excellent “I’ve been doing it for decades. it. Co-op’s success depends on 1970’s – at least none that were so were nice windows, and someone cheeses in the area, and amaz- In fact, at one point I literally our pitching in. I treasure the labeled.” made some simple curtains. But ingly inexpensive fresh organic wrote out 8 pages of instructions feeling of belonging. I like calling That led to her getting together the store was not impressive to spices and herbs. I loved to go for that job!” it “OUR Co-op, and asking “do with others who were growing look at, not very clean, and at to the Co-op when members were Mary-Ann likes the current WE have such-and-such? In a their own organic food, and least once, rats got in. We were packaging spices, and the aroma store location, and thinks it’s im- perfect world, healthy, organic looking for sources of organic all relieved when we were able of cinnamon lingered in the air. portant to stay downtown. “When food would be everywhere. Until products. An organization was to rent a store on Market Street, But another founding member, we bought our current store, it felt then, we need the Co-op.” like the Co-op finally had a real The Long and Winding Road By Mary Danboise passion for the environment, the strength room to include. chance to see old friends who happen to I came to the North Country in 1983 and vitality that came with experiencing So, what does all of this have to do pop in to shop is my big reward. I may not to continue my college education. At 20 a long, hard winter…all of this and much with “The Long and Winding Road?” My know as many people there anymore, but years old, it was almost by accident. I had more made me realize how special this area personal connection with the Co-op fits that I still get the same warm feelings when I graduated with a 2 year degree in central was and still is today. title well. Although we moved many times walk through the doors. A lot has changed New York and spent the summer living The Potsdam Food Co-Op had a major throughout the North Country in 30 years, in 30 years, but much has stayed the same and working in Maine. When August influence on me then. I had never expe- the Co-op was never too far away to shop. and in the end, I think it’s all good. came and I realized everyone around me rienced the co-op idea in such an orga- It might not be as often, but it certainly I hope more and more folks walk through would be leaving and going back to school nized manner before. My first job as a wasn’t ever replaced. The road has never those doors for the first time and find a somewhere, I knew I had to make plans. I working member was to gather all of the been too long or too winding. It’s a 50 friendly smile that makes their day, a new thought a good friend of mine was headed index card files of member information mile round trip for us now, so it’s always product that changes a part of their life and to SUNY Potsdam, so I figured I would and compile a more professional resource well-planned. We have to get as much done the unique sense of community that only too. At 50 years old now, I can’t believe (somehow, without a computer!! Haha). in that trip as possible so we aren’t wasting the co-op offers. that is what I used to make my decision! As I held those cards, I felt a connection resources. When our work schedules aren’t I will never forget the unsettled feeling I with everyone who filled them out, every as busy, I treasure the opportunity to go had as we traveled north, up the old route member, every family, felt like a part of my in and package goods at the Co-op. That 11, through the barren, flat landscape. The big family now. The little store was always signs of life I knew appeared less and less. filled with happy people who actually I felt like this new place I had chosen was greeted you by name. It seemed people at the end of the earth. were always helping each other. There was Cheese of the Month Long story short, my friend wasn’t in always something new to learn. Sometimes By: Charlene Dumas the Cheese-of-the-Month? tle of special wine or as part Potsdam. She was in Oneonta. Yup, I had it was as simple as a healthy grain to bring Each month, the Co-op of an entrée or side dish at the wrong SUNY school. I was absolutely home and try out, other times it was – new Are you in a cheese rut? staff chooses a cheese and a family meal or special alone. I didn’t know a soul. My life was information that might cause you to change Seriously…if I took a peek then charges yours truly event. Rumor also has it about to change more than I ever would your diet and lifestyle forever. in your refrigerator, would with doing some research that a cheese of the month have thought possible. I had nothing in I feel it was this strong, positive founda- I find a hunk of cheddar, a on that variety of cheese… may also find its way into common with my roommates so I hung tion that helped grow even more positive bag of shredded mozzarella perhaps how and/or where one of the Co-op’s monthly posters around, advertising that I would change in the North Country communities. and perhaps a container of it is made, some interesting tasting events! paint jackets, etc. for “Deadheads.” I quick- Organizations like Seedcorn developed. grated parmesan and some facts about the cheese, a I will admit to having ly met some of the most amazing, unique Founding organic farms like Birdsfoot con- sliced provolone or Swiss? few suggestions for serving been in that aforementioned people ever – including my future hus- tinued to develop and change. Companies Does your cheese recipe it, wine pairings and a cheese rut…until I started band. I discovered a completely different like Sunfeather Soaps put us on the map. repertoire consist of mac & recipe or two that uses that doing research on several lifestyle, where people wanted to live close Many people took their passion to new lev- cheese and grilled cheese particular type of cheese. different cheeses. After to nature, doing things they loved and not els and made positive changes in the area. sandwiches? Well, fear not- The information is then ed- purchasing a few differ- necessarily things they thought they had to I did my best, growing the Nature Center --we can help you break out ited, printed on a small card ent kinds of cheese and do. at Robert Moses State Park in Massena, of that cheese rut! and placed in the dairy case experimenting with some My initial thoughts; which were some- for the past 21 years. I was influenced by If you’ve been to the near the featured cheese. recipes, I’m happy to report thing like, “What have I done? I have to get the people that made up the Co-op circle Co-op, you know that there Printed recipes are also that I am forever free of out of here by January!” changed com- over the years. I knew that I could make a is a rather extensive dairy made available to anyone the cheese rut! If you’ve pletely and here I am, 30 years later! My difference also and I did it because I felt it case and that this dairy case who wants to try the cheese never baked a gratin with husband, children and I traveled a lot over was needed and that the community wanted houses a variety of cheeses. and feature it in some way-- fresh local greens, eggs and the years, but many qualities of the North it. That is what led to its success. I think But…did you know that -whether on a lovely cheese gruyère cheese, ...continued Country kept us returning to our home that is probably true of the other groups I there is a new feature--- and fruit platter with a bot- on page 9... base. The close communities, the love and mentioned and the many more I don’t have Fall 2014 | potsdamcoop.com 7 Unexpected Pleasures

By: Jim Bartlett should inspire EPIC health.” These unique protein bars come This time last year, Eric and in four flavors, Bison, bacon and I had recently returned from cranberry; Lamb, currant and the UNFI (our major natural/ mint; Turkey, almond, and cran- organic food distributor) food berry; and, Beef, habanero and show, affectionately referred to as cherry. We opted for the Bison, “Foxwoods.” Since we dou- Lamb and Turkey. Further, “EPIC ble-teamed all of the vendors with foods are unique in the sense that a vengeance, I was very familiar they are more savory, tender, and with the products that we brought flavor-forward than jerky without into the Co-op. Unfortunately, this the high carbohydrate and sugar year, I was unable to attend, so a load of other bars. Reconnect with lucky staff member accompanied your ancestral diets and enjoy ev- better, and say hello to ALO.” So, sugars. We will carry pineapple, mentation is Wild!™” Your Co-op Eric for a unique culinary treat. ery bite of it!” Try one and let us indeed, say “hello” at your Co-op! plain, and strawberry in the 6 oz. will carry the Korean Kimchi, I am thusly know what Alter Eco Chocolate Truf- container. Come see what it’s all Red Beet & Red Cabbage, Dill living their ex- you think. fles-This is one of the best truffles about. and Garlic, and Madras Curry perience vicar- Alo you will taste. We will have the Wild Brine-”Wildbrine™ Cauliflower Sauerkrauts and their iously through Drinks-Ok, Black and the Velvet in the store. products are made with a new new Salsa Rojo. the products another The Velvet is “a rich dark milk twist on the time-honored process White Girl Salsa-A unique that arrive in drink you chocolate center nestled in a soft, of brining or fermenting foods. tomatillo based salsa line and we the store in a say? But, creamy wonderland of Peruvi- Fermentation is a natural, tradi- will carry the Mild Tomatillo. methodical and hold on an dark milk chocolate made tional method of preserving the Here’s what the company has well-thought a minute, with pure coconut oil.” And, the harvest that maintains the health to say, “Mild-mannered? Per- out cadence. it’s not just Black is “a Strong, bold Ecuador- benefits of raw food, boosting its haps, but the blend of tomatillo, As I’m writing any drink, ian-sourced dark chocolate hiding nutritional value, and delivering cilantro, and onion is the life of this, many it’s an aloe a delightfully soft, sweet dark deliciously complex and balanced the party! Choose your dipping items have not drink. Yes, milk chocolate center also made flavors! While Wildbrine device…Mild is ready for any- made it into the hydration with pure coconut oil.” You can utilizes the age-old thing.” I haven’t tasted it, but Eric store, but they is good, but also feel good about consuming technique really liked it and I can hardly are eagerly hydration them as the company’s “mis- wait to try it! anticipated with aloe sion is global transformation So, you can see why these through full is great. through ethical relationships items are “unexpected color bro- These are with small-scale farmers, and pleasures.” These chures and tasty drinks an integral sustainability are just the tip of taste-tempting and you’ll orientation at every point on the iceberg for new descriptions by those who con- love them. We will carry the the supply chain.” Check products soon to sumed the treats. Here following Allure with Mangosteen; Awaken out this vibrant company at their populate your Co-op are a few of the items you will with Wheatgrass; and, Exposed website: http://www.altereco- of shelves. It is a treat to have the opportunity to try for with Honey which is the original foods.com/ fermenta- bring in new and excit- yourselves: flavor. As the company states, “At Elli Quark-Here is the answer tion to preserve the ing products. If you have Epic Protein Bars- These little ALO we’re committed to bringing to what you’ve been wondering... nutritional value of raw foods, a request for a new item treats will rock your “palatary” you deliciously refreshing drinks What is Quark? Elli Quark is a our flavor profiles are targeted to please drop a note in the universe! The company espouses, that support your healthy lifestyle. spoonable fresh cheese with a be in line with today’s culinary comment box. I hope you enjoyed ”The EPIC bar is a 100% grass We start with the natural benefits creamy texture similar to Greek and health conscious consumer. your summer! Here’s to the next fed animal based protein bar of real aloe vera, then add more yogurt, but with a richer, less sour All our products are 100% natural season of unexpected pleasures! designed as nature intended. Paleo natural ingredients from there. So taste. It also has a better protein- and wild-fermented. We use no friendly, gluten free, and low in naturally, it’s better for you. Now to-carb ratio than Greek yogurt, vinegar! With everything we do, sugar, we believe that EPIC foods go ahead, refresh, hydrate, feel with high protein and no added we stick to our philosophy: Fer- Co-op Finances: Underwater, but Moving Towards the Light By: Robin McClellan, Treasurer happens. To know whether we are making or losing money we need It has been a challenging year to know how much the value of for the Co-op financially. With our inventory changed. We also the increase in minimum wage, like to know what the value is the Co-op made the choice to because it’s an asset that we keep raise wages across the board for track of. hourly workers. This was the right In the past, a team of volunteers thing to do, but it was an expen- counted each item and wrote sive undertaking. The raise and down the item, the number on the increase in health insurance hand and the selling price. These added over $50,000 to the annual reams of paper where then sent budget. to two people who entered the The good news is that sales data into a spreadsheets. The two have increased over 5% this year spreadsheets were compared and and this is making a significant if there were differences, someone difference in our bottom line. The went back to the original sheets can be processed automatically and we have made a lot of prog- to manage the growth in sales we Co-op is making a significant ef- and checked to see which one was rather than entered line by line. In ress. In June, there were fewer need to keep our prices low. fort to curtail personnel expenses right. This process usually took addition, this makes it possible to than 10 pages of manual inven- Like small businesses around by reducing staff by attrition (so the better part of a month or more. determine the value of each item tory. There are still some hurdles the country, the Co-op is facing we continue to support the work- Since the value of the inventory based on the actual cost, making it to clear before the new inventory challenges. We are committed to ers who stay!) and increasing the is based not on what we sell it for much more accurate. process becomes seamless, but paying fair wages and keeping role of volunteer core workers. but on what we buy it for, we had We looked into getting dedicat- with luck (and hard work) the end prices down. At the same time, There are also some changes to make assumptions about THAT ed scanners for inventory and they of year inventory will be quick the cost of health insurance is ris- in the way we are getting our cost based on the RETAIL price. were prohibitively expensive. and accurate we will have a better ing at about 10% a year. When we financial numbers. While most Different items get “marked up” It occurred to us that most of us and more timely picture of our reach $2 million in annual sales numbers are collected directly at different rates, so the real value walk around with scanners in our financial condition. (2013 sales were $1.7 million, up from our Point of Sale system, we of the inventory was difficult to pockets and purses every day: our Keeping up with business tech- about $50,000 from the 2012), we also do a physical inventory four determine. smartphones. Sure enough, there’s nology can seem overwhelming will be able to buy at lower prices times a year. Why is it important Most of you have seen what an app for that. A whole bunch of at times, but the day of managing which will significantly reduce to know the value of our invento- happens in larger retail stores apps, some for iPhones, some for out of a shoebox full of paper is the pressure on our finances. In ry? In some ways, our inventory where a team uses scanners to Android, but few that run on both. over. Back in the day, we had 3 the meantime we are working is like money in the bank. Some identify and count all the items As you can imagine, they all work employees, now we have 2 em- hard to make sure our prices are months we buy more than we in the store. There is still room a little differently. ployees and a volunteer managing reasonable, our staff is happy and sell and our inventory goes up for error, but at least all the We began implementing scan- the books. It’s a change that we the Co-op is financially sound. and some months the opposite information is electronic so it ners for inventory last September had to make and it will allow us 8 Potsdam Food Co-op Community News | Fall 2014 Cheese ...continued from page 7 Juanita’s 1st Thursday Creation manchego and spinach to pasta Chai-Spiced Amaranth Pudding or experimented with different Adapted fom Nourish Network cheeses in your mac & cheese and/or grilled cheese sandwiches, 3 cups milk 1/8 tsp. ground ginger Ladle a bit of the cooked hot milk mixture into the you are truly in for a taste treat! 1 cup amaranth 1/8 tsp. ground cloves egg mixture, stirring constantly. Slowly add the egg My next purchase will most 1/2 tsp. ground cardamom 1/4 tsp. 1/8 tsp. salt mixture to the hot milk mixture, whisking constant- likely be the Beemster Aged ground cinnamon 2 Tbsp. organic Sucanat sugar ly. Bring to a boil, stirring, and cook 1 minute until Gouda which is made from the thickened. sweet milk of cows grazing on Bring to a boil, reduce heat, cover, and let simmer 25 - 30 minutes, until the rich grasses of the Beemster amaranth is soft. In the mean time, whisk together in a small bowl: Remove from heat and stir in: 1 cup golden raisins Polder in the Netherlands. There and 1/2 tsp. vanilla. Cool to room temperature and are enough recipes at the www. 1 Tbsp. cornstarch 1 large egg yolk 1 large whole egg 1/4 cup organic then refrigerate. Add (optional): toasted almonds or beemster.us site to keep me busy Sucanat sugar pistachio for garnish. for a while! I invite you to check out the new Cheese-of-the-Month feature at the Co-op, invest in something Manchego cheese is made from the milk of Manchega sheep and produced in La Mancha, that sounds and looks wonderful Spain, a rocky dry territory that is unfriendly to cows but suitable for the goats and sheep whose and experiment with it. Please milk is used for most Spanish cheeses. Manchego has a characteristic criss-cross pattern on don’t forget to share this informa- the rind and is protected by a classification system that regulates the production, quality, and tion and the recipes with family geographical origins of Spain’s finest producers. Young (semi-aged) Manchego is supple, sweet, and friends, and of course, we en- and nutty and is best used as a melting cheese. Aged Manchego is more firm and is well suited courage you to let the staff know for grating. if you’ve enjoyed the experience and if you have any tips to share! Perhaps the next time I peek Suggestions: Top Manchego with apple butter or spread (available at the Co-op) for into your refrigerator, there will an appetizer, pair it with fruit for dessert, add it to soup, or give it a starring role in be a chunk of newly-discovered Cheese of the Month your favorite pasta recipe. Aged Manchego pairs best with a hearty red wine such as cheese happily living alongside Quesa Manchego Cabernet Sauvignon or Rioja. your cheddar and mozzarella! ‘Natural’ Labels To manage pests, organic farm- practices. Studies suggest that According to the Rodale Institute, products. ...continued from page 4 ers seek a balanced farm system, farming communities have higher a Pennsylvania-based organic Consumers who buy certified Organic farmers focus on using crop rotation, beneficial rates of leukemia, non-Hodgkin research and advocacy organi- organic foods support an ecolog- building soil fertility using natural insects and birds that eat pest in- lymphoma, multiple myeloma, zation, converting 50% of U.S. ically sustainable food produc- means, such as crop rotation and sects, and hands-on management and soft tissue sarcoma, as well as agricultural farmlands to organic tion system, which means they composted livestock manure, in- instead of resorting to toxic, per- cancers of the skin, lip, stomach, production would sequester 240 support wildlife conservation, the stead of using synthetics. Organic sistent pesticides. Pesticides that brain, and prostate. billion pounds of carbon per year, building of soil fertility, and the farmers also are prohibited from kill “pest” insects are known to be According to the National Can- the equivalent of removing up to sustainability of our farmland. using municipal sewage sludge, harmful to non-target species such cer Institute, these higher cancer 42 million cars from the road. They also protect the farmers and which is allowed and used by as bees, butterflies, birds and oth- rates “may be related to exposures In 2008, an intergovernmental farmworkers (and their families) conventional farmers producing er wildlife. Pesticides used on a that are common in their work panel, supported by organizations who produce our food. Buying crops for “natural” foods (sewage farm are not easily contained, and environments” such as pesticide such as the World Bank and the “natural” products, on the other sludge is commonly contaminat- inevitably contaminate aquifers, exposure. Research also links United Nations, reported that hand, means supporting the envi- ed with heavy metals and toxic streams and rivers, eventually the use of common herbicides to organic management of food ronmentally destructive industrial chemicals). While petroleum- finding their way into drinking higher rates of birth defects in production is the most sustainable model of agriculture. based fertilizers provide quick, water resources. farming communities. way to feed the world. This is an excerpt from the Cor- short-term boosts to plant growth, Thousands of cases of acute Organic farming also bene- While some food companies nucopia Institute’s report Cereal organic farmers aim to nurture the pesticide poisoning among farm- fits the environment in terms no longer pay a price premium to Crimes: “How “Natural” Claims long- term health of the soil, to ers and farmworkers on conven- of global climate change, since farmers for organic ingredients, Deceive Consumers and Under- ensure that the land will remain tional farms have been document- organic farmers use fewer fos- they continue to charge price mine the Organic Label—A Look fertile for the next generation. ed, and all easily would have been sil-fuel-based inputs, and healthy premiums to consumers in the Down the Cereal and Granola prevented with organic farming organic soil sequesters carbon. marketplace for their “natural” Aisle.” Board of Directors Meeting Minutes Summary The Co-op’s Board of Direc- the Membership and Outreach both of these are steps toward committees. It was agreed that the hood potlucks in the summer. The tors meets every third Tuesday Committees and created a Mar- Economic Efficiency, and the new Education Committee could be Outreach Committee announced at 6:00 p.m. over the Carriage keting Task Force to develop hardware was necessitated by the reinstated if a Co-op member pas- the new Baking Fest date of July House Bakery. The following is a a Marketing Plan. The Action phasing out of Windows XP. sionate about providing education 13, the last day of Summerfest, summary of the March, April and Plan also identified the need for The April 15 Board meeting content in the store were to come to benefit Gardeshare. Eric Jesner May 2014 minutes. talking points for the GM, Board addressed the spring issues of forward. reported on the meeting of the At the March 18 Board meet- and staff to use when discussing painting the store, cleaning up When the Board met on May website ad-hoc committee and ing, after hearing member com- the Co-op’s pricing. The Mem- the parking lot and garden. The 20, GM Eric Jesner updated the requested Board member input. ments and the General Manager’s bership Committee was tasked potential impact of the Depart- Board on efforts to reform the Checking in on the Action Plan, Report, those present discussed with ways to market the tangible ment of Transportation’s planned Buildings and Grounds Com- Board members present accept- the outcome of the Board’s annual and intangible benefits of Co-op upgrade of Route 11 in Potsdam mittee to assist in repainting the ed the Guidelines for Donations retreat. The retreat was held on member/ownership and, finally, was also discussed. Specifically, store in summer 2014. The Board from the Co-op drafted by Laura March 8, 2014, with a facilitator an ad hoc committee was created that the road construction could considered the GM’s proposal Cordts. There was continued who is also a Co-op member to “revamp” the Co-op’s website. affect the Baking Fest tentatively to switch flours to lower the discussion of whether the role owner. The resulting 2014 Action Also at the March meeting, the scheduled for June 8, so it was cost of operations in the bak- and amount of dues and shares Plan was based on the Strategic Board discussed the draft annual agreed that the Outreach Com- ery, and heard the first results needed to be clarified for member Plan that was forged with member Board calendar. The Treasurer mittee would propose a later of the computer upgrade in the outreach. Future Board meeting input in 2013. The Action Plan proposed and the Board agreed date. Board members reviewed office. Eric presented the pricing agenda items include presenta- was organized around four pillars that in 2015 the Executive Com- and approved the GM’s updated talking points requested in the tion of second-quarter financial identified in the Strategic Plan: mittee will plan to publish a more Employee Policy Manual. In Board’s 2014 Action Plan and statements and September Open (1) Expansion, (2) Economic Effi- detailed written annual report on April, the Board was also in the requested Board input by May 31. House planning. ciency, (3) Increased Partnerships the Co-op’s website and in the process of switching file sharing The Membership and Outreach The next meeting of the Board and Support of Local Vendors, spring newsletter. The written from e-mail correspondence to committees reported on prepa- of Directors will be held on Tues- Business and Producers (Farm- narrative will be in addition to Dropbox. It was reported that rations for the June 17 member- day, August 19, at 6:00 p.m. over ers) and (4) Education. While the the oral version presented at the the Web Site Task Force was ship potluck. Emphasis was on the Carriage House Bakery. Finance Committee and General annual membership meeting in assessing the Co-op’s current gathering input from members as To read complete minutes of Manager were largely assigned February. Due to the number of web presence to identify needs. to whether they consider them- the monthly Board meetings, the action items of Expansion revisions to the annual calendar, The Board voted to approve the selves “members” or “owners.” please check the Co-op’s website. (e.g. more value-added in-house voting on it was postponed until annual Board calendar as revised Consistent wording is important To send member comments to the production) and Economic Effi- the April meeting. Another cal- after the March meeting. Board for marketing materials and the Board of Directors, please e-mail ciency (e.g. streamlining financial endar item, the date of June 8 for members discussed the currently website. Other Board efforts [email protected]. management procedures), various the first annual Summer Baking inactive Education Committee to engage membership are to Board members volunteered to Fest, was discussed. The Board that is a standing committee in the offer new-member tours with a help the GM increase partner- voted to approve the purchase of Board Policies Manual, and that long-time Co-op member owner ships. Under the Education pillar a 60-day trial of Quickbooks and there is some overlap of the Edu- and to organize another round of the Board allocated tasks among expenditure on new computers: cation, Outreach and Membership Board-member-hosted neighbor-

Fall 2014 | potsdamcoop.com 9 see more photos at our instagram page! http://instagram.com/potsdamco_op

10 Potsdam Food Co-op Community News | Fall 2014 B e n e f i t s o f O w n e r s h i p

In joining the Co-op, you help build an ethical and honest Co-op ownership is not just about benefits. Your owner- community-owned business that is responsive to the needs of ship gives us the ability to support: its customers and the community. Potsdam Food Co-op strives to operate with your interests at heart by building community, • Local farmers and food producers supporting local, organic, and natural foods, and educating the • Small business and the local economy public about the value of cooperative governance. Join us in • A sustainable local and regional food system creating a uniquely friendly place to shop, eat, and celebrate • Community education about health and environmentalism the power of cooperation! • Sustainable business practices • Thoughtful and responsible consumerism There are many tangible benefits of becoming a member • A cooperative community spirit of the Co-op:

• Co-op Member-Owners actively join their friends and neighbors in building and supporting a locally-owned and democratically-controlled business that helps them meet their needs for quality goods and services. • Members have the opportunity to participate as volunteers, they are eligible to vote in board elections, and they may also run for the Board of Directors or serve on a Co-op advisory committee. • Our quarterly newsletter is mailed to all members and dis- tributed in various locations around Potsdam. • Each month we publish member specials on the web, of- fering great pricing on a wide variety of items to our mem- bers. • Access to the Buying Club, which allows owners to pur- chase bulk quantities at reduced prices. • 2% discount on purchases, with the ability to earn higher discounts through volunteer work in the store. • Members also enjoy an array of discounts and benefits offered by Community Partner organizations.

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cooperative is an autonomous association of persons united to meet their common economic, social, and Education, Training, and cultural needs and aspirations through a jointly owned Information Aand democratically controlled enterprise. Cooperatives provide education and training for members so they can contribute effectively to the development of their cooperatives. They inform the general Voluntary Open Membership public about the nature and benefits of Open to all without gender, social, racial, political, or religious cooperation. discrimination. Cooperation Among Cooperatives Democratic Member Control Cooperatives serve their members most effectively and One member, one vote. strengthen the cooperative movement by working together through local, regional, national and Member Economic Participation international structures. Members contribute equitably to, and democratically control, the capital of the cooperative. The economic benefits of a cooperative operation are returned to the members, reinvested Concern For the Community in the co-op, or used to provide member services. While focusing on member needs, cooperatives work for the sustainable development of their communities through policies accepted by their members. Autonomy & Independence Cooperatives are autonomous, self-help organizations controlled by their members. Fall 2014 | potsdamcoop.com 11 Free 2014 Potsdam Food Cooperative Potsdam all F Community News Community

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Potsdam, NY Permit No. 25 Potsdam Food Cooperative 24 Elm Street Potsdam, NY 13676