1 September 26, 2019 OFFICIAL NEWSLETTERPark Slope FoodOF Coop,THE Brooklyn,PARK SLOPE NY FOOD COOP

Established 1973

Volume NN, Number 19 September 26, 2019 Fast-Forward to Fall Meet Early Bird David Produce St. Germain: Park Slope By Hayley Gorenberg Food Coop Traffic Cop ith the Coop produce and Unsung Hero Waisle on the seasonal cusp, our buyers and shoppers bid adieu to local specialties and look ahead to fall features. Here are some highlights.

Honeynut Squash Honeynut squash burst onto the scene just a few years ago. The petite squash “wouldn’t exist without a confrontation,” according to Bon Appetit, which relates that ten years ago Stone Barns Center’s farm director, David Barber, invited a group

of plant breeders from Cor- ILLUSTRATION BY TOMMY KANE nell University to Blue Hill at

Stone Barns in Pocantico Hills, ble a miniaturized butter- of flavor, rivaling wine-tasters PHOTO BY ROD MORRISON New York. “After the meal, nut. They are touted for “an for vocabulary, counterbalanc- “It’s like juggling trucks,” says David St. Germain, who is Barber took breeder Michael intense natural sweetness that es the Park Service’s descrip- responsible for expediting dozens of deliveries that come Mazourek for a kitchen tour, becomes rich, caramel-y, and tion of the fruit as having “the into the Coop each day. grabbed a butternut squash almost malt-like when roasted ungainly appearance of a small and said: ‘If you’re such a good at high heat,” and one need not green potato.” By Taigi Smith place would be working the breeder, why don’t you make peel their thin skins. here are countless 4 a.m.–1 p.m. shift, five days this thing taste good?’” Planted in May and harvest- “The flavor of pawpaw fruit is Tunsung heroes at the per week. Mazourek brought mini- ed in early fall, honeynuts are PSFC, and David St. Germain If you are sleepwalking squashes he’d been trying green until they ripen to a deep often compared to bananas, is one of them. An early bird or coming home from a late to perfect to Barber, and the honey color. but with hints of mango, at heart, David gets up at night out and walk past the pair focused on the top flavor vanilla, and citrus.” the crack of dawn to handle PSFC at 4 a.m., you’ll see contenders. “The way Barber Pawpaws the massive deliveries that David taking in the dozens cooked the honeynuts was Coop Produce Buyer Cecilia Clustering on a relative- arrive like clockwork at the of deliveries that arrive each eye-opening to Mazourek— Rembert plumps for the paw- ly small tree (or perhaps tall Coop every morning. When day. “It’s like juggling trucks. before, he and other breeders paw, “the largest native North shrub), the pawpaw fruits he first started working, Coop Today we’ve had five trac- microwaved or steamed big American fruit!” The Nation- result only when pollination old-timers told him, “You’ll tor trailers, six to eight box batches of squash at low heat al Park Service is a fan: “One from a distinctly different paw- find your place here.” Look- trucks, we have FedEx, vans, in a casserole pan with water, of the tastiest late-season paw occurs. Pawpaw “patches” ing back, he had no idea his CONTINUED ON PAGE 3 adding moisture and diluting rewards for hikers and wildlife are often genetically identical flavor,” according to Bon Appe- alike is the pawpaw fruit, which plants springing from the same Next General Meeting on October 29 tit. “Barber dry-roasted them begins to ripen in late summer underground root system. The General Meeting of the Park Slope Food Coop is held on at high heat, caramelizing the and peaks in September and Since pawpaws are “self-in- the last Tuesday of each month. The October General Meet- interior so it didn’t need brown October. The flavor of paw- compatible” and can’t self-pol- ing will be on Tuesday, October 29, at 7:00 p.m. at John Jay sugar, maple syrup, or any- paw fruit is often compared linate, flies, beetles and other Educational Campus, 227 Seventh Ave., between Fourth thing other than the squash’s to bananas, but with hints of pollinators may have to travel and Fifth Sts. natural sweetness.” mango, vanilla, and citrus.” from patch to patch for fruit For more information about the GM and about Coop Six-inch honeynuts resem- The rhapsodic description CONTINUED ON PAGE 2 governance, please see the center of this issue.

Thu, Oct 3 • Food Class: Classic Pie 7:30 p.m. IN THIS ISSUE

Fri, Oct 4 • Film Night: Knock Down the House 7:00 p.m. Will Draw for Food (and Workslot Credit) ...... 4 Labor Committee Report ...... 5 Coop Tue, Oct 8 • Plow-to-Plate Movie Series: Horoscope ...... 7 A Prayer for Compassion 7:00 p.m. Welcome ...... 9 Event Governance Information, Mission Statement ...... 9 Fri, Oct 11 • Wordsprouts: Calendar of Events ...... 10 Highlights All the Restaurants in New York 7:00 p.m. Letters to the Editor ...... 12 Safe Food Committee Report ...... 14 Look for additional information about these and other events in this issue. Classifieds ...... 15 Exciting Workslot Opportunities ...... 16

Read the Gazette while you’re standing on line OR online at www.foodcoop.com 2 September 26, 2019 Park Slope Food Coop, Brooklyn, NY

Fall Produce soon patented Starkrimson, a greens. TheKitchn.com touts CONTINUED FROM PAGE 1 tart pear whose ripeness may versatile, thick-leaved greens be judged by its color, rather cooked so that “each bite to result. And humans are not than feel (in contrast to pears bursts with flavor and texture,” the only pawpaw enthusiasts. like d’Anjou). potentially steamed, sautéed, “Opossums, foxes, squirrels, Oregonlive.com cautions stewed or braised, “served on raccoons, and birds are all that “a Starkrimson pear with a their own, as a side dish, or known to enjoy pawpaw fruit.“ hint of softness at the surface is incorporated in tacos, burritos, most likely total mush inside. It pizza, soups, stews.” Starkrimson Pears ripens from the inside out, so Braising means cooking in Mutant pears appear on you need to eat this pear while both fat and liquid. Bacon/pork “sport” tree branches but rare- still firm.” fats are traditional in many cul- ly taste good. But according tures, but cooks may choose to Oregonlive.com, “in the Braising Greens duck fat, butter, or vegetable early 1950s, a branch of bright Chock-a-block with nutri- oils. Liquids range from chick- red pears growing on a green ents, braising greens include en or beef broths to white wine pear tree in Missouri beat the bok choy, chard, collards, kale, or simply water. Commonly one odds.” Stark Brothers Nursery mustard, radicchio, and turnip heats the fat before adding the greens and liquid and cook- ing till the latter evaporates. Amounts of liquid and any added salt vary depending on volume and types of greens. PHOTOS BY ZACHARY SCHULMAN Cheddar Cauliflower Much of the Coop’s Fall produce will come from Hepworth For some people cauli- Farms and Lancaster Fresh Farm Cooperative. Above,      flower in the fall requires a Receiving Coordinator and Produce Buyer Ken Macdonald          cheddar-cheese swaddle. A reviews a recent delivery.       typical recipe directs to driz- zle florets with oil and salt apples; and organic and local Midwest “Rootabaga country,” and roast till lightly browned, IPM Asian pears. many told by the Potato Face sprinkle with shredded ched- Taking her cue, Coop mem- Blind Man of the Village of Liv- dar, and return to the oven till bers can look forward to local er-and-Onions. the cheese melts. Brussels sprouts, organic heir- This versatile brassica (or loom apples, local Concord cruciferous) vegetable sprang Edamame Hummus grapes, local horseradish, forth from crossing the cabbage Popular in the pod or out, pumpkins (both cooking and and the turnip. The roots may edamame have additional display), parsnips, rutabaga, be eaten after boiling, steam- range. A food processor facil- black radishes, local daikon ing, roasting, baking or frying. itates edamame hummus: radishes and local leeks. Some treat the leaves as a leafy Blend the beans, tahini, water, vegetable. Round, brownish lemon juice, lemon zest, garlic, Rutabaga rutabagas are touted for being salt, pepper and a little olive Call it a “swede,” “neep” or extremely nutritious and high oil until smooth. Garnishes “snagger”—or find it labeled in in antioxidants. Thank you for your cooperation. include sesame seeds or fla- the Coop as a “rutabaga.” vored oils. The vegetal name capti- Horseradish Rembert’s autumnal cornu- vated author Carl Sandburg, “What 3,000-year-old plant copia spills over with organic who originally wrote Rootaba- has been used as an aphrodi- The Animal Welfare Committee local broccoli rabe; California ga Stories for his own children, siac, a treatment for rheuma- Thompson seedless grapes; later publishing these whimsi- tism, a bitter herb for Passover Seeks New Members! integrated pest management cal American fairytales in the seders, and a flavorful accom- apples from Hepworth Farm, 1920s. Sandburg included his paniment for beef, chicken, Join our small research- and education-based committee to help Champlain Orchards and Lan- daughters’ nicknames: “Spink,” and seafood?” Horseradish. provide animal-related reference materials, articles, workshops, and caster Farm Fresh Coopera- “Skabootch,” and “Swipes” in org provides the eponymous product suggestions as they relate to Coop products (meat, eggs, tive; organic Washington Gala the stories of the fictionalized CONTINUED ON PAGE 7 dairy, and products tested on animals).

CAN YOU: Interview farmers and vendors about how they treat their animals? (this requires some availability during business hours) Use your research, writing, editing, design, presentation, publicity, or marketing skills to serve our mission of providing our entire membership with transparent information on animal-welfare issues? Attend monthly committee meetings (Monday C week, 7-8:30 p.m.) at the Coop, logging agreed-upon Committee tasks so that you work an average of 2.75 hours/month? (Applicants must have good attendance records and be Coop members for a least a year.) Please apply at psfcanimals.blogspot.com, telling us as much as possible about yourself, your passion for the cause, and why you’d like to join us. Deadline for all applicants is Friday, October 4. Paper copies of the application are available in the Committee's wall folder by the second oor oce, to the right of the stairs. We seek to re ect the racial, ethnic, sexual orientation, and gender diversity of the Coop (including dietary diversity—we’re not all vegans!). We strongly encourage people of color to apply. A nutrient-rich assortment of the Coop’s Fall braising greens.

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Early Bird a great job of making every- for himself,” said Yuri. “It CONTINUED FROM PAGE 1 one feel noticed. I’m super takes a strong person to do glad that he works here. It is a David’s job,” he said, likening we even have bicycles that tough job. He deals with peo- him to a traffic cop that keeps deliver to us. My job is to get ple who are in a hurry,” Yuri the traffic moving. them in and out as quickly as said. By the time the trucks It’s a job that even David possible. I have to be watch- reach David at the PSFC, says can be complicated at ing constantly,” says David. many of the drivers have driv- times, adding that one of his It’s a position that requires en long distances and battled duties includes keeping the razor-sharp focus. countless traffic jams. Often, street clear and sidewalk tidy their nerves are frayed and as trucks are unloading. “We “It’s like juggling trucks. the drivers are stressed. take up so much of the side- walk at the Coop.“ Today we’ve had Receiving Coordinator Yuri After four years of tak- five tractor trailers, six to ing in deliveries, David says eight box trucks, we have Weber didn’t mince words. he’s still astounded by the FedEx, vans, we even have “David holds the whole front number of people who dou- bicycles that deliver to us. of the store together.” ble-park in the Coop loading My job is to get them zone. “Do not ever park in “I have a good rapport the loading zone. I’ve gotten in and out as quickly with pretty much every driver vehicles ticketed and towed. as possible. I have to be that comes through,” David I’m in constant dialogue with watching constantly.” said. “I just know everybody utility companies to not park —David St. Germain by face. That’s a big part of in the loading zone. I’d also doing this job. You need to like to stress, do not park to be able to communicate with load in front of the fire sta- To say David’s workday people succinctly and effec- tion. Parking in front of the is busy is an understate- tively during stressful times.” fire station can cause a delay ment. On any given day, he is “He’s really created a niche CONTINUED ON PAGE 7 charged with taking in 50–60 deliveries, regardless of how

hot or cold it is. “I work pretty PHOTOS BY ROD MORRISON much exclusively outside. I’m “David holds the whole front of the store together. It is a PLASTIC PACKAGING RECYCLING sometimes the first person at tough job and I’m super glad that he works here,” says Yuri the Coop.” Weber (pictured left), the Coop’s king of cheese. Saturday, September 28, 1:45-4 p.m. David rattles off his duties Wednesday, October 9, 3:45-6 p.m. like someone who genuinely PSFC. By 5 a.m., the front of between 8:30 and 9:30 a.m. loves the responsibility that the store is full of produce, David says another tractor comes with them. “By the and everything starts being trailer comes in from the For Coop members only time I get here, four to five put into the store. Another Hudson Valley. And the list of Please be prepared to show your Coop membership card. pallets of vegetables are wait- truck comes in at 5:30. We’ll deliveries goes on and on. It’s ing for me. Members come in get a pallet of frozen, dairy, no wonder he doesn’t have Plastic bags/wrap/packaging from most products at 5 a.m. and start breaking and six to eight pallets of dry time for chit-chat. sold at the Coop—food and non-food. down the pallets. This is fol- goods. Another truck brings Before working at the lowed by bread deliveries. dairy, meat, and eggs.” And PSFC, David worked the early Thin plastic film wrap—from notecards, tea boxes, And then there’s a truck that then there are the six to eight morning shift at Starbucks for pre-packaged cheese, household items, pet food, juice packs, etc. takes back compost from the bread deliveries that arrive almost a decade and spent 15 Plastic roll bags distributed by the Coop—please use roll years working as a bike mes- bags only as necessary, reduce usage whenever possible, and senger. Both jobs, says David, re-use any bags you do take before recycling. prepared him for the early Plastic food storage zip lock bags (any size), plastic cling hours and fast pace of his wrap, and small bulk bags. current role. “It’s surprising how many people who came to my Starbucks store are NO food residue, rinse as needed. also members of the PSFC.” Only soft plastic from Coop purchases. It takes a special person to wake up every morning at 3 a.m. and arrive on time, every For all community day, before the sun comes up. David stumbled upon the members: shift after taking over from Pre-sort and separate according to the categories below. Receiving Coordinator Jorge Jimenez, who had retired. At first, the role was evenings Toothbrushes and toothpaste tubes and weekends only, but after Energy bar wrappers and granola bar wrappers three months, he was hired Brita water filters and related items (other brands for a full-time shift. also accepted) Asked about the vital role Cereal and cracker bags/box liners David plays at the PSFC, Receiving Coordinator Yuri Donations in any amount are welcomed to help Weber didn’t mince words. offset the cost to the Coop of this collection. “David holds the whole front of the store together. He Interested in joining the squads that run the Wednesday/Saturday collection? touches every single delivery Contact Jacquelyn Scaduto in the Membership Office. that comes into the store. He For more information about Terracycle, visit terracycle.com makes sure there’s no traffic Questions about items we accept should be e-mailed to [email protected] jams on Union Street. He’s indispensable.” Yuri pointed out that it requires a unique On any given day, David St. Germain is charged with set of skills to deal with so handling 50-60 shipments. many personalities. “He does

Read the Gazette while you’re standing on line OR online at www.foodcoop.com 4 September 26, 2019 Park Slope Food Coop, Brooklyn, NY Will Draw for Food (and Workslot Credit) A form of meditation,” Dono- hue says, explaining why the practice altered his morning chemistry. “I spend too much time in my head, but drawing is entirely nonverbal. It opens up space.” From radiators and back- packs in the morning, Dono- hue graduated to dish racks and toy ducks, which he still draws daily (and posts on his Tumblr at https://a-dish-rack- a-day.tumblr.com/). On his subway commute to work, he

PHOTO BY NINA SUBIN began drawing people, quick John Donohue, author sketches, always in ink, no and illustrator of “All the revisions. “Great practice for Restaurants in New York.” an artist but it takes a lot of nerve!” jokes Rod Morrison, By Gayle Forman who oversees Donohue at bout five years ago, when the Linewaiters’ Gazette, where A Coop member John Donohue illustrates for his Donohue, author of the illus- workslot credit. (His draw- trated book All the Restaurants ings accompany this article.) in New York, was helping get Like the dishracks and back- Food, however, was a dif- his children out the door in packs, drawing strangers on ferent story. New Yorkers the morning, he began draw- the train was transformative. love food. They particular- ing… radiators. The jarring clash of reali- ly love eating food—and Donohue, a former edi- ty versus sketch served as a talking about eating food— tor at The New Yorker, was daily reminder not to trust in restaurants, having ele- no professional artist, but first impressions. “You can vated restaurant worship he’d taken up drawing years see immediately how you’re to a sort of secular religion. before for what he calls “men- misperceiving things,” Dono- (Not because we are bougie, tal health reasons.” “When I hue notes. but, Donohue says, because draw,” he said, “it completely so many of our significant calms me down. It turns me Art + Food = Inspiration events—from first dates to into a better person.” In 2011, Donohue edit- breakups to job interviews— Any parent familiar with ed Man With a Pan: Culinary happen in restaurants.) the particular stress of the Adventures of Fathers Who Cook morning routine—that mad With Their Families, an antholo- The jarring clash of reality juggle of making breakfasts gy of essays and recipes with while packing lunches, cor- contributions from luminar- versus sketch served as a daily reminder not to trust first impressions.

On January 1, 2017, Dono- hue posted an ink drawing of the iconic Tribeca eatery The Odeon, which he describes went up in Powerhouse’s Park New York, Paris, as “Ur-New York,” on his Slope outpost in March, two London… social media feeds. He began months after Donohue post- So there’s food, and then posting more restaurants, in ed the Odeon drawing, and there’s buzz, and this being quick, sometimes charming- as Donohue suspected, drew New York, not long after, the ly messy ink drawings—one a lot of attention, including a publishers came knocking. All drawing takes about twenty mention from The New York the Restaurants in New York was minutes, he notes on his web- Times’s Florence Fabricant. published in May by Abrams site—with a pop of color. Not “All of a sudden I was get- Books and will be the first of long after, Coop member and ting requests to do restau- a series that will expand to owner of Powerhouse Arena rants.” Donohue began taking include Paris and London, Books, Susanne König, spot- requests—he still does—and (thus requiring Donohue to ted Donohue sketching on selling prints in limited batch- take breaks from his day job Seventh Avenue. “What are es of 365, which he calls “a as a grant writer for a nonprof- you doing?” asked König, who beautiful reminder of how our it to scope new restaurants— knows Donohue from both days are numbered. (Prints the takeaway being, we should ralling late homework, and ies like Mark Bittman and the local school community and request are available at all be drawing radiators). locating wayward Metro- Stephen King. The book was and the Coop. “I’m drawing www.alltherestaurants.com.) CONTINUED ON PAGE 14 Cards—understands that both a bestseller and proof, Fonda,” he replied, referring this is perhaps a challenging Donohue says, of “how insa- to the popular South Slope John Donohue will discuss All the Restaurants in New York time to attempt to calm down tiable the food media world Mexican joint (with an even and be a better person. But could be.” Within a few years more popular Happy Hour). at Wordsprouts, the Coop’s monthly reading series, on for Donohue, the simple act he had amassed hundreds “I was always looking for October 11 at 7 p.m. He’ll present drawings from the of drawing a radiator in ink, of dish racks, and though he artists to do exhibitions in book and share stories about the restaurant and the no corrections, no erasers, found the endless repetition the little bookstore,” König project and perhaps even take a request or two. The grounded him in the moment of plates and cups drying on says. But the art needed to event takes place on the second floor of the Park Slope and made the stressful morn- a rack fascinating, he recog- thematic, and New York–cen- Food Coop and is free and open to members and non- ings, well, less stressful. nized maybe this was not uni- tric. Restaurants of New York members alike. “It’s a nonverbal process. versally so. was a perfect fit. The show

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LABOR COMMITTEE REPORT

Union Organizing at the Coop and individual conversa- employees for publicly sup- tions about how good their porting the union. They sub- By Michelle Kuchinsky, membership because they Coop to recognize a collec- current relationship with mitted evidence of managers Labor Committee are at-will employees: that is, tive bargaining representa- management is, how expen- abusing scheduling practic- t the May General Meet- employees who can techni- tive chosen by the workers if sive union dues are, or why es and disciplinary proce- A ing, a group of Coop cally be fired without cause. a majority of the bargaining a third-party entering into dures to intimidate union staff members announced Workers at coops across unit elects to form a union. the employer-employee rela- organizers. The Coop agreed they are trying to form a the country have formed The Coop General Coordi- tionship could hamper their to settle several of the accu- union to collectively bargain unions also seeking a voice nators have publicly stat- ability to resolve issues. sations that staff submitted for fair working conditions. on the job. For example, ed in the Linewaiters’ Gazette Sometimes management evidence for, and to post The staff working to union- employees at Central Co-op and in the General Meeting encourages and supports notice that they will follow ize with the Retail, Wholesale, in Seattle are unionized with that they would respect the workers to take anti-union labor law. For management and Department Store Union the United Food and Com- decision of the majority of stances and dissuade their to demonstrate integrity in (RWDSU) hope to address mercial Workers, the parent the workers, should that co-workers from joining. this process moving forward, issues including: “inability to union of RWDSU. The work- be the outcome. However, Earlier this year, see- coming to a neutrality agree- resolve grievances, racism and ers at Willy Street Food Coop there are several methods ing some of these patterns ment would go a long way other forms of inequity, intim- in Madison just unionized of dissuasion an employer play out in this campaign, towards making their claims idation, disrespect, inconsis- this month. can participate in while still members of the Coop’s to neutrality real. tent scheduling, violations seeming to comply with the union organizing committee Now, membership has the of confidentiality, workplace While many may see a legal obligation not to inter- requested that management opportunity to express its safety, and difficulty estab- fere with the workers’ deci- sign a “neutrality agreement.” support for staff’s right to a lishing and maintaining a col- consumer coop as already sion-making autonomy. Signing the agreement would fair decision-making process lective voice.” They note that containing the proper When workers try to orga- mean that the Coop commits and an atmosphere free from “these problems are societal mechanisms for employee nize a union on their job, to voluntarily recognize the discrimination and retalia- and systemic, not unique to conflict resolution, Coop employers can choose to union if a majority of the tion. The Park Slope Food the Coop” and are working staff are technically at-will recognize the workers’ cho- group signs authorization Coop Labor Committee fights towards “more participation employees who can be fired sen union once a majority of cards. Such an agreement for fair working conditions in decision-making, better workers sign cards authoriz- would prevent the possibil- for workers throughout our training and support, transpar- without cause. ing the union to represent ity or even the appearance supply chain. Signing a neu- ency, accountability, and rep- their unit. However, employ- of anti-union practices. It trality agreement to ensure resentation. A union can be a Some gains workers ers who take more aggres- would mean that manage- workers can democratically sustaining structure for these can achieve by unionizing sive stances against unions ment would not compel a for- decide for themselves if they aspirations in a workplace, include having their interests often refuse to recognize mal election with the Labor want to bargain collectively is and a strong labor movement represented in federal, state, the union at this stage and Board, and instead would the appropriate step for any can contribute to transforma- and local government poli- compel the workers to file simply begin contract nego- employer that truly respects tions needed on a societal cy-making, effective solidari- for a formal election with tiations with the union once its workers, their decisions, level” (www.psfcunion.org). ty with other workers in more the National Labor Rela- majority support is reached. and their voice on the job. To While many may see a dire conditions, democratic tions Board, which could be Instead of taking this option, sign the petition to demand consumer coop as already participation in the direction scheduled for up to weeks the Coop General Coordina- neutrality from Coop man- containing the proper mech- of the workplace, and main- or months later. Some tors have refused to sign a agement, visit www.coworker. anisms for employee conflict tenance of current benefits anti-worker employers then neutrality agreement. org/p/PSFCMemberPetition. resolution, Coop staff don’t so that good compensation use that time to try to intim- Since then, organiz- Members can stay tuned for have the same ability to voice does not erode over time. idate workers, get union ing staff members filed future solidarity opportu- their concerns as the rest of U.S. labor law requires the supporters to change their Unfair Labor Practice (ULP) nities by signing up for the minds, or schedule “captive charges with the Nation- Labor Committee mailing list audience meetings,” manda- al Labor Relations Board, at www.psfclaborcommittee. tory “information sessions,” citing retaliation against wordpress.com/contact/. n Hearing Administration Committee is seeking new members

The HAC performs administrative functions necessary to arrange and facilitate disciplinary hearings, coordinating with the Coop’s Disciplinary Committee and the Hearing Officers Committee. Applicants should be detail-oriented, comfortable working by e-mail and telephone; they should be Coop members for at least one year and have excellent attendance records. Members of the HAC work on an as-needed basis, only when hearings are required, and earn FTOP credit. Therefore these members must maintain regular Coop shifts or be FTOP members in good standing. The nature of this work requires that all members maintain strict confidentiality with respect to all matters on which they work. We are seeking an applicant pool that reflects the diversity of the Coop membership at large. Those interested should e-mail the HAC at [email protected].

Read the Gazette while you’re standing on line OR online at www.foodcoop.com 6 September 26, 2019 Park Slope Food Coop, Brooklyn, NY

MEMBER SUBMISSION 3 GREAT reasons A Great New Product at the Coop: to register for Cascara member services! Receive TEXT or EMAIL alerts for By Anne Kostick 1 Intelligent Shift Notifications: upcoming shifts. love coffee and I love tea. And View number of FTOP cycles II’ve discovered a beverage that’s a little bit of both. 2 Easily available FTOP info: covered or banked and upcoming I’m a big fan of No. Six shifts scheduled! Depot coffee, roasted in West Check your status before coming Stockbridge, Massachusetts, 3 Avoid surprises at the entrance desk: to the Coop. and sold at the Coop (my cur- Ready to enroll: Go to foodcoop.com and click on “Member Services” rent favorite is Bali Moon, but in the upper right-hand corner to get started. the Ethiopian is pretty great, too). Now, thanks to coffee buyer and Receiving Coordina- tor Petra Claiborne, the Coop is stocking Six Depot’s latest product, called Geisha Cascara. Spoiler: It’s not coffee. PHOTO BY ANNE KOSTICK What Is It? A glass of cold-brew Cascara. Cascara is really a tea, or a tisane, made from dried coffee Sultana; in Yemen, Qishr. hibiscus, cherry, mango, apri- cherries and coffee bean husks, “It was centuries ago in cot or even tobacco.” byproducts of the coffee grow- Yemen and Ethiopia, the birth- ing process. This excellent blog place of all coffee, that they What Else Is Great post by the company founder, started brewing the skin as a About It? Flavio Lichtenthal, has all the tea. In fact, it is the first way Hoo, boy: information: https://sixde- that coffee was served as a bev- “It’s really good for you. pot.com/blogs/news/cascara. erage, before they discovered It has 10% of the caffeine of The Hearing Office Committee is seeking new members. The Quoting Flavio: the magic that could come coffee, and is off the chart on committee conducts and presides over disciplinary hearings, ensures that “Cascara (or, rather brewing from roasting and grinding and antioxidants. If you want to hearings proceed in an efficient and unbiased manner and, after a the coffee fruit/skin as a tea) is brewing the bean.” geek out on ORAC values, look randomly selected Deciding Group has decided whether an accused not new at all. In fact, it’s very no further. Cascara has 3x the member violated a Coop rule, determines what disciplinary action should old and goes by many names. How Does It Taste? antioxidants of acai berry and The name Cascara originated “Not like coffee, that’s the 7x that of blueberries. be taken against the member. Applicants should be Coop members in in El Salvador where a coffee first thing to know.” Flavio says: “It’s really good for the envi- good standing for at least two years and have good attendance records. grower discovered the bev- “It has a natural date-like ronment. This “byproduct” used Judicial, arbitration, or legal backgrounds a plus, but not required. erage and named it after the sweetness and a dry, tannic fin- to get dumped in the rivers, Experience running meetings is desirable. Spanish word for husk or skin. ish. It is fruity-flavored but not depleting them of oxygen, and In Ethiopia, it is known as much like a fruit you know. If hence, life. It now gets used as Geshar or Hashara; in Bolivia, pressed, we’d go with rose hip, either compost or exported as Members of the committee meet and earn workslot credit on an cascara. And the fish thank you as-needed basis only, that is, when hearings are required. Therefore these for buying it. members must maintain regular Coop workslots in good standing or be Interested in Engaging Coop Work? FTOP members in good standing. Cascara has 10% of the Dispute Resolution Committee (DRC) seeks NEW members caffeine of coffee, and is off the The nature of the committee’s work requires that all members maintain SKILLS NEEDED chart on antioxidants with 3x strict confidentiality with respect to all matters on which they work. • Communication • Problem solving • Conflict resolution the antioxidants of acai berry The committee seeks an applicant pool that reflects the diversity of the • Dealing with complex situations Coop membership at large. • Investigation • Writing • Research and 7x that of blueberries. OUR WORK INCLUDES Those interested, please telephone “It’s great for the farm- • Resolving conflicts between members Marian Hertz of the Hearing Officer Committee • Applying Coop rules and regulations ers. It’s now another revenue • Discussing policy issues related to the Committee’s work stream for the farmers, beyond at 212-440-2743. • Investigating allegations of uncooperative behavior by members and engaging in problem solving the coffee bean.” • Frequent contact with committee members For tea lovers, coffee lov- • Participating in mediation, disciplinary hearings, and other conflict ers, antioxidant lovers, people resolution methods against environmental dam- REQUIREMENTS age, those against food waste, those for improving things for In order to be considered for this position, any candidate must: • Be a member for at least a year coffee growers, those for reviv- PLEASE RETURN FOOD COOP • Have an excellent attendance record ing and sharing food traditions • Possess the ability to work on a team around the world: cascara is the BOX CUTTERS AND PENS TO THE • Have good writing skills whole package. And, it tastes • Have computer proficiency (excel, word, email)—this is essential FOOD COOP, IF HAVE THEM • Attend evening meetings every six weeks indescribably great! you Flavio’s blog post [https://six- We often work more than the 2.75 shifts in a 4 week period. depot.com/blogs/news/cascara] IN YOUR POCKETS OR AT HOME. These hours are credited and can be banked for future use. has instructions for hot and cold We recognize the importance of various points of view when considering brews, plus delicious recipes. cases brought to us. We are seeking a candidate pool that reflects the diversity of the Coop’s membership. Cascara is available on trial here at the Coop, so try it while CONTACT you can. Look for it in the dis- [email protected] with the subject line: Joining the DRC play end cap across from the Join us to make the Coop the best place it can be for everyone. eggs, or (later) in the tea sec- THANKS FOR YOUR COOPERATION. tion. Make it a hit! n

Read the Gazette while you’re standing on line OR online at www.foodcoop.com Park Slope Food Coop, Brooklyn, NY September 26, 2019 7

Fall Produce CONTINUED FROM PAGE 2 answer. Horseradish history attributes the “horse” segment to the root’s large size and derives the “radish” from the Latin word for root: radix. The International Herb Association crowned horseradish the 2011 Herb of the Year, citing its rich historical roots and diversity. There’s apparently a horserad- ish council that promotes the root’s medicinal as well as gas- tronomic attributes.

Horseradish combines well with avocado, beef, fish, ham, or sausage, perhaps in

combination with capers, dill, PHOTOS BY ROD MORRISON mustard, or yogurt. Beautiful crimson-colored and tart-tasting Starkrimson pears. Petite honeynut squashes are just 6 inches long.

and may add spices, salt, sugar, dill, mustard or yogurt. worth, Rose Valley, Grindstone, we raise 35 acres of certified Grating the root releases cream or vegetable oil. Asser- “At the tail end of our local Kent, Blue Heron, Fresh Mead- organic vegetables, fruits and volatile oils that distinguish tive enough to pair with rich or season, we are working with ows, Remembrance, and Stick sometimes free range chick- horseradish from other flavors. fatty foods, horseradish com- a lot of amazing farms,” said and Stone—the last located on ens for eggs.” The Coop also Processors mix the shredded bines well with avocado, beef, Rembert. Upstate New York “72 acres of land in the Town of sources local produce from horseradish with distilled vine- fish, ham, or sausage, perhaps farms that furnish produce to Ulysses, between Jacksonville Pennsylvania, Maine, Vermont gar to stabilize its acidic heat, in combination with capers, stock the Coop include Hep- and Ithaca on route 96 [where] and Massachusetts. n

Early Bird is helping other coordinators stay on CONTINUED FROM PAGE 3 task. “My co-workers tell me I have a positive effect on their day. I get in terms of an emergency. When those a lot of positive feedback from my sirens come on, when they gotta get co-workers. They don’t have to take out of there, they have to get out of time away from their days to check in there.” After a long sigh, David adds, their own deliveries.” “Most people don’t follow the rules.” After so many mornings spent tak- Despite its challenges, David ing in deliveries, David has one small brings a sense of pride to his role. request for members of the Coop. “If He genuinely enjoys lightening the you want to exist in a city, you have workload of his fellow coordinators. to have stuff. Be patient when you “I actually have a hand in most other see trucks on the road. Let them park. people’s work here—from produce, They have a job. Give them the time to dairy, to dry goods. ”David says that they need and the space they the most rewarding aspect of his job need to park.” n PHOTO BY ROD MORRISON St. Germain has a good rapport with nearly every truck driver. Many are stressed out from dealing with horrendous New York traffic. STATEMENT ON THE COOPERATIVE IDENTITY September 19 – October 9, 2019 DEFINITION A cooperative is an autonomous association of persons united voluntarily to meet their common economic, social, and cultural Aries: Your ruler Mars doesn’t follow any rules, so listen to Libra: Mix up your favorite cocktail or mocktail Libra; your needs and aspirations through a jointly owned and democratically your body if it tells you to try sheep’s milk or goat’s milk cheese in season begins on September 23! controlled enterprise. the weeks to come. Scorpio: Make a one-pot meal and focus on letting it simmer VALUES Taurus: As your sixth house of health and daily routines lights slower, Scorpio. Your season is just around the corner. Cooperatives are based on the values of self-help, self-responsibility, up, take a chance and experiment with seasonal black grapes. democracy, equality, equity and solidarity. In the tradition of their You need a change. founders, co-operative members believe in the ethical values of Sagittarius: As your ruler Jupiter passes through your honesty, openness, social responsibility and caring for others. sign, try a little bit of everything. Be a mad concocter of the Gemini: You’re a chick pea magnet during this last long dinner plate. PRINCIPLES stretch of lucky Jupiter in your house of love. The cooperative principles are guidelines by which cooperatives put Capricorn: Braise away with some California Bay Laurel in their values into practice. The International Cooperative Alliance Cancer: More squash? It’s time for comfort foods, Cancer. Get your gravy, Capricorn. Subtle flavors don’t suit you this season. adopted the revised Statement on the Cooperative Identity in 1995. cozy with a butternut. They are as follows: 1. Voluntary and Open Membership Aquarius: Cherry tomatoes are still in season and so are you, 2. Democratic Member Control Leo: Variety is the spice of your life as your curious third house Aquarius, as the Sun shifts into fellow air sign Libra. 3. Member Economic Participation is activated. Add some coarse salt to your plate, but keep your 4. Autonomy and Independence patter elegant with your date. Pisces: Your intimate relationships take center stage, so find a 5. Education, Training and Information cozy corner to canoodle over baked pasta and good vino or black 6. Cooperation Among Cooperatives Virgo: Padron peppers may be mild but they pack a lot of grape juice, Pisces. 7. Concern for Community flavor, just like you Virgo. Don’t let anyone underestimate you. Reference: ica.coop

Read the Gazette while you’re standing on line OR online at www.foodcoop.com 8 September 26, 2019 Park Slope Food Coop, Brooklyn, NY

Friday, October 18, 8:00 p.m.

The Linewaiters’ Gazette is published biweekly by the Park Slope Food Coop, Inc., 782 Union Street, Brooklyn, New York 11215, 718-622-0560. Opinions expressed here may be solely the views of the writer. The Gazette will not knowingly publish articles that are racist, sexist or otherwise discriminatory. The Gazette welcomes Coop-related articles and letters from members. SUBMISSION GUIDELINES The Gazette will not knowingly publish letters, articles or reports that are hateful, racist, sexist, otherwise discriminatory, inflammatory or needless- ly provocative. The Gazette welcomes Coop-related articles, letters and committee reports from members that follow the published guidelines and policies. The following is a summary—please see the detailed guidelines for each type of submission on the Coop website: www.foodcoop.com. All submissions must include author’s name, phone number and e-mail address, conform to the following guidelines and to the Fairness, Anonym- ity and Respect policies. Editors will reject letters, articles and reports that do not follow the guidelines or policies. Submission deadlines appear each edition in the Coop Calendar section. For topics that generate a large number of submissions (letters or Mem- Alex Kramer is calling a barn dance at ber Articles) serially and continuously over an extended period of time, the Gazette will not necessarily publish all submissions, but the editors will use the Society for Ethical Culture. Come their editorial discretion to select a small number of submissions (whether let- ters or Member Articles) from each side as representative of that viewpoint of with friends and family and learn to the issue. The selected submissions will also adhere to the current guidelines dance the “do-si-do,” “rip and snort,” and of civil discourse and should serve to advance the discussion in new ways. You may submit via e-mail to [email protected]. more. Dance to the rhythms of award- Letters: Maximum 500 words. winning bluegrass and old-time musi- Voluntary Articles: Maximum 750 words. A Voluntary Article is held to a higher standard than a letter and must meet at least the following criteria: cians Alex Kramer, caller/fiddle; A Voluntary Article must analyze the topic it is discussing; it must present Meitar Forkosh, fiddle; Hannah Sas- accurate, verifiable corroboration for factual assertions; it can criticize but not attack Coop practices and personnel; if critical it must present positive soon, fiddle; Elana Brody, piano and solutions; it cannot be solely or mainly opinion. It must strive to make a positive contribution to the understanding of the reader on a topic. If a sub- vocals; Jonah Bruno, banjo; Eli Hetko, mitted Voluntary Article is substantially opinion, it must be re-submitted, under 500 words, as a Letter to the Editor, possibly to a future issue. Edi- guitar and mandolin; Stephanie Jen- tors will reject articles that are essentially just advertisements for member kins, banjo; Sarah Alden, fiddle; Elise businesses, those of family and friends of members, solely expressions of opinion or that do not follow the guidelines and policies. Leavy, accordion; Jim Whitney, bass; Committee Reports: Maximum 1,000 words. Reports must follow the pub- lished guidelines and policies. Taylor Ashton, banjo and guitar; A'yen LETTERS, ARTICLES AND REPORTS SUBMISSION POLICIES Tran, guitar and vocals; Joel Turoff, Letters must be the opinion of the letter-writer and can contain no more than 25% non-original writing. guitar. Every dance will be taught and All submissions must be written by the writer. Letters or articles that are be beginner-friendly. form letters, chain letters, template letters or letters prepared by someone other than the submitting member will be rejected. Letters, articles and reports must adhere to the Fairness, Anonymity and www.facebook.com/ProspectConcerts Respect policies. They cannot be hateful, needlessly inflammatory, discrimina- tory libelous, personal attacks or make unsubstantiated claims or accusations 53 Prospect Park West [at 2nd Street] • $10 • 8pm [doors open at 7:45] or be contrary to the values of the Coop as expressed in our mission statement. Performers are Park Slope Food Coop members and receive Coop workslot credit. All submissions must be legible, intelligible, civil, well and concisely written with Booking: Bev Grant, 718-788-3741 accurate, attributed, easily verifiable statements of facts separated from opinions. Letter and article writers are limited to one letter or article per issue. PARK SLOPE FOOD COOP 782 Union St., Brooklyn, NY 11215 (btwn 6th & 7th Av.) • (718) 622-0560 Letter and article writers cannot write gratuitous serial submissions. Edi- tors may reject submissions to consecutive editions of the Gazette on the This Issue Prepared By: same topic by the same writer. Editor-Writer Guidelines: All submissions will be reviewed and, if neces- Editor (development): Ed Levy sary, edited or rejected by the editor. Writers are responsible for the factual RETURN POLICY content of their stories. Editors must make a reasonable effort to contact Reporters: Gayle Forman and communicate with writers regarding any questions or proposed edi- The Coop strives to REQUIRED FOR ANY RETURN torial changes. Writers must be available to editors to confer about their keep prices low for our 1. The Paid-In-Full receipt MUST submissions. If a writer does not respond to requests for editorial chang- m embership. Mini- Hayley Gorenberg be presented. es, the editor may make the changes without conferring with the writer, mizing the amount of 2. Returns must be handled or reject the submission. If agreement between the writer and the editor returned merchandise Taigi Smith within 30 days of purchase. about changes does not occur after a first revision, the editor may reject is one way we do this. the submission, and the writer may revise and resubmit for a future issue. If you need to make a Art Director (development): Rod Morrison FAIRNESS, ANONYMITY AND RESPECT POLICIES return, please go to the CAN I EXCHANGE MY ITEM? In order to provide fair, comprehensive, factual coverage: 2nd Floor Service Desk. No, we do not “exchange” items. Illustrators: John Donohue Fairness You must return the merchandise 1. The Gazette will not publish hearsay—that is, allegations not based on and re-purchase what you need. Tom Kane the author’s first-hand observation. 2. Nor will we publish accusations that are unnecessary, not specific or are Photographers: Kevin Ryan not substantiated by factual assertions. The Gazette will not publish gra- CAN I RETURN MY ITEM? tuitous personalization. That is, no unnecessary naming of Coop members Zachary Schulman in polemical letters and articles. Writers must address ideas not persons. Produce* Bulk* (incl. Coop-bagged bulk) Cheese* Seasonal Holiday Items 3. Submissions that make substantive accusations against specific indi- Thumbnails: Kristin Lilley viduals, necessary to make the point of the submission and within the Books Special Orders NEVER Fairness, Anonymity and Respect policies will be given to those persons to Calendars Refrigerated Supplements RETURNABLE enable them to write a response, and both submissions and response will Juicers & Oils Photoshop: Adam Segal-Isaacson be published simultaneously. This means that the original submission may Sushi *A buyer is available during the week- not appear until the issue after the one for which it was submitted. days to discuss your concerns. Art Director (production): Dilhan Kushan Anonymity RETURNABLE Unattributed letters will not be published unless the Gazette knows the Desktop Publishing: Erik Schurink Refrigerated Goods (not listed above) ONLY IF SPOILED identity of the writer, and therefore must be signed when submitted (giving BEFORE phone number). Such letters will be published only where a reason is given Frozen Goods Maxwell Taylor to the editor as to why public identification of the writer would impose an Meat & Fish EXPIRATION DATE unfair burden of embarrassment or difficulty. Such letters must relate to Bread Packaging/label must be present- Heloisa Zero Coop issues and avoid any non-constructive, non-cooperative language. ed for refund. Respect Editor (production): Esther Breger Submissions to the Gazette must not be hateful, racist, sexist, otherwise dis- Items not listed above that are unopened RETURNABLE criminatory, inflammatory or needlessly provocative. They may not be personally and unused in re-sellable condition derogatory or insulting, even when strongly criticizing an individual member’s actions. Advertising: Tuesday Smillie The Gazette is a collaboration among Coop members. When submitting, The Coop reserves the right to refuse returns on a please consider the impact of your words on the writers, editors and produc- case-by-case basis. If you have questions, please contact Final Proofreader: Lisa Schorr tion staff who use our limited workslot time to try to produce an informative a staff member in the Membership Office. and cooperative publication that reflects the values of our Coop community. Index: Len Neufeld Printed by: Tri-Star Offset, Maspeth, NY. Read the Gazette while you’re standing on line OR online at www.foodcoop.com Park Slope Food Coop, Brooklyn, NY September 26, 2019 9

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

Jaclyn Alexander David Cian Anna Marcum Gideon Potter Kester Wade Emily Anderson Natalie Escobar Marcia Mathias Zachary Purtzer Lucile Walgenwitz Jacob Ashworth Irene Feng Anais Maviel Helen Read Laura Werle Cornelia Barber Carolina Gonzalez Mama Ruby Mawira Maria Rohani Mathew Wiesman Brendan Barca Paul Goodrich Zac McConnell Sadie Saltzman Candice Yu Daniella Bardalez- Jennifer Gray Nathan McDermott Gabriel Salzman Tonya Zamora Gaagliuffi Amber Gross Diana Mellow Mikaela Xochitl Sanchez Deborah Bennett Angela Katrichis Tiago Nabuco De Moura Susannah Schoolman Lizzie Benzik Lauren Krauze Robert Nelson Peri Sharpe Simon Betsalel Laura Landau Conall O’Callaghan Pena Sherpa Julian Boilen Danno Lemu Rebecca Pani Sheldon Smith Matthew Braswell Rachel Lindy Lise Paulycarpe Alec Spiegelman Brian Burns Chris Liu Juana Peralta Megan Svoboda Margaret Cardenas Sal Lombardo Alyssa Peterson Jacque Vaughn Helene Carvallo David Lowe Paolo Pontecorvi Laura Vaughn

ALL ABOUT THE COOP CALENDAR GENERAL MEETING New Member Orientations General Meeting Info Our Governing Structure From our inception in 1973 to the present, the open Attending an Orientation is the first step toward TUE, OCTOBER 1 Coop membership. Pre-registration is required for monthly General Meetings have been at the center of all of the three weekly New Member Orientations. AGENDA SUBMISSIONS: 7:30 p.m. the Coop’s decision-making process. Since the Coop To pre-register, visit foodcoop.com. Submissions will be considered for the October 29 incorporated in 1977, we have been legally required to Have questions about Orientation? Please General Meeting. visit www.foodcoop.com and look at the “Join have a Board of Directors. The Coop continued the tradi- tion of General Meetings by requiring the Board to have the Coop” page for answers to frequently asked TUE, OCTOBER 29 questions. GENERAL MEETING: 7:00 p.m. open meetings and to receive the advice of the members The Coop on the Internet at General Meetings. The Board of Directors, which is www.foodcoop.com Gazette Deadlines required to act legally and responsibly, has approved almost every General Meeting decision at the end of LETTERS & VOLUNTARY ARTICLES: The Coop on Cable TV Oct 10 issue: 12:00 p.m., Mon, Sep 30 every General Meeting. Board members are elected at the Inside the Park Slope Food Coop Oct 24 issue: 12:00 p.m., Mon, Oct 14 Annual Meeting in June. Copies of the Coop’s bylaws are The fourth FRIDAY of the month at 11 a.m. and 5 p.m. Channels: 56 (Time-Warner), 69 available on foodcoop.com and at every General Meeting. (CableVision), 84 (RCN), 44 (Verizon), and live CLASSIFIED ADS DEADLINE: streaming on the Web: www.bricartsmedia.org/ Oct 10 issue: 7:00 p.m., Wed, Oct 2 Next Meeting: Tuesday, community-media/bcat-tv-network. Oct 24 issue: 7:00 p.m., Wed, Oct 16 October 29, 7:00 p.m. The General Meeting is held on the last Tuesday of each Attend a GM Park Slope Food Coop month. and Receive Work Credit Mission Statement Location John Jay Educational Campus, 227 Seventh Ave., The Park Slope Food Coop is a mem- Since the Coop’s inception in 1973, the General between Fourth and Fifth Sts. ber-owned and operated food store—an Meeting has been our decision-making body. At alternative to commercial profit-oriented the General Meeting (GM) members gather to business. As members, we contribute our How to Place an Item make decisions and set Coop policy. The General- labor: working together builds trust through cooperation and teamwork and enables us to on the Agenda Meeting-for-workslot-credit program was created keep prices as low as possible within the con- If you have something you’d like discussed at a to increase participation in the Coop’s decision- text of our values and principles. Only mem- General Meeting, please complete a submission form making process. bers may shop, and we share responsibilities for the Agenda Committee. Forms are available in and benefits equally. We strive to be a respon- the rack near the Coop Community Corner bulletin Following is an outline of the program. sible and ethical employer and neighbor. We board, on foodcoop.com, and at General Meetings. • Advance Sign-up required: are a buying agent for our members and not a selling agent for any industry. We are a part of Instructions and helpful information on how to sub- To be eligible for workslot credit, you must sign- and support the cooperative movement. mit an item appear on the submission form. The up at foodcoop.com. A computer dedicated to We offer a diversity of products with an Agenda Committee meets on the first Tuesday of each sign-ups is located in the elevator lobby. You may emphasis on organic, minimally processed month to plan the agenda for the GM held on the last sign up for the meeting all month long, until 5 p.m. and healthful foods. We seek to avoid prod- Tuesday of the month. If you have a question, please ucts that depend on the exploitation of others. call Ann Herpel at the Coop. of the day of the meeting. We support non-toxic, sustainable agriculture. Some restrictions to this program do apply. We respect the environment. We strive to Meeting Format Please see below for details. reduce the impact of our lifestyles on the world we share with other species and future Warm Up (7:00 p.m.) • Submit Open Forum items • Two GM attendance credits per year: generations. We prefer to buy from local, • Explore meeting literature Each member may take advantage of the earth-friendly producers. We recycle. We try Open Forum (7:15 p.m.) Open Forum is a time for to lead by example, educating ourselves and GM-for-workslot-credit program two times per members to bring brief items to the General Meeting. others about health and nutrition, coopera- calendar year. tion and the environment. If an item is more than brief, it can be submitted to the Agenda Committee as an item for a future GM. • Attend the entire GM: We are committed to diversity and equal- ity. We oppose discrimination in any form. • Financial Report • Coordinators’ In order to earn workslot credit you must be Reports (7:30 p.m.) We strive to make the Coop welcoming and Report • Committee Reports present for the entire meeting. accessible to all and to respect the opinions, The agenda is posted on needs and concerns of every member. We Agenda (8:00 p.m.) • Signing in at the Meeting: seek to maximize participation at every level, foodcoop.com and may also appear elsewhere in this issue. After the meeting, the Workslot Credit from policy making to running the store. Wrap Up (9:30-9:45) • Meeting evaluation • Board of Attendance Sheets will be available to sign in. We welcome all who respect these values. Directors vote • Announcements, etc.

Read the Gazette while you’re standing on line OR online at www.foodcoop.com 10 F September 26, 2019 Park Slope Food Coop, Brooklyn, NY

Porter is a public school teacher with decades of experience as a home cook, hosting parties, dinner parties and cooking for her family and friends. She lives with her two sons, one dog and two cats. She has a horticulture certificate from the Brooklyn Botanical Garden, and dreams of growing more on her Work to upgrade the mom’s farm. She is also the unofficial holiday cookie–maker for the Coop’s passenger elevator staff. Menu includes: Pate Brisee; Apple Pie; Pecan Pie; Whipped Cream. ASL interpreter available upon request, please contact the Membership Office. is under way. The Materials fee: $5. First come, first seated. To inquire about leading a Food Class, go elevator will not to bit.ly/CCCChef1. be available for use until further notice. Film Night: Check foodcoop.com oct 4 fri 7 pm for updates. Knock Down the House When tragedy struck her family in the midst of the finan- cial crisis, Bronx-born Alexandria Ocasio-Cortez had to work double shifts in a restaurant to save her home from foreclosure. After losing a loved one to a preventable medical condition, Amy Vilela didn’t know what to do with the anger she felt about America’s broken health sep 26 Learn About Cheese care system. Cori Bush was drawn into the streets when the police shooting of an thu 7 pm at the Coop unarmed black man brought protests and tanks into her neighborhood. Paula Jean Swearengin was fed up with watching her friends and family suffer and die Cheese education at the Coop continues with another tasting session led by from the environmental effects of the coal industry. At a moment of historic vola- Coop member and American Cheese Society Certified Cheese Professional, tility in American politics, these four women decide to fight back, setting them- Elena Santogade. This month’s class will feature a selection of unique cheeses selves on a journey that will change their lives and their country forever. Without from around the world and fun pairings you can try at home! political experience or corporate money, they build a movement of insurgent can- didates challenging powerful incumbents in Congress. Their efforts result in a legendary upset. Doug Anderson is a Brooklyn-based director, producer, and sound engineer. Under the banner of his production company, Paper Moth Media, he has made videos for clients including Alexandria Ocasio-Cortez and sep 28 New Paradigm Multi- Justice Democrats. Recent sound credits include the Netflix documentary Knock sat 10 am Down The House (2019) and the upcoming FX documentary series Pride (2020). Dimensional Transformation Doug is currently developing a documentary set in Guatemala. We will discuss the energy of Shamballa, build vortexes, do clearing medita- To book a Film Night, contact Gabriel Rhodes, [email protected]. tion, and receive activations calling on the Ascended Masters and Archangels for their healing Love and Light. Join me for two hours to introduce New Paradigm MultiDimensional Transformation. Esme Carino is a New Paradigm MDT facilitator, a published author and an ancient Coop member. oct 5-6 Food Drive to Benefit sat-sun 9 am–7 pm CHiPS Soup Kitchen CHiPS Soup Kitchen, located at Fourth Avenue and Sackett Street, is the recipient of much of our edible but unsaleable perishable food. They also oct 1 need donations of nonperishable foods. This food will go to CHiPS to help tue 7:30 pm Agenda Committee Meeting them feed people in the neighborhood who are in need of a nutritious meal. Consider contributing nonperishable foods and commercially pack- The Committee reviews pending agenda items and cre- aged foods; canned fish; canned fruits and vegetables; pasta sauce; pasta; ates the agenda for future General Meetings. Members pre-packaged rice; pre-packaged beans; canned beans; canned soups; may submit in person their agenda item between 7:30 Parmalat milk; dry milk; peanut butter; cooking oil; or boxed raisins. Give and 7:45 p.m. Before submitting an item, read “How donations to the collection table outside the Coop. to Develop an Agenda Item for the General Meeting” and fill out the General Meeting Agenda Item Submission Form, both avail- able from the Membership Office or at foodcoop.com. The October General Meeting will be held on Tuesday, October 29, 7 p.m., at oct 6 How to Have Great Sleep: John Jay Educational Campus, 227 Seventh Ave., between Fourth and Fifth Sts. sun 12 pm Herbal Remedies The National Sleep Foundation states that 58% of American adults expe- rience symptoms of insomnia a few nights a week or more. In NYC, the percentage is likely higher! Your biggest ally in immune and mental health, oct 3 sleep is the most important part of the day. Come learn what herbs can Food Class: Classic Pie help you fall asleep and stay asleep, as well as herbs that balance your thu 7:30 pm nervous and endocrine systems. Because you deserve the sleep of your In this class we will learn how to make pate brisee, the dreams! Complimentary herbal tea will be provided. Maria Christodoulou classic pie crust that can be adapted for all kinds of is a Clinical Herbalist and graduate of ArborVitae School of Traditional pie, quiche and galettes. We’ll take you through the pro- Herbalism. She combines Western Herbalism, Traditional Chinese cess and the pitfalls to ensure you can make a flaky Medicine, and Ayurveda in her practice, and is currently researching herbal crust from scratch! A variety of techniques and types of pastries, fillings and medicine in ancient Greece. She is also founder of Bliss Without Bother, a toppings will be discussed as well as making fresh whipped cream. Rachel wellness retreat planning service.

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

Read the Gazette while you’re standing on line OR online at www.foodcoop.com Park Slope Food Coop, Brooklyn, NY September 26, 2019 11

role of goals in life satisfaction, and misconceptions around goals; clarify oct 8 Safe Food Committee Film Night: the essence of your big goals and tap the power of your “ultimate goals”; tue 7 pm generate easy solutions to achieve your ultimate goals right away. Together, A Prayer for Compassion we’ll generate psychological energy that grows by itself and pulls us forward, A Prayer for Compassion follows Thomas Jackson on a whether it takes us to our original goals or past them, to even bigger ones. quest across America to ask, “Can people who identify Led by Dave Wolovsky, a Positive Psychology–based coach and teacher of as religious or spiritual come to embrace the call to yoga and Qi Gong. He holds an MS degree in Neuroscience and Education include all human and nonhuman beings in our circle of and a Certificate in Applied Positive Psychology. respect and caring and love?” Drawing on Christianity— evangelical, Roman Catholic, Eastern Orthodox, Friends (Quakers), Seventh Day Adventism, Unity; Judaism; Islam; Hinduism; Buddhism; Jainism; Native American tradition; Unitarian Universalism; Zoroastrianism; and the “spiritual oct 16 Learn About Cheese but not religious” point of view—the film calls on spiritual people of faith of wed 7 pm every stripe to come together to bring about a different world. at the Coop See upcoming events, past reviews and a comprehensive list of films shown at Cheese education at the Coop continues with another tasting session led by www.plowtoplatefilms.com which can now also be reached via a link on the Park Coop member and American Cheese Society Certified Cheese Professional, Slope Food Coop’s home page at www.foodcoop.com. Elena Santogade. This month’s class will feature a selection of unique cheeses from around the world and fun pairings you can try at home! oct 11 Wordsprouts: All the fri 7 pm Restaurants in New York oct 18 Barn Dance friFriday, 8 Oct pm19, 8:00 pm A joyful hardcover ode to New York City’s favorite eat- eries, published by Abrams this Spring. All the Alex Kramer is calling a barn WORDSPROUTS Restaurants in New York collects John Donohue’s dance at the Society for Ethical charming drawings for the first time. From Minetta Culture. Come with friends and Celebrate Father’s Day and meet Brian Gresko, Tavern to Frankies 457 Spuntino and River Café, the Friday evening music at the Good Coffeehouse, brewing a new beatfamily and learn to dance the

Wool & Grant. Two veteran singer/songwriters with a mutual passion for songs, stories, harmonies and“do-si-do,” “rip and snort,” and the editor of the just-published anthology on guitars. Bev Grant and Ina May Wool create a musi- book features an an eclectic mix of 101 iconic restaurants and includes cal alchemy of fire and feistiness, wisdom and wit, rocking clear- Park Slope local singer and eyed political more.guitarist MamieDance Minch sounds to the rhythmssongs along of award-winning bluegrass fatherhood When I First Held You something like a well-fleshed- with a window many drawings that have never been published before. Sprinkled throughout out 78-rpm record. She’s known on to their around town for her Piedmont- travels—on the style fingerpicking chops, her big road and around and deepold-time voice and her self-penned musiciansthe heart. Alex Kramer, caller/fiddle; antique-sounding songs. She’s the pagesWhen I First Held You: 22are Critically Acclaimed interviews Writers Talk About the with owners, chefs, and loyal patrons of these played music all over the world and Brooklyn, with all kinds of excellent people, including Triumphs, Challenges, and Transformative Experience of Fatherhood. MeitarDayna Kurtz, theForkosh Roulette Sisters, , fiddle; Hannah Sassoon, fiddle; Elana Jimbo Mathis and CW Stoneking. much-lovedBecoming a father can be one of the mostrestaurants. profoundly exhilarating, terrifying, This is the first book in a three-book series from life-changing occasions in a man’s life. In this incomparable collection of Brody, www.ProspectConcerts.tumblr.compiano and vocals; Jonah Bruno, banjo; Eli Hetko, guitar and mandolin; 53 Prospect Park West [at 2nd Street] • $10 • 8pm [doors open at 7:45] Abrams, with Paris and London coming soon. The book is based on Performers are Park Slope Food Coop members and receive Coop workslot credit. thought-provoking essays, 22 of today’s masterful writers get straight to the heart of Booking: Bev Grant, 718-788-3741 Donohue’smodern fatherhood. From making website that ultimate decision to having a kid to making All it the Restaurants (www.alltherestaurants.com), where StephaniePARK SLOPE FOOD COOP 782 Union St., Brooklyn, Jenkins NY 11215 (btwn 6th & 7th Av.), • (718)banjo; 622-0560 Sarah Alden, fiddle; Elise Leavy, accordion; Jim through the birth, to tangling with a toddler mid-tantrum, and eventually letting a teen Whitney, bass; Taylor Ashton, banjo and guitar; A’yen Tran, guitar and vocals; he sellsloose in the world,signed, these fathers explore every facet of limited-edition prints to people all over the country and the fatherhood and show how being a father changed Friday, June 13 Joel Turoff, guitar. Every dance will be taught and be beginner-friendly. world.the way“If they saw the world—and you themselves. know7:00 p.m. at the Coopsomeone who’s wild for a special New York restaurant, FREE Concert takes place at the Brooklyn Society for Ethical Culture, 53 Prospect Brian Gresko is the editor of the anthology When I this is the perfectNon members present,” Welcome the critic Ruth Reichl said. Donohue, a former First Held You: 22 Critically Acclaimed Writers Talk Park West (at 2nd St.), $10, doors open at 7:45. Prospect Concerts is a editorAbout at the Triumphs, Challenges,The and Transformative New Experience of Fatherhood Yorker. His work and erstwhile cartoonist for the magazine, is a self- has appeared in Poets & Writers Magazine, Glimmer Train Stories, and The Brooklyn Rail, monthly musical fundraising partnership of the Coop and the Brooklyn taughtand onlineartist. at The Huffington Post, Salon, TheAtlantic.com In, The Los2011, Angeles Review of he edited Man with a Pan: Culinary Adventures of Society for Ethical Culture. Books, and many other sites. Fathers Who Cook for Their Families, a best-selling anthology featuring reci- Bookings: Bev Grant, [email protected]. pes andRefreshments essays will be served. from Mark Bittman, Stephen King, Mark Kurlansky, Jim All Wordsprout participants are Coop members. Harrison,Bookings: John Donohue, and [email protected] many others. He launched www.alltherestaurants.com in

2017,Views expressed by the presentersand do not necessarily he represent draws the Park Slope Food Coop. at least twice per day. And he takes requests. WordSprouts’ Sarah Schenck will moderate a free-wheeling conversation with oct 19 From Blue Bayou to Bruce: Donohue. Delectable tidbits will be served! sat 7 pm Singalong with Beth Free for all Coop members & non-members. Refreshments will be served. Bookings: Sarah Schenck, [email protected]. Come sing your heart out with longtime Coop member Beth Harpaz. We’ll sing an eclectic mix of folk, rock, pop, and spirituals, including: “Will the Circle Be Unbroken,” “American Pie,” “Mary Don’t You Weep,” “Tambourine Man” and more. Bring a song to share if you like. Instruments welcome. All ages invited. oct 12 Achieve Your Ultimate sat 12 pm Goal First oct 26 Do your big life goals cause you suffering, either because you’ve stopped Pumpkin Decorating working on them and don’t like thinking about it, or you’ve pushed your- sat 2 pm self to the limits and still feel like you’ll never get there? Try a different Glue, glitter, and pumpkins! Bring your own pumpkin or pur- approach. Clarify and achieve your “ultimate goals” first. Then let your life chase one on site. Participants younger than 16 need to have goals come to you. Come to this workshop to connect with your big life goals an adult accompany them. The event is free and open to all. in a safe and productive way, refocusing your energy and using it to jump- start the pursuit of your life’s purpose. Specifically, you will: learn about the still to come nov 1 Film Night nov 3 Sick & Tired

nov 2 Medicare Made Clear nov 5 Plow-to-Plate Film

nov 2 Sweet Relief Workshop nov 5 Agenda Committee Meeting

Read the Gazette while you’re standing on line OR online at www.foodcoop.com 12 September 26, 2019 Park Slope Food Coop, Brooklyn, NY

PROBLEMS WITH tures, the mixture of Q’ia is A NATURE’S PATH not completely dry and that Please join the Coop staff in a celebration of the life of PRODUCT makes me VERY nervous. You must check this out MEMBERS, because it sounds NOT I would like the Gazette healthy to me. to be informed about this It seems the product is not issue so the members can be completely dried during the informed. packaging process. This issue is persistent; That can attract bacteria it has been happening for and causes serious problem months and only on Q’ia; to your customers. both, Q’ia Creamy Coconut Please come back to me Oatmeal & Q’ia Cinnamon with an explanation and let Pumpkin Seed Oatmeal. me know if you have con- I am very concerned about sidered to recall the product one of your products that I from the market because of have been used for years. that anomaly. During the last few months, Best, as you can see from the pic- Rino Varrasso

Saturday, October 19, Old First Reformed Church 729 Carroll St., at Seventh Ave. EXPERIENCED REPORTERS 11 a.m. – 1 p.m. service 1 – 3 p.m. reception Please Apply If you’d like to make a card in advance of the service, please drop in during one Workslot Description of the following card-making sessions in the Coop’s second floor meeting We have four distinct Linewaiters’ Gazette teams—each producing an room: Tuesday, September 24, 7–9 p.m. issue every eight weeks. You will Monday, October 7, 8–10 a.m. develop and produce an article about the Coop in cooperation with your Saturday, October 12, 11 a.m.–2 p.m. team’s editor every eight weeks.

For More Information There is also a box outside the Membership Office where you can write a memory If you would like to speak to an editor or another reporter to or thought about Cynthia that will be displayed at the memorial service. learn more about the job, please contact Annette Laskaris in the Membership Office or e-mail her at annetteATpsfcDOTcoop.

To Apply Please send a letter of application and two writing samples at least 800 words long (one sample must be a reported interview, not a Q&A) to annetteATpsfcDOTcoop. Your letter should state your qualifications, your Coop history, relevant experience and why you would like to report for the Coop. Your application will be acknowledged and forwarded to the coordinating editor, Alison Rose Levy.

Seeking Diversity on the Gazette Staff The Gazette is looking for qualified reporters. We are interested in using this opportunity to diversify our staff. We believe that we can enrich the quality of the Gazette and serve the membership better with a reporting and editing staff that more closely resembles the mix of Coop members.

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MEMBER SUBMISSION

Arsenic, the Climate Crisis, and My Favorite Rice rice. I recently tried cook- ing basmati rice with a little By Virginia Casper ment (updated in 2017), products by people of all the rice in the first place. orzo and it was exceptional! rown Rice. What could be which addresses toxicity in ages due to more widespread • If you currently consume All the other grains we know Bbad? Rice in general for rice, especially for infants, avoidance of cow’s milk and a lot of rice products, try to and love—for example, bul- that matter … a worldwide young children and preg- other products for which rice diversify your diet. This is gur, quinoa, farro, and ama- basic and a food that com- nant women, can be found may be substituted. something even the FDA rec- ranth—also have less arsenic. forts, especially when we are at https://www.fda.gov/food/ ommends in view of rice’s Check your own toxic load sick. So although we know cfsaan-risk-safety-assess- Tips for Cooking Rice ability to pick up metallic con- to see if you should stop or that the climate crisis affects ments/arsenic-rice-and-rice- • Wash rice thoroughly, tamination of all kinds. cut down on your consump- just about every part of our products-risk-assessment. then soak it in water over- • Eat organic rice whenever tion of rice or rice products. lives, I for one wasn’t pre- For adults, the risk vari- night, then rinse again before possible, which has fewer tox- (Consult the web for at-home pared to discover that there ables include body weight, cooking. Soaking brown rice ins overall. tests you can do.) In general, can be more than traces of individual amount, and type has the added advantage of • Cook rice until fluffy, if you are eating rice, remem- arsenic in rice. of rice consumed. The FDA softening the hull and thus not letting it boil down until ber to prepare it carefully, estimates that arsenic is making it easier to absorb for it is dry. especially with young chil- What is the Story with responsible for an additional those with sensitive digestive • Data from Consumer dren, and include other grains Arsenic? 4% of lung and bladder cancer systems. Reports suggest that basmati in your diet. n Arsenic is a naturally occur- per 100,000 adults in the Unit- • An alternative or addi- rice from California, India or ring element that is toxic and ed States. tional approach is to cook Pakistan tends to have about Virginia Casper is a member of the is found in trace amounts rice with six to 10 parts water a third less arsenic than other Environmental Committee. in many foods. However, Why Brown Rice? to one part rice, which can due to worldwide pollution Brown rice is the more lower the inorganic arse- by pesticides, mining, and natural form of rice because nic levels from 40 to 60 per- industrial waste (activities it is a whole grain, includ- cent. Simply drain the excess that also contribute to the ing the bran and germ—the water. Note that this method global climate change), it has parts with the most nutrition, may also remove some key been working its way into the which are removed to create nutrients that are desirable human food chain in higher the smoother and less chewy and are why you are cooking quantities. Rice absorbs more white rice. Thus, brown rice September 9, 2019 arsenic from the ground than contains more protein, fiber, any other food. carbohydrates, and fat but Coop Job Opening: There are two kinds of also higher amounts of arse- arsenic—“organic” (in chem- nic than white rice, because Receiving Coordinator istry parlance) and inorgan- greater amounts of arsenic ic, which is the kind that we are contained in the bran Evenings/Weekends find in our rice. Actually, the and germ. Although this is an qualities of rice that make issue primarily for those who Description: it such a healthy grain—its consume a lot of rice prod- All Receiving Coordinators ensure the smooth functioning of the Coop. ability to slurp up minerals ucts, it is important for all • Facilitate and supervise continual stocking of the store from the soil and water— are consumers to become aware • Train working members how to stock and complete projects the same ones that absorb of because of the increased • Communicate with Squad Leaders and squads about priorities • Sustain knowledge about products and inventory arsenic. An 2016 FDA assess- consumption of rice-based • Answer members’ questions • Respond to physical plant and refrigeration issues Evening/Weekend Receiving Coordinators are generalists who work with members to maintain and restock all aisles including produce. They also oversee late deliveries, inspect for dates/quality, and support the Receiving and Food Processing squads. The ideal candidate will: • enjoy working with people and crowds • be an excellent team player with strong communication skills • have ability to teach, explain procedures, give feedback • be able to evaluate Coop needs, prioritize tasks and delegate work • be comfortable with computers (Macs preferred) • experience working in a grocery store is a plus Hours: 38 hours. 5 days per week including both Saturdays and Sundays. Wages: $28.57/hour Benefits: A generous package including but not limited to: 3 weeks vacation, 11 Health/Personal days, health insurance, and a pension plan. Requirements: Candidates must be current members of the Park Slope Food Coop for at least six months immediately Are you a writer? prior to application. Applicants must be prepared to work during holidays, the Coop’s busiest times. Do you want FTOP credit? Applicants must be able to: • lift up to 50 pounds • reach, crouch, bend, stand, climb stairs and work for hours in walk-in coolers and freezers Wordsprouts, the Food Coop’s • work with and around common allergens including nuts and dust • work in noisy, hectic surroundings reading series, is looking for you, How to Apply: for its monthly events in the We strongly encourage candidates to work one Saturday or Sunday afternoon Receiving shift. Please introduce yourself as an applicant to one of the Receiving Coordinators. second-floor meeting room. Attach resume and cover letter as a single document at the link below: http://bit.do/Receiving-0919 Applicants will receive acknowledgment of application via email. Do not call the Membership Office to check on the status of application. Applications will be reviewed on a rolling basis until position is filled. Please contact the organizers at If you applied to a previous Coop job offering, please re-submit your materials. [email protected]. We are seeking an applicant pool that reflects the diversity of the Coop’s membership.

Read the Gazette while you’re standing on line OR online at www.foodcoop.com 14 September 26, 2019 Park Slope Food Coop, Brooklyn, NY

SAFE FOOD COMMITTEE REPORT Plow-to-Plate Movie Series Presents: A Prayer for Compassion By Adam Rabiner, film you hear from various to salvation and spirituality. various life forms and Safe Food Committee strands of Christianity— That many religious leaders our planet die, largely or over a decade, the evangelical, Roman Cath- preach this value, but do not due to our unsustain- FPlow-to-Plate film series olic, Eastern Orthodox, practice it (at least toward able systems of agri- has strived to educate Coop Friends (Quakers), Seventh non-humans) is viewed by culture and farming, a members on a range of food Day Adventism, Unity and the filmmaker and others he movie like this might and other related issues and more—along with Judaism, interviews as the height of seem like a Hail Mary to encourage healthful eat- Islam, Hinduism, Buddhism, hypocrisy and complicity. pass, pie-in-the-sky ing. But we try to be ecumen- Jainism, Native American The faith practitioners in wishful thinking. But ical. Earlier this month, we traditions, Unitarian Uni- the film talk about the univer- filmmaker and nar- screened Steak (R)evolution, a versalism, Zoroastrianism salism of Matthew 7:12 and rator Thomas Wade paean to steak in all its greasy and the “spiritual but not the Golden Rule—namely, Jackson has assembled a make a big difference. glory, a film that has been religious” point of view. A to do to others as you would global assortment of activists This is a film that wants described as “a must-see representative of each of want them to do to you. Sev- and change-makers who dis- to ignite virtue and create a for any steak enthusiast.” In these belief systems states eral of them also refute a agree, and use every platform, great awakening. In attempt- October, we will be screening with deep conviction that frequent religious argument opportunity and medium to ing to be the voice of the A Prayer for Compassion, a film the heart and soul of both used against veganism, namely get their message heard. animals, it seeks to impart that advocates a vegan diet. Eastern and Western reli- the dominion clause in Gen- A Prayer for Compassion sug- dharma, universal truth and Past Plow-to-Plate films like gions— the teaching that is esis that calls on man and gests that the best and most reality. Jackson believes that H.O.P.E. What You Eat Matters front and center—is a phi- womankind to “have domin- effective action is setting a if we listen with open ears and Vegucated have addressed losophy of non-violence, of ion over the fish of the sea, personal example for the next and act accordingly, we will the issue of veganism, as well. “live and let live,” kindness, and over the birds of the air, generation. Jackson became all shine on. n But earlier films made their caring, mercy, compassion and over the cattle, and over “woke” to veganism through case using visceral and hard and the alleviation of suf- all the wild animals of the his involvement in the Unity See upcoming events, past reviews to watch footage of suffering fering. These attitudes, they earth, and over every creep- church, as well as through and a comprehensive list of films animals, environmental deg- maintain, should be directed ing thing that creeps upon the movies like Cowspiracy. It is shown at www.plowtoplatefilms.com, radation, and human testimo- toward animals and humans earth.” The filmmaker inter- clear in the scenes he shot which can now also be reached via a ny about the health benefits alike, not to mention our prets this passage to means with his seven-year-old daugh- link on the Park Slope Food Coop’s of a plant-based diet. While collective home, the planet a loving and respectful rela- ter Melody that he has passed home page at www.foodcoop.com. A Prayer for Compassion nods to Earth. With this basic prem- tionship, not an adversarial these lessons on. Melody does those other arguments, the ise, they argue, it is not hard or dominating one based on not have any FOMO regarding A Prayer for Compassion will be film asserts that a deep and to conclude that compas- death and destruction. meat. Her preference for fruits presented on Tuesday, October 8, 7 honest reading of every reli- sion for all life, practiced One might cynically con- and vegetables is every vegan p.m. at the Park Slope Food Coop, gion requires that humankind through a vegan diet, should clude that it is too late to parent’s dream. A Prayer for 782 Union St., 2nd floor. Free and stop eating meat. be the true reading of every change the world and our spe- Compassion suggests a future open to the public. Refreshments In the course of this religion’s highest command cies’ relationship to food. As generation of kids like her may will be served.

Will Draw The art is quirky—Morrison dise, one-part hellhole.” When CONTINUED FROM PAGE 4 describes Donohue’s style as he visited for the first time, “unique, almost cartoonish… shortly after 9/11, he under- And while the book does in thin black ink that often stood, by way of a Proustian not cover all the restaurants, highlights one small feature bite of knish, the glorious, the 101 it does highlight (in of his drawings with a bright immigrant-fed multitudes of all five boroughs, though the solid color.” And while the the place. majority are in Manhattan) main event is the facade, When Adams learned include many iconic eater- Donohue offer glimpses about Donohue’s restau- ies, highbrow (Le Bernardin) behind the scenes. Shake rant drawings, he request- to the humbler though also Shack’s shake-and-fry station ed a Yonah Schimmel print, foodie-extolled (Di Fara Pizza (rightly) gets an entire spread. which now hangs in the in Midwood). Some of the Accompanying the vari- Brooklyn home he shares most iconic restaurants—like ous restaurant drawings are with his family. the Cornelia Street Café—are descriptions, some terse—the now gone, lending the book text next to Junior’s retro red When he visited a nostalgic feel and offering façade reads simply, “Cheese- a reminder that everything is cake”—while others evoke for the first time, ephemeral. classic New York stories. shortly after 9/11, he understood, by way of a “Everything Is Proustian bite of knish, the a Meal” glorious, immigrant-fed Simon multitudes of the place. Andrews sup- plies the story accompanying For people like Adams and the entry for the Donohue, it’s no surprise legendary Lower that food is such a powerful East Side Yonah lever for memory. “I’ve been Schimmel Knish living here eight years now,” Bakery. Growing says Adams, “but I still find up in Australia it impossible to walk the and New Zea- streets, sit in a restaurant land, Andrews somewhere, and not think regarded New about the songs, dishes, peo- York City as a ple and the combustible his- distant land: tory of the city. Everything is a “one-part para- meal in this city.” n

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To Submit Classified or Display Ads: Ads may be placed on behalf of Coop members only. Clas- sified ads are prepaid at $15 per insertion, display ads at $30. (Classified ads in the “Merchandise–Non-commercial” category are free.) All ads must be written on a submission form. Classified ads may be up to 315 characters and spaces. Display ads must be camera-ready and business card size (2” x 3.5” horizontal). Submission forms are available in a wallpocket near the elevator in the entrance lobby.

CLASSIFIEDS hot oil treatments in the conve- SERVICES nience of your home or mine. Kids AVAILABLE $20+up. Adults $35+up. I also EXPRESS MOVES. One flat price specialize in autistic and special for the entire move! No deceptive needs children and adults. Call hourly estimates! Careful, expe- Leonora, 718-857-2215. rienced mover. Everything quilt padded. No extra charge for ward- MADISON AVENUE HAIRCUTTER robes and packing tape. Specialist is right around the corner from in walkups. Thousands of satisfied the Food Coop, so if you would customers. Great Coop references. like a really good haircut at a 718-670-7071. decent price, please call Maggie at 718-783-2154. I charge $60. I HAIRCUTS HAIRCUTS HAIRCUTS. work from Wednesdays thru Sun- Color, low lights, highlights, days 9 a.m.-5 p.m. ILLUSTRATIONS BY JOHN DONOHUE

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

Read the Gazette while you’re standing on line OR online at www.foodcoop.com 16 September 26, 2019 Park Slope Food Coop, Brooklyn, NY

N EXCITING WORKSLOT OPPORTUNITIES N Dairy Inventory of two members will coordinate the work Monday, 6–8:45 a.m. by dividing up various cleaning tasks that This is the perfect job for someone include, but are not limited to, scrubbing who prefers to work alone and on a sin- floor tile, cleaning toilets and sinks, mop- Available for PSFC gle project for the majority of your shift. ping floors, and re-supplying the bath- Necessary skills: good handwriting, abil- rooms. The Coop only uses all natural FUN Committee's ity to count by 6, 12 and 24, reliability products for its maintenance tasks. This International Dance Night and very good attention to detail. Under job is perfect for members who like to the supervision of the Coop’s dairy buy- clean and will be conscientious about ers, you will take an accurate inventory doing a thorough job. Please report to the Friday, November 22, 7 - 9pm of unsold product in the walk-in coolers Membership Office on your first shift. on shopping floor and in the basement         (we provide appropriate warm outerwear). Environmental Issues Please ask for Eddie upon arrival. Committee - Terracycle -        Plastic Recycling  
  Wednesday, 3:30–6:30 p.m.     
    Three hours per shift, one shift per month, shift meets on the second Wednesday of the month. Must be prepared to work outdoors in front of the Coop, winter months included. Tasks include: set- ting up the Terracycle table and bringing supplies down to your work area; staff- ing the Terracycle table throughout the Receiving Produce shift; helping to educate recyclers about Monday–Friday, 5–7:30 a.m. the Terracycle program; making sure only Start your day early with a workout and acceptable recyclables are donated; pack- a sense of accomplishment! Work side- ing the Terracycle shipping box/boxes and by-side with our paid staff receiving daily taking them to the UPS store. More details fresh produce deliveries. If you are willing provided once you sign-up. This squad to get your hands a little dirty, lift and communicates via e-mail so please make stack boxes, and work in our basement sure the Membership Office has your cor- coolers, then you’ll fit right in. We promise rect e-mail address on file. your energy will be put to good use. Boxes usually weigh between 2–30 lbs., but can Office Post-Orientation weigh up to 50 lbs. Wednesday, 11:15 a.m.–2 p.m. Work with a small, dedicated team to Maintenance facilitate new members joining the Sunday, 9–11p.m. Coop after orientation. Attention to ILLUSTRATIONS BY TOMMY KANE This shift includes a variety of cleaning detail a plus. Must have excellent atten- tasks that focus on deep cleaning the dance and Membership Office experi- refrigerated cases. The work includes ence. Contact Jana Cunningham in the ARE YOU A removing products from particular cases, Membership Office at 718-622-0560 to scrubbing, hosing down shelves, and sign up for this shift. BROOKLYN-BASED restocking the cases. Other tasks may include cleaning, sweeping, mopping Attach Scanned Invoices FILMMAKER? areas of the shopping floor and basement. to Computer Records Would you like to Gloves and cleaning supplies are provid- Tuesday, 6 p.m. ed. Because the shift is only two hours This job entails attaching scanned invoic- screen your work arriving on time is essential. es to their matching entries in the Coop’s at the Coop? accounting software. This is a detail-ori- Office Set-Up ented job, ideal for someone who likes Monday, Wednesday, Thursday, Then submit your film 5:45–8:15 a.m. working independently. Must be com- for possible inclusion fortable using and navigating around Need an early riser with lots of energy in the Coop’s Macintosh computers. As training will be to do a variety of physical tasks, includ- Friday Film Night necessary, a six-month commitment is ing setting up tables and chairs, buying Screening Series. required. Must have been a member of the food and supplies, labeling and putting Coop for six months with a good atten- away food and supplies, recycling, wash- dance record. Please contact Terry Meyers If you’re a Coop member you’ll receive one FTOP ing dishes and making coffee, drying, fold- at [email protected] or 718-622- credit for screening and offering a Q+A with your ing and distributing laundry. six-month 0560 before signing up for this workslot. film. If you’re not a member, it’s still a chance to commitment is required. Please speak to spread the word about your work and build your fan Mary Gerety or Jana Cunningham in the base by screening for a local audience. Membership Office for more information. Bathroom Cleaning We accept documentary and fiction, both features Monday, Thursday, Friday, 12–2 p.m. and shorts (we program shorts as a group). This job involves cleaning the Coop’s 6 PleasePlease e-mail e-mail Faye LedermanGabrielfor Rhodes details at bathrooms: 2 on the shopping floor, one [email protected] detailsor at mail your DVD to: in the basement, and 3 on the second [email protected]. Lederman, 2000 Linwood Ave, #9E floor. Using a checklist of tasks, the squad Fort Lee, NJ 07024

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