Strawberries: An Elixir of Spring! By: Paula M. Youmell (Cooking destroys the precious style of nutrition, i.e.: eat bananas and nutritious Vitamin C). I ate for potassium, carrots for vitamin Strawberries are these exqui- them! A, whole grains for B vitamins, sitely delightful red gifts from These tiny wild delicacies were broccoli for calcium… etc. Seri- nature. When at peak sun-rip- cross bred with the walnut sized ously, I am about whole foods as ened readiness their color and strawberry of Chile in the early the synergy of their nutrients is scent is a beacon to the senses. 1800s. This cross breeding pro- far greater in regards to human Plucking one from the plant (or duced what we know, pick, and health than picking apart food plucking from a berry box) is love today as the garden variety for their individual nutrients. pure delight. The eyes hone in on of strawberry. With that said, strawberries are a the vibrant red color, the finger’s Strawberries are high in Vi- powerhouse of vitamins, minerals, nerve endings are charmed by tamin C. As a spring and early anti-oxidants, fiber, phyto-nutri- the satiny skin peppered with summer food this vitamin C is ents, and so much more we still seeds, the nose… well it knows it a gift as it continues to help the know zero about. Eat fresh, local wants some of that sweet essence, strawberries; your body cells will the ears perk up with the gentle thank you! crunch of your teeth sinking into Healing properties of Straw- the sweet and luscious flesh, and berries your taste buds dance to the mes- This is where I go back to the (Fertility teas are often blends of and very sweet; their true flavor merizing flavor in your mouth. elixir part as strawberries are several herbs, not just strawberry develops on the vine. Strawber- Strawberries literally create a an excellent late spring tonic. leaves.) ries trucked in from California symphony in your senses. Their healing properties target The rhizomes of the plant are have been picked before ripening; Did I mention strawberries are the stomach, lungs, liver, spleen, used for similar medicinal proper- otherwise they would rot before good for you? They are good for and pancreas. Chemical con- ties as the older leaves and to treat arriving at their destination, and you in so many more ways than body detox from the heavy foods stituents in strawberries help to intestinal ills and urinary tract never fully ripen and develop the the cellular health I am constantly of a long winter. break down excess liver toxins. symptoms. tell-tale strawberry sweetness. reminding everyone about. (And Vitamin C functions in your Strawberries are anti-viral, help Mashed strawberries are a Shopping hint: always buy or- yet, it all really boils down to cel- body: increase appetite (useful for those wonderful astringent poultice ganic. Strawberries are a heavily lular health. But, don’t boil your healing from cancer), and have in- for the skin. Regular strawberry pesticide sprayed agricultural strawberries! See below for more • repairs body cells (Did you ternal moistening and lubricating masks are considered a wonder- crop. I have heard tales told that information on not heating these think I would not again properties. Add the moisture and ful treatment for fine lines and conventionally grown strawber- precious icons of late spring.) mention your beautiful body lubrication to the fiber and you wrinkles. (But please, eat the ries can be liquefied and sprayed Where did these little pleasure cells?), have what all berries are so good mash when you are done your as a pesticide! gems come from? If you are • keeps skin and collagen at: relieving constipation! spa treatment. No need to waste Have I effectively made you familiar and friendly with wild youthful, Young strawberries leaves such amazing berries!) Strawberry excited for strawberry season? strawberries, your life has been • increases iron absorption, are edible raw or cooked and plants and berries are also used, Will you be waiting at the Co-op touched by a gift. Wild strawber- • is pivotal in glandular health, high in many vitamins (Used both internally and externally, to door for the first delivery of local ries, at perfect ripeness, are the • necessary for many other for the treatment and prevention treat eczema. Internally straw- berries? epitome of what a strawberry is nutrients to be utilized, of scurvy because of their high berries are considered a blood If you would like more per- all about. Wild strawberry pickers • keeps immune health, well, vitamin C content.) and minerals. purifier and builder, ridding the sonalized attention following know the frustration in these little healthy, Older strawberry leaves are high body of the toxins that contribute these steps and achieving your gems; they are tiny! I once picked • promotes wound healing, in Vitamin C as well. Steep the to skin outbreaks. Externally they health goals, please contact Paula an eight ounce cup to go into this • protects against blood clots older leaves in hot water, covered, are astringent and moisturizing Youmell to set up a Nutrition Native American Corn Bread and bruising, to brew a medicinal tea. This tea / lubricating to eczema irritated and Health Consultation. I can recipe I was bent on baking up. • prevents and heals scurvy, and is used as a systemic astringent, skin. be reached at the above contact By the time I had 1 whole cup, I so much more. tonic, diuretic, for rheumatism, to Eating Strawberries: Your best information. refused to put them into a batter tighten gums, and to increase fer- bet is to always buy local straw- Enjoy radiant health today and to be cooked at 350 F in my oven I am not big on the reductionist tility in both males and females. berries as they are vine ripened every day!

SPRING IS HERE Finally.

By: Jackie Miller by mistake and we decided it Another item requested by there is a mix of colors would just be easier to keep it a customer is PERPETUAL CARNATION CAN CAN Once again I give a big thank instead of sending it back. SPINACH aka Leaf Beet, use SCARLET a dwarf 10” car- you to all our packagers who, We have two new Greens as you would Spinach or Chard nation, should bloom the first for quite a few years now, have requested by customers, TOMATO ROSE DE year. done great work packaging up AMARANTH OPOPEO BERNE comes highly rec- our seeds for sale. which is grown mainly for its ommended by one of the seed I’m writing this on March seeds (it is one of the 7 ancient committee who grew it last Once again: 29th and the seeds have now grains) although it makes a year. It’s a pinkish color and been on the shelves since Feb- stunning sight in Vegetable or known in Europe as one of thank you ruary 22nd. All we need now is flower beds. It can grow to 5 their best tasting Tomatoes. some sunny warm weather to feet so keep about 3 feet be- THAI BASIL lots of cus- packagers! start getting us all in the mood tween plants. Young leaves can tomers have asked for this to plant. Onions, Peppers and also be eaten up until it starts to one. It has a strong licorice I couldn’t do the job without Tomatoes should have been flower. flavor yet smells like cloves. you. seeded by this date. GOLDEN PURSLANE Small leaves and purple stems. There are a few changes to which is a better behaved, more Should look good in pots and the seeds this year, they are: upright plant, than its wild flower beds too. Top Notch Golden Wax Bean cousin the Common Purslane. ZINNIA CRYSTAL WHITE was changed to KINGHORN Used in Mesclun mixes with we can no longer get just the because Kinghorn was ordered golden green leaves. white by itself so this year

Spring 2015 | potsdamcoop.com 1 The Goddess of Baking Says Goodbye By: Teresa Stone Sometimes life has a way of would bake and fill orders for my sion of teaching fitness classes, As of June 1, 2015 Artemis Bak- taking you on a different path various customers – the Potsdam volunteering in the classroom, ers will no longer stock that end It seems hard to believe that than you may have set out on. Food Co-op being the longest of being able to nurse that unexpect- cap shelf that we all know and it’s been 14 years since I first When I found myself on that those. For years my kids (and ed sick child between batches of have such a hard time resisting. started delivering Artemis Bakers unexpected path, I had a couple their friends) would come home cookies, or a late night of baking It takes a village, as the saying products to the Potsdam Food Co- of friends that turned me down from school to the smell of fresh so that I could go on that why- goes, and I couldn’t have asked op. I never would have believed a road I had no idea would be so baked cookies or muffins and did-I-volunteer-for-this field trip for a better “village” to live, work it while I was in college (or even long, or would lead me to such comment about how good our to the zoo or apple orchard – I and raise my family. I am grate- later in my 20’s while I was a wonderful opportunities. It all house always smelled – some- would quickly remember why I ful to the Co-op and all the people young professional in Princeton, started with three amazing women thing that I had stopped noticing was doing the work I did. who have purchased my products New Jersey) if someone had told who discovered they shared a long ago! As my youngest daughter over the years for allowing me me that I would have a home talent of baking. We all lived I will admit, some days I longed prepares to enter her senior year to have this opportunity, and for baking business while I raised my on the park in Canton where the to have that “fancy” office job I of high school at Potsdam, my supporting our local producers. It children back home in the North local Farmer’s Market was held had in my 20’s -- the one that I husband and I are beginning to has been wonderful being part of Country. Not a chance…. every Tuesday and Friday and we got all dressed up in stockings and prepare for our next phase, which your life and getting to know you. Well, I couldn’t be counting quickly realized there was nobody high heels for -- but when I would will include relocating to Wa- Thank you. my blessings any more than I am, selling baked goods. And so it stop and think about all the things tertown the summer of 2016 so or wished for a better way of life began; my life as a baker. I would have to give up; the car- that he can be closer to his main while my children were growing Each day while my two pool to drop the kids off at school, office. With that comes a “retire- up. daughters were off at school, I my other part-time job and pas- ment” from my baking business.

potsdamcoop.com | @Potsdam_Co-op | facebook.com/PotsdamCoop | statigr.am/potsdamco_op Co-op visits SUNY Canton Health Fair Mary Egan and Sandy McCloy, reps brought salads and spreads both members of the Outreach, from the Co-op’s Carriage House Education, & Event Committee, Bakery and Deli to offer samples represented the Co-op at the to the hungry crowd. The tofu SUNY Canton Health Fair in cashew spread was a particularly April, along with long-time repre- hot commodity. In this photo, sentative, Juanita Babcock. The courtesy of SUNY Canton, Mary fair was open to SUNY Canton and Sandy chat with one of the students, staff, and faculty, as well many participants. as the North Country community. In addition to information, our

Our Mission Statement Co-op Board Members Abigail Lee, President [email protected] The Potsdam Consumer Cooperative, Inc. is owned and oper- Laura Cordts, Vice President [email protected] Robin McClellan, Treasurer [email protected] ated by its members and is dedicated to meeting the communi- Joe Andriano, Secretary [email protected] ty’s need for specialty and whole foods at the lowest possible Vanessa Bittner [email protected] Mary Egan [email protected] cost. As a member of the local community interested in its Erica LaFountain [email protected] well being, we will attempt to use local sources whenever Pamela Maurer [email protected] Rajiv Narula [email protected] feasible. Eric Ochranek [email protected] Martha Pickard Palmer [email protected] Marie Richards [email protected] We strive to provide a pleasant shopping experience and Store Hours working environment, with an emphasis on education, shared Daily 8:00am - 7:00pm information, and developing our relationship with the commu- Potsdam Food Co-op Staff Except major holidays nity. We encourage environmental respect through the goods Eric Jesner General Manager Jim Bartlett Assistant Manager/Buyer we sell and in the manner in which we conduct our daily Lynn Clark Bookkeeping/Marketing operations. We are committed to providing a model of respon- The Co-op Accepts John Acker Cashier Bakari Adams Produce Buyer sible business practices based on the cooperative principles of • Cash Chris Affre Carriage House Manager open membership, democratic control, limited return on share • Checks Christoff Bemis Baker Stacy Cole Cashier Supervisor/Buyer capital or investments, return of surplus to members, contin- • MasterCard/VISA Jayne Galusha IT Specialist uous education, cooperation among cooperatives and concern • EBT/SNAP Alexandra Gausby Baker Penny Jandreau Bakery for our local community. • Co-op Gift Cards Megan Kent Packaging Coordinator • Potsdam Chamber of Jessie LaRose Cashier Potsdam Food Cooperative Erik Laubscher Cashier Commerce Gift Certif- Ryan Meashaw Cashier 24 Elm Street, Potsdam, NY 13676 icates Andy Peet Cashier (315) 265-4630 Jessica Peters Lead Baker Presley Ransom Cashier [email protected] Chris Strebendt Deli Supervisor www.potsdamcoop.com Wendy Turnbull Packaging Coordinator Tom Yugartis Deli Potsdam Food Co-op ��������������������������������������������������������������������������������������������� [email protected] Eric Jesner, General Manager ����������������������������������������������������������������������������������[email protected] Jim Bartlett, Assistant Manager ������������������������������������������������������������������������������ [email protected] Co-op Community News is the official newsletter of the Potsdam Consumer Cooperative, Inc. in Potsdam, NY. It is pub- Lynn Clark, Bookkeeper/Marketing �������������������������������������������������������������������� [email protected] lished seasonally and serves as an open forum for the exchange of information and ideas between Co-op members. Articles Chris Affre, Carriage House Manager �������������������������������������������������[email protected] appearing in this newsletter may be reprinted in other cooperative newsletters provided credit is given to Potsdam Co-op Newsletter Editor ���������������������������������������������������������������������������������������� [email protected] Community News and to the author of the article. We welcome submissions and comments from members and non-mem- Working Owner Coordinators �����������������������������������������������������������[email protected] bers. Submissions can be submitted via e-mail to [email protected].

2 Potsdam Food Co-op Community News | Spring 2015 From the General Manager Juanita’s Creations Recipe Binder to you. start saving as the cost of the new panels The other great reason for attending this will be $6,500 for the pair. The following Because of the great response to Juani- food show is for sales that are offered. year both of our card readers will need ta’s Creations and numerous requests, we Most of the items you will find on promo- replacement to maintain PCI compliance. have created a binder for all of Juanita’s tion this summer will have been attained at These aren’t as expensive in comparison at remarkable recipes. The binder is located this event. While we need to agree to pur- around $1,200 each. on the shelf across from the seeds next to chase larger amounts of each product line, It may seem like a lot of expense to the current issue of the newsletter. We have the deals allow us to sell through increased maintain Co-op systems, but keep in mind included the recipes from every sampling quantities over the summer and fall. that the server and register panels were Juanita has prepared so far. Each month installed during the reset in 2007. We have we will continue to update the collection Equipment used these machines well with little main- to include Juanita’s most recent creation. tenance until now and the new equipment There is one laminated version of each We are continuing to maintain and will have a similar lifespan. recipe, which is intended to remain in the update our equipment with various levels binder for everyone’s reference. Immedi- of difficulty. I’m sure many of you noticed B&G Committee and ately following the laminated copy will be the scale missing from register one for Summer Projects a page pocket containing printed copies over a month. The scale was not weighing for anyone to take. If a pocket is empty accurately so it was sent to a repair outfit The Building & Grounds committee met please let a staff person know and it will in Florida, which was the only place we in February to outline projects that need Happy Spring! It was starting to feel like be refilled. The Co-op is thrilled with the could find willing to work on the scale. The to be done over the next year. The com- the winter would not end, but longer days success of this program and very grateful to repair was simple once they received the mittee has some new structure including a and warmer weather have finally come. Juanita for her creativity and time. parts but it cost the Co-op $700. The repair committee chair, a working owner coordi- price seems substantial but is less than a nator, and a materials coordinator. Upcom- Sales UNFI Show new scale would be at $1,200 to $1,800. ing projects include; replacing the store’s The server for our Point of Sale system has broken floor tiles, fixing the door frame on Through the end of March we are up A few of us just went to a food show become outdated and the new one should the door to the loading dock, refreshing the 3.38% in sales compared to 2014, which hosted by UNFI, our largest distributor. be in the store by the time you are read- bathroom and painting the Carriage House, equates to $13,600. We had a very strong 2015 represents the third year that the ing this article. The new server cost about the latter being the largest project for this January, followed by a very slow February, Co-op has sent staff to this show and the $3,000. summer. As many of you might remember, trailed by a decent March. Since packaged, benefits keep increasing. Most of the new Looking forward to next year, we will the Bakery was painted 5 years ago, but the refrigerated, and frozen grocery sections items that are brought into the store have need to replace both of our register panels paint is beginning to flake off the building. continue to show robust growth, the deli been found at this nationally recognized as they will no longer be PCI (Payment We must have assistance from our mem- is no longer our strongest driver in sales natural foods show. The benefit of finding Card Industry) compliant. PCI compliance ber-owners for these projects, if you are growth. Produce sales are currently lagging new products this way is that staff has the are standards set to insure that your credit interested in helping please email me and I behind last year, but I believe this is related opportunity to sample products and pose information is protected when using your will put you in touch with the committee. to seed sales being off from last year due questions to vendors before items arrive at credit / debit cards. The new panels will to a longer winter. The warmer weather is the store. While we generally have a great work smoothly with the rest of the equip- showing promise for all sales. sense of what you will like, it’s nice to taste ment at the registers so the change will be and touch products before we offer them minor. The Co-op has already begun to

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

Co-op Business Partners

These locally owned busi- Body Shop Fitness & Salon, Inc. Hands On Health Holistic Healing North Country Center for Yoga and Rebecca Weld, AIA and LEED AP 10% off Fitness Center Membership 20% off the first two consultation ap- Health (Yoga Loft) 5% discount on residential nesses have generously 47 St Hwy 345, Potsdam 262-0482 pointments 1 time $5 discount for any drop-in class architectural services agreed to grant the follow- www.bodyshopfitnessandsalon.com Hannawa Falls 265-0961 30 Court St., Canton 11 Washington St., Potsdam 262-0082 www.handsonhealthhh.com 315-605-8637 www.renewarchitecture.com ing offers to Co-op mem- BodyWorks Chiropractic www.yoga-loft.org bers. Present your current 15% off initial visit Jazzercise St. Lawrence Nurseries 17 Leroy St., Potsdam 265-2030 1 complimentary class to new customers Potsdam Center for Innovative 10% off regularly priced plant stock Membership Card when www.PotsdamBodyWorks.com (may not be combined with other offers) Dental Technologies 325 Rte 345, Potsdam 265-6739 asking for the discount. 22 Depot St., Potsdam 265-0849 Aaron Acres, DMD www.sln.potsdam.ny.us Chiropractic Office of Dr. Jamie Towle www.jazzercise.com 10% discount One time offers will be & Dr. Lisa Francey Towle 83 Market St., Potsdam 265-3377 Seaway Cash Register & Typewriter checked off when used. 10% off chiropractic services at both Jernabi Coffeehouse www.docreed.com 5% off on machines, service and supplies Canton and Malone locations. 10% off brewed coffee 14 Bray Rd., Norwood 353-3533 16 Park St., Canton 386-2273 11A Maple St., Potsdam 274-9400 Purple Rice 3 Bears Gluten-Free Bakery & More 3276 St Rte 11, Malone 518-483-6300 www.stlawrencevalleyroasters.com $2 off 1 lunch special (one-time offer) The UPS Store For each $10 purchase you will be www.NorthCountryChiropractic.com 20 Elm St., #105, Potsdam 268-0923 10 Free Self-service copies copies daily entered into a drawing to win a $5 gift The Knead of Life (B&W 8 1/2 x11 20lb standard paper) certificate Colton Massage Therapy Helen Kenny, NYS LMT 200 Market Street, Potsdam 265-4565 51 Market St., Potsdam Catherine A. Klein, BA, LMT $5 discount on first session www.theupsstorelocal.com/5986 Facebook: 3 Bears Gluten-Free Bakery …and everyone knew her as Nancy Hannawa Falls 265-3369 & More $10 off first massage or gift voucher 4808 St Hwy 56, Colton 315-262-2636 Little Italy Alchemistress $1.00 off any large pizza 10% off body art (excluding specials) Community Performance Series 30 Market St., Potsdam 265-5500 Featured Business Partner 17 Maple St., Potsdam 267-6925 15% off any regular priced ticket (some www.PotsdamLittleItaly.com www.alchemistress.com Alchemistress- restrictions may apply). Tickets must be BodyArts on Facebook purchased through the CPS Box Office. Maple Run Emporium Snell Theater, SUNY Potsdam 10% off any regular priced kitch- First Crush Wine Bar and Bistro The Alexander Technique - Lessons 267-2277 www.cpspotsdam.org enware items and Workshops 49 Market St., Potsdam 274-0102 10% off 7 am – 2pm Mon. thru Fri. 10% off on first lesson The Computer Guys www.maplerunemporium.com 73 Leroy St., Potsdam 265-7386 10% off all in stock items at both Pots- 32 Market St., Potsdam 265-WINE www.amsatonline.org/teacher/bethrob- dam and Canton locations Michael Greer inson 4 Clarkson Ave., Potsdam 265-3866 Residential Carpentry 2564 St Hwy 68, Canton 714-3866 5% discount www.firstcrushwinebar.com The Blackbird Café www.techntext.com Potsdam, 528-7507 Free cup of coffee with purchase of a sandwich First Crush Wine Bar and Bistro 107 Main St., Canton 386-8104 10% off 7 am – 2pm Mon. thru Fri. www.theblackbirdcafe.com 32 Market St., Potsdam 265-WINE www.firstcrushwinebar.com Renew Architecture & Design

Spring 2015 | potsdamcoop.com 3 Member-owners: Dancing and Desserts

Friday June 19th from 7-9pm Trinity Church on Fall Island

Bring a dessert to share if you want and come have some fun dancing with fellow Co-op member-owners.

Bright Days Ahead By Jim Bartlett, Assistant Manag- tea, organic ginger or Non-GMO • Study after study links soda even the organic sodas without argued that eliminating 65% of er/Lead Buyer Verified soy — is establishing a consumption to obesity, dia- the artificial sweeteners have pure the calories was the same as elim- standard of self-sufficiency on a betes, stroke, tooth decay, and sugar and organic sweeteners and inating most of the taste. Others Today is indeed bright. It is global level. We are impacting osteoporosis. I’m not a fan of all of the calories. said it was impossible: a soda bright, but cold and not entirely today’s land owners and entre- • A 12 oz. bottle of LIVE Soda This drink has a blend of organic with no artificial colors, no artifi- appreciated because it has been preneurs which will lead to a contains only 60 calories and stevia and organic sugar. In my cial aromas, no artificial flavoring cold for a long, long, long time. new generation of educated and 14g of sugar. book they nailed the proportions. and no artificial sweeteners? No Since I am not native to the area, passionate community leaders. In • LIVE Soda is raw kombucha The sweetness is there without way. We politely disagreed. Then I’m not able to say, “this is how addition, from zero waste manu- which aids digestion, detox- the “funky” stevia taste and they committed ourselves to craft- cold it was when I was young.” facturing to sustainable packag- ifies the liver with organic only have 60 calories. The flavors ing the world’s finest organic, But, many have said it to me and ing, Bhakti Chai incorporates con- acids & enzymes, energizes are true and only “top shelf” low-calorie soft drinks. A soda all I can say is, “I’m sorry!” Soon scious practices into every aspect the body with organic B-vi- ingredients are used. This is one like no other. Say hello to Veri. A we will be in the throes of a most of its business.” This drink not tamins and antioxidants, and you will want to try. We carry truli different kind of soda. (http:// humid and sultry summer and I only makes you feel good inside, realigns your digestive system Lemon Lime, Cola, Ginger Ale, www.verisoda.com/) say, “a men!” We, at your Co-op it makes sense for our community with live probiotics. and Orange. Here’s a bit of “Veri” Three drinks. Three different are able to say, “a men” too as and our world. (http://bhaktichai. • If you replace just one regular philosophy: approaches to quenching your we will have all of the ice cold com/) soda with LIVE Soda every Remember a time when soda thirst. All from creators who refreshment that you can handle! Live Kombucha A staff mem- day for a year, you’ll save wasn’t a four-letter word? Before desire to make a difference in the What follows will quench the ber found this product and we are around 30,000 calories and corn syrup replaced cane sugar world, their community and you. thirst and cool down the most so glad they did! It was devel- 6,600g of sugar! and chemicals became “accept- How can you go wrong? Please drastic of situations anyone will oped to help the creators father • LIVE Soda contains more able” substitutes for real ingredi- try them and let us know what encounter...read and choose; minimize his “addiction to soda.” probiotic bacteria than the vast ents? Those were the days when you think. We have so many new choose and enjoy: It is a great rendition to the more majority of kombuchas on the soda was a more innocent treat. items and are excited to have Iced Bhakti, original chai traditional kombuchas on the market today. We do. And we’ve spent years you try all of them. We hope you Ingredients: Organic Fair Trade market. We carry the following • LIVE probiotic organism crafting a soda that’s like no enjoy them and trust that you will Black Tea, Organic Ginger Juice, flavors: Doctor Pure, Root beer, content other; one that we could proud- let us know what you think? Your Organic Evaporated Cane Juice, and Cola. The producer offers • Lactobacillus spp: 3.5 billion ly serve to anyone, even our opinions are essential to what we Organic Soy Milk and Spices. some interesting facts (http://live- • Saccharomyces boulardii: 3.3 children, guilt-free. Some said it do...we are, after all, your Co-op. And they exhibit a social con- sodakombucha.com/): billion couldn’t be done. Thanks for sharing and enjoy the science, “We at Bhakti Chai feel Experts insisted that a soda sunshine! honored to know that the premi- • A 12 oz. can of regular soda Veri Organic Soda This one, with no additives or preservatives um we pay on our ingredients — contains 140-165 calories and I found. It’s an interesting drink would have a shelf life shorter whether it’s Fair Trade Certified 39g of sugar. if you love soda. I love soda, but than a Hollywood marriage. Some Shopping with Rosie By: Laura J. Cordts Fannie Farmer books for the basic a new baby, I bring food.” In ‘how-to’ instructions. But the fact, for 18 years Rose’s family Rose Rivezzi describes herself Moosewood book really launched and three others have maintained as a “teacher by nature;” telling my creativity.” a weekly dinner group – taking me that she “enjoys conveying Through the years, Rose has turns preparing enough food for information in a way people can accumulated many cookbooks, all 4 families, to pick up and eat at understand.” She’s been teaching and she still loves exploring new their own homes. elementary school and remedial recipes. “I really like Lynn Ros- As you might expect, sourc- reading since the early 1980’s. setto Kasper,” (of NPR’s Splendid ing good food is a high priority That’s her full-time job, but after Table show) she mentions. “She’s for Rose. Her family has their talking with Rose for an hour, it’s great at giving ideas for how to own garden, and subscribes to a evident that her other real passion use what’s on hand, and how to year-round CSA for produce they is food. Growing it. Finding it. orchestrate so everything is ready don’t grow themselves. “We do Cooking it. Sharing it. Eating it. at the same time, which can often eat meat,” she says. “There’s When it comes to food, Rose be challenging for new cooks.” room for everything at our table. isn’t just a teacher. She’s a true “But you know, with expe- I just like to know where our food “food maven.” rience, cooks gain confidence. comes from.” Rose came to Potsdam as a Eventually you don’t really need Much of that food comes from student in the late 1970’s, and a recipe. You start to just know the Co-op, so when the Co-op was met her husband David at SUNY. what will work.” And that’s real- looking for ways to help people When she moved off-campus, ly where the art of cooking, and get better-acquainted with the ply explain how the bulk pricing she says. “Good food doesn’t she discovered the Potsdam the fun, can begin. store, Rose was a natural choice. works, along with other Co-op have to be more expensive, or Co-op, and she’s been shopping Even while working and raising Last fall, “Shopping with Rosie” tips. more time-consuming to make. and volunteering here ever since, her family, food always remained was born. “I love doing it,” she tells me. It will probably be better for you including several stints on the Co- a top priority. “I didn’t care much The Co-op hosts “Juanita’s First “It’s very informal. One day I than ‘fast food’ or ‘convenience op Board. about decorating, or cleaning,” Thursday Creations” food tastings saw someone looking at all the food.’ And it will certainly taste “I grew up in an Italian family, she laughs. “But I did care about on the first Thursday afternoon of granolas, and we ended up talking better. I just want to help people so of course we ate lots of good food – cooking for my family, every month, showcasing creative about what ingredients he could feel empowered around food.” Italian food,” she tells me. After and for friends. Food connects ways to use some lesser-known buy to make his own. Another If you’d like to feel empowered leaving home for college, she got people. It’s immensely satisfy- Co-op ingredients. Now, Rose day, I showed a customer how – stop by after 4pm on the First interested in exploring different ing to serve people food, to see is also on hand: to walk people easy it is to make pesto. Every Thursday of any month. There foods - especially “real” foods. them enjoy it. Food is my gift of through the store, highlight food month, it’s different.” will be some terrific food to sam- “My early food Bible was the choice, and it’s how I help others. items shoppers may have never As we finish our interview, ple. And Rosie – the Co-op’s own original Moosewood Cookbook. When someone has surgery, I used, answer questions about Rose sums up her philosophy for food maven - will be there to shop I had the Joy of Cooking and bring food. When someone has ingredients, share recipes, or sim- me. “People shouldn’t be intimi- right along with you. dated by good food and cooking,” 4 Potsdam Food Co-op Community News | Spring 2015 Going Gluten Free and Dairy Free – The Chocolate Chip Pumpkin Muffin By: Liz Bollt foremost, there is meat, and there are veg- going gluten and dairy free is this: instead for hidden glutens. Here is one recipe that etables. Lots! What about yummy baked of thinking of what you cannot eat, think of I have adapted from the zucchini muffin Our family has been gluten free and goods? Yes, there are lots of them too. what you CAN eat. And, get yourself Bette recipe in Hagman’s book. Yes! They are dairy free for a few years now, and we However, when you go gluten free, the idea Hagman’s cookbook, “The Gluten Free kid approved! have been feeling much healthier for it. If is to stay away from most grains, so, I try Gourmet.” This book tells you everything you would like to try eating GF/DF, rest to “beef up” my baked goods with veggies you need to know about going gluten free, assured, there is plenty to eat! First and and protein. My best advice to people including how to read labels and looking

Dry ingredients Directions Preheat oven to 400 degrees. • 1 cup brown rice flour • 1 tsp baking powder 1. In small bowl, combine dry ingredients • ¾ tsp of salt 2. In a separate bowl, whisk together wet ingredients • ½ tsp of baking soda 3. Mix the dry ingredients into the wet ingredients • ½ tsp of cinnamon 4. Mix in the chocolate chips if desired – about 1 cup (read your ingredients in your choco- late chips. You can get totally dairy free chocolate chips by Enjoy Life and Sunspire, but Wet ingredients our family tends to go with the Ghirardelli 60% cacao chips – they are not dairy free, but they are pretty close) • 3 tbsp walnut oil 5. Place in paper muffin cups in muffin tin – makes about 8 muffins. Bake for 20 minutes. • 1/3 cup brown sugar • 2 eggs I like to add different things to these muffins, such as: 1 tbsp ground flax seed, or 2-3 tbsp • 1 cup canned pumpkin chocolate RAW Replacement MEAL by Garden of Life, or ground walnuts, hemp meal, or ground almonds. You can substitute for the oil as well. I’ve used butter, and I’ve used coco- nut oil. Have fun making these your favorite muffins!

Mr. Bunny’s Produce Patch A Helpful Guide to Local Vegetables (For Humans)

By: Mr. Bunny as “Ramps”, they are from the Lily/Onion restore the soil clods to their original holes, now. You will not see them again until family and are known to be one of the first and leave some of the leek bulbs. If you do next spring! The Bollt house bunny, Mr. Bunny, spring plants that protrude from the leaf not disturb them too much, you will keep a Here is the recipe from http://www. has decided to create this column for the litter along streams. They can be dug up healthy crop of these perennial treats there delallo.com/recipes/wild-leek-ramp-risotto. Potsdam Cooperative Newsletter, and give by hand, or with a small shovel. Make sure for decades to come! This is a gluten free recipe, and the only you ideas on how to identify and enjoy you have a good nose and can sniff to be Potato/Leek soup is a favorite North dairy in it is the Romano Cheese (generally his veggie of choice for each quarter. Who sure they are Wild Leeks! They will smell Country Ramp recipe, as is adding the a more digestible cheese for those of us better to teach us about vegetables than the of garlic and will have a small bulb at their Ramps to salads, soups, or any sauce or with dairy issues). For a video showing biggest fan of the garden, the bunny!? root below soil level. They have smooth stew in which scallions would be normal- you how to cook Risotto, go to http://www. This quarter’s column is about the Wild green leaves. If you are not sure, then ly be used. But I want to try something delallo.com/video/how-to-cook-risotto Leek, which is popping out on the forest just pick them up at the PFC. Our produce new, and maybe you do too! I found Ramp floor and in the Potsdam Food Coopera- section will have them when they are in Risotto! See below for the recipe. Take tive’s produce section! Otherwise known season. If you dig the wild leeks up, please advantage of this fresh spring vegetable

Ingredients Directions

• 1 pound leeks, trimmed 1. Trim the whites of the wild leeks into thin slices and peeled 2. Slice the greens of the leaves into 1/2 inch ribbons • 3 tablespoons Extra 3. Heat the olive oil in a large saucepan over medium heat Virgin Olive Oil 4. Add the whites of the ramps and cook about 1 minute • 1 1/2 cups Arborio 5. Add the rice and stir to coat each grain; toast until they are opaque, about 4 minutes Rice 6. Add 1/2 cup of simmering broth and stir until almost completely absorbed. Continue • 6 cups vegetable stock, cooking the rice by adding the broth one ladle at a time, stirring constantly and allowing simmered with ramp each addition of broth to be absorbed before adding the next leaves and a carrot, 7. After about 15 minutes, when it looks like you’re on the last ladle of broth the rice will salted to taste be willing to absorb and still be al dente, add the ramp leaves and tomato. In 5 minutes, • 2 canned DeLallo San begin tasting rice. You want it to be tender but with a bit of bite. Marzano Tomatoes, 8. When the rice is perfect, remove skillet from heat, add the Pecorino Romano and stir drained and finely briskly. Add a little salt if needed. Risotto should be slightly soupy. Serve immediately. chopped • 2/3 cup grated Pecorino Here’s another link to a gluten free ramp recipe that sounds delicious! http://mynorth.com/ Romano northern-michigan-recipes/creamy-wild-leek-pesto-pasta/

Spring 2015 | potsdamcoop.com 5 Cheese of the Day

By: Vanessa Bittner appeared, but two years ago I pur- the North Country. It is possible Plain yogurt cheese can serve whether they are bullion based or chased from the very same Ricki to plop the entire quart of yogurt as a spread or dip for crackers and of a creamier consistency, such as Brie, Boucherondin, Cambo- (the “Cheese Queen”) Carroll at with the creamy layer, already chips: flavorful crackers are best. butternut squash soup. zola, Camembert... the cultures, the New England Cheesemaking separated whey and all, right into I have also mixed in herbs, salt, Baking presents an even greater flavors and traditions behind these Supply Company a Donvier Yo- the strainer without overflow, pepper and garlic for a savory range of possibilities. I have used soft-ripened or aged European gurt Cheese Maker that cuts out although sometimes a teaspoon of spread. Raisins, walnuts and ma- yogurt cheese to make a white cheeses are rich. Unfortunately, the cheesecloth, hanging, dripping yogurt drops between the strainer ple syrup can help create a lower pizza and onion pie, just making the fat and calorie counts are also and potential mess. frame and container. It usually fat version of North Country sure that the cheese had drained high and most of these chees- Made by the Cuisipro company, takes a couple of hours at room cream cheese for bagels. Speak- for 24 hours and was relatively es are imported. While foreign the Donvier Yogurt ing of which, the solid, so the pizza dough would cheeses may be wonderful treats, Cheese Maker is plain yogurt cheese not get wet. Cheesecake is an ob- what cheeses can be made locally marketed as a BPA- is also an excel- vious application, although it adds and consumed on a daily basis free square con- lent companion more fat and sugar and should be without worrying so much about tainer with patent- to lox or smoked experimented with to achieve the fat and food miles? ed-design strainer salmon on bagels, desired texture and form. The answer is yogurt cheese. to turn a quart of toast or crackers. Returning from solids to In their 1982 book Cheesemak- yogurt into yogurt Homemade or liquids, those not used to whey ing Made Easy Ricki Carroll and cheese in between store-bought jams may not know what to do with it. Robert Carroll provide a recipe two and 24 hours. combined with However, whey is a simple 1:1 for yogurt cheese using a “1 quart At this writing, plain yogurt cheese substitute for milk in a pancake yogurt colander” and cheesecloth. the product was produce an instant, recipe, can be added to smoothies The fresh yogurt is poured into available online low-fat breakfast or or drunk plain. Whey is called for the cheesecloth-lined colander, at under $20 (no dessert. in many of the recipes in Sally the four corners of the cheesecloth longer from New As for ethnic Fallon’s well-known cookbook are tied and the bag of yogurt is England Cheese- cuisine, it may not Nourishing Traditions, where it left to drain old-world style. The making Supply be necessary to is used “as a starter culture for resulting yogurt cheese is scraped Company but from thicken yogurt to lacto-fermented vegetables and from the cloth. The book gives Amazon and other make raita for In- fruits, for soaking grains and as a suggestions on both sweet and sources). If cared dian dishes, but the starter for many beverages.” I am savory additions for a spreadable for properly and plain yogurt cheese not sure, however, whether the cheese. washed promptly, is still an excellent whey from yogurt cheese can be The book Making Artisan the container and accompaniment used to make another cheese, such Cheese by Tim Smith gives simi- strainer are very to spicier Indian as Norwegian gjetost. That would lar instructions for making yogurt durable. dals and vegeta- require more research and even cheese, advising not to use yo- So, over the ble dishes. I have more experimentation. gurts that contain gelatin, because past two years, in served it instead So, whether you buy or make gelatin prevents the whey from between raids of the Co-op’s re- temperature (recipes suggest of sour cream with refried beans, your own yogurt, it is worth try- separating. Picturesquely, Smith frigerated gourmet cheese section 72 degrees F) for the quart of salsa and corn chips. Russian ing yogurt cheese at least once to describes the process of tying the (thank you packagers!), I have yogurt to drain enough to put the menus rely heavily on both sour experiment with texture, consis- ends of the cheesecloth around a been making yogurt cheese for lid on the container. Then the cream and a soft cheese called tency and food pairings. It is a wooden spoon and suspending the more or less daily consumption at entire container can be stored in tvorog that is a variety of quark. healthy idea to keep a spare quart yogurt over a deep bowl to drip. home. The variations are many, the refrigerator until the yogurt It is possible to substitute yogurt of yogurt or two in the refrigera- He advises that two pounds of but here are some suggestions and cheese is needed. The strainer will cheese in many Russian, East- tor anyway. Dips and spreads can low-fat or nonfat yogurt yield two ideas for making, eating and bak- stay like new the less it is scraped, ern European and Scandinavian be made quickly and served to cups of tangy yogurt cheese. After ing yogurt cheese and, also, what so it is a good idea to plunk the recipes that call for a fresh white surprise guests with wine, beer or first instructing to “discard the to do with the resulting whey. yogurt cheese into a glass or other cheese. Examples are fillings for other beverages. Dessert is always whey” the author adds “(or save it While Tim Smith encourag- bowl for cooking and consump- blintzes (bliny), dumplings such just a few hours and spoonfuls for baking).” es readers to experiment with tion and immediately wash and as vareniki (pierogi in Polish) away. Finally, use yogurt cheese A small but important techno- flavored yogurts, I have only used dry the strainer. and as an ingredient for Russian as an everyday food and save the logical advancement has occurred Prosper’s Farmstead Creamery If you have your own source of syrniki, or cheese pancakes. aged, veined and artisanal cheeses since the publication of those plain yogurt, which is available raw milk, then the option of using In the winter, plain yogurt from distant lands for a special books. I’m not sure when the tool at the Co-op and other shops in homemade yogurt exists. cheese can be dolloped into soups, treat. I Love the Co-op­

By: Stacy Cole I recently got back from vaca- tion from a place where shopping Living in town over the past and eating the foods that my few years has been great. I can body is used to wasn’t exactly walk almost everywhere I need convenient. It was a 40 minute to go and don’t have to plan my drive to any store that sold ethi- meals days in advance. If I forget cal products, so meals needed to to purchase an item I can quickly be planned out well in advance. walk down to the Co-op and get If an ingredient was forgotten what I need. It is a place where I either the meal changed or a run don’t have to worry about what to “duhn duhn duhn” Walmart I’m supporting by the products was in order. I really dislike that UPdate I purchase. Packaged groceries store, but my only other options will often times come from com- were gas stations and smoke By: Chris Affre competition, sponsored by The more, well not always but most panies with ethical and environ- shops. As time went on I realized Saint Lawrence County Health of the time, and don’t worry, mental values. Produce will be how much I took the Co-op for The Carriage House? What Initiative, gives middle and high you don’t have to put in twenty local whenever possible and the granted. Every day I was eating I know is happening by this school students a chance to show hours per week. The basic shifts eggs will be fresh from fellow less because my options were time is that we have cake at the off their cooking skills using local are three hours once per week neighbors coming from chickens so limited and I had quickly beginning of the week, cupcakes ingredients. We think it’s a great for 20% off your grocery bill. raised in a humane environment. consumed the food I had brought at the end of the week, and little fit for us and why haven’t we Time slots are 7am-10am and Lastly, I can meet almost every down with me. things to buy with your morning thought of this sooner. 2pm-5pm, we can be somewhat farmer and learn about their prac- We are lucky to have a place coffee most of the week. Thanks Shout out to Don Butters our flexible and the willingness to tices which supply the store with like the Potsdam Food Coopera- to our Jessica there is a rotation uber core worker. There isn’t work is the only experience need- products. Another amazing as- tive. Next time you stop in I ask of several flavors and I’m certain anything that Don doesn’t help ed. If you’re interested send us an pect is that when I walk through that you take a moment to really you’ve found at least one to call out with during the up to twenty email, phone the Co-op, or just the doors I know I’m going to be appreciate the fact that we have a favorite. What I hope is hap- hours per week that he logs in. stop by, all contact info should greeted by friendly employees this amazing store to buy the pening by this time is that we are He’s truly our fifth Beatle. Thank appear somewhere in this news and customers. Where else can food we enjoy from sources that producing for sale the winning you Don Butters. letter. TTFN you go in which the shoppers support our values. recipes from the 2015 Jr. Iron Thank you to all of our Core will say hello to you? Chef competition. This annual Workers, and we always need

6 Potsdam Food Co-op Community News | Spring 2015 All About the Pace The View from the Packaging Room By: Wendy Turnbull, Packaging Co-op deli shelf, I grabbed it and own organic tomatoes growing to welcome our new Packaging sanitizing jars cannot be done in Coordinator then a shopping basket. With the outside your door, try it just once. Supervisor, Megan Kent. You a hurry. It is a job you can do at a foundation of a great meal in my It does two pizzas, so I freeze half will see her and family on one of leisurely pace in your own home. In this fast-paced world where basket, the rest was easy. I invite the sauce for next time. our local supplier posters in the Someone else really knew how grocery stores compete with you to try it. As soon as you get home, set produce section. If you have not to pace herself—Evelyn Reihl. I restaurants to satisfy an ev- After picking up my dough your oven to 400. Grease a pizza yet met Megan, book a packaging miss her. She was a dedicated er-growing demand for faster and basket, I head to the cheese pan and coax the dough out of its shift and get acquainted. You will packaging core-worker well into food, the Potsdam Food Co-op section. Choose some of that ex- bag. Let it sit in the middle of work along-side a host of great her eighties. Many of us worked is as unique as its members. The cellent quality, low-fat mozzarella the pan on your counter. Grate members. This is a community at different times with Evelyn and average Co-op customer appears (top shelf). There is no exact sci- the mozzarella and slice or grate of people who work together to heard stories that probably sent to have priorities that do not ence to this, so relax. You know any other cheese and set it aside. support something they value, laughter throughout the store. Ev- always put speed above quality. you’re going to nibble some while I cut twigs of cheddar and set while earning a discount for their elyn spoke often of her peaceful Thankfully, the Co-op delivers making the pizza. Grab a few those aside to make a stuffed household. Everyone is wel- house in the woods, how lovely it both. Even if you don’t have time other cheeses—maybe fontina and crust. Cut up your veg; then come to shop at the Co-op, but was in the spring. It was among to taste Juanita’s Creations on the a tiny bit of parm reggiano, which nibble some cheese as you pour a if you are an owner you are also the reasons she chose to retire in first Thursday each month; you delivers a wallop of flavor for glass of wine. Smear your hands welcome to earn a discount. A the area. I agreed with Evelyn— can stop by later to pick up the a tiny amount. Sometimes I go around the oil and push the dough single-adult household maintains we live in a fantastic place, and recipe and ingredients to make with asiago or cheddar. Choose out from the center to the edges a 10% discount with one hour of part of what makes it great is the those nutritious meals at home, the cheese that appeals to you. If of your pan with your greased work per month. Co-op community. Stop and see when you have time. The great you crave a stuffed crust—get fingers, until it dangles. Create an If you have not brought your us in the packaging room. We’ll thing about the Co-op is the op- cheddar. Now, slide over to the outer circle with the twig of ched- own containers for bulk liquids, be packaging everything from or- tion to choose. Choose organic. vegetable section for mushrooms, dar and flop the dangly edge over you have noticed the sanitized ganic, mangoes and pecans to the Choose from the deli. Choose peppers and more. You can be to cover them. Spread half the jars, below the bulk liquids, ready best granola you may have ever gluten-free. Choose commercial- wild and exotic, organic, or can of pizza sauce, toss on the veg to carry home everything from eaten—prepared in the Carriage ly packaged and ready to eat. For commercial. I like veggie pizza, and top with your cheeses. Bake local maple syrup to laundry de- House Bakery; as well as products great value, choose Co-op-pack- but meat options abound. Check for about 20-25 minutes and you tergent. We have a great system: from other local businesses. We aged foods and create something the deli for olives. Slicing up fe- will have an unmatched pizza and Shoppers return washed & dried try to cover all your baking and wonderful. It’s important to us ta-stuffed or garlic-stuffed olives your home will smell glorious. jars with lids. They leave them cooking needs. Check out the that you choose your own pace. adds a pizza twist. Spring brings us asparagus (also in a cabinet for jar-sanitizers to newly arrived bulk legumes— I recently wanted something Past the bulk spice section, great on pizza, especially parm, finish the job for discount credit. buy a little or a lot. This spring, fast, decadent and healthy. It was you’ll see Muir Glen pizza sauce. fontina and blue cheese) and I If you’d like to sanitize jars for whether you are aspiring to do a one of those freezing, far-too- I hardly ever buy anything in a love the pace at which asparagus your household’s discount, please marathon or a triathlon, or maybe many frozen-pipe evenings of can and it costs more than some grows—fast! You’ll want to eat stop and talk with a packaging something as strenuous as keeping the North Country. I confess I pizza sauces; but if you have not it the day it is harvested. So, if supervisor so we can set you up the weeds out of your asparagus wanted an excuse to turn on my tried it… well, I feel sorry for you don’t have your own aspar- with the necessary information patch, take time for healthy food oven, if only to help keep the you. It has some undefinable agus patch, find locally grown and tools. Long-time jar-sanitiz- and remember… It’s all about the water flowing from my taps. Spy- taste that can only be described as spears at the Co-op. Speaking of er, Mary-Ann would be the first to pace. ing a bag of pizza dough on the “bright.” If you don’t have your local vegetables, I am very happy tell you that removing labels and See No Evil Organic Industry Bigwigs Dispute What Cornucopia’s Aerial Photos Reveal

Published on April 6th, 2015 at Cornucopia contracted with a pro- Staff Director, Miles McEvoy. He http://www.cornucopia.org. fessional aerial photography ser- subsequently had their enforce- vice to photograph 15 “certified ment staff confirm that they had, By: Mark A. Kastel organic” factory farms from West indeed, received the evidence. Texas to the eastern seaboard Organics was founded on a (view the photo gallery here). Organic Trade Association loving collaboration between We forwarded over 250 highly family farmers and eaters who detailed 50-60 MB images to the It’s a shame that the OTA, the established an alternative to the USDA. We additionally provided powerful industry lobby group, industrial paradigm of how our scores of other satellite photos would express no concern over food, including livestock, is and supporting documentary the threat to organic integrity produced. material. represented by the widespread MBA Poultry, marketing under the trade name Smart Chicken, maintains 40 barns When we founded The Cornu- Our flyover campaign was the pattern of giant industrial-scale near Tecumseh, NE. On the day this photograph was taken, all had fencing but copia Institute, nearly 11 years subject of an investigative report livestock producers “gaming the with gates open, freshly mowed grass, doors closed, and no sign of birds ever being ago, there were two CAFOs on December 11 in the Washing- system” and the USDA going outside. This was true of all 40 barns. (concentrated animal feeding op- ton Post (so we know this landed along for the ride. erations or “factory farms”), each on the USDA Secretary’s desk). When the reputation of organics producing “organic” milk from And what have been the results? is tarnished, everyone loses, large thousands of cows. Today, there and small industry participants are over 20. The U.S. Department of alike, as well as organic eaters. The Organic Foods Produc- Agriculture Instead, the OTA issued an tion Act, passed by Congress, industry damage-control release is a good law but both the Bush Nothing. Congress charged stating: “We continue to have and Obama administrations the USDA with protecting the confidence in the oversight of have rolled out the red carpet for interests of ethical organic stake- organic operations and in the corporate agribusiness lobbyists holders and the authenticity of checks and balances built into the to shape organic regulations and organic food. You’d think that the organic certification system which enforcement with an emphasis on magnitude of the alleged viola- includes regular inspections of profit rather than organic integrity. tions would prompt some kind operations, regular accreditation In stark contrast to MBA/Smart Chicken’s industrial-scale operation, RedHill Over the past decade, Cornuco- audits of certifiers, and complaint Farms, multiple coops on multiple farms in Marin County, California, gives laying of response. We’re talking about hens access to pasture all day long, as well as enrichment such as this handmad perch. pia has hammered the USDA and dairies managing 18,000 cows investigation procedures.” Photo courtesy of RedHill Farms the White House on grossly in- and poultry “farms” licensed to Nate Lewis, a specialist on competent, or intentionally harm- raise over 1 million hens. organic certification of livestock enclosed for several different defending OTA members. ful, management of the organic Weeks after we transferred this operations for the OTA, was reasons, such as when tempera- But isn’t it a coincidence that program. We have filed numerous information to the USDA, they unimpressed by the photos. “For tures outside are too hot or cold, all 14, randomly selected factory legal complaints, some of which have said nothing publicly. They any of these photos, I could come for reasons of preventive health farms, producing “organic” eggs, have shut down factory farms didn’t even acknowledge receipt up with a completely valid reason care, or when the chickens are milk and chicken, were confining or constrained their production, of the voluminous materials we for what you’re seeing,” he told very young. their animals on a wholesale basis while others have been ignored or supplied, via Federal Express an NPR reporter. In the case of Maybe Mr. Lewis’ title should the day an airplane happened to dismissed. and email, until we contacted egg-laying chickens, for instance, be changed to “Corporate Apolo- fly overhead?Continued on So, throughout most of 2014, the National Organic Program the rules allow animals to be gist.” He certainly is doing his job page 9... Spring 2015 | potsdamcoop.com 7 Anne’s Easy Recipes

Lynn’s Sesame and Peanut Noodles From Lynn Clark-Stone • 2 teaspoons sugar (or honey) 3. Thin the peanut dressing with starchy pas- Potsdam Food Co-op Bookkeeper and Outreach/Mar- • 2 teaspoons lime juice ta water if needed, 1 tablespoon at a time. keting Coordinator • salt to taste Dressing should be thick, but pourable 4. Cook pasta until al dente. Lightly coat Ingredients Salad: pasta with oil and set aside. • 1 package (13.25 ounces) whole grain • 1 tablespoon cilantro, dried or freshly 5. Heat toasted sesame oil and sauté heavi- pasta chopped er stocks of bok choy for 2 minutes until • ½ cup green onions, sliced partially cooked Peanut Dressing: • 3 cups bok choy, thinly sliced (napa or 6. Add carrots for another minute, then add • ½ cup Smucker’s Natural Chunky peanut green cabbage) leafy part of bok choy and garlic for 2-3 butter (Or, use smooth peanut butter and • 1 cup carrots, julienned minutes. add chopped peanuts) • 1 tablespoon garlic, chopped 7. Add green onions and cilantro, and sauté • 1/3 cup low-salt Tamari for 1-2 minutes. • 2 tablespoons white wine (or rice) vinegar Directions 8. Gently mix together dressing and salad • 1 tablespoon olive oil (canola or toasted 1. Put peanut butter in a large glass measur- with linguine. sesame oil) ing cup or bowl and microwave 15 sec- 9. Chill for at least an hour or more to meld • 2 tablespoons toasted sesame oil onds to soften if needed flavors. Before serving, let sit at room • ½ teaspoon ginger, ground or freshly 2. Stir in tamari, vinegar, oils, ginger, sugar, temperature, until olive oil liquefies and grated and lime juice peanut butter softens.

Jesse’s Sweety Pepper Hummus

From Jesse Clark-Stone, Hummus Enthusiast • ¼ cup and 2 teaspoons olive oil of cayenne to taste. Process 30 seconds • cayenne pepper, to taste more. Ingredients • water 3. Add ½ can of chickpeas and process for • 1 can chickpeas, rinsed and drained Directions 1 minute. Add remaining chickpeas, and • 5 sweety peppers start food processor. • ¼ cup tahini 1. Put tahini, lemon juice, and apple cider 4. Add ¼ cup of olive oil and process for • 1/8 cup lemon juice vinegar into food processor for 30 sec- another minute. • 1/8 cup apple cider vinegar onds. Scrape sides, then process another 5. Add water and/or more oil and continue • 2 cloves garlic 30 seconds. to process until desired consistency is • ½ teaspoon coarse, unground sea salt 2. Add garlic, coarse sea salt, cumin, sweety reached. (Or, ¼ tsp. table salt) peppers, 2 tsp. olive oil, and process for • ½ teaspoon cumin 1 minute and then scrape. Add dashes

Lucy’s Best Vegan Chocolate Cake From Lynn Clark-Stone, Potsdam Food Co-op ed (12 tablespoons = ¾ cup) vinegar, and butter, and add them to the Bookkeeper and Outreach/Marketing Coordinator • 1 cup water wells in dry ingredients. Pour water over all. Mix together really well using a fork Makes one 8 inch cake. Double recipe to Frosting: and/or a whisk. make a double layer or 13 x 9 inch cake. • Tofutti cream cheese 2. Pour into greased and floured cake pan(s) • Approx. ¼ cup Earth Balance butter (op- and bake at 350°F (or 325°F if using a Ingredients tional) glass pan) for approximately 20 -30 min- • 1 ½ cups flour • Approx. ½ cup cocoa powder utes until done. A toothpick should come • 1 cup sugar • Approx. 3 cups confectioners’ sugar out clean. • 1 teaspoon baking soda • 1 teaspoon vanilla extract 3. To make Frosting, Tofutti and butter • ¼ cup cocoa powder should be at room temperature. Beat frost- • 1 teaspoon vanilla extract Directions ing ingredients together well. Spread on • 1 teaspoon vinegar 1. Thoroughly mix together dry ingredients. cooled cake. • 6 tablespoons Earth Balance butter, melt- Make 3 wells to accommodate the vanilla,

Penny’s Easy Egg and Cheese Casserole Become a cover the bottom of the dish. Ingredients 2. Beat together 3 eggs and 1 cup milk contributor! • 6 slices old/stale crusty bread 3. Stir in 1 cup salsa • 3 eggs 4. Grate and spread 2 cups cheddar cheese • 1 cup milk over the cubed bread. Email • 1 cup salsa 5. Pour the egg and salsa mixture over the [email protected] • 2 cups Cheddar cheese or cheese of your bread and cheese. Press everything down choice with your hands to make sure the bread is with your submissions be- soaked through. fore the content deadline. Directions 6. Refrigerate overnight or for 4 hours 1. Cube about 6 slices of old/stale crusty 7. Bake at 350 for an hour The deadine for our next bread and arrange in a greased 9 inch baking dish. The bread should generously Let it rest before serving. edition is: July 15

8 Potsdam Food Co-op Community News | Spring 2015 Spiced Apple Cake

Shared by Linda Myers from Epicurious.com • 1 cup (2 sticks) unsalted butter, softened scraping down sides of bowl with rubber • 3 large eggs spatula as needed, until batter is pale and This scrumptious recipe was the winner in the • 1 teaspoon vanilla extract smooth, about 3 minutes. Fruit category of the Potsdam Food Co-op’s • 3 Golden Delicious apples (not Granny 4. Stir in apples, pecans, ginger, and raisins. 17th Annual Holiday Baking Fest and Silent Smith), peeled, cored, and cut into ½ inch Spoon into prepared pan and smooth top. Auction, which benefits the Potsdam Neigh- diced (about 4 cups) 5. Bake until wooden pick or skewer in- borhood Center. • 1 cup (4 ounces) pecans, coarsely chopped serted in center of cake comes out clean • 1/3 cup crystalized ginger, finely chopped and cake just shrinks from sides of pan, Ingredients confectioner’s sugar, for dusting about 1 hour. Cool cake in pan on rack 10 • ½ cup raisins or dried cranberries Directions minutes, then invert and unmold onto rack • 3 tablespoons Applejack, dark or golden 1. In a small bowl, combine raisins and rum. and cool completely. (Cake can be made rum, or warm water Let stand until raisins plump, about 1 up to 3 days ahead and stored at room • 2 cups all-purpose flour hour. Drain, discarding rum, and set aside. temperature, wrapped tightly in plastic • 1 teaspoon baking powder 2. Position rack in middle of oven and pre- wrap.) • ½ teaspoon baking soda heat to 350°F. Lightly butter Bundt pan, • 1 teaspoon ground allspice then dust with flour, knocking out excess. Just before serving, sift confectioner’s sugar • 1 teaspoon ground cinnamon 3. In a large mixing bowl or bowl of electric over cake. • 1 teaspoon freshly grated nutmeg mixer, sift together flour, baking powder, You can look up an Eggnog Sauce to poor • ¼ teaspoon ground cloves baking soda, allspice, cinnamon, nutmeg, over the cake on Epicurious.com, but it is not • ½ teaspoon salt cloves, and salt. Add brown and gran- needed. • 1 cup (packed) light brown sugar, sifted ulated sugars, butter, eggs, and vanilla. • 1 cup granulated sugar Using electric mixer, beat on high speed, Spring Foraging By: Zach Gagliardi people think of spring as simply I highly recommend to any of you Editorial Note: Zach is one of the warm weather and animals com- who are interested to purchase youngest of the Co-op owners to Ah spring, a magical time of ing back into their annual routine, or borrow a book on wild foods regular work in the packaging year that gives back a sense of life this could not be farther from the before the season’s end; in order area. When we asked him for to the earth. The snow is melting, truth. This, my friends, is when to learn about and explore more a suggestion on a specific book the bears are waking, the deer are our inner forager awakens. From aspects of this beautiful corner to help a wild food forager get trotting feely, and the songbirds the avid mushroom hunter search- of the world than many folks started, he was quick to recom- return to lull us with their tantaliz- ing for May’s elusive morels, to ever do. So remember, whether mend The Peterson Field Guide to ing melodies. Here in the North the simple gardener picking out you live here, are spending some Edible Wild Plants, Eastern/Cen- Country, this season of rebirth is leeks and fiddleheads for soup, time, or just passing by; you too tral North America, by Lee Allen often long overdue; and can be wild edibles are everywhere this can become a part of what I and Peterson. Thanks, Zach. quite an exciting time after feeling time of year; and with all the dif- many others in the North Country trapped indoors for the entirety of ferent kinds to look for, it can be consider to be, the most joyful our brutal winter months. How- hard to know when and where to spring experience anyone could ever, despite the fact that most go looking for them. This is why ever have!

See No Evil (continued from page 7) Does this instill confidence, as USDA believe? Unannounced, in- Organic Valley the OTA has, in organic oversight dependently procured photos or a of certification by the USDA? possibly “staged” photo submitted Maybe the most disappointing I will remind readers that, until by the factory farm operator under response has come from George recently, 100% of the inspections scrutiny? Siemon, CEO of Organic Valley, that took place, annually, were a farmer-owned cooperative that made by appointment. And now Aurora Dairy (Clearwater, has grown to an almost $1 billion the certifiers, being paid by their Texas) a year enterprise. In an interview clients, are choosing which outfits on NPR, Siemon said that he get unannounced visits. “A single photo doesn’t really does not believe that “the organic Upton Sinclair once said, “It is tell us anything about a farm and producers targeted by Cornucopia difficult to get a man to under- its practices,” an Aurora spokes- are flouting the rules.” stand something, when his salary person, Sonja Tuitele, told the This might seem like a strange depends on his not understanding Washington Post. “Our records do disconnect coming from the it.” indicate that all of our lactating leader of a co-op that gets almost cows at the Coldwater facility all of its milk and eggs from Chino Valley (Idalou, Texas) were grazing on pastures on May family-scale farmers. That is, until Milking 8,500 cows in the desert-like Texas Panhandle, Natural Prairie supplied milk to Organic Valley until the farmer-members of that cooper- 17. Since we don’t know what you dig a little deeper and find ative demanded they stop. On the day this photo was taken, almost all the “Based on what I see in the that, when it ran short of milk a time of day this photo was taken, cows were in the dry lot rather than on the surrounding irrigated fields. picture, it’s high noon,” said we can only assume this photo few years ago, the management of David Will, general manager of was taken outside of their daily the co-op (without the knowledge an associated company, Chino grazing hours.” of its farmer-owners) decided to fornia as “Judy and Steve’s Egg ics differs from the farmer-mem- Valley Ranchers. “You will find The shadows in the photo sug- purchase milk from one of the Farm,” delineating the first names bers at The Cornucopia Institute that birds avoid being outside gest it is about mid-day. Maybe if targeted factory farm dairies: of the agribusiness’ owners. and our urban-allies, who believe on bright sunny days. They are a you are a highly paid executive at Natural Prairie in Texas, milking in the environmental stewardship, prey creature. They are not pred- an industrial dairy concern, you 8,500 cows. This continued until Closing Thoughts humane animal husbandry, and ators.” The day after the article might think of “grazing hours” OV farmers demanded it stop. positive health and social impacts appeared in the Washington Post, the same way some country club Evidently management didn’t In the pages of his best-selling that true organics represents. Chino sent the newspaper a photo members think about “banker’s learn much from the experience The Omnivore’s Dilemma, Mi- This story originally appeared of a small percentage of their hours.” Most real organic farmers because when they wanted “local” chael Pollan describes Petaluma in the spring issue of The Culti- birds outdoors. don’t limit their cows’ access California eggs, they chose an Farms as a good representation vator, The Cornucopia Institute’s The 15 high-resolution photo- to pasture—and the law doesn’t industrial/confinement opera- of his definition of “supermar- quarterly print publication avail- graphs Cornucopia shared with allow for that (unless there are tion, Petaluma Farms, currently ket pastoral.” I call this type of able to members and online. the USDA, shot from every angle, weather concerns). The photos under investigation for organic subterfuge “farming by press Cornucopia’s scorecards rating show no birds out (either in direct were taken on a sunny 78-degree violations and animal abuse, after release.” hundreds of brands of organic sunshine or in the shade). Four day, perfect grazing conditions settling a lawsuit for consumer As they say, a picture is worth dairy, eggs, soy foods, breakfast additional satellite images, from for the 18,000 cows at Aurora’s fraud. You won’t find the name a thousand words. Either these cereal and yogurt help you choose two other days, show no birds out Coldwater, Texas feedlot. “Petaluma Farms” on the OV corporate executives and lobbyists the best foods while rewarding the as well. website. They refer to their new are in need of a good ophthalmol- true organic heroes. What should the public and the “family farm” member in Cali- ogist or their definition of organ- Spring 2015 | potsdamcoop.com 9 Environmental Working Group’s 2015 Shopper’s Guide to Pesticides in Produce™ Nearly two-thirds of the 3,015 avocados, sweet corn, pineap- of any pesticide in baby food, resources that provide information have been withdrawn from many produce samples tested by the ples, cabbage, frozen sweet peas, assuming that infants are more on the relative pesticide content agricultural uses and banned from U.S. Department of Agriculture in onions, asparagus, mangoes, vulnerable than adults and older of various fruits and vegetables.” household pesticides. Yet they can 2013 contained pesticide residues papayas, kiwis, eggplant, grape- children damage by to harmful One key resource, it said, was still be applied to certain crops. - a surprising finding in the face fruit, cantaloupe, cauliflower and chemicals (European Commission EWG’s Shopper’s Guide to Pesti- Several long-term studies of of soaring consumer demand for sweet potatoes. Relatively few 2006). Some samples of Ameri- cides in Produce (AAP 2012). American children initiated in the food without agricultural chem- pesticides were detected on these can baby food, particularly apple- With EWG’s shopping tool, 1990s found that children’s ex- icals. foods, and tests found low total sauce and peaches in baby food people can have the health ben- posures to toxic organophosphate EWG’s Shopper’s Guide to concentrations of pesticides on tested in 2012 and green beans efits of a diet rich in fruits and insecticides in not only agricul- Pesticides in Produce calculates them. tested in previous years, exceed vegetables with less exposure to tural communities but also cities that USDA tests found a total 165 Key findings: the European limit. In contrast to pesticides. were high enough to cause subtle different pesticides on thousands Avocados were the clean- the EU’s position, the U.S. has no Leafy greens and hot pep- but lasting damages to their brains of fruit and vegetables samples est: only 1 percent of avocado special rules for pesticide residues pers carry toxic pesticides and nervous systems (Bouchard examined in 2013. samples showed any detectable in baby food. Two American food crops - 2011, Rauh 2011, Engel 2011). The USDA findings indicate pesticides. The USDA detected 10 dif- leafy greens and hot peppers - are The EPA and some in the that the conventional fruit and Some 89 percent of pineapples, ferent pesticides on at least five of special concern for public agriculture industry argue that produce industries are ignoring a 82 percent of kiwi, 80 percent of percent of 777 samples of peach health because residue tests con- restrictions enacted after these striking market trend: American papayas, 88 percent of mango and baby food sold in the U.S (USDA ducted by the U.S. Department children were born would ensure consumers are voting with their 61 percent of cantaloupe had no 2014a). Nearly a third of the of Agriculture have found these that contemporary children’s pocketbooks for produce with residues. peach baby food samples would foods laced with particularly toxic exposures to these pesticides from less pesticide. USDA’s Economic No single fruit sample from the violate the European guideline for pesticides. Among the chemicals food are safe. Research Service estimates that Clean Fifteen™ tested positive pesticides in baby food because at issue are organophosphate and However, a study led by Ste- the organically produced food for more than 4 types of pesti- they contain one or several pes- carbamate insecticides. These phen Rauch of British Columbia’s sector, though just 4 percent of cides. ticides at concentrations of 0.01 are no longer detected widely Children’s Hospital and published all U.S. food sales, has enjoyed Multiple pesticide residues are part per million or higher. on other produce, either because in 2012 in the scientific journal double-digit growth in recent extremely rare on Clean Fifteen™ The USDA tested 379 baby of binding legal restrictions or Environmental Health Perspec- years. The trend is particularly vegetables. Only 5.5 percent of food applesauce samples for five voluntary phase-outs. tives found decreases in infant strong for sales of organic fruits Clean Fifteen samples had two or pesticides (USDA 2014b). Some Leafy greens did not qualify for birth weight and shorter pregnan- and vegetables, which account for more pesticides. 23 percent of the samples con- EWG’s Dirty Dozen™ list this cies among 300 Ohio mothers ex- the lion’s share of all organic food Dirty Dozen PLUS™ tained acetamiprid, a neonicoti- year under the traditional EWG posed to organophosphates during sales: USDA economists reported For the third year, we have noid pesticide that European reg- Shopper’s Guide rating system, pregnancy (Rauch 2012). These that organic produce sales spiked expanded the Dirty Dozen™ with ulators singled out for additional which highlights produce with the pregnancies occurred after major from $5.4 billion in 2005 to an a Plus category to highlight two toxicity testing because it might highest number and concentra- organophosphate restrictions estimated $15 billion last year and types of food that contain trace disrupt the developing nervous tions of pesticides. Still, because took effect in the early 2000s. increased by 11 percent between levels of highly hazardous pes- system (EFSA 2013). Another 10 of the extraordinary toxicity of The Rauch study indicates that 2013 and 2014. ticides. Leafy greens - kale and percent of the samples contained the pesticides detected on them, organophosphate exposures must Pesticides persisted on fruits collard greens - and hot peppers carbendiazim, a fungicide. we are highlighting them in this be further curtailed to protect and vegetables tested by USDA, do not meet traditional Dirty The USDA found six pesticides special Plus section. children’s health. even when they were washed and, Dozen™ ranking criteria but were in apple juice, a staple of many USDA tests of 739 samples The EPA should continue to in some cases, peeled. frequently found to be contam- children’s diets (USDA 2014b). of hot peppers in 2010 and 2011 restrict toxic pesticides, including USDA EWG’s Shopper’s Guide inated with insecticides toxic to About 17 percent of the apple (USDA 2010, 2011) found resi- organophosphate and carbamate to Pesticides in Produce recogniz- the human nervous system. EWG juice samples contained diphenyl- dues of three highly toxic insec- insecticides that are still allowed es that many people who want re- recommends that people who eat amine, a pesticide banned in Eu- ticides — acephate, chlorpyrifos, on many crops. Until this happens duce their exposure to pesticides a lot of these foods buy organic rope in 2012. Grape juice samples and oxamyl — on a portion of EWG will continue to publish a in produce cannot find or afford instead. tested positive for six pesticides, sampled peppers at concentrations Dirty Dozen Plus™ list that high- an all-organic diet. It helps them Genetically engineered crops most common was carbaryl, a high enough to cause concern. lights crops tainted with unusu- seek out conventionally grown Most processed food typically potent insecticide not allowed in These insecticides are banned on ally risky pesticides. The USDA fruits and vegetables that tend to contains one or more ingredients Europe but found in about 25 per- some crops but still allowed on should expand its produce-testing test low for pesticide residues. derived from genetically engi- cent of the 176 U.S. grape juices hot peppers. program to conduct more frequent When they want foods whose neered crops. GE food is not often tested (USDA 2014b). In tests conducted in 2007 and analyses of pesticide residues on conventional versions test high found in the produce section of USDA tests have not detected 2008, USDA scientists detected popular foods. To name a few, for pesticides, they can make an American supermarkets. A small significant pesticide residues on 51 pesticides on kale and 41 pes- kale, collard greens, strawberries, effort to locate organic versions. percentage of zucchini, yellow carrots and peas packaged as baby ticides on collard greens (USDA cherries and tomatoes have not Highlights of Dirty Dozen™ squash and sweet corn in the pro- food. 2007, 2008). Several of those pes- been tested since 2009 and are 2015 duce cooler is GE. Most Hawaiian How consumers can avoid ticides — chlorpyrifos, famoxa- overdue for retesting. EWG singles out produce with papaya is GE. pesticides done, oxydemeton, dieldrin, DDE Methodology the highest pesticide loads for its Others GE foods are currently Smart shopping choices matter. and esfenvalerate — are highly The Shopper’s Guide to Pesti- Dirty Dozen™ list. This year, it being tested. The USDA may People who eat organic produce toxic. Although many farmers cides in Produce ranks pesticide is comprised of apples, peaches, approve them in the future. Since eat fewer pesticides. A study by may have changed their pesticide contamination on 48 popular nectarines, strawberries, grapes, U.S. law does not require label- Cynthia Curl of the University practices since 2008, chlorpyrifos fruits and vegetables based on celery, spinach, sweet bell pep- ing of genetically engineered of Washington published Feb- and esfenvalerate are still permit- an analysis of more than 34,000 pers, cucumbers, cherry tomatoes, produce, EWG advises people ruary 5, found that people who ted on leafy greens. Organochlo- samples taken by the U.S. Depart- imported snap peas and potatoes. who want to avoid GE crops to report they “often or always” buy rine pesticides DDE and dieldrin ment of Agriculture and federal Each of these foods tested pos- purchase organically-grown foods organic produce had significantly were banned some years ago but Food and Drug Administration. itive a number of different pesti- or items bearing the “Non-GMO less organophosphate insecti- persist in agricultural soils and The USDA doesn’t test every cide residues and showed higher Project Verified” label. EWG cides in their urine samples, even still make their way onto leafy food every year. EWG uses the concentrations of pesticides than recommends that consumers though they reported eating 70 greens grown today. most recent sampling period for other produce items. check EWG’s Shopper’s Guide percent more servings of fruits EWG recommends that people each food. Nearly all the tests that Key findings: To Avoiding GE Food, and Food and vegetables per day than adults who frequently eat leafy greens serve as the basis for the guide 99 percent of apple samples, 98 Scores database and app which reporting they “rarely or never” and hot peppers buy organic were conducted by the USDA, percent of peaches, and 97 per- can help identify foods likely to purchase organic produce (Curl varieties. If you cannot find or whose personnel washed or cent of nectarines tested positive contain genetically engineered 2015). Several long-term observa- afford organic types, cook them, peeled produce to mimic consum- for at least one pesticide residue. ingredients. tional studies have indicated that because pesticides levels typically er practices. It is a reasonable as- The average potato had more Pesticides in baby food organophosphate insecticides may diminish when food is cooked. sumption that unwashed produce pesticides by weight than any The USDA’s most recent pes- impair children’s brain develop- The federal Food Quality Pro- would likely have higher concen- other produce. ticide monitoring data included ment. tection Act of 1996 mandated that trations of pesticide residues. A single grape sample and a hundreds of samples of apple- In 2012, the American Acade- the U.S. Environmental Protec- In order to compare foods, sweet bell pepper sample con- sauce, carrots, peaches and peas my of Pediatrics issued an import- tion Act improve its regulation of EWG looked at six measures of tained 15 pesticides. packaged as baby food (USDA ant report that said that children pesticides and reduce the risks of pesticide contamination: Single samples of cherry toma- 2014a, USDA2014b). Because have “unique susceptibilities to pesticide exposure for children. • Percent of samples tested with toes, nectarines, peaches, import- cooking reduces levels of pes- [pesticide residues’] potential The act prompted EPA to restrict detectable pesticides ed snap peas and strawberries ticides and baby food is cooked toxicity.” The pediatricians’ orga- the use of many chemicals, in- • Percent of samples with two or showed 13 different pesticides before packaging, it tends to con- nization cited research that linked cluding organophosphate pesti- more detectable pesticides apiece. tain fewer pesticide residues than pesticide exposures in early life cides, which are potent neurotox- • Average number of pesticides The Clean Fifteen™ comparable raw produce. and “pediatric cancers, decreased ins. Even in low doses, they can found on a single sample EWG’s Clean Fifteen™ list The European Commission has cognitive function, and behavioral impair children’s intelligence and • Average amount of pesticides of produce least likely to hold set an across-the-board limit of no problems.” It advised its members brain development. Over the past found, measured in parts per pesticide residues consists of more than 0.01 parts per million to urge parents to consult “reliable two decades, organophosphates million, 10 Potsdam Food Co-op Community News | Spring 2015 • Maximum number of pesti- is not built on a complex assess- -e1415. DOI: 10.1542/peds.2012- Commission Directive 2006/125/ USDA. 2010. Pesticide Data cides found on a single sample ment of pesticide risks but instead 2579. http://pediatrics.aappublica- EC of 5 December 2006 on Program: Annual Summary, Cal- • Total number of pesticides reflects the overall pesticide loads tions.org/content/130/5/e1406 processed cereal-based foods and endar Year 2010. U.S. Department found on the commodity of common fruits and vegeta- Bouchard M, Chevrier J, Harley baby foods for infants and young of Agriculture. May 2012. For each metric, we ranked bles. This approach best captures K, et al. 2011. Prenatal Exposure children. OJ L 339, 6.12.2006: USDA. 2011. Pesticide Data each food based on its individual the uncertainties about the risks to Organophosphate Pesticides 16 - 35. Program: Annual Summary, Cal- USDA test results, then normal- and consequences of pesticide and IQ in 7-Year Old Children. Rauch SA, Braun JM, Barr endar Year 2011. U.S. Department ized the scores on a 1-100 scale, exposure. Since researchers Environ Health Perspect 119(8): DB, et al. 2012. Associations of of Agriculture. May 2013. with 100 being the highest. A are constantly developing new 1189–1195. Prenatal Exposure to Organophos- USDA. 2012. Pesticide Data food’s final score is the total of insights into how pesticides act on Curl CL, Beresford SAA, Fen- phate Pesticide Metabolites with Program: Annual Summary, Cal- the six normalized scores from living organisms, no one can say ske RA, et al. 2015. Estimating Gestational Age and Birth Weight. endar Year 2010. U.S. Department each metric. The Shopper’s that concentrations of pesticides Pesticide Exposure from Dietary Environ Health Perspect. 120(7): of Agriculture, May 2012. Guide™ Full List shows fruits assumed today to be safe are, in Intake and Organic Food Choic- 1055–1060. USDA. 2014a. Pesticide Data and vegetables in order of these fact, harmless. es: The Multi-Ethnic Study of Rauh V, Arunajadai S, Horton Program: Annual Summary, Cal- final scores. EWG’s Shopper’s Guide™ Atherosclerosis (MESA). Envi- M, et al. 2011. 7-Year Neurode- endar Year 2012. U.S. Department Our goal is to show a range of to Pesticides in Produce aims to ronmental Health Perspectives. velopmental Scores and Prenatal of Agriculture, February 2014. different measures of pesticide give consumers confidence that Advanced publication February 5, Exposure to Chlorpyrifos, a USDA. 2014b. Pesticide Data contamination to account for by following EWG’s advice, they 2015. DOI: 10.1289/ehp1408197 Common Agricultural Pesticide. Program: Annual Summary, Cal- uncertainties in the science. All can buy foods with fewer types of http://ehp.niehs.nih.gov/wp-con- Environ Health Perspect. 119(8): endar Year 2013. U.S. Department categories were treated equal- pesticides and lower overall con- tent/uploads/advpub/2015/2/ 1196-1201. of Agriculture, December 2014. ly. The likelihood that a person centrations of pesticide residues. ehp.1408197.acco.pdf USDA. 2007. Pesticide Data would eat multiple pesticides on References: Engel SM, Wetmur J, Chen J, Program: Annual Summary, Cal- a single food was given the same AAP 2012. Organic Foods: et al. 2011. Prenatal Exposure to endar Year 2007. U.S. Department weight as amounts of the pesticide Health and Environmental Advan- Organophosphates, Paraoxonase of Agriculture. December 2008. detected and the percent of the tages and Disadvantages. Ameri- 1, and Cognitive Development USDA. 2008. Pesticide Data crop on which any pesticides were can Academy of Pediatrics Com- in Childhood. Environ Health Per- Program: Annual Summary, Cal- found. mittee on Nutrition and Council spect 119(8): 1182-1188. endar Year 2008. U.S. Department The EWG’s Shopper’s Guide™ on Environmental Health. e1406 European Commission. 2006. of Agriculture. December 2009.

see more photos at http://instagram.com/potsdamco_op Board of Directors Minutes Summary

The Board of Directors has had something wrong with the scale session, we again adjourned. $1700 up $226 from last year. annual plan for moving the Co-op an exciting few months! We’ve on Register 2 (which is why we Our committee reports includ- forward. welcomed new members, said couldn’t weigh things on that February ed the proposed slate of officers There was so much work to goodbye to old ones, and worked register for a few weeks!). On top Our Annual Membership Meet- for the coming year, with Abby do that this meeting went well to develop a strategic plan that of that, our spice scale had some ing occurred during a snowstorm Lee, President; Laura Cordts, over the time schedule, and the will take the Potsdam Co-Op for- problems too, which required on February 4, 2015 at Trinity Vice President; Joe Andriano, board had to meet again on March ward not only through this year, the staff to retag every item in Church, Fall Island, Potsdam, Secretary; and, Robin McClellan, 17th to finalize this document. but hopefully for years to come. the store that had been weighed New York. A small but enthusi- Treasurer. Robin McClellan and Since the board had previously with the spice scale (thanks to the astic crowd enjoyed a potluck Pam Maurer were both willing decided to cancel this meeting, December hardworking staff for pulling off summer, heard the annual reports to continue as our staff liaisons. the board decided that this would We began December by that major job quickly). However, of the GM, President, and Trea- This all was approved by the be a “Special Meeting,” which, welcoming Joe Andriano (your Eric assured us that everything surer, and enjoyed post-dinner board. The Finance Committee in parliamentary terms, means author of this summary) to the would be in compliance as soon conversation. reported that they were working that we were bound to discuss board. We then turned to Eric’s as the register scale got back from The February board meeting on the 2014 Financial Statements, one thing and one thing only: our monthly report, and he reviewed Florida, and we turned to more was an important one, with Mar- and were pleased with the new annual plan. for us some changes in staffing exciting news, that we had been tha Pickard Palmer, Joe Andriano, “perpetual inventory,” where once At that meeting, we adopted in the co-op and some new sales approached by a marketing class Eric Ochranek, and Erica La- a quarter we do inventory and three overarching annual goals for numbers. After that, each com- at SUNY Potsdam to help us Fountain being certified as having adjust monthly. They closed their the Potsdam Co-op: financial sol- mittee reported to the board. The with some PR issues we had been been elected to three-year terms report by telling us that in 2014, vency; membership engagement Governance Committee discussed mulling over for some time. to the Board of Directors, and the Co-op had 1.7 million in sales, and recruitment; and, increase its preparations for the upcoming None of the committees had Marie Richards being certified as an operating loss of $35,000, and in sales. We discussed a little bit elections, the Outreach Commit- very much to report, except that being elected to complete the two- a net loss of $13,000. We actually about what each of these means tee reported on our $875 donation the Finance Committee informed year term remainder of Tamijean had an operating profit in the last to the Co-op, and then turned to to the Neighborhood Center from us we made a 4th quarter profit, Cole’s seat. Each brings a wealth two quarters with increases in the question of what it means to the Baking Fest, and the Website and we approved their recommen- of experience to the board, and we wages. We are well positioned for implement each of these goals. By Committee gave us an update on dation for our annual financial hope you will read their bios (and a strong year in 2015. the end of the meeting, we agreed the new website. Most important- review, to be done by Pinto, Mu- the bios of all board members) at A few other minor items were that each committee would be in ly, though, the Budget Committee censki, Hooper and Van House & http://www.potsdamcoop.com/ discussed, including the poten- charge of reporting their part of presented, and the board ap- Co, PC. We also learned from the board-members tial for the Co-op to partner with the action plan for the year, iden- proved, the 2015 budget for the Website Committee that the new We also said goodbye to Will some MBAs at Clarkson, and for tifying the most important issues Co-op. Vanessa, the President, website would be ready for our Siegfried and Janet Learned, and the Potsdam Wholeshare group to that they want to address this then updated us on the GM eval- review soon, and the Governance thanked them for their years of be hosted at the Co-op. We finally year. The Executive Committee uation, and, after reminding us all Committee gave an update that service. approved the 2014 GM evaluation will take this and produce a draft about the February Annual Mem- the election was underway. Eric then gave us an update on and 2015 bonus agreement in action plan for the April meeting bership Meeting and January’s We then approved a postpone- the issue with our scale. Although executive session, and adjourned. for discussion and adoption. After regular meeting, we adjourned. ment of the GM’s annual review we learned that things were going this, the meeting adjourned. until February, and were updated to take longer than we expected March Our next regularly scheduled January that we would be getting a draft and be a bit more expensive, the The next time the board saw meeting is at 6 PM on Tuesday, January’s meeting began with copy of the Annual Report soon. Department of Weights and Mea- each other was at the Annual April 21st above the Carriage a discussion of some mem- We did a little planning for our sures came back and was very Board Retreat. It was a long but House Bakery. All are welcome! ber comments, and the idea of Annual Board Retreat, approving happy with the all the work the productive day. The board spent To read complete minutes of the maybe using Pinterest for sharing the selection of a facilitator and staff had done the month before. much of the day learning about monthly Board meetings, please recipes between members (check choosing to have the retreat at After certifying our new scale various decision-making models check the Co-op’s website: it out—https://www.pinterest. Robin McClellan’s (thanks Rob- upon its return, we will be in full for strategic planning, looking at http://www.potsdamcoop.com/ com/potsdamcoop/). The GM’s in!). After reminding everyone compliance. We also learned from how other co-ops and local food board-members. report then began with some bad again of the upcoming Annual Eric that sales were up 5.75% companies operate throughout news: the Department of Weights Meeting on February 4th and of for the year, but that credit card New York and New England, and Measures visited the Co-op our February 17th monthly meet- sales were up $7000 this month, and finally getting down to the and informed us that there was ing, and going in to executive with this month’s processing fees business of coming up with an Spring 2015 | potsdamcoop.com 11 Free g 2015 g rin Potsdam Food Cooperative Potsdam p S Community News Community

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