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VOLUME 30: ISSUE 1: JANUARY/FEBRUARY 2020

Co operator THE

-

a free publication of the east end food co-op

www.eastendfood.cooP


Board Corner

Emily DeFerarri, on behalf of the board of directors

The current and outgoing board members are looking forward to working with our newest directors. Melanie Frank, Tom Pandaleon and Charlie Orr are elected to three-year terms, while Laura Valentine is elected to a one-year term. These new board members were seated at the December 16, 2019 board meeting. The board also thanks all the other members who were willing to run as candidates, and every member who took the time to educate themselves and vote. We also thank Eddy Jones, our outgoing president, who was instrumental in stabilizing and organizing the board. He will be greatly missed. We thank Jona Reyes for her commitment and enthusiasm for co-operative principles during her one-year term. I am also sorry to go before my three-year term is up. The board will be making big decisions in the next year, around both expansion and bylaws revisions. Members: let’s keep our eyes open for opportunities from the board to be brought up-to-date on the progress that is being made, and on preparing for a vote at the 2020 Annual Meeting on the bylaws revisions. Please let your board members know your concerns, either by attending a board meeting, or by sending us an e-mail at: boardofdirectors@eastendfood.coop. Members are welcome to attend board meetings, which are normally held the 3rd Monday of the month in the conference room. Our January meeting will be held on Monday, January 13th so we may observe Martin Luther King Day on January 20th. A safe and healthy New Year to all of us, surrounded by community and work that creates a vision to transform the future.

2019 Board Election Results

Board elections ran from October 26-November 30. Six Co-op members ran for our board of directors this year. Members had the opportunity to vote in the store or online for up to four candidates. There were a total of 205 votes cast (147 electronic, 58 paper). The election was certified by the board (6-0-0) at 6:45 PM on Monday, December 2, 2019. The new directors are: • • • •

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Melanie Frank, 3-year term (2022) – 164 votes Tom Pandaleon, 3-year term (2022) – 146 votes Charlie Orr, 3-year term (2022) – 136 votes Laura Valentine, 1-year term (2020) – 114 votes

The Co-operator | The Newsletter of East End Food Co-op

January/February 2020

Board of Directors Sam Applefield '21 Vice President Eva Barinas '21 Secretary Larry Meadows, Jr. '21 Treasurer Karen Bernard '21 Melanie Frank '22 Charlie Orr '22 Tom Pandeleon '22 Laura Valentine '20 O.E. Zelmanovich '20

The board meets the third Monday of each month at 7 PM in the EEFC Conference Room. Members are welcome to attend. Management Team Maura Holliday General Manager Amber Pertz Cafe Manager Shawn McCullough Finance Manager eric cressley Front End Manager Ian Ryan Grocery Manager Jen Girty Human Resource Manager Erin Myers IT Manager Kate Safin Marketing & Member Services Manager Tyler Kulp Produce Manager The East End Food Co-op exists to enhance physical and social health to our community. To these ends, we will create: A sustainable member-owned business open to everyone; An ethical and resilient food infrastructure; A vibrant, dynamic community of happy, healthy people; A creative vision to transform the future. The Co-operator is published by: East End Food Co-op 7516 Meade Street, Pittsburgh PA 15208 phone: 412-242-3598 web: www.eastendfood.coop Opinions expressed are writers' own and do not necessarily reflect Co-op policy. Printed locally by Banksville Express with vegetable-based inks on recycled paper. © East End Food Cooperative 2020


Store News

Maura Holliday, General Manager

Happy New Year! I cannot believe it's already 2020—time really flies when you are having fun! This time of year, of course, means that it is cold and snow is inevitable. Hopefully, during the holidays, you picked up (or received) some cozy scarves and hats to keep you warm. If not, don’t worry; we likely still have some hanging around. We are excited to announce that we will be working on installing a new refrigerated cheese island sometime in late January! We started to look for a new one all the way back in October, when we realized that our old cheese island was acting up. We were able to get it working so that we could get through the holidays and still offer some of the best cheeses for your General Manager Maura Holliday in the Co-op's holiday festivities. The new island will be easier to merchandise Bulk Department. in, and it will hold more items for us to offer. It will likely be installed after we close for the evening, so we don’t anticipate much interruption in service. Once it is installed, it may take some time to let it run before we fill it with more delicious cheese, but this should be a short-lived interruption. This past fall, we hosted our Annual Meeting, where members were able to meet and engage with our board candidates prior to voting for them. The conversation went well, and I was also able to present my areas of focus as I get more and more comfortable in my new role as general manager. The one area of focus that is near and dear to me is looking at how we can increase our diversity, equity, and inclusion, for our staff and for our owners and shoppers. Our human resources manager and I participated in a Diversity Leadership Training, with a local diversity and inclusion consulting company called Inclusant. It was a great, intensive program that focused on developing the awareness, skills and knowledge that are crucial for successfully engaging with diverse constituencies. This was an important first step to recognizing who is included and who is excluded from full participation in the services we provide. I will be putting together a multi-year plan that we will use as a guide to accomplishing full diversity, equity and inclusion training for all of our staff and for our board of directors. One of the best pieces of information that I walked away with is that, in an organization such as ours, this type of cultural change is a marathon, and not a sprint. It will take a lot of learning from many different groups to help us be a great community. I am excited to begin this journey, and I feel that it will only help us serve each other and our community better than ever.

January/February 2020

The Co-operator | The Newsletter of East End Food Co-op 

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Customer Comments

We are listening. Your voice is heard.

Goodness Grows pork chops - best ever! Pass it on.

We'll tell Erik the farmer how much you love 'em! -Mike, Meat Bring back Winterfest! It was a wonderful co-op tradition and my whole family misses it dearly!

We are so happy your family enjoyed Winterfest! In 2017, we moved it to the Spring. We were unable to complete the tremendous amount of work of pulling off the event in '18 and '19 due to low staff and focusing efforts on our farm tour events. We are planning a 2020 summer party that is sure to be a great time. Hope to see you there! -Kate, MMS

Please start carrying a regular (OG) elbow macaroni option. You carry gluten-free & whole wheat but not a plain option.

This is a good suggestion and we will be bringing it in soon. Thanks! -Jared, Grocery Thank you for your efforts to avoid plastic packaging (there's still a lot of plastic, though).

We sure do try! The co-op is always striving to find new and better solutions to the SUP problem. Some changes are more difficult to make and take more time, but we remain committed to doing our part for the planet—we encourage others to do the same (shop bulk!). -Elly, MMS

Can we carry gluten free puff pastry?

Now available! Check the bottom shelf in the freezer. -Evan, Perishable Is it possible for your fresh egg providers to re-use the egg cartons?

Absolutely! Some of our smaller ones do and I'll ask them if they want us to set any aside. -Evan, Perishable Can kale be sold by pound instead of bundle or 1/2 size bundle? One-person household.

Unfortunately, kale is always sold by the each and the bundles can vary in size depending on the producer. We do not bundle them here, that is how they come. Thanks for your great input. -Tyler, Produce

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The Co-operator | The Newsletter of East End Food Co-op

Please have washable reusable soup bowls available for eating soup here.

Thanks for your feedback. We are currently evaluating our options to meet operational and food safety needs. We appreciate your patience as we work through this process. -Amber, Café. Your produce selection is inconsistent. You have coconuts from Thailand but no Brussels? I'm sorry we disappointed you. We strive to offer the widest selection of quality produce. Currently we are unable to get Brussels sprouts from any of our vendors. Seasonality affects all of our options; items can go in and out of stock. I'm sorry for the inconvenience. -Tyler, Produce

January/February 2020

New Products • Rip Van Wafels Cookies & Cream Stroopwafels • Four Sigmatic Mushroom Coffee Cordyceps and Chaga • Junk-Free Kitchen Supply - Supernatural Plant-based Food Colors • Yellowbird - Habenero Carrot Citrus Garlic Sauce • Yellowbird - Siracha Sauce • Alter Eco - Dark Sea Salt Truffles • The Kefir Chicks Water Kefir (LOCAL) • Sir Kensington's Avocado Oil Ranch • Bob's Red Mill - White Corn Grits • Mary's Gone Crackers - Sweet Onion Gluten-Free Crackers • Drew's - Salsa Verde • Field Day - Organic Elbow Macaroni • Nathan Miller Aged Dark Porter Chocolate Bar (LOCAL) • Oatly - Frozen Dessert (Strawberry, Vanilla, Original)


2020 Register Round Up Recipients Kate Safin, Marketing & Member Services Manager

The Co-op’s Register Round Up Program was established in April 2013, and each month gives shoppers the opportunity to round up their total at the register to the nearest dollar and give the difference to a local non-profit pre-selected by the Co-op. The Register Round Up Program has given back more than $150,000 to local non-profits since it began in April 2013.

This year's recipients are dedicated to improving food access, the environment, providing essential human services and youth development, promoting animal welfare and sustainable agriculture, the arts, and more.

Each year, the program's popularity grows as more non-profits in the region seek funding from this community donations program. This year, we received 43 applications for the Register Round Up program.

2020 Register Round Up Recipients • January: Preservation Pittsburgh • February: Animal Advocates • March: A Peace of Mind, Inc.. • April: 412 Food Rescue • May: OMA: Art in the Garden • June: Dreams of Hope • July: Urban Growers Scholarship • August: Pressley Ridge • September: PASA Sustainable Agriculture • October: Co-op Community Fund • November: Casa San Jose • December: SETpoint

Each application was carefully reviewed and evaluated with consideration for how the funds would be used, the communities served by each organization, and how the organization’s work aligned with the East End Food Co-op’s ends statement. Member input received in our bi-annual survey about what causes the Co-op should support was also considered. A collaborative effort between all Front End staff, Marketing & Member Services, and our General Manager yielded the 2020 Register Round Up recipients.

Thank you for continuing to support this program each month by rounding up at the register!

“The Register Round Up Program has given back more than $150,000 to local non-profits since it began in April 2013."

January/February 2020

The Co-operator | The Newsletter of East End Food Co-op 

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Pump up the Jam and Cheese

In search of an appetizer for easy entertaining? Pairing jam and cheese offers endless possibilities. By Mandy Makinen

A strong combination

n the tradition of foods that hit that harmonious spot between sweet and salty comes an idea so easy, so elegant, yet based on two staples most Americans have on hand: cheese and jam. This may sound like an unlikely duet, but after you sample a few of these pairings you might just change your tune. These combinations work for an elegant cheese plate, served with crackers or slices of baguette, but some pairings are also nice for a jazzed-up grilled cheese sandwich. While most jams and jellies are made with fruits, savory preserves like pepper jelly, tomato jam and red onion marmalade are also excellent natural pairs for a variety of cheeses. Look for these specialty items in the jams and jellies aisle, but be sure to check out the cheese department for unique spreads as well.

Generally speaking, strongly flavored cheeses pair well with assertively flavored jams, and the opposite is also true: Mild cheeses marry well with delicately flavored jams. If you neglect this rule, you run the risk of one flavor dominating, thus losing some of that magic that happens when good flavors complement each other. Try these assertive combinations:

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Bold pairings Blue cheese or Gouda with marmalade, black currant, peach, plum, or red onion jam Aged cheddar with apple jelly, apple butter, huckleberry or tomato jam Manchego cheese with blueberry jam or its traditional Spanish pairing, quince jelly (membrillo) Reprinted by permission from StrongerTogether.coop.

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The Co-operator | The Newsletter of East End Food Co-op

January/February 2020


Easy, breezy brie

Go for the goat

Cheesy dessert ideas

Similar to goat cheese, the mild flavor and luxurious mouthfeel of brie cheese pairs well with nearly any sweet or savory jam. When in doubt, go with red fruits:

Fresh goat cheese, or chevre, seems like it was made for jam — a spreadable, smooth cheese with just enough tang to keep it on the savory side. In a pinch, nearly all jams pair with goat cheese, here are a few favorites:

Mascarpone, a rich and smooth fresh Italian cheese, is delicious with just about any jam. It’s less tangy and more spreadable than cream cheese and has a mild, creamy flavor. Here are some suggestions for pairing this delectable cheese:

Brie and red fruits Goat cheese combos Brie and strawberry jam is a perennial favorite with or without a glass of Champagne Brie and cherry preserves — try them baked together in puff pastry Brie with red currant jelly is perfect on a fresh baguette

Elegant desserts Goat cheese and fig jam (add caramelized onions and you’ve got the makings of a sandwich)

Mascarpone with blueberry jam and fresh baguette or brioche buns

Goat cheese with cranberry sauce or jelly is excellent on a turkey sandwich

Mascarpone with strawberry jam and shortbread cookies

Goat cheese and marmalade (orange, lemon or grapefruit)

Mascarpone with lemon curd and oat crackers

You can experiment with new combinations using whatever cheeses and preserves you have on hand at home until you find the combo that hits all the right notes.

January/February 2020

The Co-operator | The Newsletter of East End Food Co-op 

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Herbal Remedies for the Stomach Bug By Adrienne Totino

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s the cold and flu season continues, it is good to have simple herbal remedies on hand. Common kitchen herbs can shorten the duration of a virus and take the edge off unpleasant symptoms. Many of us know about using peppermint or ginger during a cold or a respiratory infection, but we know less about how to deal with a rotavirus — the dreaded stomach bug. While there is no way to stop this virus once it takes hold, you can absolutely ease the symptoms.

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The Co-operator | The Newsletter of East End Food Co-op

Two of my favorite herbs for digestive distress are chamomile and lemon balm. Luckily, both make a tasty tea. Chamomile has a mild, flowery flavor. Lemon balm is refreshing and citrusy; many children enjoy the taste. Both herbs have medicinal properties useful for an upset stomach. Chamomile is most known as calming for the mind. In medicinal doses, it has a soothing effect on the nervous system. This is valuable any time, but especially during the stress of an illness. January/February 2020

Because dehydration is a concern during the stomach flu, sipping chamomile tea will replenish fluids. It will also soothe the gastrointestinal tract. Chamomile is anti-inflammatory and anti-spasmodic. It will help with the cramping that accompanies painful diarrhea. Lemon balm tea is another good herb to sip during and after the acute stage of a rotavirus. This herb is used for a host of digestive issues, particularly for those with nervous stomach and/ or restlessness. Lemon balm shares the antispasmodic properties of chamomile. It is specified for stomach cramping and spasms.


Herbal Remedies Continued

Lemon balm is also known to lighten one’s mood, perfect for when we (or our children) are sick and grumpy. If you’re purchasing store-bought tea bags, remember that using 1 bag is not a medicinal dose of herbs. Try using 2 bags in 1 cup of water for a strong infusion, or buy dried, loose leaves and make your own cup: 1-3 teaspoons of herb in 1 cup of water, drinking several times throughout the day. Luckily, a rotavirus usually only lasts 12-24 hours; however, it can zap our appetite for up to 10

days. What to eat when we’re past the acute stage? Slippery elm is considered a “nutritive” herb. In addition to its medicinal properties, it also provides nutrition. It is wonderful to have on hand for recovering from the rotavirus.

texture. Think of oatmeal again. That quality makes it soothing to the gastrointestinal tract. It is also an astringent herb, which tightens and tones tissues. While oatmeal could loosen stool, slippery elm will prevent diarrhea.

This herb is fantastic food for when the stomach won’t tolerate our usual meals. It’s a lot like oatmeal: slightly bland and easy to digest.

Slippery elm can be purchased dried. Add a little water to create the consistency you desire. Aim for a breakfast-cereal texture. Cinnamon and honey can be added for flavor.

Slippery elm has a mucilaginous quality — meaning it has a gooey

I hope these tips help you stay well this winter!

Chamomile

Lemon Balm

"Because dehydration is a concern during the stomach flu, sipping chamomile tea will replenish fluids. It will also sooth the gastrointestinal tract"

“Lemon balm shares the antispasmodic properties of chamomile. It is specified for stomach cramping and spasms. It is also known to lighten one's mood."

Slippery Elm “In addition to its medicinal properties, slippery elm also provides nutrition. This herb is a fantastic food for when the stomach won't tolerate our usual meals."

Adrienne offers wellness consultations to those looking for holistic ways to prevent and treat health issues. She is a professional herbalist, certified by the East West School of Planetary Herbology. Adrienne has also taught yoga and meditation for 20 years, certified by the Sivananda Vedanta Centre. Learn more from her website www.wellnesswithadrienne.com January/February 2020

The Co-operator | The Newsletter of East End Food Co-op 

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Soup Swap Stock your freezer with tons of tasty soup (with a little help from your friends).

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ooking for an easy way to stock your freezer with healthy, delicious food this winter? Try hosting a soup swap! Author Knox Gardener is credited with starting this simple gathering of friends to trade pre-made soups. The premise is pretty simple: invite at least 6 friends and neighbors to each bring at least 4 quarts of frozen or refrigerated soup in separate, labeled containers to give away. Select a day to host the swap, and have your guests pick numbers and go in order with #1 choosing a soup, then #2, and so on until each person has selected one container of soup. Then start over until all of the soup is distributed. Everyone will go home with several quarts of tasty soup!

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The Co-operator | The Newsletter of East End Food Co-op

January/February 2020


Classic Chicken Noodle Soup with Homemade Noodles Serves 6. Total time: 30 minutes (active: 10 min)

1 medium onion, chopped 4 carrots, sliced 4 stocks of celery, sliced 7 cups chicken broth or stock 2 cups chicken, cooked and diced ¼ cup butter or olive oil ½ tsp dill (optional) 1 tsp parsley flakes (optional) 5 Minute Egg Noodles (recipe below)

1. In a stock pot, saute onion, carrot, celery in butter until onion become translucent. (If your chicken has not been pre-cooked, you can cook it with the vegetables.) 2. Add cooked chicken and broth or stock and bring to a boil. 3. Add seasoning to taste: salt, pepper, parsley or any other herbs or aromatics that you desire. 4. Add pre-cooked noodles or add Homemade 5 Minute Egg Noodle (recipe below) and let cook for 10-15 minutes before serving.

5 Minute Egg Noodles Serves 6. Total time: 5 minutes

2 2 2

eggs Tbs milk cups of flour pinch of salt and pepper

1. Whisk together the eggs, milk, salt and pepper. 2. Add flour, starting with 1 cup and adding more until a dough begins to form. 3. Knead the dough for one minute to form a ball. 4. Roll out thin (about 1/4 inch thick) on a floured surface. 5. Use a knife or pizza cutter to make 1/4" to 1/2" wide noodles. 6. Place noodles directly into boiling soup. 7. Let noodles cook for 10-15 minutes.

Minestrone Soup Serves 6-8. Total Time: 45 minutes (active: 15 minutes)

3 3 2 4 1 2 1 1 1 1 3 2

tablespoons olive oil cloves garlic, chopped onions, chopped carrots, halved and sliced teaspoon dried oregano teaspoons dried basil quart water quart stock, vegetable or chicken (28-ounce) can diced tomatoes (15-ounce) can kidney beans, drained zucchini, quartered and sliced cups spinach, chopped Salt and pepper to taste 1 cup cooked rice (optional) 2 cups cooked pasta (optional) Croutons, for garnish Grated Parmesan cheese, for garnish 1. In a large stockpot, heat olive oil over medium heat. Add onions and carrots and sauté 5 minutes. Add garlic and spices and sauté 3 minutes more. 2. Add water, stock, tomatoes, and beans, and bring to a boil. 3. Reduce heat and add vegetables. Simmer 30 minutes. Salt and pepper to taste. 4. If using, add rice or pasta. Garnish with croutons or Parmesan.

A delicious way to use seasonal vegetables in virtually any season! January/February 2020

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Butternut Apple Bisque Serves 6. Total time: 45 minutes; recipe by StrongerTogether.coop

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medium onion, diced tablespoon butter or vegetable oil tablespoon curry powder (or more to taste) butternut squash, about 1 1/2 pounds, seeded, peeled, and cubed 1 Granny Smith apple, cored, peeled, and cubed 5 cups low-sodium vegetable stock salt to taste

1. In a 4-quart pot, heat the butter or oil and sauté the onion over medium heat until soft, about 5 minutes. 2. Add curry powder and sauté 3 more minutes, being careful not to burn. 3. Add squash, apple, and vegetable stock to the pot and bring to a boil. 4. Reduce to a simmer, cover, and cook 20-30 minutes, or until the squash is tender. 5. Puree the soup in a food processor or blender and salt to taste.

National Soup Swap Day is the third Saturday in January. Mark your calendar­—it would be a great day to host your first swap!

Rosemary, White Bean & Potato Soup Serves 2. Total time: 45 (active: 10 min); recipe by Ray Owen

1 Tbs Olive Oil 2 cloves garlic, minced 2 15 oz cans cannellini beans 1 medium russet potato, peeled and diced 1 cup vegetable broth or stock ¼ teaspoons dried rosemary ¼ teaspoons dried thyme 1 pinch crushed red pepper salt and freshly cracked pepper to taste 1. Empty one can of cannellini beans (with its liquid) into a blender and puree. 2. Heat oil in a stock pot; add garlic and sauté over medium heat for about 1 minute. 3. Drain the second can of canellini beans and add them to the pot along with the diced potato, vegetable broth, rosemary, thyme, red pepper, and salt and pepper. Add the pureed cannellini beans and stir everything to combine. 4. Place a lid on the pot, turn heat to medium-high, and bring the soup to a boil. Once it boils, turn the heat down to medium-low, remove the lid, and simmer for 25 minutes, stirring occasionally. 5. Smash the beans slightly to thicken the soup, if necessary. 6. Serve warm with crackers, croutons, or bread.

Learn how to make this soup at our "Make & Take" food demo on January 26th. More info on page 14.

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The Co-operator | The Newsletter of East End Food Co-op

January/February 2020


Vegetable Stock

Tortilla Soup

Serves 5. Total time: 1 hour; recipe by Robin Asbell

Serves 6. Total time: 1 hour; recipe by Robin Asbell

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1 1 2 1 1 8 1 1 1 4 ½ 1 ½ 1

teaspoon canola oil medium yellow onion large celery ribs, coarsely chopped large carrots, coarsely chopped cloves garlic, halved bunch parsley stems (save leaves for other dishes) large bay leaf teaspoon black peppercorns cups water a few drops of rice vinegar salt to taste

1. In a large pot, heat the oil and add the onion, celery, carrot and garlic cloves. Over medium heat, sauté the vegetables until the onions are starting to become limp and golden, about 10 minutes. Add the parsley stems, bay leaf, peppercorn, water, and rice vinegar. Increase the heat and bring to a boil, then reduce to a very gentle simmer (stock bubbles should form gently around the edges). Cook the stock at a gentle simmer (avoid cooking at a boil) for 45 minutes. 2. Using a sieve or strainer, strain the stock into a large bowl or pot, letting the vegetables drain for several minutes; don't press on the vegetables as that will extract bitter flavors into your stock. Taste and season with salt, if desired. If you plan on the using stock for Asian dishes, substitute soy sauce for salt for a subtle flavor difference. 3. Vegetable stock is a great base for soups, gravies, and as a substitute for water in many dishes!

tablespoon extra virgin olive oil large onion, chopped cloves garlic pinch ground cloves teaspoon ground cumin ounces chicken breast, chopped small red bell pepper, chopped teaspoon chili powder teaspoon dried oregano cups chicken stock teaspoon salt, divided tablespoon canola oil cup cilantro, stems removed large lime, cut in wedges tortilla chips for garnish

1. In a large pot, heat the olive oil over high heat and add the onion, garlic, clove, cumin and chopped chicken. Stir for five minutes or so, lowering the heat to medium, until the onions are soft and the chicken is golden but not fully cooked. 2. Add the red bell pepper, chili powder, oregano and stock and bring to a boil. Lower heat to medium-low and simmer just until the chicken is cooked and the pepper is soft. 3. Serve the soup topped with cilantro and tortilla chips, with lime wedges for squeezing over the soup.

January/February 2020

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Co-op Community Events Monday, January 6th - 6:30 PM

Wednesday, January 22nd - 6:30 PM

Tuesday, February 11th - 7 PM

Learn how to avoid processed foods and make your own salad dressing to take home in this hands-on workshop!

Bring a prepared dish with a chocolate theme for everyone to try, along with a copy of the recipe that they can take home. Drinks will be provided.

Presented by Sarah Kaminski, The Veg

The Pennsylvania Resources Council (PRC) shares answers to common questions surrounding recycling in southwestern Pennsylvania. Registration includes 32 gallon recycling bin with lid.

Out Project

$50 individual/$55 couple

Presented by East End Food Co-op

DIY Healthy Salad Dressing

$10 Members/$15 Non-Members

Wednesday, January 8th - 6:30 PM

Member Mixer

Learn all about the East End Food Co-op while sampling some tasty snacks and connecting with new friends! FREE! Please RSVP! Presented by Elly Helgen, EEFC

Tuesday, January 14th - 7 PM

Recipe Swap: Childhood Favorites Bring a prepared dish inspired by your favorite childhood food for everyone to try, along with a copy of the recipe that they can take home. Drinks will be provided. FREE! Please RSVP! Presented by East End Food Co-op

Recycling Awareness

Presented by Nancy Martin, PRC Register at www.prc.org/events or call 412-488-7490 ext.6

Thursday, January 23rd - noon

Make & Take: Rosemary, Potato and White Bean Soup Join us for a cooking demo and leave with everything you need to make the dish at home! Please bring a container. $5 per person Presented by Ray Owen, EEFC

Wednesday, February 5th - 6:30 PM

Core Strength & Posture for Health

Learn how to ease common chronic neck and back pain with simple postures and strengthening exercises. FREE! Please RSVP! Presented by Jenna Daly, Pivot Physical Therapy

Recipe Swap: Chocolate

FREE! Please RSVP!

Saturday, February 12th - 1-3 PM

Indian Pickles: A Discussion & Hands-on Cooking Learn about traditional Indian cooking from a local chef and take home your own jar of homemade pickles! $15 Members/$20 Non-Members Presented by: Jayashree Iyengar, Popping Mustard Seeds

Thursday, February 27th - noon

Make & Take: Avocado & Scallion Chickpea Salad Join us for a cooking demo and leave with everything you need to make the dish at home! Please bring a container. $5 per person Presented by Ray Owen, EEFC

Saturday, February 29th - 1 PM

Member Mixer

Learn all about the East End Food Co-op while sampling some tasty snacks and connecting with new friends! FREE! Please RSVP! Presented by Elly Helgen, EEFC

All classes are hosted in the EEFC Conference Room on the 1st floor of The Factory Building REGISTER ONLINE AT EASTENDFOODCO-OP.EVENTBRITE.COM 14 

The Co-operator | The Newsletter of East End Food Co-op

January/February 2020


The 1st Wednesday of every month

Wellness Wednesday

All shoppers save 10% off regularlypriced vitamins, supplements, health & beauty, and essential oils. Discount does not stack with any other offers. Vendor coupons welcome! Every Tuesday & Thursday

Senior Discount Days All shoppers age 62+ receive a 5% courtesy discount. Please let us know at check-out if you qualify. January 1st through March 31st

Member Quarterly Discount Co-op members may apply a 10% discount to the transaction of their choice once per quarter.

Congratulations to our Employees of the Month! Candace Davis (left) works in Produce and will celebrate her 2nd anniversary as a co-op employee in February. She is an illustrator, painter, and homesteader and has three cats and a dog. Candace takes care of the floral department and enjoys learning about houseplants and teaching others everything she knows. Berry Erikson (right) also works in Produce and just celebrated her 2nd anniversary at the co-op! She enjoys filling her days with cooking, gardening, knitting, and sewing. Berry says the best parts of her position as produce clerk are trying all the new mushrooms and discussing recipe ideas with customers.

Register Round Up

Your spare change results in positive change. register

Round To support these organizations, tell your cashier to Round Up your total at the register! Register Round Up Funds raised to date: $153,712.31 April 2013 - October 2019

January Recipient

February Recipient

Preservation Pittsburgh is a non-profit advocacy group dedicated to preserving our region's historic, architectural, cultural, and environmental heritage.

Animal Advocates is a nonprofit, all volunteer, Pittsburgh-based animal welfare organization involved in the rescue, care and placement of companion animals.

www.preservationpgh.org

www.animaladvocates.net

Preservation Pittsburgh

January/February 2020

Animal Advocates

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Tortilla Soup Recipe, page 13

Open to everyone, every day from 8 AM - 9 PM 7516 Meade Street . PGH, PA 15208 412-242-3598 . www.eastendfood.coop

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The Co-operator - January/February 2020  

Learn how to stock your freezer with tasty winter food by hosting a soup swap. Local herbalist shares remedies for the dreaded stomach bug....

The Co-operator - January/February 2020  

Learn how to stock your freezer with tasty winter food by hosting a soup swap. Local herbalist shares remedies for the dreaded stomach bug....

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