Co operator THE
Volume 30 : Issue 4 • July & August 2019
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www.eastendfood.cooP
S'mores Dip!
eco-friendly camping picks Page 4
LOCAL ICE CREAM
s c i s a B g n i k Camp Coo + Recipes Page 5
Page 7
DIET? WHAT IS A PLANT-BASED
y a r p S t n a ll e p e R t c e s n : I IY
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DPage 12
Free!
Board Corner The East End Food Co-op exists to enhance physical and social health to our community. To these ends, we will create: • A sustainable memberowned 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.
Board of Directors Eddy Jones, President Sam Applefield, VP Eva Barinas, Secretary Larry Meadows, Jr., Treasurer Karen Bernard Emily DeFerrari Jona Reyes O.E. Zelmanovich
The board meets the third Monday of each month at 7 PM in the POWER/EEFC Conference Room. Members are welcome to attend.
MANAGEMENT TEAM
General Manager: Maura Holliday Finance: Shawn McCullough HR: Jen Girty IT: Erin Myers Marketing & Member Services: Kate Safin Café: Amber Pertz Front End: eric cressley
THE CO-OPERATOR
The Co-operator is a bi-monthly publication of East End Food Co-op. Copies are available in the lobby of the store and online at www.eastendfood.coop.
As we write this, our new general manager (GM), Maura Holliday, continues to work with the interim management team until someone else is hired to fill her previous position as the grocery manager. From the board’s perspective, the transition is going well. We thank everyone — management, staff and members — for your patience as we worked through the options of different management models, and then as we searched for a new GM. (As you are reading, this process may be completed.) On the expansion front, we’ve hired Seven Roots, a co-operative business based in Minneapolis that offers architecture, design and store development, and which specializes in natural-food stores and co-ops. In May, two smart women from Seven Roots came to EEFC to see our store and to meet board members and managers. Nicole and Maria will help us evaluate our options and work on a store design. They also offer advice on how to include our staff in the process, how to find funding and how to approach many other jobs we need to get to work on. Does anyone out there want to become more involved with this process? Believe it or not, it’s time to begin thinking about elections of board members. Would you like to be at the table as we decide how to move forward with expansion? Maybe you’d like to work with the GM to monitor the Co-op’s endeavors to meet our ends: creating an open business
that supports an ethical food infrastructure, a vibrant and dynamic community, and a vision to transform the future. If so, please consider running for the board. Candidates can apply to run beginning on August 1, 2019. Emily DeFerrari (emilydef@aol.com) is the chair of the Board Perpetuation & Elections (BP&E) Committee, and you can e-mail her with any questions. She would be delighted to speak with you about serving on the board and to review the process for getting on the ballot. If serving as a director on the board is not in your near future, you might consider serving on a board committee. Currently, the committees open for membership are the Annual Meeting Committee, Member Participation Committee, and the Bylaws Committee. Please visit our website for committee decriptions or contact the board at boardofdirectors@eastendfood.coop for more information. Finally, the board hopes you will mark your calendars for 11/9/19, when the EEFC Annual Meeting will be held. This is a great time to socialize with other members, hear updates and meet the candidates who will be running for the board. We’ll be meeting at the Eastminster Presbyterian Church in East Liberty again. We are happy to say the church has purchased a bigger screen since last year’s meeting, so we will be able to see the graphs better! Hope to see you there!
Living our ends Supporting fair trade—a global model that supports responsible companies, empowers farmers and workers, and protects the environment—is one way we create an ethical and resilient food infrastructure.
Editor: Kate Safin Copy Editor: Mike Eaton Design: Molly Palmer Masood Printed with vegetable-based inks on recycled paper by Banksville Express.
Advertise with us
E-mail editor@eastendfood.coop or call 412.242.3598 ext. 142.
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Opinions expressed are the writers’ own and do not necessarily reflect Co-op policy. The East End Food Coop does not endorse the views or products of the advertisers in this newsletter.
The Co-op carries 800+ Fair Trade products. Data collected June 2019 from SPINS and POS sales figures
STORE news By Maura Holliday, GM
Summer has arrived here in Pittsburgh, bringing with it the humidity we all love and appreciate. This time of year usually marks a slightly slower time for the co-op in terms of weekly sales as our customers venture out to farmer’s markets and vacations. What is great about the summer is getting more locally grown fresh produce on our shelves.. We have been enjoying local strawberries and blueberries, and of course, there were the ramps in late Spring!
most recent role as Grocery Department Coordinator, he worked hard to create the best mix of products we can offer to our members and customers. Ian has also worked in our Bulk Department and stock team during his tenure with the Co-op. It is exciting to begin working together to onboard him into his new position. Ian is very passionate about the role our co-op plays in our community and the products that we put on our shelves. Please congratulate him when you see him next!
The past few months have been a whirlwind getting into the swing of things and learning new responsibilities as General Manager. I have been working with the board of directors and the management team to discuss our priorities for the upcoming year to determine what we want to accomplish as an organization. My biggest priority was finding a new Grocery Manager, and I am happy to report that I have successfully hired Ian Ryan into this role. Ian has been with the co-op for 17 years; in his
Since our last issue, we have successfully completed a waste audit with the Pennsylvania Resources Council (PRC). We are looking for creative ways to reduce our waste so we can continue to increase our sustainability efforts throughout the store. This audit allowed us to determine the types and estimated quantities of recoverable materials that we have been discarding into the waste stream, assess our current waste habits, and provide baseline data for how much waste we create. This process included
2 two-day sessions where we collected all of our waste from different areas of the store and, with the aid of PRC, weighed and measured what we are composting, recycling, and sending to the landfill. We plan to use this information (and help from PRC) to determine opportunities for improving our waste management systems. During the summer months we tend to start planning for the holiday season. It seems odd to be thinking of the holidays when it’s warm out and everyone is getting outside, but that is how retail works. Our buying team is busy looking to ensure we have everything our co-op shoppers will need for back-to-school lunches, fall weather recipes, and trick-ortreat goodies for the Halloween season. We are also be looking to get our hands on some turkeys for the Thanksgiving holiday, especially locally raised birds. There will be more information in our next issue on turkey pre-orders so be on the lookout for that!
EMPLOYEES OF THE MONTH MaCall Scott (ADMIN)
MaCall has been a Co-op employee since 2011. Outside of work she
finds the most joy in baking bread, visiting local breweries with her
husband, and making art with her 5 year old daughter.
CARRIE LARESE (FRONT END) Carrie has been a Co-op employee since 2016. Outside of work she finds the most joy in mountain
biking, gardening, hiking, reading and spending time with her dog Scrappy (pictured) and cat.
register
Round
To support these organizations, tell your cashier to Round Up your total at the register! Register Round Up Funds raised to date: $145,248.94 April 2013-May 2019
JULY RECIPIENT
AUGUST RECIPIENT
Jeremiah’s Place works to protect children and strengthen families by providing a safe haven of respite, health, renewal, and support during times of crisis.
Humane Animal Rescue provides care to abandoned, neglected, and injured animals, including injured, orphaned, or ill native Pennsylvania Wildlife.
Jeremiah's Place
www.jeremiahsplace.org
HUMANE ANIMAL RESCUE
www.humaneanimalrescue.org
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We’re Listening Your voice is heard
In April, we brought in compostable produce bags after receiving many requests to switch away from single-use plastic bags. Since the roll out, we’ve heard from shoppers and members who are dissatisfied with the compostable bags for a number of reasons including: • they are clingy and difficult to open • they are not as sturdy as plastic bags and can’t hold as much produce • they do not keep produce fresh • they are only compostable in industrial composting sites We appreciate everyone’s feedback and have some answers and suggestions that we hope will make your produce purchasing and storage better. First, we do not recommend storing produce in the compostable bags. They can keep your produce fresh and clean during transportation from the store to your home, but it is best to store produce in other ways for optimal freshness (check out our Pastic-Free Produce Storage Guide online or in the store). Second, we are working with our local compost hauler, Zero Waste Wranglers, to accept compostable bags. Soon, you will be able to return your used compostable produce bags to the Café seating area compost bin so they can make their way to a commercial compost center. Finally, we try to offer a range of options for produce bags: we carry compostable bags, paper bags on the dry tables, and if you are looking for an even greener option, we now carry reusable organic cotton tote bags in our Produce Department. We are selling the reusable bags at cost to make them affordable and accessible options for re-use. Each of these have their pros and cons, so you may also consider whether you need a bag at all—much of our produce is sold loose and it is totally acceptable to keep it that way! Thanks for supporting the East End Food Co-op and the many local, sustainable farms that bring you fresh produce every day! — Tyler Kulp, Produce Manager Download our Plastic-Free Produce Guide here: https://bit.ly/2WAY6qZ
Save the date!
Saturday, September 14tH 3
STAFF Pick!
FEATURED PRODUCTS Let's go camping!
CAROB SPIRULINA CHUNKS OF ENERGRY “Yeah, I take Chunks of Energy with me every time I go into the woods. They are shelf stable, filling, and easy to carry around. I usually go with the Carob Spirulina chunks - because I don't mess with chocolate when I'm hiking. "
ERIN MYERS IT MANAGER
NEW Items! • • • • •
Honest Tea - Ginger Oasis Herbal Tea Good Health - Veggie Stix Yogi - Relaxed Mind Tea Hilary’s - Org.Spicy Veggie Sausage Lily's - Dark Chocolate Peanut Butter Cups • Mother Dirt - AO+Mist for face & body • Friendship Farms - Ketchup (Local) • Lundberg - Organic Basil Thyme Rice Cakes & Organic Dark Chocolate Stackers
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Spotlight on Local
Photo credit: @millies
Millie’s Homemade Ice Cream Husband and wife Chad and Lauren Townsend established Millie’s Homemade Ice Cream in 2014. Chad’s grandmother, Millie, inspired the name and the unique flavors come from Chad’s impressive culinary background. While many other ice cream companies buy a pre-made mix from a dairy and then add flavoring, Millie’s pasteurizes their own ice cream base, giving them complete control over the manufacturing process. The fruit, herbs, eggs, cream and milk that go into the ice cream and sorbets are all sourced from local farms. There are no stabilizers, preservatives, or any artificial flavorings or colorings. Pints are available at the East End Food Co-op; you can also purchase ice cream by the scoop at one of Millie’s shops. Visit: www.millieshomemade.com
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Phil & Bill's Ice Cream Phil and Bill are two local guys who were looking to leave their desk jobs, so they decided to make premium kosher ice cream in Greenfield (Pittsburgh, PA). They are dedicated to “making the best ice cream in the world, one scoop at a time.” The ingredients include cream and milk from a local PA dairy, pure pasteurized egg yolks and cane sugar, and natural vanilla. Visit: www.philandbills.com
Photo credit: @leonasllc
Photo credit: @gilliganssorbet
LEONA's
Gilligan's Sorbet
What do you do when you’re lactose-intolerant and receive an ice cream maker as a wedding gift? If you’re Katie Keldstab (who has co-owned Leona’s with her wife Christa Puskarich since 2014), you go to culinary school, take a crash course in ice cream making at Penn State, and whip up some recipes and a business plan for lactose-free ice cream. Leona’s–the couple’s ice cream company they named after their dog–makes 100% lactose-free small batch ice cream pints and sandwiches using local dairy and locally-sourced ingredients. Their fun, seasonal flavors have a strong following. Designated – Silver Sustainable Pittsburgh Restaurant. Visit: www.leonaspgh.com
Ann Gilligan uses simple ingredients (just water, sugar, fruit and herbs) to handcraft delicious sorbets in uncommon flavors like mulled wine, cucumber mint, and avocado lime. Everything is made in small batches with seasonal ingredients and packaged in glass containers. All of Gilligan’s sorbets are dairy-free and low calorie with low to no fat content. Check in often to see what flavor creations we have stocked. Visit: www.gilliganssorbet.com
Photo credit: @trickling_springs_creamery
Stickler's Ice Pop Company Husband-and-wife team Todd and Laura Saulle wanted to make a popsicle that went beyond artificially flavored sugar water commonly found in grocery stores. Their small-batch ice pops are made with fresh fruit and all-natural ingredients; all the ice pops are gluten-, dairy-, and nut-free and never contain artificial flavors or colors. The flavors are fresh and fun, including the Golfer’s Delight (iced tea and lemonade), Strictly Strawberry, Cold Brew Coffee, and Watermelon Kiwi. Visit: www.sticklerspgh.com Photo credit: @greekgourmet
TRickling Springs Organic Ice Cream Trickling Springs Organic Ice Cream is made with a highfat base of cream and milk from grass-fed cows and simple ingredients. There are no artificial flavors, added colors, or carrageenan; just high-quality, locally-sourced, simple ingredients. Two friends, Gerald Byers and Myron Miller, founded Tricking Springs Creamery in 2001 as a way to promote local family farmers to their community. All farmers follow strict guidelines, including maintaining heritage-breed, grass-fed cows that are never treated with synthetic hormones. The result is exceptionally clean milk and cream. Visit: www.tricklingspringscreamery.com
PeppI's Plant Powered GreeKFreez GreekFreez is a vegan ice cream made from aquafaba (the liquid leftover from cooked chickpeas). Owner and inventor Michael Smalis also owns Greek Gourmet, the famed Pittsburgh-based hummus also carried by the East End Food Co-op. He had a lot of leftover aquafaba and was thrilled to have an outlet for the byproduct of his hummus that is creamy like ice cream without major allergens: dairy, nuts, soy or eggs. GreekFreez has six ingredients and uses natural vegan stabilizers like arrowroot, xanthan gum and guar gum.
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From our kitchen to Yours By Christine Iksic and Chris Kaminsky, 3Rivers Outdoor Company
Camp Cooking Basics As summer rolls in, we’re especially excited about camping around the Pittsburgh area! There are plenty of great spots within a few hours’ drive from here. At 3 Rivers Outdoor Company, we’re always happy to help you plan your next camping adventure, and we have both new and used gear at our Regent Square storefront to meet your budget. An essential part of camping is food! It’s always good to bring prepackaged snacks, bars or dehydrated meals. These grab-and-go foods are perfect for camping because they’re easy and quick. With the right preparation and gear, campfire cooking can be an easy and fun part of your outdoor adventure! Here are a few things to keep in mind:
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The more of the meal you can prepare beforehand, the smoother your cooking will go. For packaging, we love no-waste, reusable silicone bags. COOKING —There are a lot of ways to go, depending on your personal taste. The Dutch oven is a great method for stews, meats, and even desserts! If grilling is your thing, try an Adjust-aGrill, which turns any campfire into a cooking surface. And don’t forget about the tried-and-true skewer! However you choose, it always pays to have a thermometer handy if you cook meat.
GEAR — When it comes to campfire cooking, we recommend metal or ceramic pots, pans and utensils. Little tools like these can make a big difference, so don’t forget to put them on your packing list. Other items for a great start: a good knife, a cutting surface, a light source (like Luci inflatable solar-powered lanterns), and a reliable water filtration system.
CLEANING — Make sure your fire is extinguished after you’re finished cooking, and that all your dishes (especially those used in food prep) are cleaned well. To avoid any unwanted critter company, seal any remaining food and cookware in airtight containers. Keep all this in a vehicle or a bear bag far from your sleeping area. And we can’t stress it enough: leave no trace, leave no waste. Even the best no-waste efforts can still result in a little garbage, so double-check to be sure you’ve gathered any trash before you leave.
PREP — If you plan to cook meat, a cooler is essential. Make sure to keep your food cool with ice prior to cooking, and pack your leftovers soon after you’ve cooked them. The summer sun can breed bacteria quickly, so avoid leaving anything out for too long.
For more meal ideas and a tips-and-tricks tutorial, join 3ROC at the East End Food Co-op on Tuesday, August 13th. We’ll offer advice and recipes, and we’ll also be dishing up a sample meal, so bring a container!
Although Christine Iksic and Chris Kaminsky moved away from Pittsburgh at different times and for different reasons, the same thing brought them back: a desire to contribute to the Pittsburgh outdoor adventure community. The result of this partnership is 3 Rivers Outdoor Company, a welcoming spot on a corner in Regent Square. 3ROC boasts an expansive lineup of gear, equipment and clothing — plus educational workshops, informal skills classes, family-friendly events and an increasingly wide scope of partnerships throughout the city. Everything 3ROC does supports a three-pronged mission: to CONNECT the Pittsburgh outdoor community, to PROMOTE the use of Western PA's natural resources for outdoor adventure and to ADVOCATE for sustainable practices.
Member Submitted Recipe!
Shakshuka
Member Submitted Recipe!
CAMPFIRE CHILI
Member Submitted Recipe!
CAPRESE MOUNTAIN PIE By Erin Myers
Member Submitted Recipe!
S'MORES DIP
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NOTE:
You will need a sandwich iron for this recipe. If you don't have one you can wrap the sandwiches in tinfoil and toast them over an open campfire or in a cast iron skillet.
PREPARATION
• 1 Tbsp. butter, softened • 2 slices white bread • 1/2 Tbsp. extra-virgin olive oil • 2 Tbsp. balsamic glaze • 3 thick slices fresh mozzarella (buffalo, if possible) • 2 fresh Campari tomatoes (thickly sliced) • 5 basil leaves • Salt (to taste) • Freshly ground pepper (to taste)
1. Spread butter over bread slices 2. Place one slice in a sandwich iron, buttered side down. 3. Drizzle the inside of the bread with with olive oil and balsamic glaze. 4. Add basil and tomato and sprinkle with salt and pepper 5. Top with fresh mozzarella. 6. Place the remaining bread slice, buttered side up, on top. Close iron. 7. Cook over a hot campfire until golden brown and cheese is melted, 3-6 minutes, turning occasionally.
INGREDIENTS
2. Arrange the
INGREDIENTS
• 1 Tbsp. butter
marshmallow halves
• 1 (10 oz.) package
over the chocolate
marshmallows • 2 individual packages graham crackers, crumbled • 1 1/2 cups chocolate chips
chips. Be sure to cover the chocolate completely. 3. Bake for 5 to 7 minutes or until marshmallows are melted. 4. Remove the skillet from
PREPARATION
the fire and allow to rest
1. Melt the butter in a
for 3-5 minutes.
cast iron pan over the
5. Serve warm with with
red embers of your
graham crackers for
campfire, tilt to cover
dipping.
the skillet.
INGREDIENTS
and stir. 3. Add tomatoes and mix • 1 Tbsp. olive oil • 1/2 onion, finely chopped well. • 1/2 sweet red pepper, 4. Cook over for 10finely diced 20 minutes until this • 2 cloves garlic, finely mixture has reduced. If chopped it reduces too quickly, • 1/2 tsp. turmeric add extra stock. • 2 tsp.cumin 5. Create two divots in the • 1/2 tsp. sweet paprika tomato sauce, break an • 1/2 tsp. smoked paprika egg into each divot. • 1 tsp. cayenne pepper, 6. Cover with tinfoil and or to taste • 1 cup chopped tomatoes cook for 2-4 minutes, depending on how • 1 Tbsp. tomato paste • 1/4 cup vegetable stock cooked you like your • 2 large eggs eggs. • 2 tsp. cilantro, 7. Garnish with green finely chopped onions and cilantro. • 1 green onion, finely 8. Serve one egg per chopped person; Toast is great to dip into the egg yolks! DIRECTIONS. 1. In an large dutch oven heat oil and fry onions, peppers and garlic until onions are translucent. 2. Add all of the spices
INGREDIENTS
• 1 pound ground beef • 15 oz. can diced tomatoes • 15 oz. can red kidney beans, drained • 15 oz. can pinto beans, drained • 15 oz. can of corn, drained • 8 oz. can tomato sauce • 1/2 medium white onion, diced • 4 oz. can diced green chiles • 2 Tbsp. chopped celery • 2 Tbsp. chili powder • 1/2 Tbsp. ground cumin • 1 tsp. salt • 1/2 tsp. ground black pepper • 1/4 tsp. ground black pepper • 1/4 tsp. garlic powder • 1 cup water • Optional: Chopped green onions, sour cream, shredded cheddar cheese and hot sauce
PREPARATION
1. Brown the ground beef, breaking into small pieces as it cooks. 2. Add salt and pepper to taste while cooking. 3. Add the remaining ingredients. 4. Stir together and cook over medium heat, bringing to a simmer for 50-60 minutes, stirring occasionally. 5. Optional: Serve with a dollop of sour cream, and a sprinkle of onions and shredded cheese. Top with hot sauce and enjoy!
food for Thought By Sarah Kaminski
What is a Plant-Based Diet? If you’ve ever Googled “what is a plant-based diet” and come away more confused than when you started, you’re not alone. Who knew there were a million answers to that question?! Rather than describing a specific pattern of eating, like veganism, it’s more of an umbrella term that covers different types of diets that emphasize one thing: eating mostly plants. While that looks a little bit different for everybody, we all reap the benefits from incorporating more plants into our diet. The #1 question I get when around plant-based eating is always the same: "Where do you get your protein?!" First, you don’t necessarily need to give up animal-based foods if you don’t want to. Secondly let’s think about this for a minute: where do some of the world's largest living things get their intense strength and power? I'm talking elephants. Giraffes. Rhinoceros. Gorilla. Hippopotamus. Elk. And when they roamed the Earth, tons of dinosaurs. Yup, you guessed it! Plants! One cup of lentil soup will deliver nearly 20g of protein. When combined with a balanced diet, that cup of soup delivers a complete protein profile, which is exactly what the body needs. A diet comprised of 100% plants isn't for everyone. What is for everyone are the benefits we reap from incorporating more plants into our diet. Plant foods are packed full of fiber, water, phytonutrients, antioxidants and micro-nutrients that the body needs to give us optimal energy, regularity, increase immunity and to maintain a healthy weight. There’s a good chance you are already incorporating more plant-based protein than you realize (see charts to the right). With all of this said, there’s no rule that says you have to label your eating style. There are as many diets as there are people on the planet -- each as unique as you are. The most important thing is to find a way of eating that makes you feel fabulous, works for your lifestyle, and you can stick with for the long term. Eating more plants is one easy way to do that!
Sarah Kaminski is a Pittsburgh native, educator, Holistic Health & Lifestyle Coach, PlantBased Recipe Developer and Meal Planning guru through The Veg Out Project. Join her on August 7 at 7 PM at the East End Co-op to learn more about plant-based eating! Learn more about the event: plantcenteredeating.eventbrite.com. Learn more about Sarah or The Veg Out Project: www.sarahkaminski.com.
Check out some of these delish sources of plant-based proteins. • Beans (kidney, black, garbanzo/ chickpea, white, lima, etc) dried and cooked or drained & rinsed • Lentils, cooked & drained • Edamame, shelled, organic • Tofu, organic sprouted if possible • Tempeh, organic • Seitan, organic • Green peas • Hemp Hearts • Unsweetened nut butters (peanut, almond, etc.) • Nuts (peanut, almond, macadamia, walnut, brazil, pistachio, cashew, hazelnut, pecan) • Seeds (chia, pumpkin) • Wild rice • Nutritional yeast • Quinoa • Spirulina • Steel cut or whole (not quick cook) oats • Protein powder, vegan (to add to smoothies) And even these powerful green plants carry 2-5 grams per 1 cup serving: • Sweet corn (Organic) • Broccoli • Broccoli rabe • Potato • Avocado • Spinach • Brussel sprouts • Kale • Zucchini • Portobello mushrooms • Hubbard squash • Collard greens 10
HEre’s to your HEalth by Co+op, stronger together
Sunscreen Confidential Did you know that your skin is the largest organ of your body? Your skin is amazing! As the boundary between our insides and the outside world, it has a very important job to do. Despite this fact, it can be hard to remember that just like other parts of our body, our skin needs TLC too. Luckily the number one way to care for and protect your skin is just to shield it from too much sun. Sunshine on your skin feels wonderful, it's true, but too much of a good thing can be destructive. From minor sun damage like painful sunburns, premature aging and wrinkles, to serious, even life-threatening forms of skin cancer, our skin and the sun have a delicate relationship. The good news is that it's easy to prevent these concerns by practicing sun safety. Great sunscreens are increasingly available in nontoxic, environmentally friendly formulations, making it easy to make sun safety a daily habit.
Just the facts
There are two main types of radiation that come from the sun, UVA and UVB rays. UVB radiation is the culprit behind that familiar red and blistering burn, while UVA radiation penetrates deep into the skin, where it can accelerate signs of aging and eventually lead to skin cancer. By the time UVB radiation has burnt the surface, UVA rays may have already damaged skin cells in deeper layers. You might be familiar with sunscreens listing an "SPF" or sun protection factor. This number only refers to degree of protection against UVB rays. It’s important to choose sunscreens that block both UVB and UVA rays—products usually described as “broad spectrum protection” sunscreens. EWG is on the case Not all broad spectrum sunscreens work equally well, and many sunscreens, broad spectrum or not, contain ingredients which are considered endocrine disruptors. Fortunately, the Environmental Working Group (EWG) provides a Guide to Sunscreens which rates the safety and efficacy of about 1,700 skin care products that are marketed as having sun protection benefits.
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In fact, EWG has a great collection of information, articles and resources to help you make good decisions about sun exposure. For example, did you know that you should use sunscreen every day, even on overcast days or while you’re traveling by car? Car windows do not block the sun’s radiation. Or that kids are especially vulnerable to sun? Studies show that just a few blistering sunburns in childhood can double a person’s chances of developing skin cancer in adulthood. Check out their Sun Safety Campaign for more tips like these.
Shady business
Sunscreen is important, but you can also care for your skin by taking “shade breaks” beneath a tree or sun umbrella, or make your own shade by covering up with a wide brimmed hat and long sleeves. Since ultraviolet (UV) radiation can penetrate some fabrics, read up on sun protective clothing. Jeans and tightly woven knits are great for short term exposure, but if you spend a lot of time in the sun, you may wish to invest in lightweight, airy clothing that has built in UPF (UV protection factor). You can find it at recreational outfitters like the co-op, R.E.I. And don't forget your sunglasses! Not only will you look cool, glasses with UV protection shield your eyes and surrounding skin, which are vulnerable to damage. UV rays peak at midday, so plan your time in the sun for early morning or late afternoon. Finally, check your skin regularly for new or changing moles or spots, and ask your primary care physician how often you should see a dermatologist for professional skin cancer screenings.
Case closed
Shifting to behaviors that prioritize caring for your skin is a great example of the saying "an ounce of prevention is worth a pound of cure." You only get one skin to live in—why not treat it well? Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.
Do it Yourself
DIY Insect Repellent Spray
Whether you are simply enjoying your own backyard, getting some gardening done, or out on a beach vacation, keeping bugs at bay is one way to ensure you and your loved ones remain safe and healthy while taking in the great outdoors. Mosquitoes and ticks can carry harmful diseases. According the The Centers for Disease Control and Prevention, there's been a 3.5-fold increase in vector-borne diseases in the U.S. from 2004-2016, with 76 percent of cases caused by tick-borne pathogens. Using bug sprays, burning citronella candles and embracing the power of essential oils can help you keep these nuisance critters away. Essential oils like geranium, rosemary, lavender, lemongrass and eucalyptus can help prevent ticks and repel mosquitos. To apply essential oils to skin, add a few drops to a carrier oil (like coconut, jojoba or olive oil) or an unscented lotion and slather it on for an easy way to add bug protection to your daily wellness routine.
Insect Repellent Spray
Courtesy of Apothecary Muse
This is a lightweight yet effective version of the insect repellent created by Apothecary Muse, a Pittsburghbased company that produces earth-friendly, vegan body care products Makes one 2 ounce bottle. INGREDIENTS • 1.9 oz distilled water • 0.1 oz Castor Oil (used to dilute Essential Oils) • 2 drops Vitamin E • 2 drops Lavender Essential Oil • 5 drops Citronella or Lemongrass Essential Oil • 4 drops Lemon Eucalyptus Essential Oil • 2 drops Geranium Essential Oil INSTRUCTIONS 1. Assemble your ingredients, ensuring no pets or children are around. 2. Combine ingredients in a small spray bottle, cap, and shake. 3. For external use only!
Tick Repellent Spray INGREDIENTS • 2 oz. apple cider vinegar or vodka • 2 oz. water • 20 drops geranium essential oil • 20 drops citronella essential oil • 20 drops lemon eucalyptus essential oil • 20 drops lavender essential oil • 10 drops rosemary or catnip essential oil • 1 tsp vegetable glycerin (optional) 1. Place the ACV or vodka in a glass spray bottle. 2. Add essential oils and shake well. 3. Add ½ tsp vegetable glycerin. (This is not necessary but helps everything stay combined.) 4. Add the water and shake again. 5. Shake before each use as the oils and water will naturally separate over time. 12
C0-op Community 2019 Member Survery
Co-op Throwback
by Kate Safin, Marketing & Member Services Manager
Methodology
In January and February 2019, the East End Food Co-op (EEFC) worked with the Survey Research Center (SRC) at the University of Wisconsin-River Falls to conduct an online survey of Co-op members adapted from the National Co-op Grocers (NCG) Shopper Satisfaction Survey. We conduct this survey every other year to help us better understand member needs and satisfaction levels. This was EEFC's fourth survey with SRC; the longevity of our partnership with SRC provides the EEFC with long-term data specific to our store. The results also include benchmarking against peer co-ops across the country. We want to extend our deepest appreciation to those Co-op members who took the time to give us honest feedback through this survey. The SRC sent an invitation to 3,705 members for whom email addresses were deliverable; a total of 795 usable responses (21% of invitees) were received in the data gathering period producing estimates that are accurate to within +/- 3.3% with 95% confidence.
Survey Results
At least 8 of 10 respondents said that their needs were met well or very well with respect to the availability of natural/organic foods, store hours and cleanliness, product quality/freshness, and friendly and knowledgeable staff. Compared to other food cooperatives, East End Food Co-op is much above average with respect to meeting customer satisfaction “very well” in the category of natural/ organic foods availability, but continues to rank below national database averages for location/convenience, atmosphere, cleanliness, and hours. And while we are meeting a majority of people’s needs well or very well, most areas of satisfaction are in decline or stagnant from previous years’ surveys. We also rank lower than national average in relation to member shopping patterns including: amount spent per week on groceries, proportion of members who identify EEFC as their primary grocery store, percent of grocery dollars spent at the Co-op, and the frequency of shopping at the Co-op. According to EEFC members, by far, lower prices is the top factor which, if implemented, would cause them to spend more of their grocery dollars here. A more convenient location and improved product selection were the second and third factor, respectively, that would cause members to spend more at the Coop. These same three factors (in the same order) were also the top factors in 2017. Of the many alternative grocery store options in our region, none presents itself as a primary competitor to the Co-op; rather shoppers tend to visit multiple stores relatively equally to meet their needs. The feedback categories with the largest number of open-ended comments from members pertained to products, location/convenience, and positive sentiments about the Co-op. There were also 103 open-ended comments specific to parking issues. Co-op members continue to rank supporting local agriculture as the most important issue for the Co-op to focus on (81%), followed by support/ improve environment (52%), and support fair labor practice (36%). Finally, we conducted an optional communication module to understand members’ most preferred means of getting information from East End Food Coop. Most members prefer email and report they are are overwhelmingly satisfied with both the content and frequency of EEFC’s communication.
Conclusion
The results of this survey are incredibly meaningful to us as we work on developing new strategic plans and evaluate the ability for the East End Food Co-op to meet member needs in its current location. We are always listening to member feedback and adapting where we can, but this survey will be an important piece of our toolkit as we make plans for the future. Thank you again for your constant support of your community store. We are here to serve you! Report data and summaries provided by Shelly Hadley and David Trechter of Survey Research Center (SRC) at the University of Wisconsin-River Falls. 13
Years ago, our customer service desk was quite literally a desk centered in the store.
Co-op Fun Fact Did you know July 6th is the International Day of Cooperatives? Since 1923, the International Cooperative Alliance has honored this annual celebration of the cooperative movement on the first Saturday of July. Since 1995, together with the United Nations, they have set a theme for the celebration of #CoopsDay through the Committee for the Promotion and Advancement of Cooperatives (COPAC). This year’s theme is COOPS 4 DECENT WORK.
Member Center Do you have questions about membership benefits? Need to update your records? Drop us a line at info@eastendfood. coop, call 412-242-3598, or visit: www.eastendfood.coop/ member-center/
Co-op Community Celebrating PASA Earth Week at Four Seasons Produce by Tyler Kulp, Produce Manager The East End Food Co-op Produce Department is honored to partner with Four Seasons Produce, Inc. to raise money for PASA (the Pennsylvania Association for Sustainable Agriculture) each year during Earth Week. PASA works to build a more economically just, environmentally regenerative and community-focused food system through education and research that directly supports farmers. The Co-op pledged $.25 for each case of produce bought through Four Seasons, as well as $1.00 for each case of Lady Moon Organics and $.50 for each case of Mother Earth Mushrooms that we purchased through Four Seasons between April 22-27. This year the East End Food Co-op raised $336.50, an increase from last year’s $237.50. On May 15, I traveled to Ephrata, PA (home of Four Seasons) for a check presentation and facility tour hosted by Four Seasons General Manager Jon Steffy and other members of the Four Seasons staff. I joined representatives from Lady Moon Farms, Mother Earth Farms, Kimberton Whole Foods, Weaver’s Way Co-op, and Harvest Market Natural Foods Stores in Delaware. Together, we presented PASA with the fruits of our collective efforts — a total of $27,760 to support sustainable farming. PASA was truly moved and grateful for the support. Ephrata is in Lancaster County, nestled in the heart of Pennsylvania Amish country. It’s a perfect backdrop for Four Seasons’ organic distribution center. Surrounded by lush farmland, you really feel a connection to the earth and the food system we are all a part of here in PA. Not to say Four Seasons is a rural, small-town operation; their refrigerated warehouses (partially solar-powered as of July 2018) are very impressive. The volume of produce going in and coming out of there is a sight to behold. Encompassing 30+ loading docks, a cafeteria and marketplace for staff, a driver’s lounge and employee ping-pong tables (yes, you read that correctly), Four Seasons is a bustling campus. After the tour, we were treated to a tasty lunch from a local catering company and to a spread of delicious fruit from Four Seasons. The real treat, though, was the quality time conversing with the great minds assembled in that room — like Terry Brett from Kimberton Whole Foods, who has been on the retail side of organic food sales in PA since before I was born. It was a pleasure to hear his stories about visiting farms in California and Europe over his entire career. As a group, we discussed a variety of topics, passions and pursuits. Many of us share the same challenges around efforts to reduce plastic use in our stores, warehouses, and packing plants; educating ourselves and our customers around the differences (or lack of) in organic certifications (soilgrown vs. hydroponic, etc.); filling open positions in the current job market; and the joy we all find in wonderful, healthy food. Overall, it was a great day spent among colleagues from all aspects of our food system: growers, wholesalers, retailers, co-operatives and the invaluable resources provided by the work PASA does. We look forward to continued support of PASA and an even more “fruitful” relationship with Four Seasons.
g ctive fundraisintion at lle co ir e th t n se p eck rece rmers pre Retailers and farth Week to PASA during a ch19. Photo credit 0 a 2 efforts from E Produce, Inc. on May 15, Four Seasons Trey Madera.
EEFC Produce Man ager Tyler Kulp (right) Retail Sales Represen shakes hands with Four Seasons Produc tative Cody Eberly during a meeting at e, Inc. in Ephrata, PA Madera . Photo credit Trey
alyst & y (Systems Anr), and ck le e st o K a right: Christin uce Manage Pictured left to st), Tyler Kulp (EEFC Prod Director). Photo Change Cataly-Brubaker (PASA Executive Hannah Smithdera credit Trey Ma 14
Events & Sales FOOD AS MEDICINE Wednesday, July 3, 7 PM Dr. Natalie Gentile, Gentile Family DPC POWER/EEFC Conference Room FREE – Please RSVP
PLANT-CENTERED EATING Wednesday, August 7, 7 PM Sarah Kaminski, The Veg Out Project POWER/EEFC Conference Room FREE – Please RSVP
Join board certified physician Dr. Gentile for an evidence-based discussion about using food to treat, reverse, and prevent the development of three common chronic diseases: high blood pressure, obesity, and diabetes. Learn simple measures you can take to improve your diet.
In this workshop designed for beginners, Certified Holistic Health & Lifestyle Coach Sarah Kaminski will outline the basic principles of plant-based diets and share how plant-centered eating can increase energy, optimize digestion and focus, clear brain fog and help you easily reach your goal weight.
MUSHROOMS FOR IMMUNE RESPONSE Thursday, July 25, 11:30 AM – 12:30 PM Tom Dadant, Host Defense POWER/EEFC Conference Room FREE-Please RSVP
CAMP COOKING BASICS Tuesday, August 13, 6:30 PM Christine Iksic, 3 Rivers Outdoor Co. POWER/EEFC Conference Room $10 Co-op Members / $15 Non-Members
In this Host Defense workshop, you’ll learn how special compounds in Turkey Tail, Reishi, Chaga and other mushrooms are uniquely supportive of the immune system by both strengthening and balancing our bodies' defenses.
The experts from 3 Rivers Outdoor Co. will share their tips and tricks to help you prepare for camp side cooking and zerowaste camping trips. You’ll learn what equipment you need and get ideas for yummy, healthy, and easy camping and backpacking meals.
All classes take place in the power/eefc conference room. PLEASE RSVP at: eastendfoodcoop.eventbrite.com
WELLNESS Wednesday
10%* off wellness & body care The first Wednesday of every month! Co-op Deals
July 3 - July 16 July 17 - July 30 July 31 - August 13 August 14 - September 3
Senior Discount Days (5% courtesy discount for 62+) Every Tues. & Thurs.
quarterly discount
Members, be sure to use your 10% quarterly discount by Sept. 30th! *No additional discounts or sales may be stacked with this offer
Caprese mountain pies, page 8
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