The Co-operator - July/August 2020

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Co operator

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a free publication of the east end food co-op

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C2 Feature Teaser Style mauris suscipit et pulvinar issi donec. www.eastendfood.cooP

Board Corner Would you like to be more involved with your Co-op? Our Co-op staff is doing a fantastic job of keeping our community safe and well fed during this pandemic. They have re-organized many aspects of the way operations usually run. People who normally work at the juice bar, for example, are packing oatmeal and curried cashews for the bulk area, and employees who might otherwise be organizing events or merchandising sale items are working on orders to be picked up or delivered. Buyers have been dealing with thick stacks of special orders, and everyone in the Front End is bravely helping customers check out with minimal exposure. All the staff members have been working very hard, and our community seems to appreciate the efforts. As one happy member-owner said: “Hats off to the Co-op!” Clearly, our organization plays a crucial role in our community. And there are ways you, as members, can play a bigger part. Now is the time of year we wonder who among our owners would like to join in the efforts of the board of directors to govern our Co-op. Would you like to become more involved? Would you like to sit at the table as we decide how we want to grow? Would you like to work along with the GM as the co-op endeavors to meet our ends: creating a sustainable, open, member-owned business that supports an ethical and resilient food infrastructure and a vibrant and dynamic community? The board is responsible for creating and maintaining the vision that takes us forward. If you want to be part of this effort, please consider running for a seat this year. We know these are challenging times, and adding a new responsibility may seem daunting. However, this unprecedented moment presents us with unique opportunities to shape the future of our co-op. We’re looking for people who are committed to our organization and who care deeply about our food system, our health and our community. We need applicants who have an understanding of positive group dynamics and the ability to work well with others, as well as the time, energy and desire to work—board work does take time and energy. (Directors who are not on staff get 10% off everyday purchases.) Many of our recent tasks have centered around achieving greater transparency and member involvement, moving to a bigger space, and ensuring that our organization is resilient as we face the future. Any member-owner in good standing can declare their candidacy between August 1 and September 20, 2020. If you have questions, you can email me, Karen Bernard, at I’d be delighted to speak with you about serving on the board and to review the election process. If serving as a director is more of a commitment than you’d like to make, you might consider serving on a board committee. Currently, the committees open for membership are the Annual Meeting Committee, Member-Owner Participation Committee, and the Bylaws Committee. Please visit our website ( for committee descriptions or contact the board at boardofdirectors@ for more information. Finally, the board hopes you will mark your calendars for November 14, when the EEFC Annual Meeting will be held. This is a great time to socialize with other members, hear updates, meet the candidates who will be running for the board, and enjoy a delicious meal. This year we’ll also be voting on changes to our bylaws at the Annual Meeting. Many thanks to those of you who reviewed and provided feedback for the proposed changes! We’ll be meeting at the Eastminster Presbyterian Church in East Liberty again—assuming we’re not in quarantine, that is. (But if we are, we’ll meet in cyberspace.) Hope to see you there!

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

Opinions expressed are writers' own and do not necessarily reflect Co-op policy.

RUN FOR THE BOARD Declare your candidacy August 1 - September 20

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

The board meets the third Monday of each month at 7 PM via WebEx. Visit our website for a link to the board meeting.

Kate Safin, Editor Rose Davis, Design & Layout

Karen Bernard, EEFC Board Member


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

July/August 2020

Printed locally by Banksville Express with vegetable-based inks on recycled paper. © East End Food Cooperative 2020

Store News

Maura Holliday, General Manager Since mid-March, the world inside our co-op and surrounding it seems like something from a sci-fi movie. When fears of COVID-19 came to Pittsburgh in February, we had no way of knowing we would soon experience six consecutive weeks of record sales. In June, our year-to-date sales increase was 4.7%, of which 2% is from COVID-19 panic shopping. As strange as experiencing a pandemic is, it has been a time for us to shine, demonstrate our resilience, and stake our place as an essential business in our community. At the outset of the pandemic, our supply chain took a massive hit. Many staples that our member-owners and shoppers were looking for ran out very quickly, and our distributors struggled to recover at the rate folks wanted and needed to buy everything. Our shelves were bare in many areas of the store in a way that was hard to look at sometimes and even harder to answer the questions of "when will it be back?" Our Bulk Department quickly went from being an affordable way to shop sustainably and reduce our environmental impact to having limited options--many of them packed in plastic bags for safety. By the time you read this article, our Bulk Department should look a bit more normal. We are switching many of our scoops bins to gravity bins, which will allow us to offer our usual bulk food selection once again. Our CafĂŠ, who has suffered the most, no longer has a salad bar or a hot bar. We have been working hard to re-think our entire CafĂŠ business model. What will it look like in the future? We are not entirely sure yet, but we will figure out how to bring our co-op favorites back to our member-owners and customers.

General Manager Maura Holliday picks out Grow Pittsburgh seedlings in front of the store.

Staff and shopper safety is a top priority. Plexiglass dividers and plastic liners separate our checkout lanes. We have enhanced cleaning procedures to frequently wipe down high-touch areas throughout the store multiple times a day. Carts and baskets are sanitized between every use. The crowds we saw in February and March are now curbed by a line at the door to allow proper social distancing in the store. Rather than smiling faces around the store, we see "smiley-eyes" over top of our masks, and there are markers on the floor to help folks know where to stand when waiting to checkout. We now have contact-free curbside shopping and more opportunities to have groceries delivered. Our online sales increased by about 500% during the state-mandated stay-at-home order. At times, it was challenging to keep up with the demand, but we figured out how to make it all work. We were extremely fortunate to stay open and maintain our staff 100% throughout the pandemic. We have been resilient, and I could not be prouder to report that we are still looking at strong sales growth for the fiscal year. Our staff has persevered through all of this to make sure we have a safe co-op to shop in. As an acknowledgment of the increased stress and risk associated with being an essential worker, we issued an additional $2.22 per hour worked, naming it "Appreciation-Hero Pay." Thank you immensely to our member-owners and shoppers for your continued support through this.

Curbside pickup & local delivery Available daily

July/August 2020

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


Customer Comments

We are listening. Your voice is heard. Store Reminders • Our first hour of business is reserved for seniors and immune compromised shoppers. • Reusable bags are permitted, but we ask that you kindly bag your own groceries. • Shopping into your own bag is not permitted. Please shop into a cart or basket. They are sanitized between every use. • Reusable containers are not permitted in the café, produce, or bulk departments. • A face covering is required to shop in the store. Per CDC guidelines, exceptions are made for children under age 2 and those with a medical conditional that prevents them from wearing a mask. • We are limiting the number of shoppers permitted in the store to allow for proper social distancing. Please be prepared for the possibility you may have to wait in line. • No rain checks or

Great Job. Every ounce of "energy" is in this wonderful co-op! Thank you for supporting us! – Maura, GM Why is there nothing to clean off the cart handles before using the cart? Pre-pandemic, we had sanitizing wipes inside the entrance door near the customer service desk. For the foreseeable future, staff will be sanitizing each cart after each use. (Thanks for checking in!) – eric, Front End The café should have a way to pre-order/order takeout. I think it would increase business! Thanks for your feedback. This is something that we have considered and will keep this in mind. – Amber, Café The new plastic/bio-compost bags are great! Is it possible to share info on other sites that take them, maybe with my food scraps in them? We're glad you like them! Ultimately, those bags wind up at AgRecycle: this region's only commercial composting company. I'd recommend contacting them to see if they know of other outlets. In terms of your kitchen scraps, have you considered backyard composting? PA Resources Council offers classes, often at the



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

July/August 2020

Co-op! If you'd rather send your scraps to be composted elsewhere, you should consider Shadyside Worms. – Elly, Marketing & Member Services Please keep the top green part on the scallions, if possible that's the part I use! Thanks! Thank you for your comment! We don't cut off any portion of the scallion tops unless there is some bruising at the very top. Basically what you see on the shelf is what comes to us. Thank you for your inquiry. -Tyler, Produce Is it time to put away the "stationary carousels" at the ends of the endcaps? Items in them are touched by so many. Thank you for the suggestion. We will continue to adapt our merchandising of items as needed. Thank you for your continued support. – Maura, GM Can you carry Not cho cheese almond vegan spread? I can't find it from our distributors. I'll keep an eye out for it. – Evan, Perishable Please ensure we continue bulk shopping in light of this hysteria. Thank you. We will still have bulk, but in a limited, pre-pack capacity. Be well! – Maura, GM Luxe bars!! Where are they? Lux Chocolate is a small local operation with high demand. We try to keep them in stock the best we can. – Aaron, Grocery

Co-op Heroes - Thank you! Thank you co-op staff members for your courage and commitment to community in a time of crisis. ADMINISTRATION Maura Holliday - General Manager Jen Girty - HR Manager Shawn McCullough - Finance Manager Vince Rose - Project Specialist MaCall Scott - Admin Assistant

GROCERY Christine Bruening - Stocker Fran Carter - Stocker Drew Cox - Stockroom Supervisor Rowan Erikson - Stocker Jared Evanoski - Grocery Dept. Coordinator Leah Farinola - Stockroom Supervisor

CAFÉ Libby Armstrong - Counter Richard Calhoun - Hot Cook Blanca Chavez Alvarez - Counter Larry Debar - Dishwasher Alzira Fernandes - Counter Sam Ferry - Dishwasher Sam Howland - Deli Cook Brendyn Irvin - Dishwasher Heather Johnson - Counter Supervisor John Kowalski - Deli Cook Reid Magette - Dishwasher Clare Mulholland - Cafe Supervisor Amber Pertz - Café Manager Trevor Ring - Cheese Buyer Luke Rifugiato - Asst Café Manager Jane Schwab - Baker Ilea Shahan - Baker Emily Shepard - Counter Daniel Stout - Counter Julius Thomas - Deli Cook Jeremy White - Dishwasher FRONT END Jessica Barker - Cashier Christine Beatty - Manager on Duty Na'Tasia Corum - Cashier eric cressley - Front End Manager Ariana Finkelstein - Cashier Cathy Fitzgerald - Cashier Laura Hilliard - Cashier Carrie Larese - Manager on Duty Rachel McNorton - CS Representative Megan Moffitt - Cashier Maggie Nefores - Bagger Plus Erin Neszpaul - Cashier Drew Perron - Cashier Michele Poindexter - Manager on Duty Kat Reilly - Manager on Duty Leah Schneider - Cashier Corie Sunderhaus - Cashier Savanna Whalen - CS Representative

Kurt Kaefer - Grocery Receiver Jim McCool - Bulk Foods Merchandiser Breezy Mueller - Stocker Ray Owen - Promotions & Merchandising Coordinator Ian Ryan - Grocery Manager Evan Schmitt - Perishable Foods Merchandiser Amanda Stephen - Stockroom Supervisor Aaron Waesche - Stocker II Haron Washington - Stocker Karen Bernard - Book Buyer Morgan Montalvo - HBC Clerk Chad Nelson - HBC Clerk Jackson O'Connell-Barlow - Supplements Buyer Abby Watt - HBC Buyer IT/POS Leslie Clark - Membership Database Specialist Erin Myers - IT Manager Mike Eaton - POS Coordinator PRODUCE Zach Christman - Produce Clerk Candace Davis - Produce Clerk Berry Erikson - Produce Clerk Tyler Kulp - Produce Manager Scott Miller - Produce Clerk Frank Salati - Assistant Produce Manager Daniel Wetmore - Produce Clerk MEMBER SERVICES Rose Davis - Graphic Designer Elly Helgen - Community Engagement Coordinator Kate Safin - Marketing & Member Services Manager *all staff names and positions are as of 6/24/2020 when this issue was in production

July/August 2020

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


COVID-19 Photo Series

On March 16, Pennsylvania Governor Tom Wolf ordered all restaurants to cease dine-in service. The Cafe hot bar and salad bar are closed.

The Cafe seating area was converted to an online fulfillment center where orders awaiting pickup are sorted and stored. Cashier Laura Hilliard is pictured.

U-boats are stacked with grocery orders awaiting pickup for the Co-op's new curbside program. The service was so popular it is now offered daily.

Project Specialist Vincent Rose installs an automatic hand sanitizer at the store entrance.

Manager on Duty Carrie Larese places groceries in a co-op contactless curbside pickup service. Co-op members show

Produce department staff members Patrick Woods and Candace Davis deep clean the produce wet racks during a planned store closure on March 29th.


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

July/August 2020

A hand painted thank you banner appears across the street from the co-op.

co-op members 'trunk during the co-op's first attempt at rs show their gratitute with a note taped in the window.

Anticipating lockdown, shoppers stocked up on canned foods, baking supplies, water, toilet paper and cleaning products. Surges in demand stressed the supply chain creating frequent out-of-stocks.

The demand for online shopping and home delivery grew nearly 500% in March. Staff from Grocery and MMS stepped in to fill orders.

Plexiglass shields were installed at each register on March 25th to protect cashiers, who are unable to maintain 6 feet of social distance from customers.

The use of reusable containers is temporarily prohibited (a huge cultural change for the co-op!). For safety, items that were once stored in scoop bins are pre-packaged.

Customers stand in line waiting to shop. To allow for proper social distancing the co-op limits the number of shoppers in the store at time.

July/August 2020

Shelves are nearly bare in the produce walkin cooler. Supply chains were stretched thin in late March.

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


40 Years of Cooperation Forty years ago, the East End Food Co-op officially incorporated as a cooperative business. We've remained committed to locally-sourced food, a strong community, and a healthy planet since our earliest days. Thanks to the support of co-op members and shoppers like you, we are still standing strong!


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

Spring 2016

Early Days The East End Food Co-op has humble beginnings as a food buying club operating out of the basement of Rodah and David Zerembka’s Hastings Street residence in South Point Breeze in the early 1970s. Each week, David and Rodah would get fresh fruits and vegetables from the produce market in the Strip District and unload it at their home where 10-15 neighbor "members" would pick it up.

The Food Club In 1976, the concept formalized as The Food Club, a cooperative food buying club operating out of the East End Cooperative Ministry with 660 members, one staff member, and three VISTA volunteers. Membership was $1 and food was distributed through outdoor markets.

Retail Storefront The co-op's first retail storefront opened in 1978 at 5474 Penn Avenue (now the Pittsburgh Glass Center). It was located in the same building as the Consumer Co-ops of Pennsylvania (CCP), which operated as a bulk and produce distributor to 20 local food clubs, plus 150 co-ops and local businesses in Pennsylvania and West Virginia.

Officially Incorporated On June 12, 1980, the East End Food Co-op incorporated as a domestic nonprofit cooperative corporation under the District of Columbia Cooperative Association Act.

Co-ops Struggle for Survival Throughout the 1980s, co-ops across the country struggled to survive. In 1981, just one year after EEFC incorporated, CCP went bankrupt, leaving the co-op without a distributor. EEFC weathered the loss by affiliating with the Federation of Ohio River Co-ops in Columbus, OH. In 1985, Semple Street Co-op in Oakland, closed. Many Semple Street members joined the East End Food Co-op, now Pittsburgh's only food co-op.

New Location In 1986, the East End Food Co-op moved to a larger space in Point Breeze in what was formerly the Pennsylvania Electric Coil Factory. Most of the alterations required to make the space a store were done by member volunteers. We remain in that building today.

EEFC Today In 2020, we have more than 14,500 members and 77 employees. Our store has undergone several expansions, adding the Co-op Cafe in 1990, doubling the size of the store in 2003, and making necessary updates throughout the years to remain competitive with national health food chains and supermarkets.

Thank you for 40 years!

July/August 2020

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


Easy Cooking at Home Many of us are cooking at home more often. From baking bread to dusting off some old kitchen gadgets, the coronavirus lockdown certainly gave us a reason to spend more time in our kitchens. For experienced cooks, this may have unlocked tremendous joy (and for novices tremendous anxiety). Regardless of skill level, we all get a little burned out on planning and preparing every single meal, every single day for days on end. We’ve gathered a few simple recipes that should be a breeze for any experience level. Some require no cooking, which is helpful when the heat of a summer day makes stepping into a hot kitchen less than appealing.


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

July/August 2020

Sautéed Greens Serves 4, 1/2 cup per serving; recipe by: Cooking Matters

Ingredients: 1 pound collard greens 4 medium cloves garlic 2 Tablespoons canola oil ¼ teaspoon salt ¼ teaspoon ground black pepper 1. Remove hard stems from greens. 2. Stack leaves on top of each other. Roll into a tube shape. Make a few stacks if needed. 3. Use a sharp knife to slice leaf rolls into ¼-inch wide strips. 4. In a large bowl filled with cold water, add cut greens. Allow any dirt to settle to the bottom of the bowl. If greens are very dirty, repeat this step. Lift greens out of bowl. Shake off any excess water. 5. Peel and mince garlic. 6. In a large skillet over medium-high heat, heat oil. 7. Add greens. Use caution, as oil might splatter when damp greens are placed in hot pan. If greens can't all fit in the pan at once, cook in two batches. 8. Stir greens until wilted, about 1-2 minutes. 9. Reduce heat to medium. Add garlic. Cook until greens are soft and excess water is gone, about 5-7 minutes. If garlic starts to brown or burn, reduce heat to medium-low. 10. Season with salt and pepper. Serve right away.

Sweet and Sour Cucumbers Serves 4, 1/2 cup per serving; recipe by Co+op Welcome to the Table

Ingredients: 2 tablespoons honey 1/2 cup white vinegar 1 teaspoon yellow mustard seeds 1 garlic clove, peeled and smashed 1 pound English cucumbers, very thinly sliced 1 small sweet onion, thinly julienned Salt and black pepper to taste 1. In a small saucepan, bring the honey, vinegar, mustard seeds and garlic to a boil. Reduce heat and simmer 1 minute. Remove the pan from the heat and let cool. Discard the garlic clove. In a large bowl, toss the cooled vinegar mixture with the cucumbers and onion and a pinch each of salt and black pepper. Let the cucumbers sit for at least 1 hour before serving. 2. This classic summertime recipe is the perfect picnic salad and pairs well with grilled meats, seafood and poultry, particularly Thai- or Mediterranean-inspired dishes. A few drops of sesame oil adds an Asian twist, or toss in some minced serrano pepper to spice it up.

Spring 2016

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


Veggie Wraps Serves 4, 3 pinwheels each; recipe by Cooking Matters

Ingredients: 4 large radishes 1 small carrot 1 cup salad greens 3 sprigs fresh herbs (parsley, dill, cilantro, or combination) 1 lemon 2 ounces low-fat Swiss or cheddar cheese 1 large, ripe avocado ¼ cup nonfat plain yogurt 3 (8-inch) whole wheat flour tortillas Optional Ingredients: 5 ounces thinly sliced roasted turkey

Tuna Boats Serves 4, 1/2 cucumber and 6 ounces filling per serving; recipe by Cooking Matters

Ingredients: 2 large cucumbers 1 lemon 2 green onions 1 (6-ounce) can low-sodium tuna, packed in water 1 (15 ½-ounce) can white beans 1 Tablespoon canola oil 1 Tablespoon Dijon or country mustard ¼ teaspoon salt ¼ teaspoon ground black pepper 1. Rinse cucumbers. Peel off skin every ¼ inch, all the way around. Cut lengthwise. Scoop out the seeds with a small spoon. 2. Rinse lemon. Zest using the small holes of a box grater. Cut in half. In a small bowl, squeeze juice. Discard seeds. 3. Rinse and chop green onions. 4. Drain tuna. In a colander, drain and rinse beans. 5. In a medium bowl, mash beans lightly with a fork. 6. Add green onions, tuna, oil1, mustard, salt, pepper, lemon zest, and 2 Tablespoons of the lemon juice to beans. Mix with a fork. 7. Fill each cucumber half with ¼ tuna mixture. Serve.

1. 1. Scrub and rinse radishes and carrots. Rinse salad greens. Pat all veggies dry. 2. 2. Use a vegetable peeler to peel radishes and carrots into long, thin strips. In a medium bowl, collect veggie strips. 3. 3. Rinse herbs. Pluck leaves off stems. Tear leaves into smaller pieces. 4. 4. Rinse lemon. Zest using the small holes of a box grater. Cut in half and remove seeds. 5. 5. Grate cheese. 6. 6. Slice avocado lengthwise. Remove pit. Scoop avocado out of shell. 7. 7. In a small bowl, use a fork to mash avocado. Stir in yogurt. 8. 8. Squeeze a little lemon juice onto avocado mixture. Add herbs and a pinch of lemon zest. Stir. 9. 9. Warm 1 tortilla in the microwave for 30 seconds, or longer as needed. 10. 10. Place the warm tortilla on a cutting board. Spread 1/8 avocado mixture over center of tortilla. Layer with 1/8 greens, 1/8 grated veggies, and 1/8 cheese. If using turkey, add 1/8 turkey now. Squeeze more lemon juice over the mixture. 11. 11. Roll tortilla and toppings into a log shape. Use a knife to slice wrap into four “pinwheels.” 12. 12. Repeat process for the other 2 tortillas.You will end up with a total of 12 pinwheels.

July/August 2020

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


Garlic Basil Ratatouille Serves 6. Ready In: 30 minutes; recipe by Co+op Welcome to the Table

Ingredients: 2 tablespoons olive oil 1 yellow onion, diced 1 red or green bell pepper, seeded and diced 3 tablespoons minced garlic 1 small zucchini, diced 1 small yellow squash, diced 1 small eggplant, stem removed, cut into 1/2-inch cubes 1 14.5-ounce can diced tomatoes 1/3 cup minced fresh basil 2 tablespoons pine nuts Salt and black pepper to taste 1. In a large soup pot, heat the olive oil over mediumhigh heat. Sauté the onion, bell peppers and garlic for a few minutes.Add the zucchini, yellow squash, eggplant and diced tomatoes (with juice) and bring to a simmer. Cover the pot and simmer on low for 10 to 15 minutes, stirring frequently.When the eggplant and squash are tender, stir in the basil and pine nuts, and taste for salt and black pepper. Remove from heat and serve warm. 2. Serve this delicious vegetable stew over cooked couscous or nutty brown rice sprinkled with shredded or flaked Manchego cheese, and a side of garlic green beans. Use fire-roasted instead of plain diced tomatoes for a smoky, outdoor flavor!

Artichoke Parmesan Pasta Serves 4-6. Ready In: 30 minutes; recipe by Seward Co-op

Ingredients: 1/2 pound pasta shells 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1 tablespoon fresh garlic, minced 1 (14-ounce) can artichoke hearts, quartered, drained, and rough-chopped into large pieces 1/2 cup mixed chopped olives or chopped, pitted kalamata olives 2 teaspoons capers 1 teaspoons juice from capers 1/2 cup shredded Parmesan cheese 4 tablespoons fresh basil, minced 4 tablespoons olive oil 2 tablespoons lemon juice 1/2 teaspoon sea salt 1/2 teaspoon ground black pepper 1. Cook pasta until al dente and drain. 2. Heat 2 tablespoons of the olive oil in a skillet and sauté the bell peppers and garlic for 2-4 minutes. 3. Add artichokes, olives, capers, and caper juice and sauté a couple minutes more. 4. Toss the pasta with the sautéed vegetables and 2 tablespoons of olive oil, lemon juice, basil, salt, pepper, and Parmesan. Serve cold or at room temperature.

July/August 2020

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


Pittsburgh Urban Farm Tour Goes Virtual for 2020 The East End Food Co-op, Pittsburgh Food Policy Council, Pasa Sustainable Agriculture, and Grow Pittsburgh are collaborating to host the fourth annual Pittsburgh Urban Farm Tour in a virtual format! Originally, a week-long city-wide urban farm open house was planned for PA Urban Ag Week (July 20-26), but with the city shut down for months due to COVID-19 and a focus on maintaining community health, the in-person tours have been canceled this year. Instead, an online tour featuring three farms will be hosted via Zoom. A pre-recorded video of each urban farm will precede a live moderated Q&A with each farm site. Viewers can anticipate learning about unique urban farms in Pittsburgh and will have the opportunity to ask questions directly to growers. A $200 honorarium will be awarded to each participating farm. The East End Food Co-op is contributing the remainder of the tour budget (originally allocated to promotion and event support) to the Urban Growers Scholarship Fund. Tour details were still being finalized as this issue went to print at the end of June. For updates and more information, please visit


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

July/August 2020




Congratulations to our Employees of the Month! Abby Watt (February) - Abby joined the Co-op team three years ago, and has been our HBC Buyer since January. She’s enjoyed bringing in a variety of new products and loves talking with customers about their wellness experiences. Believing that self-care is so important, Abby most flourishes when she can help make a customer’s day special and complete. Ray Owen (March) - Having worked at the Co-op for three years, Ray has made many dear memories, but they are most appreciative of the Co-op’s role in bringing their beloved bunny, Rhubarb, into their life. A customer left a bunny at the store through a happy accident, and for Ray, it was love at first sight. Carrie Larese (May) - For four years, Carrie has been revered by her co-workers as one of the hardest working members of the Co-op team. While she enjoys working, if it were up to her, Carrie would spend most of her days in the outdoors gardening and mountain biking.

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: $158,630.91 April 2013 - May 2020

July Recipient

August Recipient

Urban Growers Scholarship Fund

Pressley Ridge

The Urban Growers Scholarship Fund helps urban gardeners and farmers in Allegheny County access professional development opportunities.

Pressley Ridge exists to improve the lives of children and families everywhere. Round Up funds will support their Backpack Giveback program.

July/August 2020

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


For 40 years, we’ve remained committed to locally-sourced food, a strong community and a healthy planet. Thank you for supporting your community-owned grocery store!

Store hours

open daily 9 am to 7 pm - first hour reserved for seniors and immune compromised shoppers Curbside pickup and local delivery available!

412-242-3598||7516 Meade Street, Pittsburgh, PA 15208 16 

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

July/August 2020

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