The Co-operator - March/April 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

March/April Board Corner I’m excited to let you know that after more than a year of dreaming and research and drafting and deliberation, the board has come up with a set of proposed changes to our bylaws that attempt to restore and strengthen our cooperative culture by prioritizing member participation and transparency and empowering staff. Some of the highlights of the changes include: making it easier for members to request special meetings and vote on referenda; limiting the use of appointments to the board; limiting the use of closed-session meetings; prioritizing the substance of the annual meeting; and increasing the number of staff members who can serve on the board. Please check out the details at: We’ll be holding several public meetings to make sure members understand what is being proposed and to get your feedback. All meetings will be held in our conference room on the first floor of The Factory. We hope you can join us on either Thursday, April 2nd (from 6:30-9:00 PM) or Saturday, April 18th (from 2:30-5:00 PM). There will also be opportunities to submit your comments online, and we may add additional meetings if needed. After we receive your feedback, we’ll attempt to produce a draft that satisfies any major concerns that have come up, and we’ll put the final version to a vote, along with the vote for new board members in the fall. Please also keep an eye out for a new survey that the board has initiated to understand more about members' ideas for our co-op. This survey was developed by the board's Member-Owner Participation Committee, with help from a "Research Methods in Food and Agriculture" class that is part of Chatham University's Food Studies program. The goals are for the board to understand how members participate, to solicit your input into the values and direction of the co-op, and to determine your preferred ways of being involved. If you aren't already getting co-op emails and would like to receive the survey, please go to

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

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 Café 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:

Your input is important. Thanks in advance for being an active member of our co-op!

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.


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

March/April 2020

Store News

Maura Holliday, General Manager

We started off the year great, welcoming 84 new member households to the co-op in January. We celebrated winter and a successful holiday season with our staff during our annual winter holiday party. Fun was had by all who attended. You may notice our staff wearing some new hoodies, which was part of the holiday gift given to our staff this year, and was designed with the help of our own staff member, Candace Davis. January also marked our best month so far with our online shopping service! We hope to continue to grow this service so that we can get the great food we offer in the store to more and more of our community. You can shop online for local delivery to your home or office at Our composting efforts have been great since we began including post-consumer waste items last year. Kyle Winkler, founder of Zero Waste Wrangler, sent me our composting numbers for 2019, and because of all of his great work, we were able to re-direct 99,985.55 pounds of compostable items from the landfill. Of that, 7,250.2 pounds was waxed cardboard and 1,844.9 pounds was post-consumer material collected in the CafĂŠ seating area. Kyle is working with us as we continue to increase this number and divert more and more from the landfills. The co-op's sales remain mostly on budget this year. We are looking at 2.6% sales growth so far, which is almost reaching our budgeted 2.7% total sales growth. Our staff were able to benefit from our strong sales in our second quarter which ended in December, and earned a gain share per our gain share memorandum. If we continue to grow sales at the current rate, we will remain on track to achieve (and possibly even surpass) our budgeted sales growth. April will of course bring our Earth Day Bulk Sale on Sunday April 19th, where everyone can save 25% off all bulk foods and bulk herbs while also reducing waste! A win-win for everyone. Another great way to cut down our waste is by using reusable containers, especially for beverages. Be on the lookout for some new locally made beverage wear by Welly. Hope to see everyone at the Bulk Sale!

SAVE Summer THE Celebration June 20th; 3-7 PM DATE Saturday, Stay tuned for more info.

March/April 2020

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


Customer Comments

We are listening. Your voice is heard. New Products • Perfect Bar - Refrigerated

I love this place! P.S. Everyone's so nice here.

Please bring back the reusable Chico bags that you used to sell!

Thank you so much! We are so glad that we are able to offer you a store that you love :) – Maura, GM

Thanks for the suggestion! Be on the lookout at the registers! – Maura, GM

Please offer Solely Fruit Jerky (pineapple/coconut).

Could you consider carrying CocoKefir by GT? I'm not sure if they just came out with this. Yes. Find a flavor you'd like to see and let me know! – Evan, Perishable

Peanut Butter Cups • Runa teas • Yachak - Yerba Mate • Chirps - Cheddar Cricket Chips • Chocolove - Truffle Bites

Look for this product in the near future. Thanks for the suggestion! – Jared, Grocery

• The Pickled Chef - Kimchi (LOCAL) • Bulk - Maple Roasted Cashews • Gopal's - Savory Pumpkin Speed Sprouties

Consider silicon swabs that you can clean. So you don't have to use cotton swabs. Save a turtle!

We'll look into sourcing such a product. Thank you. – Jackson, HBC

• Organicville - Tangy BBQ Sauce • Chico bags (back by customer request!) • Welly - water bottles and thermoses (LOCAL) • Goat Rodeo - Rosemary Cheese (LOCAL) • Maya Kaimal - Vegan Tikka Masala • Maya Kaimal - Surekha

Already OVERJOYED with how Waste Wrangler does what it does, now more so because of chip bag collection.

Thanks for the feedback! We love working with Zero Waste Wrangler – Kyle is awesome! And we share in your joy that there are many sustainabilityfocused partnerships for us to collaborate with! – Kate, MMS

Rice Instant Pouch • The Jackfruit Company Complete Meal Pouch • Blissfully Better Chocolates • Maxine's Heavenly

Gluten Free Bakery (Gluten Free Goat) Sells Wholesale. More options would be appreciated! They're on my list to talk to. Thanks for the reminder. – Evan, Perishable

Cookies • Southern Exposure Seed Company – USDA Organic seeds


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

March/April 2020

You've stopped carrying halfdozen eggs. Boo!

I cut out the plastic cartons from the egg section (Swiss Villa duck eggs are the exception). Ask us to cut any dozen in half for you. We'd be happy to do it. – Evan, Perishable Offer free smoothie coupons or something. Thanks for your feedback. We have and do issue coupons for discounted beverages at various times during the year. We will keep your suggestion in mind, but please remember that we are committed to using high quality, organic ingredients and offering fair & competitive compensation to our staff. A portion of each sale goes back to supporting those efforts and growing our Co-op! – Amber, Cafe

East End Food Co-op is now a Food Bucks retailer! Fresh fruits and vegetables are now more affordable for shoppers who use SNAP benefits (formerly called food stamps) at the East End Food Co-op. Through a partnership with The Food Trust, a nonprofit dedicated to ensuring everyone has access to nutritious, affordable food, shoppers who use SNAP will earn a $2 Food Buck coupon for every $5 they spend on fresh produce. Food Bucks can be used on a subsequent shopping trip for additional fresh produce. There is no enrollment or sign-up required. Food Bucks are printed on receipt paper and shoppers earn them at checkout when they pay for their groceries using SNAP. For many years, the East End Food Co-op has worked to make fresh, healthy food accessible and affordable by offering a 10% courtesy discount on all transactions for which a customer uses SNAP benefits; the discount applies to all items in the transaction, not just those that are SNAP eligible.

increased access to fresh fruits and vegetables all year round, especially during the months when farmers markets are less prevalent,” explains General Manager Maura Holliday.

About Food Bucks: • The Food Bucks program makes fresh fruits and vegetables more affordable to shoppers using SNAP at 45 locations in the Pittsburgh

The Co-op invested several thousand dollars in pointof-sale software updates so cash registers could calculate qualifying purchases and trigger a printable, redeemable Food Bucks receipt. The Food Trust provided training for all Front End employees to ensure Co-op staff were confident in explaining the program to qualifying shoppers.

region, including farmers and mobile markets, corner stores and supermarkets. • In addition to increasing fresh produce purchases for participating shoppers, the program directly contributes to the sustainability of the regional food economy by boosting revenue for local growers, food producers, and business owners.

Food Bucks went live in January, and in the first month the Co-op issued 391 Food Bucks coupons ($2,008) and shoppers redeemed 124 Food Bucks coupons ($905.63).

•The Food Bucks program is funded by the United States Department of Agriculture (USDA) as part of efforts to provide greater access to fresh fruits and vegetables for shoppers who use SNAP. •Additional partners on the Food Bucks program include: Just Harvest, the Greater Pittsburgh Community Food Bank, and Adagio Health.

“The addition of the Food Bucks program is an incredible complement to our food access efforts, and we are excited for this partnership with the Food Trust. Being a Food Bucks retailer means people in our community have

•For a full list of sites and additional program details, visit http://thefoodtrust. org/what-we-do/foodbucks/ westernpa.

March/April 2020

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


Earth Day 2020

Here at the Co-op, we’ll take any excuse to celebrate, appreciate, and harmonize with the Earth.

by Elly Helgen, Marketing & Member Services


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

March/April 2020

Hopefully, it’s clear to everyone who walks through our doors just how much the earth means to us. Indeed, every facet of sustainability is written into our mission statement, and helps to guide the decisions we make every day. Whether it’s prioritizing local products, switching to compostable café supplies, or even offering accessible educational opportunities, we’re working hard to make sure that the way we operate makes sense for people and the planet. We like to think that every day is Earth Day at EEFC, but officially, that only happens once a year on April 22nd. In fact, this year is the 50th anniversary of the holiday! Largely in response to multiple environmental crises in the 1960s, the first Earth Day was celebrated in 1970 as a way to increase awareness and build support for environmentalism. It worked. The ‘70s saw a huge increase in public environmental awareness, and even resulted in the creation of the Environmental Protection Agency (EPA). Today, Earth Day is a global event that millions of people around the world acknowledge every year. While some of you may celebrate by attending a rally, contacting your local politicians, or thinking big about combating climate change, others may be looking for more personal ways to make a difference. No matter your abilities, or place in life, we encourage all of you to make a commitment to going green. Much like you may create a list of New Year’s resolutions, we’re proposing that for Earth Day 2020 you construct a list of achievable green resolutions – which you stick to all year! Perhaps it seems daunting to begin, but all good habits have to start somewhere.

Here are some of our ideas for habits that you can easily adopt in your daily life: 1. Skip the plastic produce bag. We offer a compostable version in store, but we would suggest you go bag-less, or invest in a reusable option. Be sure to check out our guide to storing your produce located at the Customer Service desk! 2. Consider using a handkerchief and/or cloth napkin that you keep in your pocket or bag. Tissues are hard on your nose and the planet! And a hankie can add some personality to your cold & allergy experience. 3. Carry an empty container with you, or in your vehicle, to use as a to-go box when you eat out. Most restaurants use Styrofoam or nonrecyclable plastic containers that you can easily avoid. 4. Shop bulk, especially when it comes to spices! Many of us are guilty of buying a whole bottle of something for just one recipe, and then forgetting to use the rest. Shopping in the Co-op’s bulk section allows you to buy any amount that you’d like. It’s also great for trying new things. Just don’t forget to bring your own containers! 5. Stay informed and get involved! There are many sides to sustainability – find the one that matters most to you. Maybe you get fired up about recycling, or gardening, or perhaps clean water and air; the more we get out there and share our passion, the bigger the impact we can have.

The Co-op can help you shop sustainably! To learn more, visit our blog www. And be sure to join us for a ZeroWaste Shopping Demo on Wednesday, April 15th (more info on page 14). March/April 2020

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


Letting the healing energy in: How relaxed time in nature benefits our health by Moshe Sherman, Medical Qigong Therapist, Cloud Gate Pittsburgh


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

March/April 2020

Life is beautiful when we truly feel we are in connection! Our modern life, as flashy as it may seem, often disconnects us from this beautiful planet we inhabit and from the bodies we are here to enjoy. We all have effective strategies for mitigating stress, from dietary shifts, to exercise routines, to meditation and counseling. A technique both ancient and novel that supports our ability to manage and lessen stress, shinrin-yoku (forest bathing), has come to the fore, being claimed, researched and refined in Japan. In the 1980s, in conjunction with the increased use of technology in our daily lives, physicians in Japan began to study the health impact of spending relaxed time in a forest environment. The premise is that, in order to heal from the increased stress of living in a modern urban environment, we need to spend quality time in nature for balance. For those of us who enjoy spending time in natural habitats, this theory makes perfect sense. Whether we enjoy hiking, biking, walking, camping or picnicking in a forest, we often find that we feel better once we get into a habitat where plant and animal life dominates the landscape. Appreciating the healing benefits of nature has long been intuitive, and it is well

documented in ancient healing practices, poetry, and art. Physicians in Japan decided to document and research these impacts in the language of modern science. They found a decrease in stress hormones (including cortisol and adrenaline) and lower blood pressure as results of forest bathing. Reducing our internal baselines of stress creates a ripple effect through our lives. While Japan has been a leader in technological advancement, they have also maintained a deep respect and reverence for natural habitats, incorporating these spaces, the living creatures within them, and the spiritual entities of the forest into their culture, religions, and world views.

Wednesday, April 1 at 6:30 PM at the East End Food Co-op. Learn how you can integrate simple practices to reduce stress, while simultaneously boosting your immune system! Moshe Sherman is co-owner at Cloud Gate Pittsburgh. He regularly leads forest-bathing excursions in Pittsburgh Public Parks. As a Medical Qigong Therapist, he provides energyhealing sessions for individuals and couples, and he teaches Qigong. Catch him in the forest, at his studio in Edgewood, in the community, online at, or on Facebook (cloudgatepgh).

In some ways, Japan is the perfect laboratory for this research to occur — for in a relatively small area, we find the most densely populated cities in the world with some of the most technologically advanced infrastructure, alongside some of the most pristine and protected natural habitats on the planet. As we navigate our own unique health challenges, how can we benefit from relaxed time in nature? How do we practice forest bathing? Why does nature boost our health, and how? If you’d like to explore these questions further, please join me for a lecture on

March/April 2020

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


The Flexible, Flavorful and Fabulous Plant-Rich Diet by Co+op, welcome to the table Just three words hold tremendous power to make meaningful change. Are you ready? Plant. Rich. Diet. Adopting a plant-rich diet is one of the most effective things you can do to improve your health, entertain your senses and help slow climate change. Best of all, it’s an inclusive approach to eating. Everyone can add more plants to their plate—you don’t need to identify as vegetarian, vegan or otherwise. According to researchers at Project Drawdown, if half the world’s population committed to sourcing a large majority of their daily calories from plants—it would be enough to cut the progress of global warming in half. This change in eating habits would be so effective and wide-ranging, adopting a plant-rich diet ranks fourth on Drawdown’s list of 100 potential solutions to climate change.


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

March/April 2020

Fortunately, it’s never been easier or more enjoyable to increase the number of plants you eat—delicious and nutritious plant-based proteins of all kinds are gaining popularity and are more widely available than ever before. The basics are still in play— beans, peas, nuts and seeds, lentils, tofu and tempeh remain beloved protein staples of diets the world over. But these days, burgers, sausages, nuggets, bacon—nearly any meat has a plant-based version, and many of them get high marks from meat eaters and vegans alike. When it comes to dairy products, rich and satisfying plant-based options are everywhere. Coconut and cashewbased “milks” are super creamy and make excellent ice cream and yogurt, while almond, rice and soy “milks” are great options to add to your morning cereal, oatmeal or smoothies. Dairyfree cheese has come a long way— especially if you are a fan of soft, smooth cheeses like brie, mozzarella, American singles and cream cheese. Ask the staff at your local co-op for a recommendation to swap in for your favorite cheesy recipe.

Herbed Hummus Serves 8 (1 quart). Ready in: 20-25 minutes

1 cup fresh basil leaves, lightly packed and blanched ½ cup fresh tarragon leaves, lightly packed and blanched 4 cups cooked garbanzo beans 1 cup vegetable broth ½ cup fresh flat-leaf parsley leaves, lightly packed Juice of 1 lemon 2 tablespoons sesame seeds, toasted 2 cloves garlic ¼ cup chopped chives 1. Pat the basil and tarragon dry and coarsely chop them.Transfer to a food processor. 2. Add the beans, broth, parsley, lemon juice, sesame seeds, and garlic and process until the desired consistency is achieved. S 3. Stir in the chives. Stored in a sealed container in the refrigerator. Herbed Hummus will keep for 4 days.

A plant-rich diet is still tremendously beneficial for the environment even if you do eat meat, dairy or eggs regularly. For inspiration, look to traditional cuisines around the world that lean heavily on plants and use small amounts of flavorful meats, seafood and cheeses to flavor the meal—Mediterranean, Japanese, Indian, Chinese, Vietnamese, Korean and Thai, Ethiopian, Egyptian, Morrocan, Middle Eastern, Mexican— literally an entire world of plant-rich flavor is waiting for you to explore!

March/April 2020

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


Chickpea Avocado Salad Makes 5 Cups. Ready in: 15 minutes.

4 cups cooked chickpeas, or 2 (15-ounce) cans, drained and rinsed 1 small red onion, peeled and diced small 2 cloves garlic, peeled and minced Zest of 1 lime and juice of 4 limes 1 jalapeño pepper, minced (for less heat, remove the seeds) 1⁄2 cup chopped cilantro Sea salt to taste 1 avocado, coarsely chopped 1. Combine all ingredients in a medium bowl and mix well. 2. Add the avocado just before serving.

Super Stove-Top Mac and Cheese Serves 2 . Ready in: 45 minutes.

Easy Thai Noodles Makes about 7 cups. Ready in: 30 minutes.

8 ounces brown rice noodles or other whole-grain noodles 3 tablespoons low-sodium soy sauce, or to taste 2 tablespoons brown rice syrup or maple syrup 2 tablespoons fresh lime juice (from 1 to 2 limes) 4 cloves garlic, minced 1 (12-ounce) package frozen Asian-style vegetables (about 3 cups) 1 cup mung bean sprouts 2 green onions, white and light green parts chopped 3 tablespoons chopped, roasted, unsalted peanuts ¼ cup chopped fresh cilantro 1 lime, cut into wedges 1. Cook the noodles according to the package instructions. Drain and set aside. 2. Meanwhile in a large saucepan, combine the soy sauce, brown rice syrup, lime juice, garlic, and ¼ cup water. Bring to a boil over medium heat. Stir in the Asian mixed vegetables and cook until crisp-tender, about 5 minutes. 3. Add the cooked noodles and mung bean sprouts and toss to coat. Cook until heated through, about 2 minutes. 4. Garnish the noodles with the green onions, chopped peanuts, cilantro, and lime wedges. Serve.

1 large russet potato, peeled and cut into ½-inch cubes (1½ cups) 1 cup chopped carrots ½ cup chopped yellow onion 1 teaspoon ground turmeric or 1 tablespoon finely chopped turmeric root 3 cloves garlic, minced ½ cup raw cashews ½ cup nutritional yeast 1 teaspoon sea salt 4 ounces dried whole-wheat or gluten-free pasta Freshly ground black pepper 1. Combine the potato, carrots, onion, turmeric, garlic, and 2 cups water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low and simmer, covered, for 20 minutes. 2. Place the cashews in a small bowl and add enough water to cover them. Soak for at least 10 minutes; drain. 3. Meanwhile, cook the pasta in a large saucepan according to package directions; drain. Rinse with cool water; drain again. Return to the saucepan. 4. Transfer the potato mixture to a blender. Add the cashews, nutritional yeast, salt, and ½ cup water. Blend for 2 minutes or until smooth and creamy. 5. Top the pasta with the desired amount of sauce, and toss to coat. Season with pepper.

March/April 2020

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


Spinach-Potato Tacos Makes 12 tacos; about 6 cups filling. Ready in: 50 minutes

2 large yukon gold potatoes, scrubbed and cut into small dice 1 (10-ounce) package frozen spinach, thawed 1 large onion, diced 1 medium poblano pepper, seeded and diced 2 cloves garlic, minced 2 teaspoons ground cumin 1 cup unsweetened, unflavored plant milk 3 tablespoons nutritional yeast Sea salt and freshly ground black pepper 12 corn tortillas ½ cup chopped fresh cilantro 1. Place the potatoes in a medium saucepan & add water to cover. Bring to boil, then reduce the heat to medium-low and simmer, covered, until the potatoes are tender when pierced with the tip of a sharp knife, 10 to 12 minutes. Drain well and set aside. 2. Meanwhile, lay a clean kitchen towel on the counter and place the thawed spinach at the bottom of one short end. Roll up spinach in the towel &, holding it over the sink, twist either end of the roll to squeeze out as much liquid from the spinach as you can. Unroll and set aside. 3. In a large skillet, cook the onion and poblano pepper over medium heat, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to keep the vegetables from sticking, until softened, 7 to 8 minutes. Add garlic & cumin and cook about 1 minute. 4. Add the reserved spinach and potatoes along with the plant milk and nutritional yeast. Season to taste with salt and pepper and cook until heated through, 2 to 3 minutes. Remove from the heat and set aside. 5. Meanwhile, heat a large nonstick skillet over medium heat. Add as many corn tortillas to the pan as will fit in a single layer and heat for a few minutes to warm the tortillas through. Remove them from the pan and set them aside, covered with a clean kitchen towel to keep warm. Repeat with the remaining tortillas. 6. To serve, place the tortillas on individual serving plates or a large platter and divide the potato mixture among them, spooning it onto the center of each. Sprinkle with cilantro and serve.

Indian Curry Lentils Serves 2. Ready in: 60 minutes

1 cup mixed of any lentils & split peas 3 tablespoons mild yellow curry powder* ½ teaspoon Turmeric Salt to taste (optional) 4 cloves garlic* 1 teaspoon oregano 1 cup of mixed veggies of choice ½ cup brown rice 1. In one pot bring 5 cups of water to a boil. Add 1 cup mixed lentils & split peas. 2. Add spices and chopped up garlic (don’t add the mixed veggies yet). Cook for 50 minutes on a medium flame. 3. In a separate pot, bring 1 ¼ cups of water to a boil. Add ½ cup of brown rice. Cook the rice until water is absorbed on a medium flame. 4. Add the frozen veggies to the lentils and peas and cook for an additional 5 minutes or until the the frozen veggies are equally hot as the lentils and peas.

March/April 2020

*Use mild curry powder and garlic to taste. Chef's Tip: Serve the lentils and peas topped with the brown rice.

Recipes sourced from

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


Co-op Community Events Wednesday, March 4th, 6:30 PM

Thursday, March 26th, Noon - 1:00 PM

Wednesday, April 15th, 6:30 PM

Learn eco-friendly shopping habits, how to build a zero-waste shopping kit and shop in the bulk department.

Presented by Dr. Natalie Gentile,

In this hands-on cooking demo, we’re making mujadara, a Middle Eastern dish made with lentils, rice, and onions. You’ll get to taste the dish and leave with all the ingredients to complete the meal at home.

Gentile Family Direct Primary Care

$5 per person

Thursday, April 23rd, Noon - 1:00 PM

Recipes vs. Genes: How Your Lifestyle Affects Your Legacy Learn how our lifestyle choices affect not only our health, but the health of those in the generations after us. FREE – Please RSVP

Make & Take: Mujadara

Presented by Ray Owen, EEFC Wednesday, March 11th, 7 PM

Recipe Swap: Pie Edition

Zero-Waste Shopping Demo

FREE – Please RSVP Presented by Elly Helgen, EEFC

Make & Take: Spring Pasta Salad

Create a healthy and budget-friendly meal in this hands-on cooking demo.

Bring a prepared dish with pie as the theme for this potluck-style event.

Wednesday, April 1st, 6:30 PM

FREE – Please RSVP

Realize the health benefits that occur from spending time in a forest and how to integrate these simple, yet profoundly impactful, practices into your routines.

Presented by Ray Owen, EEFC

FREE – Please RSVP

Learn about cheese making and ethical and sustainable dairy farming practices to help inform your cheese purchases.

Presented by East End Food Co-op Wednesday, March 18th, 6:30 PM

Member Mixer

Discover all about the East End Food Co-op while sampling some tasty snacks and connecting with new friends!

Forest Bathing

Presented by Moshe Sherman, Cloud Gate Pittsburgh

Tuesday, March 24th, 6:00 PM

Who Controls Our Food System?

Thursday, April 23rd, 6:30 - 7:30 PM

Concious Cheese Buying

FREE – Please RSVP

FREE – Please RSVP Presented by Elly Helgen, EEFC

$5 per person

Presented by Trevor Ring, EEFC Wednesday, April 8th, 6:30 PM

Backyard Composting Workshop Learn how to make natural homemade compost from kitchen scraps, leaves, and lawn debris. Class includes 82-gallon capacity compost bin.

Saturday, April 25th, 1:00-2:30 PM

Creating Calm Within and Around You

$70 individual/$75 couple

A guided interactive workshop offering sound methods of stress reduction focused on breath work, meditation, mindfulness and self-care.

FREE – Please RSVP

Presented by Nancy Martin, PA

$10 Co-op Members/$15 Non-Members

Presented by Frankie Pondolph,

Resources Council. Register online:

Presented by Nancy Lishack, Calm

Equal Exchange

Waters Holistic Healing, LLC

A community discussion on who controls our food system and how we can organize ourselves to build a better one.

workshops/backyard/ Or call 412-488-7490 X 226

Tuesday, April 28th, 7 PM

Recipe Swap: Vegetarian Edition Bring a prepared vegetarian dish and a copy of your recipe. Drinks provided. FREE – Please RSVP Presented by East End Food Co-op

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

March/April 2020

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 April 1st through June 30th

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! Scott Miller (Produce): Scott has been with the Co-op for two years now, and very much enjoys working as the Produce Receiver in Pittsburgh’s most local, organic, and sustainablyfocused produce department. In his free time, he is enthusiastic about running, writing, and brewing his own beer! Ilea Shahan (Café): It’s likely that you’ve tried one of Ilea’s sweet treats from the Co-op bakery, but she also enjoys baking at home in her free time; she even has her own baking Instagram where she tests new recipes! Recently, she’s been really excited about cake and cookie decorating. Ilea loves the work environment at the Co-op, and especially values the sustainable and local sourcing practices.

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

March Recipient

April Recipient

A Peace of Mind, Inc.

412 Food Rescue

A Peace of Mind Inc. is a therapeutic art studio offering a variety of programming at an affordable community rental space.

412 Food Rescue redirects fresh, healthy food from going to landfills to serving those who are food insecure.

April 2013 - January 2020

March/April 2020

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


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

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March/April 2020

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