The Co-operator - May/June 2017 Edition

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Co operator THE

Volume 28 : Issue 3 • May & June 2017






BOARD REPORT Board of Directors

The Co-op’s Board of Directors seated five new members in February. This unprecedented level of change creates new opportunities. On March 11, we came together as a full board for a multiple-hour working session to accomplish these goals:

Mike Collura, President Eddy Jones, Vice President Amit Shah, Treasurer Andrew Ritchie, Secretary Dirk Kalp Patrick McHale William Warnock Brynn Yochim

• Get to know one another and build working relationships. • Discuss what will serve as our priorities. • Engage board members in meaningful work, rejuvenate committees and appoint board members to leadership roles on committees. • Review topics that have occupied the public narrative of our organization including the election, CSI report, and proposal by the Co-op Members for Democracy.

The board meets the third Monday of each month.

Management Team

In sharing our personal stories about what led us to board service, we learned we have more similarities than differences. Many of us have personal transformations related to food and grew up on farms or in working class communities. Each of us draw on the values learned from these experiences.

The Co-operator

The first priority we have as a board is transparency, trust, and healing. We recognize this process takes time. We agree to enter discussions with open minds and a sense of humility. Another priority is expansion. Many of the values expressed in the Co-op’s Ends Policy hinge on growth. Expansion enables the economies of scale required to reduce prices and increase accessibility to our products. Finally, we seek to be more outward facing with more member engagement and outreach to underserved communities. Engagement requires time and resources of all parties, so we must strike a healthy balance in creating opportunities that are mutually productive to both the organization and members.

General Manager: Justin Pizzella Human Resources: Jen Girty Finance: Shawn McCullough Marketing & Member Services: Kate Safin IT: Erin Myers Grocery: Maura Holliday Café: Amber Pertz Front End: eric cressley Produce: Evan Diamond

Editor: Kate Safin Copy Editor: Mike Eaton Contributors: Erica Peiffer Design: Molly Palmer Masood Printer: Banksville Express Printed with vegetable-based inks on recycled paper. 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

Interested in Advertising?

Please contact: or call 412.242.3598 ext. 142. Opinions expressed are the writers’ own and do not necessarily reflect Co-op policy. The East End Food Co-op does not endorse the views or products of the advertisers in this newsletter.

The 2016 election, and events that transpired since, have caused division between some members. The consensus of the board is to be transparent about information related to the paper ballots. This includes publishing the counts of the ballots and the reasons why any ballots could not be counted. It is not our intention, nor do we believe it would appropriate governance, to reverse the decisions related to counting votes and the resulting terms of the seated members of the current board. We will focus our energies on filling our one vacant board seat while thinking ahead to the upcoming election. We reached consensus to release the CSI report, which details the investigation of our 2016 election. In the interest of transparency, while protecting the identities and reputations of the persons interviewed, the report will be redacted. As a board, we are excited to serve the members and work together on the issues we are passionate about. We are actively thinking about how to make the best use of the limited time between monthly board meetings, and how to engage more members in meaningful ways. We look forward to communicating more about the progress we make. 2 - The Co-operator

WEBSITE UPDATE On Sunday, April 9, the East End Food Co-op launched a brand new website! This is the first update to the site since October 2011. New features include an expansive Co-op history timeline, online forms, a Member Center, blog, recipes, and easy access to sales flyers. The site is also mobile friendly. The Marketing & Member Services Department completed the new website entirely in-house over the course of several months. Our thanks goes out to Co-op Member and former EEFC Board Member Torey Verts, IT Manager Erin Myers, and Co-op staff member Mike Eaton for their input and assistance. We are thrilled to bring this new website to our members, shoppers, staff and community. We hope you’ll check it out at In Cooperation,

Graphic Designer

Marketing & Member Services Manager

Member Services Coordinator

Promotions and Merchandising Coordinator

Staff Celebrations

Stay Connected

Congratulations to the following staff members, who were elected by their peers as Employees of the Month.

If you are not receiving our e-news, please take a moment to subscribe so you can stay up-to-date on all the Co-op news and specials taking place in between the publication of our bi-monthly newsletter.


You can subscribe by texting EASTENDFOOD to 22828, by clicking the link on the homepage of our website or by emailing a request to join to

Vince Rose (Facilities)


Stephen Schmiedlin (Grocery) Chad Nelson- 3(Grocery & Front End) The Co-operator

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Co-op’s Floral Department in Full

It’s impossible to miss the wall of organic seed packets in the Coop foyer. It shows up mid-February each year, when serious gardeners begin planning and plotting their upcoming growing season. By April, organic seedlings from local growers Garden Dreams and Wilmington Gardens line the sidewalk. Lately, you may have also noticed houseplants, succulents, spring bulbs, and cut bouquets peppered throughout the Co-op. Floral is a sub-department of Produce that has been growing (no pun intended) over the past few years. The goal is to have a variety of plants available yearround, and to keep the source of those plants as local as possible. Seasonally, shoppers can find houseplants from Premiere Foliage and Brenckles Greenhouse, native plants from Cutting Root Apothecary, cut bouquets from The Bloomery, perennial trees (like pawpaw and persimmon) from Winterjack Farm, and evergreen trees and wreaths from Maxim Farm. Organic seeds and locally grown seedlings are long-standing signatures of the Co-op’s Produce Department. Last year, Co-op shoppers purchased more than 6,000 seed packets and nearly 15,000 seedlings. “The local seedlings are a highlight of the season. I believe many people look forward to purchasing organic seedlings from the Co-op,” says Marc Rattay, Co-op produce receiver and “unofficial floral buyer.” Each year on May 19, the Co-op hosts a Plant Something Day sale, when all local seedlings are 50% off. According to Produce Manager Evan Diamond, the event draws a lot of interest. Last year on Plant Something Day, the Coop sold 2,964 plants! Compost, soil, and amendments are also available. These come from local vendors Steel City Soils and Full Circle Farms, respectively. Steel City Soils has been processing food scraps from 4 - The Co-operator

the East End Food Co-op since 2009. “It’s pretty cool that the compost is partially made up of stuff from the Co-op,” says Evan. While organic cut flowers are nearly impossible to come by, the Co-op does strive to source florals ethically, seeking Direct Trade and Fair Trade flowers when local floral is not an option. “Understanding how the flowers are grown and feeling like we can stand behind the ethics is important. We seek Fair Trade for cut flowers, but we must find a balance with the limited resources available to us. We have Fair Trade flowers during Valentine’s Day and Mother’s Day,” explains Marc. In the future, Evan hopes to have a designated area for floral and is in the process of creating space in the foyer for displays year-round. He also hopes to expand the offerings of soil amendments to accommodate specific needs of customers, particularly safe ways to manage garden pests. Next time you are in need of something for your home or garden, stop by the Co-op for a unique collection of plants and friendly advice.

Produce Staff Favorites “Flowers from the Bloomery. They dry well and are very pretty. Also Hudson Valley Seeds. The packages are so artful. They make great gifts!” - Marc Rattay, Produce Receiver “Rick’s [Wilmington Gardens] seedlings. He always has such interesting varieties. And the poppy seed scatter can from Renee’s Garden.” - Evan Diamond, Produce Manager “Any of our perennial herb seedlings. I have an eternal English Thyme plant from Garden Dreams that is in its 4th year. I can harvest from it in the dead of winter! I’m pushing 3 years on many other herbs. Also High Mowing Seeds Giant Coral Zinnia. They bloom forever and the blossoms hold up wonderfully as cut flowers.” - Beth Chiarizio, Assistant Produce Manager

Mark your calendar for the Plant Something Day 50% off Seedling Sale on Friday, May 19th! Local seedlings from Wilmington Gardens and Garden Dreams are 50% off all day, while supplies last. 5 - The Co-operator


The focus of Swiss Villa is to serve families who practice sustainable, small-scale farming by providing a connection between family farms and the marketplace. Operating out of Wrightsville, PA, Swiss Villa brings raw cow milk, raw goat milk, raw cheeses, pastured eggs, soy-free eggs, grass-fed beef, pasteurized organic milk, organic butter, yogurt, spelt bakery items, and raw honey to markets all across Pennsylvania. Originally managed by an Amish farmer, Swiss Villa came under the ownership of Phillip Lehman and his family in 2011 when the original owner went into retirement. A lifetime of first-hand experience with small farming helped Philip with understand the value of families working together in small farms versus large-scale industrialized farms. This allowed him to create a food hub that serves farmers who are producing small amounts of product they could otherwise not bring to market on their own. The Swiss Villa culture is one with a strong sense of community and working together. Its intention is not to become a super-sized business, but rather to add more items over time, so they may serve more startup creameries and farmers. The focus is on smallscale, family operations, and is local-to-local for the most part. The raw cow milk is from 100% grass-fed cows, the raw goat milk is soyfree, and the eggs are from hens that run outdoors daily from early spring to late fall in grass pastures. 6 - The Co-operator


Millie’s Homemade Ice Cream was born in 2014, when husband and wife Chad and Lauren Townsend decided to create a line of all natural ice cream and sorbets made with the finest local ingredients. The name was inspired by Chad’s grandmother, Millie, 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 add flavoring, Chad and Lauren chose to take on the “daunting and expensive task” of becoming a certified pasteurizer. Because Millie’s pasteurize their own ice cream base, they have complete control over the manufacturing process and can produce a unique base for each ice cream flavor. For example, the chocolate base has fewer eggs than the vanilla base, the salted caramel base has less cream than the vanilla base, etc. The fruit, herbs, eggs, cream and milk that go into the ice cream and sorbets are sourced from local farms. There are no stabilizers, preservatives, or any artificial flavors or colors. Pints of Millie’s ice cream and seasonal fruit sorbets are available in nearly a dozen retail outlets (including the Co-op, of course), and can also be ordered online and shipped nationwide. You can also visit their Shadyside scoop shop on Highland Avenue. To learn more about Swiss Villa and Millie’s Homemade Ice Cream, and how different farming and processing methods impact flavor, register for our June workshop and tasting “Slow Milk.” Event details are on the back page. The Co-operator - 7

By Trevett Hooper Asparagus is near and dear to my heart, as are many of the things that grew in my parents’ garden. When it comes to foods like pineapples, I’m not much of a purist, most likely because I didn’t grow up with a pineapple tree in my backyard. But the plants I observed growing as a child were part of a story that I love to relive each year. Seeing that first asparagus poke out of the ground meant that winter was (almost, in most years) over. By the time the grown stalks arrived at the dinner table, spring was really here. My own storyline with asparagus is one of the reasons I hold off cooking and eating it until the local stuff is available, which is usually the first week in May here in Western PA. But there is a bigger reason for waiting which anyone, even folks without personal experience with this precious vegetable, can appreciate: flavor. Fresh, full-flavored asparagus lends itself well to simple cooking. My favorite method is boiling. Sometimes purchasing asparagus from a smaller-scale local farmer means a wider range of sizes than you might find in a bunch of mass-grown stalks. No problem. Just separate the different sizes as you bring some lightly— salted water to a boil. If you have fatter pieces, say over ¾” thick at the base, you might want to peel them with a vegetable peeler so the tips don’t get mushy before the base cooks, but you certainly don’t have to. Once the water is boiling vigorously, the most precise way to cook asparagus is to boil one size at a time. Half-inch thick asparagus usually takes around 4-5 minutes. Peeled asparagus will cook faster than non-peeled. Simply remove the stalks with a slotted spoon or tongs (easier) when they’re done and move on to cooking the next-size pile. How do you know when they’re done? Pull one out of the water and eat it. I like asparagus that is fully cooked, as I think it has the most flavor. Other people

like it more al dente. It’s really up to you. A slightly easier, yet less precise method, which I am much more likely to actually use at home, is this: instead of cooking all the sizes separately, just start boiling the fat ones, add the mediums a minute later, and then the smalls a minute after that. You may have a few pieces here and there that are over—or undercooked, but it’s certainly not the end of the world, and not a bad trade— off if time is an issue. Once the asparagus is boiled, let it drain for a minute in a colander, shaking for a few seconds to release as much water as you can, and serve on a platter dressed with some kind of fat. This would be a good time to splurge on one of the Co-op’s outstanding high-end cultured butters, such as Oasis Bird-in-Hand from Lancaster, or a great extra virgin olive oil, like the newlyavailable Bragg’s or Napa Valley Naturals. A squeeze of lemon juice or splash of vinegar would be nice too. (I’m a big fan of the Eden brand red wine vinegar these days.) If it needs salt (which it may, depending on how salty the cooking water was), this would be a great opportunity to use one of the Co-op’s fancy finishing salts such as fleur de sel or Maldon sea salt, which would add an interesting texture and flavor, but any salt will certainly do. Be sure to cook some extra, too. Cold, leftover asparagus is great tossed with a simple vinaigrette or dipped in a homemade mayonnaise, both of which could be seasoned with some minced spring allium, such as ramps, spring onions, or green garlic—all available at different times throughout the spring season. Trevett is a Co-op member and the chef and co-owner of Legume Bistro, a family-operated restaurant located in the North Oakland neighborhood of Pittsburgh. Named a semi-finalist for Best Chef in the 2013 James Beard Foundation Awards, Trevett leads a team of curious cooks exploring old-fashioned methods of in-house food processing such as fermentation, canning, drying and whole animal butchery in order to cook with significant amounts of local ingredients throughout the year. 8- The Co-operator The Co-operator -8

Chicken & Asparagus Roulade

Garlic Scape Pesto

Charred Snap Peas with Mint & Lemon

Rhubarb Compote

Ingredients • 2 cups garlic scapes, chopped • 3/4 cup hemp hearts • 3/4 cup raw cashews (soaked at least 4 hours) • 1/2 cup olive oil • Juice of one lemon


Ingredients • 1/2 cup sun-dried tomatoes, diced • 3/4 cup shredded Italian cheese (mozzarella, Asiago or Parmesan or a blend) • 4 ounces soft chevre • Salt and black pepper • 10 to 12 asparagus spears • 4 6-ounce boneless, skinless chicken breasts

INSTRUCTIONS 1. Preheat the oven to 375° F.

Reprinted by permission from Danielle,

Oil a rimmed sheet pan. 2. In a small bowl, mix together the sun-dried tomatoes, cheeses and a pinch each of salt and black pepper. Trim off the woody ends of the asparagus, then split each spear in half lengthwise. Set aside. 3. To butterfly the chicken breasts, lay them smooth side down on a cutting board and remove any tenderloin. Holding a knife parallel to the cutting board, start at the thickest side of each breast and carefully slice in half widthwise almost to the other edge. Keep the thin edge intact and open the breasts along the “fold,” like a book. Starting with the thickest part, gently pound



1. Place cashews and hemp hearts in a food processor to blend. 2. Add scapes and lemon juice, processing until well blended. 3. Slowly pour in olive oil. 4. Serve on crackers, bread, pasta or pizza.

• 1 pound fresh or frozen rhubarb, trimmed and diced • 1⁄3 cup dried apricots (10 to 15 apricots), diced • 1⁄3 cup raisins • 1⁄3 cup honey • 2 tablespoons orange juice • 1 tablespoon orange liqueur (Grand Marnier or Triple Sec) • 1/2 teaspoon cinnamon

INSTRUCTIONS 1. In a large bowl, stir together all the ingredients. Refrigerate the compote in a tightly-covered bowl or dish for 2 to 3 days to allow the flavors to blend, stirring a few times. Serve spooned over panna cotta, yogurt, ice cream or pound cake.

Serving Suggestion • This is a raw, crunchy, chutney-like riff on a classic cooked fruit compote. Add a pinch of freshly-grated ginger or a handful of chopped, fresh strawberries and serve it with pork, duck or chicken. Reprinted by permission from Find more recipes and information about your food and where it comes from at

each breast between two pieces of plastic wrap until it is consistently thin (1/4 to 1/2 inch thick) without any holes. Season each breast with salt and black pepper on both sides. 4. Place 1/4 of the tomato and cheese mixture near the edge of each breast and top with a few asparagus spears, laying them lengthwise with the breast. Lift the edge of the breast up and slightly over the filling and firmly roll it up like a jelly roll (the asparagus tips may peek out the ends). Place the roll, seam side down, on the sheet pan. Repeat with each breast. Secure the rolls with toothpicks before baking if needed. Bake the chicken for 15 to 20 minutes or until it reaches an internal temperature of 165 degrees F. Remove from the oven and let sit for 5 to 10 minutes, then slice each roll crosswise into 6 pieces and put 4 pieces on each plate to serve. Reprinted by permission from Find more recipes and information about your food and where it comes from at

• 2 tablespoons olive oil • 1 pound snap peas • 2 cloves garlic, peeled and minced • 2 tablespoons minced fresh mint • 2 teaspoons lemon zest • 1 tablespoon lemon juice • Salt to taste

INSTRUCTIONS 1. Heat the oil in a large wok or skillet over mediumhigh heat. Add the snap peas and garlic and sauté over high heat, stirring frequently, for about 5 minutes until the peas are tender-crisp and slightly charred or blistering. Remove from the heat and stir in the mint, lemon zest and juice and a pinch of salt. Taste and add more lemon juice if desired before serving warm. Reprinted by permission from Find more recipes and information about your food and where it comes from at


MEET Owner By Erica Peiffer, Member Services Coordinator Where do you live? Swisshelm Park What was your motivation for joining the Co-op? I want to be part of a gentle and caring culture, and I found that here. What do you LOVE and hope will never change about the Co-op? Smiling faces. Warm greetings. The good people who shop here. What makes shopping at the Co-op different than other stores? I know I’m getting good products that have been researched well by the staff. How would you describe your lifestyle, and how does the Co-op fit in? I’m a psychologist and also an ordained clergy. I love my daily practice of Bikram yoga. I am always looking to develop my physical, mental, spiritual self. The Co-op plays a part in encouraging me to keep progressing.

A&L Sharpening Service Let us put a new edge on your: • • • • •

Kitchen knives Pocket knives Serrated knives Scissors Gardening tools (412) 216-4507 Serving Pittsburgh and the East End Contact us to arrange service The Co-operator - 11

Susan C. MEmber since 1999 Repurposed brass originally used as bombs and bullets is made into wearable symbols of peace, hope and strength.

5820 Forbes Avenue, Pittsburgh Mon, Wed, Fri–Sat 10–6; Tue, Thu 10–8 412-421-2160 We are always looking for great volunteers. Join us Monday, May 15 from 6:30-8pm for a Volunteer Orientation where you will learn more about our mission to trade fairly with marginalized artisans. RSVP to Karen: or 412-421-2160.

Use this logo for reductions only, do not print magenta. Magenta indicates clear area, nothing should print in this area. Do not reduce more than 20%. Color, PMS 1805

Celebrate World Fair Trade Day with us on Sat, May 13!

12 - The Co-operator

MAY Register Round Up BikePGH serves adults and children in the greater Pittsburgh area. We are transforming our streets and communities into vibrant, healthy places by making them safe and accessible for people to bike and walk through advocacy, education, and community building. Communities Served: Allegheny County Register Round Up funds will support the growth of interconnected bikeways through BikePGH’s advocacy efforts, making for a safer, more sustainable Pittsburgh.

JUNE Register Round Up GASP works to improve air quality to ensure human, environmental, and economic health.

Communities Served: Southwestern Pennsylvania Register Round Up funds will support specific educational programming, including the School Flag Program (SFP). The SFP is in over 25 schools throughout Southwestern PA, and uses brightly colored flags based on the daily Air Quality Index to notify people about local air quality conditions. This program creates public awareness of local air quality issues and encourages individuals to make a change.

If you’d like to support these organizations and their missions, be sure to tell your Co-op cashier to round up your total to the nearest dollar. Want to give more? Just let your cashier know. The Co-operator - 13

National Pollinator Week is June 19-25. It’s a time to celebrate pollinators and spread the word about what you can do to protect them. At the Co-op, we’ll be focusing on the many products brought to us through pollination. What do pollinators mean to the food industry? • Worldwide, approximately 1,000 plants grown for food, beverages, fibers, spices and medicines need to be pollinated by animals in order to produce the resources on which we depend. • Foods produced with the help of pollinators include apples, strawberries, blueberries, chocolate, melons, peaches, figs, tomatoes, pumpkins, and almonds. • In the United States, pollination by honey bees and other insects produces nearly $20 billion worth of products annually! What can you do for pollinators? • Create a pollinator friendly garden habitat in just a few simple steps. • Design your garden so that there is a continuous succession of plants flowering from spring through fall. Check for the species or cultivars best suited to your area and gradually replace lawn grass with flower beds. • Plant native to your region using plants that provide nectar for adults plus food for insect larvae, such as milkweed for monarchs. If you do use non-native plants, choose ones that don’t spread easily, since these could become invasive. • Select old fashioned varieties of flowers whenever possible because breeding has caused some modern blooms to lose their fragrance and/or the nectar/pollen needed to attract and feed pollinators. • Install ‘houses’ for bats and native bees. For example, use wood blocks with holes or small open patches of mud. As little as 12” across is sufficient for some bees. • Avoid pesticides, even so-called “natural” ones such as Bacillus thuringiensis (Bt). If you must use them, use the most selective and least toxic ones and apply them at night when most pollinators aren’t active. • Supply water for all wildlife. A dripping faucet or a suspended milk carton with a pinhole in the bottom is sufficient for some insects. Other wildlife need a small container of water. • Provide water for butterflies without letting it become a mosquito breeding area. • Refill containers daily or bury a shallow plant saucer to its rim in a sunny area, fill it with coarse pine bark or stones and fill to overflowing with water. • Share fun facts, such as a tiny fly (a “midge”) no bigger than a pinhead is responsible for the world’s supply of chocolate; or one out of every three mouthfuls of food we eat is delivered to us by pollinators. Reprinted by permission from Pollinator Partnership. Learn more at 15 - The Co-operator

Want to learn more about honeybees and urban beekeeping? Burgh Bees is a non-profit organization that serves to introduce beekeeping to Pittsburghers. In support of their mission, Burgh Bees offers seminars and mentorship programs to help teach beginning beekeepers how to responsibly maintain their own hives. Their Homewood Community Apiary, located just a mile from the East End Food Co-op, was the first of its kind in the country. This urban apiary offers a space for hands-on beekeeping lessons and is home to a pollinator garden that serves to educate others about providing pollinators with safe, pesticide-free food sources throughout the growing season. If you want to learn more about honey bee biology, beekeeping, and how to support pollinators, join Burgh Bees on June 21st at 6:30 PM, as they host a “Bee Curious� class at the Co-op. By teaching others about bees and proper beekeeping, Burgh Bees is aiding essential pollinators that have been struggling in recent years. Each attendee will receive a complimentary bee garden seed packet. Cost is $10 for Co-op Members and $15 for NonMembers. Event proceeds support Burgh Bees. RSVP online at

7516 Meade Street Pittsburgh, PA 15208 Phone: 412.242.3598

Event Calendar May & June


Saturday, May 20th, 2 PM – 4 PM Jeremy Fleishman, Grow Pittsburgh POWER/EEFC Conference Room $10 Co-op & Grow Pittsburgh Members / $15 Non-members Learn the basics of growing vegetables in pots, including site selection, possibilities for pots, making potting mixes and choosing what to grow for spring, summer and fall enjoyment. Participants will receive a seedling and plans for a simple self-watering container. RSVP online at http://


Sunday, June 4th, 1 PM – 2 PM Erica Peiffer, Member Services POWER/EEFC Conference Room FREE! Orientations provide an opportunity to ask questions, meet other members and staff, review member benefits, and learn more about the cooperative business model. Curious about membership? Non-members welcome! RSVP by calling 412-242-3598 or email epeiffer@


Saturday, June 10th, 1 PM – 3 PM Swiss Villa & Millie’s Homemade Ice Cream Legume Bistro - 214 N Craig Street, Pittsburgh, PA 15213 $10 Co-op & Slow Food Pittsburgh Members / $15 Non-members

May 3rd and JUNE 7th

Slow Food Pittsburgh invites you to a tasting that demonstrates all milks are not created equal. Different animals, different farming and processing methods, even different seasons result in different flavors. Come to meet your farmers and some fellow foodies, and experience a taste of Slow Food! RSVP online at

Bee Curious

Wednesday, June 21st, 6:30 - 7:30 PM Burgh Bees POWER/EEFC Conference Room $10 Co-op Members/$15 Non-Members Learn more about honey bee biology, beekeeping, and how you can support pollinators. Each attendee will receive a complimentary bee garden seed packet. Event proceeds benefit Burgh Bees. RSVP online at https://beecurious.

WELLNESS Wednesday

*No additional discounts or sales may be stacked with this offer

10%* off wellness AND body care Senior Discount Days

MAY 19th 50% OFF ALL SEEDLINGS ONE DAY ONLY *No additional discounts can be combined with this offer

(5% courtesy discount for 62+) Every Tuesday & Thursday

quarterly discount

Members, be sure to use your 10% quarterly discount by June 30th!