The Co-operator - Nov/Dec 2021

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Co operator THE



Volume 32: Issue 5 • November & December 2021

a free publication of the east end food co-op

The Board reviewed the candidates who applied to run in this election and voted to approve all candidates in the executive session. This election is uncontested. Under the bylaws passed in last year’s election, the eligible Board candidates were appointed to the Board at the October Board Meeting. The following candidates statements have been edited for length.

The East End Food Co-op exists to enhance physical and social health to our community. To these ends, we will create:

Megan Moffitt (Staff Seat): “I have also been an active member of UE Local 667 - the union which represents non-supervisory/ confidential staff. I am a proud union member, community organizer, volunteer, and enthusiastic supporter of institutions that support workers like unions. [Some important one-year goals for the EEFC include] preparing members, Board, and staff for inevitable expansion; continuing safety protocols as required to keep staff safe as well as customers from COVID-19. [My vision for the EEFC five years from now is] EEFC, in consultation with UE Local 667, will provide life-sustaining and meaningful employment for all its staff. No worker works for less than $18.00 per hour. Everyone is happy.” | The Newsletter of East End Food Co-op

The board meets online the third Monday of each month at 7 PM. Members are welcome to join virtually via WebEx. 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 HR Manager Erin Myers IT Manager Tyler Kulp Produce Manager Elly Helgen Marketing & Member Services Manager

Mia Sorada: “I understand that both the expansion and member engagement are important goals. A reasonable goal for the coming year would be to come up with a thoughtful plan for funding the expansion. With the pandemic turning social outreach on its head, another reasonable goal would be to find new safe ways for members to connect. The offering of community is one big way that EEFC stands apart from other neighborhood grocery chains. With expansion and a segmented approach to member engagement, I could see EEFC on its way to materially enriching the neighborhoods around it as it ferries relationships between shoppers, members, management, staff, and suppliers.”

2 The Co-operator

Board of Directors Sam Applefield '21 President Ariel Barlow '21 Vice President Laura Valentine '22 Secretary Eva Barinas '21 Jenise Brown '23 Tom Pandeleon '22 Trevor Ring '23 Marty Seltman '23

November/December 2021

A sustainable member-owned business open to everyone; An ethical and resilient food infrastructure; 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: Opinions expressed are writers' own and do not necessarily reflect Co-op policy. Elly Helgen, Editor Debi Johnson, Design & Layout Printed locally by Banksville Express with vegetable-based inks on recycled paper. © East End Food Cooperative 2020

Brian Alderman: “2022 will be a pivotal year for the EEFC, centered primarily around expansion activities. Executing a successful capital campaign is the biggest goal facing us in the near term, followed by establishing decision making and feedback processes to engage the membership in important expansion decisions. [My vision for the EEFC five years from now is] the EEFC will be firmly established in a new location that’s designed to serve the Coop for the next 20+ years. We will be taking proactive steps to invest in and develop a robust and independent regional food system using strategies such as supplier diversity programs.”

Debi Johnson: “It’s important we expand our reach and make it an even higher priority to have a positive impact on the under-served members of the community. [The] public does need education on what a co-op is, what we stand for, where our money trails, and what we envision for our community. I think in a year’s time, we could have a solid expansion/ relocation plan that emphasizes improving wheelchair/ motor cart accessibility. I would like to see us enter into a new store, having already established an informed, diverse, and inclusive culture within our workplace. I want to work and shop at a co-op that not only thrives in its diversity, equality, and inclusion, but embodies what it means to make that commonplace.”

They will join the returning Board members: Ariel Barlow, Jenise Brown, Tom Pandaleon, Trevor Ring, Marty Seltman, and Laura Valentine. In addition, Ariel Barlow, originally elected to fill an incomplete term, was appointed to fill the year remaining in the term of departing Board member Charlie Orr. Ordinarily, this seat would be filled by election, but no candidates were available to fill it. The Board thanks Charlie for his service over the past two years. The Board is excited to have a full complement of representatives going into the 2022 governance year. - Laura Valentine, Board Member

November/December 2021

The Co-operator | The Newsletter of East End Food Co-op 3

GM Report

Maura Holliday GENERAL MANAGER As the fall season continues to evolve and the leaves of the trees begin to change, I am looking forward to planning the next season of my garden. I harvested garlic bulbs in the middle of summer, and now I need to pick the ones I intend to plant this fall for next year’s harvest. This is the time of the season that I start to comb through seed catalogs and decide what I want to plant for next year. Last year, I started growing okra because I was excited to see the flowers bloom. I had little experience in eating it and no experience growing it. But as I was listening to an audiobook by Micheal Twitty called, The Cooking Gene, he started talking about cooking okra and how to do it right, which inspired me even more. Now having grown it for two seasons, not only do I love the flowers that bloom, but I have also enjoyed learning to cook it; and I found a vegetable that my two children enjoy as well! This season I am trying to save more seeds for next year, something I haven’t been skilled with in the past outside of corn, sorghum, and garlic, so I am excited to see what I can do. The co-op’s future is a lot like planning a garden. Each phase of change is reliant on the one before it. And just like building soil health, our co-op has been building financial health and taking steps towards a better location for many years now. I am sure that it seems like it has taken way too long to get as far as we have, and I am sure that the progress is also hard to see, but as many gardeners and farmers know, soil health takes time and patience. Every little layer of compost or nitrogen you add each year builds resilience for future crops. We have been working hard on every step we take and are methodical with our decisions and next steps. As I have mentioned in most of my GM updates this year, we are planning on launching a Capital Campaign in the early months of 2022 to begin funding our relocation efforts. Our plans to announce a location are still on track for fall/early winter, so please stay tuned as we inch closer and closer to revealing the future home of our co-op. I look forward to seeing member-owners virtually at our Annual Meeting on Saturday, November 13th!

4 The Co-operator

| The Newsletter of East End Food Co-op

November/December 2021

Hygge (pronounced hue-guh) is a Danish word used to acknowledge a special feeling or moment. It can be alone or with friends, at home or out, ordinary or extraordinary but is always cozy, charming or special. We asked a few of our employees "How do you bring coziness/comfort into your home and day to day during the colder and darker months.


So begins the Innocence Missions's 1999 album "Birds of My Neighborhood." Since it's release, this album has been a comfort during bleak days. It's perfect for listening to while wrapped in a blanket, as well as while walking on gray winter days. It encourages me to walk in warmth and light. - eric November/December 2021

The Co-operator | The Newsletter of East End Food Co-op 5

The harsh cold and dry weather of winter can be a huge stressor to your skin barrier. Your skin barrier is made up of skin cells called corneocytes held together by lipids. Signs of a compromised skin barrier include dry, scaly patches, itchiness, sensitivity, inflamed areas, and acne. Maintaining your skin barrier function will help you to keep healthy and comfortable skin all winter long.

Your skin naturally has a layer of oils, called an acid mantle, that protects your skin from damage and infection. Many cleansers tend to be too alkaline for your skin resulting in a damaged acid mantle. Skin that is too alkaline may not only be dry but can also be more susceptible to acne because the slightly acidic layer helps inhibit bacterial growth. To help support your skin barrier, make sure you’re choosing products that have the proper PH. For example, your cleanser should never leave your face feeling tight or racing to apply moisturizer. If it does, try switching to a gentler cleanser such as Mad Hippie Cream Cleanser, which is formulated to be mildly acidic so as not to strip your skin. Or try Derma-e’s Hydrating Gentle Cleanser. This cleanser is sulfatefree and contains hyaluronic acid, an excellent skin hydrator.

After cleansing, you can further maintain your skin’s healthy PH by following up with a toner. An often overlooked step, a good toner should be nonastringent and formulated to balance skin. Try Andalou Naturals’ Toning Refresher or Alaffia’s Everyday Coconut Face Toner — a fantastic value, effective, and made by a co-op!

Over-exfoliating is another common culprit of damaging your skin barrier with good intentions. You should never use a scrub as a daily cleanser and instead save exfoliating for once or twice a week. Better yet, switch to a chemical exfoliant which tends to be much more gentle. Though chemical exfoliants sound scary, there are plenty of natural, gentle chemical exfoliants that work by breaking down the “glue” that holds your skin cells together in order to slough off the old, dead cells. Alpha Hydroxy Acids (AHAs) are a well-tolerated form of chemical exfoliant for many skin types and can be found in many of the products we carry at the co-op. A great weekly treat for your skin is Andalou Naturals’ Pumpkin Honey Glycolic Mask. In addition to the glycolic acid (a type of AHA) exfoliant, this product contains Manuka honey and pumpkin puree to nourish and hydrate your skin. And best of all, it smells like pumpkin pie! If physical scrubs are more your thing, I suggest Sukin’s Revitalizing Facial Scrub. This scrub has a creamy base formulated with jojoba, sesame, and rosehip oils to nourish and hydrate skin while you slough. 6 The Co-operator

| The Newsletter of East End Food Co-op

November/ December 2021

I’m sure you’ve heard this one before but protecting your skin from the sun is essential all year round! A generous layer of sunscreen (at least two fingers worth) should be the last step of your A.M. skincare routine before heading out the door. My favorite is Cocokind’s Daily SPF. Its active ingredients of zinc oxide, blue phytoplankton, and microalgae not only protect you from the sun’s harmful UVA and UVB rays but also protect against blue light from screens. So no matter your activity, your skin will be protected!

Plant oils are an excellent way to moisturize your skin since they can also help to repair your skin barrier. Apply while skin is still damp from washing or your toner to get the most out of your oil. We carry many different kinds of plant oils, including argan, hemp, and jojoba, which are well tolerated by a wide variety of skin types, but my favorite winter oil is Pranarom’s Cranberry Seed Oil. Not only is it festive, but cranberry oil is particularly good for soothing the dry, red patches caused by the harsh winter cold.

In winter, it is often necessary to reapply moisture throughout the day since cold temperatures and indoor heating are working to undo all the good you did in the morning. A great multi-tasking product that’s easy to take on the go is Weleda’s Skinfood, a do-it-all moisturizer. Use it on your face, hands, elbows — wherever your skin needs some extra love. Or grab Cocokind’s MyMatcha Stick; it’s not only an excellent lip balm but works great for cuticles, cracked knuckles, and even wind-whipped cheeks.

It’s also important to note that one of the quickest ways to damage your skin barrier is doing too much in your skincare routine. Remember, skin loves consistency, so finding and sticking to a set of products that works for you is one of the best ways to keep your skin happy. Add in any new products, particularly acids and exfoliants, slowly to see how your skin reacts. And, of course, what you put on your skin is only part of keeping your skin healthy. Staying well hydrated and eating a nutrient-dense diet will help your skin be resilient and look its best! November/December 2021

The Co-operator | The Newsletter of East End Food Co-op 7

Vegan Sweet Potato Brownies Prep Time: 15 Minutes Total Time: 1 Hour Yield: 16 Brownies


• 1 ½ cups mashed sweet potato (about 1 pound or 2 medium potatoes) • ½ cup creamy almond butter (substitute cashew butter or sunflower butter for allergies) • ½ cup cocoa powder • ¾ cup sugar (granulated or coconut) • ½ cup all purpose flour (or gluten-free flour) • 2 tablespoons olive oil • 1 teaspoon baking powder • 2 teaspoons vanilla extract • ½ teaspoon kosher salt • ½ cup dark chocolate chips (dairy free if desired)


1). Preheat the oven to 400 degrees Fahrenheit. Wash the sweet potatoes and slice them in half. Place them on a parchment paper lined baking sheet and rub them with olive oil, just enough to coat. Sprinkle lightly with kosher salt. Place cut side down on the baking sheet. Bake until tender and lightly browned on the edges, about 30 to 35 minutes depending on the size of the potatoes (smaller potatoes may take 25 minutes; prick with a fork to assess doneness). 2). Reduce the oven heat to 350 degrees Fahrenheit. Line a 9 x 9 or 8 x 8 pan with parchment paper (allowing it to extend out the sides to lift it out later, or just a square if you plan to cut them in the pan). Then grease the entire pan and parchment paper. 3). Pull the skin off of the sweet potatoes and mash them, measuring out 1 ½ cups. Add the almond butter, cocoa powder, sugar, flour, oil, baking powder, vanilla, and kosher salt until a thick dough forms. Fold in ¼ cup of the dark chocolate chips. Place the batter in the pan and smooth the top with a spatula. Sprinkle the remaining ¼ cup chocolate chips on top. 4). Bake 30 minutes, until set but soft in the center. Cool 1 hour. Store at room temperature for 3 days, refrigerated for 1 week, or in the freezer for 3 months.

Nutritional Information:

175 calories, 8.4 g. fat, 24 g. carbohydrate, 3 g. fiber, 3.3 g. protein 8 The Co-operator

| The Newsletter of East End Food Co-op

November/December 2021

Sea salt & vinegar cauliflower popcorn Prep Time: 15 Minutes Total Time: 35 Minutes Yield: 2 to 4 Servings


• 1 large head cauliflower, outer leaves removed • ½ cup oat flour • ½ teaspoon sea salt • Freshly ground black pepper, to taste • ¼ cup + 1 tablespoon apple cider vinegar, divided


1). Preheat oven to 425F. Line a large baking tray with parchment paper. 2). Cut the head of cauliflower into small, bitesized florets (approximately 1 inch across or smaller). 3). Whisk together the oat flour, sea salt, and black pepper in a large airtight container. 4). Add the cauliflower florets to a large, nonreactive mixing bowl. Pour ¼ cup of the apple cider vinegar over the florets and toss to coat. If you have an extra 15 to 30 minutes, let it marinate in the vinegar. If not, no worries, you can move straight to the next step! 5). Use a slotted spoon to transfer the cauliflower florets into the container with the oat flour. Secure the lid and vigorously shake the container to coat the florets. Dump the florets onto the lined pan and spread them out into a single layer. 6). Bake for 15 minutes, flip the florets over as best you can, and bake another 15 to 17 minutes or until crisp and golden. 7). If you want a bit more vinegar tang, use your fingers to spritz the cauliflower with the remaining tablespoon of apple cider vinegar. Season with a bit more sea salt and black pepper, if desired. Serve warm.

easy wonton soup

Instructions: Wontons

Total Time: 1 Hour Yield: 8 Servings

Ingredients: Wontons

Calories: 338 from fat 90 Fat 10G Saturated Fat 3G Sodium 2,171MG Carb 32G Protein 29G Fiber 2G

• 1 pound ground pork • 1/3 cup green onions, thinly sliced • 2 teaspoons ginger, finely minced • 2 teaspoons granulated sugar • 2 teaspoons soy sauce • 2 teaspoons sesame oil • 1 teaspoon kosher salt • ¼ teaspoon black pepper • 8 ounces shrimp, cooked or raw, peeled and deveined, small size 91 to 110 count, 50 pieces • 50 wonton wrappers, 3 ½-inch square • 1 cup of water, for brushing


• 8 cups water • 2 teaspoons sesame oil • 1 teaspoon minced garlic • 1 teaspoon ginger, finely minced • 8 cups chicken broth • 4 ounces brown mushrooms, ¼-inch thick slices, about 1 ½ cups • ¾ cup sliced carrots, ⅛-inch thick, on a diagonal • 5 ounces baby bok choy, leaves separated and washed, about 6 leaves • 1 pound large shrimp, 16 to 20 counts, peeled and deveined • kosher salt, as needed for seasoning • 1/3 cup green onions, thinly sliced * Recipe submitted by Candace, Produce Department*

1). In a medium-sized bowl combine pork, green onions, ginger, sugar, soy sauce, sesame oil, salt, and pepper. Mix until thoroughly combined. 2). Place about 6 to 8 wonton wrappers on a cutting board, with the cornstarch dusted-side facing up. Keep the rest covered with plastic wrap or a kitchen towel to prevent them from drying out. 3). Place 1 ½ teaspoon of pork filling in the center of each wrapper and top with one shrimp. Alternatively, if not using shrimp, add 2 teaspoons of the pork filling. 4). In a small bowl, add 1 cup of water. Lightly dip the brush in the water, and brush the edges to moisten. Work quickly to lift the two opposite corners to meet at a point, then use your fingers to tightly seal the rest of the sides, forming a triangle and squeezing out as much air as possible. 5). Place the center point of the triangle facing towards you. Lightly brush water on one of the opposite corners. Pull the two opposite corners towards each other to form a boat shape. Overlap the corner with no water on top, then press to seal the edges. Transfer to a sheet pan in a single layer and repeat with remaining wontons. 6). Only half of the wontons, about 25, will be used for the soup. The remaining can be refrigerated or frozen to use for making another meal.


1). In a large pot add the water and bring to a boil over high heat. Reduce the heat to low if it comes to a boil before ready to add the wontons, then turn heat back to high before cooking. Meanwhile, make the soup broth. 2). In a separate large pot, heat sesame oil over medium heat. Add garlic and ginger, continuously stir until fragrant, about 1 minute. 3). Stir in the chicken broth, mushrooms, and carrots. Bring to a boil and cook for 5 minutes, until mushrooms have softened. 4). Reduce the heat to medium. Add bok choy and shrimp, cooking for about 3 to 4 minutes until shrimp has turned pink and opaque. Turn off the heat. Season the broth with more salt and pepper to taste. 5). Add half of the wontons to the pot of boiling water, stirring occasionally to prevent sticking. Cook until the meat is no longer pink, about 3 to 4 minutes. Refrigerate or freeze the remaining uncooked dumplings for later use. Use a slotted spoon to transfer the wontons to the soup broth. To serve: Portion the broth, vegetables, shrimp and wontons into serving bowls. Garnish with green onions, serve hot.

November/December 2021

The Co-operator | The Newsletter of East End Food Co-op 9

Teresa Tao is a Nutritional Therapy Practitioner. She helps people find the root cause of their symptoms and brings balance back by supporting their body naturally through functional nutrition. To learn more about Teresa and her practice, you can visit or email her at Teresa Tao is a new Community Partner! She offers 30% Off Initial Consult and Free Discovery Call to Co-op members

With winter on the horizon, we look forward to the upcoming holidays and spending time with our loved ones. On the other side of the spectrum, with not so much excitement, this means we are also approaching cold and flu season. One of the best ways to arm yourself from getting sick this winter is to strengthen your immune system. Our immune system is the body’s first line of defense that keeps us healthy. About 70-80% of our immune cells are located in our gut, and our immune system is built by and runs on nutrients. Focusing on what we feed our body can be a powerful way to improve the health and function of our immune system. Eating a nutrient-dense, whole-foods diet helps incorporate a wide range of macro- and micro-nutrients that our body needs. Here are some specific ones that you can add to your diet that help support a healthy immune system. (Note: if you have any sensitivities or allergies to any of the suggested foods, please avoid them. You should also consult your healthcare professional before starting any new dietary or lifestyle regimen.)

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| The Newsletter of East End Food Co-op

November/December 2021

foods rich in vitamin a:

foods rich in vitamin b12:

Carrot, kale, liver, spinach, sweet potato, egg yolk, grass-fed dairy, wild-caught fish, and shellfish

Red meat, kidney, liver, wild-caught fish, and seafood (especially clams, herring, octopus, sardines, and trout)

foods rich in vitamin b6:

foods rich in vitamin b1 (thiamine):

Garlic, shiitake mushroom, spinach, napa cabbage, sweet potato, liver

Sprouted beans (black beans, lentils, navy beans), pork

foods rich in vitamin b9 (folate):

probiotic rich foods:

Sprouted beans (like adzuki, black beans, chickpeas, kidney beans, lentils), liver, leafy greens, asparagus, avocado, mango, pomegranatesardines, and trout)

Fermented and/or cultured foods like yogurt, sauerkraut, kimchi, kvass, kefir, kombucha

foods rich in vitamin c:

foods rich in iron:

Broccoli, Brussels sprouts, kale, kiwi, orange, lemon, lime, grapefruit, papaya, mango, strawberry

Sprouted adzuki beans, molasses, clams, liver, red meat

foods rich in vitamin d:

foods rich in vitamin k:

Wild-caught fish, oysters, pastured lard

Broccoli, beet greens, collard greens, dandelion greens, mustard greens, turnip greens, kale, Swiss chard, natto, eggs, grass-fed dairy, liver

nuts and seeds:

foods rich in zinc:

Sunflower seeds, sesame seeds, chia seeds, pumpkin seeds, pili nuts, macadamia nuts, pistachio nuts

Red meat, poultry, oysters

herbs and spices: Parsley, thyme, cayenne, chili powder, basil, bay leaf, dill, paprika, rosemary, sage, tarragon, turmeric, marjoram, oregano, sage, spearmint, cilantro, cacao

It is recommended to reduce or remove heavily processed and refined foods and beverages, and foods with additives and/or preservatives. They can stress and weaken the immune system.

lifestyle tips to boost your immunie system: activities Activities that lower your stress and bring you joy, like taking time for hobbies, listening to music, and getting together with family and friends. Stress can negatively impact our gut and, therefore, our immune system function.

Getting enough sleep Sleep enables our body and brain to repair and restore themselves. Have a wind-down ritual like having a cup of tea, reading a book, and putting away electronic screens an hour or two before bed, since they can be stimulating.

exercise Moving your body through walking or exercise. Be careful not to overdo it, which could run down the body. November/December November/December 20212021

The Co-operator Co-operator | | The The Newsletter Newsletter of of East East End End Food Food Co-op  Co-op 11 11 The

There are so many good books in this world! And there’s no way I can read all the ones that call to me. Fortunately, I have the privilege of curating a selection for you, my Co-op community. I get to raise my antennae and search out literature that’s informative and inspiring, that helps us all live together co-operatively — with other human beings, and with other species here on Earth. And often, I get suggestions and feedback from you, dear readers. Thank you so much for your support! Some of the most important work that’s come my way over the last year or two focuses on the amazing intelligence inherent in nature. Trees are up, with the publication of several new books, including Finding the Mother Tree:Discovering the Wisdom of the Forest, by Suzanne Simard, and The Arbornaut: A Life Discovering the Eighth Continent in the Trees Above Us, by Meg Lowman. For many years, Simard studied the ways trees communicate and help each other underground — since the days when this kind of thing was considered crazy. And Lowman, the “real-life Lorax,” was a pioneer in treetop science. She writes about the unique ecology of the forest canopy, from the Pacific Coast to Scotland, from Ethiopia to Malaysia. And, speaking of the Lorax (“I speak for the trees”), I think of Diana Beresford-Kroeger’s book, To Speak for the Trees, as a kind of real-life fantasy. Beresford-Kroeger was orphaned as an adolescent and taken in by a community of Celtic elders, who passed their age-old wisdom to her, along with the responsibility to share it. The subtitle is My Life’s Journey from Ancient Celtic Wisdom to a Healing Vision of the Forest. Her writing is wonderful, and her story so readable. 12 The Co-operator

| The Newsletter of East End Food Co-op

November/December 2021 May/June 2021

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


There are many other great books about trees. Peter Wohllleben has a few: The Hidden Life of Trees: What They Feel, How They Communicate; The Heartbeat of Trees: Embracing Our Ancient Bond with Forests and Nature; and now a picture book, called Can You Hear the Trees Talking? As for birds, often found in trees, a beautiful, relatively new hardback is The Bedside Book of Birds: An Avian Miscellany, by Graeme Gibson. And there’s The Genius of Birds, by Jennifer Ackerman. For a simple introduction, please don’t miss Look Up!: Bird-Watching in Your Own Backyard, by Annette LeBlanc Cate, a funny, engaging book for kids of all ages. And just a couple of books about other creatures: Are We Smart Enough to Know How Smart Animals Are?, by Frans de Waal, and Dogs That Know When Their Owners are Coming Home: And Other Unexplained Powers of Animals, by Rupert Sheldrake —father of Merlin, mentioned above! In recent years, there have been enlightening books about the vast, related world of mycelia. Paul Stamets was a leader with Mycelium Running: How Mushrooms Can Save the World. Newer titles are Fantastic Fungi: Expanding Consciousness, Alternative Healing, Environmental Impact (several contributors), the official book of the popular documentary; The Mushroom at the End of the World: On the Possibility of Life in Capitalist Ruins, by Anna Lowenhaupt Tsing. (“What manages to live in the ruins we have made?”); and Entangled Life: How Fungi Make Our Worlds, Change Our Minds & Shape Our Futures, by Merlin Sheldrake. Several Co-op members have been reading this last one and loving it! Of course, we have many nature-oriented picture books, as well as chapter books for young people. And so, so many other subjects, from the practical to the contemplative. Want to learn about the importance of native plants, or how to ferment pretty much anything? Would you like to consider questions around social media, learn more about classism, or understand some of the ways racism costs all of us, not just people of color? (Read The Sum of Us, by Heather McGhee!) And I haven’t even mentioned climate-related literature. I’m particularly interested in the relatively new genre of cli-fi (climate fiction). So tune in next issue for a list of books in this category. And keep an eye on the shelves. With so little space and so many great books, the choices are always changing!!!

Member discounts, including your quarterly 10% off, apply to books as well as food. And if you don’t see a title you want on the shelf, please know that, as a member, you can order other book at any time. (The special order discount of 20% applies to orders of 3 or more books of the same title.)

November/December 2021

The Co-operator | The Newsletter of East End Food Co-op 13

staff picks




BelGioioso Gorgonzola cheese: "The mold is the best part."

Organic Raw Pumpkin Seeds: "Very nutritious and wonderful when sprinkled on salads."

Fresh Dates: "Heaven."

comment cards Impossible burger products are soon going to be more available for purchase by grocery stores. Please bring these products in if possible. So good- best meat replacement option! Thanks for the tip. Impossible products contain GMOs, so we cannot bring them in per our store guidelines. -Evan, Perishable

Please bring back oyster crackers it's actually against the law to sell corn chowder without those! I had no idea that we were in violation of the law! It took some time to find these again as our normal vendor discontinued them. (I think that also may be against the law :)) They are back now! Thanks for reaching out! -Amber, Cafe

frequently I've come to the store and there has not been any prepared food in the refrigerated section. Thanks for checking in! We are currently understaffed in our prepared foods department and are working to hire and train new staff. In the meantime, we are limited to our capacity. We hope to return to normal production levels asap! -Amber, Cafe

well done!!! The book selection is a-ma-zing! titles I've never come across, and I thought I was pretty up on this stuff! Thank you so much for the appreciation! -Karen, Books

Loved the Baked Ricotta! Keep it comin'! So glad to hear you like it! Thanks for letting us know! -Amber, Cafe Please carry Bio Bag sandwich or quart bags. I order them online but rather buy them here. Ok! Look for them soon. -Jared, Grocery 14 The Co-operator

| The Newsletter of East End Food Co-op

Chipotle Corn Chowder is so good. Pease keep making this! So glad to hear you like! Thanks for letting us know! -Amber, Cafe New product suggestion! When I was in NYC I discovered the BEST healthy frozen fruit dessert - Chloe's in unusual flavors like Blueberry and chocolate. Now in stock. Thanks for suggestion. -Evan, Perishable

November/December 2021

Employees of the Month!

Kelsey enjoys working at the Co-op because she has great coworkers and gets to try all sorts of new produce. She's grateful to be part of the union and Gunner (pictured) is grateful for the Co-op’s wide variety of treats.

Em is a Manager On Duty in the front end, and is new to Pittsburgh, but not new to Co-ops! They worked at another co-op in Buffalo before joining us here. They love baking and biking, and recently picked up crossstitching!

register round up register

Round To support these organizations, tell your cashier to Round Up your total at the register! Register Round Up Funds raised to date: $193,633.94

november Recipient

december Recipient

Homewood Children's Village's mission is to improve the lives of Homewood's children and simultaneously reweave the fabric of the community in which they live.

Three Rivers Community Foundation advances social change through grantmaking, advocacy, and capacity building for grassroots organizations. They embrace and practice Change, not charity (TM) by empowering grantee organizations to ensure social, economic, and environmental justice in Southwestern PA.

April 2013 - September 2021

November/December 2021

The Co-operator | The Newsletter of East End Food Co-op 15

Members be on the look out for an email with a link to the zoom meeting.

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